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From food trends and top chefs to on-demand delivery. Know what’s happening in the hospitality business with the latest industry news and advice.

Business knowledge

Key Performance Indicators for a profitable business

Contribution margin calculation, menu or duty roster optimization: Wherever you look, key figures support you in controlling your business faster and more precisely. Since you are not a "data analyst" who spends the entire day concentrating on complex data models, you may find this kind of "controlling" to be an annoying waste of time. All you need to do daily is enter five to seven numbers into your performance measurement system. This is enough to get all key figures you will ever need. This takes ten minutes at the most, but it will improve your results in the long term.

Uwe Ladwig
August 2020

Industry trends

Climate catastrophe wastefulness!

The figures for food waste in Germany and around the world are appalling. In Germany, approximately 18 million tons of food are thrown away every year. A large part of it is produced in the catering trade. Every EU citizen wastes an average of 173 kg of food per year. Climate change expert Chad Frischmann says that reducing food waste is one of the most important things we can do to combat climate change.

Ann-Katrin Gallinat
July 2020

Tips & Tricks

How you prevent guests from ordering unprofitable dishes

"Never change a running menu": Many restaurateurs are afraid to change their menu. It's like opening an old box you keep in the attic. The box is dusty, and you don't know exactly what's inside. You would rather not touch it. Because who knows if you can close the box once you have opened it?

Uwe Ladwig
June 2020

Tips & Tricks

How to save 10,000 euro with optimal employee scheduling

Finally, the hospitality industry is powering up again. Everyone is back: your guests and your employees. But also your worries? If you seize the opportunity and adjust the right levers in your business, you will go into an uncertain future with fewer worries.

Jens Ertel
June 2020

Business knowledge

Calculation and documentation are crucial for economic survival

The effects of the corona crisis put catering companies under severe financial pressure. We spoke with two caterers who are using adapted menus and a revised pricing structure to help them get back on track – supported by our DISH MenuKit.

Simon Berhnard
June 2020

Solutions

How your calculation fits on a coaster

After the "sky-high jubilation" of the reopening and the reduction in VAT, will it end in "revenue hell"? That is what many restaurateurs anxiously watching the state of their cash registers are asking. Are the revenues sufficient in times of adverse conditions with limited capacity, strict hygiene rules and fickle guests, who also do not yet know whether they should dare or rather stay at home? How do you plan in such a situation; is the business profitable?

Olaf Jordt
June 2020

Business knowledge

Why you should switch to the contribution margin calculation

In the first article in our series, I have presented the five most important things you should stop immediately. Use the re-opening after the lockdown to make your business more crisis-proof and generate more revenue.

Uwe Ladwig
June 2020

Business knowledge

How to avoid insolvency: stop these 5 things immediately

At last, restaurateurs are allowed to reopen under strict conditions. There is a mood of optimism, a courageous "now more than ever" is in the air. Many restaurateurs are worried whether they will survive in the short and medium term. Many hygiene requirements, limited seating and uncertain guest acceptance has changed the situation.

Uwe Ladwig
June 2020

Business knowledge

Which costs you should reduce now

The key to an effective cost-cutting strategy lies in daily margins. What is happening in the off-peak hours? These are the first and last hours within the opening times of your restaurant.

Jens Ertel
May 2020

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