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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.

Marketing

Emotion Selling – Using Targeted Emotions to Increase Sales

In the first and second article of our emotion selling series we have described the importance of emotions in communication with guest. You have learned how quickly your guest evaluates a situation and why you need to balance ambience, product quality and customer care. But how does emotion selling work in practice? Which specific measures can you implement right now?

Jens Ertel
October 2021

DISH Bonus

How your guests earn PAYBACK points and Miles & More award miles in restaurants.

Customer loyalty is a big issue for restaurateurs. After all, you don't want your guests to come just twice or three times, you want them to choose your restaurant again and again. Regular customers are not only profitable for your business, they also signal to you that your business is doing many things right. Or the other way round: if the regulars don't come, then something is going very wrong.

Jens Ertel
October 2021

How-To

How Team Communication Can Increase Employee Satisfaction

In the hectic world of gastronomy, lack of team communication often leads to a tense work environment, an increased error rate and frustrated employees. By levelling up your communication, you not only improve the mood in the team but also reduce the number of sick days and achieve greater employee loyalty.

Ann-Katrin Gallinat
October 2021

How-To

Team Communication – The Power of 5-Minute Meetings

The communication of team meetings, product trainings, behavioural and up-selling training leads in most cases to the same result: Employees seem to listen carefully, but in the end, they put little of it into practice. How come?

Ann-Katrin Gallinat
October 2021

MenuKit

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.   Spreeküche relies on novel concepts and proven calculation practices For David Passenheim from Spreeküche in Berlin, the […]

Simon Berhnard
October 2021

Innovation

Win Customers with a “Signature Dish“

You've probably noticed already: there is actually no rule that says what can become a signature dish. Be it a recipe from mum's secret cookbook, a specialty from your region or a dish that goes really well with your restaurant's concept, you can benefit from all these inspirations

DISH
October 2021

DISH Professional Order

Become independent from delivery platforms and let your guests order food from your own website with DISH Professional Order

Accept, manage, and settle orders on your own website with DISH Professional Order

DISH
January 2021

Business knowledge

Employee Search with Vision

The current mass phenomenon of "staff shortage" causes founders a stressful everyday life and some sleepless nights. After all, gastronomy is a "people business", and without reliable and motivated employees, you can close shop right away. But how do you find employees who are not only suitably qualified and willing, but also fit perfectly into your team?

Ann-Katrin Gallinat
February 2020

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