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UK pub numbers grow for first time in a decade

A man walks into a pub. It’s the year 2000. As he looks around, he sees and smells things which are familiar to him. A room that’s cramped or snug depending on the size of your jumper. Frosted windows grabbing just enough light for you to see the curves of a pint glass. The cigarette vending machine in one corner, a big back-ended widescreen television in the other. Smoke, stale and fresh, sways, wanders and ascends across the room as the hum of people engaged in both deep and meaningless...

Our 5 Favourite Restaurant Movie Scenes

The lights are on, the red carpet has been unrolled and the stars are out for the 2020 movie season. However, the debate in our office hasn’t been about whether 1917 is better than Joker or if Ricky Gervais’s jokes in his role as host of the Golden Globes went too far. Instead, we’ve been chatting about our favourite movie restaurant scenes. Here’s the pick of them. When Harry Met Sally (1989) The table in Katz’s Deli restaurant, where that scene was filmed, holds a plaque that reads, ‘Where...

4 Quick ways to get your seasonal staff up to speed without cutting corners

The festive season is upon us and with it comes its own set of challenges and opportunities. Employment in the hospitality sector is growing at a faster pace than the total economy and adding seasonal workers into the mix is only going to bolster that. This teamed with newer staffing methods, which include subcontracting, outsourcing and agencies, have played roles in the fragmentation of the relationship between regular and seasonal staff. This problem isn’t unique to the...

Will we, won’t we leave the EU? Resourcing solutions for whatever happens next.

With approximately 3m people are employed to serve drinks, make beds, check-in guests, cook food and welcome customers, 62,000 recruits per year, come from the EU. KPMG warns that by 2029, the hospitality sector could face a total recruitment gap of over 1m workers, with Brexit looming, where can the service industry source good candidates from to fill the gap?

A delectable 5* Food Hygiene Rating rating for Delicious Labs

In order to stay at the forefront of manufacturing advancements and customer demand, Delicious Labs knew that traditional pen and paper wouldn’t do the trick. With a short time to launch and absolute need for a platform that fully fulfilled his compliance needs, they turned to OpsBase for a solution. After implementing OpsBase in to their daily operations, Delicious Labs received a 5* rating. This is what they have to say.

Design Insights: UX vs UI

Users value experience over the shinier aspects of design, and you can be sure, if it’s not intuitive to use, your customer base will find something that is. However, is stripping back to the bare minimum the best way to go when designing a product?

How to use checklists to ensure HACCP compliance

With recent press regarding transparency around hygiene ratings, the need to be open (and more importantly HACCP compliant for your customers' sake) is now greater than ever. More than 1 in 15 foodservice businesses and more than 1 in nine takeaways in the UK have received a score of 2 or lower during food hygiene inspections from their EHO (Environmental Health Officer) because they are unclean or have poor (or no) procedures in place.How can you be sure that you have everything ready to...

OpsBase at Restaurant & Bar Tech Live

With restaurants and bars already excelling using our platform, we will be ready to answer all your operational questions at Restaurant & Bar Tech Live in November, ExCeL London, ready to show off our operations and workforce platform to all the forward-thinking restaurateurs and mixologists we’ll see there.

OpsBase to exhibit at Hotel and Spa Tech Live

With hotels proving to be among the keenest of our hospitality customers right now, we will at Hotel and Spa Tech Live (part of Hotel 360) next week at ExCeL London, ready to show off our operations and workforce platform to all the forward-thinking hoteliers we’ll see there.

7 characteristics of a magnificent night manager

Owls, foxes, bats… certain animals don’t only come out at night, but they thrive when the sun goes down. Humans, typically, are not amongst them. However, some roles require midnight martyrs to keep things ticking over when the sun goes down. Step forward the night manager: the overlooked hero of hospitality.

How important is the food when eating out?

A recent report – based on in-depth interviews with two thousand Brits – found that only 5% of people now identify the quality of the food as the main reason to eat out. So why and how can it be that a nation of supposed foodies, eating out in vast numbers, rarely do it for the love of food itself?

Are delivery companies like UberEats good for restaurants?

Should restaurants be thinking about the food delivery market? The market itself is fast-growing, customers are demanding more flexibility, and growing economies mean more small diners popping up and crowding the marketplace. But is it something restaurants need to take part in or else be left behind, or something they can safely ignore?

Our 5 Favourite Restaurant Movie Scenes

The lights are on, the red carpet has been unrolled and the stars are out for the 2020 movie season. However, the debate in our office hasn’t been about whether 1917 is better than Joker or if Ricky Gervais’s jokes in his role as host of the Golden Globes went too...

Will we, won’t we leave the EU? Resourcing solutions for whatever happens next.

With approximately 3m people are employed to serve drinks, make beds, check-in guests, cook food and welcome customers, 62,000 recruits per year, come from the EU. KPMG warns that by 2029, the hospitality sector could face a total recruitment gap of over 1m workers, with Brexit looming, where can the service industry source good candidates from to fill the gap?

How important is the food when eating out?

A recent report – based on in-depth interviews with two thousand Brits – found that only 5% of people now identify the quality of the food as the main reason to eat out. So why and how can it be that a nation of supposed foodies, eating out in vast numbers, rarely do it for the love of food itself?

Are delivery companies like UberEats good for restaurants?

Should restaurants be thinking about the food delivery market? The market itself is fast-growing, customers are demanding more flexibility, and growing economies mean more small diners popping up and crowding the marketplace. But is it something restaurants need to take part in or else be left behind, or something they can safely ignore?

Top Tips on Tipping: What Should Restaurants Do With Gratuities?

Let’s talk about tipping. A tip-top subject or does it tip your patience scales? It may seem like a relatively minor subject in terms of restaurant operations. After all, you’ve bigger picture staffing, payroll, inventory, reservations and quality issues to worry about. But how you distribute gratuities is the tip of the employee satisfaction iceberg. Getting it wrong could even be the tipping point in relationships between you and your front-of-house employees.

Top Tips on Tipping: What Should Restaurants Do With Gratuities?

Let’s talk about tipping. A tip-top subject or does it tip your patience scales? It may seem like a relatively minor subject in terms of restaurant operations. After all, you’ve bigger picture staffing, payroll, inventory, reservations and quality issues to worry about. But how you distribute gratuities is the tip of the employee satisfaction iceberg. Getting it wrong could even be the tipping point in relationships between you and your front-of-house employees.

OpsBase to exhibit at Hotel and Spa Tech Live

With hotels proving to be among the keenest of our hospitality customers right now, we will at Hotel and Spa Tech Live (part of Hotel 360) next week at ExCeL London, ready to show off our operations and workforce platform to all the forward-thinking hoteliers we’ll see there.

7 characteristics of a magnificent night manager

Owls, foxes, bats… certain animals don’t only come out at night, but they thrive when the sun goes down. Humans, typically, are not amongst them. However, some roles require midnight martyrs to keep things ticking over when the sun goes down. Step forward the night manager: the overlooked hero of hospitality.

Top Tips on Tipping: What Should Restaurants Do With Gratuities?

Let’s talk about tipping. A tip-top subject or does it tip your patience scales? It may seem like a relatively minor subject in terms of restaurant operations. After all, you’ve bigger picture staffing, payroll, inventory, reservations and quality issues to worry about. But how you distribute gratuities is the tip of the employee satisfaction iceberg. Getting it wrong could even be the tipping point in relationships between you and your front-of-house employees.

How important is the food when eating out?

A recent report – based on in-depth interviews with two thousand Brits – found that only 5% of people now identify the quality of the food as the main reason to eat out. So why and how can it be that a nation of supposed foodies, eating out in vast numbers, rarely do it for the love of food itself?

Are delivery companies like UberEats good for restaurants?

Should restaurants be thinking about the food delivery market? The market itself is fast-growing, customers are demanding more flexibility, and growing economies mean more small diners popping up and crowding the marketplace. But is it something restaurants need to take part in or else be left behind, or something they can safely ignore?

UK pub numbers grow for first time in a decade

A man walks into a pub. It’s the year 2000. As he looks around, he sees and smells things which are familiar to him. A room that’s cramped or snug depending on the size of your jumper. Frosted windows grabbing just enough light for you to see the curves of a pint...

Top Tips on Tipping: What Should Restaurants Do With Gratuities?

Let’s talk about tipping. A tip-top subject or does it tip your patience scales? It may seem like a relatively minor subject in terms of restaurant operations. After all, you’ve bigger picture staffing, payroll, inventory, reservations and quality issues to worry about. But how you distribute gratuities is the tip of the employee satisfaction iceberg. Getting it wrong could even be the tipping point in relationships between you and your front-of-house employees.

UK pub numbers grow for first time in a decade

A man walks into a pub. It’s the year 2000. As he looks around, he sees and smells things which are familiar to him. A room that’s cramped or snug depending on the size of your jumper. Frosted windows grabbing just enough light for you to see the curves of a pint glass. The cigarette vending machine in one corner, a big back-ended widescreen television in the other. Smoke, stale and fresh, sways, wanders and ascends across the room as the hum of people engaged in both deep and meaningless...

Our 5 Favourite Restaurant Movie Scenes

The lights are on, the red carpet has been unrolled and the stars are out for the 2020 movie season. However, the debate in our office hasn’t been about whether 1917 is better than Joker or if Ricky Gervais’s jokes in his role as host of the Golden Globes went too far. Instead, we’ve been chatting about our favourite movie restaurant scenes. Here’s the pick of them. When Harry Met Sally (1989) The table in Katz’s Deli restaurant, where that scene was filmed, holds a plaque that reads, ‘Where...

A delectable 5* Food Hygiene Rating rating for Delicious Labs

In order to stay at the forefront of manufacturing advancements and customer demand, Delicious Labs knew that traditional pen and paper wouldn’t do the trick. With a short time to launch and absolute need for a platform that fully fulfilled his compliance needs, they turned to OpsBase for a solution. After implementing OpsBase in to their daily operations, Delicious Labs received a 5* rating. This is what they have to say.

Design Insights: UX vs UI

Users value experience over the shinier aspects of design, and you can be sure, if it’s not intuitive to use, your customer base will find something that is. However, is stripping back to the bare minimum the best way to go when designing a product?

How to use checklists to ensure HACCP compliance

With recent press regarding transparency around hygiene ratings, the need to be open (and more importantly HACCP compliant for your customers' sake) is now greater than ever. More than 1 in 15 foodservice businesses and more than 1 in nine takeaways in the UK have received a score of 2 or lower during food hygiene inspections from their EHO (Environmental Health Officer) because they are unclean or have poor (or no) procedures in place.How can you be sure that you have everything ready to...

OpsBase at Restaurant & Bar Tech Live

With restaurants and bars already excelling using our platform, we will be ready to answer all your operational questions at Restaurant & Bar Tech Live in November, ExCeL London, ready to show off our operations and workforce platform to all the forward-thinking restaurateurs and mixologists we’ll see there.

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