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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?

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.

The sun never sets on OpsBase!

With our offices in Sydney, London and very soon New York, there is now not an hour in the day when we aren't working to deliver world beating solutions to revolutionise our customers' businesses. Sure, there are some early mornings / late nights but the round the clock rhythm is already paying dividends with how quickly we can move. Michael has launched a number of innovative technology products, spanning SaaS to Recruitment, Events and Hospitality. While harbouring a healthy love...

Our new London home

After several months of pushing the limits of mobile working, we are thrilled to have opened our new base in London's fashionable Paddington. As we are growing the team weekly at the moment, we've gone for WeWork, which allows us to regularly upgrade as we bring on the next platoon of fresh faces.The roof garden and complimentary beer had no impact on our decision. Michael has launched a number of innovative technology products, spanning SaaS to Recruitment, Events and Hospitality....

We’ve arrived! Welcome to our new website

Today we are launching the all-new OpsBase website and brand, publicly unveiling for the first time our product itself. It outlines all our launch functionality, what we're about and how to reach our teams.Thanks to our marketing department and our agencies who's worked tirelessly to get it ready. We hope you like it. Daily task management, issue resolution and team communications, all from one platform. OpsBase software is designed for busy restaurants bars, hotels and retailers. Manage your...

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?

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.

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.

The sun never sets on OpsBase!

With our offices in Sydney, London and very soon New York, there is now not an hour in the day when we aren't working to deliver world beating solutions to revolutionise our customers' businesses. Sure, there are some early mornings / late nights but the round the clock rhythm is already paying dividends with how quickly we can move. Michael has launched a number of innovative technology products, spanning SaaS to Recruitment, Events and Hospitality. While harbouring a healthy love...

Our new London home

After several months of pushing the limits of mobile working, we are thrilled to have opened our new base in London's fashionable Paddington. As we are growing the team weekly at the moment, we've gone for WeWork, which allows us to regularly upgrade as we bring on the next platoon of fresh faces.The roof garden and complimentary beer had no impact on our decision. Michael has launched a number of innovative technology products, spanning SaaS to Recruitment, Events and Hospitality....

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