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The latest OpsBase news & views

We are committed to producing impartial and insightful articles for the industries we serve, from a growing community of contributors.

Exciting updates to our web and native apps

We’re delighted to share news of our latest software update following months of hard work from our development team. With tons of new features, a complete rewrite of our web and native apps and a focus on making everything faster and easier we can’t wait for customers to try it. Click the title to find out more.

7 ways to use your downtime to get ready for reopening

Although many restaurant businesses have found creative ways to stay open and serve customers during this highly unexpected time, some have temporarily shut their doors. If you find yourself in an empty restaurant, bar or cafe, why not use this closure as an opportunity to make improvements? When you reopen, you’ll be starting back up on the right foot, in the best shape possible.

Is there technology to make HACCP compliance easier?

One of the most notable things about the technological age and progress over the last 10 to 15 years is just how many industries are using smart technology for their daily operations. For some industries, it was to be expected, whereas for others the shift was quite surprising. One industry that did experience a shift is food and beverage. With the rise of debit and credit cards becoming the prime method of payment for are lot of people across the world, restaurant and other food businesses...

Using the same mop to clean the toilets and kitchen? That’s cheeky, Nando’s

The term ‘cheeky Nando’s’ became a chicken bone of contention across English speaking social media a few years ago. Of course, in the UK, we knew what it meant. When you go for a Nando’s, but it’s cheeky. Maybe you’re shopping and get hungry and then end up going to Nando’s. It’s a little treat you couldn’t have foreseen at the start of your day. A welcome addition to your trip. Cheeky, you could say. Comedian Jack Whitehall even has a bit about it, concrete proof that it’s now fully embedded...

How to make your Facebook small food business legally compliant

From latin american dishes in plastic Tupperware tubs, to multi-coloured donuts and vegan tiffin boxes, the Facebook marketplace seems to have turned into the social media platform’s very own world food buffet. There are dishes seemingly from every cuisine, some mouth-watering and others you'd probably want to follow up with a mouthful of water. Entrepreneurial cooks across Britain are seeing the shop feature on the platform as a money-making opportunity, bringing their kitchen creations to...

Why using excel spreadsheets is bad for your audits

Many businesses have reservations when it comes to changing how they do their audits. It usually goes somewhere along the lines of thinking the current process isn’t broke, so why fix it? It does what it needs to do. And why spend money that does something they already do? The simple answer is because it does it better. And the benefits to be gained from doing so are substantial.  Reporting is hard work We’ve all been there, exporting data from an excel spreadsheet can be both time consuming...

Risk Management: Five steps from the Health and Safety Executive

It goes without saying risk assessments are imperative under health and safety laws and failure to adhere to them could result in an offence. Essentially, they have been created to make sure employers make the workplace as safe as possible for employees. The Health and Safety Executive (HSE) have created 5 steps to follow which will help you. Identify the hazards The first thing to do is to know what hazards there are and the best way to do this is to scope out the workplace and identify...

What does health and safety look like in 2020?

Flying automobiles, life-like robots, smart homes and smart keys to open its doors – going off the various films that tried to predict the future of the world in the 1980s you could say we’re years ahead but way behind. Nobody ever predicted Instagram and we have that, but we haven’t yet been able to provide flying cars for the masses, although the technology is getting there. Not surprisingly, of all the technological advancements these films tried to predict, not even Blade Runner (what do...

Nul points for Johnson’s proposed immigration system

While Brexit and the vote that led to it continues to defy generalisations, it is fair to say that the inherently international hospitality and food manufacturing sectors were never it's biggest fan. Which adds to the sense of injustice that it is hard to pick a sector that will be more adversely hit by Johnson's war on what the government choose to call the 'low skilled'. As with much Brexit related, what is said and what will actually come to pass has only a passing relationship,...

6 Ways to improve productivity in the workplace

We’re confident when we say that every business wants to find the secret to higher employee productivity. To have a happy, healthy, efficient and hardworking workforce is the dream, right? So, with that in mind, we’ve explored some of the methods you can employ to ensure your people and other business resources are being effectively employed for maximum innovation and output. Without further ado, here are six ideas to consider. 1. Invest in training Want to know how to be more productive at...

FAM Trips: The Dos & The Don’ts

For the hospitality industry, familiarisation trips are a key part of the year for third-party travel agents and event bookers. After all, how can we expect a third-party company to sell a hotel if they don’t know know the area as well as the hotel itself? It’s no easy task to create a fam trip that will leave a lasting memory with the people in attendance, but there are some simple dos and don’ts that should ensure you get off to the right start. Timing Timing is everything. Think about the...

5 of the most common injuries and accidents sustained in the workplace

It goes without saying all businesses want to avoid injuries in the workplace. Firstly, because of the impact on employees’ well-being and secondly because of the massive financial costs involved through absences at work. That can be especially significant for small business owners and makes taking the proper precautions for health and safety so important. According to the latest statistics provided by the HSE (Health and Safety Executive) there were 650,208 injuries sustained within the...

Identifying barriers to effective team communication

We’re confident it will come as no surprise that there’s a huge importance on effective communication in the workplace, no matter what industry you work in. Whether your staff represent a variety of cultures, languages, ages and more, you will want to make sure that communication is crystal-clear for everyone, as this will go a long way in helping you to run a successful business. In this post, we’ve identified 7 common barriers to effective communication and how you can overcome these. In...

How to keep your employees accountable to health and safety

It’s often thought when it comes to employee accountability for health and safety it’s enough for them to be responsible for the tasks they have been assigned to, to perform to the standards of their job and show up on time. We know that isn't enough and we also know to get employees fully engaged and accountable it can take some work, though by giving ownership to them you can make it happen. Giving employees ownership There are four easy steps to giving employees ownership and empowering...

Communicating a refurbishment

Refurbishments form an integral part of the hospitality industry. After all, if businesses let their rooms, restaurant or communal areas lose appeal, key customers will start to filter off to competitors. It’s not just about replacing a broken lampshade here or a cracked tile there. It’s about keeping on top of ongoing interiors trends and making your establishment as visually appealing as possible. Once a business has made a decision to refurbish a large area, it’s imperative to communicate...

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?

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.

FAM Trips: The Dos & The Don’ts

For the hospitality industry, familiarisation trips are a key part of the year for third-party travel agents and event bookers. After all, how can we expect a third-party company to sell a hotel if they don’t know know the area as well as the hotel itself? It’s no...

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?

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...

Exciting updates to our web and native apps

We’re delighted to share news of our latest software update following months of hard work from our development team. With tons of new features, a complete rewrite of our web and native apps and a focus on making everything faster and easier we can’t wait for customers to try it. Click the title to find out more.

7 ways to use your downtime to get ready for reopening

Although many restaurant businesses have found creative ways to stay open and serve customers during this highly unexpected time, some have temporarily shut their doors. If you find yourself in an empty restaurant, bar or cafe, why not use this closure as an opportunity to make improvements? When you reopen, you’ll be starting back up on the right foot, in the best shape possible.

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