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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?

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....

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.

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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...

National Apprenticeship Week: Why choose a career in hospitality

Right, let’s get straight to it. Hospitality is the third biggest industry in the UK and it’s only growing. That's a fact. There are going to be lots of jobs available and opportunities for progression and, should you choose this path, you’re going to spend a working life surrounded by experiences igniting the senses. Another fact. In less than 20 years’ time, when you’ll be fully marinated in a career of opportunity, there will be almost 900,000 hotel rooms in the UK alone. That’s a lot of...

How to get issues in the workplace resolved quickly

The quicker you can tackle an issue, the better it is for your business. Whether that’s trying to fix a small problem like a sticking door or something larger such as a pipe leak, these need to be resolved efficiently and quickly so they cause minimum disruption to workplace operations. Of course, all businesses want to resolve issues in the shortest possible time but we know it’s not always that easy despite best efforts. Nevertheless, there are ways to make sure issues are always resolved...

How to encourage breakfast sales while keeping costs low

It’s easy to see how breakfast sales get overlooked. In hotels and restaurants that are busy for lunch and in the evenings, all man-power is directed towards those key times. What you might not know is that it can be a key driver for sales if done correctly. Hotels may have noticed a decline in breakfast uptake in recent years as people snub paying an excess and choose to go to local businesses for breakfast instead. Here’s how to can encourage sales while keeping costs low: Quality It’s not...

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...

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