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Will we, won’t we leave the EU? Resourcing solutions for whatever’s 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.
Saving your employees’ smiles: How to reduce employee turnover.
Let’s face it, working in the hospitality industry is tough. Arguably one of the hardest industries to work in. So isn’t it inevitable that employees will leave in droves and turnover will be high?
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?
Employee engagement that actually works
In the hospitality sector, it’s not uncommon for staff turnover to exceed 60% annually, how can you engage and ultimately retain your workforce?
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.
Ready for lift-off
After six months of hard work, we are delighted to report that we have ignition and OpsBase is well on its way on its way into orbit.
Hospitality software is NOT the solution
OpsBase provide the newest, innovative software and hospitality businesses should embrace technology, simply to make their operations (and ultimately – their lives) easier – so why am I saying that it is not the solution to all your business woes??
7 ways hospitality technology can help attract and retain Gen Z employees
The challenge of attracting and retaining talent is one that’s becoming increasingly difficult across all industries right now. A high rate of employment coupled with a strong economy has resulted in job openings being at their highest rate in almost two decades. Employees know they are in demand and have more options. Hospitality is feeling the pain more than many other industries. A recent study by The Caterer revealed that 82% of hospitality and tourism businesses believe that it is...
The Robots Are Coming: Should We Tip Them?
One UK chain has introduced Europe’s first robot waiter. Should we expect to be served by robots everywhere we go now, or will technology never replace the human waiter?
How is Brexit going to affect produce imports?
A stroll through Borough Market is like a stroll through a European food fair. Olives from Puglia; cheeses from Calabria, Piedmont and Burgundy; and Parma ham from Parma. Flavours and aromas from Italian and French dishes mix with Turkish and Austrian ones.
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 can pubs win new customers in the face of shrinking alcohol sales?
People are drinking less beer and more coffee. So, it makes sense to invest in providing something for this new generation of coffee-drinkers. But can the same establishment speak to people that want to relax and throw one back as well as those who wanting to get revved up?
Help or hindrance? Do influencers spread the word or hold hospitality firms hostage?
Influencers are a double-edged sword for the hospitality industry. Learn how they can help rather than hinder your establishment & boost your online profile.
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?
Buying Your Own Bar: The Dream vs The Reality
Always dreamed of owning your own bar or pub? Learn whether the expectations meet the reality of pub ownership and what to expect when you’re behind the bar.
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?
Potential Effects of Brexit on Hospitality in the UK
It’s been as epic and seemingly unending as eight seasons of Game Of Thrones, but even if you are one of the many holding out hope it will all get forgotten about, it can’t just be ignored, and if it does happen it’s ever more likely to be sudden and ugly.
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...
9 Mistakes That Make Would-be Regulars Once-in-a-Lifetime Diners
We delve deep in to the factors that please or peeve a diner in to becoming either a regular or someone who’ll never darken a restaurant’s doorway again.
Saving your employees’ smiles: How to reduce employee turnover.
Let’s face it, working in the hospitality industry is tough. Arguably one of the hardest industries to work in. So isn’t it inevitable that employees will leave in droves and turnover will be high?
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...
7 ways hospitality technology can help attract and retain Gen Z employees
The challenge of attracting and retaining talent is one that’s becoming increasingly difficult across all industries right now. A high rate of employment coupled with a strong economy has resulted in job openings being at their highest rate in almost two decades....
The Robots Are Coming: Should We Tip Them?
One UK chain has introduced Europe’s first robot waiter. Should we expect to be served by robots everywhere we go now, or will technology never replace the human waiter?
How is Brexit going to affect produce imports?
A stroll through Borough Market is like a stroll through a European food fair. Olives from Puglia; cheeses from Calabria, Piedmont and Burgundy; and Parma ham from Parma. Flavours and aromas from Italian and French dishes mix with Turkish and Austrian ones.
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 can pubs win new customers in the face of shrinking alcohol sales?
People are drinking less beer and more coffee. So, it makes sense to invest in providing something for this new generation of coffee-drinkers. But can the same establishment speak to people that want to relax and throw one back as well as those who wanting to get revved up?
Help or hindrance? Do influencers spread the word or hold hospitality firms hostage?
Influencers are a double-edged sword for the hospitality industry. Learn how they can help rather than hinder your establishment & boost your online profile.
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?
Buying Your Own Bar: The Dream vs The Reality
Always dreamed of owning your own bar or pub? Learn whether the expectations meet the reality of pub ownership and what to expect when you’re behind the bar.
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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...
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...
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...
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