Trends and tips
Trends and tips
Digital management of waiting lists and terraces
Due to capacity restrictions and, above all, the safety and smooth running of an establishment, digital management of waiting lists has gained a lot of ground in recent months. Keeping track of indoor and outdoor waiting lists from the restaurant allows you to establish a connection with the customer, creating loyalty by avoiding uncomfortable waits….
Trends and tips
The rise of the self-ordering service in restaurants
Ensuring the safety of staff and customers in restaurants is one of the most significant issues for the hospitality industry today. Likewise, increasing the profitability of their businesses is a growing concern due to the situation experienced over the last year. One practical solution for both problems is the self-ordering service, a tool that’s currently…
Trends and tips
How to attract customers to your restaurant during COVID-19 and keep them coming back!
How to attract customers to your restaurant during COVID-19 and keep them coming back! We’re currently living in an extraordinary period that’s forcing businesses in the hospitality industry to adapt to new situations on a daily basis. As well as having to adjust to different restrictions and conditions, there’s the most significant challenge of all:…
Trends and tips
Dark and digital kitchens: the arrival of new restaurant models
The restaurant industry is evolving by leaps and bounds. In recent years we’ve been experiencing an unprecedented revolution (both culinary and in consumer habits) and, of course, over the last few months we’ve had to explore new business models. Who’d have thought 15 or 20 years ago that today we’d be able to deliver a…
Trends and tips
How should your restaurant deal with negative reviews?
We are sure that you will have had to deal with negative reviews at some point and, for that reason, we want to discuss them and resolve any possible problems or questions you may have on the subject. We’re talking about negative reviews of restaurants and bars and how to manage them. These days, it’s very unlikely…
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