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Beating the Labor Crunch: Outsourced Strategies Are Key

Modern Restaurant Management

From kitchen staff to waitstaff and janitors to managers, the industry is faced with one of the tightest labor markets in years amid an economic recovery from one of the worst crises in living memory. First, the amount of time managers spend recruiting can have a distracting domino effect on food service operations.

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Hospitality leadership: Guide to the 5 essentials

SiteMinder

Popular hospitality leadership certifications, programs and courses include: Hospitality leadership course This training focuses on building specific skill sets or gaining specific knowledge within hospitality leadership, like customer service management, strategic decision-making or running a team.

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Five Keys to Success for QSRs Post-COVID

Modern Restaurant Management

Loyalty programs are the bridge to building brand affinity, so prioritizing loyalty as a technology, marketing, and operations initiative will be critical for QSRs to maintain their share of customers’ wallets. With the collection of more customer data comes the opportunity to retool customer engagement marketing.

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Bowood Hotel appoints new GM and deputy

Hotel Owner

Before taking on his new role at Bowood, he led the team at the 5-star Nare Hotel in Cornwall for six years, where he successfully advanced the hotel into the prestigious 5-star market. Her career began in the travel sector, where she spent seven years as a travel agent, progressing from trainee to manager in just three years.

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Omnichannel Communication: The Game-Changer Hotels Need Now

Revenue Hub

The surge in customer service channels presents an unprecedented challenge for hoteliers, as their response time window starts to dwindle. To this end, your hotel may have many communication channels at travelers’ disposal, but if these channels don’t talk to each other, it is not an omnichannel service.

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The Ultimate Guide to Restaurant Costs

7 Shifts

A restaurant expense is a recurring payment that generates revenue like utilities, rent, payroll, or marketing. Your restaurant is different so ensure you find your ideal food cost (discussed later) Labor cost : Roughly 30% of revenue including management salaries of 10% Insurance varies by provider and type. Fast casual: 28.9%

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Hospitality training: Courses and programs for hotels

SiteMinder

This training covers a wide range of areas including customer service, communication, problem-solving, and operational management. Trainees learn how to craft compelling sales pitches, utilise digital marketing tools, and develop strategies to target various market segments.