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Operating in the New Covid-19 Normal

#6 in the "Restaurants Post-COVID-19" series – Our objective with this series was to bring...

Did You Furlough Your Labor Management System?

A number of organizations that use a Labor Management System (LMS) or have implemented lab...

Understanding the Unique Issues Affecting Employee Engagement as Service Bu...

Prior to the COVID-19 crisis, employee engagement was a key strategy for hotels, restauran...

Two Ways Your Guest Feedback Efforts Need to Change in Today’s Environment

Guest expectations in hospitality and other service-based industries have always evolved w...

Managing the Back of the House in Post-COVID-19 Re-Opening

#5 in the "Restaurants Post-COVID-19" series. In previous posts in this series, we looked ...

The Restaurant Technology Guys Podcast Ep. 78- Ken Heymann from UniFocus

May 26, 2020 - Join Jeremy and Ken Heymann where they talk about the labor market and how ...

Keeping the Pulse of Your Staff as You Navigate to a “New Normal”

I’ve been discussing the process of bringing back staff with management in hotels and othe...

Adjustments to Managing Time and Attendance that Every Hotel And Restaurant...

The hospitality industry has begun to reopen, and over the coming months as staff returns ...

Taking Full Advantage of Available Demand with Post COVID-19 Restricted Res...

#4 in the "Restaurants Post-COVID-19" series. In prior articles we’ve addressed the FOH op...

Menu Engineering and Planning

#3 in the "Restaurants Post-COVID-19" series. In our previous posts, we have discussed con...

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