Operating in the New Covid-19 Normal
#6 in the "Restaurants Post-COVID-19" series – Our objective with this series was to bring...
unifocus
blog
June 16, 2020
guest satisfaction
workforce optimization
hospitality
hotels
labor management
labor standards
restaurant
Did You Furlough Your Labor Management System?
A number of organizations that use a Labor Management System (LMS) or have implemented lab...
June 16, 2020
June 11, 2020
guest satisfaction
employee engagement
workforce optimization
hospitality
hotels
labor management
restaurant
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...
June 11, 2020
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...
June 04, 2020
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 ...
June 02, 2020
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 ...
May 28, 2020
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...
May 27, 2020
May 26, 2020
Archive
guest satisfaction
workforce optimization
hospitality
hotels
labor management
restaurant
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 ...
May 26, 2020
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...
May 20, 2020
Menu Engineering and Planning
#3 in the "Restaurants Post-COVID-19" series. In our previous posts, we have discussed con...
May 14, 2020