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Labor Management is Still Meaningful in Lower Occupancy Volumes

November 8, 2020 - Published in Hotel Executive - Before COVID-19, the industry was well o...

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...

Cross-Training Hospitality Staff: A Key Strategy for Managing Through the P...

Cross-training/cross-utilization has always been one of the most important strategies util...

Pre-Opening Considerations for Restaurants in a COVID-19 Environment

#2 in the "Restaurants Post-COVID-19" series. Think back to when you first opened your res...

Reconsidering the Hotel Service Experience

I had a very interesting discussion with one of our partners last week regarding the exten...

Operating Restaurants in a Covid-19 Environment

#1 in the "Restaurants Post-COVID-19" series. As we slowly inch forward to our new normal,...

What Hotels Can Do Today to Return to Profitability QuicklyPost-COVID-19

In the face of COVID-19 and the abrupt declines in business, the hospitality industry move...

An Equitable Approach: Finding Answers to COVID-19’s Economic Impact

March 17, 2020 - Published in Hospitality Technology - The damaging effects of the novel C...

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