Articles
Food and beverage operations in hospitality, written for the people who run it.
How food and beverage revenue per occupied room is calculated, and what a good number looks like
It is the metric everyone quotes in the meeting and almost nobody explains well. Here is the definition, the formula, a worked example with numbers flagged as illustrative, and what you can do to move it.
The eight places where a hotel loses food and beverage revenue
Your restaurant already sells. The problem is that part of what it sells never reaches the drawer, the folio or the report. Here are the eight scenes where it happens, and what stops each one.
What USALI is and why it pays off even with twenty rooms
The hospitality accounting standard sounds like something for chains. It is not. It is the shortest way to know whether your restaurant makes or loses money, and to have a bank or a buyer understand you the first time.
Room charge: why a text field is not enough
Almost every point of sale claims to have room charge. Almost every one has a field where you type a number. The difference between the two is where the money is lost and where the meeting with IT is won.
Cloud or on-site server: what happens when the power goes out
It is the question every IT director asks, and the one most vendors answer badly. Here is what each option implies, with no competitor names, and an honest answer about operating without a connection.
Your restaurant already sells. Your system just does not know it.
Fifteen minutes, with your menu and your tables. Nothing to install.