Smart Inventory Management: Revolutionizing Stock Control with Radio Frequency Identification Technology
In the fast-paced world of modern restaurants, efficient inventory management is the key to success. The traditional methods of manually tracking and managing inventory are time-consuming and prone to errors, leading to wastage, stockouts, and operational inefficiencies. However, a groundbreaking solution has emerged that is transforming stock control in the restaurant industry: RFID (Radio Frequency Identification) technology. In this article, we'll delve into the specifics of how RFID technology works and explore the multitude of benefits it brings to smart inventory management.
Cybersecurity in the Hotel Industry: Protecting Guest Data in the Digital Age
In today's fast-paced and interconnected world, the hotel industry has undergone a digital transformation to meet the evolving needs of guests. With the convenience of online booking, personalized experiences, and smart room technologies, hotels are at the forefront of technological innovation. However, as hotels embrace these advancements, the importance of cybersecurity cannot be overstated. The potential risks and consequences of cyberattacks highlight the critical need to safeguard guest data in the digital age.
QR Code Menu: Enhancing Guest Engagement and Streamlining Service in the Restaurant Industry
In today's rapidly evolving dining landscape, restaurants are constantly seeking innovative ways to provide exceptional guest experiences while optimizing operational efficiency. One such innovation that has gained traction is tabletop ordering devices. These interactive gadgets are changing the way customers interact with menus, place orders, and even pay their bills. In this article, we'll delve into the world of tabletop ordering devices and explore how they are enhancing guest engagement and streamlining service in the restaurant industry.
MICE Industry: A Guide to Attracting Meetings, Incentives, Conferences, and Exhibitions
In the realm of the hospitality industry, the MICE sector - an acronym for Meetings, Incentives, Conferences, and Exhibitions - holds immense potential for driving business growth and establishing a strong reputation. For hotels and venues, strategically engaging with the MICE industry can lead to enhanced revenue streams, increased occupancy rates, and elevated brand visibility. In this article, we will embark on a comprehensive journey through the MICE landscape, uncovering its various dimensions, and uncovering strategies to effectively attract and secure bookings within this dynamic sector.
Inventory valuation Methods: FIFO, LIFO, and WAC Explained
For businesses that deal with inventory, determining the value of their stock is a crucial aspect of financial management. The choice of inventory valuation method can significantly impact a company's financial statements and tax liabilities. Three commonly used inventory costing methods are First-In, First-Out (FIFO), Last-In, First-Out (LIFO), and Weighted Average Cost (WAC). In this article, we will explore each of these methods, understand how they work, and discuss their implications on inventory valuation and profitability.
HACCP Plan: Everything You Need to Know to Ensure Food Safety in Your Restaurant
As a restaurant owner or manager, ensuring the safety of your customers should always be a top priority. Foodborne illnesses and contamination can lead to severe consequences, damaging your reputation and potentially endangering public health. This is where a Hazard Analysis Critical Control Point (HACCP) plan becomes crucial. In this article, we'll delve into everything you need to know about HACCP plans and how they can help safeguard your restaurant's food safety.
Navigating the Future of Hospitality: Pros and Cons of AI and Machine Learning
Artificial Intelligence (AI) and Machine Learning (ML) technologies have made significant advancements in recent years, offering exciting possibilities for the hospitality industry. While these technologies bring numerous benefits, it is essential to consider both the advantages and disadvantages they present. In this article, we will explore the pros and cons of AI and ML in the hospitality industry.
Smart Hotel Revolution: Understanding Key Benefits and Risks
In this article, we will explore the concept of smart hotels, highlighting their key benefits and potential risks that hospitality professionals should be aware of. Understanding these aspects will enable professionals to make informed decisions and effectively navigate the evolving landscape of smart hotels.
The Power of Personalization: Enhancing Guest Experiences in Hospitality
Personalization in Hospitality has emerged as a powerful tool that allows hospitality professionals to tailor their services and offerings to meet the unique needs and preferences of individual guests. By leveraging various tools and technologies, the hospitality industry can enhance guest experiences and foster lasting relationships. In this article, we will explore the powerful tools of personalization used in the hospitality industry and their impact on enhancing guest experiences.
Menu engineering matrix: How to use it to increase profit
Unlocking the potential for profit growth is as simple as having the right menu design strategy. By implementing the concept of a menu engineering matrix, you can leverage an increase in profits of up to 5%. Although it may require some effort, the potential benefits make it worthwhile. Here, we offer insights on how you can successfully implement menu engineering to attract customers and optimize profitability for your business.
The rise of dark kitchens
The food industry is in the midst of a revolution, and at its forefront are 'dark kitchens', and mysterious eateries that seem to pop up out of nowhere. But what exactly do these shadowy establishments bring to the table? We'll explore how they cater to public demand while avoiding disruption for existing businesses - it's more than meets the eye!
Restaurant industry trends that will dominate 2023
In today's challenging hospitality industry, operators must meet customer expectations and stay up-to-date on rapidly changing trends. To stand out from competitors and ensure a seamless experience anywhere customers maybe when they are ready to order, restaurants need an innovative approach using current technology solutions available. By taking advantage of tech advances...
How Restaurants Can Reduce Food Waste
Restaurants and grocery stores today are faced with the problem of food waste. Each year, US food loss and waste make up 170 million metric tons of carbon dioxide equivalent greenhouse gas emissions — the equivalent of annual CO2 emissions from 42 coal-fired power plants. Aside from households, most food goes to waste from spoilage and overstocking practices in the restaurant industry.
Reduce Tax with No Spoliers
No Spoilers enables you to reduce koncesja a/b/c tax by over 30%. Learn more by contacting us.
Things to look for before investing in technology
The current restaurant industry is flooded with several different technologies. This makes it one of the most lucrative markets for start-ups and business minds. The same can’t be said for restaurant owners, who are often skeptical while adapting to technology. Yet they are not the ones to be blamed.
Interview Series by GoodFirms - Michal Kowalkowski
Michal Kowalkowski, the Chief Executive Officer (CEO) of No Spoilers, shares in his interview with GoodFirms how they developed this feature-rich inventory management software to help businesses perform eminently with ingenious tools, superior functionality, and value-added inventory management.
Think globally, act locally - CityEcoView
We all want to make decisions that will impact our environment in a positive way. As a consumer, we want to support businesses that take action to be eco-friendly. As a business owner who takes sustainability seriously, you want to be recognized for all the good you are doing.
No Spoilers For Free
No Spoilers is now free to use! The second wave of the COVID-19 pandemic has unfortunately hurt many hospitality businesses once again. We know how difficult this situation is for you and we want to show you that we are in this together.
Food and Drink Inventory Control Complete Guide
Are you wondering how to raise profits at your venue? How to check your actual food and bev cost? How to verify KPI’s? How to stop overordering to reduce your losses and food waste? Then you’re in the right place! Inventory control, when done correctly, will enable you to achieve all this. Download our free ebook.
How to reduce Food Waste in your Restaurant
How can restaurants produce less food waste? In this article, I will outline a few key features that support a more conscious handling of food in restaurant
5 Things To Do While Your Restaurant Is In Shutdown Mode
There are a number of things you can start doing today, during the shutdown, to help your business grow, to serve your customers however possible.
#SaveRestaurants
We do know many of your businesses are hurting because of the COVID-19 pandemic. We have created No Spoilers to support hospitality businesses.
Does Restaurant Review Work
Customer reviews have turned into an important tool to attract new customers. But how significant is the impact of negative reviews on a business?
How To Win Unsatisfied Customers
Negative feedback online or offline can damage your business. So here is how to address the issue and win back an unsatisfied customer:
Is Investing In Restaurant Technology Worth It
Restaurant Technology is becoming the new standard of the industry. Fast food giants are at the forefront of adapting & implementing new tech.
Merchandising - How can restaurants increase their visibility and reach
What exactly is merchandising? Restaurant with outstanding merchandise stand out and can drastically improve their brand visibility.
What's In Your Drink
From packaged fruit juices to aerated drinks and cocktails, everything contains a high amount of sugar. But how does it affect your health?
Should your restaurant consider a plant-based menu
Many restaurant owners don’t understand the difference between plant-based, vegan and vegetarian. In simple terms vegetarian means meatless.
2020 Restaurant Trends
As we wrap up this year, it’s best to keep in mind about the upcoming trends for 2020, so you can stay at the forefront of your competition.
How to deal with employee turnover
It's no secret that employee turnover is one of the major concerns for any restaurant owner. And, this trend is not going to change anytime soon.
Are You Killing Your Employees
What should you be doing to ensure your employees have the right mindset at work and are not facing any mental health issues?
Can fake meat really save the planet
Most of us are unaware of the animal cruelty and health consequences that attribute to this. However, is plant-based meat really the answer?
Tackling Food Waste - Can Governments Change Things?
Food waste is one of the dumbest problems we have created. Here are a few things governments could implement to reduce it.
NoSpoilers Update: Offline Mode
This month No Spoilers mobile applications will get a serious overhaul. We will be adding the offline mode for both iOS and Android platforms.
From Corporate IT to Startup Entrepreneur - Mateusz's Journey
Today we sit down with Mateusz, Chief Technology Officer for No Spoilers, to learn more about his journey so far with No Spoilers!
How To Nail Your Restaurant Loyalty Program
Loyalty programs are one of the most tried methods of customer retention. Though its widely popular only a handful of companies manage to do it perfectly.
Healthy, Wealthy & Wise: How can restaurants benefit from the growing health trend
Health is no longer measured in the number of calorie intake. Instead, it's measured by what you eat and its nutritional value.
Bar Convent Berlin 2019 - The NoSpoilers Experience
Bar Convent Berlin a three-day event surpassed 15,000 visitors this year. Here is what our team had to say about their experience at BCB 2019:
Bar Convent Berlin 2019
For three days, STATION-Berlin became the biggest platform for mixologists, sommeliers, and many other hospitality professionals.
Health and Wellness for Bartenders
How can bartenders change their habits to embrace a healthier lifestyle? There are three things you can establish today to get on the right track:
How Vertical Farming Reinvents Agriculture
Defying the odds of seasonal weather patterns, transportation challenges, and indigent yields are the method of vertical farming. So, what exactly is it?
What is the future of Casual Dining
Fast Casual combines the beneficial elements of having the consumers order at the counter. Consumers still have access to cutlery and plates.
Tackling Food Waste In Supermarkets
Some companies are setting high standards and leading by example for others. Let's check out a few ways how supermarkets can minimise food waste.
The Pareto Priniciple In Hospitality: Staff Evaluation
Many examples can be attributed when applying the 80/20 rule in regards to staff management. 80% of your sales comes from 20% of your staff.
NoSpoilers: Software Update
We are happy to announce that next month No Spoilers application will get an upgrade. We are adding the Recipes tab to our web app.
Oh I'm sorry. Did I break your concentration?
Presenting to you today is our very own Jan Wyrwiński. A Full-time coder and part-time bartender. Watch out for the punchy flavours and smooth lines ;)
Restaurant Communication Simplified
Many times, lack of effective staff communication proves to be a deciding factor between the success and failure of restaurants.
The Pareto Principle In Hospitality: Marketing
Applying the 80/20 rule into your marketing strategy, you will find that around 80% of top reactions come from 20% of your posts on Facebook and Instagram.
Catching up with the new foodies!
As consumers, generation Z is constantly checking online reviews and buying products based on recommendations from friends & family.
Restaurant Food Waste: How to do everything right!
With mouth-watering food comes eye-watering waste. Every year, tons and tons of food waste is produced in the hospitality industry.
The Pareto Priniciple in Hospitality: Improving Sales
20% of your guests make up for 80% of your sales. This implicates that your focus should be to please your customers to the best of your abilities.
Event Food Waste: Can we really get rid of it?
If you are an event planner or someone who is looking forward to organizing an event while minimizing waste, then this article is for you.
The Pareto Principle In Hospitality: Menu Development
20% of your requested items get ordered 80% of the time. For example, at a fine dining restaurant, a guest will order an item that they are familiar with.
Non-Alcoholic Spirits and Cocktails: Trends, Flavour, and Craft
Recently as 2016, more and more non-alcoholic options such as beer, wine, and spirits have been hitting the market to meet the ever-growing demands.
The Pareto Principle in Hospitality: Inventory Control
ABC analysis optimizes your hospitality inventory control by segregating your products into categories from the most important to the least important and everything in between.
Benefits Of Serving Small Portion Size In Restaurants.
Serving small portion sizes is the new trend in the hospitality industry. Restaurants are adopting this new trend for reducing food waste and saving money.
Tackling Household Food Waste Made Simple.
The highest amount of food waste is generated by households. Adapting to small changes can help curb food waste and save tons of money every year.
The Pareto Principle in Hospitality
The Pareto Principle or 80/20 rule can be extensively applied in the hospitality industry. It simplifies complex data which leads to better decision making.
Tackling Food Waste – Volume 01
Food waste! Even though it sounds like a small issue, it's much bigger than what it looks like. So, what can we do to reduce wastage?
Thailand Startup 2019
Since it’s inauguration, Thailand Startup has been showcasing and paving the way for many Thailand based startups, within a wide variety of specialties.
STKTK is now No Spoilers
We are changing our name! We are committed to building great software for the benefit of your restaurant, just under a new brand - No Spoilers!
Batten Down The Hatches!: Young, Ambitious Bartender Wants To Bring Tropical Vibes To Warsaw
From the beginning of his career working behind the pub, Jakub Leszczyński knew that his love for the craft of mixology would be undeniable.
StartUp Europe Awards 2017 Poland
The end of the year 2017 was generous to us. We are happy to announce that we won StartUp Europe Awards 2017 Poland in the category of Gastronomy.
Startup Summer Camp
On the last weekend of August, we were invited to Summer Camp - a conference focused on innovative business & startups.
Funding from the European Union
Two weeks ago we have presented STKTK solution in front of the Polish Agency for Enterprise Development judging committee.
Incubation Start
Since March of this year, we were trying to get into "Start Platforms", program organized by the ETP. Our hard work has paid off. We got in!
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