Data Intelligence for the coffee industry
People management is vital to staff retention Happily, the choleric chef turning tantrums in the kitchen and never communicating with his minions at less than 100 decibels, is one of a disappearing race. Yet the widely held belief still exists that the key to becoming a “proper” chef is learning the hard way and taking lots of knocks. Participants of
An article on BBC News outlined ‘four solutions to the disposable coffee cup problem’. It re-highlights the scale of the disposable coffee cup problem in the UK – 2.5 billion disposable coffee cups thrown away each year, with only a very small percentage being recycled. The article highlights how many businesses have engaged in collection and recycling schemes, but also lists four
The topic of digitalisation is more topical than ever – this applies to gastronomy and the hotel sector as well as other industries. But what exactly is digitalisation in the hospitality sector, and how can digital solutions be implemented so that not only the manager but also the employees are behind it? A topic that experts and journalists discussed at
Loyalty programs are a must and a well-established practice in the everyday commerce of shops and nowadays most coffee shops and restaurants propose a simple strategy based on 10 stamps for 1 free product. Nothing more effective than that, isn’t it? But in a so crown world, are you sure this strategy is still valid? Let’s consider 3 troubling points
All you’ve got to do is change! With apologies to James Taylor, in his timeless favourite, ‘You’ve got a Friend’. Each season moves along with the complete certainty that nature brings. You know yourself that in the summer you will eat and drink differently than in the winter. Over the last few weeks, the big coffee chains have all launched
The gastronomy and hotel sector keeps reinventing itself with original ideas and concepts. A top-class, thirteen-person specialist jury has selected the winners of the Intergastra Innovation Prize from all the promising innovations entered in the categories Quality Assurance and Economy, Design and Function, IT Solutions and Kitchen Technology. Evaluation was based on criteria such as degree of innovation, practical significance,