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Multi-channel ordering, back-office integration and practice, and review management are essential parts of the off-premise dine-in experience. They need similar attention as on-premise dine-in practice
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When you start a new operation in your restaurant, you target a client segment. Your customers’ knowledge of your new service is vital for your success. When they don’t know you have an online ordering platform, or boutique grocery, or a semi-prepared gourmet meal, they will not order them!
Part of the off-premise dine-in experience is related to your marketing.
Have you ever thought why digital transformation in hospitality is often associated with inevitable challenges? Do you know how to convert challenges into opportunities? Learn more about the five most common challenges in the industry and find out why they are a catalyst for business success.
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Do you want to learn more about smart room customization, hotel guest engagement, smart hotel features, and seamless guest experience? Explore eight ways to convert a standard hotel room into a smart hotel room!
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A significant part of the off-premise dining experience is the ordering process. You either use an online ordering portal in your operation and/or you enroll with an online ordering aggregator. The aggregator might provide part of the ordering and delivery process, or it has a full-stack delivery portal.
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Internet of Things is one of the most popular technologies that improves data collection, increases levels of automation, and enables to control multiple devices from a single centralized place. Find out how hotels and guests can benefit from IoT more efficiently, and why your business should implement smart technologies.
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In a series of posts, we review all aspects of Off-Premise Dining in hospitality. The following post is the first part that considers basic technology requirements. Every week we discuss different elements to present a complete picture of the practice.
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Finally, autonomous robots can cross the proof of concept line. At the time of need, like today during the COVID- 19 pandemic, we can see the service robots are in the field and help healthcare and hospitality businesses and stand strong as a real tool. Today, they are helping in real-life needs in critical situations.
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Here is a thought to overcome the staff cap in hospitality in general. The technology can help. The first thing is safety. While the restaurants have to reduce the staff on the premise, some of the tasks can give to robots! A disinfection robot can easily help the operation to improve the safety against all sorts of infections, on the floor, as well as the kitchen, by running several times per day and spray the areas for disinfection.
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