NFS tech group

There’s a huge list of challenges facing  today’s restaurateurs  — costs, labour, waste, customer loyalty But maybe the biggest overarching challenge of all is this: How do I know I’m building a restaurant that’s ready to face the future? The pace of technological change is speeding up dramatically. When electricity was introduced, it was 30 years before it reached 10% of homes — but once we got smartphones, 40% of people had them within a decade. Restaurant clients have changed too, especially in recent years. Their fondness for casual dining in particular has soared, with diners now keen to eat and go within just 40 minutes. Online spenders Online ordering for delivery is another modern-day phenomenon. The analysts Deloitte point out that 40% of customers now prefer to place their orders online. When they do, they’re likely to spend up to 15% more — a significant factor for restaurants keen to boost their revenue. If you haven’t yet responded to this trend,...

We’ve come to know our Millennial colleagues very well recently — they’re the Eighties-born kids who really live life digitally. Millennials want absolutely everything in their lives — including the place they do their work — to be connected. But having an ‘always-on’ attitude has been shown to bring pressures in its wake, creating stress and even anxiety if not managed properly. It’s definitely a concern that the same things will affect  Generation Z , the new kids making their arrival on the block, even more. These talented young people, who were born between the mid-90s and early 2000s, actually comprise nearly 30 per cent of the planet’s population. Like the Millennials, they expect a great work/life balance, but they can happy be persuaded to stay in your company long term if you can make your workplace somewhere they actually want to be. Forbes  reports: “ Having grown up in a tumultuous time for economics and politics (they were only four when 9/11 occurred,...