NFS tech group

The leading restaurant managment system which helps you generate revenue, control costs & improve the guest experience. Aloha restaurant EPOS Software will deliver: Effective loyality programmes Streamlined operations Faster table turns 100% failsafe Technology Reduced fraud Better business intelligence Click here to know more: https://www.nfs-hospitality.com/solutions/restaurant-epos/

The number of restaurants in the UK fell for the first time in years during 2018,  according to reports  . That probably comes as no surprise if you’re a restaurant owner yourself in today’s tough market. So rather than going over the challenges hospitality is facing, I’ve come up with 6 genuine tips that will help your restaurant fight back and grow revenue. Customers still love to eat, after all – and there are many moves you can make to protect your business. So here are 6 great ways to send revenue soaring with your restaurant management system: Tableside talent  – at-table ordering is a winner for upselling: that’s a fact. Amazing menu design  – ditch any dud dishes Engage with your customers better  – try multi-channel Turn satisfied customers into ambassadors  – turn up your loyalty efforts Create new revenue streams  – online ordering is the latest big trend Make supported decisions  – dump guesswork and rely on solid dat...

It’s tough in 2019, as anyone in hospitality can tell you – so it’s just as well that technology has been evolving fast to give restaurants, pubs and bars the support they need to succeed. Smart establishments have turned to bar and restaurant management systems to slash costs and reduce waste. They also use it to grow revenue and control their stock, labour and even allergen risk effectively. Aloha by NFS, our well-regarded restaurant POS software, is a popular choice and recently teamed up with  Kitchen CUT  – a scalable SaaS technology that delivers control over food and beverage operations. Together, the technologies provide valuable control over areas that go all the way from cost reduction to ingredient selection and allergen warnings. This means chefs can design menus while keeping within budget, and reveals potential allergens in ingredients, so dishes are controlled to individual ingredient level. The live information is drawn through to each sub-recipe...

In his famous  TED talk , organisational consultant Simon Sinek outlines how Apple differentiates itself from its competitors by challenging the status quo by beginning with why the customer wants to purchase an Apple product – they want beautifully designed and user-friendly products. The features are secondary if considered at all. Where Apple’s competitors had failed in their marketing was to make a deep emotional connection with their audience. Rather than focus on features Apple focussed on the simplicity and utility of the device – the iPod’s design language such as the thumbwheel, for example, making it easier to select music than traditional push buttons. In a competitive landscape for hoteliers, they need to look to differentiate themselves from the competition which may now include other companies who have challenged the status quo such as Airbnb. With so much consumer choice in the hotel business it is no longer just a case of setting up a website with a basic ...

Industry expert Luis De Souza of NFS Technology Group  says digital dining has accessed every area of the industry; and it’s providing a valuable boost in challenging times. “Here’s your burger and fries, sir – would you like extra digital with that?” The answer from today’s diner is almost always a resounding yes, according to restaurant industry expert Luis De Souza. And he’s convinced that the digital transformation trend is truly engaging the UK restaurant industry could well provide answers to some of today’s challenges. “We’ve seen an extraordinary pace of change in diner behaviours over the past few years, and restaurants are having to work hard to keep up with it,” said Luis, chief executive of Restaurant Show exhibitors NFS Technology Group. The changing digital landscape The trends he is talking about affect both in-restaurant and takeaway eating and are affecting everything in the casual and fast-casual dining sectors. To-go consumers used to call...

More than 4,000 new restaurants have opened in the UK in just the last four years – yet there’s also been a huge downside, with many – including some big names – closing down. So in these most mixed of times, how do you make sure YOUR restaurant is one of the survivors? Let’s start by pinpointing some of the reasons for 2018’s restaurant rollercoaster ride. Brexit blues The pound has been in state of flux ever since the Brexit vote, and it’s had serious repercussions for the industry because the cost of basic ingredients has risen in costs. Margins have also been squeezed by other factors, such as the minimum wage rising by more than 19% in the last five years. One high-profile victim has been Jamie Oliver, who cited the Brexit blues when he was forced to close six of his restaurants in 2017, and 12 more this year. The repercussions of Brexit are not just being felt on the foreign exchanges. The EU represents a pool of talented hospitality workers which UK restauran...

Digital transformation is a phrase that is thrown about in modern workplaces these days – but what does it actually mean and, more importantly, what does it specifically mean for your restaurant? Well, it means a lot more than you may think. As the name suggests, there’s a technical element – but it’s also about how the technology can help people solve traditional problems in new ways. As a spin off, it can often involve organisations streamlining their operations and removing obstacles such as mountains of paper. If you think the UK has reached a high level of digitalisation, you’re mistaken, even though companies and individuals are investing so much time and money in technology. According to the  McKinsey Global Institute’s Industry Digitization Index , the UK has only reached 17% of its full digital potential. So for the UK economy, the potential and scope for digital services is unbounded. Digital transformation is affecting many areas of our lives includin...

Imagine a world where an ad for your restaurant is playing over Spotify at dinnertime and your customer can then immediately place an order or book a table. That’s true one-to-one interaction – without a keyboard or touchscreen in sight. It is very apt to be writing this post in a week when Google announced their new Google Home Hub and Facebook launched their new Portal smart speaker. The smart speaker market has grown at a blistering pace. By April this year they had penetrated 20% of US households with wi-fi, up from just 8% in June 2017 – the hardware is well on its way to being  mainstream . With growing demand coupled with still untapped huge growth potential it’s easy to see why Google and Facebook would invest in the technology. ComScore predicts that by 2020, 50% of all searches will be voice searches. How could this help you? Previously, smart speakers such as Alexa were used for in-home dining – a convenient way to search for recipes or order ingredi...

The hospitality industry has worried about allergens in food for some time, and several shocking recent cases have brought the topic to the forefront of public concern. While food labelling is being tightened following the tragedy, UK bars, restaurants and food outlets are already working hard to identify potential areas of risk. But it’s difficult to be comprehensive. The  NHS warns  that there are many different types of allergic reaction to food – and that’s not even counting milder intolerances that can also affect diners. Drawing up a definitive list of every potential allergen is a headache for any chef – one recent tragedy was caused by a reaction to unlabelled sesame in a baguette. The responsibility of missing something is a heavy burden. Food allergy causes at least  ten deaths a year  in the UK, according to the Food Standards Agency. And once you have a list for your food preparation, how do you make sure your serving staff are aware of ...

When the UK government announced its immigration plan in December, it was greeted with dismay by the hospitality industry. Kate Nicholls of the industry body UK Hospitality , told The Caterer: “The central plank of government’s immigration policy, to cut off lower-skilled migration with a salary threshold, is  fundamentally flawed  and will damage the hospitality sector and the wider UK economy.” It’s another worry for a hardworking industry that is already facing severe skills and labour shortages – to the point where The Observer newspaper carried a story in 2018 entitled: “The  great British chef shortage  – why eating out is under threat.” As Brexit has approached, the UK hospitality workforce – which is estimated to be around 6m people – has been disappearing. In fact, it has been suggested by the British Hospitality Association that the industry could face a staff shortfall of over a million workers by 2029. The natural result of this skills and...