NFS tech group

The Restaurant Show, taking place 30 September — 2nd October 2019 at Olympia London, has become the ultimate destination for the hospitality industry to connect, celebrate and discover new products, services and suppliers and is the perfect opportunity for Kitchen CUT and NFS join together to showcase how their pioneering technology is leading the way in the future of hospitality. Visitors to the show will be able to see Kitchen CUT’s ground-breaking platform, F+B Engine, in action. Members of the Kitchen CUT team will be available every day to give demonstrations, and visitors are also encouraged to use one of the tablets available and see for themselves just how intuitive it the system is. F+B Engine has been designed specifically for the global hospitality sector, sitting at the heart of all hospitality enterprises, tracking and managing the ‘engine room’. Accessible anywhere, from any device, the system is there to support, engage, educate and transform the way teams operate ...

Recent studies of workplaces make sad reading — they show a growing number of employees say they are being made to feel lonely and isolated by the nature of the work they do. This seems strange in some ways: our ‘gig economy’ is geared up to promote connected technologies and workspace design. Technically speaking, it’s never been so easy to communicate and collaborate with our colleagues. But the staff are just not finding the link — socially. Being part of the gig economy means many people have flexible working arrangements that go way beyond traditional employment models. Many people decide to work freelance on short-term contracts or work full-time for a set employer without all the benefits of permanent employment. Technology is a huge enabler of agile and freelance working — with a smartphone and unlimited data (or coffee shop wifi) — you can work nearly anywhere. But working remotely or separate from other people sometimes makes us feel lonely and depressed. That’s...

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,...