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Limited-service brands are focusing on guest experience like never before. 🏆✨ Learn how they’re redefining service here: What’s your take? ⬇️

Square Kiosk Launches in the UK A self-service ordering solution built for restaurant businesses: Square unveiled Square Kiosk, a fully integrated software, hardware, and payments solution, designed to help cut wait times, make service faster and free up staff. Aimed at fast-moving and fast-growing restaurants, this brand new self-service ordering system offers a complete solution to empower diners and streamline order-taking. With staffing issues and labour shortages continuing to be major concerns for those in the hospitality industry, Square Kiosk offers an extra pair of hands. For the cost of £1 a day, Kiosk shows up excited to work, is fast at the job and helps increase order value. With orders taken care of, restaurants can staff up other areas of their business, freeing team members from the counter so that they can focus on other tasks. For the customer, Square Kiosk is a sleek and simple experience that lets them bypass queues and easily customise their orders. Guests are able to select exactly what they want, with customisation options being sent directly to the kitchen, and choose upgrades and add-ons to bolster their orders. Payment couldn’t be easier with Kiosk’s embedded contactless and chip payment technology. Customers will also benefit from the integrated Square Loyalty programme, rewarding diners with loyalty points and encouraging return visits: https://lnkd.in/eGpJet8Y #selfservice #news #PR #advertising #b2b #bannerad #magazine #newsletter #emailcampaigns #eat #drink #sleep #hotel #hospitality #bars #restaurants #digitalmarketingandadvertising 

Lots of business books have left me with a few good, actionable takeaways. But very few business books have challenged me to question the level of effort I put into my core strategies. Unreasonable Hospitality by Will Guidara is one of the books that will challenge you in that way. Give it a read. You won't regret it. And then let's talk about what core strategies you need to reevaluate in your business.

In the competitive hospitality industry, restaurant renovations are essential for maintaining property value, ensuring health and safety compliance, and boosting customer satisfaction and retention. Invest in your property's future with a thoughtful renovation. #RestaurantRenovation #HospitalityIndustry #PropertyValue #CustomerSatisfaction #HealthAndSafety #BusinessInvestment #RestaurantUpgrade #PropertyManagement #CustomerRetention

Get 5 star reviews with improved customer service. With #fissaramanage now access your customer information, service history, AMC details all in single dashboard! #pestcontrol #commercialpestcontrol #retail #restaurant #hotels #amcservice #jobscheduling #jobtracking #dashboard #mobileapp #pestproffessionals #customerservice #satisfiedcustomers #5starreview #5starrating

𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻, 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻, 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻 - 𝗕𝘂𝘁 𝗶𝘀 𝘁𝗵𝗮𝘁 𝗲𝗻𝗼𝘂𝗴𝗵 ? Back from Paris, France 🇫🇷 where Fabien Darbon and Claire Paillet went to assist a hotel owner (let’s call the company ABC) in evaluating a F&B operator (let’s call the brand XYZ ). ABC has recently purchased a 4-star branded hotel in a prime Parisian location.  It sits at the corner of two busy streets, with the restaurant occupying a ground-floor spot at this very corner. Ideal location one could think, right? However, the current restaurant is 𝘶𝘯𝘥𝘦𝘳𝘱𝘦𝘳𝘧𝘰𝘳𝘮𝘪𝘯𝘨. An on-site visit quickly reveals that the lack of success is due to several underlying factors : concept, positioning, offer, … In essence, there appeared to be a 𝗱𝗶𝘀𝗰𝗼𝗻𝗻𝗲𝗰𝘁 𝗯𝗲𝘁𝘄𝗲𝗲𝗻 𝘁𝗵𝗲 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁’𝘀 𝗮𝗽𝗽𝗿𝗼𝗮𝗰𝗵 𝗮𝗻𝗱 𝘁𝗵𝗲 𝘀𝘂𝗿𝗿𝗼𝘂𝗻𝗱𝗶𝗻𝗴 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁 + 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿 𝗯𝗮𝘀𝗲. ABC plans to renovate and revamp the space, with the intention of outsourcing the F&B operations.  ABC was introduced to F&B operator XYZ, which, although successful on another continent, lacked familiarity with the Parisian market and had not visited the site. ABC felt uncertain about moving forward with XYZ, so they ask Fabien Darbon Consulting & Services to step in for an evaluation of XYZ’s offer. After reviewing XYZ’s proposal, we notice that important groundwork hasn’t been fully addressed : a limited environmental analysis, only a basic competition review, and no comprehensive assessment of target customers were conducted.  This left questions about how well XYZ understood the market. So to prevent history to repeat itself, we provided ABC with :  - 𝘼 𝙩𝙝𝙤𝙧𝙤𝙪𝙜𝙝 𝙚𝙣𝙫𝙞𝙧𝙤𝙣𝙢𝙚𝙣𝙩𝙖𝙡 𝙖𝙣𝙖𝙡𝙮𝙨𝙞𝙨. - 𝘾𝙡𝙚𝙖𝙧 𝙞𝙙𝙚𝙣𝙩𝙞𝙛𝙞𝙘𝙖𝙩𝙞𝙤𝙣 𝙤𝙛 𝙩𝙖𝙧𝙜𝙚𝙩 𝙘𝙪𝙨𝙩𝙤𝙢𝙚𝙧𝙨. - 𝘼 𝙘𝙤𝙢𝙥𝙚𝙩𝙞𝙩𝙞𝙫𝙚 𝙖𝙣𝙖𝙡𝙮𝙨𝙞𝙨 𝙤𝙛 𝙓𝙔𝙕'𝙨 𝙘𝙤𝙣𝙘𝙚𝙥𝙩. - 𝘼 𝙗𝙚𝙣𝙘𝙝𝙢𝙖𝙧𝙠 𝙤𝙛 𝙁&𝘽 𝙤𝙛𝙛𝙚𝙧𝙞𝙣𝙜𝙨 𝙛𝙧𝙤𝙢 𝙨𝙞𝙢𝙞𝙡𝙖𝙧𝙡𝙮 𝙥𝙤𝙨𝙞𝙩𝙞𝙤𝙣𝙚𝙙 𝙝𝙤𝙩𝙚𝙡𝙨. - 𝘼 𝙘𝙤𝙣𝙘𝙚𝙥𝙩 𝙧𝙚𝙫𝙞𝙚𝙬. - 𝘼 𝙗𝙪𝙨𝙞𝙣𝙚𝙨𝙨 𝙥𝙡𝙖𝙣 𝙖𝙨𝙨𝙚𝙨𝙨𝙢𝙚𝙣𝙩. - 𝘼 𝙘𝙤𝙢𝙥𝙡𝙚𝙩𝙚 𝙧𝙚𝙫𝙞𝙚𝙬 𝙤𝙛 𝙩𝙝𝙚 𝙁𝙊𝙃 𝙖𝙣𝙙 𝘽𝙊𝙃, 𝙬𝙞𝙩𝙝 𝙧𝙚𝙘𝙤𝙢𝙢𝙚𝙣𝙙𝙖𝙩𝙞𝙤𝙣𝙨 𝙛𝙤𝙧 𝙤𝙥𝙩𝙞𝙢𝙞𝙯𝙞𝙣𝙜 𝙩𝙝𝙚𝙨𝙚 𝙨𝙥𝙖𝙘𝙚𝙨. Through this process, it became clear that XYZ might not be the best fit. Without a solid understanding of the local market and customer needs, a brand change is not enough to ensure success ! The foundation for any successful (F&B) operation begins with knowing who your customers are and what they want. 𝗬𝗲𝘀, 𝗹𝗼𝗰𝗮𝘁𝗶𝗼𝗻 𝗶𝘀 𝗸𝗲𝘆. 𝗕𝘂𝘁 𝗶𝘁'𝘀 𝗷𝘂𝘀𝘁 𝗼𝗻𝗲 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗲𝗾𝘂𝗮𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 𝗯𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗮 𝘁𝗵𝗿𝗶𝘃𝗶𝗻𝗴 𝗙&𝗕 𝗼𝘂𝘁𝗹𝗲𝘁.

🍽️ Will Guidara, the former co-owner of the internationally acclaimed restaurant Eleven Madison Park, gave an inspiring keynote on how he elevated the restaurant to global excellence—not only through outstanding food and service, but by adopting a bold approach he refers to as “unreasonable hospitality.” 📈 "Unreasonable hospitality" philosophy meant going beyond the expected and finding creative ways to make guests feel seen, valued, and cared for. The smallest details—ones most restaurants overlook—could have the biggest emotional impact on guests. 🚀 Key takeaways: 🟢 Excellence is just the starting point: Will’s restaurant succeeded because they mastered the basics of food and service, but it became truly memorable when they focused on how they made guests feel. 🟢 Small gestures make big impacts: It’s often the smallest, most personal touches that create the strongest memories for customers. 🟢 Empower your team: By giving staff the freedom to create joyful experiences for guests, you foster a culture of hospitality that benefits both the customer and the team. 🟢 Hospitality is a competitive advantage: In an age where products and brands are easily replicated, building strong, emotional relationships with customers is a sustainable advantage. 🟢 Scale thoughtfulness, not processes: Even in an unscalable industry like fine dining, you can find recurring opportunities to delight guests in small but meaningful ways. ⁉️ Questions for Reflection ➡️ How can you apply the principles of unreasonable hospitality to your own business or leadership style? ➡️ What small, unexpected gestures could you incorporate into your customer experience to create lasting memories? ➡️ How can you better empower your team to take ownership of the customer experience and bring creativity to their work? ➡️ In what ways can hospitality become a competitive advantage in your industry? ➡️ How can you ensure that excellence in your business is not just about the product but about how customers feel after every interaction? More: https://lnkd.in/dVFTcttA #cx #customerexperience #customer

I’m always talking about how important the customer experience is in the hospitality industry — especially in today’s digital world — and the numbers don’t lie. PwC research found that consumers are willing to spend up to 16% more for excellent experiences and service. Plus, a one-star increase in Yelp ratings can boost a restaurant’s revenue between 5% and 9%. Every touchpoint matters, from the moment a customer encounters your restaurant’s brand online to the follow-up interactions after their visit. I explore this in-depth in an article I wrote for Hospitality Technology about how tech shapes and impacts a guest’s dining experience. Give it a read here: https://buff.ly/3An4Ane #CustomerExperience #HospitalityIndustry #CX

The hospitality industry has come a long way over the decades, evolving with each era. Reflecting on these shifts shows how we’ve shaped today’s standards and where the future is heading. In the 1990s, hospitality was all about the guest, with a “customer-first” mindset. Fine dining was formal, with dress codes, hierarchy, and precision in recipes. This era set standards for quality, teamwork, and professionalism. The 2000s embraced new global influences and open kitchen concepts, blending diverse flavors and transparent service. The farm-to-table movement took root, while digital tools like online reservations and digital POS systems began transforming guest interactions. This era brought the industry closer to teamwork and inclusivity, moving beyond rigid hierarchies. The 2010s focused on creating memorable experiences and inclusivity in dining, with gluten-free, vegan, and organic options. Technology became central, from contactless payments to QR code menus. Casual fine dining reflected the era’s desire for high quality without formality, paving the way for today’s guest-centered approach. The 2020s emphasized resilience, with health and safety as top priorities. Contactless ordering, expanded takeout options, and zero-waste practices became essential. Employee well-being, work-life balance, and community engagement gained importance as hospitality became more people-centered. Looking forward, sustainability, technology, and personalization are at the core of hospitality’s future. Carbon-neutral and zero-waste practices will be standard. AI-driven personalization will enhance guest experiences, while automation and robotics improve efficiency. Dining will be more flexible, with seamless physical and digital experiences. Our industry is ready to lead with transparency, diversity, and community connection. It’s an exciting future—one where hospitality is not just a service but a meaningful, lasting experience.