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The effects of the staff shortage can no longer be overlooked in many restaurants and cafés. The coronavirus pandemic has hit the gastronomy sector hard and exacerbated staff shortages in many places. Between temporary closures and increasing uncertainty, numerous employees have left the industry and many have not returned.

Successful restaurants rely on strategies that increase revenue per guest while increasing the number of guests. Targeted measures such as cross-selling and up-selling can generate additional revenue by subtly pointing guests to suitable additions to their selection. Even without a large amount of staff, greater efficiency can be achieved, for example through innovative approaches that optimize service while promoting customer satisfaction.

The EU Food Information Regulation (LMIV) has presented the catering industry with new challenges in recent years. One of these is the obligation to provide detailed labelling of dishes on the menu. For many restaurateurs, this means a considerable amount of extra work. But why is this regulation so important and what opportunities does it offer?

The hospitality industry is facing numerous challenges - rising raw material prices, higher energy costs and an increasingly competitive environment. But even in this situation, there are effective strategies to reduce costs and increase profit margins. Targeted measures can optimize expenses without compromising quality or service.