See how some establishments use this data
Posted: Tue Feb 18, 2025 4:35 am
At Zoku, technology plays an important role. Since everything is made simpler, customers feel at home faster: they can even order food themselves, which leaves the staff more time to focus on other services or to chat with customers.
Do you have an anecdote or example of data collection being used successfully?
On Lightspeed, we use “modifiers”. Guests indicate how many days they stay at the hotel. With this data, I can easily see which group orders more from the Living Kitchen. And I am then able to analyze the reasons. Based on this, I can then adapt our offer. We ask a lot of feedback from guests, so we have already made several adaptations.
Would you like to know more?
Download this advisory document
In your opinion, what are the developments/innovations that will happen in the near future in the hospitality business?
I think a lot of hotels are going to make hospitality more teacher data accessible. We don't need traditional hotel rooms anymore, with the bed as the focal point. We don't need boring lounges or indifferent staff. We're looking for places where people can come together and feel really comfortable. That's the direction hotels are going to go.
Webinar on strategies to adopt to optimize the management of your hotel
Do you have any advice for your fellow F&B managers?
Keep watching the evolutions in the hospitality industry and dare to propose different concepts. But the most important thing is to look for and find employees who are truly passionate about their work. This is the kind of person who will make the difference, whether in your restaurant or your bar. And above all, use efficient and easy tools, which will make your processes faster.
Which hotel-restaurants are examples for you? And why?
That’s a difficult question, because our concept is different from a normal restaurant. I would say maybe the restaurant “La Maria” in Amsterdam. A lovely young lady cooks there all by herself and the menu changes every day. It’s much more cosy and intimate than a traditional restaurant.
At Living Kitchen, you can pour yourself a wine or cut your bread. You can also literally go into the kitchen and join the chef. For me, food is a way to bring people together around the world, and restaurants that maintain this same philosophy are examples to me.
Do you have an anecdote or example of data collection being used successfully?
On Lightspeed, we use “modifiers”. Guests indicate how many days they stay at the hotel. With this data, I can easily see which group orders more from the Living Kitchen. And I am then able to analyze the reasons. Based on this, I can then adapt our offer. We ask a lot of feedback from guests, so we have already made several adaptations.
Would you like to know more?
Download this advisory document
In your opinion, what are the developments/innovations that will happen in the near future in the hospitality business?
I think a lot of hotels are going to make hospitality more teacher data accessible. We don't need traditional hotel rooms anymore, with the bed as the focal point. We don't need boring lounges or indifferent staff. We're looking for places where people can come together and feel really comfortable. That's the direction hotels are going to go.
Webinar on strategies to adopt to optimize the management of your hotel
Do you have any advice for your fellow F&B managers?
Keep watching the evolutions in the hospitality industry and dare to propose different concepts. But the most important thing is to look for and find employees who are truly passionate about their work. This is the kind of person who will make the difference, whether in your restaurant or your bar. And above all, use efficient and easy tools, which will make your processes faster.
Which hotel-restaurants are examples for you? And why?
That’s a difficult question, because our concept is different from a normal restaurant. I would say maybe the restaurant “La Maria” in Amsterdam. A lovely young lady cooks there all by herself and the menu changes every day. It’s much more cosy and intimate than a traditional restaurant.
At Living Kitchen, you can pour yourself a wine or cut your bread. You can also literally go into the kitchen and join the chef. For me, food is a way to bring people together around the world, and restaurants that maintain this same philosophy are examples to me.