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UKHospitality has the temporary change in licensing rules for England and Wales, having campaigned strongly for the measures.

The hospitality sector has welcomed the government’s confirmation that licenced premises will be able to extend their opening hours to 1am on the Thursday, Friday and Saturday evenings of the special bank holiday...

When it comes to running your own restaurant, you’ll quickly understand that nothing’s more important than your time. Every minute counts and time wasted equals revenue lost. So, when you talk about operational efficiencies in operating a restaurant, is there a strategy that can help you save time? Yes, there...

A UKHospitality survey of more that340 hospitality businesses (which equates to roughly 8200 venues with 190,000 staff) has concluded that nearly half of operators (47%) are reporting that they will be forced to put up their prices by more than 10% this year because of rising costs. 15% of these...

Staff happiness is vital for hospitality businesses but is unfortunately often a low priority for management – especially after the industry facing numerous other hardships over the last few years.

However, the point stands that happy staff are more productive. Warwick University’s Happiness and Productivity Study found that happy staff are...

Whether it is at work or in our personal lives, we’ve all experienced with the frustration of dealing with someone who’s communication is poor, confusing, or even hostile. It can be a huge drain on our morale and ultimately makes time around that person unpleasant.

So, naturally it follows on that...

What is a sales forecast, and how does Opsyte help you manage it?

Creating and using a sales forecast is a huge benefit to your hospitality business - it is the foundation for much of your businesses financial reporting! A sales forecast can help you manage your staff costs, other variable...

Let’s be honest, it’s been a tough couple of years for hospitality – but here we are in another December, and despite everything your hospitality businesses are welcoming guests celebrating the festive season.

We can’t help but be reflective when the year draws towards its close. Looking back on the previous...

It’s easy to get lost in the day-to-day routine of your job and lose sight of the way your hospitality career is benefiting your personal and professional growth. Whether working in hospitality is your passion, or simply a stepping stone in your career path, your experience will give you a...

A tronc, or service charge pool, is a special arrangement between business and staff that allows the fair distribution of staff tips, gratuities and service charge collected by the business in bars, restaurants, hotels or casinos.

You may have seen text such as 'A discretionary service charge of 12.5% has been...

Managing your restaurant’s deposits at Christmas

I have some clients that effectively start their Christmas preparation in January.

Yes – they simply cannot wait to go through another 4-6 weeks of utter lunacy all over again that they start planning just weeks after the big party has ended.

Or, if you look at...

There are a few different ways people will react to reading the title of this blog post...

Some may be reading keenly, because who doesn’t want to successfully offload some of their work?!

Some will roll their eyes, because delegating responsibilities may seem like a luxury they can’t afford – ultimately this...

I wish I were right in saying "gone are the days of paper based clocking in and out", but unfortunately people still use antiquated ways of recording staff time instead of moving to cloud based systems like Opsyte.

Why do I know people still use pen and paper? Because they are...