Hospitality

How pub owners can make the most of dry January

How pub owners can make the most of dry January

Without putting a dampener on the Christmas festivities, it’s not to be ignored that the new year is fast approaching and with that comes dry January. Rather than accepting that this means a quieter time for pub owners,...

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Calling all restauranteurs: 5 steps to keep your cool this winter and avoid the Christmas rush!

Calling all restauranteurs: 5 steps to keep your cool this winter and avoid the Christmas rush!

’Tis the season to be jolly. But it’s also the season to typically be rushed off your feet during your busiest time of year! Having worked at Rotaready for a number of Christmases now, I’ve found a few recurring themes...

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14 fantastic features you didn’t know we had

14 fantastic features you didn’t know we had

Having worked closely with our customers over the years to make sure they’re getting the most out of Rotaready, I often find there are a number of features they just didn’t know were there. And that’s exactly why I deci...

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Why your employees hate your rotas

Why your employees hate your rotas

Creating staff rotas to meet the needs of the business as well as keeping your staff happy can be a very time consuming and monotonous process for managers; but do you know what your staff think of how you build, share...

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Why your restaurant’s labour cost percentage isn’t what it should be

Why your restaurant’s labour cost percentage isn’t what it should be

What is the perfect labour cost percentage? Sitting at 30-40% of total net sales, labour cost percentage for restauranteurs tends to be much higher than the 10-20% seen by retailers*. Whilst this is something many resta...

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