Hospitality

5 little things taking the stress out of reopening

5 little things taking the stress out of reopening

Last weekend we saw many hospitality businesses reopen their doors to customers for the first time since lockdown began. Adjusting to the new normal has been a challenge for many of us, but we’ve found a few ways to mak...

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Calculating your furlough pay

Calculating your furlough pay

A furlough calculator for employees, brought to you by Rotaready & TiPJAR Over the past few weeks many of those working in hospitality, retail and leisure have been furloughed due to the COVID-19 pandemic. As a result,...

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COVID-19 and the hospitality industry

COVID-19 and the hospitality industry

With the spread of Coronavirus in the UK, events are being cancelled, travel is being restricted and more and more of the population are taking to self-isolation; resulting in a reduction in footfall to bars, pubs and r...

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Going paper-free: Beyond sustainability

Going paper-free: Beyond sustainability

How much of your restaurant business are you operating paper-free? With 12.5 million tonnes of paper and cardboard being used in the UK each year, there’s already a lot of focus on recycling. But what about the tech alt...

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A whistle-stop tour: the trends and tech changing the face of hospitality in 2020

A whistle-stop tour: the trends and tech changing the face of hospitality in 2020

What better time is there to reflect on the trends and tech changing the face of hospitality, than at the beginning of a new decade? In such a fast paced and growing industry there are so many factors that could play a...

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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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