Restaurants are perennially on the lists of companies most likely to fail, which is why those who manage them must be as good at controlling costs as they are at delighting patrons, argues a recent report, “Cost Control in Food & Beverage: How Technology Can Help Maximize Profits,” by Oracle and food industry consultancy Technomic.
Here, read the new report, plus find out how other leaders in the hospitality industry—including hotel, food and beverage, cruise, sports, entertainment, and more—are using technology to serve their customers better.
“People want a different guest experience today. They expect immediate, contextual responses to their questions and that requires transparent information access for hospitality staff.” —Ray Carlin, vice president of product strategy for Oracle’s hospitality group
“To be honest, we’ve always felt that we have done email marketing very well—but to really excel, we recognized that we needed a tool capable of bringing our marketing automation vision to life.” —Michael Innocentin, executive director of digital marketing at Fairmont Raffles Hotels International
“What we want to be doing is leading the technology strategy and vision for the brand, not managing infrastructure.”—Richard Tallboy, Wagamama CIO
“The live event experience continues to be the optimal method of consuming entertainment. We have found that technology can positively impact the event experience and the bottom line of a venue.” —Haynes Hendrickson, Turnkey Intelligence’s President
“Even those companies that are expanding really well, if they’re not always cost-conscious, when the market changes they’re left much, much worse off than those that are in control.” —Brett R. Smith, senior director of food and beverage solutions management in Oracle’s Hospitality unit
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