EHL Insights
DECEMBER 19, 2023
Are your customers receiving excellent service? These questions are a good place to start when examining one of the most influential aspects of business success: customer service management. How can you be sure?
Hospitality Net
DECEMBER 20, 2023
In this article, we will explore the importance of people-centricity in customer service management and how it can be applied to improve customer experiences. We will also discuss practical approaches to gathering customer feedback and how a hospitality approach can elevate customer service quality in any sector.
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Modern Restaurant Management
JULY 19, 2021
By outsourcing functions like the recruitment process, regular kitchen cleaning, and exterior and janitorial services, managers and staff alike can focus on their core expertise. First, the amount of time managers spend recruiting can have a distracting domino effect on food service operations.
Horizon Hospitality
OCTOBER 16, 2024
This allows them to function as nonprofit entities while focusing on member services. Management Structure HOAs: Most homeowners association’s contract with professional management companies to handle day-to-day operations, which include property management, financial oversight, and administrative tasks.
Modern Restaurant Management
JUNE 30, 2021
Third-party delivery threatens the brand’s relationship with its customers due to the loss of first-party data and control of the customer experience end-to-end, most critically food quality and customer service. Managing down third-party fees will improve margins as labor costs continue to rise.
Revenue Hub
MAY 10, 2023
The surge in customer service channels presents an unprecedented challenge for hoteliers, as their response time window starts to dwindle. To this end, your hotel may have many communication channels at travelers’ disposal, but if these channels don’t talk to each other, it is not an omnichannel service.
Modern Restaurant Management
DECEMBER 19, 2019
Hiring trends are consistent with other restaurants located in those specific areas, whether fast-casual, full-service, family-style or quick-service. Managers frequently attribute their low staffing and retention rates as the industry norm. The root of the problem is simple: poor planning.
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