...against increasing pressure to meet customer expectations, maintain a squeaky-clean reputation, implement sustainable practices and improve productivity. All in the face of rising operational costs.
Test descr
STAFFING PRESSURES
Well over half of hospitality employees cited staff shortages as the biggest challenge for the sector*.
AFFORDABLE FOOD WASTE
Around 920,000 tonnes of food is wasted by outlets each year. Of this wastage, ¾ could've been avoided*.
