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SUPPLIER ARTICLE


TECHNOLOGY IS CHANGING OUR LIVES AND THE WAY WE WORK


Switching historically paper-driven processes such as food and beverage ordering, invoicing and receipting to digital delivers massive labour savings


I


t’s no secret; the hospitality industry is fac- ing a plethora of pressure, from increas- ing business rates rises to the National


Living Wage, ever-increasing rents, and, of course, cost-of-goods inflation and Brexit- related uncertainty. In this melting pot of spiralling costs, it is more important than ever to do all in your power to improve oper- ating margins by working smarter, faster and more efficiently. Unsurprisingly, tech- nology is a significant enabler.


Over the past 30 years, technology has revolutionised the world – the way we live and work. With the touch of a button, weekly shops can be completed, taxis hailed, heating and light adjusted, and restaurant tables booked. In every facet of our lives these technologi- cal innovations and advances are making our day-to-day tasks easier.


It is therefore incongruous that, in this touchscreen world, some hospitality compa- nies still seem overly reliant on paper (and the manual processing of) for core business functions, such as food and beverage ordering,


42 | Technology Prospectus 2017


invoicing and goods receipting. Many hospi- tality firms are removing time, uncertainty and inaccuracy from these processes by adopt- ing new technology that sees the entire jour- ney logged and tracked on smartphone and tablet devices – giving total transparency over the purchase-to-pay (P2P) function. The reality is that switching historically manual, paper-driven processes to digital delivers massive labour savings. It means that, typically, the most important people in a hospitality business, such as the GM, duty


manager and supervisor, can reallocate their time to where they’re needed most – with their teams and guests.


Also, the reality is that humans simply don’t have the capacity and ability to track transac- tions in the same fashion as software. For example, our P2P solution uses three-way matching to cross check the purchase order, goods receipt and invoice against each other, while our Ten Kites module calculates not just the margins but also the nutritional and allergy information on menu dishes. This easy-to-use software simplifies operations whilst saving companies money. The possibilities are endless and as the industry faces into some well-documented headwinds this year, we are conscious of many more forward-thinking companies turning to technology to help protect margins and drive efficiencies. It seems certain that those which are able to embrace technology and all its benefits will be the businesses that flourish in the challenging climate of the hospitality industry.


www.thecaterer.com


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