Posts

‘All around us, the restaurant industry has gone through dramatic change. Numerous favorites are gone. Friendly faces we were used to seeing have disappeared. Everything looks different, whether you dine inside or sit in the open air.’ BARE shares an article by Micheline Maynard for Forbes with key lessons for restaurants.

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Are you interested in making an impact on your operational and service results?  Are you concerned that standards have fallen due to lack of corporate budget for monitoring? Do you want make a difference with a nominal investment in time and money? 

There is a saying, “You cannot manage what you do not measure”.  Linda Amraen, Global Director of Client Services of Hospitality at BARE International,  provides an overview of the Self-Audit methodology and why deploying Self-Audit to ensure your team is performing according to standards is important in mitigation of risk and overall improvement. 

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‘Social media has come a long way from photo posts, likes and comments. More and more of today’s retailers and brands are using social platforms as influential tools to sell their products and services.’ BARE shares an article by Gabe Larsen for Retail Customer Experience on maximizing social connection and enhancing customer experience.

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‘The electric car industry is about to become the greatest thing since sliced bread… or so a lot of people would have you believe. The truth is something different.’ BARE shares an article by Warren Shoulberg for Forbes on the electric car industry.

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‘Who’s ordering most of the mobile meals we’ve come to love in the age of COVID? You know who. It’s millennials and Gen Z, overwhelmingly.’ BARE shares an article for PYMNTS.com on restaurant customer loyalty.

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‘Although leisure travel is currently a pretty lousy idea in most of the world, there are still times when people really need to travel. And with hotels struggling to stay afloat, it makes sense that some of them are turning to a new way to delivery hospitality—to take care of their guests.’ BARE shares an article by Ann Abel for Forbes on quarantining in hotels.

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‘You don’t know what you’ve got ‘til it’s gone. Covid-19 revealed the everyday activities many people take for granted until they’re no longer for an option—like eating out in a restaurant.’ BARE shares an article by Blake Morgan for Forbes with main changes for restaurants during Covid-19. 

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‘Chefs are pushing aside the beds and redefining the meaning of a private dining room.’ BARE shares an article by Kate Krader for Bloomberg with private dining in select rooms.

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‘How hospitality can ensure social distancing down to the very last step: the payment.’ BARE shares an article by Nick Corrigan for ITProPortal with new technology uses to provide great customer experience in the hospitality industry.

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‘Leaders across the landscape understand that if they want to start posting pre-pandemic numbers, they need to streamline the customer experience as much as possible.’ BARE shares an article by Chalmers Brown for CustomerThink on key industries during the pandemic.

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