Catering
Effective Planning and Real-Time Management: Meeting the Specific Demands of the Hospitality Industry
Occupancy and bookings are key issues in the Hospitality and Catering sectors, with significant variations between different time slots within the same day. The balance between meeting service demand and optimizing staffing has a direct impact on business profitability.
We are entering a diverse and complex industry, covering a wide range of sub-sectors. Is planning for a city hotel the same as for a seasonal hotel? And how does planning differ between a single hotel and a hotel chain? Is planning for the front desk team similar to planning for the housekeeping or maintenance team?
In the field of catering, is it feasible to plan in the long, medium and short term? Do we have tools that allow us to adequately size the staff needed to cover the service?
BOLD Workplanner focuses on optimizing the workforce and facilitating decision making by taking into account different variables:
- Seasonality of activity
- Mobility of professionals between work centers, taking into account distances, typologies, areas...
- Size and type of establishments: points of sale, location, modules and buildings
- Focus and category of each establishment: family, adult, tourist, luxury, animation, beach, urban...
- Geographical scope: purchasing power, climate, exclusivity,
- Labor market: Professional profiles required, employability, attractiveness, degree of rotation of certain profiles.
- Possible hiring models according to legislation and areas: part-time, discontinuous, temporary, reductions, etc.
Discover the solutions provided by BOLD Workplanner, designed to take advantage of industry knowledge and the flexibility needed to adapt to specific requirements.
