Food safety is non-negotiable in the food service industry. Managing a pest control plan is one of the most critical areas in any food service operation. An unexpected inspection, incomplete documentation, or deviations from established procedures can lead to costly…
At Andy, we've determined that 8-12% of kitchen efficiency is lost to unnoticed operational friction. That’s the equivalent of losing an entire hour of productivity in a standard shift - simply due to small inefficiencies that go unchecked. And that’s…
Document management is one of the biggest operational challenges in food service. Training manuals, technical sheets, safety protocols, machinery usage procedures, audits… Key information is often scattered across local folders, emails, and physical files that are difficult to track. The…
A guest’s dining experience can define their memory of a hotel. A flawless breakfast or an unforgettable dinner not only satisfies the palate but also reinforces the hotel’s brand image. For hotel chains operating in different countries and cultures, ensuring…
The rapid evolution of food technology has reshaped how food service businesses operate. From ensuring food safety to optimising kitchen workflows, digital assistants like Andy have become essential in today's professional kitchen. However, historically, the high costs of adopting these…
While breakfast may seem like just another hotel service, it is, in reality, a crucial element in shaping guests' perception of quality. For many travellers, an exceptional dining experience can make the difference between a satisfactory stay and one that…
In the food service industry and the management of large hotel chains, growth brings a series of operational challenges. As a business expands its locations, processes like food safety become increasingly difficult to manage without a proper structure. Many companies…
A food service kitchen isn’t just a workspace - it’s a high-pressure ecosystem where efficiency, precision, and teamwork must coexist. Unlike other work environments, food service kitchens demand split-second decision-making, flawless execution, and constant adaptation to fluctuating demand. The difference…
Expanding a food service brand internationally is an ambitious leap that unlocks new markets but also introduces a level of operational complexity that challenges even the most established organisations. From meeting diverse food safety regulations to managing multicultural teams,…