How to get the most out of Crew on a public holiday

See how Solotel processed $80K through Crew in a single day, and what it means for your next big public holiday.

Navigating Hospitality Profitability: Insights from Industry Leaders at "Plating Up Profit"

The "Plating Up Profit" event, hosted by me&u and Lightspeed, brought together hospitality professionals to discuss the ongoing challenges facing the industry and the evolving role of technology in helping businesses stay afloat.

Top 15 Trends in Australian Pubs in 2024

The Australian pub scene is evolving rapidly, blending traditional charm with modern innovations to cater to diverse tastes and preferences. As we step into 2024, here are the top 15 trends reshaping pubs across the country:

Next-Gen Hospitality: How Venues Can Appeal to Gen Z

Now making up 30% of the population and covering $450 billion of the world’s spending power, Gen Z is your go-to target demographic.

Menu Mastery: The Ultimate Guide to Crafting the Perfect Menu for Your Venue

Your menu is the first stepping stone that invites customers to embark on a unique and fruitful culinary experience and that is why creating the ‘perfect’ menu is so important. Today we dive into the essentials of creating the perfect menu for your venue.

Customer Convenience: The Centrepiece of Success in Today’s Hospitality Environment

In the intricate landscape of the hospitality industry today, customer convenience is not simply a consideration, it is the cornerstone upon which success is built.

The Future of Restaurant Sustainability

Restaurants are a large contributor to food, plastic, water, and energy waste around the world. As a restaurant owner, you can do your part to minimize the environmental impact of running a restaurant. The tips included here are not exhaustive, but are a good start for any restaurant owner who is working toward a greener future.

Better together: How mobile ordering technology pair perfectly with a hospitality-specific CRM

Creating sales and marketing tools for the hospitality industry, which we conveniently called “Serve” and “Grow”, means that all we care about is creating products and services that help you create unique serving experiences and build long-term customer relationships through personalised offers.

QR code order & pay: UK guests have their say

To gain deeper insights into consumer preferences in the post-COVID era, we partnered with KAM for a comprehensive study focusing on the usage of QR code order & pay technology across three key sectors: food halls, competitive socialising venues, and large pubs and bars.

81% growth in 2024: UK food halls report (February 2024)

The UK food hall scene is experiencing a remarkable transformation, propelled by evolving consumer behaviours, diverse culinary offerings, and technological advancements. We heart sharing insights that not only highlight these changes but also offer valuable perspectives for both new entrants and existing operators in the food hall industry.

How Funlab is using me&u’s Staff Upsells to generate extra sales on the move

We sat down with Patrice Beckmann, Head Of Operations at Funlab, to chat about how mobile ordering enhances the experience for me and you (because of our company name). Patrice has been with Funlab for 16 years (!) and started as a bartender in Sydney before progressing up the ranks.

10 hospitality campaigns that captivated customers (part 2)

The economic and social benefits of food halls, especially in the post-pandemic world: An interview with Simon Anderson

Simon’s journey and insights into the food hall concept highlight the potential for tech companies in the food service industry to innovate and adapt. By embracing principles such as inclusivity, community, and the blending of technology with traditional hospitality values, businesses can create spaces that not only meet the evolving needs of consumers but also contribute positively to local communities and economies.

10 hospitality campaigns that captivated customers

Hospitality brands are constantly in pursuit of innovation, creativity, and strategic marketing activities to attract more guests to their venues. Competition is a constant drag, so campaigns play a vital role in capturing the attention of your future customers. Let’s explore 10 remarkable (as in, they are worthy of remarks) examples of how hospitality brands have successfully attracted more guests to know about their venues.

15 book recommendations for the restaurant, hospitality, and service industries

If you’re running a blossoming hospitality business, you probably don’t have time to read books, but you do have time to recommend books to other people and portray an air of having read them yourself. So here are 15 book recommendations for people who want to learn about the restaurant, hospitality, and service industries.

How other industries have personalised their products

Personalised customer experiences can be implemented in a variety of ways across different industries. Here are a few examples of how various industries have personalised their customer experiences.

Restaurant Launch x Baccomatto Osteria: Generating $48,840 in revenue in two months

“We have been blown away by the overwhelming response from our email marketing campaigns by Nathan at Restaurant Launch,” Michael Stevens, owner of Baccomatto Osteria, said.

7 ways to get people talking about your business without spending any money

Getting people talking about your business doesn't have to mean splashing cash and hoping for the best. Here are seven ways to generate buzz and get people talking about your business without spending any money.

What is the optimal amount of visits a restaurant should aim for per guest?

The optimal number of visits a restaurant should aim for per guest can vary depending on factors such as the restaurant's menu and pricing, target audience, and location. However, in general, a restaurant should aim to build repeat business by encouraging guests to come back multiple times.

What does a typical restaurant profit & loss statement look like?

A restaurant profit and loss (P&L) statement is a financial document that provides a snapshot of a restaurant's financial performance over a certain period of time, typically a month or a year. A typical restaurant P&L statement includes the following sections.

10 tips for having a website that converts more bookings

A well-designed and optimised website can help you attract new customers, increase sales, and boost your bottom line. And if it’s bookings you’re looking for specifically, we’re dishing up 10 tips to increase your conversion rate.

How to use email automation to get your customers to come back

Email marketing is a powerful tool for any restaurant, but it can be especially effective for getting customers to come back more often. By automating your email marketing, you can send personalized messages to your customers at the right time, which can help you increase sales and improve customer loyalty.

Insights from the first Food Hall-specific workshop in the UK

We hosted an intimate event specifically for the Food Hall market, bringing together half of all Food Hall brands in the UK. There were two panels: How to Make Food Halls Thrive: Operations, Tech & Marketing; Food Hall Opportunities: Now and the Future. Here are some insights from both panels 😀

How to use email marketing to boost your restaurant business

Email marketing is a powerful tool that restaurants can use to reach their target audience, build relationships with customers, and drive sales.

How to hire and train the best restaurant staff

Hiring and training killer staff is critical for any successful business. Your staff is the face of your restaurant and they’re responsible for providing a great dining experience for your guests. The better they are, the more efficient and productive they’ll be too, which is a plus for your bottom line.

How to reduce food waste when managing a restaurant

Restaurants play a major role in food waste, accounting for about 14% of all food waste in the United States. This waste can occur at all stages of the food supply chain, from production and processing to distribution, preparation, and consumption. Here are seven things you can do to reduce food waste.

How to use data to improve your restaurant's performance

It's more important than ever to use data to make informed decisions about your business. By tracking and analyzing key metrics, you can identify areas where you can improve your operations, increase sales, and reduce costs. Here are some tips on how to use data to improve your restaurant's performance.

How to use SMS marketing to fill your restaurant

SMS marketing is a great way to reach your target audience directly and promote your restaurant. It's also a very cost-effective way to market your business, and it can be very effective at driving sales.

Better together: Mr Yum and me&u complete merger to create a food-tech super team

The two leading sales and marketing tools for hospitality brands, Mr Yum and me&u, have completed a merger to become the global leader in their category. The combined company, which processes over $2B in dining transactions per year, will be led by Mr Yum co-founder, Kim Teo, as the new chief executive.

How to manage increasing costs and inflation in your restaurant

The restaurant industry is facing a number of challenges, including increasing costs and inflation. These challenges can make it difficult to maintain profitability.

How to create a loyalty program for your restaurant brand

Creating a loyalty program for a restaurant brand requires a strategic approach and careful consideration of the customer experience and the specific needs of the business.

Hospitality interior decorating blogs and websites to follow for inspiration

The hospitality industry is constantly evolving, and one of the most important aspects of any successful restaurant or hotel is its interior design. A well-designed space can create a memorable experience for guests, and it can also help to attract new customers.

11 golden rules for increasing head spend at your restaurant

Venues are constantly looking for innovative ways to improve head spend. Here are 11 simple ways to get started.

4 branding tips for creating a magical local cafe

Find out how to take your local cafe to the next level with our branding guide.

5 easy ways to make your menu more accessible

Creating accessible menus for your restaurant, bar, cafe or venue isn’t just a good idea – it’s a must. Join us as we run through five easy ways to improve your menu accessibility.

Seasonal menus: why they’re worth the effort

Are seasonal menus for your venue or establishment worth the extra effort? Here’s why they are and how you can nail it.

Tips for hiring front-of-house staff

So, you want to hire front-of-house staff? We’ve got a few hiring tips for bringing in the right talent.

The importance of upsells and how to increase them

Discover how to grow your hospitality business through the power of upsells.

Benefits of setting up QR code menus

Explore the benefits of setting up QR code menus, as well as a few key metrics that show the impact QR codes have had on the restaurant industry.