Blog
Food for thought
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News
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.
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Operations
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.
Marketing
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.
Case Studies
The order and pay solution that lets guests stay immersed in a “real Instagrammable moment”
We sat down with Matt Lawrence, General Manager of TOCA Social at O2 Arena in London to talk about how upgrading their order and pay solution has enhanced their guest experience.
Operations
How to create a positive restaurant work environment
Employee satisfaction, productivity, and a magical guest experience. What are the benefits of creating a positive restaurant work environment? That was a bit of an old-school Jeopardy start to this piece!
Insights
How 10 me&u team members approach their mental health and wellbeing
October is Mental Health Awareness Month in Australia.To raise awareness and promote better mental health for all, we asked the team some questions to get their insights on mental health and wellbeing.
Operations
The 5 most common restaurant operational mistakes
Even the most successful restaurateurs make mistakes, but there are a few common boo-boos that can be easily avoided, and doing so can make a big difference in your restaurant's bottom line.Here are the five most common restaurant operational mistakes, and how to avoid them.
Case Studies
Creating “that Uber effect” within a live venue at The Rowing Pavilion
The Rowing Pavilion in Western Australia opened in December 2022 as a “pretty humble venue” that prides itself on a few key things: sustainability, community, and produce.We chatted with three movers and shakers who brought to life an incredible venue in which Mr Yum plays a very small part. If you’re a visual learner, ignore the words below and watch the three-minute video for some good vibes.
Operations
How to deal with restaurant customer complaints
Customer complaints are a normal part of running a restaurant. No matter how hard you try, there will always be times when something goes wrong and a customer is not satisfied (and *cough* they’re not always right). The way you handle these complaints can make a big difference in whether or not the customer returns to your restaurant in the future. Here are some tips on how to deal with restaurant customer complaints.
Pantry essentials
All of the good stuff that you are looking for. Listen to hospo talents talking about the latest food trends, tune into short and snappy webinar episodes or join us at a live event.
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