Food & Beverage/Tourism suffers from dealing with daily issues rather than strategising

The biggest issues I see in the F&B sector don't relate to supply chain, margin retention, table turns or securing clientele.  They relate to staff training and scheduling, and owner motivation. It is a lonely place being a hotelier or restaurateur. Many owners have bought themselves a job, don't have an exit plan and find the staff issues grind them down.  There is a way to make life easier.  Let's talk!

Tourism has its opportunities and challenges when it comes to getting 'share of wallet' and deciding on strategies relating to consolidators and aggregators, let alone operating an effective and efficient business. I understand the industry and the upstream and downstream connectivity required to make things work