Se a empresa tiver filiais, podemos fazer o remanejamento de produtos entre uma loja e outra. Na hotelaria, por exemplo, quando o hotel come?a a ficar cheio, direcionamos o hóspede para outro hotel da rede da mesma categoria. Assim mantemos o padr?o de atendimento e n?o deixamos o cliente na m?o.

Une chose très utile dans le monde ultra connecté d'aujourd'hui la mise en place de solutions de caisses et de gestions de stocks connectés. grace a deux outils qui communiquent en permanence vous êtes en mesure de prévoir les ruptures et d'anticiper les besoins de votre point de vente. #Trivec #GestionDesStocks #Intégrations #QualitéDeService #Restauration #Innovation #OptimisationDesOpérations

Even with inventory shortages, you can keep service quality high by: Communicating proactively: Inform guests of any limitations upfront and offer alternatives. Prioritizing key items: Ensure essential amenities are always available. Creative solutions: Offer complimentary upgrades or services to compensate for unavailable items. Emphasize guest experience: Focus on personalized service and attention to detail to make up for any material shortcomings. Streamlining processes: Efficient use of existing inventory minimizes waste and maximizes availability.

? Adjust Menu Offerings: Highlight available items and create temporary specials to manage shortages without compromising quality. ? Communicate with Staff: Ensure the team is informed about stock levels to manage guest expectations effectively. ? Focus on Customer Experience: Train staff to deliver exceptional service, compensating for limited options. ? Prioritise Key Items: Allocate remaining stock for high-demand or signature offerings. ? Engage Guests Proactively: Apologise for unavailable items and suggest appealing alternatives.