July 2019 - LMS Inc.

Team-Building and the Art of Collaboration

When it comes to the power of teams, a CEO shouldn’t be afraid to think big. Businesses can jumpstart innovation by empowering small teams that can operate outside of their normal organizational structure. At the same time, this requires a culture of collaboration woven into the fabric of the company.

Stocking Up With AI

Responding to changing consumer desires, restaurants and dining brands are using Big Data analysis and artificial intelligence (AI) to transform how they manage their logistics and supply chains. Customers are demanding personalized service that caters to their tastes and dietary requirements, from fast food to fine dining.

Why Marketing and Data Analysis Belong in the C-suite

As CEOs build their executive teams, they can’t overlook the importance of marketing and data analysis both inside and outside their businesses.

D is for Data Scientist

Since 1974, when Peter Naur first used the term, data science has exploded into popularity as a business tool. Behind all the buzz, the question remains: “What is it really?”

“We’ll Always Have Paris”

The hospitality industry can learn a lot from classic movies. Case in point, Rick’s famous quote from Casablanca — “We’ll always have Paris,” a testament to the power of memory to enrich experiences.

Micro-Solutions and Reaching the Right Customers

For brands looking to thrive in the modern marketplace, one-size-fits-all marketing and the same old boring customer experience won’t cut it for today’s diverse consumer base. People want to be treated as individuals, and they expect that personalized approach to carry over throughout their entire customer journey.

Are You Using the Wrong Map?

Mapping out the customer journey is a basic building block for marketing strategies. But what happens if your company is using the wrong map to navigate the marketplace? Although it’s easy to visualize the customer journey as a simple and linear progression from learning about your product or service to finalizing a transaction, the reality can be rather more complicated.

Don’t Be Allergic to Change

Nothing can ruin a guest experience at a restaurant faster than an allergic reaction or not having acceptable dining options to meet dietary preferences. Today’s restaurants must be able to accommodate increasingly diverse guest requirements from avoiding allergens to providing plant-based meal alternatives for vegans.

Stay Ahead of Changing Food and Beverage Tastes