Improving labor productivity, food yield and logistics in airline catering The Challenge: Senior executives at Cara Operations Ltd invited Carpedia to conduct an analysis of the three largest flight kitchens (Toronto, Vancouver,
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The Challenge: In order to strengthen its position in the market place and maintain its competitive advantage, Cara has embarked on a number of initiatives to enhance the guest experience while simultaneously
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Change management is the cornerstone of our work at Carpedia Hospitality. It’s the approach we use to guide clients through the transformations that ultimately improve their operations.
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Conventional wisdom in hospitality circles suggests that one tried-and-tested way for an organization to increase its guest-scores is to make a corresponding investment in its people and product. But what if that is not always true?
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One of our clients in Europe found that many of its daily routines had evolved over time as new managers and new initiatives came and went. However, many of the hotel’s processes and systems had failed to evolve in tandem with these changes. The result was a misalignment between the hotel’s current operating model and its ability to execute its offering consistently.
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Whether it’s having the right supplies on hand or striving to be perfectly staffed at the right time, a little planning goes a long way in terms of smooth performance.
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After completing a successful Rooms and F&B program with a recent client, Carpedia Hospitality returned to evaluate the resort’s extensive Recreation division. With two golf courses, a spa and an expansive fitness complex, the Recreation division represented a large and integral part of the resort’s business.
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