“What is important is to make relevant recommendations based on the customers’ history that is stored and interpreted by the software. The self-learning engine takes into consideration the guest profile, nationality, gender, age, if they travel with extended family, friends, where they are sailing; it looks at many data points before making recommendations.”
For the supply chain, the AI engine can find correlations between cruise lengths, weather, deployment and special occasions, according to Lindthaler.
“Our current system can handle all of this,” he said, “but requires more data maintenance and also experienced provision masters. With the growth of the industry, there is a shortage of experienced crew, however, and this is where the technology can help. Sailing seven days out of Miami, it is not very difficult, but for global deployment, accurate forecasting becomes more of a challenge.”
kmert005 on 29 Mar 20This article goes over the main types of restaurant theft. It first starts by stating ways to protect your restaurant against food and beverage theft. Which is having regular stock checks at unpredictable times, comparison of purchase orders, monitoring of bartender habits when pouring consistency, review of comp practices, policies enforced on break and meal habits, and security monitoring. It also talks about the theft at a POS: Noticing lower profit margins even with the same number of meals and drinks can be a red flag that receipts are not matching sales. More subtle signs of theft can be a change in employee morale as honest staffers witness others taking advantage of the system.
