Back in April we were thrilled to announce that two emerging F&B leaders, Sofia Mendoza and Robert Guarneri, were selected as the recipients of the first-ever Avero Externship. The Avero Externship is a two-day intensive workshop at Avero.
Working at a restaurant software company doesn't always have to be about data, facts, figures and analytics. Avero employees work hard every day in our mission to help restaurateurs succeed, but we also like to kick back, have fun and share in.
As the leading restaurant software company, Avero takes pride in our unique "foodie" culture. We recognize that there are many people in this city who struggle every day to get the proper nutrients, so we participate in City Harvest events.
Hackathons have emerged as a way to bring together developers who are passionate about solving problems using innovative software solutions. Food+Tech Connect recently partnered with Studio Industries to unveil a new hackathon model called Design.
Six years ago Damian Mogavero, CEO and founder of Avero, and Alice Elliot, CEO and founder of The Elliot Group, joined forces to create a one-of-a-kind experience for top executives in the hospitality world to gather, share ideas, network and.
With over 1 million mobile applications out there and hundreds more being added every day, it's more important than ever before to outperform the competition in the app space. App ratings have the power to make or break an idea, and consumers can.
Since 1919, the National Restaurant Association has been the restaurant industry's largest trade association in the world, helping its members build customer loyalty, find financial success and provide rewarding careers in foodservice. For nearly.
Brunch: The eternal day-drinking, hangover-curing pastime of New Yorkers. For many restaurateurs and chefs brunch is not taken that seriously -- it's a shift for new servers, novice cooks and those trying to work their way up the hospitality.
According to an article in Nation's Restaurant News, theft in the food and beverage industry accounts for $6 billion per year in lost revenue, approximately 4% of sales. The average theft per restaurant worker is close to $500 per year, with 3/4.
The hospitality industry is notorious for lagging behind other sectors when it comes to adopting technology and evolution driven by data. Hospitality veterans are more concerned with the basic building blocks of the restaurant experience -- guest.