Blog
News, insights and tips about AI and technology.
Dutch hospitality employer costs: lighter or heavier in 2027?
KHN, the Dutch hospitality association, is pushing for structural relief on employer costs, while the cabinet is considering scrapping a tax-free staff discount at the same time. What this could mean for your 2027 payroll budget.
Managing reservations in Horecaflix: no separate booking system needed
Reservations are already part of your Horecaflix plan. Here's how central, digital reservation management prevents double bookings and missed tables, without an extra vendor.
Risks in hospitality are stacking up: are you ready?
Fire, cyber threats, staff shortages and stricter inspections increasingly hit your business at the same time. Here's how to spot the pile-up and build basic risk management.
Now self-service: per-sensor temperature range in Horecaflix
Owners and managers with location write access can now set their own minimum and maximum temperature per sensor, alongside the existing superadmin access.
Starting a hospitality business in the Netherlands: what it really costs
The Netherlands is an attractive place to open a restaurant or café, but ranks 8th of 20 EU countries in a cost comparison, mainly due to its energy bill. Here are the cost items new owners tend to underestimate.
Staff scheduling based on reservations: how to avoid under- and overstaffing
Under- and overstaffing usually happen because scheduling and reservations live in separate systems. Learn how to use your reservation insight when building the roster.
Dutch tourist tax keeps rising: how to protect your margin and guest price
243 Dutch municipalities raised tourist tax in 2026 by nearly 10% on average, and the Dutch hospitality association KHN is pushing for a national cap. Here's how to decide whether to absorb it or pass it on.
Comparing hospitality software: the checklist that looks past the POS and the price tag
Most hospitality software comparisons stop at the POS and the price. A six-point checklist, covering staff management and onboarding, helps you ask the question that actually costs or saves your venue money.
Hospitality wages are falling behind: how to stay an attractive employer anyway
Dutch hospitality wages rose just 2.9% in Q3 2026, the smallest increase of any sector. Here's which non-financial levers still keep staff on board.
'Sustainable' on your menu? Check if the Dutch regulator still allows it
Since September 27, 2026, the Dutch ACM actively enforces against vague sustainability claims, even for small hospitality businesses, with fines up to €900,000. Here's how to check what can stay on your menu, website and social media.
What does hospitality software really cost? The 2026 bill
The sticker price of a POS system isn't the whole bill. Worked examples for a café, a restaurant, and a franchise show what a complete hospitality software stack really costs.
Hospitality software for multiple locations: central control, local freedom
As a franchisor or multi-unit operator, Horecaflix lets you roll out training and procedures centrally, see per location whether they're actually followed, and still let local teams build their own schedule.
How to cut food cost: going from 30% to 22% on purchasing
Hospitality entrepreneur Daan Stoter brought his purchasing cost ratio down from 30% to 22-23.5%, without changing his menu or quality. The playbook: suppliers, portion control, menu engineering and dish costing.
The Ozempic generation in hospitality: adapting your menu to smaller portions
Two independent Dutch and Belgian trade publications now use the term "Ozempic generation" for guests who structurally eat and drink less because of GLP-1 medication. Here's how to adapt your menu, portion sizes and drinks list without losing food cost control or revenue.
AI in hospitality: how to fight staff shortages and peak pressure
Three independent examples show AI is already absorbing peak pressure in hospitality: on the phone, in the kitchen and during prep. Which step fits your business?
Dutch hospitality still tops the bankruptcy list: how to stay financially resilient
Hospitality still has the highest bankruptcy rate of any Dutch sector, and profit fell in 2025 despite revenue growth. Here's how to catch the early warning signs and manage margin and cash flow.
How to stop no-shows costing your restaurant revenue
15% of Dutch restaurant reservations are no-shows. Here's how confirming, deposits and invoicing build on each other, and which measure fits your business.
Switching to Horecaflix: what happens to your data?
Horecaflix migrates schedules, training, recipes and staff data from your current tools for free, so switching means a guided handover instead of weeks of rebuilding from scratch.
New in Horecaflix: invite staff with the right role and permissions
Horecaflix' staff invitation flow is now fully live: a real invitation email, an acceptance page that talks to the backend, and the right role and permissions from the start.
Temperature logging in Horecaflix: HACCP without paperwork
A wireless sensor lets Horecaflix log fridge temperatures automatically, warns you instantly when a reading drifts, and hands you demonstrable HACCP data the moment an inspector asks for it.
Hospitality without cash: is a card-only policy right for your business?
22% of Dutch hospitality businesses no longer accept cash. Read what a card-only policy delivers, what's legally allowed, and how to decide if it fits your business.
The knowledge base in Horecaflix: procedures and knowledge, centrally searchable
The knowledge base in Horecaflix lets you record procedures and instructions once, searchable for your whole team, instead of scattered across memories and loose documents.
Why prices have to go up (and why discount stunts cost more than you think)
Dutch hospitality prices are rising as costs climb, while the sector fights a 'too expensive' image. Here's how to justify and explain a price increase.
Microlearning in Horecaflix: keep your team's knowledge sharp
With microlearning, checklists and quizzes in Horecaflix, your team learns in the app, at their own pace, and knowledge about procedures and food safety stays current at every location.
Managing your website without a marketing team: how to do it with Horecaflix
Without a marketer on staff, Horecaflix still lets you keep your website, menus and promotions up to date, across every location.
Team communication in Horecaflix: news and updates to every location at once
Horecaflix lets you push news, instructions and updates to all your locations centrally, so you don't have to repeat the same message per location.
Digital checklists for hospitality: the same quality, every shift
Digital task lists and checklists in Horecaflix keep opening, closing and food-safety checks identical at every location, without the owner having to check in person.
Recipe management in Horecaflix: the same quality at every location
Horecaflix centralizes recipes and prep instructions in one place, so every location and shift delivers the same quality and taste.
Staff scheduling in hospitality: centralized or per-location planning?
Horecaflix lets you choose between centralized and per-location staff scheduling, with availability and leave built directly into the roster.