06/07/2026
Most hotel operations leaders assume setup overruns are a staffing problem. They're not. They're a catering equipment problem — and the difference matters. When banquet tables can't move, service carts take too long to configure, and food stations weren't built for flexibility, your labor budget absorbs the cost silently, every single occasion. The fix isn't more people. It's equipment that was actually designed for the way your team works.
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