From the drive through speaker to the QR code menu, restaurant patrons are familiar with the evolution of technology that streamlines front of house operations.
Recent years have seen increased focus on innovation at the back of house. Though they might not be visible to the average customer, changes underway will have a profound impact on customer experience.
As the restaurant industry recovers from labor shortages, supply chain disruption and other COVID-19 related setbacks of the last few years, adoption of back of house technology can help establishments manage inventory, mitigate staffing shortages and elevate customer experience for a competitive edge.
Restaurants looking to take advantage of today’s wealth of back of house tools can take a strategic approach to innovation that takes return on investment (ROI) and staffing implications into account.