Job seekers wield an incredible amount of power right now, and restaurants need to prove they have what it takes to keep people happy.
Similar to how Philadelphia was rebuilding after a catastrophic fire in 1730, the restaurant industry has been dealing with its own inferno in the form of the coronavirus, ongoing labor issues, and changing consumer habits.
The pandemic didn’t do the industry any favors, but it forced restaurants to look more closely at the information they collect and apply to their operations.
If you’re looking for a perfect storm of how supply and demand have left us all struggling, look no further than the humble chicken wing.
Long story short; back-office software is essential to operating a successful restaurant.
One of the easiest ways for restaurant operators to find immediate savings is by understanding how accurate forecasting impacts the bottom line over time.
Menus, both online and in your restaurant, can make or break a guest’s experience long before your staff has even had a chance to greet them.
Simply put, restaurant menu engineering is the art of determining how profitable and popular menu items are at your restaurant. When done correctly, it can pay dividends by boosting profits by more than 10%.
At an average cost of more than $6,000 to hire and train a new employee, it makes more sense to rehabilitate and turn around an employee who may have gotten off the right path, especially if they are more experienced members of the team.
Whether it’s new restaurant technology, better training resources, or even just slowing down for a second, every eatery can streamline its operations with a few simple changes.
The employee shortage has stretched on for the better part of a half-decade. In response, an increasing number of concepts have started augmenting their employee rosters with machines.
For innovative brands, having such unlimited access to their guests and prospects means they can accept orders from anywhere, anytime, and earn more revenue along the way.