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.
It’s pretty safe to say restaurants had been moving more toward online and in-app ordering and payment long before COVID was a thing.
Profit margins are tight in the restaurant industry and reducing labor costs is one way to make your restaurant successful. However, laying off workers and paying minimum wage aren’t necessarily the best long-term solutions. There are other ways to cut corners and make your restaurant more profitable and efficient. Here are the labor cost goals
Competition amongst restaurants has reached an all-time high. The days of depending on good ole customer loyalty simply because your food is “great” or because you were voted “Best Burger” are long gone. Consumer attention spans are fleeting at best, and our society’s taste buds are constantly being swept away by the newest fad, the