Restaurant Modernization — It’s More than Customer-Facing Tech

You may be tired of hearing it, but the restaurant business will never go back to the old way of doing things. Customer demand and hygiene anxiety has already made sure of that. Most agree that an integral part of moving forward is adopting new tech, and I am firmly on that bandwagon. Since the pandemic hit, most discussion has been around customer-facing tech like ghost kitchens, digital-only restaurants, and other no-touch processes. But what about behind the scenes? What do quality teams need to do to keep up with our new urgent need for tech and other changes to help us through today’s murky waters of standards management? 

I believe tech, especially quality management software (QMS), plays a big part behind the scenes of restaurants. But when adopting tech, it’s important to also recognize that changes to processes and operations must happen to make new tech as effective as possible.

Changes in Policies, Process, and GoalsThe “old way of doing things” doesn’t just…