Remove Front of House Remove Hiring Remove Technology
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AI and Robotic Revolution: A Glimpse into the Future of the Restaurant Industry

Modern Restaurant Management

This technology already exists today. Why hire food runners when Servi can handle the job without missing a beat? And with robots like Tao greeting customers at the door, even front-of-house roles might be at risk. Housing, food, clothing—all created by machines, all available in abundance.

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Why Restaurants Should Embrace Technology in 2023

Modern Restaurant Management

For some, that has meant looking to supplement staffing gaps with technology and modifying or expanding the roles and responsibilities of current staff. Automating the Front of House. Front-of-house staff can be hard to recruit, are less tenured, and have high turnover. Redefining the Role of the Manager.

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How Technology Tools Help Restaurateurs Do More With Less

Modern Restaurant Management

Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. Thankfully, restaurant technologies can play a dual role. How Can Restaurant Technologies Mitigate Some of the Challenges the Industry Faces?

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Technology Can Help Restaurants During ‘The Great Resignation’

Modern Restaurant Management

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. More realistically, technology advancements can eliminate superfluous tasks and automate components of complex ones.

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Using Technology to Combat the Labor Shortage

Modern Restaurant Management

Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff. When using the right technology, however, operators can begin to address common concerns like understaffing, employee burnout and common wage concerns.

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Three Data-backed Strategies to Reduce Restaurant Operating Costs Without Sacrificing Service Quality

Modern Restaurant Management

From there, you’re forced to vet and hire more employees on a revolving-door basis, and according to CareerBuilder, “introducing the new cost of hiring someone to replace the employee who left.” Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491.

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MRM EXCLUSIVE: Can Technology Help Solve the Restaurant Labor Shortage?

Modern Restaurant Management

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. "It's a feeding frenzy on hiring right now. Roles shifted too. "Where are all the people? But this is slowly starting to change.