This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
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.
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.
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?
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.
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.
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.
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.
Rather than just another hiring season, or a lull, labor-intensive industries such as restaurants face a permanent labor shortage. Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines. The next few will be no different. Beginning last year through 2027 4.1
By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online.
– Ilson Goncalves, Chef/Owner, Samba Montclair Two ways the pandemic changed the restaurant industry are around employees and technology. ." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. They will embrace technology to set par levels and pre-package necessary ingredients to assemble a meal quickly. Two-thirds of new hires signing up for DailyPay.
Today’s restaurants face obstacles on many fronts. Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. But, everyone from inspiring entrepreneurs to established eateries can increase revenue and reduce costs by turning to automation technologies.
Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge.
Small-medium sized business owners may not fully grasp how important technology is due to a lack of knowledge and experience. Historically, the restaurant industry has been laggards when it comes to adopting technology. Despite the importance of digital transformation, many restaurant owners are reluctant to adapt.
Recent technology advancements, mobile devices, and the pandemic all shifted the way restaurants need to operate. You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Let’s Start With the Why.
Summer is prime hiring time for restaurants. Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention. For staff retention, find technology solutions that allow restaurant managers to prioritize employees.
Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,
The foodservice industry faces significant challenges in hiring and retaining staff, even when wages are competitive. Robotic technology doesn't just bring novelty; it delivers practical benefits that enhance the guest experience. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs?
Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. Imagine you have a restaurant that seats 120 and you have only one bartender and one server to handle the front-of-the-house. Caring Managers. Bartender and Chef Save the Day.
In these discussions, leaders should stress the importance of technology in making compliance easier and more directly intertwined with the employee experience. This will give them an informed perspective on how the technology can best benefit their business.
Effective labor management means hiring the right people, providing thorough training , creating efficient schedules, and building a culture that keeps employees engaged. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued. What is Restaurant Operations Management?
One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. One staff member could be lost from the front of house for up to an hour taking phone calls for 20 takeaway orders. With technology those orders could be processed in seconds. Reduce Wait Times.
Tackle the Labor Shortage with Hiring Incentives. According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Rely on Technology to Increase Operational Efficiency.
11, 2025 Facebook Twitter LinkedIn Huddle House will add drive-thrus as it moves into more urban and suburban markets. | Perkins, the 68-year-old chain best known for its bakery case, recently began serving boba and frozen margaritas, while its younger sibling Huddle House, 61, is rolling out smash burgers. By Joe Guszkowski on Jun.
As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 IoT is enabling restaurant employees to focus on what matters most, the customer experience, by automating manual back-of-house tasks to free up their time.
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
But some, such as the popularity of technology enabled dining experiences, are staying strong. They allow businesses to eliminate the up-front costs of developing an in-house application and, at the same time, remove the additional work and time required to hire, train, and manage delivery drivers. Set the Bar.
After all, it is here that operations are run on infamously razor thin margins, and the opportune emergence of technologies that provide a better experience for venues and guests mean for the first time in decades, restaurants have a real chance to boost their bottom line. But not in the way you might think. The Shift to Co-Pilot Mode.
Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive. The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing.
They must choose whether to use third-party online ordering platforms or handle delivery in-house. In-House vs. Third-Party Delivery In the past, customers had to call or fill out forms on the restaurant's website to get food to their doorsteps. This scenario also implies hiring couriers and handling logistics.
Do you have existing technology that can ease those burdens? In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Before global lockdowns, the U.S. The Investment. Contactless Tech.
Hiring a consultant can be one of the smartest investments you make for your restaurant, whether you’re launching a new venture or looking to revitalize an existing one. From front-of-house service to kitchen operations, their recommendations are designed to enhance both customer experience and operational flow.
Knowing this will continue into 2022, we are continuing to focus on implementing technology that will help on-site team members streamline and efficiently perform their work to the best of their ability. A drop in employee retention & difficulty in hiring. Supply chain : Supply chain issues will be a key challenge in 2022.
During a busy shift, when the focus tends to be on in-house diners, delivery orders can pile up unnoticed, creating a domino effectdelays lead to frustrated customers, overwhelmed staff, and a chaotic kitchen struggling to keep up. If managing food delivery feels more like a headache than a revenue stream, youre not alone.
By Lisa Jennings on Jun. 27, 2025 Facebook Twitter LinkedIn Jeff's Bagel Run has 15 units open, expecting to reach 30 by the end of the year. Photo courtesy of Jeff's Bagel Run. Jeff Perera jokes that his bagel chain is the result of a love story. “I I made a bagel for my wife, because she asked me to,” he said. She’s on time.
In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.
It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts. Using Technology to Run Multiple Locations. Table of Contents. New Concept or Replicate? Create Consistency with Your Operations. Create Consistency with Your Operations.
Its founder, George Pullman, hired newly liberated Southern black men as porters and servers. When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers.
According to 7shifts internal data, the top 3 jobs restaurants are hiring for include: Cooks & Line Cooks, Servers and Bartenders. Many restaurants also opened up jobs for crew members, with descriptions saying they are responsible for helping all around the restaurant, both front of house and back of house.
Whether its takeout, delivery, or even in-house orders via QR codes, customers want a seamless and convenient way to order online. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue. Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones.
For successful implementation of these processes, restaurants often rely on tools for accountability and optimization, including technology, templates, systems, and planners. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order.
The term “ restaurant technology " is thrown around a lot, and it's understandable why restaurant owners and employees are skeptical when they hear it. However, some restaurant technology is actually true to its potential - and the numbers back it up. Helping Restaurants Save Time on Scheduling. No more spreadsheets or whiteboards.
In the ever-expanding landscape of restaurant tech , employees will become skilled to some degree with a variety of different technology and software tools on the job. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Skills for Your Resume.
Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Many have POS integrations and can automate tickets for the back-of-house (BOH) team. Train staff on how to use the technology of the tools that you decide to use for takeout and delivery.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content