Innovative Strategies to Boost Restaurant Efficiency | Taziki’s, Ascent Hospitality, Profitality

Описание: Guests have developed an insatiable appetite for ultra-convenient, seamless experiences. In response, chains have embraced a flurry of new solutions and technologies to ensure that speed-of-service is faster than ever.

The challenge now is turning an avalanche of innovation into a sustained process of improvement, guided by a brand’s true north. What works for one chain won’t necessarily be the case for another, and solutions only provide value when applied thoughtfully, strategically, and holistically to a restaurant’s operations.

Compounding the situation is the current state of in-restaurant labor. A lack of workers and the rising cost of wages continue to plague the industry, but just as concerning is a decline in the quality of labor that’s available. While there seems to be a general belief across the industry that the situation will improve, restaurant operators know better.

To keep a competitive edge, chains must carefully examine their entire operation — from BOH layout and flow to the tech stack, equipment, and workforce tools to the entire customer journey. Are your restaurants as efficient as they could be?

The panel featured:
Dan Simpson, CEO at Taziki’s Mediterranean Cafe
Troy Tracy, Brand President & COO at Ascent Hospitality Group
Juan Martinez, Founder of Profitality

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