How is digital miniatureism the key to great efficiency in restaurant operations |

Undoubtedly, innovative restaurant technology has played an important role in helping restaurants survive the past year and a half.

The epidemic forced restaurants to adapt and adapt because unsolicited ordering and payment options were crucial. Many restaurants have adopted new technology, and 40% of operators have added technology solutions to their businesses. With more restaurants than just accepting technology, the danger is now that technology has taken on a lot of technological solutions and is creating more and more technological chaos.

This clutter is key for restaurants to embrace “less” thinking about technology and explore how technology solutions can be improved by smaller partners. This approach will reduce the learning curve required for new technologies, reduce staff pressure, and improve the guest experience.

Less is more for operators

So what can restaurants take?

It is what we call subtle reduction. In other words, the key to facilitating operations is to have a restaurant focus on how many private software providers to operate.

In the past, there were many vendors in various parts of the business. The need for technology partners to adapt quickly and offer more efficient options has greatly increased, as restaurants need to be more responsive to online sales, pick-up and drop-off, and unsolicited orders.

Not only do restaurants need to stay afloat, but they need to choose partners that offer fully integrated solutions to ensure long-term success. What this means for restaurants is to take a closer look at all of their vendors and cut down on anything that includes discounts or service offers. Successful restaurants during the epidemic have done so by working with a handful of technology partners to solve larger pools than ever before.

While this audit requires some initial work, its long-term value outweighs short-term pain. The current technology solutions — including unrelated order-and-payment and online integration — are expected to enter the epidemic world.

Reduce server stress

The past year and a half have put a lot of pressure on the restaurant industry, and no one has felt the pressure more than the waiters. Amidst the uncertainty of work, the need to adapt quickly, and the desire to be a front-runner in restaurants, there is no doubt that ministers have endured more stress than ever before in this epidemic. When restaurants map out the technology tools they need, prioritizing customer demand and reducing server stress will be non-negotiable.

With ongoing labor shortages creating stress for restaurants and customers, it is clear that the right technology is now helping to alleviate some of the major pressure points on servers.

In the early days of the epidemic, when restaurants replaced paper menus with a QR-code-enabled PDF menu, the landscape was reached. The combination of guest expectations and the need to better support frontline staff has led restaurants to switch from PDF menus to more intelligent and flexible digital menus. These new digital menus relieve server stress by keeping power in the hands of the guest. Smart technology can help reduce or eliminate busy meal times and order errors that often reduce workloads. This increase in customer satisfaction has been a big win for restaurants – and as a result, more recommendations for floor workers.

Restaurants that use non-contact technology have also been able to reduce the turnaround time by more than 30 minutes. This allows restaurants to get in and out more quickly as restaurants develop a more loyal customer experience and ultimately a great dining experience.

By eliminating tedious access points such as menu presentation, command-handling and payment logistics, servers have the time and space needed to provide exceptional customer service. They don’t worry much because they have more time to focus on logistics and better understand the client and build that relationship. In turn, you can get more through great sales and advice by making servers more engaging and happy. This change in the role of the server will continue to enhance the eating experience beyond the epidemic.

Give back control to guests

Restaurants are now facing unprecedented challenges. The combination of ongoing labor shortages and the desire to reduce pre-epidemic restaurant experience means that restaurants are expected to provide high-quality dining experience without resources.

By reducing common ailments such as menu waiting or ordering for guests, restaurants can not only provide capacity for the waiter, but also add control and convenience to the guest experience. In digital menus, guests can place their own orders without waiting for a server. By avoiding inconvenient waiting times, restaurants actually provide time for guests.

It can also be a time-consuming and sometimes frustrating process for chefs who want to pay and release checks. Technology that supports custom tips, check distribution, and multiple payment options eliminates the hassle of cash or cards and creates a seamless payment experience for guests to enjoy.

Guests need more control, more communication and more choices. If we get rid of it unnecessarily, restaurant technology can be a very useful tool to stimulate simple, easy and advanced restaurant operations and practices.

Hospitality technology complements the dining experience and should not be overwhelmed.

In a world of increasing complexity, technology is often the key to changing our lives for the better. He must help us, guide us, manage our productivity, and take us to the next level, He does all of this, but He is also a burden. And no one knows that better than the restaurant operators. Instead of hosting the entire restaurant life cycle, they are constantly flooded with technology that caters to special needs.

While some technology solutions may seem like a quick fix, the key to success remains simple. I encourage all restaurant owners to ask themselves what their qualifications are from the formula.

There are many sections of dining experiences that add real value to the guest, such as quality time, great food and real interactions with family and friends. That is what we need to focus on.

Great power comes with great power (or great technology). Restaurants should ensure that they use technology for the attention and time of the guests and minimize the eating habits that make guests expect or lose.

And at the end of the day – why increase when you can reduce?

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