Garder à l'esprit les opérations de back of house
A restaurant can’t function properly without the behind-the-scenes hustle and bustle, but staffing shortages are hitting back of house (BOH) operations hard. According to the 2022 State of the Restaurant Industry conducted by National Restaurant Association, roughly half of all operators say employee recruitment and retention is their biggest challenge, and of the 40 percent of restaurant operators who are not operating at full capacity, 7 out of 10 cite employee shortages as the primary reason. Some restaurants are even considering robotic waitstaff to help fill the gap! So how can restaurants coping with staffing challenges in 2023? One key way is by integrating customized technology into your restaurant’s processes can lower stress levels throughout the restaurant, lightening the load for frazzled managers, and keeping kitchens calm and quiet.Maintien du personnel pour limiter le passage d'un cadre à l'autre
It’s no secret that restaurants are a labor of love. Eight out of ten owners or operators began their careers in an entry-level position, but that doesn’t mean they’ll want to return to those positions if staff cannot be found, or there are no-shows. Operators feel this strain the most during staff shortages, and it isn’t uncommon for operators to put in 80+ hour work weeks. This is unsustainable, and leads to burnout quickly. To increase staff retention, operators must work with staff to manage stress levels. When stress levels are high, employees are more likely to throw in the towel, sometimes abruptly. Causing big issues in front-of-house and back-of-house operations. Our ConnectSmart platform communicates among all parts of the organization and can keep everyone on the same page regarding workflow, minimizing miscommunication and tense conversations between FOH and BOH workers. Over time, this technology also leverages data to predict times of peak activity, which allows managers to better manage schedules. And because these dashboards can be accessed remotely, managers can check in anytime, anywhere.Automatiser et rationaliser les opérations de bureau
A well-run kitchen is also a well-stocked kitchen. Save time and energy on the tedious task of inventory–and get more precise results–with The ConnectSmart platform. This tool can be customized to calculate your inventory numbers and order what your restaurant needs before you run out. Using data and performance metrics, your back office is made more efficient and geared for success all while taking some of the weight off of managers’ backs. These same systems can assist managers with scheduling, taking into account staff’s preferred hours and time off requests.Commencez par un processus processus d'intégration
The restaurant industry is notorious for high turnover rates, and the process of training can be a drain on resources, including veteran employees’ time. While there are some things to do to manage this turnover, foolproof processes are essential to seamless transition when new faces appear in the restaurant. Just like ConnectSmart Host allows newbies in the front-of-house to get a quick view of dining room capacities and seating wait times at a glance, ConnectSmart Kitchen offers line cooks a similar leg-up by loading in recipes for each dish so newcomers can execute consistently and without oversight. Similarly, packing stations for to-go orders boast at-a-glance checklists so off-premise orders are packaged with precision every time. And because FOH and BOH systems are in constant communication, ConnectSmart technology can help your kitchen make informed decisions on the fly to keep orders out quickly while still being perfectly crafted. Our technology can organize and separate dining room orders and off-premise orders, eliminating confusion and keeping diners happy. The key to make a difference in your BOH operations without totally rocking the boat is to integrate seamlessly with existing processes and technologies. ConnectSmart can be layered into the existing tech stack of any given restaurant, without the need to purchase a new operating system or totally rewire your restaurant. Rencontrez-nous à FSTEC au stand 230 pour discuter de l'optimisation de vos opérations de back of house ! D'ici là, abonnez-vous à notre blog pour rester au courant de tout ce qui touche à la technologie des restaurants !A propos de l'auteur Shari McCauley a rejoint QSR Automations en 2015 et est responsable de la formation, où elle se concentre sur l'éducation des employés, du réseau de revendeurs et des clients sur les avantages et les utilisations de la technologie QSR. Elle a une passion pour l'industrie de la restauration et aider les opérateurs à gérer leurs entreprises plus efficacement par le biais de la formation et de la technologie. Avec plus de 30 ans d'expérience dans la restauration, du drive à la direction de restaurant, en passant par la formation sur le terrain, l'assistance technologique, la formation et la direction, elle a une large compréhension de ce qu'il faut pour rendre les opérations cohérentes, efficaces et rentables.
jeu de la gaufre dit
Remerciements pour l'automatisation et la rationalisation des opérations de bureau