Pleins feux sur les restaurateurs : Bone Daddies
COVID-19, Guest Management, Industry News, Kitchen Automation, QSR Blog, Restaurant Management, Restaurant Operators, Restaurant Technology, UK
Dans le cadre d'une nouvelle série consacrée aux restaurateurs, Steve Hill, chef des opérations du restaurant britannique Bone Daddies, évoque les obstacles et les succès rencontrés par son établissement lors de l'épidémie de COVID-19. Malgré les défis posés par l'épidémie de COVID-19, il montre comment la technologie des restaurantsQSR Automations leur a permis de survivre et de prospérer pendant le confinement.
With seven restaurants and six delivery sites, the brand successfully pivoted to a more delivery-centric business model to stay afloat through the pandemic. By utilizing the data capabilities of their back-of-house technology, they instituted a few other unique approaches. One of these routes was menu engineering, in which they used data to identify their dishes with the most agreeable margins. Another was creating at-home meal kits, all centered around keeping the guest experience high. These approaches helped them trim unnecessary costs without diluting on quality.
Regardless of their increasing number of sites, the restaurant hardly considers itself a “chain,” at least in the traditional sense. See the video below to see how Bone Daddies, a self-proclaimed “ community-based ramen bar that really does give a shit!” has employed QSR Automations technology for its growth strategy.
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