Everything you need to know about digital innovation in restaurants
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Original story and image on Hospiatity Magazine
Everything you need to know about digital innovation in restaurants
Twelve months ago, our heads exploded when we tried ChatGPT. Now, AI is a workhorse for writing emails, social media posts, grant submissions, and analysing financials or customer reviews on Google.
We’re all early adopters when something is so intensely useful. So what else is promising big changes for sales, cost control, and productivity?
Self-service kiosks Stand in McDonald’s and notice how kiosks are part of the scenery for most customers. It’s also their preferred way to order. It’s time to give all our customers the opportunity to order on a big screen or the tiny one in their pocket — they often prefer it. Plus, it allows instant menu changes, crazy upselling opportunities, and tracking customer spending habits — yes, please!
Everything you need to know about digital innovation in restaurants
Original story and image on FSR Magazine
How Full-Service Restaurants Can Better Manage Their Frenetic Schedules
Technology can be the grease that keeps sales sizzling in the front-of-house and the back office humming with far less effort.
Restaurant operators face ongoing labor challenges, rising wages, and critical technology investment decisions as our industry continues to adapt and adopt new digital tools. Together, these challenges can create a hectic schedule that underscores the fast-paced nature of restaurant work, especially for full-service and casual fine-dining restaurants.
But operators can take some steps to make the most of their growing tech stacks, from adding new revenue streams to utilizing the latest tools that minimize time-consuming tasks so that they can spend more time doing what they love—delighting their guests.
How Full-Service Restaurants Can Better Manage Their Frenetic Schedules
Original story and image on WA Today
‘Often I just don’t eat’: Food allergies a challenge when Joel dines out
Waitstaff should be trained in food allergy like they are in the responsible service of alcohol, advocates say, amid concern a lack of education is leaving diners with allergies vulnerable to serious harm.
Peak patient body Allergy & Anaphylaxis Australia is receiving an increasing number of reports of anaphylaxis at large events, particularly weddings and functions at restaurants..
More than four million Australians live with a food allergy, and recent studies have shown an increase in anaphylaxis cases presenting to hospital emergency departments.
There were 11,594 such presentations in 2019-20, a 51 per cent increase from 2015-16.
‘Often I just don’t eat’: Food allergies a challenge when Joel dines out
Original story and image on Restautant Hospitality
How restaurant operators balance food costs and pricing amid inflation
Dynamic menus and customer loyalty are more important than everThe pandemic put unprecedented stress on independent restaurants, who were forced to tackle a global health crisis and fluctuating legal mandates while adapting to meet the changing needs of their clientele. Those who weathered the storm were then met with rising inflation the likes of which our nation hasn’t seen in decades.
Inflation has eased some since a year ago, but it remains stubbornly high, putting pressure on business owners as well as on consumers’ discretionary spending. It has been tough sledding, but independent restaurant operators are tough people, and many have found new ways to stay afloat, make money and continue serving their communities.
How restaurant operators balance food costs and pricing amid inflation
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