Amid ongoing labor challenges, automation is something many restaurant operators are willing to try. According to the foodservice technology firm Lightspeed, half of restaurant operators in the U.S. are planning to incorporate automation to fill labor gaps in the next two to three years. According to Bureau of Labor Statistics research from August, the quit rate among hospitality workers is 6.8 percent – more than double the national average – and full-service restaurants are operating with 6.2 percent fewer kitchen employees than they were in 2019. While larger brands are taking on labor challenges by offering enticements ranging from educational benefits to higher pay to even iphones, providing these incentives to potential hires may not be sustainable or even possible for everyone. So how feasible is it for the average restaurant to automate tasks normally delegated to an employee? While the idea of automation may conjure ideas of big-ticket robotic chefs and servers, there are a number of ways to ease labor pressures through automation with far lower barriers to entry. Start there to make sure you are already automating what you can. That could mean automating your bookings, social media posts, online (or even in-person) orders and post-visit marketing so those tasks require less involvement from your staff. Assess your back-of-house procedures as well to weed out any manual processes you use to pay invoices, schedule staff, track inventory, manage food safety and monitor the functioning of equipment.