If you can automate food preparation as much as possible, you will reduce waste and grow your margins. While small operators might believe having a kitchen robot is an impossible expense, the pandemic may be changing that. The growth of virtual restaurants – and the creative approaches to challenges that operators have found during the pandemic – have increased the number of offsite options that can bring automation within reach for smaller operators. If you have food preparation tasks that could benefit from automation, consider other businesses in your area that likely have the same needs. At a time when so much food preparation is being done away from a restaurant’s public-facing location, you may be able to share the expense of a robotic machine based in an offsite kitchen that can churn out precisely chopped ingredients on a larger scale for multiple businesses.
Restaurant technology is one industry that has thrived during the pandemic – but we have yet to see how that will fully manifest itself. Restaurant Business reports that more than $5 billion has entered the industry so far this year alone– and that the investment has been feeding many mergers of complementary businesses that will likely develop new all-in-one solutions for restaurant operators. If you currently operate a broad array of tools and systems that don’t communicate with each other as well as they could, you can expect to see new options on the horizon that simplify tech for restaurants (and enough of them to make pricing competitive).
Many restaurants have added new guest-facing technology in the past 18 months – or at least considered adding it. According to the National Restaurant Association’s State of the Restaurant Industry report for this year, 40 percent of operators said they added tech solutions to their businesses. At the same time, there have been a dizzying number of options coming to market and operators have had more-limited resources to devote to additions. To ensure any new tech resource passes the litmus test for practicality, aim for it to simplify and smooth out the key pain points of the guest experience, yet fade into the background. How easy is it for a guest to use tech to view your menu? Can a guest quickly alert someone on your staff if they have a question? Can they place their order and pay without any delay? Can they split the tab with a friend who wants to pay another way? Consider any potential snag a guest may experience in the duration of their time with you – and how your tech can minimize it, shorten it or eliminate it.
You have heard about the need to eliminate paper-based systems in your business – and it’s not just about making sure your next inspection goes smoothly. It’s a major time saver across your operation, which comes in handy at a time when you need everyone on a shift to be working at full capacity. Francine Shaw of Savvy Food Safety advises operators to use digital quality management systems for a range of reasons: They allow for the fast and accurate updating of compliance information and instructions (and distribution to employees across all locations when time is critical). They make records easier to search and analyze, providing faster access during a food safety incident and enabling operators to quickly identify trends across locations. Finally, they ensure you’re up to date on safety checks – and that they’re being done correctly so you can step in with training on the spot when problems occur.