​Harness tech to manage back-of-house inefficiencies

From tech-enabled, touch-free food pickups to streamlined mobile ordering, front-of-house technology tends to garner the most headlines. But how you use technology in the back of house is likely even more important – and should be a key area of focus for operators in the next year. It’s all about efficiency. Your back-of-house systems are the foundation of your front-of-house success: They can help you monitor your inventory; build, price and adjust your menu effectively; place orders based on available supply; and predict demand to help you adjust staffing levels. Identify an area of waste in your back-of-house operation and there is likely technology available that can help you measure, monitor and address it before it becomes a serious concern. And at a time as challenging as the one restaurants are experiencing now, every little bit of efficiency helps.