Restaurant technology is not only about helping an operator respond with speed and precision to what’s happening in the moment; it’s also about predicting and preparing for what is likely to happen in the near future. In a recent report from FSR Magazine, the CEO of the restaurant Bartaco said that technology such as predictive prep lists, dynamic pricing and smart kitchen display systems will be critical to helping operators preserve margins without passing excessive costs on to guests this year. All of these solutions are about anticipating demand and preparing for it. How well does your current tech setup allow you to anticipate what’s coming – and rapidly change course as needed?
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