Only 37 percent of consumers agree that more technology inside of restaurants means better customer service. That’s according to a PYMNTS Intelligence survey of more than 2,200 U.S. consumers conducted last year. That doesn’t mean that technology isn’t delivering better service – just that the guest-facing applications don’t necessarily make that clear to guests. So focus on using tech to operate as efficiently as possible behind the scenes – to keep guests’ favorite menu items in stock, automate repetitive tasks that occupy your staff’s time, and prioritize line prep tasks so your staff can effectively balance competing streams of orders. The better you can manage demand in the kitchen, the more time your staff will have to spend in the dining room with guests, making sure their experience feels like a positive one.