If you’re unable to fill staff openings – and unwilling to raise prices to make it possible to raise your hourly wage – technology is quickly becoming the alternative restaurant operators choose to manage business. In a recent article in the New York Times, Shana Gonzales, a Checkers franchisee, said she could fully staff her restaurants if she offered $14-$15 an hour, but that would mean increasing prices so much that her customers would be driven away. So instead, she has introduced voice-recognition technology in her drive-thrus that can take orders, accommodate special requests and modifications, and send that information directly to the kitchen and cashier. At the moment, this technology isn’t replacing staff – at least not on a one-to-one basis – but is serving as a support, allowing employees more time for face-to-face customer service. But it’s safe to say that operators who find ways to incorporate automation can operate more smoothly with a slimmed-down number of total staff. What repetitive tasks in your restaurant could be ones to automate?