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Ideally, it boosts productivity, lowers operational costs, and increases customer satisfaction.Īnd it’s on the rise. It’s well-received by staff who often fulfill more than their previous job description in the current work environment. Even small independent restaurants can embrace automation within their budgets and skillsets.Īutomation is really about using technology to automate repetitive, labor-intensive tasks. While some quick-service restaurants may ultimately go this route, there are operators and owners whose restaurants are all about the personal connection-the heart of the matter.įor those restaurants, automation looks much different. One day, they envision their server may be pulling up on wheels. When you mention the word “automation,” people often think of robots lined up in the back of the house prepping or flipping hamburger patties. Restaurants are turning to automation to help them through. Now, there simply are not enough employees to join the dance, and customers are feeling the effects. Then, our world turned upside down and has never quite recovered. It’s a company culture that brings joy into the workforce and strives to maintain open and honest communication. It involves understanding capacity, the exact number of staff needed at certain times of the day and week, and a firm hold on inventory. How do restaurants achieve this type of seamless operation? For some, it’s simply an impeccably detailed workflow that’s been adjusted and readjusted until it flows effortlessly. No one’s rushing or yelling they simply brush by each other as they move from one area to another, it’s the restaurant workflow. There’s a feeling in the air, and, like a well-thought-out choreographed dance, a seamless interchange occurs between the BOH and FOH staff.

When you enter a new restaurant, you can tell what kind of experience to expect before you’re even seated.