A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. <\/p>\n\n\n\n
\u201cI\u2019m probably one of the few people who remember using dupe checks in the front-of-house back in the day when I waited tables,\u201d said Richard Lopez, manager of field services and solution engineering for TransAct Technologies. And how times have changed.<\/p>\n\n\n\n
Widespread adoption of front-of-house software has taken hospitality from notepads in back pockets to everything from placing orders and processing payments to seating guests and splitting checks being done electronically. Yet, while 21st-century technology has reshaped front-of-house activities, a digital divide still leaves some back-of-house operations functioning as though mechanical pencils were state of the art. <\/p>\n\n\n\n
Back-of-house pressures are precisely the problems that automation was designed to address. By building a suite of digital applications tailored to their unique needs, restaurants can close the front\/back divide, generating efficiencies that reduce costs, increase revenue and safeguard the most important bottom line: a guest experience worth repeating. <\/p>\n\n\n\n
This is where an ensemble of digital applications tuned to the rhythms of the back-of-house earns its keep. By automating repetitive tasks, digital solutions can: <\/p>\n\n\n\n
\u25cf Lessen the risk of human error<\/p>\n\n\n\n
\u25cf Shorten task time<\/p>\n\n\n\n
\u25cf Increase compliance and quality<\/p>\n\n\n\n
\u25cf Ease recordkeeping and retrieval<\/p>\n\n\n\n
\u25cf Improve communication<\/p>\n\n\n\n
\u25cf Ensure accountability<\/p>\n\n\n\n
\u25cf Encourage staff to develop their skills, and direct them to higher-order tasks<\/p>\n\n\n\n
The goal is to make back-of-house operations more efficient and productive, which in return improves front-of-house operations, too. <\/p>\n\n\n\n