In the restaurant industry, seconds matter. A few seconds can be the difference between a positive or negative guest experience. So if that's the case, why don't operators take efficiency more seriously? Why don't operators do more to help their FOH staff work faster? The reason is because there's a huge disconnect between operators and what actually happens on the front lines. It's the same thing that happens when generals lose touch with what's happening on the battlefield. It's hard to appreciate the struggles of the front line from a warm, dry bunker. And it's no different in the restaurant industry. Operators set policies and goals without taking into account how difficult it will be to execute them under real-world conditions. This disconnect is the frustration that so many FOH workers have. "How can they expect us to get all of this done without the proper tools?" And that's why we need to give FOH workers automatic solutions for the repetitive tasks they do all day long--so they can spend more time focusing on revenue-generating tasks like: ✅ Building rapport with guests ✅ Delivering prompt service ✅ Handling more volume to increase sales In short, so they can focus on selling--not just surviving. FOH staff can't deliver great guest experiences and achieve your operational goals if they don't have enough time to do so. And it's not about replacing them all with robots, because who wants to be served by machines? It's about treating the humans more like humans by giving them the tools they need to seamlessly carry out your mission. #bars #restaurants #labor #automation
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Business & Sales Consulting / SBDC Advisor
2moGood Point! Seconds saved accumulate and turn into minutes, which turn into more opportunities. Helping your staff always ends up helping your bottom line!