Back of House Kitchen Operations Supply Chain 
Modern Restaurant Management
DECEMBER 21, 2021
While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. While supply chain issues will likely decrease over the course of 2022, wage inflation represents a new status quo on the bottom line. Optimize the Supply Chain.
Modern Restaurant Management
JUNE 2, 2021
The next-generation of restaurants will see a shift toward leaner operations, focused on both on-premise and off-premise dining. But not in the way you might think. By leveraging new technologies that empower customers to better control their experience, servers are gradually becoming 'concierges' of restaurants.
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The Restaurant Times
OCTOBER 24, 2021
Since there is no real storefront or dining area with ghost kitchens, you just need a few back-of-house employees to fulfil online orders. The key difference is that in a ghost kitchen, a restaurant’s focus is on delivery rather than dine-in. . This will aid in the seamless administration of customer orders.
The Restaurant Times
JANUARY 13, 2022
This shift has risen from the rising costs and the scarcity of raw materials due to the disruption of supply chains. Technology will continue to develop at a frantic speed in the F&B business and infiltrate almost every operational area and process. Source: Inhabitat. Technology To Flourish.
Modern Restaurant Management
DECEMBER 31, 2019
To that end, while technology and automation will play an increasing role in restaurant operations, we’re focusing on back-of-house technologies that make our employees’ jobs easier so they can focus on our guests. This means not only supply chain transparency, but also operational transparency.
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