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These include sanitation procedures, mask-wearing guidelines, social distancing policies, and more. The podcast is hosted by industry expert Atul Sood, Chief Business Officer at Kitchen United and former director of global businessdevelopment for McDonald’s. Modern Hand Sanitizing Stands.
We’re going to see companies come to market with the ability to tap into their security systems and use facial recognition and audio, enabling them to: Identify customers and attach them to loyalty programs. Verify cashiers are saying the right things at the register, upselling and providing appropriate customerservice.
Additionally, staff will be expected to have cross-training in both order fulfillment and customerservice for guests dining-in. With possibly fewer chances to win over in-house diners, it’s imperative that restaurants capitalize on their waitstaff and make both the dining-in customer experience count.
His most recent position was at B&O American Brasserie in Baltimore as director of food and beverage and general manager, where he oversaw restaurant staff, banquet operations and worked closely with the general manager of the adjacent hotel to ensure maximum customerservice and guest satisfaction.
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