Restaurants Are Gaining More Muscle From Technology Use

With mobile and cloud technology more available and at cheaper costs, smaller restaurants are using them to grow, stay busy, and keep diners happy, The Week reports.

For example, in 2017, one restaurant technology firm, Toast, found that technology allowed restaurant managers see how their business was doing each day: “The report found that, thanks to new tools, 78 percent of restaurant managers look at their metrics and finances daily compared with only 46 percent two years ago,” The Week says.

Technologies, such as Wi-Fi sign-ins for customers and analyzing daily reservation data, can help restaurants learn more about the people who walk through the doors. It can help managers and decision makers alike to grasp what customers’ expectations are, and when it’s a good idea to make a change. “Data can help managers decide whether to add another cocktail to the drinks menu based on customer sales, or reposition an oven in the kitchen for better efficiency,” The Week says.

One restaurant, The Week says, even downloaded weather statistics to see how good and poor weather affected sales; technology is especially useful for restaurants whose products and services fluctuate with weather, such as serving ice cream. Data collection can also help restaurant evaluate labor costs and other business expenses, and decide when more support is needed and where cuts can be made.

What decision makers should keep in mind:

While technology sounds like ultimate problem-solver for restaurants, the National Restaurant Association reminds decision makers that it’s not, The Week says. “It’s important to understand that every restaurant is different and will have its own unique requirements,” the association says. Plus, the human touch is still needed when it comes to providing quality customer service, building relationships with and managing employees, and putting into action the changes that need to happen to make the restaurant succeed. After all, the people running the restaurant, and those benefitting from the restaurant’s food and profits alike are just that – human.

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