Back to the Future: a Revolution in Back-of-House Technology

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. 

 

“I’m probably one of the few people who remember using dupe checks in the front-of-house back in the day when I waited tables,” said Richard Lopez, manager of field services and solution engineering for TransAct Technologies.  And how times have changed.

 

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. 

 

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. 

 

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: 

 

● Lessen the risk of human error

● Shorten task time

● Increase compliance and quality

● Ease recordkeeping and retrieval

● Improve communication

● Ensure accountability

● Encourage staff to develop their skills, and direct them to higher-order tasks

 

The goal is to make back-of-house operations more efficient and productive, which in return improves front-of-house operations, too. 

 

To learn more about back-of-house technologies and the role they play in driving efficiency and productivity in your foodservice operation, download our eBook.

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