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Optimizing a commercialkitchen for delivery and takeout is a strategic imperative in today’s culinary landscape, where off-premises dining demands are soaring. Embracing these changes boosts the customerexperience and creates new revenue avenues, reinforcing a restaurant’s market stance.
Make sure you have enough space in your kitchen and dining area. Therefore, the employees can work without any rush, and also provide a better customerexperience. The system can track your inventory, and notify you even if the food ingredients go out of stock. The orders will be transferred to POS and the kitchen.
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