Customer Service Food Preparation Hospitality 
The Restaurant Warehouse
OCTOBER 23, 2023
When applied to traditional food service establishments, a system is typically seen as something that does not belong and is not conducive to food preparation and serving the customer. Essentially, food service systems can be categorized into three groups: computerized or automated, semi-automated, and manual.
Modern Restaurant Management
DECEMBER 12, 2023
With the hospitality staffing shortage on the rise, those in the automation industry have identified opportunities. Robots are now being deployed for various tasks, ranging from food preparation and delivery to customer service. Even today, the latest data from the U.S.
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Modern Restaurant Management
OCTOBER 7, 2024
History will show that COVID was the line of demarcation for the hospitality industry in the 21st century. Here are a few early observations of what 2025 could bring to the hospitality industry. Contactless Ordering, Inside and Out Door Dash, Uber Eats and other third-party delivery services will continue to expand.
Modern Restaurant Management
JULY 19, 2021
As restaurants and other hospitality venues re-open and see increased demand from customers and guests, one thing is clear: labor shortages could slow their recovery, hampering businesses trying to capitalize on the booming consumer demand. While some point to the labor crunch as a short-term issue, this is likely wishful thinking.
Modern Restaurant Management
JANUARY 13, 2022
Provide Customer Service Training. There is a direct correlation between customer service level and staff training. You will then have a capable team that consistently delivers unbeatable levels of customer service. This positively affects team morale, staff loyalty, and restaurant efficiency.
Modern Restaurant Management
AUGUST 16, 2023
Acquiring this technology allows restaurant owners to focus on creating delicious food and providing excellent customer service — the POS system takes care of the rest. Automation can and should fine-tune operational processes and human customer service.
Modern Restaurant Management
MARCH 3, 2021
For restaurants, this seems relatively simple, but employers should not stop at customer service areas or food preparation areas. Also consider lobbies (where customers may gather and wait), as well as bars. Identify hazards of when and where employees may be exposed to COVID-19.
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