Stop the Turnover, Start Thriving: Strategies That Make Staff Want to Stay

Restaurant Tech Editors
-
0
Stop the Turnover, Start Thriving: Strategies That Make Staff Want to Stay

Hey, restaurant managers and operators! Let’s get real for a moment. We all know the feeling of seeing a “Help Wanted” sign become a permanent fixture in the front window. The Great Labor Shortage isn’t just a buzzword; it’s a daily reality that’s been a tough nut to crack. We’re constantly hearing about the latest hiring crisis, but what about the employees we already have?

It’s easy to get caught in the cycle of recruiting, hiring and training, only to watch a new team member walk out the door a few months later. But what if we shifted our focus from finding new people to keeping the amazing ones we already have? Employee turnover is a silent killer of morale, profitability and consistency. The good news is, a lot of the best retention strategies aren’t about throwing more money at the problem (though we’ll definitely talk about that!). They’re about creating a workplace where people feel valued, respected and excited to show up for their shifts.

So, let’s grab a cup of coffee and chat about some practical, friendly retention strategies that will help you build a team that wants to stay for the long haul.

1. Build a Culture That Feels Like Family (The Good Kind)

Let’s be honest, working in a restaurant can be chaotic, stressful and physically demanding. When the pressure is on, a supportive team culture can be the difference between a great night and a total meltdown. But a great culture doesn’t just happen by accident—it’s built with intention.

  • Lead with empathy and respect: This is the foundation. As a manager, you set the tone. Treat every team member, from the dishwasher to the head chef, with respect. A simple “thank you” or “great job during that dinner rush” goes a long way. When you address a problem, do it privately and constructively. Public praise, private feedback. It’s a simple rule that builds trust and loyalty.
  • Encourage teamwork: Foster a “we’re all in this together” mindset. Cross-train staff so they can help each other out during busy periods. Encourage communication and discourage blame. When your team sees you backing them up and celebrating their collective successes, they’ll feel a stronger sense of purpose and belonging. For some great insights into the importance of this, check out this article on building a strong restaurant culture.

2. Ditch the Clopenings and Embrace Flexibility

The restaurant industry has long been known for its unpredictable and demanding schedules, but that’s a major driver of burnout and turnover. Your staff has lives outside of work—families, school, second jobs and personal appointments. Giving them a say in their schedule is a game-changer.

  • Offer consistent, predictable scheduling: While a totally rigid schedule isn’t always possible, you can provide more consistency. Avoid the dreaded “clopening” (closing late and opening early the next morning). Give your team their schedules well in advance so they can plan their lives.
  • Use technology to your advantage: Scheduling software isn’t just for you; it’s a powerful tool for your employees. Apps that allow for easy shift swaps and time-off requests give your staff more control over their work-life balance. When people feel like their personal time is respected, they’re more likely to be committed when they are on the clock. A Study by Toast POS found that a staggering 52% of restaurant workers are “extremely interested” in using an app to access their schedules, pay and communicate with their team. 

3. Invest in Their Future, Not Just Their Present

One of the most common reasons employees leave is because they don’t see a clear path for growth. Showing your team that there’s a future for them in your restaurant is one of the most powerful retention tools you have.

  • Create clear career paths: Sit down with your employees and talk about their goals. Do they want to become a shift lead, a bartender or a manager someday? Outline what skills they need to develop to get there. Providing a roadmap for professional development shows them that you’re invested in their long-term success, not just their ability to show up for their next shift.
  • Offer cross-training opportunities: Let a server spend a shift helping out at the host stand or a line cook shadow the head chef. This not only makes your team more versatile, but it also gives them a broader understanding of the business and makes them feel more valued. When they learn new skills, they feel more confident and more engaged in their work.

4. Competitive Pay and Benefits (Yes, It Still Matters!)

While culture and flexibility are huge, we can’t ignore the basics. At the end of the day, people work to earn a living, and in a competitive market, you need to make sure your compensation package is appealing.

  • Go beyond minimum wage: We all know that minimum wage isn’t a living wage. Research what other restaurants in your area are offering and aim to be competitive. Transparent pay structures and consistent tip handling are also key.
  • Get creative with benefits: Full medical and dental might be out of reach for smaller operations, but there are other ways to show you care. Think about offering a simple IRA plan, a wellness stipend or even a free meal every shift. These perks, even if they seem small, can make a big difference in showing your team that their well-being is a priority. This article on attracting and retaining restaurant employees with benefits has some fantastic ideas for both big and small operations.

The Key to Success: Staff That Stay

Navigating the labor shortage is a marathon, not a sprint. The key to winning is not just to focus on finding new runners, but on making sure the ones on your team feel so supported and valued that they never want to leave the race. By investing in your people—their well-being, their schedules and their futures—you’re not just solving a short-term problem; you’re building a stronger, more profitable and more sustainable business for years to come.

Sustainable Tech in the Kitchen: A Blueprint for Modern Restaurants

Restaurant Tech Editors
-
0
Sustainable Tech in the Kitchen: A Blueprint for Modern Restaurants

As a restaurant operator or manager, you’re constantly balancing the demands of profitability, customer satisfaction and operational efficiency. In today’s landscape, a new priority has emerged: sustainability. Far from being a niche trend, eco-friendly practices are a powerful tool for cutting costs, attracting a growing base of environmentally conscious diners and securing a competitive edge. The good news? You don’t have to overhaul your entire operation overnight. Instead, a smart investment in modern technology can be the key to unlocking a more sustainable and profitable kitchen.

Cutting-Edge Tech for Food Waste Reduction

Food waste is a major drain on a restaurant’s bottom line. In fact, a significant portion of food purchased by restaurants is wasted before it even reaches a guest’s plate. Fortunately, technology offers powerful solutions.

  • Digital waste tracking systems: These systems log waste data in real time, providing detailed reports that highlight the source and trends of your waste. By understanding exactly what is being thrown out, you can make data-driven decisions on everything from portion sizes to inventory orders. This can lead to a significant reduction in waste and a boost to your profits. According to ReFED, the U.S. foodservice industry generates an estimated 11.4 million tons of food waste annually, costing over $25 billion. Reducing this waste is not just an eco-friendly initiative; it’s a smart business strategy.
  • Advanced forecasting and inventory management: Ordering too much inventory is a leading cause of food spoilage. Advanced forecasting tools use historical sales data to predict future demand with accuracy, ensuring you order only what you need. This streamlines your supply chain, reduces storage costs and keeps your ingredients fresh, all while minimizing waste. Nearly half of restaurants (42%) use inventory management software to reduce waste.

Energy and Water Conservation: Savings in Every Drop and Watt

Beyond food waste, the high energy and water consumption of a commercial kitchen present a massive opportunity for savings. New technologies are making it easier than ever to operate more efficiently.

  • ENERGY STAR® certified equipment: Investing in appliances with an ENERGY STAR® rating is one of the simplest yet most effective ways to lower utility bills. From ovens and refrigerators to ice makers and dishwashers, these appliances are designed to consume less energy without sacrificing performance. Outfitting a commercial kitchen with a full suite of ENERGY STAR® certified equipment could save operators an average of $4,000 annually.
  • Smart appliances: Programmable and connected appliances can be set to run during off-peak energy hours, reducing strain on the power grid and lowering costs. For example, a smart oven can be programmed to preheat just before a shift and smart refrigerators can adjust temperatures based on activity to conserve energy.
  • Water-saving innovations: Water usage is a significant cost in any commercial kitchen. Simple upgrades can make a world of difference.

The Business Case for Sustainability

Adopting sustainable kitchen technology is not just about being a responsible business—it’s about being a more successful one. A study by The National Restaurant Association found that for every dollar invested in food-waste reduction, restaurants can realize approximately $8 in savings. Consumers are also increasingly drawn to sustainable brands; a Capgemini report found that over 90% of consumers prefer to purchase from businesses with some sort of food waste management initiative.

By embracing tech-driven sustainability, you can:

  • Boost your bottom line: lower costs on food, energy and water directly increase your profitability.
  • Attract and retain customers: demonstrate your commitment to the environment and appeal to a growing market segment that values sustainability.
  • Improve operational efficiency: technology helps streamline processes, reduce manual tasks and free up staff to focus on service.

Sustainable technology is no longer a luxury—it’s a necessity for any restaurant looking to thrive in the modern era. By making smart investments in your kitchen’s tech infrastructure, you can create a more efficient, profitable and environmentally friendly operation for years to come.

Ordering the Future: How Digital and Contactless Menus are Revolutionizing Dining

Restaurant Tech Editors
-
0
Ordering the Future: How Digital and Contactless Menus are Revolutionizing Dining

In an era where technology reshapes every aspect of the dining experience, restaurant operators and managers are embracing the power of digital and contactless menus. What began as a safety measure during the COVID-19 pandemic has evolved into a strategic imperative for enhancing customer satisfaction, streamlining operations and driving revenue growth. From QR-code–enabled smartphone menus to dedicated tablet solutions, these innovations are no longer optional—they’re essential to stay competitive in a rapidly changing market.

The Rise of Digital and Contactless Menus

Back in 2020, only a handful of forward-thinking eateries experimented with QR-code menus. Fast forward to 2025 and nearly two-thirds of diners now prefer accessing menus on their phones rather than handling a physical booklet. In fact, recent industry data shows that  65% of diners use QR codes to view digital menus and 55% of restaurant customers are willing to pay more for a seamless digital ordering experience. What started as a temporary safety protocol has become ingrained in consumer expectations.

Why Restaurants are Making the Switch

Restaurant owners quickly recognized several benefits to implementing digital and contactless menus. For one, updating a digital menu takes seconds—no reprinting costs or delays. Operators can instantly promote limited-time offers, adjust prices or highlight new dishes without interruption to service. Moreover, dynamic digital platforms allow for personalized upsells based on time of day or guest preferences, driving average check sizes upward.

Operational efficiency also sees a boost: orders flow directly into the kitchen or integrated POS, reducing human error and freeing staff to engage more meaningfully with guests. According to industry data, 85% of customers expect restaurants to offer digital ordering options, underscoring the shift in guest expectations. 

Key Drivers Behind the Trend

Several factors are converging to accelerate the adoption of digital and contactless menus: 

  • Health and safety concerns: even as the pandemic wanes, diners appreciate the hygiene benefits of minimal surface contact.
  • Smartphone proliferation: with over 90% of adults carrying internet-connected devices, accessing menus via QR codes has become second nature.
  • Data-driven insights: digital platforms capture ordering data that operators can analyze to refine menus and optimize inventory.
  • Cost savings: eliminating frequent print runs and reducing menu-handling labor translates to significant savings over time.

Together, these drivers ensure that digital and contactless menus won’t fade away as a trend but will continue to evolve into robust customer-engagement tools.

Real-World Impact and Statistics

Industry reports underscore the tangible impact of going digital. The adoption of contactless dining and technology-driven experiences is one of the 7 trends revolutionizing the restaurant industry, according to Restaurantware. VOM Technology reveals that restaurants that have QR-based menus report a 25% increase in table turnover rates and attract 35% more eco-conscious customers. Mango Marketing Agency affirms that, in 2025, rather than being a nice-to-have option, digital menus will be standard.

Best Practices for Implementation

Transitioning to digital and contactless menus requires thoughtful planning. Here are some best practices to ensure a successful rollout:

  • Choose the right platform: evaluate features such as offline caching, multi-language support and ease of menu editing. 
  • Design for clarity: use high-quality photos, clear section headings and legible fonts to create a seamless user experience.
  • Test for accessibility: ensure QR codes are positioned at comfortable heights and confirm that digital menus are compatible with screen readers and various device sizes.
  • Train your staff: while digital menus reduce manual workload, team members should still be proficient in assisting guests who may have trouble scanning codes or navigating the interface.
  • Gather feedback: solicit guest input after launch. Use built-in analytics to track engagement metrics like time spent per section and click-through rates on specials.

Overcoming Common Challenges

Despite the many benefits, some operators face hurdles when adopting digital and contactless menus.

ChallengeDescriptionSolution
Connectivity issuesUnreliable Wi-Fi can frustrate guests.Implement lightweight web apps. Offer downloadable PDFs as a backup.
Tech aversionNot all patrons feel comfortable with smartphones.Maintain a small stock of sanitized printed menus or provide tablets upon request.
Initial investmentWhile long-term savings are clear, upfront costs for software subscriptions and signage can be a barrier. Consider tiered rollout by station or service area.

By proactively addressing these challenges, restaurants can smoothly integrate digital and contactless menus into their service model.

Looking Ahead: The Future of Menus

As restaurants continue to innovate, digital and contactless menus will likely evolve beyond static listings. Expect to see:

  • AI-Driven Personalization: recommendations tailored to individual orders, dietary restrictions and past preferences.
  • Augmented Reality (AR) Previews: visualize dishes on your table before ordering.
  • Integrated Loyalty Programs: digital menus that recognize repeat customers and apply rewards automatically.
  • Voice-Activated Ordering: hands-free interactions for enhanced convenience.

While some of these are already in use, technological advancements will enhance their functionality, further blurring the line between technology and hospitality, delivering memorable dining experiences that cater to modern expectations.

Staying Ahead of the Game

The rise of digital and contactless menus represents a pivotal shift in how restaurants engage with guests. By embracing these tools, operators can reduce costs, improve service speed and gather invaluable data—all while meeting the evolving safety and convenience expectations of today’s consumers. Whether you’re a small café or a global chain, now is the time to explore the platforms, design considerations and best practices that will keep your business at the forefront of the dining revolution.

Ready to transform your menu? Start by evaluating your current offerings, solicit input from both staff and guests and research the myriad solutions tailored to restaurants of every size. The future of dining is digital—and it’s arriving faster than ever.

The Rise of the Experience-Led Restaurant: Why Dining Is No Longer Just About the Food

Restaurant Tech Editors
-
0
The Rise of the Experience-Led Restaurant: Why Dining Is No Longer Just About the Food

Let’s face it—serving great food is no longer enough. In 2025, diners aren’t just looking for a meal; they’re looking for a moment. Whether it’s a tasting menu served on handmade pottery, a rooftop dinner with live jazz or a themed night that feels like stepping into another world, the experience-led restaurant is taking center stage. And for operators, this shift isn’t just exciting—it’s strategic.

The modern guest wants to be wowed, surprised and immersed. They’re not just paying for what’s on the plate; they’re paying for how it makes them feel. And that’s where experience-led dining comes in.

So, What Exactly is an Experience-Led Restaurant?

It’s not about gimmicks or theatrics. Experience-led restaurants are those that design every element of the visit—from ambiance and service to storytelling and sensory engagement—with intention. The goal? To create a memorable, shareable and emotionally resonant experience.

According to SevenRooms, 74% of diners say they’re more likely to return to a restaurant after a unique experience. That could be a curated tasting menu, a personalized birthday celebration or even preferred seating with a view. The takeaway is clear: experiences drive loyalty.

Why It’s Trending Now

There’s a perfect storm of factors fueling this movement. First, post-pandemic diners are craving connection and novelty. Second, social media has turned every meal into potential content. And third, consumers are more selective with their spending—they’re willing to splurge, but only if it feels worth it.

In a recent Forbes roundup of 2025 restaurant predictions, chefs across the U.S. emphasized the shift toward immersive, artisanal and emotionally engaging dining. It’s not just about flavor—it’s about storytelling, design and hospitality that feels personal.

What This Means for Operators

If you’re running a restaurant, this trend opens up a world of possibilities. You don’t need a Michelin star or a million-dollar renovation to create an experience-led concept. What you do need is intentionality.

Start by thinking about your space. Could you reconfigure a corner for intimate tastings or chef’s table events? Could you introduce seasonal themes or collaborate with local artists to refresh your decor? Even small changes—like personalized menus or curated playlists—can elevate the guest experience.

And don’t underestimate the power of staff training. A warm welcome, thoughtful recommendations and genuine enthusiasm go a long way in making guests feel special.

Real-World Examples

Restaurants across the U.S. are already embracing this model. At La Mar by Gastón Acurio in Miami, the team recently launched “AMANO by Oka,” a tasting menu served on over 400 pieces of handmade pottery crafted by the chef himself. It’s a multisensory journey that’s as much about artistry as it is about cuisine (Forbes).

Meanwhile, Portillo’s is rolling out its “Restaurant of the Future” design in Texas—smaller footprints, smarter layouts, and a focus on delivering craveable food with a side of local flair (QSR Magazine). It’s a reminder that experience doesn’t always mean extravagance—it can mean efficiency, comfort, and brand storytelling.

How to Get Started

If you’re thinking, “This sounds great, but where do I begin?”—you’re not alone. The good news is, experience-led dining is scalable. You can start small and build over time.

Consider hosting monthly themed nights—like a regional cuisine spotlight or a wine-and-cheese pairing event. Offer guests the chance to meet your chef, tour your kitchen or learn about your sourcing practices. These touches don’t just add value—they create memories.

And don’t forget the digital experience. From reservation systems that allow guests to choose their seating to personalized follow-up emails after a visit, technology can help you deliver thoughtful service at scale.

Final Thoughts

The rise of the experience-led restaurant isn’t about chasing trends—it’s about deepening the relationship between your brand and your guests. It’s about turning a meal into a moment and a visit into a story worth sharing.

In a competitive market, experience is your edge. So whether you’re designing a new concept or refreshing your current space, ask yourself: what will guests remember? Because in 2025, the restaurants that thrive won’t just feed people—they’ll move them.

The ROI of Kitchen Automation: Is it Time for a Robot Chef?

Restaurant Tech Editors
-
0
The ROI of Kitchen Automation: Is it Time for a Robot Chef?

Is your kitchen ready for a robotic revolution? For restaurant operators and managers grappling with high labor costs and persistent staffing challenges, the question of whether to invest in kitchen automation is no longer a matter of science fiction, it’s a critical business decision. The real conversation isn’t about whether a robot can cook, but whether the return on investment (ROI) justifies the significant upfront cost.

Let’s dig into the financial realities and operational benefits of bringing automation into your back-of-house.

Understanding the Investment: Beyond the Price Tag

Calculating the ROI of kitchen automation starts with a clear-eyed look at all the costs involved. The investment goes well beyond the initial purchase price of the equipment. A full accounting includes:

  • Initial capital: This is the cost of the robotic system itself. A single-function machine, like a robotic fryer, might cost a few thousand dollars, while a more comprehensive automated kitchen setup could run into the hundreds of thousands.
  • Installation & integration: Some systems are designed as “drop-in” solutions, but others might require significant kitchen renovations or a complete overhaul of your existing workflow.
  • Training & onboarding: Your team will need to learn how to operate, monitor and troubleshoot the new technology. Be sure to factor in the time and resources required for this training.
  • Ongoing costs: These include maintenance, software licensing fees and energy consumption. While robots don’t earn a salary, these costs are a crucial part of the long-term investment.

The ROI Calculation: Where the Savings Happen

The fundamental ROI formula is simple: (Net Profit / Cost of Investment) x 100. When it comes to kitchen automation, your “Net Profit” is a combination of direct cost savings and indirect revenue gains.

1. Direct labor cost reduction

This is the most visible benefit. By automating repetitive, labor-intensive tasks like frying foods, assembling bowls or flipping burgers, you can reduce the number of employees needed for those specific stations. But the real win is in reallocating your existing staff. Instead of assigning a high-wage employee to a monotonous task, you can have them focus on more complex roles that require a human touch, like customer service or inventory management.

Consider the financial impact of employee turnover. The restaurant industry has notoriously high turnover and the costs associated with recruiting, hiring and training new staff can be substantial. By automating the most difficult and dangerous jobs – like handling hot oil – you can improve employee satisfaction and retention. For example, a multi-unit Burger King franchisee, Trinity Corp., reported an 8% increase in profits after implementing an automated cooking oil management system.

2. Enhanced consistency & reduced waste

Robots are programmed for precision, ensuring every dish is prepared with the exact same timing, temperature and portioning. This leads to enhanced consistency in food quality, a key factor in building customer loyalty and a strong brand reputation, especially for multi-location chains. This level of consistency can be a powerful driver of repeat business.

Additionally, automation can significantly reduce food waste. Robots can be programmed to dispense precise portions, eliminating the human error that often leads to over-portioning or spoilage. This is a direct saving on one of your largest expenses: food costs.

3. Increased throughput & sales

Automation can dramatically increase the speed of service, particularly during peak hours. A robotic system can work continuously without breaks, fatigue or errors. For a fast-casual or quick-service restaurant, this can mean a substantial increase in throughput – the number of customers you can serve per hour. More throughput directly translates to higher sales and a better overall customer experience due to shorter wait times.

A great example is Chipotle, which has been testing a robotic kitchen assistant named “Chippy” to make and season tortilla chips, a repetitive but crucial task. This allows human staff to focus on customer-facing roles, improving service speed during high-volume periods.

Real-World Examples and ROI Projections

The market for kitchen automation is rapidly expanding. Companies offer everything from full-stack solutions to single-task robots.

  • Miso Robotics’ Flippy: This AI-powered robotic arm automates the fry station. Companies like White Castle have implemented Flippy to improve efficiency and consistency in their kitchens.
  • Sweetgreen’s “Infinite Kitchen”: This fully automated kitchen system streamlines the assembly of salads and warm bowls, improving order accuracy and speed. Sweetgreen has reported improvements in both order accuracy and labor turnover since implementing this technology.

While a one-size-fits-all ROI calculation is impossible, a good benchmark for restaurant equipment ROI is to aim for a payback period of one to three years. For a comprehensive overview read this.

Making the Decision: Is it Time?

Deciding whether to invest in kitchen automation requires a detailed ROI analysis. Start by identifying the specific pain points in your operation—are you losing money to high labor turnover? Is inconsistent food quality hurting your reputation? Is your service speed slowing down during busy shifts?

Automation is not about replacing your staff. Instead, it’s about empowering them. By taking over the tedious and dangerous tasks, you free your human team to focus on what they do best: creating great food and delivering exceptional hospitality.

Before you make the leap, explore the possibilities and do your homework. Read industry reports, talk to other operators who have adopted this technology and run a detailed cost-benefit analysis tailored to your specific restaurant. The future of the kitchen is here, and for many, the ROI is starting to look very attractive.

A Manager’s Guide to AI: From Scheduling to Inventory Management

Restaurant Tech Editors
-
0
A Manager’s Guide to AI: From Scheduling to Inventory Management

The restaurant industry operates on precision. From predicting daily rushes to ensuring zero food waste, every operational detail impacts profitability. While traditional management often relies on intuition and extensive manual processes, artificial intelligence (AI) is rapidly emerging as a transformative tool. For restaurant managers, AI is no longer a futuristic concept but a practical assistant poised to optimize everything from staff scheduling to inventory control.

This guide explores how AI can be seamlessly integrated into your daily operations, offering tangible benefits that enhance efficiency, reduce costs and ultimately drive better business outcomes.

AI in Action: Smart Scheduling for Optimal Staffing

One of the most persistent headaches for any restaurant manager is staff scheduling. The challenge lies in balancing labor costs with service quality, ensuring you have enough hands on deck without overstaffing. AI-powered scheduling platforms are revolutionizing this process.

How it works: These systems leverage historical sales data, seasonal trends, local event calendars, weather forecasts and even employee performance metrics to predict demand with remarkable accuracy. Instead of relying on guesswork, managers receive data-driven recommendations for optimal staffing levels for each shift.

Case in Point: Consider a popular downtown bistro. Traditionally, Manager Alex would spend hours creating weekly schedules, often adjusting on the fly based on unexpected surges or lulls. With an AI scheduling tool, the system analyzes past Tuesdays when a local sports team had a home game, correlating it with a 30% increase in dinner reservations. It then automatically suggests adding an extra server and a line cook for that upcoming Tuesday evening. Similarly, it might predict a slower Wednesday lunch due to poor weather, recommending a slight reduction in front-of-house staff.

Benefits for Managers:

  • Reduced labor costs: minimize overstaffing without compromising service.
  • Improved employee Satisfaction: offer more consistent and fair schedules, leading to better work-life balance and reduced turnover.
  • Time savings: drastically cut down the hours spent on manual schedule creation and adjustments.

Precision Inventory: Minimizing Waste with AI

How it works: AI inventory systems integrate with your POS data, supplier information and even smart kitchen equipment. They track every ingredient used, monitor purchase patterns and analyze sales trends to predict future demand for specific items. Some advanced systems can even factor in external variables like menu changes, promotions and seasonal ingredient availability.

Case in Point: Maria manages a busy Italian restaurant known for its fresh pasta and seasonal specials. Before AI, she would manually count ingredients weekly, often finding herself with too much fresh basil one week and running out of imported parmesan the next. An AI inventory system connects directly to her POS, monitoring how much pasta and sauce are sold daily. It learns that on weekends, customers order significantly more tiramisu, and it automatically adjusts future order recommendations for mascarpone and espresso. The system also flags ingredients nearing their expiration date, prompting Maria to use them in a daily special or adjust future orders.

Benefits for Managers:

  • Significant waste reduction: minimize spoilage and discarded ingredients through accurate demand forecasting.
  • Optimized ordering: prevent over-ordering and stockouts, ensuring fresh ingredients are always available without excessive surplus.
  • Cost control: directly impact your bottom line by reducing food costs and improving ingredient utilization.

Menu Optimization: AI-Driven Profitability

Your menu is your restaurant’s most powerful marketing tool and a direct driver of profitability. AI can unlock insights that go beyond traditional menu engineering, helping managers design a menu that maximizes revenue.

How it works: AI analyzes vast amounts of sales data, customer preferences, profit margins of individual dishes and even competitor pricing. It can identify patterns in what dishes are frequently ordered together, which items are highly profitable but under-ordered and how pricing impacts demand. Some systems can even suggest modifications to ingredients or preparations to improve profit margins without sacrificing quality.

Case in Point: Carlos, manager of a trendy gastropub, wants to refresh his menu. His AI menu optimization tool reveals that while his signature burger is a top seller, its profit margin is relatively low due to expensive ingredients. Conversely, a vegetarian risotto has a high-profit margin but is rarely ordered. The AI suggests slightly increasing the burger’s price (identifying a price point where demand won’t significantly drop) and also recommends a slight tweak to the risotto’s description and placement on the menu to boost its appeal. It also points out that adding a specific craft beer pairing to certain appetizers could increase both beer and appetizer sales.

Benefits for Managers:

  • Maximized profitability: identify high-profit, low-selling items and strategies to boost their popularity.
  • Data-driven pricing: optimize pricing for maximum revenue without deterring customers.
  • Enhanced customer experience: Understand customer preferences to offer a more appealing and relevant menu.

Embracing the AI Future: A Strategic Advantage

The integration of AI into restaurant management is not about replacing human decision-making but about augmenting it with unparalleled data insights and automation. For busy managers, AI tools act as a sophisticated assistant, handling the heavy lifting of data analysis and predictive modeling, freeing up valuable time to focus on leadership, customer experience and creative problem-solving.

As the industry continues to evolve, leveraging AI will become less of a luxury and more of a necessity for staying competitive. By embracing these technologies now, restaurant managers can build more efficient, profitable and resilient operations, positioning their establishments for long-term success. The future of restaurant management is intelligent and it’s here.

Beating the Turnover Crisis: Retention Strategies That Actually Work

Restaurant Tech Editors
-
0
Beating the Turnover Crisis: Retention Strategies That Actually Work

Hey there, restaurant pros! Let’s be real, the restaurant industry is a whirlwind. One minute you’re crushing a dinner rush, the next you’re scrambling to cover a no-show. And if there’s one thing that keeps every operator and manager up at night, it’s the dreaded turnover crisis. It feels like a revolving door sometimes, right? Just when you’ve got a great team humming, someone new is walking out, leaving you back at square one.

But what if we told you it doesn’t have to be this way? What if you could build a team that sticks around, feels valued and genuinely loves coming to work? It’s not magic; it’s smart, intentional retention. And today, we’re sharing some snappy strategies that actually work, complete with real-world (well, hypothetical real-world!) examples.

1. Show Me the Money (and the Benefits!) 

Okay, this might seem obvious, but it’s the foundation. In today’s competitive market, a living wage and decent benefits aren’t just perks; they’re expectations. Your team works incredibly hard, often under pressure, and they deserve to be compensated fairly.

Hypothetical Example: Imagine Sarah, one of your star servers. She’s fantastic with customers, always picks up extra shifts and mentors new hires. If she’s making minimum wage while the coffee shop down the street offers a dollar more and health benefits, you’re at risk. Proactively reviewing your pay scales and offering benefits like health insurance, paid time off or even a simple contribution to a retirement plan, can be the difference between Sarah staying or heading for greener pastures. Remember, the cost of replacing Sarah (recruiting, training, lost productivity) often far outweighs a modest raise or benefit package.

Check out this insightful article on how to calculate the true cost of employee turnover—it might shock you!

2. Flexibility is the New Gold Standard 

Gone are the days when employees were expected to bend their entire lives around a rigid work schedule. Modern teams, especially younger generations, crave flexibility. It shows you respect their life outside of work.

Hypothetical Example: Take Mark, your talented line cook. He’s a single dad and sometimes his kid’s daycare closes early. If your scheduling system is rigid, Mark might have to choose between his job and his family, often leading to him leaving. But if you use scheduling software that allows for easy shift swaps or if you encourage managers to work with staff on compressed workweeks or consistent days off, Mark feels supported. He knows his manager, Jessica, genuinely cares and he’s more likely to be loyal and productive. This isn’t about being a pushover; it’s about being understanding and using available tech to make it work for everyone.

3. Invest in Their Growth (They’re Not Just a Number!) 

Nobody wants to feel stuck. Your team wants to learn, grow and see a future with your restaurant. Providing clear paths for advancement and investing in their skills development is a huge retention booster.

Hypothetical Example: Meet David, a diligent busser who’s expressed interest in becoming a server. Instead of just nodding and saying “we’ll see,” offer him a structured mentorship. Have a senior server, like Sarah (who we kept with good pay!), train him on table service during slower hours. Send him to an online course on wine knowledge or even just regularly discuss his aspirations during check-ins. When a server position opens up, David is already partially trained and feels like his ambition is valued. He’s not just a busser, he’s a future server and he’s invested in your restaurant’s success because you’re invested in his.

For more tips on nurturing your team, this article on  employee retention strategies offers some great suggestions.

4. Create a Culture of Respect & Recognition 

This is huge. People don’t leave jobs; they often leave bad managers or toxic environments. A positive, respectful culture where hard work is recognized can be more powerful than almost anything else.

Hypothetical Example: Your dishwashing team works tirelessly, often unseen. Imagine Maria, one of your long-standing dishwashers. If her only interactions with management are criticisms, she’s going to burn out. Instead, what if Manager Jessica starts a “Back-of-House Hero” award each month, complete with a small bonus or a preferred parking spot? Or what if she simply makes a point to say “thank you” by name every night, acknowledging their crucial role? Maria feels seen, appreciated and like a vital part of the team, not just a cog in the machine. A little appreciation goes a long way!

Want to dive deeper into building a positive workplace? Check out these employee engagement ideas for inspiration!

The Bottom Line: Be Proactive, Not Reactive

The turnover crisis isn’t going to solve itself. It requires a proactive approach, putting your team at the center of your strategy. By offering fair compensation, fostering flexibility, investing in growth and building a culture of respect, you’re not just filling shifts; you’re building a loyal, dedicated team that will help your restaurant thrive. So, what’s your first step toward beating the turnover crisis? Let’s get cracking!

The Rise of the “Gig-Worker” in Hospitality

Restaurant Tech Editors
-
0
The Rise of the “Gig-Worker” in Hospitality

Hey there, hospitality heroes! Let’s talk about something that’s quietly (or not so quietly!) reshaping our industry: the gig worker. Remember when “gig” primarily referred to a musician’s show? Well, now it’s a huge part of the workforce and it’s definitely made its way into restaurants, hotels and event spaces.

It used to be pretty black and white: you had full-time staff, part-time staff and maybe some seasonal hires. But these days, with apps and platforms connecting businesses directly with available talent, things are getting a lot more colorful. According to the Bureau of Labor Statistics 25% of hospitality workers in the U.S. work part-time. So, what exactly is the deal with gig workers in hospitality and how can we make it work for us? Let’s dive in with a friendly chat!

What Exactly is a Gig Worker in Our World?

Think of a gig worker as someone who takes on short-term, temporary or project-based work, often through digital platforms. In hospitality, this could be:

  • A seasoned server picking up shifts at different restaurants a few nights a week.
  • A banquet bartender booked for a single event through an app.
  • A temporary chef brought in for a specific menu launch or to cover a vacation.
  • A cleaning professional contracted for an Airbnb turnaround.

The key here is flexibility for both sides. For the worker, it’s about setting their own hours and choosing gigs that fit their lifestyle. For us, the businesses, it’s about getting skilled help precisely when and where we need it.

Why the Buzz? The Pros for Your Business

Okay, so why are more and more hospitality businesses—from bustling city bistros to elegant event venues—leaning into the gig model? The benefits are pretty compelling, especially in our post-pandemic world where staffing has been a constant puzzle.

  • Flexibility on demand: This is arguably the biggest selling point. Have a huge private party booked last minute? A sudden spike in reservations due to a local festival? Instead of panicking about overworking your core staff or offering huge overtime, you can tap into a pool of pre-vetted gig workers. It means you can scale up or down your workforce almost instantly, matching labor to demand perfectly. No more paying staff to stand around during slow periods!
  • Reduced overhead: Gig workers are typically independent contractors, which means you’re generally not responsible for things like health insurance, paid time off or unemployment benefits. This can lead to significant cost savings compared to traditional employees. Plus, the administrative burden of payroll processing can be simpler, especially if you’re using a platform that handles the invoicing.
  • Access to specialized skills: Sometimes you need a specific talent for a short period. Maybe a chef specializing in vegan cuisine for a special event or a bartender with flair for a cocktail competition. Gig platforms can connect you with these niche skills without the commitment of a full-time hire. It’s like having a roster of all-stars available on call.
  • Trial runs for potential hires: Think of it as an extended interview. If you consistently find a particular gig worker to be outstanding, reliable and a great culture fit, it’s a fantastic way to identify potential permanent hires. You get to see them in action, under real pressure, before making a long-term commitment. This can significantly reduce the risk of a bad hire!

Navigating the Nuances: The Cons & Challenges 

While the gig model offers exciting advantages, it’s not without its complexities. It’s crucial to go into this with your eyes wide open.

  • Maintaining consistency & culture: This is a big one. Your brand relies on consistent service and a cohesive team culture. When you have different gig workers coming and going, it can be harder to instill your specific service standards and ensure everyone embodies your restaurant’s vibe. Think about your regulars who love a certain server’s personality—a new face every time might feel less personal. Implementing brief, clear guidelines or a quick “pre-shift huddle” for gig workers can help maintain your standards.
  • Training & onboarding time: Even if it’s just for a shift, there’s still a brief learning curve. Gig workers need to know your POS system, where things are stored, your specific menu items and your service flow. While they bring skills, they might not know your way of doing things. Streamlined onboarding materials (think a quick “gig worker survival guide” or a short video walkthrough) can be invaluable.
  • Worker classification concerns: This is a legal tightrope! It’s absolutely critical to understand the distinction between an independent contractor (gig worker) and an employee. Misclassifying workers can lead to significant penalties, fines and legal battles. Generally, if you dictate their hours, control their methods or provide extensive training, they might be considered an employee. Always err on the side of caution and consult legal counsel if you’re unsure. This piece on full-time employees vs. independent contractors from the U.S. Chamber of Commerce provides a helpful overview.
  • Less loyalty, potentially: While you save on benefits, gig workers might have less inherent loyalty to your specific establishment. They’re often juggling multiple gigs, so they might cancel last minute for a higher-paying or more convenient opportunity. Building a positive relationship, even with gig workers, by offering fair pay and a great working environment, can encourage them to prioritize your shifts.

Making the Gig Economy Work for Your Hospitality Business

So, how do we harness the power of the gig economy without falling into the common traps?

  • Integrate smartly: Use gig workers to complement your core team, not entirely replace them. They’re fantastic for filling gaps, covering peak times or special events, and allowing your full-time staff to have more stable schedules and less burnout.
  • Clear communication is key: For every gig, be super clear about expectations, roles and any specific procedures. Provide essential information upfront.
  • Leverage technology: Utilize reputable gig platforms designed for hospitality (like Qwick or Instawork). These platforms often handle vetting, background checks and payment processing, making your life much easier. Many platforms offer insights into worker ratings, which can help you choose reliable individuals.
  • Foster a welcoming environment: Even for temporary staff, a friendly face and a clear briefing can make a huge difference. Treat them as valued contributors and they’re more likely to perform well and return.
  • Stay informed on regulations: The legal landscape around gig workers is constantly evolving. Keep up-to-date with federal and state regulations regarding worker classification and seek specific legal advice when needed to avoid costly mistakes. 

The rise of the gig worker in hospitality is a trend that’s here to stay. It presents both exciting opportunities for flexibility and cost savings, as well as new challenges in maintaining consistency and navigating legal complexities. By understanding its nuances and strategically integrating gig talent into your operations, you can build a more agile, efficient and resilient hospitality business ready for whatever comes next. It’s all about adapting, learning and making the modern workforce model work for you. Cheers to that!

Training the Next Generation: How to Onboard Gen Z Employees in the Restaurant Industry

Restaurant Tech Editors
-
0
Training the Next Generation: How to Onboard Gen Z Employees in the Restaurant Industry

Welcome to the new era of restaurant staffing! If you’re a restaurant operator or manager, chances are you’ve already met your first Gen Z hire—or you’re about to. Born between 1997 and 2012, Gen Z is stepping into the workforce with fresh energy, high expectations and a digital-first mindset. They’re not just looking for a paycheck—they’re looking for purpose, flexibility and a workplace that aligns with their values.

So how do you onboard and train this generation effectively? Let’s dive into what makes Gen Z tick and how you can create an onboarding experience that sets them—and your restaurant—up for long-term success.

Understanding Gen Z: What They Want from Work

Before we talk training, it’s important to understand what Gen Z expects from the workplace:

  • Work-life balance is non-negotiable. Gen Z values their time and mental health. They’re not afraid to walk away from jobs that feel chaotic or unsupportive.
  • Technology is second nature. This generation grew up with smartphones and social media. They expect digital tools to be part of their work experience.
  • Clear, honest communication matters. Gen Z wants transparency, regular feedback and a sense of inclusion. They’re not fans of vague instructions or top-down management styles.

According to Stanford’s research on Gen Z, this cohort is pragmatic, collaborative and driven by values. They want to make a difference—and they want to know how their work contributes to something bigger.

Onboarding Gen Z: Make It Meaningful from Day One

Your onboarding process is your first impression. For Gen Z, it’s not just about learning the menu or clocking in—it’s about feeling welcomed, respected and excited to be part of your team.

Here’s how to make onboarding Gen Z-friendly:

1. Start with purpose

Gen Z wants to know why your restaurant exists and how they fit into that story. Share your mission, values and community impact. If you support local farms, reduce food waste or host charity nights—talk about it!

Let them see that their role isn’t just transactional. It’s part of a bigger picture.

2. Use tech to train

Forget the paper handbooks. Gen Z thrives on interactive, mobile-friendly training. Consider using:

  • App-based learning modules
  • Short video tutorials
  • Digital checklists and quizzes
  • Online scheduling tools

Platforms like Restaurant365 highlight how mobile scheduling and digital communication can boost engagement and retention.

Training should be bite-sized, visual and accessible on their phones. Bonus points if it’s gamified or includes peer-to-peer learning.

3. Pair them with a mentor

Gen Z values relationships and guidance. Assign a seasoned team member to show them the ropes, answer questions and offer encouragement. This builds trust and helps new hires feel like part of the family.

Mentorship also reinforces your restaurant’s culture and standards in a more personal way than any manual ever could.

Training Techniques That Stick

Once onboarding is complete, ongoing training is key to keeping Gen Z engaged and growing.

1. Offer clear growth paths

Gen Z doesn’t want to feel stuck. Show them how they can move from host to server, line cook to sous chef, or even into management. Create structured levels with titles like “Level 1 Server” or “Shift Lead Trainee” to make progress visible.

The team at Supy.io emphasizes the importance of layered training and career roadmaps to retain Gen Z talent.

2. Give frequent feedback

This generation grew up with instant likes and comments. They expect regular feedback—not just during annual reviews. Make it a habit to offer quick, constructive input after shifts, during team huddles or via messaging apps.

Recognition matters too. A simple “Great job handling that rush!” goes a long way.

3. Respect their time

Gen Z values predictability and flexibility. Use scheduling software that lets them swap shifts, view schedules in advance and communicate availability easily. Avoid last-minute changes whenever possible.

If you can offer mental health days or flexible hours, even better. According to Forbes, Gen Z places a high priority on wellness and expects employers to support it.

Communication: Keep It Clear and Inclusive

Gen Z prefers short, direct messages—often via text or apps like Slack. They’re not big on long emails or formal memos. Keep communication:

  • Brief and actionable
  • Inclusive and respectful
  • Open to feedback and dialogue

They also appreciate visual communication—think infographics, videos, and emojis. If you’re announcing a new policy or celebrating a team win, consider using a group chat or digital bulletin board.

And don’t forget to listen. Gen Z wants their voice to matter. Invite their input on menu ideas, shift improvements or sustainability efforts. You might be surprised by their creativity and insight.

Final Thoughts: Build a Culture They Want to Stay In

Training Gen Z isn’t just about teaching tasks—it’s about building a culture where they feel seen, supported and inspired. When you invest in thoughtful onboarding and training, you’re not just filling shifts—you’re building a team that grows with you.

So take the time to understand what motivates this generation. Embrace technology, offer flexibility and communicate with clarity. The payoff? A loyal, energized team that helps your restaurant thrive in the years ahead.

Engineering Your Menu for Profit: Leveraging Data to Boost Sales

Restaurant Tech Editors
-
0
Engineering Your Menu for Profit: Leveraging Data to Boost Sales

Running a restaurant isn’t just about cooking delicious food – it’s about making smart decisions so every plate served contributes to your bottom line. If you’re a restaurant owner or manager looking to make your menu do more heavy lifting, there are three powerful levers to pull: using sales data for pricing strategies, designing dish placement to steer choices and using digital tools to experiment with new items. Let me walk you through how the data works, why it matters and how to put it into action with confidence.

Pricing Strategies That Actually Move the Needle

The foundation of profitable menu engineering is knowing your cost structure and analysing your sales data. Every dish has two critical numbers: how much it costs you to produce (ingredients, labor, plating etc.) and how much it contributes toward your fixed and overhead costs – and eventually profits. To do this, track sales volumes, food cost, portion costs and labor costs. Once you’ve got those, you can compute contribution margins for each dish. Dishes that sell often but contribute little should either be reworked (smaller portion? cheaper ingredients?) or offset by stronger pricing or pairing.

Pricing doesn’t just mean the dollar number though. How you present it matters. Using psychological pricing, such as anchor pricing (placing a high-priced item that makes other items look more reasonable in comparison), decoy options, charm pricing (e.g. ending prices in .99 or .95) and limiting the prominence of currency signs can shape perception without slashing margins. Using your POS data and competitor-benchmarking can help you fine-tune prices to what customers are willing to pay while protecting your profit margins. 

You might also think in terms of dynamic or demand-based pricing if your restaurant has fluctuating traffic: lunch vs dinner, weekends vs weekdays. But the most immediate gains often come from simple rebalancing: boosting prices slightly on high margin items, lowering or replacing low demand/low margin items and ensuring the popular crowd-pleasers don’t drain your profitability.

Dish Placement: Where You Put Things Matters

If pricing is the “what,” placement is the “where.” Where a dish appears on the menu influences what your guests notice first and, ultimately, order. There’s plenty of research on menu psychology: people tend to read menus in patterns (top left, top right, center), which has led to concepts like the “Golden Triangle”. Dishes placed in those prime zones tend to get more attention.

It helps to classify your menu items into categories based on two dimensions: popularity (how often customers order them) and profitability (how much profit you make per sale). Many refer to these as Stars (high-popularity, high-profit), Plow-horses (high-popularity, lower profit), Puzzles (high profit but low popularity), and Dogs (low profit, low popularity). Once you know which is which, you can decide:

  • To feature Stars prominently. Put them in prime menu real estate – upper right, center, maybe highlighted sections.
  • Look for ways to help Puzzles: give them visibility, tweak descriptions, possibly adjust price or ingredients to make them more appealing or cost-effective.
  • For Plow-horses, see if you can improve margins or reduce costs without damaging popularity.
  • For Dogs, seriously consider removal or reinvention unless they serve a strategic purpose (e.g. kids’ menu, dietary niche or they support your brand identity).

Also, menu layout design matters: how many items per category (too many means decision paralysis), how organized and readable the menu is, spacing, fonts, even color accents for highlighting. Clean, uncluttered menus encourage quicker decisions and reduce waste. 

Using Digital Menus to Test New Items & Iterate

One of the advantages of modern tech is that you can run menu experiments with relatively low risk. Digital menus – on tablets, QR codes, apps or web ordering interfaces – give you flexibility. You can test new dishes, tweak descriptions, experiment with pictures or temporarily promote an item without printing new physical menus.

Here are ways to use digital menus to test and learn:

  • Launch a new item as a “special” or “featured dish” in your digital menu. Monitor its sales, contribution margin, prep time and customer feedback. If it performs well, promote it; if not, retire or improve it.
  • A/B test the presentation: try two versions of a digital menu with different placement, photos vs no photos, more descriptive text vs simpler. See which leads to higher orders of high-margin items.
  • Use analytics from digital POS and ordering platforms to see which dishes are being clicked, how often customers abandon a choice, where in the digital menu navigation they linger. This gives you insight into what catches attention and what doesn’t.
  • Adjust digital-only pricing: you might offer a “digital exclusive” or bundle deals via app or website to test how price changes influence purchase without affecting your physical menu.

Digital tools also let you update prices, remove or add items quickly in response to cost changes (e.g., ingredient inflation) or customer preferences (e.g. demand for plant-based or gluten-free options). This agility helps keep your menu aligned both with what customers want and what you need financially.

Pulling It All Together: A Roadmap

To build a menu engineered for profit, follow these steps over a few months, not trying to do everything at once:

First, gather your data: sales history from your POS, costs of ingredients and labor, prep times, seasonal variation and customer feedback. Build a menu matrix (popularity vs profitability) so you can see clearly where each dish sits.

Then revisit pricing. Raise what you can, reconsider what you can’t and use pricing psychology to soften increases or reposition items.

Next, rethink placement. Move stars into prime spots, give puzzles more visibility (if you believe they deserve it), declutter where needed.

Start using digital menus as your lab. Run small, low-cost experiments with new items, description tweaks or presentation changes. Measure results.

Finally, review regularly: every quarter or when a major cost change (ingredient price shift, wage change etc.) happens. Your menu shouldn’t be static. A menu that looks great today may be costing you tomorrow if you aren’t adapting.

Engineering your menu with data isn’t cold or clinical; it’s caring about your food, your customers and your business all at once. When you treat your menu not just as a list but as a powerful tool, you’ll be surprised how much more revenue you can unlock. 

Here’s to menus that thrill your customers and your bottom line.

123...30Page 2 of 30