Back of House Kitchen Operations Server Supply Chain 
Modern Restaurant Management
JUNE 2, 2021
The next-generation of restaurants will see a shift toward leaner operations, focused on both on-premise and off-premise dining. Consumers are less forgiving than in the past when a server is not around to call for another round of drinks or to ask for the check. But not in the way you might think.
Modern Restaurant Management
DECEMBER 31, 2019
To that end, while technology and automation will play an increasing role in restaurant operations, we’re focusing on back-of-house technologies that make our employees’ jobs easier so they can focus on our guests. This means not only supply chain transparency, but also operational transparency.
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