As the restaurant industry recovers amidst many challenges such as rising costs, labor shortage and elevated patron expectations, operators that are ready to adapt will thrive.
The foodservice industry has experienced a paradigm shift in the last 18 months. With persistent supply and labor shortages, and inflation at a 40-year high, operators face higher costs across every aspect of their business, including ingredients, consumables, third-party delivery, and labor. This market volatility and rising prices environment is expected to persist for the rest of the year and most operators are broadly exploring new ways to mitigate costs and empower productivity. While there has been a steady increase in productivity enhancing technology and automation solutions, the industry has reached an inflection point. Investments in these solutions are not only necessary but also critical for survival.
Furthermore, operators will have to shift mindset and operating models to accommodate smaller and changing workforce and the need to optimize both dine-in and off-premise experiences. A renewed focus on productivity is essential within the new foodservice landscape, as many operators look toward technology and automation to complement their downsized workforce.
Join a panel of reputed Foodservice industry experts and C-suite Operators who will share their real life experiences and practical advice. Learn how investments in solutions that enhance operational efficiency can help elevate your patrons experience, improve customer service, increase staff productivity, and raise the bar on hygiene and food safety.
