Operational Control Discussion
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Group discussion #2
Old school vs modern technology.
In conducting your interviews, visiting with operators you know, or reading various news articles – you can easily see a vast difference in the range of technology being used to make operational decisions.
From automated equipment inventory and maintenance schedules, payroll programs which give labor overview, food and non-food inventory, POS, etc., these programs allow an operator to make quicker and hopefully more reliable decisions. Input must be accurate and complete for reports to be useful.
This article gives a great overview of the Restaurant Tech Ecosystem 2019 visual.
We have seen the proliferation of mobile technology create significant change to the ordering, payments, and guest communications landscape. We are seeing new crops of technologies focused on more efficient line busting, pre-ordering, payments, location-based marketing, to name a few. Frictionless URLs, and the resurgence of QR codes / NFC tags are enabling customers to check-in for orders placed outside the venue (to send the order to the kitchen), or if the customer is at the table to place an order from the table.
Attached is pdf of the article in case you have trouble with the link.
Your group discussion will address this current situation.
You will post a summary that addresses the current concerns and possible direction for restauranteurs who are still “old school”. Pros and cons of purchasing technology for a small independent operation. Will the return on investment pay off?
You should make at least 2 specific points about current or potential impacts on restaurants.
Identify your two points. Provide detail in paragraph form and cite at least one reference (current article).
Post a week prior to the discussion due date to allow group peers to comment.
Each group member should make at least one substantive comment on each member’s summary. Your grade is for both your summary and your replies to group members.
LinkLinks to an external site.
The Future of Restaurant Tech Serving the Next Course.pdf
