Restaurant Food & Labor Operations: A Dynamic Back-Office Pairing to Drive the Bottom Line

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Finding ROI in an integrated inventory and workforce operations platform.

Restaurant operators often look to technology systems to achieve strategic objectives, chief among them reducing costs and increasing productivity. According to data from Hospitality Technology’s 2019 Restaurant Technology Study, 29% of operators link planned IT investments directly to improving employee efficiencies and another 25% list reducing operating costs as a top objective for technology rollouts.

The restaurant back-office is one of the most complex compared to other industries, and it is only becoming more so as tech stacks become deeper. The Restaurant Technology Study reveals that restaurants earmarked 30% of IT budgets for back-of-house systems in 2018 and 42% of operators plan to increase back-office investments in 2019.

With 19% of operators admitting that a top challenge facing IT teams is the presence of too many systems, it is vital for restaurants to be strategic with enterprise design and integrations must be smart and effective.

When investing in new technology systems, operators face the challenge of deciding between a combination of best-of-breed systems or all-in-one solutions. While certain elements of the back-office tech infrastructure can rely on single solution providers, operations are truly optimized when food and labor is tightly integrated.