In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the rising demand for off-premise and more with Brian Wayne, VP of Customer Success at QSR Automations.
Working with restaurants for more than two decades, the company has a good view of the industry and its challenges. The pandemic, however, disrupted it significantly. “The biggest pivot was to curbside. After lockdown, it was the rush to launch and forced people to focus on off-premise in the kitchen,” Wayne said.
He described that priorities in the kitchen changed with this shift. “Pre-pandemic, it was quality and speed. Those are still important, but more important is accuracy, communication, and data.”
The data restaurants collect supports the off-premise guest experience, with real-time tracking and accurate quoting of how long the order will take to reduce wait time.
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A new episode of The Main Course, our podcast series with MarketScale, is served up every Tuesday and Thursday.