How can brands address guest and government concerns related to personal space and contact with surfaces, while offering experiences that are as normal and familiar as possible?
Gaining technology doesn’t have to mean losing your brand’s personal touch.
You don’t have to look far to see that kiosks are popular with restaurateurs and guests. The latest industry stats and surveys confirm it.
Considering the tight labor market and rapid transformations in guest engagement and service models, is it time that brands consider workers with a different skills mix and evaluate hiring practices? Restaurant consultants weigh in.