Riflettori puntati sugli operatori dei ristoranti: Bone Daddies
COVID-19, Gestione degli ospiti, Notizie del settore, Automazione della cucina, Blog QSR, Gestione della ristorazione, Operatori della ristorazione, Tecnologia della ristorazione, Regno Unito
In una nuova serie incentrata sui gestori di ristoranti, Steve Hill, responsabile delle operazioni del Bone Daddies del Regno Unito, illustra gli ostacoli e i successi del ristorante durante la COVID-19. Nonostante le sfide poste dall'epidemia di COVID-19, l'autore illustra come la tecnologia dei ristorantiQSR Automations abbia permesso loro di sopravvivere e prosperare durante l'isolamento.
With seven restaurants and six delivery sites, the brand successfully pivoted to a more delivery-centric business model to stay afloat through the pandemic. By utilizing the data capabilities of their back-of-house technology, they instituted a few other unique approaches. One of these routes was menu engineering, in which they used data to identify their dishes with the most agreeable margins. Another was creating at-home meal kits, all centered around keeping the guest experience high. These approaches helped them trim unnecessary costs without diluting on quality.
Regardless of their increasing number of sites, the restaurant hardly considers itself a “chain,” at least in the traditional sense. See the video below to see how Bone Daddies, a self-proclaimed “ community-based ramen bar that really does give a shit!” has employed QSR Automations technology for its growth strategy.
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