A Better Back of the House
Hotels and Restaurants Use New Technologies to Make Back-of-House Smarter
By David Gilbert President - Hospitality Group, Heartland Payment Systems | July 26, 2015
For the first time ever retail sales at restaurants ($50.48 billion) were higher than retail sales at traditional grocery stores ($50.47 billion) in January 2015, according to the American Enterprise Institute.
Hotel guests make up a large portion of those restaurant diners. Hotel guests are a somewhat captive audience since we know that they will eat out virtually every meal. They have two options: eat in at the hotel, or head to a restaurant off hotel property. While these diners may be filling the seats of on-property eateries and off-property local and national restaurants, it's likely that few truly recognize the hard work it takes to operate a successful restaurant day in and day out.
The duties of a restaurant manager are practically endless. It's not unusual for a restaurant manager to put in more than 60 hours during a seven-day work week. This position often comes with a laundry list of responsibilities including back-of-house tasks that a customer will likely never notice (or appreciate), and customer-facing front-of-house duties to create an inviting dining environment that will keep them coming back.
Efficient time management is critical in making sure managers have ample time to work the floor engaging with and measuring customer service, while diligently maintaining quality inventory and quality staffing to deliver outstanding service.
Nobody got into the restaurant business to count cans of tomato sauce, just as nearly no hotel manager really enjoys tracking pillowcase shrinkage. Thankfully, new technology solutions are helping to alleviate managers of much of the drudgery associated with the "back-of-house"-something that has been a bane of existence of restaurateurs for as long as the industry has existed.
Enabling Staff through Efficiency
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