Six trends to expect from Back of House in 2022 | Modern restaurant management

It’s no secret that the restaurant industry has changed dramatically over the past couple of years. COVID has revolutionized the way the industry works, shifting everything from how we serve customers, to how sanitation works, to what the supply chain and job market looks like. While the pandemic continues to change the way we navigate the restaurant industry, many operators are looking to return to their new normal and start again to proactively invest in their success.

Trends that have accelerated due to COVID and new trends emerging from the pandemic will begin to change the face of restaurant technology. Operators are moving towards adopting new technologies, especially those that will help them manage the workforce and supply chain issues they face, as well as focus on the continuous push towards off-site catering.

Here are six things you can expect to see in back-of-house technology in 2022.

1. Extend the tech stack

Before the pandemic, restaurants were already starting to move more towards digital technology to better meet the wants and needs of customers. However, BOH technology has long been at the bottom of the list for many operators. After adopting better delivery and take-out technology in 2020, restaurants are now shifting their technology budgets towards coming home.

Back-of-house technology, for those who had it in place, helped restaurants manage disruptions in their supply chain, implement new sanitation protocols, train and integrate new ones. employees and make better use of their work. We expect more operators to invest in the backend as they fully expand their tech stack.

2. Better integrations with other technologies

Part of this shift towards more technology and better technology is driven by the need to have more visibility into the day-to-day operations of each location. Data drives decisions for forward-looking restaurant brands, and those with solid data are quickly differentiating themselves in a competitive market.

As restaurants seek better, more holistic data, they demand good integrations between their technology providers. This will provide more reliable data and information that is easier to analyze and exploit.

3. Switch to mobile

Restaurant workers are used to managing their lives on their phones and more and more are managing their work on their phones as well. An app for things like planning, tallying, inventorying, and checklists is growing in popularity and giving restaurants a competitive edge in a tight job market. What’s more, restaurants are moving away from bulky and obsolete desktops in favor of streamlined applications to help them better manage work in restaurants and on the go.

4. Approach the work

Almost all industries are grappling with the current labor shortage, and restaurants are no exception. Different operators are finding various solutions to recruiting problems, and many are looking for other ways to help manage labor costs until the market normalizes further.

This includes things like enforcing synchronization, which is handled by the back-of-house. Our internal research has shown that up to 20% of restaurant workers will arrive early without any restrictions, so some operators have started limiting the time to no more than five minutes before an employee’s scheduled shift in order to facilitate work management. costs.

5. New emphasis on well-being

No matter what happens with COVID and its many variations, the tools that restaurants were using for wellness checks and improving employee health, will be reused with a new focus on wellness at home. to come up. Restaurants will continue to follow customer preferences for better sanitation and wellness protocols. So whether it’s more frequent cleanings, broader wellness assessments, or other digital wellness solutions, we expect these to be appropriate and still in use over the years. future.

6. Ghost kitchens

The move towards off-site dining was already on the rise before COVID, and while on-site dining is back, the delivery and take-out trend is not dead. Whether it’s new restaurants looking to capitalize on the trend while minimizing start-up costs, or existing brands finding ways to meet customer demand, ghost kitchens are here to stay.

Operators who have a strong tech stack in place will also use their back home to help streamline operations in their ghost kitchens. Front-of-house tools will take a back seat in ghost kitchens as BOH will continue to manage inventory, purchasing, planning, cost of recipes, and more.

The restaurant industry will continue to adapt as we meet the evolving challenges of the pandemic. But forward-thinking restaurateurs will be looking for ways to differentiate themselves from the competition, and the backroom offers opportunities to do so.

About Imogene T. Bishop

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