Restaurant-Betreiber im Blickpunkt: Bone Daddies
COVID-19, Gästemanagement, Branchennachrichten, Küchenautomatisierung, QSR Blog, Restaurantmanagement, Restaurantbetreiber, Restauranttechnik, UK
In einer neuen Serie, die sich auf Restaurantbetreiber konzentriert, berichtet Steve Hill, Betriebsleiter des britischen Bone Daddies, über die Hindernisse und Erfolge des Restaurants während COVID-19. Trotz der Herausforderungen, die der COVID-19-Ausbruch mit sich brachte, veranschaulicht er, wie die Restauranttechnologie vonQSR Automations das Überleben und Gedeihen des Restaurants während der Abriegelung ermöglicht hat.
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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