The Shift: How to Plan It, Lead It, Make It Pay
The last 3 years have grooved subtle yet seismic shifts in the systems, design, and processes of the foodservice industry worldwide. Back- of-the-house technology integration, energy-saving kitchen equipment design, service auditing via interactive voice response, throughput efficiencies, cost-based and revenue-driven labor scheduling, drive-through speed improvements, and payment systems (moving from counter to kiosk) have affected our industry dramatically. These new-found efficiencies are mining incremental profits from a historically inefficient industry.
[4252 Zeichen]
€ 5,75