• Interrupting tasks to
answer the phone. This
can also include order er-
rors due to restaurant noise
as well as wait times caus-
ing potential customers to
hang up.
• Multiple high-priority
tasks. It can be challenging
for someone to juggle
taking orders, cleaning
tables, refilling condiments,
and so forth.
• High turnover. Just like a
pizza crust, when stretched
too thin, it breaks. When
employees leave, the
never-ending hiring cycle
starts all over again—and
training costs add up.
Some common areas where productivity
can break down include:
Even in "ordinary" times, your staff is stretched thinner than a New York-style crust—from
taking customer orders, bussing and cleaning, to covering a shi for someone else. And, some-
times people just leave. You're understaffed right now and you know you'll need to spend time
and resources to train replacements. Surely, there's got to be a better way?
This eBook will show you how to reduce wait times for in-store diners, how AI can make ordering
easier, and you'll learn why additional automation will pay off in the long run. You'll read about
five different technologies that pizza restaurant chains can use to reduce their labor by 20%. We
calculated our upcoming percent-saved estimates using a blend of customer feedback and
in-house experience; remember, your mileage may vary.
First, let's start off with a look at where restaurant labor is the least efficient.
Identifying labor
inefficiency
There isn't a single source of
labor inefficiency. A dine-in
establishment can have
different issues than that of a
delivery chain. And those that
do both can compound a
variety of faults. Take a hard
look at your processes and
find the cracks. Then, you can
begin to fill them.
