New technologies, from better point-of-sale systems to artificial intelligence, not only make restaurateurs’ lives easier, but also make the fundamentals of great food and service and operational excellence all the more important, says restaurant management. He said that he discussed the current situation of the person. told people in the industry at a recent rally in Denver.
At the CREATE Road Show gathering in the Mile High City, sponsored by Johnsonville Foodservice, restaurant executives with diverse approaches to adapting to changing times shared their insights.
“My guess is that it will all come down to authenticity,” says Gustiamo, owner of chicken sandwich chain Bird Call, casual dining chains Park Burger and Homegrown Tap & Do, and Denver one-off brands. Group Chief Experience Officer Peter Newlin said.Restaurant Perdida, Lady Nomada, Park & Company
That’s especially true now that AI technology is ubiquitous and anyone can create any image they want out of nothing.
“I think the concept of ‘Hey, this is my real soul, this is my real soul’ is important. This is the real me, because everything will be perfect,” he said.
Newlin spends a lot of his time on what he calls “experiential design” for restaurants, from great uniforms to proper toilet lotion to music, all of which are now driving restaurants in the city. He said it was a gamble to run the business.
“You need a dope vibe, you need beautiful art, you need well-thought-out music, you need the right team, but it just comes back to the food,” he said. “Now more than ever, operations are the true heart and soul of restaurants.”
But new tools, such as the AI it’s using to analyze employee performance, make it easier, he said.
“I haven’t written a performance review in the last six months,” he said. “I literally have my data [AI] My model said ‘write a performance review for this person’ and I’m doing my best job ever but I’m spending 50% of my time on it. Whether it be it or her POS introducing [other issues] I think the problem you’re trying to solve will soon become easier [thanks to AI]”
Elevated, which owns Cheva Hut, a cannabis-themed sandwich chain with 19 stores in Colorado and Nevada, and Skinny Fats, a fast-fine concept with five stores in Nevada and Utah, said its chief operating officer According to Dunn, it’s clearly a “tech company.” Clem.
Cheba Hut has been around for more than 20 years, so it’s far ahead of its time when it comes to cannabis-oriented messaging, and thanks to its engaging themes, it has what Creme calls a “built-in experience.” I’m here. The last few years have focused on bar experiences such as DJ nights, live music, bingo and trivia his contests, and he agreed that reliability was just as essential as good service.
“People actually go out to eat because they want real connection with people. I always say it’s okay to stay home and get poor service.”
Its authenticity depends on who you hire and the chain’s lore of “no script, no title, no bullshit.”
Creme said he wants his employees to come in as they are and is willing to hire front desk staff that other chains shy away from, while making them feel welcome. He said the unemployment rate would rise. .
“They don’t wear uniforms and they play the music they like, so the experience feels really authentic,” he said.
SPB Hospitality is the parent company of casual dining concepts such as Logan’s Roadhouse, Rock Bottom Restaurant & Brewery, fine dining J. Alexander’s and Stoney River. Quick service slider chain Krystal as of Aprilis working to leverage AI technology such as voice recognition and order patterns in Crystal’s drive-thru, but CEO Josh Khan told attendees he couldn’t think of anything better.
“I don’t take it casually [dining],” He said.
Rather, the company is taking the advanced service model of J. Alexander’s and Stoney River, which it acquired in 2021, and bringing it to SPB’s more casual operations.
Khan said the company is working to hire people with a genuine desire to provide great hospitality, given the labor market is still tight, although it has eased compared to a year ago. said it was a difficult request. It’s certainly good for the brand,” he said.
He also said that credibility is important for all brands and that each should maintain its distinct personality.
“Homogenization is the worst thing that can happen,” he says.
Khan also advocated allowing employees to be themselves on social media, and within bounds of course, servers with large followings would invite people to the restaurant because of their celebrity status. added that it can attract
“It’s an interesting conundrum, because when something weird comes out there’s something that makes you go, ‘Oh my god.’ What does this do?'” he said. But I don’t want to be too social or too full of myself, so I need some resilience.”
The CREATE roadshow is part of The Nation’s Restaurant News’ ‘CREATE: The Future of Foodservice’ programme, which includes live and virtual educational and networking sessions, culminating this year. A 3-day experience in Palm Springs, CA, Oct. 1-3.
Learn more about created.nrn.com.
Contact Brett Thorne: [email protected]