Increase online orders also will put additional demands on staff and alter the workflow. Assign a back of the house point person to handle to-go orders every shift to manage the tide and keep you out of the weeds.
Increase online orders also will put additional demands on staff and alter the workflow. Assign a back of the house point person to handle to-go orders every shift to manage the tide and keep you out of the weeds. Diners will likely ask the hostess or front of the house forever procedures. This increases their workload also, so you'll wish to assign a back-up during peak times (a bartender is usually an honest choice).
Adding online ordering systems is a smaller amount costly than expanding your entire restaurant, but you’ll still got to check utilities, equipment, add staff, and support to stay up with the change.
