Your food and labor operations are the key to your restaurant's success, so your back-of-house system needs to keep up with a rapidly-changing industry.
Ever-evolving guest-facing technologies promise restaurant operators new revenue streams and an instant modern refresh to their brand. But with fewer resources and even less time available, how do you prioritize your technology investments? You start with what's most important... your operational infrastructure.
That's right, you start with your back-of-house food and labor operations (or BOH-FLO). This is because FLO is the most critical operational component of your restaurant's success, in fact, FLO is your restaurant. While there are many innovative guest-facing technologies that can modernize your brand and increase sales revenue, it's your back-office food and labor operations platform that enables your restaurant to maximize the profits new guest-facing technologies offer. FLO maximizes operational efficiency and in turn, maximizes profits.
Trends come and go. The big thing in restaurants today might be an afterthought tomorrow. The next big thing in restaurants may be something we aren't even thinking about. Regardless of the way the industry ebbs and flows, you will always need good employees and good food. If your food and labor are managed on outdated systems that make it difficult for your operators to optimize their inventory, food costs, production, and shift schedules, it will be that much harder to deploy (or profit from) new guest-facing technologies when they emerge.
The Case for Modernization in Traditional Environments
Mary's Pizza Shack, a legendary Northern California pizza chain that has been in business for more than 60 years, still uses the same recipes, ingredients, love, and care that founder Mary Fazio instilled when she started the company. As an established brand, Mary's needed to modernize and meet their guests' evolving expectations. To ensure the success of this endeavor, Mary's upgraded its FLO.
A FLO platform that powers your back-of-house will optimize your food and labor costs so you can maximize the ROI of those sexy new guest-facing technologies.
When it modernized its food and labor operations, Mary's Pizza Shack optimized and boosted the restaurant's operational efficiency. This enabled the team to create advanced reports that focus on what really mattered to the business -- maintaining a profitable operation for another 60 years. Combining food and labor operations on one centralized platform, Mary's sales forecasts now set the stage for proper inventory levels, food prep production timelines, and ensure the right people are scheduled for every shift -- across all locations.
FLO is Bringing Sexy Back... of the House
Ultimately, change in the restaurant industry isn't slowing down. As brands discover new ways to better engage with guests to drive sales, all others will have to follow suit to keep up. So whether you've been in business for six years or 60, you know you cannot afford to fall behind.
As we embark on a new decade, we don't know what the future will hold for the industry, but one thing will remain constant - technology investments should deliver a positive return. When you consider how you will modernize to fit the needs of your guests in the 2020s, start with your food and labor operations platform. A FLO platform that powers your back-of-house will optimize your food and labor costs (saving between 2%-5% of them) so you can maximize the ROI of those sexy new guest-facing technologies.