Restaurant Recovery: 4 Ways to Cut Costs and Boost Performance
Four technology shifts that let restaurants cut operating costs while protecting guest experience and team performance.
Key findings
- Remote restaurant audits save field teams enough time to visit 50% more locations.
- For 25 regional managers, remote audits saved $900 per manager each month, totaling $270,000 per year.
- The same managers saved 18,000 hours per year by eliminating 15 hours of weekly travel per manager.
Summary
COVID-19 reshaped restaurant economics: 8+ million frontline employees were laid off or furloughed, 4 in 10 restaurants will stay closed post-reopening, and nearly 25% of consumers won’t dine out until a vaccine exists. Operating a site is costlier than ever while capacity and confidence remain constrained.
This ebook shows how restaurants can do more with less across four areas: remote audits, digitized task management, mobile-first training and communications, and tool consolidation. It combines YOOBIC customer data with external figures from Restaurant Business, McKinsey & Company, and QSR Magazine to quantify the savings each shift delivers.
What you’ll learn
- Why restaurants need to rethink how they operate sites in the COVID-19 era.
- Four practices that help each location do more with less.
- How each practice cuts costs, raises productivity, and improves safety.
