Restaurant uitgelicht: Bone Daddies
COVID-19, Gastenmanagement, Nieuws uit de sector, Keukenautomatisering, QSR Blog, Restaurantmanagement, Exploitanten van restaurants, Restauranttechnologie, Verenigd Koninkrijk
In een nieuwe serie over restaurantexploitanten bespreekt Steve Hill, Head of Operations bij Bone Daddies in het Verenigd Koninkrijk, de obstakels en successen van het restaurant tijdens COVID-19. Ondanks de uitdagingen die de COVID-19 uitbraak met zich meebracht, illustreert hij hoe QSR Automations restauranttechnologie hen in staat heeft gesteld om te overleven en te gedijen tijdens de lockdown.
With seven restaurants and six delivery sites, the brand successfully pivoted to a more delivery-centric business model to stay afloat through the pandemic. By utilizing the data capabilities of their back-of-house technology, they instituted a few other unique approaches. One of these routes was menu engineering, in which they used data to identify their dishes with the most agreeable margins. Another was creating at-home meal kits, all centered around keeping the guest experience high. These approaches helped them trim unnecessary costs without diluting on quality.
Regardless of their increasing number of sites, the restaurant hardly considers itself a “chain,” at least in the traditional sense. See the video below to see how Bone Daddies, a self-proclaimed “ community-based ramen bar that really does give a shit!” has employed QSR Automations technology for its growth strategy.
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