45% dintre consumatori spun că nu mai revin într-un restaurant dacă servirea este lentă

Slow service can lead to customer loss, with 45% of consumers stating they won't return to a restaurant with slow service. Recent research highlights that many customers have experienced delays and prefer to be informed about them. A roundtable discussion focused on operational efficiency in restaurants, examining factors like menu design, supply chain, and technology. Examples showed how order processing and kitchen operations can impact service times. Training staff for multiple roles and centralizing production can improve efficiency. Technology, including AI solutions, can help monitor waste and streamline operations. Ultimately, restaurant efficiency is measured by customer experience, not just cost reduction.