3 tecnologías imprescindibles para la trastienda de los restaurantes

A restaurant’s “back-of-house” generally refers to three parts: kitchen (the largest component), offices, and staff break room/rest area. A restaurant with a well-run back-of-house operation increases customer satisfaction, empowers staff to provide a higher level of customer service, and prepares the consistent, quality meals your customers expect at every visit. Essential restaurant back-of-house technologies like […]