Restaurant Technologies answers three questions that determine if your back-of-house meets modern standards.
By Mike Baker, National Sales Executive Retail Grocery, Restaurant Technologies
Grocery retailers never saw themselves as the primary provider of home meal replacements (HMRs). Technology improvements have been typically geared toward the customer, focused on the center aisle but not so much toward the employee – until now. Today, retailers are concentrating on delivering more options and higher quality grab-and-go meals, pushing them to transform their people, process and technology. It’s a modern back-of-house (BOH) that delivers a successful front-of-house.
“The old, traditional grocery-store mentality of grocery making up 50 percent of the business or more is changing,” says John Mazzacco, director of foodservice at Price Chopper. “For example, we now have the largest living generation [millennials], who demand convenient and high-quality meal choices.”
But how can grocery operators quickly assess where and how to empower their employees with solutions to deliver a better food experience to customers? Consider asking three questions that center on three main pillars of a modernized BOH: labor, process and safety.