Featured in FSR Magazine –Â
“It’s easy to tell which restaurants continue to rely on outdated table management systems. Walk in during peak hours, and you’re likely to see guests looking at empty tables while being made to wait at the host stand. Hosts are fielding angry demands from guests and complaints from servers. The kitchen is backed up and orders are full of mistakes. Harried managers are trying, unsuccessfully, to make everyone happy. When there is a lack of efficiency, chaos reigns, profits plummet, and no one enjoys themselves…” Keep reading…