We all do it. Fumbling numbers and names are part of human nature. But you can reduce the risk of human errors by using digital tools. These target weaknesses in recording and communication – fundamentals in dining establishments, which often operate on very slim margins. 52% of restaurant owners report that high food and operating costs are among their top challenges.
The kitchen is a busy place and communication is very important. Passing on details of progress, requirements and updates is imperative yet it’s surprising how many people just don’t communicate,"
- says Andrew Dargue, the head chef of vegetarian restaurant Vanilla Black in London