Topics covered include the true cost structure of airport dining, why California is the hardest operating environment in restaurants, how service robots and self-order kiosks are reshaping operations at LAX, and why the golden rule still matters more than any technology stack.
Back of House sat down with industry experts including Morgan Harris, Co-Founder and Chief Customer Advocate at Restaurant365, for insights on the basic components of menu engineering to maximize profits and set you up for success.
Restaurant365 brings together accounting, operations, scheduling, and more in a flexible platform—empowering restaurants to choose the solutions they need and scale with confidence.
