Skip to main content

How top QSRs optimize back-of-house operations

Consumer price sensitivity, digital ordering, wage growth and increased real estate costs are pushing quick-service restaurants to make their operations leaner and more efficient. Brands are testing new equipment, reworking employee training, and increasing the use of digital tools in the back-of-house to gain a competitive edge.

included in this trendline
  • Reporter’s notebook: 3 unanswered questions from the NRA Show
  • Papa Johns will use Google AI for analytics, marketing
  • Yum Brands, Nvidia will deploy new AI at 500 restaurants
Our Trendlines go deep on the biggest trends. These special reports, produced by our team of award-winning journalists, help business leaders understand how their industries are changing.
Davide Savenije Editor-in-Chief at Industry Dive.