Could anyone please help fill out this questionnaire for a blog post I am doing:
What is your job role?
How many hours do you work on average per week?
How long do you spend managing staff schedules per week?
- What would you say is one of the biggest inefficiencies in your restaurant? e.g.
- Outdated technology
- Too much food is wasted
- High staff turnover
- Staff illness
- Weak management
- Inefficient practices