By Paul Molinari Every restaurant can have two kinds of back offices. There's the one we all try to avoid - you know, the prototypical restaurant manager’s back office that's so uncomfortably crowded it barely fits the manager, a desk and a copy of this month’s Nation’s Restaurant News. Then, there's the virtual back office – this is the restaurant software system that literally creates theplaybook and task listsfor the manager on a ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.