Lackluster traffic trends and an uneven economic recovery have forced many restaurant chains to look for creative ways to increase transactions and placed throughput at the center of growth strategies. The ability to serve more guests more efficiently — and improve their experience at the same time — is the goal, but it’s not just about speed of service. Throughput involves all the moving parts of a restaurant, from labor deployment and technology, to equipment and kitchen ...

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?


Already registered? here.