How to embrace in-venue ordering with a limited staff

The restaurant industry is on the mend. Now that the spread of the pandemic is slowing, in-venue has begun to make a comeback, and we know how to make the most of it. Learn how to:

  1. Build out support for staff
  2. Unite the guest and server
  3. Supercharge in-venue
  4. Optimize your brand

Playing catch up isn't easy, but we know the vital at-table features you can't ignore.

Cover and inside pages of ebook