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US RESTAURANT INDUSTRY REVIEW 2021

Get full access to the latest insights, stories and opportunities with technology from restauranteurs.

US RESTAURANT INDUSTRY REVIEW IN 2021

How are restaurants considering new technology solutions to reconfigure their daily operational demands, minimize order errors, food costs, preparation inconsistencies, and retain their best staff?

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Saving time, money and food in the back of house

RESTAURANTS LOSE UP TO $800/WEEK 

In our online survey, Managers shared that wasting time and food due to operational inefficiencies in the back of house can cost their business up to $800/week.

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IN COLLABORATION WITH 

OPTIMIZING YOUR BACK OF HOUSE OPERATIONS

In our online survey, restaurant managers responded that close to 10 hours and up to 150 lbs of food gets wasted in the back of house, costing businesses as much as $800 per week.

Now is the time to find a better flow throughout your restaurants, bars or cafes to best manage your multiple locations.

To help restaurants seek new opportunities with technology and adapt to new customer behaviours post-pandemic, we have complied stories and interview highlights from restauranteurs (Melbourne Hospitality and Graspa Group), world-class chefs and technology leaders on how to achieve the best operational efficiency.

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REDUCE FOOD WASTE (AND COSTS)

"We’ve avoided throwing away hundreds of kilos of pumpkin skin in one season. And, we haven’t had to buy pumpkin seed oil in 5 years."

Owner & Chef, Matt Orlando reveals new techniques developed at Amass R&D kitchen to work with by-products to unlock huge savings.

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TURN UP OPERATIONAL EFFICIENCY 

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