It’s no secret that managing call volume is a huge challenge, especially for short staffed restaurants. This recent New York Times article tells some personal stories that explain just how painful staffing phone is for restaurants these days. One restaurant we’ve worked with could only answer 4% of their phone calls with their staffing levels, and many restaurants are answering zero phone calls — choosing to not answer the phone all together.
Every restaurant is different, so you will have to explore the solve that’s right of you — whether that’s adjusting your staffing scheduling, hiring more staff, or exploring technology solutions that can help. That said, here are some trends, derived from real restaurant data, that might help you take the first step forward to dealing with your phone woes.
Did you find this data helpful? Or are you considering how technology might be able to address helping you improve your customer experience? If so, check out Slang.ai.