One of the most frustrating challenges I face as a food business owner, aside from staffing and delivery services, is the unpredictability of customer traffic. You can plan, prep, and schedule based on last week’s numbers, but somehow Tuesday lunch is packed and Friday dinner is dead.
Promotions don’t always land, weather throws things off, and even local events can completely change the flow. It's not just frustrating; it messes with food waste, labor efficiency, and overall profitability. How do you manage the chaos of unpredictable customer volume without burning out your team or blowing your budget?