1min
Imagine this scenario: You’ve just introduced an innovative ordering platform to your restaurant. You’re convinced it’ll improve efficiency, streamline your menu updates, and even boost check averages. But your team—servers, line cooks, hosts—seems more annoyed than excited. The fresh software sits idle, collecting virtual dust. So, you’re left thinking, “All right, what went wrong?”
Whether you’re a burger joint in Chicago or a sushi bar in Los Angeles, many restaurant owners face the universal challenge of getting teams on board with new technology. According to research from the National Restaurant Association, technology spending in US restaurants continues to rise each year, yet employee uptake often lags behind.
In this article, we’ll explore the reasons behind your team’s reluctance to embrace new tech. More importantly, we’ll uncover practical strategies you can apply starting today. No frills, no fluff—just proven methods to help your staff feel as comfortable using fresh systems as they are flipping omelets.
Let’s address the elephant in the room first: Why bother focusing so much on new technology? Because restaurants live or die by their margins, and the right tools can reduce waste, enhance the guest experience, and ultimately increase profitability. Think about it:
If you skip the adoption phase or do it poorly, these benefits never materialize. That’s why understanding staff hesitancy and tackling it head-on is a big deal.
Your restaurant employees probably aren’t trying to sabotage your new system. But sometimes, even the best-intentioned staff can stall adoption. Let’s look at what could be going on behind the scenes:
Take Manny, an experienced bartender who knows every cocktail by heart. Suddenly, he’s expected to use a tablet to input custom drinks? Without the right approach, Manny’s going to revert to scribbling on a notepad the moment you turn your back.
You might shrug, thinking you can force the team to use the tool eventually. But partial or snail-paced adoption has real costs:
A hybrid approach—where some old processes remain while new ones are introduced—can hinder both staff training and customer satisfaction. So, let’s focus on overcoming the adoption hump as a unified team.
Before we roll up our sleeves to solve these challenges, it’s worth examining the psychology. We like routines, especially in a busy kitchen. When there’s a sudden shift, employees may feel:
Understanding these emotions is half the battle. It’s not about labeling a server as “lazy.” Often, they’re simply safeguarding what they know. Recognizing these concerns is essential if you want to coach your team away from their doubts and into the digital realm.
Remember the first time you tried a new recipe? You probably read the instructions carefully, checked ingredient measurements, and then proceeded. It’s the same with new technology—employees need a clear roadmap. You have to explain:
Never assume your team sees the same big picture you do. They’re in the trenches every day, so connect the dots in a practical way.
To keep your session from becoming a snoozefest when you unveil the new software, training has to be engaging. Here are some tried-and-true methods:
For instance, consider Chef Alex. He’s not only a whiz with new recipes but also loves gadgets. If you send Chef Alex to show a server how the new tip-collection feature works, it feels more like a natural conversation than a formal lecture.
People are more willing to adopt something new if there’s a direct benefit to them. If a new digital menu system can help a server clock out earlier or serve more parties (increasing tips), that’s a tangible plus. Align your incentives with the employee experience:
This approach works wonders because it transforms the technology from a forced process into a tool for personal improvement. Employees begin to look for ways to master it, rather than dodge it.
Long-term adoption isn’t a one-time event; it’s a cultural shift. If your restaurant has a history of ignoring software after a few weeks, employees notice. Breaking that pattern means ingraining adaptability into your restaurant’s DNA.
Here’s how:
Culture is like the foundation of your restaurant. If the ground is shaky—resistant to all change— any new tool or strategy is more likely to fail. A healthy culture welcomes improvements as part of ongoing evolution.
It’s common for your longest-serving employees to be the most resistant. They’ve developed a routine that works, and they see new tech as an unnecessary disruption. What can you do?
Remind these team members that they’ve seen how the restaurant world keeps changing—tableside ordering, advanced reservation apps—the next wave is always around the corner. Encouraging them to adapt actually boosts their job security.
“What gets measured gets managed,” said legendary management consultant Peter Drucker. If you have no visibility into how often your staff uses the new system, you’re essentially cooking blind.
Here are some metrics to watch:
Some platforms have dashboards where you can see how frequently employees log in or how many orders they process digitally. Share these findings during team meetings, praising improvements or addressing shortfalls. That way, everyone sees adoption as a collective goal, not just yours.
One concern is that technology might reduce the personal touch. Servers may fear that tablets and QR codes will distance them from guests. It’s crucial to show that tech, when used smartly, enhances hospitality rather than replaces it.
Reassuring your team that technology won’t turn them into robots—and can even free up time for them to be more personable—is often the key to bridging that emotional gap.
Let’s look at a hypothetical example: The Oak & Vine, a mid-sized bistro in a bustling part of town. They implemented a new digital payment system similar to sunday—guests can simply scan, pay, tip, and leave a Google review. At first, the staff hesitated for fear it would complicate the check-out routine.
Once the staff realized how quick and easy it was—and that shifts ended more smoothly—enthusiasm soared. The bistro now sees a staggering 95% adoption rate. The real triumph? Guests appreciate the frictionless checkout, leaving more positive reviews online. That’s a win for everyone.
Great, your team is finally using the new tech. End of story, right? Not so fast. Technology, especially dynamic software solutions, evolves. Apps update, new features roll out, and hardware can break down. Plan for ongoing support:
Technology is a journey, not a single event. Keep your staff informed and your restaurant will enjoy the rewards of staying ahead of the curve.
Implementing new technology is ultimately about empowerment. Servers who master digital menus and payment apps see themselves as professionals who adapt and excel. Managers who adopt scheduling software streamline labor costs and reduce stress. Everyone stands to gain—but only if adoption is handled in a holistic, people-first way.
Remember, you’re not just installing gadgets; you’re evolving your restaurant’s operations to meet modern expectations. Technology designed for the hospitality industry, like sunday, is meant to serve both staff and guests—leading to more satisfied diners, higher tips, and a thriving environment.
So, keep your staff engaged, celebrate incremental wins, and maintain open lines of communication. By doing so, you create a strong foundation where innovation is valued and nurtured. Ready to get started?
Begin with user-friendly solutions. Conduct hands-on demos where employees can practice real scenarios—like entering an order or splitting a check—until they feel comfortable. Pair your tech-savvy staff with hesitant team members for peer coaching.
Have a candid, private discussion to understand their concerns. Emphasize how the change benefits them personally—better tips, streamlined tasks, or opportunities to shine. If refusal persists after reasonable coaching, you may need to enforce policy for the sake of the broader team’s success.
Track metrics like order accuracy, table turnover time, and customer satisfaction scores. Many digital platforms offer built-in analytics. Also, speak with your servers and chefs—sometimes their anecdotal feedback is just as valuable as the raw data.
Not if used correctly. Technology automates rote tasks—like splitting a check or taking payment—freeing staff to interact more with guests. The key is to view the tech as a tool that complements, rather than replaces, genuine hospitality.
Costs vary widely. Some services charge monthly subscription fees, while others have one-time setup charges. Start small with a pilot program, assess the return on investment, and scale from there. Be sure to consider training and support, not just equipment and software licenses.
Absolutely. If your new system includes a QR code payment or digital menu, consider a soft launch for regulars. Ask for their feedback. Happy guests often become your best promoters for the new way of doing things, and they’ll give constructive suggestions to improve the rollout.
The timeline varies based on your staff size, complexity of the platform, and your training approach. Some restaurants see broad adoption in a couple of weeks; others might take a month or more. The key is consistent communication and support during that period.
Making your restaurant tech-friendly benefits not just the bottom line but also team morale and guest satisfaction. Identify your team’s sticking points, address them proactively, and create a culture that loves to learn and grow. With the right approach, you’ll see your crew not just accept new technology but champion it enthusiastically—and that’s a recipe for long-term success in a rapidly changing industry.
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