Service Floor Research:
Employee Survey

POS terminal (e.g. Toast, Square, Lightspeed, Aloha)

Table management / reservation system (e.g. OpenTable, Resy)

Scheduling or shift app (e.g. 7shifts, HotSchedules)

Guests wait longer than expected without being acknowledged

I lose track of where a table is in their experience

Communication breaks down between front-of-house and kitchen

Guests leave or look like they're about to leave before being served

Handoffs between staff cause delays or confusion

I feel understaffed at a specific moment even if total headcount seems fine

I can see or feel it physically on the floor

I only realize after it's already a problem

How's the floor actually working?