The labor shortage within the restaurant industry has caused service quality and revenue to decline. To help combat this decline, restaurant operators have begun adopting kiosks and limiting their menu options. This case study addresses labor and consumer issues that are being experienced within a quick service seafood restaurant called Golden Eagle Fish Shack. The owner is interested in implementing kiosks into his operation to help overcome the declining consumer satisfaction from the longer wait times, alleviate time consuming tasks from his current employees, while also to increase the revenue stream of the operation.
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