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For Davoyan, automation isn’t a luxury—it’s a necessity in today’s digital-first, labor-constrained restaurant landscape.
“Labor is going to cost you too much for you to remain in operation, or things are going to get so inefficient that you’re going to get lapped by your competitors. You have to look at what’s out there. You have to see what makes sense and implement what works for your brand,” advised Davoyan.
Small pilots let the brand see what works…
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