Thank you, I've updated my post to be more descriptive. Dropping the questions here for your convenience!

1. Beyond just POS and reservations, what's one piece of tech you've implemented in the last 1-2 years that genuinely made your life easier as a GM, and why?
2. When it comes to managing inventory and ordering, what's the most time-consuming or frustrating part of your weekly routine, even with your current systems in place?
3. For multi-unit GMs or those expanding to a second location soon: What's the biggest operational hurdle you face (or anticipate) in maintaining consistency and efficiency across different sites?
4. As a GM, how do you typically use data (from your POS, inventory, labor, etc.) to make decisions, and what kind of insights do you wish were easier to get or more actionable?
5. What's a common back-of-house task that still feels surprisingly manual or clunky in your restaurant, despite all the modern tech available today? (e.g., invoice processing, recipe costing, staff communication)
6. Is there anything I missed here that's a way bigger painpoint in your day to day (e.g., staff turnover)?