Drawing the Line: Front-of-House Tech
Taffer observed the growing number of robotics companies exhibiting at this year’s show.
“With our labor issues—finding people, dealing with turnover—training becomes very, very difficult,“ Taffer said. “…AI and robotics really are the future, and I think that’s what we’re excited about.
“But these are robotics and AI that, in my view, belong in the back of the house. We don’t want to lose connectivity with the guest to a circuit board. That’s very important. At Taffer’s Tavern, we did exactly that—put all the tech in the back of house. At the end of the day, we want to look our customers in the eyes. And technology can sometimes get in the way of that.”
Majewski and Taffer agree: while technology has a powerful role to play in the restaurant industry, it should enhance—not replace—the human connection.
“We don’t want technology to get in the way of our customers. It should be used where it belongs—and avoided where it doesn’t. Any tech that eliminates hospitality, I don’t want it,” Majewksi said.
“I’ve always resisted tech in the front of house,” Taffer added. “I don’t like anything that comes between us and our customers—or between our employees and making eye contact and building relationships.”
The full-service tavern concept now joins Craveworthy’s expanding portfolio of 17 brands, alongside recent additions like Ndamukong Suh’s Kinnamōns and Shaquille O’Neal’s Big Chicken. Craveworthy will help expand the brand’s national footprint through a franchise program rooted in a hospitality-first approach, culinary innovation, and ease of execution. With proven systems, streamlined models, and advanced technologies, it is an opportunity that targets both experienced operators and new entrepreneurs.
HT has previously featured the Taffer’s Tavern concept; expect changes to the tech stack now that it is part of the Craveworthy Brands family, Majewksi noted.
