Hoort technologie in een restaurant aan tafel of achter de schermen?

I still find that a really difficult subject, because what we try to do at BUNKR is bring the whole tech experience to the front of house, but I don't believe in that. It really taught me some lessons in just keeping it at the back of house. And in the back of house, that's where, as a hospitality entrepreneur, you can really define on what subjects you really find important. So, make sure that your data is usable. Make sure that your cost price calculations of products of the dishes you use or the cocktails you make, they need to be spot on. So you can follow everything what you're doing in your company. If you look to the front of house or if you look to the guest experience, the things what we are doing is make sure that the systems we are working with and also the guests are using, like the reservation systems, but also, when people are using the POS systems and they want to have a ticket, make sure that that suits the people you are serving. So if you are going for a really easygoing concept, then tech can be more used in the front of house because expectations or maybe the amount of money people are spending in your place, it's lower, so the expectations are on a other level. If you're more looking into the high level restaurants where people are spending like a hundred euros on the evening, well, it doesn't suit that well in that type of businesses.