Vaguely from this [0], and I find rather it painfully ironic that one of the supporters (Bourdain) of that book died from suicide in what was likely ongoing depression and unresolved mental health isses that led to former bouts with substance abuse in addition to a horrible catastrophic relationship spat occurring in public.
Personally speaking when I first read Kitchen Confidential when I was a prep cook in catering during university I knew he was very likely going to take his life.
As a former developer myself, smart contract/blockchain stuff, with an emphasis in Supply Chain with several years in the Auto Industry, my opinion their is really not much that can be solved with software alone before the underlying machinations and culture of the Culinary Industry itself is resolved. COVID was a real wake up call, but not much has changed from what my former colleagues tell me, other than a slight pay raise ($1-2) for tenured and seasoned cooks. That was hard to justify from management during 50% capacity most of the country is still dealing with.
We had touch-screens to manage our individual orders/tickets on our station to help expo streamline things, and while that was interesting (my station's screen had a tendency to disconnect in the middle of service when things got super heated or wet from a persistent leak) and gave us a little autonomy to coordinate with the other stations it could and often created more problems than solved if the expo was mediocre which is why they got rid of them.
Maybe if you focus on tax or payroll related stuff for accounting, especially with how to deal with PPP? Also if you can find a way to lower food losses/costs that could be incredibly useful? But all of this could and should be done with creative menu offerings that utilize the 'scrap' and upsale the protein in another dish.
0: https://www.instyle.com/news/40-chefs-share-their-favorite-c...
