Restauranteurs across the US are struggling to square the circle of food inflation and rising labor costs with growing consumer complaints about soaring menu prices — at fast-food chains as much as at standalone fine-dining establishments. Although Americans are spending 10% more on restaurant food, the number of people eating out has actually fallen by 1%.

How, in this environment, does a restaurant maintain customer loyalty? The age-old tradition of the maître d’ or waiter relying on memory to build personal relationships is hard to sustain: Eateries are experiencing an acute labor shortage and, consequently, a higher than usual turnover of staff.