Vendor Spotlights

Restaurant operators have never had a shortage of numbers. Sales reports, invoices, labor reports, inventory counts, vendor statements, recipes, menu prices and accounting files all tell part of the story. The problem is that too […]

Restaurant catering has moved from a useful add-on to a more strategic growth channel. For many operators, catering brings larger orders, higher average tickets, more predictable demand and exposure to guests who may not have […]

Restaurant point-of-sale systems used to be judged mainly by how well they handled orders and payments. A server entered an order, the kitchen received it, the guest paid and the transaction moved into the day’s […]

Restaurant discovery and restaurant operations used to be treated as separate parts of the business. A guest found a place to eat, read reviews, looked at photos, checked hours and maybe called to ask a […]

Voice ordering has become one of the clearest examples of artificial intelligence moving from restaurant experimentation into daily operations. Phones still ring during peak periods. Drive-thru lanes still back up. Guests still ask menu questions, […]

Restaurant commerce has become more complicated than the traditional point-of-sale transaction. Guests order at counters, tables, kiosks, websites, mobile devices and third-party marketplaces. They pay with cards, wallets, QR codes and contactless devices. Operators manage […]

Restaurant operators have no shortage of data. POS systems capture sales. Scheduling platforms track labor. Inventory tools record stock movement. Accounting systems show financial results. Guest feedback arrives through review sites, surveys and social channels. […]

Restaurant technology conversations often focus on artificial intelligence, ordering platforms, POS systems and guest data. Yet for many operators, one of the most visible and practical technology upgrades sits directly above the counter. Menu boards […]

Restaurants and foodservice brands are increasingly competing beyond the plate. A successful restaurant concept may expand into branded sauces, frozen meals, packaged snacks, beverages, meal kits, retail products, grab-and-go items or private-label foodservice lines. Convenience […]

Restaurant operators are entering another year defined by high costs, unpredictable traffic, labor pressure and value-sensitive guests. Technology decisions are increasingly being judged by whether they help improve profitability, simplify daily work and give operators […]