The past few months have seen the restaurant industry entirely upended and transformed. Technology that had been gathering steam for years, like customer ordering kiosks and shared tablets for waitstaff, is suddenly no longer viable. […]
With a 50 to 70% increase in internet traffic, restaurants have more online visitors than ever before. Capturing and analyzing that data can uncover new consumer buying habits that will last long after the quarantine. […]
Food waste is a concerning, albeit familiar, issue in the restaurant industry. An estimated one-third of all food is lost across various industries, equating to nearly $100 billion in value every year. Similarly, 70 percent […]
Now more than ever, technology is an essential part of restaurant operations as it substitutes for human interaction. In the face of a public health crisis, technology has become a necessity, helping restaurants stay open. […]
The Coronavirus pandemic has forced restaurants across the country to decrease, if not outright cease, operations, resulting in managers and staff members who are hurting financially and a sense of despair across the industry. Restaurants […]
Right now, use your loyalty resources to connect with both existing and potential customers, regardless of whether they are loyalty program members. First, let them all know if you are open and, if so, how. […]
As of November 2019, the United States’ unemployment rate was at an all-time low of 3.6%, which is an incredibly positive swing for job-seekers, but a source of frustration for business owners looking to attract […]
Cash is no longer king, but it’s also a long way from dead. In the world of payments, many consumers, as well as our own restaurant partners, love the idea of a cashless system. Paying […]
Tasked with growing revenue for a line of restaurants in Philadelphia, I engaged in the “usual suspects” — from Tripleseat to OpenTable — but found that a selection of innovative technologies were what really moved […]
Approximately 52.4 million tons of food is sent to landfills each year, while an additional 10.1 million tons remains unharvested, according to a 2016 report by Rethink Food Waste Through Economics and Data (ReFED): Restaurant […]
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