Restaurant Tech is the hospitality industry's premier source of records and insights associated to Technological Innovation at the world's leading quick service, fast casual and full service restaurants.
When you’re running a business that’s growing, it can be hard to have a complete view of your financial picture and overall performance. As you grow and add customers, suppliers and product lines, you need access to the information that matters most to your business. Every member of your team needs an accurate, timely look at what’s most important for their unique role.
GET BETTER, NOT BIGGER.
Running a successful business depends on the ability to gain insight from business data and present information in a meaningful way. To be successful, your people need to transform data into actionable insight—no matter where they are located in the organization. Insights which helps them make informed decisions as a natural part of their everyday work experience by making the tools on their desktop even more effective, such as:
Role Based Reporting: Monitor current activity and compare it to historical performance and growth targets, giving your people access to specific reports related to their task or role.
Easy Access to Charts and KPIs: View business performance at a glance and drill into more detail when trends are spotted and you need additional information.
Ad-hoc Query and Analysis: Robust analysis capabilities, especially with a familiar tool like Microsoft Office Excel, enable your team do ad-hoc queries on the fly without the help of IT.
They can compare plans to actual, analyze that information, make the necessary adjustments, and then take action. With business intelligence capabilities, you and your team can also be notified when key thresholds are hit, either through emails in your inbox or messages on your homepage. For example, establish the parameters that make the most sense for your business and get alerts when sales drop below expectations, inventory levels rise, or cash flow is a potential concern. When you have the right insight and can take quick action, you can make the types of decisions that save and make real money.
Take the burden out of business intelligence with self-service reporting
If money were no object, you’d have a personal technology counselor for every employee. That’s why balancing the cost of IT “overhead” with the powerful benefits of your IT team is so tricky for every business. Just imagine if all your employees could manage, obtain and act on data on their own. Your people would have all the info they need, and your thinly resourced IT teams could focus on the bigger technology picture of your entire business.
The reporting and analytics tools will help you answer your specific business questions quickly through high-impact reports, charts and simple analysis designed to be easy, usable and adaptable for everyone. Put another way: you don’t have to be an analytics power user or software developer to get the reports you need.
Get BI on the Fly
Making everything mobile is the mantra of nearly every business and certainly every IT department. And why not? When you give users the same flexibility and functionality in their business systems that they get in their personal lives, they’re happier, they’re more productive and your business reaps the benefits. And when it comes to business insight and reporting, you can put the information team members need in the palms of their hands, anytime they need it, wherever they are.
This safe and easy way to share data and insight will reward you with increased productivity and a level of service that will be the envy of your peers—and your competition. In our next entry, we’ll talk about what Big Data really means for small and mid-sized businesses and how to make it work for your company .
Transform Big Data into Your Next Big Idea
Is there a hotter topic or bigger buzzword than Big Data? The amount of data and the mind-blowing pace at which it’s being created is unprecedented, but without the tools that can make sense of it all, Big Data is just a lot of ones and zeroes. So how do you enrich your data with advanced analytics to create real insight and ideas?
With a business intelligence platform every get the ability to analyze and manage a massive amount of data. This lets your team do real analysis on years of financial history, sales figures, cost structures, customer information, inventory levels and other business data and make sound projections about what you can expect in the weeks, months and years to come. Taking analysis a step further, you can match your historical data with Bing’s maps and social search information, so you can take inventory price levels, for example, and match them against competitive prices, allowing you to analyze and plan more effectively. And with predictive analysis tools, you can identify your most profitable customers and products, allowing you to make valuable cross-sell and up-sell recommendations that improve both sales and customer satisfaction.
Your data is no good if it’s lying dormant on a server somewhere. These platforms lets you get at it and get into it, so you can create the big ideas that make Big Data such a big deal.
Make Information More Accessible with the Cloud
It’s been a race to the cloud with apps and tools for consumers and businesses. And while on-premise business intelligence (BI) systems that are all snuggled onto business-owned servers are still the norm, implementations of web-based and web-accessible BI tools are growing and soon will out-pace the traditional approach.
The cloud’s promises of accessibility for users and reduced IT workload are more than just marketing speak. They’re real benefits, even for small and mid-sized business. But you have to find the model that makes sense for the data security, storage and ROI needs of your business. If you want to move your business intelligence, financial management and productivity tools to the cloud, great; if you prefer to use a hybrid approach and host only a portion of your solution, super; or if you’re all ready to go all-in.
The reality here is that your approach to the cloud needs to match your business and help determine what makes most sense today and what will set you up best for tomorrow.
Millennial— presently the biggest eatery client section in the U.S. — have an inclination for directing retail and eatery exchanges without addressing a live individual — utilizing a tabletop requesting framework, for instance.
It is likely established in them being the original to grow up with the web and become early adopters of cell phones, which have ingrained the desire that they ought to have the option to get what they need alone time, and immediately.
As opposed to considering this to be an obstruction, canny eateries are transforming this inclination into a positive and grasping more youthful eatery visitors by introducing café tablet requesting frameworks and table-top checkout choices.
Tabletop requesting frameworks put the ball in the visitor’s hands
Keep in mind the thing we just said about twenty to thirty year olds hoping to get what they need individually time? That is one of the elements at the core of the push towards tabletop requesting frameworks and checkouts. A few burger joints need to plunk down, promptly peruse the alternatives, and put in a request as fast as could be expected under the circumstances.
A lot of others want to jump into a discussion and take as much time as necessary without stressing that a server will intrude on them like clockwork to inquire as to whether they’re prepared. In any circumstance, utilizing innovation to give these visitors a chance to make their own feasting timetable is an alluring suggestion.
Eateries are finding subordinate advantages of tablet frameworks
As an eatery proprietor, your essential purpose behind introducing a tablet requesting framework or utilizing any innovation ought to consistently be to make an incentive for your visitors. Yet, that doesn’t imply that the framework shouldn’t have other quantifiable advantages for the organization too.
Café organizations are giving close consideration not exclusively to how these tablets influence the visitor experience, yet in addition what effects they may have on their incomes, expenses, and activities.
Applebee’s, which presently utilizes tabletop requesting frameworks in all of its U.S. areas, says over 70% of their visitors use them during their visit. Outback Steakhouse, in the interim, asserts that their sweet deals have ascended by 30% because of their eatery tablet requesting framework, and a few different chains have detailed higher in general tickets when they are being used.
Table-top innovation is never a substitute for administration
Obviously, most burger joints (particularly more youthful ones) are available to using tabletop requesting frameworks and tabletop checkout frameworks in eateries, and organizations can utilize them as a piece of their in general computerized innovation technique to draw in visitors in various ways.
Pioneers must recollect that this sort of eatery innovation is an instrument to upgrade the administration experience, yet it will never be a swap for a set up and powerful administration culture all through the business. A tabletop requesting framework and different developments can be utilized to draw in twenty to thirty year old, however there is no proof so far to propose that burger joints will forfeit the characteristics they ordinarily ask for from an eating knowledge — well disposed administration and reliable sustenance quality — for innovation.
Smartphones and tablets are changing the way we live our lives. And, this on-hand technology has changed the way people find restaurants. Have you ever wondered how many customers use mobile devices to find restaurants, and more specifically, your restaurant?
According to the latest study from SinglePlatform and research firm Chadwick Martin Bailey, restaurants are the most searched industry by consumers through both mobile applications and browsers.
The study, compiled through the feedback from 1,497 consumers who own a smartphone, found that 81% of consumers have searched for a restaurant on a mobile app and 92% through a web browser in the last six months, outperforming other highly searched industries, such as entertainment, retail outlets, hotels, and personal services.
Further, 75% say they often choose a restaurant to dine at based on those search results.
This means your customers are mobile and actively looking. It is up to you to meet consumers halfway and optimize your website for mobile users and search engines.
Here are some more takeaways from that study that all restaurateurs need to know, especially in this digital age:
iPhone owners are more likely to search for a restaurant than other smart phone owners.
80% of consumers think it’s important to see a menu before they dine at a restaurant
70% of consumers think it is important to be able to read the menu of a restaurant on a mobile device
62% of consumers are less likely to choose a restaurant if they can’t read the menu on a mobile device
84% of consumers are likely to look at more than one restaurant before choosing where to dine.
So what is this telling us?
Users want an easy and seamless experience when they are in the Evaluation stage of the decision making process.
Customers want to be able to find the menu and view it without trouble.
They want to be able to find the address and phone number without having to search the entire site.
If ready, they want to make a reservation or place an order right then and there.
What can your restaurant do to meet these needs?
Set up and ‘own’ your business listing on ALL search engines. This includes the big ones like Google and Bing, but also Yelp, Better Business Bureau, Open Table and many more. This will ensure that your business information is properly indexed and able to be found by people searching for your restaurants information.
Make your website and it’s files mobile-friendly. We cannot stress this enough. We are in 2019 people; customers of ALL ages have cell phones or mobile devices and are actively searching. Put yourself in their shoes: if you find a website on your phone and it’s a crappy experience, you leave and never come back. That business is seen as less in your eyes. The same thing happens when users find your site and it doesn’t render or function properly.
Allow for mobile reservations or orders.
We hope these facts and tips have inspired you to take a look at your own mobile experiences. Our world is increasingly more mobile and more things are being done on phones. Isn’t it time restaurants catch up?
What can restaurant industry application do to help you reduce your food cost? It used to be a spreadsheet geek, and think that’s what made creating a specialized restaurant industry application for independent operators so much fun – there’s no need to be a spreadsheet geek! Now you can use software to document and automate your restaurant systems. This puts controls in place that allow you to make adjustments to save money and it saves you time so you can focus on other ways to save in the restaurant.
Why restaurant industry software saves you money
Spreadsheets are a great step into systems. But once you get going with them and your team is running systems in the restaurant, spreadsheets are too cumbersome to keep up with. They become out of date quickly and take too much time to update.
And this is coming from a spreadsheet geek. You loved making spreadsheets and really mastered the formulas. But as soon as prices changed on inventories, everything was wrong. And as much as you were a spreadsheet geek, you didn’t have hours upon hours to manually update spreadsheets.
That is when you decided software was the answer.
What can restaurant industry software do for you in your restaurant to reduce food cost? Here are five ways it helps you cut food cost:
Recipe costing cards and menu engineering – easily document the processes and procedures and amounts an product, but also know the cost of each recipe. This information is used in the menu mix to find out your ideal food cost is or re-engineer your menu to reduce your food cost 3-7 points the first time.
Application helps you with budgeting. Don’t give your checkbook over to your managers to throw money at a problem, instead make them stop and find the problem. An application provides this path.
If you know your order history and you’ve projected your sales, you can use automatic par levels to tell you exactly how many cases of French fries you need to order to make sure you’re on budget and never run out. This means anyone can place an order, and you’re not dependent on the one person who has been doing it the last couple of years.
Shelf-to-sheet inventory – order your shelves with how you want your inventory counted. This way you have inventory every week in under an hour – not three to four hours like on a spreadsheet. And there isn’t an issue with the volume miscounts. Accurate inventories mean immediate cost of goods sold.
Key item reports and waste sheets ensure you reduce and prevent theft. Find a problem today and fix it today.
All of these culminate in what your food cost is, what your budgeted is and what your actual is. This information – easily made available through restaurant industry application – allows you to make proactive changes in your business.
Today Kiosks increase in popularity in a wide range of vertical markets. Retailers of all types, as well as quick service restaurants, airports, hospitality, parking lots, casinos, and other places with high foot traffic are implementing kiosks for their businesses.
Apptizer’s Kiosk gives a stress-free self-ordering experience to customers and staff. The kiosk engage customers with a convenient and efficient ordering, buying or check-in process. Currently, kiosks have been a powerful and a smart up-sell engine that drives incremental sales for every guest.
Kiosks help customers to complete a task at their own convenience and pace, making no errors. What a kiosk brings is the ability for users to take complete control in a fully immersive and interactive experience.
Regardless of the business size, most businesses face a problem of having limited staff members to focus on providing customers with the best experience, while juggling the other activities. With the addition of a self-ordering kiosk, even a short staffed team can easily streamline their tasks that take up most of the time and let customers handle their own orders.
Kiosks are meant to save time, so it’s just perfect for industries that dubs itself as “quick service”. That’s why familiar names like McDonalds’s and Panera Bread are spending millions of dollars to roll out kiosks in their stores.
“Panera claims 60 percent of lunchtime transactions are completed on touch-screen kiosks at one bustling, Boston-area store near Fenway Park. That same 60 percent is what some of the savviest fast-food restaurants do daily out of their drive-thru windows”. (Kiosk Industry,2016)
Kiosks are absolutely perfect for the smartphone-toting millennials, who like nothing better than to take charge of their orders.
Top 7 Must-have Features You will Find on Apptizer’s Kiosk.
1. A sleek and easy to use interface- the least tech savvy customers can also get around with this and would enjoy the digital experience.
2. Seamless configuration to a printer and preferred payment processor on the kiosk.
3. Customized order- Prompts for extra add-ons which can increase the average check size of a customer.
4. A simple language and clear illustrations- helps any user with understand their way through.
5. Supports multi-language – staff do not have to worry about communicating or assisting the customer.
6. Easily integrates to Smart POS systems- Orders can be received and managed through the smart POS.
All these and many more features are available with Apptizer Kiosks! Try out the Free Trial yourself to experience it yourself: They want every retail SMB, Quick Serve Restaurants to elevate the customer experience with attractive, large-scale imagery, tappable buttons, dynamic checkout process and many more.
They’re here to help you and guide you throughout.
Apptizer Inc. is a Silicon Valley-based company specializing in order-ahead storefront app-building technology that empowers mom-and-pop retailers, restaurants and SMBs to leverage mobile and kiosk channels to drive more sales, enhance the customer experience and increase loyalty, attract new patrons, speed up service and cut down on errors through high-quality digital storefronts that customers access from mobile or kiosks devices.
A New York City council member wants an antitrust investigation into GrubHub. The news, reported by the New York Post, comes after another report that the platform created tens of thousands of fake websites for restaurants in order to drive up commissions. In addition, New York’s Liquor Authority is working on new rules that will eat away at the ability of services like GrubHub to charge upwards of ten percent for online ordering and delivery.
Mark Gjonaj, who heads the city council’s Committee on Small Business, wants New York Attorney Letitia James to open the investigation. In a letter dated July 2, he says that it might be time for James to look at the terms of the 2013 settlement agreement that allowed GrubHub to acquire then-competitor Seamless. Gjonaj went on to say that he does “believe that GrubHub’s outsized market share and heavy-handed tactics could lead to artificially reduced competition,” resulting in higher commissions paid by small businesses.
In June, as the Post reports, an antitrust lawyer testified that GrubHub controls as much as 69 percent of the online-ordering market. GrubHub responded to the paper’s questions with a statement, denying any competition-reducing conduct and arguing “we face intense competition in New York City and throughout the country.”
It was nearly two decades ago when Food Trends was founded by a European father-daughter team. Having grown up hosting friends and family around the dinner table, it was inevitable that they dreamed of starting a business doing what they knew best. What began as a vision of a family business has now expanded onto its third generation and is proud to be Certified Woman Owned & Operated.
Whether it is an intimate dinner or conference for over 2,000 participants, Food Trends Executive Management team is now led by son David Moskowicz. Food Trends offers menu design, staffing, rentals, venue, décor, and fresh ingredients from local vendors. The company’s growth led to a need to expand its food prep capacity so Moskowicz set his sights on finding the right facility to support that growth.
Here’s the Total Food Service inside look at the approach of the Economy Restaurant Supply design team as it helps expand one of Manhattan’s best caterers.
David Moskowicz, President, Food Trends, NYC
Michael Konzelman, Partner, Economy Paper and Restaurant Supply, Clifton, NJ
David Moskowicz’s Approach:
Business has been booming for our Manhattan-based catering so much so that we needed an entirely new facility to be able to support our ongoing growth. Over the past two decades the company we have become is a premier catering provider in New York City. We are so proud of what we have built and the relationships that we have created with our customers. It really started with my mother’s vision. But the goal for our company is to get to the next level to be on the same page as high-end catering names like Abigail Kirsch and Neuman’s Kitchen.
When I got my degree in accounting and finance, at Lehigh University, I went to work in banking. After graduation I was never supposed to work in the family business, despite lending a hand and learning the ins and outs at a very young age. After a year, I knew that I could take many of those skills I had untried in college and bring them to our family business. My Mom had a handle on the menus and the quality of our food.
So I saw an opportunity with complimentary skills to create an entirely new automated inventory system that would enable us to grow. It has taken almost three years to find the right software and then to load our extensive inventory of SKU’s into the system.
At the same time, we had to begin to balance the ability to grow and the cost of locating that infrastructure. With a five story building in Manhattan, we maximized every single inch that we had. That included installing shelving that suspended from the ceilings and a table or shelf in every inch of workable space. We wanted to keep the entire production facility in New York, but it just didn’t make sense.
So clearly in order to balance growth and maintain quality, we began looking outside of the City. We found the perfect space in Little Ferry, New Jersey. In addition to the expansion of food production capacity, the addition of the Little Ferry facility has given us the opportunity to step back and enhance our customer’s experience.
The experience I’m trying to create in New Jersey, is one that’s ‘a one-stop shop’. Let’s say you’re a bride, we want to be able to manage the entire event creation process.
We want to first educate them on not only food, but on venues, entertainment and flowers. That would include providing different price ranges and options without overloading them.
So when we began working with Michael Konzelman and Economy, we showed him the 5,000 square feet of raw space and shared our vision. What we like about Mike and Economy is that they sell a solution where he’ll sketch out what he thinks is a great solution for a kitchen, taking into consideration your input. This includes multiple menu price ranges in which we offer several different standardized items that can also be customized with anything including special requests.
We got on the same page very quickly. Mike knew that our goal was consistency. He took the time to look at what we had done in Manhattan and then created a plan to build on that. His approach was to accomplish that with the right mix of technology. So he helped us select ovens, fryers, ranges, and griddles that make prep work easier and consistently.
Mike suggested a game changer for us: the use of Rational Combi ovens to enable us to standardize cooking times and more. We also needed two large ranges so that we maintained our flexibility.
I can’t say enough about how Mike and the Economy team created the right flow within such a large kitchen space. Our goal was to create a facility that eliminated walking. Because when you have such a large kitchen, you don’t want people walking back and forth. So the goal was to create stations for the culinary and prep team that maximized productivity and consistency.
We are thrilled with the new Little Ferry kitchen. With the New Jersey facility now up and running, we are ready to add new business in both New York and New Jersey. Most importantly, we now have a production facility that will lock in the excellent service we are known for. So whether it’s an intimate dinner or conference for more than 2,000 participants, we can accomplish our goal of treating each client as if they are “family.”
Michael Konzelman’s Approach:
Food Trends has a unique challenge that we wish for all of our customers. They have built a wildly successful business in Manhattan. The result of the growth is that they simply needed more space to expand kitchen production capacity to be able to keep up with the demand. They had heard that Economy had built a number of catering kitchens in New Jersey.
They made the decision that in order to be able to grow the business, they would need to leave Manhattan. David and his team chose New Jersey for its access to the City. They had heard that Economy had built a number of catering kitchens in New Jersey. So that’s what brought us together. From the work we have done at venues in New Jersey, we have extensive experience in building and expanding bulk cooking kitchen facilities. Over the last 87 years, Economy has touched most of the best venues operating today.
Our approach to giving them the firepower they needed was to create a kitchen based around the very highest quality equipment. There’s simply too much at stake on a daily basis. So our strategy was based around a flow that includes the use of Rational combi ovens. There’s a reason why Rational just shipped their 10,000th unit, it works great. We’ve been with them from the very beginning. I know when we spec that oven that we can build a menu and the Rational unit will consistently deliver a high-quality product. So, we have utilized six stacks of the Rational combis to handle the demand.
The key to using this technology is understanding that it’s all about moisture. The very same moisture that combi cooking and re-therming delivers both consistent flavor and savings. You simply can’t reheat product, it dries out food. It’s not uncommon with the prep of steamship roast to generate savings of an additional two full roasts from every ten that a caterer is preparing. You do the math over a year of functions and it adds up.
The next step was to build out extensive counter and rack space so that we could quick chill product coming out of the ovens. This enabled the prep team to easily wrap and package product.
As we looked at Food Trends menu, we could see that a key component was high volume frying. David joined Economy at the NRA show in Chicago last year to look at everything available. We both agreed that the Ultrafryer was the perfect solution for the new facility. He loved the Ultrafryer technology that tells the team when it is time to change oil and to clean the unit. It’s clearly head and shoulders above any technology on the market today.
The next step in getting this right was the selection of the right walk-in boxes to support such a large production facility. So again, as we shopped the shows, we found new technology from Master-Bilt. They now build a box that features the ability to minimize the down time on the defrosting of their coils. The master controller creates a reverse cycle that is very energy efficient. We utilized four of those Master Bilt walk-ins with 50’ x 20’ footprints to give us the redundancy we needed.
One of our focuses as we look at moving this amount of food back into Manhattan is food safety. So, we are utilizing Cambro’s line of Camcarts to move everything safely to Food Trend’s customers. They are fully insulated throughout to hold and transport food safely and they don’t require any electricity. Cambro fits our goal of maintaining the integrity of the food we are moving and the units don’t rust or corrode like metal carts.
We are proud of our ability to listen to the needs of our clients. They told us that donuts have become a trendy feature for many of their client’s events. We showed them how the purchase of a Belshaw donut unit could create amazing donuts and pay for itself in a very short window. Look we know in the marketplace today that customers can buy equipment in many places. But the little things like buying a simple donut machine that has the potential to pay for the entire kitchen can make a difference.
David is one of the real visionaries that we have come across. So, the key to building this facility was to give him a design that could serve his needs now and have the capacity to grow with his creative vision.
The team at Economy takes the time to listen to the customer and bring their 87 years of experience together to design and build the facility tailored to that customers’ needs.
In today’s shifting restaurant scene, it takes more than great food, fantastic service and a cool atmosphere to gain an edge — you also need to have the right technology to keep up with changing customer preferences. Restaurants increasingly see the value in boosting the customer experience by using the latest point-of-sale (POS) technology as a hub for online ordering, mobile payments, digital receipts and loyalty programs.
That’s the message food service and restaurant industry professionals delivered recently through a TD Bank survey at the International Restaurant & Food Service Show of New York. Just more than half of respondents (52%) predict online ordering will have the biggest impact on payments in their industry over the next two years, yet 57% say they don’t currently offer it.
Younger, tech-dependent patrons increasingly expect dining establishments to use POS technology to make ordering and food delivery faster and the overall experience more enjoyable. Meanwhile, more restaurant owners and managers believe POS solutions will help them improve customer loyalty, increase sales revenues and stay competitive.
Establishments that forego this technology — or adopt piecemeal solutions that offer sub-standard or disconnected features — run the risk of falling behind competitors and losing customers. Fortunately, resources are available to help them find the best POS technology solutions for their businesses.
Technology-savvy customers have high expectations
Millennial and Gen-Z consumers, fast becoming the driving force behind restaurant revenues according to a recent National Restaurant Association report, are accustomed to accessing things they want and need quickly, and usually on their phones (but not via a phone call). Consequently, they’ll seek out shopping, entertainment and dining options that provide these benefits through seamless online ordering and payment technology, making premium POS solutions a necessity.
For restaurants, that means outfitting themselves with the kind of POS solutions that offer features that are most in demand. Almost three-quarters of survey respondents (74%) identify mobile payment acceptance as the POS feature with which they’re most familiar. In addition, mobile payments rank as the most appealing feature of POS systems, 66% of respondents say, followed by digital receipts (52%) and loyalty programs (36%).
Providing the solutions
Running loyalty and rewards programs are an easy way to create repeat customers. And technology can help make introducing these programs more palatable for restaurant owners.
Most of this year’s survey respondents (71%) say they do not offer any type of rewards or loyalty program, even though this year’s respondents identified it as the third most appealing POS feature. One year earlier more than half of those polled agreed rewards programs would help their businesses. Furthermore, fewer than half of survey respondents (49%) say they currently use a POS system that offers additional services such as data capture and payroll functionality.
Restaurants can turn to a merchant solutions provider to help them reconcile this dichotomy of customer demand and lack of supporting technology. Merchant solutions providers specialize in POS technology and can help businesses evaluate different products and features and decide what works best for them.
Your waiter will be with you shortly
When it comes to POS technology, merchant solutions providers offer a wealth of services and products that go beyond a card swipe and address the latest data and payments trends. Popular choices include app-based systems that work on multiple devices.
A tablet-based device, for instance, can be a good starting point for managing reservations, staff scheduling or rewards programs. Linking to a cloud-based system instead of relying on hardware makes this solution more adaptable to whatever technology comes next.
Getting more specific, POS solutions now come with a host of convenient features that restaurants should consider. Depending on their operation, restaurants should look for systems that let them:
Assign waitstaff and transfer orders between servers
Build a customized floor plan
Manage table turnover by monitoring open tables and seat guests more rapidly
Modify orders with detailed descriptors
Send orders to the kitchen as soon as they’re placed
Split bills to customers’ specifications
Offer guests credit, debit, contactless or mobile payment options
Launch promotional campaigns
Receive feedback directly
Offer and accept gift cards
Manage a full loyalty program
Today, leveraging emerging technologies to set up loyalty programs, online ordering capabilities and mobile payment solutions is fast becoming a necessity. These tools help restaurants meet customer expectations, particularly among younger patrons. Savvy restaurateurs should look to merchant solutions providers for a one-stop shop to help them stay abreast of these rapidly advancing industry trends.
Now in its 14th year, the Fast Casual Executive Summit is a unique opportunity for everyone involved. Much more than “just another trade show,” it’s a chance for restaurant executives to get together in a casual work setting and learn from one another. Interactive sessions delve deep into topics that are on the minds of restaurant leaders today, and the Summit’s format allows the collective wisdom “in the room” to be distilled into concrete, actionable ideas that attendees take home with them.
This exclusive event is reserved for top-level restaurant executives — leaders and innovators of the fast casual industry. We bring together an experienced group of restaurant professionals whose common interests and concerns are brought to the table for open discussion in a fun and relaxing environment.