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This is one step closer to creating a virtual experience for hotel guests entirely. This article is about a completely automatic system that delivers guests their room service needs quickly and virtually. This machine is called "Butler" and is considered to be a virtual room service that has changing menus for food and saves much time for people that would be doing that now. They, later on, plan on having the system be able to deliver drinks and much more. According to recent surveys taken by the hotel, these services has had much positive feedback.

This article talked about some features need to be considered when choosing a restaurant POS system. It suggested that restaurant should pay attention to the ease of use, customer database, tableside ordering, online reservations, online odering, scalability, pringting, and data recovery. It emphsized that live system changes, terminal flexibility, menu, menu firing, and discounts should be considered. It also talked about the important features for bars to choose a POS system. They are fast pay, tabs, repeat, job types, and credit card hold.

This article was about a smartphone application that allows customers to place orders and purchase their meals on their personal phone. Brink Software is leading the way in cloud-based POS and made this application available for iPhones and Andriods. By having this application and software in restaurants it lets the owners and managers focus on what they love doing, cooking. When a customer comes into the restaurant they order off the menu that is at their table using QR codes and their phone. The order immediately is sent to the kitchen. The customer then waits for the food to be brought out by the kitchen. They guest will pay with their phone and then be on their way. It also works with take-out as well. The customer would log onto the app, order off the menu, and then choose a pick up time. Their food is then fired in the kitchen at the correct time so it will be ready for pick up. This software also tracks order history, and reward points for loyal customers. This gives the restaurant the ability to track and analyze their customer's behavior and provide targeted incentives. This software allows the restaurant to connect their ordering, in-store registers, smartphones, and PC's all together to better manage the data. I personally think this type of innovation is great. By using devices that most people use on a daily basis, it helps cut back on wait times and labor cost. It also provides the restaurant with better customer service, especially during fast-paced lunch or dinner rush.

This article is short and to the point. It reflects the unattended POS and e-menu discussions from blackboard. The company ResortSuite, has created a new tablet-based food and beverage ordering app on what is called their TabletSide POS. This device provides guests the tools they need exactly when they need them. The POS synchronizes real-time with the full ResortSuite food and beverage modules for up-to-date menu and guest information and even has an offline mode if WiFi were to lose connection!

The debate over "high-tech" or "high-touch" is largely a thing of the past in the hospitality industry as emerging technologies drive unprecedented change in the way hotels operate and serve customers. It is clear that investments in technologies can generate greatly improved operating efficiencies, higher hotel revenues and enhanced guest services. The pace of change, however, has been so extreme as to leave many hotel organizations uncertain about what types of technology to adopt and the best ways to create a seamless integration of systems company-wide. In addition, investments made by many hotel owners and operators during the last five years have lagged as a result of the serious downturn weathered by the industry. Many hotel organizations are using technologies so outdated as to place their companies at a competitive disadvantage in the marketplace. The technology life cycle provides a model to assess how and when companies and individuals adopt new technologies. Pioneers are generally the first to acquire new technologies and take the greatest risk. A second category of technology users -- leaders -- adopt relatively unproven technologies, but the risks are known and accepted. Obsolete technology at the other end of the spectrum may seriously impair a company's ability to compete. In terms of costs and benefits, the best balance appears to be with the leaders who invest significantly less than pioneers and incur reduced risks, yet their technology investments can yield similar benefits.

This article is about a Miami hot dog and sandwich restaurant that is using iPad ordering kiosks with a POS software system built in. In an effort to reduce costs while not reducing customer experiences. Customers can order directly from their tables where the iPad is located. They can view high resolution pictures of menu items, make cooking specifications, as well as pay directly from the iPad terminal.

This article is about touch-screen use in restaurants.

Great idea but not new... Sakae Sushi Chain here in Singapore installed flat screen monitors with mouse on each table in their 36 outlets, and that's way before iPad came out. They have upgraded all to iPad now. http://www.ipadforums.net/chinese-dedicated-ipad-forum/46640-excuse-me-menu-please.html

This article is about a new revolution software in the Quick service industry especially in the Drive-thru area to increase speed of service and customer satisfaction. The new technology called Emprise allows the digital menu board to become a one-on-one sales tool for the quick service provider. Also Emprise has the ability to recognize guests' preferences, personal information and based on that, recommend menu items for customers.

The renovations include an outdoor patio, large glass windows, and a contemporary exterior design. Inside, there will be booth, table, bar, and lounge seating, the latter with leather chairs. It will have Wi-fi, a television, and a fireplace. Part of the changes include new uniforms for employees and digital menus Read more at http://www.toledoblade.com/business/2013/10/07/Wendy-s-makeover-in-Perrysburg-includes-new-look-digital-menus.html#mL60M2aulWC9PuTp.99

The article reports MyCheck has created an app to eliminate ordering food and drinks at the table for some restaurants using tablets or servers. The app allows guest to order from the menu on their smart phone and the order is directly is sent to the POS system. The goal is to eliminate the big hardware. The hope is by restaurants using MyCheck the server will be able to spend more time on quality service. The power of ordering and paying will be at the power of the guest. Customer rewards are also going to be tracked through the app.

The article reports MyCheck has created an app to eliminate ordering food and drinks at the table for some restaurants using tablets or servers. The app allows guest to order from the menu on their smart phone and the order is directly is sent to the POS system. The goal is to eliminate the big hardware. The hope is by restaurants using MyCheck the server will be able to spend more time on quality service. The power of ordering and paying will be at the power of the guest. Customer rewards are also going to be tracked through the app.

This is an article that discusses the definition of the eMenu system as the upcoming future of menu selling.I found it very interesting as it specifically states all the detailed advantages it provides when doing its service. Some of these include ability to change customer review terms instantly, as well as improved compliance.

Technology can also retain more information than any human, including whether food is gluten-free or has a lot of sodium. Other benefits of these systems for restaurant operators include deleting menu items and wines that are no longer available as well as instantly changing anything from prices to featured items.

Juice it Up's new CEO started right before the corona virus hit. And while at first that seemed to be a daunting task, her goals ended up aligning with the needs of this new era: get better technology. For a mostly franchised brand, Taylor new that getting this tech up and running was going to be difficult, but also that it was going to be necessary to the success of the company. The "brand didn't need to change it's business model because most of their business came from to go order already," but Taylor found the company to be seriously lacking in technology. Her goal: a mobile POS system that would offer menu information, nutritional elements, the ability to order ahead, leave a tip, and schedule a pick-up. What is unique about this app and this system, is that it is not through a third-party system, which is what most restaurants are currently using. It opens up the potential for more companies, specifically large brands, to begin to do a similar thing. This will be an incredible save for profit margins if it proves to be successful, as the current crisis of third-party delivery and POS systems is wreaking havoc on our nation's restaurants.

This article is about Restaurant Technology and how it is changing due to Covid-19. It highlights technology that may be necessary for the customer as well as technology necessary for the employee.

This is a different kind of "SmartBar" then the "SmartBartender" discussed this week. SmartBar LT is a software based solutions for bar owners to allow them to make better decisions managing their bar. It allows bar managers to track real time store performance as well as the latest trends regionally, nationally or globally. Mangers can use this data to make intelligent orders directly within the platform. One particularly useful feature in COVID-19 era is that allows for "Contactless Menus" to be generated that are up to date, sanitary for customers and staff, and reduce printing costs.

Cloud based technology applications in restaurants. Online ordering, mobile pay, digital menus, and inventory.

In the article "Would Your Crew Wear Mobile Apps?" it talks about a new way of advertising through uniforms. On the back of a crew members uniform there is a QR code and the customer just has to scan the code it shows them coupons and deals the restaurant is promoting. I feel that this way of advertising is easy and fun; people love using technology and what better way to incorporate it then by using your Smartphone! In the article they asked different fast food restaurants if they would use this product and although they thought it was a good idea they felt that it would be taking away from a fast paced environment. In the article it states that traditional media is not what it use to be, ""There are billions of dollars being spent on it, and [traditional ads] are driving consumers to the stores, but at that point consumers still don't know what they're going to buy." Overall, I feel that this product would bring in a lot of customers and it's a great way to advertise things on the menu, I'm all for this idea!

This article is about the new technology trends in restaurants around the US. The article shows how large cities like Chicago and New York are not only using tablets to have customers place orders, but are also using APPS. 

Technology has never been more intuitive than it is today, and it's only getting better. It allows restaurant patrons to find restaurants, rate them, and decide where they want to spend their hard-earned money when they go out to eat. It allows restaurant owners to be more efficient and effective in the areas they feel can be streamlined by hardware and software. But if used in the wrong place and at the wrong time, it can do a restaurant great harm - as it can with any industry.