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Any dining establishment can now take advantage of the convenience that online orders and takeout orders provide. These integrations present special challenges in keeping orders straight so it's necessary to know how the systems work. Takeout orders are sent directly to the POS. This delivery system improves accuracy. The ease of ordering makes customers happier and with the decrease in error customer satisfaction should increase. POS also present the opportunity for increased sales as the customer spends more time looking at the menu and doesn't feel "judged".

This article focuses specifically on online ordering and take out (not dine in properties). The strongest point made is that the POS should be able to take online, mobile, phone and in person orders. Flexibility and options for ordering onling shoudl be user friendly and be customer focused. The system should have features for suggestive selling and add-ons, something that a customer is likely to do when ordering from home. Additional features like delivery dispatch and tracking are also recommended. The final item noted by the article for restaurant owners to be mindful of is the hardware needed to operate the POS. Making sure that each in store POS has all of the peripherals necessary to complete the order process and that any employees who may be using their own devices can all connect appropriately. A full service restaurant would have different requirements in a POS so I think it's important to note that a takeout place has unique needs and more impressed on speed and accuracy than other styles of service may be.

This article is about how Resy's reservation platform has been addressing and redirected restaurant needs during COVID-19. It has specifically made adjustments in offering relief on fees and billing, aggregating resources, and highlighting takeout/delivery options.

There is a new trend of diners opting to pre-order food through their mobile app and go themselves to pick up the food. This allows them to lower the cost by not having to pay delivery fee, and service charge. It also allows for the food to be more consistent and give them the flexibility to eat wherever the customer prefers either in the restaurant or out. About 20% of diners are using the pre-order option (32% millennials), however only 26% of establishments have the mobile POS technology but 59% of restaurants surveyed plan to add in the next year. About 18% of restaurants have technology allowing customers to order at the table, however 52% said they will add this in the next 2 years. Restaurants are starting to react to the trend from consumers where 53% of millennials mention that the restaurant they choose will base on the digital technology they have including online menu, read reviews, look at Instagram pics, and post their own.

Ted Turner, George McKerrow Jr, and Charlie Ayers led a panel discussing the local and national benefits of making eco-friendly changes at restaurants. While there is a strong push from customers to eat at sustainable restaurants, "the challenge is convincing them (the restaurants) that being green won't hurt profits." The easiest baby step that seems to have the most ROI is simply changing the lighting in the restaurant to energy-efficient light bulbs. At Ted's Montana Grill, this switch saved his company $80,000 in the first year. Other small changes to consider would be to move to plastic-free straws and biodegradable takeout containers. But those things cost money and may be out of reach for many restaurants. Some places are taking it a step further and incorporating sustainable materials into the restaurant design and decor. The last major suggestion from this panel is a large scale shift in fossil fuel subsidies. If those can be removed, green energy can become a more competitive field and thus offer restaurants another alternative and opportunity to become green.

This article gives a snapshot of what a large grouping of diners say will help them feel safe again to go out to restaurants. Specifically, it shares some great data around takeout vs. delivery percentages as well as cooking at home. It also outlines what measures are most important to consumers and what will really excite them to dine out again.

The GoTab Restaurant POS is making waves in the industry that is coupling line level efficiency with increase guest satisfaction and preference catering to better assist guests throughout their dining experience. The new POS allows both guests and restaurant staff to add to a tab and reduces the overall time servers spend at a table being an order taker and thus frees up their time to allow them to better connect with guests on a personal level and fix issues in the moment that require more attention. The GoTab POS is going to be directly competing in an already saturated market filled with market leaders such as Square and Clover but I believe thier systems offer such a significant difference to the traditional POS system that they may be able to gain a competitive edge within the market.

This article briefly describes predictions in trends for the future of restaurants in 2022 and beyond. The most commonly used trends to implement are: -Higher expectations in guest satisfaction -Digital platforms for things such as online reservations -Personalized convenience to feature relevant products to the consumer -Online ordering that offers both takeout and delivery -Automation in operations and marketing such as the usage of customer relationship management (CRM) -Guest data to target market offers

Heartland Payment Systems has recently partnered up with ToGo Technologies to offer mobile and online ordering payment solutions for restaurants. The companies are actually focusing on expanding their market reach by targeting smaller franchises that typically could not afford the hardware and software cost of purchasing such technology. QSRs are hopping on the tech bandwagon. The article gives the example of Taziki's Mediterranean Café, which is a fast casual restaurant with 35 locations. Their guests have easily made the transition from manual to digital ordering. Like others in this market space, Heartland Payment Systems is offering a cloud-based product that is highly customizable. The software takes into account a litany of restaurant industry standards and methods, such as "takeout, delivery, curbside pickup, catering, order from the table, and gift and loyalty." By giving restaurants various templates, they can work on optimizing mobile solutions, including pay-ahead options for quick service. Moreover, their system integrates and tracks key metrics and analytics, improving data mining and collection efforts. More and more businesses are turning to data collection as a means of increasing efficiencies and decreasing waste. With the amount of waste it must deal with regularly, the restaurant industry is a great market to target with data-driven technology. Heartland Payment Systems already has a history of working with the hospitality industry, so it a recognized name. By partnering with ToGo Technologies, they will be able to provide a quality, whitelabel mobile solution for restaurants looking to stay ahead of the pack with technological advances. Heartland will actually be demonstrating their software at the Food Service Technology-Next Gen conference next weekend at the Sheraton in New Orleans, Louisiana for those interested in this product.

This article explores how technological trends such as ghost kitchens, biometeric payment technology, robot chefs, cloud based POS systems, and voice assistant technology will dramatically change the customer experience. Author, Stephanie Resendes, explores how each innovation increases profitability. Additionally, the associated risks and the impact they will have on employment rates within the industry.

This article shows that in order to keep up with the new demands or preparations of customers, restaurants need to keep pace with the ever changing world of technology. The NRA and Cornell study all showed that nearly 40% adults prefer online orders. But restaurant still need to consider the whole cost and revenue if they want to invest in mobile and online order. What is more, they still need to put efforts on marketing. Word of mouth really influence customers choices. In this article, it also gave us a example of online ordering by FB.

This article discusses the increasing demand for e-commerce and third party delivery in the food and beverage industry, as well as the costs associated with it. Restaurants are currently facing a growth problem in the United States as foot traffic has declined due to a "millennial generation shift" that sees diners doing more in their homes, while third party companies like Grubhub have seen it's stock rise 141 percent from a year ago. For many restaurants, it is a matter of opportunity cost. As explained in this article by Warren Solocheck, a restaurant industry analyst at NPD, "We're going to see more and more quick-service chains begin to try out delivery," he said. "The margins associated with third-party delivery may be slimmed down. But, the question for restaurants is, 'If I don't do it and I'm not delivering my food, am I in the game anymore? Am I in people's consideration? It boils down to being an opportunity cost. The hope is that at some point people will like the food enough to come in and sit down." I found this article very interesting as a General Manager. We recently decided as a brand to begin offering delivery through third party services as we noticed a decline in covers leading to a decline in revenue. This new revenue stream, although at a higher cost, still brings in revenue that we would be missing out on either way. We also offer free appetizer cards for a consumer's next in house visit to help attract new guests.

Since we spent time discussing both the positives and negatives of utilizing an electronic restaurant menu, this article primarily focuses on six positive things about utilizing electronic menus. One positive thing I did not even consider is that it allows for people that speak different languages to communicate what they want better since they would have a menu that is in their native language. It also makes updating the menus much easier on the restaurant owners because everything is online which makes adding and deleting items much easier overall.

This was light, I wonder why they never mentioned Chain Wide deployment as a key benefit? Imaging instantly changing all branch menus (adding/removing/editing) instantly across hundreds or thousands of stores...that is powerful.

A very straight forward article highlighting various benefits of the eMenu. Namely the: Visual Formatting (Pics easily added). Increased Order Accuracy. Easier to Update (edited in practically real time). Additional Information (ie. nutritional information etc. can be easily inserted as opposed to a traditional menu) Upsell Items Automatically (ie. recommend paired dishes automatically). Mutiple Languages ( save cost, while increasing the number of potential customers).

The article explains how Covid-19 has affected the dining industry and how companies have to adapt. In this article, specifically, it talks about how Panera is implementing ghost kitchens, changing how they approach catering, and how they can keep their consumers safe in a post Covid-19 world. Many hospitality based businesses are changing the way they operate, permanently, because of the pandemic.

During the midst of the Covid-19 pandemic, restaurants have been searching for ways to make profit now that many of them have been closed, or are operating on 25% or less. DoorDash, the leader in online ordering platforms, is determined to assist these failing independent restaurants the best they can. To help, they have established the DoorDash Storefront, which is a

Aloha has been widely used in the hotel industry worldwide. Aloha Point of Sale software is much more than a replacement for a till or cash register. This powerful restaurant EPOS software optimises restaurant and bar management, whilst increasing revenues. It supports handheld devices and that mean serving staff can take orders and payments at tableside. With Aloha restaurant management technology, serving staff can speedier service, it can helps streamline restaurant operations. Further, with the help of the Aloha EPOS system, restaurant can create the perfect dining experience that brings customer back again. Service and payment are swift and accurate , and the Aloha EPOS system helps restaurant managers to create targeted offers that hit the mark and promote loyalty. Also, Aloha EPOS system provides a better cash management. Aloha restaurant POS tracks all transactions in real time and that means total accountability for every bill. In a nutshell, Aloha EPOS system can helps restaurant maximize revenue, reduce costs and enhance customer exp erience with cutting-edge technology developed and manufactured.

This article gives an in-depth approach to the future of technology in the Hospitality Industry. In the article, you can explore the future of technology which will allow the industry to flourish.