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The article focuses on trends that companies utilizing a POS system should look at deploying. Bolstered by figures supporting the success of the emergent trends, the article seeks to encourage operators to make the move sooner rather than later. The most prominent trends revolve around more efficient payment access. Customers appreciate the speed and available payment options. Companies are also able to manage customer data effectively and securely while also managing inventory and marketing. AI integration is also a forward trend that is allowing businesses to tailor their tactics to each customer individually. Perhaps the most important trend that is affecting other transaction systems as well is cloud based POS.

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.

GDS and text messaging being used in the travel agency

This is an interesting article that teaches us eleven useful methods to be energy efficient in running hotels. According to authors' experience, it is not unusual for hotels to save $10,000 to above $30,000 per year, per property, by employing the right measures. For me, I like the lights saving part which can be simple and effective. For instance if we install a motion sensor in the bathroom per suit, it can help to keep the lights off when no one uses it and this can save at least $50 per room per year. For the decorative using lights, like the night pool lights, if we turn it off, we can save at least $250 per year. We can also install motion or occupancy sensors to light hallways and stairwells. Besides we can control the parking lot lights to a saving of $250 per year.  Energy saving methods can be everywhere and if we pay much attention to details of energy usage, it puts money in hotels' pockets.

This is an awesome article. I think that if people would just think a little more when they are using electricity it can save money but when people are staying in hotels the mind set is that they are not the ones paying for the electricity so who cares -- leave lights on all day and leave the TV on all day. There are so many ways to help save money in hotels by putting up lights with sensors in so many locations that really will help the planet as well as help the property save money. Great article!!

The article discusses restaurants beginning to make changes or the better towards today's modern society. From software changes and upgrades to ordering your food online, paying your tab by tablets and making reservations by app--smart dining has begun and won't be going anywhere.

Hi Jennifer, Thanks for sharing! This article was a great read and it was also awesome to see some of the technology that is currently integrated into restaurants mentioned here. I've definitely been enjoying the new restaurant technology that is out there. Ordering at my table, paying at my table, etc. I'm excited to see where else the industry goes. Most importantly just hoping we continue to advance meanwhile being cautious with the information of consumers.

I'm posting back to back articles on this subject. 1) is a "what you need to know" about emv payment processes and liability 2) is about a new pay at the table platform The restaurant industry, despite liability, is still slow to catch up to the secure pay at the table.

This market report from Hospitality Ireland shares the story of CBE, a Dublin and Mayo, Ireland-based firm that is offering cutting-edge point of sale software systems to a broad variety of hospitality businesses as the Irish hospitality and tourism industries are experiencing a resurgence after several years of recession. CBE's flagship technology suite is the PAR PixelPoint POS solution which vertically integrates more than 200 information systems and solutions (e.g. kitchen order displays, online reservation systems, guest loyalty programs, online ordering, pay-at-the-table solutions, invetory/purchasing management) that would usually operate independently. The integration of all of these systems has allowed CBE to develop customized solutions for clients ranging from small pubs to restaurant chains and hotels. Their high-profile clients value the efficiency offered by the integrated systems. Because the systems responsible for monitoring and reporting in multiple areas are able to share data, the PAR PixelPoint solutions act as more than check-printers and payment-takers. They work together as an automated MIS manager. Cross-area reporting allows large, complex operations like "the Louis Fitzgerald group to make informed, proactive business decisions to drive revenues across their organization". The CBE systems are hailed as being intuitive and streamlined. Their customized service is also lauded, and they continue to innovate (e.g. cloud storage of POS data) in the interest of offering more robust, timely solutions.

The article, Impact of Individual Differences and Consumers' Readiness on Likelihood of Using Self Service Technologies at Hospitality Settings states that the use of self-service technology is a rising trend across the board. Major hotel chains, resorts, casinos are implementing software that can remember customers, their information, and go beyond current human levels of service performance. However, not everyone is ready for this new age of self-service technology. In their study, the authors explored influential factors related to individual differences and customer readiness on the likelihood of using self-service technologies. Findings supported technologies such as pay-at-the-pump, online travel purchase, ATMS, and other services that have been around for years were highly accepted. On the contrary, new services such as ordering food over the phone and Internet kiosks in bars were preferred by less than thirty percent of respondents. Within the hospitality industry, customers may perceive new self-service technologies as positive but may choose not to use them if they do not understand it or see no clear benefit from it.  To summarize the results, people may just not be ready for the self-service take over. Especially in the early stages, hospitality companies would need to have an employee standing by the new self-service technology to assist customers with their needs. Although a well used self-service system could generate a new revenue stream, particularly when concerning the younger generation, it is essential that managers take into mind the overall level of consumer motivation and readiness to embrace it,

This Article is about the ditial menu and the restaurant that benefits to have the ditigtal menu, which reduced workforce for the company and cheaper to have one compare the phsical menu. At the same time the restaurant could enhance their efficiency. The types of the digital menu are tablets, AR, interactive tables, are common opitions to the restaurant in order to upgrade their menu. In general, the the dital menu could help different type and levels of restaurants to enhancing their technological innovation in order to improve their services.

The digital menu seems having a lot of benefits for the restaurants. This menu is practical during the COVID-19 pandemic, when in person interactions are forced to be kept at minimal. However, I would expect more in person interactions at an upscale restaurant because I am paying more.

Cloud based POS to combine scheduling, payroll, and more

This article is the resultant of a survey by Hospitality Technology as a deep dive into the minds of Restaurant Technology experts and executives. The results of the survey, commented by various executives from POS provision companies details their thoughts on the needs and direction of POS systems in the industry. The article, though lengthy, outlines current additions to existing POS systems and upgrades they are or will be implementing as a contrast to the opinions of the Technology executives. Out of this, several distinct trends emerge. POS will no longer be just cash register alternatives. They as a class of products are evolving quickly, integrating data, inventory management, third party integration (both service and distribution side) as well as an emphasis on Cloud-Based and managed implementations. All seem to concur that the future of the POS is not merely operational and operator functionality but also payment systems integrations that will make payment by the consumer friction-less and more diversified. On-line ordering is a distinct focus for all POS providers as online ordering grows exponentially for the foreseeable future. This includes critical items for brand based application ordering as well as third party aggregators. This includes the integration of omni-channel ordering including mobile, amazon-echo, Google-Echo and other AI/Voice based systems and the implications of their increasing usage. Data Security will be at the forefront of POS implementations with Restaurants having to increase their focus on vulnerabilities in their current systems and look to Cloud based systems to offer greater safeguards against hacks and data compromise. Finally, there seems a general agreement that a POS needs to be ready for the future, that is is extensible, up-gradable, and flexible to meet the rapid changes in technology in as bio metrics, payment methods (ie Bitcoin), new devices and services come to market. .

This article from the CEO of PayBright discusses the many ways that restaurants can make their POS better at serving its employees. Options such as pre-calculated tip suggestions, flexible ordering options, cash discounts, and gift card management are all ways that more (tip) money can flow into servers' pockets. An intelligently managed POS can lead to happier (and retained) employees and a more efficient operation.

The National Restaurant Association conducts a forecasting survey annually regarding industry trends and points of view. According to the 2013 Forecast, restaurants customers are looking to use more table-side technology, such as Apps, ordering kiosks or tablets, and mobile payments. In various surveys, the forecast found that around 40-50% of those polled would use technology in aspects of viewing the menu, ordering the food, and paying the bill. Yet, only around 10% of table-service restaurants are offering these technology systems, with Quick Service Restaurants at around 2%. About 45-50% of restaurant operators said they would embrace the addition of technologies. In looking at the polls, you should understand that there is a difference between what people say they will use and what they actually do. Many of the ones how said they would use the new technology may be resistant to change when confronted with it. Companies are open to investing in the technology, yet should do so calculatedly and with as few risks as possible. Because, if customers do not embrace change, the investment could see no returns.

The article I decided to choose this week deals with what we were discussing in our discussions about the POS system that businesses are installing in their restaurants. This article was about how Chili's has implemented tablets about 45,000 across 823 Chili's around the world. Guest can now order their food, pay for their checks and kids can play games on these new tablets. Having these tablets in the restaurant has increase 20 percent in dessert sales. You can see that by guest seeing a photo of the dessert on these tablets have help Chili's sale dessert way more. The device also has a set default for tips which is 20 percent. Some guest does not change the tips so the waiter/waitress are still getting more money. The tablet does not really need a waiter or waitress only until they need to deliver the food. The tablet has allowed quicker table turnaround which means you get more guest through the door so the restaurants gets more money. Since you have the tablets on the table at all time that you are there it tempts you to want to order more and that is more money for the restaurants as well. You will always need the waiter/waitress present because they still have to deliver the food and drinks. But as technology advances, I believe that there will be even more technology that eventually there will be no need for waiter/waitress in a restaurant. For example, having robots deliver your food and drinks.

This article provides a summary of the technology trends in the restaurant industry. One major point that I thought was related to this weeks topics was the 5th trend. Technology that is allowing guest to split the bill using their smart phones is an amazing way to keep track of income/bills/receipts and a great away to avoid fraud. In our discussion, if guests had used this technology, then the fraud would have been spotted almost immediately. The article also goes on to explain Eruza, which is a cloud-based system that will eliminated waste and improve profits by predicting demands for products.

The article provides a brief history of POS technology in the hospitality industry and studies the pros and cons of its applications in the restaurant industry. The study, published in 2004, focuses primarily on handheld POS devices that allow consumers to place orders and order checks independent of serving staff. The article finds that handheld POS systems have potential in this market to bring additional profits and increased customer satisfaction and loyalty.

This article talks about cruise ship which is equipped with RFID-based passenger tracking system. With this system, cruisers can find where their family members and friends are through Wi-Fi-based RFID tags in badges or wristbands, and iPhones. There are nearly 1000 access points installed with Wi-Fi network on the ship. So wherever someone with a RFID badge or wristband goes, their location can be found. With iPhones, passengers can not only locate their party members but make reservations at restaurants and spas by calling or sending messages to those places. The goal of this system is to allow cruisers to more freely communicate with their party members and merchants on board so cruise operator can improve guests' experience on board. In the near future, with the advancement of RFID system, everything on board can be done with RFID badges, wristbands, or something else, which means guests will not have to bring their cash, credit cards to pay and crew on board will go through less hassle.

I think this can be a helpful tool if used appropriately. It should be an elective option chosen by the passenger who is eighteen years or older. I think the age limit is important because once passengers are eighteen years old they are technically adults. This way parents can choose whether or not they would like to monitor their children's location throughout the ship. Keep in mind that not only can their parents see where there children are but any crew member who has access to the system may be able to track such movements throughout the ship. I hope appropriate safeguards are in place to prevent people from using the system inappropriately.

I would not be a fan of this if I were going on a cruise. This is too "Big Brother is watching" for my liking. I think it's a good idea for families to keep track of their kids but that does not apply to me. The only function I would like is the alert from the restaurant saying your table is ready.

This article discusses the event planning aspect of the hospitality and tourism industry. Topics such as client satisfaction, guest experience, profitability, and perceived value were taken into consideration in regards to the makings of a successful event. According to this article event planning can be profitable is it is done in a manner that encompasses both experience and satisfaction for the client and the guests.

This article is talking about what makes a successful Event in the hospitality industry. There are have many popular event such like business meetings, celebration dinners or weddings in hospitality industry. According to the Convention Industry Council, they spend $263 billion for meetings and events in 2009. Everyone trying to make their even successful and satisfied their customer. Therefore, the article introduces the important factors can make the even successful. Firstly, client Satisfaction, client satisfaction for a small business very important because the first priority is the satisfaction of the client, the customers who booked the event and is paying for it. Customers will know if this company good or not through the event. Thus, the company have to plan it well and trying to make the customers happy. Any problem must ne solved as soon as possible without impact customers. A successful event that can help company grad a lot of customer's attention. Secondly, guest experience. Business have to provide the better experience for the customers all the time. Their experience depends on the quality of the food, staff and other facilities in the room. The success event should have a friendly server, good food and comfortable temperature. A little detail that will influence the customers feeling. As a owner of the business, we have to always focus on the detail of the event.

Technology such as unattended POS systems, contactless payments, self-order kiosks etc., are helping restaurants to secure orders and payments more quickly and efficiently. They are helping to limit physical contact between people and allowing people who still want to to social distance when they are in a restaurant setting.

This article suggests that consumers now purchase in a more customized why with new technologies offered through applications and data plans through consumer's phones, tables and laptops. Airline consumers have recently changed their purchasing habits to choices such as in-flight WiFi, priority boarding, premium seating, meals or doubling their miles instead of the traditional schedules and fares. Airlines have veered to selling these types of customized travel services through direct selling to consumers and have eliminated the use of global distribution systems GDS. Airlines have found that the use of GDS's are more expensive to both the airline and consumer and that GDS's technology has yet to evolve to enable the kind of customer-focused and customized shopping that other industries have embraced. Now GDS's has ask that the Department of Transportation DOT to protect its market dominance by having DOT force airlines to give them, free of charge, the ability to sell options services as checked bags, seat upgrades or club access. Airlines believe that consumers should know what the are paying for.

This article claims that GDS systems are actually limiting consumer choices. The author suggests that using new distribution technologies that connect us directly to reservation systems would be better for consumers because it provides them with all the choices the airlines can offer, without the extra charge. Purchasing a ticket through GDS is three times more expensive than purchasing the ticket directly. Airlines, which aim to support consumer choice and transparency with its customers, try to tailor travel options to accommodate a passenger's individual needs. However, GDS opposes this movement by urging airlines to use outdated equipment that requires its due fees, which in turn raises the cost of travel for consumers.