From integrated POS solutions to online-ordering capabilities, technology seems to be changing the restaurant-industry landscape in every area of operations.
Restaurant operators need to look for reliability and brand recognition when it comes to finding the right POS solution, said Steve Schoenecker, product and engineering manager, information systems, for Panasonic System Solutions Company.
Panasonic unveiled its Stingray hardware platform at the International Foodservice Technology Exposition held last week in Atlanta.
The Stingray platform has the ability to integrate with POS software solutions provided by a number of industry players and was designed to eliminate hard-drive and display malfunctions that can destroy an operator's return on investment, Schoenecker said.
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POS integration, whether for remote-management or surveillance functionality, was an industry hot topic during the show, in it's 12th year of iteration.
"I just see integration coming into more parts and pieces, such as fryers and dryers, as a way to share information from one system to another," said Dan Linker, director of support services for Louisville, Ky.-based QSR Automations.
At the show, QSR Automation launched its ConnectSmart GuestView and Alerts solutions along with new enhancements to its kitchen automation software and hardware technologies.
While some operators may be quick to jump on the technology bandwagon, Linker said restaurateurs should look for flexibility and stability when reviewing technology solutions for their restaurant.
"Every chain is different, and some piece of an application may pertain to one but not to all," he said.
Serviceability also was an industry focus during the show, with companies such as Par Technology Corp., Micros Systems Inc., NCR Corp. and Panasonic unveiling hardware and software solutions designed to fit the "one throat to choke" method of service — that is, give customers one company to call no matter what goes wrong with the system.
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| Foodservice operators walk the aisles during the 2007 co-located FS/Tec and NAFEM show in Atlanta. |
Micros unveiled its Simphony enterprise POS solution, which can be either self- or company-hosted in one of Micros' datacenters. If the solution is cut from a wireless area network, an operator can still ring transactions at the local level, said Louise Casamento, Micros vice president of marketing and customer relations.
The solution utilizes a service-oriented architecture — an architectural style whose goal is to achieve loose coupling among interacting software agents — and was shown running on one of the company's workstations.
The workstations have become the best-selling terminals in company history, and do not have a hard drive, which is a major preventive against a virus and hackers, Casamento said.
"I think technology can be a benefit in most areas of the restaurant business," said Jim Greco, chief executive officer of Bruegger's. "Generally, technology is about providing information."
Greco made his remarks during an FS/Tec CEO/COO panel.
While technology is often a good thing, he said, deployments for their own sake don't make sense.
Bruegger's recently completed the rollout of a new POS/back-office solution in all of its bakeries, a process that took more than a year. Although the installation was a success, Greco said he does not believe "next generation" technology solutions always pay off.
"Technology is the enabler. It does not run our business, but it helps it run along," said Rob Grimes, CEO of Capitol Fresh LLC, a franchisee of the Fresh City fast-casual concept.
Across the room
A few quick steps across the aisle led show attendees to the North American Association of Food Equipment Manufacturers show floor, an event collocated with FS/Tech for the first time this year. There, a variety of refrigeration, water purification and dishwashing systems were on display.
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In keeping with the recent greening of America, energy efficiency seemed to be the big idea behind a majority of the products.
"People can save money not only by cutting costs, but by conserving energy," said Angelo Grillas, product manager for Electrolux Professional North America.
Electrolux showcased a wide variety of its refrigeration and dishwashing systems, and unveiled a new ChillBlaster.
Grillas said the proliferation of refrigeration systems on the NAFEM show floor was driven by the United States' Environmental Protection Agency's Energy Star rating and rebate program.
"Refrigerator's with the Energy Star rating are the first area where people can save (money)," he said. "Dishwasher's will be next."
Refrigeration systems also have evolved. Probes can detect the temperature cycle of the box in addition to any temperature variations that may impact Hazardous Analysis and Critical Control Point (HACCP) standards. Preset settings that categorize foods such as meats, cheese and vegetables offer additional protection.
Water filtration systems also were in abundance on the show floor.
Water filtration systems can provide better-tasting water for coffee, tea and other beverages, and eliminate the amount of lime scale, said Mickey Hess, regional sales manager for 3M Water Filtration.
Among the exhibits of heavy equipment, attendees could view aesthetic accoutrements such as silverware, salt and pepper shakers, and plates.
Overall, about 600 exhibitors were in attendance at NAFEM, scheduled to occur as a co-located event again Feb. 7-9, 2009, in Orlando, Fla. Meanwhile, FS/Tec organizers have announced the 2008 exposition will occur in Grapevine, Texas, April 16-19.
