Elliot Maras

Elliot Maras is the editor of KioskMarketplace.com and FoodTruckOperator.com.


Farmer's Fridge builds kiosk system to ensure freshness

Farmer's Fridge builds kiosk system to ensure freshness

Most entrepreneurs in the self-service space rely on commercially available equipment and management software, but Luke Saunders and his team at Farmer's Fridge designed and developed their own kiosk and software.

Cutting out the middle man: Farmer's Fridge disrupts convenience dining

Cutting out the middle man: Farmer's Fridge disrupts convenience dining

The marriage of fresh food with IoT technology has proven to be a winning combination for Farmer's Fridge, a company whose offering presents a refreshing alternative to fast food restaurants and traditional vending.

Are you prepared for the self-service era?

Are you prepared for the self-service era?

The pioneer stage has ended for restaurant self-serve kiosks, and adoption has shifted into high gear. The time has come for all serious players in the limited-service space to take note if they haven't already.

Pinche Gringo introduces POS to keep up with growing business

Pinche Gringo introduces POS to keep up with growing business

The success of their first restaurant encouraged the owners of Pinche Gringo to open a second restaurant in 2017. An enhanced customer display system enabled the restaurants to keep pace with increasing traffic and allowed for more creative in-store marketing.

Research: Short wait times, ambiance important to fast casual customers

Research: Short wait times, ambiance important to fast casual customers

Ambiance — the look and feel of the service environment — has emerged as a critical factor in guest satisfaction, according to research presented at the National Restaurant Show. The general manager plays a key role in influencing restaurant ambiance.

The push behind open kitchens move food preparation to the front

The push behind open kitchens move food preparation to the front

Growing numbers of foodservice establishments are displaying food before it is prepared. Meanwhile, automated food preparation systems are on the rise.

Retail decision-makers share their experiences introducing kiosks

Retail decision-makers share their experiences introducing kiosks

Given the customer benefits that kiosks and digital signage can deliver for retailers, the challenges that oftentimes accompany these deployments are an acceptable cost. That was the verdict of a pair of retail decision-makers who shared their experiences introducing kiosks and digital signage solutions during the ICX Summit in Dallas.

Hank and Harry's Delicatessen CEO explains how his mobile app wins with millennials

Hank and Harry's Delicatessen CEO explains how his mobile app wins with millennials

Buzzy Sklar, CEO and co-founder of Hank and Harry's Delicatessen, talks about winning over the millennial market.

Why augmented reality is becoming more accessible to restaurant brands

Why augmented reality is becoming more accessible to restaurant brands

Though AR is still in its infancy, a pair of presenters at Infocomm said that it offers a new way to excite consumers and is more economical than creating physical experiences.

Emerging foodservice automation calls for new sanitation standards

Emerging foodservice automation calls for new sanitation standards

As new types of equipment are introduced into the foodservice environment, new sanitation standards will be needed to protect consumers and the foodservice provider.

Self-order kiosks dominate NRA Show

Self-order kiosks dominate NRA Show

The number of self-order kiosks on display at the National Restaurant Show nearly tripled over last year's exhibits as hardware and software manufacturers rushed to meet the demand from restaurants.

How self-pour beer technology is helping casual dining brands keep up with fast casuals

How self-pour beer technology is helping casual dining brands keep up with fast casuals

Self-pour technology enables restaurants to maximize revenue by offering more variety, including more premium-priced offerings, and it significantly reduces "giveaways" and product waste,

Tech innovations leaving restaurateurs wondering how to upgrade without starting over

Tech innovations leaving restaurateurs wondering how to upgrade without starting over

Technology innovations dominated much of the show floor this week at the National Restaurant Association Show in Chicago, and while interesting, they also presented a challenge the foodservice operators, who have already invested in point-of-sale systems and other IT infrastructure.

Location, location, location: What makes a good one?

Location, location, location: What makes a good one?

Finding the best location for a restaurant is a matter of knowing about the site's people, accessibility, visibility and energy, according to Subway development specialist James Walker.

How to respond to the third-party restaurant delivery challenge

How to respond to the third-party restaurant delivery challenge

Halal Guys COO Mike Speck offers insight into how he addresses the need to provide third-party delivery to customers, a rising restaurant industry challenge.

Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain

Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain

A free webinar explores how state-of-the-art technology can help restaurants maximize the quality and efficiency of their supply chain.

Will self-pour beer tech become the next big thing in fast casual?

Will self-pour beer tech become the next big thing in fast casual?

The craft beer revolution has changed the beer industry, and self-pour technology has made it easy for fast casual brands to also embrace the trend.

Garbanzo trucks it to St. Louis

Garbanzo trucks it to St. Louis

The Denver, Colorado-based chain recently opened its 25th brick-and-mortar unit in St. Louis and has also been driving sales there with its first food truck.

Food truck founder adds a little 'Seoul' to the taco scene

Food truck founder adds a little 'Seoul' to the taco scene

A passion for food, combined with a desire to improve his lot in life and a little luck propelled David Choi, the son of Korean immigrants, to launch Seoul Taco, a small chain of restaurants and food trucks.

From food truck to 5 restaurants: one entrepreneur's story

From food truck to 5 restaurants: one entrepreneur's story

While a commissary gave David Choi the venue for his first restaurant, his food truck experience gave him the skills needed to prepare and serve food to customers efficiently and profitably.

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