Elliot Maras Elliot Maras is the editor of KioskMarketplace.com and FoodTruckOperator.com.
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.
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.
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.
Growing numbers of foodservice establishments are displaying food before it is prepared. Meanwhile, automated food preparation systems are on the rise.
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.
Buzzy Sklar, CEO and co-founder of Hank and Harry's Delicatessen, talks about winning over the millennial market.
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.
As new types of equipment are introduced into the foodservice environment, new sanitation standards will be needed to protect consumers and the foodservice provider.
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.
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,
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.
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.
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.
A free webinar explores how state-of-the-art technology can help restaurants maximize the quality and efficiency of their supply chain.
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.
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.
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.
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.
As the first licensee of Eatsa's self-service technology, Wow Bao's newest unit allows guests to pick up their orders from cubbies that alert them to the status of their orders.
Eatsa, both a restaurant and technology provider, faced a difficult choice in deciding the best way to revolutionize the fast casual dining experience. The company has switched its focus from running restaurants to offering other brands its technology.