Restaurant Technology

Information

Restaurant Technology

Members: 168
Latest Activity: Jun 20, 2013

Discussion Forum

What back office system are you using?

Started by Robert Sloop Mar 25, 2011.

Investing in Brazil's Food Business ??

Started by Eduardo Felipe Mar 1, 2011.

Online ordering - what's it really worth? 4 Replies

Started by Jeff Epstein. Last reply by Colette Chamberland Jan 26, 2011.

Comment Wall

Comment

You need to be a member of Restaurant Technology to add comments!

Comment by Erik P. Hanson on July 7, 2010 at 5:48pm
Hello All - My name is Erik Hanson and I'm in the restaurant online ordering industry. My company was founded in 2005 in Dallas, Texas. I am always interested in learning about new and existing technologies that can help restaurants prosper. I look forward to being apart of this group. My company Website is www.resercom.com. If interested, I have also posted my blog on my page here on this site.

Non-Operator
Comment by Eli Chait on July 5, 2010 at 10:53pm
@David You should take a look at Compeat Restaurant Management System (Compeat.com). We use their accounting product for a few restaurants and it is extremely robust. They have a service oriented architecture (SaaS) with a Microsoft SQL backend.

I don't have experience with their inventory management system, but the accounting product is top notch and I could not recommend anything better.

Hope thats helpful.

Eli

Non-Operator
Comment by david hartley on June 22, 2010 at 8:17pm
Hallo !
Perhaps someone will be willing to share some information technology information ;-)

I need a (preferably mySQL backend) Enterprise level inventory system (purchase ordering a bonus) which is capable of dealing with a COMMISSARY model, where we receive and warehouse bulk ordered inventory and ALSO MANUFACTURE our own bulk prepared foods, which are then shipped daily to our 7 restaurants. We're a growing small enterprise, with a mere $8mil in sales (NOT "down" in this economy, and we've recently opened our 7th restaurant which is hugely successful :)
HOWEVER .. we've about reached our "growth limits" with seat-of-the-pants "technology" !
I've fairly recently taken a full time position as I.T. director after doing "outside contracting" for 2yrs.
This company has become my family, and I need your help to help us grow to the next level.
thank you kindly,
david hartley
Comment by FishList on June 22, 2010 at 5:33pm
Hey everyone. My name is Dave Goldstein, and I'm with Fishlist (www.fishlist.com). Glad to have joined this group, as I feel it will be a great opportunity to learn, network, and provide everyone with some valuable information on technology in the restaurant industry, a major part of who we are.

Fishlist.com is an exciting, and innovative web application launching near the end of Summer, 2010. If your restaurant, store, catering service, hotel, institution, etc., sells seafood, then you have a lot to look forward to.

Fishlist.com connects buyers and suppliers of seafood from all around North America. Using Fishlist, buyers of seafood will have access to thousands of seafood suppliers and their current inventories instantly.

Before going on, I want to make it clear that no actual transactions will take place on Fishlist.com.

Based on our extensive market research, we found that on average, a seafood restaurant purchasing manager will spend 3 hours each day locating, comparing, and buying seafood. This entails tons of phone calls to a limited supplier base to see what the supplier has in inventory, get updated price and location information, and to finalize price and shipment details. Three hours is a lot of time, and the fact that someone needs to spend that much time looking for seafood means that the inefficiencies in that area of operations spill over and take away valuable time and resources that could otherwise be used to improve and grow the business. Additionally, the limited supplier base purchasing managers are often stuck with, give the purchasing manager very little leverage when negotiating a sale, and often make it difficult to get exactly what they are looking for at a reasonable price.

Fishlist.com is going to change all of that. First off, the 3 hours I talked about above, will be cut down to almost nothing. The need to call/email around for updated price, location, and availability information on seafood will no longer exist. Purchasing managers can access an endless supplier base and each suppliers inventory. Every detail about the product and sale will be available as well, including, size price, quality, freshness, origin, style, minimum order, and availability of product, among MANY other things. Every important detail and piece of information pertaining to seafood supplier itself will also be available. These include things like, location, distribution area, buyer requirements, contact info, credit application, certifications, third parties used (shipping, storage, etc.), and a section where buyers can view feedback that has been left for them by other customer's they have dealt with. Best of all, all product and company info will be current. With all of this information at a seafood purchasing manager's fingertips, time will be saved, intelligent and informed purchases will be made, efficiency will incerase, and profits will increase.

Fishlist.com will offer various tools and resources developed specifically for seafood buyers. A few of these include, the ability to find overstocks and specials, the ability to let Fishlist find possible products for you, even when you're not on the site, and the ability to get products urgently. Also, Fishlist.com will be incredibly EASY TO USE.

That's just a little taste of what Fishlist.com has to offer.

Please take my invitation to visit our website at www.fishlist.com, fill out our form, and be one of the first to take advantage of a 100% FREE account when we launch later this summer.

If you have any questions, please feel free to send me a message on Fohboh, or email us at info@fishlist.com. Additionally you can follow us on Twitter at http://twitter.com/fishlist. We look forward to hearing from you, and if you buy or sell seafood, we can't wait to become your most valuable resource.
Comment by Dave Brewster on June 19, 2010 at 7:42am
Employee Scheduling (30 Day Free Trial)

Web-based scheduling application that optimizes operations and harmonizes the work and life schedules of your employees.
* No software to download
* No hardware to purchase
* No IT infrastructure required - get up an running today.

We know how important it is to harmonize personal and professional needs in the interests of both employee motivation and customer satisfaction. We know, too, that today schedulers and managers must be very cost vigilant.

So, imagine having a software tool that works like a virtual HR manager. With Forest City Schedule at your fingertips you can proactively manage changes to your schedule, achieve balance and fairness in employee time with transparency and accountability. Now you can actively engage your people, collaborate on team building, empower them and you to reach new levels of efficiency and productivity. Imagine how much better you and your employees can be.

Make Everyone Responsible For The Schedule

Today, more than ever, people matter. If you want to improve the efficiency of your operations and increase the harmony of your employee relations consider how Forest City Schedule can help. Start your trial today.

http://www.forestcitysoftware.com
Comment by Edward Louis on May 25, 2010 at 2:12pm
Hi Group; i work with a comany that integrates high-end text message marketing, Wait Time Management, Table Management, and on-line reservations all together in an amazingly powerful bundle that proves to increase retention and frequency an average fo 40% in the three months. I'd love to set up a demo and walk thorugh just how easy and automated it really is to attract new customers, stay top of mind for your current customers, and reactivate those that haven't been in to see you in a while.

Non-Operator
Comment by FohBoh on July 23, 2009 at 12:12am
Hi!
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Restaurant Technology is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
Best,
FohBoh Community Development

Non-Operator
Comment by Welltech Bistro on April 17, 2009 at 1:41pm
Hi, I look forward to being a part of this group. My name is Dina Aronson. My company sells an online tool -- an interactive nutrition calculator -- for restaurants to add to their web sites. Customers really like the tool, and it's a great way for restaurants to present nutrition data of their menus. I am happy to answer questions / join in discussions regarding nutrition software/technology, menu labeling laws, nutrition analysis, and related topics. I'm eager to learn about what restaurants are doing with technology, what tools they find useful, and what they are interested in. Thank you. (Follow me on twitter @welltechbistro)
Comment by Emily Daubney on March 7, 2009 at 2:02pm
Hi Restaurateurs,
I am a college student looking for industry professionals to help me with my senior project by participating in a brief survey, pertaining to health and nutrition in the restaurant industry. As an expression of gratitude for your contribution, the results of this survey will be sent to you to use as you wish within your establishment. Please leave your contact information following the last question in the text box to receive your copy of the results.
Please follow the link below. It should not take more than 5-10 minutes. Thank you very much for your help.
Sincerely,
Emily

http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=RestuarantIndustrySurvey_copy

Non-Operator
Comment by Peter Garin on March 4, 2009 at 8:44pm
I'm a systems integrator for low voltage.... meaning I'm a "tech" guy. I design sound, telephone, audio/video, security, camera, digital signage and P.O.S. systems cabling in San Francisco. If I can be of help, let me know.
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service