About Restaurant + Technology

Yes, it can be overwhelming and confusing. When there is rapid change and periods of uncertainty, decisions take longer to make. We are in a period of sustained technology innovation that is affecting how we operate restaurants, manage our businesses, connect with our customers and optimize partner relationships. While the goal may indeed be to increase sales, reduce costs and know our customers more intimately while increasing our brand/product/service footprint and enhancing our brand image, there is a lot of noise. Take a look at this map below of social web technology providers offering their various categories of products. This represents just the tip of the iceberg. There are thousands and thousands of venders seeking your business. For example, there are almost 1,000  social media management system providers alone.

So, how do you know who to choose as your vendor? What systems integrate with others? What matches up best to your social media strategy? What is the value proposition? Who says it works and is free, really free? Do rewards and loyalty products always need to be integrated? Which social media platforms should you be managing? Is a tablet menu right for you? What about stored payment solutions, mobile apps, SMS marketing, iPad POS, etc.

We have been mixing it up online since 2007 and it's hard for us keep up, learning about a new vendor several times a day. Interestingly, most of these vendors on the map above target the restaurant industry because of the obvious value proposition and the massive amount of consumer transactions and sheer number of locations. Because FohBoh is naturally positioned at the intersection of food + foodservice + technology, we are operators by vocation, we are always evaluating newest and best.

As a member of the FohBoh Restaurant Community, you are now able to benefit from our street knowledge. So, we started another company dedicated to making restaurants smarter called Smarter Restaurant.

The goal is to deliver real value to our members so you will be able to make more informed buying decisions that yield positive results. Let the tech-savvy folks over at The Smarter Restaurant save you time and hassle
 of choosing and managing vendor relationships.

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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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

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.

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.

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