The post Unlock Scalable Growth with the Right POS and Partnership appeared first on partech.com.

The post From Chaos to Control: How PAR Brink POS Transforms the Daily Grind for Restaurant Staff appeared first on partech.com.

The post What Makes a Pizza POS? appeared first on partech.com.

The post Fortifying Your Restaurant: How A Modern POS Enhances Security and Compliance appeared first on partech.com.

Customers today, especially at their local QSR, not only expect a rapid and accurate ordering experience but also want their meals fulfilled and handed to them in the same manner. As important as it is to offer the meals customers crave, it is equally as important to ensure the food customers order comes back to them hot, fresh, and accurate. This makes it a necessity for restaurant brands to implement the solutions needed to facilitate a streamlined and frictionless order fulfillment and management strategy.

But how exactly can QSR brands create these strategies?

From our latest webinar, “How Zaxby’s Unified Tech Approach is Creating a Rewarding Guest Experience & Company Growth”, Mike Nettles, Zaxby’s Chief Digital and Technology Officer, recounts how Zaxby’s was able to create a friction-free ordering and order management strategy. Let’s dive into some of the fantastic insights Nettles provides on successful strategies to overcome these challenges.

Frictionless Order Fulfillment and Order Management Starts with POS Systems

When establishing a frictionless order fulfillment and management strategy, it was a necessity for Zaxby’s to leverage modern, cloud-based POS software to facilitate faster and more consistent speeds of service as well as improved order accuracy. According to Mike Nettles, they desperately needed their new POS system to ensure “the right orders are going to the right makeline at the right time.” To Zaxby’s and many other QSRs alike, it is crucial to operations that they can do just-in-time drops, just-in-time bin management, and can successfully hand over customer orders hot and fresh “so it has not been sitting underneath a heating lamp or anything like that.”

Zaxby’s decided to implement PAR Brink POS for its cloud-based POS software design, incredible APIs, and ability to ‘play nicely’ with third-party integrations, all of which help the brand chew through customer orders accurately. Additionally, they wanted to take advantage of “a richer, more uncoupled GUI environment so that [they] can improve [their] speed of service, ease of order entry, and multilingual capabilities”, said Nettles.

With the PAR partnership, Zaxby’s is provided bench strength as an enterprise-class player with published APIs and a third-party-approved integrator package. According to Nettles, these capabilities ensure that he does not “have to invent everything on [his] own”.

Brink POS has been the right remedy for Zaxby’s order fulfillment and management struggles and has proven to show “a lot of value out of the box for a brand that just has not embraced modernization until very recently.”

Partner with Expert and Experienced Technology Vendors

Another crucial aspect for Zaxby’s when creating a frictionless ordering and order management strategy was partnering with the right technology vendor. What they sought was a partner who had the expertise and experience to ensure a smooth transition to new systems as well as the ability to scale with the brand. And PAR has done just that for Zaxby’s by facilitating an incredibly simple transition to new POS systems. “The user interface and the user experience are very QSR-friendly,” said Nettles. “Hands down, one of the things that we really liked about PAR was you spoke QSR. PAR is no stranger to working at an enterprise level,” explained Nettles.

Throughout the years of trial and error, one of the biggest challenges Mike Nettles has experienced is finding a tech provider that will not outgrow the brand. “The biggest problem that I’ve run into as a technologist in this industry is outgrowing my tech provider,” said Nettles. “They can’t really scale for professional services, they can’t scale for training, and they certainly can’t scale for support.” However, PAR has exceeded Zaxby’s expectations and has positioned the brand for unlimited scalability well into the future.

With PAR, Zaxby’s is given full transparency and knows exactly who they are dealing with. “I’m dealing with somebody who’s innovative, I know PAR Brink’s heritage and I know where Brink came from,” said Nettles. “[PAR] has really put a nice wrapper of service and support around that to match the enterprise use case. And the fact that the technology just happened to again, kind of fit within that sweet spot of cloud engineering integrated out of the gate just made it all the better.”

Mike Nettles and Zaxby’s have paved an exceptional foundation for creating a bulletproof friction-free order fulfillment and management strategy. Restaurant brands must leverage ideal POS systems from expert and experienced tech vendors to facilitate these frictionless and streamlined strategies. And when brands, like Zaxby’s, find the perfect cloud-based POS software, like Brink POS, from exceptional tech vendors, they can enhance speeds of service, order accuracy, and customer experiences.

Interested in learning more about the solutions needed to create streamlined and frictionless order fulfillment and management? Visit us at partech.com or request a demo today!

The post How QSR Brands Can Create Frictionless Order Fulfillment and Management with the Right POS System appeared first on partech.com.

When done correctly, restaurant menu engineering can pay dividends by boosting profits by more than 10%. However, in that sentence also lies the rub of all this. When done correctly, restaurants can see the benefits.   

For many restaurant operators, that means figuring out the average cost per ingredient used in every recipe to determine the total cost of creating each dish. Manually attempting to determine the individual costs of every chicken breast, tomato slice, and bay leaf is a harrowing journey that can leave your head spinning.   

Thankfully, what used to be a painstaking manual process owned by one person (because different people value different ingredients differently) can now be handled by your back-office data system.   

By combining the data your point of sale system collects every day with inventory tracking data, you can understand what items on your menu are your top performers and what menu items should be reconsidered.

Menu Engineering 101 

It’s important to know what information you or your back-office system will need to run the equations. In this case, you’re going to need a few helpful pieces of data.   

• Ingredient Costs/Menu-Costing (this total will account for associated delivery fees and other expenses but excludes labor costs)
• Menu Item Sales Prices
• The Number of Menu Items Sold   

Ingredient costs include everything that goes into making each dish, right down to the seasonings. Depending on how many dishes contain the ingredient, you’ll likely have to break this down into specific yields. For example – if a cheeseburger features two slices of tomato and you know one tomato costs $1 and yields eight slices, its ingredient cost would be 25 cents.   

Your menu item sales price is how much you sell that item to your guests. When you divide the menu price by the total cost to make the dish, you can figure out the mark-up for every item (or food cost percentages if you switch the numbers around). 

Finally, you can use the number of menu items sold to determine what products are selling well, what aren’t, and where hidden areas of opportunity are. This data can help influence your overall restaurant menu design, allowing you to get the right items in front of your guests at the right time. 

Keep in mind that while it’s possible to perform a manual inventory on a regular basis, it’s time-consuming and difficult to keep up with. Inventory and ingredient costs are constantly changing depending on seasonality and availability, and can quickly change the margins you receive for a particular dish. 

One of the major benefits a back-office system provides is constantly updated ingredient costs. With that information, operators can keep an eye on prices and adjust them accordingly. Without accurate costing information, operators may not see their best-selling items generating smaller margins. Unfortunately, relying on financial statements doesn’t help. Sometimes those statements can be a month out and by then the damage has already been done.

Stars, Work Horses, Puzzles, and Dogs: Understanding The Menu Engineering Quadrants

Once you understand how much profit you’re making off each dish and which menu items sell well, you can start creating quadrants focused on popularity and profitability. If you’ve never seen a menu engineering chart, the concept is simple.   

On one axis, you have profitability. On the other, you have popularity. The way these charts are set up is menu items with low margins that don’t sell well are in the bottom left corner, while popular items with high margins are in the upper right corner.

When you look at the chart, it’ll look something like the one seen here:

Stars – These are the items on your menu that always do well. They have great profit margins and you sell a ton of them. This quadrant makes you the most money, and every item you offer should strive to be a star. On your digital and paper restaurant menus, these are the items that you want to draw attention to if you want to increase sales.   

Work Horses – These items usually don’t carry a high-profit margin, but they make up for that with sheer volume. If you can find a way to lower the cost to make it or raise the price a little bit, you can turn these trusty troopers into certified stars and increase profit.   

Puzzles – What do you call a mystery wrapped in an enigma? These items tend to have great profit margins, but don’t sell that well. You could be sitting on a goldmine if you figure out a way to promote them. These are items that should be featured prominently alongside your stars on the menu and pushed by your staff as special.   

Dogs – Low-profit margins, low sales. These items contribute very little to your overall sales, take up space on your menu, and siphon ingredients from more popular dishes. If you need to streamline your menu, this is the first place to start cutting from.  

Menu Engineering as an Enhancement

Understanding how the quadrants work and where your menu items fit into the system can help you save money and see a better return on investment for your operation.  

While it’s possible to collect and synthesize your menu data manually, having a back-office data platform is much faster. Using the right inventory software can help you view on-hand products, find variances, determine prices, and see patterns in your food costs.  

Additionally, back-office software can make sense of all your recipes, letting you see what is going on with each dish and track the cost of each item.  

Having a comprehensive and accurate menu engineering program will help you trim down a lengthy menu, design better paper, and online menus, and offer a better understanding of how ingredients are used in your restaurant. With a few quick calculations and a little inventory magic, you can save money, save time, and positively impact the bottom line.

The post What is Restaurant Menu Engineering and Why it Works appeared first on partech.com.

The post The Unsung Heroes of PAR™ Technology appeared first on partech.com.

The post Fresh Kitchen Increases Speed of Service and Order Accuracy with Brink POS® appeared first on partech.com.

by PAR Technology

Unsurprisingly, restaurant owners and managers favor restaurant POS systems that offer ease of use, affordability, and reliability. Macroeconomic conditions and a variety of other factors have lifted new features to the forefront of considerations for restaurateurs. Specifically, reporting features and third-party integrations are restaurant POS features that have risen in importance according to industry research. A system that takes orders and payments is no longer enough. Restaurateurs want a solution that will help them more efficiently manage more aspects of their operation.

Restaurant operators looking to modernize their restaurant point of sale are looking for features and capabilities that will help them solve staffing shortages, improve efficiency of managers and crew, and address rising costs. These features stand to help any operator, but they compound exponentially the more units under management.

Let’s look at four POS capabilities powering growth for large, multi-unit restaurant chains and growth-aspiring brands.

1. SaaS pricing frees up capital for growth & innovation. Most POS solutions now offer a Software-as-a-Service (SaaS) acquisition model that can fit a business owner’s budget today and power growth tomorrow. In a SaaS arrangement, operators avoid much of the up-front capital outlay for purchasing hardware, spreading out affordable payments over time. Of course, this frees up capital – precisely what a restaurateur needs to invest in growth or innovation, whether that means opening a new location, expanding seating onto a patio or adding digital ordering and guest marketing.
2. Enterprise-level reporting improves operational efficiency. POS solutions that offer above-store visibility and reporting help leaders all the way up and down the management chain keep tabs on increasingly critical KPIs such as food and labor costs. Improving shift staffing efficiencies or avoiding theft or waste – even in small increments – will add up over time, and multiply exponentially across large restaurant chains.
3. Rich partner ecosystem built on API integrations improves insights and competitive advantage. Too few technology systems play nicely together and the result is siloed data. And while these solutions may be highly useful and serve their purpose, increasingly, competitive success depends on the ability to act on the information contained in these systems and on both deep and broad visibility into key performance indicators. Systems that share data avoid the need to create labor-intensive workarounds to create insights and understanding. Restaurant chains that get more of their technology from a single provider, or who work with providers that provide native integrations or the ability to create integrations, are better positioned to find efficiencies and gain the advantages that come from data insights.
4. Natively built for and in the cloud. Technologies that are natively built in and for the cloud simplify every aspect of the hospitality tech lifecycle, from deployment to maintenance and management. Requiring less hardware and specialized skills to manage and maintain, they are also more cost-effective. Let’s take a look at a quick comparison of traditional and modern POS as just one example:

These benefits compound the more cloud-based solutions a restaurant system uses. Cloud solutions aren’t limited to POS. More parts of the restaurant technology stack are available in the cloud than ever before. Back office, loyalty/marketing, and many more tech solutions are among the cloud technology systems that can free up capital that restaurateurs can repurpose for innovation and growth.

It doesn’t appear that the economic challenges facing restaurant operators will go away anytime soon. By considering these four restaurant POS capabilities as part of their technology evaluation process, restaurateurs set a high bar for a POS that is more broadly equipped to power innovation, growth, and future-readiness.

Want to learn more about our best-in-class POS system that will future-proof your techstack? Contact us at www.partech.com to schedule your 1:1 demo.

The post Four POS Features that Power Growth for Multi-Unit Restaurants appeared first on partech.com.

Besides changing and improving how we live and work, one of the coolest things about technology is that it has become easier and more convenient to acquire and use.

Take restaurant technology, for example. Many providers have moved away from requiring restaurant operators to purchase expensive hardware and software outright to a model where the restaurateur subscribes to the software and/or hardware ‘as a service’ — not unlike paying rent or a lease.

What is ‘As-a-Service’?

Think of today’s restaurant technology ‘as-a-service’ subscription model like a business software subscription such as salesforce.com or leasing a car. In the case of software, you pay a monthly fee to access the features from a web browser or lightweight downloadable app. In the case of products like PAR Infinity, the subscription covers your hardware and every aspect and stage of using it: from initial implementation to disposal and replacement.

How is it different from other acquisition models?

In the past, many restaurant tech providers required the restaurant to pay upfront or finance the outright purchase of their POS terminals and other hardware such as kitchen video screen systems and peripherals such as printers and scanners.

This was a huge outlay of capital that the restaurant either had to come up with or pay off over time. If the restaurant struggled or went through a slump, as most did during the recent Covid-19 pandemic, the cost burden put them at a disadvantage.

With the up-front acquisition model, what would happen if something were to break, or if an operating system went end-of-life, forcing the obsolescence of the hardware a restaurant relied on to take orders and payment?

The restaurant may have had a support and service contract with the tech vendor to help with hardware swap-outs or onsite troubleshooting and repair.

Larger chains, on the other hand, might have been able to staff IT help desks that could apply updates and security patches, or send someone to swap out a bad terminal or printer.

Technology’s end of life simply meant the restaurant had to replace the outdated tech.

With the rise in digital commerce and integrations with third parties, there is a lot more that can go wrong, and a lot more for someone (maybe the restaurant’s IT desk or perhaps a district manager who is already wearing a lot of hats) to troubleshoot. Let’s face it, asking a local or district manager to handle one more thing – especially something mission-critical like your technology – can create risks and issues you don’t want to tackle. Even in-house IT departments find it difficult to recruit and retain the breadth of skills and expertise necessary to maintain the range of technology solutions.

“As-a-Service” at your service

An ‘as-a-service’ subscription model breaks up the technology costs into regular, predictable monthly payments similar to paying for a utility or for rent.

The predictable monthly payment frees up capital to invest in other areas of your restaurant. Maybe you want to sink some investment into an experimental virtual delivery-only concept that uses your existing kitchen facilities, during meal ‘shoulder’ times when your dining room business slows down. ‘As-a-service’ evens out your technology costs over time so you have some spare resources available to experiment.

In addition to hardware, some providers will include aspects of service and support, such as a remote help desk.

Other vendors, like PAR, go far beyond the basic phone-tree remote help desk support.

PAR recently released PAR Infinity Hardware-as-a-Service. Going beyond modern hardware, PAR Infinity takes a restaurant’s technology needs off the restaurateur’s plate by handling the entire technology life cycle, service, and support, end to end, outsourcing the technology and the expertise to manage and maintain it:

• Shipping: initial and return shipping
• Installation is managed by professional project managers and conducted by certified technicians
• Help desk available 24x7x365
• Field technicians to visit your location and make repairs
• Advanced exchange of peripherals
• Remote diagnosis and troubleshooting of your underlying technology including the operating system and security components
• Disposal according to regulatory requirements

If you are interested in learning more about PAR Infinity Hardware-as-a-Service, please visit our website. Or contact us today.

The post What’s The Value of Acquiring Your Restaurant Tech “As-a-Service”? appeared first on partech.com.

By Brandon Solnit – PAR Technology

Legacy point-of-sale solutions are a dying breed. What was once revolutionary restaurant technology has quickly turned into a headache for restaurant owners, managers, and franchisees. Old POS solutions tend to cause front-of-house clutter and confusion that leads to slower service speeds and lower customer satisfaction. Your POS must be an all-in-one, easy-to-integrate, and easy-to-use solution to provide customers with fast service and a wonderful experience. A solution like Brink POS.

PAR Technology’s Brink POS gives you the flexibility to scale and the customization to personalize your offerings, making it the ideal solution to grow your brand. This all-in-one system was designed for enterprises but fits the needs and is flexible enough for independent restaurant owners. It’s time to ditch your outdated point-of-sale technology and make the switch to the future of POS solutions. Here is everything you need to know about Brink POS and how it will elevate your brand.

An easy-to-integrate all-in-one solution

Brink POS is an all-in-one point-of-sale solution that includes everything you need to successfully run a restaurant and meet the demands of your growing brand. Brink POS is designed to scale and supports rapid rollouts with minimal friction. Open web API (Application Programming Interfaces) allows this point-of-sale solution to play well with others and work hand-in-hand with your existing products and systems. Brink POS’s open platform welcomes the latest and greatest in restaurant innovation, like PARPay, which brings forth more flexibility to pay, digital ordering strategies, and so much more for your customers. Brink POS’s extensive integration partner ecosystem gives restaurant operators the freedom of choice to select the partnerships that align with their needs.

Designed for the Cloud

With its cloud-based architecture, Brink POS allows restaurants to gain a sense of awareness and take control of their operations. The cloud-based architecture eliminates the need for a back-office server as all your data is seamlessly transferred to a secure and remote data center, reducing in-house clutter. Cloud-based services provide restaurant owners, managers, and franchisees with unlimited storage removing the need to install or maintain data in your restaurant. In the event of an internet outage, Brink POS will go into “Offline” mode and store crucial data and transactions that occurred in that time, then forward them to you when the connection is restored.

Brink POS enables you to receive essential data and insights about your customer’s spending habits and order frequency. Data is available in one place and can be exported whenever you need it from wherever you may be. To reduce the risks of cyber breaches, PAR Technology will act as an additional layer of technical support for your restaurant. Brink POS updates automatically and features will always be on the latest version in real-time at no extra cost.

Features that will benefit your brand

Outdated point-of-sale solutions do not provide essential features to help restaurants with their services. Brink POS, on the other hand, presents features like customizable menus, Brink Kitchen, and built-in loyalty that are beneficial to your services and designed to help guide your brand’s growth.

Customizable menus give restaurant owners and managers the freedom to personalize their brand by creating custom-built layouts, borders, and panels. This enables you to match your restaurant and maintain consistency throughout all applications.

To maintain regularity throughout your entire restaurant, Brink kitchen can be configured to unite your front and back-of-the-house staffers. Brink Kitchen is a built-in feature that is designed to reduce errors and improve the overall efficiency of your restaurant by increasing the communication of staff. Instead of juggling multiple orders on the line, Brink Kitchen permits your staff to easily keep track of and prioritize orders accordingly. Restaurant operators can ensure guests’ substitutions or special requests are always achieved to strengthen customer satisfaction.

Another way Brink POS strengthens customer satisfaction is through built-in loyalty programs. Brink POS can be configured to the best loyalty programs like Punchh that allow restaurants to connect with customers across all ordering channels. The Punchh loyalty program offers unmatched breadth and depth for industry-specific integrations and creates engaging campaigns through valuable customer data. Loyalty programs are currently a hot commodity in the restaurant industry and can help attract and retain customers.

Brink POS is tailored to fit the wants and needs of restaurant owners and operators. Make the switch to Brink POS today to remove the vendor spaghetti and the inconsistent experience that comes with legacy POS solutions. Tech is winning and it is time for your restaurant to be at the forefront of technology.

Learn more

Brink POS is a monthly SaaS (software as a service) subscription and is competitively priced so there are low up-front costs and lower maintenance costs. To learn more about how Brink POS can help your brand, request a demo today!

The post Grow Your Restaurant with the Right POS Solution appeared first on partech.com.

From Main St. to Wall Street, concepts have pushed everything from higher wages, signing bonuses, and free phones to increased benefits and a better work-life balance to get workers to apply. As a result, some brands have weathered the storm better than others, according to Ward Olgreen, Chief Operating Officer for Marketing Vitals. 

“We live in a supply and demand world, which includes staffing,” Olgreen said. “During this unique business disruption period, where many employees received funds to stay home, it gave them time to rethink their choice of employment and choice of career. If you were a great employer who respected your business, your employees, and your guests, that employee is probably going to return. If you weren’t operating at an optimum, the only employees that may come back are the ones that could not find a better job, exacerbating the issue.” 

The pandemic didn’t do the industry any favors, but it forced restaurants to look more closely at the information they collect and apply to their operations. Today’s restaurants rely on data coming from many sources, including their point of sale solutions, loyalty programs, back-office platforms, and cloud-based solutions. As a result, this data gives restaurants a chance to improve operations and make life a little easier for their remaining staff.

Data Driving Dining Experiences

In 1995, if a guest wanted to place an order with your restaurant, they would have to either walk through the front door or call you on the phone. Now think about all the ways your guests can get in touch with you today. We have mobile ordering, online ordering, text ordering, QR codes, third-party apps, Slack messages; sometimes it feels like we’re only a couple years away from being able to order a chicken sandwich using only our thoughts. 

But last example aside, the point is that we have more – and better – access to data than ever before; we just haven’t always made the best use of it. 

“As a 40+ year operator myself, before data (and electricity), we used to fly by the seat of our pants,” Olgreen explained. “We used a gut decision-making process because it simply took too long to get a data-based answer out of finance – the truth is the data has always been there.” 

Despite seemingly unlimited access to the millions of data points available via the POS system and associated integrations, it’s tough to break old habits. For decades, restaurants relied on time-sensitive, manual processes that still couldn’t totally be trusted due to human error. But Olgreen says the rise of cloud-based back-office platforms like Marketing Vitals can reduce the risk of bad data or faulty equations impacting the answers you’re getting to base decisions off. 

“With high-speed processing, the heavy lifting is done for you, is timelier, and more accurate,” Olgreen said. “But make no mistake; the quality and depth of that processing are important. The terms ‘Analytics, Machine Learning and Artificial Intelligence’ are being thrown around about as much as ‘Great Quality and Impeccable Service.’ In today’s environment and speed of shifting trends, I honestly can’t imagine any brand not using data and feedback from every guest to make smarter strategic decisions.”

Where Data Meets Action

It might not seem like it, but data may be a key to incentivizing employees and healing an ailing restaurant labor market. 

The thing about restaurants is that they typically don’t operate on the highest profit margins. In most cases, the average restaurant sees about a 3-5% profit margin, though the range can be up to 15% for certain eateries. However, when restaurants can find savings and efficiencies in their operations, it allows them to invest in the growth of their concept. That means higher wages for food service workers, more long-term growth opportunities for top performers, and a more manageable total labor cost that promotes productivity and effectiveness. 

Best yet, Olgreen says every piece of restaurant data is capable of telling a story. From your email database, loyalty information, reservations, online ordering, payments, marketing efforts, employee performance indicators, food costs, etc., there is no shortage of actionable information to use. 

“Combined, this data tells a story about why movement is happening, down to each unique trade area and individual guest,” Olgreen explained. “There is no more honest way a guest can talk to you about your brand than how they buy your food. And that is only found within all the data. To grow you need to minimize the mistakes you put your customers through. Data tells the story of “Why” the guest comes frequently, spends more or less, brings friends or stops coming.” 

Despite “big data” becoming a catch-all for what feels like every piece of information ever, more restaurant owners and operators are catching on. Their ability to immediately see accurate and actionable insights from their back-office platforms is making it easier to save money and pay workers more without passing those additional costs on to the guest. 

According to 2019 data compiled by Hospitality Technology, restaurants allocated 30% of their IT budgets to the back-of-house. Nearly half of those surveyed mentioned that they were planning to increase their BOH budgets. However, the benefits don’t stop with IT. 

Operators and managers can spend less time pulling reports and chasing down data points, allowing their back-office systems to collect, compile, and spit out action items in seconds. For hourly employees, better data means better direction. This lets them be more productive and gives them a clear pathway to improve each day.

Better Restaurant Technology Data Inspires Performance

Having access to better data isn’t going to turn a restaurant around overnight. However, as managers and operators make better decisions backed by factual information, it does have a rallying effect on employees. Ultimately, happy employees are more productive and, in turn, may recommend others when available job openings pop up. 

“Leaders who make smart decisions have employees that respect where the brand is going,” Olgreen said. “Nobody wants to work for a bunch of dummies who don’t know how to position or market the brand. It doesn’t take too many promotion flops for employees to lose faith that your brand is going anywhere. 

Smart decisions are immediately recognized and appreciated by your best employees. Smart decisions generate a thriving environment. Growth means more locations, and more locations mean upward mobility. Data itself may not make that smart decision for you, but it sure can help you from making bad ones.” 

When every brand from fast food to fine dining is fighting for the same dollars, those making better decisions will thrive. The average restaurant will experience more than 70% annual turnover, but the best restaurants in the industry can reduce overall turnover and create lasting guest experiences.

—–

Do you know what your data is doing for you? If not, let’s talk about how Brink POS® can help you collect and analyze your information.
Click here to learn more!

Implementation Today, Innovation Tomorrow

Even after being dealt a terrible hand and suffering through a temporarily shuttered industry, brands dove headfirst into the technological revolution. Not because they necessarily wanted to, but out of the simple need to survive. 

However, the sudden increase in tech shouldn’t be seen as a one-time growth spurt that fades. Technology doesn’t stop, and the brands that are at the forefront today may not necessarily be there tomorrow. Those who didn’t see the future and plan accordingly are the same brands that shut their doors and never opened them again. 

The stakes are too high to sit on the sidelines and wait for the future to come to you. Investing in the right technology today gives you the chance to create modern and exciting guest experiences while safeguarding for whatever tomorrow brings. 

Keep an eye on the future. Just like Ben Franklin noted nearly three centuries ago, preparation today beats catastrophe tomorrow. And just because today’s solutions address today’s problems doesn’t mean they will apply forever.

The post Can Leveraging Data Improve Restaurant Operations? appeared first on partech.com.