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Restaurant Technology News: Latest Headlines June 1st, 2020

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How Technology Innovation Has Helped Domino’s Pizza Weather the Storm

Founded in 1960, Domino’s Pizza is the largest pizza company in the world based on retail sales, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands in terms of size and revenue with a global enterprise of more than 17,000 stores in over 90 markets. Domino’s had global retail sales of over $14.3 billion in 2019, with over $7.0 billion in the U.S. and nearly $7.3 billion internationally.

In the first quarter of 2020, prior to the COVID-19 health crisis that at its peak lead to approximately 2,400 temporary store closures, Domino’s had global retail sales of over $3.4 billion, with over $1.7 billion in the U.S. and over $1.7 billion internationally.

Emphasis on technology innovation helped Domino’s achieve more than half of all global retail sales in 2019 from digital channels, primarily online ordering and mobile applications. In the U.S., Domino’s generates over 65% of sales via digital channels and has developed several innovative ordering platforms, including those developed for Google Home, Facebook Messenger, Apple Watch, Amazon Echo and Twitter – as well as Domino’s Hotspots, an ordering platform featuring over 200,000 unique, non-traditional delivery locations. 

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Panera Deploys Geofence-Enabled Technology to Improve the Curbside Pickup Experience

Bakery-café fast casual restaurant chain Panera Bread, which operates 2,174 bakery-cafes in 48 states and in Ontario, Canada, has deployed next-generation technologies to improve the curbside meal pickup experience. In particular, the company has launched Panera Curbside, a geofence-enabled service designed to allow guests to safely and easily get their meals served straight to their car.

Panera, which was one of the first major restaurant chains to offer free Wi-Fi, extended its Wi-Fi radius beyond the bakery-cafe doors and implemented geofencing technology as the company strives to provide guests with a better and faster curbside experience. With the addition of geofencing, for those who opt-in, the bakery-cafe will be notified automatically when the guest arrives.

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Webinar: Creating Customer Trust in the Food & Beverage Industry

The world is changing, and businesses in the food & beverage industry are under immense pressure to keep their customers happy, while remaining competitive.

Rapid transformation of delivery through apps and websites, curbside pickup, and new online meal kits have become the new norm. Yet this new foray into the digital world creates greater risk for fraud and abuse.

In this upcoming webinar, Forter CEO, Michael Reitblat, and Oliver Wyman Partner Joshua Gilbert take a closer look at evolving fraud trends in the food and beverage industry and sharinghow businesses can pivot fraud prevention strategies to maintain top line revenue growth. Join the conversation live and learn:

  • Emerging fraud vectors that Quick Service Restaurants, Grocery Retail and Online Food Delivery Services should be aware of
  • Why real-time, automated fraud prevention is critical to helping your bottom line and creating customer trust
  • Recommendations to protect your business and customers from falling victim to fraud

LIVE WEBINAR: JUNE 4, 12PM EST

Click here to learn more and to register.

Presto Supports Restaurants with Free Technology Solution that Enables Contactless In-House Dining Experience

Restaurant technology solution provider Presto, best known for its in-house ordering tablets, has pivoted its business to help out the restaurant industry and is now offering a free Contactless Dining kit. The new kit enables restaurants to provide an end-to-end contactless in-house dining experience to guests. Guests can view the complete menu, place orders, and pay at the table—without the need for any human contact.

Guests can use their personal mobile devices to scan NFC tags and QR codes at restaurants in all categories—full service, quick serve, or other hospitality. In addition, guests can check in online using their smartphone, view wait time estimates in real time, and get an alert when their table is ready.

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Spotlight Interview: Jean Fogarty, Vice President of Client Services at CrunchTime

This month marks the 25th anniversary of the founding of CrunchTime, a leading restaurant technology solution provider whose software optimizes food and labor operations, helping to reduce food and labor costs, improve the guest experience and increase profits. It’s a time that should have been joyous for the company as it celebrates its long track record of successes. Unfortunately, the COVID-19 pandemic has put a big damper on those celebrations. 

To gain some perspective, we spoke with Jean Fogarty, who has served as Vice President of Client Services at CrunchTime since 2000. Under Jean’s guidance, the Client Services group has evolved to meet the fast-changing needs of the technology-driven hospitality industry. For the foreseeable future, these needs will obviously focus on helping restaurants meet the challenges of eventually reopening their doors and ramping up their operations — in the process, performing as efficiently and effectively as possible to minimize waste and maximize profitability — in an industry upended by the public health crisis.

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How Data-Driven Technology Solutions Can Curb Restaurant Food Waste

Food waste is a concerning, albeit familiar, issue in the restaurant industry. An estimated one-third of all food is lost across various industries, equating to nearly $100 billion in value every year. Similarly, 70 percent of food loss occurs without ever ending up in front of a customer. In the restaurant industry specifically, food costs account for one of the largest Costs of Goods Sold (COGS) next to labor. As restaurants look to reduce expenses and increase profitability, it only makes sense that food costs and associated food waste is a potential area of opportunity. 

What exactly is food waste? The simple answer is that any food whether ingredients, prepared or spoiled that was paid for and is thrown away constitutes food waste. When reviewing a restaurant’s operation, you have two areas of food waste generation. The front of house and back of house operations. Your front of the house staff are in charge of communicating with customers and, in turn, communicating with kitchen and bar staff. If a breakdown in communication occurs, food can go to waste due to improper preparation from presenting something the customer did not order. On average, 17 percent of your guest’s meal stays on their plate, which is another area of food waste generation sometimes linked to portion sizes. 

Typically, more food waste is generated in the back of house of a restaurant rather than front of house. This is good news for restaurant operators as the very essence of the restaurant business is food production giving you more control over this area. The back of the house staff are in charge of ingredients from ordering, dating, and inventory to spoilage. In addition, over-cooking, under-cooking and scraps as a byproduct of meal preparation all happen in the back of house. 

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Tabit’s Online Ordering Platform to Support Restaurant Takeout and Delivery Services in North American Expansion

Following a new venture capital funding round of $35 million, hospitality technology solution provider Tabit Technologies has announced plans to ramp up its North American operations to address the dire needs of the restaurant industry. The Israeli-based company, which offers a platform for managing restaurants, incorporating point-of-sale, back-office, online ordering and reservations, kitchen display, kiosks, guest management, loyalty and more, has added American senior executives to its staff of over 100 and struck multiple partnership agreements to fuel its expansion.

Today, aggregators charge 25-30 percent of the bill for orders and compromise restaurant branding. When delivery and takeout represented 3-4 percent of restaurant business, they could tolerate this to earn new customers. Today this is not a viable business model. For that reason, Tabit is pivoting to focus on takeout and delivery services.

In particular, Tabit is offering its online ordering capability to restaurants free for six months during the COVID 19 crisis. The Tabit platform allows a restaurant to capture online orders without paying the exorbitant fee to the aggregators. Where communities of restaurants want to build their own aggregator site, Tabit will provide that infrastructure too. Where restaurants want to employ their servers as drivers rather than lay them off, TabitWheels provides the software to dispatch and manage that work.

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Restaurants Implement Paytronix Order & Delivery to Support Their Online Sales

The toughest situations foster innovation and experimentation, and that’s just how companies using the Paytronix Order & Delivery platform have tackled the COVID-crisis. Paytronix Systems, Inc., the most advanced digital guest experience platform, recently highlighted five brands that have successfully ramped up their takeout business with such innovations as grocery and alcohol sales, a ghost kitchen, and email marketing to support their online sales.

“Paytronix Order & Delivery continues to add functionality, such as our Rapid Launch, that empowers restaurants and c-stores in this time of industry transition,” said Tim Ridgely, head of Order & Delivery for Paytronix. “It’s great to see brands like Little Greek, Local Cantina, Zukku Sushi, Elote Mexican Kitchen and Oliva Italian Eatery take advantage of all that we offer to quickly come up with ways of extending their businesses and helping their guests in these unprecedented times.”

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Backbar Waives Fees on Its Bar Inventory Solution to Support Restaurant Recovery

Bar inventory software solution provider Backbar is providing its entire software suite of tools with no fees for six months to all of its current 3,300 bar and restaurant customers and any new bar or restaurant operator who signs up prior to June 15th.

Bars and restaurants need assistance to strengthen their recovery from the impact of Covid-19. Backbar’s software provides the necessary tools to help increase profitability, manage costs and preserve cash flow.

By offering free access to all Backbar subscription plans, restaurant and bar operators who take advantage can streamline their beverage operations and be in a stronger position to recover when business reopens.

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BrightSign Unveils Touchless Engagement Solutions to Help Restaurants Safely Open for Business

BrightSign, LLC this week unveiled its BrightLink and BrightMenu solutions to help retailers, restaurants and other businesses safely operate in the face of new health regulations brought on by the COVID-19 pandemic.

BrightLink is a new touchless solution that eliminates the need to physically engage with touch-interactive digital signage. By simply scanning a QR code, customers transfer control of the experience to their phones to browse or interact with content as they normally would, eliminating the need for physical contact.

BrightMenu uses very similar BrightSign technology, but delivers a one-way experience whereby patrons scan a QR code and receive the restaurant’s menu on their mobile device – no internet connection, no app to download, and no printed menus.

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Restaurant Technology Newspublished by Starfleet Media, is the hospitality industry’s premier source of information and insights related to technology innovation at the world’s leading quick service, fast casual and full service restaurants.

Logos, product and company names mentioned are the property of their respective owners.

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