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As more restaurant brands develop digital ordering capabilities, restaurant technologists must understand the key differences between a cloud POS and a fully-featured digital ordering engine.
Are you leaving lots of potential business on the table in your customers' kitchens? You are if you haven't at least considered the very real possibility that now exists for all restaurants to deliver to customers' homes.
Pizza leads all other restaurant industry segments in digital ordering adoption, but the digital ordering and delivery landscape is in the early stages of a major evolution.
Mobile expert discusses why mobile is the key to digital ordering success.
Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and profitability.
Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which brands can glean valuable insights.
Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.
One of the leading brands is on its way to a digital ordering majority. Is your brand ready to handle the demand from outside your walls?
With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be numbered.
The meteoric growth in smartphone use, as presented by Kleiner Perkins Caufield & Byers Partner Mary Meeker, provides ample reason for operators to amp up their mobile presence.
Without mobile ordering, customers only seem to care about mobile payment if you give them free coffee.
Chances are good that you haven't yet heard the newest buzzwords in technology, such as geo-fencing, NFC, Bluetooth Smart or location-aware check-ins. You probably use applications powered by these technologies regularly, however.
Is your restaurant ready to take advantage of guests new relationship with their smartphones?
My last byline asked readers to consider the idea of "surge pricing" — charging higher prices based upon real-time high demand — as applied to the restaurant industry. Using the popular black-car service Uber as a case study, we examined...
A flight to Denver during ski season is bound to be more expensive than the same flight in July, just as a bottle of Champagne is pricier in late December, and a Scottsdale resort is most expensive in January. It’s simple economics — price follows demand.
I have devoted the last eight and a half years to the idea that smartphones would fundamentally change the way consumers and restaurants do business. It wasn't that a cashier scanning a smartphone could replace a cashier swiping a credit card.
Eight years after launching my company OLO - the first of its kind to combine mobile commerce and food ordering - I found myself sitting on a conference stage in Las Vegas, addressing a crowd that had come to learn...
A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me, particularly from my vantage point in the software as a service (SaaS) industry, in which...
In a classic 1995 episode of "Seinfeld," Jerry's kooky neighbor Kramer gets a new phone number, the digits of which are very similar to a movie information hotline. After a string of dialers intending to call the movie information hotline call Kramer by mistake, he takes to pretending to be the automated system that provides movie information.
When Joe DePinto, 7-ElevenCEO, addressed the crowd from the main stage of the Restaurant Leadership Conference in April in Scottsdale, he sounded a clear alarm: "We sell food. The lines between dollar, drug, grocery and restaurants are all blurring.