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Revention has released an online ordering solution called Hunger Rush, which runs on an HTML5 Platform, also has POS capabilities, explains Laura Gaudin, product manager for Revention. She also chats about how the system is PCI compliant and why restaurant operators will benefit from using the solution.
Leigh Ann Thompson of ShiftNote chats about how the company's digital solution makes communication easy for managers who need to pass on info to one another as shifts change.
Square's Faryl Ury explains how the new stand created by Square allows brick-and-mortar merchants to use the free POS system. The stand can be bolted to the countertop, but merchants can also use the mobile app when making deliveries or taking transactions away from their stores.
Noah Glass, founder of OLO, an online and mobile ordering platform, discusses why mobile ordering is quickly gaining popularity among restaurant customers.
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Scott DeFife, the executive vice president of Policy and Government Affairs with the National Restaurant Association, said there were 400 to 500 restaurant operators who stopped by the new Solutions Center Booth during the recent NRA Show to inquire about...
Matt Greear from Henny Penny discusses the company's oil- and energy-efficient fryer, which was introduced a couple of years ago. The equipment was designed specifically to help operators save on oil costs, as it uses 40 percent less oil than...
Lisa Klein from Vitamix discusses the company's Modular Blending System, which won a Kitchen Innovation Award at the 2012 National Restaurant Association Show. The system is called "modular" because any piece can be purchased separately. The equipment was specifically designed...
LRS' CEO Skip Cass discussed the company's Table Tracker tool, which he calls the "GPS for food runners." The system allows runners to be mindful of where their customers are sitting and how long it takes for food to reach...
Heartland Payments' SmartLink unveiled a new food safety monitoring system at the National Restaurant Association Show last month. The system monitors cooler temperatures and alerts operators of any temperature discrepancies or compliance issues. It helps prevent food loss and streamline operations, according to Jim Ealy.
Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum pouch and water heat transfer to achieve consistent flavor and temperature.
Sastry Penumarthy, with Punchh, talked at NRA about how important it is for restaurants to engage customers via mobile.
SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.
Mercury's Travis Priest talks about the company's new text-based mobile loyalty program.
ChowNow's CEO gives FastCasual.com's Cherryh Butler an inside scoop on how its online and mobile ordering platform is integrated into social media. Each time a customer places an order, he can post a notice on his Facebook page, which will hopefully inspire his friends to also order with the restaurant.
Middleby COO David Brewer discusses how finding the right equipment can lower energy and labor costs, as well as increase speed of service. Brewer says his company's equipment, some featured at the NRA Show in Chicago, lowers operational costs without compromising food quality.
Creating brand fans out of Millennials -- consumers ages 18 to 34 -- is key for every restaurant's success.
This unique gathering, now in it's 8th year will bring together a select group of C-level executives, VPs, and Directors from the fast casual segment for two and a half days of networking and work group sessions designed to foster...
Millennials make up nearly 25% of the U.S. population and represent direct spending power estimated at $200 billion annually.
An intriguing dynamic is playing out in the payments landscape: The demand for both cash and mobile financial services is increasing concurrently. Mobile phones are enabling cash transfers, payments and withdrawals. Tom Harper talks about what attendees can look forward...
Jack Dorton from MMF introduces the company's new lock-it compartment that allows cashiers to store large bills in a secure compartment in the cash register. The new Advantage line from MMF also includes extra storage for coin rolls, etc. The objective of the system, Jack says, is to help prevent losing money at the point-of-sale.