Modern Restaurant Management
JULY 14, 2020
Leverage two-way SMS to notify diners of order status updates from ConnectSmart Kitchen, including when the order is complete – allowing for no-contact pickup. ” Bbot solutions can integrate directly into a venue’s existing ordering and payment system. ” Valrhona Secures B-Corp. Certification.
Modern Restaurant Management
APRIL 15, 2020
Limited-service restaurants (those in quick service and fast casual) had a sharp acceleration in their guest check growth, as consumers likely shifted to larger off-premise orders to feed multiple people at home. Consumers are still very willing to get mobile and visit your stores for pick-up.
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Kounta
JANUARY 9, 2020
From how they select the restaurant, to making a reservation, placing their order when they’re in the venue, making the payment, and eventually leaving an online review. The food delivery sector grew from a $600 million market in 2006 to a $2 billion market in 2018 — Smart Company. But most of all, millennials love technology.
Modern Restaurant Management
JULY 30, 2021
Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Guests can use the all-new Torchy’s app, available via the Apple App Store and Google Play, to get their taco fix with a tap and place pickup and delivery orders with contactless payment, right from their phone.
Apicbase
MARCH 31, 2023
In no particular order – let’s go… Hans im Glück 93 Outlets Burgers Full Service Germany, Austria and Switzerland In the Brothers Grimm’s fairy tale Hans in Luck , Hans starts his journey with a big piece of gold, which he trades down for things of lesser value. Ready for a deep dive? delivered with the pizza.
Modern Restaurant Management
DECEMBER 9, 2019
Taylor brings deep experience in restaurant off-premise ordering and extensive executive leadership experience in both startup and growth-oriented businesses. As Co-founder and CEO of Splick-it, Taylor grew the company from inception to an industry leader that processed more than $1billion of off-premise restaurant orders.
Modern Restaurant Management
SEPTEMBER 14, 2021
Laura was a General Manager in the Bay City and Midland area for more than 8 years and moved to the Detroit area in 2006 to become the Director of Training for TSFR’s Burger King restaurants. “In the past, we had very little visibility and measurement into the various ordering channels of our guests.
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