Taco John's

Point-of-sale technology affects every aspect of foodservice operations. The Web and wireless technology have freed the POS system for more wide-ranging tasks, like interfacing efficiently with customers. Today’s technology gives customers more control over the dining experience and frees up some labor.

Restaurant chains that serve more lower-calorie foods and beverages have better business performance, according to a new study by Hudson Institute. Over five years, chains that increased the amount of lower-calorie options they served had better sales growth, larger increases in customer traffic and stronger gains in total food and beverage servings than chains whose servings of lower-calorie options declined.

With most chains trying to score valuable real estate on their customers’ phones, the Restaurant Business team took a look at 25 restaurant apps to see what’s working—and what’s not.