Computing the outlook for restaurant tech
What’s ahead tech-wise for restaurants in 2012? Probably less of the pent-up demand they’ve borne in the years just prior, according to the National Restaurant Association.
The latest cleaning equipment
“Everything old is new again” is a saying that certainly holds true for today’s cleaning products. The latest items take established formulations and tweak them—technologically. The result: better sanitation, cost savings and reduced labor.
Menus are among the first things that a customer looks at when trying to decide which restaurant to visit. Restaurants with outdated menus on their websites—or even worse, no menus at all—take the risk of being passed over by would-be diners. Especially if the restaurant down the street has its menu online.
Over 100 years ago, when Restaurant Business magazine was founded as Soda Fountain News, signature soft drinks were the only kind around. Back then, the “soda jerk” was a carbonated confection artist similar to today’s coffeehouse baristas. They juggled jugs of syrups and jerked the handle (and thus the term) of the fountain to dispense soda water, mixing up “phosphates” right in the glass.