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Technology

The latest news and trends in restaurant technology
Technology

Krispy Kreme’s ‘Hot Doughnuts Now’ feature goes digital

Krispy Kreme’s fans live for the “Hot Doughnuts Now” storefront neon sign that alerts passers-by that a new batch of doughnuts has just been baked and glazed. Now the chain is shifting the alert to cell phones via a new app.

Technology

4 ways to gather customer feedback beyond an app

While apps and other high-tech tools provide data for operators, that doesn’t negate the benefits and effectiveness of low-tech comment-collecting methods.

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.

These new advances could change the game, making operations smarter and more efficient.

The pizza chain and Ford are testing self-driving delivery vehicles in Miami.

Sassy servers and live bands play up the party atmosphere at Dick’s Last Resort destination restaurants. Last year, the brand decided to plunge into a new video and social media-fueled program to enhance engagement with the guests within the four walls and at restaurants throughout the chain.

If a thief steals your credit card data, expect to be out at least $80,000, estimates cyber-security firm ANXeBusiness Corp. in Southfield, Michigan. “Oftentimes, these restaurants feel like they’re being victimized a second time,” says Atlanta hospitality lawyer Charles Hoff, who counsels breached restaurants.

While not a completely unfamiliar term, line busting is gaining new currency as handheld devices enable operators to zap orders back to the kitchen from customers queued up at counters and drive-thrus. Part of the time patrons spend standing in line can then be used to prep their orders, moving them through the process more quickly.

Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems. Several companies showed attendees how to integrate their equipment into a concept-within-a-concept as a way of solving a problem or exploiting an opportunity. Here are three examples.

The success of a delivery program doesn’t fall entirely on third-party services. It’s the operators who are preparing the food, wrapping it up and setting the prices. Here, RB judges packaging and food temperature.

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