Send us a text

Is the clink of cutlery against plates soon to be replaced by the silent tap of digital orders? Join Meredith and me as we venture into the world of 100% digital restaurants, weighing the pros and cons of this tech-driven frontier. In the bustling realm of quick-service eateries, touch screens and kiosks are quickly becoming more than just a way to skip the line; they're pivotal in harvesting customer data and inflating check averages, all while striving to maintain that irreplaceable human touch in hospitality. We'll tackle the burning questions around the real price of customer contact info and the hefty investment needed to snag it. Get ready for a culinary journey that could change the way you think about your next dining experience.

This episode serves up a full course on the European restaurant scene, diving into the undercurrents of loyalty programs that seem to miss the mark and how data might just be the secret sauce to reinvigorate them. As we slice through the challenges of implementing new technology, like the backlash against dynamic pricing, we also sink our teeth into the evolving economics of the restaurant industry. From the magic number that makes a chain profitable to the revolution of central production units and tech at the heart of new dining concepts, we're peering into the kitchen of tomorrow. So, pull up a chair and savor the insights as we dissect the transformation of the food industry with a blend of skepticism and foresight.

Support the show

🔔 Subscribe to The Digital Restaurant Podcast and follow us on YouTube for more episodes that combine the love of food with the latest in technology. Your next restaurant tech adventure starts here!

📖 Get your copy of the Delivering the Digital Restaurant books at www.theDigital.Restaurant

🎤 Have Carl come and speak at your company conference! Learn more at www.theDigital.Restaurant

🎙️📰Please subscribe to our newsletter and connect with Carl's Delivering the Digital Restaurant page on LinkedIn for their twice-a-month newsletter.