The Digital Restaurant

What can restaurants learn from the Crowdstrike crisis?


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How would your restaurant handle a massive global outage affecting millions of devices and services? On this episode of the Digital Restaurant, we dissect the recent CrowdStrike crisis, shedding light on how it exposed critical vulnerabilities across various industries, including restaurants. Learn how businesses like Starbucks took a proactive approach to turn a negative situation into a customer win by offering free coffee during the outages. We'll equip you with actionable strategies to prepare for IT failures, ensure vendor and system redundancy, and maintain robust communication to support your customers during such disruptions.

Next, we dive into California's Prop 22 and its significant impact on gig workers and companies like Uber, Lyft, and DoorDash. Discover the legislative complexities and what this means for the future of the gig economy. We also spotlight Bojangles' cutting-edge AI, Bo Linder, revolutionizing drive-thru service, and explore its potential future applications. Finally, we examine New York's Restaurant Reservation Anti-Piracy Act and its implications for the dining industry. Hear about the measures being implemented by restaurants and reservation platforms to combat unauthorized reservation sales and what this could mean for your next dining experience. Don't miss this comprehensive discussion that ties back to our book series, Delivering the Digital Restaurant.

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đź”” 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!

đź“– 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.

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The Digital RestaurantBy Carl Orsbourn

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