Deep Thoughts on the Food Tech Revolution by Captain Obvious McClure

Re:Deep Thoughts on the Food Tech Revolution by Captain Obvi... by paul_f on Friday December 28, 2012 @07:19PM (#4980330)

The restaurant industry divides itself into four classifications - quick serve (Wendys), fast casual (Chipotle), Table Service (Chili's) and Fine Dining (Ruth's Chris). I can see e-menus making headway in Table Service spots where people are usually in more of a hurry, might have kids, and the restaurants don't always have the best servers. I can envision wine menus in Fine Dining locations.

Most restaurants focus on keeping costs low even more than top-line revenues, so my guess is an innovative business model might be needed for a wide deployment. But nothing wrong with a little disruption in this space.

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Re:Deep Thoughts on the Food Tech Revolution by Captain Obvi... by davemc500hats on Friday December 28, 2012 @09:20PM (#4980781)

more efficient ordering / reduced turnover time / increased ticket size are good for almost all of the categories above.

while reduced turnover time might not seem to be what Ruth's Chris is looking for, if they're full to capacity, and people are ready to leave/pay sooner, don't you think the people will be happier and the restaurant can seat another customer?

again i'm astonished at how many people think increased efficiency = you have to rush.

nothing could be further from the truth -- it's because service is efficient that you DON'T have to rush.

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