Re:Deep Thoughts on the Food Tech Revolution by Captain Obvi...
by CurtMonash on Friday December 28, 2012 @10:39PM
(#4981009)
I don't think lack of personalization is a big problem. If I have something I like, I generally remember that well enough to order it next time. That fits with the general rule that personalization has a clearer, easier-to-prove benefits for vendors than for purchasers
More information about menu items I haven't ordered before would be great. But for me a list of ingredients would be much more important than a picture.
Check-out efficiency would be wonderful. The same expensive tablet that offers that at every table could probably be used for upsell of desserts and after-dinner beverages, both for impulse-purchase reasons and because restaurants struggle to take those orders at the right time just as they struggle to bring you the check exactly when you want it.
An ETA on next-course arrival would be welcome, just as it is for airplanes. That's another good use for an on-table electronic device.
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Anyhow, Dave was calling for a huge redesign in the processes whereby restaurants operate. It's much more reasonable to think of these ideas working at SOME new restaurants than of them working at a large fraction of existing old ones.
More information about menu items I haven't ordered before would be great. But for me a list of ingredients would be much more important than a picture.
Check-out efficiency would be wonderful. The same expensive tablet that offers that at every table could probably be used for upsell of desserts and after-dinner beverages, both for impulse-purchase reasons and because restaurants struggle to take those orders at the right time just as they struggle to bring you the check exactly when you want it.
An ETA on next-course arrival would be welcome, just as it is for airplanes. That's another good use for an on-table electronic device.
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Anyhow, Dave was calling for a huge redesign in the processes whereby restaurants operate. It's much more reasonable to think of these ideas working at SOME new restaurants than of them working at a large fraction of existing old ones.