There are three ways that fast service rest restaurants can use technology to improve there bottom line. Those are to use technology for more efficient transactions. Like rounding off the price to avoid change or figuring tax into the price. The second is to use the technology to track individual worker performance and use the information garnered to come up with procedures that make the individual worker more satisfied in their job and thus better workers. The third is to use mobile ordering. Thereby allowing the customer to place their order prior to entering the store.

Key Takeaways:

• Restaurants can benefit from new technologies that can increase efficiency in the front-of-house operations.
• New Point of Sale systems give so much data that is valuable to restaurant managers they just need to know how to use it.
• There is so much opportunity in providing remote ordering for restaurants through mobile devices or online platforms.

“While mobile ordering is a relatively nascent offering, some restaurants such as Papa John’s and Domino’s are already recording more than half of their sales through digital channels.”

Read more: https://www.qsrmagazine.com/outside-insights/3-ways-technology-can-boost-front-house-efficiency

Ceviche, a chilled, citrus-cured seafood, isn’t just a healthy favorite for Mexico and South America anymore. The dish is beginning to make its way into restaurants in the US: in fact, more chefs are beginning to serve the dish year-round, including Stephen Bonin in Austin, Texas; Jorge Rivas in Los Angeles; and Anthony Lamas in Louisville, KY. Each of these chefs have their own take on the dish, but the objective is the same: making happy customers while giving them a taste of something totally new.

Key Takeaways:

• Recently ceviche is becoming a best seller in most restaurants.
• ceviche is common in fish dishes such as halibut and sushi.
• Restaurant chefs are continuing to update their menus with items such as ceviche to challenge their clients changing tastes.

“It is rare to get so much flavor out of something that is virtually fat free.”

Read more: http://www.restaurant-hospitality.com/food-trends/ceviche-finds-place-menus-year-round