Pizza pie kiosks are something that can make you feel like you can get a good pizza pie at any time. This is why the Pizza Inn is something that can make the biggest difference in pizza making.

People are use to buying all kinds of different items out of a kiosk, but it is time for the food industry to be revolutionized in the same way. A pizza pie kiosk would do well in a shopping mall, or a busy retail area. The early numbers and returns verify this fact.

Key Takeaways:

• Recently, Pizza Inn announced a new concept called Pizza Inn Express (PIE), which will provide customers a quick and seamless pizza ordering experience.
• Pizza Inn’s new PIE concept is a kiosk model focusing on convenience stores, airport terminals, and entertainment venues.
• According to the president of Pizza Inn Bob Bafundo, PIE kiosks are an attractive add-on for a convenience store owner because of the minimal investment required.

“After almost 60 years in business, Pizza Inn still has a few tricks up its sleeve.”

Read more: https://www.qsrmagazine.com/news/pizza-inn-unveils-non-traditional-express-model

After a stunning 2017 for McDonalds, CEO Steve Easterbrook says they are just getting started. After restructuring with less bureaucracy and more food offerings, the company’s revenue declined. More importantly than the revenue decline is the fact that profits rose a large 28%. Analysts are predicting that this will be the fourth year in a row that the stock will go higher than the previous year. Along with those improvements, Easterbrook’s compensation has increased as well to nearly double from the prior year. Now investors watch to see how high the brand can climb.

Key Takeaways:

• McDonald’s stock has more than doubled since Steve Easterbrook was named CEO in 2015.
• The McDonald’s refranchising model has increased operating profits by 28 percent during the first nine months of 2017.
• In January, McDonald’s will introduce a new, tiered $1 $2 $3 dollar menu that will enable premium items to offset the value items.

“However you view it, it’s hard to refer to McDonald’s current success as a turnaround story anymore.”

Read more: https://www.qsrmagazine.com/finance/why-2018-could-be-mcdonalds-best-year-ever

Although the Department of Labor has established a minimum wage by government for $7.25 and hour many in the service industry work for tips. The tips rule as it is today under the Obama administration guidelines stipulates that a front house guest facing worker can be paid $2.13 an hour plus tips as long as the tips generated produce at least the $7.25 minimum wage. Many back room workers like cooks, dishwashers and managers do not have an eligibility to tips and at times have voiced their frustrations as many guest facing employees earn much more. This article helps to explain the changes to this rule that the Department of Labor wishes to impose to make this payment system work for all employees.

Key Takeaways:

• If this proposal moves forward, it would rollback the 2011 regulation from the Obama administration that made tips the property of guest-facing workers.
• Many servers end up making more per hour than the minimum wage when tips are factored.
• Advocates of this rule see this proposed change as a way to ensure that these employees who also contribute to customer experience are compensated fairly. Additionally, increasing wages for these work

“If this proposal moves forward, it would rollback the 2011 regulation from the Obama administration that made tips the property of guest-facing workers.”

Read more: https://www.qsrmagazine.com/human-resources/dol-proposes-new-tip-pooling-rule

Cash is king, or not. A recent opening of a restaurant in New York called the Shake Shack has brought attention to its unique style of payment method. The new business will only accept payment by phone or card but not cash. This move for many signifies the dying of currency based coffee shops and other hospitality related businesses using cash. Globally more and more people are recognizing that cash can be a business nightmare at times. The daily bank deposits, cash counting and theft all cost time and inevitably money. Perhaps these changes to how currency is viewed and used will forever change the hospitality sector and business sooner than we think some would say.

Key Takeaways:

• Shake Shack is opening its first cashless restaurant in New York. Other coffee shops, restaurants, and food service outlets are following suit.
• When customers pay in cash, it slows down service at a food service outlet.
• Most customers, including millennials, believe that paying in cash will still be an option in the future.

“Cash brings a number of challenges to food service outlets; the cost of cashing up and banking every day, the lack of personalization options (as cash is anonymous), hygiene, and theft.”

Read more: https://www.restaurantnewsresource.com/article97803.html

Being able to order food online is something that many people enjoy. Ordering online makes things so much easier. Yes the younger generation enjoys ordering online but so do some of the older generation. When it comes to ordering you food, people like for that particular restaurant to deliver it themselves. While Uber Eats is popular, people like the restaurant to offer online ordering and delivery. Going to the restaurant can be a great experience, but there is nothing like sitting in the comfort of your home eating your favorite food.

Key Takeaways:

• The best option for restaurants wanting to increase sales is a robust online and mobile ordering system with the ability to pay at the time of placing the order.
• When people are ordering for a group they prefer online ordering meaning businesses have the ability to possibly increase their order revenues.
• Tillster’s Online and Mobile Ordering Index suggests that 63 % of customers would return more frequently in given the option to order online and 73% if they could pre-order for pick up or dining in.

“For the second year in a row, Tillster partnered with esteemed research firm, SSI, to conduct a study on how online and mobile ordering impacts guest behavior.”

Read more: https://www.restaurantnewsresource.com/article97665.html

The Pasadena location of restaurant chain Caliburger has recently become equipped with some exciting new technology. The restaurant now boasts a kiosk that allows customers to place orders with the assistance of artificial intelligence. Cali Group, the owners of the chain, will monitor customer reaction to the new kiosk at Pasadena, and, if feedback is positive, they will make plans to introduce them on a global scale in the coming year. Also in the coming year, the kiosks will be updated so that customers will have the option to make payments using facial recognition technology.

Key Takeaways:

• facial recognition would allow customers to interface and access things like coupons and loyalty points and order history.
• If customers like the idea, we will soon see more of this on a global scale.
• with no card to swipe, they hope to make the ordering process even faster.

“Cali Group and NEC Corporation of America unveiled new AI-enabled self-ordering kiosks at CaliBurger, Cali Group’s restaurant operating division.”

Read more: https://www.qsrmagazine.com/news/caliburger-unveils-self-ordering-kiosks-facial-recognition

The rise of entertainment in dining is a fast growing trend. Many people in today’s world are not just seeking a casual dinner and conversation anymore. For most it is the entire experience. The ability to eat and be entertained as well as enjoying gatherings of social groups according to this article is adding to the experience of going out to eat even more so than the drive-ins and movie theaters in recent past scenarios.

Key Takeaways:

• consumers today want an experience along with a consumable good.
• many places are now offering games or shows or movies along with a meal.
• establishments offering eatertainment includes cinemas, restaurants, and even laundry mats and hair salons.

“According to a survey conducted by food industry market research firm Datassential, nearly 60 percent of all consumers said they were interested in visiting an eatertainment concept, while 30 percent of consumers said they had already visited one.”

Read more: https://www.qsrmagazine.com/competition/inside-rise-eatertainment-dining