Tables, Tablets, Data And Eating
Restaurants as we know them have remained the same for over 200 years, and fables about amazing restaurant tech have inevitably leapt to futuristic ideas: robot waiters, food printers, talking refrigerators. Today’s reality is far more interesting and complex than those sweeping visions. A tsunami of technology, both from established industry providers such as POS and IT companies, as well as nimble startups such as olo and NoWait, are changing the way the hospitality industry functions and what consumers will grow to expect.
This new tech creates the “Dorothy Effect”: We are all at once enthralled by the “magic” we now experience on a daily basis, while also being forced to face and fight the lions and tigers and “bugs” that come with it. The role of the restaurateur now involves embracing technology while making sure customers don’t feel like they are overwhelmed or inconvenienced. It’s honestly a very tough job – but here are some insights I have gleaned from my years in the business.