Can a restaurant have ‘too much tech?’

Can a restaurant have ‘too much tech?’


Eating places of all sizes have spent the previous few years investing in quite a lot of applied sciences to assist them perceive the well being of their manufacturers, achieve visibility into their spend administration and streamline a lot of their processes.

Though automation is crucial to chop prices, manufacturers are actually beginning to decrease their tech stacks and are specializing in “one-stop store” options as they lack the bandwidth to handle so many platforms. It is a conundrum that can take heart stage throughout, “Is Your Brand Too Stacked?” a session on the Fast Casual Executive Summit, being held Oct. 8-10 in Louisville.

Audio system embrace:

  • Prakash Karamchandani | Co-Founder | Stability Pan-Asian Grille.
  • Eric Knott | Chief Working Officer | PDQ Eating places.
  • Andrew Maxwell | Proprietor & Operator | Boojum.
  • Brian Foster | Vice President of Buyer Success | Orderly by Siftit

The session is sponsored by Consolidated Ideas. Register here for the summit. Different audio system embrace c-level executives from:

  • Scooter’s Espresso.
  • Smashburger.
  • Mongolian Ideas and Craveworthy Manufacturers.
  • Ben & Jerry’s.
  • Mooyah.
  • Tropical Smoothie Cafe
  • Frisch’s
  • Qdoba.
  • Chick N Max.
  • Kura Sushi.
  • WOWorks.
  • Juice It Up!
  • Canine Haus.
  • Papa John’s.
  • Wow Bao.
  • Goodcents.
  • The Nice Greek Mediterranean Grill.
  • Condado Tacos.
  • Dave’s Scorching Rooster.
  • Capriotti’s.
  • Wing Zone.
  • The Buona Corporations.
  • Hungry Howie’s.
  • FAT Manufacturers.
  • Massive Rooster.
  • Playa Bowls.
  • Bluestone Lane.
  • Smoothie King.
  • PDQ.
  • BurgerFi.



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Alex Lorel

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