Mobile Marketing Restaurant Marketing Restaurant Technology

Survey: Is Your Restaurant On-Demand Technology Ready?

on-demand restaurant technology

Sponsored by Nowait

When it comes to new technologies for our industry, we think they can be easily separated into two distinct categories — administrative or customer facing. Inventory control and scheduling are administrative, while loyalty and seating management are customer facing.

Today’s survey is focused on those guest-focused technologies. There are no shortage of options and determining which software to consider implementing can be an overwhelming experience.

To that end, we want to further refine the choices on the guest facing options to include a newer term: on-demand technology. On-demand restaurant technology is a way to meet the guest where they are to ensure the best experience possible.

A powerful example is seating management. Allowing guests to remotely view your current waitlist status, add their names to that list, and communicate with them while they wait is the perfect example of on-demand technology. If a guest must travel to your restaurant just to assess and join your waiting list, it wastes their time and negatively impacts their experience. On-demand seating management simultaneously improves the guest experience and creates efficiencies for your business. What’s not to love?

The poll is short and aimed at learning where you are with these new on-demand restaurant technologies. We’ll be reporting on the results later. The best part is if you complete the poll, you are eligible to win an Apple Watch.

And don’t forget to sign up for our FREE webinar – Improving the Guest Experience Through On-Demand Technology.

About the author

Andrew Jaffee

Andrew is an accomplished and respected restaurant industry professional with over 26 years of experience focusing on many aspects of small business management ranging from human resources to marketing - operations to accounting. Prior to The Rail Media, Andrew managed and owned a variety of concepts from quick service to fine dining and spent the first 20 years of his career as a restaurant operator.