Restaurants Related Topics 
Smart Data Collective
NOVEMBER 20, 2022
Inflation and an impending recession are two huge challenges facing the restaurant industry today. Let’s take a look at how AI could help restaurants survive and even thrive in spite of these challenges. In either case, it’s going to be difficult for restaurants to maintain their profit margins. But AI can help.
Crayon
SEPTEMBER 29, 2021
In recent years, point of sale ( POS) systems have become a key differentiator for restaurants across the globe. These systems allow restaurateurs to meet many practical needs such as growing profits, running more efficient and organized businesses, and improving bookkeeping.
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Chris Webb BI
JANUARY 5, 2025
That said, it’s very good value for a Michelin-starred restaurant.” This will be increased to 500 characters of text soon but even then this could be a big limitation (for example the text “If you want good food you have to pay. ” is 105 characters long).
CIO
OCTOBER 21, 2022
When Curt Garner became Chipotle’s first CIO in 2015, the only technology used for online restaurant ordering was, “believe it or not,” a fax machine, he says. Many restaurant chains, in contrast, are individually owned and operated as franchises. Seven years later, the Newport Beach, Calif.-based
CIO
JULY 2, 2024
Adding robots to the guacamole-making process makes sense because preparing the irresistible side is a labor-intensive task for employees of quick-service restaurant (QSR) Chipotle that involves peeling, coring, and cutting up those pesky avocados, amounting to tens of thousands of hours a year.
CIO
JANUARY 9, 2025
For example: Traditional keyword search: best restaurants in Berlin Sentiment- and context-based search: I am a discerning connoisseur and love wine bars that also serve food, preferably with regional ingredients. Recommend restaurants in Berlin Mitte and Kreuzberg. No dogmatic natural wine bars, please.
CIO
AUGUST 27, 2024
IT architect Marco Simoncini was enjoying Friday evening supper in a restaurant in Rome with his colleague Piernunzio Pennisi when inspiration struck. He left the restaurant without paying,” says Pennisi. Simoncini began sketching out his vision on a napkin. Before long, he headed home.
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