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Top 3 Must-Know Restaurant Technologies for a CIO

By Food and Beverages | Friday, October 04, 2019

Good food is not adequate to keep a restaurant business moving forward; technology innovations also provide a platform for the restaurants to develop, improve, and bring profit to the hotel industry.

FREMONT, CA: Technology plays a vital role in how restaurants operate. Innovations are emerging day after day, like the new digital solutions, to run a restaurant easier, faster, and more profitable. The technology revolution has turned these solutions to foodservice necessities and is entirely transforming the restaurant business. Here are the upcoming Top 3 restaurant technology every CIO must know.

Digital reservation manager

The digital manager is designed to keep both customers and employees happy by making everything easier for them. This software helps the hotel in everything, starting from booking a reservation directly with the customers to suggesting the seating arrangements according to the time and the party size. This helps the customer's long wait times, which are a significant issue for diner dissatisfaction. With the help of the digital reservation manager, a restaurant will be able to tell the customers accurate wait time that lets them know when their table is ready for a more pleasurable waiting experience. The waiters can also provide customers with information through reservation and dining history like favorite dishes and important dates like birthday and anniversaries. The waiters can update the customers on the status of their food at any point throughout the cooking process. The digital reservation manager helps the restaurant in building a better relationship with customers from the moment they step into the restaurant.

Digital inventory tracking

The traditional method of writing down using pen and paper is over, this is an era of digital inventory tracking. Many of the restaurants are shifting to an electronic inventory system as it offers them better visibility of their assets. With the help of a mobile device, the restaurant employees can view and submit the inventory counts for greater efficiency and accuracy. Managers can set up customized counting schedules for each product in the inventory. This software not only helps keep track of actual product counts but also monitors theoretical inventory levels. Using the recipe and Point Of Sale data, the tracker can calculate how much inventory a restaurant should stock based on the items sold.

Bluetooth temperature sensors

Many of the restaurants have started utilizing Bluetooth temperature sensors to ensure that the food and equipment are right. Using handheld probes and fixed sensors, the restaurant employees can manually or automatically measure the temperature of their assets. The Bluetooth sensors wirelessly record temperature readings in a HACCP log reducing the work of employees. This prevents staff from forging daily reports and eliminates paper logs. Wireless temperature systems eventually take a proactive approach to food safety, helping restaurants avoid product loss and, most importantly, improve customer safety.

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