Weekly Brief
Weekly Brief
Thursday, March 19,2020
Feature of the Week
In this era, where everything is either adulterated or contaminated, technologies like IoT and big data helps in ensuring that the food is safe and healthy to eat.
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In the past few years, customers have become more demanding because of the increasing reach of smart devices and the Internet.
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Fake products are everywhere these days, and companies are having a hard time cracking-down these counterfeit products and ensuring that their companies are not being cheated. But technology like blockchain can be used to solve this problem.
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CIO Viewpoint
By Sarah Naqvi, EVP and CIO, HMSHost Corporation
HMSHost is a main restaurateur giving creative eating administrations to voyagers at air terminals and along motorways.
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By Eric Rosenzweig, CIO, Garden Fresh Restaurant Corp
I believe that Mobile is definitely the biggest technology trend impacting the restaurant industry, as it’s affecting all businesses and all industries.
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Featured Vendors
By Tommy Yionoulis, Managing Director,
Enables its clients to mitigate risk as it relates to food safety and provide a great guest experiences every visit Read more ►
By Bo Davis, Co-Founder & CEO,
MarginEdge has developed food and beverage tracking and analytics software for restaurants. Its software offers solutions for invoice management, recipe and product pricing, and optimized food costs. They integrate their offering with their... Read more ►
By Dr. Venkat Maroju, CEO,
MarginEdge’s mission is to create a world where restaurant operators can focus on the business they love and by eliminating unproductive paperwork and streamlining the flow of operational data, MarginEdge is reimagining the back office and... Read more ►
CXO Insights
By Jessica Almy, Director of Policy, The Good Food Institute
More surprising is the fact that meat production today causes more climate change than every plane, train, and automobile in the world combined.
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By Jeremy Gibault, Senior Manager-Information Systems, Firehouse Subs
"We are continually hoping to improve client relations, and the best approach to do that is by understanding our clients first"
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