Taking advantage of tech in the move to off-premises

March 5, 2021

Embracing innovation and evolving your business to accommodate customers is key to success. This has never been more applicable or urgent than during the pandemic, according to restaurant operators participating in the National Restaurant Association’s half-day Information Technology Virtual Event in February.

Hosted by the Association’s Information Technology Expert Exchange, the event focused on advancements for restaurants during the most challenging times they ever faced. It touched on everything from mobile apps to online ordering to off-premises food delivery and contactless payment options.

In a session on pivoting to all off-premises service, moderated by Rob Grimes, founder and CEO of the International Food and Beverage Technology Association, execs from four restaurant companies talked about the tech changes they made and plan to keep—even when the pandemic is in the rearview—because they’ve proved so good for business. 

READ THEIR VIEWPOINTS

headshot-of-Alex Eagle
Alex Eagle
Freebirds World Burrito
President & CEO
headshot-of-Bob-Surbeck
Bob Surbeck
Cheesecake Factory
VP of Restaurant Systems
 
headshot-of-Kathleen-Chugh
Kathleen Chugh
Nando's Peri-Peri North America
CIO
headshot-of-Vince-Van-Brunt
Vince Van Brunt
CentraArchy Restaurant Group
CEO