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Technology- and innovation-related content as it applies to back office functions, front-of-house systems, mobile apps, marketing, menus and more.
The restaurant industry’s dependence on technology and tech innovation is accelerating at an unprecedented pace. Technology delivers the most advanced and efficient means through which operators manage and market their businesses, enabling employers and employees to better serve customers, on and off premises. This section of restaurant.org collects technology- and innovation-related content as it applies to the back office, front-of-house, payroll, payments, apps, marketing, menus and more.
Boost your bottom line by understanding multicultural nuances
Good news for restaurant owners hit hard by the COVID-19 pandemic: Relief funds just for small hospitality businesses.
Inclusive restaurants embrace diversity and know how to make their customers and crews feel welcome, an approach that pays dividends on many levels.
As customers dine in restaurants again, tech solutions will influence their sense of safety, enhance convenience.
Time spent managing employee shifts, PTO, overtime, and full and part time status is time away from customers and coaching the crew.
The coronavirus altered business for everyone. Use every tool at your disposal to succeed in the new environment.
Our Association’s State Affairs VP shares his insights on a post-pandemic industry.
Multi-year study shows operators save thousands by using energy-efficient equipment.
Bloomin’ Brands, Tampa Bay, Fla., launches a delivery-only virtual brand called Tender Shack and grows it to 750 outlets.
Our new step-by-step resource guides you through the application process.
COVID-19 impacts two Chicago pizzerias’ approaches to menu and operation generating changes good enough to keep.
Check out these new products in the areas of sustainability, technology, and safety and health.
The National Restaurant Association and International Food and Beverage Technology Association (IFBTA) are joining forces to bring networking and education to the food and beverage community.