Restaurants and solution providers are turning toward self-service kiosks to reduce their labor needs while driving higher-value purchases. Take, for instance, Carrols Restaurant Group, a major quick-service restaurant (QSR) franchisee, which owns and runs more than 1,000 Burger King locations as well as more than...
Kitchen United has shut down its in-Kroger omnichannel food halls, begging questions about the future of new in-grocery-store restaurants. The food service company, which specializes in ghost kitchens and provided Kroger with in-store multi-brand food halls available both for on-site purchasing and digital ordering, has...
As restaurants look for ways to drive employee satisfaction amid inflation, tips are not the only added payments that operators are leveraging. In an interview with PYMNTS, Chef Ana Castro of New Orleans Mexican restaurant Lengua Madre noted that the eatery has introduced a 4%...
As restaurants become increasingly digital, the industry is facing the same challenges that some of the world’s largest businesses faced when they first became reliant on technology. One key challenge is the need to unify disparate solutions, and restaurant technology company Curbit, which specializes in...
As Presto sees declines in its on-premise technologies amid shifts in consumers’ digital dining expectations, the company is making major layoffs and reinvesting in its self-service capabilities. Specifically, the restaurant technology firm announced Friday (Nov. 17) that it is reducing its full-time workforce by approximately 17% in...
As restaurants increasingly adopt tech features, curbside pickup is proving to be the most common digital offering. By the Numbers Most restaurants now offer curbside pickup. According to a PYMNTS Intelligence study last year, 55% of all restaurants have implemented curbside pickup, and that share...
As the rise of digital ordering has increased the popularity of restaurant takeout, independent restaurants are rethinking their holiday season menus for off-premises optimization. In an interview with PYMNTS, Randy Ramdass, operational manager of HAAM, a plant-based restaurant in Brooklyn, New York, spoke to how...
As restaurants look to boost their digital placements to draw new customers, PYMNTS Intelligence found that the most likely to be on the lookout in their day-to-day lives are middle-income consumers. By the Numbers This month’s installment of the PYMNTS Intelligence Connected Dining series, “Tracking...
While the majority of consumers are not sold on ghost kitchens, a significant portion relishes the reprieve that the all-digital model gives from face-to-face interaction. By the Numbers The PYMNTS Intelligence report, “Connected Dining: The Robot Will Take Your Order Now,” drew from a survey...