TECHNOLOGY MEETS F&B OPERATIONS
High-tech innovation continues to dramatically affect all areas of foodservice, including equipment, labor, supply chain and of course, the guest experience. The four key drivers in the kitchen are labor, energy usage, food waste and kitchen space, while the front of house tech improvements include ordering and fulfilment. What’s right for your property?
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Co-Founder, Restaurant Technology Network
Abigail A. Lorden is co-founder of Restaurant Technology Network and the Publisher of Hospitality Technology magazine. She has nearly 20 years of experience helping restaurant and hotel executives source technologies that will help their businesses grow and provide exceptional service… Read More →
Senior Consultant, ConStrata Consulting
Skip Kimpel is a restaurant and hospitality technology evangelist and an industry known thought leader. Kimpel is currently the Principal of Independent & SMB Consulting for ConStrata and has held previous roles as the CIO and senior technology roles for 4R Restaurant Group, Virtual… Read More →