Ryan Williams
Jeremy Julian

Monthly Archives: September 2015

3 Modern Security Systems to Protect Your Data

September 26, 2015

Payment cards as we know them – plastic rectangles with magnetic stripes – have been around since the 1970s. Every swipe you make with a credit or debit card is a salute to technology that is nearly a half-century old. While the durability of this almost-ancient technology is impressive, the limitations of 20th-century equipment have become painfully obvious in today’s digital marketplace. Financial institutions and payment companies are pushing more advanced systems like EMV, point-to-point encryption (P2PE) and tokenization. Restaurateurs need to know the differences between these systems, as well as the pros and cons of what they offer. The Restaurant Technology Guys are here to examine the systems that will protect your data in the future. 3 Modern Security Systems to Protect YourContinue Reading …

4 Reasons to Encourage Social Check-Ins in your Restaurant

September 21, 2015

Restaurateurs have more opportunities than ever to connect with guests beyond the four walls of their restaurant. Customers can spread the word about where they are eating through social networks like Facebook, Yelp, Google+ and Twitter, and “check-in” at restaurants via GPS-enabled smartphones. Restaurant owners and managers can set up discounts, exclusive offers, and other enticements to encourage social check-ins in their restaurants – and they should! We’ve come up with 4 reasons to encourage social check-ins that the restaurant industry can’t afford to ignore. 4 Reasons to Encourage Social Check-Ins in your Restaurant 1) Ranking & Reviews Connecting through social check-ins can help your restaurant with new customers as well as existing ones. Satisfied guests can review your site on crowd-sourced pages like Yelp,Continue Reading …

QR Codes: Alive or Dead?

September 11, 2015

We’ve all seen them. The black-and-white squared splatters on flyers, posters, menus and advertisements. At some point, you heard that these odd boxes are called “QR codes,” and that scanning them with your smartphone leads to information about a product, a website or some other promising giveaway. But where did they come from? Are they worth your marketing dollar? Can they make your restaurant better?  What Are QR Codes? Quick Response (QR) codes were created in 1994 by the Japanese auto industry. These updated barcodes were originally used to track vehicles during the manufacture and shipping process, and to allow high-speed component scanning. The rise of smartphones over the past decade has helped QR codes expand to areas like supermarket grocery labels, trade show materials, and even tombstones.Continue Reading …

Big Data for Restaurants

September 9, 2015

Big Data is a buzzword in the tech industry that is confusing to some and annoying to others. Either way, the opportunities available in Big Data for restaurants have become too big to ignore. What Is Big Data? Ars Technica defines Big Data as “the entire process of gathering and storing tremendous amounts of data, then applying tremendous amounts of computing power and advanced algorithms to the data, in order to pick out trends and connect dots that would otherwise be invisible and un-connectable within the mass.” Kenneth Cukier, data editor for The Economist, explains in a TED Talk what Big Data is and the applications for businesses and the general population. Cukier is optimistic about the future that Big Data can provide but cautious aboutContinue Reading …

Farm to Table

September 3, 2015

From fruits and vegetables to meats and craft beer, customers and restaurateurs alike are turning their focus to fresh and local foods. This trend, called Farm to Table, is catching fire, and savvy restaurants are drawing in new clientele based on featured dishes or rebranded menus. What is Farm to Table? Farm to Table is a nationwide movement that encourages businesses and consumers to be aware of where their food comes from and how it gets to their plates. Farm to Table advocates prefer to buy from local producers and try to minimize the mileage that their food travels before consumption. These “localvores” often cite research indicating that most fresh produce travels about 1,500 miles before reaching its ultimate destination. Also, to keep food fromContinue Reading …

Food Labeling Legislation

September 1, 2015

Few restaurateurs and even fewer consumers know about the behind-the-scenes battles that affect food labeling. From the calorie count of your morning coffee shop fix to the shrink-wrapped meat at the grocery store, interest groups are fighting to define what information consumers should have and why. Two movements have held the food labeling spotlight in recent years – those in favor of adding calorie counts to menus, and those who want labels on genetically modified food (GMOs). One movement has been successful, the other less so, and the reasons why might surprise you. Food Labeling Legislation Calorie Counts Calorie count laws compel chain restaurants and other places that serve food to display the estimated caloric total for each menu item. These requirements, which are designed to ‘nudge’ consumersContinue Reading …

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