Equipment/Technology Articles

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The integrated strategy
Zeroing in on 1 million fans on its Facebook page, CiCi’s Pizza is ready to branch out to other social media platforms, most notably Instagram and FourSquare, two places where its guests are spending a lot of time. “One of the important things for brands to do in social media is make sure you are where your guests are,” says Nancy Hampton, chief marketing officer, CiCi’s Pizza. “It sounds obvious, but there are differences.” Cici’s guests are big into Facebook, a natural fit says Hampton, given their lifestyle and demographics.
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Pops of color in a sea of stainless steel
It’s almost tempting for attendees at The NAFEM Show in Orlando, Florida’s convention center to don sunglasses as they walk down the vast aisles lined with restaurant kitchen equipment. At this biannual expo, held this year from February 5 to 7, one is surrounded by stainless steel as far as the eye can see—huge warewashers, mammouth walk-ins and gleaming ovens and ice machines, as well as thousands of smaller items, such as blenders, coffee machines, cookware, warmers and frozen yogurt dispensers.
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Tools of the trade: What is your must-have, can't live without, technology?
With all the hubbub about mobile payments and tablet menus, it’s easy to forget that technology, as defined by Webster’s, cuts a broader swath; it’s defined as “the practical application of knowledge, especially in a particular area.” No surprises, then, when we asked several chefs to name their all-time favorite, can’t live without, technology, that the responses reflected technology in its broadest sense.
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Why isn't your menu online?
Like many restaurants these days, The Southern updates its menus on a seasonal basis, with smaller changes in between. What sets the Chicago-based eatery apart are the regularly updated menus on its mobile-friendly website. “Having our current menu online is crucial to what we’re doing here,” says Evan Traub, general manager of The Southern.  
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Doing double duty: McDonald’s carry-out packages feature information-bearing QR codes
  Beginning in mid-January, McDonald's carryout bags and fountain beverage cups are featuring a new packaging design with quick-response (QR) matrix barcodes. The launch, which began in the U.S., will continue rolling out worldwide through 2013, with the text being translated into 18 different languages. This initiative, the company said, is the latest step in its ongoing commitment to provide consumers with information to help them make informed choices.
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Mobile commerce grabs hold of takeout ordering
Mobile smartphone apps are quickly becoming the go-to platform for ordering takeout. According to a new eMarketer report, “Mobile Fast Food Marketing: How QSRs and Fast Casuals Are Getting Quicker and Faster,” more consumers are making their dining decisions en route via the smartphone. “We are entering the age of mobile commerce, when ordering and paying for things via your mobile phone is becoming the norm,” says Noah Glass, chief executive and founder of OLO, an online and mobile ordering technology provider for fast casuals and QSRs.
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The end of the (wait) line
Chickie's and Pete's, which operates 10 locations in the Philadelphia market and also has branded locations in stadiums and other arenas, is a popular spot—it was recently named America’s #1 sports bar by ESPN. On weekends in particular, wait lines can extend beyond two hours, requiring the host to sift through lists that can run from eight to 10 pages.
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It's a go for Hash House's app
Last October, Hash House A Go Go—known for its “twisted farm food”—launched a free smartphone app, part of an integrated marketing strategy that leverages the concept’s Facebook and Twitter platforms, while delivering menu, specials and location information. Developed by IT Mentor Apps for the iPhone and Android, and available for download from iTunes and Android Market, the app features an interactive portal that lets diners share photos of the food while at the restaurant.
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Are mobile payments safer?
The mobile device invasion of restaurants is here to stay. Servers are armed with portable devices that can run credit cards at the table. A whole new wave of mobile payment services lets customers pay up wirelessly with mobile wallet apps on their phones. Anytime money and private data are involved, security issues arise. Just how safe is that mobile payment system you’re looking at investing in?
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What to do if a thief steals your credit card data
If a thief steals your credit card data, expect to be out at least $80,000, estimates cyber-security firm ANXeBusiness Corp. in Southfield, Michigan. “Oftentimes, these restaurants feel like they’re being victimized a second time,” says Atlanta hospitality lawyer Charles Hoff, who counsels breached restaurants. Here are typical steps to expect if you become a victim, and how to keep the expense from putting you out of business:
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Data theft
Christopher Schroebel was not your typical junkie. While he lived with his dad in Keedysville, Maryland, the 20-year-old supported his heroin addiction by stealing $120,000 over the space of four months. He wasn’t burglarizing homes or holding up convenience stores. He was breaking into restaurants and other businesses through their computers and selling the credit card numbers he found there to buyers around the world.
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Kitchen equipment trends
Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment. “If you’re able to make your equipment easier to use—or perform multiple functions—that can bring more return out of your investment,” says Charlie Souhrada, director of member services for NAFEM.
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