Industry experts say restaurants need more technology
The nation’s restaurant industry – known for being “high touch and low tech” – must become more tech savvy or lose a future generation of technology-minded customers, industry experts said Sunday.
“We’ve been slow, really slow” to embrace technology, said Wally Doolin, former chief executive of both Dallas-based La Madeleine and Carlson Restaurants Worldwide, the parent of TGI Friday’s. “Now we find ourselves in a situation where technology starts to make a whole lot of sense.”
In the 1970s and 1980s, with restaurant sales growing and labor plentiful, restaurants didn’t need a lot of technology, Doolin told restaurateurs and technology vendors at the annual trade show of the National Restaurant Association.
Restaurateurs were comfortable with a hands-on business model, and many were wary that too much technology would create distance between them and their customers.
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