Looking for an online ordering system for your business? In this article we will review and identify the features and limitations of the three main online ordering systems. Our objective is to educate restaurant owners on the best online ordering systems.
In this article, we are going to explore what QR codes are and how you can start offering your customers a touch-less experience today. QR code menus are versatile and can serve dine-in and take away customers with little setup effort.
Ritual ONE is the best competitor for Chow Now. In this article, you will learn why thousands of business partners across 50+ cities worldwide chose Ritual as their preferred online ordering system.
If you are wondering whether it is worth having a website and an online ordering system, we’ve put together a list of benefits below on why you should consider an online ordering system for your business.
As the Amazon effect results in cheaper, easier more accessible consumer experiences, some restaurants are losing big in trying to emulate this model.
Starting a restaurant in the new year? Looking to change up your current menu? Or maybe you just really like food and want to know more (you are on a site dedicated to picking up food).
With most of his business coming the way of carry-out orders, it’s little surprise that Chicago Freshii franchisee David Grossman has leaned heavily on new technology to better serve ever-busy consumers.
I recently read a Forbes article that showed 80 percent of us drop our New Year's resolutions a mere month into the new year.
There’s a lot of talk about what elements are needed to attract and keep the technology companies that can unleash economic prosperity, create the jobs of the future and propel cities forward: strong universities and colleges, talent ecosystems, investment capital, tax incentives, innovation districts, cosmopolitan culture and coffee shops, and on it goes.
What can restaurants do to survive and thrive in an "on-demand" world? According to recent pieces in the The New York Times, CNBC and The New Food Economy, the answer is ghost kitchens.