How do ambitious brands punch above their weight class? Today we’re chatting with Carolyn Walker of Response Marketing, an agency that specializes in helping the little guys compete with the big guys. In our conversation we tackle the big misconceptions when it comes to restaurant marketing and Carolyn provides actionable information on how we can better position our brands to not only compete, but to win.
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
We have a lot more content coming your way! Be sure to check out our other shows:
This is where the conversation turns actionable. We sit down again with master storyteller, Neal Foard, as he walks us through the step by step process he uses to craft stories that resonate. We discuss the essential elements of virality and how to build those elements into the stories we tell. Grab a pen and get ready to take notes, this is a masterclass in world class marketing.
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
We have a lot more content coming your way! Be sure to check out our other content:
On today’s show we chat with celebrity chef and environmental advocate Nyesha Arrington who’s efforts to achieve sustainability in her personal and professional life have garnered her national attention. Nyesha’s unconditional respect for quality of life and the people in it has led her to break every rule in the book. Her unconventional path within hospitality has taken her from Top Chef to a brick and mortar in Santa Monica and all the way to private dinners in Belize. She sets the rules and follows her truth, every single day. Today we discuss what motivates, inspires and excites the chef about the future.
Want to streamline your front-of-house operations and increase sales? Head over tohttp://restaurants.yelp.com/fullcomppodcastto claim your free page and learn more about these powerful tools for your business.
SHOW NOTES
Sustainability in business
Sustainability in life
The pandemic has been a great time to reflect
Managing a popup and event culinary business during Covid has been difficult
Entry into the hospitality industry
Starting projects during the lockdown was nurturing to the soul
Started a garden with a neighbor
Work-life balance is perfect when you are not working
Building great habits for a sustainable life balance
There will always be a bit of an imbalance because hospitality folks are wired a bit differently
Hospitality folks are analytical, quick-thinking, passionate
There is a fear we could go back to how things were if we reopen too quickly
We haven’t figured things out yet
Problems in the industry
Raising prices
Commodities have only gone up, labor has gone up
Quick fix would be to raise prices but is the world ready for the prices to rise
The burden outweighs the reward
What it takes to diversify your business
Catering takes more labor
Adding more spaces is more investment
Nyesha is hesitant to start her own venture
Loves hospitality
Focuses on private parties and content creation
Wanted a business on her terms
Work-life balance is a priority
Things Nyesha would do differently in her own restaurant
Different ways to move around monetary allocation
Some of the best restaurants have had to pivot
Noma makes burgers
Nyesha and Josh have both had to be dishwashers during difficult shifts
We do what we have to to keep things running
Conceptualizing a fresh start
Lots of commercial real estate available in the next 6 months
Learning from great mentors
Nyesha has many mentors for different aspects of her life
We should entrust the future of the industry to the talented young people who deserve an opportunity to shine
Going on a journey of self-discovery
Reviewing her life in the industry as a young biracial woman
Looked back on fine dining career in Michelin star restaurants
Ethos in cooking rooted in nurturing
Learning what she wants her food to look like
Potential safety measures for reopening
Everyone is in the same boat – grasping for information
To call Paul Pruitt a restaurant consultant fails to describe who he is and his contributions to our industry. Paul is a hospitality futurist who, in the 10 years I’ve known him, has predicted every major evolution that our industry has faced.
Today Paul and I chat about the present and the future of our industry and how holistic hospitality could be the solution to all that ails us.
TIME-STAMPED SHOW NOTES:
[2:30] Catching rising stars:
[3:58] Kickin’ it New School: It’s not always about reinventing wheels.
[6:25] The importance of exploring what you can control, what you cant, and what will last.
[10:19] Horrible cupcakes on beautiful plates: The value of The Fun Sponge
[14:45] Tempering the algorithm: The balance contemporary thinking and innovation
[18:40] From concept to execution: Leaning into process, building a foundation, and creating cooperation.
[20: 40] Scaling a business is easy. Scaling culture is hard.
[26:17] Holistic thinking: Embracing a nonbinary perspective in your business.
[30:27] Exploring shades of grey: appreciating nuance, and refusing black and white decisions.
It’s been really interesting to see chefs who are normally concerned with running a restaurant suddenly lobbying Congress, all in an effort to show how restaurants tie the whole nation together, economically and culturally. Today we discuss the fight for the survivalof our industry and our planet with one of the chefs leading the charge.
Want to streamline your front-of-house operations and increase sales? Head over tohttp://restaurants.yelp.com/fullcomppodcastto claim your free page and learn more about these powerful tools for your business.
SHOW NOTES
How Rick started in sustainability
Rick has always been a “greater good” person
Working together for the future of community
Willing to sacrifice for the greater good
To be sustainable, a restaurant needs a difference economic model
organic/ethical produce is more expensive
Most restaurants break-even or lose money
Rick’s restaurant loses money
Ways Rick is redefining his restaurant
Commitment to local producers
Revising pay structure
20% service charge on all checks
Use service charge to pay FOH & BOH staff
Hired back staff at a slightly lower hourly rate
Split additional gratuity between FOH staff
Is the industry ready to reopen?
Have we had enough time to reflect?
Issues need to be addressed before reopening
Open-book management
All staff know the business financials
Having a strong culture
Being open with staff about anxieties and fears
Frontera has long-term staff
Multigenerations
Retirement age staff
50% split men and women
Independent Restaurants’ Coalition has a weekly summit
Speakers to advice on different issues
Advocating for the Restaurant’s Act
25% of unemployment comes from the restaurant industry
Less than 8% of PPP loans went to restaurants
Restaurants’ Act would ensure a cash grant for independent restaurants to survive
More loans are not helpful
30 senators & 160 House of Reps cosigned the bill
Rick’s success is fuelled by desire to introduce Americans to Mexican food and culture
Lived in Mexico for a long time
Rich, complex cuisine
Most Americans think of tacos, burritos, nachos, and margaritas as Mexican food
Nachos considered American food in Mexico City
Spreading the word
TV work
12 seasons of long-time TV show “Mexico One Plate at a Time”
Books
Restaurants
Advice to young people graduating from culinary school
This will be tough
You have shown you are not afraid of hard work
The whole world will be redefined
Create your own model
Interactions with guests are important to BOH too
Frontera went to a takeout/delivery model
Rick was sad as there was no interaction with guests
Pivoting during the pandemic
Transformed Topolobampo into a private dining library space
What does success look like in the restaurant industry? For Ron Shaich, it meant driving Panera Bread to outperform both Starbucks and Chipotle over the last 20 year, ultimately creating a restaurant concept valued at $7.5 Billion Dollars.
How did he do it? The answer was surprisingly simple and today he takes us on the journey from a single unit cookie company to a billion dollar brand.
As you know, I’ve coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy!
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:
Niko Viramo is the CEO of the Wild Thyme restaurant group but he’s also a student of business. He’s also a teacher at a prestigious university. Niko is probably one of the most savvy and well-educated entrepreneurs I’ve ever spoken with and, today, he shares his universal truths around building and growing a strong restaurant brand.
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
We have a lot more content coming your way! Be sure to check out our other content:
Restaurant technology consultant Josh Kopel advises operators to focus on three tech categories first: a modern POS system, automated email/SMS marketing, and AI-powered review management. These three alone can drive 15%+ revenue growth before investing in anything else. Below is the complete technology stack Josh recommends for restaurants in 2026.
Gone are the days of conventional dining, the most profitable restaurants now rely on restaurant technology trends to revolutionize their customer experience and optimize operations.
Restaurant technology refers to the digital tools, software platforms, and hardware systems that modern restaurants use to streamline operations, improve guest experiences, and increase profitability. This includes point-of-sale (POS) systems, online ordering platforms, reservation management software, kitchen display systems, inventory tracking tools, and AI-powered analytics. In 2026, the right technology stack is no longer optional — it’s the difference between restaurants that scale and those that stall.
From robotics and automation to sustainable methods, this blog post examines how innovative restaurant tech that is transforming the industry as a whole. Whether it’s self-service kiosks or personalized recommendations sent directly from your phone, these advancements in technology will shape what our eating out looks like for years to come.
Technology doesn’t replace hospitality — it amplifies it. The restaurants winning right now are the ones using tech to remove friction from every guest touchpoint while freeing their teams to focus on what actually matters: the human connection.
Josh Kopel, Michelin-awarded restaurateur and host of the Full Comp podcast
Key Takeaways
Technology has revolutionized the restaurant industry, with automation and robotics streamlining processes, online ordering platforms providing convenience to customers, and contactless payment solutions becoming increasingly popular.
Innovative technologies such as virtual/augmented reality, AI personalization tools & IoT are shaping the future of dining while sustainable practices like green packaging & local sourcing are reducing environmental impact.
Real world examples include McDonald’s utilizing AI for optimization, Starbucks using digital loyalty programs, Chipotle exploring RFID technology for sustainability.
Where to Start: The 3-Tool Starter Stack
You don’t need twenty tools. If you’re starting from scratch — or cleaning up a bloated stack — deploy these three in this order, and let each one fund the next:
A modern cloud POS (week 1). Your test: pull last month’s sales report right now. If you can’t see item-level margins in two clicks, your POS is costing you money. Expect $60–$300/month, and prioritize open integrations over any single feature.
Automated email & SMS marketing (month 1). Connect it to your POS so every guest becomes a contact automatically. Launch one automation first: the 30-day “we miss you” win-back. That single campaign typically covers the tool’s cost. Expect $30–$200/month.
AI review management (month 2). Respond to every review within 24 hours — automatically drafted, personally approved. Review velocity and response rate are local-search ranking factors you control. Expect $50–$150/month.
All in, that’s under $650 a month for the stack behind the 15%+ revenue growth mentioned above. Everything else in this guide — robotics, IoT, VR — comes after these three are earning their keep.
The Impact of Technology on the Restaurant Industry
The restaurant industry has become largely dependent on technology. To remain competitive in today’s market, the need to stay up-to-date with the latest trends is essential for a successful business.
Automation and robotics have improved labor costs while online food ordering systems and contactless payment options are providing customers with greater convenience when it comes to their experience at restaurants. All of these advancements are helping owners improve customer satisfaction as well as giving managers more data insights so they can adjust operations accordingly within the restaurant business realm.
To better understand how those factors affect restaurant owners specifically, let’s take a closer look into some current trends.
Automation and Robotics
The restaurant industry is rapidly adopting automation and robotics as a way to increase efficiency, reduce labor costs, and guarantee consistency in their food. Restaurants are now using robots for tasks such as flipping burgers or making pizzas, even replacing waiters! While the lack of personal touch that comes with robotic employees can be seen as an inconvenience. The cost savings it provides businesses outweighs this.
AI voice ordering and autonomous delivery have moved from pilot programs to mainstream: independents can now lease server robots and delivery bots month-to-month instead of buying, which means the question is no longer whether you can afford the tech — it’s whether a given tool pays for itself in your room. Major fast-food chains are testing self-serve kiosks along with voice ordering technology similar to Amazon’s Alexa Improving ordering processes while also reducing labor fees.
Online Food Ordering Platforms
With the rise of both online ordering systems and food delivery apps, restaurants are able to maximize their customer base by offering both pick-up or delivery options through an efficient and streamlined ordering process.
These platforms enable restaurant operators to optimize operations and can be enhanced with new technology such as self order kiosks and mobile ordering systems offering contactless payment options.
All these tools give customers convenience in placing orders faster with accuracy. In fact, Domino’s Pizza benefited from its own implementation back 2008 when they experienced a 28% increase in sales within one quarter after launching it out into public service.
By leveraging the latest tools related to e-commerce for the food industry, business is expected to grow significantly this year, creating a competitive advantage for early adopters.
Contactless Payment Solutions
The restaurant industry is being impacted by the trend of contactless payments, such as mobile wallets and tap-and-go credit cards. These payment methods are seen as faster, more secure and offer greater convenience for customers.
An ancillary benefit is that these options provide real time insights into sales data that can help streamline restaurant operations while offering access to customer data to aid in guest personalization.
There are also a range of advantages afforded by using mobile ordering platforms for restaurants: instantaneously tracking revenue, and cutting wait times substantially.
Innovative Technologies Shaping the Future of Dining
The tech advances discussed thus far are are revolutionizing dining experiences for customers while also offering food service operators and business owners increased operational efficiency to drive growth. These innovations are reshaping the landscape of restaurant ideas and industry standards.
Emerging innovations like virtual/augmented reality (VR/AR), AI powered personalization technology, and IoT enabled smart kitchens all promise possibilities that will shape the future of restaurants in ways never before seen.
Virtual and Augmented Reality
The restaurant industry is increasingly being impacted by virtual and augmented reality technologies, which offer new possibilities for immersive dining experiences, employee training programs, food delivery tech and menu design.
These cutting-edge solutions enable restaurants to take their customers into unprecedented realms with unique culinary experiences. One example of this technology in action can be seen through the utilization of 3D digital menus – allowing guests to visualize meals before deciding what they’d like to order.
Artificial intelligence tools prove invaluable when it comes to designing a customized cuisine selection while also providing employees with interactive education sessions so valuable skills are learned easily at scale.
AI-Powered Personalization
The restaurant industry is embracing artificial intelligence (AI) to create more tailored services and experiences for customers. AI-powered personalization can be used to analyze customer data, such as ordering history and feedback, in order to offer personalized recommendations or promotions that will strengthen the relationship between guests and restaurants.
It aids operations by studying staffing information while also helping sales predictions through spotting patterns from sales data.
What’s more AI chatbots/virtual assistants promote a real time response without compromising on quality of service provided.
IoT and Smart Kitchens
The restaurant industry is being drastically changed by the adoption of Internet of Things (IoT) and smart kitchen technology. Through connecting devices to the internet, restaurants can better track their food production processes in order to reduce wastage while utilizing energy more efficiently.
Smart refrigerators specifically allow for monitoring inventory levels, which prevents spoilage, meaning that they have necessary ingredients available when needed.
This new tech also contributes positively towards food quality and safety as cooking temperatures are accurately monitored along with storage conditions.
Sustainable Practices and Technology in Restaurants
As more people become aware of global environmental concerns, many restaurants are embracing sustainable practices and technology. Eco-friendly packaging, local sourcing for ingredients and energy efficient equipment all make up part of green initiatives being taken by eateries to reduce their carbon footprint while appealing to environmentally conscious customers.
The implementation of these sustainability methods not only benefits businesses but also leads to a greener world.
Green Packaging Solutions
As restaurants strive to lessen their impact on the environment, green packaging solutions like compostable or reusable products are becoming increasingly popular.
Examples of companies which have adopted such measures include McDonald’s and GloriaFood.
These environmentally-friendly alternatives may cost more upfront but can generate savings in waste disposal expenses as well as boosting a restaurant’s reputation.
Local Sourcing and Farm-to-Table
The food and restaurant industries are seeing a surge in local sourcing and farm-to-table initiatives.
This push is driven by consumers seeking out unique experiences that support their communities, while also providing the freshest possible ingredients with reduced carbon footprints.
Energy-Efficient Equipment
As the restaurant industry shifts towards sustainability, energy-efficient equipment is becoming a popular trend.
Businesses can reduce their operating costs and carbon footprint by investing in items such as ENERGY STAR certified refrigerators/freezers, induction cookers, efficient fryers and more.
By consuming less electricity or gas through these appliances, businesses will not only be environmentally friendly, but also enjoy cost savings over time due to lower energy bills.
Harnessing Data and Analytics in the Restaurant Industry
The use of data and analytics has become integral to the restaurant industry, providing opportunities for businesses to gain better insight into their operations while also improving customer experiences.
Customer relationship management (CRM) systems can be employed in order to maximize engagement with customers and optimize performance on a larger scale.
Inventory management software tools are capable of forecasting output as well as pricing strategies through menu engineering and data analysis.
Through analyzing large amounts of information, restaurateurs have greater control over operations while benefiting from no longer depending on guesswork to make decisions.
Customer Relationship Management (CRM) Systems
Customer Relationship Management (CRM) systems are essential tools for building strong customer relationships while also optimizing operational performance.
CRM systems track patron preferences and behaviors to enable restaurants to customize their marketing strategies with individual guests in mind, improving customer loyalty and retention over time.
Integrating a loyalty program into a Point of Sale system facilitates data gathering which helps inform decisions on promotions, food options and pricing structures that can elevate customer satisfaction even more significantly.
Inventory Management and Forecasting
Restaurants can benefit from using inventory monitoring software in order to keep tabs on their stock levels as they occur. This allows them the capacity to make more informed decisions when it comes to ordering.
Employing forecasting technologies also helps restaurants anticipate demand accurately which contributes towards reducing excesses while increasing efficiency and profits – a prime example being Subway that managed an impressive 25% decrease of its food waste thanks to inventory control software usage.
Menu Engineering and Pricing Strategies
Data and analytics have become paramount in menu engineering and pricing strategies. By assessing sales figures, customer preferences, food costs – restaurants can optimize their menus to maximize profit margins while ensuring that customers are satisfied with their experience.
Data-driven techniques offer a variety of advantages such as being able to cater to changing consumer patterns or eating habits, enabling examination of trends from customer behavior, adjusting dishes along with prices so they meet client’s needs more efficiently than competitors.
Real-World Examples of Restaurant Technology Adoption
In the ever-changing landscape of restaurant technologies, let’s look at how some leading companies have embraced them to maximize their efficiency and enhance customer experiences.
McDonald’s
McDonald’s has been a leader in utilizing new restaurant technologies, like automated kiosks and AI-powered drive-thrus, to enhance customer experience. These advances have allowed the fast food chain to minimize wait times, increase order accuracy, and boost overall satisfaction.
Continuing their investment into futuristic dining techologies, McDonald’s is currently testing voice ordering powered by AI as well as using bots for cooking orders. By working with modern technology solutions to develop its business operations further, McDonald’s stands out among other companies highlighting how far reaching these innovations can be within the industry of new restaurant technology trends.
Starbucks
Their digital loyalty program, Starbucks Rewards, has been immensely successful with millions of customers utilizing it to order their beverages quickly via mobile ordering which leverages GPS tracking data for locating nearest stores. AI technologies are also employed by the company in order to create personalized marketing campaigns as well as give customized recommendations adding value to its customers’ experiences.
Summary
Automation, robotics, sustainability strategies, and data-driven insights are just a few of the innovations that have helped restaurants better optimize their operations while providing customers with an improved customer experience.
By staying informed on new technologies in this sector, restaurateurs can benefit from advances which will ultimately allow them to create memorable experiences for all those who visit.
Frequently Asked Questions
What technology is used in a restaurant?
Restaurants are increasingly utilizing popular technologies, such as cloud-based and mobile POS systems for servers to take orders and process payments at the table. Many businesses use contactless ordering and payment options alongside CRM (Customer Relationship Management) software to manage loyalty programs as well as waitlists.
What is restaurant technology?
Technology used in restaurants is designed to make the operations more efficient and provide better service for customers. It includes point-of-sale systems, mobile ordering platforms, as well kitchen display systems such as automated devices that help speed up processes.
What are some examples of automation and robotics used in restaurants?
Robots are being employed in restaurants for a range of functions, including flipping burgers and creating pizzas. They’re even acting as waiters. AI-controlled delivery bots have been put into use to bring customers their online orders too.
How do virtual and augmented reality technologies enhance the dining experience?
Immersive dining, efficient employee training and refined digital menu boards and design are just some of the ways that virtual and augmented reality technology can bolster customer experience. Such advances enable a far more engaging process for everyone involved in delivering this kind of service.
About the Author:Josh Kopel is a Michelin-awarded restaurateur, restaurant consultant, and host of the Full Comp podcast — the voice of the restaurant industry. He has helped hundreds of restaurant owners build profitable, scalable businesses. Explore free restaurant resources →
It’s hard not to be a little jealous of franchisees. They have this massive advantage over true independents. They get a copy of a proven playbook for success and start with brand recognition out the gate.
But, for those of us that chose the independent route, I think there’s massive value in taking a peek at that playbook.
Today we speak with Lance Graulich, a franchising expert that mastered the art of franchising both as a franchisor and a franchisee. Today we take a peek under the hood of the machine that scales a concept from one to one hundred.
FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
Over the years we’ve had a ton of industry veterans on the show. There’s so much to learn from someone who’s owned and operated a restaurant for decades. But, some of the new kids on the block have a lesson or two up their sleeves as well. Today we’re chatting with Colin Wyatt, a seasoned chef who left New York City in an effort to build something for himself. Today we discuss the path that led to his first restaurant and the lessons he’s learned since opening it almost two years ago.
Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.
We have a lot more content coming your way! Be sure to check out our other content:
Leverage Digital Media to Drive Traffic to Your Restaurant
This free (and highly detailed) guide will outline how to tell your story in the most compelling way possible and how to share that story with the masses.
(Yep, even if you’re not a “tech” person!)
FREE DOWNLOAD
Lead Your Team Instead of Managing Them
This free (and highly detailed) guide will give you everything you need to know to build and lead a world class team from scratch, ensuring you work less and earn more. (Yep, even if you know nothing about leadership.)
FREE DOWNLOAD
Ready to Optimize, Manage and Grow Your Restaurant’s Profit Margin But Not Sure Where to Start?
This free (and highly detailed) cheat sheet will give you everything you need to know to set up your restaurant to maximize profitability. (Yep, even if you’re not a “business” person!)
