ITHACA N.Y. A comparison study of restaurant technologies found that consumers felt tableside displays of virtual menus with nutritional information to be the most valuable, followed by pagers for table management and hand-held point-of-sale terminals for line busting, Cornell University researchers said. The recently released report, “Customer Preferences for Restaurant Technology Innovations,” authored by Michael Dixon, Sheryl E. Kimes, Ph.D., and Rohit Verma, Ph.D., was based on a ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?