As restaurant operators seek to trim expensive real estate costs with smaller footprints, improve operations with intuitive technology and seek to enhance the customer experience, the equipment they employ is getting smaller, smarter and more social. From computer-regulated back-of-the house appliances to reduced-sized front-of-the-house equipment, new applications of computer technology and design are helping drive efficiency and customer satisfaction. The smaller-smarter-sleeker ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com