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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com