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Executive Insight

  • Don't Let Fraud Devour Profits

    Lost profits due to theft is an ongoing problem in the service space. Preventing fraud, however, is a complex and ongoing process that can be both costly and labor intensive. Dave Bennett, president and CEO, Mirus Restaurant Solutions, shares his views on how restaurants can overcome the complexities of fraud detection with the right solutions.

  • POS Imperative: Provide Deep Customer Insight without Complexity

    Next-gen point of sale systems can be central to providing personalized service, but integration is key. The point-of-sale can play an important role in providing such service, while also creating opportunities for increased guest spending. In this month'S Executive Q&A, Jim Dennedy, CEO of Agilysys, talks about how high-tech, tightly-integrated POS systems are providing these opportunities.

  • What's Holding Back Restaurant IT

    In an industry where the status quo for technology lags behind retail counterparts, it's difficult for individual CIOs to make a case for more funding. But insufficient budgets are a symptom, and not necessarily the cause. Daniel Houden, CEO of Task Retail, talks about the responsibility that IT suppliers and restaurants share in changing industry-wide attitudes about innovation.

  • The Growing Security Threat from Mobile Devices

    Fortinet's Kevin Flynn talks about the impact that consumer mobile devices are having on networks, and it's not all about bandwidth. There's a growing security threat that the industry will have address. Flynn shares strategies that can provide secure networking for customers with simplified more affordable management for businesses.

  • How Restaurants Can Reduce Maintenance Costs with Hybrid POS

    Spartan Computer Services general manager, Heidi Nagy, answers questions about how the company is accommodating demand for quality service with manageable costs through a hybrid services plan. Nagy reveals how mission critical equipment is covered with fast, on-site repairs while other devices can be swapped out with an exchange plan.

  • Reduce Risk of Food Borne Illness & Cut Labor with One New Solution

    PAR chief technology officer, Scott Langdoc, talks about the implications of the FSMA on the restaurant industry. He describes the new technology that PAR has developed to help restaurants improve food safety with a three-pronged food safety management system.

  • Waitlisting App Offers Answer to Overcrowded Restaurants

    NoshList CEO, Craig Walker, gives the inside scoop on a free waitlist solution that texts guests when their table is ready. The service helps restaurants quote better wait times, and provides a variety of detailed analytics.
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