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Speed & Service

  • Payment Decadence: Pay-at-Table Tech Takes Hold

    Tableside POS peripherals are gaining popularity in the United States for their fast service, increased table turnovers, and improved customer security. HT reviews the technological advancements on the market.
  • Sharp Offers a New POS Solution for QSRs

    Sharp's UP-3500 POS solution, ideal for quick service restaurants, features a touch screen display and a full array of advanced features aimed at helping businesses optimize operations.
  • Tim Hortons Adopts VeriFone V 570 in U.S. Properties

    Tim Hortons chooses to install the VeriFone V 570 for credit and Tim Card payments in U.S. locations.
  • 2008 NRA News Round-up

    In case you couldn't make it to the show, the team at HT brings you the top 10 stories that came from this year's National Restaurant Association Restaurant, Hotel-Motel Show.
  • Choice Hotels Select Radiant Systems for Cambria Suites

    In an effort to enhance guest services, Choice Hotels International announce plans to integrate Radiant Systems solutions into their Cambria Suites. Solutions for the newest brand from include Aloha TableService POS, Enterprise.com and Radiant hardware.
  • Hilton's New Concierge is Interactive TV

    Hilton is using interactive touch-screen televisions to give guests access to information at any time that ordinarily might require interaction with a conference manager or concierge. Hilton indicates that this is both an opportunity to serve its customers as well as a chance to give them a peek at technology of the future - much as hotels did when they first offered air conditioning or remotes in rooms.
  • Dunkin' Runs on Innovation

    As buzz words go, "innovation," has racked up serious mileage in the information technology industry. The word appears on nearly every industry conference agenda in 2008 (HT owns up to its share) and continues to be a prime directive for many top IT leaders. But beneath all the next-gen talk and the innovation task forces, successful innovation in the quick-service industry requires a dedicated focus on three things: accuracy, speed and simplicity.
  • Keeping Kitchens Humming

    A well-managed kitchen with a seasoned staff can be an operational wunderkind. At Bone Daddy's House of Smoke, a three-unit Texas BBQ chain, the kitchen has been known to pound out $10,000 in lunch sales in one four-hour shift.
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