Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
It’s fair to say that 2014 has been as eventful a year for quick-service restaurants as the industry has seen in quite a while. Changing demographics and sharper competition have sparked a variety of innovations, but also exposed some weaknesses.
These days, it’s not uncommon to see restaurant staff take orders on an iPad or guests swiping their credit cards on a tablet reader. Mobile technology can integrate various facets of an operation.