From POS to sensors, the technology shaping kitchens and dining rooms. Reviews, comparisons, and practical tips operators can trust.
Tech & Tools
A new year always brings resolutions, but in hospitality, it’s also when operators ask: what tech will make us faster, safer, and more profitable this year? The past few years have brought QR menus, AI-driven scheduling, and connected kitchen equipment. Some stuck. Some fizzled. 2026 is shaping up to
Tech & Tools
Every kitchen has war stories: the undercooked chicken rushed out during a slammed dinner service, the roast forgotten in the oven until smoke filled the line, the health inspector showing up the morning after a late shift. Human error is part of foodservice — but it’s also one of the
Tech & Tools
In 2020, QR code menus felt like a quick fix — a pandemic-era Band-Aid to avoid touching laminated paper. Guests scanned reluctantly, squinted at their phones, and dreamed of the day paper menus would return. Fast forward to 2025, and QR codes haven’t gone away. They’ve evolved. For some
Tech & Tools
Fall is when kitchens start to feel the squeeze. Cooler weather means fuller dining rooms, catering ramps up for holiday events, and menus get heavier with braises, roasts, and baked goods. For operators, it’s the season when inefficiencies show — the line slows down, prep backs up, and staff scramble
Tech & Tools
Every swipe, tap, or chip insert is a promise: that the guest’s card number won’t end up for sale on the dark web. In 2025, that promise is harder to keep. Point-of-sale (POS) systems — once just glorified cash registers — are now the brains of the modern restaurant, tying
Tech & Tools
It used to be easy to fool the door guy. A borrowed ID, a photo that looked close enough, and a good story got plenty of underage drinkers through. But in 2025, the tech at the door has caught up. Operators aren’t relying on “gut feeling” anymore — they’re