At the moment’s tech stacks are savvier and extra intuitive than ever, however they’re additionally extra complicated than they have been 5 years in the past.
Savneet Singh, president and CEO of PAR Expertise and Marlon Koch, co-founder and CPO of MENU Applied sciences, spoke in a podcast about as we speak’s trendy tech stacks and unified commerce in a podcast hosted Networld Media Group and sponsored by MENU, an omnichannel e-commerce platform for restaurant manufacturers.
Tech stacks are “extra strong as a result of the calls for of the top buyer have modified,” Singh mentioned. “These of us who frequent eating places now count on our eating places to nonetheless be the identical look, really feel and expertise I’ve after I go into the restaurant, however I additionally count on my restaurant to be Amazon.com. I would like my restaurant to have supply, I would like my restaurant to have curbside pickup, I wish to observe a supply order. I would like to have the ability to order on my telephone, on-line, get loyalty factors, all with out having one ounce of change within the bodily retailer, and that is rather a lot for a restaurant.”
Singh mentioned they techniques weren’t constructed to work with each other, and that is made tech extra difficult for the restaurant. “I believe our purpose is to assist join the techniques in order that they will take again management,” he added.
Koch mentioned expectations of shoppers are actually a lot greater. Earlier than, it was simple for eating places after they had a single channel to attach with prospects — the POS system. “Now you’ve gotten a cell software, an online software, you’ve gotten kiosks, all these third-party aggregators that it’s a must to hook up with.”