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2 weeks ago | 
hospitalitytech.com | Michal Christine Escobar
The restaurant industry has embraced software like never before—cloud POS systems, loyalty platforms, and third-party integrations are reshaping operations and the guest experience. But behind every sleek app or online order is a physical ecosystem that still powers the kitchen, front-of-house, and pickup areas.
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3 weeks ago | 
hospitalitytech.com | Michal Christine Escobar
Did you know that some of the most useful tools in hospitality were never meant to be products? Often, the best technologies are those that have been built by real-life operators – industry insiders with hands-on experience of toiling away in what can be a hugely challenging sector. But how can you tell whether something that’s working wonders in-house is strong enough to survive in the open market?
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3 weeks ago | 
hospitalitytech.com | Michal Christine Escobar
We spoke with Eran Hollander, Chief Product Officer at HungerRush, about how restaurant operators are using tech-first labor tools to streamline operations, optimize staffing, and create better guest experiences. When done right, Hollander explains, technology doesn’t risk alienating guests or staff through a cold, impersonal interface. Instead, it enhances the experience in ways that feel personalized, intuitive, and efficient. And for many younger guests and employees, tech is preferred.
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3 weeks ago | 
hospitalitytech.com | Michal Christine Escobar
Restaurants and hotels are under pressure to do more with less—streamlining operations, elevating guest experiences, and adapting to evolving customer behavior. At the 2025 National Restaurant Association Show, Cognizant’s Kevin Corr and Partha Das sat down to discuss the biggest trends reshaping hospitality technology.
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3 weeks ago | 
hospitalitytech.com | Michal Christine Escobar
Key Tech Trends Reshaping the Restaurant Landscape Beyond the emphasis on community and independent empowerment, SpotOn’s team also weighed in on several broader industry trends gaining traction at the show. Real-Time Menu Adaptation and Supply Chain VisibilitySupply chain instability was a recurring topic among vendors and operators alike. In response, platforms are evolving to offer real-time ingredient tracking, updated vendor pricing, and faster menu adjustments.
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3 weeks ago | 
hospitalitytech.com | Michal Christine Escobar
At a time when razor-thin margins and unpredictable supply chains dominate the restaurant landscape, tech innovation isn’t just a “nice to have” — it’s a lifeline. For today’s restaurant IT leaders, the biggest questions aren’t just about implementing technology. They’re about how to make technology meaningful: how it can reduce waste, improve forecasting, and empower managers to focus less on guesswork and more on growth.
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1 month ago | 
hospitalitytech.com | Michal Christine Escobar
If you’re staying at a luxury hotel, what sets it apart from any other property with high-end fixtures and fittings is the service. And leading that charge is the concierge. You may have a rooftop pool at home. You may have a personal chef. But you’re unlikely to have someone on hand who can recommend the too-hip-to-know-about theater happening that everyone will be talking about next month.
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1 month ago | 
hospitalitytech.com | Michal Christine Escobar
Breaking down your audience into different segments with specific messages and offers drives engagement, clicks, and bookings. Yet many hotels still send the same blanket messages to their entire database, and it isn’t producing the results they had hoped for. Segmentation can be simple and effective, capitalizing on the basic data you already have. Relevance is crucial as marketing messages bombard consumers across every channel. People are increasingly immune to generic outreach.
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1 month ago | 
hospitalitytech.com | Michal Christine Escobar
Careit’s core platform is designed to serve the full ecosystem of food recovery stakeholders—from hotels and restaurants to nonprofits and government agencies. After any hotel banquet or restaurant event, the sheer volume of leftover food can be staggering. But while most operators focus on labor, inventory, or cost containment, one increasingly urgent opportunity—turning surplus into social good—is gaining traction thanks to tech solutions like Careit.
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1 month ago | 
hospitalitytech.com | Michal Christine Escobar
At the 2025 National Restaurant Association Show, one operator laid out exactly how to break up with bad tech—and come out stronger. Patrick Yearout, FMP, CHT – Director of Innovation, Ivar’s and Kidd Valley Restaurants at the 2025 NRA Show. Patrick Yearout, FMP, CHT – Director of Innovation, Ivar’s and Kidd Valley Restaurants at the 2025 NRA Show.
