Revel Systems is Designed to Grow With Your Business

Revel Systems is Designed to Grow With Your Business
  • Revel Systems is the POS to help you achieve you business goals.

  • Streamline how you manage what matters most for your business.

Most customers agree that technology has improved the dining out experience and for restaurants, the tech is increasingly available in one base system. In today's restaurants, the POS has become much more than a just a transaction tool. Revel POS offers everything from easy payment options, loyalty, and delivery to sales, inventory and labor reporting. Having all this available in one solution results in cost and time savings for restaurant owners and operators.

Revel Systems POS offers hardware and software that is fully customizable to your business. Whether you are interested in making sure your customers have the best in-store experience or you are more focused on your off-premise and delivery channel, Revel works with restaurants of all shapes and sizes. 

Watch the video above see why Revel Systems is one of our favorite innovators from NRA 2018.

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Peapod and FarmLogix: Exploring the Future of Food Tech

Peapod and FarmLogix: Exploring the Future of Food Tech

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?

Joining Donald are two food businesses who, while aren’t technology companies, rely on technology to move their businesses forward.

Carrie Bienkowski of online grocery delivery company Peapod is showing Americans how they can shop smarter, save time and money, and find the foods they want in order to eat better. Using their online platform, customers are able to fill and adjust their carts all with the tap of a finger.

Meanwhile, Linda Mallers, CEO and President of FarmLogix discusses how their company is a company transforming the local and sustainable food supply chain by connecting buyers to producers with technology and sustainability expertise.

Watch the episode above to see how these businesses are leveraging technology in their daily lives as well as how they predict tech to impact the industry.

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U.S. Restaurant Count Declines 2 Percent Inline with Foodable Predictions

U.S. Restaurant Count Declines 2 Percent Inline with Foodable Predictions
  • Paul Barron breaks down his top eight predictions for the restaurant industry.

  • Vegans, mobile payments, and off-premise leading the way spearhead Paul Barron’s 2018 predictions.

    The NPD Group's 2017 fall census has revealed a 2 percent drop in the number of U.S. restaurants, to 647,288 units, over the previous year, according to "Nations Restaurant News."

    Independent restaurants saw the greatest difference with a 3 percent decline, while the unit count for chains remained flat.

    “The U.S. restaurant count is reflective of what’s happening in the foodservice industry today overall,” said Bonnie Riggs, NPD’s restaurant industry analyst, in a statement. “To expand or not expand units is a calculated decision on the part of restaurant operators.”

    A decision Foodable restaurant guru Paul Barron says has been impacted by the rise in demand for off-premise meals and the growth of online companies like Amazon.

    "There's a lot more pressures from online delivery and also the aspect of e-commerce, meal kits, and the likes that are really impeding on how a restaurant is going to grow."

  • Chain counts grew to 301,183 units, a 982-unit increase, which kept the total count flat compared with fall 2016, the NPD Group's report found.

    The total number of independent restaurants declined to 346,105 units, a decrease of 10,952 units from the same period last year, according to the census, which NPD conducts each spring and fall.

    Quick-service restaurant locations declined by 1 percent, to 353,121 units, the report found. Fast-casual chains, which NPD categorizes within quick service, increased unit count by 4 percent, to a total of 25,118 locations.

    Full-service restaurant units, which include casual dining, family dining, and fine dining, fell 2 percent, to 294,167 units in fall 2017, according to NPD.

    The fall census includes all restaurants open as of Sept. 30, 2017. See more about this data at "Nations Restaurant News."

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McDonald’s Commits to New Tiered Dollar Menu

McDonald’s Commits to New Tiered Dollar Menu

McDonald’s just launched its new $1 $2 $3 Dollar Menu across the US hoping to win back the nearly 500 million customer visits it says it’s lost since 2012. In addition to the remodeling of established restaurants, updating its menu with items like the buttermilk crispy chicken tenders and rolling out mobile ordering, the new tiered value menu is expected to help the fast food giant bounce back.

And their efforts are already showing some promising results. After a sustained decrease in visits between 2013 and 2016, McDonald’s showed a healthy jump in comparable sales in the second and third quarters of 2017, according to “Ad Age”.

This new tiered menu is the latest of McDonald’s price focused menus. Back in 2002, the chain launched its Dollar Menu where it offered eight items for a dollar each. Since then different types of menus have been shuffled across the board such as the Extra Value Menu, the Dollar Menu and More, and the You Pick Two menu.

The new $1 $2 $3 Dollar Menu is being promoted nationwide with TV, radio, digital and social campaigns all sharing the same funny and relatable storylines. The campaign, expected to run about six to eight weeks, will also be supported later in the year, as well as into 2019. "It's one that we are not going to walk away from," says U.S. Chief Marketing Officer Morgan Flatley.

Competitor chains like Taco Bell and Wendy's, aware of McDonald's plans for the $1 $2 $3 Dollar Menu, also introduced new or updated low-priced offerings this month. For example, Taco Bell is promoting the variety of $1 items it sells and will introduce $1 Nacho Fries on Jan. 25.

The $1 $2 $3 Dollar Menu is now offering a choice of a sausage burrito, McChicken, cheeseburger, or any size soft drink for $1. For $2, customers can get Sausage McGriddles, 2-piece Buttermilk Crispy Tenders, a Bacon McDouble, or a small McCafé beverage. For $3, there's the Sausage McMuffin with Egg, the new Classic Chicken Sandwich, the Triple Cheeseburger, and a Happy Meal.

Later this year, McDonald’s will be introducing new "hot off the grill" fresh beef to its menu, which will also receive a heavy promotional campaign. You can read more about McDonald’s new menu on “Ad Age.”

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2018 Power Predictions From Restaurant Guru Paul Barron

2018 Power Predictions From Restaurant Guru Paul Barron
  • Paul Barron breaks down his top eight predictions for the restaurant industry.

  • Vegans, mobile payments, and off-premise leading the way spearhead Paul Barron’s 2018 predictions.

In this episode of Plugged In, Paul Barron breaks down his top eight predictions for 2018.  

2017 was an interesting year for the industry. It’s safe to day that we had one of the most interesting years on record. We saw delivery take over the food service landscape, sexual harassment claims topple industry giants, minimum wage laws finally pass, alternative protein companies do the impossible, hurricanes, fires, floods, TRUMP– and with all the innovation we ate good man, really good.

So what’s in store for 2018? 

Every year, Foodable puts out predictions guided by our CEO Paul Barron. This year we wanted you to hear them straight from the horse’s mouth. If this year goes anything like 2017, we are excited for the ride. Find out what Paul thinks the industry has in store for 2018. Some of these predictions might even surprise you.

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