Guests are very willing to adopt kiosks as a part of their ordering process, and the technology can boost check averages 20% or more for some restaurants, Bite CEO Brandon Barton tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Barton sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how kiosks are being used for upselling and can ease staffing challenges. He also comments on voice AI, facial recognition and McDonald’s new kiosks that accept cash.

Guests are very willing to adopt kiosks as a part of their ordering process, and the technology can boost check averages 20% or more for some restaurants, Bite CEO Brandon Barton tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Barton sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how kiosks are being used for upselling and can ease staffing challenges. He also comments on voice AI, facial recognition and McDonald’s new kiosks that accept cash.

“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.

“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.

Choppin’ It Up by Bloomberg Intelligence

Kiosks Can Boost Guest-Check Average and Margin

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/7b0613e8-5c1a-4969-b94a-b1fd011ddbdc/transcript

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Fast-food chains have lost their value and convenience advantages over competitors, Restaurant Insight Monitor Founder and Partner Tom Wagner tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Wagner sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how lower cost of goods sold and the proliferation of mobile apps have hurt quick-service industry sales. He also comments on McDonald’s $5 Meal Deal and why it’s so important for restaurant chains to attract millennials and Gen Z.

Fast-food chains have lost their value and convenience advantages over competitors, Restaurant Insight Monitor Founder and Partner Tom Wagner tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Wagner sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how lower cost of goods sold and the proliferation of mobile apps have hurt quick-service industry sales. He also comments on McDonald’s $5 Meal Deal and why it’s so important for restaurant chains to attract millennials and Gen Z.

Fast Food Lost Its Value, Convenience Advantages

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/e7142cc4-552f-4e7f-8efa-b22f00e8210e/transcript

The No. 1 issue behind the spread of foodborne illnesses is food handling and handwashing practices, making up 89% of outbreaks, PathSpot CEO and cofounder Christine Schindler tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Schindler sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss what restaurant chains can do to protect their employees and customers. She also comments on the importance of tracking food temperatures throughout the supply chain and monitoring expiration dates, as well as the impact of food-safety issues on brands like McDonald’s.

The No. 1 issue behind the spread of foodborne illnesses is food handling and handwashing practices, making up 89% of outbreaks, PathSpot CEO and cofounder Christine Schindler tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Schindler sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss what restaurant chains can do to protect their employees and customers. She also comments on the importance of tracking food temperatures throughout the supply chain and monitoring expiration dates, as well as the impact of food-safety issues on brands like McDonald’s.

PathSpot’s Schindler on Reducing Foodborne Illness

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/bac6edb3-692c-445c-b2e7-b21f00e96536/transcript

Cava’s brand awareness has gotten a boost from the 2023 IPO, social media and its growing consumer packaged goods business, Chief Experience Officer Andy Rebhun tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Rebhun sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the chain’s marketing strategy is boosting same-store sales. He also comments on the success of its grilled steak and how the connected kitchen initiative can improve quality, consistency, order accuracy and speed of service.

Cava’s brand awareness has gotten a boost from the 2023 IPO, social media and its growing consumer packaged goods business, Chief Experience Officer Andy Rebhun tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Rebhun sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the chain’s marketing strategy is boosting same-store sales. He also comments on the success of its grilled steak and how the connected kitchen initiative can improve quality, consistency, order accuracy and speed of service.

Cava’s Rebhun on Driving Brand Awareness, Sales

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/2e1cb18b-aa86-4c6e-8df2-b21900bbbacf/transcript

Kiosks Can Boost Guest-Check Average and Margin

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