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Multi-channel ordering, back-office integration and practice, and review management are essential parts of the off-premise dine-in experience. They need similar attention as on-premise dine-in practice
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When you start a new operation in your restaurant, you target a client segment. Your customers’ knowledge of your new service is vital for your success. When they don’t know you have an online ordering platform, or boutique grocery, or a semi-prepared gourmet meal, they will not order them!
Part of the off-premise dine-in experience is related to your marketing.
In a series of posts, we review all aspects of Off-Premise Dining in hospitality. The following post is the first part that considers basic technology requirements. Every week we discuss different elements to present a complete picture of the practice.
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Finally, autonomous robots can cross the proof of concept line. At the time of need, like today during the COVID- 19 pandemic, we can see the service robots are in the field and help healthcare and hospitality businesses and stand strong as a real tool. Today, they are helping in real-life needs in critical situations.
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Following is an interview with Keenon robotics on their new production and service robots for healthcare and hospitals.
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The demand for robots to clean or move materials has never been higher, and service robot use-cases are keeping growing. The cost of human assets and constant reduction of technology capital expenditure has created more room to use service robots out of manufacturing. Robots are not limited to the automobile industry or manufacturer anymore. …
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