Making Fast Food Pickup Faster

Making Fast Food Pickup Faster

March 19, 2020

Speed of service is increasingly becoming important to the quick food service industry.  Coupled with increasing sales coming from orders taken through digital systems, these restaurants are working on making the delivery of digital orders as easy and fast as possible.  This is especially true for digital orders that are paid for digitally.  In many cases, customers are forced to wait in line for the cashier to pick up their order.

Wingstop has put a heavy focus on digital orders.  Many of its orders, especially the vast majority of take-out orders, are digital.  Digital orders average $5 more. Wingstop is looking to keep these customers happy.  As a result, the company is testing delivery lockers, which allow take-out customers to bypass the cashier, avoid the wait in line, and go to the locker for their order.

Domino’s is also facing a similar problem with carry-out orders.  The Pie Pass allows customers that order and pay online, to confirm through their phone when they have arrived in the store’s parking lot.  This allows restaurant employees a head-start on finding the order, which can be handed to the customer as they enter the building. Continue reading

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Flippy the Fry Cook

Flippy the Fry Cook

March 1, 2020

The new and improved Flippy the robotic fry cook will probably see greater implementation.  Its price has been cut in half, bringing it down to $30,000, while improved capabilities give it more versatility.  Specifically, Flippy’s programming has been upgraded as part of this improved flexibility.  Flippy utilizes AI to manage its tasks.  Flippy has already been used at Caliburger’s Pasadena restaurant, at Dodger Stadium in Los Angeles, and at Chase Field in Arizona.

Creator’s hamburger robot takes a different approach.  Creator’s goal is to make a gourmet burger that would be affordable, making it available to a large audience.  Using quality ingredients, the company is aiming for the $6 price point.

Creator has built into this robot processes and techniques that differentiate its burger from the vast majority of fast casual restaurants.  For example, it uses the Blumenthal method of making burgers.  This method uses a vertical grind method for the meat that creates an extremely tender and juicy hamburger.  Most chefs find this technique very difficult, and is not used in fast casual restaurants.  Creator’s robot has perfected this method.  Additionally, the robot slices many of the ingredients, Continue reading

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No-Inventory Stores

No-Inventory Stores

February 29, 2020

Showrooms have existed for many years.  Now, however, more stores are turning to the concept of a showroom that has very little inventory—especially clothing stores.

The lack of inventory generates several advantages associated with less inventory.  In many cases, the stores are not reducing the size of the store, they are replacing the inventory with experiences.  The inventory can be replaced by personal stylists, cafes, a streamlined return desk, or office space.

The Canada Goose store in Toronto has taken the experience approach to new levels with a daily snowstorm.  Customers begin “The Journey” by walking through “The Crevasse” that simulates walking on cracking ice.  Another stop on “The Journey” is the “Gear Room.”  This room resembles a Norway seed vault.  It is where the customers select Canada Goose coats and accessories to try out in “The Cold” room.  In this room, arctic conditions are simulated, with the temperature set at 10 degrees Fahrenheit.

If “The Journey” has gone according to plan, customers will leave the store empty-handed.  But, they will be anticipating the delivery of their new Canada Goose gear.


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