Innovation for a
Foodservice Revolution

Scott Richardson talks pioneering technologies that modernize foodservice environments at breakneck speed.

Foodservice,
we have a problem.

It’s no secret that human resources are in short supply these days. From small, independent restaurants to sports and entertainment arenas and national hotel chains, an understaffed industry struggles to deliver the consistent, high-quality service that consumers demand. 

Restaurants are short
3 million workers.

58% of hospitality workers intend to leave their jobs.

Hotels are operating
with 70% of the housekeeping staff they need.

Leverage foodservice and hospitality tech trends that increase efficiency and elevate guest experiences.

For Scott Richardson, Founder & CCO of Richardson Design, there’s only one way forward: automation technology. Here, he shares top technologies that smart operators are implementing to relieve post-pandemic tensions.

Consumers demand more:
Faster service.
More menu options.
Order ahead to skip the wait.

BUT...

Technology enables us to do more with less.
Self-service solutions
Centralized menu systems
Cashier-less checkout

Q: "What automation trend is most common today?"

SR: Many of our clients are transitioning to entirely new customer service models. Self-ordering and self-payment have been growing in popularity over the past for a few years and are now becoming almost commonplace. Initially implemented for health and safety reasons during the height of the Covid-19 pandemic, the QR code menu seems to be here to stay as we’re now seeing the technology used to combat current staffing shortages. 

I recently returned from Europe where the QR code has all but completely replaced physical menus in restaurants of every scale and classification. In fast casual and on-the-go environments, consumers are comfortable ordering via kiosk, app or iPad. Guests don’t seem to mind; they can better control their experience without relying on sub-par service.

Q: "Aside from saving on labor, how does technology benefit the business bottom line? "

SR: Ordering technologies have the potential to expand the service footprint in certain environments. I was recently sitting in a hotel lobby where I wouldn’t typically expect to receive bar service. Using the QR code affixed to a nearby coffee table, I was able to order cocktails, automatically have them billed to my account and have them delivered to our lounge seating section. This was obviously convenient for me, but beneficial for the bottom line as it broadened the bar revenue footprint well beyond the on-site restaurant.

Q: "What are some other ways you’re seeing guest self-service come to life?" 

SR: Serve-yourself beer and wine stations are standing up inside traditional restaurant concepts. When guests can pre-pay by the ounce and use a card or a wristband to pour themselves, they’re more likely to explore different tastes and linger longer.  

FROM OUR PORTFOLIO:

Antonio’s Pizza, a landmark restaurant, was ready to make a bold move.

In the past, their locations were built only for the delivery and pick up operational model. But the owners identified a demand and saw value in creating an adjacent dining space to enhance the guest experience and increase the check average per customer. The restaurant turned to the Richardson Design team to create the new concept.

Part novelty, all efficiency, the look and function of the dining room addition and Brew Wall tap into the preferences of a younger, beer-centric demographic.

RFID wristbands tied to a credit card are activated at the host stand and allow guests to self-pour and pay by the ounce which encouraged them to linger longer (and order more pizza).

Richardson marries traditional Italian design elements with the modern features of the Brew Wall for a balanced customer experience and reduced need for staff. The Brew Wall adds new dining space with the potential to double revenue.