Why Restaurants Are Historically Slow at Adopting New Technology

The restaurant industry has historically been slow to shift and
adopt new technology. Ben Simmons, Co-founder and COO of Table
Needs recalled a meeting in 2012 when a restaurant owner was
considering building a website. Websites were pretty mainstream,
but it shows an example of generalization. Today, as reported by
Restaurant Dive, 77% of diners look up the restaurant online
before visiting.


Table Needs, in simple terms, is a point of sale company.
However, it’s much more than that. It interconnects multiple
systems for seamless updates. It started as a QR menu company and
has evolved into something bigger. Simmons compares it to the gap
between Square and Toast. Most restaurant technology is
disjointed. “There are all these different sectors of tech that
flow back into each other. You gotta stitch together seven tools
to get them to all work together,” said Simmons.


Table Needs focuses on small quick-service restaurants. It
connects the online menu and the website, which allows management
to make changes once but for that update to flow across the
connected spaces. “Becoming nimble is a big asset in [times of]
volatility,” pointed out host Barbara Castiglia. Table Needs
focuses on a small segment of the restaurant market and covers
all its needs in one product.


Simmons and Castiglia turn the conversation to how things changed
during covid. Simmons noticed that the pandemic “increased the
speed of adoption, still a lot of hesitancy within the restaurant
space.” Restauranteurs want simplicity and reliability. What
Simmons hears consistently from his clients is, “how simple can
you make it and for it to just work?”


Table Needs sets every client up for success with an extensive
and detailed onboarding process. The company takes care of set up
details, inputting the menu, and training the staff.


“Ignoring this digital presence is just money left on the table,”
said Simmons. It opens up an entirely different revenue stream
from current customers. For restaurants ready to tackle new
technology, they should consider small changes with the most
significant impact. Alternatively, remove the barrier to entry.
Restaurants grow when they get their product out there and build
their brand.