The afternoon of Day 1 at #qsrevolution kicks off discussing the secrets of the tech stack! Joseph Szala, GSD, DCMJ says the average restaurant spends $1.5 -2k on their tech stack. And then my good friend Meredith Sandland takes us through “how did we get here?” The reality is the industry is so convoluted, so entangled and fed up of how a complicated tech stack creates waves of inertia holding back the capability to be agile and innovative. Until we free the data, and let that be the heartbeat of our business, we wont get away from this immense challenge! Wade Allen Alessandro Biggi Adam Klaers Davide Macchi Danny Klein
100% spot on
I think part of the reason it got convoluted was because you had some, in my opinion, bad actors in the tech space who wanted to keep all of the data to themselves. This set off a tug of war with brands over who owned the data. I think if there had been more transparency up front, we as an industry would be in a better spot now.
#freethedata 👏
There are platforms available to the hospitality sector now that have been leveraged from other industries further advanced on data needs. Brands need to stop following the common road with out of the box solutions and look to business tools that can drive them away from monolithic architecture.
Correction $1500-2000/mo in saas
Very well said and very well spoken, Meredith Sandland. 👏
Love the way Meredith Sandland brought this all together at the end... very well said!!
Really interesting. So many golden nuggets from this show!
Sounds like an amazing session thanks for sharing Carl Orsbourn
CEO | Author | Board Director
3moIt is really frustrating to me that tech companies have made things purposely convoluted. I think Stefan Hertzberg said it well at the same conference - tech companies make things complicated so they can put tolls in between restaurants and their customers, restaurants' tech and other tech used by that same restaurant, and restaurants and their suppliers. I would love someone at Bain & Company or Boston Consulting Group (BCG) to do a market map of the $1T #restaurant industry and show where it all goes. At the end of the day, restaurants and the people who work hard to make them great see very little of it.