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Video Transcription

Today, we’re going to talk about automation. In fact, in a recent McKinsey study, they talk about global automation increasing productivity eight-tenths to 1.4 percent. The economic impact of that will be huge.

Now, they also talk about the impact on businesses through automation; and, they talk about the industries that are most likely to be automated. And, the No. 1 industry is the restaurant industry, food service, at a whopping 73 percent potential.

What’s lacking is any strategy, and hope is not a strategy. You see, at SYNQ3, we have a strategy. Folks tell me: well automation is going to reduce the labor force by 30 percent. That’s nonsense. We delegate to technology that which technology is best at, and we elevate people into roles that are more suitable just for them.

We sell more food. We raise checks. We make more sales and more profits. That’s an effective strategy for automation.


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Restaurant Automation

Automation is where we’re headed globally. You can see automation trends throughout all industries from the development and use of AI devices like Amazon’s Echo to the deployment of ordering kiosks in restaurants. The shift toward automation is changing and will continue to change the way businesses operate and how consumers interact with businesses.

According to a recent McKinsey Global Institute study, the move toward automation has the potential to significantly boost productivity and economic well-being across the globe. The study states that automation could boost global productivity by margins of 0.8% to 1.4% annually benefiting national and global economies and most business sectors. The study also details the potential for automation within various sectors broken down by the activities associated with the industries. Some business sectors have a greater potential for automation than others.

At the top of the list, landing at No. 1 for greatest potential for being automated is the Accommodation and Food Services sector. The restaurant and food service industry sits at a whopping 73 percent potential for automation meaning that the majority of current work activities associated with food service could be automated and most likely will be in the near future. In the study, they also specifically outline the automation potential for each activity within the sector. For the Accommodation and Food Services sector, the study reports these potentials:

So, what does this mean for the restaurant industry? With at least 30% of activities in most occupations being automatable, according to the study, there will need to be a shift in roles. It’s not an issue of job loss; it’s the opportunity for job elevation and rearrangement. Growing productivity and a growing economy will require more jobs in other sectors and in other roles. At SYNQ3, the strategy for handling this phenomenon is to delegate to technology that which technology is best at and elevate people into roles that are more suitable just for them.

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LOCATION

5825 Mark Dabling Blvd, Colorado Springs, CO 80919


EMAIL

solutions@synq3.com


PHONE

+(1) 719.884.2025

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Video Transcription

Today, we’re going to talk about why your restaurant should adopt automated ordering technologies now. You see, there’s a trend developing, and we don’t want you to miss the boat.

Many people have already given up on the millennial generation saying that they’re going to be the generation that destroys the restaurant industry. That doesn’t need to happen.

Your guests expect a much higher level of service than they ever have in the past. We have a simple solution to that. It’s an omni-channel approach to the business. You don’t need to make the movie mistake. That’s a B-Buster if you know what I mean.

You can automate voice, text, chat, social, mobile, email. Meet your guests in whatever channel they want to engage you in, at a time that they want to engage you in, and deliver to them an absolute VIP experience.


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Why Restaurants Should Adopt Automated Ordering Technologies Now

Succeeding in today’s restaurant market requires adapting and evolving early to match the current consumer environment. Putting off change and hoping that guests will continue ordering from and visiting your restaurant in the same manner that they have for the last 20 years, or even six months, will not be successful for long. Don’t be one of the businesses who failed because they resisted change.

Take Blockbuster for example; in 2000, Blockbuster’s CEO laughed Netflix entrepreneur Reed Hastings out of the room when presented with the opportunity to partner with the up-and-coming company (Forbes article). Then, 10 years down the road, the movie-rental company that was set in its ways went bankrupt. The new idea or technology that seems radical to you now may be the very one to put you out of business if you’re not willing to adapt to it. That’s why early adoption of new trends is essential to success!

In the current market, the restaurants that are succeeding most are those that have identified industry trends regarding how consumers want to interact, and yes, many of those trends come from the millennial generation. Too many people fear what millennials will do to the restaurant industry when really they should be seeing millennial’s unique desires and tech-savviness as an opportunity to grow their restaurant’s offerings in new directions with new avenues for profit.

For restaurants, providing an omni-channel, ordering experience is key to attracting and retaining guests. Even if your restaurant can’t afford the latest and greatest technology, you have to start shifting your services to provide the higher level of service and convenience that guests want today. It’s also important to note that the investment for new technology may be more affordable than you think, depending on the technology.

When factoring in the profit increase associated with SYNQ3’s automated ordering technologies, many restaurants have found the services not only affordable, but very lucrative. From off-premise ordering services to the creation of a new AI solution, SYNQ3 has been recognizing consumer trends and providing solutions for restaurants for the last 14 years. And now, several top brands including Red Robin Gourmet Burgers, Noodles & Company, and Chipotle, are using SYNQ3’s technology to ensure their restaurants are meeting guests where they’re at in the channel that they want.

Find out more by visiting our page on restaurant automation technology.

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LOCATION

5825 Mark Dabling Blvd, Colorado Springs, CO 80919


EMAIL

solutions@synq3.com


PHONE

+(1) 719.884.2025

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Video Transcription

Today, we’re going to talk about the golden goose of your restaurant; that’s off-premise sales. It is the only and fastest growing segment of the restaurant business. And, why you’re flushing a lot of that money down the toilet.

Here’s the problem: in today’s paradigm, the issue, the status quo, is what I like to call the Heisman. You see you’re forcing your employees to choose between the guest who’s in front of them and the guest who’s on the phone. Resulting in this: [stiff-arm maneuver], and that’s not good for the guest; it’s not good for the employee.

It results in reduced takeout; frustrated guests; getting no data on what the guests are ordering, when they’re ordering, how much they’re ordering; they struggle with the menu; and, they don’t have time to repeat orders for accuracy or for upsell.

So, how do we get you the golden goose? The key to recapturing this golden goose, this 10 to 20 percent of takeout sales, is the bifurcation or the separation of tasks. So that your restaurant employees can focus on preparing and delivering world-class food and experience; and, our folks and our technology can focus on delivering a world-class experience in order-taking, in payment, and in upselling, giving you the golden egg.

That’s our Virtual Intelligent Automation: the final step in your takeout journey.


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The Restaurant's Golden Goose: Off Premise Sales

Trends in off-premise ordering present the opportunity for restaurants to boost sales, increase brand loyalty with more focused services, recapture 10 to 20 percent of their takeout sales, and gain an edge on the growing competition in takeout food services. It’s no wonder off-premise services currently represent the fastest growing segment of the restaurant industry; and, all signs point to continued growth.

So, why is off-premise growing so rapidly? What are the benefits? Utilizing off-premise services allows for restaurants to better delegate tasks. With another entity handling takeout orders and/or delivery, in-restaurant employees can focus on providing the best service possible for the guests in front of them that way both dine-in and takeout guests receive a VIP restaurant experience. Plus, with off-premise, restaurants can eliminate dropped calls, help employees feel less overwhelmed, and increase average check through upselling and more focused service.

Several top restaurant chains have already begun using off-premise services. These restaurants are focusing time and money on ways to present themselves as go-to providers for great takeout food that is convenient, easy, and delicious.

In a Food Newsfeed article, TDn2K’s director of insights, Victor Fernandez, discusses the growing off-premise trend and why he sees it as a very important, rapidly growing sector in the restaurant industry. The article quotes Fernandez saying that out of all the trends they’re seeing at TDn2K, he believes that having and developing off-premise services is one of the must-do steps for casual dining restaurants who want to succeed in today’s market. TDn2K is a research and analytics company that tracks trends, gathers insights, and compiles reports for the restaurant industry.

Based on TDn2K research, as of May 2017, take-out and delivery made up about 10 percent of overall sales, and while that appears small now, that’s an 8 percent increase in just two years’ time, the article states. The article also states: “… the brands that are outperforming their peers in the market tend to see the fastest growth in off-premise dining.” Fernandez also states in the article that casual dining restaurants have to present themselves to consumers as a great option for takeout, particularly highlighting themselves as a convenient, fast option for food.

Brands that are seeing success in off-premise services include Red Robin Gourmet Burgers, Brinker’s restaurants (Chili’s Grill and Bar), and others. In the article, Brinker’s report that they have seen significant growth in to-go orders in the last five years, a 9 percent increase, which is why they are continually looking into potential takeout and off-premise investments.

The article also quotes Red Robin’s CEO Marie Post discussing what the restaurant is doing in off-premise. The restaurant currently uses off-premise services from SYNQ3 Restaurant Solutions, utilizing the company’s take-out ordering services and off-premise ordering specialists. Post notes that they are continually expanding these services to more of their restaurants.

So, what are the off-premise opportunities and how can your restaurant take advantage of them? Check out SYNQ3’s off-premise services, which are currently being used by Red Robin, Chipotle, Noodles & Company, and several other top restaurant chains. Get ahead of the takeout curve now with the help of SYNQ3’s off-premise ordering technology and services.

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Video Transcription

You know, if you’re looking for directions, this thing works pretty well, but if you want to order a restaurant meal, you better be talking to a human because most automated-speech-recognition engines are not ready for prime time. They can fail at a rate of up to 15 percent, which costs you real money and lost transactions.

Current AI is not conversational and it’s not adaptive to a restaurant environment, nor is it adaptive to driving in your car.

So, what we want to talk about is meeting the guests where they’re at in an omni-channel ordering solution, so that we can talk to them via voice, text, speech, mobile, social, and what I would call digital automation.

We want to surround the guest with the synchronization of people, process, and technology. Meet them where they are and solve their needs. We’re now doing that with an artificial intelligence solution that’s second to none.


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Why Most AI Solutions Still Stink

While artificial intelligence technology has made tremendous leaps in the past two decades, most AI is still too slow for use in customer relations industries, like the restaurant industry. The majority of AI solutions are just not conversational enough. Their ability to adapt and respond to guest interactions is often lacking and can result in a failure rate of up to 15 percent, which means that 1 in 5 orders are improperly handled and lost. Current AI is lacking for three primary reasons:

  1. Poor Social Skills
    They just don’t know how to talk to you! The majority of current AI tools are not “smart enough” to converse with guests. They do not have the technological capacity to adapt to guests’ needs, preferences and emotions in the moment. They’re just not advanced enough.

    Adaptability is essential for providing a great take-out-order experience for guests. You don’t want them to feel like they do when they call a government line or corporation where they just want to talk to a customer service representative because the AI keeps telling them, “I’m sorry, I didn’t get that. Can you please repeat?” You probably won’t build customer loyalty with that kind of service.

    In an article published by Wired in December 2016, writer Assaf Baciu questions the actual intelligence of the many rising artificial intelligence platforms. Baciu writes about how these technologies can appear very smart when pre-programmed for specific games or situations, but as far as adaptability to new situations without context, they’re lacking. Baciu states: “The fact is, no existing AI technologies can master even the simplest challenges without human-provided context.” Now, this article was written in December, and at SYNQ3, we’d like to offer that an actually intelligent AI that is adaptable to new contexts is now available: VIA. This restaurant ordering AI can actually adapt to human emotions and conversational elements that occur during phone calls; that’s pretty smart.

  2. Packed with Seams
    Many AI solutions are not well integrated among multiple channels. To provide guests with the best experience possible, you have to meet them where they’re at, and that requires offering an omni-channel restaurant ordering solution; one that allows guests to converse with your restaurant via voice, text, speech, mobile, social, and digital automation. Restaurant AI should present guests with a seamless digital experience that is efficient, accessible, and simple.
  3. Out of Focus
    The first two points ultimately fall under this third, primary issue: many AI tools have been developed with an out-of-focus view on the purpose of restaurant technology. Deploying exciting, new AI technology is great except for when the technology does not actually put the guests’ needs first. All restaurant operations should focus first on how to provide guests with the best experience possible, and that means meeting them where they’re at in the way that they want. If the guest was overlooked during the process, then the solution will most likely not solve anything. Technology can appear great when it improves operations and cuts down in-house costs, but it doesn’t look so great when guests reject it and restaurants start losing business because their new tool increases complexity for the guest.

Remember, convenience is king when it comes to serving restaurant guests. You have to provide solutions that are convenient, efficient, and simple. Providing omni-channel ordering solutions that feature advanced, conversational AI will make your restaurant stand out to guests. At SYNQ3, we’ve developed an AI solution that synchronizes people, process, and technology to provide guests with a reason to keep coming back to your restaurant. Don’t miss out on the opportunity to expand your business and grow sales with the help of advanced AI, contact SYNQ3 today for more information.

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LOCATION

5825 Mark Dabling Blvd, Colorado Springs, CO 80919


EMAIL

solutions@synq3.com


PHONE

+(1) 719.884.2025

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As a leader in the restaurant industry, technology space, SYNQ3 co-founder and CMO, Matthew Favier, was recently featured in the restaurant publication, The Main Course, discussing the shift in consumer expectations as artificial intelligence (AI) and other new digital technologies impact the way people interact with businesses.

In the article, Matt states that: “Today, efficiency, convenience, and accessibility are three primary aspects of a successful consumer-to-business experience.” He goes on to talk about how restaurants can and should adapt to provide these core service characteristics for guests, and how providing these will help restaurants stay competitive in today’s market.

Along with being featured in The Main Course publication, Matt was also selected to speak at the Western Foodservice and Hospitality Expo on August 28 in Los Angeles, California. At the Expo, Matt talked about the opportunities that automation and artificial intelligence present for restaurants. He detailed how restaurants can start developing the guest-to-AI relationship. Click here to read the full article!

Throughout the year, Matt and other SYNQ3 leaders, including CEO Steve Bigari, participate in top restaurant conferences and contribute to industry publications. Steve spoke at the 2016 Western Foodservice and Hospitality Expo, and at the start of 2017, he spoke on a technology panel with leaders from Papa John’s, Olo, and Interactions. On October 12 at 4 p.m., Steve will be presenting SYNQ3’s VIA Analytics findings at the Florida Restaurant and Lodging Show in Orlando.

If you are interested in attending the Florida Restaurant and Lodging Show as one of Steve’s guests, contact us today at email Matt Favier.

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LOCATION

5825 Mark Dabling Blvd, Colorado Springs, CO 80919


EMAIL

solutions@synq3.com


PHONE

+(1) 719.884.2025

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As a national speaker and thought leader in the restaurant industry, SYNQ3 founder and CEO, Steve Bigari, was recently featured in the restaurant publication, The Main Course, discussing how restaurants can begin adapting their processes to succeed in the rapidly approaching world of artificial intelligence and restaurant automation. Read the full article here!

Throughout the year, Steve and other SYNQ3 leaders participate in top restaurant conferences and contribute to industry publications. In 2016, Steve spoke at the Western Foodservice and Hospitality Expo, and in 2017, he spoke on a technology panel with leaders from Papa John’s, Olo, and Interactions. This year, on September 11 at 4 p.m., Steve will be presenting SYNQ3’s VIA Analytics findings at the Florida Restaurant and Lodging Show in Orlando. Also, SYNQ3 CMO Matthew Favier will be speaking at the 2017 Western Foodservice and Hospitality Expo in L.A. on August 28.

If you are interested in attending one of these upcoming shows and would like to attend as Steve’s or Matt’s guest, contact us today.

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LOCATION

5825 Mark Dabling Blvd, Colorado Springs, CO 80919


EMAIL

solutions@synq3.com


PHONE

+(1) 719.884.2025

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