Imagine ordering a burger, fries and a strawberry milkshake in a 1950s diner? Back then, all the tech staff really needed was a cash register. And for decades, life didn't change that much.
The trouble is, many restaurants today can end up thinking along the same lines. The till is where it all happens. OK, so there are the card machines, a few tablets for taking orders maybe, and then a laptop in the back office where someone spends hours pouring over spreadsheets.
But the rest of the world has moved on. The number of ingredients has snowballed, tastes and trends fluctuate wildly, diners' expectations have soared, competition has intensified and pressure on costs weighs heavier than ever.
Put together, these challenges cannot be addressed by a till-and-spreadsheet mindset. The old model of restaurant management is bust.
So it's no wonder that forward-thinking restaurants have been searching for answers — and finding them. Watch this video which touches on the future of restaurant technology and how to take your first steps today.