Today’s college students expect a modern, retail-like dining experience on campus. But in a world where staff and resources are often hard to come by, how do foodservice teams keep up with the demands?   

Bringing technology into dining and retail operations improves customer service and allows staff to do more with less through the use of innovative point-of-sale solutions. Kiosks can be used to order, pay, or both, while biometric hand readers provide access and deduct from a meal plan or declining balance. And both solutions are more cost-effective than a cashier over time. 

In this webinar, University of St. Thomas and others that have seen success with kiosk ordering and biometric technology join us to reveal how they went about updating their dining operations and realized significant benefits in labor savings and increased revenue — and improved the dining experience for guests.

Presenter:

• Brett Africk, Director of Sales, Platform Systems, CBORD