Brooks Reitz realized technology could help address "pain points" in the restaurant industry when the reservation platform Resy was introduced in 2014. The only previous options were OpenTable or pen and paper, said the restaurateur behind Leon’s Oyster Shop, Little Jack’s Tavern and Melfi’s. Resy spoke a more modern language than the now 26-year-old OpenTable, which counts more than 55,000 restaurants on its platform across the globe.
After Resy came modern day point-of-sale systems — Toast and Square, among others — plus other new reservation platforms like Tock and Seven Rooms. Industry leaders grew accustomed to using technology to book tables and close tabs. Beyond bookkeeping, the use of computers and programs mostly stopped there.
That's changed. A decade after Resy’s debut, about 75 percent of operators believe technology can give them a competitive advantage in the crowded restaurant sector, according to a new study by the National Restaurant Association. This coupled with data showing that more than 60 percent of diners prefer a traditional service to one incorporating technology has Reitz taking a cautious but enthusiastic approach to the new digital developments.
"(Like) a lot of restaurant people, we’re not tech-first," Reitz said. "It’s been exciting but a challenge to learn these systems." Reitz introduced a new platform named Blackbird at his restaurants this year.
The blockchain-powered loyalty program — adopted by more than two dozen Charle.