The Human Side of QSR Technology

Developing with Key Users In Mind

When you think of QSR technology, what comes to mind? Perhaps you first think of a point of sale terminal, a drive thru timer, kitchen management software or a restaurant management portal. But these diverse quick service restaurant solutions are all futile without the people that use them to power restaurant transformation. Ultimately, even the most powerful technology is only as valuable as it is usable.

As a fast-paced quick service restaurant, people rest at the heart of your technology landscape. Similarly, people rest at the heart of our mission here at SICOM—a mission to create purpose-built QSR solutions that are functional, usable and valuable. Doing so requires that we closely consider the needs and priorities of various QSR stakeholders, even before a technology’s inception.

As Steve Jobs once said, “You’ve got to start with the customer experience and work back toward the technology—not the other way around.”

Let’s take a look at some of the stakeholders that must be at the forefront of restaurant technology development:

1. Restaurant Crew Members

First up is your crew. As the men and women that are interfacing with your technologies on the front lines, crew members are integral to each restaurant’s success.

Technology has the power to increase efficiency in your restaurant, but in order for crews to unleash its full power, QSR solutions must be highly intuitive and usable.

2. Restaurant Managers

Next up is the restaurant manager. Restaurant managers seek a unified, technology-enabled view into restaurant KPIs that empowers them to improve efficiency, accountability and performance.

In order to prove useful for restaurant managers, a technology must be purposeful and practical—delivering the specific functionality managers need to do their jobs better, without getting bogged down in unnecessary bells and whistles.

3. Franchise Owners

Third is the franchise owner. Franchise owners are tasked with maximizing profitability and performance on the go—often across hundreds of restaurant locations at once.

For the busy franchisee, remote accessibility to restaurant KPIs is essential. In addition, franchise owners seek technologies that can be deployed and leveraged efficiently—without disrupting operations or profitability.

4. Restaurant Guests

Last but most certainly not least is the restaurant guest, the ultimate recipient of technology-enabled improvements to food quality, speed of service and engagement. Today’s guests operate in an immediacy era, and seek brands that can deliver them highly personalized experiences.

In order to appeal to today’s guests, quick service restaurant solutions must be effective, proven to enhance quality and service; and engaging, proven to deliver guests an experience worth remembering.

Intuitive. Usable. Purposeful. Practical. Accessible. Efficient. Effective. Proven. These are the characteristics of a human quick service restaurant technology. Understanding them and achieving them requires a different kind of technology partner—one that is focused on listening to your needs and solving the real challenges you face.

At SICOM, our product development efforts begin with a real understanding of each QSR stakeholder’s needs, and how they can be achieved in the fast-paced restaurant environment. 

Your Technology Partner

Learn more about our unique approach to the human-side of restaurant technology.

Contact SICOM Today

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June 4, 2017

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