The Future of Restaurant Technology: Fast, frictionless, but still personal - Supported by DoorDash and PayPal

Guests want to sample everything on the menu: Ordering that’s quick, payment that’s painless, and hospitality that still feels personal. That said, the smartest restaurant technology makes every channel—whether it's dine-in, pickup, delivery, or digital—more convenient for customers and more efficient for employees, while still retaining a human touch. After all, isn’t that what keeps people coming back for more? 

Join the National Restaurant Association, Nov. 16, 1 p.m. ET, for a lively discussion about how to reduce or remove “bad friction” the clunky tools, avoidable delays, and back-of-house missteps that slow service and frustrate your guests. We’re also asking the bigger question: As technology removes those obstacles, where should restaurants add more of the human connection their customers crave? 

Inspired by our upcoming paper, Research Insight: Digital Innovation - The Future of Restaurant Technology, this webinar will show why technology creates stronger operations and memorable hospitality—but not as a substitute for people. Looking ahead, the winning approach won’t be more technology everywhere, but the right technology at the right moments—tailored to each restaurant’s service model and guests. Chad Moutray, the Association’s chief economist and vice president of research, will moderate the conversation, featuring panelists Devynne Floyd of DoorDash, Director of Digital Ordering Sales, and Susan Carroll-Boser, chief information officer at White Castle.

*Please note: After this webinar takes place, it will be available for on demand viewing. Please register even if you cannot attend the live presentation. You will receive a link to the on demand presentation where you can watch at your leisure.