How restaurants can take advantage of all this technology, with guest host Jonathan Maze

Take-Away with Sam Oches

Nation's Restaurant News

Business, Entrepreneurship

2.5 • 15 Ratings

🗓️ 1 April 2025

⏱️ 21 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this special episode of Take-Away — guest-hosted by Restaurant Business editor-in-chief and A Deeper Dive host Jonathan Maze — Bob Vergidis, the founder of pointofsale.cloud, joins to talk about the future of restaurants and restaurant technology and equipment.

We wanted to talk with Bob simply about the future of restaurant technology and how restaurants can take the next step.

A lot of technology has been brought into restaurants in the past several years and equipment is more advanced than it’s ever been.

But how does the restaurant industry take advantage of all this to make the operation of that restaurant better for workers and customers and, of course, the bottom line.

We discussed how restaurants can do more with the immense data they’re collecting. And we talk about what the restaurant will look like in five years.

It’s a fascinating conversation on the future of restaurants so check it out.

For more A Deeper Dive, subscribe on Apple Podcasts and Spotify.

Transcript

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0:00.0	Introducing Signature, a CEO series with Sam Ocas.
0:03.7	Signature is a new series from Nation's Restaurant News and powered by the Coca-Cola company
0:08.1	that shines a spotlight on restaurant CEOs to better understand their careers, experiences, core values, and their visions for the future.
0:16.5	Check out our inaugural signature featuring Wendy's CEO, Kirk Tanner Tanner at NrN.com slash signature.
0:23.4	Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.
0:28.0	I'm Sam Ocas, editor-in-chief here at NRN, and this is the show where I give you an all-access pass to the restaurant industry's most influential decision makers.
0:36.4	Today is a very special episode of
0:38.5	takeaway because I'm not hosting it. That's right, I am handing hosting duties over to my
0:44.2	colleague Jonathan Mays, editor-in-chief at restaurant business, and host of the podcast A Deeper
0:49.7	Dive. If you like what you hear on this podcast, I highly suggest you subscribe to a deeper dive wherever you listen to podcasts.
0:57.1	You'll hear plenty more conversations with restaurant industry experts and you can even access this week's takeaway episode, which is streaming this week on that channel.
1:06.0	With that, I will hand things over to Jonathan and his guest this week.
1:09.5	Enjoy the conversation.
1:14.0	I speak with Bob Vergides, the founder and chief visionary officer with point of sale cloud,
1:19.9	a multi-unit restaurant order processing company. We wanted to talk with Bob simply about the future
1:25.2	of restaurant technology and how this technology
1:28.4	needs to take the next step. A lot of technology has been brought into restaurants in the past
1:33.5	several years and equipment is more advanced than it's ever been. But how does the restaurant industry
1:39.4	take advantage of this technology and to make the operation of that restaurant better for both customers
1:46.3	and employees and, of course, the bottom line.
1:49.1	Bob, welcome the podcast.
1:50.7	Hi, Jonathan.
	...

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