Orders and payments are transmitted to the POS in real-time, while menu data, pricing data, and tax data are transmitted to mobile apps and popular websites.
Annual global security report reveals food and beverage as the most breached industry, plus how attacks have shifted from traditional infrastructure to mobile users and endpoint devices.
Held January 9-12 in New York City, NRF's Retail Big Show showcased technology that aids not just retailers, but hotel and restaurant operators as well.
If your New Year's resolutions typically loose their “umph" by Groundhog Day, maybe it’s because the shadow of their past is haunting them. This year, HT offers a fresh approach to four technology projects that have been on many executives’ to-do lists for too long: menu labeling, social media, PCI, and table-side ordering and payment.
Investigations reveal that a Mandeville, La. employee had skimmed credit card numbers from 57 drive-thru customers, resulting in approximately $50,000 in financial losses.
Endorsement comes on the heels of the enhanced RSPA certification program that includes not only company certification but individual certificate programs for support and sales specialists.
The latest installment of Hospitality Technology's monthly POS recap is chock full of PCI products and new hardware offerings, plus a variety of next-gen payment options being implement at Starbucks and McDonald's. If you missed these news-makers the first time around, be sure to check them out.
A recent letter from the Nevada Gaming Control board warns Las Vegas casinos that hackers are now targeting the systems that control player reward points.
McDonald's claims that the payment system, which will be launched by the end of this summer, will be one of the largest roll-outs of contactless technology in the UK.
How did Wyndham, McDonald's and six other companies fall victim to hackers last year? HT recaps their stories here in this 2010 data breach round-up. Plus, one restaurateur opens up about her brush with an overseas hacker, and the effect that is has had on her restaurant and its patrons.