New technology has changed the way we see, cook, eat and even get food delivered, but all the code in the world is barely making a dent in the way we dine. Restaurants are the serious "old dogs" refusing to learn new tricks. So why do restaurants cling to their old-school ways? With tight margins, high-turnover, reluctant owners and tech options that don't always play well together it is often out necessity. This panel brings food pros and restaurant techies together to talk it out.
[Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.]
Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.
Lawrence Flam
Gratuity Restaurants
Sam Hellman-Mass
Suerte
Kati Luedecke
Killa Wasi
Thomas Nguyen
Peli Peli