Technology is revolutionising the restaurant experience

BRIX Holdings is using innovative technology – including automation and robotics – to help improve the restaurant experience for staff and customers

Few sectors were affected more by the COVID-19 pandemic than the restaurant industry.

As lockdowns, social distancing measures, and safety concerns swept the world, restaurants were faced with the daunting task of keeping their doors open while ensuring the health and well-being of their customers and staff. In these challenging times, technology emerged as a vital lifeline for the restaurant industry, offering innovative solutions to navigate the stormy seas of uncertainty.

Dallas-based multi-brand franchising company Brix Holdings specialises in food service chains with superior products and attractive growth prospects. Its portfolio of restaurants includes Red Mango Café, Smoothie Factory + Kitchen, Souper Salad, Orange Leaf, Humble Donut Co, Greenz, Friendly’s and Pizza Jukebox.

Carissa DeSantis, BRIX Holdings’ Chief Technology Officer, leads the strategy, implementation and execution of technology across the organisation’s portfolio of brands.

“We’re strategising and gearing up for some major growth,” she comments.

“We’ve got a lot of interest, and a lot of signed agreements for new builds in place. We have a new brand that we’re launching, Pizza Jukebox, and we’re also looking to acquire additional brands. So, as a business, we’re growing and seeing that scalability and a lot of interest there.” organisation become what she describes as “technology relevant”..

“For example, our Friendly’s brand had not touched technology since 1996,” she comments. “We upgraded that entire system. We’ve taken outdated technology out; we’ve started strategising and innovating, and putting new technology in so that we can be part of the cutting edge in the restaurant industry, rather than trying to play catch up.” to turn to digital tools to sustain their businesses and meet the evolving needs of their customers. Like the majority of the industry across the globe, businesses needed to adapt quickly.

“Similarly to probably 80% of the restaurant industry, we were very behind the curve,” says DeSantis. “We had to scramble during COVID to provide our customers with online ordering, and to build those relationships with third-party vendors.