Influencers use social media to sell cosmetics from clothing to travel destinations. Now, students at Chaplin Hospitality and Tourism Management School are collaborating with Tibet Technologies to bring that technology and other marketing strategies to the Bisken Bay campus with the FIU Bistro on-campus dining experience.
During the COVID-19 era, restaurants were using technology in their work. Online orders, self-service kiosks, voice auxiliary technology, and even robotics and servers are now being used by businesses around the world.
Tabitha appeared last month at Chaplin School’s Wine Restaurant Management Laboratory. Here, students in the Advanced Food Management Department host a three-course dinner every Wednesday. The menu also includes lunch during the harvest season.
One half makes the food, the other half serves it. The new technology is a cloud-based point-of-sale (POS) and mobile-first order system across the table that simplifies the operation of the restaurant, making everything easy from order to kitchen productivity to payment.
“We’re working on a restaurant for the future,” said John Noble Masi, professor of restaurant management and chef.
Here’s how it works. Chefs book online. The ministers greet the guests already in the system with their party privacy profile. Customers can order through the restaurant’s online menu, or through the server’s desk, but all orders are returned to the kitchen electronically without having to enter order details to identify the POS station. Everything is simple – for both the restaurant staff and the waiters.
Students can use emails from reserved places to reach customers via social media or live marketing about upcoming dinners and events. The technology combines customer service and business management skills, which requires students to work and succeed in any business.
“We are delighted to bring the latest digital and mobile hosting technology to the learning environment,” said Tada co-founder and president Nadav Solomon.
Students are trained to use the tablet in the classroom with the help of an expert. The technology is also included in the FIU Bacardi Center of Excellence Bar Project 2021 Student Contest Winning Concept. The winning team had to bring that concept to life at the FIU tent last May at the South Beach Wine and Food Festival.
For students like Ava Brand, the skills you are learning now are invaluable. “It made us look to the future,” says Bard.
Services at FIU Bistro will begin in September. For more information, please visit the FIU Bistro page on Chaplin School’s website.