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SXSW 2018

Teaching Old-School Restaurants New Tech Tricks

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.

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  1. What's behind the reason hospitality companies are reluctant to get behind new tech, is it the money, the time, the lack of tech savvy?
  2. There are tech options, with more being created, but how do we solve the problem of too many tech solutions and too many that don't work together?
  3. Many pieces of new tech look perfect, but in practice restaurants say they often miss the mark. So where does tech get it right and get it wrong?


  • Larry Flam, Principal/Owner, Gratuity Restaurants
  • Laura Healy, Senior Account Executive, Open Table
  • Kevin Boehm, Co-owner Boka Group (Boka, Girl & The Goat, GTFish, Momotaro, Swift & Sons, J. Parker, Little Goat, Balena, Boka, Duck Duck Goat ), Boka Restaurant Group
  • Winston Lord, Director of Marketing, Venga


Lawrence Flam, OWNER, Gratuity Restaurants

Meta Information:

  • Event: SXSW
  • Format: Panel
  • Track: Food
  • Track 2
  • Level: Intermediate
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