A QSR serves fast food. The emphasis is on fast. The speed of service is what brings in customers and generates volumes. At low margins, that are typical of QSRs, volumes are critical for revenues and profits.
Analytics is the science of understanding the relationship between dimensions (example – one or more of time period, menu items sold, wait staff, etc) and measures (example – one or more of covers sold, portions served, revenue earned, etc.)
Seated dining restaurants, more often than not, ask guests for a mobile number when making a table reservation or when seating a walk-in diner. This number represents an unprecedented opportunity to identify a repeat diner during his or her next visit.
I hear of mobile POS being sold as a device that boosts the image of a restaurant or bar as a technology innovator. While this may be true, the rationale for using mobile POS is founded in more hard-nosed business logic.