Street food markets today are unprecedented territory, where service is taking a back seat and faster food – helped along by technology – must surely be the answer, says Neil Rankin
A few years ago I attended the opening of a Soho fish restaurant operated by a friend. They had built a beautiful space with excellent food and had decided to take a leap of faith with an at-table tablet ordering system.
It was a brave move, but it didn’t quite work out. The gains were all there: the speed my wine came to the table, the ease with which I could order dishes and getting the bill was a dream.
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