Today’s consumers are becoming more conscious of where, how, and by whom their food is grown, processed, and distributed. They are looking for specific ingredients, calorie counts, and allergens when making food choices and want to know which selections might be organic, locally-sourced, or genetically-modified. Foodservice teams need a way to provide this level of menu detail in a way that is both visually appealing and easy to update.

CBORD's Menu Display Interface connects back-of-house menu data to front-of-house digital menu displays, creating dynamic visuals that attract customers and provide necessary nutrition and allergen information. This webinar, in partnership with Epicure Digital Menu Systems, explains how using ingredient and recipe data to build visual menu boards contributes to customer satisfaction and increased revenue for dining services.

Joining our industry experts is Chris Dunham from North Carolina State University. Chris shares his real world experience implementing Menu Display Interface with CBORD® and Epicure. The group discusses some technical details and walks through the easy process of making menu changes and seeing the results on connected displays. A question and answer session follows the presentation.

Presented by
Cathy Ness, CBORD
Harvey Friedman, Epicure Digital Menu Systems
Ben Horan, CBORD
Michael Velasquez, Epicure Digital Menu Systems
Chris Dunham, North Carolina State University

Originally Presented: 6/20/2017