![]() ![]() When Baghdassarian’s father first opened Massis Kabob, most customers were unfamiliar with Mediterranean food and had never eaten kabobs, Baghdassarian said, so eventually the digital menu boards helped to explain the menu of shish kabobs, pita wraps, and combo plates. “The menu boards increased our business because our food was so hard to explain through regular menu displays.” “This was a huge deal at the time, and we had to partner with a company in Taiwan to make them because it was so hard to get them here,” he said. ![]() Related: The future of hospitality technology While national restaurant brands like Domino’s and Chipotle have become leaders in cutting-edge foodservice technology, how does a smaller brand compete with fewer resources? According to Peter Baghdassarian, co-owner of seven-unit Armenian kabob chain, Massis Kabob, you have to do your homework, know your company’s needs, and not be afraid of investing ahead of the curve.īaghdassarian said that Massis Kabob, which has been serving Mediterranean food in California mall food courts since 1976, was one of the first restaurants to invest in digital video menu boards around 17 years ago. ![]() By now, building a tech stack is a given for restaurants of all sizes, but as we’ve previously stated, investing in technology does not take a one-size-fits-all approach. ![]()
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