Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Self-Order Kiosks Boost Per-Head Revenue
Episode 99 of Restaurant Business with Fexingo dives into the economics of self-order kiosks. Lucas and Luna break down how a single fast-casual chain in Chicago, Tender Greens, saw a 22% increase in average check size after installing kiosks in 2025. They explore the psychology of upselling without human pressure—why customers add guacamole and premium sides when ordering from a screen versus a cashier. The episode also covers the hidden costs: technical debt, maintenance contracts, and the impact on tipping culture. Luna pushes back on the labor displacement narrative, citing data that 70%…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.