Behind the Line: John des Rosiers
Topic: State of the Industry/Trends
TV, Technology and New Media
What are your thoughts on iPads as menus?
- John des Rosiers
- Executive Chef/Owner
- inovasi, Wisma, and Moderno
- Lake Bluff, IL
they are kitchy and trend driven. they might add more information to the diner, but what we forget is eating is supposed to be a social occasion. The pad removes this aspect, and it diminishes the interaction between the service staff and the customer. They do not enhace the dining, just give people the wrong thing to talk about at the table.
Answers from other users
- Jonathon Sawyer
- Executive Chef/Owner
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
iPads are a great way to manage an ever changing menu without generating much waste. We are also using square to conduct sales transactions at our new Noodlecat stand at the West Side Market.
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Don't like it. Too expensive, they get greasy with fingerprints and I would hope someone would clean them between diners. Electronics seem cold and unfeeling. I much prefer paper.
- Josh Kaplan
- GM/Beverage Manager
- Eleven City Diner
- Chicago, Illinois
I'm a luddite here. An IPAD menu is another way to digitaize art. Not interested. Give me texture and paper and ink and its requisite smudges.
- Troy Graves
- Chef/Partner
- Red Door
- Chicago, Il
I think that it is cool. Easy for restaurant to update and store a lot of data. Customers can get a ton of information about food or drink choices.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
expensive...they would probably need to be replaced constantly.