1. Management Pain Points
1.1. Staffing
1.1.1. Retention
1.1.2. Training
1.2. Food Safety
1.2.1. Spoilage
1.2.1.1. Remote Thermometer
1.2.1.1.1. Wirelessly communication
1.2.1.1.2. Small footprint
1.2.1.1.3. Inexpensive
1.2.1.1.4. Attached to food bin
1.2.1.1.5. Settable ranges of acceptable temps for individual food items
1.2.1.1.6. Establish zones in Walk in refrigerators
1.3. Inventory Management
1.3.1. "creep"
2. Current Food Service Technology
2.1. Point of Sale
2.1.1. Handheld POS
2.1.1.1. Ipod ordering
2.1.2. Current POS ecosystem
2.1.3. Current Capabilities
2.2. pod Training
2.2.1. Multimedia training on Ipod
2.2.2. View It then Do it in the line or on the floor
3. Random New tech ideas
4. Bad Restaurants
4.1. Food
4.1.1. Tastes bad
4.1.2. Wrong temperture
4.1.3. Not as ordered
4.1.4. Not to taste
4.1.5. Dietary Restrictions
4.1.6. Wrong order
4.1.7. Miscooked
4.1.7.1. overcooked
4.1.7.2. undercooked
4.1.8. Menu
4.1.8.1. Badly combined menu items
4.1.8.2. Bad description
4.2. Bad Service
4.2.1. Lack of attention
4.2.2. Too much attention
4.2.3. Rude
4.2.4. Too long of wait
4.2.5. Lack of eye contact
4.2.6. Misorder
4.2.7. Attitude
4.2.7.1. Lack of caring
4.2.7.2. Negative Emotion
4.2.8. Lack of menu items
4.3. Lack of Ambiance
4.3.1. Disagreeable decor
4.3.2. too dark
4.3.3. too bright
4.3.4. too cold
4.3.5. too warm
4.3.6. Dirty linen
4.3.7. Dirty dishes
4.3.8. Vermin or bugs
4.3.9. Music
4.3.9.1. Volume disagreeable
4.3.9.2. Style disagreeable
4.3.10. Population
4.3.10.1. Overcrowded
4.3.10.2. Deserted
4.4. Bad Location
4.4.1. Inconveniant Parking
4.4.2. Lack of Signage
4.4.3. Hidden from view
4.4.3.1. "Out of site..."
4.5. Cleanliness
4.5.1. Dirty Bathrooms
4.5.2. Dirty appearance to dining area
4.6. Bad Dining Experiences
4.6.1. New node
5. Restaurants Purpose
5.1. Avoid Cooking
5.1.1. Can't cook
5.1.2. Can't cook as well
5.2. Pamper ourselves
5.2.1. "The experience"
5.3. "To get away"
6. Good restaurants
6.1. Bad Dining Experiences
6.1.1. New node
6.2. Friendly
6.3. Attentive
6.4. Great food
6.5. Wonderful Wine choices
6.6. Great Menu
6.7. Knowledgeable staff
6.8. Clean atmosphere
6.9. Great Ambience
6.10. Great Decor
6.11. Good location / neighborhood
7. New Tech Criteria
7.1. Have effect on dining experience OR
7.1.1. Makes experience more enjoyable
7.1.2. Reduces price of experience
7.1.3. Ads value to dining experience
7.1.3.1. A new benefit not normally associated with going out to eat
7.1.4. More than just a novelty of new tech
7.1.4.1. No lasting change
7.1.4.2. Only creates a draw for as long as it is new
7.2. Have cost benefit for restaurant owner
7.2.1. Low cost to own or operate
7.2.2. Saves money
7.2.3. OR produces more revenue
7.2.3.1. Brings more customers in the door
7.2.3.2. Improves service and thus