Kiosk versatility make devices key component of ever-evolving restaurant industry

The term “kiosk” tends to evoke thoughts of a permanently anchored station. Customers must go to the machine to place orders and make payments.

Like most technology, kiosks are ever-evolving and have adapted to the ever-changing marketplace and increasing consumer demands for ease of use and convenience. Kiosks today take many different shapes and forms, becoming more significantly more versatile than traditional models.

Leading technology company Pye has recognized the need for self-ordering solutions to cater to consumers, not the other way around. That’s why its suite of kiosks features different sizes and capabilities.

In addition to free-standing units, the company has developed devices that can sit atop a counter or table or even be handheld, allowing customers to place orders and complete transactions anywhere inside and outside a restaurant.

The versatility of Pye’s self-ordering kiosks has opened up new avenues for revenue generation for businesses that might not otherwise have seen kiosks as key pieces of their operations strategies.

“It’s critical in the design of new technology to not only pay attention to what makes the dining experience top-notch, but also try to anticipate what will keep the experience at a high level and keep those customers coming back to your business,” said Jegil Dugger, Pye CEO and founder. “The ability to use kiosks in almost every consumer situation positions a business to be agile, which in turn positions them to be more successful.”

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Pye kiosks capitalize on payment diversity

In payment circles, cash has always been king. These days, the number of consumers carrying cash – at least enough to pay for an order at a restaurant – is increasingly becoming scarce in favor of electronic payment methods.

Credit and debit cards remain the dominant payment methods in the United States. Digital wallets such as Venmo, Cash App, and PayPal trail but are growing rapidly in popularity.

Cash is a costly means of payment, given security issues, risks and handling costs.

The value of cash, however, can’t be understated. People ages 55 and older are the largest group still using cash regularly, making 23% of their payments in cash, compared to only 12% among those aged 23 to 34.

Those numbers have helped led some cities, such as Washington, D.C., to ban cashless business. Additionally, many people don’t have a bank debit or credit card, so they must use cash to make payments. In the United States, approximately 7% of the population are unbanked, according to Global Finance. While 7% seems small, it represents around 23 million people who rely on cash or other non-bank forms of payments.

Leading technology firm Pye recognized the cash gap long ago and configures its kiosks to accept multiple forms of payment, including cash.

One of the biggest advantages of digital payments is how quick they are, especially for major purchases. Counting out cash can take more time for both businesses and consumers.

Still, technology developers that don’t facilitate cash payments are overlooking a key segment that can drive revenue and profitability.

“Technology that doesn’t consider cash as a form of payment only hurts the businesses that may deploy those kiosks and shuts out many consumers who prefer cash payments or who use cash as their only form of payment,” said Jegil Dugger, Pye CEO and founder. “As we design solutions that make operations more effective and efficient for the restaurant industry, it’s critical to incorporate ways to serve those who still use what many consider an alternative payment method.”

Kiosk versatility make devices key component of ever-evolving restaurant industry