So, why won't a big restaurant chain try out order-at-table? 6% net margins. Small changes in restaurants can result in big changes to the bottom line, either good or bad. And, changing the customer experience is considered a big change. A huge pilot project for a 500 unit restaurant is to try out slight modifications to its menu. Trying an order-at-table concept is orders of magnitude greater in potential change. Several large chains told me they'd be very interested if they saw the concept working somewhere else first.
So, the obvious conclusion is to try it out at a smaller restaurant chain. The problem there is that a pilot is considered a huge distraction that takes away from management's resources. Also, it's a huge risk when you are piloting in one unit of a ten unit chain. And, the small chain has no pull with its POS vendor. So, you can't do an integration.