Bob Vergidis has seen the restaurant industry go through many changes over the years, but it always seemed to be one step behind. With Vergidis’ extensive technological background, he knew the restaurant industry needed to implement the right combination of technologies to thrive.
Vergidis’ insights come from more than 30 years of software development, training, and consulting experience for a wide range of private, public, and government organizations, nationally and internationally. This experience has provided him with the unique ability to quickly understand the technological and operational context of many situations and identify the trajectory of where things are heading. “What is happening in the restaurant space today is not unique, other industries have gone through the evolution,” said Vergidis.
As a result of the pandemic and his extensive knowledge in technology, Vergidis created pointofsale.cloud, a fully integrated, private cloud, custom-tailored for multiunit restaurants to help re-invent the restaurant by focusing on the guest experience, the team member experience, and preparing for the future.
If Vergidis has learned anything during his journey, it’s that technology and innovation is never a straight line. “It’s important to have a North Star to keep you focused on the right goals,” said Vergidis, “my North Star is the restaurant’s guest.”
As many restaurants were forced to close their doors due to the challenges the pandemic posed, those that did survive and even thrived did so because they pivoted quickly. Vergidis knew that restaurants needed to make it easier for guests to do business with them and at the same time save on costs wherever possible. This is what led to creating the pointofsale.cloud, a seamless, all-in-one technology platform for restaurants built around the needs of their customers and their team members.
“The pandemic pushed the restaurant industry at least 15 years into the future. The use of modern technology certainly helped restaurants stay afloat during stressed times, but the industry was bound to see these changes sooner or later, COVID was an accelerator,” said Vergidis.
Vergidis believes entrepreneurs need to be strategic and flexible. “Entrepreneurs need to always be one step ahead,” said Vergidis. “You must always anticipate the next big thing and strive to hit the ball not where it is but where it will be in the future. That’s one of the things I like about technology, it’s constantly moving, and people can use it to their advantage.” Flexibility can be the difference between thriving and surviving because trends never evolve the way we imagine. Other variables in the evolution can shift things in big ways.
Vergidis’ advice to entrepreneurs is to embrace both the good and the bad that come along with entrepreneurship. Communication is one of the big tools to help bridge the gap between the present and the future and something entrepreneurs and innovators must focus on. In the restaurant industry, owners have had to showcase the value of technology to their customers, which hasn’t always been easy.
“Although some restaurant-owners are hesitant to embrace these changes, or might not find them as familiar as before, it’s where the industry is headed as a whole,” said Vergidis. “Just like the birth of the Internet, there is always going to be hesitancy around new technology or change, but eventually, it will become a standard way of life. Soon, every restaurant will have their own online ordering and delivery or pick up system, digital payments will be embraced, robots will cook alongside chefs, and customers will pick up their meals in temperature-controlled food lockers.”
The restaurant industry is constantly evolving to customer needs and the best owners will always keep those needs at the forefront. Vergidis believes that even at times of economic uncertainty on the horizon, restaurant owners can stay one step ahead, not by cutting the quality of food and service but by using technology to reduce costs and friction.
Bob Vergidis’ passion for the restaurant industry easily shows through. He plans to revolutionize the industry globally by building bridges between the pointofsale.cloud and many well-known restaurant and food brands across the country. He is also building a coalition of forward-thinking leaders from other aspects of the restaurant business. “It’s all about solving the entire problem,” said Vergidis. “People are looking for complete solutions, not just Band-Aids.”
If you would like to get in touch with Bob Vergidis or his company, you can do it through his – Linkedin Page
