Expert Insights
August 12, 2026
Is your restaurant brand struggling with outdated technology?
In this insightful interview, Patrick Cormany from Point B shares how restaurant technology modernization is helping enterprise brands overcome pain points, improve operational efficiency, and integrate advanced solutions like AI, mobile ordering, and inventory automation.
Learn how a strategic approach to technology can revolutionize your restaurant operations.
Restaurant Technology Modernization is Critical – Many restaurant brands have outdated technology stacks, some dating back decades. Point B helps brands modernize their systems to stay competitive.
Comprehensive Tech Solutions for Restaurants – Point B offers end-to-end support, including strategy, roadmaps, technology selection, implementation, and change management for enterprise restaurant brands.
Stakeholder Alignment is Key – Whether a restaurant is franchisee-run or corporate-owned, aligning stakeholders is essential for successful tech transformations.
Automation Enhances Efficiency – Restaurants are prioritizing automation in scheduling, inventory management, and cash handling to reduce time spent on back-office tasks.
Connected Ecosystems Drive Success – Simply adopting new technology isn’t enough; integrating POS, loyalty programs, mobile ordering, and other systems ensures seamless operations and a better customer experience.
Emerging Restaurant Technologies – Innovations such as inventory imaging, AI-driven automation, and modern drive-thru technologies are pushing the industry forward.
Shift to Self-Service and Mobile Ordering – Many restaurants are moving away from traditional POS systems and adopting kiosks, QR codes, and mobile ordering for a more convenient customer experience.
Enterprise Brands Seek Strategic Guidance – Companies often know they need change but don’t know where to start. Point B helps them navigate the process and implement the right solutions.
Strong Client Relationships Lead to Repeat Business – Point B builds long-term partnerships by deeply understanding client challenges and delivering effective solutions.
Excitement for the Future of Restaurant Tech – The industry is evolving rapidly, and there’s strong momentum toward smarter, more connected, and customer-focused technology solutions.
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Technology Stack – The combination of software, hardware, and digital tools a business uses to run its operations. In restaurants, this could include POS systems, scheduling software, and inventory management platforms.
Change Management – The process of guiding an organization through technology upgrades or operational shifts to ensure smooth adoption and minimal disruption.
Inventory Imaging – A technology that uses cameras and software to track food inventory in real-time, helping restaurants reduce waste and optimize ordering.
Franchisee vs. Corporate-Owned Restaurants – Franchisee-run restaurants are independently owned but operate under a larger brand’s guidelines, while corporate-owned locations are directly managed by the parent company. This distinction affects technology decisions.
Customer Engagement Ecosystem – A connected system of technologies (POS, mobile apps, loyalty programs, online ordering, etc.) that work together to enhance the customer experience.
Operational Design – The strategic planning of restaurant workflows, processes, and technology to maximize efficiency and improve service quality.
00:05 – Audrey Hogan
I haven’t even met you yet. Hi, Audrey. Pat.
00:07 – Patrick Cormany
Great to meet you.
00:07 – Audrey Hogan
Nice to meet you. Tell me about what you do.
00:09 – Patrick Cormany
At Point B, we specialize in large-scale restaurant technology transformations and modernization for enterprise brands.
00:16 – Audrey Hogan
What does that mean? What does that look like?
00:17 – Patrick Cormany
It covers a lot. When a brand has pain points, we come in to help with strategy, roadmaps, technology selection, implementation, and change management training. Essentially, we support every aspect of a restaurant’s operational design and technology.
00:41 – Audrey Hogan
That’s fantastic. You must have a very experienced team—it sounds like a lot of information for your group to manage.
00:51 – Patrick Cormany
We’re backed by a strong consulting firm. Point B works with 40 of the Fortune 100, and we have 750 consultants. Our team includes experts in technology, operations, supply chain process design, as well as restaurant-specific experts covering both back-of-house and front-of-house functions, including loyalty and change management. Together, we form a dream team for restaurant transformation.
01:22 – Audrey Hogan
That’s fantastic. So when a brand starts working with you, what’s the first major pain point they typically face?
01:31 – Patrick Cormany
Many brands haven’t modernized their technology stack in years—sometimes decades—and they don’t know where to start. They come to us saying, “I know I need to change, but I don’t know how.” We begin by evaluating their current processes, roadmaps, and stakeholder alignment—whether it’s a franchise or corporate-run operation—to develop the best plan based on their goals. For us, client outcomes are paramount; their problems become our problems, and we’re there every step of the way.
02:10 – Audrey Hogan
So when a brand isn’t working with you, they’ve already had at least one project with you?
02:15 – Patrick Cormany
Exactly.
02:15 – Audrey Hogan
What typically continues to keep them coming back?
02:20 – Patrick Cormany
We get repeat business almost universally. Our clients often say, “You were so effective in solving our challenges, we want you for the next project too.” They see that we truly partner with them, and that genuine care is why they keep coming back.
02:43 – Audrey Hogan
So is this your first time hearing that feedback?
02:45 – Patrick Cormany
Actually, it’s my first time hearing it directly from you.
02:47 – Audrey Hogan
Yes.
02:47 – Patrick Cormany
Yeah.
02:48 – Audrey Hogan
Wow. Were you surprised by that?
02:53 – Patrick Cormany
Yes, there are many exciting technologies here—some of which I wasn’t expecting. We primarily work with enterprise brands, so we don’t see as much of certain innovations like inventory imaging or advanced drive-thru technologies in our space. But it’s exciting to see companies pushing the envelope and advancing AI and modernization in the industry.
03:25 – Audrey Hogan
Did you attend any sessions?
03:26 – Patrick Cormany
I did. There were some great sessions on the e-commerce market and on building integrated ecosystems around POS, loyalty, and mobile customer engagement—instead of having disconnected technologies throughout the restaurant. That integrated approach is a common theme.
03:47 – Audrey Hogan
What do you think is next for restaurant technology?
03:50 – Patrick Cormany
We’re seeing a focus on freeing managers and operators from back-office tasks so they can spend more time on the floor with their employees and customers. Areas like scheduling, forecasting, inventory processes, and cash management are getting a lot of attention to reduce processing time. On the front of house, there’s a shift away from traditional POS systems toward kiosks, mobile ordering, and QR codes. However, these technologies must connect seamlessly within the overall ecosystem to truly add value.
04:40 – Patrick Cormany
You might get a shiny new piece of technology, but if it doesn’t integrate well with your ecosystem, it creates problems. That’s what many brands are trying to solve.
04:52 – Audrey Hogan
Yes.
04:53 – Patrick Cormany
There was no hesitation—it’s really fun to be here. We have many good friends here, and it’s a great time.
05:01 – Audrey Hogan
If I were a restaurant brand and thought you could help, how would I reach out? Where do I start, and how do I know if it’s a good fit?
05:08 – Patrick Cormany
Visit pointb.com and check out our restaurant tech area. You can reach out to me or to team members like Rich Falto and John Madigan. We have a deep bench of restaurant experts ready to help.
05:22 – Audrey Hogan
What was your favorite meal?
05:25 – Patrick Cormany
My favorite meal was a crab leg I had at Winewood, right off campus—it was unbelievable. I’m not a Dallas native, so it was a new experience for me.
05:41 – Audrey Hogan
Yeah.
05:42 – Patrick Cormany
Really.
05:43 – Audrey Hogan
Okay. Anything else people should know about?
05:45 – Patrick Cormany
I think the restaurant space is really exciting. I’m happy to be part of it and look forward to doing more with the brands and tech vendors we see here. It’s been great.
05:54 – Audrey Hogan
Well, it was great to meet you.
05:55 – Patrick Cormany
Thanks for the conversation.
05:56 – Audrey Hogan
Thanks for your time.
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