> notionally more efficient alternatives to traditional table service have been around for a long time everywhere without restaurant owners feeling the need to

> notionally more efficient alternatives to traditional table service have been around for a long time everywhere without restaurant owners feeling the need to replace it en masse I take your point, always important to see if there is a cultural need before just slapping "tech" and "efficiency" on our experiences. That said, fast casual has been digging into the midrange sit down market for the last decade. Fast casual limits waitstaff interactions and eliminates the need to pay before leaving. That could be read to suggest that the market saw the need, even if established owners didn't. There's probably not a similar need when you're mostly paying for experience. I don't see tablets replacing staff at most places with a sommelier. The mid to low end of the market though has generally demonstrated demand for ways to enable faster and more fluid exchanges.