ParTech, a wholly owned subsidiary of PAR Technology Corporation and a leading global provider of point of sale (POS) software and integrated technical solutions to the restaurant and retail industries, announced a new API integration with eTouchMenu, a leader in digital menu solutions, and Brink POS software.
Read More: 7 SalesTech Tools To Fall In Love With!
“We look forward to working with eTouchMenu to provide additional solutions for Brink customers that help them create unforgettable guest experiences.”
The eTouchMenu and Brink POS integration will assist Brink customers increase revenues, control costs, and generate measurable ROI. eTouchMenu boosts average check size, facilitates upselling and pairing opportunities, improves table turns, and increases revenue with mobile app and to-go ordering. It also reduces fraud and chargebacks, allows guest self-serve ordering via tablet and kiosks, reduces labor costs by allowing its devices to handle the payment process, and provides faster, more efficient guest service.
Read More: Rising E-Commerce Activities Will Be The Key Driver For Global Cyber Security Market Growth
“Brink is pleased to welcome eTouchMenu into our ever expanding integration ecosystem,” said Stephen Lee, Director of Strategic Partnerships, ParTech, Inc. “We look forward to working with eTouchMenu to provide additional solutions for Brink customers that help them create unforgettable guest experiences.”
“With proven platforms and increased efficiencies, Brink can help restaurants provide amazing customer experiences,” said Jon C. Wolfe, Chief Executive Officer of House Advantage and eTouchMenu. “Brink POS now integrates seamlessly with the eTouchMenu suite of products and works hand-in-hand with our core goal of extending the value of existing current products and systems through new and innovative fully integrated solutions, such as Brink POS innovative technologies. We are very excited to have them as an integration partner.”
Read More: Creatio To Hold Its Premier ACCELERATE Event In Chicago On May 7-8, 2020