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Masi concurred that the benefits go both ways, as his students have seen the lessons that he teaches in class – how to boost profitabilty, successfully market new menu items and keep existing customers happy by relying on data about past purchases – in practical terms via the Tabit technology. “Partnering with one of the largest hospitality universities in the country allows us to fulfill this vision, especially when working with exceptional professors like Chef Masi and his team.” “Tabit’s vision is to create an ultimate hospitality experience by enhancing human interaction. Therefore, it’s not always about the tech,” Solomon explained. Tabit has been in use at the FIU Bistro for the last two years. Tabit allows restaurants to customize the online ordering process, enhances communication among restaurant employees as well as with customers and provides other options that give owners control of their business from the palm of their hand. Students also explored the show floor, joining some 55,000 attendees that included industry professionals from 50 states and 107 countries.įor industry professionals, like Tabit founder and president Nadav Solomon, the collaboration between students who love tech and his company was a natural fit. “We had the opportunity to tell them how much the university has grown and how much has changed since they last went to FIU.” We also had quite a few alumni stop by the booth after recognizing our FIU logo on the banner,” said senior Ami Mistry. “At the expo, I was able to network and talk about my experience using Tabit. Students Savannah Anton Sammour (middle) and Rebecca Gibbs (right) demonstrate Tabit Technologies to a show attendee. The students helped demonstrate the product in The Tabit + FIU booth, one of 2,100 exhibitors showcasing products on the 11 football fields of space inside Chicago’s McCormick Place Convention Center. The FIU Bistro debut at the industrywide convention happened thanks to an invitation by industry partner Tabit Technologies, a point of service (POS) system used by students to take customer orders at the FIU Bistro.
Robots that serve tableside, new order-taking technology, immersive dining experiences and an explosion of plant-based foods - oh and don’t forget pickle pizza - are what’s on the menu and trending for 2023, according to exhibitors at the world’s largest gathering of food service professionals in the Western hemisphere.įive standout FIU Chaplin School of Hospitality & Tourism Management students got to experience these trends for themselves, when they and their professor, John Noble Masi, lead faculty member in the restaurant/culinary management track, took FIU’s award-winning, student-run teaching restaurant, the FIU Bistro at the Biscayne Bay Campus, on the road to exhibit at the recent National Restaurant Association Show in Chicago.
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