SUBSCRIBE

Sectors > Restaurants

How iPhones are changing the way we pay restaurant bills

1 commentBy Becky Paskin , 03-Aug-2011
Last updated on 03-Aug-2011 at 11:00 GMT2011-08-03T11:00:32Z

How iPhones are changing the way we pay restaurant bills

We’re moving rapidly towards a cashless society, and with the rise of the smartphone as the one item we cannot live without, it’s inevitable that the future of payment is through our handsets.

Restaurant, hotel and pub companies are beginning to tune into the benefits smartphone payments can provide, both for the business and its customers.

McDonalds, Costa and Starbucks have recently introduced contactless payment, while customers at the latter are able to automatically send and pay for their order via a downloadable application.

From iPhone applications and QR codes to eGift vouchers and pre-pay cards, paying for goods and services using a smartphone is fast becoming a replacement for credit cards and cash.

BigHospitality explores how payment technology is evolving, and what the future holds for smartphone payment in the hospitality industry.

1 comment (Comments are now closed)

It's coming..

Just wait until this year where the phone companies take the transaction on the phone bill, no need then for credit card or pQR Codes will change our world.aypal spre sign up...

Report abuse

Posted by Stephen Minall
04 August 2011 | 08h522011-08-04T08:52:53Z

Related suppliers

Galvin pub Spitalfields first look

First Look: Galvin HOP

BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept...

First Look: Inamo Covent Garden

First Look: Inamo Covent Garden

Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and...

Spotlight on Service

Service hiccups: Gold Service Scholarship finalists 2015

Everyone can have a bad day every now and then, as the Gold Service...

Raymond Blanc: Service is no longer about servitude

Raymond Blanc: Service is no longer about servitude

As part of our Spotlight on Service series we speak to chef Raymond Blanc...

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

With the opening of the vast German Gymnasium in King’s Cross as well as...

Service Tips Spotlight on Service

Service Tips: Gold Service Scholarship finalists on how to give great service

With our spotlight firmly on service and front of house we asked the finalists...

The Clove Club: How service makes the Michelin-starred restaurant tick

The Clove Club: How service makes the Michelin-starred restaurant tick

As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s...

How to balance hospitality and technology

How to balance hospitality and technology

Adrian Valeriano, vice president UK of OpenTable tells us how you can get the...

Behind the scenes at Foxlow

In Operation with...Foxlow

Hawksmoor co-founder Will Beckett talks to BigHospitality about the company's recently launched neighbourhood restaurant...

No show, no refund: The Clove Club on going ticketed

No show, no refund: The Clove Club on going ticketed

The Clove Club has been running a ticketed system since April in an attempt...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...