At Pepper Lunch, the plate sizzles at 500 degrees — and the tech stack is just as hot.
Many restaurant tech stacks are duct-taped together. That’s ineffective and expensive. So what do you do when more than a dozen different tools still can’t do what you need.
If you’re Troy Hooper you and your team rebuild the tech stack yourself — and make it scalable enough to power hundreds of locations.
At Pepper Lunch in Las Vegas, I sat down with Troy Hooper, CEO of Pepper Lunch North America, to get a behind-the-scenes look at how this DIY teppanyaki fast-casual juggernaut is building for the future — not just with sizzling plates, but with one of the most sophisticated restaurant tech stacks in the industry.
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