From ordering apps to robot waiters, Peter Moore, CEO and founder of Lolly, discusses the increasing role technology is playing both front and back-of-house
Tell us about yourself and your background? Prior to founding Lolly, I spent many years in senior roles at a number of tech companies. Whilst CEO of Omega Logic, I saw the future was in integrating EPoS tills and payment technology. In 2007, I amalgamated several payment and EPoS companies to create Consolis, which rebranded to It’s Lolly in January 2016. Lolly exists to create a technology hub for now and the future. We are a market-leading, creative force that develops simple, yet powerful, integrated PoS, payment, kitchen management, self-serve and omnichannel solutions for hospitality providers and corporate caterers. Our products can help fish and chip restaurants and takeaways create a rewarding customer experience, delivering high-quality service, alongside meeting business needs and enabling growth. Striving to advance hospitality
technology, my mission is to take state- of-the-art technology and make it both accessible and productive. What does a typical day look like for you as Lolly CEO? I take the dog out for an early morning walk, and then I’ll be in the office by 8am. I use the first hour to catch up on e-mails and plan my day ahead. My first call of the day is always with the Lolly development team, who all work remotely. We go through current client opportunities and plans before I then go onto an update call with the sales team. Afternoons are spent reviewing operations and processes and driving the business strategy. Who is your typical customer? Typical customers range from large corporate canteens to fast food outlets, pop-up style caterers and coffee shops.
It’s a broad mix, and our range of digital products has something to suit everyone.
How are you finding the market at the moment and how is technology evolving to support the needs of the hospitality industry? We’re finding the market incredibly buoyant. Hospitality providers are choosing to invest in technology because they realise how important it is not to be behind the curve. Today’s customers have different expectations, for example a younger buyer will have a higher expectation around the type of technology at the point of sale and providers are doing all they can to meet the changing market needs. And, given the migratory nature of many working in hospitality, it is important to offer simpler technology and be able to optimise what you have to encourage greater footfall. From robotics to AI, these technologies continue to evolve and they
NOVEMBER 2022 - FRY MAGAZINE
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