Walk into a growing number of casual dining chains, and you’ll see it: a small touchscreen tablet sitting at every table, ready to take orders, split checks, or keep guests busy with games.
Love them or hate them, tabletop tablets are changing the way restaurants serve guests—and forcing independent operators to ask:
Are these tablets the future of service, or just a trend that comes at the cost of hospitality?
Let’s break down the pros, cons, and real ROI of tabletop tablets vs. traditional service.
What Are Tabletop Tablets, Exactly?
These small devices, typically provided by companies like Ziosk or E la Carte, allow guests to:
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Browse the menu
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Place orders
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Request refills
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Pay the check
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Leave feedback
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Sometimes, play games (for a fee)
They’re most often seen in mid-tier casual dining spots (like Chili’s or Applebee’s), but some independents are experimenting too.
The Pros of Tabletop Tablets
Faster Table Turns
Guests can order and pay on their own time, reducing delays—especially when they’re ready to leave. Some restaurants report shaving 5–10 minutes off each turn.
Labor Efficiency
Servers don’t have to run back and forth to take drink orders or close checks. Fewer touchpoints = more tables per server.
Built-In Upselling
Tablets can prompt guests to add appetizers, drinks, or desserts without pressure. Smart UI drives more add-ons.
Data and Feedback Collection
Get real-time insights on guest behavior, order preferences, and satisfaction—without chasing down comment cards.
Contactless Convenience
Post-COVID, many guests prefer a tech-assisted, low-contact experience. Tablets deliver on that expectation.
The Cons of Tabletop Tablets
Loss of Human Connection
The biggest downside is a reduced sense of hospitality. Tablets can feel transactional, especially if overused.
Initial Cost
Setup fees, monthly hardware costs, and training can add up—especially if not tied directly to labor savings.
Guest Learning Curve
Not all diners are tech-savvy. Older guests or families with kids might find the tablets confusing or frustrating.
Distraction or Clutter
Games and ads can feel intrusive. If guests come to dine, not be sold to, a blinking screen can hurt ambiance.
Limited Flexibility
Not every dish or customization is easily communicated through a screen. Nuance gets lost in automation.
The Case for Traditional Service
Nothing replaces a warm greeting, a menu explanation, or a perfectly timed joke from a great server.
Traditional service shines when:
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You’re offering high-end, experience-driven dining
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Custom orders and chef recommendations are central
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Guest expectations lean toward personal attention
Traditional service lets your brand live through your staff—something a screen can’t replicate.
So What’s the ROI?
Tabletop Tablets ROI Potential:
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Increase in check size by 5–15% (from upsells and desserts)
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Decrease in table turn time by 7–10 minutes
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Savings on labor over time (fewer FOH staff per shift)
Break-even point often occurs within 6–12 months if implementation is paired with adjusted service models.
Traditional Service ROI:
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Higher guest loyalty, especially in upscale or community-driven concepts
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Stronger word-of-mouth and reviews based on personal experiences
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Better handling of special occasions, dietary needs, and custom requests
Which Is Right for Your Restaurant?
It depends on your concept, volume, and brand values.
Choose tablets if:
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You’re high-volume with a limited service model
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Your guests value speed and efficiency over personalization
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You want to experiment with tech-driven upselling
Stick with traditional if:
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Your brand is built on warm, personalized hospitality
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You serve complex, customizable dishes
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You rely on staff to guide the guest journey
Hybrid May Be the Sweet Spot
Some operators use tablets for payment and dessert menus but keep servers at the center of the experience. Others deploy them during lunch rush but not dinner. It’s not all or nothing.
Smart restaurants blend technology and service to match the moment.
Conclusion: Use Tech to Support Hospitality—Not Replace It
Tabletop tablets can increase revenue and reduce friction—but they must be used with purpose.
Before adding a screen to every table, ask:
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Will this serve my guest experience or just my bottom line?
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Can my staff support and complement this tool?
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Am I using tech to enhance hospitality—or replace it?
Because in the end, people remember how they were treated—not how they paid.
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