The 21 Digital Disruptors Shaping Restaurants in 2022

Rom Krupp

Founder and CEO, OneDine

The year was 2018. Rom Krupp cleared the table and got dystopian for a moment. What if the restaurant industry never existed? Could a tech company approach food as an all-new sector? Krupp not only thought it was feasible, but fundamental to where consumers were taking restaurants. An industry built on guts was beginning to understand the value of data, as Krupp’s 2012-founded Marketing Vitals was proving out. But the next great disruption was unfurling within the structure of restaurants themselves. “The industry that we’re going to build will serve people food the way food is being served today,” says Krupp.

This was the starting point for OneDine, a company that’s web capabilities out into a lot of areas. At its center, though, it’s a platform that supercharges existing POS systems to enable contactless ordering and payment, to optimize labor, eliminate fraudulent chargebacks, and create a “triple-win for servers, managers, and guests alike,” the company says.

What Krupp, who has been in the business for 26 years, is recognized as having a lack of agility among POS devices.

As he explains it, “a ground-up rewrite of looking at the restaurant industry as a brand-new industry. Not one trying to adopt all of the things that have been adopted for the last 40 years.”

Krupp doesn’t believe restaurants need a brick-and-mortar tech stack anymore. Consider a project OneDine recently tackled. It completed a baseball stadium setup—23 concession stands, eight kiosks, 12 handhelds for VIP suites,

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Instagram model Alysia Magen used to drink up to ’10 bottles of wine a day’

A model and US Air Force veteran has bravely revealed that harrowing addiction battle behind her glossy Instagram façade – admitting that she was left ‘seconds from death’ while consuming up to ’10 bottles of wine a day’.

Alysia Magen, who grew up in Nebraska and now lives in Miami, has more than 1.5 million followers, where she shares racy snaps and images of her lavish lifestyle.

But just six months ago, she was ‘killing herself’ drinking vast quantities of wine as well as copious amounts of spirits.

The 33-year-old would drink ‘from morning to night’ to cope with the trauma from her past of having been physically, emotionally and financially abused by ex-partners.

Alysia Magen, a model and US Air Force veteran, has spoken out about her alcoholic past when she was drinking up to ’10 bottles of wine a day’

Magen’s seemingly idyllic Instagram life masks her hidden battle

Now, Alysia is opening up about her addiction issues for the first time, revealing the desperate battle that she was fighting while posting glamorous images on Instagram in order to keep the image of her ‘perfect’ lifestyle alive.

‘The strong girl was gone – I didn’t know who I was at that time,’ she told

‘I didn’t know I was an alcoholic, I thought it was just something to manage anxiety.

‘I would wake up in the morning shaking from withdrawal.

‘At the time I thought that was a panic attack and I would have started drinking shooters

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Upstate restaurants illegally kept cash and tips

5 restaurants illegally kept cash, credit card tips from employees, federal officials say

Five restaurants – four in the Upstate – have been cited by the US Department of Labor Wage and Hour Division for illegally keeping money from their employees.According to the WHD, employers at the five Japan House restaurants reportedly kept $80,212 in back wages from 52 workers .The employers gathered the money by illegally keeping credit card tips and cash received by cashiers and paid cooks a fixed salary even if they worked over their 40-hour workweek, the WHD says.The WHD says that the five Japan House restaurants have also failed to record the number of hours worked by some of their non-exempt employees. Four of the five restaurants cited are in the Upstate, with locations in Boiling Springs, Inman, and two in Spartanburg. Another restaurant cited is in Lake Lure, North Carolina. “Today’s workers have the ability to choose employers who pay full wages and respect workers’ rights. Food service industry employers who comply with labor laws and appreciate the dignity of work will have the greatest appeal to workers, whether they’re joining the workforce or looking for new job opportunities,” Wage and Hour Division District Director Jamie Benefiel in Columbia, South Carolina, said. “We encourage employers and employees to contact the Wage and Hour Division with any questions or concerns regarding pay practices.”Employers can contact the Wage and Hour Division at its toll-free number, 1-866-4-US-WAGE.


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