Food and beverage establishments, especially chains, strive for consistency - in the quality of menu items and in the service delivery experience. It is far more difficult to provide consistency in the service experience, especially in an industry where typical staff turnover is 125% per year. Plus, customers indicate a preference for self-ordering in fast-food and casual dining establishments, and they spend more per order, and accept more up-sells, when using a self-service kiosk. Self-service enables: Faster and more accurate ordering in environments where customers value time more highly than personal service Individual customer recognition and service through offers such as tailored menus