Sponsored By

AI-powered machines replace bar-code scanners in on-campus markets at Texas State

Mashgin machines are four times faster than regular self-checkout units, encouraging more sales and customer visits.

Mike Buzalka, Executive Features Editor

February 16, 2023

2 Min Read
FoodService Director logo in a gray background | FoodService Director

Texas State University Dining and management company Chartwells Higher Ed took self-checkout to the next level with a new artificial intelligence-powered touchless system from vendor Mashgin when the machines went online in the Paws N Go Market and the LBJ Marketplace during the spring semester’s first week of classes. The system is considered touchless because there are no barcodes to scan or items to weigh, so each transaction is expected to be four times faster than with the previous system.

“The time saving is significant when guests purchase more than two items,” says Whitney Villareal, Chartwells director of marketing and guest experience at Texas State. “The Mashgin 3D camera can read all items on the tray at the same time instead of scanning or ringing up an item one at a time at a regular point of sale. The speed and convenience encourage customers to spend more. It also encourages them to come back more frequently.”

The units also help Texas State Dining overcome some of the staffing issues they’ve been dealing with since the start of the academic year as the Mashgins in each location, along with the other point of sale, reduces customer line congestion and improves guest satisfaction, Villareal adds.

“We will continue to have regular cashiers available to assist guests who are paying with cash or meal equivalency,” she explains. “Additional help will be reassigned to product stocking and merchandizing.”

Related:5 tech things: Autonomous store debuts in time for NBA All-Star festivities in Salt Lake City

Villareal notes that the Mashgin units have been widely used by Compass Group’s Sports & Entertainment Sector (Chartwells is a unit of Compass Group) and more could be added for sporting events at Texas State, relieving even more staffing stress during busy athletic events.

“We’re not having to worry about no-shows or tardiness, and our existing cashiers also feel relieved by the additional support they get from Mashgin,” she says.

Read more about:

Compass Group

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like