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Tech Update: Metz deploys AI-powered self-checkout at multiple sites

Touches checkout means shorter lines and faster transactions in airports, healthcare facilities and other high-volume locations.

Mike Buzalka, Executive Features Editor

November 28, 2023

2 Min Read
Mashgin_in_Use_with_Metz_Team_Member_at_ECMC.jpg
A customer at Erie County Medical Center using the Mashgin checkout unit.Metz Culinary Management

Metz Culinary Management, Inc. is partnering with tech solutions vendor Mashgin to deliver contactless checkout technology to airports, healthcare facilities and other high-volume locations. The device streamlines the checkout process, reduces the time purchasers spend in the cashier line and improves the overall payment process. Guests simply place their items on a scanner for instant checkout.

The technology utilizes 3D cameras combined with A.I. (artificial intelligence) to speed up the checkout process. Once trained on all items offered for purchase by the retail site, the scanner recognizes and charges for each item placed on its scanner via cameras and computer vision algorithms. The guest simply pays and then leaves.

The self-checkout system is designed to deliver a number of benefits, including touchless checkout and mobile ordering, shorter lines, up to four times faster transactions, increased participation, extended hours of operation and higher customer satisfaction. According to a Metz release, the devices generate 20-34% more revenue than traditional systems and have produced an 88% return on investment in less than 30 days.

Mashgin_in_Use_at_Erie_County_Medical_Center.jpgPhoto: Leveraging the system has reduced the average transaction time at Erie County Medical Center to 18 seconds.

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Photo credit: Metz Culinary Management

Customer reaction has been very positive, with 80% saying they prefer the Mashgin system, 99% saying it is easy to use and 100% saying it’s faster.

For example, before launching this AI-powered system, culinary guests at Erie County Medical Center in Buffalo experienced long lines at checkout, especially during lunch hours due to staffing shortages, but leveraging the system has reduced the average transaction time at ECMC to 18 seconds.

“With this system in service, ECMC now has two automated lanes open at all times with or without a human cashier on the line,” reports Metz Healthcare District Manager Heidi Charland. “We have been able to repurpose staff from checkout duties to other areas as needed without altering staffing levels.”

“Metz has deployed the system in multiple partner locations and can run up to four cashier-less lanes per site,” adds Metz Chief Information Officer Cory Cochran. “The technology significantly reduces wait times for guests and has received high customer satisfaction ratings.”

The company plans to roll out the system at higher education sites soon and is also planning a pilot program for a biometrics solution that associates a purchaser’s payment method with their palm scan. The biometrics technology is designed to save customers time while being more hygienic, something essential in hospital environments.

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Additionally, Metz plans to launch its Just Walk Out C-store concept in partnership with Marymount Manhattan College and Amazon in early 2024. Just Walk Out allows shoppers to enter a store using their credit card or palm recognition linked to a credit card, take the products they are looking for off the shelf and then just walk out of the store. Items in the shopper’s virtual shopping cart automatically charge to their card when they leave the store.

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)

 

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