Why Restaurants Are Switching to Self-Ordering Kiosks in 2025

In 2025, self-ordering kiosks are no longer just a novelty — they’ve become a familiar part of modern dining. From fast-food chains and quick-service restaurants to cafés and food courts, guests now expect to order their meals quickly and accurately without waiting in long lines. These interactive restaurant kiosks allow customers to browse menus, customize meals, and pay directly on-screen, giving them more control and privacy.

Their rise is fueled by ongoing labor shortages, rising wages, and a growing desire for faster, frictionless service. Diners love the convenience and control, while restaurant owners appreciate the efficiency and consistency. In this blog, we’ll explore the benefits, challenges, costs, and rollout strategies for self-ordering kiosks in 2025, helping you understand how to implement them successfully in your restaurant.

Why Restaurants Are Switching to Self-Ordering Kiosks in 2025

The restaurant industry in 2025 is all about balancing cost, speed, and customer satisfaction. With inflation still affecting wages and staffing challenges continuing post-pandemic, many owners are turning to technology to maintain smooth operations. Self-ordering kiosks provide a reliable way to serve more guests with fewer staff, ensuring consistent service even during rush hours. Let’s see why more restaurants are embracing this digital shift.

Cut Labor Costs and Cover Staffing Gaps

Labor remains one of the biggest expenses for any restaurant. With wages rising and reliable staff harder to find, self-ordering kiosks help fill the gaps. By handling routine order-taking and payment tasks, kiosks free up staff to focus on food preparation and hospitality.

Imagine a busy lunch rush where two kiosks replace one cashier station. Instead of juggling lines, a greeter helps guests get started at the kiosks, while another employee ensures food reaches tables faster. The result? Smoother operations and happier guests — all with fewer staffing headaches. Kiosks don’t replace human warmth; they allow staff to deliver it where it counts most.

Faster Lines and Fewer Wrong Orders

Nobody likes waiting. Self-ordering kiosks let guests browse the menu at their own pace, customize items, and confirm everything before paying. This leads to shorter lines, faster service, and fewer mistakes. When orders go straight from the screen to the kitchen display system, there’s no need to shout across a noisy counter or re-enter tickets manually.

In both dine-in and drive-thru setups, accuracy improves and waste drops. Fewer remakes mean less food loss, and a steady flow keeps both guests and staff stress-free. It’s a simple upgrade that transforms the entire order process.

Higher Check Size with Smart Upsells and Photos

A kiosk never forgets to ask, “Would you like to add fries?” or “Make it a combo?” That’s why restaurant kiosks consistently boost average order value. Using smart prompts, attractive photos, and combo suggestions, they gently guide customers toward bigger purchases.

During breakfast, the kiosk might suggest a coffee add-on; at dinner, it could promote a dessert. These visual cues make upgrades feel natural, not pushy. Over time, these small upsells significantly increase revenue without needing extra staff effort.

Better Guest Experience with Choice, Privacy, and Languages

Not every guest wants to explain their order aloud or feel rushed in line. Self-ordering kiosks give diners privacy, time, and comfort. Shy guests can customize meals quietly, while others enjoy browsing in multiple languages or using accessibility features.

Modern kiosks offer adjustable font sizes, voice assistance, and clear allergen warnings — making dining easier for everyone. Less noise, more control, and more inclusion lead to a better overall experience. It’s the kind of thoughtful technology that turns one-time visitors into regulars.

How to Roll Out Self-Ordering Kiosks the Right Way

Adopting self-ordering kiosks takes more than just plugging in screens. Success depends on choosing the right hardware, integrating your POS, planning your layout, and training your staff. Here’s how to do it right from day one.

Pick Hardware and Software That Fit Your POS and Kitchen

Your kiosk system must connect seamlessly with your point-of-sale (POS) and kitchen display systems (KDS). Look for software that supports real-time menu updates, modifiers, and automatic item “86ing” (marking unavailable items). Hardware should support chip, tap, and QR payments, along with receipt printers or email receipts.

Before going all-in, start small — maybe two kiosks in one location. Monitor how they perform during rush hours, then refine before scaling across all branches.

Place Kiosks for Good Flow and ADA Access

Good placement makes or breaks kiosk adoption. Position kiosks near entrances or high-traffic zones where guests naturally pause. Ensure enough space for small groups and mobility devices. Keep screens at ADA-compliant heights, with clear signage guiding customers to order points.

A quick floor plan sketch helps visualize the flow. Then, test it at peak time to see how people move — and make small adjustments before installation.

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Design Simple Screens, Clear Photos, and Fewer Taps

The best kiosk screens are intuitive and clean. Avoid cluttered menus and long modifier steps. Use large buttons, plain language, and professional food photography to make browsing enjoyable. Popular items should be on the first screen, and each step should take no more than two or three taps.

Add a visible cart, an easy back button, and confirm order screens before payment. Test with real customers, watch where they hesitate, and tweak one feature at a time.

Train Staff for New Roles: Greeters, Runners, and Fixers

Self-ordering doesn’t mean self-service only. Successful restaurants train staff to guide guests, fix small issues, and keep lines moving. A greeter can welcome guests, explain how the kiosks work, and assist with questions. Runners ensure food reaches tables quickly, while a “fixer” helps troubleshoot any minor tech issues.

Provide a short script like:

“Hi there! You can order here on the kiosk — it’s really easy. Let me know if you’d like help customizing your meal.”

This human touch ensures technology enhances service, not replaces it.

Costs, Risks, and How to Measure ROI in 2025

Even the best technology comes with considerations. Self-ordering kiosks in 2025 offer strong returns, but restaurants must plan for costs, security, and fit. Here’s a balanced look at what to expect.

Upfront Costs, Monthly Fees, and Total Cost of Ownership

Budget for hardware (screens, mounts, printers), software licenses, transaction fees, and menu content like photos. There may also be costs for installation, maintenance, and internet upgrades.

Instead of comparing only the first month’s price, look at a 3-year total cost of ownership. Include support and updates, and plan downtime carefully to minimize service disruption during setup.

Accessibility, Data Privacy, and Payment Security

Restaurants must comply with ADA guidelines, offering readable fonts, voice prompts, and enough space for wheelchair users. For payments, ensure the system meets PCI standards, encrypts data, and stores only what’s needed.

Guest data should be used strictly for order processing or opt-in marketing. Privacy and trust are key — a secure kiosk experience makes customers more likely to return.

When Kiosks Are Not a Good Fit

Not every concept benefits equally from kiosks. Fine-dining restaurants or small cafés with a few daily dishes may prefer personal, table-side service. Likewise, low-traffic locations might not justify the investment.

A hybrid model — one kiosk plus a staffed register — works well for mixed audiences, letting tech-savvy guests self-order while others enjoy human interaction.

Set KPIs and a Simple 90-Day ROI Plan

To prove your investment, track metrics like:

• Average order value (AOV)
• Orders per hour
• Labor hours per shift
• Order accuracy rate
• Guest wait time

Run a 90-day pilot and record weekly data. Make small adjustments based on results. Compare before-and-after performance to measure true ROI. Even modest improvements in accuracy and speed can produce big returns over time.

Conclusion

As we move deeper into 2025, self-ordering kiosks have become a key part of modern restaurant operations. They reduce labor costs, speed up lines, and improve order accuracy while giving guests the freedom and privacy they crave. The biggest wins come when kiosks are backed by smart design, good placement, and well-trained staff.

If you’re ready to modernize your restaurant, start small — pilot a few kiosks, gather feedback, and refine the experience. With the right setup, self-ordering kiosks in 2025 can help you serve guests faster, increase profits, and future-proof your business for the years ahead.

FAQs About Self-Ordering Kiosks in 2025

1. What is a self-ordering kiosk?
A self-ordering kiosk is a touchscreen terminal that lets guests browse menus, customize orders, and pay directly — without waiting for a cashier.

2. Why are self-ordering kiosks popular in 2025?
They help restaurants deal with labor shortages, speed up service, and give customers more control and privacy during ordering.

3. Are self-ordering kiosks expensive to install?
Costs vary by hardware, software, and design. However, most restaurants recover the investment through higher order accuracy, faster service, and increased average order value.

4. Do kiosks replace human staff?
No. They reduce repetitive cashier work, allowing staff to focus on hospitality, food quality, and guest support.

5. How do kiosks improve customer experience?
They offer quick, private, and accurate ordering — with language options, visual menus, and accessible design for all guests.

6. What if my restaurant has a small menu?
For smaller menus or boutique settings, a hybrid model (one kiosk plus a cashier) may offer the best balance between efficiency and personal service.

7. How can I measure kiosk ROI?
Track key metrics like order volume, ticket size, and accuracy over a 90-day pilot period to see clear improvements in revenue and guest satisfaction.