Mark Sellecchia Sees Immense Promise In New Software Product For Restaurants

mark sellecchiaFor those seated in the dining room, going out to eat at a restaurant is always a laid-back and enjoyable experience. There’s nothing for these folks to worry about: The ordering of ingredients, payment for products, preparation of food, cleaning of plates and processing of the final bill are all handled by the eatery. Even more impressive is that this process is repeated over and over, day after day, as customers come and go. Given this reality, the recent hardware-meets-software-meets-restaurant industry partnership should come as no surprise and it’s one that Mark Sellecchia is anxious to learn more about. That’s because Mr. Sellecchia is presently striving toward starting a career in software sales and such an unlikely merger offers insight into what future clients he meets with will want and need.

According to, a payments and commerce trends news outlet, “Square for Restaurants” is the brainchild of Plate IQ and Square. Some brief introductions are also in order. Square is the maker of payment card-reading cubes that connect to smartphones and can provide an immediate and convenient way for small businesses to accept payment. Plate IQ is a program that turns hundreds of recurring paper invoices into data that’s extracted by the app and offered unparalleled insight for the eatery. Square for Restaurants, according to a recent article outlining the effort, will be a “point-of-sale system that handles everything from menu updates, floor layouts, employee scheduling and performance tracking to tip splitting.” Mark Sellecchia, who holds a bachelor of business administration degree in marketing from Georgia State University, says that this approach is likely going to make the lives of food service employees easier.

The article also notes that Square recently acquired the food delivery service Caviar, which allows users to place orders from their favorite local eatery and have a courier drop it off at their home. “This means restaurants don’t need to have a separate tablet system for Caviar,” the article adds and Mark Sellecchia says that such reduction in overlap is what he hopes to offer to the software sales world. Businesses need to operate efficiently and do so at a price point that’s economically advantageous. If all goes according to plan, Mr. Sellecchia will be able to work for a software company that has big dreams and needs an outgoing or hard worker who is going to close deals.  If the Square for Restaurants offering is any indicator, there’s still room for forwarding-thinking ideas in an industry as old as dining.


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