A self-service kiosk in our restaurant, viable?

For fast-casual with a fixed menu it works well: less pressure at the bar, slightly higher tickets (we tend to see somewhat more per order). For a la carte with many tweaks it is only half as useful.

Try this first

1. 1Start with one kiosk in a quiet corner, not four at once.
2. 2Make the menu visual, not text only, with allergen tags.
3. 3Test at least two weeks before converting the whole place.
4. 4Keep a human near the kiosk the first week to help.

None of the above fits?

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