The Mighty Tech Stack Behind Pepper Lunch’s Global Expansion

At Pepper Lunch, the plate sizzles at 500 degrees — and the tech stack is just as hot.

Many restaurant tech stacks are duct-taped together. That’s ineffective and expensive. So what do you do when more than a dozen different tools still can’t do what you need.

If you’re Troy Hooper you and your team rebuild the tech stack yourself — and make it scalable enough to power hundreds of locations.

At Pepper Lunch in Las Vegas, I sat down with Troy Hooper, CEO of Pepper Lunch North America, to get a behind-the-scenes look at how this DIY teppanyaki fast-casual juggernaut is building for the future — not just with sizzling plates, but with one of the most sophisticated restaurant tech stacks in the industry.

Thanks for reading Restaurant Technology! Subscribe for free to receive new posts and support our work.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit restauranttechnology.substack.com