The good news for the restaurant industry is that people like to eat out. In fact, a study found that Brits spend more than £288,000 eating out in their lifetimes. For operators, this “good news” means that speed matters. Longer than expected ticket times puts venues at risk for fewer table turns, lower sales, poor online reviews and, ultimately, the dreaded reputation for “slow service.”
Operational efficiency is the foundation of creating happy customers and happy customers become repeat customers. Seasoned managers understand that quality training, efficient production flow, and the right tools in the hands of staff, make (or break!) establishments.
Staffing. Investing in people is an investment in the future of the business. Training time on the front end – and ongoing training for seasoned staff – means a happier and more focused workforce that better serves customers.
Production. Regularly reviewing production flow helps identify gaps. For example:
- Better Prep. Can any top sellers be pre-portioned prepped to reduce prep time?
- Streamline Menus. Multiple options mean more hands (and more pans). Can current offerings be streamlined to reduce prep time?
- Bottleneck Correction. Which areas tend toward bottle-necking? Could a change in kitchen layout help alleviate back-ups?
Tools. Choosing the right WaitRpad ensures that order-taking is quick and efficient. Menu prompts help your server sell the complete menu while seating pivot points connect the customer to their order. With plenty of room to write down the order, you’ll ensure accurate entry into the POS system, which keeps your kitchen running smoothly and promotes a seamless flow of service.
No matter your venue size, investing in training, efficient production, and WaitRpads that allow servers to capture orders, upsell menus, and decrease ticket time will ensure guest satisfaction and contribute positively to the bottom line.