Restaurant Show 2012 - How To Be Better:
CST launches jargon-free Technology Guide to Increasing Restaurant Profits. Virtual restaurant shows how to deliver better customer service, better food quality and higher profits.
Stand K29, Restaurant Show 2012, 8-10 Oct, Earls Court 2, London.
Want to know how some restaurants have improved customer service? How they have enhanced food quality? And increased profits while cutting costs? Call Systems Technology (CST) will launch its Technology Guide to Restaurant Profits at the Restaurant Show 2012. The Guide looks at the impact modern communication technology has made throughout the market, with detailed examples showing clearly, jargon-free, how and why it works.
On Stand K29, visitors will see the technologies in action in a virtual restaurant, from kitchen via front of house to the customers’ table – demonstrating how efficiency and sales improve when staff and managers know what’s going on and what needs to be done.
“Technology companies have a tendency to forget that not everyone talks techie,” says Eloise Sheppard, managing director of CST. “Jargon can get in the way of explaining how even simple systems work. Our Guide is designed to give restaurateurs clear insight into exactly how some successful restaurant businesses have used technology such as inexpensive communications systems to improve their food quality or table management software to increase profits.”
A key section of the Guide covers ‘maximising productivity,’ an area where simple technology can make a big impact. For example, a pager system linking kitchen and waiting staff means that waiters no longer need to check if their orders are ready. Instead, as soon as orders get to the pass, the right waiters are alerted by their pagers. That means they can spend more time with customers, so they are always in touch. Meanwhile food gets to the table in top condition, because the waiter knows when to collect it.
This system brings huge benefits, not only in service and food quality but also in up-selling – for example, since serving staff spend more time with customers in the dining areas, they are more likely to spot an empty glass and can offer the table more drinks.
“The Guide will help restaurateurs differentiate themselves from their competitors by offering great customer service, without visible queuing, and a better atmosphere,” says Eloise Sheppard. “It’ll also show just how quickly communications systems can deliver a return on investment – sometimes in as little as five weeks.”