While with a counter service, delivery, or fast food concept the quality of product and price are the main factors for the guest. While these are still important in table service, much more weight is placed on the guest experience. Among other things, this includes getting the food out quickly and accurately as well as making sure the wait staff is tending to the tables as needed. Our technologies can help solve both of these challenges (and many more!) to help make sure your guests have a great experience leading to rave reviews to their friends and on social media.

Consider the following scenario with a traditional (stationary) point of sale workstation: A server is working a few tables that arrived around the same time. As those tables are ready to place their orders, one of two things happen:

1. The server goes to whichever table they figure should get to order first. They take that tables order, walk to the point of sale, and then enter that order. Then they return to the next table, take the order, and walk back to the workstation and enter that order. The order is essentially being entered twice (once in writing on the notepad and another at the point of sale workstation). Then there is the walking to and from the terminal that takes more time, all of which takes away from time they could be using to check up on other guests. Finally, the first order is entered maybe 5 or 10 minutes before the second order. The second table sees that first order come out of the kitchen and may be a little upset that they arrived at the same time, yet received their food significantly later.


2. The second way of handling this would be to write down the first tables order, move to the next table and write down their order, move to the next table and write down their order, and then enter them all into the point of sale at once. Again this is problematic but for different reasons. In this case, the server is now monopolizing that terminal with their order and nobody else can use it during that time. Also, they are spending a significant amount of time at the workstation and not checking on their guests. Finally, the kitchen is getting slammed with all those orders at once when they could have been starting on the first while the second and third were being entered.