Spring time is terrace time

Winter is almost fading away, and soon, little flowers pop up from the ground.

This means for many restaurants that it’s time to dust outdoor furniture and areas of, and prepare for the sun coming. Many guests really look forward to be able to sit outside and enjoy a cup of coffee, drink or meal in the spring sun.

The bustle of restaurants is increasing, and larger distances have to be covered by servants, now that service is both inside and outside.

Many restaurants work with handheld terminals, such as. Orderman, Vectron, Oracle etc, which sends the order directly to the kitchen to a kitchen printer. Quick and efficient, but it’s often the other way there can be difficulties. Namely, getting the order from the kitchen to the guest quickly, to ensure that the guest gets his food hot and fresh.

This is where a waiter call or server call system gives you optimal use of the waiters and the chef’s time, as well as increasing customer satisfaction.

Benefits are as example:

• No wasted time for waiter or chef. No running back and forth without purpose
• No reheating of food, due to guests think the food is cold.
• Possibility incremental sales, as a waiters can spend their time with the guests
• Satisfaction among guests that makes them come again.

Waiter call systems come in many sizes, types and price ranges. Quality and economy can be tailored to the needs of each restaurant, but common to all systems is that they are of great help and a pleasure for turnover, staff and guests.

Whether springtime  or not, a waitercall system is a help which is needed throughout the whole year.