In an industry subject to high margins, competition, and failure rates, what restaurant owner isn’t looking for a secret weapon that can help tackle all three? No, it’s not a magic wand, but it’s pretty close. Enter the self-ordering-kiosk – the modern-day restaurateur’s secret weapon.
If you’re wondering what this technology can do for your restaurant, look no further. Here are a few game-changing benefits restaurant owners today are reaping from self-ordering kiosks.
Increased Check Sizes
One glorious benefit of this customer-facing technology is the effect it’ll have on your average check size.
Those upselling techniques you’ve been preaching at every staff meeting? Not as important anymore. With a self-ordering kiosk, upselling is automatic.
Instead of relying on your staff to highlight your high margin items and pricey add ons, your self-ordering kiosk can do it for you. All available add-ons for each menu item can be displayed to customers, increasing the likelihood that they’ll add toppings, a side, or ‘make it a combo’– all of which increases their total check size.
You’ll be pleasantly surprised when you check in on your POS reports to see the effect these little adds-ons have – take it from Taco Bell, who have made 20% more money on orders taken by their digital app, compared to those taken by human cashiers.
Decreased Wait Times
You only have so many employees on for a given shift, and with only one manning the cash during your lunch rush, it’s inevitable your line is going to build up.
A self-ordering kiosk allows your customers to order and pay at their leisure, relieving that long line at your cash. This convenience will have a direct impact on your sales, as you’ll be taking more orders, faster than ever before.
Given the rise of mobile payments like Apple Pay and Google Wallet, your patrons’ standards for convenience are higher than ever, and it’s up to you to deliver. You want to create a memorable experience for your customers – will a lineup 12 people deep with a manual pin pad do that? No. Will the instant gratification of entering their own order and tapping their phone to pay? Yes.
By reducing wait times, you’ll be able to take some pressure off of your staff during peak times, while also giving your customers the kind of service they’ll tell their friends about – it’s a win/ win!
Enhance Order Accuracy
With your customers selecting and submitting their own orders, the margin of error for orders will decrease significantly. A kiosk with a visual menu is a godsend for alleviating miscommunication – it will ensure your patrons know exactly what they’re ordering, meaning they can’t come back saying, “This isn’t what I ordered.”
With increased order accuracy, your kitchen won’t be wasting time preparing an unordered item, and your servers won’t have to face angry “wrong-order” customer complaints. With self-ordering technology, you can make eating the cost of voids and discounts a thing of the past.
Save Money on Labor
By having your customers take control of the ordering process, you’ll have much more flexibility when it comes to staffing. You may want to move some front-of-house staff to the kitchen to help with the influx of orders coming in, or reduce your staff on cash from two to one. For once you’ll actually be able to save money on labor – imagine that!
While self-service technology allows you to have fewer counter service workers, you’ll be able to devote more staff to helping solve customer problems and create a better experience.
If transforming your restaurant by improving customer experience and – ultimately – your bottom line sounds like your cup of tea, a self-ordering kiosk could be the ammo you need. And you’re in luck! TouchBistro is about to release a self-serve kiosk designed specifically to increase average guest check size.
About the Author
Jackie is a Content Marketing Specialist and Social Media strategist at TouchBistro. She covers the latest food, dining, and technology trends for the restaurant industry. A lover of all things coffee, Jackie’s hobbies include breakfast, lunch and dinner.More Content by Jackie Prange