Trained Hands Can Do Wonders!

Some industries transform faster than food and beverage and keep up with the latest technology and training to optimize efficiency and ensure great customer satisfaction. It is important for restaurant operators to give their employees a sense of ownership in their business and by leveraging the modern systems can be an ideal way to do that.

FREMONT, CA: Customers these days visit a quick-service establishment for fast meals, and the front-of-house employees need to make sure they get what they wanted. Whenever a service goes awry, the guests immediately share their feedback on any social network that instantly affects the restaurant’s reputation. The fear of causing any harm to the brand has increased a lot of pressure on fast-casual restaurateurs to take training very seriously.

Here are a few practices that can help the restaurant industry to achieve better results with skilled workers:

A Simple POS-System:

The unwillingness to adopt new technologies along with handling online ordering and delivery channels is the reason behind the difficulty of retaining employees at quick-serve. Kiosks enabled with self-ordering methods are taking off in the quick-serve industry, and employees can expect to become their technical experts to manage them. By providing training regarding the use, of POS kiosks for ordering can help employees to assist customers who get stuck in the middle of the process is paramount.  But using a reliable POS system is equally essential and reduces the pressure on employees to ensure the systems are running.  Workers should be trained on the basics of how to operate the system along with how to the reboot system hardware several times in a day.

Accept and Prepare a Mobile Order:

Drive-through has become a faster alternative where customers can place online and mobile orders from any corner of the area and pick them. The employees in fast-foods are yet to be familiar to the new channel and handle the processing of these modern order types. By setting up a particular area within the restaurant for these off-premise orders with trained staff can help to clear them from the system and create more efficiency.

Rely on the Cloud:

There are very few quick-serve restaurant managers who sign up to become an IT expert. But the good part is the modern cloud-based systems need less technology savviness over the on-premises predecessors. The functioning of POS and other systems are the supplier’s job, which leaves the managers and staff to concentrate on their time using the system to its best.