Table side P.O.S.

For my first topic I wanted to talk about table side ordering tablets. While it is a technology that has been around for a few years we still do not see them in many places. So if you do not know what I am talking about that is ok. The table side ordering system is a tablet that is on the table that you can see the menus on, order your food from, and pay the bill when you are done. In 2013 Hospitality Technology did a study and they found that about 10 percent of restaurants offered this table side system.  The number is expected to jump to 24 percent by 2015. The table side system is giving more control to the customer and most of the customers are in favor of the new technology.

                Some people still dislike the system. They want the personal service of the wait staff. To help this system ease into the world, some restaurants are using the system as an add-on to the wait staff. One good example is Chilies restaurant. They have the host or hostess inform the customers that the new table side system is there to help them control their experience and not to replace the server. Another good example is Blazing Onion Burger Co. they are a restaurant in Seattle that also use the new technology. They have a pager system that if the guest has a question, they will page the whole staff. Then the staff member that is closest to the guest can respond within thirty seconds.

                Some of the best benefits to the systems are the increased profits and table turnover, the rate at which the table can move for guest to guest. The system allows places to upload pictures of desserts and other foods. Chilies have seen an increase of 40 percent in dessert sales. As for the table turn over, places have seen table turns increase by an average of 4 minutes. While this may not sound like a big improvement, over the course the night that will have a big impact on the restaurants profits. The speed of service can also be greatly increased. The Hotel Tavern, a restaurant in North Carolina, the server can enter the order at the table and send it right to the kitchen or bar. Also the managers can void a transaction or other functions tableside. That means no lines at the register to get orders in.  Then let’s not forget about paying. You no longer have to worry about your credit card and what happens to it while it is away from the table. That may help relax some people.