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Busted Myths from Horeca industry

Publicat pe 01 August 2020

1. The kitchen cannot communicate directly with the customer

Busted. The kitchen communicates with the customer through the Order Ready Board – an electronic display that shows the status of preparation and alerts the customer when it is completed and can get it.

2. The new marking software means more time to learn it  

Busted. An efficient POS has a learning time of 30-60 minutes. In addition, due to the multiple functionalities, for example Upsell or Combo, the employees will know at any time which are the most suitable recommendations, the existing offers, or the ingredients of preparations.

3. The Self Service Kiosk systems are only suitable for fast foods

Busted. The Self Service Kiosk systems have the advantage of being able to be installed in absolutely any F&B place, and are very useful for takeaway orders. The customer places the order on the Kiosk and picks it up from the cashier when the electronic display informs him/her that the order is completed.

4. The Point of System only enables the capture, placement and receipt of orders

Busted. A high-performance POS can make reservations, notify staff about the item availability, offers, real-time recommendations, ingredients, remote authorization, timekeeping, etc., and can be installed on tablets to enable maximum on-site mobility.

5. The restaurant's mobile app is for loyalty only

Busted. The dedicated mobile applications for restaurants have started as a marketing and loyalty tool to keep the customers with various offers / vouchers. But they have reached the point where they became the marking systems for the restaurant clients. Now, the mobile applications enable viewing the menu and order placement, changes or payment (including with loyalty points), all these actions directly from the client's mobile phone.