These days, everything from entertainment to travel to food is available on demand and at the fingertips of consumers. When we want something, we want it now. But while our appetite as consumers for faster and more convenient ways to get what we want only continues to accelerate; the good news is that the investment to turn these conveniences into reality leads to enormous operational benefits for businesses.
In our last post, we got to number 8 out of 12 things every restaurant operator needs to think about when preparing for a Pay at Table implementation. This week, we cover off the rest. From how guests discover your pay at table solution to, critically, getting staff buy-in, here’s what you need to consider to make sure your implementation is a success:
Here are 12 things every restaurant operator needs to think about when preparing for a Pay at Table implementation
This article is based on Daniel’s talk at The Airport Food & Beverage (FAB) Conference and Awards 2019 on ‘The Phygital Revolution: the importance of a relevant digital strategy and engaged employees for successful consumer engagement.