Sif Rai, COO of QikServe, provides insight into building a unified restaurant team for successful tech adoption. From self-ordering kiosks to order and pay-at-table systems,
The restaurant industry has undergone significant transformations in recent years, with one of the most notable changes being the exponential growth of services that enable customers to order food online for collection at a time of their convenience. While the COVID-19 pandemic was undoubtably the catalyst for this shift, customer demand for convenient ways to order from their favorite restaurants is here to stay.
Consumers are excited to be released from lockdown and are eagerly making plans to see their friends and enjoy a drink at the pub, but after the initial excitement wears off, a sense of caution and concern will remain. For the hospitality sector to fully recover, brands will need to make their customers feel safe and confident eating and drinking with others inside their premises, as well as outside.
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.
This article was first written for Kiosk Marketplace on 23 July 2018. View it in its original format here.
This article was written for LinkedIn on April 27 2018. View it in its original format here.
When QikServe was founded nearly a decade ago, we were a mobile app service and our ‘Waiter in your Pocket’ brand fitted nicely with our position in the market. Skip forward to today, and QikServe is a very different beast to the days of the waiter in your pocket.