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For those people who have ever worked in the restaurant industry before – whether as kitchen or waiting staff or the owner of the business – they will appreciate that this industry is fast paced and that customers have to be served on time and with high quality food if the restaurant is to build up and hold onto a good reputation. Call systems technology is one example of a tool that can be implemented into the restaurant business to help staff be more efficient and ensure that customers get served on time.

By using a server paging system restaurant owners are able to reduce costs and improve efficiency. In effect it is a little like having an extra member of staff on board but without them needing to take any time off. The calling system will be operated by staff in all areas of the kitchen – for example when an order is ready the chef can input the table number for whom the order relates using the keypad on the paging system – this will then alert waiting staff that the order is ready so they can return to the kitchen to collect the food and serve to customers whilst it is still piping hot.

A server paging system also works the other way in that waiting staff upon identifying a table of diners that have finished their current course can alert the kitchen that they are ready for their main course or dessert. This helps to improve efficiently and customer service as it ensures that diners are not left too long in between courses.

Another reason for using a call system within a restaurant is that it can be very useful when people are waiting for tables. If there are not any suitable tables vacant when the diners arrive they will be given a small paging unit to take with them whilst they enjoy a drink in the bar or lounge area. When a suitable table becomes available the waiting staff will page the customer’s unit which will beep or vibrate to let them know their table is ready.

Call systems technology provides a great way to keep customers happy and keep track of staff. It also ensures that food service is kept up to speed and that food does not get wasted because it cannot be served on time. 0.00 3.45 1.95