Is your restaurant ready for the mobile future? – Because 62% don’t feel that way

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Is your restaurant ready for the mobile future? – Because 62% don’t feel that way

Technology has been the buzz word that never left the business world since it made its grand entrance. Hitting every industry at the heart, technology soon became the cornerstone to success. Although when it comes to the restaurant industry, it hasn’t been smooth sailing so far. Although a majority were confident of their restaurant’s use of mobile technology, according to a survey done by Oracle Food and Beverages, only 48% felt absolutely prepared to fund the future innovations. This study captured the inputs of 279 leaders in the food and beverage industry who used mobile technology during the summer of 2018. Where the findings highlighted that 62% of those that were involved in the research expressed doubts about their capabilities in keeping up with the pace of mobile tech evolution. With over half of them, (summing up to 59%) showing concerns of feeling threatened by the competitors that do keep up.

To stay ahead of the game, and to appeal to the growing requirements of the audience, restaurants have to stay updated with new technology. It all stands on the grounds of customer experience, so just as the in-house service quality the online experience has to be as good to those interacting with the restaurant over a mobile device or kiosk.

All these research tells us one thing, and that is that restaurants are faced with the need to embrace the mobile technology to dive into the greater heights. Competition becomes fierce in this atmosphere, so falling back would ultimately mean losing to the competition while becoming less appealing to the customers that expect the best.

Decreased Costs + Saved Time = Higher Revenue

Mobile technology revolutionised the way restaurants functioned over the past few years before technology. It took away all the extra expenses, cut away the costs and efforts that could be replaced, and gave owner the chance to invest all those savings into developing the future. From decreasing serving staff, stock monitoring and quick updates in the menu, things just got way more structured. Taking away wastages that many venues didn’t realise they had.

It’s not just a speculation, because there’s research to prove that when mobile-tech met restaurants, things just got better. Which is why 84% of food and beverage executives said they that restaurant apps brought down the labour cost significantly. The highest of the benefits, 96% of respondents agree with 40% strongly agreeing that expanded mobile inventory management will be the biggest time and money saver.

There’s not a better time for those foodies to be alive than these days, because the options are just endless. What better than good food, well, easy ordering, fast delivery, seamless payments and a customised experience. These not only keep them happy but sky rocket loyalty. Supporting this 86% believe that branded mobile apps increased the speed of their service and revenue. Those guest facing apps, 93% said that it elevated the customer experience, increased loyal and repeat business.

Those future benefits are looking good with mobile technology

With everything on mobile, one might wonder what more there could be. Restaurants have already automated most elements from table reservations, ordering to payments, but there’s more yet to come. So, what’s coming? 82% said that partnering with apps such as Uber Eats and GrubHub will take business higher in the growth scale. With 95% believing that guest experience and customer loyalty would find ways to improve further.

The road ahead looks bright for the restaurant business, with organisation mentioning that they are prepared to meet the growing and ever-changing requirements of customers. Although with a slight sense of anxiety about the future, 48% of respondents said that they had the capable tools to meet the mobile future demands of the years ahead. So stay updated to bring the best to those, tech hungry customers that crave new experiences.

Hotel & Spa Tech Live Europe’s leading event for innovation in the Hospitality sector

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Hotel & Spa Tech Live Europe’s leading event for innovation in the Hospitality sector

Why Attend:

Thousands of hospitality professionals attend Hotel & Spa Tech Live each year. With a lineup like this one, are you surprised?

  • 300 Cutting Edge Suppliers

Try, test and compare the latest innovations rewriting the DNA of the hotel and spa sector!

  • 200 Insightful Seminars

Listen to the hospitality industry’s most innovative and influential figures talk all things tech and share their knowledge through keynote seminars.

  • Live Panel Debates

Get your questions answered and hear thought-leaders debate the hottest topics in hospitality tech.

  • 1-2-1 Expert Advice

Learn from the best and gain trusted guidance.

  • Unparalleled Networking

Meet and connect with thousands of hospitality professionals and build long-term beneficial working relationships.

                                                           Date:                     18th & 19th September 2019

                                                           Time:                     10am – 5pm

                                                            Venue:                 ExCel Exhibition Centre

                     Sandstone Lane

                                                                                           London

                                                                                           E16 1XL

                                                            Organized By:     PRYSM Group

Interested?

Check the official website for further information.      www.hoteltechlive.co.uk

April 16, Tripleseat announced a strategic partnership with Restaurant365.

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April 16, Tripleseat announced a strategic partnership with Restaurant365.

Tripleseat announced its strategic partnership with Restaurant365 bringing new features to the users that already have access to the technology in accounting, budgeting, financial reporting and employee management. Restaurant365 users can now benefit from new event management solutions that will further streamline their processes.

Tripleseat, one of the leading sales and event management platforms, specialises in reaching hotels, restaurants and other unique venues, simplifying the planning processes and increasing event sales. Integrating Restaurant365 with its capabilities, brings in that extra support to restaurants that need the added boost to run smoothly and effectively with a higher focus on the strategic decisions surrounding revenue growth, customer loyalty and branding.

Since its inception in 2008, the Tripleseat platform has reached a plethora of venues, helping them book over 3.5 million events while capturing $10 billion in event leads. The company takes pride in reporting that over 40,000 event managers use their product to book and plan events for their clients.

Tripleseat’s initial venture to integrate its capabilities with a comprehensive event management platform brings venues of all forms and sizes, success within the boundaries of event and catering departments. Simplifying the complexity of processes, while allowing owners to stay ahead of the competition, with higher customer focus.

With its offices in Irvine, California and Austin Texas, Restaurant365 leads a cloud based, all-inclusive restaurant management solution, with restaurant accounting at the heart of its services. Closing a $20 million in Series A financing with a minority investment in January 2018 and then second &19.5 million in Series B financing with BVP in February 2019, the solution provider is currently working its way into greater heights, expanding its team and increasing focus on further development.

For more information about this partnership, please visit info.tripleseat.com/restaurant365. Details about Tripleseat’s partnerships and integrations are available on the marketplace site.

How do you design the restaurant of the future?

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How do you design the restaurant of the future?

As mentioned by Ron Ruggless, Southwest Bureau Chief, Nation’s Restaurant News, in his an interview (https://www.nrn.com/operations/designing-restaurant-future) with Lee Peterson, executive vice president for thought leadership and marketing at Columbus, Ohio-based WD Partners,

“Experts say, successful ‘Third wave’ restaurants will be smaller, sleeker and faster”

As operators knit more technology into their operations, juggle a growing herd of third-party delivery workers and compete for consumer attention in a crowded marketplace, restaurant designers are reimagining the look of the physical location. Design experts predict that consumer expectations for speed and convenience will mean increased visibility for drive-thrus and pick-up areas, smaller, more efficient kitchens, and a more customized in-store experience overall.

According to Lee Peterson, technology has completely changed the way we think about physical space.

WD Partners has teamed with technology providers like Google to envision what the “Restaurant of the Future” might look like. The result was a quick-service restaurant that rotates the building the around, bringing the drive-thru to the front — with designated lanes for app users and delivery couriers — and puts the kitchen and dining room toward the back of the property.

It mentions that 75%-80% of quick-service restaurant sales are made through drive-thru facilities, where 80% of the customers get a lousy experience as they need to drive through the backend of the restaurant often encountering dumpsters, sketchy landscapes and wind-blown trash.

“What if we took the restaurant and turned it around and started to celebrate the idea that 80% of your customers just want to pull in, get that hot food and go?” was a thought that had occurred in Peterson.

WD Partners brings out a theoretical quick-service restaurant where the drive-thru business is pulled to the front with three vehicle lanes.

  1. A speed lane for pre-paid meals ordered through a smartphone or branded app
  2. A “slow lane” for order-on-site purchases
  3. Designated for delivery drivers.

Photos: WD Partners

WD Partners envisions it would be complemented with a kitchen in the middle and a dining area at the back. They believe that around 20% to 25% of your customers who like to go to the store and sit down and eat could be accommodated in a groomed, quiet area at the back.

Accordingly, it can be witnessed that the industry is in its Third Wave where it focuses on simplicity which appeals to Millennials and Gen Z.

Customers tend to move from better is better rather than bigger is better. Whether it is good lighting or a better environment, Customer expectations of a quality experience also extend to design.

The Dual Areas to look into:

  • Back house design

At the end of the day one has to agree that the kitchen is the heart of the restaurant. The evolution of the restaurant design cannot ignore the kitchen, where as evolve as fast as the front end.

It is also emphasized that more kitchen are tapping into efficient and multi-purpose equipment as operators seek to provide a changing menu while also shaving real estate from the restaurant box. Restaurants also seek to create an experience that will draw people out of the homes and away from off-premise consumption, which makes bar layouts change as well.

Some of the concepts looked into are quick cooking ovens, walk-in and back bar coolers; where the biggest challenge would be spacing.

Designers also highlight the increasing popularity towards exhibition cooking and open kitchens. Customers crave for exciting new atmospheres, they want to see the open flame, grills and wood-burning ovens. It’s all part of the show!

  • Technology impact

Consumers are increasingly relying on digital channels for their shopping, and that extends to meal purchases as well.

According to Chris Lydle in Google’s retail innovation team, a 70% adaptation rate can be seen with buy online, pick up in store, or BOPIS.

The pick-up involves consumer is thinking, ‘What resources do I need to expend to get this, in a combination of time and money?’”

It is important to understand how to take advantage of customers who exhibit a serious buying intent and the importance of location in their buying equation.

The answer to their most asked question; “Where’s the nearest…?’”

Google’s retail innovation team also looks into the emergence and collaborations of modern concepts and designs. With Google’s ownership of navigational software app Waze, the company is looking at ways of geo-locating consumers after their orders and having it ready in, perhaps, the order-ahead lanes of WD Partners futuristic design. Making businesses engage with the shopper along the way.

The arrival data could be projected on displays where all employees could be aware of when patrons are arriving. Smartphone orders can reduced the friction of the restaurant experience.

This can be understood in the statement made by Peterson in his interview; “If it can take you two minutes instead of 15, why wouldn’t you use the app?”

Restaurant of the Future will provide a better area for off-premise orders as well and perhaps provide an employee, or “concierge,” who tracks the consumer and knows when they arrive.

In conclusion, we need to rethink how we are doing things – Operations have to totally change.

Undigested truths of keeping up with technology

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If you thought keeping up with the Kardashians seemed impossible, things take a turn for the worse when technology starts taking over the food and beverage industry. From the outside it all seems really cool and exciting, but the reality is that the fast pace of the tech industry growth is just too fast for the restaurants to chase. There’s a promising vibe in the air about things taking a turn for the better, but so far it’s been a long hard journey for everyone trying to stay ahead of the competition. The tech recipe just seems too complicated and a bit hard to digest for its guests.

Research suggests mixed feeling about the tech-meets-restaurant mash-up. The report, drafted by technology supplier Oracle Food and Beverage found that 62% of the respondents doubt the ability of keeping up with the constant advancements, with 59% showing real concerns about becoming outdated by the survivors that strive to keep up. It’s tough but not impossible, and it all boils down to what, how and where you add the tech-touch to strike the balance between the two. Falling behind at a crucial time like this, just doesn’t seem like the right move, when the world gets consumed by the powerful hold of technology. Although 1 out of 5 respondents counting up to 18% mentioned that they believe their companies are not investing on technology fast enough to get the complete benefits it offers.  

Heavily centered on the phone and tabled based technology, the industry has also had its fair share of benefits from the tech advances that have taken its effect over the years. Where 4 out of 5 executive interviewed said that their labor cost was significantly reduced with the introduction of mobile technology. A similar percentage attested that the digital drive has decreased service times and the rate of production. 93% confirmed that it has effected positively, on customer loyalty, and repeat business opportunities.  

Athough the fact remains that this crazy journey that technology has taken businesses through has become tough on the restaurant industry, leaving them a bit dizzied in the rush. It’s a fast paced race and the time you take to select the right technology for you is the same time it takes for that technology to advance to something greater. The choices are plenty and knowing what to pick becomes rather a challenging task, with the rate of growth in every element involved. Some of the greater choices made according to the research respondents are mobile inventory management solutions which 96% said have saved time and cost to the business, largely.

A hopeful atmosphere surrounds the restaurant industry, as it looks forward to keeping up its pace to catch on with the tech tornado that has left them a bit disoriented.  A positive number of 95% expect mobile tech to improve guest experience and further strengthen brand loyalty over the years.

It’s not all gloomy skies, just a few bumps along the way, until you get into the groove of things. After all you need to watch a few episodes of the Kardashians to really know what’s going on. So hold strong, the future of the restaurant industry comes with great opportunities that open up more possibilities of thinking beyond the norm.  

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