By providing the option for customers to place their orders online, this eases the load placed upon the serving staff, which can be especially heavy during holidays and nights. When waiters are not overloaded with tables, they are better able to ensure quality service for those that do take their seats and boost overall morale outside of the kitchen. Happier servers also provide a greater dining experience for the customers, which improves the chances of getting good tips.
Food as Requested:
Customers who choose to order their meals online have access to full menus, including ingredients and side options, so they are better prepared to identify exactly what they want and what they don’t want included with their entrée without feeling rushed by trying to browse a menu while in a booth or at the table. This also means that the kitchen knows exactly what the customer wants and won’t have to worry about the customer’s likes and dislikes when filling the orders. As any diner or restaurant employee knows, nothing can sour the whole experience quite like receiving the food that was ordered just to learn that it includes something that wasn’t intended.
Prepare Multiple Orders:
Perhaps the best improvement, at least as far as kitchen staff is concerned, is the ability to prepare orders in batches. Online restaurant ordering eliminates the waiting period to be seen to a table, so many orders can be placed simultaneously. Most restaurants have meal options that may include identical or similar items, so this situation allows kitchen staff to prepare components of each order in batches while still having the food made-to-order. Not only does this make for an easier time during the preparation itself, but it also reduces waste, effort, and the number of dishes and cooking units needed.
Kitchens have redundancies in preparation methods, such as multiple deep fryers and multiple stove ranges. By cooking orders by the batch rather than by the order, each station can cook more food at a time, allowing the staff to handle more orders when rush hours arrive.
Reducing the workload of staff members, increasing specificity to the orders, and preparing multiple orders simultaneously allows not only for improved efficiency and morale, but it also helps save money in the long run. With less work per person, this will cut the need for overtime and potentially even lead to a reduction in the number of staff needed. This could also reduce the amount of money needed for operation. After all, it’s far less costly to use fewer burners and less water. Online ordering may seem to benefit customers the most, but it also yields many benefits to the restaurant and its staff behind the scenes. That’s the definition of a win-win utility!