After the pandemic hit the country, there is more and more demand for restaurants as people want to eat out in the wake of being coped in their houses. Nonetheless, some restaurants could not manage to give their best service and meet the customer demands. Here is a suggestion to restaurants owner out there, invest your money in a self-ordering kiosk!
What is a Self-Ordering Kiosk
A self-ordering kiosk is a device that includes all the menu of your restaurant in it and let the customers choose their desirable menus by themselves. The device also would present the photos of your dishes so they can have visual aid on their choice just like your old menus but in a quicker way to order. It also lets the customer choose their own method of payment, either via their debit or credit card or via cash at the counter. Takeaway or dine-in choices are also included in the device for an easier food packaging or serving process.
How Does it Save Restaurants?
Self-ordering kiosks for restaurants in Malaysia are best for owners that would like to lessen their customer’s waiting time to order at the counter. The order line could become crazy on weekends or public holidays or even when a promotion is going on. Waiting time is reduced with the use of self-ordering kiosks, fewer complaints from customers, and boosting your sales here and there.
By reducing your customer’s waiting time, you can now focus your labour on cooking those mouth-watering dishes instead. This way, your restaurant has optimised the use of labour without the need to lay off your long-time worker. It’s a win-win situation for everyone.
With self-ordering kiosk technology, fewer mistakes could happen in the customer’s order. For example, sometimes, customers can be a little bit fussy. There have specific instructions on their food and with clicking around the screen, mistakes are bound to happen. With the kiosk, customers can insert those instructions on their own and be satisfied with them before proceeding with the payment.
Accuracy in sales data could be obtained from the self-ordering kiosk itself. All the sales information that has been made through the kiosk will be stored automatically and can be accessed by the restaurant owner easily. This also indirectly helps the restaurant to optimise its inventory. With the exact data of which menu top their sales of the week or month, restaurants owner can easily decide which ingredients need to be restocked. No more wasting!
Fret not, after such a big investment in the self-ordering kiosk, the restaurant’s sales will increase. Without a cashier to judge their preferences and food intake, the customer is likely to order more than the average. With their own time to order their specific menu and the anonymity provided, they would feel at more ease to place a bigger order.
Ultimately speaking, this is a call to all the restaurants in Malaysia to start owning your self-ordering kiosks so your customer has a better experience in your restaurants! Save your restaurants before it’s too late!