How Technology is Disrupting Traditional Wait Staff

shin minoriWe recently did a post on restaurant technology in Singapore where we spoke about how restaurants are adopting technology to deal with the labour crunch. Apps like TradeGecko are helping companies manage inventory, Chope automates the concept of reserving tables and Perx is redefining loyalty cards in the form of an app. Restaurants like Shin Minori and Coastes are adapting to the changing environment by using electronic menus instead of waiters who take orders from customers.

Shin Minori

This restaurant, known for its Japanese buffet, introduced its eMenu in August 2014. Tablets on every table allow customers to order sushi dishes from the buffet. The idea was to reduce waiting time for dishes. emenu__1438286009_50.140.175.122On a busy day, this is especially helpful because no time is wasted on waiters who are busy with other tables. Customers can order as they please and take their time deciding what they want to eat. By using eMenus, the restaurant has reduced labour costs by keeping only food runners to serve food.

Shin Minori also used the introduction of their new eMenus along with a brand new ala-carte buffet menu as marketing tools to rope in customers. And it worked. Food bloggers who reviewed Shin Minori were impressed with the ease of ordering and even mentioned the eMenus on their blogs.

IMG_2609Coastes

Coastes, another restaurant in Singapore, has taken ordering food to the next level. With a neat app, that runs on both Android and iOS, customers can log in their credit card details and order food. Cashless payment options remove the hassle of waiters running back and forth with checks. Only food runners are required to deliver food to customers. The entire system is faster, simpler and more cost efficient.

Coastes and Shin Minori are a few among many restaurants that are bringing down costs by installing electronic menus. Fish and Co is another restaurant chain across Singapore that uses iPads on every table so that customers can order food instantly.

Are you wanting to (or currently) operating a restaurant in the Philippines or Singapore? Check out these other posts that might interest you;

Interview with restaurant executive Carlo Buenaflor, CEO Bigg’s, Inc., a 15 location restaurant chain in the province of the Philippines.

Executive Interview: Russell Yu, IKI Concepts – a Singapore restauranteur talks about bringing his brands into the Philippines and is unique take on attracting talent.

Restaurant Executive: Adrien Desbaillets, President SaladStop! – a Singapore chain talks about opening in the Philippines and his restaurant expansion.

Restaurant Executive: Andrew Masigan, The Advent Manila Hospitality Group – a Philippine restauranteur talks about his experience growing restaurants in Manila.

Looking for help on – What To Do After The 3rd Store Grand Opening?

JOIN OUR NEWSLETTER!
We like you! Keep in touch with our current happenings, adventures and tips from PayrollHero! Join over 15,000 subscribers who are receiving our newsletter and growing!
We hate spam. Your email address will not be sold or shared with anyone else.