Brian Vick, owner of Brian's Cheesesteak's has adapted the tableside handhelds in his restaurant. This type of technology has remained basically silent. Since introducing the tableside handheld, customers are happier because orders are taken immediately and sent directly to the kitchen without the server leaving the table. Brian goes on to explain how this helps also to free up the server to go to other tables to check on their food, drinks etc. and to take orders at other tables freeing up the server's time which increases table turnover, thus increasing sales for the day. The majority of servers at restaurants today are those that can text at the speed of light and are extremely comfortable with smart phone type systems. This makes the adaptation of tableside handhelds easier for the servers to accept. Not only easier for the servers but most have used some type of iPod touch or smart phone which reduces the cost to purchase tableside handhelds. Those servers that had and iPod touch just have to download the POS app and they are ready to take orders. Brian goes on to talk about the advancement goes further with the addition of the integration of an MSR reader with on the iPod touch customers can also pay at the table with their credit card.
Reflection
As I think back at different restaurants that I have went to recently, I cannot recal one restaurant that uses tableside handhelds. I recently wrote a paper for this class on new technology trends on this exact subject. The handhelds would work in a more detailed fashion but used the same type of technology. I was also surprised that the piece mentioned that the customers would also not have to give their credit card to the server and the server leave their sight. With the amount of benefits that the tableside handheld offers, I am wondering why restaurants have not adapted this type of technology. The benefits certainly out way the cost to purchase the systems for the kitchen. The cost of training the servers would be minimal. The training could be performed during the hiring process by giving the new employees a DVD to watch. I am in total agreement of this type of technology being used. There are so many wasted steps a server has to take for each table and wasted time waiting on a POS terminal to open to place the order. Is technology moving too fast for the restaurant industry to keep up? Possibly, but this one they should absolutely jump on the band wagon. With "going green" being a marketing tool to capitalize on at the same time.
Vick, B. (2010, August 3). Is There Really Any Value In Tableside Handhelds? Retrieved January 23, 2011, from Hospitality Technology: http://hospitalitytechnology.edgl.com/top-stories/Is-there-Really-Any-Value-in-Tableside-Handhelds-54938
I completely agree with you. I love the idea of the hand held device at the tables. It is so much more efficient. It would limit the mess ups on orders. You would not believe how easy it is to forget something from leaving the table to getting to the computer to put in your order, especially when you stop by your other tables. Before Iphones even came out they had a hand held device but the cost was so high on them. Now with everyone having the smart phone it only makes sense to implement this system into your business.
ReplyDeleteThe table side hand held technology has been a technology debate for the last several years. On one side its the cost of implementing new systems, the durability of the systems, the diversity of the systems when there is a special order, and whether the servers had the capability to utilize such technology. However, as this article points out that never before have so many people used on a regular basis a hand held smart-phone as a personal device that makes learning this new system very uncomplicated. In addition, the idea that cost could be saved because people already have the technology in their personal phones and just need to download the software is also a new thought. I do think that we will be seeing more of this technology in the future.
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