With a fast and efficient kitchen, it is necessary to reduce the waiters’ time needed to come to the cash register, entering of orders and taking of notes to the kitchen, as well as prevent the situation where waiters collect 4-5 orders and then take them to the kitchen in the same time although the orders were taken in a period of around ten minutes.Ī solution for this problem is that waiters use tablets for mobile sending of orders, while the kitchen and/or the bar have a monitor with received orders through which they inform waiters when their orders are ready. The only increase of productivity that can be affected in this interval of several hours is the time from the moment of reception of order to the serving of food to guests on a table.
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POS Sector- Restaurant POS review Alexander Gilbert – Karma LhokeĮach manager of a catering facility has a goal to enable the reception of as many guests as possible in the “Rush time”, realize turnover per table as many times as possible within those few hours, but without affecting the guests themselves, meaning that they should not be rushed in order for someone else to take their place. We wanted to “turn off” the tablets during the winter, but the “older” waiters asked us to leave at least one operational. Even the “older” waiters do not have any problems with getting used to the new technology. With the tablet, this time is decreased to 10 to 15 minutes. We have made a small analysis… the average time for serving of food in the “old system” (without tablets) was 20 to 30 minutes. That significantly decreases the “pressure” of a huge number of simultaneous orders in kitchen facilitates serving of orders. During the summer, turnover in catering facilities is 8 to 10 times higher than during the winter, so it is important to speed up the transfer of orders from waiter who taking orders from guests to the kitchen or bar.Ī tablet is an excellent solution since waiter takes orders from several tables in same time since the order has been printed on kitchen printer at the moment when waiter took the order (regardless of the fact that waiter goes to serve other tables afterwards).