Digitisation in the restaurant industry; required or unnecessary?
A lot has changed in the world around us since the start of the digital age in the 1990s. Digital machines have become a fixed presence in our lives and the business community can no longer do without them. But what about the restaurant and catering industry? Have digital systems become a requirement or should we rather limit their use as much as possible?
Time, money and effort
The majority of the restaurant or catering businesses uses at least one digital system. They use it, among other things, to take orders, reservations or keep the financial administration up to date. Nevertheless, there are still more than enough restaurant and catering companies that want to limit the use of digital systems as much as possible. An important argument these businesses make is that they are not inclined to spend a lot of time, money and effort into new systems. These systems not only need to be purchased and installed, all employees also need to learn how to use them. If systems are not implemented properly, they can cause a lot of confusion, which means that their use is often overlooked.
Depending on systems
Moreover, some companies do not want to depend on their systems. If these systems have a fault or are disabled completely at a specific time, then part of their company is immediately shut down. In these cases, it is very inconvenient for companies to go back to the old work methods.
More ease of use
Nevertheless, the many options in terms of digitisation offer many benefits for restaurant and catering companies. For instance, digitisation results in a lot of ease of use. Take, for example, the system to take orders with: by means of the corresponding handhelds it is a lot easier to pass on orders to the bar and kitchen staff. As a result, the personnel no longer has to move back and forth passing on the orders, which in turn increases efficiency. The time personnel gains with this can be spent paying more attention to the guests or helping additional guests. Similar systems are also available to help increase efficiency for the kitchen staff or management, which means a lot of time and money can be saved in every company.
Recording and consulting information
Moreover, digitisation also offers the opportunity of storing all the company’s information and consulting it at any time. This has many benefits for both management and the floor or kitchen staff. For instance, guests’ orders, staff schedules or recipes in the kitchen can be consulted easily. Digitising orders and schedules has been around for much longer, but recording recipes is a relatively new development. Nevertheless, this function should not be underestimated; recipe management ensures that all employees in the kitchen are aware of the ingredients, preparation and plating of the dishes. Moreover, this information is always up-to-date so it is no longer necessary to work with outdated information.
Finally, digitisation also offers many opportunities to make analyses based on stored information. For instance, turnover, profit and efficiency analyses can be drawn up based on all orders. The more data that is available in a system, the more analyses can be drawn up. These analyses can provide more insight into the organisation, which means timely action can be taken.
Overall, digitisation offers many options for the restaurant and catering industry. However, it is important to put in the necessary time and effort, so a system is properly implemented and the personnel can benefit more from the advantages it brings.
How do you feel about digitisation? Do they primarily offer opportunities for the restaurant and catering industry, or do you primarily see the disadvantages? Let us know in a reaction below!