Small plate service is revolutionising the way people dine today. Tapas-style service is not just great for customers, it’s good for operations, with lower food costs, good turnover of ingredients and a higher spend.
But with a huge menu and a real need for speed to keep customers happy, making a success of the small plate revolution needs some nifty technology.
Chris Cartmell, a business consultant for hospitality experts NFS Technology Group, said: “In any restaurant, it’s crucial to make the guest experience a good one, but tapas-style places have even more refined needs.
“A good electronic point of sale (EPoS) system such as Aloha from NFS provides the tools you need.”
In particular, that includes tableside ordering using handheld devices ranging from dedicated technology to iPads, and kitchen automation technology that gets service underway immediately.
Chris said: “With Aloha EPoS, serving staff can send the order straight from the table to the kitchen, where it is displayed on screens so chefs can prepare it immediately, or to the bar so the drinks can be prepared.”
At the end of the meal, bills can be easily split if required, and items are never missed off. Customers can pay at tableside using credit or debit cards, or even payment apps.
Afterwards, the data captured enables restaurateurs to identify what’s selling and what’s not, improving their ordering and helping to keep stock levels under control.
Jacque Ferreira, Co-Founder and Executive Chef of Bar Iberico, says his restaurants could not do without their Aloha system.
He said: “We expect to serve more than 700 people in the Summer when our outside area is running at capacity.
“The order going straight from the handheld to the kitchen screen ensures a blistering speed of service.”
- Find out more about Aloha – www.nfs-hospitality.com