New ONLINE Demo for the ordering system

How good systems can drive efficiency

From the NCR Hospitality Division
Successful restaurant operators
work hard to create an exceptional dining experience – and deliver it over and over again. Whether they operate a quick service restaurant or a table service establishment, restaurant operators know that they must create a consistent, predictable customer experience and control costs to be successful. With his standardization of operational processes, Ray Kroc, the owner of McDonald’s, was a pioneer in this arena – and built McDonald’s into a global powerhouse. The POS advantage Technology, paired with good policies and practices, can help restaurant owners create that powerful customer experience, while also streamlining key operations. From the moment customers make an online reservation or order to the time they exit the restaurant, technology is optimizing their dining experience. At a table service restaurant, the hostess leverages technology to provide customers with a projected wait time, accommodate any special requests and seat the party. Meanwhile the server uses point-of-sale (POS) solutions to enter orders and process payments swiftly, accurately and securely. At a quick service restaurant, the cashier can use POS prompts to suggest item add-ons or upgrades, increasing the average check size.  For a chain like Fuzzy’s Taco Shop, customization is king. “Our guests like to put their own twist on their favorite items, creating unique flavor profiles. They love to “Fuzzy Up” their favorites, and we like it because it increases the average dollar amount per ticket,” says Paul Rickels, Vice President of Franchise Business, Fuzzy’s Taco Shop. High volume establishments like Alicart Group’s Carmine’s and Virgil’s Real Barbeque table service restaurants serve thousands daily, while quick service establishments Cava Mezze Grill, Fuzzy’s Taco Shop and Shake Shack regularly have lines stretching out the door. For these restaurants, every second counts. Being able to enter orders and payments swiftly can shave seconds off these functions, increasing the overall speed of service, preventing walkaways and maintaining customer satisfaction. For more traditional table service restaurants such as Goodfriend Beer Garden & Burger House and Olazzo, POS systems are the backbone of their operations, powering critical functions and providing ready access to business-critical data.  “We made $3.5 million in our first year of operation. We definitely have a good staff and are good at what we do. But it would have been a lot harder without NCR Aloha systems,” says Matt Tobin. Restaurant leaders also say business continuity is a huge priority for them. “Feeling like we can put pressure on the NCR POS terminals without having any failures is huge for our team,” says Giancarlo Fioranrancio of Shake Shack. NCR prevents outages by building redundancy into its model. If a kitchen printer goes down, orders print by the register and terminals can operate independently of the operating system.  Meanwhile, hosted solutions offer larger chain operators peace-of-mind and above-store reporting they can use for instant visibility. “The NCR platform gives us reliability and scalability for managing multiple locations,” says Brett Schulman, President and CEO, Cava Mezze Grill.