A restaurant operator should readily adopt automation to attain stability in the quick-service restaurant (QSR) space.
Fremont, CA: Automation of restaurant operations is attracting hotel owners around the globe as it fascinates their customers. Automation is the most suitable technology that can cater to the increasing expectations of the customers to make ordering and payment more manageable. The service-enhancing gadgets include tablets at the table, self-service electronic kiosks, and wearable technology for restaurant servers. To attain stability in the quick-service restaurant (QSR) space, restaurant operators are adding more DIY technology, especially in the US, where nearly half of their restaurants use self-ordering kiosks and digital menu boards.
As customers do not prefer waiting in line to place an order, the self-service technology allows them to place orders from their smartphones. They can also make fast payments using Google Pay, Apple Pay, or by scanning a credit card and pick up their orders once they are ready. Here are some significant needs for restaurant automation.
The rise in the minimum wage and low unemployment are making restaurant operators look for autonomous technology to gain workforce efficiencies and replacing or augmenting staff. When the repetitive tasks are automated through kiosks and robots, it enables the restaurants to focus on customer experience.
The self-ordering solutions at the table let the customers self-order and pay at the table with EMV and mobile payment technologies. These solutions will improve their dining experience and increase their likelihood of visiting restaurants frequently. Technologies are continuously evolving, which, in turn, will enhance the guest experience.
To save time
Employing robotics in restaurants drastically reduces time, while also being able to delight customers. According to HT’s 2019 Customer Engagement Technology Study, about 8% of restaurants surveyed are using robotics, while 20% are planning to invest. Recently, a robot was designed to make salads, which could go into airports, hospitals, office buildings, and more to sell salads. The units in the salad station are temperature-controlled, where the ingredients are maintained at 36 degrees and are stocked from the nearby brick-and-mortar locations. A cloud-based platform, Chowbotics, makes reporting easy while checking how many ingredients have been sold.