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Multi-channel ordering, back-office integration and practice, and review management are essential parts of the off-premise dine-in experience. They need similar attention as on-premise dine-in practice
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When you start a new operation in your restaurant, you target a client segment. Your customers’ knowledge of your new service is vital for your success. When they don’t know you have an online ordering platform, or boutique grocery, or a semi-prepared gourmet meal, they will not order them!
Part of the off-premise dine-in experience is related to your marketing.
When you deal with online ordering and delivery, you are walking a thin line of quality control.
What should be the product mix of the menu to offer online? Either in your online ordering platform or delivery aggregators’ platform. What menu items? What portion size? And what modifications are allowed? Besides, the menu item price also can be a factor, as you have aggregators’ commissions and promotions to consider.
A significant part of the off-premise dining experience is the ordering process. You either use an online ordering portal in your operation and/or you enroll with an online ordering aggregator. The aggregator might provide part of the ordering and delivery process, or it has a full-stack delivery portal.
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One part of the off-premise dining experience is the ordering process. Other workflows are coming around it. The ordering process should be seamless and easy to follow for your customer. Same time, it should take lots of information from the customers. And it will take some works in your restaurant.
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In a series of posts, we review all aspects of Off-Premise Dining in hospitality. The following post is the first part that considers basic technology requirements. Every week we discuss different elements to present a complete picture of the practice.
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I hate to use the word COVID-19! We hear it everywhere in every occasion! Got it! The world is changed, and we have to rethink the way of doing business!
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Following is an interview with Keenon robotics on their new production and service robots for healthcare and hospitals.
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We all are affected by the current pandemic. Hospitality business in the UAE is fighting for its survival, and we know it’s tough. In-house online ordering process can be a way out of massive aggregators commissions…
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Here is a thought to overcome the staff cap in hospitality in general. The technology can help. The first thing is safety. While the restaurants have to reduce the staff on the premise, some of the tasks can give to robots! A disinfection robot can easily help the operation to improve the safety against all sorts of infections, on the floor, as well as the kitchen, by running several times per day and spray the areas for disinfection.
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