| In today's highly competitive market, it's not surprising | | | | business owner, you must have experienced the |
| that those who have ventured in the hospitality industry | | | | hassle of manual order taking, passing the orders to |
| are relying heavily on advances in technology to boost | | | | the kitchen and then bringing the food to the table. |
| their profits. The advent of wireless local-area-network | | | | Wireless POS and wireless mobile computing have |
| technology has made it possible for wireless point of | | | | made this a relatively easy task. You can now have |
| sale (POS) applications and wireless mobile computing | | | | remote ordering and automated billing right at your |
| to be used in cafes, restaurants, hotels, and other food | | | | fingertips. |
| service facilities. | | | | Utilizing wireless POS and wireless mobile computing in |
| Closed circuit TVs will allow you to keep an eye on | | | | a hospitality setting has also empowered managers |
| your business operations 24/7. Once incorporated to | | | | and business owners to manage their staff in a more |
| your POS system, it will enable you to monitor who | | | | efficient and cost effective manner. You can hire |
| sold what, when and at what price. Wireless POS | | | | fewer staff instead of employing a large number of |
| handheld units are similar to automated waiter pads. | | | | serving crew to handle order taking and food delivery. |
| They are very convenient and highly efficient as they | | | | You can assign larger sections to each staff member |
| will help you sell more on the floor. For instance, your | | | | and make them focus on greeting customers, taking |
| serving staff can take orders instantly and they no | | | | orders and up selling. The non-serving staff can then |
| longer have to line up at a POS terminal just to place | | | | be given the task of dispatching food from the kitchen |
| orders. Therefore, they become more productive as | | | | and cleaning sections of your establishment. As your |
| they can serve more customers. On your part, this | | | | serving staff spends more time on the floor, the result |
| would mean reduced labor costs and increased table | | | | is a positive, enhanced guest experience and |
| turnover. | | | | increased sales through up selling and faster |
| The capability of taking orders tableside can ensure | | | | order-throughput. |
| that the orders are evenly spaced so that the kitchen | | | | The success of the hospitality industry throughout the |
| staff does not get overwhelmed, such as what | | | | world in the present time is largely based on wireless |
| happens to stationary POS terminals where the | | | | POS and wireless mobile computing. Most hotel food |
| serving staff typically place several orders at the | | | | and beverage services are now taking advantage of |
| same time. Moreover, order taking is more precise | | | | these technologies. They are also widely used at |
| when orders are placed tableside, thereby minimizing | | | | resorts and beach bars because of the long distances |
| communication errors between servers and the | | | | that the serving staff needs to cover. Wireless POS |
| kitchen that can lead to food-waste and customer | | | | and wireless mobile computing have certainly enabled |
| dissatisfaction issues. Your serving staff can also allot | | | | the hospitality industry to delve into the 21st century, |
| more time serving customers, conveying a sense of | | | | providing an extra edge in a fiercely competitive |
| quality service while boosting up-sell opportunities. As a | | | | market. |