Spring attracts many people to the fresh air. The rising temperatures and beautiful weather mark the beginning of the outdoor season for gastronomy. Now it is time to make the patio or beer garden ready and take full advantage of its potential. Using digital systems and streamlining ordering and payment processes can help make your outdoor dining more efficient and increase restaurant sales.
Tip no. 1: Reducing walking distances in outdoor gastronomy
In outdoor gastronomy, the walking distances between the kitchen and the guests are significantly longer than indoors. Depending on the size of your outdoor area, your service staff will cover a few miles a day. Mobile checkout systems can reduce the long walks and related service delays and lighten the load on your staff.
With digital checkout systems, your service team can take orders directly at the table and forward them to the kitchen through wireless receipting, without having to run to the checkout terminal first. On the mobile devices, your staff also has all the information about allergens and ingredients of the dishes at their fingertips and can provide your guests with information about it at any time.
Likewise, in the event of queries, the route does not have to be walked again. So if a dish is sold out, the waiter can see this directly through the inventory overview and immediately offer the guests an alternative. This eliminates many walks and shortens waiting times. It also has a positive effect on the working atmosphere among the staff as well as on the gastronomic experience of the guests.
Tip no. 2: Using self-ordering systems in outdoor gastronomy
Another way to optimize your outdoor gastronomy is to use self-ordering systems. Considering staff shortages in gastronomy, self-service concepts offer relief for your team and speed up the ordering process for your guests. For some beer gardens in particular, it is advisable to dispense completely with table service and offer counter service only. In this way, the staff can receive and process orders as they come in.
Call systems can also be used to avoid long lines at the counter. This way, guests can be seated comfortably outside and be notified via pager when their order is ready for pickup. This allows your team to focus on other tasks while ensuring smooth service operations.
An alternative to implementing the self-ordering concept in outdoor gastronomy is to provide digital menus. QR codes can be attached to the tables to access the digital ordering system. Desired dishes and drinks can be placed directly in the shopping cart and sent as an order. Likewise, these systems offer uncomplicated mobile payment processing at the table. This provides a convenient ordering process for customers while minimizing the need for staff.
Tip no. 3: Expansion of the delivery and take-away business model
While opening an outdoor gastronomy offers a great opportunity for businesses with outdoor areas, it always comes with some challenges. Fluctuating guest numbers, poor weather conditions and possible pandemic requirements make it difficult for restaurants to plan sales. Therefore, it is recommended for restaurants to build their business model on several pillars, even though outdoor areas are opened.
Due to the increased demand, business areas such as delivery or pick-up services are suitable as an additional source of income alongside the classic restaurant business. However, these additional businesses require appropriate processes and resources in the operations. By linking to the central checkout system, all orders – whether on-site in person, by phone, or online for delivery or pickup – can be aggregated in one place. This allows your team to maintain an overview at all times and process orders efficiently.
Leveraging the potential of digitization
The pandemic has accelerated digitization in gastronomy enormously and shown how important it is to use digital tools. Many restaurateurs have recognized the potential of digital solutions and have pushed ahead their use in their own businesses. In outdoor gastronomy, too, digital checkout systems, self-ordering concepts and the additional offering of delivery and pick-up services can make catering more efficient and contribute to the positive gastronomic experience of your guests.
