6 tips for making the most of the outdoor season

Unfortunately, staff shortages continue to rise this year and no trend reversal is in sight. Keeping operations running while ensuring a high-revenue summer can be a real challenge. But don't worry, there's a solution: Self Ordering. In this article, we give you six tips on how to have a successful summer with Self Ordering despite staff shortages.

1. Self-ordering system

First things first. Obviously, you need a self-ordering system—an ordering system that lets your guests order and pay voluntarily via their smartphones. If you're reading this, you're already very familiar with the concept.

2. Define areas

Staff shortages require careful workflow planning. Analyze your operations and identify areas where guests order only via their smartphones. These could be remote areas or, for some, the entire outdoor section. In any case, you should use signs to inform guests that there is no table service for taking orders, but that staff will bring the orders if placed via smartphone.

3. Train staff

Your goal, at least outdoors, should be to receive as many digital orders as possible. These are orders placed by guests via smartphone, saving your staff's time. To ensure as many guests as possible use this method, your staff must mention it when greeting them ("If I'm not around, just order through here...").

4. Self-service areas

If you want to go a step further, you can have guests pick up their orders directly at the counter. Again, define these areas and mark them with signs or table displays. Once a guest orders and pays via smartphone, you just call them out or notify them at the push of a button. They will immediately receive a notification on their smartphone.

5. Silent Ordering (Pager + ordering system)

Silent Ordering is the 2023 summer trend. Expand your pager system with a self-ordering system. Your guests can order and pay at the table and are alerted to their order by the pager. Find out more about Silent Ordering at Discover Systems.

6. Incentives for occupied outdoor tables

Clothes make the man, and people make the restaurant. First impressions count. Ask yourself: where would undecided guests rather go? An empty restaurant or a full one? The sooner you create the impression of a busy house, the better. You could introduce a happy hour, for example, to quickly attract the first guests.

Summer is already here, so what are you waiting for? We would be happy to advise you.
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