From the first order to the next round, the cell phone can open a continuous channel of consumption.
THE order via QR Code at the table reduces steps between the customer’s desire and the order, but its value is not just in the QR Code. The solution needs to fit into the salon, the kitchen, the cashier and the relationship with the consumer.
How ordering at the table works
- The table receives an exclusive QR Code.
- The customer accesses the menu via cell phone, without installing an app.
- Choose products, extras and observations.
- The order arrives identified at the operation.
- The customer can order again during the experience.
What problems does it solve
- wait to find a waiter;
- new orders that do not happen;
- annotations and manual entries;
- overworked team at peak times.
Advantages for the restaurant
In addition to reducing steps, the channel keeps drinks, desserts and extras available at the right time. The team remains present, but uses its time where hospitality generates the most value.
THE Receive at the Table was created to connect orders, new consumption and payment to restaurant operations, as part of the Mosaico Food ecosystem.
FAQ
Can the customer still be served by the waiter?
Yes. The digital channel supports repetitive tasks and makes staff more available for hospitality, recommendations and special needs.
Is the QR Code the product?
No. It is the means of access. The product is the integrated flow of order, operation, upsell, payment and data.
Conclusion
Technology in food service makes sense when it reduces friction for the customer and increases clarity for the operation. The best channel is one that works with experience, not against it.