How to stop losses from cold food delivery and increase customer service levels in restaurants
Using old fashioned things like a bell or other means (we saw one restaurant using a megaphone) to recall customers is not really commensurate with getting freshly prepared food delivered to customers before it goes cold. And that can effectively reduce the revenue stream quite dramatically in your restaurant. Communication to waiters from the kitchen is critical to ensure swift deliveries, efficient staff and happy customers without affecting the ambience of the restaurant as many other methods do. Check below for innovative pager solutions to this perennial problem that most restaurants have to overcome; with LRS equipment a small outlay will pay for itself in about two weeks but work for years.
