On Friday and Saturday night, I helped oversee the young ladies from Bingo, Amanda, Ana, and Kathleen so they could be trained on "quarterbacking." Over the course of these nights I was able to gain further insight into the new system. Thanks to their help we can hopefully improve further on this system as I will further discuss. After their shifts I collected the ladies feedback, as well as some of the servers input as well. Their concerns were primarily ones that have been discussed already such as not getting drinks, orderings going unfulfilled, and orders not being delivered. They also felt concerned with customers getting upset at them when orders were not fulfilled, or the servers for to many orders, but that will be overcome. …show more content…
While I may like this system, I do believe it will need to be expanded slowly over the coming weeks and give employees time to adjust. We started with EFGH on Friday, then added NP on Saturday. Next week we should continue this EFGHNP on Friday, and add KL, or BCD, on Saturday. I've taken notice of many bingo employees that are currently unhappy where they are stationed at now, so we could utilise them while we have this opportunity. I am pleased to say that this did keep the servers on their feet a lot more than usual. One of the servers that I had spoken to told me they think it's great, and helpful, but on Saturday it's overwhelming. Some of the servers also brought up several valid points as listed below. Having to bounce all over section constantly to bring orders. Too many orders at once, especially on Saturday. Tablets being hard to hold with a tray. Customers leaving and moving between machines. Double orders happening Tablets disconnecting from Wi-Fi Telling customers drinks are reserved for someone constantly. On Saturdays we could have one or two servers volunteer to do only tablet orders for multiple sections at once, EFGH for example, and be off tip-factor until the system is fully established and ironed out. I was concerned several things: The fact that servers may have been manually clearing orders or not fulfilling them even if they were red. The "quarterbacks" were taking orders, and the servers had no tablets for receiving orders yet at 6:00 to 6:30. The schedule should include if they need a tablet or not, plus they should check one out when they come in for line-up. Tablets and phones have to be charged and ready at all times. Customers leaving and moving from machines. This was a big issue since servers are wasting time bring drinks when customers move, especially when it's alcohol. Servers will need to be shown how to find and locate machine numbers better.
The servers will need to be taught how to locate machines sections without map, which run numerically in certain directions.
Further thoughts:
If a "quarterback" carried a small bank with them like a change clerk, and took credit card orders using a reader attached to the tablet.
We could possibly use info-genesis mobile and send orders directly to the service bar as long as we can note the location in order. http://www.agilysys.com/solutions/by-products/point-of-sale/infogenesis-mobile
Why not possibly place self-serve alcohol kiosks around Casino using http://www.agilysys.com/solutions/by-products/point-of-sale/buy. When an order is placed a server or bar back will bring the order to the location immediately.
I'd also like to point out that VIP's orders should be an immediate priority for drink service which still struggled.
Overall, I think Friday and Saturday went very well considering our issues, and the servers did a fantastic job for the most part. One of my major concerns is with some of the servers lack of maturity and professionalism. A select few servers are causing the large group to lose focus of the objective, and those select servers should be relocated elsewhere if necessary, and warned. I felt pretty occupied constantly keeping on eye on the "quarterbacks" making sure the servers were getting the correct machine locations and drinks
ordered.
It was a very positive beginning to our dinner. Our server seemed to have a sixth sense of when his section was sat and came to us to get a drink order within two minutes of the hostess leaving. He also seemed to really enjoy his job. Since it was her first time at Texas Roadhouse, my friend had a lot of questions about the menu and our server was very patient and answered every one to the best of his ability. We were also approached at our table by a manager who was sincere in her welcome to the restaurant and made us really feel at home while we were there. All in all, there was nothing to complain about when it came to customer service; it was
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When opening a new restaurant it is important to consider technology options that will offer competitive advantage, enhance profit, and work efficiently for the establishment. Three systems that are generally purchased for restaurant use are inventory systems, point of sales systems, and reservation management systems. All of these systems should be researched and compared on their functionality so the most suitable technologies can be implemented into the daily activities of the restaurant.
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Mobile banking is a way for clients to perform balance checks, account transactions, payments, etc. using a mobile phone. Mobile phones provide a new and rapidly developing technological alternative delivery channels to extend financial services to those excluded from formal financial systems. Mobile phones allow clients to call into an automated system to conduct business transactions, and to access and request information.
Rapid changes in the modern technologies influence the restaurants industry in a major way. Nowadays the growing majority of people expect new options to order food and pay for their services. Restaurants of every size with full- or quick- service are ready to invest more in custome...
Customers can conveniently access their accounts and perform various transactions without having to be physically present at the branch or the bank’s physical location. This saves their time and travelling costs .
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