Table Management Systems – What are they?

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What first comes to your head when you listen to the term “table management”?

Where are the tables found? Everywhere. But a restaurant is a place where tables play an essential role, as they are the next thing besides food that matter. THAT is where you have to introduce the term table management. Let me tell you why.

Imagine having notable management systems in a restaurant. You walk in, wanting to be seated reasonably, but all that happens is that you continue to wait at the host stand and the tables continue to be empty. The orders are messed up, and angry customers are summoning the managers.

Would you want to go to such a restaurant again? I know I wouldn’t. Such a lack of care and management will make me want to set the place on fire, going back there isn’t even an option.

Unfortunately, there are still several restaurants who haven’t realized that yet. They still use the single-point waitlist methods, or worse. They use technology to solve issues, rather than considering it an integrated system that is meant to provide the customers with the best eating experience.

If the restaurants start using 21st-century operations for their restaurants, they will have a better chance of providing the best possible comfort for not only the customers but for the staff as well. Implementation of these techniques is going to ensure customer satisfaction and many visits from them as well.

1. Make use of versatile technologies

If you make the customer wait before you seat them, they will become agitated. And then, no matter how good the quality of your food is, they will not be able to enjoy it. Because you and them didn’t get off on the right foot in the first place. They will not be happy, and you will be losing money in the process.

Guest pagers were introduced in LRS in the 1990s. Their main purpose was to allow the customers to wait in a bar or somewhere outside. Further improvements were made when mobile technology was introduced, as the phones of the customers had started being used to provide them with notifications.

Recently, there are a number of apps in the market that allow you to have an effective table management system. One app and it lets you manage table status, guests, and all kinds of notifications. They also enable you to keep track of timings and match the groups of people with their appropriate tables.

The main aim of table management is to provide customers with the best services ever. However, table management is capable of a lot more. It also enables you to seat the person or a group of people as quickly as possible, and increase the table turns. Good news, there are many technologies available, that are going to help you seat the people more quickly and efficiently.

One thing called the Wireless Table Updater device allows you to update the status of tables just with one remote. The staff will be able to send out real-time information as to which tables are reserved, which ones need bussing, and which ones are waiting to be seated.

This way, the host will not have to leave his position and walk around all over the place and check for status. This way, restaurants can make the best use of the space available to them, reduce the time the guests have to wait and give the customers the best possible customer service!

2. Do something with the heap of data that you have

The host has tons of information about everyone and everything. And if every company, organization, or business can use the data they collect to their advantage, then why can’t you? This will help you pave the way towards making better decisions for your business.

But what kind of data am I talking about? Stuff like, most used parts of your restaurant, the average time that people spend on every table, what kind of table type is preferred by people, average wait time divided by party size, etc. collecting and analyzing all this data is going to help you optimize the table and staff placement.

3. Let the staff talk to each other, please!

Many restaurants fall behind due to lack of communication between the waiters, the chefs, the management, and the host stand. How will the serving staff let the chef know that a beef sandwich is needed at table number four immediately? Would the waiter have a walk to the kitchen for the message to be delivered?

There must be a technological solution to physical barriers. This will help the serving staff to spend more time amongst the guests and less time, doing the wandering around, which can be avoided.