ResDiary launches Pre-Order system
as 20% of restaurateurs admit to losing an order
New research by online reservation system ResDiary, reveals that 20 percent of operators have lost customer pre-orders using their own administration methods.
The reservation system conducted the research to shed light on the need for pre-order booking systems in the catering and hospitality industry, asking 200 venues that currently use their service to give insights on the situation.
It came as no surprise that 79 percent of restaurants take pre-orders at some point in the year, and of this amount, 95 percent use a manual method, leaving room for human error and mistakes. Almost two thirds of manual system users have had issues in the past, ranging from lost information to being unable to contact guests for orders.
As a result of this, ResDiary are this week launching an online pre-ordering service to keep customers happy and protect the reputation of restaurants.
Information will be collated within the system, helping venues with food or alcohol purchasing. They’ll also be able to clearly see which guests have ordered and send reminders, relieving administrative pressures on staff. Venues will even be able to link payments and pre-orders to take deposits or full payment at the point of booking.
At present, almost 40 percent of ResDiary venues give customers the option to choose a menu at the point of booking. Now they will be able to collect individual dishes or drinks and reduce wastage by having advance knowledge of what produce to order.
The feature has proved popular pre-launch, with over 40 restaurants across the world taking part in BETA testing.
Mike Conyers, CEO of ResDiary said:
“As tightening margins make succeeding in the hospitality industry ever more difficult, operators are crying out for an integrated pre-order system. Rising food and staffing costs mean they can no longer afford to waste produce or have staff spending hours chasing orders.
With ResDiary Pre-Orders, the whole pre-ordering process is integrated into their electronic diary. Venues are organised before the customer arrives, produce is ordered correctly and guests have a great customer experience.”