Restaurant Development & Design

September-October 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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experience, like having worked at the Gap for five years." Kiosks can reduce the need for order takers at the counter. However, there is still the need for one or more cashiers, depending on traffic. Some operators employ a host or an ambassador, also known as a floater, to work in the front of the house either to help with technology or to manage flow by directing customers to tables, to ordering lines or to a cashier. Technology spurs one question: to tip or not to tip? Kiosks are influencing the practice. While some systems will give a prompt to add a tip, the user can bypass it. No tipping results in changing hiring practices. Honeygrow's Director of Op- erations and Training Jay Denis says tip- ping is not part of their business model. "Everyone is paid a fair and competitive wage, and we give people merit-based incentives on their earnings," she says. The Minimalist Approach Gabel believes that the ability to go wireless is the best part of the new technology. "Before, you had to design around the ability to run phone lines and have outlets so you could have a host stand with a big, clunky PC in the middle of your dining room," he says. "Now, you can have an elegant footprint for these needed items. Docking stations can be located at numerous locations of the restaurant, which allows for more efficiency and flexibility." By getting away from big stations and hard wiring, Gabel says, the mother- ship can live off-site, tucked away in a downstairs office, and everything can be done wirelessly. "There is very mini- mal wiring needed at all. This is versus needing a phone line and a stationary piece of equipment." He adds, "[Wiring] dictates the flow of the restaurant. When everything can be moved, it just be- comes four walls that you can play with however you like. Servers can take the POS with them tableside. It improves ef- ficiency instead of having everybody pil- ing up in one center location to order." Improving the Airport Experience and Access to Beer OTG Management, based in New York City, has launched an innovative program at Jet Blue Terminal 5 at JFK Airport. There are 16 seat clusters spread through the 26 gates. Each seat has a place to charge phones or computers and a

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