Today we’re announcing the news that pointOne has entered into a partnership agreement with Finland-based ReceiptHero, a SAAS providing eReceipt consumer technology.
If you are one of the 8 in 10 business owners, according to a recent GS1 UK-commissioned study, who feel unprepared for Natasha’s Law despite the new legislation coming into effect on the 1st of October then you are clearly not alone.
It may be too soon to look at lessons learnt by the hospitality industry from the pandemic but there are already some stand out practices that should be retained in our post-pandemic world. For those operators who have managed to weather the biggest storm imaginable, many are building on the innovation that happened in 2020/21 and seizing the opportunity to review their businesses rather than simply reverting to business as usual.
As we start to see Covid restrictions ending in hospitality, we should expect an increasing number of customers to return to QSR and casual dining restaurants which brings with it some new challenges. Namely a continuing need to keep staff and customers safe while faced with more orders and, following a nationwide staffing shortage, less staff. Thankfully the use of technology such as Kitchen Management Systems or Kitchen Display Systems (KDS) in your kitchens can help manage your operation more efficiently.
Can you afford not to continue offering mobile ordering? The benefits of table ordering beyond the pandemic
We know that the pandemic has caused a seismic shift in the way we use and rely on digital technology and this is no different in the hospitality industry which has seen digital ordering and paying surge in the past year due to Covid restrictions.
A need to reduce contact between hospitality staff and customers has propelled the adoption of mobile and self-service technologies with 43% of customers using some form of order and pay tech since July 2020.
But, as the lifting of restrictions nears, will operators and customers expect a return to more traditional order and payment methods or is table ordering with a smartphone here to stay?
The death of fine dining has been an often uttered proclamation over the years but has the arrival of a world pandemic made this a more likely prospect or is fine dining here to stay?