EPOS & RESERVATIONS CONSULTING
Our client had a number of different products in place, managing different aspects of their restaurant. We were engaged on a consultancy base to both reduce ongoing costs but also enhance functionality. Our client wanted an understanding of the marketplace and some recommendations to improve the guest experience.
Hospitality is a fast, high volume industry. The more dinners that can be booked, seated and fed the higher the profit. Additionally, reaching out to those dinners to encourage them to return and reaching new dinners is a constant challenge. Our client is a destination restaurant, and used OpenTable reservations for many years at a significant cost – not only as a service fee, but also on a per diner base. One of OpenTable’s most significant features [it’s mobile app] is of huge value to City Centre establishments, as it effectively outsources marketing. However, as a destination restaurant, we discovered there was no return on this ongoing investment.
Additionally, our client’s ePOS system was a number of years old and they felt was in need of a refresh. They also wished to explore new technologies, such as tablets for taking ePOS orders at tables, reducing the need for servers to return to a terminal.
In consultation with the General Manager & the rest of the team, we developed a set of requirements for ePOS & Reservations within the restaurant. In working through these requirements, it became very apparent that a large set of marketing data was being lost – the restaurant knew spend in the restaurant, and who their customers were but we were unable to tie the two together. From this set of requirements, we organised a number of demonstrations with different suppliers as to the functionality, cost and worked with the client to rank the suppliers against the criteria.
From this, the client chose to proceed with Eveve, who offered an integrated ePOS/Reservations system that met the operational & development requirements of the restaurant, and were able to support ePOS tablets. Our in-house team, working with Eveve, then specified, sourced and installed the required hardware. By removing the significant per month and per dinner service charges, we were able to reduce cost whilst increasing functionality and data.
Verstech consulted to develop a list of requirements, organised demonstrations of software, provided the information necessary for the client to make an informed decision and then project managed the implementation phase. Ultimately, costs were reduced and functionality was improved.