Invariably everyone wants to eat at almost the same time and the restaurant is not big enough to seat everyone. That is why there is a wait! A "catch 22" for restaurant operators because they can't built a restaurant to completely meet their maximum demand due to the high cost of having excess plant and operations during less busy periods. Restaurant operators need a way to make their restaurants more dynamic. If they can efficiently increase their capacity so more guests can dine when demand is the highest they can help solve this dilemma.

In the past, waiting guests drank in the bar when they had to wait, this was good for business because the bar had high profit margins. Now with clustered restaurants, the public awareness about excessive alcoholic consumption, and the restaurant's liability as responsible alcohol servers, this business practice has quickly faded into the past. If your guests don't leave because of a long wait and go next door to your competition then they are going to stay and possibly become a legal liability for you. Either way you lose!

To provide needed relief in this circumstance TABLECHECK enables you to turn tables more efficiently. Stated simply more people will be seated per hour. One restaurant that uses Tablecheck realized a 25% increase in capacity. With TABLECHECK they could seat a legal size pad wait list in 45 minutes down from 60 minutes. So this restaurant with 50 tables, average capacity of 4 persons per tables increased their capacity by 50 persons per hour. That's like having 12.5 extra tables or 3-4 more sections! Looking at this another way they could seat up to 800 people in four hours, now with TABLECHECK they can seat 1000 people in four hours, really amazing but true!

Additionally, your guests never feel rushed or hurried. The beauty is that the savings occur between when guests leave and new guests are seated. They will spend the same amount of time at the table.

The best hidden benefit is that your increase in capacity dose not require more tables, chairs, sections, waiters, staff, etc. In fact you will need less, less waiting space, fewer employees, less labor hours. You will realize the increase with the same physical plant and the same or fewer staff! When your think about the capital costs and operational resources required to increase capacity and compare that to the cost of TABLECHECK you will truly find a bargain. Depending upon payback methods, increased sales, higher profits, lower labor costs the payback could be as low as one month!

 

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... Prediction: In the future restaurants that do not use an automated seating system will find themselves behind competitively and unable to effectively compete with more efficient operators. Dining customer will become less tolerant of inefficient operators. Staff will choose to work for operators who can maximize their efforts and provide them the necessary tools to do their work. Note: This is showing up now. You don't have to look hard to see this happening! Just look at the help wanted notices, benefits offered, wages on the rise and the new consumers who demand ever higher levels of service and convenience.

How much is the wait reduced in an actual restaurant?

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