An easy to use system. A simple touch on the panel is all that it takes to update individual tables.

With a quick glance staff sees what is going on and what they need to do next. The staff is usually spread out all over the restaurant which means that there is always someone who sees something changing. Now with the TABLECHECK system in place, each staff person can record the information quickly and go on to their job. No delay, no confusion, no frustration in communicating table status. Staff can quickly and efficiently get to their jobs that need attention.

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The newest employees begin using the system with only 10-15 seconds of instruction. TABLECHECK has been designed to be intuitive and easy to use. Since the status of tables is directly related to their job they intuitively begin to use the system. Staff is usually comfortable with the basics during their first shift. Additional skills are picked up easily in later shifts.

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A simple touch with the magnetic pen is all it takes to change a table's status. The pen is easy to handle and a close pass is all it takes to change a table's status. Even if an incorrect entry is made it is quickly and easily corrected. The visual nature of the panel allows the staff person instant feedback.

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Just looking at the panel is how most of the staff will use the system. Each individual will look for statuses that relate to their particular duties and section. By looking at the panels each staff person will be made aware of changes in their section or jobs they need to do.

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Waiters will look for tables just changed to the off state which is typically a seated tables. Waiters will also look for red lit tables which are dirty or indicate the check is presented. This helps them manage their time in the kitchen and out in their section. So as soon as a customer is seated they can greet and start their selling. Also waiters will want to make sure the hosts have updated information about their section when table status changes in their section. Additionally the better employees will update table status when ever they see a change. However every employee does not need to update the panels to make the system work. A few people updating the panels will easily keep the system accurate and effective.

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Bussers will look for red lit tables to help manage when and how many bussers are needed at a particular moment. Bussers will usually just look at the system and when they see a table showing it is dirty they will bus the table. By the time the table is being finished and setup a host, waiter or manager will update the panel. The usual situation is the busser will go from table to table until their tub is full. This great feature of TABLECHECK means that you will not have to reinvent your system that works now! TABLECHECK will just make the staff more efficient and able to accomplish more. TABLECHECK adapts to your restaurant  which allows your restaurant to maintain their unique efficiencies and character.

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 Hosts will look for all the statuses and use the system to manage the floor and front desk. TABLECHECK gives hosts a communication tool that not only communicates but also organizes the status of tables into a display that makes their job much better. Hosts that have used TABLECHECK will tell you they don't know how they were able to do it before without TABLECHECK! I suspect that they were running around lot and at times there was lot of confusion and when things fell apart tables just sat there waiting to be seated. This happens more than operators want to admit.

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Many tables to bus

Many tables to seat

All tables are full

All is well, a few to bus a few to seat.

Managers will look for overall trends. If there are a lot of dirty tables the buss staff may need help or may need a bit of encouragement and instruction to bus the tables. A manager can pull a floating bus/helper and get the tables cleared before they build up. Previously the manager could only acquire this information by wandering around the restaurant and this takes precious time especially when mobilizing your staff is time critical. A minute or two here can make a big difference. If there is a wait and there are a lot of available tables the hosts may need help seating. When the lights are all off showing all tables full the manager may want to check with the kitchen to see if their is an order rush. When the panels show a normal situation a few available tables and a few dirty tables then the manager can focus on the higher level management duties, talking to customers, checking on service quality, food preparation and efficiently managing staff levels and jobs. TABLECHECK will allow the most expensive person in the restaurant do his job, MANAGE! Restaurants without TABLECHECK will often have managers that suddenly realize that many tables are empty and then that manager will become a busser, then a host, then a waiter/helper and then going back into the kitchen to manage a kitchen rush. With TABLECHECK the manager can stay ahead of the rushes and avoid the typical rush cycles that exceed the staffs ability to handle them. This will allow the manager to focus of managing the staff and attending to the most important person in the restaurant the customer/guest.

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Staff turnover, no need to worry here, the ease of use allows the staff to change and your operation will not be handicapped with long learning curves and complicated procedures. The system was designed so that new hosts (appx age 17) could learn and use the system quickly without complicated training. Like many jobs in the restaurant, staff waits until they see a job they do and they just do it. TABLECHECK is designed to completely integrate into this environment of see it, do it, find the next one to do, and so on.

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