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Innovatief en doordacht, vervaardigd voor de Horeca, door mensen uit de Horeca. Een ontwikkeling die zijn oorsprong vindt in de Verenigde Staten waar het systeem inmiddels in meer dan 3.000 locaties wordt toegepast.
How are customers receiving this? (Interview with Chili’s Grill and Bar)
Allen: The innovations we’re chasing at Chili’s are guest centric and focused on how we can give guests their most valuable commodity – time – to do the things that are important to them. As a result, they have loved it! Guests are able to take control of their dining experience, whether it is quickly paying the bill through the tabletop technology at lunch, or ordering dinner for the family while sitting at their kid’s soccer game.
Solomon: Is the human element getting lost?
Allen: Absolutely not! A key differentiator of casual dining is the personalized service model. Our technology innovation is not only a win for our guests, but also a win for our team members. With technology, we’re able to remove some of the mundane tasks of the server and allow them to make our guests feel special with a memorable dining experience. Furthermore, technology is completely optional and guests can choose to opt out if they wish.
These tablets do not eliminate the personal service our guests receive from servers. In fact, these tablets have served as a good tool for our team members to help eliminate some transactional pain points, such as paying the bill or ordering dessert, and have helped our team members do their job more efficiently. This allows our team members to focus on the duties that make a personal impact on the dining experience, such as getting to know the table, taking entrée orders and delivering meals, among other duties.
2016: Chili’s vice president of digital innovation and customer engagement, Wade Allen.
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