And there lies perhaps the biggest danger when you’re considering a move toward installing tableside technology in a restaurant: losing these less obvious, but emotionally crucial, parts of the waiter role.
Another danger is that the implementation will be off-brand and off-putting. There is a 4-ish star steakhouse with locations in several U.S. cities (think: "Morton’s but regional") whose black-clad, iPad-based menu opens on Page One with cheesy Comic Sans electronic discount coupons and two-for-one offers. Maybe this doesn’t put you off your feed, but it did me, and I doubt that I’m alone. Which means that all the effort the restaurant had put into properly costuming the waiters, gussying up the dining room, sending its sommelier on vineyard junkets, teaching the waiters how crumb down the white tablecloths (and buying all those silver table crumbers) went down the drain with that one, ridiculously off-brand, choice. Folks: Just because you can do it, doesn’t mean you should do it; before you deploy any tableside technology, make sure that every single part of the deployment fits your brand, or at least fits your brand as you want it to be perceived in the future.
This article talks about how contactless payments are becoming more popular within the hospitality industry. These type of contactless payment options are giving guests the flexibility of payment options, resulting in faster and secure transactions. This in return, bring customer satisfaction. Nowadays, due to the pandemic, it is being widely used considering places like hotels, restaurants,etc...are encouraging this form of payment to limit actual contact and exposure.
