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ology at your dinner table

THE hands-on, people-focused food industry has turned to technology to improve its service levels and performance.

Restaurants increasingly are using Palmteq’s Waiterpads – electronic ordering devices that have no wires or cables – to transmit table orders directly to the kitchen.

Although set-up costs for the system are in the order of $30,000, the benefits are substantial, according to those already utilising the technology.

Oceanus floor manager Simon Cross says the reduced paper cost, the ability to always have wait staff on the restaurant floor (not constantly running in and out of the kitchen), and the presentation of legible orders makes this system worthwhile.

Oceanus and C Restaurant started using the system earlier this year, however older, more traditional restaurants are reluctant to bring in the technology.

“Good, effective floor work is about good communication and you lose that with palm pilots,” says Paul Diete, owner of Claremont’s Star Bistro.

However C Restaurant’s Pete Clements says those sticking with the paper and pencil philosophy will lose out in the long run.

“Restaurants who are using paper technology are leaving themselves in a hole for the future. With changes to taxation and the like in years to come, the government will make it compulsory to use these systems because you can’t rort it,” he says.

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