How Cloud kitchens are leveraging technology to increase profits and delight customers?

Posted on 31/01/202008/07/2020 by inrestoblog

For the past few years, the restaurant industry has been quite experimental in terms of technology and has witnessed favorable growth. New technological innovations are sliding every day and creating a buzz in the market.

Technology is the backbone for restaurants that accept incoming orders only through online ordering systems. Commonly known as cloud kitchens, they have a base kitchen that delivers food to the customers with no dine-in facility. At any given point, a cloud kitchen uses at least 5 to 6 varied tech products, including Point of sale systems (POS), CRM, Loyalty, Campaigns, and more. All technology platforms give out data but are not interlinked. Managing a variety of technology solutions individually can be a little challenging.

Cloud kitchens operate for the benefit of the customers who just love App-based and easy ordering. They are discovered online through various mediums like Facebook, Web discovery, delivery aggregators, and more. With orders pouring in from multiple online platforms (Thanks to digital being so successful), it becomes virtually impossible to keep up. It requires more labour, more work hours, and eventually results in increased cost and overworked employees.

Now let’s understand a restaurant’s plight – A customer orders regularly; however, the restaurant has no history of billing, order channel, dining pattern, order preferences, etc. because somewhere the system falls short. It is difficult for the restaurant management to track all of the above manually. Restaurants, especially cloud kitchens, require integrated software that can streamline all the operations for them.

Let’s paint a beautiful picture where all orders land directly into your POS dashboard, you can assign a delivery executive from the POS itself. Turning off all aggregator portals happens with a click without accessing each platform. Further to this, let’s erase the manual & tedious task of house operations, i.e., raw material requirement assessment, routing orders to suppliers, distribution of semi-prepared dishes from central kitchen to outlets, and more. Now let’s bring this picture to life because, with inresto POS, all of the above is possible.

Instead of dealing with multiple software vendors, cloud kitchens can use integrated software like the one inresto has, with all the restaurant management solutions at one place. This allows kitchens to focus on their core business without worrying about a stack of technological solutions.

All frontend and backend operations such as managing online orders from different aggregators- (Zomato, Swiggy, & more); enabling menu changes, customised pricing, assigning delivery executives, raw material requirement inventory management, data analysis, and more can be controlled from a single dashboard.

Statistics tell us that Inventory management is one of the biggest challenges that our Cloud kitchen partners have faced in the past. Space being a limitation, cloud kitchens can only store two to three days of stock, which makes it imperative to have optimum inventory to avoid negative impact amongst customers and wastage. With inresto’s SCM and POS integration, past sales can be analysed for trend recognition, which further enables our cloud kitchen partners to make stock and item exchange effortless.

Since the Amazon for Business integration into our SCM module, we have curated a marketplace with items listed at the best possible price. This enables our partner cloud kitchens and restaurants to access quality and affordable raw materials. More perks being- timely deliveries and the option to convert payments into EMIs.

Everything is jargon unless backed by data – Our cloud kitchen partner, and fitness-focused cloud kitchen chain has witnessed a 9% reduction in cost and over 120-man hour decrease. Another leading cloud kitchen in India started by using our Tech at one of their outlets now seamlessly bringing that number to 50+

Over 70% of the restaurants are turning to technology. Make your switch today!

Ways You can Control Noise in Your Restaurant

Posted on 27/01/202008/07/2020 by inrestoblog

Most of us have, at some point in our lives, had an unpleasant dine-out experience, just because the restaurant in question was unpleasantly noisy. Statistically, ‘excessive noise levels’ is among the top three most common customer complaints that most of the restaurants face.

Whether it’s the annoying hum and whirr of kitchen machinery, the clanking of cutlery, loud co-diners, or a particularly whiny kid, or even unpleasantly loud music, these noises can get on your customers’ nerve, disrupt important conversations, kill magical moments of intimacy, and effectively destroy what your diners anticipated to be a pleasant evening out.

It can lead to customers walking out, never coming back, criticizing your restaurant on public fora, and spreading bad word of mouth, tangibly hurting your business.

Here are a few steps that you, as a restaurant manager/owner, can adopt to address the issue, effectively:

1. Interior Design Solutions

Keep noisy kitchen machinery and frequently used equipment – blenders, grinders, ice machines, and such far from the dining area.
Use cork-lined sound-proof kitchen doors to prevent the kitchen noises like the clanging of pots & pans and conversations of the chefs from going out in the dining area.
Add carpets, drapes and curtains, cushions and upholstery and other sound-absorbent soft furnishings all over the restaurant, to muffle and minimize discordant outside noises.
Use rubber caps at the bottom of the chairs, table, and sofa legs, to eliminate the sound of furniture scraping against the floor.
Incorporate separate booths and cubicles for couples and groups who are seeking to enjoy a romantic or intimate meal.
Indoor plants like Ferns, Peace Lilies, and Baby’s Tears are good natural sound absorbents that can not only reduce noise by 6-15 decibels but also add to the aesthetics of your restaurant and improve indoor air quality. A healthy environment always feels pleasant.

2. Psychological Solutions

An intimate setting with dim lighting and soft music are the most preferred choices for date nights and intimate gatherings. When the vibe is pleasant, the diners go with the flow and it is less likely that they deviate from it. Also, Reservation apps make it easier for you to give every diner their preferred table or section at the restaurant.

A Formally dressed staff that engages with the customers politely, subtly encourages the diners to hold pleasant conversations amongst themselves as well.

3. Infrastructural and Human Resource Solutions

Train hostesses and ushers to seat customers accompanied by kids at a designated area within the restaurant – ideally one that is subtly isolated from the rest of the crowd.
Some child-friendly eateries have designated kids’ zones with toys, games and trained waiters to keep the little ones occupied & fed while they play. In this way, the parents and other diners can also enjoy their dine out moments without any disturbances.
If your restaurant serves alcoholic beverages, you can train your waiting staff to take subtle measures to turn down repeat orders and firmly discourage or refuse repeat orders to tipsy customers, to prevent them from turning raucous and unruly.

Make Every Customer your Restaurant’s Brand Ambassador

It is always larger than life experience for the customers when you grant them good experiences other than just good food. Hence it is necessary to ensure that every customer has, not just a pleasant but delightful dine-out experience, every time they visit you. You can monitor where your restaurant stands in terms of diner experience through feedback apps.

This keeps your restaurant in the limelight despite the increasingly competitive environment. Your first-time customers would be repeat customers, which will eventually become your regular patrons, and then the active brand advocates who spontaneously recommend your restaurant to every next person they meet.

The Restaurant Affair- Bengaluru Chapter

Posted on 19/01/202008/07/2020 by inrestoblog

Introduction

The Restaurant Affair is a series of events for restaurateurs to get updated on the notable insights and ongoing trends that are shaping the restaurants of today.

The Restaurant Affair- Bengaluru Chapter was the first edition where about 100-150 Restaurateurs and Industry icons of restaurants and chains like Vapour Pub and Brewery, Theobroma, TOIT, Byg Brewski Brewing Company, Conrad, and more of the likes gathered. It was an opportunity for restaurateurs to reconnect with their industry folks and meet new ones.

Here’s what happened:

1. Panel Discussion

When our panelists got to talking, secrets were spilled, and the audience was all ears. The restaurateurs were exposed to insights, and business ideas, no book or classroom lecture will tell you about yet! There were talks about how restaurant technology is changing the face of the industry and how the technology product suites like the one inresto has to offer, helped established restaurants and newbies make a mark.

2. Dineout’s journey

Among various restaurateurs’ stories, there was ours too! Our co-founder Mr. Vivek Kapoor took to the stage, and the audience was thrilled and inspired to hear the journey. From being just a reservation platform to being restaurant enablers, we have come a long way.

The B2B arm of dineout – inresto aims at enabling restaurants to achieve maximum efficiency through the valet to valet, cost-effective, and plug & play product suite that has helped 10000+ restaurants boost their business, globally.

3. Technology Workshops

After being introduced to technology solutions and dynamic innovations, we took the restaurateurs through the working knowledge of the products. Our audience got to try their hands on the latest technology solutions.

If you missed being a part of the event or happened to miss this session, you can experience our entire product suite here.

We topped it all off with a happy hour of wine, dine, and unlimited conversations!

If you are enticed to be a part of a restaurant affair like this, let us know at info@dineout.co.in so that we can meet you while we’re on the road. We are city hopping, and our next destination is Hyderabad. We can’t wait to hear that city’s restaurant story!

On-Demand POS Assistance- How Torqus supports you remotely when you need it

Posted on 17/01/202007/07/2020 by inresto

As a restaurant owner, you may be aware that two things matter the most: quality of food and the service offered. Both of these factors encourage your customers to visit again. Apart from these, ambience and experience also play a key role in keeping your diners happy. So how does one manage all this? The answer is quite simple. With the help of a Point of Sales (POS) system. For any restaurant, a POS system is an invaluable resource. Not only does it help manage day-to-day operations and boost profits, but it also ensures that the overall business is running smoothly.

Imagine you have an outdated POS, or you aren’t in possession of one yet.

How will you offer effective point-of-sale service?

How will you cater to the orders of your customers without delaying?

A POS that is prone to shut down or malfunction can prove to be detrimental to the business. Being a restaurant owner, you must invest in a good, reliable POS for seamless functionality of your business. The POS offered by Torqus is your best bet, as our software runs on the latest technology that can manage all your front-end and back-end activities.are runs on the latest technology that can manage all your front-end and back-end activities.

Features of Torqus POS:

Hassle-free UI and user-friendly functioning.
Easy customer profiling options.
Android-based application for wide access.
Access control for high security.
A centralized cashbook accounting option.
Built-in reservation and waiting app.
Easy reporting and analytics.
Integration to online ordering applications.

We offer best-in-class POS that can be easily customized based on the restaurant format. So, no matter what your business is – bakery, coffee shop, food truck, food court, pubs and bars– we offer solutions and services best fitted for a successful endeavour. Here’s how Torqus offers on-demand POS assistance, whenever you need it:

Our professional and highly talented POS support team works in sync with you to understand your restaurant’s workflow and help achieve your goals.
Truly dedicated, we will walk you through the entire process from set-up to operations. The team is also fully trained to handle issues, in case your POS experiences any errors.
We have skilled account managers to help you customize your POS or make changes to the system that suit your immediate requirements
Personal training is also one of our fortes. We offer thorough training and also real-time help so that you can upgrade or rectify the system (in case of glitches), without having to wait for support personnel.

A POS will give you more than just a solution to run your restaurant. It is an excellent way to increase sales, have a better management system and serve customers. At Torqus, we do just that! Provide you on-demand POS assistance, so that your restaurant operations never experience any glitches.

How to Choose the Right Restaurant Management Software

Posted on 14/01/202008/07/2020 by inrestoblog

No matter what the size, scale and spread of your restaurant operations may be, the right set of restaurant management solutions is your most reliable source when it comes to both efficient management of operations and optimal planning for long-term growth and expansion.

Understanding the Complete Restaurant Management System

A complete restaurant management software is your solution to every possible challenge your restaurant faces in its day to day operational activities. Solutions that are developed and customized to fulfill the specific needs of the F&B Service industry. It lets you manage your restaurant without hassles, saves human effort and costs.

The complete restaurant management solution includes the following functional modules:

Point Of Sale

A Billing and settlement system that works across all conceivable payment modes.
Supply Chain Management (SCM)

A tailored, ingredient-level solution for recipe and inventory management.
Digital Menu

A digital ordering system that simplifies KOT management, and enables automated direct-to-chef orders through a smart Kitchen Display System or kitchen printer.
Reservations

A technology system that efficiently manages Table Bookings and walk-in Reservations.
Digital Feedback

Customer Feedback is taken on your smart device which stores all the customer data and also enables instant grievance redressal.
Customer Relationship and Loyalty Management

You can do targeted marketing by running customized campaigns and loyalty programs through an automated programmatic approach.
Reporting & Analytics

There are relevant modules to analyse data for continuous cross-functional improvement.
Digital Presence

Developing an informative website and mobile app for your restaurant.

With the emergence of multiple restaurant management software-as-a-service based solutions, and a mushrooming of online software providers, the solution is now not only accessible and affordable to the smallest and newest players, but there is also a plethora of choices. Today’s cloud-hosted solutions cater to your restaurant’s every possible need.

Criteria Of Selection

Considering we have a vast pool available to choose from, you might need a guide to select the best of the options. Here’s that:

1. Customizability

It’s best if the software you choose can be tailored to suit your restaurant’s specific requirements. In some cases, open-source software allows for customization at a coding level.

2. Compatibility

The solution has to be compatible with your restaurant’s legacy software, with other commonly-used software and with the hardware devices in your restaurant.

3. Scalability

Choose a solution that seamlessly supports volume growth and geographic expansion, as well as the diversification of operational models within your business. You don’t want to keep changing your software as and when your restaurant expands. Remember, these software are meant for you to save costs and not raise them further.

4. Flexibility

A solution that allows you to pick and choose, add to or delete modules within the overall software package, based on stage-of-life-cycle needs, is the optimal solution. A smart software for you to make smart choices is what you need for your restaurant.

5. Usability

When the customer interface is friendly, instinct-driven, and informative, it is easier to use, and you don’t waste too much time figuring out how to operate the system.

6. Advanced Analytics

When the solution tracks performance, provides insights and indicators, one can analyse and make continuous improvements and optimize operational performance.

A restaurant that is customer-friendly and has revenues flowing is every restaurateur’s dream and you don’t want to compromise on that. And you don’t have to! Now that we have created a guide for you to choose the correct solution which can make it happen, you don’t have to wait any further!

Signs You Need to Change Your Inventory Management System

Posted on 14/01/202007/07/2020 by inresto

Did you know that the Indian restaurant industry is expected to double in the time period 2013-2021?

With restaurants sprouting up in every street, and technology evolving it is essential to be on top of the chain. Every operation must be carefully analyzed for successful restaurant management. Restaurant inventory is considered to be the lifeline of a restaurant. Poor or mismanaged inventory can not only result in the escalation of food prices but also prove to be detrimental to the business. So how do you know whether your inventory management system needs an upgrade?

Here are the questions you must answer – Does it have all the required features? Is the current system still efficient? Can your system be integrated with the latest software? In case your replies are No, then it’s a sign and you need to change your restaurant’s inventory management system.

Rapid Growth in Business

When you first start a restaurant, doing things as reasonably as possible is quite easy. Keeping a tab of things or crunching numbers on an Excel sheet may seem ideal. But as the business grows, inventory control can become a task and you would require more than a sheet to automate the inventory tracking. Growth in the restaurant business also means rapid consumption of items in the inventory. Integrating a sophisticated tool or system can help you be on top of your game. This can also be used to send alerts when an item is getting over so that you are never out of stock.

Rising Food Prices

A robust POS keeps track of items in the inventory to ensure that only the necessary money is spent. This software not only helps reduce soaring food costs but also suggests changes in the menu to optimize the price list.

Inability to Optimize Restaurant Chain Inventory

Managing a single outlet is a tedious affair. Imagine the number of tasks a restaurant chain may have. Integrate a system that will streamline the process and ensure consistency across the chain.

Non-tracking of daily consumption items

It is essential to keep a tab on your restaurant’s inventory on a daily basis. For this, the inventory management system needs to be competent enough to provide daily consumption reports.

Unavailable Starting and Closing Inventory

The beginning and closing inventory of any restaurant is crucial to control the running of the restaurant. Daily reports can be tallied with the total sales and also conveniently check if there’s any misinformation occurring at the outlet.

Inventory Stealing

In a study, it was confirmed that 75% of the employees have already gone as far as stealing from their employer.

Inventory theft at the restaurant is a common activity and you can easily spot it by understanding a few factors.

Is the physical stock and ideal stock different?
Do you frequently experience damaged products?
Do you frequently experience missing products?

If yes, then there is a high chance that your staff is stealing your inventory. You can prevent it by installing an inventory management system to keep a track of activities.

With a strong inventory and stock management system in place, you can easily identify loops and source of losses in your restaurant and rectify them, before it’s too late. Proper planning and optimization of the inventory management system can pave way for a successful venture. So, if you haven’t yet thought of revamping your system, it’s high time you do!

How to Avoid Overspending as a Start-Up Restaurant

Posted on 14/01/202007/07/2020 by inresto

The blueprint is in place, the location has been chosen, and you have selected a fancy name. All set to open your dream restaurant.

Opening a restaurant can be exciting. However, before you open the restaurant door for your customers, it is essential to have an idea of the costs that may be incurred.

Right now, the value of the Indian food industry 3.7 trillion. In the competitive market which is currently picking pace, overspending is comparetively easy.

Some of these spends may be one-time expenditures while others are recurring payments. Some of the costs that a startup restaurant has to take care of are:

Restaurant real estate
Building deposit
Restaurant safety permits and licenses
Renovation (in case the facility is acquired)
Kitchen equipment
Dining room furniture
Cutlery

It is essential to understand a restaurant’s overall cost to avoid miscalculated forecasts. By forming a strategic business plan, you can also alleviate the risk of failure. Here are some ways of how a startup restaurant can avoid unnecessary costs and overspending:

Budget

It is essential to have a budget so that you can keep a tab on the spend. Also looking at different areas to save money can help your restaurant business run smoother and be less stressful. Operational cost is another factor that shouldn’t be overlooked. Everything that keeps a restaurant running, be it spending on inventory, employee salaries, and building cost should be properly planned so that you don’t end up overspending.

Equipment

As the restaurant owner, it is quite natural to have a loose hand when spending on kitchen equipment. It can also be quite tempting to buy the latest products available, that might burn a large hole in your pocket. Before making purchases, discuss with your staff to gauge the equipment and tools they might need. This way you can not only procure essentials but also save from unnecessary spending.

Marketing

Another vital component where money can be overspent is marketing. Though it is crucial for the success of your restaurant, make sure you don’t overspend on unnecessary marketing strategies. Choose techniques that will give you a higher ROI and also attract your target audience.

Restaurant Décor

No doubt, a good-looking restaurant is quite attractive. But ask yourself if you actually need to blow up money on this. In order to attract a crowd, restaurant owners tend to spend a lot of expensive artwork, chandeliers and furniture. Quality over quantity always triumphs. So, when decorating a restaurant remember to keep embellishments to a bare minimum. This way you can create a memorable impression and also enhance the ambience.

Technology

It is natural to think that your staff doesn’t require new technology. But, you certainly do. Even if you have a small cafe, you can use a POS system for taking orders and keeping a track of inventory. Using the right tech can help you reduce operational glitches and improve the cost-efficiency of the business.

The restaurant space can be ruthless with cut-throat competition. Careful planning and management of finances not only helps you save big but also ensures your restaurant is up and running.

Ways to Go Green at your Restaurant: Make it an environment-friendly space

Posted on 08/01/202008/07/2020 by inrestoblog

Don’t you think the world looks good in green? The restaurant industry definitely thinks so, and the last decade has witnessed some efforts by restaurants to go green. The movement has gathered steam, and ‘Go Green’ is fast becoming the new mantra. Some restaurants have even adopted eco-friendly themes as their principal USP.

The Indian Food Service industry will be worth Rs 6 lakh crore by 2022-23, with a CAGR of 9%. While the industry does much to sustain the growth impetus for the economy, in terms of its impact on the environment, it leaves much to be desired.

Here are a few guidelines for restaurateurs who sense the winds of change, but remain unsure about how to get the ball rolling:

1. Ethical sourcing

One of the best secrets to keep an eco-friendly environment lies in your own backyard. Grow your own or source organic foods and follow a strict farm to fork policy.

You must ensure that suppliers follow ethical crop production and animal welfare norms.

2. Ditch Paper, Log in with Technology

Cut down on paper usage. Living in the digital age and time, this can’t get any simpler

We know that the billing systems are all on your computers. Gone are the days when you had to sit at the counter writing bills on paper.

Adopt digital Menus. This upcoming concept has been adopted by many restaurants- Lord of the drinks (First fiddle restaurants), Slay coffee and Pind Balluchi being a few examples. And guess what, you don’t even have to invest in a computer system or tablet. The diners can open the menu on their phones by just scanning a QR code and you can also cross-sell / up-sell, through these, easily.

3. Water conservation and efficiency

Recycle used water for cleaning and watering plants.

Fix leaky fixtures and install low-flow faucets in toilets and kitchens.

And the most simple way in which you can do your bit for water conservation is by joining NRAI’s initiative called #GlassHalfFull, which instructs the waiters to fill glasses half-full unless otherwise requested by customers.

4. Waste reduction and management

Invest in a tailored and analytics-based inventory management software that is smart enough to inform the management about the excess stock in inventory to maintain efficient inventories, particularly with perishables.

The advanced data analytics solutions in these software help the management to study consumption patterns and arrive at optimal serving solutions and portion sizes.

Follow government guidelines in segregating and managing waste efficiently to minimize greenhouse gas emissions and reduce your carbon footprint.

And don’t forget to donate the leftover food to local shelters.

5. Ditch plastics. Go eco-friendly.

Explore alternatives to plastic for packaging, straws, stirrers, bottles, tumblers, and cutlery. The alternatives could be bagasse packaging and cutlery made of wood – just like JustBe café in Bangalore.

Use eco-friendly paper towels in bathrooms and kitchens.

Consider going back to our roots with banana leaf plates, clay tumblers, and papaya leaf straws.

6. Sustainable interior décor

Use furniture made of biodegradable wood, such as bamboo.

Buy organic cotton only from local sellers.

Use all-cloth linen, such as tablecloths and napkins.

Remember, going eco-friendly is not just the right thing to do. It’s responsible, noble, and selfless. It can also pay-off tangibly. It helps you connect with your millennial customers over a shared cause, to earn their appreciation and repeat patronage.

According to a recent green dining survey, a total of 65% of customers said that they are willing to pay 10% more to dine at an eco-friendly restaurant.

Who thought being eco-friendly can result in hiked revenues too? You cannot not go green after reading this.