More online www.thecaterer.com Case study: Tevalis at Mollie’s


Mollie’s and its tech partners have developed the Mollie’s Motel Diner App as the primary guest interface in a bid to simplify its systems and align them with the guest experience. The app enables online check-in, a


digital room key, 24-hour online chat and control of the 50-inch smart TVs in its rooms. It also allows guests to pre- book EV charging bays and cast Netflix or Spotify from their phone to the TV. Sitting alongside the app and


integrated fully within Mollie’s overall technology eco-system is Tevalis, which provides an EPoS system consolidated with various solutions comprising bespoke kitchen management and Drive-Thru collection screens, online ordering, its TevX mobile handheld ordering system, and end-to-end stock management and business reporting. The tailored software and robust hardware infrastructure communicates seamlessly to optimise processes and increase efficiency across the whole business. The Tevalis solution is also integrated with numerous partners, including SevenRooms for restaurant reservations and table availability, Preoday for pay-at-table services, and Deliverect for online orders. In-app gift cards and breakfast vouchers are provided by Toggle, property management and


a central transactions engine with integrated accounting are supplied by Apaleo, while Hotelappz implements Mollie’s CRM with the guest hub and marketing automation. This guest-focused architecture, underpinned by the EPoS system, delivers on Mollie’s initial objective to drive customer retention through an outstanding guest experience while automating operations as much as possible and optimising costs and labour. It has ultimately delivered a 40% reduction in operational costs, increased booking conversion rates by 120%, saved over five hours a week on customer service, driven a higher average spend per guest, and fuelled a 459% increase in app downloads.


Sponsored viewpoint: How mobile ordering is enabling hospitality operators to drive revenue and streamline resources


Graham Rushin, vice-president of sales and marketing at IRIS


Mobile ordering across the hospitality sector has firmly shifted gear from the ‘nice to have’ to a proven solution that has seen unprecedented growth in both its adoption and


development. Now a fully integrated feature of the hospitality operator’s tech stack, when employed effectively, mobile ordering has proven to enhance the guest experience, drive revenue and reduce the pressure on staff. But how can it work harder?


Meet guest expectations Online F&B ordering empowers guests to order what they want, when they want, to their preferred location and with a payment method that suits them. With an increase in deployment and usage, the last three years in particular have seen both hospitality operators and guests alike reaping the benefits of a more flexible and cost-effective approach to placing and processing orders. Guests have been quick to demand a more mobile,


digital-first experience and operators have been swift to respond by implementing apps and software that provides the means to deliver a more autonomous guest journey and frictionless experience.


Boost ancillary revenue It is this flexibility that enables operators to maximise F&B revenue opportunities and reach 100% of guests in a way that suits them. Guests peruse the menu, place their order and it can be seamlessly delivered to a location of their choice (room-service, poolside, coffee bar or spa for example). Guests can also open a tab, filter the menu, apply discounts, split the bill (for large groups) and pay online.


Lighten the load on staff With staffing challenges still posing major issues for operators, mobile ordering can help alleviate and reduce the pressures on staff. By passing the transactional elements to guests and enabling them to order online, it has removed the manual process of handling orders by staff (over the phone or in person) and thereby reduced their workload. Orders go straight to the kitchen to be processed, and customer wait times are often reduced as a consequence. Staff have more time to engage with guests and spend less time on administrative tasks, which adds value to both the guest experience and profit margins.


www.thecaterer.com 28 April 2023 | The Caterer | 21


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