one stone,” says Teo. “From a guest point of view, it was convenient to be able to serve themselves without having to stand in a line. At that time, because of Covid restrictions, customers weren’t even allowed to go up to the bar. Instead of a bartender having to do table service at every single table, they implement solutions like this.”
Hidden benefits Pubs, bars, some cafes and casual restaurants were early adopters of the QR code technology. Venues using Mr Yum have noted an increase of up to 40% in average order size. Mr Yum recently launched the Split and Pay product to target higher-end restaurants. Staff can continue to take orders and provide the level of service expected, while allowing customers to pay on their phones. The check can be split in three ways: by item, by percentage, and custom amount. One of the benefits of this Split and Pay product is that it collects information about the venue guest: what they order, how much they spend, and when they come. These specific data provide establishments with accurate information on customer behavior, allowing them to create targeted marketing.
“We find by having app ordering, people are using it more and spending is going up”
After the end of lockdown in October 2021, Steve Sidd FCSI, managing director of Catering HQ, immediately implemented a QR ordering and mobile app system in the company’s 26 different dining concepts using me&u’s technology. “We wanted to eliminate people queuing and standing next to each other to maintain a safe environment and to adhere to social distancing,” he says. “Ever since then, it’s just skyrocketed. We still have some people come to the counter, but we really influenced many people to order while they’re sitting at the table.” His staff go the extra mile to educate clientele to use this new technology. He reports: “On the flipside for us, we have seen our revenue increase. We find by having app ordering, people are using it more and spending is going up.” Sidd also observes how helpful it has
been with Australia’s hospitality shortage. “It speeds up service,” he says. “You don’t have somebody waiting on the till to place an order while a customer is trying to decide what to order. On the backend, it also helps streamline operations by splitting the bill or ordering separately but printing it on one docket so that orders come out at the same time for one table.”
Isaac Adele, who runs Drifter’s Wharf,
Mumbo Jumbo’s and Shady Palms on the Central Coast of NSW, also uses me&u’s technology. “We’re still short of staff like everyone else, but this has helped in terms of ordering and payment. We’d need more staff if we didn’t have this in place.” He also sees the benefit of the app’s artificial intelligence in prompting customers to order another round of drinks, for example, or recommending a bottle of champagne to go with their oysters. The app can easily be updated if you sell out of a dish, or if the kitchen is running behind with orders. It also helps prevent theft from staff or people leaving without paying.
Easy and convenient A smaller restaurant like Sydney Cebu Lechon relies on Qlub. “Getting the bill and paying for the bill can take anywhere from 10 to 15 minutes depending on how busy the restaurant is,” says owner Will Mahusay. “That part of the dining process can now be reduced to 10 to 30 seconds.” The restaurant started using the technology in March 2022, enabling its two front-of-house staff to focus on taking orders, explaining Filipino dishes, and making personal recommendations.
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