Technology is helpful in restaurants; waitlist websites, online reservations, and point-of-sale systems simplify restaurant operations. However, it is terrible for workers when technology is used in a way that denies humans autonomy or takes ownership. It frequently avoids interpersonal interaction, which is one of the main pleasures of eating out.
Think of the case of a popular fast-food chain that introduced self-ordering kiosks. The once-bustling counter, where workers interacted with customers, is now replaced with a row of machines. The workers, who were once the face of the establishment, now find themselves in a unique predicament. They have become digital interpreters, guiding customers through these unfamiliar automated systems. This additional responsibility, coupled with the already demanding nature of their work, can be overwhelming. From managing intoxicated customers to juggling multiple orders, their plates are already full. It’s unfair to burden them further with the task of navigating customers through unfamiliar technologies.
Entrepreneurs often tout the benefits of technology, claiming that it saves time and energy for employees. However, it’s important to recognise that the ones who truly benefit from these technological advancements are the entrepreneurs themselves. The reality is that many workers in the food industry, including servers, dishwashers, line cooks, bartenders, and chefs, already work long hours and have unpredictable schedules. While technology may promise to solve all problems, it’s clear that many employees in the food business are struggling to maintain their basic rights and dignity.
Starbucks is a prime illustration. At the national coffee chain, mobile ordering surged during the pandemic, accounting for 25% of all orders. Speaking with baristas, they learned that speed is the first priority when placing orders on mobile devices and that unusual requests are more likely to be included. These adjustments significantly slow workers who prepare beverages and meals. Does this mean machines are replacing humans in their jobs but are losing sight of multiple factors that successfully run the restaurant collectively?
Human Touch: An Essential Component of Hospitality
Still, there remains hope for the future of servers despite the growing popularity of restaurant kiosk system. Kiosks are incredibly effective and convenient, yet they lack the personal touch that makes a great hospitality. Skilled wait staff can handle particular requests, make insightful suggestions, and guarantee a seamless and pleasurable eating experience.
A meal is more than just food; it’s a social occasion. The presence of a warm and engaging waiter who anticipates patrons’ needs, provides personalised attention, and handles specific requests can elevate a meal from average to exceptional. This human encounter creates lasting memories and a sense of connection that kiosks simply cannot replicate. It’s this unique human touch that makes hospitality truly great, underscoring the irreplaceable value of your role in the dining experience.
The Future of Restaurant Service: A Hybrid Approach
It is conceivable that a hybrid strategy that makes use of the advantages of both kiosks and servers will shape restaurant service in the future. Imagine a restaurant where patrons preferring a more traditional experience can engage with attentive and friendly personnel, or they can use kiosks for quick and easy ordering.
With this strategy, restaurants may provide a more flexible and customised eating experience while also accommodating a wide range of consumer preferences. The initial order taking and customisation can be handled by kiosks, freeing up waiters to concentrate on high-touch customer care tasks including table service, meeting specific requests, and maintaining a comfortable dining environment.
Resolving Job Security Concerns
It makes sense that in the age of technology, restaurant kiosk systems would become more and more popular. On the other hand, there are valid worries about how this may affect server jobs. Even if certain jobs may be impacted, it’s crucial to keep in mind that the restaurant business is always changing and that new chances will present themselves.
Hybrid restaurant operations will need knowledgeable staff to operate kiosks, fix technology problems, and make sure everything runs well in tandem with servers. There will probably also be a move towards servers who prioritise providing exceptional customer service and having the capacity to create unforgettable dining experiences.
Beyond Place Orders: The Changing Role of Servers
In a world where kiosks are the norm, servers’ roles will probably change. Their priorities can change from taking orders to designing the dining experience. Serving staff members can utilise their expertise to make tailored suggestions, help patrons who are unsure about the menu, and attend to any questions or concerns that may come up.
Furthermore, knowledgeable waiters can be quite helpful in pushing and upselling menu items. They can make a major financial contribution to restaurants by interacting with patrons and showcasing alluring options.
At last, a Symbiotic Partnership
Systems for restaurant kiosks are here to stay, but they will not replace servers. Rather, these cutting-edge instruments may collaborate with human personnel to produce a more effective, customised, and pleasurable dining experience for patrons.
Building a symbiotic link between technology and human contact is the key to the future of restaurant service. Restaurants can build a formula for success and guarantee a healthy sector in the future by embracing the distinct qualities of both servers and kiosks.
