The year 2020 has thrust restaurants into a new age. From a bed of endless uncertainty and upheaval came opportunities, including the sudden rise of food delivery.
For many, the rise of food delivery through apps and partners like Menulog, Uber Eats, Deliveroo and DoorDash, saw a need for restaurants to display the highest level of resilience, coping with overnight changes in menus and a flurry of dockets hitting the kitchen at peak times. Love it or hate it, for many, this opportunity meant the difference between firing up the oven, or turning off the lights. Even in a post COVID-19 world, many predict the delivery trend is here to stay.
Wes Lambert, CEO of the Restaurant & Catering Australia, claims that the changing of people’s habits will have a direct impact on the rise of technology. He states that as a measure of restaurant revenue, “Delivery was 8 per cent, yet now we’re expecting it to be around 20-25%”. That’s a significant increase for any kitchen.
The question is, how does the humble paper docket keep up? With an increase in business comes the need to streamline operations, and no longer do we have to rely on paper dockets to be handled, sorted and worse yet, potentially lost.
By using SKO technology in the kitchen every docket is captured and systematically ready for the kitchen without changing any workflow… just speeding it up! By minimising the time taken to print and process, the kitchen is ready to handle any increase in load such as a hit of online orders.
As we’ve seen already, change is inevitable. Post COVID-19 dining is only going to evolve in leaps and bounds. There’s never been a better time to move towards a system like SKO that handles complexity and speeds up your kitchen.
