How can Back-Of-House manage QR codes effectively?

2023 has seen a 43% growth in QR creation in comparison to 2022.

This suggests that QR codes aren’t going anywhere.

QR codes were put into place to comply with COVID-19 health restrictions and allow customers to regain sociability in their favourite dining spots.

However, the kitchen also called back-of-house (BOH) – who play a big part in the overall customer experience – was overlooked.

As contactless orders continue to increase, BOH needs to match customer expectations.

So, the question is, how can BOH do this effectively today? Let’s find out:

BOH & QR codes: Friend or Foe?

Kitchen staff and customers ultimately want the same thing. BOH want to prepare food that matches customer expectations and customers want to consume food that matches what the venue is offering.

However, now that customers can digitally submit multiple orders within one sitting, this makes it more challenging for BOH. Unless there’s a system like SKO in place.

With SKO, kitchen staff can manage a flux of QR orders without feeling the added pressure.
Here’s how:

Increased orders match BOH capacity

Customer orders become more unpredictable with a QR approach but, with a KDS, chefs can make sure they’re prepared.

How? SKO will remove any dependency on manually managing paper dockets.

Instead, orders will be organised automatically and sent directly to the kitchen’s digital rail.
Chefs will spend less time sorting through an overflow of printed paper dockets and more time preparing their customer’s food in good time.

Chefs can group orders together

SKO will make sure multiple orders sit under the correct table. For example, if customers on a group booking decide to order two entrées and three main meals separately, BOH can use SKO’s touchscreen kitchen device to group orders together with a simple swipe.

The chef can then decide whether the entrées are sent out first with the main meals to follow.
This means BOH has a better chance of delivering meals to a table in the correct order rather than intermittently.

Kitchen & Front-Of-House staff can easily amend dockets

It’s common for a customer to order a meal and forget/not understand how to add a food allergy or dietary requirement; especially if they’re ordering on behalf of someone else.

This scenario is no problem for SKO. FOH and BOH can add notes to dockets to ensure customers get what they’ve asked for.

With this approach, customers can expect a more personable experience.

It also helps to reduce food wastage in the kitchen. Reconomy reported that the UK hospitality industry wastes 200 thousand tonnes of food each year. While in Australia, it has been recorded that 40% of food for kitchen stock ends up in bins.

With a KDS, venues can improve food wastage levels by making fewer mistakes.

Say goodbye to chaotic dockets

BOH requires a smarter and more organised approach when it comes to managing dockets.

This is where SKO comes in.

SKO is a paper-free solution that not only helps kitchens run at optimal capacity but it also gives customers a dining experience that matches the venue’s offering.

Gone are the days of rummaging through paper dockets. SKO automates the entire process.
Whether customers choose to place their order by scanning a QR code or via FOH, SKO manages all orders without detrimenting BOH capacity. It’s a win-win for everyone!

Get your dockets organised and make the smart move with SKO.