Are there spaces in your venue that could be used to increase your venue’s capacity? How do you service those areas under the new regulations?
Number restrictions and new venue regulations have been at the forefront of our battle to bring business back to the hospitality industry. A few difficulties that venues are facing when attempting to comply with these new regulations are:
- Encouraging patrons to physically distance
- Encouraging patrons to stay seated when drinking
- Encouraging patrons to make use of all areas and spaces of their venue
Depending on your type of service i.e. table service or guest collection, UniPage products offer your venue discreet and effective communication between staff and guests to help tackle these issues.
Staff Paging (Waiter Call)
Mounting some of our service buttons on tables or in different service areas allows your patrons to be confident that they will get the attention of your service staff with ease. Our PTX-1 service buttons are completely wireless and speak directly to staff pagers with 3 customisable messages set by the venue. This will encourage your patrons to stay seated at their tables.
PatronCall (Guest Pagers)
When handing a buzzer to your guests you can prevent them from overcrowding different areas. This form of food collection is far superior to the chaos of yelling out numbers or displaying order numbers on a television.
All of our products are commercial grade so you can be confident of the quality and coverage you will receive.
The warmer weather is here and school holidays are almost upon us. This is an exciting time for our industry as we face the prospect of increased business but is your business prepared? It can be hard to manage the surge of business in the school holidays. In order to still turn a profit, balancing staff costs in peak times can be very challenging. Using either our Guest or Staff paging systems can give you that extra pair of hands that you need during your busiest times.
A Guest Paging system works on the principle of reducing your staff’s responsibilities. It shifts the responsibility of food collection onto the customer which is beneficial in many ways:
- More Efficient Staff
Letting your guests know when their meal is ready for collection can free up your staff to turn their attention to their other tasks such as customer service and cleaning. Having fewer responsibilities can also mean you require less staff on each roster.
- Utilise your venue’s space
Using a paging system allows venues to take advantage of the warmer weather and utilise their outdoor spaces. This is particularly noteworthy as venues seek to ensure adequate social distancing protocol is followed. Our systems are equipped with powerful transmitters that should not have a problem in achieving the range desired.
- Reduce the chances of food going cold
The use of guest paging systems in the Australian market comes hand in hand with dining out. Guests know exactly what their role is once a pager has been handed to them so they are less likely to let their food go uncollected or cold.
It can be a hard juggle for your staff to be on top of everything that is required of them. Installing staff paging in your food service area can use your staff’s time more efficiently as they are only paged when they are required.
The most common configurations for this sort of paging are:
- Table to staff
Discreet service buttons are mounted onto the table. This will encourage your guests to stay seated as they can gain your staff’s attention with ease. Venues have found an increase in customer satisfaction when implementing this kind of system because of how quickly guests are served.
- Kitchen to staff
Kitchen notify staff when food is available for delivery or when they are required. This frees up your staff to focus on other duties without having to worry about keeping their eye on the kitchen. This kind of configuration is particularly handy for venues that service a large space.
Contact UniPage today on 02 9412 2288 or email us to discuss a solution right for you.