At Landmark Credit Union in Brookfield, Wisconsin, waiting for a teller feels much like waiting for a table at a restaurant.
2021 has been the year of recovery and growth for many companies. But this has come with many challenges including labor shortages and employee turnover. However, companies that prioritize the inclusion of individuals with disabilities are four times more likely to outperform their competitors, according to a report published by Accenture, Forbes Dec 2020.
Pagers have been around for years and they are making a come back - BIG TIME!
Do people still use pagers? Heck yeah, people who like to maximize revenue do!
The world has changed since the pandemic including how businesses serve guests with limited dine-in occupancy and staff shortages. First, lets talk about managing waiting guests. Many businesses have turned to text messaging to notify waiting guests their table is ready. But, is texting everything it is all cracked up to be? Well....yes and no.
Customers are returning! Staff...not so much!
Labor shortages and costs have never been more challenging for the restaurant industry. Couple that with new health requirements and services such as curbside, take-out and delivery and restaurants are left to figure out how to overcome:
Help Is On The Way!
2020 was one of the toughest years for the restaurant industry and many restaurants large and small found themselves struggling to keep the lights on.
There are more pager and pager system manufacturers and distributors than ever. With the surge in online shopping there are more off-shore and domestic manufacturers selling directly through online marketplaces, such as Amazon and Walmart, just to name a few.
So, what do you need to look for when deciding which company to trust with your purchase and more importantly your business operations? Many will claim to be Certified for part 15 & 19 but the first and most important question to ask is:
With over a million restaurant locations in the U.S. alone, the restaurant industry was hit harder than any other industry during the COVID-19 pandemic. As widespread dining room restrictions and consumer wariness of traditional restaurant experiences continues, restaurant owners are left to figure out new strategies to serve guests. This has challenged restaurants to turn to new ways of serving guests safely while meeting the demand for contactless and mobile-enabled guest service. Many restaurants, both corporate chain and independents have adopted the following new service models.
Wearable Smart Bands will help restaurants achieve peak performance.
Now more than ever, efficiency is a crucial ingredient for restaurant success. Not only have labor costs risen, but restaurants are also operating at lower capacity amid the COVID-19 pandemic, reducing staff headcount and table numbers. Meanwhile, these smaller teams must manage ever-growing lists of tasks to keep employees and guests safe. As a result, restaurants are seeking tools that can help their teams communicate more effectively to boost productivity.
To remedy these challenges, JTECH is creating a new wearable smart band called LinkWear, designed to help restaurants with staff-to-staff, guest-to-staff, and device-to-staff communications and task management. LinkWear will also allows staff to tailor custom messages and send them to the whole team or to the right person at the right time.
Adding to the current staff communication toolbox of two-way radios and staff pagers, LinkWear wearable smart-bands are a new way to stay connected and help with task management.
With LinkWear, kitchen staff can tell servers when orders are ready, eliminating the need for runners. Managers can receive reminders when critical tasks should be done, assign those tasks to individuals through the device, and be alerted when they are completed. LinkWear will also track who completed the tasks, enabling cleaning and maintenance tracking and logs. A
host could also tell a server that a VIP is sitting at a specific table or if guests are celebrating a special occasion—all part of providing a great guest experience.
Milano's Pizza has always been grateful for their customers and community and continually look for ways to provide the best pizza and a great guest experience.
As restaurants begin preparations to reopen their dining rooms they are faced with new social distancing regulations.
The safest and most effective way to clean pagers is to wipe them down thoroughly with a disinfectant and dry thoroughly between use. Cleaning staff should also wear disposable gloves and protective clothing.
As COVID-19 has spread across the world, it has impacted all of us on both a business and a personal level. So first and foremost, we at JTECH hope that this communication finds you and your loved ones safe and healthy.
Restaurants have seen rapid changes in the past few years due to consumer behavior and technology trends. Successful restaurants are embracing the changes and setting themselves up to thrive. Here are a few areas restaurants are looking to the future including waitlist management, server paging and curbside delivery with guest text alerts.
You may have wondered why restaurants still use pagers. In a world with texting, modern paging systems —especially server paging systems, are still vital for efficient restaurant operations and profitability.
Simpatico uses JTECH pagers and here is what they have to say.
"Pagers have made us money, added to our customer service, plus saved us time! At our restaurant, we run a substantial wait during the summer, so we give our customers a pager and let them know it reaches all three of our bars, and every bar in the downtown village"!
La Cima's' Twin Peaks Restaurants have been using Host Concepts for many years. The entire front of house from managers to servers at the door and on the floor are fully trained on how this waitlist management system to ensure our guests are seating quickly.
JTECH pagers were used by Shake Shack at their IPO at the NYSE on January 30, 2015. When the announcement was made, 250 JTECH pagers lit up in support of Shake Shack.
I wanted to send you a big thank you for introducing me to HostConcepts. I have been running my restaurant for 30 years, and have always used my own method for setting people down and what I thought was a very organized front of house.