Page 5 - Essentially Catering Issue 82
P. 5

Essentially Catering Magazine - October 2018

        Industry News

        Embrace technology

        to elevate customer


        With a quarter of Brits admitting they have left a restaurant
        because of the poor experience, it’s now more important than ever
        for operators to ensure they offer a seamless journey for their
        customers, says Eloise Sheppard, Managing Director, CST. She offers
        the following advice on how to make the most of technology to
        improve customers’ experiences:
        ●  Simplify the process
        Offering an app that allows for added benefits such as ordering ahead will make the process smoother for those on the go or
        with limited available time, helping to drive loyalty in the long run.
        ●  Get visual
        A few well-shot, high-definition images of the dishes on the menu will go a long way to inspiring customers. Investing in a
        tablet for each seat is not practical for everyone, but almost any operator can make sure they share great menu images on
        social media and in promotional emails, with regular updates to keep interest high.
        ●  Make the most of your technological assets
        Operators should use their table management systems to record every detail - if a customer mentions while booking that
        one of their party has a food allergy, for example, staff must be trained to note it down every time and to mention it when the
        diners are handed the menu. This kind of personal touch, aided by what is becoming ubiquitous tech, means a great deal to
        customers and is easily achievable by the teams.
          Call Systems Technology (CST) is one of the UK’s leading suppliers of on-site wireless communication and alerting
        systems, including radios, pagers, call buttons and digital telephony.
        Simon Rogan dons Bocuse d’Or

        UK President hat

        Simon Rogan, the award-winning chef owner of L’Enclume
        and Rogan and Co in Cartmel and London restaurants Aulis
        and Roganic has taken over the role of Bocuse d’Or UK
        President from Brian Turner CBE.
          Brian has held the role for almost 30 years and, with Team
        UK once again through to the world final, he felt the time was
        right to pass on the mantle. UK candidate Tom Phillips from
        Restaurant Story and commis chef Nathan Lane will compete
        against 23 countries in the Bocuse d’Or World Final on 29-30
        January 2019 in Lyon.
          In recognition of his years of involvement, Turner will stay on
        the Bocuse d’Or UK Academy as Honorary Life Vice-President.

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