FOLLOWING the pandemic, digital menus have now turn into commonplace at eating places.
Customers can scan QR codes to entry a digital model of the eatery’s menu, and even make orders on their good gadget.
While on the floor, this follow creates a contactless atmosphere and offers a safer and extra comfy expertise for patrons, Shopzpin founder Johnson Lee notes that digital menus additionally add a bunch of advantages to meals and beverage (F&B) operators.
Shopzpin offers on-line retailer options.
“Digital menus help cut down on customers’ wait time when ordering. But it also helps do away with over-the-counter orders and at-table orders through waiters – both a significant time sink at conventional restaurants,” he says.
This may additionally lower down on the headcount wanted to man a restaurant.
Additionally, homeowners stand to save lots of on printing prices in the long term as they don’t must replace their bodily menus.
Any new menu gadgets and revisions to costs or reductions can merely be mirrored and up to date inside the digital menu nearly instantaneously and could be personalised to particular person branches of a series restaurant.
“Digital menus can even improve sales and directly benefit your revenue. Digital menus allow a degree of customisation that facilitate innovative business strategies.
This enables operators to highlight special menu items or even include videos to drive sales on specific products or to push for impulse add-ons.
“Beyond that, digital menus allow F&B businesses to run campaigns and promotions all native to customer devices – enhancing the ability to gather a strong customer database.
“In fact, according to recent figures, digital menu boards can contribute to an increase in sales by a staggering 64% in some restaurants,” Lee provides.
While it could look like a small change in strategies, Lee notes that the straightforward act of switching to digital menus will help F&B companies do higher in the long term.
Notably, the F&B business was amongst these badly affected by the pandemic as foot visitors disappeared in a single day when lockdowns had been imposed. While many turned to supply, this will not make up for the bodily enterprise that was misplaced.
Additionally, they’d the added price of platform and supply charges.
In Malaysia, Lee estimates that between 25% and 30% of F&B companies had been shuttered as a direct consequence of the pandemic.
“However, it is not all doom and gloom. There is a clear road to recovery, but first restaurants must adapt to the new normal.
“A substantial part of adapting is learning that even with on-ground brick and mortar restaurants, digitalisation is here to stay. Whether it is to provide customers with a sense of safety or to improve business efficiencies, technology and recent developments have immensely helped with the ability to increase sales by 21%-23%.”
