Spice Exchange: increasing service speed and revenue
Tillypad XL: quick service – higher profit
The Indian restaurant Spice Exchange is one of many venues in England that offer national cuisine. The restaurant serves both classic dishes and creative variations of Indian and Bangladeshi cuisines. Spice Exchange is highly popular, due in no small part to its takeaway option. However, the success of venues such as this one largely depends on service speed. Spice Exchange’s previous management system was slowing down all its routine operations, so owner Shuruk Miah decided to replace it.
Advantages for Spice Exchange
Market research has shown that only Tillypad XL measures up to the owner’s stringent requirements for the cost and functionality of an automation system. Shuruk Miah liked the fact that he could choose a single-purpose licence instead of purchasing the entire set of functions, some of which he would never have used. His choice was also affected by the operating speed of Tillypad XL, its easy and user-friendly interface, accounting accuracy, and the fact that this application can be operated on mobile devices.Shuruk Miah, owner of Spice Exchange: “I was attracted by the combination of Tillypad XL’s system capability and favourable price. We have purchased licences with all the necessary functions for the front and back office without having to overpay for store control, which we would never use. At the same time, we’ve achieved our goal: the speed and quality of our service have noticeably increased. Our waiters use the POS terminal for takeaway orders. In the restaurant, eat-in orders are taken using iPads. We receive all reports and control the work of the restaurant employees.”
System/ImplementationThe Spice Exchange restaurant uses three licences: two F type (front office) and one B type (back office). Tillypad XL has made it possible to divide eat-in and takeaway orders between two different terminals. In the restaurant hall, waiters work using iPads. This increases service speed. The employee operating the POS terminal receives takeaway orders by phone. He/she adds the name and phone number of the client to the guest tab and tells the client when the order can be picked up.
The customer's data is printed on an order ticket - this allows the chef to see that the order is for takeaway and to coordinate the work of the staff accordingly. Preparation time is calculated based on the general workload in the kitchen, taking into account the details of all orders in the restaurant, which are displayed on the POS terminal. This workflow scheme allows Spice Exchange to serve all its customers quickly and to maintain a high work tempo regardless of the influx of guests or the numbers of eat-in and takeaway orders.