Table Time

As we all know the time a customer spends at a table is very valuable to your business. The more tables you can turn the more profitable your business will be. By eliminating the need for a server to take the order to the kitchen it will inherently speed up the process.If customers have the ability to order whenever they want this will increase sales dramatically. On average a person spends 10 to 15 minutes after they are done eating before checking out. During this time how many more drinks, deserts, or other menu items could have been sold but can’t currently because the waiter has to physically be at the table and take the order.
The example below shows the difference between a party of 2 at a pay clean table vs. traditional systems. Your business ability to turn more tables and sell more menu times will increase considerably.


Pay Clean Customer Experience

  • Customer seated at table
  • Customer scans bar code
  • Customer send order for drinks and food to kitchen (Instant)
  • Order received and processed
  • Order delivered
  • Customer eats meal
  • Customer self check out (Instant)
  • Customer leaves

Standard Customer Experience

  • Customer seated at table
  • Customer reviews menu
  • Customer waits for server to come to table (5-15 mins)
  • Wait staff makes it to table and takes order
  • Wait staff hand enters ticket to kitchen or POS system (2-5 mins)
  • Order received and processed
  • Order delivered
  • Customer eats meal
  • Customer waits for wait staff to come give the bill (5-15 mins)
  • Wait staff delivers bill and takes payment to POS system (3-10 mins)
  • Wait staff takes card or change back to customer
  • Customer signs credit card receipt and leaves tip
  • Customer leaves

Restaurant Wait Staff Example

  • Let’s say you currently have 10 people on your wait staff to server on busy nights
  • Each person is earning between $3.50 – $7.50 (plus tips)
  • An average of $5.50 (plus tips)
  • Electronically taking orders to the kitchen and just having runners to tables
  • Let’s say this allows you to remove 4 people from your staff
  • 4 x $5.50/hr = $22.00/hr
  • $22.00/hr x 40 Hours/Week = $880/Week
  • $880/Week x 4 Weeks = $3,520/Month savings back in your pocket
  • Not to mention the savings from health insurance and other employee costs
  • Also, by reducing wait staff this will increase the number of tables each staff member can serve by doing so will increase the amount of tips received, making it more profitable for everyone.

Restaurant Table Time Example

  • By not relying on your staff to get to the table to take orders this means people can get their order to the kitchen faster.
  • Just the simple act of getting the order in faster will speed up the time a customer spends at a table without rushing them.
  • Giving the customer the ability to check out on their own also will speed up the amount of time at the table.
  • Let’s say you have 20 tables and you can turn each table 2 times on a busy Friday night.
  • Each table earns you on average $35.00
  • Now let’s say your tables using pay clean leave 15-20 mins earlier than before
  • Instead of telling people that it is a 15 min wait for a table you could get them into that table sooner than before.
  • Turning 50% of your tables one more time in this scenario could be an extra $350.00 in one night.
  • By increasing efficiency in the order taking and payment process this will free up tables sooner and create more revenue for the restaurant.