Case Study

Międzymiastowa speeds up service by 54% with Mobile Waiters

Międzymiastowa speeds up service by 54% with Mobile Waiters

Case Study

Międzymiastowa speeds up service by 54% with Mobile Waiters

Accelerate customer service by:
54%
Increase in sales by
37%
Hours saved
24h

Project:

Speeding up service and improving communication in the premises

Sector:

Gastronomy

Location:

Cracow, Poland

Product:

GoPOS, Mobile Waiter, GoKDS, GoClient

About the Międzymiastowa Restaurant

Miedzymiastowa Restaurant was established in 2016. Initially, it was located in the former Dolne Młyny - a place that brings together Krakow's restaurants, bars and music clubs. Despite the high level of competition at the restaurant's original location, the restaurant quickly began to enjoy a growing reputation and built a strong position in the catering market.

Since July 2021, the venue has been located at 34 Market Square in Kraków. Situated between the old and the new city, the new venue attracts customers with its attractive location as well as original ideas, such as the open-air club in the courtyard of the Spiš Palace, which returns periodically in the summer.

The restaurant's offer is inspired by the cuisine, tastes and customs of cities from Berlin, Stockholm, Barcelona and Tel Aviv to very distant places such as LA, Mexico City, New York or Tokyo. What's more, Miedzymiastowa is not just a restaurant, but also a cocktail bar, by which, as it says, it prefers to call itself a meeting place.

Challenge

Guest services

At Miedzymiastowa, 6-8 waiters are responsible (per shift) for serving the guests, who serve nearly 30 tables. Employees have at their disposal 2 stationary POS counters and 2 additional ones located on the bar, which is more than enough in case of moderate traffic. The challenge is at peak times, when this number is often far too low. In order to maintain a high level and quality of service, a solution was sought that would effectively eliminate the problem of queues in front of the POS, which often cause unnecessarily long service times.

At peak times, staff comfort and convenience are also important. In order to increase its efficiency, solutions were sought to help shorten service times and make them easier for staff. The restaurant wanted to completely eliminate the obligation to take orders on cards, which meant that they had to be entered into the POS each time and manually, and then handed over to the kitchen themselves. This long and time-consuming process slowed down service and increased the turnaround time for individual orders. Furthermore, in order to ensure better organisation and increase work comfort, the restaurant manager wanted to implement a solution with which staff would be assigned to serve specific tables.

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Challenge

Guest services

At Miedzymiastowa, 6-8 waiters are responsible (per shift) for serving the guests, who serve nearly 30 tables. Employees have at their disposal 2 stationary POS counters and 2 additional ones located on the bar, which is more than enough in case of moderate traffic. The challenge is at peak times, when this number is often far too low. In order to maintain a high level and quality of service, a solution was sought that would effectively eliminate the problem of queues in front of the POS, which often cause unnecessarily long service times.

At peak times, staff comfort and convenience are also important. In order to increase its efficiency, solutions were sought to help shorten service times and make them easier for staff. The restaurant wanted to completely eliminate the obligation to take orders on cards, which meant that they had to be entered into the POS each time and manually, and then handed over to the kitchen themselves. This long and time-consuming process slowed down service and increased the turnaround time for individual orders. Furthermore, in order to ensure better organisation and increase work comfort, the restaurant manager wanted to implement a solution with which staff would be assigned to serve specific tables.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Induction of new staff

Customer service for new employees was also a problematic issue. Due to the frequent staff turnover in the catering industry, the staff at the Miedzymiastowa restaurant also had to reckon with dynamic changes. It took time to introduce a new member of staff and to familiarise them thoroughly with the menu, which did not allow them to serve customers properly. The restaurant manager was looking for solutions that were intuitive enough that even a new team would be able to drive sales from day one.

Green dots

Results

Thanks to the combination of the Mobile Waiter and the KDS system, guest service time was reduced by 54%, where the speed of the waiter's customer service along with the immediate transfer of the order to the kitchen is responsible for 68% of this result. It is worth mentioning that the average waiting time for guests to get their meal was reduced by 9 minutes and to receive their bill by 5 minutes. All this translates into faster table turnover, by up to 22%. The functionalities introduced have eliminated the problem of queues building up in front of the POS counter and have significantly improved the work of waiters. As a result, they are able to serve customers faster and, consequently, process even more orders in a shorter time. All of this has also contributed to the increased satisfaction of guests, who can preview selected items on the tablet screen before they decide to place their final order. The option to display all suggested items has significantly increased the value of orders and made it easier for waiters to suggest extras for different orders. Communication between the room and the kitchen has also been improved. From now on, staff send information about a new or ready-to-collect order with a single click, making it reach the customer in question even faster.

Increase in speed of service by
54%
Faster meal delivery by
9min
Faster turnover of tables
22%
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Quote mark

Nawiązywanie wartościowych, biznesowych relacji jest dla naszej firmy wyjątkowo ważne. Współpraca resellerska w GoPOS polega na partnerstwie, ustalaniu najlepszych dla obu stron warunków i maksymalizacji wspólnych korzyści. Dla firm zainteresowanych odsprzedażą naszych produktów oferujemy atrakcyjną prowizję, a także stałe wsparcie ze strony indywidualnie przydzielonego opiekuna.

Grzegorz Kożuchowski
Dyrektor generalny, GoPOS

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