Mobile Ordering vs. Traditional Ordering
Turn F&B into the main attraction and get ahead of the competition: drive more spend, generate more orders and boost efficiencies.
Check out how mobile ordering can bring a little joy (& lots of revenue) into your F&B operations compared to traditional ordering below.
Avg. +30% revenue per order from visual menus, automated upsells and guilt-free ordering. Up to 100% uplift in unmanned areas.
Upsell depends on staff and varies by shift. No order capture in unmanned areas.
Guest orders anytime, anywhere from their own device. The hotel can process multiple orders simultaneously.
Capacity is capped by waitstaff, call handlers and the frequency of order taking.
Orders flow to the kitchen in real time for immediate preparation, cutting guest wait by more than five minutes.
Call, write down, relay and re-key into POS. A slower, multi-step and error-prone workflow.
Less repetitive order capture, lower labour pressure and more time for delivery, service and guest interaction.
High workload, repeated manual tasks and higher labour costs for each order taken.
Guest self-service lets staff focus on engagement and fulfilment instead of walking the floor to collect orders.
Frequent trips to POS terminals and repeated relaying create delay, physical effort and errors.
One on-brand guest interface across properties, with central control and local customisation.
Experience varies by property and local POS, with inconsistent branding and harder group-wide scaling.
Deep, real-time POS integration, direct kitchen routing and synchronised menus, with PMS and loyalty connectivity.
Manual entry into POS or PMS and limited connectivity between ordering, loyalty and operations.
Guests pay instantly online or charge to room when ready, without waiting for staff or the bill.
Guests wait for the check, and then complete payment manually with staff.
24/7 access via QR code, web link, hotel app or loyalty scheme, with pre-ordering and tailored menus for every venue.
Paper menu only, via waitstaff or over the phone and there are separate interactions per outlet.
Faster, more accurate service boosts satisfaction and repeat business, with an optional digital guest directory.
Service can be inconsistent, slower and more prone to errors.
Ability to control order flow, availability times and pacing prevents kitchen overload.
Limited control during order spikes, often leading to bottlenecks and delays.
Real-time updates to items, pricing, allergens, images and seasonal menus, with easy editing and multilingual support.
Static menus are difficult to update and require costly reprints.