Several Washington restaurants are now embracing the technology, including quinoa-bowl purveyor Eatsa and stir-fry specialist Honeygrow, chains that have each opened two storefronts in the past few months. Moxie's, a local cafe offering all-day breakfast, ice cream sandwiches and other lunchtime fare, also uses kiosks.
Our system doesn't reduce labor. It's a common misconception,said Tommy Woycik, president and founder of Nextep Systems, which provides restaurants, including Moxie's, with touch-screen technology. What it does do, he said, is shift the type of labor. Eatsa and Honeygrow employ greeters who not only help customers with kiosks, but are also in charge of wiping them down and keeping the store neat. Many of these restaurants employ software engineers and graphic designers to develop the technology, as well.
For some business owners, it's worth it. For customers, it means getting used to an increasingly popular way of ordering your lunch. Here's why you'll probably be seeing more touch screens at restaurants soon.
Upselling is a little trickier with cashiers, who might forget or feel uncomfortable trying to push more food on customers. With kiosks, that isn't a problem. Customers may also be willing to buy additional food because the privacy of the transaction means no one is judging them, Rosenberg said.
Suggestions can be customized for particular orders, too. Someone who buys a burger might be offered fries, or a person who orders a salad could be offered a yogurt. On average, Woycik said, customers spend 15 to 20 percent more when ordering from a kiosk.