At Taste By Nordrest's restaurant at Arlanda, there were sometimes long queues. With Microdeb Kiosk, the queues were shortened.
Micael Jönsson, Site Manager
"What can take a lot of time is when the customer has to decide what she wants to eat and drink with her meal." Microdeb Kiosk saves a lot of time for Taste By Nordrest.
During a Teams meeting in early May, I meet a busy Micael Jönsson in what looks like a storage room.
“We have very little space out here at Arlanda, everything is crammed together,” he says, smiling broadly.
During the interview, I see his colleagues coming into the small space every now and then. It is 2:00 p.m. and it seems that lunch service is still in full swing. We talk about the importance of fast flows and I feel that the insight into the restaurant world I have just gained during the interview clearly illustrates the importance of fast flows. Micael says that they sometimes have a lot of guests. The need they wanted Microdeb’s help to solve was to reduce the queues.
“What can take a lot of time is when the customer has to decide what she wants to eat and drink with her meal. When we introduced the Microdeb Kiosk, we immediately noticed a big difference in how much time the staff needed to spend on each guest’s order.
– We primarily serve buffets and what the guest needs to decide on is primarily what they want to drink with their food, such as water, wine, beer or soft drinks. The guest clicks on the button for the desired item on the Microdeb Kiosk screen. For example, “Buffet incl. Cava, wine/glass, coffee and ice cream 338; -”. When the guest has paid, she receives a receipt printed out and is asked to show it at the checkout. When the guest shows the receipt at the checkout, the staff serves them the drinks they ordered.
– Compare this scenario with the previous one – guests could take a long time to decide what they wanted to order, while other hungry guests waited further back in the queue.
– At most, we can have two kiosks running and two manual checkouts. This arrangement gives us a good opportunity to avoid queues. When asked if guests find it difficult to place their order on the screen, Micael answers:
– No, we never get questions about how to do it. They understand how to do it. Of course, it happens that less tech-savvy people choose to order at the cash register instead of at the kiosk.
I see on the screen during our Team Meeting interview that Micael's employee is once again seeking Micael's attention – it's time to end the interview. I ask if he has anything to add?
– The design. I really like that we have a design that reflects our graphic profile. Other kiosks can look so impersonal. Our Microdeb Kiosk feels like our restaurant.
The choice of products for Taste by Noresret fell on 2 PoS cash registers and two Kiosks.
It is in environments like this, with sometimes large flows, that the kiosk as a complement to the checkout can really do wonders for the flows.
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