During the summer months, Keith Tatovich, vice president of Chicago restaurant Oak Forest Bowl, would watch his waitresses make the long walk across his 20,000 square foot beer garden, take an order, then make the long walk back across the garden to input the order into the computer.
Then they would walk to the bar or kitchen and wait.
It was an incredible waste of time, Tatovich said, so he invested in a new handheld technology that allowed his waitresses to input a customer’s order while standing at their table, the order is then immediately transmitted to the bar or kitchen.
“Our speed and accuracy have really improved,” Tatovich said. “The receipt prints the minute she sends it and by time she walks to bar the drinks are ready to be brought back to the table. The way the system was set up before there was a lot of repetition.”
