There’s a huge difference between good service and a good guest experience. It’s challenging enough to ensure your guests are greeted in a timely manner, their orders taken quickly, drinks never run dry, and their bill received and closed on time. These service steps are absolutely critical, but do very little to combat a negative first impression. Standards for service are increasing at a rapid pace as patience of our guests wanes, so is it time to pivot our focus away from basic tasks and focus more heavily on our presence with guests?
In this session we will cover:
-QR Code Ordering – Pros & Cons for the Brewery
-Credit Card PCI Compliance (Chip vs Swipe)
-“Keeping the Human Touch” using technology for a better guest experience
-Kitchen & Pop-Up Order Efficiency through KDS
-SMS Texting in Guest Ordering
-Comprehensive Guest-Facing Beer Menus
-Using Order Variants to Reduce Beer Excise Tax
Brent Hernandez, Owner of Redlight Redlight Craft Beer Bar in Orlando, FL
Doug Cleary, Account Executive for GoTab. Doug is an hospitality-driven professional with 15+ years of sales & events experience, and specialization for craft brewing. He is an avid home-brewer, and beer explorer, having visited over 100 breweries.
Patricia Mejia, Chief Marketing Officer for GoTab.
Rick Malthaner, VP of Alliances for GoTab. Technical by trade and with decades of experience in the point-of-sale and payments industry, Rick has built his career working with hospitality operators.