Updated: Jan 31
It is an old and in some ways dubious cliché to say that the extraordinary success of any franchise can be replicated in another country by default, though many Japanese restaurant chains in Singapore seem to supply persuasive proof of that generalization. Be that as it may, the success story necessarily turns less on market research than having the right technological framework where what is directly imported is a certain sub-cultural representation.
Such is the case with Yakiniku Like’s first outlet here at Paya Lebar Quarter, for make no mistake about it: this is a restaurant primarily designed with the party of one in mind, so much so that most Japanese visitors would be struck with a certain nostalgia by the electric-operated smokeless grills, not least by the solo seats with slotting compartments for trays and the island-like structure at the middle, both unassuming and quaint, in the style of Japan’s capsule hotels and single-person bars.
But a concept like that can prove a wobbling act between Yakiniku Like’s brand promise of cost-saving as value for money to the customer and as an abiding, in- built service feature. Given that single patrons comprise their main customer base, lines can quickly form at any moment’s notice.
Consequently, Yakiniku Like must take into account that every food item be served in the timeliest possible manner (within 3 minutes to be precise). They must also reckon with the challenges intrinsic to running an unmanned queue management system, or else risk dismaying patrons who may miss their queue slots yet without having immediate recourse to a human host’s assistance. But above all, the task of managing their kitchen operations remains the most challenging one, and calls for a system that instantaneously links the chef’s monitor to the ordering system—and then some.
At the end of the day, we are more than glad they did not go solo in addressing these seemingly insuperable pitfalls. For once they installed our QR code system, their customers could then get everything done on their smartphone—from getting assigned a queue number to ordering and payment; and then came a near 40% uptick in restaurant capacity utilization.
And the secret sauce to all this? It is our use of an open API in order to scale and customize a fully integrated, automated system for a restaurant whose operations absolutely needed to be nothing but seamless.
PSG Grant for Restaurant
Eats365 is part of the Productivity Solution Grant (PSG) offer restaurant a great opportunity to embark on digital transformation with 80% of the cost subsidized by the government grant.
Do you know cloud based POS is different from online POS? Cloud based POS develop using latest technology such as iOS, or Android where online POS just a reincarnation of client server technology that has reach its technical limitation. IMDA has also encourage SME to adopt cloud native solution and stop supporting older technology. You should too!