Ever had one of those days where one moment your kitchen is overloaded with orders, and the next your cooks are doing Sudoku?

Ever had one of those days where one moment your kitchen is overloaded with orders, and the next your cooks are doing Sudoku?

In one of our previous blogs, we wrote about how our restaurant reservation system can increase profit by precisely predicting when a table will become available.

In this blog, we’ll be talking about how production units and personnel can be overworked.

At most restaurants, customers should reserve a table in advance. In order to reserve a table, customers use a reservation system. There are few such systems that are able to visually present reservations through a visual interface for hosts and restaurant managers.

AvailIT software users have the option of visualizing table reservations and restaurant occupancy via predefined timeframes. This method allows them to equally distribute workloads to production units – such as the kitchen, which is the key element of any restaurant.


How does this look in use?

Let’s say we have timeframes divided into two-hour segments, starting at noon and ending when the working day is done, at midnight. This means we have five available timeframes for which we can take reservations. Of course, those timeframes are not strictly defined, guests do not have to arrive at the exact minute of their reservations.

Our user interface shows the occupancy level of a restaurant at any given time. This enables us to see the occupancy at a certain time – for example, if our guest wants to reserve a table for his family at 2 PM – while we still have the guest on the phone. If our occupancy level at that time is 80%, while it’s only 50% at noon and 45% at 4 PM, we can suggest those timeframes to our guest as better options.


What do we get with this method?

We get at least two things. We know that the food cooked in a restaurant kitchen will be top quality if the cooks have an equal workload throughout the day. We also know that the food will not be top quality if they are overloaded during one period of the day, meaning they need extra time to make a gourmet meal. Another thing this system enables us is to have equally distributed workloads for the cooks, support staff and service staff, which means they have balanced assignments during their shifts and they won’t get tired as much. The result is having satisfied customers.

We think you could really use this solution in your establishment, so feel free to contact us and let us know how we can help you.



Your AvailIT Team. We’re always on the lookout for innovations that can make work easier for you and your staff.