How AI can turn restaurant phone lines into profit centers
Restaurant owners are feeling the pinch, through consistently rising costs of ingredients, labor and energy bills.
There is however a less visible profit drain: the silent loss of the phone ringing unanswered as the kitchen struggles to cope.
It’s lost business in disguise, and another area where the customer experience can let down a restaurant in its busiest moments.
Despite the growth in online orders, phone ordering still happens. But the point is when it occurs: phone orders spike at the exact moment a restaurant is slammed during service.
A quick-service restaurant that faces heavy load during its peak hours is likely to see the greatest inbound volume of calls at the same time: Friday or Saturday night.
The owner is forced to choose between answering the phone and dealing with existing customers and orders.
Neither scenario is ideal, nor does it do anything good for the customer experience.
Why...
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