Increased Efficiency Is Translating Into Sales
On average, Alpine Inn has been processing over $100,000 in orders each week using Order & Pay, which represents almost 90% of their on-premise dining volume. In a time where restaurants are hurting, Order & Pay has allowed Alpine Inn to thrive.
Not only are these numbers impressive under the circumstances, they're up over last year! The average check size at Alpine Inn has increased by 45% compared to the same quarter last year.
“If you look at our sales numbers they're pretty impressive,” Greg says. “It's like Groundhog's Day, except it's Valentine's Day over and over again. It's pretty shocking that we've been able to attain these numbers.”
A key to this success is that Order & Pay eliminates the need to wait for a server to put in an order or pay their check. The team says that not missing that extra beverage sale has been huge. Guests are appreciating this convenience as evidenced by their tips, Alpine Inn is seeing 6% higher tips on Order & Pay transactions compared to traditional orders.
“We're doing more transactions per guest than before,” Michelle says. “The guest doesn't have to disrupt their conversation, go stand in what could be a pretty long line to get a beer, and then go back to the table. They're more apt to order another beer because it comes quickly.”
"These were often lost sales," Greg adds. "Now the guests do not hesitate to fire that second, third or fourth round. We are clearly not missing that extra pint, pitcher, or cocktail order."
The efficiency is helping to drive labor savings as well, allowing fewer staff to take on more responsibility.
“Staff can now take a much larger section,” Greg says. “It means we'll cut labor down and increase the amount of money that the smaller team is making, which will lead to the longevity of them staying with us.”
Greg and team had their eyes on mobile order and payment technology long before COVID hit, and they’re optimistic that the technology has a place in their restaurant once restrictions are lifted.
Sean adds, “I can't wait until we can have a mix where people can walk up to order, but also just order from the comfort of their table. Our staff will really be put to the test, because it's going to be unlimited -- really looking forward to that.”