Gourmet News

Enhancing the Customer’s Experience, One Coffee at a Time

Published May 17, 2019

Satisfaction and experience are pivotal factors behind a customer’s decision to visit a location or use a service again. When customers are satisfied, not only will they be tempted to revisit a hotel or a restaurant, they will also tend to recommend the place to friends and acquaintances, bringing more business opportunities.

In an effort to make the customer’s experience fully satisfying, some restaurants perform better at providing the best value for money, quality of food and drinks or quality of service. But let’s be honest, most administrators will attempt to bring together all these aspects because they know that customers satisfaction is based upon the overall experience.

Take, for example, the case of a seafood restaurant having the best lobster tail in town accompanied with a splendid Chardonnay from the Russian River Valley, offering only standard percolator coffee that has been standing for hours. Even though the customer may have enjoyed a great food and wine pairing, he will nevertheless remain bitter because the coffee he always orders after a meal is horrible. This detail, as trivial as it may seem, may affect the client’s experience negatively and cause them to never go back or recommend the place. If that applies to dining, imagine what bad coffees can do to breakfast restaurants. You are remembered because of the coffee.

Three Innovative Brands
Great news! Cafection | Evoca Group enters the North American HoReCa market. From the greatest drip coffee technology available to barista-quality espresso solutions, its HoReCa bean to cup brands will make the competition envious.

Gaggia: Founded in 1948, heralding the modern age of espresso with the invention of steam-free coffee machines, Gaggia represents the true spirit and heritage of Italian espresso, taste and culture.

Saeco: As the first company in the world to develop the bean to cup (a completely automatic and innovative Italian espresso brewing system), Saeco Professional Division specializes in the out-of-home sector.
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Cafection: Pioneer company to launch internet-connected and remotely manageable coffee machines, Cafection uses a unique reverse French press brewing system.

Three Flagship Models
With a choice of three NSF 4 certified flagship models, Cafection | Evoca Group will help the food and beverage industry enhance the customer’s experience, one coffee at a time. Already a leader in the OCS industry with units in 80 percent of the Fortune 500, the elegant, affordable and reliable brewers capable of dispensing 65 to 75 coffees per hour are about to revolutionize the HoReCa market.

Kalea Plus: The outstanding throughput and speed of the Kalea Plus with fresh milk will satisfy even the most demanding customers, sip after sip.

Idea Restyle Duo: Equipped with a fresh milk module, the Idea Restyle Duo is undoubtedly the best choice for those who want a highly professional machine with an attractive look.

Encore 29: The fully customizable bean to cup Encore 29 prepares the best perfectly ground drip coffee, anywhere, at any time.

Take Order Pick-Up from Awkward to Awesome

Published May 17, 2019

With digital dining predicted to be a $300 billion opportunity by 2025, foodservice operators are scrambling to meet the demand and make the experience fast, fun and efficient for their operations.

So far, results have been mixed. While digital ordering is usually fast and simple, all bets are off when the customer comes in to pick up that order. Often, it’s an awkward dance in the entrance as they make their way past dine-in customers, bump into employees rushing to take to-go orders to a pick-up shelf or counter, and maneuver past customer lines at the registers.
Meanwhile, restaurant staff are juggling orders for eat-in customers while keeping an eye on all those takeout orders, making sure the right order goes to the right customer. All this inefficiency means orders take too long to pick up, and a convenient option becomes an inconvenient hassle. That’s the kind of aggravation and anxiety that can drive away customers who don’t have the time or patience to deal with it.

It’s this less-than-perfect scenario that inspired the development of 2019’s Kitchen Innovations Award recipient, the AXCESS 2000.H Pick-Up Station from Apex Supply Chain Technologies®. The industry’s first heated, self-serve order pick-up station was specifically designed to make the “last inch” handoff of digital orders more convenient for customers – and more efficient for employees.

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The real genius of the order pick-up station is that it continues the fast, efficient experience that begins with the digital order process. Once an employee places the order in the compartment for pick-up, the customer receives a text or email with a unique code. Then they can skip the line and go straight to the pick-up station, where they scan or enter their code. The secure compartment holding their order opens, they grab their order and are on their way in seconds.

Just as importantly, the AXCESS 2000.H also makes order pickup less disruptive and more efficient for restaurant operations. The flow-through design makes it easy for associates to load orders from the back, and they don’t get in the way of customers picking up at the front.

The AXCESS 2000.H is ideal for a variety of hot foods, including chicken and ribs, as well as prepared meals.

TransAct Technologies Introduces BOHA!

Published May 17, 2019

TransAct® Technologies Incorporated, a global leader in software-driven technology and printing solutions for high-growth markets, announced the launch of BOHA!™, a comprehensive ecosystem of cloud-based SaaS apps and hardware solutions that will revolutionize how restaurant and food service companies manage their back-of-house operations. BOHA! is the first single-vendor solution to combine applications for inventory management, temperature monitoring of food and equipment, food safety labeling, food recalls, checklists and procedures, equipment service management and delivery management in a single platform. Each BOHA! solution combines cloud-based SaaS applications with hardware and accessories to deliver superior results for critical back-of-house operations. BOHA! offers a one-stop solution for restaurants and foodservice companies to address their current back-of-house operating requirements while providing a future-ready platform capable of addressing back-of-house operations as they continue to evolve.

Bart C. Shuldman, Chairman and Chief Executive Officer of TransAct Technologies, said, “The launch of our new BOHA! SaaS-based software and hardware ecosystem marks a significant milestone for TransAct and the restaurant and foodservice industry. For the first time, operators can deploy a full, single-vendor suite of integrated software applications and hardware solutions to automate their back-of-house operations. Given the priority placed on having employees deliver the best customer experience in an environment with rising food and labor costs, all restaurant and food service companies are focused on adding automation and reducing administrative tasks in their back-of-house operations to increase efficiency and lower costs.
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“Over the last several years, we have spent considerable time working with operators across the industry, including in their kitchens, to determine how best to help them address these critical needs. One of our key learnings was that restaurant and foodservice operators want to simplify their processes with a single platform, single portal solution that provides the highest level of relevant features and functionality while eliminating the complexity of managing multiple software and hardware products from multiple vendors. The result of our tireless efforts is the development of BOHA!, an innovative range of products that can address what we believe is a large opportunity to offer automated solutions that streamline critical back-of-house processes. With BOHA!, TransAct is uniquely positioned to deliver a comprehensive ecosystem of cloud-based SaaS apps, hardware and accessories.”