Embracing QR code table ordering is helping venue owners increase average spend by 20-40%, own their customer data and create operational efficiencies.

Melbourne-based Mr Yum powers any combination of QR table table-ordering, pickup and delivery and has been adopted by hundreds of restaurants, cafes, pubs and entertainment venues across Australia.

These key industry leaders share their experience on why now is the perfect time to roll out table ordering.

  1. Customers are more open to a new experience

The biggest misconception on table ordering is that it removes human interaction. The hype word ‘contactless ordering’ hasn’t exactly helped this perception. In reality, this is far from the truth. 

Table ordering removes all the admin of writing down orders, entering into POS, taking payments and splitting bills which frees up more time for good ol’ fashion hospo service.

“It’s been really well received at Fancy Hanks,” says Owner Myles Munro. “I thought at the start that we’d have 60-70% uptake, but we’ve had 93% of dine in revenue going through Mr Yum which is amazing.”

  1. Customers spend more when they order on their phones

Let’s be real. Foodies eat with their eyes. Having a digital menu with photos of all your beautiful food and drinks plus up-selling and cross-selling on every item increases average spend at a time when it’s needed most.

“We’re getting a much higher average transaction value through Mr Yum – 28% higher than what we’re getting when someone just goes up and orders at the bar,” says Australian Venue Co CEO Paul Waterson.

“Our average order size is $26 over the counter and with Mr Yum it’s $31,” adds Stevie Lee, Acre Farm & Eatery’s venue manager.

  1. QR codes are everywhere now, and they’re here to stay

You might be thinking, “Wait didn’t QR codes completely die 5 years ago?” Well, they’re back, and they’re not going anywhere.

“Smartphones can now easily scan QR codes using their camera,” says Chris Hitchcock, venue manager of Carindale Hotel. “It’s the fastest way of getting customers to see our online menu – they don’t have to download an app and we don’t need any hardware on our tables.”

  1. Online menus allow you to be nimble like an eCommerce store

Printed menus limit your ability to be nimble. With online menus, you can now tweak your food and bev offering as fast as an eCommerce store updates their website.

“I think back to what we did before; changing our menu could take a week or more,” says Daragh Kan, Owner of 100 Burgers Group. “Now on Mr Yum we can put things on sale instantly. A customer recently wanted a Martini and we didn’t have it on the menu, so I jumped on Mr Yum, and 5 minutes later she was ordering Martinis.”

Niall O’Doherty, head of operations at Funlab adds: “We’ve removed physical menus from the tables in our venues altogether and only have a few as backup behind the counter for instances where someone doesn’t have a smartphone but we rarely ever need it. We want customers to order through Mr Yum because they end up spending more and they enjoy the experience so it’s a no brainer really.”

  1. Data, data, data

Why should retail capture and leverage so much valuable customer data while the hospo industry gets left behind?

“The old school is making decisions on gut feeling. The new world of hospitality should be driven by data,” says Philipp Hockenberger, Hofbrauhaus brand manager.

You can learn more about Mr Yum and book a video demo here: mryum.com