Zonal takes root at The Royal Botanic Garden Edinburgh
The Royal Botanic Garden Edinburgh has been conserving and researching plants for more than 330 years and today it is one the world’s most renowned centres for plant science, horticulture and education.
Along with its regional Gardens – Benmore, Dawyck and Logan – the Royal Botanic Garden Edinburgh attracts around 950,000 visitors a year and its Gateway Restaurant in Edinburgh is also proving to be a big draw for visitors.
With 260 covers and, during peak season, serving as many as 1,700 meals a week, the Gateway has become an important income stream for the Garden.
Therefore, it is vital that the organisation has an EPoS system that can meet the growing demands of the restaurant and deliver a first-class customer experience, fitting for a royal Garden.
Working with the Garden’s exclusive caterer Sodexo, Zonal has been brought in to help the restaurant and venue achieve its goals of streamlining service processes, giving serving staff the tools to free up time to focus on customers and maximise table turns to drive revenue.
The solutions that were installed featured Zonal’s Aztec EPoS, which hosts a collection of business modules, ranging from finance, people management through to stock and promotions, enabling operators to run an efficient and profitable business. In addition, iServe and Kitchen iQ have been installed, which integrate with Aztec, and support staff to deliver seamless customer service.
Sodexo’s Catering Services Director, Paul Mitchell, said:
“Adopting an EPoS solution that is geared for the hospitality sector has been a revelation, giving us significantly improved levels of control, flexibility and data capture that was not previously accessible.
“The quality of the Aztec reporting is excellent and has made the day to day running of the restaurant more efficient, structured and ultimately profitable. The integrated solution enables us to quickly identify and update menus, pricing and table allocation.
“Through the kitchen management system, Kitchen iQ, we can now monitor the average speed of process, from initial orders being taken to being served. This has been a huge benefit to understanding not only which dishes create bottlenecks within the kitchen but also identify the effectiveness of individual chefs operating the various stations within the kitchen. In turn this has enabled us to implement changes to recipes, menu content and even identify training needs within the team.
“We are also able to plan our teams much better and avoid unnecessary payroll costs, building in efficiencies.”
Sodexo has also complemented Kitchen iQ with iServe, which replaces the traditional handwritten order pad with an electronic version that is the equivalent of a handheld EPoS terminal.
From anywhere in the venue, team members can take orders, print and process payments using an iPod or iPad mini, providing a superior service to customers. Orders are processed faster and tables turned quicker, as iServe reduces staff visits to the bar and kitchen, leaving teams more time to focus on their customers.
Paul added: “iServe has been extremely well received by our teams and customers. The quality of the service has been improved in terms of speed and accuracy, which is good news all round.
The fact that this and Kitchen iQ work together with Aztec, gives us insight into the business that we never thought possible.”