5 top tips on how to successfully manage party bookings at your restaurant

Whether it’s a rehearsal dinner, hen do, or Christmas party, hosting a group booking at your restaurant, pub or bar is a chance to attract many first-time diners, giving you a valuable opportunity to make a lasting impression.

It goes without saying, that group bookings are an extremely effective way to fill your venue and add significant additional revenue – if done right.

We’ve pulled together five top tips on how to make it more memorable for your guests, whilst highlighting the best that your restaurant has to offer:

Give your party bookers enquiry options 

45% of consumers prefer to make their booking online – compared to 20% who prefer the telephone. So, ensure your party planning experience is consistent on both booking channels – give your event organisers the option to select a range of dates on your online booking widget – just as they would on the phone.

It’s hard enough trying to get a group of people together, so why not make it easier for them by providing a range of date options if one particular date is not available.  It gives them the opportunity to enquire for another day and ensures you don’t miss out on large party revenue.

Party packages and extras 

With the shift towards customers seeking ‘experiences’ in the last 12 months, diners now want more than just a meal. So why not make it special and upsell party packages? Your guests get the benefit of your team’s wisdom, and you get to upsell extras such as a birthday cake or drink packages. Diners have a better experience and it gives you the opportunity to boost your profitability. It’s a win-win!

Take pre-orders electronically ahead of the party 

Organising menu options for a party of eight or more can be a huge hassle for the party planner and the venue. With guests unsure of what they ordered and kitchen staff having to accommodate a large number of orders all at once, the outcome can be a stressful and time-consuming situation for all concerned.

A way to overcome this headache is to take pre-orders electronically ahead of when the party arrives. Zonal’s party booking and pre-order solution, liveRES Events and Pre-Order, allows customers to log in to a guest portal where they can view menus and pre-order their food and drink prior the booking. What’s more, they can also pre-pay for their meal, saving everyone time working out what their meal costed. This not only reduces the time hungry diners are waiting for their meal but also helps turn your tables quicker and reduces the pressure on the kitchen staff. Again, it’s a win -win for everyone.

Manage deposits 

Deposits are used to help reduce no-shows, especially for larger bookings where a no-show could be extremely damaging for your restaurant. With staff potentially  unsure about the amount of deposit that has been paid and not being able to automatically reduce the deposit amount from the bill at the end of the night, paying and managing deposits can be a painstakingly monotonous task for both the party guests and the venue staff.

Our restaurant ordering system, Events & Pre-Order allows you to manage deposits electronically. You can send out deposit reminders and deadlines to guests allowing them to pay their share of the deposit, which is then automatically redeemed at the till, saving everyone the hassle of trying to remove the deposit amount off the final bill at the end of night.

LaTouche Finale 

A French term for the final touch, guests love it when there are little details and touches to make them feel special. With EPoS integration, you can connect customer spend and data giving you a detailed picture of each customer, so if they ordered a bottle of champagne the last time they visited, you could suggest it when they are in for another visit!

Discover more about how Zonal’s smart group booking and pre-order solution, liveRES Events, can help improve operations in your hospitality business.

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12 Questions to ask when evaluating reservation systems for your hospitality business

What to consider when you’re evaluating a new online booking and table management solution – and the key questions your provider must answer.

In one episode of the cartoon South Park, the Underpant Gnomes have a plan. Step 1: Collect underpants. Step 3: Profit! As for Step 2… well, there isn’t a Step 2.

Some IT projects are a bit like that. You know that the right platform can deliver measurable improvements. You’ve got the budget you need and the green light to go ahead. Now what? It’s a good idea to make sure you have a Step 2.

Making the case for change

We know that the right IT solution will improve things. The key is to identify what those things are, and what improvements you expect to see. For example, you might want real-time table management linked to reservations so that you can accept last-minute bookings online, or via a central telephone team. Or you might want to monitor conversion rates from email marketing offers. Or you might want to analyse your EPoS data to gain a better understanding of customer behaviour and spend.

This stage is crucial, because it defines the parameters your solution needs to work within. A system that analyses online bookings but not walk-ins isn’t much help if you have significant walk-in traffic. A system that’s built for a Windows PC in the reception area may not talk to mobile devices such as iPads. A system that doesn’t include purchasing and inventory management won’t identify potential savings in those areas. And an online system that doesn’t work on users’ mobiles is an online system doomed to failure.

Conversely, you might not need to upgrade your entire organisation at once. Simply combining two technology solutions such as online reservations and EPoS might tick all the boxes at the moment, with future integration planned for the much longer term.

This stage isn’t just important in terms of the project specification. It’s also important for overcoming potential obstacles to the project success. If key stakeholders in your organisation don’t understand the reasons for change and the benefits of change, they may prove difficult to convince – and that means they could make your project much more difficult to implement.

How much change can you handle?

No two organisations are the same. Some businesses spend months planning, testing and preparing for an IT roll-out. Others complete the entire process in weeks. That isn’t a reflection of their scale, either. Some of the largest, most complex businesses have the shortest roll-outs, while small, niche businesses sometimes need much more time.

And different businesses have different requirements. For some, it’s a move to an entirely new system across the entire organisation. For others, it’s an ongoing process where systems are upgraded according to priority. You might integrate EPoS and reservations now for example, with other integrations coming later.

In practice that means any solution provider offering a cookie-cutter, one size fits all solution should be pelted with bread rolls until they leave the building. As Abraham Maslow put it back in 1966, “it is tempting, if the only tool you have is a hammer, to treat everything as if it were a nail.” In other words, technology is simply a tool to improve your business. If the provider doesn’t understand your specific business requirements, their system is unlikely to meet those requirements either now or in the future.

Twelve key questions to ask about any proposed solution

In addition to the usual questions about hardware and software compatibility, scale, uptime guarantees and timescales, there are several key questions your potential solution provider should be able to answer.

There’s a good chance that some or all of these questions are relevant to your particular circumstances, so take a moment to consider each area:

  1. Do you share the ownership of the data? If you part company, what happens to your stored data?
  2. Is there a per cover fee in addition to the monthly fee?
  3. Do the online components support mobile platforms such as iPhones and tablets and use responsive design to ensure they work on all kinds of devices?
  4. Can the system generate tailored, personalised customer communications?
  5. Can the table management system link to your EPoS system in order to reduce operational duplication?
  6. Can the system deal not just with online bookings but with walk-ins and wait lists?
  7. Can reservation data and EPoS data be combined to establish a clear picture of customer behaviour, preferences and spend?
  8. Does the online booking widget reflect real-time ability?
  9. Can the online booking widget take deposits and is this method PCI compliant?
  10. Does the system allow you to set up separate availability and menus for different day parts and days of the week?
  11. Is the solution completely customisable with your branding, or branded by the 3rd party provider and inflexible?
  12. How will your data be migrated from your existing systems?

And finally… one key question to ask about the entire project

How will all this improve your business and your offer to your customers? How could you handle discounting better, drive increased frequency, and improve guest experience? How could you capture and use data to understand and respond to customer behaviour more effectively?

In short: what is your current state, where do you want to get to, and how can technology help you get there?

Points to remember

  • Always start by identifying the business need, not the technological solution.
  • Set specific objectives. Improving X by 15% is clear and measurable. “Maximising efficiency” isn’t. Ensure your new platform provider is clear on your objectives, so they can help you achieve your goals.
  • Think long term. Will the platform work on mobile devices, both for customers and your business? Who owns the data? Can it scale if your growth increases dramatically?

Any solution provider offering a cookie-cutter, one-size-fits all solution should be pelted with bread rolls until they leave the building.

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7 Sobering Stats on No-Shows in Pubs and Restaurants

In an industry hard hit by the impact of COVID-19, restaurant no-shows are a MASSIVE problem for pubs and restaurants. With reduced tables, local lockdowns and a 10pm curfew, the impact of no shows now financially impacts the sector more than ever before. Once a few bookings fail to materialise, you are almost certainly now looking at a loss for the evening.

One restaurateur explains how no-shows can decimate the bottom line:

“…we don’t make any profit for the night. We only have 60-65 seats, so if 10-12 people don’t show up, the profit gets thrown out the window”

Joel Best, Sydney Morning Herald

The following figures show just how big the issue is, and how some restaurants and pubs are beginning to fight back.

1 in 5 – The average no-show rate in big cities

On average, 20% of diners fail to turn up for their reservations in big cities, according to an in-depth study on restaurant no-shows. This may be down to many factors, including the high level of competition and consumer choice, and a casual attitude towards booking commitments. Most shocking of all are anecdotal reports of people routinely booking multiple venues in advance to avoid disappointment, before making a last-minute decision on the night.

£16 million – What no-shows are costing the UK restaurant industry

A 2015 survey by a restaurant booking system put at £16bn the amount British restaurants are losing out on annually due to no-shows. As every manager knows, the pub or restaurant incurs costs whether the customer shows up or not, with staffing and overheads biting into the bottom line.

15 minutes – time to wait before declaring a no-show

So says the National Restaurant Association of America, which has published a brief guide to combatting no-shows. The organisation (sorry, organization) advises clear communication of your reservations policy, as well as dropping a courtesy call reminder to the customer the day before.They also recommend email confirmations, as a written reminder. These should be sent automatically to the customer as part of any online or tech-based restaurant booking system.

42% of restaurants are taking pre-paid deposits

In a recent poll of UK restaurants it was found that 42% were already taking and holding pre-paid deposits, to help insulate them against the cost of no-shows. Christmas Day and Mother’s Day are prime examples, but the operational challenges this tactic presents can’t be ignored.

Even so, restaurants requiring credit card details for reservations has become relatively widespread at the higher end of the market, and casual dining restaurants and pubs are starting to consider the idea.

1 in 3 venues feel guests are open to late cancellation charge

The same survey asked pub and restaurant managers about late cancellation, less of a bugbear than no-shows but still a significant cause of loss. Allowing customers to have the flexibility to cancel their booking via SMS gives you the opportunity to resell the table to another customer. Table management systems such as liveRES facilitate this service from as little as 4p per text.

32% of the business representatives agreed that ‘most guests would understand the need to hold a deposit or credit card details,’ to compensate the venue against late cancellation.

£150 – Cancellation fee at Restaurant Gordon Ramsay

Cancelling on Gordon Ramsay might leave you spluttering The F-word. Unless diners give a full 48 hours’ notice they lose £100 when cancelling lunch, and a whopping £150 on dinner bookings.

Another extreme example is the trend of naming, shaming and even banning customers who fail to turn up for bookings. Restaurants around the world, from Australia to America, have been known to resort to this tactic.

While probably cathartic, this approach has the obvious effect of undermining customer goodwill. Instead, taking credit card details and implementing a reasonable late cancellation fee may be a better way to go.

With liveRES, PCI compliant pre-payments can be taken during the book stage, whether it is £10 per head or a fixed amount if they do not cancel 24 hour ahead of the amount taken per booking is your choice.

7 million – Value of prepaid tickets sold by pioneering restaurants

A revolutionary solution to the restaurant no-show problem has been slowly making its way to the UK from across the pond – taking payment up-front. A number of restaurants in the USA and UK have started to redefine the dining out experience as a ticketed event – like a trip to the theatre or a sporting fixture. This means the customer loses their fee if they cancel, but the venue isn’t left out of pocket.

The future?

It’s yet to be seen whether similar no-show “fines” will catch on over here (our hunch is the UK dining public won’t have the stomach for such measures in the long run).

But what is clear is that pubs and restaurants do need all the ideas and tools they can get to protect their investment in each service.

Key points to remember

  • If up to 1 in 5 diners fail to honour reservations, overbooking tables on key trading days may not be such a radical idea after all
  • The total cost of no-shows to UK pubs and restaurants is estimated at £16 billion
  • Communication can help to reduce no-shows: With liveRES restaurant booking system you could send automatic email confirmation and SMS
  • 42% of restaurants are taking pre-paid deposits, while late cancellation fees are another way to recoup the costs. liveRES allows you to take deposits helping you reduce the number of no-shows
  • Restaurant ticketing is a more proactive trend, putting the onus on customers to book and prepay for their dining experience.
  • Cancellations are not refunded, insulating the venue against loss.

Discover more about how Zonal’s smart online booking and table management solution, liveRES, can help improve operations in your hospitality business.

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6 ways your restaurant booking system can improve yield management

Are your tables pulling their weight? Find out how a restaurant booking system can turbo-charge your tables, boost efficiency and get more covers.

As a restaurant or pub manager, getting maximum table yield is a top priority, especially when opening hours and table sizes are strictly controlled. But as we all know, even the busiest restaurants sometimes end up with empty tables sitting around. Perhaps they’re no-shows, perhaps there was a cancellation, or perhaps one of the staff simply made a mistake. It’s just one of those things that can’t be helped. Or is it?

Maybe it’s time to look again at how to get those tables out of down-time and earning their keep. Here are six tips and tricks you can employ with a restaurant booking system, to boost table yield and ultimately increase profitability.

1) On busy days consider overbooking

For most restaurant and pub managers, the idea of being overbooked sends chills down the spine. They envisage the nightmare scenario of angry customers demanding their seats, having all been promised the same table at the same time.

But as every GM knows, there is always a certain proportion of bookings that become no-shows, leaving spots unfilled. The problem until now has been the unpredictability of this. But all that changes with data.

A computerised restaurant booking system can help you predict the amount of dropouts based on previous periods. Armed with that knowledge, you can dare to overbook a little based on normal patterns, with the result that fewer tables are left empty.

2) Use waiting lists effectively

Another bugbear is keeping customers waiting. Instead of avoiding this at all costs, restaurants and pubs can manage waiting time to their advantage.

If walk-in customers turn up on the door during busy times, staff are put on the spot. Often unable to say precisely how long the wait time will be – or if a table will definitely become available – they may lose the customers who decide to go elsewhere.

But with a tech-based restaurant booking system, these calculations are at the tap of a finger. Your staff can give customers an accurate wait time, put them on a list and send them an automatic message via text or email when the table is free.

3) Make reserved tables work harder

We’ve all been there. We turn up at a pub or restaurant looking forward to a meal or a few drinks. We forgot to book, but that’s OK: there are plenty of free tables. Or are there?

Regretfully the front-of-house tells us that the tables are all booked for the evening. Disappointed, we say our goodbyes and go in search of another spot. Meanwhile, those reserved tables sit there undisturbed until the booked guests arrive two hours later.

No more! Fitting customers in and out is a tricky jigsaw puzzle, but the good news is that technology can do it for you. An intelligent restaurant booking system will release staff from being over-cautious.

They will be able to see exactly what is or will be available and when, meaning fewer walk-ins turned away, less table down-time and more income for the restaurant.

4) Stay live throughout sessions

Many pubs and restaurants stop taking reservations in advance of a session. Again, the fear of getting overbooked is a constant worry. Then there’s the desire to leave some space for walk-ins, and the feeling you never quite know how long guests will take to finish their meal.

But once again, technology is your friend. A restaurant booking system that integrates with EPoS (electronic point of sale) means restaurants and pubs can keep taking reservations 24/7.

Being connected to the till also means that the system can accurately tell you your average turn times for each party size over a given period allowing you improve yield management.

It means you and your staff will have an accurate, real-time view of availability. No more mental acrobatics, adjustments or conservative estimates. If the system shows a free table, it’s a free table, which is especially valuable when running a waitlist.

5) Make sure you’re mobile-friendly

Customers are increasingly likely to browse and book restaurants on a mobile. This on-the-go approach also means that you can expect more last-minute bookings.

So, restaurants and pubs must be geared up for this audience with mobile-friendly websites that display menus in a user-friendly format. Time to ditch those PDF uploads in favour of proper mobile web pages. Social media marketing is also a great way for venues to attract consumers on their smartphones.

Some restaurants may be concerned that diners can make bookings as they are stood on their doorstep leaving them no time to prepare. But the system can be setup to ensure there is a minimum window for advanced bookings (i.e. next available time is a minimum of one hour away) meaning they will never be in compromising positions by leaving availability open.

6) Discount, but be smart about it.

All restaurants and pubs are familiar with the problem of trying to get bookings during quiet times. Often, they turn to discounts and special offers, but how do you avoid cannibalising or making a loss in the process?

One way is to set up special, time-limited offers that are only accessible to customers booking at certain times of the day or week.

You can even limit the number of tables available on the promotion, giving you greater control over offers and discounts. Linking reservation management and marketing promotions in this way should be a feature of any good tech-based restaurant booking system.

Key points to remember

  • Pubs and restaurants can boost their table yield by attacking downtime. A good restaurant booking system helps to fill tables that are waiting to be used, or left empty due to errors or dropouts
  • Overbooking intelligently is a good idea – using past data managers can predict the likely proportion of no-shows and adjust their capacity slightly to ensure maximum table use
  • Use waiting lists and contact data collection to give walk-ups accurate wait-times and send them a message when their table is ready
  • A real-time view of availability is key, particularly as last-minute and mobile bookings get more popular. A reservation system linked to point of sale means tables are released as soon as the bill is paid, increasing the likelihood of more bookings.

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Black Ivy hotel transforms guest experience with integrated technology solution

Black Ivy is a stylish neighbourhood bar and boutique hotel, located in the leafy Edinburgh suburb of Bruntsfield.

Having undergone a significant investment by Caledonia Inns two years ago, Revenue Manager, John Mustard also wanted to upgrade Black Ivy’s outdated technology to support the hotel’s focus on delivering exceptional customer service.

Zonal was the only solution to go for according to John.  Having worked with Zonal throughout his 30 year hospitality career, John had never found a technology partner that could match the range of solutions offered by Zonal and the 24/7 support service.

“I have worked with other technology providers over the years, but Zonal always stands out for its intuitive, smart design and reliability.  Zonal spent 40 years perfecting the technology, which always keeps up to speed with advancements, so you know it’s going to work, be relevant and not let you down.  Also, the support is excellent; the help desk is quick to respond any time, even at weekends,” says John.

Following its refurbishment, Black Ivy has fast become popular with locals, as well as with visitors to Edinburgh.  The hotel boasts 22 uniquely designed bedrooms and two busy bars and a popular food offer, dishing up classics with a twist, averaging 1,000 covers a week.

The Drafthouse, specialises in offering a range of lagers, craft creations and guest taps on rotation and is renowned for its Tank Beer.  Also featuring a stage area, regular live entertainment is a big hit.  Outside, there is a 60-seater al fresco Terrace, which overlooks Bruntsfield Links Park.  Featuring fire pits, customers enjoy a campfire vibe outside and with two full-size table tennis tables inside, the venue is a great place to mix business with pleasure.

For John and his Black Ivy team, Zonal technology has made managing all the different elements of the business seamless.  Zonal’s EPoS system connects with the hotel’s property management system (PMS), Rezlynx, so residential guests can bill any drinks and food directly to their room tab.

John explains: “For us this is a big plus of Zonal; its technology is incredibly flexible so can integrate with other technology solutions that we may have, such as Rezlynx.  This means that our Zonal EPoS is the single reporting vehicle for our accounts team, giving them real-time data that allows us to keep a handle on sales and overheads.”

But it’s not just about operations, the customer journey is also key to Black Ivy’s success.  Zonal’s kitchen management system, Kitchen iQ, has been a game changer along with iServe, a handheld electronic order pad that offers access to EPoS functionality on an iPod or iPad from anywhere in the venue.

John adds: “With two bars, including our popular Terrace, switching to iServe has been a winner for our team.  They no longer have to run back and forth to the bar to process orders, giving them more time to focus on our customers.  Food orders are also fed directly into Aztec and sent through to the kitchen, again saving time and the risk of mistakes.

“Our chefs really liked Kitchen iQ as the system makes their lives easier and less stressful.  Now if you ask them would they go back to paper, the answer is a resounding no!”

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Inspiration for success at the Hotel, Restaurant and Catering Show – 3 – 5 March 2020

HRC (Hotel, Restaurant and Catering Show) is the UK’s largest and most prestigious event for the hospitality and food service industry, held at the Excel London. Formerly known as Hotelelympia, the show takes place over three days and is split into four shows offering food service and hospitality professionals the chance to source new products and business solutions to drive their business forward.

On stand H114, we will be showcasing our full range of connected technology solutions including our new events and pre order solution for you to test drive. The Zonal team will be on hand to provide you with a one to one personalised demo, answer any of your underlying questions, and discuss exactly how our solutions can help benefit your business.

Whether you’re a new restaurant, a multi-site hotel operator or just looking to explore what Zonal has to offer, be sure to pop by the Zonal stand. If you’re already working with us and planning to attend and would like to book a meeting with your account manager, do let us know.

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SA Brain makes the intelligent choice with Zonal

Introducing SA Brain

Family run brewing business, established in 1882

One of Wales’ best-loved brands

220 pubs, inns and hotels

Brewers of an award-winning, diverse range of beers

“If you had told me at the start of this journey that we would have achieved a total of 183 installations without a hitch or single failure, then I would have laughed. But all credit to Zonal, thanks to their knowledge, expertise and support that’s exactly what has been achieved, and we look forward to building on this partnership over the coming months and years.”
Steve Hicks, IT & Hospitality Manager, SA Brains
This is Zonal's loyalty system

The solution

Welsh brewer, pub and hotel business, SA Brain, completed a seamless rollout of Zonal’s hospitality technology solutions to its 110 managed houses in just three months. All technology systems are fully integrated and comprise of Loyalty, Feed It Back guest feedback and Gift Cards.

  • 110 sites live in three months
  • Solutions adopted include EPoS, Loyalty, Gift Cards and guest feedback
  • All technology solutions integrate with EPoS and with each other
  • 57 sites also live with Zonal’s handheld, digital order pad, iServe enabling team members to take orders, print and process payments remotely
  • Piloting EPoS-integrated kitchen and service management solution, Kitchen iQ, providing kitchen and service staff with real-time reporting on order, prep and wait times at site and estate level

“The feedback from our teams has been really positive; they now have the tools they need to deliver a fantastic experience to our customers, so they return and recommend us to their family and friends”
Steve Hicks, IT & Hospitality Manager, SA Brains

Results

SA Brain fully embraced Zonal’s integrated technology and following a comprehensive training programme and successful rollout with the superior knowledge, expertise and support of the Zonal team, the business has seen significant benefits

This is the integration icon
183 EPoS installations completed without a hitch or single failure
Positive feedback from all SA Brain teams
Enhancement of the customer journey
This is the customer data icon
Staff have the tools they need to deliver a fantastic experience to customers
A smooth and successful transition to a new technology provider

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LGH Hotels Management improves speed and consistency of customer service with upgrade to Zonal

Introducing LGH Hotels Management

Founded in 2018

Brands include Crowne Plaza, Holiday Inn, Hilton and Hallmark Hotels

Operates 55 hotels across the UK

Focus on delivering exceptional guest experiences and strong investor returns

“Customers look for speed and consistency. Expectations around timing and delivery that we see on the high street are now the same in hotels, and Zonal certainly helps us deliver both.”
David Morgan, Operations Director, LGH

The business challenge

LGH needed to update its point of sale systems across 21 hotels, as the current solution had reached end-of-life. Challenges interacting with their existing provider led them to look at alternative solutions.

LGH wanted a tech partner that could deliver outstanding service

They wanted to ditch the old-fashioned pen and order pad

They wanted to deliver the ‘grab and go’ experience

“It was a real partnership. We worked together to get it right, nothing was too much. They’re good people. They’re decent folk, and that’s important.”
David Morgan, Operations Director, LGH
This is a Zonal EPoS till

The solution

After a thorough search, LGH selected Zonal’s Aztec EPoS system and additional connected solutions. LGH rolled out Zonal’s EPoS and iServe handheld ordering devices, which allow front-of-house staff to send orders directly through to the kitchen. By partnering with Zonal, LGH benefits from:

  • A robust, future-proofed EPoS that integrates with other existing systems, including their PMS Opera
  • Powerful reporting and business analytics
  • Quick and convenient ordering from tables
  • The ability to give guests the speedy experience they expect
  • A comprehensive service package to minimise downtime
  • Superior customer support 365 days of the year

“iServe has been very well received; it’s very user friendly. People are expert users after just 20 minutes, there’s no need for the two-week training courses that we used to have to give staff with new technology!”
David Morgan, Operations Director, LGH

Results

Upgrading to Zonal has given LGH a reliable, powerful EPoS that’s purpose built for the hospitality industry. The roll-out of iServe has also given staff the ability to delight guests with quick, seamless service.

Quick, seamless service that delights customers
Orders sent straight to the kitchen automatically
This is a clock icon
Intuitive solutions have reduced time spent training staff
A solid partnership to support future growth for LGH
“The service of the engineers is great. And they carry spares in their vehicles, which helps to avoid any expensive downtime – and most companies don’t do that. You need continuity, we don’t have big teams internally waiting around to do that, so it’s key.”
David Morgan, Operations Director, LGH

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Modern ordering options to delight today’s hotel guests

With technology offering a multitude of order and pay solutions, it’s time for hoteliers to say goodbye to the old pad and pen. The humble smartphone is now an integral part of the travel experience. Route planner, travel guide, camera and more – all in a single device. Your guests never leave home without it. Smartphones are now so pervasive that there are enough for 1.3 devices for every person in the UK – and 91% keep the device within arm’s reach at all times. One report suggests that we change our phones more often than our toothbrushes, which goes to show just how important these devices are to travellers – and to your hotel. By ignoring the importance of technology within the guest experience, hoteliers are missing a trick – especially in the area of food and drink.

In our latest eGuide, we dig deeper into the drivers of order and pay apps, download our guide today.

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Your hotel F&B operations checklist

Technology has changed the way your guests book their stay at your hotel. But how has it changed your F&B operations?

Are innovative solutions improving the customer experience you offer when it comes to food and drink? And is integrated tech enabling you to operate more efficiently, cost-effectively, and with fewer errors?

Our checklist will help you self-assess whether you’re using the latest technology to its fullest, or whether you risk losing competitive advantage – and guests – by being stuck in the past. Take the checklist now to answer questions about:

  • The ordering experience you offer guests
  • The back of house technology you use to improve operations
  • Your ability to control stock and pricing across your entire estate

I'm ready to take the test

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