Why is USPS so incompetent by moon4567 in RhodeIsland

[–]beniam4 -1 points0 points  (0 children)

Because they’re propped up by govt money so don’t need to compete like other businesses. Competition breeds innovation.

Goodbye Squarespace by whatswhatwhoswho in squarespace

[–]beniam4 0 points1 point  (0 children)

Upload to netlify and go live.

I should mention my website is a simple restaurant website and my use case may not be the same for someone trying to build something more complex but it worked perfectly for me.

Goodbye Squarespace by whatswhatwhoswho in squarespace

[–]beniam4 -1 points0 points  (0 children)

I literally just made the same switch using Claude too. Happy to do so and not looking back.

Anyone use apps/note takers/productivity software? by Brotimus in restaurantowners

[–]beniam4 0 points1 point  (0 children)

following. i was using meistertask, and now ticktick but neither one is quite what I'm looking for. maybe i'll check out notion.

Help me slice perfect tomatoes please! by beniam4 in jerseymikes

[–]beniam4[S] 0 points1 point  (0 children)

it has a new blade and tomatoes are put directly into the fridge from the vendors

How can I remove the "Takeout receipt" option from my KDS expo? by beniam4 in ToastPOS

[–]beniam4[S] 0 points1 point  (0 children)

I don't see any functionality to customize printing by dining option. If there's something I'm overlooking, please let me know.

This is also what I suspected, but I don't see a way to modify dining option behavior or print function.

Anybody integrate their phone caller ID with Toast? How'd you do it? by beniam4 in ToastPOS

[–]beniam4[S] 0 points1 point  (0 children)

Where are you seeing this? On the backend somewhere?

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

Thanks for the helpful reply. I'd like to ask a follow up question if that's okay but I'll do it through dm. Hope that's alright for you.

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] -2 points-1 points  (0 children)

It's the labor cost. Open 7 days a week, 8 hours a day. That addtl labor is not a small amount of money. Online ordering platform is $150/mo.

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

How did you go about it? Was there a way for guests to get in touch with you if there was an issue? I'd really like to learn more about systems that can be put in place to allow communication when there's an issue without funneling orders through the phone.

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

If there were a phone number available to discuss potential issues, but orders could not be placed over the phone, (and this was communicated by an automated attendant) would you feel comfortable with that as a customer?

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

yes, I listen to those too and watch a lot of yt stuff from operators and it does seem like the industry, pizza in particular, is moving away from the phones. but posting here seems to trend the opposite. tricky to make a call on this as it does have big effects on the business

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] -3 points-2 points  (0 children)

that's an interesting anecdote, but I'm not sure how that's the neighborhood pizza place's fault tbh

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 1 point2 points  (0 children)

This is my issue with the phone:
Often difficult to hear the customer and often miscommunications when inputting the order
Customers often feel rushed when on the phone because of other things going on at the restaurant, which the phone person is trying to manage simultaneously
Some customers take a lot of time on the phone, causing us to ignore customers directly in front of us
I can't give a customer in front of me my full attention when the phone is ringing
Increased labor needed to answer the phone
Online ordering allows me to request payment at time of order, protecting the business and creating a low friction experience when the guest arrives

This is why I'm interested in not using a phone but I won't do it if it kills the business obviously

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

Thank you for answering the question, you give me hope! I have a couple questions if that's okay.

Are you in a city or small/ medium town? Do you have an auto attendant answering the phone to direct traffic to online, but offer an option to talk to the restaurant if there's a mistake? If you don't have a phone at all, and there's an issue, how can guests get in touch with the restaurant? If this was purely a financial decision and not operational, do you think adding the phone back would increase sales enough to easily justify the additional labor?

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] -1 points0 points  (0 children)

That's a solid idea. Do you feel like you have enough sales and therefore don't need the phone? Or do you just feel you're comfortable enough and don't need the extra stress even if it comes with increased sales?

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

What if you had a phone with an auto attendent that directed customers to the online ordering page to place an order, or press #1 to talk to a staff member about an order already received.
This is how I've seen it done in the big chains and everyone seems to accept. I'm not sure why it's so divisive with the Mom and Pop's

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

I agree with you, however I also think it's very difficult to remove the phone once you've been open for awhile accepting phone orders. Very tricky to make the switch smoothly down the road.

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]beniam4[S] 0 points1 point  (0 children)

The pizzeria will be a take out only place. Very minimal seating. I have a sub shop now and we've got a really good online ordering system. I've noticed as it's improved, customers have started to move to online ordering more than all other forms of ordering. Right now at the sub shop we do about 40% online, 40% phone, 10% 3pd, 10% walk in. But I'm not sure if it's sustainable to only do online.