Toast Community

adamj · ‎10-13-2022

Good Afternoon Toasters!

Is anyone using MO&P for casual upscale. Are you having any guest challenges? any suggestions of best practices.

41Chris_Funaro · ‎10-20-2022

Adam

I haven’t had the opportunity to use this as a primary source of dine in service. We have used, and continue to use, this strategically in our operations

Examples: In one of our concepts, we have a waiting area with high top cocktail tables, kind of far away from the bar so we use these for those tables so guests can easily order from a small menu drink and an app.

Winter of 2020, we used them for our primary service in several outdoor igloos. The program has evolved greatly since then.

If you want to give me some specific questions, I can try to answer.

Overall, I think it’s great, but I am hesitant to move fully to this idea, unless it was for a fast casual concept.

FarmerTJC · ‎10-31-2022

I experimented with this summer 2021; I found it extremely clunky and challenging for the customer. Special instructions were a challenge. However, EXTREMELY interested in revisiting this for a new concept I'm working on. I'm not sure about the fit for more upscale or polished casual concepts, but that's a moving target as the technology moves upscale and works better.

TJC

41Chris_Funaro · ‎10-31-2022

TJC.

WAAAAAY Better now than in 2021. Some great features have been rolled out and several on the way. I think they are doing a 3 month free trail right now. Let me know if you want to get in to the nitty gritty details. Happy to help. We used it last weekend for a special event, and are using it Tuesday and Wednesday again.

adamj · ‎10-20-2022

Hi Chris!

Thank you for responding. We have been using MO&P for our business for sometime now. We have actually experienced pretty good success. Being a paperless business is highly valued within our community. In addition to changing or menu more than 2 times per week, and addressing supply chain issues that we may not even know until time of delivery, this product has answered many of our challenges (not to mention over $5K/mo on menus in the past).

We did struggle at first with many people and as a result now have 10 tablets on property to respond to those who do not want to use their phone or feel that it is too small. But as time went on and we stuck to our principles, the community joined in support and generally love it now. Our team now practices sharing it with our guests, so that they can understand, while continuing to reassure them our team is available for their service regardless of how they want to order.

Coursing is a problem, we would like to figure out for guest.

Also viewing on line people get hung up on "order for pick up or delivery". Thinking they cannot view without ordering?!?! Most people come to their senses.. but wish it could be more clear.

Coincidentally our per guest sales have gone up as well as reorders. Super handy with large groups to. Still a bit kludgy we've had to lean in pretty heavy with our team explaining it to guests, versus it being more self-explanatory.

Mostly curious with people out there who have had success with it and if they wanted to share any tips or tricks. We're not going back to paper.