According to Micros, fraudulent activities cost hospitality firms up to 4% of their revenues, are you using technology to tackle this?
SL: As hoteliers we all know theft happens, you build the systems to be fool proof, but any bank will tell you it happens there as well. It’s something we take very seriously.
Micros has an add-on software that detects unusual cheques being opened for too long or spikes and dips in revenue, and it alerts you. These alerts can be sent via SMS to the food and beverage manager and the general manager.
We’ve not introduced the add-on technology in this region yet, but we’ve tested it in Europe and it has proven itself so we will be bringing it in over the next year.
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What innovations and technologies are you introducing into your outlets?
Andrew Joyce: As one example — we’re looking at software for a wine menu which will be on a tablet –— an iPad or a Kindle.
Diners can select their wines, they’ll have the normal menu screen telling them who you are, then you’ve got a selection of beverages, then you can get down to types and different categories.
Customers select by price, grape and region. Information and imagery can be updated immediately. It’s going to be a big culture change; the future is technology.
How will the introduction affect the role of the sommelier?
SL: It doesn’t take it away from the staff, it helps them in their jobs. Everything we do we have to get the customer feedback before we really commit to it, so we’re doing it in Doha now and I’m sure the younger generation love it.
Do you see all restaurant menus becoming digitalised in the future?
AJ: It just depends on the concept — there are some concepts for which digital menus will never work, others lend themselves well too it. At the moment we’re going to trial the wine and beverage menu and then we might start extending it.
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