This one has me absolutely baffled.
'Want fries with that?' could be coming from Delaware
12 workers in 9 restaurants? Is that better?Pull up to a drive-through speaker in Middletown, R.I., for example, and you could be talking — via Internet phone lines — to Alpha Telemarketing employee Annette Miser at her desktop PC 306 highway miles away in Delaware. At a typical mealtime, 12 or so "agents" like Miser are handling the traffic for nine restaurants in five states, from New England to the South, and flashing orders to on-site crews.
More equipment cost and risk of failure?
What about current issues? (ex: sorry fries are taking a bit longer)
What about special requests?
So shift the burden, why does an order taker need to dispense beverages for instance? And what mistakes are you introducing into the system?Such a system can increase speed and avoid mistakes by overburdened on-site workers
Excuse me? The first time there is a gap between cars, or the order is not ready when the car gets to the pick-up window, those milliseconds gained are lost.Remote order-taking can shave drive-through time by milliseconds, which can add up to millions for the industry, said Hudson Riehle, senior vice president of research for the National Restaurant Association.
Ok; so now my drive through has shaved seconds off a shift. If I serviced the same number of customers, where did I save money.
Not to mention the cultural differences they mention later in the article.