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Business Case

Optimization of order preparation in QSR with the VC-3D Pro Sensor and cleverQ
Quick Service Restaurants (QSR) are under constant pressure to process orders quickly and efficiently to avoid long waiting times. The ordering process often does not begin until customers have made their selections, which increases preparation time and delays kitchen operations.

Optimization of order preparation in QSR with the VC-3D Pro Sensor and cleverQ

Quick Service Restaurants (QSR) are under constant pressure to process

orders quickly and efficiently to avoid long waiting times. The ordering

process often does not begin until customers have made their selections,

which increases preparation time and delays kitchen operations.

Shorter waiting times:

The kitchen can immediately start preparing basic or frequently ordered products based on the profile of the arriving guests (e.g. men, women, children). This reduces waiting time, as some of the orders are already prepared before the customers come to the counter.

Optimization of kitchen processes:

By processing orders in advance, the kitchen can plan resources better and use equipment more efficiently, as certain preparations can already be set in motion. This reduces bottlenecks at peak times.

Improved customer satisfaction:

Faster order processing leads to higher customer satisfaction, as guests receive their orders more quickly. This improves the overall image of the QSR and increases customer loyalty.

Better use of resources:

The advance information enables kitchen staff to work in a more targeted manner and avoid preparing unnecessary food or wasting resources.

Conclusion

The integration of the Vitracom VC-3D Pro sensor in QSR enables predictive order preparation, which shortens waiting times and optimizes kitchen processes. This increases efficiency, reduces costs and significantly improves the customer experience.

Solution

By integrating, QSRs can record information about the number of customers, their gender and the presence of children as soon as they enter the restaurant. This data is forwarded to the kitchen team in real time, even before the actual order is placed. The kitchen can use this information to make preparations, such as pre-heating appliances, defrosting products or pre- portioning frequently ordered items.

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