Digital transformation-driven company, Jamlite Innovations is serving up insights on how Jamaican restaurants can be more effective in the age of COVID-19.

The suggestions from Tyrone Williams, Jamlite’s director of operations, come as many restaurateurs cite a 10 per cent drop in sales with the Government forced to implement an 8:00 p.m. curfew due to the recent spike in coronavirus cases across the island.

Jamlite Innovation specialises in empowering Jamaica’s commercial industries through point-of-sale and payroll management systems.

Here are Williams’ recommendations:

Open earlier and adopt effective systems

“Until the vaccine becomes mainstream, we will, unfortunately, have to deal with curfews. For restaurants to stay afloat, they need effective systems to manage the change in closing times,” says Williams.

“If restaurants are closing earlier, perhaps they should opt to open up before 11:30 a.m., giving employees more time to prepare for the lunchtime rush.”

While many quick-service and fast-casual dining have adapted by upselling with delivery and takeout, many have closed down.

“Some restaurants are still writing things down in a receipt book. We offer contactless point-of-sale systems that cut out a lot of the processing time. All inventory is stored in the system, so all the cashier has to do is press a button, receive payment and issue a receipt. There’s even an option to have the receipt sent via email. This cuts down the time it takes to process each transaction by 10-15 seconds.” he says.

By definition, a point-of-sale system is used by the merchant to calculate the amount owed by the customer, indicates that amount, prepares the invoice for the customer, and indicates the options for the customer to make payment.

Incentivise customers with loyalty programmes

“Incentivising your customers to purchase from you is the quickest way to build repeat customers. By using a reward programme, customers will love the idea of being able to use their card to earn something, even if it’s something small.”

Williams adds: “Our point-of-sale systems make it easy to add customer’s emails, so you can build loyalty programmes, like sending them a discount on their birthday.”

Up your social media game

“Building customer loyalty is crucial in these times. By posting regularly on social media, you create interest. Don’t be afraid to show behind-the-scenes as people want to know how their food is being prepared, that you are using local produce and all the personalities they miss seeing from not being able to come in.”

Post menu online and use QR codes inside

“For fast-casual and quick-service restaurants, I suggest posting the menu online, this helps cut out the time it takes for consumers to decide on their order. By adding a QR code in key places, customers can order before they get to the counter or at least see the menu online and make a buying decision before getting to the counter,” he adds.