Your table only earns when someone sits at it
Every minute a guest spends waiting - for a menu, a waiter, or the bill - is a minute your table does not generate revenue.
Anatomy of the visit: where are we wasting our time?
Typical visit (2 people, lunch):
| Stage | Traditionally | With OrderNow |
|---|---|---|
| Seated -> receives menu | 3-5 min | 0 (QR at the table) |
| Review + Decision | 5-10 min | 5-10 min |
| Waiting for a waiter | 3-5 min | 0 (guest orders on phone) |
| Waiter enters order in POS | 2-3 min | 0 (automatic) |
| Food | 20-30 min | 20-30 min |
| Waiting for the bill | 3-5 min | 0 (call the waiter with one click) |
| TOTAL | 36-58 min | 25-40 min |
Difference: 11-18 minutes per visit.
What does 15 minutes mean?
Let's say:
- 20 tables
- Friday evening, 4-hour rush window (18:00-22:00)
- Traditionally: 2 table turns = 40 services
With OrderNow (-15 min/service):
- Potential: 3 table turns = 60 services
+20 services × 80 PLN average bill = +1600 PLN in one evening.
Where exactly do you save time?
1. START: The guest immediately sees the menu
Instead of waiting for a printed menu, the guest scans the QR code and browses immediately.
2. ORDER: Direct to the kitchen
One tap sends the order straight to KDS. No intermediaries.
3. SERVICE: No hand-waving
A second beer? Dessert? The guest adds on their phone - they don't wait.
4. END: Payment without waiting
Link to online payment. The guest pays and leaves when they're ready.
Which venues gain the most?
- Lunch-focused restaurants - every minute of turnover counts
- Restaurants in malls - constant queue pressure
- Event bars - crowds and short service windows
- Station cafes - high-speed foot traffic
Look at it in the context of your venue
Traditional Model (no tech):
- 45 min average visit time
- Communication bottlenecks with the kitchen
Hybrid Model (OrderNow implementation):
- Systematic reduction of blank waiting times for waiters
- Noticeably smoother table rotation during peak hours
Result: The ability to serve more guests without extending the queue of frustrated people outside.
Results may vary depending on restaurant type and implementation quality.
