LEADERSHIP
40 and conversions by appealing to each individual ’ s likes and needs . Therefore , customers are more likely to go to you rather than the competition .”
With Greggs , the Aviva Stadium , the Royal Opera House and others all signing up to the service , Preoday ’ s customer list makes for impressive , diverse reading . The venue , location , and the customer may change but the fundamentals of good customer experience all remain the same . “ The requirements of an event-based venue may be different to that of a restaurant in terms of set-up but for pre-order , at the heart of it it ’ s very similar ,” observes Graywood . “ From a technology point of view , it ’ s a cloud-based platform whereby all our customers use the same code base , so everybody ’ s using the same platform . This means that we can build everything once and provide it to all customers . Then , whenever we make an improvement or a new functionality is added everybody gets the benefit from that .”
When peak times hit , and orders are piling up , efficiency can make or break a restaurant ’ s reputation . By eliminating some of the hurdles , the software
DECEMBER 2018
‘ In the UK alone , around 740 new food and beverage units have opened annually since 2012 and , in the past year , this figure has nearly doubled to 1,333 , according to the Local Data Company ’
— Matt Graywood , COO at Preoday