I went to Sheetz the other day and used their drive-thru with the order screen for the first time (for ordering at all). I was like “hey this is cool! Easier to find what I want!” and I built my sandwich. But then it asked if I wanted anything else so I clicked “ok” to see what they had. I didn’t want anything they had but there was no way to get out of the menu without canceling my order! I ended up getting some chips cuz I had no choice but to keep going forward (er, ok I coulda re-done the order…)
I was disappointed because they’ve been doing this screen ordering for so long you’d think they would have it working right. Or they are trying to scam me, which also wasn’t nice.
Yeah, that, and what about the high-maintenance foody-types who want only this or that, and the other thing on the side? I can see them jamming-up the whole process, if the menu starts getting too complicated. Maybe there will be a menu option where you select “Take it like it is”, and another option for “Customize your order”. Or, maybe separate lines.
:smack: I hadn’t thought of that! But, like the saying goes, Man cannot live on Quail, Pheasant, Grouse, Lamb, Kobe Beef, Pork Loin, Veal and an assortment of fresh vegetables alone.
Note that this doesn’t necessarily mean fewer jobs; while you may not have two or three people manning the registers, the real benefit of online/tablet/kiosk ordering is that it allows more throughput, i.e. more customers. This means more food to cook, more orders to be delivered, and more tables and trash to clean. None of this (at least currently) is or can realistically be done by machine, and probably not as cost-effectively even if it could.
The labor cost of operating a restaurant is actually only a very small portion of the total operating costs, especially when employing an almost exclusively part-time staff with minimal benefits. Bumping minimum wage by a few dollars would have an almost negligible impact on a high volume fast food business like McDonalds or Panera despite complaints to the contrary. The single largest cost (beyond rent or franchise payments) is the food, and particularly protein, so controlling losses in food wastage is the most critical factor to profitability for most restaurants of any size.
This attitude among the elderly (and the AARP’S actively recruiting me) is what’s clogging up the self checkout at the supermarket. They don’t want to deal with people but can’t work the machines. I dread them trying to work these at McDonalds.
Me: Hi. Can I have number two, please. Medium. For here?
Cashier: Okay, number two. What size?
Me: Medium?
Cashier: For here or to go?
Me: For here, please.
I think “Create Your Taste” ™ is officially what it’s called, I just felt like have it your way was mentioned in the radio ads, but I could be wrong.
They also say, “How very un-McDonalds” which I kind of think is weird - semi-bashing your own brand, but there you go. I don’t eat meat so I don’t go to McDonalds so I can’t talk about the product from experience.
I don’t think the snopes argument is AFG. “McDonalds is not doing it to reduce labor costs. They were already doing it in other countries (with high labor costs), and now they are just trying it here, (now that labor costs are going up)”
I’m sure that there are many good reasons to try smart-phone ordering. And lower labor costs is one of them.
We’ve got touchscreen ordering kiosks in the McDonald’s nearest me (near Southampton, UK). The number of human order-taking tills has reduced from 6 to 3 -and often, only one of them is staffed.
There’s still a need for human order taking though, because even if the touchscreen interface accommodated special orders such as no pickle or square egg instead of round, there will always be special requests outside of scope (I want the cheese between the patties, not against the bread). I’m not saying that sort of thing can’t be automated, but it could then make the system too complex for mortals.
I knew I was elderly when every time I walked up to the self-checkout at the grocery store and someone would step up automatically to help me. I know how they work, it’s just that every grocery has a slightly different system for non-barcoded food.
And I hate the fact that the credit card swipe machines don’t all have a standard layout. Get off my lawn!
I don’t think that’s right. It’s fewer hours of labor per customer served. Unless you think that this is going to result in an increase in customers, not just at an individual location, but for the industry as a whole, then the number of jobs is going to go down. If this change means that you can serve 33% more customers with the same number of workers, then either people better start going out to eat 33% more often, or 1/4 of your locations are going to close (or somewhere in the middle).
It can’t be automated, but it can be done away with entirely. There’s no particular reason that requests like “I want the cheese between the patties” needs to be accommodated. It has been in the past because it didn’t really require any additional costs. There was already a person taking your order. If that’s the only thing standing in the way of reducing labor costs, expect to no longer have a choice on where the cheese is, or what shape the egg comes out as.
