Andy Freivogel is the Co-Founder and CEO of Science On Call, a restaurant tech platform that provided 24/7 support with either a call or text. On this episode, Andy unveils the magic of technology – from POS to delivery platforms – that simplifies restaurant operations and paves the way for a smoother guest experience. Tune in and explore the tech that is shaping the restaurants of tomorrow!
What is the most important aspect of guest experience nowadays?
“The the team in the restaurant. They set the tone and when we can allow them to focus on the food, the guest, the interaction, and the overall experience, that’s when they’re at their best. That’s when the guest is having the best experience. If we can remove the friction around some of the other elements: internet is off, a POS terminal is offline, or credit card processing isn’t working, anything we can do to remove that allows them to put all their eggs in that basket around the experience of the guest themselves.“
What are some successful tactics to improve the guest experience?
“I’ve seen the speed with which a positive interaction is documented and generated. It’s like sure it’s automated. When a customer checks in, they have a meal, and they get that text. For example, it says how were things and tell us what we could do better or anything. People really respond to that stuff. People want to talk. They want to tell you about their experience. When you create those channels for them, you’re giving yourself the most opportunity to win.“
Who deserves an Ovation in the restaurant industry?
David “Rev” Ciancio, Hospitality Marketing Executive
“As you know, Rev is in marketing but also as an operator. Rev is someone who has the world’s most joyous out loud love affair with restaurants of every stripe. He’s got favorite QSRs, knows where to get a piece of pizza at a convenience store, and all the way on up to Michelin Star restaurants. I love his absolute love affair with hospitality and his commitment to it. He really serves as a connector for a lot of people.”