When you think about commercial coolers, what is it that comes to mind? If you are like most restaurant owners, you will think of the coolers that keep your goods cold in the backroom. However, a cooler can serve another huge purpose for your place of business. When you own a fast food restaurant, your customers are stopping in expecting to get their food and be on their way in as little as a few minutes. Would you believe that a self-service cooler situated near the checkout at your restaurant could actually play a role in making that happen? Here is a closer look at the part a self-service commercial cooler could play in the way your fat food restaurant operates on a daily basis.
Customers can help themselves to ready-made cold foods in the self-serve cooler.
There are probably several things on your menu that don't necessarily involve immediate preparation when a customer places their order. For example, if you serve cold salads or sandwiches at your restaurant, you probably makes these in the morning so you have several ready and waiting for the lunchtime rush. With a self-service cooler in place near your registers, customers can browse the available ready-serve bites and grab what they want, pay for their item, and be on their way.
Self-serve coolers make an ideal place to display desserts.
If you have desserts on your fast food menu, chances are, a lot of times these things get passed over unless a customer specifically comes to your eatery in search of a sweet treat. When you have your cold dessert items on full display, ready to grab in the cooler, customers will be more likely to see something tempting they would like to have with their meal.
Having a self-serve cooler will only enhance your ability to get customers what they need quickly.
When you have a self-serve cooler available inside of your restaurant where customers can help themselves, it can drastically change how much time you spend on one particular customer. Think about how much time a customer will stand at the register going over the menu to decide what they want and the time it takes for that employee to get their order together. Even if it is just a handful of cold menu items every day that get pulled from the cooler, all of these minutes saved in the process can really add up to make the restaurant operate in a more time-efficient manner.
Share16 August 2017
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