I shall not lie, I almost forgot to make a post and collect some feedback. Luckily I used the idea of waiter app during the pitch workshop I did at SUP46, and for the other feedback I made some phone calls this morning to people in the hospitality sector I know and potential costumers. This combining with the market research we did using a survey we did for the report I think we can have a clear idea of what value our app can offer.

 

Photograph at SUP46

She really likedthe idea, and would definitely  use she was always in a hurry and travels to a lot of divergent  places she quit often ends up eating something at a take away. If the app offers her the possibility to pre-order she would love it. I must mention that she was the most enthousiastic about the idea and it might also help that I gave her a face tot face pitch.

Willem, restaurant owner in Holland where I used to work

He didn’t feel that much for it. Even though he really liked to simplify his administration he thinks that people come to his restaurant for the personal experience and having good staff gives him the possibility to justify the higher prices and offer something extra.

Cor, chef-cook at Willems restaurant.

He liked to idea as it cuts a way a link between the customer and the kitchen where miscommunication can find place. It makes him able to do his job more effectivaly. He also mentioned that there is also a challenge with the higher turnover rate and expectation for quick service that if you don’t offer this quick service people can get really mad.

Ilsa Maria, works for international company that travels a lot for her work.

She liked the idea but would only use it as it gave her the possibility to use it every where. She would stop using it if she went to a other city and only offers 2 restaurants in a multi-million city. The success would really depend and the scale of availability.

Mark Muller, dad and project developer and real estate broker.

He liked the possibility to have more say in the matter of placement and customization of food. But when going to a real fancy restaurant he wants the really restaurant experience with ordering at a real waiter. But he thinks it could be a good product for the cheaper and middle range restaurants.

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