When we are quiet, and of course when we are busy, and there’s a queue at the till. For me, the obvious gains are being able to take more orders during peak times. If we are providing quicker and more efficient service to our customers, they will stay longer, return more regularly and ultimately customer spend will go hand in hand with this. Having the terminal in use, it frees up another team member to concentrate on making drinks, and serving food to the tables. I can also see benefits, when times are quiet towards the end of day, I can close the till down, making it possible to save wages by letting team members leave earlier, and the customer is still able to spend money through the kiosk instead of relying on a team member to take their order. For me it’s a bit of a no brainer. Lets face it, this is clearly the way we are heading in the hospitality industry. It also ensures we are moving with the times, and it’s like having another member of staff on shift, however I don’t have to pay it a wage, they never call in sick, and they don’t need any training either . Regards Ben Ludbrook JR’s Bowling