Did you know that 80% of Australian hospitality workers say that mental health issues including clinical depression, types of anxiety or mania are a challenge facing those in the industry? Not only that, but 50% of these hospo workers said that they wished, when they were exhibiting mental health issues – including short term or long term symptoms of depression, anxiety disorders, mood disorder, panic disorder, social anxiety disorder and more – that someone at work would have asked them if they were okay.
This Thursday, September the 8th is R U OK? Day – a national day of action where Australians around the country are reminded that looking out for the mental health of those around us is an important part of being a great colleague, friend and ally and an evidence-based way to support those in hospo and other industries experiencing suicidal thoughts.
As a proud supporter of the Australian hospitality industry, mental health support of people with anxiety and people with depression is a cause close to our hearts at Doshii. So we spoke to Rachel Clements, Co-Founder and Director of Psychological Services at the Centre for Corporate Health about what we can all do to take care of the mental health of those around us, and how we can have difficult conversations to show how much we care.
<h6 data-renderer-start-pos="2771">DOSHII (D): Hi Rachel, thanks so much for sitting down to talk with us about such an important issue within Australia’s hospitality industry and beyond. Can you give us a brief overview on what R U OK? Day is all about?</h6>
RACHEL CLEMENTS (RC): So, RUOK’s founder Gavin Larkin’s father died of suicide, and Gavin was in advertising and PR. And he thought, “if we could just get better at asking one simple question, we could help prevent suicide.” Sadly, Gavin passed away of a brain tumour two years after starting the organisation, but his legacy lives on. Now we’re in R U OK?’s eleventh year and it’s got a huge amount of reach.
This year’s theme – that I love – is “No qualifications required.” Because you don’t actually have to be an expert to ask someone if they’re okay. This is the whole message Gavin Larkin was trying to promote all those years ago, that you could be anybody. You don’t have to be an expert.
<h6 data-renderer-start-pos="3673">D: What do you think has prompted this corporate shift, even in restaurants, bars and cafes? It seems companies are treating depressed workers very seriously and taking mental health as a whole more seriously as well.</h6>
RC: There are a few things, and I think sadly this has particularly impacted hospitality. There have been some high-profile suicides in the industry. You’ve probably heard of some of the chefs that have died by suicide. It has unfortunately reached that critical point that enables people to sit up and think, “if this keeps happening in our industry, we have to do something.”
In 2011 there was a change in Work Health &amp; Safety legislation that meant an employer now has responsibility not just for physical health and safety, but for psychological health and safety. This promoted the idea that employers have a moral, legal and ethical obligation to be respectfully curious in regard to mental health in the workplace. All employees have responsibility under this legislation, but the higher up you go in an organisation, the more responsibility you have.
We are also now looking at prevention, especially in hospitality. Before that mentality was, “oh I’ll intervene when there’s a problem. I might know there’s stuff going on, that someone is not okay. But I’m not going to do anything until someone puts in a claim or whatever.” Whereas now, people are investing in prevention to stop those mental health issues from arising in the first place.
Hospitality has been great for this. You can’t remove the fast pace, or the finishing work at unsociable hours, but we can change the landscape in this space, so all leaders are trained up to realise when someone is not tracking so well and to respond to it in an R U OK? way. I do think it’s absolutely shifted the dial.
<h6 data-renderer-start-pos="5468">D: Is there a reason that hospitality work is particularly prone to high incidents of mental health crises? Aside from the fact that they often work unsociable hours and it’s a high stress environment.</h6>
RC: Yeah. One in three hospo employees will experience a mental health issue within a 12 month period, so it’s quite high. It’s also a casualised work-force; a large amount of the population is casual. Look at how they’ve been impacted in the last couple years – and even prior to the pandemic, there’s often work around in the summer months when things are busy, but that means that during the winter months there’s not as much around. I think around 60-70% of the hospitality population in Australia is made up of a casual workforce.
<blockquote style="padding-left: 40px;">
One in three hospo employees will experience a mental health issue within a 12 month period. <cite>– Rachel Clements, Co-Founder and Director of Psychological Services at the Centre for Corporate Health </cite>
</blockquote>
It also does tend to employ and attract a younger population. The ABS (Australian Bureau of Statistics) released statistics on mental health a few weeks ago that showed that a high-risk group was 16-24 year old girls and women. 39% have experienced a significant mental health issue in the past 12 months. Young males as well – and hospitality really encompasses those age groups.
They also tend to rely on unhealthy coping strategies. If I’ve finished a hard shift at 2 or 3am, there’s no one to talk to. So I’m socially isolated, and how do I cope? Often with alcohol or drugs or blocking things out. You have disrupted sleep cycles as well, and sometimes quite complicated personal lives too. It’s a time in your life when you are sorting out stuff. And also just the environment – the pressure points. They’ve been so short-staffed the past couple of years, people are often pretty burned out.
There’s also an enormous amount of constant pressure to perform, especially in top restaurants.
Sometimes historically as well, the culture has been a bit, you know, “toughen up”, or “if you can’t stand the heat, get out of the kitchen.” Traditionally that type of culture has been more prevalent, whereas we know that cultures that foster positive mental health outcomes are more of the R U OK?-type culture.
<h6 data-renderer-start-pos="7515">D: What can hospitality venue owners and managers do right from the get-go to ensure that their staff are happy, healthy and thriving in the workplace – so focusing on prevention rather than dealing with mental health problems only when they become an issue?</h6>
RC: The thing in hospitality is, you know, there are those psychosocial risks we’ve discussed. Finishing work at 3am, or doing a long shift, or being around a lot of noise – and some of those things you can’t change. In some of those industries, demands are high and employees have very little control over those demands. So it’s low control, high demand. But in a role where you can increase the support, that changes the picture completely.
High support completely changes the wellbeing picture for employees. They can be thriving and finding the environment stimulating and exciting, all because of supportive leadership. The second biggest factor is supportive collegial relationships, so being in an awesome team. That’s why peer-to-peer support is so important to train people up on.
<h6 data-renderer-start-pos="8567">D: Even beyond checking out the <span id="2d900d38-b48f-4720-9fc8-c19df6a167c4" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="2d900d38-b48f-4720-9fc8-c19df6a167c4">R U OK? website, what is something someone in hospitality can do today if they are concerned about a colleague or employee? Maybe this person is exhibiting symptoms that depression can include, like a loss of interest in work or life – what can a colleague or employer do right now to address that?</h6>
<h5 id="1.-Have-the-courage-and-confidence-to-ask" style="padding-left: 40px;" data-renderer-start-pos="8896">1. Have the courage to ask</h5>
RC: The first thing is, have the courage and the confidence to lean into the conversation. You absolutely do not have to be an expert. All you need is the courage and confidence to ask. You do need time, so don’t do it in between tasks, make sure you’re giving someone the gift of your time.
<blockquote style="padding-left: 40px;">
You absolutely do not have to be an expert. All you need is the courage and the confidence to ask. <cite>– Rachel Clements, Co-Founder and Director of Psychological Services at the Centre for Corporate Health </cite>
</blockquote>
<h5 id="1.-Have-the-courage-and-confidence-to-ask" style="padding-left: 40px;" data-renderer-start-pos="8896">2. Listen without judgement</h5>
The second step is just listening without judgement. You don’t have to have the answers, to troubleshoot, to problem solve, because you most likely can’t anyway. All that person wants is to be heard. 
<h5 id="1.-Have-the-courage-and-confidence-to-ask" style="padding-left: 40px;" data-renderer-start-pos="8896">3. Give gentle guidance to the next step – reaching out for help</h5>
Third stage, if you think it would be useful, gently guide that person to some action and next steps. It might be, “why don’t we jump on the internet now, search up somewhere where you can go and have a chat with somebody?” Or maybe, “it might be useful to have a chat with your GP. I’m happy to go along with you, if that’ll help you feel better.” Maybe it’s, “I know we have a counselling service in our organisation, I’m happy to jump on a call right now with you, if you like.” You know, being an active connector. As a peer, you’re very powerful to get that person to the next step. 
<h5 id="1.-Have-the-courage-and-confidence-to-ask" style="padding-left: 40px;" data-renderer-start-pos="8896">4. Check back in and follow up with care and empathy</h5>
The final step is to check back in. Follow up. Always keep that person on your radar until you feel as if they’re back on track, and they’re back into their life again. That’s the bit that people miss out on. But that’s what makes the difference. A little text message – “you’ve been on my mind, I’ve been thinking about you, just wanted to see how you’re doing,” or “haven’t heard from you in a while, did you want to catch up for a coffee?” You’re making that extra effort to be proactive and to initiate the check-in. You can’t wait for the person who’s not doing so well to be proactive – you’ve got to do it for them.
<h6 data-renderer-start-pos="10795">D: That seems to be one of the biggest cultural changes in hospitality and beyond – realising we’re all responsible for taking care of each other when it comes to mental health.</h6>
RC: Absolutely. We’ve got to get better at noticing, better at connecting, better at having authentic conversations. There is a little bit of skill in R U OK?. Sometimes it can be used as a greeting – “Hey, what’s up, I haven’t seen you in a while, are you okay?” That’s not going to get you anywhere. The skill in having an R U OK? conversation is to set it up intentionally for a more meaningful conversation, which is leaning into it with your ears, and your eyes and your body language and your empathy. It’s a whole body experience when you ask someone “are you okay?” It’s not a greeting.
It’s a meaningful conversation, but you’ve got to ask it – they are three little words but they change completely depending on how you ask it.
<h6 data-renderer-start-pos="11709">D: Thank you so much for your time Rachel, do you have any closing thoughts to leave us with?</h6>
Work can be a wonderful source of positive wellbeing. But it can also be where people are bringing their whole selves to work – so it has a massive impact on people. In a positive way, but also sometimes in a negative way. I think that’s the biggest shift I’ve seen. R U OK? is now much more ingrained in the Australian psyche, everyone knows about it, organisations celebrate it every year.
The challenge is, how do you just make R U OK? Day the 8th of September, but how do you make it every day? That’s the challenge.
To get your office involved in R U OK? Day, visit their website at <a class="css-tgpl01" title="http://www.ruok.org.au" href="http://www.ruok.org.au/" data-renderer-mark="true">www.ruok.org.au</a>.
Where to get help:
<ul class="ak-ul" data-indent-level="1">
<li>
<a class="css-tgpl01" title="http://www.lifeline.co.nz/" href="http://www.lifeline.co.nz/" data-renderer-mark="true">Lifeline:</a> 0800 543 354 (available 24/7)
</li>
<li>
<a class="css-tgpl01" title="https://www.lifeline.org.nz/services/suicide-crisis-helpline" href="https://www.lifeline.org.nz/services/suicide-crisis-helpline" data-renderer-mark="true">Suicide Crisis Helpline:</a> 0508 828 865 (0508 TAUTOKO (available 24/7)
</li>
<li>
<a class="css-tgpl01" title="http://www.youthline.co.nz/" href="http://www.youthline.co.nz/" data-renderer-mark="true">Youthline</a>:0800 376 633 or text 234 (available 24/7)
</li>
<li>
<a class="css-tgpl01" title="https://www.lifeline.org.nz/services/kidsline" href="https://www.lifeline.org.nz/services/kidsline" data-renderer-mark="true">Kidsline:</a> 0800 543 754 (available 24/7)
</li>
<li>
<a class="css-tgpl01" title="http://whatsup.co.nz/" href="http://whatsup.co.nz/" data-renderer-mark="true">Whatsup:</a> 0800 942 8787 (12pm to 11pm)
</li>
<li>
<a class="css-tgpl01" title="http://depression.org.nz/" href="http://depression.org.nz/" data-renderer-mark="true">Depression helpline:</a> 0800 111 757 or text 4202 (available 24/7)
</li>
<li>
<a class="css-tgpl01" title="https://www.anxiety.org.nz/helpline" href="https://www.anxiety.org.nz/helpline" data-renderer-mark="true">Anxiety helpline:</a> 0800 269 4389 (0800 ANXIETY) (available 24/7)
</li>
<li>
<a class="css-tgpl01" title="https://ry.org.nz/" href="https://ry.org.nz/" data-renderer-mark="true">Rainbow Youth:</a> (09) 376 4155 
If it is an emergency and you feel like you or someone else is at risk, call 111.
</li>
</ul>

R U OK? 4 tips for having hard convos at work

Juggling too many apps? Here’s how to clear your plate

The hospitality landscape has changed post-COVID. Intense and rapid change has all added up to one thing for venues: sink or swim, adapt or disappear.
Business Intelligence apps are using data to help hospo workers and owners flourish in this new post-pandemic world by helping them to:
<ul class="ak-ul" data-indent-level="1">
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Understand the ebbs and flows of their businesses
</li>
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Discover areas of diminishing return
</li>
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Uncover and implement new efficiencies
</li>
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Identify potential revenue streams to boost their bottom line
</li>
</ul>
We spoke to Ivan Brewer, Managing Director at <a href="https://doshii.com/en-au/apps/peiso-integration">Peiso</a> and Ryan Thompson, CMO of <a href="https://doshii.com/en-au/apps/restoke-integration">Restoke</a>, to find out how <a href="https://doshii.com/en-au/apps#business-intelligence">Business Intelligence apps</a> like theirs are helping to revolutionise the hospitality industry–and how Doshii is helping them do it.
Read on to discover the 7 important things you need to know about Business Intelligence apps and how they can boost your business&#8217; bottom line today.
<div id="attachment_4825" style="width: 1210px" class="wp-caption aligncenter"><img aria-describedby="caption-attachment-4825" loading="lazy" class="size-medium wp-image-4825" src="https://media.doshii.com/wp-content/uploads/2022/07/05145313/Business-intellingence-hospitality-apps.jpg" alt="Ivan Brewer and Ryan Thompson" width="1200" height="600" srcset="https://media.doshii.com/wp-content/uploads/2022/07/05145313/Business-intellingence-hospitality-apps.jpg 1200w, https://media.doshii.com/wp-content/uploads/2022/07/05145313/Business-intellingence-hospitality-apps-300x150.jpg 300w, https://media.doshii.com/wp-content/uploads/2022/07/05145313/Business-intellingence-hospitality-apps-1024x512.jpg 1024w, https://media.doshii.com/wp-content/uploads/2022/07/05145313/Business-intellingence-hospitality-apps-768x384.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px" />Ivan Brewer, Managing Director at Peiso and Ryan Thompson, CMO at Restoke</div>
<h4 data-renderer-start-pos="1053">1. Things are Different Now – and They’re Not Going Back</h4>
Hospitality has changed – and Ivan Brewer’s watched it happen.
&#8220;I’m very close to the industry,&#8221; he says, &#8220;and this makes me very aware of the challenges we are facing &#8211; increased wages, huge CPI increases that will flow to leases, increased purchase costs, and staff scarcity. I’m seeing 30 year industry veterans, multi-million dollar businesses struggling to make money.
“We can no longer hide behind being foodie people without the business acumen,&#8221; he concludes. &#8220;But Peiso can literally be the difference between a business closing and one thriving.”
Ryan Thompson of Restoke concurs, adding that workers in every industry – hospitality included – now expect more of a work-life balance than post-pandemic, and that will have an impact both on worker availability and rostering considerations. &#8220;We see a future where restaurant managers have better work life balance, allowing them to focus on what’s important: the customers!&#8221;
<h4 data-renderer-start-pos="2050">2. Business Intelligence Apps Can Help Venues Adapt&#8230;</h4>
“To be successful in hospitality means having a very clear picture of how your business is performing every day,” Brewer says, “and knowing what things to change if its performance isn’t both as expected and consistent with your goals. Peiso does that.&#8221;
Ryan Thompson adds that “with Restoke you can easily complete tedious back-office work like food costing, ordering, inventory, team management, accounting and more. You can also collaborate around routine jobs like preps, procedures, trainings and compliance. This means venues have more time to build a great work environment and high performing team that makes hospitality a joy to work in.&#8221;
While the way hospitality venues are run continues to evolve rapidly, apps like Peiso and Restoke can help venues ride the wave, instead of being pulled under by it.
&#8220;There is no one dining paradigm,&#8221; Brewer emphasises. &#8220;That’s a key observation. It is a very nuanced industry. That’s what makes it so exciting.&#8221;
<h4 data-renderer-start-pos="3078">3. &#8230; And Help Them Save Money</h4>
When asked what hospitality trends they see going the distance post-COVID, Brewer and Thompson are pragmatic.
&#8220;Restaurant owners are often struggling under the pressure of high demand and staff shortage,&#8221; Thompson notes, while the higher cost of doing business adds additional pressure to the mix. &#8220;Rising food costs is a huge challenge,&#8221; he says, &#8220;and based on how often supplier prices change, making small adjustments to menu prices can save a venue on average $67k per year.&#8221;
<blockquote>&#8230;based on how often supplier prices change, making small adjustments to menu prices can save a venue on average $67k per year. &#8211; <cite>Ryan Thompson, CMO of Restoke</cite></blockquote>
For Brewer, the prime concern is the need for businesses to remain on top of their finances. &#8220;A dominant trend is venues reassessing their tech stacks,&#8221; he says. &#8220;Despite exponential increases in the investment venues are making in tech, the overall industry profitability hasn’t increased.&#8221;
<h4 data-renderer-start-pos="3889">4. &#8230; By Bringing New Revenue Streams to Light</h4>
Ivan Brewer emphasises that to tackle the issues above, businesses need to be aware of additional possibilities for revenue. He notes that Peiso assists with this by:
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Sifting through data from accounting, rostering and POS interactions
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Operationalising and making sense of that complex data
</li>
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Creating an easily accessible window into business financial performance
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</ul>
Meanwhile, Thompson adds that apps like Restoke:
<ul class="ak-ul" data-indent-level="1">
<li>
Give restaurant owners greater insight into their operational efficiency
</li>
<li>
Calculate food-cost percentages on sales data – with help from Doshii integration
</li>
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Allowing venue owners to stay one step ahead of the game
</li>
</ul>
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<h4 data-renderer-start-pos="4585">5. Doshii Integration Makes All the Difference</h4>
Both Brewer and Thompson know that an increased need for knowledge for venue owners often means an increase in tech – and the sheer amount of apps and devices need to stay on top of it all can quickly become overwhelming. That’s where Doshii comes in.
&#8220;Australia has a vast array of food tech companies,&#8221; says Brewer, &#8220;and Doshii allows me to focus on developing features that benefit users, not just integrations.
”Doshii is the key to the POS ecosystem for Peiso,&#8221; he continues. &#8220;One integration, one point of contact. As a startup with limited resources, Doshii provides scalability I could never achieve without it. This partnership allows Peiso to help far more venues as a result.&#8221;
<blockquote>Doshii is the key to the POS ecosystem for Peiso. One integration, one point of contact. As a startup with limited resources, Doshii provides scalability I could never achieve without it.<cite> &#8211; Ivan Brewer, Managing Director at Peiso</cite>
&nbsp;</blockquote>
<h4 data-renderer-start-pos="5338">6. Reach, Support and Integration are Key</h4>
This combination of reach, support and integration has also helped Restoke make the most of its platform, says Thompson. He notes that, &#8220;by accessing Doshii’s network of apps, Restoke customers will be in full control of their inventory and ordering without any need for mundane back-office work or data entry.
”We&#8217;re excited about this partnership,” he explains, “because it lets us bring our two companies together under one roof, giving chefs and cooks as well as restaurant owners greater visibility into how every part of their restaurant integrates throughout all stages, from prep through service.&#8221;
<h4 data-renderer-start-pos="5971">7. With Integration, the Future is Bright</h4>
When it comes to the future of both their industry and their apps, both Ivan Brewer and Ryan Thompson are full of optimism.
&#8220;We&#8217;re excited about a future where restaurants have a repeatable process that allows them to scale and bring what they love to more people,” Thompson says. “We&#8217;re also excited about more people entering hospitality who can now focus on creating great food experiences, rather than leaving the industry because they become disillusioned with the operational demands of running a restaurant.&#8221;
&#8220;I think we have quite a close synergy with Doshii,&#8221; Brewer adds. &#8220;By Peiso helping venues to be more profitable, everyone benefits; more staff are employed, staff paid well, suppliers paid and tech partners supported. “As Doshii evolves, and potentially adds inter-App functionality, Peiso will be there, hand in hand, on the journey.&#8221;
&#8212;
Curious about how Doshii and its buffet of Business Intelligence apps like Peiso and Restoke can help serve your venue? Get connected today.

7 Things to Know About the New Breed of Business Intelligence Apps

<h2>A vegan empire</h2>
<h3>30 minutes saved every day for Noo Moo Food thanks to Doshii integrations.</h3>
Vegan burger shack  |  Hemp soft serve ice-cream  |  Melbourne made vegan meat. 
Safe to say, chef Brad of Noo Moo Foods has a fair bit on his plate. 
On a mission to make vegan food tasty after making the big lifestyle change himself at the advice of Doctors, Brad and wife Lorraine are cooking up a tasty revolution in Melbourne’s north.
What started out as a vegan burger shack back in 2019 has also now become (through numerous Melbourne lockdowns) a wholesale vegan food manufacturing business and a hemp soft serve ice cream purveyor. Brad’s only challenge now is ensuring there&#8217;s enough electricity to power all three businesses at his Heidelberg West warehouse!
“We were pretty lucky being able to ‘pivot’ right at the start of lockdown as we started with a food truck so we could get to the edge of our 5km radius to serve customers their vegan goodies. Then we got some seats and a liquor licence for our factory and now we’ve got a wholesale business running too. It’s been quite the journey!” says Brad.
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2022/04/22131035/Frame-2.png" alt="" width="1200" height="627" />A NooMoo vegan burger.</div>
When it comes to the dine-in and takeaway businesses though, Noo Moo is nearly all online and Doshii integrates <a href="https://deliveroo.com.au">Deliveroo</a>, <a href="https://www.mryum.com">Mr Yum</a> and <a href="https://www.doordash.com/en-AU">DoorDash</a> into their <a href="https://squareup.com/au/en/point-of-sale">Square POS</a>, which Brad says is ‘essential’.
“About 90% of the business comes through online channels. Either delivery or takeaway through apps and the QR code activated dine-in menu and ordering through Mr Yum.’ Says Brad.
“The integrations via Doshii save us 30 minutes a day, at least, which is about 65 days of labour a year that would otherwise just be spent manually rekeying orders from the various apps into our POS. There’s typically just the two of us working so making sure we’re efficient as possible, focusing on the food is essential. The vegan revolution is here to stay, so are my integrations with Doshii 
<blockquote>
<blockquote>The vegan revolution is here to stay, so are my integrations with Doshii.&#8221; – <cite>Brad Anderson, Chef Noo Moo Foods</cite></blockquote>
</blockquote>
I’ll always look for technology that’s going to make life easier and streamlined, and switching to Square and Doshii was so easy.” Brad adds.
Next up for Brad, his wife Lorraine and the Noo Moo Foods team is expanding to Dunsborough, WA. Not only will this help reduce costs of getting hemp ice cream 5000km across Australia, it’s also not a bad place to be in the hemp game.
For now though it’s more game-changing vegan meat, bringing the vegan revolution to Aussies across the country and killer soft-serve flavour combinations like Chocolate and Pineapple, which Brad says is ‘just like a Pascall Klinker.’

Noo Moo Foods, says ‘no more’ to costly double handling.

The hospitality industry – and the people in it – are at the heart of everything we do here at Doshii. Within that industry, food waste is a huge issue contributing not only to issues of lost revenue and high overhead costs, but also to wider global problems of climate change, sustainability and food insecurity.
April 27th is <a href="https://www.stopfoodwasteday.com/en/index.html">Stop Food Waste Day</a>, and here in Australia, nobody knows more about the issue than the team at <a href="https://www.ozharvest.org">OzHarvest</a>. We spoke to their Sustainability Project Manager, Monique Llewellyn, to learn more about the issue and to get her top tips for reducing food waste at every level in our daily lives.
Doshii: First of all, what should everyone in Australia know about food waste?
Monique Llewellyn: One third of all food produced globally goes to waste. That’s around 931 million tonnes of food wasted, each year! At the same time, there are over 800 million people around the world who do not have enough to eat.
Wasting food is a huge problem, not just for people but for our planet. Not many people know that food waste is a major contributor to climate change. When food ends up in landfill it produces a powerful gas called methane, which is 28 times more toxic than carbon dioxide. In fact, wasting food is responsible for 10% of global greenhouse gas emissions – more than the aviation sector!
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D: What is something every Australian can do at an individual level to combat daily food waste?
ML: Whilst food waste is generated at every stage of the supply chain, the majority comes from our homes – Aussies throw away 1 in 5 shopping bags per week and 70% of the food we bin is still perfectly edible! But, the good news is tackling food waste at home is the single most impactful action each of us can do, starting today to tackle the climate crisis.
Our research showed that using up your food before buying more is the best way to reduce food waste at home. <a href="https://www.ozharvest.org/use-it-up/tips/">Check out our quick and easy recipes</a> to transform commonly wasted ingredients into delicious meals. Plus, great tips and tricks from top chefs and OzHarvest supporters.
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D: On a greater scale, what can venues (of all sizes) do to tackle operational food waste?
ML: Donate any surplus food, either with OzHarvest or other food rescue organisations.
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D: Do you have any examples of Aussie venues tackling food waste in innovative ways?
ML: Our latest project is a social impact collaboration with world-renowned chef, Massimo Bottura – <a href="https://www.ozharvest.org/refettorio-ozharvest-sydney/">Refettorio OzHarvest Sydney</a>  This initiative is an Australian-first based in Surry Hills &#8211; and part of Massimos&#8217; global program to feed people in need of a warm, nourishing meal. Based on our zero-waste philosophy, rescued ingredients are transformed by OzHarvest chefs into gourmet vegetarian meals.
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D: What standards would you like to see adopted at an industry level in hospitality?
ML: First, sign up to <a href="https://www.stopfoodwaste.com.au/australian-food-pact/">Australia&#8217;s Food Pact at Stop Food Waste Australia</a> to make our food system more sustainable, resilient, and circular. Then set food waste targets and measure them against the business&#8217;s CSR strategies. Finally, any businesses with surplus food should be donating it, either with OzHarvest or other food rescue organisations.
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D: For those overwhelmed by the idea of going 100% sustainable, what are some small first steps everyone can take?
ML: To help tackle household food waste, we’ve developed the Use It Up tape™ a world first product that makes it easy and fun to see what food needs using up in your fridge or pantry, which can then be transformed into your next meal!
Get the<a href="https://events.ozharvest.org/shop/viewitem/use-it-up-tape"> Use It Up tape™ from OzHarvest free of charge</a>, or make your own, then once a week make a meal using these items.
The Use It Up tape™ can be used in your fridge, freezer, or pantry to mark a shelf for food that needs using up, or it can also be stuck on individual items. Once you can see what needs to be used, you’re more likely to Use It Up.
&nbsp;
D: Can you run us through OzHarvest’s mission and future plans for tackling food waste in Australia?
ML: OzHarvest believes in a future where no one goes hungry and food is valued, not wasted. We are committed to stopping food waste, feeding people in need and protecting our planet by connecting Australia to the value of food and driving change at all levels of society.
Our work is driven by our four pillars:  Feed, educate, advocate and innovate.
<ul style="font-weight: 400;">
<li>We feed people in need. Through our fleet of food rescue vans, we’re working hard to keep good food out of landfill and delivering it free of charge to charities that provide food relief to people in need every day.</li>
<li>We educate to create change. We’re changing the way people think about food, increasing life skills around healthy eating and strengthening community connections through our three education programs: <a href="https://www.ozharvest.org/education/feast/">FEAST</a>, <a href="https://www.ozharvest.org/education/nest/">NEST</a> and <a href="https://www.ozharvest.org/education/nourish/">Nourish</a>.</li>
<li>We advocate for sustainability, championing the value of food and influencing others to stop food waste. Last year we launched <a href="https://www.ozharvest.org/use-it-up/">Use It Up</a>, our first campaign to tackle household food waste.</li>
<li>And we innovate for social impact.</li>
</ul>
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D: What one thing can everyone do this Stop Food Waste Day to make a difference in their community?
ML: Become a champion for fighting food waste and Use It Up! It&#8217;s all about starting good habits at home and then sharing them with your friends and family.
Save food. Save money. Save the planet.
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<hr />
To learn more about how you can help combat food waste, head over to <a href="https://www.ozharvest.org">OzHarvest</a> and the <a href="https://www.stopfoodwasteday.com/en/index.html">Stop Food Waste Day</a> website for more tips and expert advice on how to reduce your food waste now.

Top Tips for Reducing Food Waste from OzHarvest

<h2>Smooth operators</h2>
<h3>Rostering is ‘hiccup’ free for The Big Easy Group, thanks to Doshii and Deputy integration.</h3>
With six venues, all launched in pretty quick succession, you’d forgive <a href="https://www.thebigeasygroup.com">The Big Easy Group</a> for the occasional operational gaffe but it’s been plain sailing whilst taking the Adelaide food scene by storm.
Embracing tech and integrations early on, the self-proclaimed ‘good time providers’ have assembled a system where everything ‘speaks the same language’ and <a href="https://www.deputy.com/au">smart rostering</a> decisions are made off the back of a perfect Doshii and <a href="https://www.deputy.com/au">Deputy</a> combo.
“We’re tracking revenue against wages with the Doshii and Deputy integration into <a href="https://impos.com.au">Impos</a>, making sure we’re always delivering the best possible customer experience in each of our venues at any one time,” says Alex, co-founder and ops manager.
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2022/04/14132326/SEO-600x1250-1.png" alt="" width="1200" height="627" />The Stag Public House</div>
“You’d think everything should be easy and hiccup-free, but rostering is a headache. At the end of the day you’re managing nearly 100 members of staff across six venues and you can’t be in every venue feeling whether you’ve got it right or not. The last thing you want is a stretched team in one venue, and people twiddling thumbs in another, so when it comes to getting good data to make decisions for planning shifts it’s a no brainer,” he adds.
Venues can send sales data from their POS to rostering app Deputy in real-time via the Doshii integration, serving up insights and faster decision making when it comes to optimising shifts.
<blockquote>
<blockquote>One system to rule them all.&#8221; – <cite>Jack Booker &#8211; Co-Founder, Big Easy Group</cite></blockquote>
</blockquote>
“Leveraging data is one of the most important opportunities for us as a business. The more insight we have the better, but to get there we need everything to be talking to each other &#8211; <a href="https://www.doshii.com/au-en/apps">all of the apps,</a> POS and everything in between. We essentially want one system to rule it all and Doshii is making that nearly possible,” adds Jack, co-founder.
The Big Easy Group also leverages the <a href="https://mryum.com">Mr Yum</a> and Doshii integration across its venues, which has been essential in getting rid of any double-handling and associated errors when it comes to online and at-table ordering. 
“This is just another example of outsourcing some of the work to the tech to make it easier for staff to focus on what really matters,” says Jack.
For Jack and Alex, &#8220;Coffee and Campari&#8221; or &#8220;Peaches and yoghurt&#8221; are flavour combo favourites, but as far as pairings go Doshii and Deputy is &#8220;up there&#8221;. 
“The Doshii team have just been brilliant to work with, always trying to improve and make our lives easier.” 
&nbsp;

Big Easy seeks “one system to rule them all” with Doshii

In an ongoing series looking at hardworking hospo workers from across the industry, all of us here at Doshii are proud to highlight the amazing work of our friends and partners whose passion and dedication keep the industry running.
This week we’re speaking with Kate Dickins, the owner of beloved Port Melbourne contemporary Italian eatery, <a href="https://ciaocielo.com.au/" target="_blank" rel="noopener">Ciao Cielo</a>, where staff use <a href="https://doshii.com/en-au/apps/meandu-integration"><span id="3cbc143b-63fc-4cb0-8dd7-7935694a8509" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="3cbc143b-63fc-4cb0-8dd7-7935694a8509">me&amp;u</a> (with Doshii integration) to create a seamless experience from first taking a seat to leaving a last thank-you tip.
Doshii: When and how did you become part of the hospitality/hospo tech industry? 
 
Kate Dickins: I started in hospitality at age 12, washing dishes at my mum’s restaurant after school and on weekends. I became a chef at 16, then transitioned to front-of-house in 2010 when my partner and I started our first restaurant. The tech side of things really began with the first lot of<a href="https://doshii.com/en-au/apps"> <span id="9759c302-2a7e-4142-8fba-bf714f2c111a" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="9759c302-2a7e-4142-8fba-bf714f2c111a">online reservation diaries.</a> Our place was the first to use<a href="https://doshii.com/en-au/apps/opentable-integration"><span id="5152dd92-2af4-4db7-8b57-2f1407ca85c9" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="5152dd92-2af4-4db7-8b57-2f1407ca85c9"> Open Table’s</a> “Guest Centre” in Australia! Then, of course, with the COVID era we, got straight onto pivoting our casual areas to the me&amp;u system in 2020, as it had been successful in some great Sydney based outlets already.
D: What has been your biggest professional challenge and how did it help you grow? Conversely, what professional achievement are you most proud of? 
 
K: My biggest challenge started in 2015 when I decided it would be a great idea to buy an old heritage-listed courthouse and convert it into a restaurant. It cost too much to start with, then we had two years of architect drawing and re-drawing trying to satisfy Heritage Victoria to approve the plans. This was followed by another year of construction, while simultaneously running our existing tiny 30-seat venue along with a dying business in the courthouse building. We opened mid-2018, had a noise complaint from a neighbour and have been working through red tape with council and Heritage Victoria ever since. That’s without talking about how we were finally getting our groove operationally when COVID hit, the lack of industry workers at the moment, caring for all of our staff during lockdowns (as many were not getting any help), or transitioning from a tiny venue with just four people in the team to something 10 times larger. It has been a huge learning curve! I am proud to still be going to one of the most beautiful offices in all of Melbourne every day and working with a team that I love.
D: What changes have you seen in the hospitality/hospo tech industry since you first entered it, particularly in terms of being a welcoming and comfortable environment for women?
K: I guess social media has played a really big role in giving us all a voice and an opportunity to brand. The fact that this month, we had International Women&#8217;s Day and all these wonderful restaurants showed their support for the females in their teams is wonderful and empowering. I was from an era where women had to work harder, be stronger and never complain, even when they weren’t being treated fairly. I feel like I am still learning as I go that it’s okay to be honest and human.
D: What’s your favourite thing about working in hospitality/hospo tech?
K: People! It’s the one thing that is unpredictable. I am not tech savvy, so inevitably I am going to have to rely on people. Ruby from me&amp;u has helped us every step of the way as we develop and move with this technology, and it has the support team behind it. As good as any tech may be, or whatever the latest trend in the industry is, it is nothing without good people and brains behind it. The industry leaders in this space have those people.
D: Who is a woman in your industry that you look up to and why? 
 
K: This is probably not the answer you want to hear. I don’t look up to anyone. I have a lot of respect for people, men and women I’ve worked with. However, personally, I’ve always been a self motivated achiever. I need to impress myself. I just keep working on improving myself every day, surviving and nailing each challenge, be it an idea, project, or keeping a standard amongst the challenges. It might sound narcissistic, but hospitality can be a lonely place when you are running your own business. It’s hard to get out and connect with others on a professional level. My work is everything.
D: The theme for this International Women’s Day (and month!) is #breakthebias. How do you feel bias has impacted you on your professional journey? 
 
K: I have run my restaurant every day since 2010, when I was 28. I am always on the floor during service. Customers quite often assume my male colleagues, sometimes older than me, are the boss. They always seem shocked and then they ask if I am their wife! I am 40 now and still getting that occasionally. The stereotypes are sad. When I say my husband is the chef then they seem justified in their assumptions. Luckily, it&#8217;s water off a duck&#8217;s back for me. Bias is ingrained in our industry. It will change, but it has a long way to still go.
D: If you could give your younger self one piece of professional advice, what would it be? 
 
K: Don’t think you have to accept mediocrity because you should be so lucky to be part of something. Be kind, always. Set your own standards that you can live with and never bullshit yourself.
D: What’s your favourite venue or meal in Australia? 
 
Wow, that&#8217;s a great question. So many on both levels. Tedesca at Graceburn House – the entire concept was a dream and the food was so humble, full of love and expertly done. Plus it’s all ladies in the kitchen team. Favourite meal… The memory of Morten Bay bug tail roll at Rick Shaw’s. It&#8217;s still with me. My first stop on my next visit!
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Keen to learn how me&amp;u and Doshii help venue owners like Kate keep things running smoothly and efficiently? <a href="https://doshii.com/en-au/get-in-touch">Get in touch</a> today and learn all about how app integration can serve you.

Women in Hospitality with Kate Dickins

At Doshii, we love highlighting the amazing work our friends and partners in the hospitality industry are doing. That’s why, as part of an ongoing series, we’ll be speaking with hardworking hospitality workers from across the industry about their work and experiences in an effort to highlight the sector’s most important asset: its people.
To celebrate International Women’s Month, we’re starting with some of our strong and inspiring women in hospitality, beginning with Ainslie Lubbock, the Service Standards Business Manager at Mornington Peninsula’s stunning <a href="https://www.ptleoestate.com.au"><span id="ddca3905-cd93-4905-9575-46e60ca8359f" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="ddca3905-cd93-4905-9575-46e60ca8359f">Pt Leo Estate</a> winery, connected with <a href="https://doshii.com/en-au/pricing"><span id="1eeea378-14a0-43df-be82-fb8b199e867a" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="1eeea378-14a0-43df-be82-fb8b199e867a">Doshii</a> through our <a href="https://doshii.com/en-au/apps/meandu-integration"><span id="d23ebad7-54be-4e2b-a9fa-46060da7db71" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="d23ebad7-54be-4e2b-a9fa-46060da7db71">me&amp;u</a> in-venue ordering app integration. Ainslie is one of Victoria’s most sought-after hospitality figures, with inimitable skill and supportive leadership style that has fostered some of the state’s brightest up-and-comers. We were lucky enough to chat with Ainslie about her journey in hospitality and the experiences that have made her such an industry stalwart.
Doshii: When and how did you become part of the hospitality/hospo tech industry? 
Ainslie Lubbock: I began working in the hospitality industry when I was 15 years old – serving ice creams and mopping floors at the Great Australian Ice-creamery. While studying, it was a platform which provided flexible hours and allowed me to save for a ‘gap year’ after year 12. Over time, I began working in cafés and then restaurants. Ultimately, I decided the hospitality industry should be my primary focus, at which stage I undertook formal wine qualifications and began working as a Maitre’d and Sommelier in venues across Victoria and abroad.
D: What has been your biggest professional challenge and how did it help you grow? Conversely, what professional achievement are you most proud of? 
A: My greatest professional challenge was returning back to the workforce after my son was born in 2015. All of a sudden my time at work wasn’t limitless and the type of commitment I could make shifted dramatically. Over this period of time though, so many industry colleagues were open to me working in their businesses, consulting on wine lists and providing training services. It reminded me that our skills are valuable and that our industry can be incredibly supportive and flexible when you need it to be. 
The achievement I’m most proud of is probably all of the young women and men I’ve worked with who have gone on to make their names in hospitality and continue to contribute so much to it – hopefully, I played a small part in their journey!
D: What changes have you seen in the hospitality/hospo tech industry since you first entered it, 
particularly in terms of being a welcoming and comfortable environment for women? 
A: There are definitely more women in wine buying and senior roles across the industry. Organizations like 
Sommeliers Australia have worked hard to encourage equality in membership and this is a great thing. 
The casual and part-time nature of our industry has always suited women, but I do hope that we are living 
in an era where there is more security for women (and men) via proper wage and leave entitlements.
D: What’s your favourite thing about working in hospitality/hospo tech? 
A: The team, the aesthetics, the joy, the pace.
D: Who is a woman in your industry that you look up to and why? 
A: Annie Smithers (Chef/ Owner at Du Fermier, Trentham), Olimpia Bortolotto (Restaurant Founder of 
Bortolotto’s), Lisa Jenkins (Owner/ Winemaker at Fleet), Jane Eyre (a Wine Maker in Burgundy)&#8230; and so many more! All of these women, in my opinion, are tenacious, intelligent and incredibly talented. They all 
pursue hospitality excellence with passion and grace!
D: The theme for this International Women’s Day (and month!) is #breakthebias. How do you feel bias has impacted you on your professional journey? 
A: Possibly in the wine sphere as it was initially a much more male dominated domain. Over time I’ve seen 
a dramatic shift in the culture of learning, information sharing, buying and selling so that there is much 
greater equity in this field of hospitality.
D: If you could give your younger self one piece of professional advice, what would it be? 
A: Be ready to ask for what you feel you are worth, seek knowledge and always see your skills as 
transferable.
D: What’s your favourite venue or meal in Australia? 
A: So many to choose from! I always enjoy coming ‘home’ to the City Wine Shop/European on Spring 
Street. Josh and Con have promoted an incredible culture of wine with their team (and developed some 
of the leading women Sommeliers in the country). It’s truly an iconic Melbourne venue.
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There’s no doubt about it: hardworking hospitality workers like Ainslie keep the industry running seamlessly. To learn more about how me&amp;u and Doshii work together to make daily life easier for staff and venue owners, <a href="https://doshii.com/en-au/get-in-touch">get in touch</a> today.

Women in Hospitality with Ainslie Lubbock

<div id="lipsum">
Are you a venue owner with a finger on the pulse of hospitality tech? We hope so! If not, there’s a good chance you’re losing out to your more tech-savvy competition. Post-COVID, many customers have heightened expectations when it comes to tech-based convenience at their favourite cafes, bars and restaurants – and it’s important that venue owners take note to avoid missing out.
Not sure where to start? We’ve compiled a list of issues your venue might be facing if you haven’t yet embraced digital solutions to modern hospo-tech issues – and we’ve even provided some handy fixes to help get you on your way.
If any of the issues listed below ring true for your venue, then there’s a solid probability that an investment in tech-based solutions could help take your business to the next level.
<h2 id="1.-Customers-are-one-and-done" data-renderer-start-pos="804">1. Customers are one-and-done<button class="sc-chPdSV bTtxCp"></button></h2>
Does your venue find it easy to get guests in the door, but struggles to get them returning? Time to take a look at how your guest experience is unfolding and identify the barriers preventing them from coming back. These barriers can be anything that takes too much time or effort, or makes the exchange of money from the customer to your venue more difficult than it needs to be – say a difficult-to-navigate menu, a confusing ordering system, or the inability to split bills or pay them easily.
Post-COVID, customers are placing high value on the ability to make a reservation, order, pay and review from their mobile device – and as a bonus, doing all this digitally frees up your staff to provide a better service to the customer while they’re actually in your venue. It’s this seamless experience that keeps customers coming back, giving you high online ratings, and recommending your venue to their friends and family.
There are additional bonuses to offering digital menu services that can boost your customers experience from “okay” to “exemplary”. In-venue ordering lets guests view dishes, apply dietary preferences (like filtering for vegan or vegetarian dishes), kibosh ingredients they don’t like, and provide feedback right from their table. Meanwhile, venues can upsell, cross-sell, promote and pair their existing menu items for additional revenue – and when it’s all over? Guests can easily split the bill, pay and tip their server for providing the most seamless visit possible.
<h2 id="2.-Your-daily-operations-are-far-from-smooth" data-renderer-start-pos="2335">2. Your daily operations are far from smooth<button class="sc-chPdSV bTtxCp"></button></h2>
Managing reservations, inventory, staff rosters, delivery services, marketing campaigns, analytics and admin… It’s a lot to handle! If your venue struggles with juggling all of the above, you’re not alone – but luckily, as with most of life’s modern problems, there’s an app for that. Usually more than one, in fact.
<a href="https://doshii.com/en-au/apps"><span id="0a34476b-61a0-4e24-b2ed-5e3270f999f0" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="0a34476b-61a0-4e24-b2ed-5e3270f999f0">Pickup and delivery apps</a> make receiving orders and sending them directly to your POS a cinch, while <a href="https://doshii.com/en-au/apps"><span id="9277796c-b4d6-445b-951f-569611f3ea44" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="9277796c-b4d6-445b-951f-569611f3ea44">reservations and in-venue ordering apps</a> put the power in your customers&#8217; hands when it comes to booking into and ordering food from your venue, freeing up your staff to enhance customer experience. <a href="https://doshii.com/en-au/apps"><span id="7e6a7f47-f2f0-4c98-8971-f4b265e36594" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="7e6a7f47-f2f0-4c98-8971-f4b265e36594">Rostering apps</a> ensure that you never have either an excess or an undersupply of staff, while <a href="https://doshii.com/en-au/apps"><span id="47f89f66-fa41-4fc9-8cb5-f15a14ec8218" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="47f89f66-fa41-4fc9-8cb5-f15a14ec8218">delivery fulfilment and venue management apps</a> do the same thing for your inventory and back-of-house operations.
Use a few of these apps to improve areas where your business is lacking and watch how much easier daily things become for your staff, your venue management and even your customers.
Oh, and if the idea of managing all these apps is a little overwhelming for you? Don’t worry – <a href="https://doshii.com/en-au/why-doshii">that’s where <span id="1c3aad87-6edf-4efa-9e43-52ed9624c352" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="1c3aad87-6edf-4efa-9e43-52ed9624c352">Doshii comes in!</a>
</div>
<h2 id="3.-Getting-people-in-the-door-is-a-problem" data-renderer-start-pos="3513">3. Getting people in the door is a problem<button class="sc-chPdSV bTtxCp"></button></h2>
In our increasingly digitally-connected world, if your venue isn’t easy to find online, you’re going to be losing out on potential customers, no ifs, ands or buts about it.
Being easily found by locals and travellers alike is key to gaining a steady stream of reservations and enquiries that will help you grow your venue’s guest list through targeted promotions and marketing campaigns. <a href="https://doshii.com/en-au/apps"><span id="393dd928-de58-4b01-ab81-606c0e355320" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="393dd928-de58-4b01-ab81-606c0e355320">Data apps</a> can put you in direct contact with your customers by identifying potential guests within a certain distance of your venue, allowing you to serve up enticing promotions designed to get them through the door. Then your CRM system can let you know about any relevant dates relating to your customers – say a birthday – and let you target them with a special promotional offer (like a free drink or bonus dessert) that will tempt them to come and give your venue a try instead of someone else’s.
<h2 id="4.-Reservations-just-aren’t-coming-in" data-renderer-start-pos="4450">4. Reservations just aren’t coming in<button class="sc-chPdSV bTtxCp"></button></h2>
A sandwich board on the street and an “open” sign in the window just don’t cut it anymore. Now, most potential patrons read a handful of reviews online before deciding to place a reservation at a new restaurant. Tech can make getting these reservations as easy as possible, eliminating any barriers between your customer and a visit to your venue. If they can book into your venue from the palm of their hand instead of having to look you up and place a phone-call, they’re much more likely to visit in the first place.
Reservation platforms can also be utilised to bring more guests to your venue, while social media can help your venue reach audiences that might not have heard of you yet.
Meanwhile, <a href="https://doshii.com/en-au/apps"><span id="ee50f568-f413-434c-b570-8ad6fe5c55d7" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="ee50f568-f413-434c-b570-8ad6fe5c55d7">data and analytics tools</a> can help provide a seamless experience to your guests, enhancing customer satisfaction. They also have the additional benefit of collecting guest data that can you provide a more personalised experience to them in future.
<h2 id="5.-Your-online-rep-is-far-from-solid" data-renderer-start-pos="5442">5. Your online rep is far from solid<button class="sc-chPdSV bTtxCp"></button></h2>
No venue wants to go viral for the wrong reasons – being “that” venue, famous for “that” negative experience. That’s why having procedures in place to monitor and swiftly react to negative customer reviews or complaints that are likely to be inflammatory needs to be an essential part of your business plan. Solving customer pain-points quickly and politely is key to providing good customer service and reducing damage to your venue’s online reputation.
Payment and marketing apps can quickly collect and report customer experience to you as soon as a venue has paid, providing an excellent bell-weather for customer sentiment and any issues lingering below the surface that you may need to address. Consider investing in an online reputation management tool, such as a rating index app, that will gather your venue’s ratings from across the web and aggregate them, giving you a dependable and impartial score. You’ll be able to easily identify areas for improvement and get ahead of any potential problems, all while protecting your venue’s most precious asset: its reputation.
<h2 id="Take-your-venue-from-hidden-gem-to-high-demand" data-renderer-start-pos="6562">Take your venue from hidden gem to high demand<button class="sc-chPdSV bTtxCp"></button></h2>
If you recognised a few of the above problems in your own venue’s operations, there’s no need to panic! All these issues have a simple solution thanks to the <a href="https://doshii.com/en-au/apps">Doshii App Marketplace</a>. Doshii provides hospitality venues with a wealth of Apps that can assist with reservations, bookings, staff rosters, payments, menu management, in-venue ordering, delivery services, loyalty programs, marketing campaigns, inventory management and analytics. By connecting directly to your venue&#8217;s POS, you will be able to improve your operational flow and make better decisions based on real-time data.
Learn which apps can bring you more with Doshii and take your venue to the next level today.

5 Signs Your Venue Should Invest in Tech

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<h2 id="Subhead-(H2):--Taking-Your-venue-from-dine-in-only-to-delivery" data-renderer-start-pos="1114">Taking your venue from dine-in only to delivery</h2>
No doubt about it: the past three years has seen a spike in the uptake of delivery apps by both venues and customers. Unable to go out, hungry Aussies opted to dine at home, in a big way. This demand saw an explosion in ordering and delivery apps, leaving venue owners spoiled for choice.
Venues relied on this revenue to make it through the difficult days of the pandemic and it boosted hospitality industry revenue streams at a precarious time. But revenue boosts don’t always translate to sustainable profits for venue owners. The proliferation of delivery apps, all taking a bite out of a venue’s bottom line, can actually amount to cash left on the table if venues aren’t optimised for success and owners aren’t able to keep pace.
Luckily, Doshii helps venues clear their plate by keeping things simple, streamlined and profitable when it comes to delivery apps. Some of our customers have seen fantastic results and have kindly offered some helpful tips for other venue owners ready to harness the power of delivery apps for the first time. Here are our top four!
<h2 id="1.-As-with-the-perfect-restaurant-meal,-timing-is-everything" data-renderer-start-pos="2251">1. As with the perfect restaurant meal, timing is everything</h2>
Just like whipping together the perfect meal in your venue and getting everything on the table in perfect sync, being able to manage your time is essential. Venue owners need to understand how long it takes to prepare an order and how long a typical delivery partner will take to get it into the hot little hands of a hungry customer. This last bit is particularly crucial. There’s no point having an item on your menu if it won’t hold up for the delivery journey. Even if a customer isn’t able to access your venue, you want them to get the best possible experience of it, with optimum flavour and presentation in every meal. That’s why it’s important to set your delivery radius carefully.
<h2 id="2.-Mise-en-Place-for-success" data-renderer-start-pos="3006">2. Mise en Place for success</h2>
Ask any chef or kitchen worker about the importance of Mise en Place and you’re sure to be treated to a well-worn monologue of keeping everything “in its place.” In a kitchen, it means having everything prepped and ready to keep the flow of the kitchen streamlined and successful while cooking – and this now applies to managing your delivery operations too. It’s crucial that venues make sure their kitchen is designed to support the workflow of this new pillar of their business, with ample prep, packaging and dispatch space optimised and ready to go. It’s even worth considering hiring team members to manage delivery only – a short term investment that will pay efficiency dividends.
<h2 id="3.-Let-data-do-the-heavy-lifting" data-renderer-start-pos="3726">3. Let data do the heavy lifting</h2>
In our digital age, data is the best way to increase efficiencies in your kitchen. Analysing what your customers are ordering, when they’re ordering it and across which apps can make a huge difference in both stock logistics and menu planning. With Doshii, your venue’s key data can be centralised into a single dashboard via your POS, saving you time and allowing you to streamline and optimise decision-making for your venue.
<h2 id="4.-Delivery-with-care" data-renderer-start-pos="4189">4. Delivery with care</h2>
The last step: consider whether or not you want to use a delivery partner to manage your deliveries for you, or whether this is something you’ll manage in-house. Doshii can help here, with apps like <a href="https://doshii.com/en-au/apps"><span id="3d828fa3-ac76-4da6-bc93-2efd9f435693" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="3d828fa3-ac76-4da6-bc93-2efd9f435693">Yello and <span id="281b9153-1140-42cf-9bbb-bf52a799a702" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="281b9153-1140-42cf-9bbb-bf52a799a702">iHound</a> (which you find among our huge buffet of hospo apps in our App Marketplace) available to help you assign orders and manage a whole fleet of drivers. All of this data can easily be centralised with Doshii’s help, so you can make tweaks and optimise your operations over time.
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These tips are a great way to get your restaurant’s, cafe’s (or even your bar’s!) ordering and delivery operations off on the right foot so you can find out what works best for you. It’s a brave – and delicious! – new world for hospo, so best get ready to meet it head-on!
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Got any questions about how to create a delivery operations strategy for your venue? We’d love to help. Get in touch at <a class="sc-eHgmQL jxCPuk" title="mailto:hello@doshii.io" href="mailto:hello@doshii.io" data-renderer-mark="true">hello@doshii.io</a> today.

4 Ways to Optimise Your Restaurant for Delivery

23 February 2022
Today Doshii, Australia’s leading hospitality tech integration platform, announced strategic partnerships with innovative apps <a href="https://eatclub.com.au">EatClub</a>, <a href="https://www.payo.com.au">Payo</a>, <a href="https://www.consillion.com">Consillion</a>, <a href="https://www.windcave.com">Windcave</a> and <a href="https://www.restoke.ai/?utm_source=Brand_Search&amp;utm_medium=cpc&amp;utm_campaign=0002%7CRestoke%7CLead_Gen%7CConversions%7CBrand_Search%7CAU+NZ+SNG+US&amp;utm_keyword=restoke&amp;gclid=Cj0KCQiA09eQBhCxARIsAAYRiynHnV3XS8I37wDrFdP0a-l95hwfOKjEuqcvick76k5bxKpldQUvohkaAipBEALw_wcB">Restoke</a>, in a significant move that cements Doshii as a true champion and partner of the hospitality industry. 
Doshii enables hospitality businesses to simplify the way they operate by getting a venue’s apps talking to their POS system. This allows venue owners to accrue significant efficiency and cost advantages as they continue to be impacted by a wave of booking cancellations, on-going staff shortages and highly unpredictable environments. By seeking out and bringing together truly innovative partners, Doshii is at the forefront of the trends and technology that will support the industry moving forward. 
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“Working with more industry leaders continues to help venues on our platform. Today’s announcement is another signal of Doshii’s exponential growth, and we are connecting venues with some of the most progressive hospitality apps in the world on our platform. Our partnerships with EatClub, Payo, Consillion, Windcave and Restoke will enable, and act as the catalyst for innovation within the hospitality industry to provide real impactful results for operators,”  says CEO of Doshii, Justin O’Donnell.
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A global leader in dynamic pricing, EatClub is a world-first app that allows restaurants with empty tables to immediately upload last minute deals that customers can redeem. Offering deals at off-peak times, EatClub is creating new dining and takeaway occasions that didn’t previously exist. Payo is Australia’s first eat now, pay later app. Traditionally used for retail purchases, Payo is leading the ‘buy now, pay later’ trend within hospitality venues. By partnering with Doshii, Payo will be able to offer a seamless payment experience and expand their presence across more hospitality venues Australia-wide. 
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Consillion offers self-service cash solutions that completely removes the need for staff to handle cash, allowing venues to automate cash transactions, reconciliation and banking tasks. This leads to increased staff productivity, which has never been more important than in the current climate. Windcave, via Doshii, gives merchants a single point of EFTPOS integration for pay-at-counter and pay-at-table functionality, whilst Restoke helps restaurants automate their entire venue from a single platform. A partnership with Doshii enables Restoke customers to access more apps, allowing them to take control of their data and to further integrate operations across their food business for improved efficiency.
The expansion of Doshii partners comes off the back of recent announcements including DoorDash and the Restaurant &amp; Catering Association who have aligned with Doshii, and recognise the value and impact that the platform can deliver. In 2021, Doshii saw a significant surge in customers with 70% of venues in Australia now able to leverage the Doshii technology. The steadfast growth of Doshii indicates a real need for greater efficiency, solutions and innovation in this space, which will be further delivered by the latest round of announcements.

Doshii Announces New and Innovative Partnerships

22 February 2022, Australia and New Zealand:
Doshii, a leading hospitality technology platform that seamlessly <a href="https://doshii.com/en-au/apps">connects apps</a> to venues via their Point of Sale (POS), has announced a new partnership with food delivery service DoorDash to help make the lives of restaurant and cafe workers easier in a time of need.
By using Doshii, venues will receive <a href="https://www.doordash.com/">DoorDash</a> orders directly in the kitchen, removing the need for additional tablets and the manual re-entering of orders into the POS. The efficiency that this creates, provides venue owners with a huge advantage when staff shortages are rife within the industry. Removing the need for a staff member to re-enter DoorDash orders into the POS, eliminates the risk of human error ensuring customers receive exactly what they ordered, and staff have more time to focus on customer experience.
Rebecca Burrows, General Manager of DoorDash Australia, says, “DoorDash&#8217;s partnership with Doshii is the next step in offering complete integration and ease for our merchants. DoorDash merchants will be able to save time and money through the streamlining capabilities offered by Doshii. In a time where delivery has been so heavily relied on, this partnership was a true no-brainer in helping our merchants service as many customers as possible, and continue to grow in an efficient, sustainable way. ”
CEO of Doshii, Justin O’Donnell, adds, “This partnership with DoorDash builds on our overarching strategy to aid the recovery of hospitality in Australia. This year, we have focused our efforts to create increased efficiency to bring hospitality apps together so there’s less double-handling, admin and confusion in venues, and more time for businesses to do what they do best. Our goal is to create an oddly satisfying experience for venue owners and their staff, as well as support the hospitality industry’s road to recovery, and believe DoorDash will absolutely be able to provide that.”

Doshii and DoorDash unite to ease strain on local business owners

<h2 id="What-do-customers-expect?-Smooth,-streamlined-service" data-renderer-start-pos="1">What do customers expect? Smooth, streamlined service</h2>
A lot has changed in the last decade when it comes to technology – and like most industries, hospitality is embracing the digital trends that are changing all our lives for the better. Amongst the many tech innovations streamlining hospo processes, digital ordering is revolutionising the restaurant experience for customers.
It&#8217;s great for venues too. Order-processing, integration between the point-of-sale (POS) and kitchen, bar and service areas can be streamlined for improved operational flow and less running and double-handling of orders. Management can better understand real-time customer insights and more easily control their inventory and staff. Think less time reacting to crises and more time proactively tackling their venue&#8217;s needs.
This smoother, speedier and more convenient experience is what more customers are expecting from their venues – and luckily for venue management, there’s an app for every step of the process.
<h2 id="From-menu-management-to-staff-onboarding-–-there’s-an-app-for-that." data-renderer-start-pos="1001">From menu management to staff onboarding – there’s an app for that.</h2>
There&#8217;s now an app for all aspects of running a hospitality venue from the moment staff clock in to the moment you cash out for the night – and everything in between!
<h3 id="See-how-your-staff-are-going" data-renderer-start-pos="1238">See how your staff are going</h3>
Forget staff signing in for a shift with paper and a pen! It can now all be done <a href="https://doshii.com/en-au/apps">via a tablet or smartphone app</a>, with notifications sent automatically to management if a staff member fails to arrive on-shift or if tracking trends reveal an oversupply of staff on hand.
Decisions can now be made ahead of time, ensuring staff have ample notice if they&#8217;re no longer needed, reducing travel time and headache for them and overhead costs for venue management – a win-win for all parties involved.
<h3 id="See-how-your-staff-are-going" data-renderer-start-pos="1238">Streamline the customer experience</h3>
Meanwhile, payment from customers can now be sent directly from digital wallets to a venue&#8217;s POS at the swipe of a smartphone, leaving venue staff free to provide outstanding service without having to process checks. No need for staff to take calls about reservations either – customers can now book online with the ability to check for table availability and choose whether to dine in or take-away.
<h3 id="See-how-your-staff-are-going" data-renderer-start-pos="1238">Dealing with delivery partners</h3>
Apps also make it a cinch to handle your delivery partners – no more laborious reconciling at the end of each month. Plus, with the data generated via AI and the venue&#8217;s own POS, owners can decide which food delivery providers provide the most value and revenue and trim the fat by prioritising these partners.
<h2 id="Keep-customers-coming-back-with-social-proof-and-loyalty-rewards" data-renderer-start-pos="2545">Keep venues coming back with loyalty rewards</h2>
Once customers experience your slick, streamlined service, they’ll no doubt be back for more! Returning customers should always be rewarded and digital loyalty programs are a fantastic way to do just that.
They’re also an excellent and cost-effective way to run promotions and retarget former patrons whenever they’re in the area. Digital gift cards are another great addition – they ensure returning customers can promote your venue to their friends and families and they can be seamlessly redeemed in-venue.
<h2 id="Keep-customers-coming-back-with-social-proof-and-loyalty-rewards" data-renderer-start-pos="2545">How can Doshii help?</h2>
With Doshii’s curated <a href="https://doshii.com/en-au/apps">marketplace of apps and POS systems</a>, running your hospitality business is easy as pie. With no need for additional hardware or training and completely streamlined integration between a venue’s apps and POS, it’s a simple solution that can yield incredible results for your venue.
<span id="7484b178-167f-43b6-be04-411360ae94e5" class="inline-highlight" data-renderer-mark="true" data-mark-type="annotation" data-mark-annotation-type="inlineComment" data-id="7484b178-167f-43b6-be04-411360ae94e5">Use Doshii to seamlessly and securely connect your apps to your venues’ POS, leaving you and your staff free to focus on feeding hungry customers.

How App Integration is Changing the Hospitality Industry

<div id="lipsum">
Already on the up-and-up prior to the pandemic, the food delivery boom was given an undeniable boost during lockdown. With countless venues forced to close their doors, a multitude of apps sprang up seemingly overnight, allowing them to continue doing business in some form, getting their food into the hands of hungry customers all across Australia.
At Doshii, we help businesses clear their plate, getting their <a href="/en-au/apps">multitude of apps</a> talking to their POS and working in sync. The result for venues is less double-handling and more time to put their focus where it counts – on their customers. As we emerge out of this latest pandemic pitfall, that focus has never been more important.
Speaking to <a href="https://qsrmedia.com.au/technology/news/doshii-believes-in-venue-digital-ordering-will-gain-popularity-over-time">QSR Media, </a>our Doshii CCO Josh Franklin explained how Doshii’s integration continues to support the hospitality industry as venues begin to open their doors once more.
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QSR Media: The pandemic delivery boom made a case for businesses to streamline how they handle third-party ordering apps. How are chains utilising the synced insights and data from Doshii?
Franklin: With Doshii, chains are able to clearly understand which channels are driving the most revenue and profitability to them, for example in-venue ordering habits versus pick-up or kiosk and device orders. They can then optimise those channels’ offerings.
They can also look at less successful channels and assess how their results can be improved. They can see what is selling best and when, and look at modifying the menu accordingly or instigating other sales and promotional activity. Doshii also provides unique and tailored insights for each store. This means that menus and channels can be optimised, to ensure sales are being maximised for each location.
Doshii has a full menu management system to allow operators to manage their menus from a central platform. All styles of operators will benefit from less time managing menus across multiple apps. They’ll also be able to avoid costs incurred through rekeying orders into the POS, and removes human error associated with missed or incorrectly rekeyed orders. Ultimately it will improve revenue, reduce operational costs and increase efficiency.
What has the delivery data been telling you about customers?
Our experiences from the past 12 months have shown that ordering from apps – in venue, at home or on the road – is surging; some of our partners have seen customers spend up to 30% more when they order from their devices.
<blockquote>Some of our partners have seen customers spend up to 30 per cent more when they order from their devices.&#8221; <cite>Josh Franklin &#8211; CCO Doshii</cite></blockquote>
Another trend we’ve seen emerge is that once consumers have ordered from their device the first time, they are far more likely to want to do it again.
Some areas of the Australian hospitality industry, including on-site dining, were badly hit during the pandemic. As a result, we’ve seen venues looking for unique ways to offer delivery, pick-up and app-based ordering to attract and retain customers.
Food delivery services thrived through the lockdown. There was a massive demand from customers wanting to pay for their meals with credit cards or some form of mobile or contactless payment. We also found customers preferred to order from a digital menu on their phones, even if they chose to collect the order themselves. This was, in part, due to adhering to COVID-safe rules, but this type of mobile ordering and payment preference hasn’t changed, even with the easing of restrictions.
How has take-up differed between chain stores and smaller independent businesses?
It’s been rewarding to see the benefits for both styles of business. Many of the smaller, independent outlets and businesses have needed Doshii simply to be able to operate efficiently and to ‘tech up’. We’ve helped hamburger stores, for example, that may have previously been predominantly cash businesses with no delivery partners be able to quickly open up these new channels, streamline their business, and keep them focussed on making and serving good food.
<blockquote>Integration means running business smarter and gives operators the opportunity to capitalise on accurate and insightful data. <cite>Josh Franklin &#8211; CCO Doshii</cite></blockquote>
We’ve helped franchised stores tap into their unique markets in a way that wasn’t previously possible. While they have the advantage of having processes and procedures in place, they’ve managed to save money, time and effort with our data insights that lead to less wastage and the ability to maximise and tailor their offering across their different channels. Integration means running business smarter and gives operators the opportunity to capitalise on accurate and insightful data.
What does this mean for consumers?
Happier customers lead to a more vibrant hospitality industry. We think giving customers more of what they want, streamlining the ordering process and minimising any opportunity for order errors will provide a more fulfilling experience all ‘round. In turn that will lead to return business and glowing reviews and ratings for the venue operator. It’s a win-win for everyone involved.
<h2 data-pm-slice="1 1 []">Update from Team Doshii</h2>
This Q&amp;A with QSR and our Doshii CCO Josh went live nine months ago – and things have changed a wee bit since then!
We caught up with Josh and asked him a couple of follow-up questions regarding this latest phase of the pandemic.
What’s different for hospitality venues during this wave of the pandemic?
Franklin: During the first waves of the pandemic, the industry pivoted towards at-home ordering and takeaway, whereas now, they’re actually open. It’s more about the efficiency for venues now as they struggle with being short-staffed and making the most out of the staff that’s available.
How is Doshii positioned to support venues with these issues?
First, we provide greater efficiency. There’s no needing to have someone on hand to repeat orders to the POS system, there’s a way to avoid costly double-handling errors that take time to resolve. We help streamline the whole process to make things as efficient as possible, which has never been more important as many venues operate on what’s essentially a skeleton crew.
Secondly, we partner with two of the industries leading roster solutions <a href="https://doshii.com/en-au/apps">Deputy and Tanda</a> and that integration means you can use your venue’s history – how busy you&#8217;ve been over the last week – to then roster your staff more effectively. It helps you find out how to optimise the team you do have available and make sure you&#8217;re making the most of them at the right time, when the business needs it.
Reservations is another key area. When you do have a reservation, you can really stay well connected to the person who has made the reservation and easily deal with any changes that need to happen – and as we know, they’re happening quite frequently now as people’s plans need to pivot and change at the last moment.
Imagine working at an airline as a travel agent over the Christmas period, where all of the people having to go to Queensland, for example, had to make constant changes to their travel bookings. Imagine how many times Qantas had to touch a single reservation over that period. The same thing is happening to the restaurant industry and our reservation <a href="https://doshii.com/en-au/apps">app-integration</a> is well-positioned to help venue’s deal with sudden changes to bookings on the fly.

Tech integration matters more than ever post-pandemic

Sydney faces quiet ‘new normal’ as ‘unofficial lockdown’ starts to lift

COVID causes “unofficial” shutdowns for hospitality operators

<h2>Cooking up culture.</h2>
<h3>With Doshii’s help, Blondie Bar is helping Melburnians Melbourne again.</h3>
A hop from the Arts Centre, a skip from NGV and a mere jump from the Recital Centre sits Melbourne’s <a href="https://www.blondiebar.com.au/">Blondie Bar</a>. Since opening its doors in 2011, the venue has served as the perfect pre-show, post-gallery stop.
But after being unable to open during the city’s record-breaking lockdowns, owner Brendan Keyte took the time to hit pause and reflect. 
“Before lockdown, we focused mainly on serving patrons before shows at the Recital Centre.” It worked well enough, but the customer experience was always bound by the stress of time as people rushed to make their show. 
“Re-opening, we’ve shifted slightly. Rather than a pre-show stop, we’re hosting more shows ourselves. We’ve been working closely with the Recital Centre to host DJ sets and Jazz Jams 2-3 days a week — we want to create a great place for the local community to get together again.” says Brendan.  
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/11/22203410/blondie-bar-food.jpg" alt="" width="1200" height="627" />Blondie Bar &#8211; Melbourne.</div>
“We’ve got one of the largest, northern facing outdoor areas in the city. It’s the perfect place to slow down, enjoy some live music and soak up the sun, especially as we head into summer.” A post-COVID must-have, the large outdoor area was what prompted Blondie Bar to utilise <a href="https://www.mryum.com/">Mr Yum</a> to facilitate at-table ordering. Integrated with their <a href="https://squareup.com/au/en">Square POS</a> via Doshii, the results have exceeded expectations. 
“For us, integrating Mr Yum was never about the commercial benefits. It was all about improving the customer experience. Being able to update the menu in a click – it saves us time, but ultimately it leads to happier customers.” The integration has also removed the need for people to queue to order — clearing room and giving people simple reassurance in socially-distanced times.
That reassurance continues to flow through staff and customers interactions. “On a busy night, we’ll have up to 13 staff working. With Mr Yum, they’ve got a little less on their plate. So they can keep their head up and genuinely converse with customers, making them feel at ease as we get back to socialising.”
For Brendan, an unexpected benefit came through the orders they processed. “We’re able to process so many more orders now — numbers we simply wouldn’t have been able to do before the integration — approximately 35% more.”
<blockquote>“More customers, more efficiently, more often.” <cite>Brendan Keyte &#8211; Owner, Blondie Bar</cite></blockquote>
As Melburnians get back to their culture-loving, social selves, Brendan remains focused on making their Blondie experience as great as it can be. “By connecting our customer database directly with their purchases we hope we can get to know them better and really cater to their needs with a more curated experience and personalised offers.”   
In a sentence, the benefit of integrating with Doshii is simple: “More customers, more efficiently, more often.” says Brendan. It’s something that, just like their Asian-fusion-plus-pizza offering, just works.
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Blondie Bar sees ~35% more orders with Doshii

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15 November 2021.
Doshii, a leading technology platform that seamlessly connects hospitality apps to venues via their Point of Sale, and the<a href="https://www.rca.asn.au/"> Restaurant &amp; Catering Association (RCA</a>) have announced a new partnership to support hospitality’s road to recovery. 
With the largest range of Australian in-venue ordering, rostering and reservations Apps already integrated and ready to connect, Doshii eliminates double-handling and mistakes caused by managing orders across different tables and devices by connecting hospitality apps directly to a venue’s POS.
The partnership will see the hospitality fintech company join forces with the Australian hospitality sector&#8217;s peak body to help their members simplify the way they do business. This includes discounted access to Doshii’s products for RCA members.
Justin O’Donnell, CEO of Doshii, said: “Partnering with the RCA is very much part of our strategy to provide the most benefit to our customers. It’s been a tough two years for hospitality and we believe we have a responsibility to help out wherever we can”.
Wes Lambert, CEO of the Restaurant and Catering Association, said: “Doshii’s platform will help hospitality venues become more streamlined, efficient and will eliminate many of the administration burdens that operators face on a day-to-day basis. We are proud to have Doshii partner with R&amp;CA to give the best possible deal for our members”
The announcement comes as COVID-19 restrictions across the country look set to ease, with NSW venues now welcoming the return of in-venue trade.
Earlier this year, Doshii announced it was waiving monthly subscription and order fees for all existing and new customers until the end of the year in a bid to provide as much support to the industry as possible.  Through Doshii&#8217;s ever growing POS partners, Doshii will soon be compatible with the POS systems of well over 75% of Australian hospitality venues.
“We want to help venues focus on getting back on their feet and doing what they do best, without worrying about getting another bill.”
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Doshii and the Restaurant & Catering Association join forces to support hospitality’s road to recovery

<div id="lipsum">
11 November 2021, Australia and New Zealand:
Today, leading point-of-sale and ecommerce provider, <a href="https://www.lightspeedhq.com/">Lightspeed</a>, announces a strategic partnership with Australian hospitality point-of-sale and app middleware platform, Doshii. The integration will provide Lightspeed customers in Australia and New Zealand with an additional suite of tools they can connect to their point of sale for seamless and efficient automation of operations. 
As multiple states emerge from lockdown, hospitality operators are embracing connected technology to run leaner, more profitable businesses in response to staffing shortages, capacity restrictions and increasing overhead costs. The new partnership will see Doshii’s services embedded into Lightspeed’s ecosystem, which will allow hospitality venues to connect to an even wider <a href="https://doshii.com/en-au/apps">range of applications</a>, including pickup and delivery, in-venue ordering, reservations and rostering without leaving their POS.
Justin O’Donnell, CEO of Doshii said, “We are very excited to be partnering with Lightspeed as this will give their customers even greater access and choice when it comes to the applications they connect with their POS.
“By using Doshii, hospitality venues can eliminate double-handling and mistakes caused by managing orders across different tablets and devices, allowing them to focus on doing what they do best.”
Nick Cloete, SVP &amp; MD, APAC at Lightspeed Australia said he is proud to partner with an Australian business like Doshii as Lightspeed continues to grow its footprint within the Australian and New Zealand market.  
“Now, more than ever, smart hospitality operators are hungry for efficiency, and tools that reduce admin: enabling them to focus more energy on what they love doing. We want to ensure we are equipping our hospitality venues with the right tools to be successful, and enrich the communities they serve while doing so. We are thrilled to partner with Doshii as they share Lightspeed’s passion to help our customers grow,” said Cloete.  
Doshii is a middleware cloud platform for the hospitality sector, helping thousands of venues cut through the app chaos and navigate the surge in mobile ordering brought about by the coronavirus pandemic. The platform supports venues by integrating a multitude of food ordering, business management, data and customer loyalty program applications and point-of-sale functions into a single system. 
Testing of the new integration between Lightspeed and Doshii is well underway, with several pilot venues already connected. A full rollout of the Lightspeed POS integration is expected by the end of this year.
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<div class="wp-video-cont"><video class="wp-video-shortcode" id="video-3565-1" width="1280" height="720" poster="https://media.doshii.com/wp-content/uploads/2021/11/11155833/start-up-lightspeed-interview-scaled.jpeg" preload="metadata" controls="controls"><source type="video/mp4" src="https://assets.ausbiz.live/assets/7886486d-f4f4-4274-8cc3-03e3964ddccc/MP4/vimondio_video_1920x1080_10000.mp4?_=1" /><a href="https://assets.ausbiz.live/assets/7886486d-f4f4-4274-8cc3-03e3964ddccc/MP4/vimondio_video_1920x1080_10000.mp4">https://assets.ausbiz.live/assets/7886486d-f4f4-4274-8cc3-03e3964ddccc/MP4/vimondio_video_1920x1080_10000.mp4</a></video></div><div class="wp-video-caption"></div></div>

Lightspeed partners with Australian hospitality tech platform Doshii.

<h2>Old and new world service combined.</h2>
<h3>Thanks to Doshii, Boston Shaker Bar is improving customer service and showcasing more of its extensive cocktail menu.</h3>
Livi Robins has brought a piece of 1920’s prohibition America to The Sunshine Coast with <a href="https://www.bostonshakerbar.com.au/">Boston Shaker Bar</a>, a bar that combines her two passions: cocktails and music.
The origin story is short and sweet according to Livi: “I simply wanted to create a cocktail bar where people like you and I could relax, speak easy and enjoy a quality drink, in a really nice environment that has great personalised service…so I did!”
The art deco themed bar has been transporting Sunshine Coast locals to another era for three years, built on a strong service proposition with a team of genuine people who love what they do, are good at it and willing to share their years of bartending knowledge with every patron – just like the good old days. But, modern technology also plays a role. 
For Livi, introducing table ordering app <a href="https://www.meandu.com.au/">me&amp;u</a> was all about improving customer experience. Whilst a lot of venues seek out table ordering solutions to reduce staff costs and drive efficiencies, Livi just wanted staff to have more time to focus on helping customers learn about the cocktails and spending quality time with them.
<blockquote>“Doshii has been a great addition. It speaks the language of me&amp;u and the language of Impos and ensures everything works seamlessly between the two &#8211; a hidden hero behind our service proposition.”<cite>Livi Robins &#8211; Boston Shaker Bar</cite></blockquote>
“We sell an experience here. Too often it feels like it’s a privilege for you to be at a venue, rather than the venue’s privilege to have you, so I wanted to create a place people could come to and feel special &#8211; something that’s become even more important when we consider the loneliness pandemic off of the back of lockdowns in Australia.
“Firstly that means having the best hospitality people in my team, but technology is also critical which is why we use me&amp;u table ordering, integrated into <a href="https://impos.com.au/">Impos</a> via Doshii. The service actually frees up more time for staff to spend with guests, especially as the orders are automated to go directly to the POS,” says Livi. 
The Doshii integration ensures there’s no time wasted rekeying orders from the me&amp;u in-venue ordering app into Boston Shaker Bar&#8217;s POS, but it’s not just the benefit of removing a functional job from bar staff that Livi’s pleased about. 
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/10/02142339/boston-shaker-bar-image.jpg" alt="" width="1200" height="627" />Boston Shaker Bar &#8211; The Wharf Mooloolaba.</div>
“With ordering now 50:50 between traditional ordering and me&amp;u, we’ve been able to showcase so much more of our menu. We have 400 items on our back-bar, which is impossible to put on a paper menu, but digitally with a picture of a bottle it’s so much more approachable and we’ve seen customers venturing a lot more.
“The ability to quickly turn on and off different menu items has also been a bonus with Doshii!” she adds. 
Ultimately, Doshii has helped Livi combine old and new world customer service at Boston Shaker Bar, freeing up time to be better spent with guests whilst showcasing much more of the extensive menu. 
Doshii has been a great addition. It speaks the language of me&amp;u and the language of Impos and ensures everything works seamlessly between the two &#8211; a hidden hero behind our service proposition, says Livi. 
&nbsp;

Boston Shaker uses Doshii’s new tech to revive old school hospitality.

<div id="lipsum">
13 Oct 2021. 
Originally published by Mi3. By Brendan Coyne &#8211; Editor
What you need to know:
<ul>
<li>CommBank’s ventures unit is investing in diverse next-gen business that can plug into its app and be used by 15 million business and retail customers.</li>
<li>The investments are diverse, from energy to online retail and a direct-to-consumer 10-20 minute mortgage service.</li>
<li>X15’s MD Toby Norton-Smith says CommBank needs to provide more than banking products; more integrated services creates better “customer stickiness”.</li>
<li>Per Norton-Smith: “In an increasingly digitised and competitive banking environment, the competitive set is not just the other banks, it’s global tech.”</li>
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<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/10/27194540/Justin-Toby.jpeg" alt="" width="1200" height="627" />Toby Norton-Smith (L) and Justin O&#8217;Donnell (R). &#8220;A banking app is a great environment to introduce new services to customers in a way that is entirely permissioned by them,&#8221; says Norton-Smith.</div>
Long view
Launched to channel CommBank&#8217;s billion dollar tech funding envelope in early 2020, X15 has since built, acquired or invested in nine tech ventures – from retail marketplaces, energy retail, property management through to fintechs and venue management platforms – and there’s more to follow in the near future. “We’re just getting started,” Managing Director Toby Norton-Smith told Mi3.
X15’s mission is to scale “exceptional next generation services and then plug them into CommBank,” provided that makes sense for both the venture and the bank’s 15 million consumer and business customers, said Norton-Smith.
“Banks are trusted centres where people store a lot of their sensitive data, permissions and authentication. A banking app is a great environment to introduce new services to customers in a way that is entirely permissioned by them,” added Norton-Smith.
“And with many of our ventures, where customers grant permission, [we can] set them up quite easily within the app by authenticating and transferring relevant data like their email address or phone number across. That is the opportunity we are exploring.”
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Buying blocks
CommBank is spending significant sums to bring that opportunity to fruition. Earlier this year it invested $50m to take stakes in retail marketplace Little Birdie and energy supplier Amber Energy.
The ventures unit has also built or invested in the likes of Home-In, a residential property buying tool, and Credit Savvy, designed to give user free access to their credit information, both of which complement <a href="https://www.mi-3.com.au/27-09-2021/Commbank-makes-next-tech-investment-different-prepares-unloans-launch">:Different, a property management platform Commbank invested in last month</a>.
Those ventures sit alongside Vonto (a SaaS management platform for business owners that integrates e commerce providers, Google ad words, Instagram etc.), Backr (a step-by-step guide to starting a business) and <a href="https://www.mi-3.com.au/02-02-2021/banking-billions-konrad-spilvas-shadowboxer-scores-direct-line-cba-venture-division">venue management platform Doshii</a>.
Next up, X15 is <a href="https://www.unloan.com.au/">planning to launch Unloan</a>, a cloud-based <a href="https://www.smh.com.au/business/banking-and-finance/cba-takes-on-fintech-threat-with-10-to-20-minute-mortgage-20210813-p58iiu.html">10-20 minute direct-to-consumer mortgage service</a> which will crunch customer data to provide loans under $3m for customers with higher amounts of equity.
“We&#8217;ve built an API which connects ventures that sit in our environment and that we can verify as safe, and [via that API] connect them through to customers in the CommBank app,” said Norton-Smith.
As CommBank builds out that ecosystem, it starts to look like a loyalty play.
“The end game – you framed it as a loyalty platform – is exactly that,” said Norton-Smith.
“CommBank is premised on predominantly serving banking products. But in an increasingly digitised and competitive banking environment, the competitive set is not just the other banks, it’s global tech.
“How do you create more value for customers? How do you create more ‘stickiness’ in your relationships by proving that the trust and the data that you share with us is being utilised for your benefit? That is exactly what global tech does pretty well … and we understand the value exchange in engaging with them,” he added.
“Increasingly with banking, it is not sufficient that you provide really good mortgage and lending products. If you are going to share your data with that institution, if you’re going to trust them with some very sensitive data, you should expect to be stitched into the other ‘best of the internet’ digital services.”
So while CommBank’s leadership has termed its approach an &#8220;integrated customer proposition&#8221; rather than a loyalty strategy, “that is the position,” said Norton-Smith. “But we’re just getting started, really, on that strategy.”
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What’s next?
X15’s stated intent at launch in early 2020 was to invest and scale 25 ventures within five years. Norton said the unit is on track to meet its target with further deals are in the offing, “a few of which will drop quite soon”. So where are the gaps? Norton-Smith flagged home services and e-commerce as immediate targets.
Within the former category, it’s latest investment, in property management platform :Different, provides a clue as to where X15 is headed.
“Home ownership and buying a home is synonymous with CommBank’s main business. There is always more that we can experiment with on making that big and emotional decision for people, not just in buying a new home and moving in, but then actually and owning and managing the home,” said Norton-Smith. “There’s tonnes of innovation still to come in how people can make owning, running and managing a home less stressful. So that’s one area.”
While the bank recently invested $30m in a pre-launch investment in retail platform Little Birdie – effectively putting the bank in competition with the likes of Amazon, Woolworths, Ebay and Kogan – Norton-Smith indicated that another chunk of X15’s $1bn funding envelope will be heading in that direction.
“There’s more than one solution shoppers are looking for in the e-commerce space, so I think you should expect to see more there.”
Shopping is “a very natural extension” added Norton-Smith.
“That is one of the challenges we have to ask ourselves: What are the things that when someone logs into the CommBank app they might expect or feel comfortable with permissioning from that environment? Shopping clearly is one, because often people check into their app to see what they have spent, what they can spend.”
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Doshii: Shifting gear, scaling fast
Norton-Smith said a third investment category is digital services for small business – with X15 simultaneously scaling its existing ventures within that category. One of which, hospitality management platform, Doshii, is notching up serious growth. International pilots are now underway and CEO Justin O’Donnell thinks the pandemic has concentrated the sector’s collective mind on efficiency while permanently shifting consumer habits.
He describes the SaaS platform as a “‘Maître D’ for a venue’s hospitality apps”, synchronising all the apps a venue might use across ordering, reservations and staff rostering – and linking them directly into its point of sale system (POS). That makes life easier for managers, and cuts costs from double handling of orders and manual errors, boosting profit.
Given the “brutal” impact of Covid, he said Doshii is now pushing at an open door – and platform sales have soared through the latest lockdowns as pubs and restaurants have used enforced downtime to get match fit and rebuild their finances.
When lockdowns kicked-in, the firm decided to waive fees for users until the year-end in a bid to get customers back on their feet while reopening under occupancy limitations – and attract more venues that may be struggling under the weight of technology they have had to adopt.
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Tech integration: clearing venues&#8217; plates
The challenge many operators face is that with the plethora of ordering apps – including ecommerce and delivery apps as well as in-venue – is that the costs of integrating disparate platforms can end up outweighing the benefits and the hassle factor becomes counterproductive.
As Mike Fraser, Creative &amp; Design partner at Shadowboxer (which is working with Doshii on brand and go to market strategy), puts it: “Put simply, Doshii clears a venue’s plate, and allows them to focus on doing what they do best.”
The approach appears to be working, despite minimal direct customer marketing to date.  O’Donnell told Mi3 the platform has instead focused on growing through partners, primarily ordering apps and POS providers.
In the last 12 months “we’ve gone from having nine POS [providers] on the network to 18 and from 39 apps to 55 apps on the platform,” said O’Donnell. “In December last year we had access to about 20 per cent of the hospitality market, we’re now sitting at about 55-60 per cent. By the year end we should have access to 70 per cent from a POS perspective.”
Meanwhile, it has moved up the food chain, signing big names including Hard Rock Café, Outback Steakhouse, Chiswick owner Solotel and Three Blue Ducks.
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Secret sauce: sharper insights
With partnerships filling out, the next phase of the plan is to give hospitality operators sharper tools to drive growth, with Doshii now recruiting a head of data science to build a “venue intelligence tool”, according to O’Donnell.
“It will be much more sophisticated than just ‘what does your spend look like?’. The insights venues want to understand is how far does a burger need to travel and what type of packaging is needed to keep that burger from going soggy. Because at the moment, the insights they are getting is ‘your most sold item is a burger’. But they don’t know whether that is in-venue or if it is now going to home,” said O’Donnell.
“So we want to provide tangible value – and work out how to start connecting those ecosystems of suppliers and ways of working. Because we have very powerful data there, we have now captured over 160 million orders. Getting our heads around how that information can actually help a venue to start-up or an operator expand – what types of drinks sell best with what types of food, and what specials work best on what days – that is where we really want to start playing.”
X15’s Toby Norton-Smith thinks Doshii has now earned that right.
“We’re been very clear [since the acquisition] that it has to work for any hospitality venue. So the directive for Justin was ‘build the ecosystem, don’t worry about customers’. Make it so that every POS in Australia works with Doshii so that anyone in hospitality can use it. Double the number of apps so it works with any services a hospitality company can use. Then we can scale it.”
A tall order, but Doshii appears to have delivered significantly in less than a year of CommBank ownership.
How the year ahead plays out for CommBank’s broader loyalty play – and what it buys next – could prove instructive for the future of banking-led commerce, first party data and the shape of things to come.
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‘We’re just getting started’, says CommBank’s X15 ventures chief.

<h2>Old school operator with new school savings.</h2>
<h3>Advieh and Advi’s Falafels implemented Mr Yum &amp; Doshii to help during COVID-19 but quickly saw the long-term benefits of digital ordering and POS integration.</h3>
Ask any Melburnian who happens to live on the westside: <a href="https://www.advieh.com.au/" target="_blank" rel="noopener">Advieh and Advi’s Falafels</a> are institutions. The middle-eastern and mediterranean inspired cafés have been providing vegan and vegetarian fare to locals for over 10 years. 
Gene, who founded the business with his mother Sandra, describes himself as an ‘old school operator’. Despite this, Gene leant into technology during 2020 and quickly saw the benefits of digital ordering in a socially-restricted Melbourne. 
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/09/27040030/Screen-Shot-2021-09-22-at-8.02.59-pm-1-1024x577.png" alt="" width="1200" height="627" />Advieh Breakfast &#8211; halloumi, avocado, homemade harrisa, dukka, poached eggs on sourdough.</div>
Gene decided to use <a href="https://www.mryum.com/" target="_blank" rel="noopener">Mr Yum</a> &amp; Doshii to facilitate at-table ordering and takeaways during COVID-19 restrictions. Initially it was Gene’s motivation to increase customer safety and hygiene that led him to Mr Yum, but by connecting it with Doshii, Gene is thrilled with the added benefit of keeping things efficient and easy to manage. 
With Doshii, <a href="/en-au/apps">Mr Yum seamlessly connects to Gene’s POS</a>, <a href="https://impos.com.au/" target="_blank" rel="noopener">Impos</a>, helping Gene to save on costs &amp; resources whilst improving customer satisfaction and safety. 
<blockquote>I came for the contactless ordering due to COVID-19 safety rules, but stayed for the long-term business benefits. <cite>Gene Kapaufs &#8211; Advieh</cite></blockquote>
Gene says, “In a traditional way it takes around 30 seconds from both the customer and member of staff to complete an order end to end. But with the <a href="/en-au/apps">Mr Yum and Doshii integration</a>, once the order is complete and payment is made, the order’s sent directly to the POS via Doshii and prints out at the relevant area, reducing costs associated with staff and resulting in faster orders.” 
“Often we have large groups of customers and it’s so much easier to manage via Mr Yum and Doshii. So I came for the contactless ordering due to COVID-19 safety rules, but stayed for the long-term business benefits.”
&nbsp;

Advieh saves 30 seconds per order with Doshii & Mr Yum.

<h2>Serving up savings.</h2>
<h3>Thanks to Doshii and Mr Yum, The Local Taphouse is seeing a 20% uplift in revenue.</h3>
Justin runs The Local Taphouse in St Kilda, Melbourne – an award winning European inspired neighbourhood tavern specialising in craft beer. 
As you can imagine, there’s a pretty lengthy beer list at <a href="https://thelocal.com.au/" target="_blank" rel="noopener">The Local Taphouse</a> but behind the scenes there’s actually just as much tech. From inventory management through to accounting software, Justin reckons the Local Tap House is leveraging around 20 different software solutions to run the business at any one time, from front of house to back of house. 
And that’s where Doshii comes in. 
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/09/27040030/Taphouse03-1-1.jpg" alt="" width="1200" height="627" />The Local Taphouse, Melbourne – European inspired neighbourhood tavern specialising in craft beer.</div>
At the start of 2020 Justin already had integration on his mind, to ensure the business continued to grow and run smoothly. So, when he decided to leverage <a href="https://www.mryum.com/" target="_blank" rel="noopener">Mr Yum</a> for digital table ordering he made sure the service <a href="/en-au/apps">integrated directly into his impos POS</a> system.
“We went to Mr Yum because we could see the benefits to customer service. Not having to get up and queue for another round and stay at the table socialising with friends and family – it’s a no brainer.
“What we didn’t expect was the increase in spend per head from customers. Customers ordering at the table via Mr Yum on average spend 20% more,” said Justin.
<blockquote>We didn’t want another iPad at the bar, or for staff to be manually re-entering orders. We just wanted a seamless process with easy reporting and that’s exactly what we got. <cite>Justin &#8211; The Local Taphouse</cite></blockquote>
Around 30% of customers at The Local Taphouse are using the digital order at table service and due to the <a href="/en-au/apps">integration between Mr Yum</a>, Doshii and <a href="https://impos.com.au/" target="_blank" rel="noopener">Impos</a>, Justin’s staff don’t have to re-enter the orders from app to POS – an inefficient and costly process that often results in errors.
“We didn’t want another iPad at the bar, or for staff to be manually re-entering orders. We just wanted a seamless process with easy reporting and that’s exactly what we got. The bonus of extra spend is simply icing on the cake,” added Justin. 
&nbsp;

The Local Taphouse is seeing 20% uplift in revenue.

<h2>Keeping the plates spinning.</h2>
<h3>Thanks to Doshii, Shuk are streamlining their tech, creating efficiencies and saving serious money.</h3>
In Israel, The Shuk is the local marketplace; where local produce is enjoyed by local people. 
Since opening 7 years ago in Sydney’s Bondi, Shuk café is not dissimilar. 
Today, the café has expanded to include venues in Chatswood and Elizabeth Bay, as well as a catering business and online shop. <a href="https://www.shuk.com.au/" target="_blank" rel="noopener">Shuk’s</a> unique in that it’s a bakery and café in the morning, restaurant in the evening, and a catering business and wholesaler all week long.
For owner Yoni Kalfus, and partners Ariel Hefer and German Sanchez, this expansion took some juggling and each new sales channel required its own tech to help grow its revenue. But managing this melting pot of technology came with its own challenges.
“I just wanted things to be more seamless and flow, but there were too many moments in the journey when something could go wrong,” said Yoni.
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/09/27040032/IMG_6651-1-1.jpg" alt="" width="1200" height="627" />Keeping the plates spinning at Shuk</div>
Before integrating with Doshii, roughly 10% of Shuk’s total orders per day came from online channels. This wasn’t enough for Yoni to justify a team member dedicated to managing online sales and re-entering orders into their POS. It simply meant more work for everyone, and more chance of error. 
The business also received a lot of online catering orders but there was no automated way to get an order from the website to the kitchen quickly, often relying on Yoni himself to pass through the order into the POS and kitchen dockets. 
“The technology we were using to grow our business – our apps and our website – were actually causing more problems than they were new opportunities. Having to manually rekey orders saw quite a lot of errors crop up and more importantly, it was just a time-zapper. We were easily wasting $600 per week, so $30k a year, just having people manage the flow of online orders from apps and the website into the kitchen” added Yoni.
<blockquote>Now, there’s no need to do anything other than accept the order. <cite>Yoni Kalfus</cite></blockquote>
Now, Shuk use Doshii to get all their different tech talking and things are working seamlessly. 
The venue’s key ordering <a href="/en-au/apps">apps are directly integrated into Impos</a> saving huge labour costs and operational headaches. During Covid-19 lockdowns this has been even more important as the business operates predominantly as a wholesaler.
“Having <a href="https://www.orderup.com.au/">Order Up</a> connected directly into <a href="https://impos.com.au/" target="_blank" rel="noopener">Impos</a> was critical,’ says Yoni.
“Doshii is absolutely fantastic. Now, there’s no need to do anything other than accept the order. Ultimately online ordering isn’t my entire business, but it’s a really important part to get right. Doshii has helped me get it working within my business model, not fighting against it like I was before the integrations.” 
&nbsp;

Doshii saves Shuk big bucks via POS integration.

<h2>A Slice of Efficiency.</h2>
<h3>With Doshii’s help, Glorietta is saving valuable time serving hungry Sydneysiders.</h3>
All-day Italian eatery <a href="https://www.glorietta.com.au/" target="_blank" rel="noopener">Glorietta</a> is a place where you come for a drink and stay for a meal. Designed for long lunches, afterwork drinks and everything in between, the North Sydney spot is designed to adapt to pretty much any scenario.
After swinging open the doors in late spring 2019, that adaptability was quickly put to the test with the arrival of Covid-19. Instead of serving up their six types of negroni or their famous spicy vodka paccheri, the venue had to shift entirely to online sales and a wood-fired pizza delivery service.
“We’d already started to offer takeaway services in 2020 so luckily we were somehow prepared for that first lockdown. We could really put our wood-fired pizza oven to work after building up a good reputation in the very early days,” says Glorietta’s Operations, Food and Beverage Manager, Freddie Slater.
“Between lockdowns, online sales have actually ended up representing around 10-12% of our weekly revenue – pretty substantial for a 180 cover restaurant. But importantly, they’ve been our sole source of revenue during lockdown with orders coming in via <a href="https://deliveroo.com.au/" target="_blank" rel="noopener">Deliveroo</a>, UberEats and more recently, <a href="https://www.hungryhungry.com/" target="_blank" rel="noopener">HungryHungry</a>,” he adds.
<div id="attachment_2728" style="width: 1210px" class="wp-caption alignnone"><img aria-describedby="caption-attachment-2728" loading="lazy" class="wp-image-2728 size-full" src="https://media.doshii.com/wp-content/uploads/2021/09/27040029/Glorietta_Hi-Res-2.jpg" alt="" width="1200" height="627" />Glorietta Bar and Restaurant &#8211; North Sydney.</div>
Like so many hospo venues across Australia, Glorietta has had to rely on online sales and delivery services during the pandemic. In the face of so much uncertainty, a keen eye for efficiency has become more important than ever before – especially when churning out up to 700 pizzas a day.
To help, Freddie switched Glorietta’s POS to <a href="https://impos.com.au/" target="_blank" rel="noopener">Impos</a> after the first lockdown to make the most of the Doshii integrations for Deliveroo and HungryHungry. 
“On a busy Friday or Saturday night, we have two people at the pass, one person talking to the delivery drivers and one person looking at the various iPads for each ordering app and accepting the orders. In this most recent lockdown we’ve also added a virtual kitchen called Chicken Paradiso, so it’s more like a NASA command centre than a restaurant to be honest!”
With so much happening, <a href="/en-au/apps">seamless integration</a> is critical for Glorietta. “Firstly, it reduces the amount of printers and iPads – there’s nothing scarier than a printer breaking while you’re overwhelmed with orders! Secondly, it probably saves us 40 seconds per order having things integrated” says Freddie. 
<blockquote>It probably saves us 40 seconds per order having things integrated. <cite>Freddie Slater</cite></blockquote>
“So let’s say we receive 150 orders in an hour, with Doshii’s integration, that&#8217;s an extra hour and forty minutes we’re getting back or don’t need to use. When you consider the potential knock-on effects – if we’re behind, the delivery driver isn’t going to wait and that impacts the customer – that efficiency is so important.” 
In the house of cards that is online order fulfillment, <a href="http://apps">integrating the apps directly into your POS</a> removes an entire process for your venue – it clears your plate and frees your team to focus on what’s most important – your customers.
“With Doshii purring away in the background, I can focus on getting hot pizzas out to North Sydney’s locked down, hungry residents!” says Freddie.   
&nbsp;

Glorietta saves valuable time with integrations.

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Make Pickup & Delivery effortless with YQme and Doshii integration

YQme

From your kitchen to their place, pronto. Reduce double-handling and mistakes and speed up service by automatically receiving online orders to your POS, then on to the kitchen and your customer with ease.

Pickup & Delivery

With Doshii and Reva Hospitality, In-Venue ordering is simple. Give patrons the freedom to order when they're ready for a honey-sweet customer experience.

Connect Reva to Doshii today and make In-venue ordering easy as pie

Reva

Doshii connects your hospo apps to your POS. Save time & money by automatically receiving in-venue orders from DQ directly to your POS. Try for free.

Connect your DQ In-Venue Orders to your POS with Doshii.

Doshii connects your hospo apps to your POS. Save time & money by automatically receiving in-venue orders from me&u directly to your POS. Try for free.

Connect your me&u In-Venue Orders to your POS with Doshii.

me&u

Doshii connects your hospo apps to your POS. Save time & money by automatically receiving in-venue orders from Mimu directly to your POS. Try for free.

Connect In-Venue Ordering App Mimu to your POS with Doshii.

Mimu

Turn the tables in your favour by giving customers the freedom to place their own orders. Send orders directly to your POS, increase table turnover and free up your staff.

In-venue Ordering

<h1>Get NowBookIt talking to your POS.</h1>

NowBookIt lets you prepare for a full house or a slow night in advance. With Doshii integration, you'll always be prepared for your next service in advance.

Connect Reservations app NowBookIt to your POS with Doshii.

NowBookIt

Doshii connects OpenTable to your POS. Identify loyal customers, plan reservations in real-time & leverage customer insights to identify new opportunities.

Connect your OpenTable Reservations to your POS with Doshii

OpenTable

Doshii connects Resy to your POS. Identify loyal customers, plan reservations in real-time & leverage customer insights to identify new opportunities.

Connect Reservations App Resy to your POS with Doshii.

Resy

TableCheck makes managing Reservations easy as pie. No more relying on paid reservations channels –TableCheck & Doshii's integration has you covered.

Manage your Reservations seamlessly with TableCheck and Doshii.

Table Check

Plan for a 12-top, improve cross-team communication and welcome back your regulars. Identify your most loyal customers, plan for reservations as soon as they’re made and leverage customer-spend insights to identify new opportunities.

Reservations

Right people on at the right time. Sync real-time order & spend data from the POS to your rostering app. Identify staffing needs & make informed decisions.

Connect your Deputy Rostering App to your POS with Doshii

Deputy

Connect your Tanda Rostering App to your POS with Doshii

Tanda

Have the right people on at the right time. Automatically sync order and spend data from your POS to your rostering app to quickly identify staffing needs and make informed business decisions.

Rostering

With Doshii's seamless POS integration, Windcave sends payments directly to your POS, making end-of-service reconciliation easy as pie.

Integrate your Payment Methods to your POS when you connect Windcave to Doshii.

Windcave

Get your apps and POS talking. Connect eat-now, pay later app Payo via Doshii and record payments in your POS like any other payment so your end of shift reconciliation is simple.

Connect Payo with Doshii.

Payo

When you connect Doshii to Consillion, cash management solutions are at your fingertips, making for an effortless in-venue experience every time.

Connect Consillion's cash management solutions with Doshii

Consillion

Get your apps and POS talking. Connect contactless payment solution Qlub via Doshii and record payments in your POS like any other payment so your end of shift reconciliation is simple.

Connect Qlub with Doshii.

Qlub

Delivering a satisfying experience from start to finish. Create more efficiencies by giving your customers the freedom to pay their bill, their way and have it all reconciled at the POS.


Payment Methods

Givex and Doshii make giving the gift of great food easier than ever with effortless set-up, integration and roll-out for gift and loyalty rewards cards.

Give the gift of simplicity when you connect Givex to Doshii

givex

Give the gift of simplicity to customers and staff alike. Share your venue with more people with gift cards that can be created, redeemed, reconciled and managed with ease.

Gifting

Get your apps and POS talking. Connect your Bump-it kitchen displays via Doshii & ensure orders reach the right people, in the right place at the right time.

Connect your Bump-it Kitchen Display with Doshii. 

Bump-it

Get your apps and POS talking and get ahead of the game. Connect Quantaco Salesline via Doshii to forecast growth and maximise profits. 

Connect Quantaco Salesline with Doshii.

Quantaco Salesline

Get your apps and POS talking and get ahead of the game. Connect Peiso via Doshii to forecast growth and maximise profits. 

Connect Peiso with Doshii.

Peiso

Doshii connects your hospo apps to your POS. Save time & money by automating your back-of-house operations, from food and recipe ordering, to stock and inventory management with Restoke directly to your POS. 

Connect Restoke Business Automation to your POS with Doshii

Restoke

Get your apps talking and get ahead of the game. Get all your venue’s info to the right people, at the right time, to improve operational process and automate efficiency. 

Venue Management

Are you making the most of your data? Business Intelligence apps can help you harness a whole range of information about your business. With Doshii’s seamless integration, that info can identify new opportunities and maximise your earning potential.

Business Intelligence

iHound

Yello

Deliver exceptional service down to the last mile. Reduce labour costs and increase customer satisfaction with a fleet of delivery professionals you can count on.

Delivery Fulfilment

Integrate your e-commerce with Doshii and online purchases are synced directly with your POS. The result? More sales, less double-handling. Try for free.

Connect your WooCommerce Orders to your POS with Doshii.

WooCommerce

Adding e-commerce to your offering shouldn’t add difficulty. Integrate your e-commerce with Doshii and online purchases are synced directly with your POS. The result? More sales, less double-handling.

Less double handling

Send orders from apps to your POS via Doshii

Get the data you need to manage your business

A clean, calm counter

30 days free? Pretty tasty

Trusted by top Aussie venues

See how Doshii has helped

Shuk

Big Easy

Blondie Bar

A buffet of apps for your POS

Apps

Point of Sale

Questions?

Check if your POS works with Doshii

Discover our full menu of app integrations

Want to find out more? Chat to our Australian-based team

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