Big Easy Embraces Smart Hospo with Doshii
Rostering is ‘hiccup’ free for The Big Easy Group, thanks to Doshii and Deputy integration.
With six venues, all launched in pretty quick succession, you’d forgive The Big Easy Group for the occasional operational gaffe but it’s been plain sailing and stellar customer service whilst taking the Adelaide food scene by storm.
Embracing tech and integrations early on and remaining customer focused, the self-proclaimed ‘good time providers’ have assembled a system where everything ‘speaks the same language’ and smart rostering decisions are made off the back of a perfect Doshii and Deputy combo.
“We’re tracking revenue against wages with the Doshii and Deputy integration into Impos, 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.
“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.
One system to rule them all.”– Jack Booker – Co-Founder, Big Easy Group
Venues can send sales data from their point of sales to rostering software apps like Deputy in real-time via the Doshii integration, serving up insights and faster decision making when it comes to optimising shifts.
“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 – all of the apps, 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 Mr Yum 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, “Coffee and Campari” or “Peaches and yoghurt” are flavour combo favourites, but as far as pairings go Doshii and Deputy is “up there”.
“The Doshii team have just been brilliant to work with, always trying to improve and make our lives easier.”