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Cashless catering 'more labour efficient'
18 Dec 2009

Cashless catering systems can be more labour efficient by cutting down on staff numbers, according to one industry expert. 

Commercial Director of Artizan Catering Chris Piper cites a number of grab and go points in busy canteens as an example, as they will not need manning and so can cut down on service time at particularly busy periods.

He goes on to add that most customers are looking for fast, easy and efficient service, suggesting that people should be given the choice of how they want to pay for their goods, including options such as "a fast-track service point for those customers who are looking to literally grab and go".

Managing Director of Space Catering Equipment Mike Mellor agrees with Mr Piper. 
He points out that queuing is often the major issue for people who are buying food on their lunch break, as they want to be served and get back to their desks as quickly as possible.

"Cashless systems are increasingly popular to keep the flow moving," he adds.

Schools across the country have begun to introduce cashless catering systems in a bid to stamp out bullying.