Introduction
Carla Ruiz is not real, but you've surely seen her on more than one occasion. Imagine someone who handles everything in a food truck during the week and, on weekends, in a small restaurant. One Saturday at noon, the line stretches down the sidewalk. Wet papers, crossed-out orders, and the cook yelling: “Where does this sandwich go?” A customer asks for their sandwich without onion, but surprise! It comes with onion. They order it again. Return. The register stops. Meanwhile, Carla thinks: “I don't need luck. What I need is order.” So, the following Monday, she decides to try Guava's TPV (guavapp.com). What used to be the same… now feels different.
The problem that drains sales (and patience)
- Printed menus that seem to have expired before anyone even gets to dessert.
- Orders that get lost on the way between the dining room and the kitchen.
- Customers who leave due to long waits.
- Shouting in the kitchen over last-minute changes.
- Closing the register at midnight with your head spinning.
This is how euros slip away. Not because of the food quality, but because of how the service flows.
The new way: a Guava TPV that orchestrates everything
Carla decided to make it easy. One system. One flow. No juggling.
- With Guava's TPV (guavapp.com), she centralizes orders in the dining room, at the bar, and on the terrace. Goodbye paper!
- Digital menus that you can update in the blink of an eye: out of stock, daily prices, photos that sell.
- KDS (kitchen display screens) connected to Guava: each dish goes to its place, with priority and clear notes.
- Online orders before the rush of customers arrives. The customer arrives, picks up, and leaves satisfied.
- Scan and pay with a QR at the table thanks to Guava: no waiting for the card machine, no having to run after waiters.
The result: the kitchen operates consistently, the dining room doesn't collapse, and customers don't get frustrated.
Order channels that truly convert
- In person: Guava's TPV at the bar. Fast and error-free.
- Online: Guava's ordering page for pickup or delivery. Ideal for events and peak hours.
- QR at table: the diner sees the menu, adds extras, and pays. You achieve more sales without pressure.
- Self-service: tablet or kiosk with Guava to alleviate queues during high-demand periods.
Strategies you can apply today
- Simplify your menu. Sometimes, less is more. Highlight three star dishes with attractive photos and a profitable extra.
- Activate suggestions on the digital menu: "+Truffle fries", "+Extra sauce". With this, the average check increases on its own.
- Establish rules for peak hours: open online ordering 30 minutes in advance and organize staggered pickups.
- Use a KDS with colors that indicate status. The kitchen sees the complete story, not a messy puzzle.
- Forget paper: just Guava (guavapp.com) and an “Orders ready” screen visible to customers.
Before vs. now (real scene)
Before: Neighborhood festival. 200 people, Carla runs from one side to another, loses three orders, 20-minute wait, returns, and long faces.
Now: the same festival. Online orders open from the event poster. People arrive with the QR on their phone. The kitchen sees the times and prioritizes. The line moves. The cochinita tacos run out. Carla removes it from the menu in five seconds. Offers another option. Zero anger. The register flows. The team laughs. And at 10:05 PM, closing done.
