The hospitality industry has changed. Those who speed up service win. Those who don't, close later.
Introduction Imagine a Saturday at 9:30 PM. Inés, the manager of a group of bars with kitchens, feels stress run through her body as she sees the long queue at the bar. An order is lost, the IPA stock is "dancing," and a waiter shouts: "Where's the ticket for table 14?". Customers check their watches, and Inés stares at the till. At that moment, she makes a decision: enough of chasing paper!
With a hospitality TPV that integrates smart data capture and Order Scan & Pay, the dining room is no longer a jungle. People can order from their table, pay in seconds, and the team focuses on what really matters: serving fast and selling better. That's what Guava (guavapp.com) does.
Service speed: from "wait a second" to "it's ready"
- True self-service experience: With a QR on the table, customers can use Order Scan & Pay on their mobile, and tickets go straight to the kitchen or bar. No paper, no confusion.
- Measurable impact: Venues like Inés's see up to 30% more orders and a 40% reduction in waiting times. When customers can decide from their mobiles, they do it more and faster.
- Shameless upselling: Automatic recommenders suggest desserts, coffees, a double portion of fries, or a drink upgrade. They don't tire out the customer and, in the end, they make the average ticket go up.
And now, a quick question: how much do 7 minutes of waiting per table cost you on a Saturday? Exactly: too much.
Barcode scanning that really saves time
The old way:
- Manual warehouse entry, tired human eyes, and badly stuck labels.
- Counting errors. Surprises with stockouts. Unnoticed shrinkage.
The new way with smart data capture:
- Ultra-fast barcode scanning at reception and at the bar. When the order arrives, you pass your mobile over it and everything enters the inventory in seconds.
- With multiple codes in a single gesture: cases of beer, batches of wine, packs of soft drinks. Everything is recorded, everything is tracked.
- Fewer errors and more traceability. And when a product flies off the shelves, you know before you run out.
Result: fewer trips to the warehouse, fewer "we're out," and more service in the dining room. Operational efficiency in its purest form.
7-day plan to get it producing
Day 1-2: Express Snapshot
- Identify your peak hours, problematic tables, and those products that "disappear."
- Review your ticket flow: where do seconds slip away?
Day 3-4: Configure Guava (guavapp.com)
- Create a QR per table. Activate Order Scan & Pay.
- Upload your menu, combine dishes and upsells. Define stock and alert rules.
- Train your team in 45 minutes: bar, dining room, and kitchen connected to a single panel.
Day 5-6: Pilot with 5 tables and bar
- Measure: order time, average ticket, and order errors.
- Adjust texts, photos, and prices of high-margin products.
Day 7: Scale and refine
- Activate on all tables. Conduct a weekly inventory with barcode scanning.
- Review the efficiency report: fewer waits, more turnover, and returning customers.
The numbers that convince even the most skeptical
- Time and cost savings by scanning multiple codes at reception and the bar.
- Up to 30% more orders when customers can order and pay from their mobile.
- Reduction in waiting times of up to 40% during peak hours. The queue shortens, the till goes up.