Food Stuffs Install Syscall Paging Systems In New World Supermarkets

Having tried other brands out of China; New World Pukekohe and New World Papatoetoe have adopted the award-winning Syscall Watch and Button technology, for resilience and robustness and superior battery technology. They chose to work with Syscall who has more than 15 years of experience in paging systems.

Tim Wilson of Pukekohe discussed how easy the paging system is and is aiming to extend the use into the isles for customer care – I.e. customers can request specific service to specific areas of the isles.

Max McDermid of New World Papatoetoe is chuffed with the set up and his staff are complementary of the distance the buttons can reach. With the battery lasting more than two days, the staff don’t have to panic about charging them.

The SB-650 watch with red, black or white stainless-steel finish, combines style and rigidity to provides a classy extension of functionality to busy supervisors as and when they are required at the checkout or around the store. The SB-650 watch shows supervisors where the call has come from using a specific ringtone and vibration as well as on-screen. The watch communicates with button transmitters strategically placed throughout the store. Following a button press, the supervisor sees alphanumeric abbreviations, words, letters and numbers – for example CS for ‘Customer Service’, C1 for ‘Checkout 1’ and Café as is.

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The ST-900 button was selected due to its IP57 rating, meaning it is fully submersible in water and durable for a solid, long-term lifespan.

To provide their customers with the best in service, New World stores are selecting Syscall paging systems.

Call 0800 SYSCALL or email further details.

Why is customer service often bad in restaurants these days?

Whilst it’s quite a stern generalization, how many times have you waited for service, or even signaled for it and ended up flagging that drink you were thirsty for?

We live in a world where wages are increasing for good wait staff, people are harder to please with expectations and these realities simply get more real as you attract more customers through costly marketing activities. Regardless if you’re busy, sometimes busy or not busy, your degree of service is measurable and will be remembered – either positively or negatively.

So, why not focus on delivering the best product from the kitchen and the bar and implement call buttons on tables and/or station calling from the serving pass – both of which would alert staff that the table has needs or chef doesn’t need to yell-out for food to be collected.

Let the people at table 9 easily express their need to buy anther wine or pay compliments to the chef!