With rising wages, persistent staff shortages and tightening margins, Australian hospitality operators are under more pressure than ever to run efficient venues.

While food costs and labour are often front of mind, technology is increasingly becoming another major cost centre. Many venues are still running point-of-sale systems designed more than a decade ago or adapting generic tablet software that was never built for the pace of restaurant service.

Hospitality technology providers say the difference between the right and wrong system can have a significant impact on labour efficiency, service speed and overall profitability.

Here are five things operators should look for when evaluating a modern venue platform.

1. Technology that actually reduces labour pressure

With staff shortages continuing to affect the industry, many venues are looking for ways to run efficient services without adding more staff.

Modern platforms allow servers to manage more tables by removing the need to walk back and forth to a central terminal. Tableside ordering, mobile payments and streamlined workflows can significantly reduce the time spent entering orders.

Barry Shaked, CEO and co-founder of hospitality platform Tabit, says mobile-first systems were built specifically to address these inefficiencies.

“Restaurants move quickly. If technology slows staff down, it becomes a cost rather than a tool,” he says. “The goal should be giving teams the ability to focus on guests, not screens.”

Global hospitality brands have reported similar results. Chocolate restaurant chain Max Brenner, which operates multiple locations, found that moving to a mobile-first system allowed servers to take orders tableside and spend less time walking back and forth to terminals, improving service flow across their busy venues.

2. Built-in tools that increase spend per table

Good hospitality tech doesn’t just save time. It can also increase revenue.

Many newer systems include guided ordering prompts, menu recommendations and guest history tools that help staff suggest additional items naturally during service. When implemented well, operators report higher average spend without creating a pushy sales environment.

For venues already working with tight margins, even small increases in average order value can make a meaningful difference across hundreds of covers each week.

Melbourne Restaurant Operations Manager Michael Shafik-Eid from Johnny, Vince and Sams says integrated systems have helped the efficiency of day-to-day operations.

“As a manager training staff can be difficult, but with Tabit I can tell staff to use it like an iphone and they can simply train themselves, making the whole process so much faster.” 

3. Fewer errors and faster service

Manual ordering and traditional terminal-based systems often create bottlenecks during busy periods.

Mobile ordering platforms can reduce mistakes by sending orders directly to the kitchen and eliminating the need for handwritten notes or manual re-entry. Faster ordering also shortens table turn times, allowing venues to serve more guests during peak periods.

Joel Hales, Executive Chef at Melbourne’s popular new sandwich bar, Sangaweech, said: “As a new start-up business, the data provided on the backend with Tabit is crucial to our success, allowing us to clearly see what’s performing well and where improvements are needed.”

4. Tools that help staff build better guest relationships

Hospitality is still a people-first industry, but traditional POS systems often force staff to spend more time navigating screens than interacting with guests.

Newer platforms are increasingly designed to support personalised service, storing guest preferences, dietary requirements and previous visits. This allows staff to provide more tailored recommendations and recognise returning customers.

“Being able to see guest preferences and previous orders helps our team make better recommendations during service. It takes the guesswork out and allows staff to tailor the experience to each customer,” says Annie Karam, owner of Speedos Cafe in Bondi.

According to operators already using these systems, the biggest shift is often cultural rather than technical: staff are able to spend more time on the floor engaging with guests rather than standing behind a terminal.

5. One system that connects the entire venue

Many venues currently operate with a patchwork of disconnected systems covering POS, payments, kitchen displays, reporting and delivery platforms.

Modern hospitality platforms are increasingly designed to integrate these functions into one ecosystem. This allows operators to track menu performance, monitor service in real time and make faster operational decisions.

Annie Fuller – Venue Manager and Licensee at Arm’s Length in Potts Point, “the communication between front of house and back of house is super streamlined since we’ve started using Tabit.”

According to industry providers, the biggest benefit of this approach is visibility. When ordering, payments and reporting all live in the same system, venue owners gain a clearer picture of what’s happening across the business.

Annie Karam – Owner of Speedo’s Cafe in Bondi, “‘we switched to Tabit because it was more reliable for factual information, it flowed better and suited our business model, splitting bills became so much easier.” 

About Tabit

Tabit is a mobile-first hospitality platform developed in Israel by technology entrepreneur Barry Shaked and hospitality specialist Nadav Solomon.

Founded in 2014, the system was designed specifically for restaurants, cafes and bars, with a focus on tableside ordering, integrated payments and real-time reporting. The platform has since expanded internationally and is now being adopted by venues across Australia.

Tabit executives are available to comment on hospitality technology trends, venue efficiency and the future of restaurant operations.

Sponsored Love. This post is proudly brought to you in partnership with Tabit . Thank you for supporting the partners that make Eat Drink Play possible.