Rising Wages in Hospitality
Wage pressure is one of the biggest challenges for hospitality. Labour costs rise, but revenue does not rise at the same speed. Every shift becomes a balancing act. Phone orders make this harder by pulling paid staff away from service and food.
Orders In removes the wage pressure created by phone calls. It answers every call and handles orders, enquiries, and delivery questions while your team stays in their roles.
Why Wages Are Rising Faster Than Revenue
Most venues feel wage pressure in the same way:
- — Higher hourly rates
- — Penalty rates after certain times
- — Junior staff still needing supervision
- — More roles than one person can cover
- — Increased turnover
- — Pressure to roster more people than you need
Phone duty adds another layer because it breaks workflow and wastes paid time.
How Phone Calls Increase Wage Costs
Every minute spent on the phone is a minute not spent cooking, packing, or serving guests. This leads to:
- — Staff pulled off food
- — Orders delayed
- — Longer prep times
- — More staffing needed during peak
- — Managers forced to cover phones
You end up paying more wages without increasing revenue.
How Orders In Reduces Wage Pressure
Orders In answers the phone the moment it rings. Your staff stay focused on the job you rostered them for.
- — No staff tied to the phone
- — No need to roster extra people
- — No penalty rates for simple phone enquiries
- — No manager interruptions
It covers all the calls that soak up wage hours.
Half of Your Calls Are Not Orders
Most restaurants and takeaway shops do not realise how much paid labour is spent on questions.
Common questions Orders In handles:
- — Are you open?
- — What time do you close?
- — What deals are running?
- — Do you deliver?
- — How long is the wait?
- — Can I change my order?
These calls interrupt staff constantly. Orders In handles them without adding wage burden.
Orders Are Taken Clearly
When a caller wants to order, the process stays simple.
- — Clear item capture
- — Add ons and variations
- — Half and half pizza orders
- — Delivery or pickup
- — Timing checks
Every detail is confirmed before it reaches the kitchen or printer.
Orders Reach Your Workflow Without Extra Labour
Orders flow directly to:
- — Your POS (where supported)
- — Or the kitchen printer supplied during onboarding
No manual entry. No rework. No double handling. No wasted paid time.
What Owners Say
"We used to roster extra staff because the phone never stopped. Now service runs smoother with fewer people."
— Brian, Ey Fonzi Pizzeria, SA
Where Wage Savings Show Up
Venues see clear gains once the phone stops interrupting staff.
- — Lower wage spend during peak
- — Fewer staff needed on busy nights
- — Faster prep times
- — Less stress on the team
- — Managers stay focused on running the shift
- — Better nightly margins
This gives your venue more control over labour and service.
Ready to Reduce Wage Pressure?
Orders In removes the phone job from your team so you can run a smoother shift with fewer interruptions.
Common Questions
- Does this replace staff?
- No. It removes one job that distracts staff from service.
- Does this work with our POS?
- Orders In connects with some POS providers. Every venue receives a kitchen printer so orders flow smoothly from day one.
- Does it support menu variations?
- Yes. It supports add ons, half and half pizza orders, deals, and specials.
- Does this help during penalty rate times?
- Yes. Orders In handles those calls without extra wage cost.
- Does this require changes to our setup?
- No. Setup is simple and does not interrupt service.