Staff Shortages in Hospitality
Staff shortages place constant pressure on hospitality. It is harder to hire, harder to train, and harder to keep people. Every shift becomes a juggling act. The phone makes this even harder by pulling the few people you have away from cooking and service.
Orders In covers the phone so your team can stay focused on the work in front of them.
Why Staff Shortages Hit Hospitality So Hard
Most venues are running shorter than they want to. Not by choice, but because:
- — Fewer people apply
- — Junior staff have limited availability
- — Turnover is high
- — Training takes time
- — Penalty rates increase cost
- — Roster gaps show up at the worst times
When the phone rings, the pressure increases again.
How the Phone Makes Staffing Worse
The phone pulls staff away from their primary job. This slows the whole shift and increases stress.
You see it in:
- — Staff leaving the pass to answer calls
- — Orders delayed
- — Prep falling behind
- — One staff member doing three jobs at once
- — Managers stopping service to take overflow calls
Even with a full roster, the phone interrupts the flow. With a short roster, it becomes unmanageable.
How Orders In Reduces Staffing Pressure
Orders In answers every call the moment it rings. Your team stays in their roles, even during peak.
- — No one gets pulled off the oven
- — No one leaves the floor
- — No one stops packing orders
- — No one covers phones during busy service
- — No more "Can someone grab the phone?" moments
The whole shift becomes calmer.
Half of Your Calls Are Not Orders
Most calls that staff drop everything to answer are simple enquiries.
Orders In handles:
- — Are you open?
- — What time do you close?
- — How long is the wait?
- — Do you deliver?
- — What deals do you have?
- — Can I change my order?
These calls soak up staff time and pull focus away from customers in venue.
Orders Are Taken Clearly Without Staff
When a caller wants to place an order, the flow stays simple.
- — Clear item capture
- — Add ons
- — Variations
- — Half and half pizza orders
- — Delivery or pickup
- — Timing checks
Once confirmed, the order goes straight to your kitchen or POS.
How Orders Reach Your Workflow
Orders In sends orders to:
- — Your POS (where supported)
- — Or the kitchen printer supplied during onboarding
No manual entry. No double handling. No lost details. Your small team can run a smoother shift with less strain.
What Owners Say
"I was over looking at an empty roster with no staff to fill it. Orders In means the staff I can find spend time making pizza and servicing customers."
— Ey Fonzi, SA
Where Staffing Relief Shows Up
Once phone interruptions disappear, venues see:
- — Faster prep and plating
- — Fewer mistakes
- — Less stress on junior staff
- — More time for customers in venue
- — Smoother peak periods
- — Less burnout
Even with a small roster, the shift feels more controlled.
Ready to Reduce Staffing Pressure?
Orders In removes the phone job that drags your team away from service.
Common Questions
- Does this replace staff?
- No. It removes one job that distracts staff from service and food.
- Does this work with complex menus?
- Orders In supports variations, add ons, deals, and half and half pizza orders.
- 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 this help with roster gaps?
- Yes. Orders In answers every call, even when you are short staffed.
- Does this require changes to our setup?
- No. Setup is simple and does not interrupt service.