When customers pull into the drive-through lane at a St. Louis Hardee's restaurant, they may assume they are speaking with a young, energetic...
DALLAS — When customers pull into the drive-through lane at a St. Louis Hardee’s restaurant, they may assume they are speaking with a young, energetic order taker a few feet away.
The person confirming the order of a Monster Thickburger and Dr Pepper may, indeed, be energetic and young. But the customer’s notion of the employee’s location would be off — by about 1,800 miles.
As part of a test begun in December, Hardee’s is using high-speed communications equipment and employees in Anaheim, Calif., to instantly process drive-through orders two time zones away.
Remote order-taking at drive-throughs — the latest trend in restaurant technology — is part of a broader effort by the industry to move some communication duties from in-store workers to off-site proxies. With the new division of labor, restaurateurs hope to process orders or customer requests more quickly and accurately, and ultimately boost sales.
Most Read Stories
- Seattle police spokesman plays video game while talking about fatal shooting of Charleena Lyles; video removed
- Veteran LAPD officer arrested for sex with 15-year-old cadet
- Did you get the letter? WSU sends warning to 1 million people after hard drive with personal info is stolen
- Road rage in Kent: Subaru strikes Jeep three times
- Issaquah student was doing 102 mph — and didn’t get a fine. Should fellow students be the judges?
“This is a move to give better service,” said Robert Grimes, whose Maryland-based consulting company, Accuvia, will host its annual food-service technology show in Grapevine, Texas, later this year. “It’s a way to streamline the process and make it work better.”
By using trained specialists, restaurateurs said they can improve service in regions of the country where language differences and heavy accents can make communication more challenging.
Today, dulcet-toned call-center “agents” are taking everything from pizza orders to birthday-party reservations. And the industry continues to test new uses.
Pizza Hut and Chuck E. Cheese’s have begun routing phone calls normally handled in the restaurant to call centers. For Pizza Hut, it’s a limited test. For Chuck E. Cheese’s, it’s the way party reservations are handled nationwide.
The industry has been buzzing about remote order taking in drive-through lanes since word spread last year about a McDonald’s franchisee that is taking orders that way.
Colorado franchisee Steve Bigari began building a large call center after his smaller one in Colorado Springs successfully processed drive-through orders for more than 15 McDonald’s outlets, said Craig Tengler, a Maryland-based software executive who helped launch Bigari’s first center in June 2003.
The center uses voice over Internet protocol, or VoIP technology, a T1 phone line and instant photos to process the orders.
A car pulling up to the menu board trips a magnetic loop that alerts the call center. There, the agent takes and confirms the order and shoots it instantly to the restaurant. In-store employees focus on taking the cash and delivering the food.
Using photos of diners allows stores to install multiple drive-through lanes, which can boost car counts, Tengler said.
The Hardee’s test works in much the same way, but with a DSL line and no photos, said Jeff Chasney, chief information officer for Hardee’s owner CKE Restaurants of Carpinteria, Calif., which also owns the Carl’s Jr. chain.
By March, he said, CKE also hopes to test a system in which one store handles drive-through orders for another.
Call centers for McDonald’s and Hardee’s have backup communication lines to send customers directly to the appropriate restaurant if there are delays on the call-center line.
Pizza Hut is monitoring its 2-year-old test of centralized ordering in 76 company-owned stores in Columbus, Ohio, and Kansas City, Mo., a spokeswoman said. Consumers call one number in each city, and the orders are electronically routed to the closest corporate store.
Using call centers to handle customer queries dates back more than 15 years, said Grimes, the Accuvia consultant. But in most cases, consumers were calling a toll-free number and had no illusion that they were speaking to someone nearby.
With the latest initiatives — most of which have appeared within the past two years — the consumer is none the wiser.
As helium-filled Chuck E. Cheese’s balloons bobbed gently, a roomful of agents recently helped callers from Mississippi to Nebraska schedule group outings at their neighborhood Chuck E. Cheese’s.
Consumers dial a number for their local store, but a phone tree routes all party and fund-raising inquiries to the call center. The 5,000-square-foot center sits inside the Airport Freeway headquarters of the chain’s parent, CEC Entertainment.
CEC opened its call center six years ago, said Jon Rice, vice president of marketing.
The agents’ computer screens often offer information on landmarks and retailers near the chain’s roughly 500 stores so agents can answer questions about the nearest grocer.
From a business standpoint, having off-site workers handle communication-intensive tasks frees up store personnel to handle in-store matters, said CEC’s Rice. “Have you ever tried to call a restaurant during lunch or dinner?” he asked. “We want to keep our staff members focused on the guests at the restaurant and not answering the phones.”
Using the call center, he said, “makes for better customer service.”