Corral’s Tacos made more time for food and people
Ole Corral and the team wanted less time at the till and more time with guests. With ninito, they brought ordering and payments together, lowered payment costs and made digital ordering their main channel.
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Making room for more than queues and checkout
Corral’s Tacos was profitable, but growth had stalled. Payment costs ate into margins, while queues and manual checkout work kept the team occupied. For Ole and his colleagues, the priority was to regain control and free up time to prepare food and look after guests.
Story and figures carried over from the existing Corral’s draft. Measurements and quotation are to be confirmed before publication.
Keeping more of each sale in the restaurant
The team brought payments into ninito and reduced its total payment costs. An expense that had been squeezing margins every month became smaller and easier to keep track of.
For Corral’s, that meant keeping more of the value created through its food and service. Lower costs gave the restaurant more room to operate.
What should a restaurant expect from its technology bill? ninito’s answer is value worth paying for. Today, Pro and Enterprise carry a 100% value guarantee. If ninito does not create enough value to cover the system cost, you do not pay for it. That is a promise about the system you choose, alongside a clear account of your payment costs.
Ordering moved beyond the counter
Online ordering and self-service kiosks became the main ordering channel. Guests could place their own orders, without every order needing a team member at the till.
That took pressure off the counter during busy periods. The team gained a smoother service flow, while guests had more ways to order their food.
More time for food and guests
Digital payments replaced much of the manual checkout work. For the people on shift, that released time for preparing food and looking after guests.
Ordering and payments needed to support the work of the restaurant. With less time tied up at the till, the team could give more attention to the experience it wanted to deliver.
Tips that go to the team
Guests can leave a tip as part of their order. It goes directly to the employees, giving guests a way to recognise the people behind their meal.
More room for what comes next
Ole and the team brought ordering and payments together, reduced payment costs and freed up time at the till. That gave Corral’s Tacos more room to focus on food and guests.
