Worldpay’s ‘pay-at-table’ payments solution promises to cut customer wait times and streamline the bill-paying part of eating out

Payments processor, Worldpay, is launching a new payments solution for the hospitality industry. Worldpay Total Hospitality is designed to take the pain out of setting up a tab, calculating a tip and splitting the bill.

The company has designed the payments solution around the needs of the fast-paced food and drink industry, enabling restaurants, cafés, bars and pubs to streamline service and keep customers happy.

Recent research by Worldpay identified waiting for the bill as one of the biggest ‘pain points’ for time-strapped diners, with one fifth of consumers regularly frustrated at how long it takes. 

Delays in receiving the card machine increases this annoyance for 15% of diners – this rises to 25% for 21–34 year olds.

1 in 4 consumers say the speed of service in restaurants is too slow. This is particularly true for younger generations who have grown up with the internet at their fingertips, with 30% of 16–34 year olds calling this out as an issue with the existing dining experience. In fact, only 6% of consumers find that service meets their expectations of being quick and efficient. 

Worldpay says its new “pay at table” technology will cut such waiting annoyances, enabling staff to call up the bill as soon as it is requested, print it straight away via the card machine, and take payment at the same time, thus eliminating the back and forth between table and till.

Shaun Puckrin, chief product and innovation officer UK and Europe, Worldpay Inc. said: “Increasingly, consumers have come to expect the same frictionless service they receive online in the real world, with technology shifting the perception of what the modern dining experience should be. Payment stress can taint the entire dining experience. Worldpay Total Hospitality allows restaurants to alleviate the payment heartburn.

“Equipping staff with the latest technology is the most effective way for restaurant operators to consistently deliver that first-class customer experience diners are craving. Not only will it speed up service, having a highly positive end to the meal will elevate perceptions of the dining experience as a whole.”

Nick Lander, restaurant critic and former owner of top London restaurant, L’Escargot, comments: “One of the biggest changes facing the restaurant industry today is the style of service, as time-pressures have increasingly become a factor in where consumers choose to eat. 

“I was shocked to learn that so few consumers say service is slick when they eat out. Restaurants shouldn’t underestimate the impact the small details have on the smooth running of a busy night – both for the customer and themselves. There’s no excuse for bad cooking but it’s the way that you’re looked after that makes the difference between a good meal, a great meal and an unforgettable meal.”

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