Call to telework at your local restaurant
“Embrace technology to increase productivity” is the main message of National Teleworking Week between 18 – 22 November.
Restaurant & Catering Australia (R&CA), the peak national organisation representing the interests of restaurateurs, caterers and café owners is calling on consumers to consider their favourite local restaurant or cafe, as their new office.
Restaurant & Catering CEO John Hart says that restaurants and cafes are increasingly providing accessibility and mobility to customers.
“The industry is more in touch with their customers’ needs than ever before.
“Simple gestures such as installing a complimentary wireless internet hot spot is helping patrons embrace and benefit from telework,” said Mr Hart.
R&CA has officially released its first DVD of the Digital Business Kit, which demonstrates the benefits of telework for both consumers and industry, as part of Teleworking Week.
The DVD hears from Mark Scanlan, who with Mark Dickey established Sydney’s Garfish restaurants in September 2002.
They incorporated technology into their business to become one of the first restaurants to bring cameras into the kitchen and showcase the artistry and skill that occurs during the preparation of the menu.
They have found they can now be in all three restaurants, while having the time and dedication to work on the entire business.
This coincides with a recent report from the 2013 Trans-Tasman Telework Survey, which has revealed teleworkers are up to 12 percent more productive than traditional office workers.
“Teleworkers can increasingly take advantage of high speed broadband to enable high quality video conferencing, virtual collaboration tools and a greater capacity for transferring large documents and files,” said Mr Hart.
The full Digital Business Kit, which includes five modules, will be available by July 2014.
R&CAs Teleworking DVD can be found on the R&CA website at www.restaurantcater.asn.au via the Digital Business Kit tab, as well as via telework.gov.au website.
Source: Restaurant & Catering Association, 20 November 2013
