Article, Success story
Ein Lokal, in dem Menschen sitzen und eine Kellnerin bedient.

Intelligent automation with luca

Erhan O. Seven and Sofia D. Sözen rely on digital technologies for their FACTORY GIRL breakfast restaurants in Berlin and Amsterdam. They see the future of gastronomy in processes that are as automated as possible.

“The only way to face this crisis and the instability and uncertainty it brings,” says Seven, “is to use as much technology as possible.” And Sofia adds: “You have to keep evolving. You have to update yourself every day.”

FACTORY GIRL – Mediterranean breakfast and modern tech

Die Inhaberin des FACTORYGIRL, Sofia D. Sözen, zeigt eine Schüssel mit eines ihrer Gerichte

For Sofia and Seven, the key is smart automation of processes. Four years ago, for example, FACTORY GIRL was the first Berlin restaurant to stop accepting cash. This saves time, both during the payment process and during accounting. “At busy times,” says Seven, “saving 10 or 15 seconds per transaction can be a game-changer.”

Simple, digital tools

FACTORY GIRL introduced digital food and drink menus early on. With photos of each dish and drink, guests usually already know what they want, and service staff can take orders faster. Seven considers this improvement in processes to be user-friendly, as it has significantly reduced guests’ waiting times. “People now expect digital tools that are easy to use,” Seven explains. Sofia adds: “Our way of thinking is changing. People don’t want to read long descriptions in menus anymore. That’s why the most intuitive way to access a menu is the best. That’s a super important point.”

With luca you give the guest a lot of independence. They pay, get up and leave. It really saves time. That’s automation.

Erhan O. Seven

More tips thanks to luca
Ever since guests at FACTORY GIRL were able to pay with luca Pay, tipping for service staff has increased significantly. Seven comments: “The fact that the option to tip is integrated into the payment process of the luca App has really benefited our staff. And of course, that’s good for us too.”

Taking responsibility

It is also important to Sofia and Seven to be socially responsible. They donate 1% of the company’s profits to companies that develop climate-friendly technologies. In addition, they do not throw away slightly damaged dishes, but give students the opportunity to take dishes for their shared flats in exchange for a donation of a few cents. “The feedback from the young people on this action is overwhelming,” says Sofia, “it makes me very happy.”

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