From picking cocoa beans as a young boy on the Ivory Coast to being handpicked to work for Wolfgang Puck at Spago, Francois Kwaku-Dongo’s journey to becoming a world-class chef has nothing if not an air of earthy sophistication.

That blend is reflected in his food at eleven14 Kitchen at The JHouse in Greenwich, CT—where he balances direct-from-farm produce and locally raised meats (think grilled chicken with chopped market-vegetable salad) with exquisite presentation and taste (think chocolate in gold leaf with almond dacquoise and nougatine)—and in the way he runs the restaurant.

“The 51%,” says Kwaku-Dongo. “That’s what we look for. The unspoken qualities in a person that make them undeniably good at what they do. The other 49% is skill, knowledge, experience, which can be taught, learned, or trained. We look for staff members that are gregarious, inquisitive, and joyful; the ones who are excited by the interaction of food, drink, and people.”

An innate drive, enthusiasm, and delight in their work is matched with a highly developed system for efficiency and superior customer service to surround the top notch chef with a top notch crew. Most importantly, this translates into a phenomenal experience for customers to drive them in the door.

“Since seating in our highly in-demand patio space is on a first-come first-serve basis, our living room lounge often fills up quickly with guests vying for a table,” says Kwaku-Dongo. “We have even had parties offer money to other parties in exchange for a better wait time for the patio.”

It’s great to have demand, but it’s not going to help the chef wow them if people are tired of waiting, either for their food or their tables. So when asked about how his restaurant manages high-demand and high-volume seating, he points to NoshList.

“The Nosh app is used by a number of our staff, and as a result we heard the early mumblings of the [at the time] forthcoming WaitList,” he says. “It certainly beats staring at that annoying flashing beeping racket, imploring it to release you from waitlist purgatory; or wondering if the host perhaps wrote your name on the wrong piece of paper (and the promo video gets a laugh or two as well.)”

Kwaku-Dongo’s blend of sophistication and simplicity has a bit in common with NoshList. He believes less complicate equals less problems. If you can deliver that from the moment the customer walk into the door, then you are on your way to stellar reviews and growth. More importantly, you have one less headache to worry about.

So while you’re waiting to try Chef Kwaku-Dongo’s sea-salt-crusted baked striped bass with baby artichoke, spaghetti zucchini, heirloom tomato, and chanterelles, NoshList will let you know when it’s your turn and let Kwaku-Dongo’s staff know exactly who is where and how long they’ve waited. It’s a simple sign of 21st-century management balanced with the simple sign by the wood oven that reads, “Today’s wood is apple.”

Any diner can appreciate black-and-white tile and chrome fixtures. Retro is always in, baby! But there’s a line between old-school cool and remarkably outdated.

Wondering where your restaurant falls? One easy way to tell is to check what’s waiting for queuers at your hostess stand. Is it a mobile device with a waitlist app, like Waitlist Me? Totally this-century. Is it a grease board and a dirty rag? A little grody looking, but still sitting on the fence. Is it a basketful of buzzers? Time for an overhaul!

Don’t believe us? Listen in to what your customers have to say when they’re handed a buzzer and told to wait ‘til it goes off.

“I’m not holding it.”

At 5, a buzzer is a novelty. It vibrates! It lights up! You get to be the first to know when it’s your turn! Unlike watching a cat chase a laser pointer, though, it’s a novelty that grows stale with age. While many customers are totally down for coloring alongside the kids—um, if you’ll upgrade that crossword puzzle, please—they’re ready to leave the buzzers to the grade schoolers.

“Gross! I don’t want to touch it.”

When was the last time you cleaned those greaseballs? Even though customers get them before their food, buzzers tend to be streaked with dust, grease, and who-knows-what else. In the age of germaphobia and a rising spate of super-bacteria, customers would really rather not come that close to a buzzing petri dish, thanks.

“Darn, what if I don’t hear it buzz?”

You’d think a hand-held buzzer would be easy to notice but often times, they aren’t. In fact, if customers set them down on the bar or slide them into a jacket pocket, the flashing lights and rattling plastic are easy to miss. To prevent this, one or more guests will disengage from the social atmosphere you’ve worked hard to create, all to ensure that they don’t miss out on their table.

“Someone needs to hold my drink.”

Short of a menu taller than a toddler, there’s nothing clunkier than a restaurant buzzer. Customers either need to set them down (where they tend to be forgotten), balance them on a limb (where they tend to fall), or hold them in one hand (where they take up much-needed real estate). For those that are keeping tabs of coats, bags, children, phones, or beverages, this becomes a nuisance they quickly resent.

“How close do you think we need to be?”

Will a buzzer work outside the lobby? How far from the front doors can customers wander? Being handed a buzzer on a crowded evening puts guests in a precarious situation: They need to pinpoint a space where they can comfortably wait and where the buzzer will still work. For long wait times, this can create anxiety. With every minute that ticks by, they wonder if maybe they missed their table. Cue constant check-ins with your staff, which defeats the purpose of the buzzer in the first place.

A better solution

Replace those outdated, expensive buzzers with a more up-to-date solution. Waitlist Me is so simple you can get started in a few minutes, and your guests will appreciate receiving a text instead of a clunky buzzer.

You run a sale to get people in the door. That’s what the circulars are for, the TV spots, the radio ads, the email blasts, the social media posts—it’s all to get eyes on your business and cars in your parking lot.

But what happens when all that promo works better than you’ve dreamed, and you’re overrun with customers eager to snap up whatever it is you’re selling? You lose them…unless you have a plan in place to handle the high customer volume.

Don’t wait ‘til it’s too late. Plan now to turn your biggest sales into massive success stories. Here’s exactly how to use a waitlist app like Waitlist Me to capitalize on sale day foot traffic.

Tip #1: Greet every guest as they pass through your doors

Station a greeter near the entrance and task that person with setting the tone for each customer’s visit: Be warm, inviting, and helpful. Let them know what specials you’re running. And, if your greeter can’t help them right away, they can add them to a waitlist so that the next associate can help them pick out the perfect item for their wants and needs.

The big plus: Waitlist Me makes adding customers to your list a cinch. Your greeter is one tap away from adding a new name and number and sending that customer into the store to browse—no muss, no fuss, no toe-tapping frustration. When it’s that customer’s turn for attention, they’ll get a text to let them know. Simple!

Tip #2: Make customer service your No.-1 priority

Just because a customer understands why staffers are booking it around the sales floor on Columbus Day or Black Friday doesn’t mean that a customer will accept anything less than top-notch service. Encourage your team to spend time with shoppers, to answer their questions fully, and to remain focused on the customer in front of them, despite the busier-than-usual atmosphere. To ensure that they’re able to do that, use Waitlist Me to delegate different areas of responsibility to each of your associates. Assign individuals to different departments, divvy up cash wrap and changing room responsibilities, and task someone with restocking shelves or manning the stockroom.

The big plus: Creating assignments means that your sales associates can focus exclusively on individual customers rather than keeping their eyes peeled for empty shelves, messy displays, and new shoppers walking through the door. And because Waitlist Me lets customers see where they are in line right from their smartphones, there are none of those “is it my turn yet?” interruptions to deal with, either. No more splitting attention means better service, which improves your bottom line every time.

Tip #3: Make more sales from your sale

One great sales day is fantastic. One great sales day that converts foot traffic into loyal customers? Even better. A single top-notch shopping experience can turn browsers into buyers and buyers into VIPs—and that starts with service. Waitlist Me lets you build trust through customer service by quoting accurate wait times and ensuring that your shoppers remain visible to your sales floor staff. And trust leads to sales.  You can’t always eliminate waits, but you can show you care about your customers’ time and make the waiting more bearable.

The big plus: Waitlist Me helps you track the actual time each customer has been waiting next to the estimate you told them, which improves your quote accuracy.  That means that when you tell a customer that an associate will meet them in the home entertainment department in 10 minutes, it’ll really be a 10-minute wait. Setting the right wait expectations reduces walkaways, and delivering on those wait estimates boosts customer satisfaction.

Plus, when customers don’t have to worry about losing their place in line or how long the wait will be, they can relax and continue browsing through yours store, making it more likely they’ll find more things to buy. That’s a win for everyone!

At Waitlist Me, we focus on helping businesses transition away from pen and paper or overly complex services. Making waiting less painful is a win for both the guests and the staff. Of course, waitlist management is only one way to streamline operations and work smarter, not harder. In this article from Dumpsters.com, check out a few more resources that show how to use technology to improve the guest experience.

Building on the set of resource management features we rolled out a couple months ago, we have added more flexibility for creating and tracking custom resource statuses. These statuses can be used to visually highlight different stages of your occupied resources in different colors to help make assignment decisions faster and easier.

Here is a new video on resource management, including the new custom statuses:

For example, say you are managing restaurant tables and using Waitlist Me to view what tables are available or occupied. You can sort tables by the times they have been occupied for a better sense of which ones will become available first. Now with custom statuses you could improve on those estimates even more by changing the states of tables that are waiting for their bill or being cleaned. Marking tables with customers waiting for their checks as “billing” can give your bus boys a heads up on which tables would need cleaning soon. Similarly, you can change the status of tables to “cleaning” when they are being cleared and prepped. Using more detailed statuses can help your staff at the front of the house know what tables will be available soon, which means they can quote better wait time estimates and seat customers faster. This means more revenue for the restaurant through more table turns and improved customer satisfaction.

This is just one example of how it might work in a restaurant, but the flexibility of the naming and usage of statuses means they can be tailored to different processes in different businesses.

To change a status in Waitlist Me, all you have to do is press on the resource and an action bar will appear at the bottom of the screen. This area shows information on customers currently occupying and waiting for the resource, and has actions for moving and clearing customers. Pressing on the status on the left will bring up a list of statuses, and selecting one will change the status and color of the resource. In the list view, just tap on the status color to change it.

Note that when you choose a custom status you can see both the total time a resource has been occupied as well as the time spent in the current status, which is shown in parenthesis. This makes it easy to see total visit times and times in specific statuses at a glance, so you can tell if a certain stage is causing more delays than others and how that might be affecting total wait times.

Accompanying the custom statuses are a couple of new sorting options in the Grid view, where you can view your resources grouped by Status. Select “Status the ABC” to have all the statuses grouped together and then ordered alphabetically by the resource name or “Status then Time” to have them ordered by the length of time they have been in that particular status.

To customize your statuses, go to your Settings and then press on “Manage Resources” and then again on the “Statuses” in the upper right. In addition to the default “available” (green) and “occupied” (red) statuses, you can add four of your own statuses. Just add the names and move the sliders on the right to turn them on or off. Statuses will show alphabetically in the options when you select them, so you can set the naming accordingly. The green and red statuses for available and occupied resources are always required, and custom statuses are treated as states of an occupied resource.