When 288 Bar & Wok’s owners relocated to Cheltenham in 2005, their plan was to build a restaurant where they would be happy and comfortable to host locals as well as their friends and relatives. That meant no tablecloths, no linen, no wine glasses, no fuss. Its new online ordering portal and mobile app continues this theme, making it easier than ever for customers to order their takeaways in advance.
The 288 Bar & Wok app can be downloaded from the App Store and Google Play now.
Pak Wai Hung, owner of 288 Bar & Wok comments: “We have a strong customer following and want to reward thatcloyalty, not just with great food, but with the best possible service. We welcome customers to eat in our restaurant but know that, sometimes, a takeaway is more convenient. By offering mobile and online ordering we boost that convenience, preventing phone call congestion, keeping customers updated through automatic notifications, and stopping anyone having to spend 20 minutes sitting in the foyer waiting for their food to be cooked. We can’t wait to get going with it.”
Nick Hucker, CEO of Preoday adds: “There’s a reason 288 Bar & Wok is such a popular restaurant with the people of Cheltenham. Pak Wai and his team care passionately about the quality of the food they serve and put customer service front and foremost in their restaurant. We are proud to support them as they take another step in their customer satisfaction journey and have no doubt that their loyal customers will be extremely happy with the new service.”
It’s not as catchy as: ‘When is a door not a door?’ (answer, when it’s a jar) but it speaks to the idea that in-car collection, and the technologies that support it, are flexible enough to bend to the needs of a business and its guests.
Delivery can be daunting to the uninitiated, and it might be tempting to sign up with a third-party ordering aggregator that offers the service, such as UberEats, but other options could suit your business and brand better. Here we present three different ‘levels’ of delivery, starting with the most basic – and cheapest method: doing it yourself.
