April 2001

5 Star - In delivering four-star service technology aids fine-dining artistry
by Peter Adler, Contributing Editor

Tavern on the Green is the four-star restaurant everyone knows in New York's Central Park. There are always a half dozen corporate parties in progress. Charities do fund-raisers there. Over a half million guests dine there every year. It's the food. It's the ambience. It's the service. And if restaurant critics issued a fifth star for the Tavern, it would probably be for technology.

An advanced inventory system, customer support and even mood lighting are tied together in the company's enterprise restaurant systems. And with a management package from Eatec, the restaurant keeps close watch on its inventory, workforce and accounting. The blend of technology management and people skills are credited with making the Tavern a landmark center of fine dining.

"You can't manage traffic like that and still deliver four-star service the way Tavern on the Green does," says restaurant critic Hanna Roeder. "When fine dining addresses such a mass audience technology becomes a major tool."

This was excerpted from the April 2001 issue of Hospitality Technology and may differ in content or context from the originally published article. To see the full text visit www.htmagazine.com.

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