Tossed reaps benefits of turning restaurants cashless

By Sophie Witts contact

- Last updated on GMT

Tossed reaps benefits of turning restaurants cashless

Related tags: Technology, Restaurant

The food and commercial director of Tossed has said its “controversial” decision to become cashless has resulted in “massive benefits” for its restaurants.

The healthy eating group made headlines when it launched what it claimed was Europe’s first cash-free restaurant in 2016, and introduced self-service kiosks in to its sites.

Angelina Harrisson told the Lunch! Trade show yesterday that the changes have cut the average service time from nine to three minutes.

The maximum number of people restaurants can serve at once has also risen from six to 23.

The self-serve kiosks have also increased customisation on orders, boosting minimum spend.

However, she said the group still got “at least one person a month” who complained about the system.

There has been no reduction in labour costs, instead staff have been redeployed to preparing food and serving customers.

“We estimate it took about six hours a week of management time counting and banking cash, getting rid of it has been a massive benefit to the business,” said Harrisson. 

Harrisson added that Tossed was continuing its tech focus going forward. The group, which bought the 11-strong Vital Ingredient chain​ in March, is testing a vending machine model at London’s Chelsea and Westminster hospital.

“It allows us to sell fresh healthy food 24 hours a day without a shop attach­ed,” she said.

Related topics: Business & Legislation

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