4min
This time round, we caught up with Carl, Operations Manager at Bala Baya, Eran Tibi's incredible Israeli restaurant in Southwark.
The London’s restaurant scene is possibly the world’s most exciting, but finding a spot that’s got everything from service and ambiance to the food and drink nailed, isn’t always easy.
Israeli-born Eran Tibi is one of today’s most exciting new chefs and his restaurant, Bala Baya, is testament to that. Bala Baya is the sort of place you go when you want to impress your parents, if you’re looking to have dinner with friends or if you are in need of brunch that’s not avo on toast.
It consistently delivers fresh, bold flavoured plates that leave their mark. If you can’t tell, we are BIG fans of Bala Baya, so we sat down with Operations Manager, Carl, to better understand how sunday is supporting the team with service whilst they continue to deliver an exceptional customer experience.
insider tip: a must, is their prawn baklava
In a few words, tell me a bit about your journey with sunday?
We’ve had sunday for 3 months now. The team got in touch with us and the rest is history! I always saw guests splitting the bill when paying in big groups, rather than someone covering the total, and it would take so much time.
Our waiters would be away from their sections whilst taking payments. sunday really has simplified the payment process. At first, I was worried customers would not take care of their own payments. This hasn’t been the case, as people are curious and slightly excited about this new experience.
sunday really has simplified the payment process
What do your staff think of sunday?
Buy-in from the staff is great and they are all super happy. sunday is bridging the gap between rewarding staff and great guest experience. I was sceptical if sunday would actually bring in more tips but it really does!
Aside from having more time, the staff has a greater incentive to provide amazing service. I’ve also noticed a difference in the time it takes to process payments. Prior to sunday it would take groups 3-4 minutes just to split the bill, with my waiters standing there waiting.
A lot can happen in your section during that time. Now the team can focus on service rather than taking payments and duly rewarded.
People say “oh what’s that, that’s cool!”
What do your customers think of sunday?
They are happy. People say “oh what’s that? that’s cool!”. For the moment, paying via QR code payment is still a bit of a novelty, meaning guests are curious. It’s fun. We are a modern restaurant, so it fits in and works really well.
💡At Bala Baya, they’ve opted for a different approach, where the team only brings round the sunday QR code at the end of the meal in lieu of the bill. Looking at numbers, adoption rates are currently at a high of 87%
How has the sunday team helped you transition to this new payment solution?
Very well! It hasn’t been without hiccups but every time there was an issue, I got the feeling that sunday was very concerned, were set on fixing the problem and I was being updated all the time. The team was very responsive.
Finally, what makes sunday different from other payment solutions?
Everything. I never thought it would be as easy as they said because you don’t have to have a login or register, so it is very straightforward. I was very impressed by it. It’s also a fun little gadget for customers. We’re opening another restaurant soon, and we’ll see what we can do with sunday.
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Your customers can view the menu and pay the bill in 10 seconds
