3rd & Ferry Market

Tabit Transforms Operations, but Keeps the Heart and Soul of a Casual Fine-Dining Restaurant

"We can turn a lot more tables just by using KDS screen alone...this has been really, really a great thing."

18%
20%
$10/shift

Problems 

  • 3rd and Ferry’s 2-story mezzanine layout has great eye appeal but creates logistical issues for the serving staff.  
  • The distance resulted in long table turns, and orders took over 15 minutes to be placed into the POS system after the server left the table.  
  • Servers would stockpile orders, leading to kitchen overloads, long ticket times, and unhappy guests. 
  • The legacy POS in place was difficult to use and outdated.  
  • The gift card system couldn’t integrate with the POS, leading to manual work that took staff up to 5 days to issue cards during the holiday season.  

Solutions Implemented 

  • Mobility gave servers the ability to fire orders from the tableside. 
  • TabitChef’s on-the-go reporting. 
  • Integrated online orders directly with the kitchen using TabitOrder. 
  • Moved to TabitGiftcards to streamline issuing and tracking gift cards. 

Results 

  • Tabit’s mobile POS system resulted in an enhanced dining experience with tangible business benefits: 
  • Increased word of mouth advertising with a lift in reservations 
  • 18% increase in net sales Y-O-Y 
  • Table turn speed is now 10-20% faster 
  • Drinks arrive at the table 10% faster, increasing beverages per person from 1 to 1.5 
  • Ticket efficiency improved leading to more 3-course meal orders 
  • PPA increased by at least $10/shift 
  • Gift card sales increased 50% Y-O-Y in 2021, and then an additional 25% Y-O-Y in 2022, with $72,000 in sales during a 2-day promo.  
  • Reduced managerial back-end work by 50% 
About

3rd & Ferry Market

The Problem

“We were falling behind, not because of food or service, but because of speed.”

Mike Pichetto commented, “Our primary pain point was service staff stockpiling orders and entering them in the the point of sale (POS) system in large blocks. This led to overloads in the kitchen, which led to longer ticket times and, ultimately, unhappy guests.” “If we were going to move into the future of dining, something had to give,” said Danya Kinsman, general manager. “We were falling behind, not because of food or service, but because of speed.”

Additionally, Kinsman said the restaurant’s legacy POS system was difficult for her to use. “The back end was confusing. Putting buttons in was a hassle, and it was hard to find the things I needed,” she said.

The restaurant also needed a better way to manage its gift card business. 3rd & Ferry runs a successful gift card promotion from Black Friday through Christmas Eve each year. However, its legacy gift card system wasn’t integrated with its restaurant system, so Kinsman would receive notifications via email, and then she’d create cards manually and mail them. It was labor-intensive, particularly since the restaurant’s highly popular 48-hour Black Friday flash sale could result in more than 500 gift card sales. “With the old system, it would take five of us five full days to get cards out by Christmas,” she said.

“They took time to listen to us, help us build our menu, and help us create upsell prompts,” Kinsman said. “The support they gave us – and still give us – is outstanding.”

A Solution for Transforming Restaurant Operations

Kinsman began researching restaurant POS systems with features that could help the business overcome its challenges, but nothing seemed to suit 3rd & Ferry’s operation. The restaurant wanted to keep the polish of fine dining, allowing servers to use their knowledge and skill to create truly memorable experiences as well as operate more efficiently.

Mike Pichetto attended a Tabit release party hosted by Gotham Hospitality Solutions, an authorized Tabit reseller, and discovered the solution that would work for his business. Gotham had built a good relationship with the restaurant, understood its needs, and, as a trusted business advisor, was able to show Pichetto how Tabit would address 3rd & Ferry’s challenges and pain points.

As a result, the restaurant decided to move forward with Tabit and implemented the solution in October 2021, choosing four modules:

1. TabitPad

TabitPad replaces a traditional point of sale system with mobile functionality. Instead of servers walking to a stationary terminal, they place orders using TabitPad right from the table. The module enabled 3rd & Ferry to build its menu in the system to reflect typical interactions with guests and create a conversational flow. “They took time to listen to us, help us build our menu, and help us create upsell prompts,” Kinsman said. “The support they gave us – and still give us – is outstanding.”

2. TabitChef

This module gives managers visibility into restaurant operations. Kinsman said it allows her to see overtime and manage it in real time. It also reveals which menu items are most popular or to see how features performed over the weekend. She doesn’t need to be in the restaurant – she can access information remotely. “I can see numbers related to our sales with just a click,” she said. “With our old system, that would have taken me hours.”

3. TabitOrder

3rd & Ferry had accepted online orders through a third party during COVID-19 shutdowns, and although guests have returned to the dining room, the restaurant continues to receive online orders. With TabitOrder, however, now they’re transmitted directly to the kitchen. It allows the restaurant to capture additional sales without adding staff and simplifies managing a separate menu with items suited to takeout.

4. TabitGiftCard

The restaurant implemented TabitGiftCard to streamline gift card issuance and save time, particularly when demand peaks around the holidays. TabitGiftCard is fully integrated with the Tabit system, and customers have the option to send gift cards digitally or have the restaurant create a physical card. The module also allows Kinsman to easily make changes or correct mistakes.

“In the first three months alone of using Tabit, 3rd & Ferry saw an 18% increase in sales year over year.”

The Benefits of the Right Tools for the Job

Since implementing Tabit, 3rd & Ferry has seen measurable returns on its investment. “With the more steady stream of orders that are spaced out properly, we have decreased our ticket times substantially and reduced stress for servers and the kitchen,” Pichetto says. “And our customers are able to enjoy a heightened dining experience where the products they order are delivered in a timelier fashion.”

He says enhancing dining experiences has also led to more positive word-of-mouth advertising. “This has directly increased our reservation counts and it is evident in our net sales numbers month to month,” Pichetto explains. In the first three months alone of using Tabit, 3rd & Ferry saw an 18% increase in sales year over year.

“It’s skyrocketed their sales and tips,” …Servers are walking less, they have more energy on the floor and do their jobs more comfortably.”

Additionally, table turns are now 10-20% faster, allowing the restaurant to accommodate more walk-in business, increasing sales totals. Also, drink service is at least 10 minutes faster, and as a result, drink orders have increased from 1 per customer to 1.5. Raw bar orders have also increased. “It’s easy to place orders at the table, and the ticket goes through before guests order appetizers and entrees. Now there’s time for a three-course meal,” Kinsman explains.

Per person average (PPA) has also increased by at least $10 per shift with Tabit due to higher drink and raw bar orders along with the system reminding servers to upsell. “Tabit prompts them to upsell, and now they’re in the habit,” Kinsman comments. She adds that those sales are profit-makers, not merely revenue-makers.

“It’s transformed our business.”

Additionally, table turns are now 10-20% faster, allowing the restaurant to accommodate more walk-in business, increasing sales totals. Also, drink service is at least 10 minutes faster, and as a result, drink orders have increased from 1 per customer to 1.5. Raw bar orders have also increased. “It’s easy to place orders at the table, and the ticket goes through before guests order appetizers and entrees. Now there’s time for a three-course meal,” Kinsman explains.

Per person average (PPA) has also increased by at least $10 per shift with Tabit due to higher drink and raw bar orders along with the system reminding servers to upsell. “Tabit prompts them to upsell, and now they’re in the habit,” Kinsman comments. She adds that those sales are profit-makers, not merely revenue-makers.

Find your perfect Tabit solution

From handheld mobile POS to touchscreen KDS, we have your restaurant covered. Take a look at our 360-degree suite of products for every restaurant touchpoint.

Tabit Pad

Run your business from the palm of your hand

Tabit Shift

Manage employee work time and scheduling from one easy system

Tabit Kitchen

Communicate from FOH to BOH, seamlessly

Tabit Guest

Ultimate command and control center

Tabit Order

Serve customers at your restaurant, or at home

Tabit Chef

Command and control at your restaurant, or at home

Tabit Kiosk

DIY—done the right way

Tabit Feedback

Give customers the ability to provide direct feedback

Tabit Insight

Provides the latest analytics and key insights about your business

Tabit Wheels

Manage delivery operations directly, eliminating 3rd party platforms

Tabit Giftcards

Easily sell and manage giftcards

Tabit Hotels

Integrate with your hotel PMS

Restaurant management
from anywhere

*management app for existing customers