ROI calculator
Enter your tables, turns and average check. The calculator estimates extra revenue per night and per year, and how many nights a FlipLight set takes to pay for itself.
What it estimates
Extra revenue, not profit. It multiplies your nightly revenue by the uplift you choose, then compares that with the price of the recommended set.
What it assumes
Every table gets the same uplift every night. Food and drink costs, staff time and VAT are not deducted. Seasonality is covered by your nights-open figure.
Be conservative
A study of tabletop service technology measured about 11% more sales per minute, mostly from faster service. That wasn't FlipLight, and your venue isn't an average. Start at 2–5% and see if it still adds up.
When guests can call you the moment they want something, they order more of it. Move the sliders to match your venue.
For reference: a Wharton study of table-side service technology measured about 11% more sales per minute, mostly from faster service and shorter waits. Your results will vary. Be conservative.
Extra revenue per year
€0
Extra per night
€0
Pays for itself in
6 nights
Recommended for 15 tables: Restaurant · 15 lights · €849
Get this bundleThe research
Peer-reviewed research on service speed and waiting in restaurants. These studies looked at related service technology and waiting times, not FlipLight itself. Your results will depend on your venue.
+11%
sales per minute
In a study of 66 restaurants and 2.6M checks, table-side service technology shortened meals by about 10% and raised sales per minute by about 11%.
Tan & Netessine, Management Science, 2020~15%
revenue lost to waiting
Analysing 94,404 guests, researchers linked longer waits to guests walking away and returning less often. Simulated revenue rose by nearly 15% without the wait.
De Vries, Roy & De Koster, J. of Operations Management, 2018Fast
bill, relaxed meal
Guests don't want their meal rushed, but they do appreciate speed when it's time to settle the bill. Service on request gives them both.
Noone, Kimes, Mattila & Wirtz, Cornell HRA Quarterly, 2007On cue
not interruptions
Frequent check-backs that please some guests make others uncomfortable. Letting guests call when they're ready avoids unwanted interruptions.
Lee, Int. J. of Hospitality Management, 2015Numbers look right?
See the bundles, or compare FlipLight with other ways to call staff before you decide.