Frequently Asked Questions
- + Do guests like ESP?
We have done various surveys, and an average of 82% of guests rate ESP highly. Guests typically use ESP when they want their check or when they want to make an order. Most of all, guests appreciate not having to make eye contact or flag down their server. We have also heard from guests that their appreciation for ESP grows after they go to other restaurants without ESP, are unable to get service when needed, and recall being able to use ESP before.
- + Do certain types of guests like ESP more?
The affinity for ESP is broad. Surprisingly, guests in the 55+ age group have an equal or higher level of appreciation for ESP. Younger guests like ESP as well.
- + Do guest over-use ESP?
To date, ESP has been used in over 1.3 million table turns. Based on our data, the average number of ESP service button presses is approximately 1 per table turn. Of course some turns are more than 1 and some are zero. Even when there are no presses, we consistently hear from guests that they like 'knowing that it's there'.
- + Do servers like ESP?
Some servers are hesitant at first but we typically see that within 3 days, most if not all servers are believers and like ESP. We believe this is due to the fact that tip percentages go up and the server can work smarter, not harder.
- + Do I need ESP? My service and server training is very good.
Have you ever been unable to get your check or needed a refill but could not find the server? Everyone has. Often it's not the fault of the server. ESP helps servers work smarter and helps chains deliver completely customized service.
- + What does ESP cost?
The pricing for ESP is highly dependent upon a number of factors, including hardware quantity. Please contact us if you are interested in learning more about our pricing and ROI.
- + What is the ROI on ESP?
A lot of this will depend on your revenue or Annual Unit Volume (AUV), but ESP has a proven ROI as evidenced by full-chain rollouts which no other table top company can boast.
- + What is the difference between Gen 1.5 and Gen 2.0?
Although this is best explained in a meeting, both systems have ESP's patented communication system, table management and data reporting. Gen 2.0 also has a digital screen to be used for media and advertising.
- + Does ESP generate data reports?
Yes. ESP has invested considerable resources to provide web-based reports for GMs, ADs, up thru the executive suite. Examples of data we collect and report are: greet time, actual table turn time (not Point of Sale estimates), bussing time, average labor load, number of button presses, survey responses, and many more. As a network of multiple customers, we also create National Benchmark reports.
- + What does ESP have to do with Pro Host?
In 2008, ESP acquired the intellectual property (IP) to Pro Host from NTN. As of 2009, we have begun offering services to existing Pro Host users. Please contact us to learn more.
- + Does ESP have a patent?
Yes. ESP has invested considerable resources in building and protecting our IP portfolio. At this point, ESP has two approved US patents
- + Is ESP only focused on restaurants?
Currently, ESP is focused on casual dining regional and national chains as well as gaming/casino companies. We receive hundreds of requests from other verticals, in particular health care and other hospitality ventures.
- + Do ESP wireless devices interfere with Wi-Fi networks?
No. ESP devices operate on a low power network outside the Wi-Fi transmission channels.
- + Does ESP require access to my network?
No. the ESP system operates on its own network and requires access to the internet to upload data for reporting.
- + What size building can the ESP system cover?
We can configure our system to cover virtually any size establishment.
- + Is installation and wiring of the ESP system difficult?
No. installation does not typically require any additional AC circuits and any wiring required is limited to Ethernet cabling. After cabling is completed, our installation technician can install in a few hours while the restaurant is closed.
