At MyTab, our goal is to not only provide the highest quality contactless ordering option for both customers and venues, but help support venues in eliminating some of the environmental damage caused by the hospitality sector’s commercial activities. MyTab’s focus on sustainability is derived from our core Company values and ethos to ensure we provide eco-friendly solutions for both our venues and customers. Here are some ways MyTab focuses on minimal waste and environmental impact.

Reduce Landfill 

MyTab’s sustainable and eco-friendly strategy is unlike other online ordering platforms or traditional ordering methods.

MyTab is designed to adapt to your venue and can be customised and individualised to meet your venue’s specific needs. MyTab’s system allows you increased control over the operations of your venue so that you can focus on what is most important: your customers!

1. Order Management

MyTab integrates seamlessly into your business: only one iPad is necessary to utilise the system. However, depending on your business needs, MyTab’s system is able to scale to the size of any venue. There is the ability to utilise as many iPad’s as required and these screens can be set up to receive different types of orders available at your venue. By separating and organising where MyTab orders appear on your venue’s iPads, you are able to allow efficiency and transparency for your bar staff and kitchen staff.

MyTab is built to adapt to your venue and our system is customised and individualised to meet your venue’s specific needs. If you have a small venue, MyTab is an excellent resource that will help you to maximise your efficiency as a business. MyTab’s contactless payment system allows you to optimise your physical, financial and mental space so that you can focus on what’s most important: your customers!

1. Physical Space

The space required to integrate MyTab is minimal: only one ipad is needed if your venue is short on bench space. Most small venues place the MyTab iPad next to their current Point-of-Sale (POS) system for convenience of staff. 

MyTab’s system is designed to be paperless and is the perfect no-fuss solution to add to your current POS set-up.

In the year of 2020, the world was plunged into an unexpected season of isolation. COVID-19 disrupted the hospitality industry in an unprecedented fashion, with operational measures implemented quickly to slow the transmission of the virus. Social distancing, maximum occupancy requirements, vaccination mandates… Many different tools were implemented to mitigate the disruption caused by the pandemic, reactive to the circumstances of an ever-changing situation. 

As the world begins to open up again, 2022 brings its own challenges. Australia is currently experiencing severe supply chain pressure and labour shortages. Most recently, a foot-and-mouth outbreak in Indonesia threatens to impact Australia’s livestock industry. With these challenges, however, come new opportunities. 

Inflation refers to the decrease of purchasing power of money within an economy. Hospitality venues are particularly vulnerable to being impacted by inflation due to its compounding effect on their business. Food prices increase, which drive up the overhead costs of the business, while customers begin to spend less due to the reduction of their purchasing power. 

It can seem like a vicious cycle, and can wreak havoc in small-to-medium businesses. In saying that, there are many ways that venues and hospitality businesses can navigate inflation. We’ve compiled our top tips below:

After working extensively in hospitality - and experiencing first hand the inconvenience faced for both customers and venues with traditional ordering methods - this was something my sister and I wanted to change. In 2017 an idea for contactless ordering within venues was conceptualised and by 2019, we had finalised our first complete iteration of MyTab.

Our names are Mikaela (28) and Eliza (25) Greene, we are two professional surfing sisters from Yallingup, WA. Before Covid-19, Eliza and I travelled the world competing on the WSL World Qualifying Series (WQS) surfing tour. In between surf training and competing, we financed our travels through working in hospitality as baristas, bartenders and waitresses. These experiences provided us with a unique insight into the fundamental mechanics of the hospitality industry, while highlighting the efficiency issues accompanying traditional ordering methods. Surely there was a more convenient way to combat customer indecisiveness and collecting payments before preparing an order?