Transcript
Ian Chan: Oryza is just a collection of my experience really. I just sort of combine those flavors, so Malaysian, Vietnamese, and also my experience in Tasmania as well as an owner and operator to me, I've never liked the fact that I sit back and let my staff do the work. I actually like to get in and then lead by example. If there's a broken glass, I'll be one of the first to run out and pick it up. Dirty table, I'll be out there wiping, I'll clean the floors. You just do whatever needs to be done.
You always got to be on the ball looking at the figures, always trying to create something new. Something's not working. You switch it up. Square helps me on the frontline by letting me be on the frontline, it's enabled me to focus on what I love doing, and that's to create the food interaction with my customers, and it just enables the staff to take on more of the responsibility.
With the first Covid shutdown, it was so simple to get out Square website, up and running, click drag drop, put in your pictures, putting the pricing, and it was ready. It's like a critical component of my business. Now. To me, the new Square Stand is just a very intuitive unit. It's not your traditional, bulky item that I found, so it's almost like a point of sale supermodel. You can split the screen around and go, would you like me to print you a receipt? And they'll just drive it themselves. I love the transparency that it creates. It's just a really open, honest transaction.
My name is Ian. This is my business, Oryza. I run a Malaysian style restaurant at the Hanging Garden, Hobart Tasmania. Welcome.
