把飲酒停留時間轉化為主餐與加點營收

酒吧與飛鏢店的客人停留時間長，餐飲是提高客單與延長消費的重要環節。但氣味、油煙與吧台節奏會直接影響飲酒體驗，因此不能照搬一般熱炒廚房。

代表性痛點

• 炸炒油煙與食物氣味容易干擾酒款、空調與室內體驗。

• 深夜點餐零散，為少量訂單持續開火效益低。

• 吧台人員需兼顧調酒、結帳與場內服務。

• 只有零食與炸物，難以承接完整主餐需求。

以低油煙熱食補足深夜菜單，讓飲品與餐點相互帶動

MEALDO BUSINESS 以覆熱與盛裝完成燴飯、湯麵及燉湯，不需新增重油煙流程。店家可設計少而精的宵夜主餐，搭配酒款或套餐，提高每桌消費而不打亂吧台作業。

• 減少煎炒與油炸氣味，保護飲酒環境。

• 接單後覆熱，適合分散且不可預測的深夜需求。

• 用固定出餐步驟降低吧台兼作餐點的負擔。

• 從零食升級為主餐與套餐，增加加點機會。

How Can Bars and Darts Venues Raise Food Spend Without Adding Smoke?

Convert Long Dwell Time into Main-Meal and Add-On Revenue

Guests stay for extended periods, making food a valuable driver of spend. Yet smoke, aroma and bar workflow directly affect the drinking experience, so a conventional stir-fry kitchen is often unsuitable.

Representative Challenges

• Frying and cooking aromas interfere with beverages, air quality and ambience.

• Late-night orders are scattered, making continuous cooking inefficient.

• Bar staff already manage drinks, payment and floor service.

• Snacks alone cannot satisfy demand for a complete meal.

Add Low-Smoke Hot Meals that Support Beverage Sales

MEALDO BUSINESS rice dishes, noodle soups and broths are finished through reheating and plating, without heavy cooking. A focused late-night menu can pair with drinks or sets, increasing table spend without disrupting bar operations.

• Protect ambience by reducing frying and stir-fry aromas.

• Reheat on demand for unpredictable late-night orders.

• Reduce workload with fixed finishing procedures.

• Upgrade snacks into main meals and set-menu opportunities.