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The Epcot Explorer's Encyclopedia

Electronic RFID Enchanted Roses and Things Gone Wrong at Be Our Guest Restaurant

Posted on by Posted in Magic Kingdom, Park News 2 Comments

Disney recently revealed their plans to have the Be Our Guest restaurant make extensive use of their new RFID systems for the lunch period.

Guests visiting the location for the quick-service lunch will be handed an RFID rose the size of a hockey puck. This rose will function as a group identifier for the guest’s order and track their party as they travel through the restaurant. Guests will frist take their rose to the ordering kiosk – tap the Mickey head of the rose to the Mickey head of the sales kiosk (lower left of photo) to identify themselves to the system.

Then they will use the touch screen to complete their full order if paying with credit, giftcard, or a Disney dining plan. They will then go to a self-service beverage area and then be seated in the dining hall with their rose-at-hand. The rose will identify to the servers who bring the food to the tables where the party has chosen to sit and thus the food will be delivered in a timely and seemingly magical manner to the proper location.

Guests choosing to pay with cash or vouchers will have the option of going through the same process with a pair of cash registers located in the same gallery as the rose-encoding kiosks. Also, with the way the system works, once RFID wristband ticket media is up and functioning the roses-pucks themselves will not be needed and guests can merely scan their wristband when placing their order instead of the rose-puck.

As charming as this is, Be Our Guest has already begun to run into some major issues during their few test dining periods. The building was designed and redesigned hastily during the construction process with the interior locations being reworked and the type of service the restaurant would offer – both full and quick service – changing more than once during the construction period. This had led to the kitchen being smaller than needed and the workers utterly frustrated with the situation. There’s no place to store hot prepared foods and everything else is choked by a lack of proper workspace. The 580-something seat location is strained because it has a kitchen equipped to serve far less than that.

For the time being, Disney having their staff work late into night “rehearsing” workarounds to the problems caused by the improperly designed facilities. Early test meals have been, at best, a small fiasco with food coming out wrong, taking forever, and not being properly prepared or even served with the right accompaniments. Thankfully this is what testing is designed for and hopefully something can be worked out – or rebuilt – lest the staff be forced to endure all night rehearsals of choreographing movement in the wonky space.

  • vwbugfan53

    When I was in the food business, I worked for many kitchen that where big and small. I feel the frustration the food preparers are having. My opinion is that when most restaurants/kitchens being built the last thing an architect thinks about is the size of the restaurant, not the size of the kitchen. No offence to any architects. They only see what is given to them from the client to fit in the space their allotted. The client maybe in-house disney imaginears. You figure that disney would have this problem long since fixed, looking at EPCOT as a glowing example of turning out a volume of food service.
    Just my 5 pennies worth

    • http://www.epcyclopedia.com Epcot Explorer’s Encyclopedia

      Epcot actually had serious problems with food service when it first opened. Small kitchens, inadequately small restaurants, lack of seating, uncovered seating, etc.. led to many changes in the park in the first year or two. You can find press reports of angry guests at the France pavilion restaurants not being seated, seeing empty tables, and Disney saying they wont seat the tables until they are able to produce enough food to feed them. The new bakery coming to France later this year is a result of those same problems from all the way back in 1982. The bakery couldn’t handle the traffic and was moved, replacing a store. It still has had issues with guest traffic and the old location was left boarded up and abandoned – so now they’re putting the store back where it was and building a brand new bakery as part of an expansion of the pavilion. Really only fixing the problem 30 years later.