Case Study "Implementation of a Restaurant Ordering System": Main objective of the system is for a waiter using a tablet

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Case Study Implementation Of A Restaurant Ordering System Main Objective Of The System Is For A Waiter Using A Tablet 1 (90.66 KiB) Viewed 30 times

Case Study "Implementation of a Restaurant Ordering System": Main objective of the system is for a waiter using a tablet device to take an order at a table, and then enters it online into the system. The order is routed to a printer in the appropriate preparation area: the cold item printer (e.g. if it is a salad), the hot-item printer (e.g. if it is a hot sandwich) or the bar printer (e.g. if it is a drink). A customer's meal check-listing (bill) the items ordered, and the respective prices are automatically generated. This ordering system eliminates the old three-carbon-copy guest check system as well as any problems caused by a waiter's handwriting. When the kitchen runs out of a food item, the cooks send out an 'out of stock' message, which will be displayed on the dining room terminals when waiters try to order that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system features aid management in the planning and control of their restaurant business. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This helps management plan menus according to customers' tastes. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in. This may help later in management decisions, especially if the voids consistently related to food or service.