Secondly, the client who will pay the bill,

Secondly, the client who will pay the bill, there is
the problem of limiting the actual cost of the order the amount of money that
he previously allocated for visiting the restaurant. Therefore, when choosing a
dish, you should always remember what amount you have to avoid getting into a
difficult situation. Thirdly, one more problem is the technological delay,
which is necessary for preparing ordered dishes and serving the table, which
can sometimes turn out to be very large. Even sometimes it is difficult to
interpret the handwriting of the waiter. And finally, for those customers who
struggle with excess weight, the problem is the calorie restriction of their

To overcome these limitations in a manual system, we
need a system for automating the process of ordering food. Self-service
technology, becomes more efficient and can help the manager avoid human errors
and improve business development. In this system, the order transaction is a
step-by-step process to make the transaction more systematic, and the system
can send employees to avoid order errors. The deal between the waiters and
restaurants, as well as between the waiters and the cashier will be systematic
and effective. In addition to efficiency, this system can improve the quality
of customer service and attract more customers to get quality services.

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The system
must have the following requirements:

To enable customers
to visually confirm that the order was installed correctly

So that customers
can know about food ingredients before ordering

Ensure the correct
placement of orders with visual confirmation

Provides data
accuracy during the process of placing orders

Minimize data
entry manually

Convenient and
interactive interface with the provision of a client for viewing the menu and a
visual confirmation that the order was correctly installed.

Minimum temporary
requirement in the process of placing an order

The customer must
be able to cancel or change the order.







Section 2 – Problem
Investigation & Research

2.1 Quality
















2.2 Literature

Every restaurateur is interested in strengthening his
position and staying afloat in modern conditions. This is quite difficult, as
bright and interesting projects become more, and in the conditions of wide
choice to the client it is more difficult to distinguish the advantages of your
restaurant, and consequently, to keep the client is worth considerable efforts.

In many respects the success is determined by the
excellent service and operational work of the staff. Today, the combination of
speed and quality has become real thanks to the automation of the restaurant.
Automation is required that will effectively manage the restaurant, speed up
the maintenance process and reduce the possibility of abuse by the staff
(primarily theft).

Now customers can interact with the automated
interface and receive the necessary products or services through their own
efforts, such as registering and registering through kiosks or reserving and
paying through Internet sites (Kontzer, 2005; Makarem et al., 2009). , Serlen,
2005; Starwood Inc, 2010; Stellin, 2006), thus essentially serving itself.
Technological advances have provided service organizations with alternatives to
traditional employee interactions (Curran et al., 2003). Self-service
technologies have recently been at the forefront of service meetings in many
aspects of daily life, where clients are widely exposed to the choice between
self-service and service personnel (Dabholkar, 1999; Victorino, Verma,
Plaschka, & Dev, 2005). The improvement in the self-service industry has
led to a significant change in the nature of the provision of services from the
usual interactions between the client and the consumer in the interaction
between the client and the self-supporting system (Cunningham et al., 2009;
Pujari, 2004). Some clients believe that they prefer self-service compared to
interaction with service employees (Makarem et al., 2009), so organizations
that remain stagnant and do not develop in this respect can compete for
competition and even survive in the market (Pech, 2002) .

One of the first own automation strategy was developed
and implemented by the Japanese network of sushi restaurants Kura. In 262
restaurants of the network robots help to prepare sushi, waiters have replaced
conveyor belts. A special system monitors the duration of the plates on the
tape and automatically removes them after a certain time. Customers of the
restaurant order dishes using touch panels, and when finished, put empty plates
in a special hole next to the table. The system automatically creates an
account, washes the dishes and returns it to the kitchen. The management of the
restaurants of the network is conducted from a single center, from which it is
possible to remotely control almost all aspects of the operation of individual
points. Thanks to the transition to a business model based on automation, Kura
managed to reduce the cost of the sushi plate to ¥ 100 (about $ 1), which gives
it a huge advantage over its competitors.

One restaurant brand that believes that automation is
the future of catering is the fast food cafe in San Francisco, Eatsa. No
waiters, no lines, no cash and no seats, this space is divided up to simple
convenience. Menu options can be viewed using the digital screen, and order
management is performed via the iPad in the store or the guests have the
opportunity to use their mobile phone.

Seattle-based network of Starbucks coffee houses has
become an absolute leader in the introduction of innovative digital / mobile
technologies. In December of this year, the corporation launched a mobile
application that allows you to pre-order drinks and food in several coffee
shops in Portland, Oregon. After that, the trend spread throughout the US, and
now the application is available in all 7,400 network establishments in the
country. The success of the mobile application surpassed all expectations of
the company. It has allowed to significantly reduce queues, speed up
maintenance and improve the efficiency of institutions in general.

Meanwhile in Europe, McDonald’s fast-food chain went
to the kiosk store in almost 45% of its restaurants. Initially, they started
testing a 2,225-square-foot store with a walking window and a two-way drive,
but without sitting inside.


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