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WIRELESS RESTAURANTSAuthors :• D.J Premathilake• D.N Malaarachchi• T.P Kumarathunga• H.A.H Hettiarachchi
IMPORTANCE OF HOSPITALITY INDUSTRY              IN SL• Growing at a rapid phase ;   • 654,476 tourist arrivals in 2010   •...
TRADITIONAL RESTAURANT VALUE CHAIN     Kitchen and                     Cashier                                            ...
WIRELESS RESTAURANTSEliminate limitations of Traditional RestaurantsSystem that allows ;• i-Pad’s or PDA’s to order  Custo...
OVERVIEW OF THE SYSTEM
WIRELESS RESTAURANT VALUE CREATION                                                  Cashier                          Kitch...
THANK YOU !
Wireless reataurants
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Wireless reataurants

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Transcript of "Wireless reataurants"

  1. 1. WIRELESS RESTAURANTSAuthors :• D.J Premathilake• D.N Malaarachchi• T.P Kumarathunga• H.A.H Hettiarachchi
  2. 2. IMPORTANCE OF HOSPITALITY INDUSTRY IN SL• Growing at a rapid phase ; • 654,476 tourist arrivals in 2010 • 4th place of generating FOREX• Mainly due to Post conflict peaceful environment• But opportunity to GROWTH• Constantly evolves to GUEST REQUIREMENTS• Focus on smart implementation of TECHNOLOGY
  3. 3. TRADITIONAL RESTAURANT VALUE CHAIN Kitchen and Cashier Customer Restaurant Storage and Manager Dissatisfaction  Kitchen waste:  Clerical waste:  Poor attendance: — Wrong orders — Wrong invoices — Long waits — Wrong orders — Order reprocessing  Lack of visibility — Wrong invoices — Heavy workload  Inventory waste: — Out-of-stock items  Unable to get in touch with  Poor restaurant turnover customers — Excess inventory  Identifying meals  Less Accountability  Poor responsiveness  Traditional payments  Poor reports
  4. 4. WIRELESS RESTAURANTSEliminate limitations of Traditional RestaurantsSystem that allows ;• i-Pad’s or PDA’s to order Customized wireless ordering software embedded• Use of Wi-Fi Technology• Use of E-Payment gates• Direct contact with kitchen• Integrate ordering, Inventory control & Billing• Memorize the customer preference etc..
  5. 5. OVERVIEW OF THE SYSTEM
  6. 6. WIRELESS RESTAURANT VALUE CREATION Cashier Kitchen and Storage Restaurant and Manager  Improved sales and customer behavior  Higher customer  Higher visibility Increased tracking retention due to better Revenues service quality  Better responsiveness  Improved menu configurations  Reduced waiter labor costs due to higher  Reduced reprocessing Lower Costs  Reduced kitchen waste productivity costs  Reduced training costs ValueCreated Higher  Higher table turnover Facility  Full table status vision Turnover  Shorter attendance times  Better inventory Lower  Reduce Excess stock planning Inventories  Theft reduction  Reduced out-of-stocks of demanded items
  7. 7. THANK YOU !
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