This document proposes a restaurant concept that uses robots and roller coaster-style tracks to deliver food to customers. The key aspects are:
1. Food would be ordered using touchscreens and delivered via an intricate system of roller coaster-like tracks that loop around the restaurant, providing an entertainment spectacle. Some items like drinks would be delivered by robots.
2. The goals of the restaurant include providing excellent service, increasing traffic and average ticket size through marketing and suggestive selling, and improving profit margins through efficiency.
3. A SWOT analysis identifies competition from other theme restaurants, issues with hiring and retaining staff, and the benefits of fewer staffing concerns with greater automation. The target market is seen as metro
The document discusses the restaurant business and is divided into multiple sections. It begins with learning outcomes and outlines topics that will be covered, including the varied field of the food service industry, different types of dining markets, and popular-priced contemporary restaurants. The sections then go on to define and describe different types of restaurants, the dining and eating markets they serve, and examples of popular restaurant types like quick-service restaurants, fast-casual restaurants, and midscale restaurants. It also discusses how some restaurants exist as parts of larger businesses located in retail stores or shopping malls.
In this project, we provide an in-depth industry analysis of the quick service restaurant industry. As well as identifying macro factors that affect the industry as a whole, we analyze and compare what we found to be the top three competitors in this space. Through the weighting of our three key success factors that are recognized in the report, we made a decision as to which of these three competitors we see as best positioned for the future of this global industry.
The document proposes a portable digital restaurant menu that would replace traditional paper menus. It would allow restaurants to display pictures of dishes, easily update offerings and pricing, and provide additional interactive features for customers. Some benefits highlighted include lower costs compared to paper menus which require frequent reprinting, as well as the ability to customize the menu experience for each customer through different language or large print options. Existing examples of digital menus in some restaurants in Japan and the UK are mentioned.
This document discusses different types of restaurant organizations: chains, independents, and franchises. It provides details on the advantages and disadvantages of each type. Chains benefit from economies of scale in marketing, site selection, access to capital, purchasing, control systems, product development, and training. Independents are more flexible and focused but have less purchasing power and marketing budgets. Franchising allows brand sharing between franchisor and franchisee but comes with contractual obligations for both parties.
The document discusses on-site food service, which refers to food service operations outside of the home where food is not the primary business. It covers major segments of on-site food services including business and industry, education, healthcare, corrections, recreation, transportation, and others. The document differentiates between self-operated facilities and those operated by managed service companies. It provides examples and explanations of various on-site food service segments. The overall purpose is to introduce the key components and concepts regarding on-site or non-commercial institutional food service.
Market Research Report: Restaurant Market In India 2010Netscribes, Inc.
For the complete report, get in touch with us at: info@netscribes.com
Restaurants and traditional food joints has been an age old concept with the dominance of a large number of unorganized players operating as street vendors, roadside eateries and stand-alone restaurants. However, with growing urbanization and changing lifestyles, the organized players have occupied a firm foot hold in this market which is worth INR 580 bn and shows huge potential for
growth in future. The increasing trend of eating out coupled with the increasing share of young population has driven the market.
The report begins with the market overview section providing the size of the restaurant or the food service market in India with a brief description of the various segments that exist in the market and the penetration of the organized players in the various segments.
An analysis of the drivers explain the factors for growth of the industry including growing disposable income, favourable demographics, changing lifestyles and preferences, increasing proportion of take away food and increasing number of working women. The key challenges identified encompass cumbersome licensing, food price fluctuations, high cost of real estate and lack of skilled manpower. Key trends have also been analyzed including foreign players foraying into the Indian market, brand expansion into smaller cities, Indian brands exploring the foreign market, growth in food franchising and emergence of theme-based cafes and restaurants.
The competition section provides an overview of the competitive landscape in the industry illustrating the share of organized and unorganized players and the entry route for the foreign players into the Indian market. It also includes brief profiles of major domestic companies in each segment of the organized restaurant market.
Consumer's Food Choice and quality perception- Dominos (by Salman and Group)MD SALMAN ANJUM
This document discusses consumer food choices and perceptions of Domino's Pizza in India. It begins by providing an overview of the fast food industry in India, noting its large market share and growth. Major players and present trends in the industry are examined. The document then analyzes factors that influence consumer perceptions of fast food quality. Finally, it outlines initiatives taken by Domino's Pizza in India to shape consumer perceptions, discussing their 7P's (Product, Price, Place, Promotion, Physical Evidence, Process, People). Domino's focuses on convenient ordering methods, regionalization, quality products, training employees, and committing to timely delivery.
CCDA Vending Services plans to launch a new fast food vending machine service called EatFresh on university campuses. EatFresh will initially offer standard sandwiches in 2009 and expand options in 2010. The mission is to provide a successful and sustainable fast food vending operation for campus communities. The vision is to grow across other locations like offices and become the sole provider on campuses nationwide. Marketing will target health-conscious students ages 18-25 and promote a healthier fast food option. An initial launch at Polytechnic University of Bucharest is planned with 20 vending machines and a promotional campaign including contests and coupons.
The document discusses the restaurant business and is divided into multiple sections. It begins with learning outcomes and outlines topics that will be covered, including the varied field of the food service industry, different types of dining markets, and popular-priced contemporary restaurants. The sections then go on to define and describe different types of restaurants, the dining and eating markets they serve, and examples of popular restaurant types like quick-service restaurants, fast-casual restaurants, and midscale restaurants. It also discusses how some restaurants exist as parts of larger businesses located in retail stores or shopping malls.
In this project, we provide an in-depth industry analysis of the quick service restaurant industry. As well as identifying macro factors that affect the industry as a whole, we analyze and compare what we found to be the top three competitors in this space. Through the weighting of our three key success factors that are recognized in the report, we made a decision as to which of these three competitors we see as best positioned for the future of this global industry.
The document proposes a portable digital restaurant menu that would replace traditional paper menus. It would allow restaurants to display pictures of dishes, easily update offerings and pricing, and provide additional interactive features for customers. Some benefits highlighted include lower costs compared to paper menus which require frequent reprinting, as well as the ability to customize the menu experience for each customer through different language or large print options. Existing examples of digital menus in some restaurants in Japan and the UK are mentioned.
This document discusses different types of restaurant organizations: chains, independents, and franchises. It provides details on the advantages and disadvantages of each type. Chains benefit from economies of scale in marketing, site selection, access to capital, purchasing, control systems, product development, and training. Independents are more flexible and focused but have less purchasing power and marketing budgets. Franchising allows brand sharing between franchisor and franchisee but comes with contractual obligations for both parties.
The document discusses on-site food service, which refers to food service operations outside of the home where food is not the primary business. It covers major segments of on-site food services including business and industry, education, healthcare, corrections, recreation, transportation, and others. The document differentiates between self-operated facilities and those operated by managed service companies. It provides examples and explanations of various on-site food service segments. The overall purpose is to introduce the key components and concepts regarding on-site or non-commercial institutional food service.
Market Research Report: Restaurant Market In India 2010Netscribes, Inc.
For the complete report, get in touch with us at: info@netscribes.com
Restaurants and traditional food joints has been an age old concept with the dominance of a large number of unorganized players operating as street vendors, roadside eateries and stand-alone restaurants. However, with growing urbanization and changing lifestyles, the organized players have occupied a firm foot hold in this market which is worth INR 580 bn and shows huge potential for
growth in future. The increasing trend of eating out coupled with the increasing share of young population has driven the market.
The report begins with the market overview section providing the size of the restaurant or the food service market in India with a brief description of the various segments that exist in the market and the penetration of the organized players in the various segments.
An analysis of the drivers explain the factors for growth of the industry including growing disposable income, favourable demographics, changing lifestyles and preferences, increasing proportion of take away food and increasing number of working women. The key challenges identified encompass cumbersome licensing, food price fluctuations, high cost of real estate and lack of skilled manpower. Key trends have also been analyzed including foreign players foraying into the Indian market, brand expansion into smaller cities, Indian brands exploring the foreign market, growth in food franchising and emergence of theme-based cafes and restaurants.
The competition section provides an overview of the competitive landscape in the industry illustrating the share of organized and unorganized players and the entry route for the foreign players into the Indian market. It also includes brief profiles of major domestic companies in each segment of the organized restaurant market.
Consumer's Food Choice and quality perception- Dominos (by Salman and Group)MD SALMAN ANJUM
This document discusses consumer food choices and perceptions of Domino's Pizza in India. It begins by providing an overview of the fast food industry in India, noting its large market share and growth. Major players and present trends in the industry are examined. The document then analyzes factors that influence consumer perceptions of fast food quality. Finally, it outlines initiatives taken by Domino's Pizza in India to shape consumer perceptions, discussing their 7P's (Product, Price, Place, Promotion, Physical Evidence, Process, People). Domino's focuses on convenient ordering methods, regionalization, quality products, training employees, and committing to timely delivery.
CCDA Vending Services plans to launch a new fast food vending machine service called EatFresh on university campuses. EatFresh will initially offer standard sandwiches in 2009 and expand options in 2010. The mission is to provide a successful and sustainable fast food vending operation for campus communities. The vision is to grow across other locations like offices and become the sole provider on campuses nationwide. Marketing will target health-conscious students ages 18-25 and promote a healthier fast food option. An initial launch at Polytechnic University of Bucharest is planned with 20 vending machines and a promotional campaign including contests and coupons.
Report -The Viability Of Liverpool Retail India LtdNikita Sanghvi
Through the market survey and personal interviews I suggested a new financial proposal for the Liverpool Retail India Ltd. My suggestions included that the company should keep their merchandise in the new format of retail outlets i.e. Large Format Stores
Fusion is a proposed multi-cuisine restaurant located in Mumbai, India that will offer Italian, Chinese, Indian, and continental cuisines. It aims to provide excellent food and service to appeal to a wide customer base including families, couples, students, and business people. The restaurant plans to raise funds through a combination of secured and unsecured loans. Financial projections estimate that Fusion will break even in the beginning of the third year of operations. Key aspects of the business plan include market analysis, operational plans, HR considerations, and long-term development goals of expanding to additional locations.
F&B market insights by KS Narayanan, CEO - PAN India Foodsolutions #TiEFoodCamptiemumbai
KS Narayanan - CEO Pan India Foodsolutions, shares insights on the food and beverage industry, the market size, the various formats - QSR, CDR, FDR, etc - potential opportunities, competition and market strategy at the #TiEFoodCamp. #TiEMumbai #TFN
This presentation is created by Nishchay Misra during Marketing management internship as a Final Assignment under Prof. Sameer Mathur, Indian Institute Of Management, Lucknow
MercaDo is a start-up company that delivers local food through their Android app, aiming to provide customers with a better food experience. The app allows users to view cuisine reviews, place orders, and track food delivery. MercaDo partners with local food businesses to source and deliver items. The target market is the urban population interested in street food. Goals include becoming a leading food tech brand and expanding to new cities.
Management practices have a strong impact on employee retention, brand development, and customer satisfaction. McDonald's focuses on long-term supplier relationships and consistent quality. It provides training and career opportunities, leading to low employee turnover. In contrast, Fri-Chicks has no clear management culture or employee training. It experiences high turnover and poorer customer service as a result. While prices are similar, McDonald's clean atmosphere and loyal customer base allow it to be more successful.
This document provides details about a marketing project conducted on the functioning of a large scale retailing organization called "Murugan Stores" in Chennai, India. The project includes objectives to understand the store's operations, sales volume, and profit margin over the last 4 years. Methodology involved a visit to the store where information was collected through a questionnaire answered by the manager. Analysis of the data found that sales and profits have increased each year due to various promotional offers provided by the store like discounts, samples, buybacks, and coupons. Administrative expenditures like transport, salaries, electricity and repairs are also considered.
This document provides an overview of restaurant operations. It discusses the key divisions in a restaurant including the front of house, back of house, and office areas. The front of house deals with customer service while the back of house focuses on food preparation. The office handles administrative tasks like accounting. The document also explains how restaurants can increase profits by boosting sales or reducing costs, and it introduces tools like accounting statements and operating ratios that are used to measure financial performance in the restaurant industry.
The document provides an overview of the fast food industry including its history, major competitors, and current state. It discusses how the industry is made up of about 200,000 restaurants generating over $120 billion in annual revenue. While highly fragmented, the top 50 companies hold 25% of total sales. The industry is also highly labor intensive, with the average annual revenue per worker being just under $40,000. The document then analyzes the industry using Porter's Five Forces model to evaluate the competitive environment and factors like threat of new entrants, bargaining power of customers, and threat of substitute products.
To Know The Consumer Preference About NesCafe CoffeePrashant Dhanani
The document discusses the Fast Moving Consumer Goods (FMCG) industry in India, with a focus on the FMCG industry in Surat city. It provides an overview of the global and Indian FMCG industry, noting that it is the fourth largest sector in India valued at approximately $14 billion. It also discusses the growth potential in India, particularly in rural areas, as disposable incomes rise and consumption patterns change. Finally, it examines consumer preferences and characteristics of the FMCG sector in India.
This document provides a marketing plan for a new Android app called "A La Carte" that offers catering services. The app allows users to arrange for food delivery and serving for events with options like cuisine type, number of guests, and wait staff. The plan outlines target customers as professionals and families seeking convenient high-quality meals. Goals include growing market share and increasing loyal customers. The strategy positions the app as a premium option while maintaining accessibility. Tactics will include a free version to attract users and partnerships with suppliers, schools, and restaurants.
The document discusses using robots and innovative technology in the hospitality industry. It proposes a concept called Robo-Mobo:Sped-Ser-tainment which would use robots as waiters and a system of roller coaster tracks to quickly deliver food to tables in an entertaining manner. This aims to address issues in the hospitality industry like staffing shortages and high turnover while providing a unique dining experience for customers. The concept is analyzed in terms of its marketing strategy, costs, revenue potential, and competitive advantage over traditional restaurants. It is concluded that the large upfront investment in robots and technology would lead to long term cost cuts and a competitive edge through a novel customer experience.
Consumer-To-Consumer Food Delivery System on Salesforce.Darshan Gorasiya
This document provides details on the proposed food delivery system called Home2Home, including:
1. An overview of the organization, its mission to deliver affordable, high-quality food from various cuisines.
2. Descriptions of the key processes involved - customer registration, vendor registration, food ordering, delivery, and payments.
3. Entity-relationship and data flow diagrams illustrating how customers, vendors, and deliveries are integrated within the system.
4. Details on the proposed cloud-based infrastructure and considerations around affordability, scalability, and risks.
The integration of new technologies in the restaurant industry will have widespread economic and social impacts. Restaurant owners are increasingly adopting technologies like mobile ordering, online payment, and kiosks to speed up service, cut costs from reduced labor, and drive higher sales. However, customers have mixed views on automation and human interaction remains important, especially for sit-down dinner restaurants. Technology providers must adapt to the fast-changing landscape by expanding their product ranges and consulting services. While automation benefits fast casual lunch restaurants where customers prioritize cost and speed over service, more human-focused interactions are still valued for dinner.
Sustain Module 1: changing consumer attitudes to foodIanSayers7
This course aims to equip food service businesses in Europe with skills to respond to challenges like obesity, technology changes, and COVID-19. Module 1 focuses on changing consumer attitudes and how they impact product choice. It discusses trends like increased focus on health, sustainability, and off-premise dining. It also examines how consumer behavior, brand positioning, and new business models can help food service operators adapt to the new environment.
This document discusses changes in consumer attitudes and behaviors during the COVID-19 pandemic that have impacted the food service sector. It identifies six key trends, including increased cooking and drinking at home, a focus on health and immunity, and the rise of snacking. It provides examples of food service businesses that have innovated their business models in response, such as offering meal kits, plant-based options for takeaway/delivery, and developing immune-supporting products. The document emphasizes the importance of understanding changing consumer needs to allow food service businesses to respond dynamically.
Restaurant Technology Revolution AI – The Future Of Restaurants.pptxLorryThomas1
There is no doubt that AI Is transforming the restaurant industry. Technology has triggered a gastronomic revolution in the digital era that is revolutionizing how we eat out. The restaurant industry is changing at an unheard-of rate, because of innovations like contactless payments and the ease of digital ordering and delivery systems. In this blog, we explore the complex relationship between technology and cuisine.
This document discusses changes in the food market and opportunities for street food businesses. It notes that consumers now seek fast food with nutritional value beyond just convenience. Statistics show the snack food and takeaway market has grown significantly. Street food offers opportunities to serve diverse cuisines in communal settings and has influenced consumers' openness to new flavors. Research found consumers enjoy street food for its variety and affordability. The document advises street food businesses consider franchising, mobile units, or fixed locations to expand. It emphasizes how technology like mobile apps have transformed the industry through improved ordering and operations. The document concludes with recommendations to benchmark key performance metrics against competitors to identify areas for improvement.
This document provides a business plan for a proposed restaurant called Technofood. It includes sections on the business description, marketing plan, staffing and operations, and financial plan. The business description outlines the market need for an enjoyable dining experience combining food and technology. Customers would use touchscreen tables to order meals from the kitchen below via electronic tubes. The marketing plan analyzes competitors like Pizza Hut and Chili's. It describes their advantages in size, sales, and market share. The staffing plan outlines roles for managers, chefs, and other employees. Financial projections estimate the investment required and forecast income statements and profitability over time.
Pizza USA is considering implementing a pizza delivery service to satisfy customer demands and increase competitiveness. To do so effectively, they must quantify important delivery attributes and design a process that meets requirements like fast delivery times while controlling costs. As customers, we identified attributes like timely delivery, accurate orders, and availability of condiments that are important for a good delivery experience.
Report -The Viability Of Liverpool Retail India LtdNikita Sanghvi
Through the market survey and personal interviews I suggested a new financial proposal for the Liverpool Retail India Ltd. My suggestions included that the company should keep their merchandise in the new format of retail outlets i.e. Large Format Stores
Fusion is a proposed multi-cuisine restaurant located in Mumbai, India that will offer Italian, Chinese, Indian, and continental cuisines. It aims to provide excellent food and service to appeal to a wide customer base including families, couples, students, and business people. The restaurant plans to raise funds through a combination of secured and unsecured loans. Financial projections estimate that Fusion will break even in the beginning of the third year of operations. Key aspects of the business plan include market analysis, operational plans, HR considerations, and long-term development goals of expanding to additional locations.
F&B market insights by KS Narayanan, CEO - PAN India Foodsolutions #TiEFoodCamptiemumbai
KS Narayanan - CEO Pan India Foodsolutions, shares insights on the food and beverage industry, the market size, the various formats - QSR, CDR, FDR, etc - potential opportunities, competition and market strategy at the #TiEFoodCamp. #TiEMumbai #TFN
This presentation is created by Nishchay Misra during Marketing management internship as a Final Assignment under Prof. Sameer Mathur, Indian Institute Of Management, Lucknow
MercaDo is a start-up company that delivers local food through their Android app, aiming to provide customers with a better food experience. The app allows users to view cuisine reviews, place orders, and track food delivery. MercaDo partners with local food businesses to source and deliver items. The target market is the urban population interested in street food. Goals include becoming a leading food tech brand and expanding to new cities.
Management practices have a strong impact on employee retention, brand development, and customer satisfaction. McDonald's focuses on long-term supplier relationships and consistent quality. It provides training and career opportunities, leading to low employee turnover. In contrast, Fri-Chicks has no clear management culture or employee training. It experiences high turnover and poorer customer service as a result. While prices are similar, McDonald's clean atmosphere and loyal customer base allow it to be more successful.
This document provides details about a marketing project conducted on the functioning of a large scale retailing organization called "Murugan Stores" in Chennai, India. The project includes objectives to understand the store's operations, sales volume, and profit margin over the last 4 years. Methodology involved a visit to the store where information was collected through a questionnaire answered by the manager. Analysis of the data found that sales and profits have increased each year due to various promotional offers provided by the store like discounts, samples, buybacks, and coupons. Administrative expenditures like transport, salaries, electricity and repairs are also considered.
This document provides an overview of restaurant operations. It discusses the key divisions in a restaurant including the front of house, back of house, and office areas. The front of house deals with customer service while the back of house focuses on food preparation. The office handles administrative tasks like accounting. The document also explains how restaurants can increase profits by boosting sales or reducing costs, and it introduces tools like accounting statements and operating ratios that are used to measure financial performance in the restaurant industry.
The document provides an overview of the fast food industry including its history, major competitors, and current state. It discusses how the industry is made up of about 200,000 restaurants generating over $120 billion in annual revenue. While highly fragmented, the top 50 companies hold 25% of total sales. The industry is also highly labor intensive, with the average annual revenue per worker being just under $40,000. The document then analyzes the industry using Porter's Five Forces model to evaluate the competitive environment and factors like threat of new entrants, bargaining power of customers, and threat of substitute products.
To Know The Consumer Preference About NesCafe CoffeePrashant Dhanani
The document discusses the Fast Moving Consumer Goods (FMCG) industry in India, with a focus on the FMCG industry in Surat city. It provides an overview of the global and Indian FMCG industry, noting that it is the fourth largest sector in India valued at approximately $14 billion. It also discusses the growth potential in India, particularly in rural areas, as disposable incomes rise and consumption patterns change. Finally, it examines consumer preferences and characteristics of the FMCG sector in India.
This document provides a marketing plan for a new Android app called "A La Carte" that offers catering services. The app allows users to arrange for food delivery and serving for events with options like cuisine type, number of guests, and wait staff. The plan outlines target customers as professionals and families seeking convenient high-quality meals. Goals include growing market share and increasing loyal customers. The strategy positions the app as a premium option while maintaining accessibility. Tactics will include a free version to attract users and partnerships with suppliers, schools, and restaurants.
The document discusses using robots and innovative technology in the hospitality industry. It proposes a concept called Robo-Mobo:Sped-Ser-tainment which would use robots as waiters and a system of roller coaster tracks to quickly deliver food to tables in an entertaining manner. This aims to address issues in the hospitality industry like staffing shortages and high turnover while providing a unique dining experience for customers. The concept is analyzed in terms of its marketing strategy, costs, revenue potential, and competitive advantage over traditional restaurants. It is concluded that the large upfront investment in robots and technology would lead to long term cost cuts and a competitive edge through a novel customer experience.
Consumer-To-Consumer Food Delivery System on Salesforce.Darshan Gorasiya
This document provides details on the proposed food delivery system called Home2Home, including:
1. An overview of the organization, its mission to deliver affordable, high-quality food from various cuisines.
2. Descriptions of the key processes involved - customer registration, vendor registration, food ordering, delivery, and payments.
3. Entity-relationship and data flow diagrams illustrating how customers, vendors, and deliveries are integrated within the system.
4. Details on the proposed cloud-based infrastructure and considerations around affordability, scalability, and risks.
The integration of new technologies in the restaurant industry will have widespread economic and social impacts. Restaurant owners are increasingly adopting technologies like mobile ordering, online payment, and kiosks to speed up service, cut costs from reduced labor, and drive higher sales. However, customers have mixed views on automation and human interaction remains important, especially for sit-down dinner restaurants. Technology providers must adapt to the fast-changing landscape by expanding their product ranges and consulting services. While automation benefits fast casual lunch restaurants where customers prioritize cost and speed over service, more human-focused interactions are still valued for dinner.
Sustain Module 1: changing consumer attitudes to foodIanSayers7
This course aims to equip food service businesses in Europe with skills to respond to challenges like obesity, technology changes, and COVID-19. Module 1 focuses on changing consumer attitudes and how they impact product choice. It discusses trends like increased focus on health, sustainability, and off-premise dining. It also examines how consumer behavior, brand positioning, and new business models can help food service operators adapt to the new environment.
This document discusses changes in consumer attitudes and behaviors during the COVID-19 pandemic that have impacted the food service sector. It identifies six key trends, including increased cooking and drinking at home, a focus on health and immunity, and the rise of snacking. It provides examples of food service businesses that have innovated their business models in response, such as offering meal kits, plant-based options for takeaway/delivery, and developing immune-supporting products. The document emphasizes the importance of understanding changing consumer needs to allow food service businesses to respond dynamically.
Restaurant Technology Revolution AI – The Future Of Restaurants.pptxLorryThomas1
There is no doubt that AI Is transforming the restaurant industry. Technology has triggered a gastronomic revolution in the digital era that is revolutionizing how we eat out. The restaurant industry is changing at an unheard-of rate, because of innovations like contactless payments and the ease of digital ordering and delivery systems. In this blog, we explore the complex relationship between technology and cuisine.
This document discusses changes in the food market and opportunities for street food businesses. It notes that consumers now seek fast food with nutritional value beyond just convenience. Statistics show the snack food and takeaway market has grown significantly. Street food offers opportunities to serve diverse cuisines in communal settings and has influenced consumers' openness to new flavors. Research found consumers enjoy street food for its variety and affordability. The document advises street food businesses consider franchising, mobile units, or fixed locations to expand. It emphasizes how technology like mobile apps have transformed the industry through improved ordering and operations. The document concludes with recommendations to benchmark key performance metrics against competitors to identify areas for improvement.
This document provides a business plan for a proposed restaurant called Technofood. It includes sections on the business description, marketing plan, staffing and operations, and financial plan. The business description outlines the market need for an enjoyable dining experience combining food and technology. Customers would use touchscreen tables to order meals from the kitchen below via electronic tubes. The marketing plan analyzes competitors like Pizza Hut and Chili's. It describes their advantages in size, sales, and market share. The staffing plan outlines roles for managers, chefs, and other employees. Financial projections estimate the investment required and forecast income statements and profitability over time.
Pizza USA is considering implementing a pizza delivery service to satisfy customer demands and increase competitiveness. To do so effectively, they must quantify important delivery attributes and design a process that meets requirements like fast delivery times while controlling costs. As customers, we identified attributes like timely delivery, accurate orders, and availability of condiments that are important for a good delivery experience.
This module explores the current market situation for Street Food. It also touches on how you as an entrepreneur can use technology to maximise your business ideas, bench-marking and gives real life case studies of Street Food businesses in action.
TY-BMS SEM 5.............! YUM! BRANDS INC. Gaurav Gupta
The hospitality industry in India is growing rapidly due to increasing tourism and a rising middle class with more disposable income and leisure time. Hotels and restaurants are a key part of the hospitality sector and are intertwined with tourism, providing lodging and food which are essential for both foreign and domestic travelers. The sector is also linked to other industries and provides numerous jobs across various skill levels. Competition in the industry is high as mobility has increased, leading some entrepreneurs to start mobile food vans as an innovative business model in this growing and changing industry.
Waffcha is a European Dessert brand that specializes in serving freshly baked waffles and desserts with a variety of toppings. The brand was founded in 2019 and has since then expanded into multiple cities across India. Waffcha is known for its unique and delicious waffles, made using high-quality ingredients and served in a warm and welcoming environment. The waffle is then served with a variety of toppings such as chocolate, fruits, nuts, and whipped cream
वाफचा एक डिजर्ट फ्रैंचाइज़ कंपनी है जो अपने मालिकों को एक व्यापारिक मौका प्रदान करती है। यह कंपनी भारतीय और विदेशी डिजर्ट्स के एक शानदार संग्रह को प्रस्तुत करती है जिसमें वाफल्स, चॉकलेट, आइसक्रीम, फ्रूटसलाद, मफिन्स, शेक्स और बहुत कुछ शामिल है। इसकी मिश्रण रचना, उत्कृष्ट गुणवत्ता और विविधता वाफचा को एक पसंदीदा मंच बना रही है।
वाफचा एक डिजर्ट फ्रैंचाइज़ कंपनी है जो अपने मालिकों को एक व्यापारिक मौका प्रदान करती है। यह कंपनी भारतीय और विदेशी डिजर्ट्स के एक शानदार संग्रह को प्रस्तुत करती है जिसमें वाफल्स, चॉकलेट, आइसक्रीम, फ्रूटसलाद, मफिन्स, शेक्स और बहुत कुछ शामिल है। इसकी मिश्रण रचना, उत्कृष्ट गुणवत्ता और विविधता वाफचा को एक पसंदीदा मंच बना रही है।
वाफचा एक डिजर्ट फ्रैंचाइज़ कंपनी है जो अपने मालिकों को एक व्यापारिक मौका प्रदान करती है। यह कंपनी भारतीय और विदेशी डिजर्ट्स के एक शानदार संग्रह को प्रस्तुत करती है जिसमें वाफल्स, चॉकलेट, आइसक्रीम, फ्रूटसलाद, मफिन्स, शेक्स और बहुत कुछ शामिल है। इसकी मिश्रण रचना, उत्कृष्ट गुणवत्ता और विविधता वाफचा को एक पसंदीदा मंच बना रही है।
Waffcha is a European Dessert brand that specializes in serving freshly baked waffles and desserts with a variety of toppings. The brand was founded in 2019 and has since then expanded into multiple cities across India. Waffcha is known for its unique and delicious waffles, made using high-quality ingredients and served in a warm and welcoming environment. The waffle is then served with a variety of toppings such as chocolate, fruits, nuts, and whipped cream.
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innovation
1. ROBO-MOBO: SPED-SER-TAINMENT
1.Executive summary
Robots within the hospitality industry ranging from artificially intelligent chatbots, designed
to assist with the customer service process, through to robot assistants, deployed to improve
guests' experience.
Design and development of a waiter robot which is considered as a possible solution to
restaurant automation. Food, drinks can be ordered using a touch-screen device on each table.
Food arrives via the network of rollercoaster tracks or some items (such as hot drinks) are
served by a robots
The desired order is transmitted on wireless network to the kitchen. The customer places the
order using electronic menu bar. This order is sent to the kitchen and reception using
communication network. The waiter robot or roller coaster loops then transfers food from the
kitchen to the customer.
2.RESTAURANT DESCRIPTION (VISION)
Vast rollercoaster track that carries meals to the table via gravity-defying loop-the-loops and
spiral drops. We vision a Restaurant where diners watch their food doloop-the-loops onway totable “the
intricate network of loops and spiralling tracks will be an incredible spectacle and we feel this
is an attraction in itself. This will provides unique dining experience. The restaurant will be
equipped with state-of-the-art technology including an exceptional illuminated loop.
Four robots act as waiters, one is part of the welcome staff, and the other ten reserves for
entertainment.
The technology in rollercoaster is geared towards two things – speed of service and
entertainment. Entering the venue abundance of metal rods forming a track around the room is
noticed that’s unusual and a delight . The restaurant promises that the loops, steep turns and
corkscrews, driven by gravity, will deliver dishes smoothly to the table.
Refer to Appendix1(1)
3.GOALS
Every successful restaurant provides a dining experience that gives customers a reason to return
and earns its owners a living in the process. Strategic goals provide benchmarks for filling seats
and selling meals, while also mapping plans for introducing new foods or creating new food
production processes.
3.1 Service Goals
1.Excellent service paired with quality food is a base plan to keep diners returning.
2.Provide the best front-of-house service
3.Diners would be greeted within two minutes of entry and seated within 10 minutes.
3.2 Revenue Goals
2. ROBO-MOBO: SPED-SER-TAINMENT
Revenue goals are important since money is the driving force of the business. We believe to
cover our cost in best possible time to achieve break-even point discussed in details in pt 7 ie
financial analysis
3.3 Expense goals
Goal to keep food costs at less than 40 percent of all revenue. Objectives then focus on low
food waste, finding affordable food vendors and maximizing resources.
3.4 Strategic Focus
Increase Traffic
In order to succeed, an eating establishment must get customers in the door and give them a
reason to stay. Marketing plans provide roadmaps for increasing traffic through strategies such
as signage, social media and targeted print and radio advertisements.
A successful marketing plan includes systems for tracking the results of these efforts and
expenditures, and it specifies strategic goals in terms of desired outcomes such as a targeted
number of new customers. Through adoption of newer technologies and innovation trying to
keep a step ahead of the competitors.
Refer to appendix 1(2)
Increase Average Ticket
Once customers arrive, restaurant earnings increase as patrons order more items. Suggestive
selling techniques such as table tents, samples and upselling can yield real results with minimal
investment. Menu expansions also can add to ticket totals by increasing the number of
appealing options.
Improve Profit Margin
Food price inflation is a key factor affecting the food services market in India, Across all food
services formats, food costs (raw materials) account for ~30-35%of the revenue. The perpetual
rise in food costs narrows the margins, compelling to increase menu prices and at times altering
the food menu all together. This in turn accentuates the challenge of retaining customers who
are already value-conscious and tend to evaluate all available eating out options carefully.
Strategic goals for profitability, specifying a targeted profit margin are set. Achieving this
profit margin usually will involve growing more efficient and less wasteful about food and
labour costs, the two largest spending categories for most restaurants. But when we bring
technology (robots)it may be a one time big investment but will lead to competitive
advantage and cutting down cost in future. In long run it would act as a cost cut as well
as it proves to be source of attraction for customers.
Refer to point 7 financial analysis
Infrastructure Goals
Infrastructure requires investment, so these expenditures should be carefully planned and
financed. As well as it acts a big role in hospitality industry. Today’s world is highly influenced
3. ROBO-MOBO: SPED-SER-TAINMENT
by social media let’s take an ex if one of our friend visit a Restaurant if we like the ambience
and get good word of mouth it will attract us that’s the reason in hospitality industry you need
to be creative and innovative time to time. If I take an example dal makhni is dal makhni when
u have developed optimization in that product in terms of taste, quality, quantity, presentation
now what else is left. But if you are In hospitality industry you really need to be competitive
,then comes last option service now here we can think of some innovation that can also act as
a marketing strategy, humanoid robot market has gained an exceptional prominence owing to
the extensive demand for automation across the globe.
Refer to appendix 1(1,2,3)
FUTURE PLAN
1.Branch Expansion
2.Technology upgradation on regular basis (Robots)
so that they can greet and receive guests, guide them to the table and also recognise them if
they come visiting again.
3.Option to use robots in the kitchen.
4.As well as discussing with the Chinese factory officials about authorised sole distributorship
to sell their robots across India. It could be for a pub, a coffee shop or any hospitality industry.
In that case, we can just assemble the robots for people.
Refer to appendix 1(4)
4.SITUATION ANALYSIS (ON SWOT BASIS)
A – Competition analysis
Acc to us many theme restaurant can act as our competition as they will attract our customer
base like in japan there is an aeroplane theme restaurant , toilet theme restaurant, Ithaa,
Maldives, El Diablo “The Devil” Spain, Norma’s, New York, The Black Pearl, Bangalore,
that attract youth who covers an imp percentage part of our customer base ,but constant
innovations will help us stand competition.
Fragmented Market
The Indian food services market has many small and mid-size unorganized players competing
with large chain players. This fragmented market reflects a number of challenges, including
the unclear format segmentation, varied consumer options for eating out, and the lack of best
practices for food services outlets.
There are a number of players who offer products that are more or less similar, at competitive
prices. No single player leads the market; and also low consumer loyalty exists.
This makes it challenging for players to engage and retain consumers, and heightens their
performance-related uncertainty. It is imperative that food services players tailor their offerings
from time to time be it the menu, the format, or the concept, in order to establish a unique
business proposition and attract diverse consumer segments
4. ROBO-MOBO: SPED-SER-TAINMENT
Refer to appendix 1(4), appendix 2
B - Company Analysis
Hiring and Training Staff
It is important to hire and train the right employees. Yet, a common problem exists when we
hire the wrong person and have a high turnover rate. An incompetent staff can also irreparably
damage current and future customer base. This would become our advantage as we would be
more dependent on technology, thereby manpower issues would not be of much concern
Manpower Issues: Shortage of Quality Staff and High Attrition
According to a study by the Ministry of Tourism, the current supply of skilled/ professionally
trained manpower is estimated to be ~9% of the total manpower requirement. Given this
shortfall of quality manpower and the industry’s high attrition rate of 20-25%, the cost of labour
is high. To bridge the demand and supply gap we need innovation
Risk Management and Safety
Restaurants need to always be prepared for a wide variety of safety issues that could adversely
affect staff and customers, including kitchen injuries, food-borne illnesses due to mishandling,
slips and falls, and sanitation issues. Risk management and workplace safety programs takes
out a huge amount from revenues.
Refer to appendix 1(4), appendix 2
C- Customer analysis
Customer size
The robots are a hit with kids, and also a top selfie attraction
There are certain benefits to having a robot waiter too — there are no misheard orders, and
thanks to the technology, no wrong dishes are likely end up at wrong table. But the concept,
while undoubtedly cool, raises an ethical, moral and possibly existential question — does a
robot waiter expect tips?
Refer to appendix 1(2)
A Unique Selling Point
A unique selling point offers your customers a feeling that enables them to remember you long
after they are gone. Let your food, your service, and your unique selling point and identity
make an emotional connection with your customer
5.PRODUCT MARKET FOCUS
Our target market would be metro cities or cities which are early adopter of technology like
Pune, Bengaluru, Hyderabad as the major population is of young professionals with higher
disposable incomes.
5. ROBO-MOBO: SPED-SER-TAINMENT
A.Segmentation Analysis
This would be majorly based on veg and non-veg, Alcoholic or non-alcoholic or family
restaurants.
B. Target Market
This would be majorly focussed on youth in the range of 24 to 38 yrs. of age. As this would
include singles or family of two or family with small kids who love new technology and major
source of selfie attraction.
C. Positioning
Family restaurant safe secure technology dependent with concern about quality, ambience and
ease/quick service while being innovative as well as interesting.
Refer to appendix 1(4), appendix 2
6.MARKETING PROGRAM
As being technology dependent, the marketing program would be majorly based on digital and
social media marketing as our target customers are young tech savy people.
A. Product Strategy – Speed of service with entertainment
B. Price Strategy – Trying to be in the upper middle and elite class of customers with high
disposable incomes
C. Promotion Strategy – Being technology base thus the focus would be through adopting
and exploring different internet and social media means of marketing such as food blogs, rating
companies, Discount coupons, Referral groups through Facebook/insta/twitter etc., online food
rating companies, offering food challenges.
7. FINANCIAL ANALYSIS
The robots cost around Rs 7 to 8 lakh each.
If we bring technology (robots)it may be a one time big investment but will lead to
competitive advantage and cutting down cost in future. In long run it would act as a cost
cut as well as it proves to be source of attraction for customers.
Breakeven point attainment will depend on labour cost/wage rate
FOR EX in USA where the labour cost is quite high there we can attain break even point early
as compared to CHINA or INDIA where labour force is available at low wages due to high
population, breakeven point will be achieved in long run.
6. ROBO-MOBO: SPED-SER-TAINMENT
MANUALLABOUR COST
TEAM MEMBERS DAILY WAGE RATE TOTAL DAYS TOTAL COST
RAJU 500 360 1,80,000
SHYAM 500 360 1,80,000
RAJESH 500 360 1,80,000
RAHUL 500 360 1,80,000
SHRIVASTAV 500 360 1,80,000
SAMYAK 500 360 1,80,000
AVANT 500 360 1,80,000
MEHUL 500 360 1,80,000
TOTAL MANUAL LABOUR COST 14,40,000
Lets say Robot life is5 years
To remove 8 labours/waiters, we have to buy 4 robots only
Machine / Robot cost-
For 5 years
4 robots*8,00,000(approx)= Rs 32,00,000
For 1 year
Machine cost will be Rs 32,00,000/5=6,40,000
Total Machine cost
6,40,000+Maintance charge (1,60,000 per year)= Rs 8,00,000(with improvedefficiency)
FINANCIAL STATEMENT
OLD STATEMENT NEW STATEMENT
Sales 1cr Sales 1cr
Cost of meal 40 lakhs
Food and waiter cost
Cost of meal 40 lakhs-
14,40,000
=25,60,00
Gross profit 60 lakhs Gross profit 74,40,000
Overheads 15 lakhs Overheads 23,00,000
15 lakhs +8 lakhs
Capital cost 5 lakhs Less:capital cost 51,40,000-5,00,000
Net profit 40 lakhs Net profit 46,40,000
40% of sales 46.4% of sales
Appendix 1
1. Design and Requirements
Design Block Diagram
The ecosystem for the robotic waiter requires 4 modules as shown in Figure 1. The robot itself
will have a navigation module that will control the motors and calculate the path for the robot
to take. It will be powered by its own power distribution unit which will power it with the
proper 27V. And the current of motor has to be critically 1.6-1.8 A. The kitchen will also have
its own central control unit; MCU 1. All requests from patrons would be received this command
7. ROBO-MOBO: SPED-SER-TAINMENT
module and it will relay information to the robot. It is also powered by its own power
distribution unit which will power it with 3V.
Figure 1: Block Diagram
Physical Design
The side view of our robot will be supported by 2 main driver wheels that are connected to
stepper motors. There are six caster wheels. Those will help support the robot’s weight and
stabilize the robot. By using stepper motors, we are able to precisely determine the distance the
robot will travel.
The base will be used to house our electronics like the MCU and the bluetooth
receiver/transmitter. The load tray will be used to carry food to the patrons in the restaurant.
Power Distribution Unit
8. ROBO-MOBO: SPED-SER-TAINMENT
The power distribution unit will be responsible to power up the devices for any time it is
needed.
Alkaline Battery
3 9V 560 mah batteries will be used as the main power source for the robot. Alkaline batteries
are used because they do not require any special disposal method and they are among the
cheapest option. However, the downside of alkaline batteries are that they have very high
internal resistance and thus, reduces their runtime duration. Therefore, we might have to use
multiple batteries. Besides that, misuse of power from the battery may cause damage or failure
to our components and thus, protective circuits are required to reduce the probability of such
events.
For the kitchen’s power system, two 1.5V AA batteries will be used. This is because 3V is
sufficient to power up the MCU, bluetooth transmitter and bluetooth receiver. A voltage
regulator would not be required.
2. Communication Unit
The communication unit will be responsible for the conveying of information from the control
unit to the respective components.
Requirement Verification
The bluetooth transmitter and receiver
should be able to transmit data for a
distance of 6-8m without the presence
of physical barriers between them.
-Place the bluetooth transmitter 6m away from receiver.
Send a signal from the MCU connected to the
transmitter. Make sure the receiver can receive the data
correctly and stably. Repeat this several times in the
circumference of a 6m radius circle.
Bluetooth Transmitter in kitchen (central unit)
This transmitter can send the signals from kitchen’s MCU to the robot’s MCU. It will only
send the next destination to the robot’s MCU, then it goes to idle mode. Only when kitchen’s
MCU receives a ‘task completed’ message from robot, it sends any other orders back to the
robot.
Bluetooth Receiver in kitchen (central unit)
This receiver receive the signals from Robot’s MCU. It can receive multiple signals from the
robot such as its locations, ‘task completed’ etc.
Bluetooth Transmitter in Robot (navigation unit)
This Transmitter can send the signals from robot to the kitchen.
Bluetooth Transmitter in Robot(navigation unit)
This receiver can receive signals from kitchen’s MCU.
9. ROBO-MOBO: SPED-SER-TAINMENT
3. Mechanical Unit
The mechanical unit is responsible for the movement of the robot according to the instruction
from the control unit.
4. Risk Analysis
There are a couple major risk factors in our project. The first one is the effectiveness of the
bluetooth transmission and receiver system. This transmission system will allow signals to be
sent from tables to the main MCU in the kitchen and send instructions from the MCU in the
kitchen to the robot. Thus if there is a breakdown in this communication, it will majorly derail
our project. So we intend to prototype a simpler version of this and confirm that we are able to
send messages across correctly.
The other risk factor is in the navigation of our robot. If the robot successfully gets an
instruction from the main MCU in the kitchen, it has to be able to identify its location, calculate
the root to its next destination, move towards it and stop correctly. The risk factor here is
regarding the precise movement of our robot. If our robot does not stop correctly, that could
build up and result in a bigger error if the robot has multiple turns to its destination. This could
even result in, the robot not reaching its destination and maybe even colliding with another
table. To avoid this, we plan on calibrating the robot such that its calculations are precise and
it stops at the correct place.
APPENDIX 2
High Turnover
High turnover is a concern for most restaurants based on industry data the turnover rate is
around 70% whereas staff is an integral part of the restaurant experience.
Training
Proper training and refinement of the robots is a must which would leads to cost addition.
10. ROBO-MOBO: SPED-SER-TAINMENT
Poor Performance
Performance management would be an ongoing process, requiring regular discussion about an
employee’s performance and a formal review at certain times throughout the year.its time
consuming.
Benefits Offerings
Benefits such as healthcare and retirement plans require an upfront cost, this type of investment
have a very strong impact on employee loyalty and there performance. This would generate
cost savings as well as help is in recovering the overall cost expenditure for adpotion of the
technology.
Workplace Harassment
Providing a safe working environment to employees.addressing harassment complaints.
Workplace harassment, particularly sexual harassment, is a major issue for the restaurant
industry.
Risk Management and Safety
Restaurants need to always be prepared for a wide variety of safety issues that could adversely
affect staff and customers, including kitchen injuries, food-borne illnesses due to mishandling,
slips and falls, and sanitation issues. Risk management and workplace safety programs takes
out a huge amount from revenues.
Complex Payroll and Reporting
Restaurant payroll is very time-consuming due to the payment of several forms of wages with
varying tax requirements, making legal compliance a big challenge. Missing a quarterly tax
form submission or any other required reporting can be extremely costly.
Fair Labour Standards Act Compliance
The Fair Labour Standards Act (FLSA) is a complicated law that sets the terms for wages and
hours worked . Keeping track of compliance and are especially prone to FLSA violations
because of the long hours and low wages for restaurant workers is a struggle.