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Iqeo final
- 1. E-Menu By Eli Tam Kathy Chan Kazumi Chidachi Paul Leung Jefference Tay Ronald Wong Tina Li
- 2. WHY E-MENU for restaurant managements?
- 6. What values can E-Menu create? Reduce waiting time Hire more staff Accuracy of Ordering Expand food options Service Provide consistency in knowledge training Reduce human error Mystery Shoppers Promotion / Advertisement Efficient catering activities Food Endorse Celebrity Customer Analysis Import high-end Solutions to existing problems Increase Sales Cost Control Improve Quality Reduce labor & admin. cost “ Now, we pick the BEST values” Promotion / Advertisement Reduce labor & admin. cost Efficient catering activities Reduce human error Customer Analysis Accuracy of Ordering
- 12. Network / System Infrastructure Centralized Server Internet Restaurant’s Wireless Router E-menu Terminals NETWORKING CUSTOMER ORDERS E-menu Terminals Centralized Server Kitchen Terminal Waiter’s Terminal
- 13. Network / System Infrastructure EASY MENU UPDATE Manager Updates via Personal Computer Instantly add remove or edit Any items on Web interface
- 15. Appendix – Engineering Specification of Product CPU Intel Atom 1.6GHz fanless Memory Standard 1GB Max. 2GB HDD 160GB SATA HDD Display 12” AMOLED LCD Touch Panel Resistive Local Area Network Ethernet Wireless Capability WIFI / IEEE I/O Port Serial, USB2.0, Video, LAN OS Support Window 7, Linux, Window XP, Window Vista Optional Octopus Reader Modular designed Reader VISA / Mastercard Reader Modular designed magnetic strip reader UPS Battery Free Maintenance Environmental NiCad Asset Management Provided by Opensource Software Operation Temperature +5 ⁰C - +40⁰C - Operating Humidity 15% - 85% Dimension 350mm(W) x 300mm(D) x 400mm(H)
- 16. Q & A
Editor's Notes
- Good Evening
- Language Barrier: - there is always a language barrier in a metropolitan city like Hong Kong. Even for those who speak the language, not necessarily know the Chinese & English name of the dishes i.e. there are people who can‘t read Chinese menus and some who can’t read English ones Problem: Ordering time too long: 1. problem of long waiting time especially in peak hours. 2. often need to wait when calling for service in a restaurant Problem: Accuracy of delivery: - the fast flow of customers & service has caused tremendous pressure on waiters in our F&B biz. With little resting time, lack of concentration often causes wrong/missing orders. This causes frustration in customers amd expands their waiting time eventually. Further, customization & details in order like less sugar/more ice on drinks that are popular in our culture, causes even more trouble in ordering Problem: Bad service attitude: - service quality is the second most important factor that determines a restaurant's popularity except for food and environment. Even if the food quality is superb, bad service can always drive away customers for traditional Chinese customers, they tend to avoid revisits to restaurants instead of complaining to the manager. Thus bad service can mean driving always customers permanently Problem: Accuracy of billing: hard to keep track of the total amount with the dishes customer orders until the time of payment. Arguments often arises for overcharging customers Konwledge ofDishes: at times when customers have questions about the dishes, waiters might not have the knowledge to answer, especially for vegetarians or customers avoiding certain meat
- Language Barrier: - there is always a language barrier in a metropolitan city like Hong Kong. Even for those who speak the language, not necessarily know the Chinese & English name of the dishes i.e. there are people who can‘t read Chinese menus and some who can’t read English ones Problem: Ordering time too long: 1. problem of long waiting time especially in peak hours. 2. often need to wait when calling for service in a restaurant Problem: Accuracy of delivery: - the fast flow of customers & service has caused tremendous pressure on waiters in our F&B biz. With little resting time, lack of concentration often causes wrong/missing orders. This causes frustration in customers amd expands their waiting time eventually. Further, customization & details in order like less sugar/more ice on drinks that are popular in our culture, causes even more trouble in ordering Problem: Bad service attitude: - service quality is the second most important factor that determines a restaurant's popularity except for food and environment. Even if the food quality is superb, bad service can always drive away customers for traditional Chinese customers, they tend to avoid revisits to restaurants instead of complaining to the manager. Thus bad service can mean driving always customers permanently Problem: Accuracy of billing: hard to keep track of the total amount with the dishes customer orders until the time of payment. Arguments often arises for overcharging customers Konwledge ofDishes: at times when customers have questions about the dishes, waiters might not have the knowledge to answer, especially for vegetarians or customers avoiding certain meat
- Concept Classification Tree - Breaking each concept into different ideas How do we pick the Best concepts? Specify main objectives: preliminary product specifications . Specify Selection criteria ( functional requirements ) (iii) Rate all solutions
- Now, Eli will talk about the solution that contains all these ideas!
- Now, Eli will talk about the solution that contains all these ideas!
- Now, Eli will talk about the solution that contains all these ideas!