This document discusses the potential for wireless restaurant technology to improve the hospitality industry in Sri Lanka. It begins by noting that the hospitality industry in Sri Lanka is growing rapidly, with over 650,000 tourist arrivals in 2010. However, traditional restaurant models suffer from various inefficiencies in the kitchen, at the cashier, and in customer satisfaction. The document then proposes a wireless restaurant system that would allow orders to be placed via iPad or PDA directly to the kitchen. This would integrate ordering, inventory, and billing while also memorizing customer preferences. The system aims to create value by increasing revenues and facility turnover while reducing costs, waste, and inventory through better visibility, responsiveness and accountability across the restaurant workflow.

1. WIRELESS RESTAURANTS
Authors :
• D.J Premathilake
• D.N Malaarachchi
• T.P Kumarathunga
• H.A.H Hettiarachchi

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. 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. WIRELESS RESTAURANTS
Eliminate limitations of Traditional Restaurants
System 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. OVERVIEW OF THE SYSTEM

7. 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
Value
Created
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

8. THANK YOU !