Introducing IDine – A Sophisticated Information System For Vallée De Goût Restaurant

Background on Vallée de Goût Restaurant

This report aims to discuss the implementation of Point of Sale system in a restaurant. The chosen restaurant is ‘Vallée de Goût’ where PoS system has to be implemented for providing the customers with personalised ordering system and deliver better services. A brief discussion of the project introduction is provided in this report. A detailed discussion of the important system capabilities is provided in this report. The perceived business benefits is briefly stated in this report. The resources that are required for implementing the POS system is discussed in this report and a stakeholder map is designed for implementation of the project and risk assessment is provided in this report. Lastly, this report concludes with an appropriate conclusion for this report.

The restaurant ‘Vallée de Goût’ has an information system that is incapable of meeting the expectations of the customers. The restaurant faced several difficulties in controlling their sale during the weekends as the restaurant becomes overcrowded in the weekends and the customers are not provided with optimised services and food.

As the restaurant faced several difficulties in providing the customers with customised and personalised services during the weekends or any holiday season due to overcrowding of the restaurant, a new information system is implemented in the restaurant for taking orders using computers from the tables and directly take that to the kitchen. This would eliminate the waiting time of customers for the servers. This technology is extensively implemented in several companies and restaurant as this provides additional benefits of better handling of the order and services. A PoS is the combination of software and hardware that is built for centralising the operations of business. The name of the new information system that has been implemented is ‘idine’. Idine will provide the restaurant with improvised ordering methods by introducing tablets in all the tables of the restaurant and the customers can directly place their order to the kitchen without waiting for the servers. Another feature that is implemented in the tablets for the people who are not habituated with technology is the method of tapping the “call waiter” button on the tablet and call the waiters. The main terminal is monitored by the head monitor who is placed in the kitchen. The head waiter can direct any available waiters to the tables from where the request for order has come. The system has an additional feature of categorising the orders according to the type of orders. This eliminates the confusion of the various departments of the restaurant. The orders which are for the starter section will be directly placed in the section of starters and the orders for beverages will be directed to the beverage section of the restaurant. Other than providing the management of customer order, iDine consists of several subsystems like the inventory management of fresh produce and pantry, and management of ordering supplies.

The new information system helps in managing the sales of the restaurant along with customised customer management system (Rahman & Ripon, 2014). This helps in managing the orders of the customers and provide the customers with less waiting time at the restaurant. Information system offers several capabilities that can be used for gaining benefits and achieve the results of business (Huang, Xu & Yu, 2015). The information system that is implemented in the hotel has these following capabilities:

• Constant access to the information available
• Accurate and rapid processing of data, along with huge storage and quick communication among the sites
• Spanning of boundary (the systems with which the restaurant can receive intelligence about the environment and offers information that is computerised to the customers, public, and the suppliers)
• Provides optimised methods of coordination
• Supports learning and the memory of organisation (this is the method by which the knowledge from past experience can influence the present activities of organisation)
• Supports the decision making
• Differentiation of the services and products
• Scheduling the practices of organisation (Lee et al., 2015)
• Automation
• Modelling

The Need for a Modern Information System

The restaurant gained several benefits from the new information system that is a POS system. It helps in providing customised ordering methods and optimised services to the customers. Other than customer management, the information system provides optimised inventory management, and the management of supplies ordering (Robertson et al., 2014). The inventory management provides a track of all the resources of the restaurant and maintain a strict database for the data of the restaurant. The inventory system is linked with the supplies ordering system and the customer ordering system. For keeping track of the consumption of supplies, iDine predicts the amount of inventory the restaurant should keep in possession and depending on the items that are sold. This is calculated by predicting the recipes of the order of customers and then deduct the ingredients from the inventory of the restaurant. By doing this, the system maintains track of the actual count of product and it also monitors the theoretical levels of inventory. Hence, inventory system offers a flawless information of the availability of the stock for each asset (Kirchner et al., 2013). The availability of the information of the inventory is increased for the management and it can be essential in increasing the accuracy and efficiency. As the system can only track the inventory of the company, the real count of the stock needs to be verified with the staff every day.

The information system can track the sales of the restaurant. The waitperson provide the items that are ordered by the customers in the computer, the computer calculates the bill including the tax (Rese, Schreiber & Baier, 2014). If the customer pays with credit or debit card then the transaction is executed by the system and automated receipt is generated and it can help in reducing the waiting time of the customers in paying the bills.

Hardware requirements:

• MAC or PC, desktop or laptop computer along with standard devices of human interface.
• Mouse
• Keyboard
• Monitor
• Available USB port (For barcode scanner)
• Browser: Google Chrome, Firefox, Internet Explorer
• Available USB or LPT port (for printer)

Peripheral requirements:

• Cash drawer
  • Cash drawer working manually or it has the ability of interfacing with the receipt printer (Li et al., 2013)
• Receipt Printer
  • Match the interface with the accessible port of the computer (USB)
  • Match the drivers for the OS of computer (Nikolova & Inman, 2015)

This map is used for classification of the stakeholders of the project. It includes Restaurant manager, Restaurant executive, employees, directors, suppliers, bank, Project manager, stockholders, and customers

Risk Register

The use of risk matrix for risk prioritisation can be an efficient method of delivering a quantitative approach for restricting and minimizing the risk impacts to the extent level (Kim et al., 2014). Following is the risk matrix based on the analysis driven in the above section:

The matrix presented above states that first three described risks are most important risk that can impact the project in a negative manner and specific steps are required to be taken for mitigating these risks. After the identified risks has been prioritised, specific strategies needs to be introduced for managing the risks and assure the proper handling of the risks and the complete project executes within the time frame and in the allocated budget.

Conclusion

Therefore, it can be concluded after analysis of the case study that the implementation of new information system will help in proper managing of order and also manage the supply management. The project of implementing POS system in the restaurant can be successful if the risks associated with the project is carefully investigated and proper mitigation techniques are implemented for these risks. The restaurant ‘Vallée de Goût’ has an information system that is incapable of meeting the expectations of the customers. As the restaurant faced several difficulties in providing the customers with customised and personalised services during the weekends or any holiday season due to overcrowding of the restaurant, a new information system is implemented in the restaurant for taking orders using computers from the tables and directly take that to the kitchen. A PoS is the combination of software and hardware that is built for centralising the operations of business. The new information system helps in managing the sales of the restaurant along with customised customer management system. This helps in managing the orders of the customers and provide the customers with less waiting time at the restaurant.

References

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Huang, Z., Xu, W., & Yu, K. (2015). Bidirectional LSTM-CRF models for sequence tagging. arXiv preprint arXiv:1508.01991.

Kim, A. E., Nonnemaker, J. M., Loomis, B. R., Shafer, P. R., Shaikh, A., Hill, E., … & Farrelly, M. C. (2014). Influence of point-of-sale tobacco displays and graphic health warning signs on adults: evidence from a virtual store experimental study. American journal of public health, 104(5), 888-895.

Kirchner, T. R., Cantrell, J., Anesetti-Rothermel, A., Ganz, O., Vallone, D. M., & Abrams, D. B. (2013). Geospatial exposure to point-of-sale tobacco: real-time craving and smoking-cessation outcomes. American journal of preventive medicine, 45(4), 379-385.

Lee, J. G., Henriksen, L., Rose, S. W., Moreland-Russell, S., & Ribisl, K. M. (2015). A systematic review of neighborhood disparities in point-of-sale tobacco marketing. American journal of public health, 105(9), e8-e18.

Li, L., Borland, R., Fong, G. T., Thrasher, J. F., Hammond, D., & Cummings, K. M. (2013). Impact of point-of-sale tobacco display bans: findings from the International Tobacco Control Four Country Survey. Health Education Research, 28(5), 898-910.

Maunula, L., Kaupke, A., Vasickova, P., Söderberg, K., Kozyra, I., Lazic, S., … & Moloney, R. (2013). Tracing enteric viruses in the European berry fruit supply chain. International Journal of Food Microbiology, 167(2), 177-185.

Nikolova, H. D., & Inman, J. J. (2015). Healthy choice: the effect of simplified point-of-sale nutritional information on consumer food choice behavior. Journal of Marketing Research, 52(6), 817-835.

Pantano, E., & Viassone, M. (2014). Demand pull and technology push perspective in technology-based innovations for the points of sale: The retailers evaluation. Journal of Retailing and Consumer Services, 21(1), 43-47.

Rahman, M., & Ripon, S. (2014). Elicitation and modeling non-functional requirements-a POS case study. arXiv preprint arXiv:1403.1936.

Rese, A., Schreiber, S., & Baier, D. (2014). Technology acceptance modeling of augmented reality at the point of sale: Can surveys be replaced by an analysis of online reviews?. Journal of Retailing and Consumer Services, 21(5), 869-876.

Robertson, L., McGee, R., Marsh, L., & Hoek, J. (2014). A systematic review on the impact of point-of-sale tobacco promotion on smoking. Nicotine & Tobacco Research, 17(1), 2-17.

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