IT Based Solution for a Restaurant to ease their operation and increase their profitability.

1. TIP TOP DINER
INFORMATION TECHNOLOGY PROJECT

2. THE CASE
The Tip Top Diner
- Busy restaurant situated in the downtown area of a major
city.
- Popular spot for lunch hour.
The Main Objective
To Provide Good Service At Low Cost
and To Make A Profit of 10% of Total
Sales

3. THE MAJOR CHALLENGES
- To Provide adequate service to customers
during the hectic lunch hour period
-Often customers have to wait 20 to 30 minutes
to get served.
-Sometimes Items on the Menu are not
available.
-Much of the profit gets eroded by hiring
additional part-time workers to handle the busy
workload.

4. IDENTIFYING COMPONENTS & INTERACTIONS
AT
TIP TOP DINER
 Waitresses
Interactions
 Dinning
Component
Facilities
 Menu Items
 Kitchen Staff
 Food Supplies
s
 Kitchen
Facilities
 Manager

5. PAGING SYSTEMS
To make Kitchen Staff & Waitresses more
efficient..
Advantages:
-The waitresses only have to go to the
kitchen when they get paged to collect the
dish. This gives them more time on the
floor and attend to the clients.
- It helps enhance service since the waiting
staff is available on the floor for further
orders and assistance.
- Diners who receive good service spend
additional money.
- Communication from kitchen to dining
room staff food is collected swiftly and
reduces the likelihood of cold food arriving
with the guest.

6. THE POS SYSTEM (POINT OF SALE SYSTEM)
The most basic POS computer system is an electronic cash register.
The clerk can ring up goods in the cash register and produce a receipt for
the customer.
At the end of the day, various cash register functions can be used to print
out daily reports which are used to reconcile the cash register and to
prepare a deposit.
More complex cash registers are capable of extremely detailed reports, and
they have memory functions which allow users to look up reports from the
past, or generate monthly and yearly reports.

7. FOOD INVENTORY CONTROL SYSTEM
-- Software that provides great set of
tools for keeping an accurate inventory
of food items.
-- Maintain daily in flow & out flow of
food items.
-- Can evaluate quotations from several
shortlisted vendors.
-- Upon consumption can send direct
orders to the vendor for required food
items.
-- Ensure consumption of perishable
food items before their Expiry date.
-- Can evaluate daily utilization of stock.

8. ONLINE FOOD ORDERING SYSTEM
Detailed Menu Listing with prices
Can choose to get it delivered or eat at the restaurant
Pre payments can be made by credit card
Can register and become members to avail special online discounts
& offers

9. COMPUTERIZED ORDER ENTRY SYSTEMS
Will reflect online orders with respective client details
Will reflect restaurant orders with respective table numbers and
waitresses details .
Can direct orders to respective chefs
specializing in
certain delicacies with respective time limits

10. CUSTOMER SERVICE ENHANCEMENT
A Prepaid card that can be purchased online at special rates in
order to get fast & efficient services.
The respective discounted amounts against the ordered dish will
be debited as and when the customer uses it against the
purchase.
Can be issued for a month, quarterly, half yearly and annually
Each card will also enable restaurant to remember the personal
preferences of the customer holding the card as indicated by
him/her.
All customer loyalty card holders will get new menu. Prices and
offer updates by SMS and Email.

11. CUSTOMER FEEDBACK
To get insights of the customers on:
• Food quality
• Menu selection
• Menu pricing and value
• Waiting times
• Promptness of service
• Professionalism and friendliness of
server(s)
• Server's knowledge of menu
• Decor
• Restaurant location
• Overall restaurant experience
And then acting upon them to encourage:
• Repeat business
• Positive feelings towards the restaurant
• Recommendations from current
customers
• Increased spending within the restaurant