Improvement of Restaurant Operation by Sharing Order and Customer Information

In full-service restaurants, it is important to share customer information among staff members in real time in order to perform complicated operations. Conventional point of sale POS systems in restaurants was developed to improve the verification and transmission of order information passed from the dining hall to the kitchen. However, POS systems have remained insufficient to share customers' order information among many staff members in different positions. This paper introduces an information sharing system for full-service restaurants using an advanced POS system with which staff members can share order information in real time. Using this system, kitchen staff members can grasp the total number of orders and the elapsed time for preparation of each order. Moreover, service staff members can grasp the status of each customer quickly. Using this system in a large-scale restaurant, preparation processes can be made more efficient and reduce customer complaints.

[1]  V. Mittal,et al.  Customer Complaining: The Role of Tie Strength and Information Control , 2008 .

[2]  G. Fornarelli,et al.  Swarm Intelligence for Electric and Electronic Engineering , 2012 .

[3]  E. Ngai,et al.  Development of an RFID-based sushi management system : the case of a conveyor-belt sushi restaurant , 2008 .

[4]  Nariaki Nishino,et al.  Transdisciplinary Approach to Service Design Based on Consumer's Value and Decision Making , 2010, Int. J. Organ. Collect. Intell..

[5]  L. Monostori,et al.  Value creation and decision-making in sustainable society , 2009 .

[6]  Christopher C. Muller,et al.  The business of restaurants: 2001 and beyond. , 1999 .

[7]  Julian Dominguez,et al.  Advanced techniques for real-time flow visualization , 2002, SPIE Defense + Commercial Sensing.

[8]  Saikat Mukherjee,et al.  An autonomous agent approach to query optimization in stream grids , 2009, MEDES.

[9]  Brian Sill.  Operations Engineering , 1994 .

[10]  Takeshi Takenaka,et al.  Toward value co-creation in manufacturing and servicing , 2008 .

[11]  Amy J. C. Trappey,et al.  A chain store marketing information system: realizing Internet‐based enterprise integration and electronic commerce , 1998 .

[12]  Carolyn U. Lambert,et al.  The interaction of major resources and their influence on waiting times in a multi-stage restaurant , 2008 .

[13]  Dong-Ryeol Shin,et al.  Multi-agent system based efficient healthcare service , 2006, 2006 8th International Conference Advanced Communication Technology.

[14]  Øystein Jensen,et al.  Consumer values among restaurant customers , 2007 .

[15]  J. J. Cronin,et al.  Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions in service environments , 2000 .

[16]  France,et al.  Distributed Task Allocation in Swarms of Robots , 2012 .

[17]  Tomohiko Sakao,et al.  SERVICE ENGINEERING: A NOVEL ENGINEERING DISCIPLINE FOR HIGH ADDED VALUE CREATION , 2006 .

[18]  Tamio Arai,et al.  A service evaluation method using mathematical methodologies , 2008 .

[19]  Mari Sako,et al.  Outsourcing and Offshoring: Implications for Productivity of Business Services , 2006 .

[20]  Stephen L. J. Smith,et al.  Chefs and suppliers: an exploratory look at supply chain issues in an upscale restaurant alliance. , 2009 .

[21]  R. B. Chase,et al.  Experience, Service Operations Strategy, and Services as Destinations: Foundations and Exploratory Investigation , 2008 .

[22]  Victor P. Lau,et al.  Service quality in restaurant operations in China: Decision- and experiential-oriented perspectives , 2007 .

[23]  Richard Chbeir,et al.  Intelligent and Knowledge-Based Computing for Business and Organizational Advancements , 2012 .

[24]  E. Parsopoulos Konstantinos,et al.  Applications in Multiobjective, Constrained and Minimax Problems , 2010 .

[25]  Michael N. Vrahatis,et al.  Particle Swarm Optimization and Intelligence: Advances and Applications , 2010 .

[26]  Jian Li,et al.  Access Control on Semantic Web Data Using Query Rewriting , 2010, Int. J. Organ. Collect. Intell..

[27]  Masayuki Morikawa,et al.  What Do Japanese Unions Do for Productivity?: An Empirical Analysis Using Firm-Level Data , 2008 .

[28]  Michael J. Maggard,et al.  An analysis of customer satisfaction with waiting times in a two-stage service process , 1990 .

[29]  Yuhui Shi,et al.  Innovations and Developments of Swarm Intelligence Applications , 2012 .

[30]  Takeshi Takenaka,et al.  An analysis of service studies toward sustainable value creation , 2008 .

[31]  P. Maglio,et al.  The Emergence of Service Science: Toward Systematic Service Innovations to Accelerate Co‐Creation of Value , 2008 .

[32]  Cristina Elena Turcu,et al.  An RFID-Based System for Emergency Health Care Services , 2009, 2009 International Conference on Advanced Information Networking and Applications Workshops.

[33]  Karen Stein.  Point-of-sale systems for foodservice. , 2005, Journal of the American Dietetic Association.

[34]  Yin Leng Theng,et al.  Students' Perceptions and Acceptance: Lessons from Two Studies on Social Tools on Collaborative and Collective Learning , 2010, Int. J. Organ. Collect. Intell..