Is it good to choose electronic ordering software?

this depends on the actual situation of your store, so I will talk about his advantages and disadvantages.

Advantages:

1. It is convenient to change dishes, change the name, change the price, and modify the promotional dishes to a conspicuous position, which are all very aspects;

2. After a guest orders a dish, he can easily know how many dishes, how many meat dishes, how many ingredients, how many hot dishes, how many cold dishes, and the total price of the order;

3. For the present catering industry, apart from the competition of dishes, decorations and services, this area is undoubtedly a bright spot of innovation and a competitive point;

4. It is convenient for future financial and report analysis and production. Because it is electronic data, the computer will help you calculate it, and you only need to check it.

Disadvantages:

1. For guests who are already familiar with paper recipes, the cost of learning software will rise, but this process will be completed under the guidance of the waiter, but it is still very similar. This piece needs to know the consumption age of your main guests and their familiarity with electronic products. The poor survey may affect your customers' consumption habits;

2. Based on the first point, the change rate of one table in your restaurant will decrease to a certain extent, because your waiter has spent a lot of time communicating with the guests about the use of ordering menus, which may have no impact on large restaurants or hotels, because they sell one customer at noon or at night, and the consumption of one customer will go up to 1K, but for small and medium-sized customers who pursue the change rate, they need to consider it;

3. based on the first point, a waiter could have been responsible for 2-3 tables, but at this time a waiter had to be responsible for only 1-2 tables of guests;

3. Electronic cookbooks rely on the Internet for power supply; If there is a power outage, or there is a network problem for various reasons, the work will stop directly. At this time, restaurants, restaurants and hotels have to use the traditional way to order food urgently;

4. in small and medium-sized restaurants, many guests will order some dishes that are not on the menu. at this time, the electronic menu will be closed, or will the traditional paper be used to write, which is easier?

5. There is a lot of investment in the early stage. If you order food with ipad, at present, an ipad2 is around 25, and other android dishes may have 1-15, but I don't recommend using such inferior ones, which will affect the sensitivity of the touch screen and affect the guests' clicks; If you buy 1, it will cost 2.5w I said that this ipad2 is still the cost price. Maybe the merchants of electronic cookbooks are even higher than this price. Besides electronic cookbooks, there are cash register machines, routers, kitchen printers, wiring, software, etc.+Up, if you calculate according to the scale of 1 ipad2, it may take 4-5w to get it off. If the menu of a restaurant is changed twice a year, the cost of 5k at a time, 4-5w, can be enough for the menu cost of 4 years; Of course, this requires each restaurant and restaurant to calculate this account themselves;

6. If possible, your front desk sales begin to use electronic data, and your purchasing and finance behind you may all be transferred to the computer. These, in addition to the cashier at the front desk, will also increase the learning cost for employees who are now familiar with traditional bookkeeping and inventory, and they need time to adapt;

My final suggestion is that your restaurant only sells one table at noon or at night, with 1-2 tables for guests; A waiter serves 1-2 tables, or a waiter is in charge of a private room. Your employees are very young and have a strong ability to learn new things. Most of your guests have been exposed to touch-screen equipment. The dishes in your restaurant are fixed and will not be added because of the special requirements of the guests. Tens of thousands are not big for your restaurant, so you can use this electronic menu.

My suggestions are: high-end Chinese restaurants, western restaurants and private kitchens;

The advantages and disadvantages are mentioned, and the landlord can judge whether it is necessary to use them by himself. Personally, I think that as a diner, I pay more attention to the taste of your food, the service quality of waiters, the interior decoration of the store and the more important price, which should be the core of winning customer satisfaction; As for others, if your restaurant's current working method can operate efficiently, why should it be destroyed? Why not spend more time on me to say the above points; Of course, I'm not ruling out this innovation. I have a little suggestion. You can buy a small amount of equipment, make the least investment, try 2-3 private rooms, and compare the situation of other unused private rooms (from customer satisfaction, ordering time, ordering-cooking-serving-checkout, and all aspects), and then make a decision;