Abstract: The catering management system has many functions, such as ordering food, cashier, simultaneous printing at the front desk and kitchen, queuing and calling numbers, and so on. For a restaurant, ordering food and cashier settlement can be said to be the two most important links. So how to use the catering management system? What is the operation process of the catering management system? Let's take a look. First, how to use the catering management system

There are many kinds of catering management systems, such as ordering system, takeaway system, membership management system, etc. Let's take the ordering system as an example to see how to use the ordering system.

The ordering system is very convenient and quick to use. After taking a seat, customers can open WeChat to scan the QR code on the dining table and enter the ordering system. The system is equipped with a detailed electronic menu. Customers can choose by looking at the pictures and introductions of dishes, add them to the shopping cart, and place an order after selection. The system will transmit the customer's order information to the kitchen for catering.

The catering management system can help restaurants solve various problems in catering operation in many ways, and the introduction of the A-la-carte management system also needs to find a good brand supplier of catering system, so as to fundamentally ensure the stability of the system and promote the orderly operation of restaurants.

At present, the qualifications of system suppliers in the market are different, and the catering management systems they provide are also various. When choosing, the key is to select the ones with good quality, good reputation and strong functions.

second, the operation flow of the catering management system

1. Background operation

The dishes are defined by the production machine-the dishes are served in the background-and sent to the selection area. Among them, the product machine is very important, and it is best to choose a product machine that can define dishes in batches, which can greatly save labor costs.

2. Front office service

(1) Customers go to the reception desk to open the table and order the bottom of the pot.

(2) customers go to the self-selected area to select dishes and place trays.

(3) The customer places the tray at the checkout counter and automatically reads the dishes.

(4) Spend money by credit card and take a seat for dinner.

(5) The cashier reads the desk card and settles the bill.