Rising prices and rising costs are undoubtedly a big challenge for the catering industry. The increase in food prices means that some customers will be lost. How to make enterprises tide over the difficulties in increasing revenue and reducing expenditure? In fact, not only do you need to work hard on dishes to save costs, but you can also save your expenses in many ways. For example, electronic recipes are used to reduce the paper recipes that are constantly changing. The electronic menu can satisfy the automatic ordering of multiple tables of guests at the same time, and the service personnel do not need to ask about the tables. At the same time, the updates of dishes can be input and uploaded to the electronic menu at any time. This electronic menu is equivalent to shouldering multiple duties such as serving and collecting accounts, which saves the cost for catering operations.

Many high-end restaurants use electronic recipes to increase their interaction with customers. Electronic cookbooks combine all the advantages of traditional cookbooks and wireless ordering machines, which can show the classification of dishes, see the pictures, prices and tastes of dishes, etc. You can also order food, check the list, return the food and urge the food. Unlike traditional recipes, once the price of the dishes is changed and the chef is changed, the recipes will have to be reprinted, and they will not be as easy to wear and tear as traditional recipes. Only by saving the printing cost of recipes, the hotel can save a lot of money every year. In addition, because the electronic menu also has the function of self-help ordering, when the restaurant is busy or the number of waiters is small, customers can order by themselves, and the electronic menu is a one-time investment.

Although the investment in electronic cookbooks is large for the first time, it will save a lot of money in the long run. For the catering industry, electronic recipes are not only a marketing tool, but also a good helper to save the cost of enterprises. Give an obvious example. Restaurants will add some new dishes every year or quarter, or cut some old dishes that are not well sold; Or because of long-term use, paper recipes are old; Or because of some cost reasons, the price of dishes needs to change frequently, and it needs to be modified or patched on the paper menu. These situations can't be well solved in paper recipes, but in electronic recipes, it is easy. Restaurants can add and delete dishes at will, and set the price of dishes, which can be displayed on electronic recipes with one click. From this point of view, electronic recipes are not only convenient, but also relatively reduce the cost of updating recipes. At the same time, it can better display dishes in all directions.