It can display pictures of hotel recommended dishes and special dishes, and at the same time, it can play voice introduction to improve the guest's desire to click.
You can show pictures and introduction information of newly launched dishes, which is convenient for guests to understand new dishes.
It can display information such as dishes pictures, dishes making instructions and nutrition instructions. , thus improving the guests' understanding of the dishes.
Replaced the freezer and sample dishes ordered by the open booth, saving considerable food production cost, raw material loss cost, kitchen production staff cost and freezer equipment cost. Save the cost of making food samples.
Ming-style dishes can only be preserved for a few days and need to be remade. For medium-sized hotels, it usually costs more than 654.38 million yuan per year. The use of electronic menu can save this part of the cost, and can also better display the pictures and introductions of dishes.
Save the investment in refrigeration equipment and the cost of electricity use.
Save the labor cost of food sample preparation personnel. For the Ming-dang A la carte hotel, it needs special manpower to make food samples, and it also costs a lot of manpower every year.
Save hotel space, receive more guests and increase hotel income. The TV electronic menu occupies little hotel space, and the saved space can be used as a business area to receive guests.
Save the production cost of hotel menu and facilitate the promotion of new dishes and special dishes. Hotel rooms no longer need to be equipped with menus, which can be displayed on TV.
New dishes and special dishes can be displayed directly on TV, and there is no need to make a menu.
Advertising function, to obtain additional economic income.
The system can automatically play set advertisements when not in use, and hotels can let suppliers who need to promote products (such as wine suppliers) buy advertisements to obtain additional economic income. For larger hotels, the annual advertising revenue can exceed 654.38+10,000 yuan.
Upgrade hotels and create competitive advantages.
In today's hotel homogenization, how to highlight their own characteristics and gain an advantage in the market competition is a problem that bosses must think about. Hotel private room TV multimedia system is a high-tech product that applies advanced information technology to hotel service, which can make customers enjoy better service, upgrade the grade of the hotel and make the hotel gain an advantage in the competition.
It can dynamically broadcast the advertisements of various marketing activities of the hotel and increase business income.
Dynamically broadcast new dishes, preferential information, food festival activities and other information of the hotel to increase business income. For chain hotels and comprehensive hotels, you can also broadcast advertisements from other branches and other entertainment departments to attract guests' consumption.
Introduction to system functions 3. 1 As long as you have a digital camera, you can make your own recipes, which saves a lot of menu printing costs.
Electronic cookbooks can be changed indefinitely, and the total expenditure of applying electronic cookbooks is much lower than that of ordinary printed cookbooks.
3.2. You can change the price of dishes at any time according to the promotion situation, adjust the types of dishes at any time, and add new products at any time, which is convenient for restaurants to carry out promotional activities flexibly and improve operating efficiency.
* Traditional printed recipes have a long production cycle, with an average production cycle of 15 days, which can't keep up with the rhythm of new dishes. Now, when new dishes are introduced, they can be updated to electronic recipes in just a few minutes.
* Due to the fluctuation of raw material price, the hotel needs to adjust the food price in time. In the past, changing the price required stickers, which was unsightly and affected the image of the hotel. Now it can be adjusted at any time without affecting the appearance.
3.3 Automatic voice food introduction can improve the effect of food promotion and reduce the training workload and labor cost of ordering personnel.
Guests can automatically play the voice introduction of dishes when ordering, which improves the click-through rate of guests and increases sales. At the same time, it also reduces the workload of training ordering personnel, reduces personnel requirements and saves labor costs.
3.4. "Electronic ordering teacher function"-can define and recommend food combinations according to the number of people and per capita consumption, guide guests to consume and increase sales.
How to order good food has always been a problem for guests. Ordinary waiters are not well trained, so it is difficult to order good dishes for guests. Through the electronic menu, the hotel can set various food combinations according to the number of people, per capita consumption and taste requirements. And guide the guests to order, which greatly saves the ordering time. Using electronic recipes well is like hiring a professional ordering teacher, which can increase food sales.
3.5. According to the surplus of raw materials, adjust the menu in time to reduce the backlog and loss of raw materials.
Hotels can adjust the menu at any time according to the surplus of raw materials to promote the sales of dishes and reduce the possible losses caused by the backlog of raw materials. For example, there are a lot of raw materials left in a dish. You can transfer this dish to the front page of the menu or recommend a combination, which can greatly improve the probability of guests clicking.
3.6. It can prompt food clearing in real time, reduce the return of orders and improve customer satisfaction (supported by background software networking).
When there is no raw material, it can be set up in time to sell out, and the menu can immediately show that the dish has been sold out. Even if guests are guided to order other alternative dishes, it will reduce the situation that customers are dissatisfied when they know that the dishes are sold out after ordering in the kitchen, and they can't recommend other alternative dishes in time, resulting in sales losses.
3.7. Leaflets can be sent to the kitchen automatically, without people running leaflets, which improves the product speed and service quality.
It can be connected with background software, and dishes can be delivered to the kitchen and cashier in time, which can increase the production speed by about 10 minutes on average.
3.8 Partial ordering interface