Rising prices and rising costs are undoubtedly a great challenge to the catering industry. Rising food prices mean losing some customers. How to make enterprises tide over the difficulties of increasing income and reducing expenditure? In fact, not only do you need to work hard on dishes to save costs, but you can also save money in many ways. For example, electronic recipes are used to reduce the ever-changing paper recipes. The electronic menu can satisfy multiple tables of guests to order food automatically at the same time, and the service personnel do not need to ask about the tables. At the same time, the update of dishes can be input and uploaded to the electronic menu at any time. This electronic menu is equivalent to shouldering multiple responsibilities such as serving food and collecting accounts, saving the cost of catering operations.

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

Although the electronic cookbook is invested heavily for the first time, it still saves a lot of costs 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. The restaurant will add some new dishes every year or quarter, or cut down some old dishes that are not easy to sell; Or because of long-term use, paper recipes are outdated; Or because of some cost reasons, the price of dishes needs to change frequently, and it needs to be modified or patched on the paper menu.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 cannot be solved well in paper recipes, but in electronic recipes, it is easy. Restaurants can add or delete dishes at will, set the price of dishes, and display them on the electronic menu 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.