This depends on the actual situation of your store. I will talk about its advantages and disadvantages;

Advantages:

1. It is easy to change dishes. Names, changing prices, modifying promotional dishes to prominent positions are all very important;

2. After the customer orders, he can easily know how many dishes, how many meat dishes, and how many ingredients he ordered. How many hot dishes, how many cold dishes, and the total price of the order;

3. For the current catering industry, in addition to competition in dishes, decoration, and services, this area is undoubtedly an innovative highlight and a point of competition. ;

4. It will facilitate future financial and statement analysis and production, because it is electronic data and the computer will calculate it for you, you only need to check it;

Disadvantages:

1. For guests who are already familiar with paper recipes, the cost of learning the software will increase, but the process will be completed under the guidance of the waiter, but it is still very similar. This requires the consumption of your main guests. Age, as well as familiarity with electronic products. Poor research on this area may affect your customers’ consumption habits;

2. Based on point 1, the number of tables at your restaurant changes The table rate will drop to a certain extent because your waiters have spent a lot of time communicating with guests about the ordering recipes. This may not have an impact on large restaurants or hotels, because they sell every table at noon or evening. One customer can spend up to 1K, but for small and medium-sized companies that pursue table turnover rates, you need to consider this;

3. Based on the first point, one waiter can be responsible for 2-3 tables. Yes, but at this time a waiter has to be responsible for only 1-2 tables of guests;

3. Electronic recipes rely on the Internet and power supply; if there is a power outage or network problems occur for various reasons, they will stop working directly. At this time, restaurants, restaurants, and hotels have to use the traditional way of ordering urgently;

4. In small and medium-sized restaurants, many customers will order some dishes that are not on the menu. Will electronic recipes be discontinued, or will traditional paper be used to write them? Is it easier?

5. The initial investment is very large. If you use an iPad to order food, an iPad 2 currently costs around 2,500, and other Android orders may cost 1,000-1,500. However, I do not recommend using such inferior ones, which will affect the touch screen. The sensitivity of the screen affects the customer's clicks; buying 10 of them costs 2.5W. I would say that this iPad 2 is still cost-priced. Maybe the seller of electronic recipes is even higher than this price. In addition to electronic recipes, there are also cash register machines, routers, and kitchen printers. , wiring, software, etc., together, if calculated based on the scale of 10 iPad2s, it may take 4-5k to get it; if the menu of a restaurant changes twice a year, the cost of 5k each time, 4-5w, can be Enough for 4 years of menu expenses; of course, each restaurant needs to calculate this account by itself;

6. If possible, your front-end sales start to use electronic data, and your subsequent purchasing, finance, These may all be transferred to computers. In addition to front desk cashier employees, this will also increase learning costs for employees who are already familiar with traditional accounting, inventory, and purchasing. They will need time to adapt;

My final suggestion is that the restaurant you open can only sell one table for 1-2 tables of guests at noon or evening; one waiter serves 1-2 tables, or one waiter is responsible for one private room. You The employees are all very young and have a strong ability to learn new things. Most of your guests have been exposed to touch screen devices. The dishes in your restaurant are fixed and will not be increased due to special requests from guests. For tens of thousands of Your restaurant is not a big deal, so you can use this electronic recipe;

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

Having mentioned the advantages and disadvantages, The poster can judge whether it is necessary to use it based on these; I personally think that as a diner, I pay more attention to the taste of the food in your store, the service quality of the waiters, the interior decoration of the store, and more importantly, the price , these should be the core to win customer satisfaction; as for other things, if your restaurant’s current working method can operate very efficiently, why do you want to destroy it? Why not spend more time on the points I mentioned above; of course, I am not Excluding innovation in this area, I have a small suggestion. You can buy a small amount of equipment, make a minimum investment, pilot 2-3 private rooms, and compare the situation of other private rooms that are in use (from the customer satisfaction, Ordering time, from ordering - cooking - serving - checkout, comparison of all aspects), and then make a decision;