1. Electronic cookbook principle Electronic cookbook is an electronic device that uses tablet computer as the carrier to replace traditional paper cookbooks and ordering treasures. It uses the hard disk of ipad tablet computer to store dishes pictures, and uses Wifi chip to communicate wirelessly with the server, which not only realizes the function of displaying dishes on paper recipes, but also realizes the functions of various dishes management, table position management and information query of catering software.
2. Electronic menu function and interface description The standard electronic menu interface is mainly composed of menu classification page, menu details page, bill page and waiter operation page. The so-called classification page is the hotel wine and food classification catalogue. The classification of electronic cookbooks is different from that of paper cookbooks. It can automatically count how many dishes there are under this classification. The so-called dish detail page is the big picture display page of the dish. In this page, users can view the big picture of dishes. The advantage of electronic cookbooks over paper cookbooks is that they can support multiple large pictures. Restaurants can take photos of dishes from all angles, make three-dimensional slides and introduce dishes in words, thus inducing consumption. In addition, the standard electronic cookbook also uses the sliding page turning of the tablet computer to display the performance of dishes and pictures in a rotating way, making the user experience more friendly. When the user likes this dish, click the Select button to select this dish. After selecting dishes, customers can change the quantity and add taste notes without the participation of waiters. The third important page is the billing page. It turned out that the waiter recorded the bill with a pen and paper, changed the quantity and taste, and automatically calculated the total price. The fourth important page is for the waiter. In this page, the waiter can complete the functions of common catering software, such as opening a table, placing an order, waiting for a call, changing tables, combining tables, inquiring and booking, and returning dishes, and send the information to the server, which will send the information to the kitchen printer. 3. The process of using electronic recipes is the same as that of using paper recipes. Just like the traditional way of ordering food, customers can complete the process of checking and selecting dishes by themselves. When placing an order in the last step, the waiter needs to come and confirm. After placing the order, the kitchen can print out the receipt. Instead of the traditional ordering software, you need to open the table before ordering. After all, electronic cookbooks are for customers, not waiters. Only in this way can we save the workload of waiters, thus further reducing the number of waiters and reducing labor costs. Electronic cookbooks that can be used without turning on the channel first have a very important advantage, that is, they are simple and easy to use, because electronic cookbooks generally use Wifi signals to connect with the server. In places with poor Wifi signal, non-standard electronic cookbooks will not work properly because the channel cannot be turned on.