Overview The hotel TV ordering system uses the most advanced information technology so that the hotel’s TVs not only play TV programs, but can also be used to browse hotel dish pictures, order dishes, view menus, and provide guests with While providing more thoughtful service, it can also promote the sales of dishes, improve the quality of the hotel, and at the same time save the cost of hotel menu production. It can also replace the freezers and sample dishes for ordering at open stalls, saving considerable dish production costs, raw material loss costs, kitchen production personnel costs, and freezer equipment costs. System benefits: Video-based graphical introduction of dishes to promote dish sales.
It can display pictures of the hotel's recommended dishes and special dishes, and can also play voice introductions to increase guests' desire to order.
It can display pictures and introduction information of newly launched dishes to facilitate guests to understand new dish information.
It can display dish pictures, dish preparation instructions, nutritional instructions and other information to improve guests' understanding of the dishes.
Replacing the freezers and sample dishes for ordering at open stalls, saving considerable costs in dish production, raw material loss, kitchen production personnel, and freezer equipment. Save the cost of making dish samples.
Outdoor dishes can only be kept for a few days and must be remade, which generally costs more than 100,000 yuan per year for a medium-sized hotel. Using electronic menus can save this cost and better display pictures and introductions of dishes.
Save freezer equipment investment and electricity usage costs.
Save the labor costs of dish sample production personnel. For open a la carte hotels, special manpower is needed to make dish samples, which also consumes a lot of labor costs every year.
Save hotel space, receive more guests, and increase hotel operating income. The TV electronic menu takes up very little hotel space, and the saved space can be used as a business area to receive guests.
Save hotel menu production costs while facilitating the promotion of new dishes and special dishes. Hotel private rooms no longer need to be equipped with menus, menus can be displayed on TVs.
New dishes and special dishes can be displayed directly on the TV without the need to create separate menus.
Advertising function to obtain additional economic income
The system can automatically play set advertisements when not in use, and the hotel can allow suppliers who need to promote products (such as wine suppliers) Purchase advertisements to obtain additional economic income. For larger hotels, the advertising income can be more than 100,000 yuan a year.
Enhance hotel quality and create competitive advantages.
In today's era of homogenization of hotels, how to highlight their own characteristics and gain advantages in market competition is a question that bosses must think about. The hotel private room TV multimedia system is a high-tech product that uses advanced information technology for hotel services. It can enable customers to enjoy better services, improve the quality of the hotel, and give the hotel an advantage in the competition.
Can dynamically play advertisements for various hotel marketing promotion activities to increase operating income.
Dynamicly broadcast the hotel's new dishes, discount information, food festival activities and other information to increase operating income. For chain hotels and comprehensive hotels, advertisements for other branches and other entertainment departments can also be played to attract guests to spend.
System function introduction 3.1 As long as you have a digital camera, you can make your own recipes, saving a lot of recipe printing costs.
The electronic recipes can be changed unlimited times, and the restaurant can change the recipes twice a year. Calculated, the total expenditure for applying electronic recipes is far lower than that of ordinary printed recipes.
3.2. The prices of dishes can be changed at any time according to promotions, the types of dishes can be adjusted at any time, and new products can be added at any time, making it easier for restaurants to flexibly carry out promotions and other activities and improve business efficiency.
*Traditional printed recipes have a long production cycle, with an average production cycle of 15 days, and cannot keep up with the launch of new dishes. Now that new dishes are launched, they can be updated to electronic recipes in just a few minutes.
*Due to fluctuations in raw material prices, hotels need to adjust dish prices in a timely manner. In the past, it was necessary to post stickers to change prices, which was very unsightly and affected the hotel's image. Now it can be adjusted at any time without affecting the appearance.
3.3 Automatic voice introduction of dishes can improve the effect of dish promotion and reduce the training workload and labor costs of ordering staff
When guests order dishes, the voice introduction of dishes can be automatically played to improve customer selection. efficiency, increase sales, and at the same time reduce the workload of training ordering staff, reduce personnel requirements, and save labor costs.
3.4． "Electronic orderer function" - can define recommended combinations of dishes based on the number of people and per capita consumption, guide guests to consume, and increase sales.
How to order good dishes has always been a problem for guests. It is difficult for ordinary waiters to order good dishes for guests without good training. Through the electronic menu, the hotel can make orders based on the number of people, per capita consumption, taste requirements, etc. Set various dish combinations to guide guests to order, which greatly saves ordering time. Making good use of electronic recipes is like hiring a professional orderer, which can increase dish sales.
3.5. Recipes can be adjusted in time according to the remaining raw materials to reduce the backlog and loss of raw materials.
The hotel can adjust recipes at any time based on the remaining raw materials to promote dish sales and reduce losses that may be caused by the backlog of raw materials. For example, if there are a lot of ingredients left in a certain dish, you can adjust the dish to the menu home page or recommended combination, which can greatly increase the probability of customers choosing;
3.6. Real-time prompts for sold dishes can be provided to reduce chargebacks and improve customer satisfaction (backend software network support is required).
When the ingredients are not available, the sell-out can be set in time. The menu can instantly show that the dish has been sold out, even if the customer is guided to order other alternative dishes, it will reduce the need to know that the dish is sold out after ordering the dish and going to the kitchen. As a result, customers are dissatisfied, and other alternative dishes cannot be recommended in a timely manner, resulting in loss of sales.
3.7. It can automatically send flyers to the kitchen, eliminating the need for people to run around with flyers, improving production speed and service quality.
It can be connected with the back-end software to transmit the dishes to the kitchen and cashier in a timely manner, which can increase the production speed by about 10 minutes on average.
3.8 Part of the ordering interface