The pros and cons about using the tablet as menu
The tendency of high-end restaurants medium is to take the tablet from the staff room but pushing us even further, using it as a menu and wine list. Many argue that customers are enticed in purchasing specialties with tablet compared to those that run a traditional paper menu. This could be true only if the proposals are made to work of art.
The rule that you have to follow is one and it is always the same, do not be dazzled by mere words extolling the service. The dynamics, social, technical, organizational are not a trivial matter, it does not exist the right product for you, there is a product that you can adapt, whether you want a comande system, an electronic menu or an information aid. I do not do complicated, quite the contrary, in a few lines I will try to clarify the main issues.
How to use:
Use as comande system:
In this case, the tablet is used as dupes system, the waiter with a simple touch can access data sheets, analysis and more. In this case the paper menu is still necessary. This system benefits from a flexible system, which communicates the room with the kitchen and vice versa. The customer is followed and managed by anyone.
Used by the client as a menu:
In this case, the tablet is used as a real menu. Not to say but good points are as many as those against. It is obvious that offer their dishes become easier, but on condition that upstream has been done an impeccable image work. All in all I think it is a false positive, in the sense that the customer must choose the a flow rate, however, and it is not wise to direct it by forcing the choice with images that for any reason do not correspond to reality. This type of use requires in turn two systems:
CLOSED SYSTEM: The tablet contains the menu data, images and texts of course protected by copyright will not go out from your local. The apple or android device it will be blocked so that nothing may be copied except through screenshots "photographing the screen."
OPEN SYSTEM: A brazen use of the information moved through the device provided by local and freely accessible by anyone with a smartphone. The client once came within range of your WiFi can access the menu, wine list, prices, additional information etc .. in short, anything you want to share. Whether you decide to let it all online or will become available only where there is coverage of your wi-fi all over the menu, prices and copy sheets are at risk.
The choice to a good product:
In the market there are several portable management systems, it all depends on what and how you want to manage the system. In fact, some features are essential, whatever choice you wish to adopt.
Statistics: A system that keeps track of visits, time and orders.
Upgradability Easy to upgrade to future versions, both on the part of the application and the operating system portable.
Speed of execution: loading speed, taking into account the type of use. wi-fi or preloaded. Fluidity scroll on all models.
Complexity: Complexity of set-up by the operator. Applications should be handled locally without the use of specialized operators.
Usability: The ease of use, according to the intuition is an often overlooked factor. Not all customers are computer engineers.
Customization: Ability to customize colors to suit your personal needs. The best ones have the "themes" selectable, so color, grids and settings are easy choices.
- An operator can quickly update from one central location menu (server)
- Save paper, especially printing times and bindings especially when compared to foreign languages.
- The customer may have additional information about each product menus, nutritional values, components, processes, origin, quality, history, special, short, do not overdo it you can tell.
- The power of images to increase a proposal rather than another. And 'relatively quick and easy route choices.
- Very easy to add and subtract proposals
- And 'possible to give the customer a precise idea of the choices made.
- The future is leaning towards the massive use of these technologies.