Implementation of HosPos Tableside System for Restaurant

REPORT

Table of Contents
PART 1............................................................................................................................................1
PART 2............................................................................................................................................1
PART 3............................................................................................................................................2
PART 4............................................................................................................................................4
PART 5............................................................................................................................................5
PART 6............................................................................................................................................6
PART 8............................................................................................................................................7
REFERENCES................................................................................................................................9

PART 1
a. Recruitment, the floor space of the restaurant and e-commerce operations.
b. SERVQUAL framework of service quality is recommended.
c. Kaizen model of continuous improvement can be applied and implemented for improvement
of the restaurant's performance
d. i. Checking if guest has a reservation and tear off all pages related to order number and
provide to kitchen.
d. ii. Purchasing in bulk at one time
d. iii. Reduce sales, decrease loyal customer base, decline in profit margins, and decrement in
goodwill
e. i. Employee retention – KPI for customer service
Alternative KPI – Number of orders in a day
e. ii. Customer satisfaction, staff retention, profit and sustainability are the Key Result Areas. In
this relation, it has been analysed that these are varying from the targets in business plan by a
significant margin. This signifies the scope for incorporation of improvement.
f. i. STRENGTHS – Unique menu, increased capacity for seating
WEAKNESSES – High food costs, high rental costs
OPPORTUNITIES – More plant based products, reduction of ingredient cost by reducing
reliance on imported ingredients
f. ii. Just in Time approach, refrigeration and e-commerce opportunity
PART 2
HosPOS has developed an integrated ordering and POS system, called HosPOS Tableside
whose features are discussed as follows:-
Restaurant
Table
Management
 The built-in restaurant table management software within the proposed
system of HosPOS allows the restaurant's organization of its floor plan
as well as tracking the orders of customers via table
 This allows the management of multiple areas of the eatery.
 Thus enables the servers to make savings of their time by expending
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lesser amount of time at POS.
Integrated
Payments
 Elimination of the dual entry as well as reduction of error via POS
integrated solution, thus making it easy to run the business operations
 Provision of excessive choices to the customers, providing assistance to
them and securely making the payments with the usage of card, Google
Pay, Samsung Pay, Apple Pay, and so on.
Restaurant
Inventory
Management
 The system eases the process of inventory management by virtue of the
characteristics as well as features like sales trend tracks, food cost
tracks, menu engineering, stock level tracks, and so forth.
Tableside
Ordering
 The ordering process of the proposed system allows the customer base
to browse the restaurant menu and place orders in a direct manner to
kitchen by making use of tablets as well as computers. The menu will
be full of price, nutritional data, images of the food and beverage items
to make the choice easy for the customers. The system is user friendly
so as to ensure that the non-tech savvy individuals as well as the first
timers do not place any kind of issue while placing the orders for food.
 The order is directly communicated onto the kitchen as well as the main
terminal for ensuring the easy checkouts and processing.
 The customers will have the option of contacting to the wait staff via
the usage of Tableside tablet, and consequently decreasing the wait time
for gaining the attention of the server.
PART 3
a. i. Employee surveys will be conducted to obtain feedback
a. ii. Survey will be conducted once in every 3 months
b. i. Market size, ability to generate cash flow, feasibility
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