Critique 2 (Newer)

Precedence Studies

Interface Design / Layout of E-Menu

Device / Hardware used in E-Menu

Food Images

Idea Development

Create a E-Menu to provide a fast ordering system.

•Each table having this E-Menu device. Once the customer taken their seat, they can straight search trough the menu using the device provided. They can place their trough the device, and the order will send to the kitchen. Customer no longer need to wait for the waiter or waitress to approach them for menu or they have to approach the waiter or waitress to place their order, and to deliver their order to kitchen. Every dishes will have images of the tempting food to attract customer to order. This device will include the function of service, water, bill, to reduce the time frame, and reduce conflict between customer and waiter and waitress.

The idea is to create a menu that involve nutrition fact, or some dishes for vegetarian, and people who are health concern and for people who have sickness. People who have sicknesses won’t need to suffer or confuse on what they can consume or what they can’t consume, everything is in the Interactive E-Menu. Therefore to create menu will ‘communicate’ and educate customer, make them more aware of the food they consume.

The usages of E-Menu in Malaysia are not common, even though there are a few eateries are using this E-Menu method, but most of the eateries industry still using the traditional method, which is using the waiter and waitress. This traditional method is risky and causes a lot of conflict, miscommunication, and misunderstanding between the customer and employer. Moreover the time frame uses in traditional method are longer. In other word, it wastes a lot of time. Furthermore, this E-Menu provides fast and efficiency, enable the eateries business to gain more profit and less problem.

This E-Menu is able to reduce this problem. Shorter time frame is used for food ordering, without waiting for waiter or waitress to approach. Moreover, it is also able to reduce problem such as conflict, miscommunication, and misunderstanding, between customers and waiter and waitress.

Currently, there are various type of electronic menu to be found in the whole world, such as touch screen, table top, wireless, portable devices, electronic menu board, private TV networks, self service food ordering kiosk. With new dining categories like fast casual emerging to meet customers' demands for great quality and fast service, many restaurant operators are looking for ways to reduce waiting times, increase average ticket, and encourage customers to return again and again.