1. WIRELESS RESTAURANTS
Authors :
• D.J Premathilake
• D.N Malaarachchi
• T.P Kumarathunga
• H.A.H Hettiarachchi

2. IMPORTANCE OF HOSPITALITY INDUSTRY
IN SL
• Growing at a rapid phase ;
• 654,476 tourist arrivals in 2010
• 4th place of generating FOREX
• Mainly due to Post conflict peaceful environment
• But opportunity to GROWTH
• Constantly evolves to GUEST REQUIREMENTS
• Focus on smart implementation of TECHNOLOGY

3. TRADITIONAL RESTAURANT VALUE CHAIN
Kitchen and Cashier Customer
Restaurant
Storage and Manager Dissatisfaction
 Kitchen waste:  Clerical waste:  Poor attendance:
— Wrong orders — Wrong invoices — Long waits
— Wrong orders
— Order reprocessing  Lack of visibility — Wrong invoices
— Heavy workload
 Inventory waste:
— Out-of-stock items  Unable to get in touch with  Poor restaurant turnover
customers
— Excess inventory  Identifying meals
 Less Accountability
 Poor responsiveness  Traditional payments
 Poor reports

4. WIRELESS RESTAURANTS
Eliminate limitations of Traditional Restaurants
System that allows ;
• i-Pad’s or PDA’s to order
Customized wireless ordering software embedded
• Use of Wi-Fi Technology
• Use of E-Payment gates
• Direct contact with kitchen
• Integrate ordering, Inventory control & Billing
• Memorize the customer preference etc..

5. OVERVIEW OF THE SYSTEM

7. WIRELESS RESTAURANT VALUE CREATION
Cashier
Kitchen and Storage Restaurant
and Manager
 Improved sales and
customer behavior  Higher customer
 Higher visibility
Increased tracking retention due to better
Revenues service quality
 Better responsiveness
 Improved menu
configurations
 Reduced waiter labor
costs due to higher
 Reduced reprocessing
Lower Costs  Reduced kitchen waste productivity
costs
 Reduced training costs
Value
Created
Higher  Higher table turnover
Facility  Full table status vision
Turnover  Shorter attendance
times
 Better inventory
Lower  Reduce Excess stock planning
Inventories
 Theft reduction  Reduced out-of-stocks
of demanded items

8. THANK YOU !