Download - Final_D3 users perceptions_emenu
USERS’ PERCEPT
IONS
ON
E- M
EN
U S
YS
TE
M
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R C
AS
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L D
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Project:
Topic:
Content:
E-menu on iPad for Thai restaurant
Description of research & discussion of outcomes
Users’ perceptions on e-menu application
Created by Traitet Th.
Created Date 16 Aug 2012
Revised Date 3 Sep 2012
Revision No. 1.0
Document Name D03-001
CONTENT
1. Interview Processes
2. Sampling for this case study
3. Primary finding
4. Findings• Benefits• Issues• Features
5. Limitations
6. Appendix
1) INTERVIEW PROCESS
1.1) INTERVIEW PROCESSES
• Prepare the presentation and demonstration of e-menu system
• Prepare the questions for group interviews
• Present video presentation of the e-menu system
• Demonstrate software prototype on iPad and Website
• Test e-menu functionalities with restaurant managers and waiting staffs
• Perform group interviews with restaurant manager, waiting staff and chefs
1.2) SAMPLING FOR THIS CASE STUDY
Interviewees
• Restaurant Manager
• Waiting Staff
• Chef
8%
42%
50%
Manager x 1
Waiting Staff x 5
Chef x6
Type of sampling: Convenience sampling
Case study at: A Thai casual dinning restaurant in UK
• Total Interviewers: 12 People
(67%)
• Total staff: 16 people
(33%)
33%
67%
1. Have you seen e-menu before? When? How?
2. Have you used e-menu before? When? How?
3. Can e-menu help you understand more details of food and drinks? Why?
4. Do you think that e-menu makes it easy to order extra food and drinks whilst eating? Why?
5. Do you think that e-menu make it easy to request services e.g. call waiter, main course, billing? Why?
6. Do you prefer ordering by e-menu or by waiter in this kind of restaurant? Why?
7. Does e-menu reduce personal contact between customer and restaurant staff?
Interview restaurant staff on 10 Aug 2012 between 18.30 – 23.00
INTERVIEW QUESTIONSSE
MI-
STR
UC
TU
RED
8. What are main benefits of e-menu in your opinion? What? How?
9. What are main issues if implemented in this restaurant? What? How?
10.What are important features of e-menu that should be provided? What? How?
11.Has the demonstrate software some good points? What? How?
12.What do you think about e-menu prototype? • Feedback (Easy to back to previous screen)• Memorability (Easy to remember to use the next time)• Learnability (Easy to use and learn without user manual)• Efficiency (Easy to perform tasks)• Satisfaction (Pleasant to use software)
INTERVIEW QUESTIONSSE
MI-
STR
UC
TU
RED
2) PRIMARY RESULTS
The perception of e-menu system
for Thai Casual dinning restaurants in UK.
DATA ANALYSIS
Data Collectionat a Thai restaurant in
UK
Data Analysis Finding
Identify – Coding - Categorize
Semi-Structure group interviews
Convenience – Attraction - Expensive
Content analysis
Users’ perception on e-menu
The middle image copied from
58%
42%
Have ever heard about e-menu app x7Have never heard about e-menu app x5
8%
92%
Have ever used e-menu app x1
Have never used app x11
3.1) USERS REQUIRE PRESENTATION OF E-MENU
Proportion of staff who have
heard about e-menu
application
Proportion of staff how have
ever used e-menu application
Lack
of
Back
gro
un d
Most restaurant staffs
have no background
in e-menu application.
Dem
onst
ra te Presentation and demonstration are needed to explain the key concept and features of e-menu system.
Gro
up
Inte
rvie
ws
Group interviews with
restaurant manager,
waiting staff and
chefs.
Importance of presentation and demonstrating e-menu system before interviews
42%
8%
50%
Use iPad x5
Use Andriod Tablet x1
No Tablet Device x6
67%
17%
17%
Use iPhone x8
Use Andriod mobile phones x2
Use other mobiles x2
3.2) USERS FAMILIAR WITH APPLE DEVICES
Proportion of using Tablet Devices
Proportion of using Mobile Devices
Why iPad was suitable for this case study?
Fam
iliari
ty
Most staff members are
familiar with Apple devices
e.g. iPhone and iPad
Easy
to
learn
It helps them to easily learn
& understand the e-menu
system
3) FINDINGS
The users’ perceptions of an e-menu system
Benefits of e-menu
application
• Convenience
• Improve customer
services
• Reduce human error
• High attraction
Issues of e-menu
application
• High cost
• Older people
• Technical issues
USERS’ PERCEPTIONS
MA
JOR
ITY M
INO
RIT
Y
MA
JOR
ITY
MIN
OR
ITY
3.1) BENEFITS
The users’ perceptions of an e-menu system
1) CONVENIENCE
1. Easy to order
• Details of food & drinks
• Images
2. Easy to order additional food and
drinks
3. Easy to check order status
1. Easy to revise menu details
• Images
• Description
• Prices
2. Easy to add new promotions
3. Able to sell seasonal dishes
without printing new menus
Customer Restaurant Staff
The above perceptions should be considered when producing
an real e-menu application.
Considered Features: Details of dishes, ordering extra food & drinks
and checking order status
Perce
ptio
ns
Con
clusio
nH
ow
to
develo
p e
-m
en
u
2) IMPROVING CUSTOMER SERVICE
• Receive their orders faster.
• Ease of calling a waiter.
• Ease of requesting their main dish when they want it.
• Ease of requesting their bill.
• Simple to order extra drinks and food.
• The customers are not disturbed when asking for extra drinks.
Improving customers services is an important
factor of using e-menu application.
Considered Features: Order management and calling services
Con
clusio
nH
ow
to
develo
p
e-m
en
u
3) PREVENTING HUMAN ERROR
1. Prevent forgetting orders
• Some extra orders, e.g. drinks, can be ignored during a busy time.
2. Reduce cooking wrong orders
• Poor handwriting by waiting staff
• Taking a wrong order by new part-time staff
• Incorrect communication between waiters and chefs
E-menu could prevent communication problems and increase customer satisfaction.
Considered Features: Transferring orders to a kitchen and bar
Con
clusio
nH
ow
to
develo
p
e-m
en
u
Perce
ptio
ns
4) HIGH ATTRACTION
1. A new technology for restaurant industry.
2. E-menu have not been used by any Thai restaurant in
the UK.
3. E-menu differentiates a restaurant from competitors.
4. E-menu enhance dining experience for customers.
Perce
ptio
ns
Using e-menu might increase a number of customers and target groups.
Con
clusio
n
Considered Features: Elegant User Interfaces & Easy to use
How
to
develo
p
e-m
en
u
3) ISSUES
1) HIGH COST
Reduce Cost• Labour cost• Printing menu
cost Increase revenue
• More drinks• More customers
Higher cost• Hardware• Software
Maintenance cost Damage Lifetime
Most users concerned about cost of e-menu,
which is much more expensive than paper-based
menu.
2) OLDER PEOPLE
• Some older people in UK are familiar with iPad e.g. E-reader.
• Some older people might not want to use e-menus because ordering from waiters is more convenient.
• Some older people might not be familiar with using new technology
Countermeasure
1. User guide
2. Bigger text
3. Easy to call waiter
Older people may not
want
to use e-menu to
order
DR
AW
BA
CK
SU
K O
LDER
S
TECHNICAL ISSUES
1. Installation position
2. Integration with POS (Post of Sales) System
3. Damage of iPad because of liquids
4. Run out of iPad battery during usage
5. Stability of system
6. Speed of application
Above technical issues are needed to
consider
when produce a real e-menu system.
REQUIRED FEATURES
Users’ perceptions and feedback
E-MENU FEATURES SHOULD BE PROVIDED
Details of dishes
• Picture
• Price
• Menu description
Clear description of food &
drinks
Show ordered items
Show total price
Call waiter
Request services
Check order status
Cancel menu
The important features, which should be
provided
by e-menu system.
E-MENU FEATURES COULD BE PROVIDED
Integrate to a Post of Sale (POS) system
Advertise new promotions during meals
Register membership
Add special seasonal menus
Take photos to share on social network
Cancel some menus in case of lacking ingredient
Show an amounts ingredient or nutrition
Show history of particular food or drinks e.g. Wine
Monitor orders by restaurant owners and managers from outside
Report best seller items.
Calculate ingredient requirements
The above additional requirements should be
considered based on particular business
requirements
FUTURE
Modern Thai Dinning Restaurant
FUTURE OF CASTUAL DINING RESTAURANT
Paper-based Menu
E-menu ordered by waiting staff (Pocket PC and smart phones)
E-menu ordered by customers (Tablet e.g. iPad and Android devices)
Future
Now & future
Now
LIMITATIONS
LIMITATIONS OF THIS RESEARCH
1. This research did not interview any end-users, namely,
restaurant customers.
2. This research did not interview older people on their
perceptions of ordering meals using iPad.
3. This research did not analyse investment feasibility of e-
menu system.
The future research can additionally study to
expand knowledge from this research.
REFERENCES
REFERENCES
BRYNE, Michelle (2001). Sampling for qualitative research. AORN Journal, 73, 494.
EISING, Martin (2010). Data Analysis Overview. [online]. Last accessed 6 September 2012 at: http://www.dashboardinsight.com/articles/new-concepts-in-business-intelligence/data-analysis-overview.aspx.