ORANJ
2008 Research Report on Dining Room Computer Systems
A. Introduction
The Meal Credit Committee completed its survey with a recommendation that
CCRCs institute a bar code and computer system in their dining rooms to
increase
efficiency of operation. As a result, a subcommittee was formed to obtain knowledge
and expertise on this subject in order to help management in CCRCs where such
an installation is under consideration. At present, nine CCRCs have completed
installation of a computer based system in their dining rooms. Because other
CCRCs are considering such a program we are passing on the information that
we have collected in the hope that this will prove useful to those that are
involved in this process.
B. Overall concept
The system proposed uses a monitor at the receptionist’s desk to show
the various dining rooms and their tables numbered along with the server’s
name for each table. Once the resident has used his/hers swipe card or bar
code, the residents are seated and the server takes the orders and punches
the order into a nearby station, which is connected to appropriate stations
in the kitchen. When ready, a pager is used to notify the server that the food
is ready. The system has the ability to apply various modifiers to the order,
such as size of portion, how cooked, rare or well done, baked or fried, allergies,
etc. All the dining information is sent to the main computer,
including resident names, order, time in and out of the dining room, closure,
etc.
C. Benefits
Based on the data gathered from various users of the system, the following
benefits were noted:
1. order writing errors were eliminated
2. waiter and accounting manpower was reduced
3. waiting times in the dining rooms were reduced
4. confusion in the kitchen was reduced
5. resident satisfaction was greatly increased
6. better inventory control
7. better food ordering
8. overall improved efficiency of operations
D. Costs/Payout
Depending on the number of dining rooms and size of operations, and the number
of modules, such as inventory control, number of monitors, and printers,
extent of redundancy, etc., a typical installation will cost about $22K to
$50K, with added costs for technical support and follow-up on a yearly basis
in the order of $2500. Based on the benefits given above, the pay out for
such a project is about 4-5 yrs.
E. Contacts
1.
Various CCRCs were contacted or visited
....a. Princeton Windrows, Mr. Richard Blagrave, Director of Culinary
Services 609-514-0001
....b. Applewood Estates, Mr. Paul Montesano, Director of Food & Nutrition
732-414-3109
....c. Fanciscan Oaks, Mr. Tony Caitan, Director 973-586-60302.
2.Vendors/Contractors/Software Suppliers
....a. Advanced Hospitality Systems, (Aloha)
Hardware and software supplier, Mr. Merle Ayers, 800-950-0414
....b. Positouch Hardware and software supplier, Mr. Howie Amrani, 908-463-0676
....c. Card Watch Hardware and software supplier
....d. Digital Dining Hardware and software supplier, Mr. Matt Houston,
302-395-0900 This company is owned by Delaware Business Systems
....e.AOD (Answers on Demand), fully integrated packages for such
things as payroll ledgers, accounting, billing, etc. Jackie Cantofanti,
1-800-311-8252 Linda Gardner, 630-564-6913 AOD packages are
compatible with Positouch
systems
F. Comments
1.
Demo – Various vendors offer demonstrations of their products,
and this is a valuable step in deciding which vendor to select, and to
see how the vendor’s
system would apply to the particular facility involved. It is recommended.
2. Acceptance – the dining room staff have to be trained to
use the systems provided, and this step is important in obtaining
their understanding and acceptance. All groups contacted stated that
this activity went very well and the staffs
were happy with the systems.
3. Training and technical support – both of these items resulted
in added costs, but are worth while.
4. Concerns -
....a. compatibility – a successful project requires that software
be compatible, and
this means that the dining room software be compatible with
the accounting system being used. Other wise considerable time
and money can be expended in resolving bugs.
....b. proven technology – similarly it is important that proven
systems be used since
unproven systems can result in lost time and money in debugging
a new software package.
....c. flexibility – discussions with users indicates that some systems
are not very flexi
ble in meeting the needs of the particular dining room opera-
tions. In one case, changes to the menus had to go back to the
vendor’s office for implementation.
-Dan Hartley & Al Shelby, 10/5/08
