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.
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.
Benefits
Based on the data gathered from various users of the system, the following benefits were noted:
- Order writing errors were eliminated.
- Waiter and accounting manpower was reduced.
- Waiting times in the dining rooms were reduced.
- Confusion in the kitchen was reduced.
- Resident satisfaction was greatly increased.
- Better inventory control
- Better food ordering
- Overall improved efficiency of operations
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.
Contacts
- Various CCRCs were contacted or visited
- Princeton Windrows, Mr. Richard Blagrave, Director of Culinary Services 609-514-0001
- Applewood Estates, Mr. Paul Montesano, Director of Food & Nutrition 732-414-3109
- Franciscan Oaks, Mr. Tony Caitan, Director 973-586-60302.
- Vendors/Contractors/Software Suppliers
- Hospitality Systems, (Aloha) Hardware and software supplier, Mr. Merle Ayers, 800-950-0414
- Positouch Hardware and software supplier, Mr. Howie Amrani, 908-463-0676
- Card Watch Hardware and software supplier
- Digital Dining Hardware and software supplier, Mr. Matt Houston, 302-395-0900 This company is owned by Delaware Business Systems
- 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
Comments
- 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.
- 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.
- Training and technical support – both of these items resulted in added costs, but are worthwhile.
- Concerns –
- 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. Otherwise considerable time and money can be expended in resolving bugs.
- 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.
- Flexibility – discussions with users indicates that some systems are not very flexible in meeting the needs of the particular dining room operations. 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