Food Inventory Management System
The system will help restaurant to save money.
The Problem
Many restaurants struggle with effective inventory management, often resulting in product shortages due to underordering or food waste from overstocking.
Business Goals & Model
1. Decrease food waste
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4% - 10% restaurants food is wasted before it is even served [1].
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On average, diners leave 17% of their meals uneaten [1].
2. Reducing food costs in restaurants
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Profitable restaurants usually land between 28% and 35% on food costs [2].
The company develops cameras, sensors, and scales that can assess the quantity and quality of goods on a shelf in real time. The modular product can be implemented in restaurants of any size.
The hardware is accompanied by software that analyzes restaurant data to provide recommendations on popular dishes, high-value or perishable items, and potential food waste.
[1] https://www.nrdc.org/sites/default/files/wasted-2017-report.pdf
[2] https://gfs.ca/en-ca/ideas/how-to-calculate-food-cost-for-your-restaurant/
Research
Market Research:
The company will initially focus on small, local restaurants because they often lack innovative solutions, and every saved kilogram of groceries can significantly impact their financial situation.
Personas
Ariel Manor - 35 yers old, Resturan Owner & Manager
Talia Dor- 21 years old, Waitress
Ariel Manor
35 Yers old, Resturan Owner & Manager
Ariel dreamed of opening a restaurant. After opening, he realized the vast amount of groceries purchased and the significant portion wasted each week. Arieal trys to minimize the waste so he could save money and increase profits.
Main Motivation:
To save money by reducing food waste, Ariel needed to find ways to utilize his existing grocery stock.
Main concerns:
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He may not be aware of the details of what happened on the previous shift.
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He does not know the location of all the stores in the mall.
"I hope not to miss any significant safety event at the mall”
Itay's Goals
1. Documentation of all unusual cases and security events that occurred in the mall during the shift.
2. Viewing events from the previous shift and events that are still defined as open.
3. Closing open events.
4. Receiving real-time alerts from sensors and cameras about unusual activities.
5. Identify areas at risk to inform security men and security officer.
Information Architecture
Flowchart
The main flow of the prototype shows the process the user goes through when he wants to make an order from the suppliers.
As a restaurant manager, I want to assess the quality and quantity of the restaurant's groceries so that I could make a decision what groceries should I order for next week
Concepts
Nots regarding the prototype:
From the main screen to new event management:
# Serious security and safety events will appear on the screen with a warning, accompanied by a sign on the map and a sound.
# In emergency events, an alert will be received in the system, and by clicking on opening the event, Most will be automatically filled with editing option.
# Control Room Operator uses ‘Walkie Talkie’ to notify the guards in an unusual event. He can then open an event.
# The user can keep monitoring the cameras and sensors while updating the event, viewing the tasks related to it and marking their accomplishment. He can also write the progress and activities accomplished.
