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The best IT system for Premium dining solution

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The best IT system for Premium dining solution

高档正餐餐厅最佳信息化系统解决方案

 

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寒冬已逝,春天来的悄无声息,正如中国高端消费的餐饮细分市场的现状。

 

政策的持续效力消灭了过多的高级餐厅,为那些幸存下来的优秀餐厅带来了更开阔的市场空间,贵或便宜永远只是相对论,目标客户定位精准,提供良好的消费体验,以及出色的性价比,同样生意火爆。

 

Winter just passed and summer arrived silently and this is the current market situation for China high end restaurant. 

 

The continued effectiveness of the policy to eliminate too many high-end restaurants and those restaurants which has survived with great luck brought a broader market space.  Expensive or cheap is always relative. It is the precise positioning of target customer segment and providing satisfying consumer experience with excellent price would bring good business to the restaurants.

 

 

 

 

 

 

 

 

 

 

但是经营好一家高级餐厅,同样的管理问题,难度系数却数倍的提高,出品特色,菜单更新,装修环境,服务质量,成本控制…不是金刚钻,难揽瓷器活。

 

高级餐厅的管理系统也需要是金刚钻,Yumstone易石软件以十多年的产品和管理经验,为您的高级餐厅保驾护航。

 

To manage a premium restaurant well, even with the same management problems, the degree of difficulty is several times higher due to uniqueness of product, menu updates, creation of ambience, quality of service, cost control.  Without the right tools, it is impossible to do so.

 

Premium restaurant management system also require the right tools and thus Yumstone software has spent more than 10 years of product and management experience to build its exquisitely crafted system to help these restaurants.

 

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人均消费超过280元的各类中餐,西餐后买单模式的高级餐厅

 

The market segment

 

The average bill of 280 yuan per person Chinese restaurants and the dine-in western premium restaurants 

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菜单设计是门大学问, iPad点菜大幅提升营运效益:

 

点菜环节是高级餐厅最重要的起始,精美的页面设计,极富诱惑力的菜品照片,不仅可以勾起客人的食欲,更是餐厅档次的体现,以iPad菜单取代传统纸质菜单,不仅菜品展现更逼真,科技感更强,更能彰显餐厅档次;

 

Exquisitely crafted design will evoke appetite and bring the restaurant to the next level

 

Menu design need deep knowledge and expertise and iPad eMenu with well taken pictures of dishes which would evoke the appetite of customers would greatly increase operational efficiency of restaurants.

 

Menu ordering is the most important starting point for the business of premium restaurants and beautiful page design with very tempting dishes photo will not only can evoke the appetite of the guests, but also reflects the grade of the restaurant.  Using iPad menu to replace the traditional paper menu, not only make the dishes to show more realistic but also bring the restaurant to the next level with the use of latest technology.

 

 

 

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为明星招牌菜提供一页一菜,

为类别主打菜提供菜品照片,非主打菜仅提供文字

对于标准的香烟酒水类产品,全部用文字体现。

 

Menu engineering would be able to influence customers to select the restaurant preferred dishes which they wish customers to order and thus it is a win win for everyone.  

 

Create one Signature dish for each page and create other dish of the main categories with photos and for the non-main dishes only text would be provided.  The standard tobacco and alcohol products to be written completely in text only.

 

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Menu Engineering

 

将菜单总页数控制在50页左右,有图片的菜品不超过总数的1/3,菜品主次分明后,可实现最佳的引导式点菜效果:客人对菜品满意,商家获得期望的毛利,备料浪费最少。

 

The total number of pages in the menu should be limited to around 50. Dishes with pictures should consist of only one third of the total number of dishes.  The clear differentiation between the main and non-main dishes will guide customers to select their dishes and increase the satisfaction level of the customers while businesses can get the targeted gross margin with the least food waste.

 

 

 

 

 

不同于任何同类产品,易石iPad点菜系统的独特设计,摒弃九宫格式的一菜一图,毫无点菜重点,采取菜单页面交由商家自由设计,管理者可将优势产品自然融合到菜单引导设计中,在降低服务员菜品培训难度的同时,收获最佳的客户满意度和销售利润。

 

Different from any similar products, the unique design of Yumstone iPad self-ordering system abandoned the 9 squares format of a picture to represent a dish.  This type of 9 square format does not influence the customer to choose the dishes.  By using the one page design approach for menu while restaurants to freely design each page of the menu, management can naturally integrate the uniqueness of the dishes into menu engineering.  Menu engineering can reduce the training difficulties of waiter/waitress regarding the dishes while harvesting the best customer satisfaction and increasing sales profits.

 

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If restaurant could use the strategy of changes based on situation, they will be able to increase the frequency of visits from regular customers.

 

高级餐厅的目标客户群体相对狭窄,老客户的消费频次是生死存亡的关键;菜品再好,也需要根据季节食材推陈出新,让老客人每月来1次,变成来2次,3次;

 

Premium restaurant target customer base is relatively small and thus the frequency of visits by regular customers is critical key for success or failure.  No matter how great are the dishes, the dishes have to be changed regular based on the available ingredients affected by seasonal changes and thus increasing the frequency of visits by regular customers from once a month to 2 and even 3 times a month.

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高级餐厅的菜单变动有小批量,高频次的需求,传统纸质菜单无法满足变更的实效性要求,档次要求,对营运也极为不便,装备易石iPad点菜系统后,菜单的调价,增减,只是几分钟的事情。

 

The menu of premium restaurant has to be changed in small batches and rather often, the traditional paper menu cannot keep up to these changes and thus reduces its effectiveness.  It cannot meet the requirements set by the restaurant and the operation is also not smooth at all.  However, if the restaurant is equipped with Yumstone iPad eMenu ordering system, the menu price can be adjusted in less just a few minutes.

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菜单变更是牵一发动全身的大事,不可草草拍脑袋决策。高级餐厅应装备易石的进销存及成本控制系统,通过后台消费大数据的产品分析工具,筛选出滞销,低利润的“瘦狗”产品,有针对性的研发同类替代产品,在新产品上到菜单之前,还需经过:建立产品标准配方,核定有竞争力的售价,通过系统预测出理论毛利,对比同类产品平均毛利等一系列评估标准,通过数据依据来支持产品更替决策。

 

Menu change is to start a major event and we should not make hast decisions. Premium restaurant should be equipped with Yumstone inventory and cost control system and use the Yumstone consumer data analysis tools to screen out the slow-moving, low-profit "Dog category under Menu Engineering" products and thus targeted research and development of similar alternative products to replace these unprofitable slow moving products.  Before the new dishes are introduced into the menu, there is need to go through the following steps: 1) Setup the ingredient management system 2) competitive pricing of dishes 3) using system to analyze profit margin 4) compare the average pricing of similar product type 4) use data analytics to support the product change decision.

 

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Make the ordering of dishes much easier and alleviate the customer service level

 

最好的设计是让客户用起来最天然,易石的iPad点菜系统仅需滑动和点击两种手势,即可像翻书一般的轻松点菜,并且完全不需要培训客人,即使是毫无电脑使用经验的老年人;

高级餐厅更注重好的服务,好服务不是人盯人,而是给客人自由的氛围,提供恰到好处的服务:

 

The best design is to allow customers to use the most natural way to use iPad through the slide and click action as if you are using a paper menu to place your orders and thus do not require any training for customers even for elderly folks.

 

Premium restaurant pay more attention to quality service and great service do not require the restaurant to implement close supervision of customers.  Instead, what the restaurant should implement would be an environment where customers can freely choose what they wish to order without being watched closely by waiter or waitress.

 

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对于新客人,服务员在提供iPad菜单的同时,仍旧应该在客人身边提供餐厅特色及菜品的介绍;

 

对于聚餐的老客人,服务员提供iPad菜单后,留出安静自由的空间让客人自行点菜;

 

对于商务宴请的客人,在询问完买单人的人均配菜标准后,服务员用iPad帮助客人配好菜,将iPad切换到“浏览配菜“模式,以图文并茂的方式让客人非常舒服浏览配菜清单;

 

易石软件在服务了成千上万的高级餐厅后,对于点菜效率,服务水平,人力成本的极佳平衡度,有了深刻的理解和把握。

 

For new customers, when the restaurant staff give out the iPad eMenu to them and be at their side to introduce the signature dishes of the restaurants.

 

For regular customers coming for dinner, the waiter or waitress should provide iPad eMenu and leaving the guests to order their own dishes giving them space and freedom to choose their dishes.

 

For the customers who are having business meetings, the waiters or waitress should ask which customer in the meeting would be paying for the meal and the budget.  

The restaurant staff would then select the dishes for the customers according to the budget and use the iPad to let the customers comfortably browse the dishes which have been selected.

 

Yumstone software system has been implemented and currently supporting thousands of premium restaurant and thus the company has collected detailed information and has profound understanding for the most efficient methodology for dish selection, the highest quality of service and optimum balance of labor.