Designing Restaurant Digital Menus to Enhance User Experience

Menu is a primary marketing and communication tools in the restaurants industry. Business-to-consumer digital devices are widely used in both daily life and business, especially the hospitality industry. Menus have a history of 260 years and now more restaurants are revising menus and starting to use digital menus. Marketing research and reports from Nation\u27s Restaurant and New York Times show that digital menu helps restaurants to increase profit by making food more accessible, selling more and requiring less labor in comparison to the traditional printed paper menu. The design principles and user interface are different in print menu and digital menus and we need design guidelines for new generation of digital menus. Digital menus also offer great opportunities of customization and personalization for using interaction to enhance user experience.There is little research that has been done in the graphic design and human computer interaction field for digital menu design. It seems that digital menus create a more effective and flexible way of reading and ordering while at the same time people have different experiences and expectations for using digital menus with interaction, not to mention personalization and customization will create better user experience. Currently no specific research shows how typography, orientation, layout and columns work for digital menus; what the efficient ways of arranging all the elements in digital menus are, and how images, graphic elements and descriptions would help to communicate with viewers

Exploring the role of graphic design in enhancing the brand identity and menu designs of restaurants: a case study approach

This Thesis examines the important role of graphic design in improving restaurant branding and menu design using a case study approach. The aim is to explore how effective graphic design strategies can help create a strong brand presence and compelling menu design in the restaurant industry. It includes two design projects: the development of the visual identity for an ice cream restaurant and a salad restaurant. The effectiveness of these graphic design interventions in increasing awareness, attracting customers, and conveying brand personality is analyzed and discussed. The findings provide valuable insight into the world of restaurant branding and the impact of well-executed graphic design on creating a successful business identity

Enhancing Restaurant Dining Experience: Design and Evaluation of a Mobile App for Personalized Menu Item Selection in Restaurants

Picking the right food item from a restaurant menu can be challenging for people, specially for those who are unfamiliar with local cuisine and those with specific dietary requirements. Existing menus often lack essential information, making it difficult for diners to make quick and confident decisions. In this paper, we propose a mobile app that offers a user-friendly interface to allows users rank menu items based on their preferences and concerns. Using personalized ranking algorithms, the app analyzes the ingredients and nutritional content of menu items, providing users with valuable information to make informed choices. Preliminary tests suggest that the app is easy to use and effective in providing relevant information to users. Overall, the proposed system has the potential to improve the dining experience of individuals with various dietary needs and preferences

CONTACTLESS FOOD ORDERING SYSTEM

Contactless food ordering has revolutionized the way a customer interacts with restaurants by allowing them to place orders and make transactions. Through these web-based platforms, customers can now browse menus, customize orders, and make payments seamlessly. By scanning the restaurant’s QR code, customers can reserve a table. If the table is available, then automatically it will be reserved. However, if the table is occupied the customer will be added to the waiting list. Once the customer selects desired food then they can securely make payments based on ordered food items. The food will be delivered straight to the customer\u27s table. Contactless food ordering has truly revolutionized and made the dining experience more convenient

Application of Augmented Reality in Food Ordering System

Current digital trends put the need for information at the forefront, making information processingbetween authorities and organizations a priority. Information is a collection of data that has beenprocessed for use in future decision-making processes. When combined, they form an informationsystem. In the economic world, several food-related businesses have implemented informationsystems in their business fields related to data processing systems to carry out computerizedcommercial transactions. However, there are still many businesses that perform traditional serviceswith pencil and paper and have not been able to implement innovative ordering systems based ontechnological developments. One of the businesses experiencing this problem is Dapoer WidyaRestaurant. This study aims to form an ordering system with the PHP programming language and isdesigned using UML models and Augmented Reality (AR)-based menu innovations using Vuporia andUnity3D. System design is built by the SDLC (System Development Life Cycle) method. The result ofthis study is an ordering information system that includes table determination, integrated transactionreports for Dapoer Widya Restaurant staff, and AR-based menus that display 3D views of the menuserved.Keywords: ordering system, menu, augmented reality, SDL

Exploration of Human-Computer Interaction (HCI) Applications in Hospitality Industry

Purpose: The purpose of this professional paper is to explore and identify the best practices in Human-Computer Interaction (HCI) applications and use within the hospitality industry. Statement of Objectives: To accomplish the stated purpose, first, the paper will provide the universal definition of HCI applications and define HCI within the context of hospitality industry. Second, the paper will gather and categorize information, such as the standards of designing HCI applications, from other fields of study such as informatics. Third, the paper will gather existing examples of HCI applications across different areas within the hospitality industry, such as the front desk and housekeeping department of a hotel. Finally, a set of recommendations will be given as a guide for managers of hospitality operations when purchasing a new technology or application that interact with their guests or employees

Certification of public organic procurement in Denmark, Finland, Italy and Norway as compared to Germany

In the iPOPY project (innovative Public Organic food Procurement for Youth), one of the tasks was to map the challenges linked to the supply chains of organic food, and to which extent the participating countries have developed any form of certification of out-of-home food serving. For primary production and processing, regulations have been developed on the EU level. Norway, as a member of the EEA, is obliged to follow these EU regulations. However, the EU regulations on organic agriculture do not comprise catering, restaurants and other out-of-home food service. Hence, various countries have developed different systems to certify e.g. restaurants wanting to market their organic menus. This report describes the systems in Denmark, Finland, Italy, Norway and Germany. Germany has been used as a reference, since this country is especially familiar to the first author of the report, Dr. Carola Strassner, due to former work and analyses. The report is based on information acquired from certification bodies and experts in each country by questionnaires communicated via e-mail, and subsequent telephone interviews. There is a great variation between the countries with respect to certification of (public) food serving. Denmark has a voluntarily system with a bronze, silver and gold medal assigned to increasing levels of organic food. Finland has no mandatory certification of public organic food serving, but a well developed voluntarily system with five levels assigning increasing shares of organic food. The system includes advice and a certificate to be used in marketing. In Italy, certification is not mandatory, but activities are going on to establish a voluntarily or mandatory system. In Norway and Germany, certification of public organic food serving is mandatory. The Italian experts interviewed welcomed future common standards in this field, whereas the other countries with better established systems did not see any need for change. With respect to school food service, certification of the organic food will imply some additional work. However, a certification will contribute to increase people‘s trust in the food service, and also inform the users and thereby communicate the efforts to increase the consumption of organic food

Kuantan food map (mobile application)

Various types of food map application was developed till today. The used is to help in searching for food place easily. This application, named Kuantan Food Map will help user to find for food place in Kuantan. It works by navigating user to the food place chosen. There are few functions providing by Kuantan Food Map in order to filter user's searching area. In order to develop this application, food places; stalls, restaurants and food courts data in Kuantan are recorded. Data are including the locations, menus as well as the atmosphere of the place. The data are recorded based on oberservation method. The output will display map with navigation function to guide user to the chosen food place. This application will reduce user's time in searching for food place to go for in Kuantan