Cardápio eletônico microcontrolado

Abstract

Due to the great variety and quantily has became one criteria to define the consumer’s choice. Among the issues that are expected from a good restaurant are expected from a good restaurant are: food’s quality, cozy ambient and a good and customized treatment. Focusing on this last point, it’s known that waiter not always knows all about the composition of the menu, some ordens are switched and, sometimes, they are lost. Focising further on japonese rodizio restaurants, there is often waste. Somo dishes are made in a standard way, the customization is very dissicult and a lot of times the result is not as exected. This leftovers may become an inssue to the client and loss of money to the restaurant. Studying this context, specifically the Japanese food rodizio system, the group envisioned the development of a Microcontrolled Eletronic Menu that es able to interact with client by touch screen display, start with explanation of each dish until the order’s sending by a low power wireless communication, quantity and quality customized, printing it in the kitchen or sushi bar. It will allow a more efficient customized serving.