CONTENTS

 Introduction
 Objectives
 Literature Survey
 Methodology
 Components
 Block Diagram
 Flow chart
 Conclusion
 References
 INTRODUCTION

• The "Wireless Two-Way Restaurant E-Menu Food Ordering System" is an innovative solution
designed to enhance the dining experience by digitalizing and automating the food ordering
process.
• Traditionally, restaurants rely on printed menus and waitstaff to take orders from customers, which
can be time-consuming and prone to errors, especially during busy hours.
• This project introduces a modern approach using wireless communication and electronic menus,
allowing customers to browse the menu and place orders directly from their table.
• In this system, each table is equipped with a digital device, such as a tablet or a touchscreen
interface, displaying an interactive e-menu. The e-menu provides a comprehensive list of food and
beverage options, complete with descriptions, images, and prices.
• Customers can browse, customize, and place their orders, which are then transmitted wirelessly to
the kitchen and billing system. This two-way communication allows for real-time order
confirmation, updates on order status, and enables customers to request additional items or services
seamlessly.
 Problem Definition

• The main problem in the food service industry is that

restaurants cannot achieve efficiency due to the more
effective use of technology and automation in daily
operations.
• In all restaurants, employees must accept orders, process
orders and use traditional menu submission methods.
• Nowadays, the number of restaurants increasing, and they
also need very fast processing to provide food to customers.
• As the number of customers increases, since the current
situation is crazy for customers, more personnel will be
needed. Restaurants/hotels are also unable to change the
menu printout at a short time span.
 OBJECTIVES
•Enhance Customer Experience: Provides an interactive and user-friendly e-menu that allows customers to
browse, customize, and order food items directly from their table.

•Improve Order Accuracy: Reduce human errors in taking and processing orders by allowing customers to
select and confirm their choices electronically, ensuring that the correct orders reach the kitchen.

•Optimize Staff Efficiency: Reduce the workload of waitstaff by automating the order-taking process,
allowing staff to focus more on service quality and less on manual order entry.

• Real-Time Order Updates: Enable two-way communication between the customer and the kitchen,
allowing customers to receive real-time updates on their order status

•Data Collection for Analytics: Collect valuable data on customer preferences, order frequency, and peak
hours, helping the restaurant make data-driven decisions to improve menu offerings.

•Increase Operational Efficiency: Streamline the overall ordering and billing process, reducing waiting
times and enhancing the restaurant's capacity to serve more customers efficiently.
 LITERATURE SURVEY
1. Evolution of Digital Menu Systems (Harrington et al., 2019) :
According to recent research, digital menus enhance customers' perception of a restaurant's quality and allow them to
browse offerings more easily, thereby increasing their comfort in making informed choices
2. Impact on Order Accuracy and Efficiency (Mills et al. 2020) :
A study demonstrated that electronic ordering systems reduce order inaccuracies by as much as 30%, as there is a reduced
risk of misinterpretation of orders by restaurant staff.
3.Wireless Technology :
According to Shankar & Balasubramanian (2021), wireless communication enhances the dining experience by enabling
customers to request additional services without waiting for waitstaff to approach, thus increasing convenience and
satisfaction.
4. Two-Way Communication for Real-Time Updates:
Research by Wang and Chen (2018) highlights that customers appreciate receiving updates on the preparation and estimated
delivery time of their orders, as it increases transparency and reduces the uncertainty that often accompanies traditional
dining experiences.
5. Customer Preference and Behavioral Analytics :
Studies on digital ordering systems have shown that data analytics can improve inventory management, menu
customization, and promotional strategies (Patel & Singh, 2020). This aligns with restaurants' need to optimize their
offerings and tailor services to their customers' preferences.
 Methodology :

 System Design:
• Network Topology: Design a topology where each table is equipped with an RF-enabled e-menu device that
communicates with a central RF receiver in the kitchen.
• Database Design: Outline a database structure to store menu items, order details, and feedback for real-time processing.
• Communication Protocol: Define the message format for data transmission over RF, allowing two-way
communication for sending orders and receiving confirmation/status updates.
• Set up displays at each table, such as touchscreen displays, for menu interaction and order placement.
• Ensure proper power sources and connections for all components to operate smoothly within the restaurant’s layout.
 Software Development :
• E-Menu Interface: Develop a simple and intuitive e-menu software interface for browsing the menu, selecting items,
customizing orders, and sending orders to the kitchen.
• Microcontroller Programming: Program microcontrollers to manage the RF module for receiving and transmitting
data between tables and the kitchen.
• Order Management: Implement software on the kitchen’s display or server to receive orders, update status, and send
confirmations back to customers.
 Components Required :
 ESP32 Microcontroller.

• A microcontroller module with featuring a 38-pin layout

for flexible connectivity.
• dual-core Xtensa processor, ideal for IoT and real-time
applications.
• 38 pins : Power Pins, GPIO Pins, Communication Pins, Touch
Pins.

 LM2596 Buck Converter:.

• A DC-DC step-down voltage regulator module designed to
convert higher input voltage (4-40V) into a lower adjustable
output voltage (1.25-37V).
• High Efficiency
• Adjustable Output
3.2-Inch TFT LCD Display:

• A vibrant touchscreen module with a 3.2-inch

resistive panel,offering a resolution of 320x240
pixels for graphical displays.
• Peripheral Interface (SPI) for communication
with Arduino Mega and other microcontrollers.

NRF24L01+PA+LNA Module:
• A 2.4GHz wireless transceiver module with
power amplifier (PA) and low-noise amplifier (LNA)
• extended range and improved signal strength.
• Supports SPI communication, low power
consumption
 Block Diagram :

Transmitter Side :

Transmitter
POWER
ESP32 module
Microcontroller

3.2-Inch TFT LCD

Display
 Receiver Unit

Receiver PC Display
ESP32
module
Microcontroller

Power supply
System Flow-Chart

Flow-chart of transmitting part

 Project Outcome :
• The "Wireless Two-Way Restaurant E-Menu Food Ordering System using RF Module" provides a streamlined,
efficient ordering process in a restaurant setting. Customers can browse the menu, place orders, and receive
real-time status updates at their table without waitstaff assistance.
• This system reduces order errors, speeds up service, and enhances customer satisfaction, ultimately improving
restaurant efficiency and table turnover rates.
• The RF communication ensures reliable, low-cost data transmission over short distances.
• It also allows for quick modifications and updates to the menu.
Conclusion :
• Implementing an RF-based e-menu ordering system in restaurants significantly improves the dining experience
by simplifying communication between customers and the kitchen.
• This wireless, user-friendly solution minimizes delays and errors associated with traditional ordering methods,
making it a cost-effective way for restaurants to modernize their service and increase customer satisfaction.
• Future upgrades can incorporate mobile applications or cloud-based features for enhanced performance.
• This project demonstrates the potential of simple wireless technologies in enhancing everyday services.
 REFERENCES

[1] H. K. Sowndarya, R. Abhinaya, and B. S. Prathiba, Survey On Intelligent Food Menu Ordering System,” in
International Research Journal of Engineering and Technology, vol. 4, no. 4, pp. 2422-2424, April 2017.
[2] A. K. Lodhi, amd Praveen Baburao Kamble, “Automatic Restaurant Order System Using Zigbee, in Second
International Conference on Emerging Trends in Engineering, pp. 19-23.
[3]Jingjing Wang, “The Design and Achievement of Wireless Ordering Foods System”, Second International
Workshop on Computer Science and Engineering, 2009.
[4] Wireless Two-way Restaurant Ordering System Via Touch Screen Komsun Tongsap1 and Daranee Hormdee
Embedded System Research Group ,Department of Computer Engineering, Faculty of Engineering, KhonKaen
University, KhonKaen, Thailand, 40002
[5] M.H.A. Wahab, H.A. Kadir, N. Ahmad, A.A. Mutaliband M.F.M. Mohsin, “Implementation of network-
based smart order system,” International Symposium on Information Technology 2008 (ITSim 2008), pp. 1-7,
2008.