Advance Food Ordering System to Minimize Contact: A Case Study of Shibuya Restaurant in Front of Kasetsart University, Kamphaeng Saen Campus

Abstract

During the COVID-19 pandemic, the restaurant industry faced numerous challenges, such as reduced customer traffic due to social distancing measures, leading to decreased revenue. In some countries, authorities mandated temporary closures to control the virus's spread, forcing many restaurants to adapt by focusing on take-out services, delivery options, and incorporating technology for online ordering to streamline operations.

As the situation gradually improves, many large restaurants continue to offer online food ordering options for customers. However, some small establishments struggle to adapt due to the additional burden. This study aims to develop a web application for small restaurants, using "Shibuya," a small eatery where the owner handles all tasks, as a case study. The developed web application intends to alleviate the owner's workload by incorporating various systems, such as food ordering, food preparation status tracking, menu management, and food item prioritization. This project's benefits are not limited to the Shibuya restaurant owner and customers; we hope this idea will help small businesses establish efficient systems for themselves.