Before introducing QR code ordering, behind the seemingly elegant service process of the restaurant, there were sharp issues that affected the experience and profit:

1. Peak order volume and service response delay

During the first round of peak orders in the evening, almost all customers placed their orders at the same time. Waiters are tired of running between the dining table and the kitchen to pass on paper menus, resulting in slow response times, high rates of missed and incorrect orders, and causing customer dissatisfaction.  

2. The Limitations of Menu and Consumption Inhibition

Thick hardcover menus have high production costs and are inconvenient to update. Many specialty dishes or seasonal ingredients cannot be fully displayed, which limits customers' exploration desire and consumption potential, indirectly lowering the unit price per customer.  

3. Invisible waste and cost black hole

Some customers may place excessive orders at once due to long waiting times or fear of trouble, resulting in serious food waste. The kitchen cannot accurately predict the order volume, and the stocking and production arrangements are inaccurate, resulting in a high rate of food waste.

4. Misalignment of the 'high-value role' of waiters

A well-trained waiter should be an "experience officer" who creates an atmosphere and provides advice, but their main energy is occupied by repetitive ordering and delivery work, which cannot maximize their value