The Effectiveness Level of Tabletop Ordering Kiosk Technology in the Food Industry

Tracia Jean D. Lampiño, Daniel Angelo Aldueza, Austine Mark M. Espiritu, Christian Erwin B. Nuque, Jess Christian E. Amparo, Lea Amor Bautista and Owen Harvey Balocon
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Tracia Jean D. Lampiño: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines
Daniel Angelo Aldueza: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines
Austine Mark M. Espiritu: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines
Christian Erwin B. Nuque: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines
Jess Christian E. Amparo: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines
Lea Amor Bautista: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines
Owen Harvey Balocon: Polytechnic University of the Philippines Santa Rosa City Campus, Philippines

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 3, 69-78

Abstract: The food industry in the Philippines faces several difficulties in terms of their operations, including the administration of consumer inflow during peak hours, manual inventory control, and sporadic instances of order discrepancies. This study was conducted in one of the famous restaurants in Laguna. The restaurant accommodates a range of 200 to 300 clients on weekdays and around 500 customers on weekends. As a result, there is a noticeable increase in waiting times and a subsequent loss of consumers. The use of manual inventory techniques is associated with inefficiency and the occurrence of inventory errors. In order to tackle these concerns, a potential resolution is the implementation of the Tabletop Ordering Kiosk equipped with an Inventory and Appointment System. The aforementioned system facilitates a streamlined process of consumer ordering by means of interactive kiosks, improves inventory management via the use of real-time monitoring and notifications, and provides an appointment functionality to optimize seating arrangements. These improvements are in keeping with the emerging trends after the pandemic, aiming to achieve precise order processing, efficient operational procedures, and enhanced customer satisfaction. The suggested system has the ability to address issues, enhance service speed, and optimize inventory management in order to provide a more efficient dining experience.

Date: 2025
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