A System Analysis and Design Document for the Proposed Restaurant Ordering System at The STAG Restaurant

Transcription

1 A System Analysis and Design Document for the Proposed Restaurant Ordering System at The STAG Restaurant System Analysis and Design Commissioned by: The STAG Restaurant 555 East Buck Trail Madison, WI Venny Sunn Analysts, LLC 2345 North Whitetail Lane Madison, WI April 2009

2 Table of Contents Phase I Background 1 Mission Statement... 2 Goals and Objectives.. 2 The Future.. 2 Phase II System Processes. 4 Inputs 4 Outputs... 4 Data Flow Diagrams 5 Development Strategy. 12 Phase III Interface Design 13 Report Analysis. 15 Data Design 17 Security.. 18 Appendix A Self Assessment and Reflection. 19 Appendix B List of Tables.. 20

3 THE STAG - Background In 2002, the team of Spencer, Travis, Ashley, and Greg launched a new restaurant, in Madison, Wisconsin known as The STAG. Over the last seven years they have cultivated their business into a thriving, five-star, Michelin rated establishment of fine dining. The STAG specializes in savory meals brilliantly designed around the finest cuts of venison. At inception, The STAG was to be a place for people to discover the great taste of venison through a wide selection of menu items. What started out as a small café with handwritten orders and a small staff quickly blossomed into a much larger organization and as word spread the demand for the exquisite menu items increased. The team of Spencer, Travis, Ashley, and Greg (STAG) soon realized that they would need to expand into a larger establishment and hire additional cooks, wait staff, and other employees in order to properly handle the growing customer base. Also, as a newly recognized five-star restaurant, the team felt that a specialized computer system could help enhance the overall dining experience. The STAG team decided that in order to continue being effective, a new computer system would need to be integrated into their business. The team decided that they would like a system that would allow wait staff to place orders on a touch-screen located at each table. As each order is placed, it is separated and sent to the kitchen and the bar where the food and drink can be processed quickly. The system would automatically time-stamp the order and place the corresponding table number on the screen as well so that meals do not get mixed up. The system would also provide customers with current bill information based on what has been ordered.

4 Mission Statement Located in Madison, WI, The STAG is a five-star venison restaurant & bar, the first of its kind, and staying true to its Midwestern roots is dedicated to providing guests with both exceptional service and cuisine alike. Goals & Objectives The next few years will bring a lot of changes to The STAG. After the renovation has been completed, The STAG will increase the staff by 30%, hiring additional cooks, servers, and dishwashing staff to ensure the best care of our guests. The larger staff will also allow The STAG to extend our hours of business and therefore provide more service for our ever-growing waiting list. The combined increase in staff and hours will allow us for room to serve more guests and increase revenue by 40%. Finally, The STAG will be introducing a new computer system that will allow for all of these changes to run as smoothly as possible. The new computer system will be much more reliable and timely compared to the older system that often caused confusion and errors. The entire STAG team is committed to working together to ensure all of these goals and objectives are met by the end of the financial year. The Future The changes occurring at The Stag this year will increase revenue as well as ensure the maximum quality for its guests. The renovations and new staff will help The Stag continue to meet its guest s needs and the new computer system will be the strong backbone the new changes can rely on.

5 As The STAG starts to enter a phase of new changes, the country is doing so as well and The STAG is motivated to do what it can to make a positive impact in leading the restaurant industry in purchasing locally owned products. The STAG will only buy meat from Wisconsin butchers and whenever else costs allow will follow with locally grown products. The new computer system will be extremely necessary in tracking all of our purchases and guaranteeing the most cost effective products for our business. The STAG is currently the only restaurant allowed to legally sell venison making it a sought after restaurant for venison connoisseurs around the world. Although the current economic status has hurt many in the restaurant industry, The STAG s market has grown with their values to local hunters and help in keeping Madison, WI a top tourist location in the world. The STAG has done an excellent job at maintaining its mission statement for the past seven years and with the new changes in size and the computer system to accommodate, it will continue to provide the quality it s known for. Without the new computer system, the restaurant will suffer in many areas; the staff will have to manually enter guest s information, slowing down ticket-times, there is not a way to match the guest s food with their table, causing embarrassing mistakes and the bar will still run on a separate system, resulting in countless errors and stress. Implementing a new computer system will release a lot of stress on the management team, so other areas like global marketing can be concentrated on. The new computer system will be the last piece of the renovation puzzle and confirm that The STAG s guests are provided with both exceptional service and cuisine alike.

6 System Processes - Food and Drink Order data entry - Display running total of purchases on screen - Send customer order to kitchen/bar linked to table # - Kitchen Staff sort out incoming orders and delegate to the chefs in order by time stamp - Bill payment/tip entry Inputs - data entry - Bill Pay entry - Clear completed orders out of list Outputs - Displays customer order info for kitchen staff - Produces daily printable report of sales and order info for restaurant use - Instantly shows order total after order is placed - Displays graphic which lets waitress/waiters know their tables they should be covering - Displays tip data for each waitress/waiter (for managers)

7 Waitstaff Customer Receive Bill Customer Requests Pay Bill Kitchen Owners Receipt Profit and Loss Statement 0 Restaurant Order System Drink Request Food Request Bank Deposit Report Cash Receipt Report Bar Accounting Context Diagram The STAG Restaurant

8 1 Enter Customer Order Customer Requests Waitstaff Customer Receive Bill Order Detail D1 Order Data 2 Receipt Payment 3 Create Bill Order Detail Order Detail Create Requests Bill 4 Apply Payment Payment Detail D2 Accounts Receivable Drink Request Bar Food Request 5 Financial Data Profit & Loss Statement Generate Reports Kitchen Cash Receipt Report Deposit Report Owners Accounting Bank Diagram 0 The STAG Restaurant

9 Exploded Process 1 Enter Customer Order Waitstaff Enter Seating Information Enter Drinks Enter Appetizers Enter Soups Enter Salads Enter Entrées Enter Desserts D1 Order Data

10 Exploded Process 2 Create Requests Process D1 Order Data Ordered Items 2.2 Create Drink Request 2.1 Drink Detail Query Menu Items Ordered Items D3 Drink Items Drink Request Bar Ordered Items D4 Food Items Kitchen Food Detail 2.3 Create Food Request Food Request

11 Customer D1 Order Data Order Detail 3.1 Calculate Tax Subtotal 3.1 Total Menu Items Receive Bill Total Price Detail D5 Item Price 3.1 Print Bill Bill D2 Accounts Receivable Exploded Process 3 Create Bill

12 Customer Receipt 4.2 Print Receipt Payment 4.1 Post Payment Payment Detail Payment Detail D2 Accounts Receivable Exploded Process 4 Apply Payment

13 D2 Accounts Receivable Financial Data Financial Data Financial Data 5.1 Print P&L Report 5.2 Print Deposit Report 5.3 Print Receipt Report Profit and Loss Statement Deposits Receipts Owners Bank Accounting Exploded Process 5 Generate Reports

14 Development Strategy

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17 Daily Incoming Sales Order Totals Report Description: This report contains the totals for all incoming sales orders. 8/4/2008 Order Date Waitress Order Number Ext Total Fran Jerry Tiffany Sara Jen Sue 8/4/2008 Fran $2, /4/2008 Fran $ /4/2008 Fran $ /4/2008 Fran $ /4/2008 Fran $0.00 8/4/2008 Fran $ /4/2008 Fran $ /4/2008 Fran $ $2, /4/2008 Jerry $ $ /4/2008 Tiffany $ /4/2008 Tiffany $1, /4/2008 Tiffany $ /4/2008 Tiffany $8.30 8/4/2008 Tiffany $ /4/2008 Tiffany $1, /4/2008 Tiffany $ /4/2008 Tiffany $ /4/2008 Tiffany $3, /4/2008 Tiffany $ /4/2008 Tiffany $1, /4/2008 Tiffany $ /4/2008 Tiffany $ /4/2008 Tiffany $ /4/2008 Tiffany $ /4/2008 Tiffany $ $12, /4/2008 Sara $ /4/2008 Sara $0.00 8/4/2008 Sara $0.00 $ /4/2008 Jen $ /4/2008 Jen $65.12 $ /4/2008 Sue $504.68

18 Daily Incoming Order Totals Report Description: This report contains the totals for all incoming sales orders. 8/4/2008 Order Date Waitress Order Number Ext Total 8/4/2008 Sue $ Bill Travis Greg Spencer Ashley 8/4/2008 Sue $ $1, /4/2008 Bill $2, /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $2, /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $ /4/2008 Bill $0.00 $7, /4/2008 Travis $ /4/2008 Travis $43.65 $ /4/2008 Greg $ /4/2008 Greg $15.00 $ /4/2008 Spencer $0.00 8/4/2008 Ashley $0.00 8/4/2008 Ashley $0.00 8/4/2008 Ashley $0.00 $0.00 $0.00 Grand Total: $26,439.05

19 Report Analysis Form Report Pages Rows Columns Calculations Daily Sales Depends on how many orders were done the day the report was run. All data is automatically captured from data tables. Order Date, Waitress Name, Order Number and Ext Total Order Total Order Totals Sum by Waitress Grand Total of all sales for the day. Calculation done for each order: {OrderDtl.OrderQty}*{OrderDtl.UnitPrice}*(1 {OrderDtl.DiscountPercent}/100) Two data tables for this report were added. The OrderHed and Order Detail are linked by an inner join from the OrderHed.OrderNum to the OrderDtl.OrderNum. This join is not enforced.

20 Customer 1 Places M Order Waitress M Serves N Customer Customer 1 Pays 1 Bill Cash Receipts M Deposited 1 Bank Account Restaurant System 1 Profits 1 Owner Group

21 Security It is important that our restaurant system is fully secured both physically and logically. With a restaurant records like order histories, entrée popularity, and cash flow are vital to the continued success in this business. With that said, we will make sure that our databases are backed up both locally and remotely. When a record is created or edited on site, an extra two copies are automatically created with one being on site and the other at our off site office. This process ensures that all of our bases are covered in case of crashes, power outages, fires, ect... It is also equally important that we have the proper security features enabled on the software itself. All users that wish to access the database must enter the proper user id and password. Permissions will be set upon authorization so that some employees can only access certain parts of the database. We will also use the best data encryption techniques and make sure that Audit log files are active so that we may revert our database to a previous state in case of any human or system error. It is important that we don't just stand pat with our security. We must evaluate new technologies and security features so that the business operations of STAGS are conducted as securely as possible.

22 Appendix A Appendix A stuff here Appendix B Appendix B stuff here