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Electronic queue manage system for restaurant
How it work of ticket dispenser for queue
*Customer gives order to counter;
*Counter take orders then give customer a Q number from the ticket dispenser.
*Customer wait somewhere for order.
*When Order is ready. For example No.99’s order is ready. Kitchen can press 99 + “ENT” key from keypad Transmitter K-999.
*Then the number 099 will be displayed on the Receiver screen with dingdong sound.
*Customer or Waiter will see the display number and go collect food.
Specification of keypad transmitter
1. With high strength ABS material cover
2. Using digital code technology and the function is steady
3. It can call 999 persons
4. With power on/off function
5. With Clear and Next function
6. Default first number is for counter number (0-9/A-E), last 3-digit number for customer number (001-999)
Technical parameters:
Signal Range: >200M in open area
Working voltage: DC7.5-12V
Working current: <20mA
Dimension:160*118*60mm
Specification of manage queue system number display
LED counter display labeled with Counter Number
1.Wireless signal receiver
2.Show 3-digit for display ticket number and 1 digit for counter number
3.The newest calling ticket number will show on the top of the display receiver.
4.Can put on the Waiting Area for indicate customer.
5.Touch screen and English prompt voice:
Please number 008 go to counter 8
6.Counter number can be alphabet, such as C
7.Can install on the wall and desk.
8.110V-240V Power supply
9.Working voltage: DC12V
10.Dimension: 35*35*3cm
11.With high strength aluminum alloy shell
Specification of manual ticket dispenser
Thermal Printer (Don't need ink)
1.With high quality polycarbonate for whole shell
2.Can press the button to take a ticket for queue
3.Can print two same number at a time if you need
4.Can show waiting number if you need.
5.Color: black
6.Ticket width: 57mm
7.Working voltage: DC12V
8.Dimension: 20*12*11.5cm
9.You can edit the content by software (Right one)
Benefits
Create pleasant environment, enhance restaurant image
Customer no need to queue for a long time, he can sit on the rest place, to create a pleasant environment for them, making your restaurant more attractive.
Reduce cost for service stuff
Reduce labour costs associated with food runner and waiter.
Increase revenue and profit
