The software works through a graphical order display and reporting system incorporating the very latest touch-screen technology. Data entry can be customised to suit cruise operator’s specific requirements, including meal preparation instructions, for example. Once individual meals are prepared, they are tracked and monitored, either by scanning barcodes or by using a master terminal in the galley.
Now, for the first time, chefs in the galley can see the current status of all orders – served, prepared, under preparation or waiting to be prepared. Comparison of consumption patterns and trends is now possible and chefs can view special requests, table status and VIP orders, as well as tracking productivity measured, for example, by order preparation times.
Using MICROS points of sale system, waiters can send orders straight to the galley without leaving their stations. This saves time and cuts the margin for human error in taking and delivering orders. Galley staff, meanwhile, can receive prep checks, printed remotely at chosen locations in the galley.
If the system is integrated with the company’s SPMS, passenger information is automatically available in the restaurant and galley. Special dietary requirements are constantly available and the attendance of VIPs can be automatically flagged. This also enables an entirely new level of passenger consumer analysis, including age, gender, nationality and preferences.