Designing a Food and Drink Ordering Information System at Mau Boba Cafe

Abstract

The purpose of this study is to evaluate the current ordering system at Café Mau Boba and develop a digital ordering system to improve service accuracy and efficiency. This is because the current system is still done manually by recording orders, calculating transactions, and generating reports using paper or books, which can result in errors, service delays, and inefficiencies in data management. This study used a qualitative methodology to collect data through interviews with the owner, cashiers, and customers to obtain a comprehensive picture. The data was then evaluated using content analysis techniques, which include data reduction, coding, categorization, and interpretation. The waterfall method, which includes the stages of needs analysis, system design, implementation, testing, and maintenance, was then used to carry out the system design. A digital ordering system is needed with login features, menu management, order input and editing, automatic calculations, receipt printing, and automatic sales report generation—including support for sending orders to the kitchen and online ordering—because the research findings indicate that the current manual system has a low level of efficiency and a high error rate, especially during busy times. Therefore, it is hoped that this system will be able to increase operational effectiveness, reduce recording errors, and improve customer satisfaction and service quality at Cafe Mau Boba.