The employee cafeteria in the office of one of Russia’s largest banks is now automated with Tillypad XL. Here, the 'club system' has been selected as the preferred service approach, a first for the St. Petersburg corporate catering sphere.
The 'club system' is a service mechanism where diners settle their bills after ordering from several different restaurant zones. Tills are located at the entrance where the dining room line forms. Guests of the venue receive their swipe cards here; they can then add orders to these cards at one of the many available food stations. It is also here at the tills where customers pay for all their orders when leaving the restaurant.
The bank’s corporate cafeteria is composed of two separate rooms with a shared payment zone. The first room is used for providing meals to regular staff. It contains a serving line and an open plan kitchen. In addition to traditional business lunches (with new menu offerings each day), employees can also order salads, pastas and grill items, as well as soft drinks from the bar. All items sold by weight are automatically added to the system: the digital scale is synchronised with Tillypad XL, thus eliminating extra manual labour.
The second room of the cafeteria uses a classical approach with a full service cycle: Upper management and business meeting participants are served by two waiters. The waiters take orders and send them to the kitchen using a handheld device with a USB card reader. Bills are then settled at the cafeteria’s common payment station.
The automation plan also includes configuration of transactions with bank employees' payroll cards, as well as development and implementation of meal plans that will provide employees with meal allowances. Set up according to the bank's requirements, the meal allowance system will calculate all accruals and remaining balances. It will also be able to remove meal allowances on days when employees are out of the office. The bank's representatives can modify the system settings as they need, for example, to change allowance amounts or to set a new time limit for unused balances.