control in the restaurant

Antecedente

The restaurant wanted to be able to guarantee its diners the safety of the air quality in its dining rooms to avoid COVID19 infections.

I also wanted to have information about your food preparation room and its cold rooms where they find the food they prepare daily both for collection and for consumption in their dining rooms.

Furthermore, they wanted to know the use of some electrical appliances dispensers of products to have information on consumer habits that would allow them to make offers to their customers.

Solution

For the need of air quality, a system for detecting the level of PM2,5 and CO2.

In the control of the process room and cold rooms due to proximity, it was possible to use a device associated with several beacons for data collection temperature at all required points.

For the information on the use of the dispensers, energy consumption meters were used that, in addition to allowing them to remote operated of them, provided them with sufficient data to improve knowledge about the consumption habits and preferences of their customers.

A panel was developed where all the data was integrated to facilitate reading on a single screen and activated immediate alarms and sustained alarms, included a event audit to keep track of all of them. In addition, periodic reports were also created.

Thanks to the entire system, the company was able to improve its working conditions, guarantee the safety in their dining rooms, control the Cold chain in their chambers and develop a successful new communication campaign that reported new customers.