Food Ordering System with Non-Primary Ingredients Customization

The study aimed to design a food ordering system with non-primary ingredient customization. The researchers conducted the study in one of the restaurants in Pueblo, Cagayan de Oro City with respondents consisting of 10 employees in the establishment Researchers were also given examples of how the system works on the Shield Diner restaurant. The researchers made use of a questionnaire on measuring usability with the USE questionnaire by Lund, A.M (2001) to gather the data. The study enabled the researchers to develop a mobile application designed primarily for use in the food industry. The application allows to quickly and easily manage a menu that customers can browse and place orders with just a few clicks. The application also allows the customer to customize the non-primary ingredients that suit their taste. Restaurant employees can use this application easily in taking orders by navigating the graphical interface for efficient processing.

Keywords: food ordering system, ingredient customization, mobile application