MoKitchen is a restaurant operating in Melbourne CBD. It is owned by Mohammad. Bill is the manager and Binh is the second in charge (2-1-C). This business offers stylish yet inexpensive food, conveniently. The customers have the options: either visiting the restaurant or ordering online. Since now, MoKitchen is running its business processes mainly manually. Because of new restrictions, especially after Covid 19, this business is exposed to many things e.g.. surveillance of government agencies, economic downturn, huge competition, increased price for raw materials and what not. Seeing the success of other competitors, particularly from innovative IT perspective, Mohammad appointed you, as the business analyst, to provide him consultancy service. Moreover, the customers seem very "smart" using smart devices; Mohammad wants to attract/retain those customers by providing a state-of-the-art system. For instance, Mohammad wants to have a feature within the system (you propose and develop) as: customers can sign up (using social media page or Google account or by providing information to create a profile) and the signed-up customers can see previous ordered, post reviews, etc. MoKitchen has different suppliers. It gets vegetables, meat, and fish from Victoria, wines etc. from Western Australia, and herbs, spices and frozen fish New South Wales. Currently, the chef surprises Bill telling scarcity of ingredients/raw materials at last moment. In worst cases, Bill had to apologies to customers when a placed order could not be fulfilled because of running out of ingredients! He wants a good solution here giving him at least two days lead-time to recruit ingredients, not by any person but by the system (automatically). Moreover, Bill wants to see the status of the order(s) he makes to the suppliers - every now and then. As a feature, he could receive a notification if the status of an order is changed. You may collect more information, if you need, from Bill by sending email. Waitresses and waiters (hereafter "service staff") are rostered for both day and night shifts. They are rostered and paid wages fortnightly. It is important for Mohammad to be able to contact his employees at the last moment as often he needs to call in extra service staff and cook to meet the customer demands during special functions and events held at the restaurant. Both rostering and keeping working records in a computer using Excel. Mohammad is having extreme difficulty managing his business processes (e.g., rostering, paying staff, accessing in emergency, etc.) with this computer, he wants more streamlined and smart system. Food orders and reservations are taken by phone. When reservations are made, Binh evaluates the need for more staff by reviewing the number of reservations with the current roster together. If he decides more staff is needed, service staff are notified and are asked to work an extra shift. If anyone agrees, Bill modifies the roster this is then disseminate amongst all the service staff including kitchen staff. For a request made less than 24 hours before the shift, the staff receives 7.5% extra wages. Here, Mohammad wants you to work. A pool of staff can be made where staff would express their extra availability, and the actual rostering will be priority basis. Hence, a staff can be (not)available, rostered, on leave, etc. and the system needs to show this information with distinct colour. When needed, Bill does not need to search for phone number etc. but interact through the system (e.g., texting). Once assigned, the staff-hours should be added in the accounting file (for payment. and tax activities). Most (if not all) tasks should be computerised. This feature could be combined with the supply-ordering and monitoring, within one system -with your expert inputs. Mohammad has another idea, which you need to implement after making some improvements. He would like to have an automated ordering screen attached with each table, which allows customers to order their meals on screens at their tables. When the customer orders their food, the device at their table should be able to send their meal requests to the kitchen. Service staff are assigned to each booking to look after customers and to help them with the devices. Meal requests will instantly link to a particular recipe in the system and this will be listed out in the kitchen where the cooking staff can see it on various screens. The recipe will also be linked to an inventory system that keeps track of ingredients in the pantry and fridge (or freezers). Customers should also have the option of paying for their meals by swiping their credit cards on the device. The standard counter also exists for cash payments at the front of the restaurant. Once a meal is ordered, customers should be able to keep real-time track of the progress of their meal being made. If time permits, customers can update (e.g., add, delete, modify) the order as well. Things to consider: 1. Consider that all services at MoKitchen are pre-paid. MoKitchen already has a website; therefore, do not suggest having a website. 3. Food delivery is within 10 km radius of Melbourne CBD. 4. MoKitchen makes Indian food only. 2. 5. 6. re ours sha Make realistic assumptions, where you need. You propose the budget of the system, and other financial and project management-related functions and costs etc.