Project Background: ZOYO Group's Smart Cafeteria Upgrade

As a forward-thinking enterprise, ZOYO Group partnered with FUNPAD to upgrade its corporate dining ecosystem. By implementing the advanced FUNPAD V1 AI Food Checkout Kiosk, the group aimed to completely digitally transform its traditional employee cafeteria into a high-speed, contactless, and smart dining environment.

The Challenges in Corporate Catering

Before deploying the FUNPAD V1, ZOYO Group's cafeteria faced common high-volume catering bottlenecks:

·Peak-Hour Traffic Congestion: Long checkout lines during the rush hours reduced employee break times and dining satisfaction.

·Manual Operational Costs: High reliance on manual cashiers increased administrative overhead and training costs.

·Human Errors: Manual tray calculations occasionally caused pricing discrepancies and inventory sync delays.

The Solution: FUNPAD V1 AI Food Recognition Kiosk

The FUNPAD V1 was deployed as the core hardware solution, featuring cutting-edge computer vision capabilities tailored for modern B&I (Business & Industry) catering:

·Instant Visual Recognition: Equipped with deep-learning vision algorithms, the V1 kiosk automatically detects and prices entire food trays in under 0.5 seconds.

·All-in-One Self-Service: Seamlessly combines dish identification, instantaneous bill calculation, and contactless payment methods (including QR code, RFID tray scanning, and facial recognition).

·Sleek & Durable Hardware Design: Built with high-definition touchscreens and industrial-grade materials to withstand continuous, high-frequency use in busy kitchen environments.

Key Benefits & Results

·Massive Queue Reduction: Accelerated the billing process to under 3 seconds per person, successfully eliminating cafeteria bottleneck lines.

·100% Billing Precision: Eliminated manual entry errors, ensuring absolute trust and consistency between employees and the catering service.

·Optimized Human Resources: Reduced cashier staffing requirements by 60%, allowing the canteen management to reallocate staff to food preparation and customer hospitality.