Analysis of QR Ordering Impact on Efficiency at SatuKata Coffee
Keywords:
QR Code, , digital service, blueprint service, customer experience, coffee shopAbstract
This study examines how QR Order digitalization at SatuKata Coffee affects service process efficiency and customer experience through a service blueprint approach. The research uses a descriptive qualitative method supported by direct observation, informal interviews, and documentation of the ordering flow, barista workflow, and customer interactions. Findings show that QR Order shortens the ordering process, reduces queue buildup at the cashier, minimizes manual input errors, and gives customers more control over menu selection and payment. The service blueprint also reveals a clearer division between customer actions, frontstage activities, backstage processing, and support systems. At the same time, the implementation depends on stable internet access and customer digital readiness, which can create friction during peak hours or for first-time users. Overall, QR Order contributes positively to operational efficiency and a more modern, convenient customer experience, while service blueprinting helps identify points that still require improvement.
References
Bartch, V. M., Vetting Wolf, T. L., Lee, S. A., Poncelet, S. A., Nemec, S. L., & Morgenthaler, T. I. (2023). A service blueprint approach to prioritize operational improvements in a new outpatient clinic. Healthcare, 11(4), 100715. https://doi.org/10.1016/j.hjdsi.2023.100715
Deksne, L., Kempelis, A., Sniedzins, T., & Kozlovskis, A. (2021). Automated System for Restaurant Services. Information Technology and Management Science, 24, 15–25. https://doi.org/10.7250/itms-2021-0003
Dewi, L. T., Nguyen Thi Chinh, & Keren Kerviona. (2022). Service Blueprinting to Enhance Restaurant’s Service Process. International Journal of Industrial Engineering and Engineering Management, 4(1), 123–128. https://doi.org/10.24002/ijieem.v4i1.5506
Duran, C., Uray, N., & Alkilani, S. (2024). The Impact of the Characteristics of Self-Service Technologies on Customer Experience Quality: Insights for Airline Companies. Journal of Tourism and Services, 15(29), 46–71. https://doi.org/10.29036/jots.v15i29.735
Esposito, B., Sessa, M. R., Sica, D., & Malandrino, O. (2022). Service innovation in the restaurant sector during COVID-19: Digital technologies to reduce customers’ risk perception. The TQM Journal, 34(7), 134–164. https://doi.org/10.1108/TQM-01-2022-0016
García Lechuga, A., Cortés Robles, G., Arredondo Soto, K. C., & Miranda Ackerman, M. A. (2023). The integration of the business model canvas and the service blueprinting to assist the conceptual design of new product-service systems. Journal of Cleaner Production, 415, 137801. https://doi.org/10.1016/j.jclepro.2023.137801
Ginting, D. (2022). Analisis Pengaruh Kualitas Pelayanan, Promosi, Kemudahan Penggunaan, Customer Experience dan Citra Merek Terhadap Kepuasan Pengguna Aplikasi Zalora. Media Informatika, 21(3), 245–263.
Hao, F. (2021). Acceptance of contactless technology in the hospitality industry: Extending the unified theory of acceptance and use of technology 2. Asia Pacific Journal of Tourism Research, 26(12), 1386–1401. https://doi.org/10.1080/10941665.2021.1984264
Hidayat, M., Taufik, T., & Herdian, F. (2025). Strategies of MSMEs in the City of Palu to Overcome Digital Transformation Barriers. Jurnal Sosioteknologi, 24(2), 214–225. https://doi.org/10.5614/sostek.itbj.2025.24.2.6
Irwansa, I., & Huda, N. (2024). Pemanfaatan QR Code Dalam Pemesanan Makanan & Minuman Pada Rumah Makan Kejora Jaya Menggunakan Metode User Centered Design (UCD). INTECOMS: Journal of Information Technology and Computer Science, 7(1), 196–206. https://doi.org/10.31539/intecoms.v7i1.8429
Kim, H., Park, J., Park, D., Lee, J. H., & Park, S. (2024). Control Solution Service Design and Strategy for Surgery: Focusing on a Service Blueprint. Archives of Design Research, 37(5), 51–74. https://doi.org/10.15187/adr.2024.11.37.5.51
Koo, Y.-R., Kim, E.-J., & Nam, I.-C. (2024). Development of a communication platform for patients with head and neck cancer for effective information delivery and improvement of doctor–patient relationship: Application of treatment journey-based service blueprint. BMC Medical Informatics and Decision Making, 24(1), 81. https://doi.org/10.1186/s12911-024-02477-4
Loh, C. M., Perdana, A., & Lee, K.-H. (2025). From hot pot to high tech: Haidilao’s transformation through digital technologies for sustainable business in the restaurant industry. Journal of Information Technology Teaching Cases, 15(2), 239–253. https://doi.org/10.1177/20438869241240494
Nilsson, E., Pers, J., & Grubbström, L. (2021). Self-Service Technology in Casual Dining Restaurants. Services Marketing Quarterly, 42(1–2), 57–73. https://doi.org/10.1080/15332969.2021.1947085
Noor Hisyam, M. D., Tri Listyorini, & Endang Supriyati. (2022). Purwarupa Sistem Pemesanan Menu Makanan Dan Minuman Menggunakan Qr-Code Berbasis Web. JUMINTAL: Jurnal Manajemen Informatika Dan Bisnis Digital, 1(1), 47–59. https://doi.org/10.55123/jumintal.v1i1.321
Pai, C.-K., Wu, Z.-T., Lee, S., Lee, J., & Kang, S. (2022). Service Quality of Social Media-Based Self-Service Technology in the Food Service Context. Sustainability, 14(20), 13483. https://doi.org/10.3390/su142013483
Pan, Y., Jin, X., Li, Y., Chen, D., & Zhou, J. (2021). A Study on the Prediction of Book Borrowing Based on ARIMA-SVR Model. CQVIP Conference on Data Driven Intelligence and Innovation, 188, 93–102. https://doi.org/10.1016/j.procs.2021.05.057
Rusito, R. & Diyah Intan Mawarni Putri. (2024). Implementasi QR Code Untuk Sistem Informasi Pemesanan Menu Pada Restoran Omah Gedhe Pandean Kaliwungu Berbasis Web. LogicLink. https://doi.org/10.28918/logiclink.v1i2.9164
Soto Setzke, D., Riasanow, T., Böhm, M., & Krcmar, H. (2023). Pathways to Digital Service Innovation: The Role of Digital Transformation Strategies in Established Organizations. Information Systems Frontiers, 25(3), 1017–1037. https://doi.org/10.1007/s10796-021-10112-0
Thayarnsin, S. L. (2025). Developing a Model to Enhance Customer Loyalty in the Restaurant Business through Digital Transformation, Focusing on Risk and Image. Community and Social Development Journal, 26(2), 142–163. https://doi.org/10.57260/csdj.2025.278778
Wirati, T. W., Puspitasari, T. S., & Muhammad Farouq Dhyaulhaq, M. F. (2024). Perancangan Sistem Website Untuk Pemesanan Makanan dan Minuman Menggunakan QR Code Demi Tercapainya Kepuasan Konsumen Pada Sekawan Kopi & Space. Coopetition : Jurnal Ilmiah Manajemen, 15(3), 603–618. https://doi.org/10.32670/coopetition.v15i3.4458
Wynn, M., & Lam, C. (2023). Digitalisation and IT Strategy in the Hospitality Industry. Systems, 11(10), 501. https://doi.org/10.3390/systems11100501
Xu, Y., Liu, X., Mao, Z. (Eddie), & Zhou, J. (2024). Mobile Food Ordering Apps, Restaurant Performance, and Customer Satisfaction. Cornell Hospitality Quarterly, 65(4), 497–508. https://doi.org/10.1177/19389655231223376
Xu, Z., Zdravkovic, A., Moreno, M., & Woodruff, E. (2022). Understanding optimal problem-solving in a digital game: The interplay of learner attributes and learning behavior. Computers and Education Open, 3, 100117. https://doi.org/10.1016/j.caeo.2022.100117
Youssofi, A., Jeannot, F., Jongmans, E., & Dampérat, M. (2024). Designing the digitalized guest experience: A comprehensive framework and research agenda. Psychology & Marketing, 41(3), 512–531. https://doi.org/10.1002/mar.21929
Zaitouni, M., & Murphy, K. S. (2025). Self-Service Technologies (SST) in the U.S. Restaurant industry: An evaluation of consumer perceived value, satisfaction, and continuance intentions. Journal of Foodservice Business Research, 28(2), 245–276. https://doi.org/10.1080/15378020.2023.2229582
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Muhammad Rizki Fadilah, Wulan, Ani Umbara

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.




