Technology
Wi-Fi and the Restaurant Assistant
Wi what?
Wi-Fi or wireless fidelity, is a means of networking computers together without the burden of ethernet cable or *gasp* the ever so old-school coax cable. Wireless makes networking a previously un-cabled environment easy.If there were never cables there, why bother putting them there now?Most kitchens were never designed to harness a physical network. With wireless, there is no need for a planned wiring route or even for a designated place for a receiving computer. Wireless also allows for a dynamic network, adding and removing computers at random locations, within the wireless range at any given time. It is extensible and scalable and POPULAR!According to the Synergy Energy Group, a 42% increase in wi-fi products sold from 2002 to 2003 resulted in 1.3 billion dollars of sales for one company alone, Worldwide, who make wi-fi products for the home and small office. Here, check out the specs on this feasible technology:
Wi-Fi
Specification: IEEE 802.11b
Frequency Band: 2.4Ghz
Range: 300 Feet (without a repeater)
Bandwidth: 11Mb/s
Access Point/Card: $50
How?
The Restaurant Assistant system harnesses a central database server. This server is wireless capable, and linked via an ethernet cable from its network interface card to a wireless router or hub. Although we could implement an Ad-Hoc (point to point) network with wireless, it would be nearly pointless (no pun intended). An Ad-Hoc system assumes a one-to-one scheme where one network card, a single computer, talks to another. Infrastructure mode is what is desired by our system, as it allows for a number of simultaneous communications to one point, the server. A router would also allow the customer to have future expandability in incorporating the internet into their local network. Expansion to the internet would allow many restaurants (chain restaurants), to communicate with headquarters, or other locations, allowing them to “trade” or receive emergency rations. Restaurant has run out of their cool-trendy embossed napkins! Notify another local Restaurant X stat!We need reserves… fast!”
Range and interference
Some might claim that 300 feet is not a lot for a wireless network. In a kitchen with copious amounts of metal “kitchen-devices” wouldn’t the range be slightly distorted? Well the answer is: it does not really matter.If the signal has to pass through some metal objects, and the signal at that point is not strong enough, a simple wireless repeater/extender ($70) can boost your signal and repeat it great distances within your kitchen. What about phones and microwaves using the same frequency? Wi-fi can handle interference as well, just switch the channel the network runs on, or change to a 5Ghz or 900Mhz phone! After all, wi-fi was designed to handle interference, it just degrades performance, but it can still take a “beating.”
FCC Note:
"802.11b wireless local area networking uses the FCC unlicensed 2.4 GHz Industrial, Scientific, Medical (ISM) band."
http://oit.utk.edu/helpdesk/section/Wirelesss/40
Conclusion
Using the unlicensed 2.4Ghz band of wireless communication, 802.11b specification, is the way to go in an ever so dynamically changing kitchen environment. It is cheap, and popular, and reduces the hassle of having an ethernet enabled kitchen. Who would really want to go through and wire a kitchen? A lot more cost would go into wiring versus a cheap wireless wi-fi implementation.