A Deftly Anticipated Augmented Reality in Restaurant

  • V. Sathya Narayanan, R. Ramyea, R. Vinoth Kumar, C. S. Thiru Selvam, B. Vishnu Priyan


Augmented reality is so cooler than actual reality. Digital information overlaid on top of actual reality is known as augmented reality. Virtual reality is an entirely digital world where augmented reality is our world, just better. In augmented reality, no need for expensive headset to experience it. Modern Android phone or personal computer will do it. In Feb 2018, Google announced AR Core, their platform for building augmented reality experiences. Now-a-days in technology field, a significant rise in colour detection and object tracking is on demand, exclusively in real time. This increasing demand for video analysis is driving to the evolution of several analysing and tracking algorithms. Now-a-days people mostly spending their time in social media and just ordering the foods in online. But in weekends even they prefer to go out with friends to any cafe or restaurant to spend their time. At that time they face some difficult in ordering food as like they may receive some other food items which they doesn’t ordered. So, by using both augmented reality and colour detection method we can able to solve the problem of food ordering in a restaurant. First the restaurant patron can choose their food item by showing any red colour item (eg. Red colour card) in front of camera. The proposed method helps in detection of red colour from a live video using the image processing toolbox in MATLAB and that data is transferred to NodeMCU. After that the selected food item has been transferred to webpage with the help of NodeMCU. Atlast the restaurant patrons will have a new experience and their food will be ordered.

How to Cite
V. Sathya Narayanan, R. Ramyea, R. Vinoth Kumar, C. S. Thiru Selvam, B. Vishnu Priyan. (2020). A Deftly Anticipated Augmented Reality in Restaurant. International Journal of Advanced Science and Technology, 29(06), 7651-7658. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/25123