Product design question

Design a touchscreen table for restaurants

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What this question tests

Tests hardware-adjacent product design for a shared, public-use device with real durability, hygiene, and multi-user interaction constraints.

Identify the core use cases: browsing the menu and ordering, splitting a bill among a group, and light entertainment while waiting for food.
Design for durability and hygiene: a scratch-resistant, easy-to-sanitize surface, and touch targets large enough to work reliably even with spills or grease on the screen.
Design for multi-user interaction: split-screen zones so multiple diners can browse and order simultaneously without one person controlling the whole table's screen.
Design the business model: partner with the restaurant on order-and-pay integration, reducing staff workload for taking orders and processing payment, which is the real value proposition to a restaurant operator.
Define success: average order value lift (multi-user browsing/ordering tends to increase upsells) and reduction in average table turnover time, since both directly matter to the paying restaurant customer.

Designs specifically for the shared, public-use context, hygiene and durability, that a generic tablet interface answer would overlook.
Recognizes the restaurant, not the diner, is often the actual paying customer, and designs the value proposition (reduced staff burden, higher order value) around them.
Uses an illustrative number, e.g. assume multi-user tableside ordering increases average order value 10-15% through easier add-on upsells, based on known self-order kiosk trends.
Picks business-relevant success metrics (order value, table turnover) that speak directly to why a restaurant would pay for this hardware.

Designing a generic touchscreen interface without addressing the shared-use hygiene and durability requirements specific to a restaurant setting.
Ignoring that the restaurant operator, not the individual diner, is likely the actual paying customer whose needs must be centered.

How would you handle a table where some diners prefer not to use the touchscreen at all?
How would you price this for restaurants, and what would justify the investment for them?