JP2005107624A - Order management system for restaurant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an order management system for a restaurant to improve not only the efficiency of order processing but also the efficiency of staff operations such as cooking or table setting, to improve customer satisfaction, and to include the mechanism of systematic merchandise recommendation leading to sales promotion. <P>SOLUTION: This order management system is provided with a means to sense the digestive circumstances of merchandise set on the table of a customer who has visited a store by a sensor, and to perform the cooking/table setting of the next merchandise in the optimal timing, and to urge the customer to make an additional order. Also, this system is provided with a means to enable a staff to instantaneously grasp the merchandise classification, price, table setting destination table and table setting status or the like based on an IC chip embedded in tableware and a means for enabling the customer who has visited a store to confirm whether or not all the ordered merchandise are set on the table. Thus, it is possible to improve the efficiency of the staff operations such as cooking or table setting, and to improve the customer satisfaction. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an order management system for restaurants that manages order-related data and the like at restaurants.

  Conventionally, as a technique for managing order-related data and the like at restaurants, for example, those described in Patent Document 1 and Patent Document 2 are known.

  In the device described in Patent Document 1, an electronic menu and a table display device are provided for each table, and a visitor can order food and drink (goods) immediately after sitting. The order data is sent to the kitchen, and the kitchen progress is input using the kitchen display device. The cooking progress status is sent to a table display device, and the customer can grasp the cooking progress status sequentially while staying at the table.

Moreover, the thing of patent document 2 improves the customer's willingness to order by associating customer identification information and a customer's product order history, and delivering recommendation information (recommended dish information etc.) in a timely manner. This is the system.
JP 2002-342847 A JP 2002-245229 A

  However, although the technique described in Patent Document 1 can improve the efficiency of order processing itself, there is a problem that the staff operations including cooking and serving cannot be improved. For example, products cannot be arranged according to the timing of product consumption of customers (eating food, etc.), or customers are frequently asked to check the status of product consumption of customers (especially in the case of private rooms, customers feel uncomfortable) ) Can not be improved, customer satisfaction is often not high. Furthermore, there are cases where customers feel distrust about whether all the ordered items have been served (especially when many products are ordered by a large number of people, such as during banquets), but there is no means for confirmation.

  Moreover, although the technique described in Patent Document 2 may certainly improve the customer's willingness to order, there is a problem that the order cannot be urged at the optimal timing in consideration of the customer's product digestion status and the like. is there. For this reason, it is predicted that the customer's reaction to product recommendations is one more. Furthermore, there is no system for systematically utilizing customer reaction to product recommendations for marketing to expand sales.

  The purpose of the present invention is not only to improve the efficiency of order processing, but also to improve the efficiency of staff operations such as cooking and serving, improve customer satisfaction, and even systematic product recommendation mechanisms that really lead to sales expansion. To provide an order management system for restaurants.

  In order to achieve the above-mentioned object, the present invention detects the digestion status of a product distributed to a customer by a sensor, prepares and distributes the next product at an optimal timing, or prompts an additional order. Means are provided.

  In addition, the present invention is an IC chip embedded in tableware, means that the staff can immediately grasp the product type, price, serving table, serving status, etc., and whether the customer has placed all the ordered items. A means for confirming is provided. As a result, staff operations such as cooking and serving can be made more efficient, and customer satisfaction can be improved.

  According to the present invention, it is possible to detect the digestion status of a product delivered to a customer by a sensor, cook and distribute the next product at an optimal timing, and prompt an additional order. In addition, with the IC chip embedded in the tableware, the staff can immediately grasp the product type, price, distribution destination table, distribution status, etc., and the visitor can check whether all the ordered items have been distributed. Streamline staff operations such as serving and improve customer satisfaction. In addition, you can analyze the systematic product recommendation mechanism that really leads to sales expansion.

  Hereinafter, an embodiment of the present invention will be specifically described with reference to the drawings. Here, a restaurant with all seats is imagined, but the form of the restaurant is arbitrary.

  FIG. 1 is a system schematic diagram showing an embodiment of the present invention. Reference numeral 1 denotes a table for customers to eat and drink, 2 denotes a glass for drinks, and 3 denotes a dish. One customer terminal device 4 is installed on each table. The receiver 5 is installed in a place that is not directly visible to the customer, such as under a table. For example, about two operation terminals 6 for shop staff may be used for cooking staff and about two for staff serving. The store staff monitoring device 7 is a large screen monitor, and for example, about one unit for the cooking staff and about one unit for the serving staff may be sufficient. The order management system 8 manages the operation of the entire system, and includes a database 9 for storing various data. Reference numeral 10 denotes a cash register for performing accounting processing. Each device is connected to the order management system 8 via a LAN (or wirelessly).

  FIG. 2 is an enlarged schematic view of the tableware (cooking plate 3, drink glass 2, etc.) and the receiver 5 of FIG. 1. The tableware uses the cooking plate 3 as an example, but the drink glass 2 has the same mechanism. In the dish 3 and the glass 2 for drinks, a product remaining amount detection sensor 21 and a product type determination IC chip 22 are embedded in the bottom of the tableware. These take the form which a tableware maker embeds beforehand at the time of tableware manufacture, and sells to a restaurant, for example. The remaining amount detection sensor 21 is a sensor that detects the weight of the remaining amount of a product (dish or drink) placed in the cooking plate 3 or the drink glass 2. Here, the bottom part of the dish or drink glass has a double structure, and a weight sensor capable of detecting the weight of the upper part is incorporated in the lower part thereof. The detection of the remaining amount of food and drink is not limited to this method, and another method may be adopted. For example, the remaining amount may be detected from image data obtained by photographing a dish or a drink glass.

  A weight sensor may be provided on the table 1 side. In this case, a plurality of areas for placing dishes and drinks are provided on the table 1, a weight sensor is provided for each area, and the remaining amount is detected by detecting the weight of the dish placed in each area. Sense. Leave decide in advance what food is put in any position, put the cooking dish and drink glass position is you do not want to do simultaneously.

  Each of the remaining amount detection sensor 21 and the product type determination IC chip 22 is previously given a unique ID by a tableware manufacturer and stored in its internal storage device. Between the remaining amount detection sensor 21 and the information receiving device 23 for the remaining amount detection sensor, and between the type determination IC chip 22 and the type determination IC chip corresponding information reading device 24, wirelessly (on the table 1). Data communication is performed using a radio wave at a level that allows sufficient communication between the tableware and the receiver 5 and that cannot communicate with another table. The remaining amount detection sensor 21 and the type determination IC chip 22 may be integrally configured. A configuration for performing wireless communication may be shared.

  FIG. 3 is a configuration diagram of the customer terminal device 4. The operation menu screen 31 is a touch panel type and can be operated by customers. The customer can select “Order” on the operation menu screen 31 and select a product he / she wants to order. "Order confirmation" can display confirmation information (for example, whether cooking has been started or serving has been completed) about the ordered product. The fee can be settled by selecting “Accounting”, and the staff can be called by selecting “Staff Call”. On the push information display screen 32 from the restaurant side, recommended products are displayed together with actual image images, appeal points, product related information (such as the number of calories), etc., according to the current situation and customer characteristics. By doing so, we will prompt for additional orders.

  4A and 4B are detailed configuration diagrams of the staff operation terminal device 6. FIG. 4A shows a cooking staff operation terminal device in the staff operation terminal device 6, and FIG. 4B shows a serving staff operation terminal device in the staff operation terminal device 6. Different devices are used for the cooking staff and for the serving staff, but the menu contents that can be selected are only slightly different and there is no significant difference. Therefore, in the schematic diagram of FIG. It is wrapped up. The staff operation terminal device 6 does not have to be carried around by the staff in the store, and may be fixedly installed at several locations in the store. Of course, it may be portable.

  In the operation terminal device 6 for cooking staff shown in FIG. 4A, the operation menu screen 411 is a touch panel type and can be operated by the staff. The cooking staff can select a “cooking start notification” and select a product (customer order) that he / she cooks. In addition, by selecting “Distribution Destination Input”, a dish plate or the like containing cooked products can be placed on the portion 412 where the tableware is placed, and it is possible to select and input which order the product is for.

  In the operation staff 6 for the staff of the serving staff in FIG. 4B, the operation menu screen 421 is a touch panel type and can be operated by the staff. The serving staff can select “Guest visitor guidance” and enter the gender and number of new customers, the table number that was guided, and the like. In addition, when there is a change in the information, it can be changed from “Guest visitor guide”. Further, when selecting “Distribution Confirmation” and placing a dish or the like containing a cooked product on the portion 412 where the dishes are placed, which order the dish corresponds to, that is, the serving destination of the dish Information such as a table is displayed on the operation menu screen 421. The serving staff can then confirm where the food should be served.

  FIG. 5 is a configuration diagram of the staff monitoring device 7. The staff monitor device 7 is a large-screen monitor installed so that all cooking staff and serving staff can easily see. On the cooking / laying order display screen 51, the order information indicating which products are to be served in which table and in what quantity is displayed in real time. The higher the order, the faster the order should be handled. The cooking staff looks at the cooking / laying order display screen 51 and confirms which product the customer ordered at that time to cook. The serving staff looks at the cooking / laying order display screen 51 and confirms to which store customers the products prepared by the cooking staff should be served. However, if the customer is not known (when multiple products are prepared at the same time, etc.), the customer is correctly confirmed by the operator terminal 6 for the staff described in Fig. 4-2. can do. On the push information display screen 51 from the customer, when there is a call from the customer or an accounting request, the information is displayed in real time. The serving staff sees the push information display screen 51 from the customer, confirms that the customer is calling and accounting, and responds.

  Note that the order information displayed on the cooking / laying order display screen 51 is deleted when the cooking is completed. Also, order information that has not been cooked, order information that is being cooked, and order information that has been cooked but has not been cooked can be distinguished by changing the display mode such as changing the color. I can do it.

  FIG. 6 shows the contents of the type determination IC chip 22. The type determination IC chip 22 stores an IC chip No. 61 and a corresponding remaining amount detection sensor No. 62. The IC chip No. 61 is uniquely assigned to identify the IC chip 22. The corresponding remaining amount detection sensor No. 62 is uniquely numbered to identify the remaining amount detection sensor 21 embedded in the same tableware as the type determination IC chip 22. These pieces of information are for specifying which tableware senses the remaining amount.

  FIG. 7A and FIG. 7B are examples of contents of the database 9. The information in the customer information table 71 is used as basic data for realizing optimum product recommendation. The item “visit time” has a mechanism in which the time when the staff selects the “customer information” menu on the operation menu screen 421 of the staff operation terminal device 6 is automatically input.

  The order information table 72 is stored as one record for each product for which an order has been received. The “order ID” item, the “table No.” item, and the “order time” item in the order information table 72 are selected by the customer from the “order” menu on the operation menu screen 31 of the customer terminal device 4. Each time an order is placed, it is automatically entered. The “IC chip No.” item for type determination, the “cooking start complete” item, and the “cooking complete” item are input by the staff via the staff operation terminal device 6 after ordering from the customer. The “IC chip No.” item for type determination is used to specify the tableware used for serving, the “cooking start complete” item is used to check the cooking status, and the “cooking complete” item is used to check the distribution status. The item “product remaining amount” detects and stores the remaining amount of items distributed on the table in real time.

  The product information table 73 stores information about each product in advance. In the item “reference remaining amount value”, when the remaining amount of the product distributed to the customer who is being monitored by the remaining amount detection sensor 21 reaches this reference value, an additional order is promoted and the next product is prepared for distribution. Use for the purpose. The item “standard cooking time” is used as basic data when determining the optimum cooking / laying order. The item “additional information” is the number of calories as product additional information when the customer selects an order menu on the operation menu screen 31 of the customer terminal 4 when the customer orders the product and the product information is displayed. Etc. are stored.

  The push information table 74 stores information displayed on the push information display screen 32 from the restaurant side of the customer terminal 4.

  The push information distribution result table 75 stores result information indicating in which table when and what information is distributed in time series. This table matches the distribution time zone (calculated from the “distribution start time” item and the “distribution end time” item) with the “order time” item in the order information table 72 to determine how much push information here is. This is used for later analysis of whether or not it has led to an actual order.

  FIG. 8 shows the configuration of the order management system 8. The order management system 8 includes four subsystems: a basic system 81, an optimum cooking / laying order calculation system 82, a product recommendation system 83, and a data analysis system 84. The optimum cooking / mealing order calculation system 82 calculates which product the customer ordered at that time and which item should be cooked. The merchandise recommendation system 83 determines which recommended merchandise or merchandise related information should be distributed in accordance with the situation at that time and the characteristics of the customer. The data analysis system 84 derives basic data used as a basis for judgment in the product recommendation system 83 from the customer visitor information, order information, the customer's reaction result to the product recommendation, and the like.

  FIG. 9 shows a procedure when the cooking staff performs various operations from the operation menu screen 411 of the operation terminal device 6 for cooking staff shown in FIG. 4-1. When the cooking staff selects a menu from the operation menu screen 411, the selection input is accepted (step 91). When “Cooking start notification” is selected (step 92), the operation menu screen 411 displays a list of products that need to be cooked at that time (that is, a list of orders), and the cooking staff selects the products that he / she cooks. An input is accepted (step 93). Next, the “cooking complete” item of the record corresponding to the “order ID” selected in step 92 in the order information table 72 of the database 9 is set to “complete” (step 94).

  In this system, even when there are a plurality of cooking staff members, it is possible to check which cooking order the customer has ordered at the time by looking at the cooking / laying order display screen 51 of the staff monitoring device 7. Therefore, for products that have already been cooked by other staff, it is necessary to retain status information that cooking has been started in order to avoid duplication of cooking. In step 93, the same information as the cooking / laying order display screen 51 of the staff monitoring device 7 is displayed on the screen 411 of the cooking staff operating terminal device 6. The cooking staff may select an order product to be cooked from the displayed order list by a touch panel method. On the cooking / laying order display screen 51, the order information that has not been cooked, the order information that is being cooked, and the order information that has been cooked but has not been cooked are displayed in different colors. The cooking staff may select the order displayed at the top of the orders that have not been cooked and start cooking.

  When “enter serving destination” is selected (step 95), the tableware filled with the product (dish or glass) is placed on the portion 412 where the tableware is placed (step 96), and the order list displayed on the operation menu screen 411 is displayed. The target product of step 96 is selected (step 97). As a result, the order management system 8 reads the IC chip No. 61 in the type determination IC chip 22 by the type determination IC chip correspondence information reading device 413 and is selected in step 97 in the order information table 72 of the database 9. Stored in the “IC chip No.” item of the “order ID” record of the ordered item (step 98). As a result, the correspondence between the ordered food and the tableware information for serving it is taken. Steps 96 to 98 may be performed by a staff member.

  FIG. 10 shows a procedure when the serving staff performs various operations. First, the menu selection on the operation menu screen 421 in FIG. 4-2 by the staff is received (step 101). When “Guest visitor guidance” is selected (step 102), the visitor guidance process of FIG. 11 is performed (step 103). When “confirmation of destination” is selected (step 104), the destination confirmation process of FIG. 12 is performed (step 105).

  When a new customer comes to the store, the store visitor guidance process shown in FIG. 11 is executed. In FIG. 11, after the restaurant staff guides the customers to the vacant (designated) table (step 111), on the operation menu screen 421 of FIG. 4-2, the sex and the number of customers, the table number provided, and the visit time (Automatic input) is input (step 112). The value input at step 112 is stored in the customer information table 71 of the database 9 (step 113). When the number of people is changed, the process returns from step 114 to step 112, and the changed amount is re-input.

  FIG. 12 shows a procedure when the serving staff distributes the product to the customer. When the staff member selects “confirming the distribution destination” on the operation menu screen 421 in FIG. 4B, the distribution destination confirmation process in FIG. In the serving location confirmation process of FIG. 12, when the serving staff places the tableware containing the cooked product on the tableware placing portion 422, the IC chip No. 61 of the IC chip 22 for determining the type of the tableware is read, and the order information By referring to the table 72, the table No. of the dish distribution destination of the tableware is acquired and displayed, and the staff of the table should distribute the tableware dish to the table of the table No (step 121). When the arrangement is complete (the staff places the tableware on the table of the customer), the type identification IC chip corresponding information reading device 24 in the receiver 5 installed in the table 1 has the IC in the type determination IC chip 22. The chip No. 61 is read, and the item “Distribution complete” in the record corresponding to the IC chip No. in the order information table 72 of the database 9 is automatically set to “Complete” (step 122).

  In this system, it is necessary to hold information on which products are served on which table and on which table. FIG. 12 shows a process for that and a process for confirming whether or not the merchandise has been properly distributed to the customer. Step 121 is an optional operation for the serving staff when the serving staff of the product prepared by the cooking staff is lost. That is, when it is known which table should be served, the serving staff does not perform step 121 but only performs step 122.

  FIG. 13 shows a procedure when the store visitor operates the store visitor terminal. The menu selection of the operation menu screen 31 of FIG. 3 by the customer is accepted (step 131). When “order” is selected (step 132), the self-ordering process of FIG. 14 is performed (step 136). When “order confirmation” is selected (step 133), the contents of the order information table 72 of the database 9 (information on the order time of the table and completion of cooking and distribution completion) are displayed. As a result, it is possible to confirm the order history up to the present time and the distribution status of the ordered products. When “accounting” is selected (step 134), the accounting information is transmitted to the cash register so that the cash register can be accounted for (step 138). When “staff calling” is selected (step 135), the calling table number is displayed on the staff monitoring device 7.

  FIG. 14 shows a procedure when the customer places a self order with the customer terminal device 4. First, data is called from the product information table 73 of the database 9 to display the product name, price, additional information (such as calories) and the like (step 141). When a visitor places an order using the customer terminal device 4 (various operations on the touch panel screen) (step 142), the order ID table (automatic numbering), table number, product in the order information table 72 of the database 9 is displayed. No. and order time (automatic input) are stored (step 142).

  FIG. 15 shows a procedure for executing order prompting for the store visitor and cooking instruction for the cooking staff at the optimum timing. By detecting the remaining amount of the product, which will be described later, it is detected that the remaining amount of the product ordered by the customer has become equal to or less than the reference value (the “reference remaining value” of the product in the product information table 73). If an order is urged when it is detected (step 152), the customer attribute of the customer (using information in the customer information table 71), the order history (using information in the order information table 72) Based on the analysis result in the data analysis system 84, the product recommendation system 83 is used to distribute the optimal push information suitable for the situation to the screen 32 of the customer terminal device 4 of the table, and the additional order. (Steps 155 and 156).

  If the order is not urged (step 152), the optimum cooking / laying order calculation system 82 uses the remaining product items in the order information table 72, the standard cooking time items in the product information table 73, etc. (Step 153), and the information determined in step 153 is displayed on the screen 51 of the staff monitor device (step 154). By calculating the optimal cooking and serving timing for each order (using the data in the table 73), the staff is not informed that there are few items left, but what to do, It realizes a notification mechanism. Thereby, for example, it is possible to realize the next dish with good timing when the remaining amount of the dish currently on the table is equal to or less than the reference value in the course dish or the like.

  FIG. 16 shows a procedure for detecting the remaining amount of the product ordered by the customer. The remaining amount is repeatedly detected for each tableware in each table. Information transmitted from the remaining amount detection sensor 21 is monitored in real time by the remaining amount detection sensor information receiving device 23 (the remaining amount is sequentially stored in the order information table 72) (steps 161 and 162). When a tableware with a certain remaining amount (the “reference remaining amount value” of the product) or less is detected, the IC chip No. 61 in the IC chip 22 for determining the type of the tableware is read as IC chip correspondence information for type determination. Reading is performed by the device 24 (step 163). The IC chip No. 61 read in step 163 is matched with the IC chip No. in the order information table 72, and it is determined which product in which table is below a certain remaining amount (step 164).

  FIG. 17 shows a procedure for analyzing data and utilizing it for sales promotion. A data warehouse is created from the history data of the table 71, the table 72, and the table 74 of the database 9 (step 171). The data analysis system 84 analyzes the data warehouse data (step 172). For example, from various time stamp information, it is possible to analyze what kind of sales promotion contents are delivered to which store customers and what kind of reaction (actual order has been received). The analysis result is used for sales promotion (what kind of customers, what kind of content is distributed at what timing) (step 173).

System schematic Enlarged view of tableware and receiver Diagram showing customer terminal device The figure which shows the operation terminal device for cooking staff The figure which shows the operation terminal device for serving staff Diagram showing staff monitoring device The figure which shows the contents of the IC chip for classification judgment Diagram showing database content example 1 Diagram showing database content example 2 Diagram showing the configuration of the order management system Block diagram when cooking staff operates the terminal Block diagram when the staff operates the terminal Block diagram when staff notifies the start of cooking Block diagram for distributing products to customers Block diagram when the customer operates the customer terminal Block diagram for customers who make self-orders Block diagram for displaying order prompting and optimal cooking timing Block diagram when sensing the remaining amount of goods Block diagram for analyzing data and using it for sales promotion

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 ... Table where a visitor eats and drinks, 2 ... Glass for drinks, 3 ... Cooking plate, 4 ... Terminal device for visitor, 5 ... Receiver, 6 ... Operation terminal for store staff, 7 ... Monitor device for store staff, 8 ... order management system, 9 ... database, 10 ... cash register for accounting.

Claims (8)

An order management system for a restaurant that receives an order for a product from a customer, prepares the product according to the order, and distributes it to the customer's table,
Tableware incorporating an IC chip storing identification information for identifying the remaining amount detection sensor and the tableware that can detect the remaining amount of food and drink,
Means for sensing the remaining amount of food and drink of the tableware by the remaining amount sensor, and instructing the cooking and serving of the next product or prompting an additional order when the remaining amount falls below a predetermined amount; An order management system for restaurants characterized by having it. An order management system for a restaurant that receives an order for a product from a customer, prepares the product according to the order, and distributes it to the customer's table,
Tableware incorporating an IC chip storing identification information for identifying the remaining amount detection sensor and the tableware that can detect the remaining amount of food and drink,
Means for receiving information on the remaining amount of food and drink detected by the remaining amount detection sensor of the tableware placed on the table;
It is determined whether or not the remaining amount of the received food or drink is less than a predetermined amount, and when the remaining amount is less than the predetermined amount, a means for instructing cooking and serving of the next product or prompting an additional order is provided. An order management system for restaurants. An order management system for a restaurant that receives an order for a product from a customer, prepares the product according to the order, and distributes it to the customer's table,
A customer terminal device that allows customers to enter their own orders;
Means for storing the entered orders in a database;
Means for displaying an order list stored in the database and setting information indicating that cooking has been started in a record corresponding to the order in the database when the cooking staff selects an order to start cooking from the order list An order management system for restaurants, comprising: An order management system for a restaurant that receives an order for a product from a customer, prepares the product according to the order, and distributes it to the customer's table,
Tableware incorporating an IC chip storing identification information identifying the tableware;
A customer terminal device that allows customers to enter their own orders;
Means for storing an input order in a database in association with information specifying a table in which the order is input;
After the food and drink is put in the tableware and cooking is completed, when the tableware is placed in a predetermined position, the identification information is read from the IC chip of the tableware and the order list stored in the database is displayed on the screen When the staff selects an order corresponding to the food / drink of the tableware from the order list, the identification information is set in a record corresponding to the order in the database, whereby the order and the tableware corresponding to the order are set. And a means for associating the identification information of the table with information for specifying the table on which the tableware is to be served. In the order management system for restaurants according to claim 4,
When the serving staff puts a tableware containing food and drink at a predetermined position, the identification information is read from the IC chip of the tableware, the record corresponding to the identification information is read from the database, and the tableware included in the record An order management system for a restaurant, further comprising means for displaying information identifying a table on which the table is to be served and notifying the table staff on which the table is to be served. In the order management system for restaurants according to claim 4 or 5,
When the tableware containing the food and drink is served on the table to be served, the identification information is read from the IC chip of the tableware, and the order record corresponding to the identification information in the database has been distributed. An order management system for restaurants, further comprising means for storing information indicating In the order management system for restaurants according to claim 3 or 6,
When the customer instructed to confirm the order from the customer terminal device, the information related to the order input from the customer terminal device was read from the database in response to the instruction, and cooking was started at least for those orders. An order management system for restaurants, further comprising means for displaying information indicating the fact or information indicating that the serving has been completed on the customer terminal device. In the order management system for restaurants according to any one of claims 3 to 7,
Means for pushing and distributing sales promotion content on the customer terminal device;
Means for storing the history of the push delivery;
An order management system for restaurants, further comprising means for analyzing what kind of sales promotion content is distributed to what kind of customers and at what timing .

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