WO2019068134A1

WO2019068134A1 - Inventory accountability system

Info

Publication number: WO2019068134A1
Application number: PCT/AU2018/050911
Authority: WO
Inventors: John Harold Kilroy
Original assignee: John Harold Kilroy
Priority date: 2017-10-05
Filing date: 2018-08-27
Publication date: 2019-04-11
Also published as: AU2018344156A1

Abstract

The present invention relates to an inventory accountability method. The method involves the step of electronically capturing at least one image of produce for delivery. The produce is electronically identified. The method also involves the step of determining whether the identified produce for delivery is unacceptable. Advantageously, the unacceptable produce for delivery is determined without the need for error prone human scrutiny, or at least highlights a potential problem to staff before acceptance of the produce.

Description

INVENTORY ACCOUNTABILITY SYSTEM

TECHNICAL FIELD

[0001] The present invention generally relates to an inventory accountability system for goods delivery including chattels, proteins, wines, beverages and fresh produce delivery. The present invention has particular, although not exclusive application to restaurants.

BACKGROUND

[0002] The reference to any prior art in this specification is not, and should not be taken as an acknowledgement or any form of suggestion that the prior art forms part of the common general knowledge.

[0003] Goods including, but not limited to, fresh produce are delivered to

restaurants. It is imperative that the quality of the fresh produce be acceptable, or the reputation of the restaurant may ultimately suffer.

[0004] In practice, incorrect or substandard produce is often accepted owing to human error. For example, a cheaper variety of fish may be accepted and sold as a more expensive variety on the menu, which can be extremely damaging to the reputation of a restaurant if discovered by the customer, particularly if that customer is a fisheries expert or food critic. Similarly, mistakenly accepting a cheaper grade of beef is highly undesirable.

[0005] The preferred embodiment provides a system for impeding delivery of unacceptable produce.

[0006] In addition, staff preparing meals, using often expensive premium produce, can be wasteful which can affect the profitability of the business.

[0007] The preferred embodiment provides a system for detecting unnecessary wastage of produce.

SUMMARY OF THE INVENTION [0008] According to one aspect of the present invention, there is provided an inventory accountability method involving the steps of electronically:

capturing at least one image of produce for delivery;

identifying the produce; and

determining whether the identified produce for delivery is unacceptable.

[0009] Advantageously, the unacceptable produce for delivery is determined without the need for error prone human scrutiny, or at least highlights a potential problem to staff before acceptance of the produce.

[00010] The produce may be unacceptable if it is an incorrect item, is of an unacceptable standard or if there is disparity between the produce and an associated label.

[00011 ] The produce may be identified using the at least one captured image or a unique identifier (e.g. barcode). The method may further involve updating a purchase order to remove the identified produce when the produce is determined to be

unacceptable.

[00012] The step of determining may involve weighing the produce. The step of determining may involve determining visual characteristics. The visual characteristics may include any one or more of: marbling of meat, species of fish, size of fish, length of fish, and freshness of fish.

[00013] The method may involve accepting the purchase order when the produce is determined to be acceptable. The method may further involve creating an accepted label for the produce prior to storing.

[00014] The method may involve updating an inventory list to reflect the accepted produce.

[00015] The method may further involve determining the number of portions the produce used in detecting unnecessary wastage and future accountability in serving. The produce may be weighed after portioning, and a corresponding label including the weight affixed to the produce. [00016] The method may further involve ordering goods including the produce. The method may involve reading a barcode on the produce or capturing an image of the produce to order the produce. The produce may be located on scales during ordering.

[00017] According to another aspect of the present invention, there is provided an inventory accountability method involving the steps of electronically:

capturing at least one image of goods for delivery;

identifying the goods; and

determining whether the identified goods for delivery is unacceptable.

[00018] According to another aspect of the present invention, there is provided an inventory accountability system including:

a camera for capturing at least one image of produce for delivery; a processor for identifying the produce and determining whether the produce for delivery is unacceptable.

[00019] Preferably, the processor determination involves image processing the captured image. The system my include scales for weighing the produce. The camera may be located to capture the image when the produce is weighed by the scales. The system may include a restaurant including the camera and scales. The system may include a barcode reader for reading a barcode associated with the produce.

[00020] The system may further include a database of reference produce records. Each reference produce record may include a reference image of produce for matching with the produce in the captured image, the typical weight range of the produce for comparing with the weight of the produce in the captured image, the typical volume range of the produce, a unique identifier (e.g. barcode) associated with the produce.

[00021 ] According to another aspect of the present invention, there is provided an inventory accountability system including:

a camera for capturing at least one image of goods for delivery;

a processor for identifying the goods and determining whether the goods for delivery is unacceptable. [00022] Any of the features described herein can be combined in any combination with any one or more of the other features described herein within the scope of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[00023] Preferred features, embodiments and variations of the invention may be discerned from the following Detailed Description which provides sufficient information for those skilled in the art to perform the invention. The Detailed Description is not to be regarded as limiting the scope of the preceding Summary of the Invention in any way. The Detailed Description will make reference to a number of drawings as follows:

[00024] Figure 1 is a schematic diagram of a restaurant inventory accountability system in accordance with an embodiment of the present invention; and

[00025] Figure 2 is a flowchart showing an inventory accountability method performed using the system of Figure 1 .

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[00026] According to an embodiment of the present invention, there is provided a restaurant inventory accountability system 100 as shown in Figure 1 . The system 100 includes a camera 102 for capturing at least one image of fresh produce 104 for delivery by truck 1 06 from a supplier 1 08. The camera 102 is located at a restaurant 1 1 0 which, in turn, also includes a computer processor 1 12 and other equipment or devices. The processor 1 12 identifies the produce 104 and determines by image processing the captured image whether or not the produce 104 is unacceptable or not up to standard.

[00027] Advantageously, the unacceptable produce 1 04 for delivery is determined without the need for error prone human scrutiny by restaurant staff 1 14, or at least highlights a potential problem to staff 1 14 before acceptance of the produce.

[00028] The system 100 further includes electronic scales 1 16 located beneath the camera 1 02 for weighing the produce 104. The scales 1 16 are typically of the type produced by Wedderburn/Existco that integrate with the processor 1 12 to order goods from the supplier 108 via supplier computer 1 18. Other brands of scales, devices and software can be alternatively used. The restaurant processor 1 12 and supplier computer 1 1 8 communicate via a network 120 including the Internet.

[00029] The system 1 00 further includes a restaurant database 122 of reference produce records. Each reference produce record includes a reference image of produce for matching with the produce 104 in the image captured by the camera 1 02, the typical weight range of the produce 1 04 for comparing with the measured weight of the produce 104 captured in the image when on the scales 1 16, the typical volume range of the produce 1 04 for comparing with the volume and weight of the produce 104 in the captured image, and a unique identifier (e.g. barcode) associated with the produce 104.

[00030] The system 1 00 also incudes a display 1 24 for displaying a purchase order relating to goods including the produce 1 04, and for displaying an indication as to whether or not the produce 1 04 is accepted.

[00031 ] An automated inventory accountability method 200 performed using the system 1 00 is now described with reference to Figure 2.

[00032] At step 202, a new restaurant is opened. Restaurant staff 1 14 use the processor 1 12 to order goods including produce 1 04 from a supplier 1 08.

[00033] At step 204, the staff 1 14 generate a complete inventory list for the restaurant 1 1 0 which forms a dataset for storing in database 122. The list includes items that are required to set up and operate the restaurant 1 1 0 including produce 1 04.

[00034] At step 206, reference records for each restaurant item are created and stored in the database 1 22. Each reference produce record includes the date, a reference image of produce, the typical weight range of the produce 1 04, the typical volume range of the produce 1 04, and a unique barcode (i.e. identifier) associated with the produce 104.

[00035] At step 208, the restaurant processor 1 12 orders all items now in the database 122, including produce 104, from at least one supplier computer 1 1 8.

[00036] At step 210, the restaurant processor 1 12 generates a purchase order including the items to be ordered. The produce 104 may be ordered using the captured image of the produce 104 on the scales 1 16 or by the processor 1 12 reading the captured barcode associated with or on the produce 1 04.

[00037] At step 212, the truck 106 delivers the produce 104 to the restaurant 1 10. Stock which is not delivered by 10 AM will be immediately rejected by staff 1 14. The produce 104 is placed on the scales 1 16 for weighing whilst the camera 102 captures an image of the produce 1 04. A barcode on the produce 1 04 is captured and read by processor 1 12, or is created and applied to the produce 104 if not already present. The processor 1 12 image processes the captured image or barcode and identifies the produce 104 as the correct item.

[00038] At step 214, the produce 1 04 is received by restaurant staff 1 14.

[00039] At query step 21 6, the processor 1 12 queries whether or not the received produce 104 is required. In particular, the processor 1 12 determined whether the produce 104 was ordered by comparing the purchase order and associated database produce record with the captured image and/or barcode of the produce 104. If not, the staff 1 14 can also elect to take the produce 104 anyway.

[00040] If the received produce 104 is not required at step 218, the processor 1 12 updates the purchase order to remove the identified produce 1 04.

[00041 ] If the received produce 104 is required at step 220, whereby all the conditions ins step 21 2 are satisfied and the goods are taken into stock for further analysis, the processor 1 1 2 categorizes and analyses the produce 104 characteristics, using the stored reference records, depending upon whether the produce 1 04 is meat 222 or fish 224 (or vegetables, dry goods, chattels, wine or beverage).

[00042] At query step 226, the processor 1 12 determines whether or not the produce is unacceptable based upon the produce characteristics. For meat, visual

characteristics such as marbling, tenderness and/or melting point of the meat from the captured image is identified and assessed using image processing. The captured image of the produce 1 04 is analysed, using the processor 1 12 or other equipment or devices, to confirm consistency with the abattoir label including the kill specification. For fish, the measured weight of the produce 1 04 is assessed as well as image processed visual characteristics including any one or more of: species of fish, size of fish, length of fish, freshness of fish, and melting point.

[00043] If the produce 104 is deemed unacceptable at step 228, because for example the produce 104 in a box does not match the label fixed at the time of kill, the purchase order is amended by processor 1 12 to remove the produce 1 04. Additionally, the produce 104 is reordered by processor 1 12 at step 230 and a delivery docket 231 can be produced by processor 1 1 2.

[00044] If the produce 104 is deemed acceptable at step 232, the processor 1 1 2 accepts the purchase order for the produce 104 and creates an accepted restaurant label for the produce 104.

[00045] At step 234, the labelled produce 104 is stored in the fridge and the associated inventory list in database 122 is updated by processor 1 12 to reflect the accepted produce 1 04.

[00046] The processor 1 12 further determines the number of portions the produce 104 should be divided into so that unnecessary wastage can be detected and there is future accountability in serving by staff 1 14. When removing goods from storage bins to portion, a new label is created and attached on the storage bin. Once the portioning is later completed and totals inputted into the costed recipe for saleable items in the system database 1 22, the processor 1 1 2 then checks this total against the determined portioning totals. This will enable a manager to see how much loss staff have from the produce and advise staff 1 14 of what they need to do to reduce produce loss.

[00047] In particular, when portioning whole fish, meat (e.g. beef or otherwise), poultry or vegetables, the storage bin containing the remaining produce is placed back on the scales 1 16 to deduce the produce that was portioned and the weight of the produce remaining. The new label, with same barcode, affixed to the storage bin reflects the characteristics (date of delivery, current weight,) of the remaining produce.

[00048] A person skilled in the art will appreciate that many embodiments and variations can be made without departing from the ambit of the present invention. [00049] In compliance with the statute, the invention has been described in language more or less specific to structural or methodical features. It is to be understood that the invention is not limited to specific features shown or described since the means herein described comprises preferred forms of putting the invention into effect.

[00050] Reference throughout this specification to One embodiment' or 'an embodiment' means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearance of the phrases 'in one embodiment' or 'in an embodiment' in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more combinations.

Claims

The claims defining the invention are as follows:

1 . An inventory accountability system including:

2. An inventory accountability system as claimed in claim 1 , wherein the processor determination involves image processing the captured image.

3. An inventory accountability system as claimed in claim 1 , further including scales for weighing the produce.

4. An inventory accountability system as claimed in claim 3, wherein the camera is located to capture the image when the produce is weighed by the scales.

5. An inventory accountability system as claimed in claim 3, including a restaurant including the camera and scales.

6. An inventory accountability system as claimed in claim 1 , further including a barcode reader for reading a barcode associated with the produce.

7. An inventory accountability system as claimed in claim 1 , further including a database of reference produce records.

8. An inventory accountability system as claimed in claim 7, wherein each reference produce record includes a reference image of produce for matching with the produce in the captured image, the typical weight range of the produce for comparing with the weight of the produce in the captured image, the typical volume range of the produce, and/or a unique identifier associated with the produce.

9. An inventory accountability system including:

a camera for capturing at least one image of goods for delivery;

a processor for identifying the goods and determining whether the goods for delivery is unacceptable.

10. An inventory accountability method involving the steps of electronically:

capturing at least one image of produce for delivery;

identifying the produce; and

determining whether the identified produce for delivery is unacceptable.

1 1 . An inventory accountability method as claimed in claim 10, wherein the unacceptable produce for delivery is determined without the need for error prone human scrutiny, or at least highlights a potential problem to staff before acceptance of the produce.

12. An inventory accountability method as claimed in claim 10, wherein the produce is unacceptable if it is an incorrect item, is of an unacceptable standard or if there is disparity between the produce and an associated label.

13. An inventory accountability method as claimed in claim 10, wherein the produce is identified using the at least one captured image or a unique identifier.

14. An inventory accountability method as claimed in claim 10, further involving updating a purchase order to remove the identified produce when the produce is determined to be unacceptable.

15. An inventory accountability method as claimed in claim 10, wherein the step of determining involves weighing the produce.

16. An inventory accountability method as claimed in claim 10, wherein the step of determining involves determining visual characteristics.

17. An inventory accountability method as claimed in claim 17, wherein the visual characteristics include any one or more of: marbling of meat, species of fish, size of fish, length of fish, and freshness of fish.

18. An inventory accountability method as claimed in claim 10, involving accepting a purchase order when the produce is determined to be acceptable.

19. An inventory accountability method as claimed in claim 18, further involving creating an accepted label for the produce prior to storing.

20. An inventory accountability method as claimed in claim 18, further involving updating an inventory list to reflect the accepted produce.

21 . An inventory accountability method as claimed in claim 10, further involving determining the number of portions the produce used in detecting unnecessary wastage and future accountability in serving.

22. An inventory accountability method as claimed in claim 10, wherein the produce is weighed after portioning, and a corresponding label including the weight affixed to the produce.

23. An inventory accountability method as claimed in claim 10, further involving ordering goods including the produce.

24. An inventory accountability method as claimed in claim 23, involving reading a barcode on the produce or capturing an image of the produce to order the produce.

25. An inventory accountability method as claimed in claim 23, wherein the produce is located on scales during ordering.

26. An inventory accountability method involving the steps of electronically:

capturing at least one image of goods for delivery;

identifying the goods; and

determining whether the identified goods for delivery is unacceptable.