AU2020200617A1 - A computer-enabled method, system and computer program for providing an intuitive user interface and algorithm arranged to create a dynamic roster utilising an allocation algorithm to perform the task of the allocation of staff to tasks in a workplace - Google Patents

Abstract

An embodiment of the present invention provides a computer-enabled method for method for allocating staff to at least one of tasks and equipment in a work environment utilising a volumetric space/time framework to devise an electronic roster required to service bookings allocated to one or more spaces in a venue in a service period, comprising: - a staff allocation module including one or more optimisation algorithms in communication with a processor and a database of bookings, and arranged to receive at least one request to assign staff to the at least one of tasks and equipment in response to at least one of requests and estimated requirements of confirmed bookings and forecast bookings for the service period, - wherein the staff allocation module utilises the at least one of a total number of confirmed bookings and a total number of forecast bookings for the service period to determine whether one or more predetermined staff are allocatable to the at least one of tasks and equipment based on at least one of the total number of bookings and forecasted bookings and the attributes and constraints of the bookings and forecasted bookings, staff availability and skill levels, whereby an electronic roster is produced, whereby the electronic roster includes one or more of staff duties, staff responsibilities, staff interaction, required interaction, details of customer requirements and timing of activities. r-4 LiI

Description

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A COMPUTER-ENABLED METHOD, SYSTEM AND COMPUTER PROGRAM FOR PROVIDING AN INTUITIVE USER INTERFACE AND ALGORITHM ARRANGED TO CREATE A DYNAMIC ROSTER UTILISING AN ALLOCATION ALGORITHM TO PERFORM THE TASK OF THE ALLOCATION OF STAFF TO TASKS IN A WORKPLACE

Technical Field

[0001] The present invention relates to a system, method and computer program for providing a dynamic and intuitive user interface and algorithm arranged to create a staff roster utilising an allocation algorithm to perform the task of allocation of staff to tasks in a workplace.

[0002] In one embodiment, the invention is directed to a computer-enabled method including a user interface accessible via a remote device, wherein the method allocates staff to tasks in a workplace, such as waiters and cooks in a restaurant.

Background

[0003] To better understand the inventive concepts and embodiments of the invention described herein, an abridged history of the restaurant industry and known booking systems is found in an earlier filed PCT application PCT/AU2018/051168 (and co-pending PCT application PCT/AU2018/051169, PCT/AU2018/051170 and PCT/AU2018/051171) as well as in Australian provisional application AU2019/900128.

[0004] To provide flexibility and efficient booking systems, restaurants require the ability to offer customised experiences for customers. Such customised experiences, have, in the past, been solely reliant on the staff of the restaurant performing various tasks manually, including interacting with customers, organising table allocations, providing specialised menus, providing specific ancillary services (such as the provision of flowers, etc.).

[0005] The earlier filed PCT applications listed above provide a system and method, which, amongst other tasks, is capable of offering a full and rich set of options to potential customers, including various dining times, menus, ancillary services, etc.

[0006] However, providing such a large range of options/potential outcomes requires a large amount of flexibility in the manner in which a restaurant or other service business is staffed. The system and method outlined in the above mentioned PCT applications is required to offer what is potentially a staggering number of interrelated options. To provide such an array of options relies on the ability of a restaurant operator to provide the "building blocks" which can be arranged in any number of manners to provide a multitude of solutions. It is also necessary to be able to communicate those solutions in a manner that is understandable and actionable by staff who have no specific expertise. In a service business where staff have specialised roles (such as a chef in a restaurant), it is necessary to have the right staff to service the specific needs of customers. In the past, all types of business have struggled with the ability to employ the right staff, to do the right job, at the right time. It is known that restaurant operators, while having experience in how to run a kitchen or "Front of house", are not always good at forecasting demand, and therefore can find themselves in a situation where they have either too many staff, or not enough staff. Moreover, the need for staff to attend on a certain day/time can be complex, especially where a business employs hundreds of staff, many of whom have different availabilities, different skill sets and different commitments outside of work.

[0007] Moreover, most countries have strict employment laws which legislate work conditions, such as minimum hours, minimum hourly wage rate, etc., meaning that there are multiple factors that must be taken into account when devising a roster, beyond the simple requirement that a staff member be present at a certain time and day to carry out the necessary work.

[0008] There are many large companies which are dedicated solely to providing software solutions for rostering, and some companies, in addition to purchasing rostering software, employ full time employees whose primary role is to update and operate a roster and communicate the roster to employees. However, such rostering software solutions are not integrated into other functions of the company, meaning the task of rostering has essentially remained a manual task, despite attempts to automate aspects of rostering.

[0009] In the present specification, there is reference made to the use of "artificial intelligence", which is generally acknowledged, in the context of the present specification, as referring to analytical artificial intelligence - namely, the ability of a software application to perform tasks that require some form of "cognitive intelligence", including the ability to generate a cognitive representation of a real-world situation, and utilising past learning from the performance of similar tasks to inform present and future decisions regarding present and future tasks.

Summary

[0010] In a first aspect, the invention provides a computer-enabled method for method for allocating staff within a volumetric space/time framework in a work environment to devise an electronic roster required to service bookings allocated to one or more spaces in a venue in a service period, comprising: a staff allocation module including one or more optimisation algorithms in communication with a processor and arranged to receive at least one request to assign staff to tasks or equipment in response to at least requests and estimated requirements of one of a total number of confirmed bookings and a total number of forecast bookings for the service period in a database of bookings for the service period, whereby the staff allocation module utilises the at least one of a total number of confirmed bookings and a total number of forecast bookings for a service period to determine whether one or more predetermined staff are allocatable to the one or more spaces or one or more pieces of equipment in the venue based on at least one of the total number of bookings, forecasted bookings and the requirements and forecasted requirements of those bookings, staff availability and skill levels, whereby an electronic roster is produced, whereby the electronic roster includes one or more of staff duties, staff responsibilities, staff interaction, required interaction, details of customer requirements and timing of activities is associated with the volumetric space/time framework.

[0011] In one embodiment, the method includes the further step of providing a communication portal arranged to allow a staff member to communicate directly with other staff members and the volumetric space/time framework to vary the electronic roster.

[0012] In one embodiment, the method includes the further step of, in response to a request to vary the roster, the staff allocation module utilises the volumetric space/time framework to determine whether other staff are available.

[0013] In one embodiment, the method includes the further step of determining the minimum number of staff required to provide an adequate level of service on the basis of the products and services to be provided as a part of the total number of bookings or forecasted bookings.

[0014] In one embodiment, the method includes the further step of determining whether one or more staff are to be allocated on the basis of the particular skill of the staff and the requirements associated with one or more bookings or forecasted bookings.

[0015] In one embodiment, where the venue is divided into at least one or more of areas, sub-areas, sections, classes, private areas and any other physical or category specific division, the method comprises the further step of determining whether one or more predetermined staff are to be allocated on the basis of requirements in one or more of the areas, sub-areas, sections, classes private areas and any other physical or category specific divisions.

[0016] In one embodiment, the one or more optimisation algorithms in communication with a processor are arranged to receive at least one request to assign staff to tasks or equipment in response to a total number of projected bookings for a service period.

[0017] In one embodiment, the method includes the further step of communicating roster information with staff electronically via a roster interface whereby staff can provide availability information regarding their availability, whereby the availability information is utilised to vary the roster.

[0018] In one embodiment, the method includes the further step of the staff allocation module including a regulation module, arranged to create and vary a roster to comply with relevant laws and regulations.

[0019] In one embodiment, the method includes the further step of automatically reviewing rates of pay, work conditions and other regulations governing the payroll, payroll payment records and payment of staff, and interfacing with a time and attendance system interfaced with a payment system to autonomously update payments to staff, as required by law and regulation.

[0020] In one embodiment, the method includes the further step of associating staff rosters with other information regarding a service period, including at least one of time periods, tables, transactions and other information to provide statistics regarding the performance of staff relative to other information.

[0021] In one embodiment, the method includes the further step of allocating staff dependent on their status as a permanent employee or a casual employee, dependent on at least one of the service period, booking requests and attributes of the service.

[0022] In a second aspect, the present invention provides a computing system, method and procedure for the forecasting of demand by individual booking times and requirements by time and by service.

[0023] In a third aspect, the present invention provides a computing system, method and procedure for the use of the forecasted demand to create standard rosters.

[0024] In a fourth aspect, the present invention provides for the use of staff metrics, staff information, pay rates, staff skills, etc., for the allocation of staff to rosters and for the communication and publishing of those rosters to staff and management.

[0025] In a fifth aspect, the present invention provides a computing system, method and procedure for allocating staff to devise a roster required to service bookings allocated to one or more spaces in a venue, comprising: an allocation module including one or more optimisation algorithms in communication with a processor and arranged to receive at least one request to assign staff to tasks or equipment in response to bookings for a service period in a database of allocated bookings, wherein the allocation module determines whether one or more predetermined staff are to be allocated based on the booking, the staff availability, the overall number of bookings, or any other constraint relevant to the service period.

[0026] In a sixth aspect, the invention provides for the integration of rosters with a time and attendance system.

[0027] In a seventh aspect, the invention provides for the integration of the rosters within an artificial intelligence module for the monitoring, updating and control of those rosters in accordance with changes in staffing requirements and booking and forecasting changes.

Brief Description of the Drawings

[0028] Further features of the present invention are more fully described in the following description of several non-limiting embodiments thereof. This description is included solely for the purposes of exemplifying the present invention. It should not be understood as a restriction on the broad summary, disclosure or description of the invention as set out above. The description will be made with reference to the accompanying drawings in which:

[0029] FIG. la is an example computing system on which a method and/or a computer program may be operated, in accordance with an embodiment of the invention;

[0030] FIG. lb is an example of a flowchart illustrating a computer system upon which a computer enabled method may be operated, in accordance with an embodiment of the invention;

[0031] FIGs. 1c-f are illustrations of a volumetric (three-dimensional) framework for providing a complex product and service in accordance with an embodiment of the invention;

[0032] FIGs. 2a-2e are flowcharts illustrating a computer enabled method for a booking process in accordance with an embodiment of the invention;

[0033] FIGs. 2f-2g are flowcharts illustrating a computer enabled method for a booking process in accordance with the prior art;

[0034] FIG 3a-d are a diagrams illustrating a computer enabled method for rostering in accordance with a volumetric framework and a prior art Gantt chart in accordance with an embodiment of the invention;

[0035] FIG 4a-b are screenshots of a floor plan interface in accordance with another embodiment of the invention;

[0036] FIG 5a is a modular representation of a system arranged to provide an automated roster builder for a restaurant based on booking and other information in accordance with an embodiment of the invention;

[0037] FIG 6a-d are examples of automated roster builders for other types of service businesses in accordance with other embodiments of the invention; and

[0038] FIG 7a-b are screenshots of a floor plan interface in accordance with another embodiment of the invention.

Detailed Description of Preferred Embodiments

[0039] The present invention relates generally to a computing system, method and computer program for allocating staff to a roster dependent on received bookings allocated to one or more spaces in a venue.

[0040] The system generally comprises an allocation module including one or more optimisation algorithms in communication with a processor and arranged to receive at least one request to assign staff to a roster based on a volumetric framework or similar allocation methodology, and communicate with a database to determine bookings and other constraint information in order to allocate staff to roles in the roster.

The Computing System

[0041] One embodiment of the computing system is shown at FIG. la.

[0042] In FIG. la there is shown a schematic diagram of a computing system, which in this embodiment is a computing system 100 suitable for use with an embodiment of the present invention. The computing system 100 may be used to execute application and/or system services such as a computer program and an interface in accordance with an embodiment of the present invention.

[0043] With reference to FIG. la, the computing system 100 may comprise suitable components necessary to receive, store and execute appropriate computer instructions. The components may include a processor 102, read only memory (ROM) 104, random access memory (RAM) 106, an input/output devices such as disc drives 108, remote or connected mobile devices 110 (such as computers, smartphones or tablets and the like), and one or more communications link(s) 114 including internet links to other applications, websites and system services including Internet cloud services 120.

[0044] The computing system 100 includes instructions that may be installed in ROM 104, RAM 106 or disc drives 112 and may be executed by the processor 102. There may be provided a plurality of communication links 114 which may variously connect to one or more user devices 110, such as computers, smartphones or tablets, wherein the one or more user devices have a user interface for interacting with user by collecting and displaying data or information using the conventional means provided by such devices. At least one of a plurality of communications link 114 may be connected to an external computing network through a telecommunications network, including Internet cloud services 120.

[0045] In one particular embodiment the device may include a database 116 which may reside on the storage device 112. It will be understood that the database may reside on any suitable storage device, which may encompass solid state drives, hard disc drives, optical drives or magnetic tape drives. The database 116 may reside on a single physical storage device or may be spread across multiple storage devices, either locally or remotely.

[0046] The computing system 100 includes a suitable operating system 118 which may also reside on a storage device or in the ROM of the server 100. The operating system is arranged to interact with the database 116 and with one or more computer programs to cause the server to carry out the steps, functions and/or procedures in accordance with the embodiments of the invention described herein.

[0047] The user interface 110 of one or more mobile devices facilitates the collection and display of user data for the computing system 100. The user interface 110 may be a program or website accessed on a computer or mobile device via a communication network, such as the Internet. Alternatively, the user interface 110 may be a widget arranged on a website that may be accessed by a user using a computer or mobile device via a communication network such as the Internet. The user interface 110 may also be provided as a mobile application or "app" present on the user device, such as a tablet or smart phone.

[0048] The at least one user interacts with the user interface 110 and may be a first user (also referred to as the "booking requestor") requesting to use a space in a venue. The at least one user may also include a second user (referred to as the "operator" or "venue operator"), who is associated with the venue and utilizes the optimised space allocation instruction set provided by the allocation module to enable the use of the space by the booking requestor.

[0049] The booking requestor interacts with the computing system to make a request. The requestor may make a request for one or more patrons of the venue to use the space in a venue, where the requestor may also be one of the patrons of the venue. That is, a user that interacts with the system is referred (on their own behalf or on behalf of a group of people) is referred to as a booking requestor and the person (or group of people) that will be allocated a table (i.e. attend the venue or restaurant) may be variously referred to as the "patron" or "patrons", the "customer" or "customers", the "guest" or "guests" and/or the "diner" or "diners", or any other term as appropriate for the venue.

[0050] An embodiment includes the computer system 100 processing the request and undertaking all subsequent steps in an autonomous manner. Alternatively, in another embodiment, the operator may use one of the user interfaces 110 provided to one or more devices to receive, input, or modify information in order to provide further input to the computer system 100, so that the computing system may process the request and provide instructions to the entity.

[0051] In processing the request, the computer system 100 may arrange objects in the space in accordance with the optimised space allocation instruction set. That is, the booking requestor acts as a customer making a request which is to be "serviced" by the operator in accordance with the optimised space allocation instruction set. As may be appreciated by a skilled addressee, there may be any number of remote users and operators who are able to interact with the computing system via the user interface 110 via any number of different devices.

[0052] Referring to Figure lb there is shown a schematic diagram of the ResButler project. The ResButler application 126 is hosted in a cloud computing environment. The ResButler project 128 includes a web server 130 a venue login and security database 132, an allocation module or system 134 comprising one or more modules or algorithms 136, which connect to a venue database 138 and a venue web server 140. The ResButler project 128 connects with multiple devices 142, 148 and 152. The device 142 is a third party desktop forward/laptop that is capable of displaying a website rendered by venue web server 140. The venue web server 144 incorporates a venue booking widget 146. Similarly, device 148 is a mobile device such as a smartphone or tablet computing system. The device 148 includes an instance of the menu app 150. Analogously, device 152 is a kiosk including a computing system capable of executing a venue kiosk app 154. The ResButler project 128 also interfaces with a device 120 which is located within the venue. The devices 120 may include a point of sale device (POS) 124 and or a device capable of displaying a dashboard 122 in accordance with an embodiment of the invention.

[0053] Referring now to FIGs. 1c-f, there is shown a conceptual illustration (with reference to a cartesian framework) for the underlying geometric and mathematical concept embodied in the embodiment of the invention described in more detail hereinbelow. As previously described, the embodiment described and defined herein is broadly directed to a system capable of developing, managing and utilising a floor plan for a space to allocate bookings and provide personalised service to customers, in addition to assisting in the operation of the space.

[0054] Broadly, referring to FIG. 1c, the operation of the method and system described herein is based on a cartesian three-dimensional framework, which acts as a frame of reference to allow for the visualisation of the elements required to operate a space, including the physical movement of items within the space. The volumetric framework 158 operates across three axes, generically labelled the x axis 162, the y-axis 156 and the z-axis 160. Each of the axes allow a constraint to be physically mapped relative to the two other constraints that constitute the framework. This provides an additional dimension with which to provide a complete visualisation and operation of the management of a space, as can be seen with reference to FIG. 1d.

[0055] Referring to FIG. 1d, there is shown the three-dimensional framework 170 with dimension x 178, dimension y 164 and dimension z 166, compared to a prior art framework 168 which illustrates a Gantt chart 176 including a first dimension 172 and a second dimension 174.

[0056] Referring to FIG. le there is described a practical application of the concept of FIG. 1c where the framework 186 with dimensions x 188, y 182 and z 184 are located within the context of a posting calendar, which is arranged to interact with a user-defined reporting calendar 190. This reduction to practice is further described with reference to FIG. 1f, where a restaurant floor plan is overlaid on the three-dimensional framework. In more detail, a floor plan creation module 194 is utilised to create a floor plan 192 for a restaurant, including the size and shape of the restaurant space, the creation of sub-areas and sections, the division of the areas and/or sub areas into classes, the addition of tables and chairs (including dimensions), etc. The floor plan is placed in the volumetric framework 199 within the calendar 196, where the x and y axes represent the length and width of the space, and the z axis represents time. As such, each area, sub area, class, table, chair, etc. can be tracked over time. The z axis is controlled by a time constraint module 193 which includes time constraints 195 such as sub periods, opening hours, seating periods, etc.

[0057] In other words, the volumetric framework, in addition to the calendar and the floor creation module and time constraint module create a real time simulation of the restaurant, allowing the operator to track all aspects of the restaurant/space over time. This framework is derived from the realisation that the pivotal structure (both physical and conceptual) in the operation of a space such as a restaurant, is the booking and how the booking is allocated and managed. The placement of tables and chairs, the opening hours, the food served, the staff employed, etc., are ultimately all connected to the booking. As such, the volumetric model is a completely different manner in which to conceptualise the operation of a space (and in particular a restaurant space or any other space where a service is provided and there are multiple constraints).

[0058] Referring to Figures 2a-2g, there is shown a series of flow charts illustrating a comparison between the prior art and a system in accordance with an embodiment of the invention. These figures were previously included in PCT application PCT/AU2018/051168 (and co-pending PCT application PCT/AU2018/051169, PCT/AU2018/051170 and PCT/AU2018/051171) as noted in the background above and also, in the artificial intelligence Australian provisional application AU2019/900128. These figures are also included in the further 11 additional co-pending Australian provisional patent applications lodged on 29 April 2019 which are also related to and support this application. The aforementioned applications are incorporated herein, in their entirety, by reference and are listed below in table 1.

[0059] Table 1:

Title of related applications Shorthand

A computer-enabled method, system and computer Space program for providing an intuitive user interface arranged to create a dynamic floor plan utilisable by an allocation algorithm to perform the task of allocating a space, furniture, equipment or service A computer-enabled method, system and computer Widget program for generating a dynamic user interface for use by a user in the allocation of a space, furniture, equipment or service A computer-enabled method, system and computer Yield Management program for dynamically altering constraints utilised in the management of a space, furniture, equipment or service A computer-enabled method, system and computer POS Transactions program for the management of a multi stage transaction including management of a booking and service delivery process A computer-enabled method, system and computer Rosters program for providing an intuitive user interface and (The present algorithm arranged to create a dynamic roster utilising an application) allocation algorithm to perform the task of the allocation of staff to tasks in a workplace A computer-enabled method, system and computer Operations program for providing an intuitive user interface arranged to create a dynamic floor plan utilisable by an allocation algorithm to perform the task of organising and operating a provision of a service A computer-enabled method, system and computer Menus program for providing an intuitive user interface arranged to create a dynamic product list integrable into a service provision process to perform the task of delivering a complex service and managing an associated transaction A computer-enabled method, system and computer Functions program for providing an intuitive user interface arranged to create a dynamic floor plan utilisable by an allocation algorithm to perform the task of managing a function or event A computer-enabled method, system and computer Ordering and program for autonomously allocating and managing a Allocation space, furniture, equipment and/or a service via an Integration electronic device A computer-enabled method, system and computer Exchange program for managing the exchange between third parties of service contracts for the provision of a restaurant booking or other analogous service A computer-enabled method, system and computer Gaming program for monitoring a plurality of gaming machines and other games of chance, and providing a booking and monitoring service for gaming enthusiasts and gaming venues An autonomous, integrated computer-enabled method, Artificial Intelligence system and computer program utilising an artificial intelligence engine for dynamic allocation and optimisation of space, furniture, equipment and/or services (AU2019/900128) PCT/AU2018/051168 (and co-pending PCT application PCT Applications PCT/AU2018/051169, PCT/AU2018/051170 and PCT/AU2018/051171)

[0060] Referring to now FIGs. 2a to 2e, there is shown a diagrammatic representation of each of the component parts of the system in accordance with an embodiment of the invention. The following descriptions and information add further matter to the original disclosure in the above-mentioned PCT applications to further particularise the features and embodiments described herein. To the extent that the additional description of features and integers contained herein contradicts any disclosure with respect to a feature or integer disclosed in the previous applications, it will be understood that, to the extent of the contradiction, the present application will be taken as being correct for the purpose of the inventions and embodiments disclosed and defined in the present application.

[0061] The following references serve as a summary of the information referred to within the embodiment detailed by Figures 2a-2g

Information and set-up for embodiments described herein

[0062] Restaurant Set-up Rules (278): There are three basic embodiments disclosed herein, each of which utilise a different set of rules to set up a restaurant or any other space that can be reserved for any purpose. In all embodiments, the rules and constraints are arranged to permit the proper contextual relationships, relativities, utility of and flexible table and chair or equipment capacity to allow for effective differentiation, discrimination, yield management, dynamic pricing, revenue management, cost and operations management and the achievement of bespoke (configurable) individual quantitative and qualitative goals of a restaurant.

[0063] In the context of the specification and the embodiments and broader invention described herein, the terms "relationship", "relativity", "utility" and "contextual relationships" have specific meanings as related to equipment, furniture and other items which can be arranged within a space/venue and which can be ascribed specific attributes, constraints and by extension rules which utilise the attributes and constraints.

[0064] Firstly, the term "relativity" in the context of the specification refers to quantifiable attributes and constraints that describe quantifiable variables of a table, chair, furniture or equipment that in turn form the basis for a qualitative assessment of the table, chair and/or equipment. For example, the size and shape of the table, which are quantitative variables, may have an impact on a qualitative attribute of the table, such as the "class" of table. A first class table may be of a larger size and a first class chair may be more luxurious (larger chair). The attribute, however, is relative to other attributes and therefore in and of itself may not be determinative of the overall qualitative assessment of the table. For example, in addition to a physical attribute of the table, the location of the table relative to the space may also be determinative of the class of the table. For example, a table that is near a window and has a view may be considered a first class table, even if the physical attributes of the physical table do not necessarily match those of a "first class" table.

[0065] In other words, the term "relativity" refers to quantifiable attributes of furniture/equipment.

[0066] Correspondingly, the term "utility" refers to the overall utility that is derivable from the relative attributes and constraints that are associated with each item of furniture, including tables, chairs and other items of equipment.

[0067] Secondly, the term "relationship" refers to an association between two or more items, objects etc. For example, a relationship may be that a table is capable of being placed in a particular section. This is a constraint that defines a relationship between the table and the section.

[0068] Relationships may be one-to-one, or may be multiple, in that an object or item may have a relationship with a number of other objects or items. In other words, the relationships behave as a constraint with respect to how the two objects or items can interact.

[0069] In the past specification, the reference to a "contextual relationship" or to "context", refers to a relationship that acts as a constraint when specific conditions are met. For example, two tables may have a contextual relationship when placed adjacent to each other, or together, but have no such relationship when they are not placed adjacent to each other.

[0070] The rules and constraints stand in contrast to the prior art solutions, which are limited to a predetermined and unchanging limited solution set of non descript tables and table combinations with simple minimum and maximum chair constraints. The three embodiments shown at (278) are "space", "tables" and "tables, table combinations and shadow tables" described further below: Space

[0071] The space embodiment uses a volumetric framework, and a restaurant floor plan or other file or data base to provide a series of restaurant allocation and organisation rules, including the relationships, relativities, utility and capacity of tables, chairs, other furniture and all other constraints within the restaurant.

Tables

[0072] Each table is ascribed an extensive set of characteristics and constraints, such that each table has a specific relativity, relationship, utility and capacity relative to each other table. Moreover, each chair is also ascribed a space relativity which is treated as a second aspect of the invention. This embodiment is similar to the space embodiment noted above. However, there is no utilisation of exact dimensions. In other words, less emphasis is placed on the spatial/dimensional aspect of the "space", but the rules and algorithm still mimic the "space" embodiment above to achieve a similar outcome. This additional embodiment permits the addition and/or removal of tables from the total capacity of the restaurant.

[0073] The use of a list of tables and associated attributes as the underlying set of variables used to define the relativity, relationship, utility and capacity of each table and chair acts as a "common denominator" or as a benchmark for those relativities, relationships, utilities and capacities that provides that relativity. Hence, the use of a list of tables detailing the relationships, relativities, utilities and capacity between each other is an embodiment of the claimed invention. A further embodiment is any combination or permutation of relativities, relationships utilities and capacities of tables, chairs, and the restaurant rules that permits the differentiation, discrimination, yield management, dynamic pricing, revenue management, cost and operations management to achieve bespoke outcomes as disclosed within this and the other related applications.

Tables, Table Combinations and Shadow Tables

[0074] Through an extensive definition of the relationship, relativity, utility and capacity of each table and table combination with each other table and table combination to define a set of constraints rules can be applied to achieve desired outcomes. The development of rules provide granular differentiation and improve outcomes.

[0075] Within this embodiment is the concept of "shadow tables", defined as tables that do not physically exist in the total solution set of tables and table combinations as in the prior art. Alternatively stated, these "shadow tables" are not shown and do not exist on the floor plan within the prior art. These "shadow tables" are a list of permutations of tables that can be placed in an area, sub area, or space such that they can replace previously existing table or table combination within that area, sub area or space such that the allocation process permits the addition of or removal of tables and or chairs from the floor plan to provide a different and more optimised outcome than the prior art.

[0076] It will be understood that the permutations are not limited to a fixed number of tables, but can include the addition or removal of tables. For example, a permutation may include two separate tables T1 and T2 and a combined table T1+T2 as per the prior art. However, in the present embodiment, there can also be provided a further table not existing in the prior art (T3) which permits the addition of a different combined table T1+T2+T3. In other words, the permutation allows for the incorporation of additional tables or removal of tables providing completely different configurations and numbers of table to vary the seating capacity, orientation, or any other aspect of the table combination in the sub area or area.

[0077] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following related patent applications:

1. Space - as described in Table 1

2. Widget - as described in Table 1

3. Menus - as described in Table 1

4. Yield Management- as described in Table 1

5. POS Transactions - as described in Table 1

6. Rosters - as described in Table 1

7. Operations - as described in Table 1

8. Ordering and Allocation Integration - as described in Table 1

9. Gaming - as described in Table 1

10. Exchange - as described in Table 1

11. Artificial Intelligence - as described in Table 1

12. PCT Applications - as described in Table 1

[0078] The restaurant set-up rules shown at (278) in one embodiment also include set-up rules for all other spaces or purposes such as for the set-up and booking of functions and/or events with an area, subarea, private room or the entire restaurant. In a further embodiment the set-up rules referred to at (278) also refer to function spaces, event spaces, theatre, show and other spaces, such that a complete event can be enquired, modified, confirmed with or without part or full payment on-line and without the requirement of manual intervention by venue staff.

[0079] Embodiments are further described in related co-pending patent applications, with particular reference to the following related patent applications:

13. Functions - as described in Table 1

[0080] In a further embodiment, the restaurant set-up measurements provide information that permits a venue to detail the normal or standard set-up for a restaurant including the type, size and normal number of chairs that would be used for a table at a particular location. The restaurant set-up information can be used to determine if more than the standard number of chairs normally set for that table at that location is the physical maximum number of chairs that can be allocated to the table. In a further embodiment the restaurant set-up information can include information which indicates where one or more extra chairs can be placed on a table to increase the capacity of a table (which may also be determined by the relative location of the table in the venue).

[0081] For example where a table of two is placed up against a wall (and, hence the wall side is unusable) but, the other side can take an extra chair (as that chair will not be in a walk-way or interfere with any other table, the system is aware of the constraint and can add an extra chair to the table to increase its capacity if required during the booking allocation process.

[0082] In a further embodiment the information where the "change" of a table top from say one that is say 750mm by 700mm to one that is 800mm round to permit the seating of 4 people and not 2 (as per the original 750mm by 700mm) in the same location, the restaurant set-up rules can include information as to when a restaurant reaches a certain threshold or capacity, such that the rules and algorithms can be used to apply one or more of increasing the capacity to some or all the tables to the maximum number of chairs; or to the maximum table top size, or some other permutation within the information provided and available within the restaurant set-up rules.

[0083] In another embodiment the restaurant set-up rules can be combined with any other information or any other permutation of the available information as described herein such that the restaurant allocation rules and algorithms can achieve any of the required quantitative and qualitative outcomes desired by the restaurant. For example, knowledge of the restaurant space, tables, table classes, table locations can be used in conjunction with the information available within a customer's history or CRM to allocate the customer's booking request instantaneously to their favourite or preferred table and preferred chair, or if the customer's favourite is not available to the customer's second preferred table and a preferred seating position, or failing that allocate the booking request to the next highest ranking class of table or table location as so on until that booking is allocated.

[0084] In one embodiment, the allocation of a booking can be associated with one physical space, physical item and the same booking can be transferred to another physical space or physical item such that a booking can comprise more than one "experience". For example, a booking can be allocated to a bar table or bar stool for say 7pm to 7:30pm and then moved to the main dining room from 7:30pm to 9:30pm and then back to the bar at 9:30pm for a night cap. In a further embodiment, as this sequence of events can treated as a single booking during the booking allocation process then the system can maintain all financial details and information within that one booking and one account so that information does not have to be manually transferred, or manually reconciled, including any pre payments within the system or the process by which it is integrated within any POS system.

[0085] In a further embodiment the restaurant set-up rules referred to above could be applied to other industries and businesses including, for example, hairdressers, gyms, libraries, accommodation, car rentals and aviation, or any business that requires the allocation of a physical space, physical item during a booking allocation process.

[0086] In a further embodiment, the framework, rules, methods, procedures and algorithms, of the current invention can also be applied to the booking of appointments where the primary purpose of the appointment is not the physical space or a physical item but the provision of services such as legal advice, accounting advice, doctors' appointments, hospital appointments etc.

[0087] Menus (280): Menus and the use of menus, rather than simply being a presentation of products available for purchase, are integrated into various aspects of the broader system These include channel and widget configuration to offer different menus, not only by time, but by other constraints such as class and specific table; availability and search by different courses and menus; the ability to require customers to commit to different menus and different courses at different times; the ability to recognise and identify different channels and customers to offer specific menus and tailored menus with different conditions such as duration times, prices, payment conditions etc.; eliminate the need for indicating allergy details on menus as alternate menu items would be displayed that did not include the "offending" allergic ingredients, similarly with dietary requirements; the use of alternate menu items not only makes the display to the customer more friendly and personal but permits proper stock decrementing and revenue/sales analysis; the requirement for a customer to select a menu and the number of courses so that more accurate duration times can be calculated or requiring customers to accept variable duration times based on the number of courses they have selected in conjunction with one or more other constraints (such as occasion, time of booking, group size, etc.) in determining the duration a booking would be permitted to occupy a table; the integration of menus into a "product tree" to permit the seamless integration of pre-orders into point of sales systems and the seamless integration of the reconciliation process of prepayments and deposits without the need to create separate pre-paid accounts within POS systems. These embodiments shown at (280).

Channel Configurability, Differentiation and Identification

[0088] In one embodiment, the claimed invention includes the ability of the operator to offer different menus with different dishes, different prices, different numbers of courses, different time durations and can be incorporated with different time durations and that specific information can be used and applied as part of the optimisation and booking allocation process.

Individual Identification

[0089] In one embodiment, the booking allocation system can identify the customer seeking to make a booking and present them with an individual menu or another specific menu and with the knowledge of the individual access that individuals CRM details and apply other additional constraints with respect to their menu selection such as a different duration time or a different duration time at their preferred table as part of the optimisation and booking process.

Required Selection of a Menus and or Courses

[0090] In one embodiment, a customer can be required to select a specific menu and or courses and with that required selection would be a set time such that the selection of the menu item and/o courses, a specific time duration could be applied to that selected menu and courses, incorporating other additional constraint information such as group size, occasion, day of the week, time of booking etc., to apply and or determine a duration time to be applied to that booking request and for that duration time to be used and applied as part of the booking allocation process.

Alternate Menu Items

[0091] In one embodiment, a customer who has an allergy or dietary preference is only shown dishes that are compatible with their requirements, such that the menu item displayed does not include the inappropriate ingredients and simply shows the menu item as the dish will be presented when cooked.

Menu Systems Integration

[0092] In one embodiment the booking allocation system contains a menu building module and/or a separate menu building module includes a product tree structure for the development of menu items (products) that contain ingredients for stock decrementing as well as alternate menu items and ingredients where those menu items are modified for allergies or dietary requirements so that proper stock decrementation can occur. In one embodiment, each menu item by being linked to a product tree permits seamless integration with POS systems, kitchen and bar printing.

[0093] In a further embodiment pre-orders are linked to the booking and there is no need to manually re-enter any pre-payments or pre-orders to a POS system as prepayment accounts as prepaid amounts can remain and be controlled within the ordering system and the booking allocation process such that an automatic reconciliation process can be applied when the booking arrives such that the manual transfer between accounts is not required.

[0094] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent application, but more specifically with the following related patent applications which are incorporated herein by reference:

14. Menus - as described in Table 1

15. Widget - as described in Table 1

16. Yield management - as described in Table 1

17. POS Transactions - as described in Table 1

18. Rosters - as described in Table 1

19. Functions - as described in Table 1

20. Artificial Intelligence - as described in Table 1

21. PCT Applications - as described in Table 1

[0095] Dynamic Pricing and Dynamic Product and Service Promotional Offers (282): The embodiments described herein include the complete differentiation of the products, services and benefits that can be utilised in the differentiation of a product and service during a booking or appointment process; the use of the complete list of options available for the differentiation of the product or service to create a unique set of differentiated products and services as compared to competitors that can then be offered to their customers; the use of the differentiated products and services as part of a booking or appointment process.

[0096] Through these processes, a restaurant online booking process, or other booking or appointment process can be used and permits a restaurant or other business to apply proper and complete yield management including dynamic pricing, peak period pricing, higher pricing of tables with better or higher utility, etc., as compared to the current practice of only offering simple discounts during off-peak periods and incorrectly referring to this as yield management. In a further embodiment the use of and the ability of adding the tailoring of a dining or other bookable experience or appointment such that additional, related or the simple re arrangement of the sequence of activities can offer greater satisfaction and personalisation to create a total revenue management process. These embodiments are shown at (282) and include the differentiation of products.

[0097] In one embodiment additional constraints have been developed and incorporated within the booking allocation system including through the use of the volumetric framework within one embodiment of the invention to permit a full and complete differentiation of the products and services offered by a restaurant including differentiation not considered or accounted for by the prior art including by location, by ambiance, by class, by privacy, by individual table, by ranking of each individual table, by menu, by number of courses, by occasion , by category of customer, by ranking of customer, by event, by conditions or constraints by time of booking, by payment terms, by additional supplementary items committed to, by channel and then these additional differentiation aspects being incorporated and used within the booking allocation process so that the a restaurant can configure these items to optimise their preferred quantitative and qualitative outcomes.

The yield management and revenue management of products

[0098] In one embodiment the additional product differentiation referred to above is utilised by the claimed invention to permit the control of capacity offered by differentiated products and services and then to apply yield management techniques which permit the incorporation of dynamic pricing, differential pricing by the differentiated items. In a further embodiment the incorporation of additional and supplementary items including the ability to tailor the sequence of events within a booking or appointment (as one simple example of this embodiment is the ability to permit customers to design their own sharing platters and eliminating the need have an entree and/or a main course in a traditionally three course a la carte restaurant.

Promotions

[0099] In one embodiment the incorporation of configurable promotions, configurable back fill promotions, and interactive tactical upsell promotions to people hesitating during the booking process or to people who have already booked or to encouraging people to pre-order or while at the restaurant in-service ordering process.

Sale of specific tables and packages, auction of specific tables and packages and the sale of specific tables or packages through a restaurant table exchange.

[00100] In one embodiment the incorporation the sale of specific tables or packages by individual sale by the restaurant or through an "exchange", "website" or other process that permits the resale of the tables and packages.

Butler and Concierge Service

[00101] In one embodiment there is provided a module that allows the incorporation of additional third-party or ancillary items to personalise the restaurant experience, change the order of service, provide bespoke offerings and experiences not normally or traditionally provided by restaurants, upsell during the booking and ordering process unusual items so that a restaurant can create greater differentiation to competitors. These experiences are not limited to the experiences normally provided by restaurants but targeted at experiences and offering that are outside existing norms to include anything desired by a customer and within the level of acceptability of the restaurant. In a further embodiment the additional information, spending and revenue for a booking can be used within the booking allocation process to provide higher spending, higher revenue, higher contribution or other classification of customers, or more specific experience requirements in the booking allocation process of the claimed invention. In one embodiment this can result in a higher spending customer being given a better table or being provided with an upgrade to a better class of table, extended duration or other benefits or preferential treatment.

[00102] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following related patent applications which are incorporated herein by reference:

22. Widget - as described in Table 1

23. Yield management - as described in Table 1

24. Space - as described in Table 1

25. Exchange - as described in Table 1

26. Gaming - as described in Table 1

27. Rosters - as described in Table 1

28. POS Transactions - as described in Table 1

29. Artificial Intelligence - as described in Table 1

[00103] Special Events Scheduled by Venue (284): In some embodiments, there is provided a process by which special events may be included by utilising the forecasting and planning modules to create and classify specific events as "one off" events so that they can be properly understood and interpreted by the forecasting modules and therefore also correctly classified and utilised as input data by the artificial intelligence module. More specifically these embodiments are shown at (284).

[00104] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following related patent applications which are incorporated herein by reference:

30. Yield Management - as described in Table 1

31. Rosters - as described in Table 1

32. Artificial Intelligence - as described in Table 1

[00105] CRM (286): In the embodiments described herein, the CRM is not merely a repository of information and historical data base, as is the case with all prior art, but is a system that contains constraints and information that can be accessed and utilised as part of the booking allocation process. These embodiments include the allocation of a Super VIP and or VIP to their favourite or preferred table automatically during the booking allocation process and not through a manual allocation process undertaken after the booking is accepted, as is the case with the prior art.

[00106] Further, in additional embodiments the restaurant or the venue can provide additional information and constraints as to how this CRM information should be utilised, how it should be enhanced, modified or applied during the booking allocation process, including, the addition of complementary items being added to their "running sheet" or "order of service" for their booking, for example, a free glass of wine, or an extended booking duration time, that no deposit or prepayment is required unlike other bookings or other benefit or information.

[00107] In a further embodiment, the booking allocation process can automatically embellish the booking allocation process by permitting differentiation between customers and better tailoring and personalise a person's restaurant experience. More specifically these embodiments are shown at (286). Embodiments and aspects of this application are supported by, and with further details provided within all the additional related patent applications:

[00108] External Websites (288): In some embodiments, external websites are utilised as not merely a source of information or reference data but as data and information that can be accessed and utilised in the booking allocation process. Embodiments of the allocation methodology, processes and rules can include, a person's social media influence rating, a person's occupation, or other distinguishing feature as inputs to determine the constraints to be utilised by the booking allocation process. More specifically these embodiments are shown at (288)

[00109] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

Forecasting and Predictive Model (290): The level of detail used by the embodiments in the differentiation of the product or service, yield management, dynamic pricing, revenue management, the detail within a restaurant the personalisation of services etc., allow the forecasting and predictive model of the embodiment to be extremely sensitive and therefore results in far more accurate forecasts and predictions as there is greater monitoring ability as well as "levers" to make changes to achieve desired outcomes.

[00110] Specifically in one embodiment the forecasting and predictive model directly accesses the extensive constraints, variables, inputs, historical outcomes and trends, allocation rules, as well as planned events, third party websites, and use that information to develop its forecasts and then to monitor activity against those forecasts by the allocation methods, procedures, algorithms and allocation rules in the allocation of bookings to a space, a table, a table combination, chair or other item to achieve better forecasts and to make changes to the constraints so as to achieve even better outcomes. Embodiments also include the forecasts of functions and events as well as the monitoring of those events and the recommendation of changes or the making of changes to the applied constraints; booking capacities; booking classes; staffing; rosters; resource requirements; operational requirements; maintenance requirements, etc. More specifically these embodiments are shown at (290). Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications:

33. Yield management - as described in Table 1

34. Rosters - as described in Table 1

35. Artificial Intelligence - as described in Table 1

36. Functions - as described in Table 1

37. Operations - as described in Table 1

38. PCT applications - as described in Table 1

[00111] Suppliers (292): Orders; Deliveries; Constraints, details etc. (292) The embodiment includes the ability to link a supplier to the booking allocation process such that the suppliers items can be offered within the booking process, the selection of what a person has chosen can then be added to the booking allocation process and algorithm and then an order be placed with the supplier when a person confirms their booking to create a completely integrated process. Embodiments of this process are supported by, and with further details provided within the additional related patent applications.

[00112] Database of Booking Requests (294): In one embodiment, the historical booking requests are directly accessed by the booking allocation methods, procedures, algorithms and allocation rules for the allocation of bookings to a space, a table, a table combination, chair, other item or for the allocation or creation of an appointment.

[00113] In a further embodiment additional information can be added to the data base of historical booking requests, their behaviour at the restaurant, the allocation provided to them in previous booking requests, overall demand for a time or a service that could not be satisfied and the timing and booking profile of those bookings, etc., (294) Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

[00114] Optimisation Quantitative and Qualitative Strategic Rules and Outcomes (296): Embodiments of the allocations, methods, procedures, algorithms and allocation rules include the creation of specific rules to undertake specific outcomes which can be selected by a venue to create specific outcomes dynamically (the prior art cannot dynamically allocate bookings and relies on a predetermined single priority table and table combination list to allocate bookings).

[00115] The specific dynamic allocation can also be combined in different sequences combinations by different time periods, different services, etc., so as to create bespoke outcomes for the benefit of individual venues to better meet their targeted goals and the requirements of their customers. Embodiments with respect to this aspect are not limited to the following examples, detailed; Floor Space Optimisation Algorithm; Time Related Optimisation Algorithm; Event Related Optimisation Algorithm; Strategy Related Optimisation Algorithm; Third-Party Optimisation Algorithm; Pre-service Optimisation Algorithm; In-service Optimisation Algorithm; Self-Seating Optimisation Algorithm (296). Embodiments and aspects of this application are supported by, and with further details provided within all the additional patent applications:

39. PCT applications - as described in Table 1

[00116] Resource Parameters (298): The resource parameters include; Venue set-up times, bar set-up times, hosting requirements, kitchen set-up times, roster structures and frameworks including staff metrics such as customers that each staff member can cater for, minimum staffing levels, amount of food that each chef or food station can produce, minimum hours, pay rates, broken chairs, broken tables, equipment out of service etc. (298). Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications:

40. Rosters - as described in Table 1

41. Operations - as described in Table 1

42. Artificial Intelligence - as described in Table 1

[00117] Reporting (231): Performance analysis; Customer satisfaction; Deliverables; Labour Analysis; Actual v. Predicted etc. (231) Reporting relates to the additional constraints possible within the claimed invention and the analysis of those constraints and their outcomes. In one embodiment, reporting relates to the use of that analysis to better forecast and utilise that information to create a feedback loop and information to the artificial intelligence module so that it can continually learn and improve this processes and outcomes. This application is supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications:

43. Yield Management - as described in Table 1

44. Artificial Intelligence - as described in Table 1

[00118] Database Historical Information (233): Database historical information relate to information not currently available or used by the prior art. This information includes: booking duration times by courses, by individual table, by class of table, by occasion etc.; the time bookings made - booking time; classes of bookings; spend by booking types; yield management outcomes; revenue efficiency; walk-in promotions; etc. and wherein this information can be accessed and utilised within the booking allocation process and all other modules including forecasting and artificial intelligence (233) this application is supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications, but more specifically with the following patent applications:

45. Yield - as described in Table 1

46. Artificial Intelligence - as described in Table 1

[00119] External Websites (235): External websites including weather information relate to information that is accessed and used by the current invention within it booking allocation process, forecasting and artificial intelligence. Embodiments relating to the use of information from external websites within the claimed are supported by, and with further details provided within the additional related patent applications.

[00120] Printed Operational In-Service Run Sheets (237): Printed operational and in-service run sheets relate to information that includes the results of the autonomous booking allocation process, the autonomous chair allocation or selection process etc., and is supported by, and with further details provided within the additional related patent applications.

[00121] Operational Requirements and Planning (239): Operational requirements and planning within this application refer to staffing levels ; rosters, including roster frameworks and standard rosters, roster creation, staff allocation to rosters, adjustments to rosters based on bookings received as compared to bookings forecasted; start/finish times, including pre-times, set-up times, closing procedures and times; orders; delivery schedules; maintenance planning; equipment replacement; occupational health and safety; procedure and policy monitoring; etc. (239). Embodiments within this aspect of the application are supported by, and with further details provided within the additional related patent applications, but more specifically:

47. Rostering - as described in Table 1

48. Operations - as described in Table 1

49. POS Transactions - as described in Table 1

[00122] Point of Sale Integration (241): In one aspect, embodiments of the point of sale (POS) integration relate to transactional aspects. These embodiments include the "real time" dynamic floor plan created by the claimed invention being integrated into POS systems with or without the application of the Cartesian "volumetric framework" (which in one embodiment includes more than a three dimensional volumetric framework, as it can include more than three axis) within the integrated POS systems such that the "real time dynamic floor plan" including details of the table, the chairs and booking details by chair, replaces the existing static floor plan within the prior art POS systems. The benefits of this dynamic real time floor plan ensure that restaurant tables are always shown as how they appear in real life, that the tables have the correct table numbers, that the tables show the correct chair set up and all pre-orders are shown on the correct table and the correct chair numbers that change in accordance with the customers request and the booking allocation process.

[00123] In a further embodiment any pre-payments, part payments or deposits including food, beverage and other items are transferred and referenced in detail by the booking system or ordering system, to the POS system on arrival and eliminate the need for the opening of pre-paid accounts within POS systems or other accounting systems which then require manual transfer of amounts between accounts etc. and a subsequent manual reconciliation process. Embodiments, therefore include integrations for dynamic floor plans; table and chair seating plans, allocations and details; orders; payments; deposits; sale items; Etc.; CRM detail integration as it related to the booking allocation and ordering processes of the current invention (241) Embodiments of this application are supported by, and with further details provided within the additional related patent applications:

50. POS Transactions - as described in Table 1

51. Space - as described in Table 1

52. Menus - as described in Table 1

[00124] In a further embodiment, the booking allocation system incorporates a transaction system that replaces and enhances the functionality of a traditional P.O.S. system. A transaction system is far more efficient and renders a traditional P.O.S. system obsolete, as most transactions do not occur at one point (hence the current name and terminology of Point-of-Sale systems) but the transactions occur at multiple points and the traditional P.O.S. systems no longer represent an efficient core revenue or accounting system.

[00125] In a further aspect the current invention with respect to POS systems relates to the integration and use of POS systems with a booking allocation system such that a person making an order at a counter can be allocated a table and or seat within the venue at the same time with or without a stipulated duration time. In another embodiment a person making an order at an ordering kiosk within a venue can be allocated a table or a seat at the venue with or without a stipulated duration time. In another embodiment where a person is allowed to enter a venue and choose a table or seat of their choice and then order, the embodiment through the integration of a booking system can advise the person how long they can occupy or use the table or chair. In another embodiment through the integration of a seating kiosk (self-seating kiosk), an appointment app a person can be allocated a table including duration permitted. In other embodiments the application of the invention to gyms, hairdressers and even to the appointment setting processes of lawyers etc. Embodiments of this application are supported by, and with further details provided within the additional related patent applications and more specifically:

53. Ordering and Allocation Integration - as described in Table 1

[00126] Stock Control, Ordering and Purchasing (243): In one aspect, embodiments of stock control relate the creation of alternate menu item for allergies and dietary requirements of the claimed invention. In one aspect the ordering and purchasing of the claimed invention relate to the creation offering for sale items not traditionally associated with restaurants and the automation of the transactional aspects so that no manual intervention or work is required. This includes the ordering of additional tables and chairs if the allocation model determines the requirement for additional furniture. Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications:

1. Space - as described in Table 1

2. Rosters - as described in Table 1

3. POS Transactions - as described in Table 1

[00127] Home Delivery and Takeaway Integrations for Production and Time Scheduling (245) In one aspect, embodiments of the home delivery, takeaway integrations for production and time scheduling include the monitoring of time durations, and the autonomous turning on, turning off, or provision of time information concerning food production times, yield management, dynamic pricing and point of sale (POS) integration of the transactional aspects. Embodiments and aspects of this application are supported by, and with further details provided within all the relevant patent applications.

[00128] Payment Rules (247): In one aspect, embodiments of payments include the ability to have different payment rules for different menus, different courses, different booking times, different prices by booking channel, etc., so that a completely dynamic pricing system and payment constraints are created. Embodiments include; payment decision trees; prepayment and payment constraints, different channel constraints, product differentiation, dynamic pricing etc. (247) Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

[00129] Artificial Intelligence (251): In one aspect, embodiments of artificial intelligence include the complete automation of the entire restaurant process from a systems perspective which is beyond the ability and scope of prior art systems. Including data mining, advanced analytics, modelling and predictive analysis to automatically amend constraints. (251) Embodiments and aspects of this application are supported by, and with further details provided within additional patent applications and more specifically by the following applications:

2. Artificial Intelligence - as described in Table 1

3. Yield Management - as described in Table 1

[00130] Alternate Payment Systems (253): In one aspect, embodiments of the alternate payment systems is the ability of a venue to offer alternate payment such as a progress payment option, not available within the prior art. This becomes a viable option within the claimed invention as the autonomous reconciliation of part payments means that the manual reconciliation processes and labour burdens of the prior art are no longer cost prohibitive. Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

[00131] Referring to FIGs. 2a to 2e, the following references are provided as a summary of one embodiment of the information referred to within the flow chart as "Claimed Invention" 276, "Intuitive booking allocation super highway" (297) and booking allocation information 2026, utilising the information and constraints identified and developed la to 1v above:

[00132] Processes, methods and algorithms within the current invention

[00133] User, in one embodiment (255)

[00134] Various Configurable Access Channels, such that the offers, products services etc., can be completely different by channel (257)

[00135] Configurable User/User Interfaces: Restaurant booking widget, function booking widget, self-seating kiosk, self-seating app, restaurant booking app, menu pre-ordering app/widget, promotional apps/widgets, booking form, and integrated systems such as POS systems. (259)

[00136] User requirements used in the Booking Allocation: Buy a specific table, request a specific table, request an extended dining duration, flowers, chocolates, card, entertainment, gift, different order of service, personal waiter, specific personal waiter, budget, occasion etc. (261)

[00137] Strategic Control of Capacity, Product and Services for Booking Allocations: Strategic capacity availability by Area, Sub-area, Section and Class. Strategic Product and Service Availability by Menu, by Courses, by Variable Time Durations to meet revenue and yield management targets. (263)

[00138] Booking Allocation for the Optimisation of Space: (Sale of specific tables with guaranteed allocation, Super VIP guaranteed seating, VIP prioritised seating, Optimisation of remaining table allocations to Area, Sub-areas, Sections and Classes based on venue strategy, the introduction of additional tables and/or chairs, the removal of tables and/or chairs, the interchange of tables, the interchange of table tops, etc. (265)

[00139] Payment/Deposit Confirmation (267)

[00140] Butler Service: Ordering of 3rd Party Services/Products, the changing of the order of service, the introduction of items not traditionally offered by restaurants. (271)

[00141] Time-Related Booking Optimisation: At a predetermined time (e.g.. 1 hr before service), reallocation of all bookings to offer the best tables to the highest ranking, non-guaranteed table-allocated customers (Musical Chairs) (269)

[00142] Event-Related Booking Optimisation: At the occurrence of an event, e.g.: Rain, reallocation of outdoor bookings to tables in undercover Areas, Sub areas, Sections and Classes. Such a reallocation can be automatic through a linking of the booking process to a third party weather site or through a re-allocation allocation process that has been programmed and can identify the weather affected tables. (273)

[00143] Capacity-Related Booking Optimisation: An event that a particular class of table is at full capacity, a determination if demand for other classes of tables is such that they can be reduced and additional tables offered for the class in demand. (275)

[00144] Strategy-Related Booking Optimisation: An ambience re-allocation: if restaurant is not expected to fill up or other parameters apply. (277)

[00145] Third Party Information Booking Optimisation: Theatre information, website information which may have an impact on capacity decision. E.g. allocating bookings to a minimum space in anticipation of a full theatre next door. (279)

[00146] Pre-service Booking Allocation Optimisation: A final optimisation before service taking all the above factors into account, as well as opening up capacity for walk-ins, if such capacity had been previously excluded from the allocated capacity. Creation of run sheets and service notes for staff. If a venue selects self-seating option, floor plans and seating locations as they would appear at time of arrival of each booking are sent to each customer. (281)

[00147] Cockpit Dashboard: Dynamic Floor Plan; Time-based floor plan, the booking system having an inbuilt POS system, and the ability to take orders, receive orders, reconcile accounts, etc. including integration to other systems including other POS systems to create a completely integrated dynamic real-time systems environment (283)

[00148] In-service Booking Allocation Optimisation: Optimisation can be based on any combination or permutation of the above optimisation algorithms or different algorithms which can only use tables located within the restaurant and/or without moving pre-allocated bookings and/or allocating bookings based on space optimisation or other dimension such as allocation to the best table. (285)

[00149] Self-Seating Kiosk (Booking Allocation): Applicable for venues that have selected the self-seating option. The kiosk can provide information on the seating location of confirmed bookings as well as the ability of accepting new walk in bookings as well as providing direction such that a host or someone to seat guests is not required. (287)

[00150] Autonomous Restaurant and Complete Integration: Fully integrated information system including table and position sensors. (289)

[00151] Point of Sale System: A fully integrated with dynamic real-time table plan layout with orders sent to kitchen and bar as appropriate and automatic reconciliations. (291)

[00152] Payments: Fully integrated with links to original booking including part payments by table, customer and position number. (293)

[00153] Accounting System: The complete integration of the booking systems with all accounting and transaction systems to produce all reports including revenue; P&L statements such that manual input is minimal (295). Including the implementation of a volumetric framework within the various accounting systems, for example the use of the volumetric framework for per-ordering, the POS system and other accounting systems.

[00154] Referring to FIGs. 2f to 2g, the following references are provided as a summary of the information referred to within the flow chart as "Prior Art" 223, "Reactive Allocation" 2030 with booking allocation information 2032:

[00155] Prior Art (223)

[00156] User (2000)

[00157] Access Channels (2002)

[00158] User/User Interfaces: Restaurant Booking Widget, Booking Form. (2004)

[00159] User requirements used in the Booking Allocation: (Prior Art) Date, time, meal period, pax (2006)

[00160] Strategic Control of Capacity, Product and Services for Booking Allocations: (Prior Art) Capacity and Max Group Size by booking time interval for a standard time duration for the whole service or by group size (2008).

[00161] Payment/Deposit Confirmation (2010)

[00162] Allocation of Booking Request: (Prior Art) Use of a prioritised list of tables and table combinations to allocate bookings. Prior Art process finishes with this step. (2012)

[00163] Dashboard: Static Floor Plan (2014)

[00164] Payments (2016)

[00165] Referring to FIG. 2f and FIG. 2g, the following references are provided as a summary of the information referred to within the flow chart as "Prior Art" 223, "Booking Allocation Information" 2032:

[00166] Restaurant Set-up Rules: Open/closed; Meal periods; Floor Plan (not to scale); Seat block-outs; Rooms, Areas, Bars; Tables and table combinations prioritised list; Standard booking time duration or by group size (2020)

[00167] Promotional Offers: Discount by time interval (2022)

[00168] Database: List of unused tables and table combinations (2024)

[00169] It will be understood that the description with regard to FIG. 2a to FIG. 2e are not to be taken as an exhaustive description of the invention or embodiments, but rather a summary of an embodiment, to enable a person skilled in the art to gain an understanding of the broader inventive concept. It will be understood that the preceding and subsequent Figures describe the specific embodiments and aspects as are claimed herein in more detail and provide examples of reduction to practice. Moreover, the description with regard to FIG. 2a to FIG. 2e are not to be taken as evidence that the inventive concept is "abstract" or the mere implementation of an abstract concept. Rather, the description of FIG. 2a to FIG. 2e is intended as a primer or high-level view of the system as a whole, to enable the person skilled in the art to better understand the inventive concept.

[00170] It will be understood that the description with regard to FIGs. 2a to 2e are not prescriptive in that all herein features, steps and algorithms are required to be taken or taken in the order that they are shown the description or that they form a definitive list of features, steps and algorithms that comprise the invention. The purpose of FIGs 2a to 2e and the comparison to a prior art system shown in FIG. 2f and 2g is to highlight the inventive concept of using the knowledge of space, objects and their relativity and utility data combined with a series of algorithms optimise a space based on the strategic parameters or constraints of a venue.

[00171] Moreover, there is described below a series of algorithms, which for convenience, are numbered. However, it will be understood that each algorithm is independent, and the numbering is not reflective of any specific order in which the algorithms are to be applied. The embodiment may apply one or more algorithms dependent on constraint information and the application can be separate to other algorithms, in conjunction with one or more other algorithms, in different sequences with the one or more other algorithms to achieve the desired outcomes for the booking time period in question. The application, sequence, mixture of the algorithms can be configured by each individual restaurant in accordance with their individual strategies and required outcomes.

[00172] The first embodiment referred to as the First Algorithm is termed the "Strategic Capacity Control" algorithm, module 263, which makes an assessment of requests based on availability with reference to allocations by space, subspace, class, by time, allowing capacity for walk-ins, by menu, by course, etc.

[00173] The second embodiment referred to as the Second Algorithm is termed the "Optimisation of Space Outcomes" module 265, and is relevant to guaranteed table allocations. The algorithm which is an iterative seating optimisation algorithm which is arranged to allocate seating first to Super VIP's and guaranteed seating allocations then based on availability by VIP, group size, etc., to optimise the allocation and position of tables. This algorithm is arranged to optimise floor space efficiency around guaranteed table allocations.

[00174] The third embodiment referred to as the Third Algorithm is termed the "Time Related Optimisation" algorithm, module 269, which is best described by an example. For example, one hour before service, if it is decided that no new tables should be added, all bookings are reviewed, and, if there are two different bookings at 6pm and one booking is from a regular customer and one is from a first time visitor, the regular customer is allocated to the better table and the first time customer is allocated to the other table.

[00175] The fourth embodiment referred to as the Fourth Algorithm is termed the "Event Related Optimisation" algorithm, module, 273, which is triggered or undertaken by the occurrence of an event. For example, if it rains, the algorithm would re-allocate part or all of the bookings to outside tables to inside tables as all or part of the outside tables may be rendered unusable.

[00176] The fifth embodiment referred to as the Fifth Algorithm is termed the "Full Capacity Optimisation", module, 275, which is triggered or undertaken when one space, subspace, or class is full. For example, if a specific class within the restaurant was full the algorithm would evaluate if demand for the other classes for that service had availability. If other classes had availability then it would determine if those tables would be filled and what the revenue and contribution would be and if it then determined that it would be best to increase the size of the class that was full and reduce the seating availability in another class it could do so and increase the capacity within the class for which the booking request was received and allocate the booking request against one of the additional tables created in the expanded class.

[00177] The sixth embodiment referred to as the Sixth Algorithm is termed the "Strategy and Ambiance Optimisation", module 277, algorithm. All bookings are reviewed, and if it is found that the restaurant will not be at capacity, the bookings are spread around the restaurant so that a better ambience is achieved within the restaurant. For example, if a restaurant only has two bookings for a Monday evening, the Second Algorithm may have sat both bookings next to each other in a back corner of the restaurant as this was the most efficient use of the restaurant space. This algorithm recognises that this arrangement is not an ideal seating arrangement for an empty restaurant and allocates the two bookings in this example to give both bookings the two best available tables.

[00178] The seventh embodiment referred to as the Seventh Algorithm is termed the "Third Party Information Optimisation", module 279 algorithm. For example, the optimisation algorithm could access third party information such as the bookings for the local theatre and the start and finish times of a show to determine capacity allotments and constraints. Further, it can determine not to offer discounts or promotions at 9pm as the theatre will finish and it expects numerous walk-in customers.

[00179] The eighth embodiment referred to as the Eighth Algorithm is termed the "Pre-Service Quantitative and Qualitative" algorithm, module 281. This is the final optimisation algorithm before a service and can be a combination of one or more of the previous algorithms at the discretion of the restaurant manager. It is run at a predetermined time before service and is also used to create run sheets and provide information to restaurant staff as well as provide final seating plans and arrangements for self-seating customers. As another example, as a restaurant can be split into different classes part of a restaurant can offer self-seating and part of a restaurant can offer full table service.

[00180] The ninth embodiment referred to as the Ninth Algorithm is termed the "In-service Allocations without additional tables or changing existing table allocations" algorithm, module 285. This algorithm is executed after service begins and new bookings are limited to the use of only tables physically available within the restaurant. The in-service optimisation process uses the In-service Allocations algorithm to provide a limited optimisation process which limits the allocation process by means of additional constraints to optimise request allocation process with minimise the disturbance to current patrons.

[00181] The Ninth Algorithm is not mandatory as the eighth algorithm or any other algorithm or a combination thereof could continue to be used without the need to unseat existing bookings whilst maintaining the ability to add or remove one or more tables. Further, additional algorithms or variations of the booking algorithms could be added to provide additional and different allocation outcomes and as a consequence provide additional tools for both the customer and the restaurant to achieve their preferred objectives and customer service standards.

[00182] Referring to Annexures 1 to 11 details are provided of the measures and metrics used by the prior art and by the embodiments and broader invention described herein which are significantly greater and beyond the scope, functionality, integration and ability of the prior art. Specifically the prior art measures and metrics are contained within Annexure 1 while embodiments of the measures and metrics utilised within our claimed invention are detailed in annexures 2 to 11. The prior art is extremely limited in the ability to analyse and report as the prior art firstly does not appreciate and recognise the importance of additional measures and metrics for reporting, forecasting and artificial intelligence. Secondly the prior art does not have the structures, methods and procedures to be capable of calculating the measures and metric calculations to achieve better outcomes. Two such measures are "revenue yield" and "efficiency".

[00183] Referring to Annexures 1 to 11 the following references are provided as a summary of the measures and metrics detailed within the Annexures:

[00184] Annexure 1 Prior art measures and metrics: This annexure highlights the prior art metrics and measures are limited to a limited number of practical and theoretical measures that are used and taught within universities to measure restaurant performance and measurements.

[00185] Annexure 2 Floor plan guidelines, rankings, and space efficiency measures for the claimed invention: This annexure provides variables related to spatial guidelines and measures, such as; floor space allocation, dining, bar and customer spaces, table top guide, fixed and flexible seating areas including walkways, chair size guide, spacing between tables, waiter stations guide, bar space and bar stools guide, area per person size guide, area per person size guide, area, sub-area, class, section, and table and stool rankings, table analysis, tables for sale, tables for auction, tables dedicated to specific channels, location analysis and floor space efficiency.

[00186] Annexure 3 Capacity utilisation and revenue efficiency measures for the claimed invention: This annexure provides variables related to capacity, utilisation and revenue efficiency measures, which include the concept of dynamic floor plans which is a concept of the claimed invention where by additional tables and chairs can be added to a floor plan during the booking allocation process and these additional tables and chairs need to be included within these performance measures and metrics. These measures and metrics include; revenue yield, seat capacity (production) and utilisation, table capacity (production) and utilisation, units of measure of capacity, physical constraints, hours open, service periods open, service hours open, back of house (kitchen) hours, front of house (dining room) hours, revenue measures.

[00187] Annexure 4 Booking Analysis for the claimed invention: This annexure provides variables related to booking analysis, such as; Booking requests allocated analysis, booking profile analysis, booking requests rejected analysis, source of booking analysis.

[00188] Annexure 5 Duration Time Analysis for the claimed invention: This annexure provides variables related to duration time analysis, such as; duration times by booking size, by occasion, by menu selected, by courses selected, by booking time, by booking day, by customer type, by requests for extended durations, by duration times extended, by table, by class.

[00189] Annexure 6 Product Mix Analysis for the claimed invention: This annexure provides variables related to a product mix analysis, for areas, subareas, classes, sections, tables, distribution and channel for items such as; food: by time, by service, by day, by server, by channel; Beverage: by time, by service, by day, by server, by channel; Supplementary items: by time, by service, by day, by server, by channel.

[00190] Annexure 7 Revenue and Customer Performance Analysis for the claimed invention: This annexure provides variables related to revenue and customer performance analysis, such as; detailed revenue analysis, detailed customer analysis detailed customer ranking and detailed channel analysis.

[00191] Annexure 8 Staff and Roster Parameters for the claimed invention: This annexure provides variables related to staff ratios, requirements, hours, set-up times for the creation of forecasted rosters, performance measurements against those rosters and the use of artificial intelligence to update and maintain those performance measures and use the information to create further improvements to those rosters.

[00192] Annexure 9 Profit and Loss Layout (a la carte) structure and definitions for variable costs and fixed costs and contribution analysis for the claimed invention: This annexure variables related to the structure and the relationship between revenue and costs and how those revenues and costs can be determined and understood from a contribution perspective and marginal cost perspective such that decisions and actions taken can be measured in terms of cash generation, contribution and performance for reporting, forecasting as well as for feedback in the artificial intelligence loop.

[00193] Annexure 10 Break Even Analysis, Contribution Margins and Variable Pricing Analysis for the claimed invention: This annexure provides variables related to the specific analysis of the financial performance of the claimed invention, the monitoring of the financial performance, for forecasting and for the use of these measures and metrics for learning and artificial intelligence within the framework of the other annexures detailed within this embodiment. This analysis includes; break even analysis utilising the defined profit and loss statement within annexure 9 and other cost performance and analysis measures.

[00194] Annexure 11 Supplier Pricing Comparisons and Monitoring for the claimed invention: This annexure provides variables related to requesting comparative pricing, supplier performance and reliability and the monitoring of their performance for recommendations and the automatic placement of orders.

[00195] Those skilled in the art can appreciate that the structure of the claimed invention, and more specifically with the measures and metrics referred to within the annexures, that these measures and metrics can easily be converted or adopted within the other industries referred to and to which this claimed invention can be applied to.

[00196] Referring to Figure 3a, there is shown a volumetric framework which has been adapted for the allocation of staff (or equipment) to a roster. The ResButler posting calendar 300 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 304 and y-axis 302 do not represent width and length or a venue, but rather represent, for example, the task to be performed or the equipment utilised (which is explained in more detail with reference to Figure 3d. The bars 303 represent a specific person. As per previous examples, the posting calendar 300 interacts with a user-defined calendar 308.

[00197] Referring to Figure 3b, there is shown a prior art example of a Gantt chart, which utilises two dimensions namely time 310 (which can be subdivided into days 312 and services 314) and people 316. There is no ability to assign a person to a specific task or specific equipment. Similarly, the second Gantt chart shown in Figure 3b utilises an hourly time 324 in addition to a day 32 and 320, but the structure is fundamentally identical. There is no ability to associate a staff member 345 with a task or specific equipment 347.

[00198] Referring to Figure 3c, the embodiment described herein, by applying the volumetric framework, allows equipment (or a workstation) 326 to be defined, a role/task 328 to be defined, and a time 330 to be defined, such that each resultant "bar" in the three dimensional graph represents a person. Moreover, each person may have specific skills, availabilities, etc., associated with their name. For example, at 332, there is shown three employee types permanent 336, part-time 334 and casual 338, and each person in each type has individual details associated with them, such as skills, training, availability, rate of pay and terms of employment.

[00199] Referring to Figure 3d, it is shown that some aspects of the embodiment may be applied to the known prior art to improve outcomes. For example, there may be provided three separate Gantt charts, 316, 342 and 344, each of which interact with database 332 to produce a series of three Gantt charts that, when taken together, produce a similar outcome to the volumetric framework. However, having three separate Gantt charts is not as efficient or visually understandable as having a single chart.

[00200] Referring to Figure 4a-b, there is shown a screenshot 400 of the ResButler floor plan for a restaurant with variability by time in accordance with an embodiment of the invention. In particular there is shown the allocation of staff to particular areas of the restaurant. At 402 there is shown a summary of the areas displayed and at 404 there is shown a summary of the floor plan features displayed. The option to show staff may be turned on and off by utilising slide switch 406. The changes over a service period or day may be viewed by the operator by utilising slider 408. Area box 410 indicates a bounded area allocated to a staff member, as shown by tags 412, 414, 416, 418 and 420. A summary table is displayed at area 422 which includes a staff list 424 and 426, which in turn display (as an example) staff members 425 and 427 and their allocation to particular tasks or jobs.

[00201] Referring to Figure 4b, there is shown] a screenshot of the ResButler floor plan for a restaurant with variability by time in accordance with an embodiment of the invention. As can be seen when compared to Figure 4a, areas may be combined (such as 432) thereby varying the staff member attached to the area 430. A similar example can be seen with reference to 434, where two separate jobs in the kitchen are merged and one staff member is allocated to two pieces of equipment/jobs.

[00202] Referring to Figure 5a there is shown a diagrammatic representation of a space and volume framework including processing modules arranged to interact with the volumetric framework as applied to a rostering system which determines rosters based on allocated bookings in a booking system in accordance with the embodiment of the invention. The central aspect of the rostering system is the volumetric framework 501 located within the volumetric calendar 502 which can then post to a reporting calendar 506. In allocating staff to a roster, the volumetric calendar selects a rostering framework and also utilises a time framework 532. A database of staff information 520 is kept, and utilising an artificial intelligence module 514, which utilises new booking requests as a trigger 512, reviews the roster based on the last booking received 516, and amends the roster 518 and returns the amended roster to the calendar 502. The artificial intelligence module 514 and space/volumetric calendar 502 also make use of a forecasting module 522, which includes access to a forecasted events database 530, measurement and staff metrics 528, weather information 526 and a historical events database 524. Once the roster is completed, staff rosters 507 and 508 are published for staff to view and the system can also advise staff of changes 510.

[00203] Referring to Figure 6a there is shown a volumetric framework which has been adapted for the allocation of staff (or equipment) to a roster in a gym or fitness centre. The ResButler posting calendar 600 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 604 and y-axis 602 represent width and length or a venue, and the equipment utilised such as 601, 603 and 605. As per previous examples, the posting calendar 600 interacts with a user-defined calendar 608.

[00204] Referring to Figure 6b there is shown a volumetric framework which has been adapted for the allocation of staff (or equipment) to a roster in a hair or beauty salon. The ResButler posting calendar 610 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 614 and y-axis 612 represent width and length or a venue (forgot to mention 616 - Z axis), and the equipment utilised such as 611, 613 and 615. As per previous examples, the posting calendar 610 interacts with a user-defined calendar 618.

[00205] Referring to Figure 6c there is shown a volumetric framework which has been adapted for the allocation of staff (or equipment) to a roster in a playground. The ResButler posting calendar 620 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 624 and y-axis 622 represent width and length or a venue (forgot to mention 626 - Z axis), and the equipment utilised such as 621, 623 and 625. As per previous examples, the posting calendar 600 interacts with a user-defined calendar 628.

[00206] Referring to Figure 6d there is shown a volumetric framework which has been adapted for the allocation of staff (or equipment) to a roster on a construction site. The ResButler posting calendar 630 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 632 and y-axis 634 do not represent width and length or a venue, but rather represent, for example, the task to be performed or the equipment utilised which is then tracked in a third dimension 636 over time. The bars 631 represent a specific person. As per previous examples, the posting calendar 630 interacts with a user-defined calendar 638.

[00207] Referring to Figure 7a, there is shown is shown a screenshot of the ResButler floor plan for a hair salon with variability by time in accordance with an embodiment of the invention. In particular there is shown the allocation of staff to particular areas of the salon. At 700 there is shown a summary of the areas displayed and at 702 there is shown a summary of the floor plan features displayed. The option to show staff may be turned on and off by utilising slide switch 704. The changes over a service period or day may be viewed by the operator by utilising slider indicated by 706 and 708. Area box 710 indicates a floor plan for a salon, including equipment 712, 714, 716, 718 and 720. A summary table is displayed at area 722 which includes a staff list 724, which in turn displays specific staff members 726 with specific start times 721, break times 723 and finish times 725.

[00208] Referring to Figure 7b, there is shown is shown a screenshot of the ResButler floor plan for a hair salon with variability by time in accordance with an embodiment of the invention. As can be seen when compared to Figure 7a, staff will move to different equipment over time thereby varying the staff member attached to the area. For example, at 728 there is a different staff member.

Advantages

[00209] The embodiment and broader invention described herein provides a number of advantages.

[00210] Firstly, the system allows an unskilled operator to operate a complex roster utilising actual and forecasted booking information as an input to create a standard roster, taking into account the arrival and all other details of a booking.

[00211] Secondly, the system will utilise the staffing metrics and overlay the "standard" staffing requirements over the actual and forecasted booking information to create the standard rosters.

[00212] Thirdly, the system uses information including staff skills, availability and other staff information to allocate staff to the standard rosters within the timeframe required by individual and specific labour agreements for the specific venue.

[00213] Fourthly, the system automatically updates changes and notifications to staff rosters in accordance with the relevant, specific labour agreements. If bookings and forecasts change after the labour agreement time frame, taking into account the value of the additional revenue and its contribution as compared to the additional labour and other costs, and if a positive contribution is achievable, accepting the additional bookings during the booking allocation process.

[00214] Fifthly, the system tracks actual staffing levels as modified and manually changed by management to update its staff metrics in the calculation of standard rosters and skill levels required within those rosters, such that an artificial intelligence module can be applied to the roster creation and development process.

[00215] In combination with the widget, floor plan, booking algorithm and with the CRM, the system is capable of providing truly individual service not only to each dining party, but to each individual guest in each dining party, while doing so in an efficient manner, by only allocating the human resources required to perform tasks as necessary. Depending on the number of options and the constraints of the venue, the system can provide billions of customised experiences, such that no two dining experiences are exactly alike. To put it another way, the system allows the diner to choose any option and any combination that is possible, without the need for intervention by the restaurant operator.

[00216] As a corollary, the system also provides more certainty for the employee. The employee is given more notice of work, is potentially employed more often, and correspondingly, is more fulfilled at work because the employee is only employed when the venue is busy. It has become recognised in the last few years that while too much work is stressful, too little work can also create stresses on an employee and is therefore not beneficial. By providing a roster that meets the needs of the venue while providing an optimal amount of gainful employment for the employee provides benefits to all parties.

[00217] The use of the computer-enabled method, system and computer program disclosed herein has provided examples within the restaurant industry, however, they are equally applicable within other industries and businesses such as airlines, accommodation, hotels, travel, cruise ships, car rentals, clubs, pubs, gyms, hairdressers, workspaces, and the provision of advice and consulting services.

Disclaimers

[00218] Throughout this specification, unless the context requires otherwise, the word "comprise" or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated feature or group of features but not the explicit exclusion of any other feature or group of features.

[00219] Those skilled in the art will appreciate that the embodiments described herein are susceptible to obvious variations and modifications other than those specifically described and it is intended that the broadest claims cover all such variations and modifications. Those skilled in the art will also understand that the inventive concept that underpins the broadest claims may include any number of the steps, features, and concepts referred to or indicated in the specification, either individually or collectively, and any and all combinations of any two or more of the steps or features may constitute an invention.

[00220] Where definitions for selected terms used herein are found within the detailed description of the invention, it is intended that such definitions apply to the claimed invention. However, if not explicitly defined, all scientific and technical terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which the invention belongs.

[00221] Although not required, the embodiments described with reference to the method, computer program, computer interface and aspects of the system can be implemented via an Application Programming Interface (API), an Application Development Kit (ADK) or as a series of program libraries, for use by a developer, for the creation of software applications which are to be used on any one or more computing platforms or devices, such as a terminal or personal computer operating system or a portable computing device, a smartphone or a tablet computing system operating system, or within a larger server structure, such as a'data farm' or within a larger computing transaction processing system.

[00222] Generally, as program modules include routines, programs, objects, components and data files that perform or assist in the performance of particular functions, it will be understood that the functionality of the method, computer program and computer interface defined herein may be distributed across a number of routines, programs, objects or components to achieve the same functionality as the embodiment and the broader invention claimed herein. Such variations and modifications are contemplated by the inventor and are within the purview of those skilled in the art.

[00223] It will also be appreciated that where methods and systems of the present invention and/or embodiments are implemented by computing systems or implemented across multiple computing systems then any appropriate computing system architecture may be utilised without departing from the inventive concept. This includes standalone computers, networked computers and dedicated computing devices that do not utilise software as it is colloquially understood (such as field-programmable gate arrays).

[00224] Where the terms "computer", "computing system", "computing device" and "mobile device" are used in the specification, these terms are intended to cover any appropriate arrangement of computer hardware for implementing the inventive concept and/or embodiments described herein.

[00225] Where the terms "software application", "application", "app", "computer program", "program" and "widget" are used in the specification when referring to an embodiment of the invention, these terms are intended to cover any appropriate software which is capable of performing the functions and/or achieving the outcomes as broadly described herein.

[00226] Where reference is made to communication standards, methods and/or systems, it will be understood that the devices, computing systems, servers, etc., that constitute the embodiments and/or invention or interact with the embodiments and/or invention may transmit and receive data via any suitable hardware mechanism and software protocol, including wired and wireless communications protocols, such as but not limited to second, third, fourth and fifth generation (2G, 3G, 4G and 5G) telecommunications protocols (in accordance with the International Mobile Telecommunications-2000 (IMT-2000) specification), Wi Fi (in accordance with the IEEE 802.11 standards), Bluetooth (in accordance with the IEEE 802.15.1 standard and/or standards set by the Bluetooth Special Interest Group), or any other radio frequency, optical, acoustic, magnetic, or any other form or method of communication that may become available from time to time.

Annexure 1 1. Prior Art - Performance Measures and Metrics

The following is an extensive list of the current theoretical revenue measures applied to restaurants. There are no prior art systems that can provide measures related to space, classes of tables, extended durations, by differentiated products etc., as such information is beyond the capture of existing systems and hence calculations and performance monitoring and adjustment is also beyond current systems. • RevPASH (Revenue Per Available Seat Hour) • CMPASH (Contribution Margin Per Available Seat Hour) • RevPASM (Revenue per Available Square Meter) • ProPASH (Profit per Available Seat Hour) • ProPASM (Profit per Available Square Meter) • RRM (Restaurant Revenue Management) • Time Per Table Turn * Times Table Turn • Cancelled/No Show/Covers as a % of Reserved Covers • Average revenue per person * Average revenue per table * Average revenue per chair

Notes: 1. To date the restaurant performance measures and metrics of the only known and placed reliance on a few single dimensional applied metrics such as table turns, average spend per customer and theoretical but not applied metrics such as revenue per available seat hour. These applied and theoretical measurements and metrics by themselves, do not offer any proper or significant guidance as to what decisions a restaurant should take. This has resulted in restaurants being limited to and merely focusing on discounting prices during low demand periods and systems that cannot be automated and for artificial intelligence to be applied.

2. The prior art use of single measures as shown above and applied to PASH and PASM do not offer information as to what inputs need to be changed, how they need to be changed or other information that would assist a person in their decision-making process or provide the necessary information that could be used within an artificially intelligent system for the autonomous changing of constraints. The reason that the prior art fails is that all prior art cannot distinguish between the inputs and variables that impact the simple measures such as PASH and PASM that have been measures identified by the prior art.

Annexure 2 2. Floor Plan Guidelines, Benchmarks, Rankings and Space Efficiency Measures for the Claimed Invention

1. Spatial Guidelines and Measures Floor Space Allocation * Total Floor Plan Area (100%) • Kitchen Floor Plan Area (30%) • Wash Up Store Room, Locker Room, Admin Floor Plan (10%) Area * Dining Room and Bar Plan Area (includes toilets and (60%) waiters' stations)

Dining, Bar and Customer Spaces (required to scale) • Dining Room Area 1 Floor Plan * Dining Room Area 2 Floor Plan (etc) • Private Dining Room Area 3 Floor Plan (etc) • Dining Room Subarea 1 Floor Plan (etc) • Dining Room Section 1 Floor Plan (etc) • Bar Area Floor Plan

Table Top Size Guide * Minimum recommended table top size per 0.18 square meters person * Minimum table top size (for two) 600mm by 600mm * Table Top Fine Dining (minimum) 750mm by 750mm * Table Top Full-Service Restaurant Dining 700mm by 750mm * Casual Restaurant Full-Service Dining 600mm by 700mm * Bar Area dining top 300mm by 500mm • Round Top 1 to 2 people diameter 600mm • Round Top 2 to 4 people diameter 800mm • Round Top 4 to 5 people diameter 1000mm • Round Top 5 to 6 people diameter 1200mm • Round Top 6 to 7 people diameter 1350mm • Round Top 7 to 8 people diameter 1500mm

Fixed and Flexible Seating Areas to scale including walkways * Number of Fixed tables within the floor plan * Number of Flexible Tables within the floor plan * Number of Fixed Tables to total tables * Percentage of Flexible Tables to total tables

Chair Size Guide * Minimum chair footprint 450mm by 450mm

Spacing between Tables (allowing for chairs and movement) • Space between rectangular tables including 1250mm to 1550mm chairs * Space between table to table with chair 1050mm only on one side * Space between back to back chairs for 460mm movement * Space between diagonal chairs 460mm * Space between tables in row seating 150mm to 700mm * Space between round tables 1350mm * Space allowed for chairs along a table 600mm * Walk way between table with no chairs 600 mm * Walk way fire egress depends on 1000mm regulations

Waiter Stations Size Guide • Waiter Stations small up to 20 0.50 to 1.00 square chairs/diners meters • Waiter Stations up to 60 chairs/diners 2.25 to 3.75 square meters

Bars Space and Bar stools Size Guide * Bar Area Floor Plan • Bar Stool seating Distances 510mm to 600mm

Area per Person Size Guide * Square meters per patron Fine Dining 1.70 to 1.90 square meters • Square meters per patron Full-Service 1.10 to 1.40 square Restaurant Dining meters • Square meters per patron Counter Service 1.70 to 1.90 square meters • Square meters per patron Fast Food 1.00 to 1.30 square Medium meters • Square meters per patron Table Service, 1.40 to 1.70 square Hotel/Club meters • Square meters per patron Banquet, 0.90 to 1.10 square Minimum meters

2. Area, Sub Area, Class, Section and Table and Stool rankings * Ranking of areas * Ranking of subareas within areas * Ranking of sections within areas * Ranking of classes * Ranking of sections * Ranking of all individual tables within the venue * Ranking of all chairs within each table and location * Ranking by table characteristics; view, privacy, etc., by groups or classes 3. Table Analysis * Table size by day by time, seating, service, by area, by subarea, by section * Table size by occasion * Table size by product * Table size by duration * Table size by class * Quantity of tables (and chairs) by class and by area * Quantity of tables (and chairs) by utility * Requested tables (by all permutations) • Usage and Occupancy of Requested tables (by all permutations) • Rates of Requested tables versus other tables (by all permutations) • Revenue of Requested tables versus other tables (by all permutations) • Preferred Tables (by all permutations) • Usage and Occupancy of Preferred Tables (by all permutations) • Rates of Requested Tables versus other tables (by all permutations) • Usage of the fixed Tables versus total tables (by all permutations) • Usage of the Flexible Table versus total tables (by all permutations) • Usage of Alternate Floor Plans and Layouts (by all permutations) • Usage of additional Furniture by the optimisation algorithm (by all permutations) • Removal of Furniture shown on the Floor Plan by the optimisation algorithm (by all permutations) • Number of bookings that could not be accommodated by booking size and timing (by all permutations) • Revenue analysis of all tables by distribution channel (by all permutations)

4. Tables for Sale, Tables for Auction, Tables Dedicated to Specific Partners for distribution and or Channels * Tables for sale by partner (by all permutations) • Tables for sale by distribution channel (by all permutations) • Tables for auction (by all permutations) • Tables dedicated to specific channels (by all permutations) • Usage and occupancy of requested tables versus available capacity * Revenue comparisons of all table combinations (by all permutations) • Chair analysis similar to table analysis (by all permutations)

5. Location Analysis * Revenue by location by floor space (by all permutations)

• Revenue by total floor space

6. Floor Space Efficiency * Revenue per square meter by total productive floor space * Revenue per square meter by total floor space including non-productive floor space * Revenue by per square meter by different floor space sub-sets, classes, etc. (by all permutations)

Annexure 3 3. Capacity, Utilisation and Revenue Efficiency Measures for the Claimed Invention

The below measures and metrics must include additional tables and chairs added for a service and deduct the tables and chairs removed for a service. That is the use of one embodiment of the claimed invention and dynamic allocation process which permits which the addition and removal of tables from the capacity and inventory made available for the allocation of a booking. The concept of adding or removing tables and chairs from the available capacity during the booking allocation process is outside the scope (and beyond the prior art). Also refer to Annexure 7 for further details of this embodiment.

1. Revenue Yield • AR (Actual Revenue) - Used by prior art to calculate RevPASH

* PR (Potential Full Revenue - all items sold and free items provided at RRP) • RY (Revenue Yield)

2. Seat Capacity (Production) and Utilisation Capacity • ASH (Available Seat Hours) - Capacity - Used by prior art to calculate RevPASH

Revenue • RSH (Revenue Seat Hours) - Equivalent to the prior art of RevPASH

Utilisation • SUF (Seat Utilisation Factor)

Efficiency * SEF (Efficiency Factor - Revenue Yield (RY) multiplied by (SUF))

Costs * Cost levels can be calculated by available seat capacity or revenue seat capacity

3. Table Capacity (Production) and Utilisation Capacity * ATH (Available Table Hours)

Revenue • RTH (Revenue Table Hours)

Utilisation * TUF (Table Utilisation Factor)

Efficiency * TEF (Table Efficiency Factor)

Costs * Costs levels can be calculated by available table capacity or revenue table capacity

4. Units of Measure of Capacity Physical Constraints • NOR (Number of Restaurants) • NOT (Number of Tables) • NOS (Number of Seats)

Hours Open • HRO (Hours Restaurant Open) • HKO (Hours Kitchen Open)

Service Periods Open • SPO (Service Periods Open) • BPO (Breakfast Periods Open) • LPO (Lunch Periods Open) • DPO (Dinner periods Open) • SPO (Supper Periods Open)

Service Hours Open • BSHO (Breakfast Service Hours Open) • LSHO (Lunch Service Hours Open) • DSHO (Dinner Service Hours Open) • SSHO (Supper Service Hours Open)

Back of House (Kitchen) Hours * HKP (Hours Kitchen Preparation) • HKS (Hours Kitchen in Service)

• HKC (Hours Kitchen Clean-up)

Front of House (Dining Room) Hours * HDRP (Hours Dining Room Preparation) • HDRO (Hours Dining Room Open) • HDRC (Hours Dining Room Clean-up)

Annexure 4 4. Booking Analysis for the Claimed Invention

1. Booking Requests Allocated Analysis * Booking requests by time, date, etc, made that could be accommodated by booking size by occasion, by service, by area, subarea, section, class, specific table

2. Booking Profile Analysis * Booking lead time profile * Booking group size * Booking occasion * Booking composition by adults, by children, by high chairs, by etc., * By duration * By menu * By time * By Butler Service • By table size * By table requested * By table preferred * By postcode/address

3. Booking Requests Rejected Analysis * Booking requests by time, date, etc, made that could not be accommodated by booking size by occasion, by service, by area, subarea, section, class, specific table * Booking requests by time, date, etc, made where a person took an alternate booking without an incentive by booking size by occasion, by service, by area, subarea, section, class, specific table * Booking requests by time, date, etc, made where a person took an alternate booking with an incentive by booking size by occasion, by service, by area, subarea, section, class, specific table • Booking Requests by time, date, etc, made that went on a waitlist by service by time by booking size by occasion, by service, by area, subarea, section, class, specific table • Booking Requests by time, date, etc, that went on a wait list that could be accommodated by service by time by booking size by occasion, by service, by area, subarea, section, class, specific table • Booking requests by time, date, etc, made that went on a wait list that could not be accommodated by service by time by booking size by occasion, by service, by area, subarea, section, class, specific table * Booking lead time profile * Booking source, by website, by third party, by app, by referral

4. Source of Booking Analysis * Booking source (Source of Revenue), by website, by third party, by app, by referral * Cost of booking source and cost of referrals

Annexure 5 5. Duration Time Analysis for the Claimed Invention

1. Duration Time Analysis * Duration time by booking size compared to standard booking time * Duration time by booking size by menu compared to standard booking time * Duration time by booking size by menu by number of courses compared to standard booking time * Duration time by booking size by customer type compared to standard booking time * Duration time by booking size by day compared to standard booking time * Duration time by booking time interval by day compared to standard booking time * Duration times by booking size by menu, by time taken for each activity, being seated, taking food order, taking drink order, time taken for the first course to be prepared, time taken for the first course to be consumed, time taken for the second course to be delivered from time of seating and from time to being called away, time to consume the second course, time third course order taken, time before third course delivered, time to consume third course, other items ordered, time other items delivered, time bill given, time bill paid compared to standard booking times. • Duration times by occasion using the same metrics as booking size compared to standard booking time. • Table reset times by table type by day of the week by time compared to standard booking time

2. Extended Duration Time Analysis for the Claimed Invention

* Extended duration time by table, class of table, section, class, subarea, area, channel, booking partner * Increase in revenue comparing normal duration bookings with extended duration bookings

Annexure 6 6. Product Mix Analysis for the Claimed Invention

1. Food (by, time, by service, by day, by server or channel) A la Carte One Course • Two Courses • Three Courses * Degustation Menu * Pre-Theatre Menu • Post Theatre Menu * Promotional Menus • Take away revenue * Home Delivery revenue

2. Beverage (by time, by service, by day, by server or channel) • Alcoholic Beverage Revenue * Non-Alcoholic Beverage Revenue * Soft Drink Revenue • Tea & Coffee revenue

3. Supplementary (by time, by service, by day, by server or channel) • Window seat surcharge * Preferred booking time surcharge * Extended Time Surcharge * Booking Fee * Gift box * Chocolates * Roses • Other retail items, books, oil, * Room Hire Charges

The above analysis, similar to all other embodiments detailed within the submissions and within this annexure can be undertaken by area, subarea, class, table, distribution channel or any other definable input, constraint, or item within the scope of the claimed invention.

Annexure 7 7. Revenue and Customer Performance Analysis for the Claimed Invention

1. Revenue Analysis • RRSH (Revenue per Revenue Seat Hour) • RASH (Revenue per Available Seat Hour) • RRTH (Revenue per Revenue Table Hour) • RATH (Revenue per Available Table Hour)

• Revenue per Chair • Revenue per Table • Revenue Per Person * Revenue per person by courses, by class, by menu, by time booked, by booking duration * Revenue by area, subarea, section, class and by their respective square meters (also prorata over the whole restaurant) • Revenue by additional restaurant items, by area, subarea, section, class, table * Revenue by supplementary items, by area, subarea, section, class, table • Revenue by table type * Revenue by Table number * Revenue per Total Hours including prep and closing up * Revenue per Kitchen Hour (Kitchen Hours - Open Hours) • Revenue by Front of House Hours (Front of House Hours - Open Hours) • Customer Retention rate (Total Customers - Total New Customers) divided by total Customers * By time of Booking • By seating • By repeat versus new customers • By type of Customer * Revenue During peak Times * Revenue During Non-Peak times * Revenue During Shoulder Periods * Average spend per customer by all metrics * Times Tables Turn (total duration times divided by the number of people) • Function Revenue (also as a 5 of total revenue) • Home delivery as a % of total Revenue • Take Away as a % of total Revenue

2. Customer Analysis • Customers per Service * Customers by booking time, by service, by day * Customers by menu, by course, by class, by area, by subarea, by section, by day * Customers by occasion * Customers by group size * Customers with Supplementary Items and by Supplementary items • Customers without Supplementary Items

• Customers by duration booked prior to the service requested * Customers by booking source * Customers by promotion * Customers by Average Spend • Loyalty Members Average Spend * Average Spend by member type * Repeat Customers by average spend * New Customers by Average Spend * Average spend by individual type, adult, child, high chair * Total customers versus repeat customers versus new customers

3. Customer Ranking * Ranking by venue membership * Ranking by number of visits * Ranking by Spend total and per visit * Ranking by social media profile and social influence * Ranking by relationship (agent, reseller, friend, family, supplier, etc,)

4. Channel Analysis • Revenue by channel * Ranking by channel

Annexure 8 8. Staff Analysis and Roster Parameters for the Claimed Invention

1. Staff Analysis and Ratios (based on customer numbers, menu complexity and menu diversity) • Kitchen staff per customer (ratio) • Kitchen Staff Hours per customer • Kitchen Hand per customer (ratio) • Kitchen Hand Hours per customer • Wait staff per customer (ratio) • Wait staff hours per customer * Food Runner per customer (ratio) • Food Runner hours per customer • Bar Staff per customer (ratio) • Bar Staff hours per customer • Food Runner per customer (ratio) • Food Runner Hours per customer * Reception staff per customer * Reception Hours per customer • Kitchen preparation times to tables and customer ratios • Set-up times to tables and customer ratios

Annexure 9 9. Restaurant Profit and Loss Layout (a la carte) - Example, for the Claimed Invention

Different Areas Main Private Bar Total 0/0 of Dining Dining Restaurant Revenue Room Room

Revenue Food Revenue Breakfast Menu A la Carte Menu: One Course Two Courses Three Courses Tapas menu Cafe menu Bar Menu Degustation Menu Pre-Theatre Menu Post Theatre Menu Promotional Menus Supper Menu Take away Menu Home Delivery Menu TotalFood Revenue

Beverage Revenue Alcoholic Beverage Revenue Non-Alcoholic Beverage Revenue Soft Drink Revenue Tea & Coffee revenue Total Beverage Revenue

Supplementary Revenue Window seat surcharge Preferred booking time surcharge Booking Fee Gift box Chocolates Roses Other retail items, books, oil, Room Hire Charges Total Supplementary Revenue

Less: Credit Card Fees Less: Commissions Less: Variable Booking Fees

Less: Loyalty program allowance ("hard currency")

Net Revenue

Cost of Goods Sold Variable Costs 1 Food Costs Beverage Costs Alcoholic Beverage Costs Non-Alcoholic Beverage Costs Tea and Coffee Costs Total Cost of Goods Sold

Contribution 1

BH (Back of House) Wages Variable Costs 2 Gross Back of House Wages (including overtime and temp workers)

On-Cost Back of House Wages (super, workers comp, payroll tax) Back of House additional Costs (staff meals, uniforms, etc,) Total Back of House Wage Costs

Contribution 2

Front of House Wages Variable Costs 3 Gross Front of House Wages (including overtime and temp workers) On-Cost Front of House Wages (super, workers comp, payroll tax, staff meals) Front of House additional Costs (staff meals, uniforms, etc,) Total Front of House Wage Costs

Contribution 3

Operational Variable Costs 4 Packaging Repairs and maintenance Breakages Delivery Costs Laundry Chemicals Linen Tea towels Kitchen Duct Cleaning Restaurant Cleaning Garbage and Sanitation Printing and Menus Decoration Expenses (flowers) Equipment Hire

Transport Security Variable Booking Fees Total Operational Variable Costs 4

Contribution 4

Entertainment Variable Costs 5 Entertainment (Bands, Djs) Events Total Entertainment Variable Costs 5

Contribution 5

Marketing Variable Costs 6 Social Media Advertising Total Marketing variable Costs 6

Contribution 6

Utility Variable Costs 7 Water Electricity Rates and Taxes Utility Variable Costs 7

Contribution 7

Premises Overhead Costs 1 Rental Costs Lease marketing levy Lease Outgoing expenses Council Rates and Fees

Contribution 8

Ownership Overhead Costs 2 Depreciation Interest Insurance Health Inspections and Compliance Ownership Overhead Costs 2

Contribution 9

Head Office Overhead Costs 3

Administration Wages Accounts Marketing (Memberships and registration) Telephone & Communications Consultants Computer Head Office Overhead Costs 3

Net Profit/Loss (Contribution 10)

Other Items (Extra Ordinary items)

Annexure 10 10. Break Even and Cost Analysis for the Claimed Invention

1. Break-Even Analysis * BESUF (Breakeven Seat Utilisation factor) • BERSH (Breakeven Revenue Seat Hours) • BERPH (Breakeven Revenue per Hour) • BERPP (Breakeven revenue per Person) • BERPT (Breakeven Revenue per Table) • BEASH (Break Even per Available Seat Hour) • BERY (Break Even Revenue Yield)

2. Profit and Loss Statement, Cost Analysis Ratios and Percentages

To model the business and the performance of the business the profit and loss statement needs to be restructured so that all costs parameters can be identified independently and within homogeneous groups. All prior art systems do not detail items in the detail listed below and with our minimum 10 level contribution and analysis system.

a) Level 1 Analysis - Cost of Goods Sold • Menu Costings * Mark-up per menu item as a percentage * Mark-up per menu item as a dollar value * Food COGS (Split by venues and courses) • Alcohol Beverage COGS * Non- Alcoholic Beverage COGS " Tea and Coffee Beverage COGS * Contribution Margin after COGS

b) Level 2 Analysis - Back of House Wages * BH Wages Gross (Wages split by preparation, by service and by clean-up) • BH Wages On-Costs • BH Wages Total Costs * Contribution Margin after COGS and BH Wages

c) Level 3 Analysis - Front of House Wages * FH Wages Gross (Wages split by preparation, by service and by clean-up) • FH Wages On-Costs • FH Wages Total Costs • Contribution Margin after COGS and BH Wages and FH Wages

d) Level 4 Analysis - Operational Variable Costs • Operational Variable Costs 4

* Contribution Margin after COGS, BH Wages, FH Wages and Operational Costs 4

e) Level 5 Analysis - Entertainment Costs * Entertainment Variable Costs 5 * Contribution Margin after COGS, BH Wages, FH Wages, Operational Costs 4 and Entertainment Variable Costs 5

f) Level 6 Analysis - Marketing Variable Costs * Marketing Variable Costs 6 * Contribution Margin after COGS, BH Wages, FH Wages, Operational Costs 4, Entertainment Variable Costs 5 and Marketing Variable Costs 6

g) Level 7 Analysis - Utility Variable Costs * Utility Variable Costs 7 * Contribution Margin after COGS, BH Wages, FH Wages, Operational Costs 4, Entertainment Variable Costs 5, Marketing Variable Costs 6 and Utility Variable Costs 7

h) Level 8 Analysis - Premises Fixed Overhead Costs * Premises Overhead Costs • Contribution Margin after all Variable Costs and Premises Overhead Costs

i) Level 9 Analysis - Ownership Fixed Overhead Costs • Ownership Overhead Costs • Contribution Margin after all Previous Costs and Ownership Overhead Costs

j) Level 10 Analysis - Head Office Administration Overhead Costs * Head Office Overhead Costs * Net Profit Margin after Head Office Overhead Costs

3. Other Cost Performance Measures and Analysis

• Total Payroll Costs as compared to revenue (all operational payroll costs)

• EBITDA

* Inventory Turnover

• Overhead Rate per metric

* Customer Acquisition Cost (Marketing Variable Costs divided by Total New Customers) • All cost categories by: (per Available Seat Hour) (per Revenue Seat Hour) (per Available Table Hour) (per Revenue Table Hour)

(Opening Hours versus total kitchen Hours) (Open Hours versus total Front of House Hours)

Annexure 11 11. Supplier Pricing Comparisons and Monitoring for the Claimed Invention * Comparison of Pricing by suppliers for the same item * Reliability of Suppliers * System to select the best supplier to send the order to

Claims (12)

Claims:

1. A computer-enabled method for method for allocating staff to at least one of tasks and equipment in a work environment utilising a volumetric space/time framework to devise an electronic roster required to service bookings allocated to one or more spaces in a venue in a service period, comprising: - a staff allocation module including one or more optimisation algorithms in communication with a processor and a database of bookings, and arranged to receive at least one request to assign staff to the at least one of tasks and equipment in response to at least one of requests and estimated requirements of confirmed bookings and forecast bookings for the service period, - wherein the staff allocation module utilises the at least one of a total number of confirmed bookings and a total number of forecast bookings for the service period to determine whether one or more predetermined staff are allocatable to the at least one of tasks and equipment based on at least one of the total number of bookings and forecasted bookings and the attributes and constraints of the bookings and forecasted bookings, staff availability and skill levels, whereby an electronic roster is produced, whereby the electronic roster includes one or more of staff duties, staff responsibilities, staff interaction, required interaction, details of customer requirements and timing of activities.

2. A computer-enabled method in accordance with claim 1, comprising the further step of providing a communication portal arranged to allow a staff member to communicate directly with other staff members and the volumetric space/time framework to vary the electronic roster.

3. A computer-enabled method in accordance with claim 1 or 2, comprising the further step of, in response to a request to vary the roster, the staff allocation module utilises the volumetric space/time framework to determine whether other staff are available.

4. A computer-enabled method in accordance with claim 3, comprising the further step of determining the minimum number of staff required to provide an adequate level of service on the basis of the products and services to be provided as a part of the total number of bookings or forecasted bookings.

5. A computer-enabled method in accordance with claim 4, comprising the further step of determining whether one or more staff are to be allocated on the basis of the particular skill of the staff and the requirements associated with one or more bookings or forecasted bookings.

6. A computer-enabled method in accordance with any one of claims 1 to 6, whereby, where the venue is divided into at least one or more of areas, sub areas, sections, classes, private areas and any other physical or category specific division, the method comprises the further step of determining whether one or more predetermined staff are to be allocated on the basis of requirements in one or more of the areas, sub-areas, sections, classes private areas and any other physical or category specific divisions.

7. A computer-enabled method in accordance with any one of claims 1 to 6, whereby the one or more optimisation algorithms in communication with a processor are arranged to receive at least one request to assign staff to tasks or equipment in response to a total number of projected bookings for a service period.

8. A computer-enabled method in accordance with any one of claims 1 to 7, comprising the further step of communicating roster information with staff electronically via a roster interface whereby staff can provide availability information regarding their availability, whereby the availability information is utilised to vary the roster.

9. A computer-enabled method in accordance with any one of claims 1 to 8, comprising the further step of the staff allocation module including a regulation module, arranged to create and vary a roster to comply with relevant laws and regulations.

10. A computer-enabled method in accordance with claim 9, comprising the further step of automatically reviewing rates of pay, work conditions and other regulations governing the payroll, payroll payment records and payment of staff, and interfacing with a time and attendance system interfaced with a payment system to autonomously update payments to staff, as required by law and regulation.

11. A computer-enabled method in accordance with claim 9 or claim 10, comprising the further step of associating staff rosters with other information regarding a service period, including at least one of time periods, tables, transactions and other information to provide statistics regarding the performance of staff relative to other information.

12. A computer-enabled method in accordance with claim 11, comprising the further step of allocating staff dependent on their status as a permanent employee or a casual employee, dependent on at least one of the service period, booking requests and attributes of the service.