AU2021202226A1

AU2021202226A1 - A computer-enabled method, system and computer 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

Info

Publication number: AU2021202226A1
Application number: AU2021202226A
Authority: AU
Inventors: Peter Petroulas
Original assignee: Grand Performance Online Pty Ltd
Current assignee: Grand Performance Online Pty Ltd
Priority date: 2019-04-29
Filing date: 2021-04-13
Publication date: 2021-05-06
Also published as: AU2020200618A1; WO2020220076A1

Abstract

A COMPUTER-ENABLED METHOD, SYSTEM AND COMPUTER 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 ABSTRACT An embodiment of the present invention provides a computer-enabled method for devising a floor plan for a function or event utilising a system arranged to manage a volumetric space/time framework that defines one or more spaces in a venue, comprising the steps of: providing a functions user interface in communication with a functions module executable on the system, the functions user interface being arranged to allow a booking requester to enter required and optional information regarding a plurality of products and services required for the function in the form of function information including at least one of a preferred date and time, a type of occasion, a desired monetary budget and a plurality of physical items relevant to a function or event, whereby the function information includes attributes arranged to define spatial attributes utilised in the spatial placement or arrangement of each one of the plurality of physical items in the volumetric space/time framework relative to each other one of the plurality of physical items, and the spatial placement or arrangement of the each one of the plurality of physical items relative to the physical boundaries of the one or more spaces, the user interface utilising the attributes to provide an interface that allows the booking requester to graphically arrange representations each one of the plurality of physical items on a representation of the one or more spaces to create a floor plan, whereby the floor plan and the physical items and function information are arranged by the functions module within a space/time framework that associates the plurality of physical items and the one or more spaces with the availability and cost of one or more of the plurality of products and services provided by the venue over a period of time, whereby, utilising the required and optional information, the functions module utilises the volumetric space/time framework to select at least a sub-set of products and services available for provision according to the attributes, whereby the booking requester can select one or more of the sub-set of products and services provided, whereby the selection of the sub-set of products and services is utilized with the required and optional information to determine the availability of the venue and the availability of the one or more of the plurality of products and services based on the function information and the volumetric space/time framework, whereby the user interface provides a facility to allow the booking requester to vary the function information and the placement of physical items in the one or more spaces iteratively in order to achieve a desired outcome.

Description

A COMPUTER-ENABLED METHOD, SYSTEM AND COMPUTER 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

Cross Reference to Related Application

[0000] This application is a divisional application of Australian patent application number 2020200618 originally filed 29 January 2020, whose contents filed is hereby incorporated by reference in its entirety.

Technical Field

[0001] The present invention relates to a system, method and computer program for providing a dynamic and intuitive user interface arranged to create a floor plan utilisable by an allocation algorithm to perform the task of managing a function or event.

[0002] In one embodiment, the invention is directed to a computer-enabled method including a user interface accessible by a user to plan a function or event utilising a drag and drop interface, the resultant floor plan being integrated into an allocation and management system.

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 may be 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 and function venues (and also conference centres and other establishments arranged to cater for large events or gatherings) require the ability to offer customised experiences for customers. Such customised experiences, have, in the past, been solely reliant on the staff of the venue 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.), organising the room, providing estimate process for packages, etc. Most venue operators have a number of staff dedicated solely to the provision of information, planning assistance, estimate costs, etc., for functions. In many cases, it can take many days of planning, negotiating, and organising.

[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 times, menus, ancillary services, etc.

[0006] However, providing such a large range of options/potential outcomes requires a large amount of flexibility in a venue layout and service/product offering. 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 to customers, but equally choose a solution that is actionable by staff.

[0007] It is known that venues have developed, over time standardised and specific product offerings from which a customer can select a specific sub-set of options.

[0008] Moreover, it is common nowadays for service providers to provide specific options to some customers and not to others, based on customer requirements. Such options require the relevant choice of options to be relayed to staff in a manner that is reliable, easy to understand and intuitive, so that the staff can provide correct and prompt service. Such options may involve additional cost and sometimes additional logistical considerations, such as the need to organise third party services. Such tasks require not only the relaying of information, but the application of cognitive ability and knowledge in order to provide a relevant service or product.

[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 devising a floor plan for a function or event utilising a volumetric space/time framework to define one or more spaces in a venue, comprising the steps of: providing a functions user interface in communication with a functions module executable on a server, the functions user interface being arranged to allow a booking requestor to enter required and optional information regarding a plurality of products and services required for the function in the form of function information including at least one of a preferred date and time, a type of occasion, a desired monetary budget and a plurality of physical items relevant to a function or event, whereby the function information includes attributes arranged to define spatial attributes utilised in the spatial placement or arrangement of each one of the plurality of physical items in the volumetric space/time framework relative to each other one of the plurality of physical items, and the spatial placement or arrangement of the each one of the plurality of physical items relative to the physical boundaries of the one or more spaces, the user interface utilising the attributes to provide an interface that allows the booking requestor to intuitively arrange representations each one of the plurality of physical items on a representation of the one or more spaces to create a floor plan, whereby the floor plan and the physical items and function information are arranged by the functions module within a space/time framework that associates the plurality of physical items and the one or more spaces with the availability and cost of one or more of the plurality of products and services provided by the venue over a period of time, whereby, utilising the required and optional information, the functions module utilises the volumetric space/time framework to select at least a sub-set of products and services available for provision according to the attributes, whereby the booking requestor can select one or more of the sub-set of products and services provided, whereby the selection of the sub-set of products and services is utilised with the required and optional information to determine the availability of the venue and the availability of the one or more of the plurality of products and services based on the function information and the volumetric space/time framework, whereby, the user interface provides a facility to allow the booking requestor to vary the function information and the placement of physical items in the one or more spaces in order to achieve a desired outcome.

[0011] In one embodiment, the method includes the further step of the functions module being in communication with a bookings allocation module, whereby the availability of one or more of the plurality of products and services, is provided to the bookings module to cause the bookings module to vary at least one of prospective and potential bookings.

[0012] In one embodiment, the method includes the further step of the user interface displaying an alternative date and time schedule, the schedule being utilised to determine dates and time at which the desired items and furniture, products and services are available, whereby, if one or more of the plurality of products and services is not available, a booking system associated with the equipment system is updated to remove the one of the plurality of products and services.

[0013] In one embodiment, the user interface is arranged to receive input fromaparty associated with the booking requestor, the input allowing variation to one of the selected and available products and services.

[0014] In one embodiment, the method includes the further step of providing a furniture and item layout to scale on the user interface, whereby the booking requestor may customise at least one of the size, location and type of items and furniture, whereby information regarding the customised items and furniture is communicated to the functions module and associated attributes are updated.

[0015] In one embodiment, the method includes the step of providing the booking requestor with a plurality of alternative floor plans, whereby each floor plan complies with the function information, whereby the booking requestor can select one or more of the plurality of alternative floor plans.

[0016] In one embodiment, the method includes the provision of a payments interface arranged to manage a payment process including at least one of a full payment, a part payment, a pre payment or a payment plan.

[0017] In one embodiment, the method includes a prompting module arranged to review enquiries, tentative bookings and confirmed bookings, whereby, when an enquiry or tentative booking request is received for a date where an existing tentative booking exists, the prompting module is arranged to contact the booking requestor of the existing tentative booking to prompt the existing tentative booking requestor to confirm the booking, or risk losing the date if the new tentative booking request is confirmed before the existing requestor, or release the booking for another booking requestor.

[0018] In one embodiment, the method includes the step of requesting that a tentative booking requestor pay a deposit in order to confirm the tentative booking.

[0019] In a second aspect, the invention provides a computing system, method and procedure for allocating furniture to devise a floor plan capable of receiving a booking for a function including the provision of multiple products including third-party products and services within one or more spaces in avenue.

[0020] In a third aspect, the invention provides a computing system, method or procedure to interact with a user to provide the user with a best-fit floor plan including the type of furniture, quantity of furniture, equipment layout, decorations and other embellishments in accordance with the information provided by the user.

[0021] In a fourth aspect, the invention provides a computing system, method and procedure for a user to use a "drag and drop" facility to add or remove furniture, equipment, decoration and other embellishments.

[0022] In a fifth aspect, the invention provides a computing system, method and procedure for the floor plan to provide the cost of the floor plan selected and the financial impact of any changes to the floor plan for their selected time, date and duration.

[0023] In a sixth aspect, the invention provides a computing system, method and procedure for the acceptance of any terms and conditions associated with the hiring of the venue or space for the described and specified function or event including the processes for the payment of a deposit, part payment, further payments, final payments etc., for the confirmation and finalisation of the function or event details.

Brief Description of the Drawings

[0024] 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:

[0025] 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;

[0026] 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;

[0027] FIG. 1c is a diagrammatic representation of a widget in accordance with an embodiment of the invention;

[0028] FIGs. ld-g are illustrations of a volumetric (three-dimensional) framework for providing a complex product and service in accordance with an embodiment of the invention;

[0029] FIGs. 2a-2e are flowcharts illustrating a computer enabled method for a booking process in accordance with an embodiment of the invention;

[0030] FIGs. 2f-2g are flowcharts illustrating a computer enabled method for a booking process in accordance with the prior art;

[0031] FIG 3a-i are flowcharts illustrating a computer enabled method for a booking process utilising an app/widget in accordance with an embodiment of the invention;

[0032] FIG 4a-d are flowcharts illustrating a computer enabled method for a booking process utilising an app/widget in accordance with an embodiment of the invention;

[0033] FIG 5a-n are screenshots illustrating a computer enabled method for a booking process utilising an app/widget in accordance with an embodiment of the invention;

[0034] FIGs 6a-6d are screenshots illustrating a computer enabled method for a booking process utilising an app/widget in accordance with an embodiment of the invention; and

[0035] FIG 7a-f are screenshots of a user interface in accordance with an embodiment of the invention.

Detailed Description of Preferred Embodiments

[0036] The present invention relates generally to a computing system, method and computer program for allocating furniture to devise a floor plan for a function and allocate bookings to one or more spaces in a venue.

[0037] 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 organise a function space including the provision of products and ancillary services.

[0038] In the following description of an embodiment, specific terms will beused to broadly define particular features or aspects of the inventive concept or the information utilised to allocate a booking request, within the context of a specific example embodiment, namely the allocation of bookings in a restaurant. However, it will be understood that the invention has broader application than the allocation of bookings in a restaurant. Examples of the use of the interface are provided outside of the booking of restaurants.

The Computing System

[0039] One embodiment of the computing system is shown at FIG. la.

[0040] In FIG. 1a 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.

[0041] With reference to FIG. la, the computing system 100 may comprise suitable components necessary to receive, store andexecute 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.

[0042] 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.

[0043] In one particular embodiment the device may include a database 116 whichmayreside 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.

[0044] 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.

[0045] The user interface 110 of one or more mobile devices facilitates the collection and display ofuser 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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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.

[0050] 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 venueweb 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.

[0051] Referring to Figure 1c, there is shown a block diagram illustrating a high- level process flow of a restaurant and function booking widget 156 in accordance with an embodiment of the invention. The widget 156 begins when a user selectsa date 158 and selects a venue 160. The user then selects either a restaurant area 162 or a function area 168. If a restaurant area 162 is selected the process continues to process flow 164 and a restaurant booking flow is followed 166. Alternatively, if a function area is selected 168 then the process continues to process flow 164 and a function booking flow 170 is selected.

[0052] Referring now to FIGs. ld-g, 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.

[0053] Broadly, referring to FIG. Id, 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 174 operates across three axes, generically labelled the x-axis 178, the y-axis 172 and the z-axis 176. 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. le.

[0054] Referring to FIG. 1e, there is shown the three-dimensional framework 184 with dimension x 186, dimension y 180 and dimension z 182, compared to a prior art framework 188 which illustrates a Gantt chart 194 including a first dimension 190 and a second dimension 192.

[0055] Referring to FIG. If there is described a practical application of the concept of FIG. Id where the framework 197 with dimensions x 195, y 198 and z 199 are located within the context of a posting calendar, which is arranged to interact with a user-defined reporting calendar 193. This reduction to practice is further described with reference to FIG. 1 g, where a restaurant floor plan is overlaid on the three-dimensional framework. In more detail, a floor plan creation module 189 is utilised to create a floor plan 191 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 185 within the calendar 187, 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 179 which includes time constraints 181 such as opening hours, seating periods, etc.

[0056] 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 therestaurant/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).

[0057] 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.

[0058] Table 1:

Title of related applications Shorthand A computer-enabled method, system and computer program for Space 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 program for Widget 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 program for Yield Management dynamically altering constraints utilised in the management of a space, furniture, equipment or service A computer-enabled method, system and computer program for POS Transactions the management of a multi stage transaction including management of a booking and service delivery process A computer-enabled method, system and computer program for Rosters 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 A computer-enabled method, system and computer program for Operations 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 program for Menus 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 program for Functions providing an intuitive user interface arranged to create a dynamic (The present application) floor plan utilisable by an allocation algorithm to perform the task of managing a function or event A computer-enabled method, system and computer program for Ordering and autonomously allocating and managing a space, furniture, Allocation

equipment and/or a service via an electronic device Integration A computer-enabled method, system and computer program for Exchange 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 program for Gaming 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, system Artificial Intelligence 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)

[0059] Referring to now FIGs. 2a to 2e, there is shown a diagrammatic representation of each of the component parts of the system in accordance withan 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.

[0060] 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

[0061] 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.

[0062] 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.

[0063] 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. Afirst 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.

[0064] In other words, the term "relativity" refers to quantifiable attributes of furniture/equipment.

[0065] 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.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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

[0070] The space embodiment uses a volumetric framework, and arestaurant 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

[0071] 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.

[0072] 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, relationshipsutilities 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

[0073] 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.

[0074] 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.

[0075] 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 Ti 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 TI+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.

[0076] 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

[0077] 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.

[0078] 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

[0079] 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).

[0080] 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.

[0081] 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.

[0082] 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.

[0083] 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 that 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 from7:30pm 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 duringthe 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.

[0084] 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.

[0085] 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.

[0086] Menus (280): Menus and the use of menus, rather than simply being a presentation of products available for purchase, are integrated into variousaspects 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

[0087] 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

[0088] 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

[0089] 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

[0090] 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

[0091] 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.

[0092] 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.

[0093] 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

[0094] 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.

[0095] 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.

[0096] 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

[0097] 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 entr6e and/or a main course in a traditionally three course a la carte restaurant.

Promotions

[0098] 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.

[0099] 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

[00100] 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 theexperiences 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.

[00101] 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

[00102] 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 "oneoff' 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).

[00103] 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

[00104] 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 withthe prior art.

[00105] 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.

[00106] 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:

[00107] 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)

[00108] 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.

[00109] 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 applicationare 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

[00110] 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.

[00111] 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.

[00112] 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.

[00113] 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 toallocate bookings).

[00114] 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 withrespect 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

[00115] 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, brokentables, 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

[00116] 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

[00117] 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

[00118] 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.

[00119] Printed Operational In-Service Run Sheets (237): Printed operational and in-service run sheets relate to information that includes theresults 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.

[00120] 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

[00121] 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.

[00122] 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

[00123] 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.

[00124] 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 embodimentthrough 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

[00125] 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

[00126] 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 monitoringof 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.

[00127] 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.

[00128] 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

[00129] 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.

[00130] 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 lv above:

[00131] Processes, methods and algorithms within the current invention

[00132] User, in one embodiment (255)

[00133] Various Configurable Access Channels, such that the offers, products services etc., can be completely different by channel (257)

[00134] 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)

[00135] 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)

[00136] 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)

[00137] 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)

[00138] Payment/Deposit Confirmation (267)

[00139] Butler Service: Ordering of 3 rd Party Services/Products, the changing of the order of service, the introduction of items not traditionally offered by restaurants. (271)

[00140] 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)

[00141] 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)

[00142] 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)

[00143] Strategy-Related Booking Optimisation: An ambience re-allocation: if restaurant is not expected to fill up or other parameters apply. (277)

[00144] 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)

[00145] 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)

[00146] 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)

[00147] 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)

[00148] 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)

[00149] Autonomous Restaurant and Complete Integration: Fully integrated information system including table and position sensors. (289)

[00150] 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)

[00151] Payments: Fully integrated with links to original booking including part payments by table, customer and position number. (293)

[00152] 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.

[00153] 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:

[00154] Prior Art (223)

[00155] User (2000)

[00156] Access Channels (2002)

[00157] User/User Interfaces: Restaurant Booking Widget, Booking Form. (2004)

[00158] User requirements used in the Booking Allocation: (Prior Art) Date, time, meal period, pax (2006)

[00159] 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).

[00160] Payment/Deposit Confirmation (2010)

[00161] 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)

[00162] Dashboard: Static Floor Plan (2014)

[00163] Payments (2016)

[00164] 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:

[00165] 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)

[00166] Promotional Offers: Discount by time interval (2022)

[00167] Database: List of unused tables and table combinations (2024)

[00168] 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.

[00169] 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.

[00170] 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.

[00171] 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.

[00172] 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.

[00173] 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.

[00174] 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.

[00175] 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.

[00176] 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 comer 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.

[00177] 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.

[00178] 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.

[00179] 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.

[00180] 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.

[00181] 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".

[00182] Referring to Annexures 1to l Ithe following references are provided as a summary of the measures and metrics detailed within the Annexures:

[00183] 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.

[00184] Annexure2 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.

[00185] Annexure3 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.

[00186] Annexure4 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.

[00187] 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.

[00188] 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.

[00189] 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.

[00190] 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.

[00191] 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.

[00192] 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.

[00193] 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.

[00194] 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.

[00195] Referring to Figure 3a, there is shown a process for booking a function in accordance with an embodiment of the invention, where the user's path depends on one of multiple configurations of the order of inputs and constraint selection fields, which can be customised by an operator to suit the venue's strategy. At step 300, a venue is selected by the customer. The customer then selects an area at step 302, and the algorithm loads, at step 304 and in response to the customer's selections at steps 300 and 302, a list of current available dates, which is presented on a calendar. The user, at step 306, selects up to three preferred dates. Dependent on the selection of dates by the customer, the system determines, at step 308, whether one of more of the selected dates have tentative or waitlisted bookings. If yes, then at step 309, the customer is informed of the pre-existing bookings and is further informed that only a waitlisted enquiry may be submitted for the requested dates.

[00196] Irrespective of whether the customer is provided with the warning at step 309, the process continues to step 310, where the meal period is selected for each selected date. Once a meal period is selected, the customer may then narrow their booking request by prioritising any one of a number of criteria. For example, the customer may choose to narrow by number of guests at step 312, by function occasion at step 388, by function style at step 3116 or by facility requirement at step 3130. The reason for providing this flexibility is due to the fact that, when booking a function, different customers may place different priorities on different aspects of the function. For example, some customers may only wish to invite a set number of guests and are therefore not flexible with regard to guest numbers but may be flexible with function style (e.g. they may be happy with a casual function or a more formal function). As such, the algorithm allows the customer to place their requirements into a hierarchy, so that non-negotiable criteria are met first, and negotiable criteria are met second. In this way, a customer can be given instant feedback on whether a function space will be capable of meeting their requirements.

[00197] Returning to Figure 3a, if the principal criteria is number of guests at 312, the customer enters the number of guests at step 314, before the process continues along arrow 1, which is described in more detail in Figure 3b. Analogously, if the principal criteria is occasion as per step 388, the customer selects the occasion from a list of occasion types at step 390, before the process continues along arrow 2, which is described in more detail in Figure 3c. Analogously, if the principal criteria is function styles as per step 3116, the customer selects the function style from a list of function style types at step 3118, before the process continues along arrow 3, which is described in more detail in Figure 3d. Analogously, if the principal criteria is facility requirements as per step 3130, the customer selects one or multiple facility requirements from a list of facility requirement types at step 3132, before the process continues along arrow 4 which is described in more detail in Figure 3e.

[00198] Referring to Figure 3b, there is shown a process for booking a function which follows from arrow 1 of Figure 3a. As the customer has selected the number of guests as the primary booking constraint at step 314 of Figure 3a, the next selection of a booking constraint must be one of the three remaining options, namely by occasion at step 316, by facility requirements at step 374 or by function style at step 382. If the customer selects by occasion at step 316, the selected occasion type is applied as a constraint at step 318, and the customer must then select the next constraint, which is now limited to style at step 320 and facility requirements at step 372. If the customer selects function style at step 320, the function style constraint is selected and the selected style is applied as a constraint at step 322, and the customer is then taken to the last of the four options, namely facility requirements at step 324, at which the customer selects one or multiple facility requirements and the process continues along the arrow 1A, which is described in more detail in Figure 3f. Alternatively, if the customer selects facility requirement at step 372, the facility requirement is selected and the selected requirement is applied as a constraint at step 324, and the customer is then taken to the last of the four constraints, namely function style at step 324, at which the customer selects a function style and the process continues along the arrow 1A, which is described in more detail in Figure 3f.

[00199] Returning to Figure 3b, if the customer selects the facility requirements field at step 374, the selected facility requirement or requirements are applied as a constraint at step 324, and the customer must then select the next constraint, which is now limited to function style at 376 and occasion at step 380. If the customer selects function style at step 376, the function style is selected and the selected style is applied as a constraint at step 322, and the customer is then taken to the last of the four constraints, namely occasion at step 318, at which the customer selects a function occasion type and the process continues along the arrow 1A, which is described in more detail in Figure 3f. Alternatively, if the customer selects occasion at step 380, the function occasion type is selected and the selected requirement or requirements are applied as a constraint at step 318, and the customer is then taken to the last of the four constraints, namely function style at step 322, at which the customer selects a function style and the process continues along the arrow 1A, which is described in more detail in Figure 3f.

[00200] Returning once more to Figure 3b, if the customer selects function style at step 382, the selected function style is applied as a constraint at step 322, and the customer must then select the next constraint, which is now limited to function occasion at 384 and facility requirements at step 386. If the customer selects function occasion at step 384, the function occasion is selected and the selected occasion is applied as a constraint at step 318, and the customer is then taken to the last of the four options, namely facility requirements at step 324, at which the customer selects one or multiple facility requirements and the process continues along the arrow 1A, which is described in more detail in Figure 3f. Alternatively, if the customer selects facility requirement at step 386, one or multiple facility requirements are selected and the selected requirement or requirements are applied as a constraint at step 324, and the customer is then taken to the last of the four constraints, namely function occasion at step 318, at which the customer selects a function occasion and the process continues along the arrow 1A, which is described in more detail in Figure 3f.

[00201] Referring to Figure 3c, there is shown a process for booking a function which follows from arrow 2 of Figure 3a. As the customer has selected the function occasion as the primary booking constraint at step 390 of Figure 3a, the next selection of a booking constraint must be one of the three remaining options, namely by number of guests at step 3100, by facility requirements at step 3104 or by function style at step 3110. If the customer selects by number of guests at step 3100, the selected number of guests is applied as a constraint at step 314, and the customer must then select the next constraint, which is now limited to function style at step 320 and facility requirements at step 372. If the customer selects function style at step 320, the function style constraint is selected and the selected style is applied as a constraint at step 322, and the customer is then taken to the last of the four options, namely facility requirements at step 324, at which the customer selects one or multiple facility requirements and the process continues along the arrow 2A, which is described in more detail in Figure 3f. Alternatively, if the customer selects facility requirement at step 372, one or multiple facility requirements are selected and the selected requirement is applied as a constraint at step 324, and the customer is then taken to the last of the four constraints, namely function style at step 324, at which the customer selects a function style and the process continues along the arrow 2A, which is described in more detail in Figure 3f.

[00202] Returning to Figure 3c, if the customer selects the facility requirement at step 3104, the selected facility requirement or requirements are applied as a constraint at step 324, and the customer must then select the next constraint, which is now limited to function style at 3106 and number of guests at step 3108. If the customer selects function style at step 3106, the function style is selected and the selected style is applied as a constraint at step 322, and the customer is then taken to the last of the four constraints, namely number of guests at step 314, at which the customer selects a number of guests and the process continues along the arrow 2A, which is described in more detail in Figure 3f. Alternatively, if the customer selects number of guests at step 3108, the number of guests is selected and the selected number of guests is applied as a constraint at step 314, and the customer is then taken to the last of the four constraints, namely function style at step 322, at which the customer selects a function style and the process continues along the arrow 2A, which is described in more detail in Figure 3f.

[00203] Returning once more to Figure 3c, if the customer selects function style at step 3110, the selected function style is applied as a constraint at step 322, and the customer must then select the next constraint, which is now limited to number of guests at 3112 and facility requirements at step 3114. If the customer selects number of guests at step 3112, the number of guests is selected and applied as a constraint at step 314, and the customer is then taken to the last of the four options, namely facility requirements at step 324, at which the customer selects one or multiple facility requirements and the process continues along the arrow 2A, which is described in more detail in Figure 3f. Alternatively, if the customer selects facility requirement at step 3114, the facility requirement is selected and the selected requirement or requirements are applied as a constraint at step 324, and the customer is then taken to the last of the four constraints, namely number of guests at step 314, at which the customer selects a function style and the process continues along the arrow 2A, which is described in more detail in Figure 3f.

[00204] Referring to Figure 3d there is shown a process for booking a function which follows from arrow 3 of Figure 3a. As the customer has selected the function style as the primary booking constraint at step 3116 of Figure 3a, the next selection of a booking constraint must be one of the three remaining options, namely by number of guests at step 3120, by facility requirements at step 3122 or by function occasion at step 3128. If the customer selects by number of guests at step 3120, the number of guests is applied as a constraint at step 314, and the customer must then select the next constraint, which is now limited to occasion at step 384 and facility requirements at step 386. If the customer selects function occasion at step 384, the occasion constraint is selected and the selected occasion is applied as a constraint at step 318, and the customer is then taken to the last of the four options, namely facility requirements at step 324, at which the customer selects one or multiple facility requirements and the process continues along the arrow 3A, which is described in more detail in Figure 3f. Alternatively, if the customer selects facility requirement at step 386, the one or more facility requirements are selected and the selected requirement or requirements are applied as a constraint at step 324, and the customer is then taken to the last of the four constraints, namely function occasion at step

318, at which the customer selects a function occasion and the process continues along the arrow 3A, which is described in more detail in Figure 3f.

[00205] Returning to Figure 3d, if the customer selects the facility requirement at step 3122, the selected facility requirement or requirements are applied as a constraint at step 324, and the customer must then select the next constraint, which is now limited to function occasion at 3124 and number of guests at step 3126. If the customer selects function occasion at step 3124, the function occasion is selected and the selected occasion is applied as a constraint at step 318, and the customer is then taken to the last of the four constraints, namely number of guests at step 314, at which the customer selects a number of guests and the process continues along the arrow 3A, which is described in more detail in Figure 3f. Alternatively, if the customer selects number of guests at step 3126, the number of guests is selected and the number of guests is applied as a constraint at step 314, and the customer is then taken to the last of the four constraints, namely function occasion at step 318, at which the customer selects a function occasion and the process continues along the arrow 3A, which is described in more detail in Figure 3f.

[00206] Returning once more to Figure 3d, if the customer selects function occasion at step 3128, the selected function occasion is applied as a constraint at step 318, and the customer must then select the next constraint, which is now limited to number of guests at 3112 and facility requirements at step 3114. If the customer selects number of guests at step 3112, the number of guests is selected and applied as a constraint at step 314, and the customer is then taken to the last of the four options, namely facility requirements at step 324, at which the customer selects one or multiple facility requirements and the process continues along the arrow 3A, which is described in more detail in Figure 3f. Alternatively, if the customer selects facility requirement at step 3114, the facility requirement or requirements are selected and applied as a constraint at step 324, and the customer is then taken to the last of the four constraints, namely number of guests at step 314, at which the customer the number of guests and the process continues along the arrow 3A, which is described in more detail in Figure 3f.

[00207] Referring to Figure 3e there is shown a process for booking a function which follows from arrow 4 of Figure 3a. As the customer has selected the facility requirements as the primary booking constraint at step 3132 of Figure 3a, the next selection of a booking constraint must be one of the three remaining options, namely by number of guests at step 3134, by function style at step 3135 or by function occasion at step 3142. If the customer selects by number of guests at step 3134, the number of guests is applied as a constraint at step 314, and the customer must then select the next constraint, which is now limited to occasion at step 3136 and function style at step 3138. If the customer selects function occasion at step 3136, the function occasion constraint is selected and the selected occasion is applied as a constraint at step 318, and the customer is then taken to the last of the four options, namely function style at step 322, at which the customer selects a style and the process continues along the arrow 4A, which is described in more detail in Figure 3f. Alternatively, if the customer selects function style at step 3138, the style is selected and the selected style is applied as a constraint at step 322, and the customer is then taken to the last of the four constraints, namely function occasion at step 318, at which the customer selects a function occasion and the process continues along the arrow 4A, which is described in more detail in Figure 3f.

[00208] Returning to Figure 3e, if the customer selects the function style at step 3135 the selected style is applied as a constraint at step 322, and the customer must then select the next constraint, which is now limited to function occasion at 321 and number of guests at step 3140. If the customer selects function occasion at step 321, the function occasion is selected and the selected occasion is applied as a constraint at step 318, and the customer is then taken to the last of the four constraints, namely number of guests at step 314, at which the customer selects a number of guests and the process continues along the arrow 4A, which is described in more detail in Figure 3f. Alternatively, if the customer selects number of guests at step 3140, the number of guests is selected and is applied as a constraint at step 314, and the customer is then taken to the last of the four constraints, namely function occasion at step 318, at which the customer selects a function occasion and the process continues along the arrow 4A, which is described in more detail in Figure 3f.

[00209] Returning once more to Figure 3e, if the customer selects function occasion at step 3142, the selected function occasion is applied as a constraint at step 318, and the customer must then select the next constraint, which is now limited to number of guests at 3144 and function style at step 3146. If the customer selects number of guests at step 3144, the number of guests is applied as a constraint at step 314, and the customer is then taken to the last of the four options, namely function style at step 322, at which the customer selects a function style and the process continues along the arrow 4A, which is described in more detail in Figure 3f. Alternatively, if the customer selects function style at step 3146, the style is selected and applied as a constraint at step 318, and the customer is then taken to the last of the four constraints, namely number of guests at step 314, at which the customer selects a number of guests and the process continues along the arrow 4A, which is described in more detail in Figure 3f.

[00210] Referring to Figure 3f, which is a continuation of the process from arrows 1A, 2A, 3A and 4A, from Figures 3b, 3c, 3d and 3e respectively, there is shown a continuation of the process flow, from the perspective of the information delivered to and from the allocation algorithm. At step 328, all floor plan templates, as constrained by the previous inputs (and as determined by the allocation algorithm), are loaded and displayed. At step 330 a floor plan is selected and the selected floor plan is loaded and displayed at step 332, and at step 334, the customer may optionally edit the floor plan. As can be seen generally by step 336, additional booking detail inputs are also included, and may include furniture and floor plan elements 337, food menu fields 338, beverage menu field 340, theming fields 342, audio visual hire fields 346, entertainment field 348, staffing fields 350, guest list fields 352 and other supplier fields 354. These fields interact with a live pricing comparison display 356, which include multiple selected date and meal period pricing lists 358, 360 and 362 (which are shown by way of example, as it will be understood that there may be less or more than three options).

[00211] The comparison fields 356, upon display to the customer, allow the customer to select preferred combinations. Upon selecting a preferred combination at 364, the customer submits an updated availability check at 366 and the request is sent to the algorithm 368, at which point the process continues along arrow 11, which is described with reference to the flowchart in Figure 3g.

[00212] Referring to Figure 3g and in particular to arrow 11, there is shown a continuation of the process described with reference to Figure 3f (and correspondingly with previous Figures 3a-e). The outcome of step 368 of Figure 3f is one of three possibilities. Firstly, at step 370, the updated availability check may result in the discovery that an existing booking exists for the date and period selected by the customer. If so, the customer is advised to select an alternative date, and the process returns along arrow 10 to step 364 of Figure 3f, where the customer is required to select another date.

[00213] Alternatively, at step 3172, the updated availability check may result in the discovery that a tentative booking exists for the date and period selected by the customer. If so, the customer may select an alternative date, and the process returns along arrow 10 to step 364 of

Figure 3f, where the customer is required to select another date, or the customer may select to be placed on a waitlist at step 3148, and the process continues along arrow 5 to Figure 3h.

[00214] Alternatively, the updated availability check may result in the discovery that a booking may be made for the date and period selected by the customer. If so, the customer may decide to place an enquiry at step 3174, in which case the process continues along arrow 6 to Figure 3h, or alternatively may opt to create a tentative booking at step 3184, in which case the process continues to step 3186, where the customer submits a tentative booking request, the booking is placed on hold at step 3188 and the timer starts 3200, the timer being indicative of the amount of time allowed for the customer to finalise the booking, or risk the date being "released" for use by other customers. The process then continues along arrow 7, as described with reference to Figure 3h.

[00215] In the situation where a date is available, it is still possible for the customer to decide not to book the available date and return to the process by selecting an alternative date, and the process returns along arrow 10 to step 364 of Figure 3f, where the customer is required to select another date.

[00216] Referring to Figure 3h, there is shown a continuation of the process flows indicated by arrows 5, 6 and 7 of the processes described with reference to Figure 3g. At arrow 5, at step 3150, the user is asked to input function details, including first name 3152, last name 3154, email 3156, mobile number 3158, company name 3160 and alternate contact details 3162. The details are then submitted to a waitlist function at step 3164, and at step 3166 a waitlist enquiry is created in the ResButler system, where the customer receives an automated email confirmation at step 3168. The process then ends at step 399.

[00217] At arrow 6, at step 3150, the user is asked to input function details, including first name 3152, last name 3154, email 3156, mobile number 3158, company name 3160 and alternate contact details 3162. The details are then submitted as an enquiry at step 3176, and at step 3178 an enquiry is created in the ResButler system, where the customer receives an automated email confirmation at step 3180. The process then ends at step 399.

[00218] At arrow 7, at step 3150, the user is asked to input function details, including first name 3152, last name 3154, email 3156, mobile number 3158, company name 3160 and alternate contact details 3162. The process then continues along arrow 9, as described with reference to Figure 3i.

[00219] Referring to Figure 3i, there is shown a continuation of the process flows indicated by arrow 9 of the processes described with reference to Figure 3h. At step 3202 the customer commits to fulfil payment requirements, at which time at step 3204, the tentative function is taken off hold and an automated email is sent to the customer at 3206. If payment requirements are not met at 3208, the system continues to step 3207 and the tentative function is cancelled, and the process ends at step 399. Alternatively, if payment requirements are satisfied at step 3208, the existing restaurant bookings for the date of service are unallocated and affected customers are notified by email 3210, the tentative function booking converts into a confirmed function booking 3212, then an automated conformation booking email is sent to the function customer at step 3214. If full payment is made within a defined time as required at step 3216, the process ends at step 399. Alternatively, if full payment is not received, then the booking is cancelled at step 3218 and the process ends at step 399.

[00220] Referring to Figures 4a-d, there is shown generally a flowchart for a function booking process where an existing function booking is edited by a customer. Referring firstly to Figure 4a, there is one offive circumstances which give rise to the requirement to edit the details of a function booking and which provide an "entry point" (via a link embedded in an email) into the booking system. At 400, a tentative function may be cancelled, at which time waitlisted functions will receive an email at step 402 to inform those on the waitlist that their requested date is potentially available. Alternatively, at 416 there may be an entry via a waitlisted function enquiry email 416, a function enquiry conformation email 434, a tentative function booking confirmation email 446, or a confirmed function booking email 476. Irrespective of the initial entry point, at 404, a customer clicks a link in the received email to access the booking widget, at 406 the customer subsequently identifies themselves by inputting login details and/or a reference number (or is automatically identified by information embedded in the link). This causes, at step 408, the function booking widget to be loaded and the process continues along arrow 1, where the process steps followed are described in Figure 4b.

[00221] Referring to Figure 4b, there is shown a continuation of the process flow of arrow 1 (described in Figure 4a), where upon the customer accessing the widget (as per step 408 in Figure 4a) the user may either edit booking details at 410 or decide not to edit booking details at

418. In either case the process continues to step 420, where the user submits an availability check (which may or may not be edited) and at step 422 the request is sent to the ResButler system. The ResButler system may return with one of three results.

[00222] At step 424, the system may inform the customer that another booking has already been made (i.e. the customer has lost the ability to book the function on the desired date). If this information is provided to the customer, the customer may cancel the request at step 412, in which case the process ends at 499, or the user may return to step 410 and edit their booking request details and proceed through the booking process again.

[00223] At step 425, the updated availability check may inform the customer that a tentative booking has been received before the customer finalised their booking (i.e. the customer, cannot, at this time, book the function on the desired date, but may be able to book at some time in the future). In this circumstance, the customer may opt to be placed on a waitlist at step 424, in which case the process flow continues along arrow 2, the remaining process flow being described at Figure 4c. Of course, as with the previous option, the customer may also cancel the request at step 412, in which case the process ends at 499, or the user may return to step 410 and edit their booking request details and proceed through the booking process again.

[00224] As a third potential result, the system may, at step 436, inform the customer that the desired booking date is available. The customer may choose to create an enquiry at step 438, in which case the process continues as indicated by arrow 3, the remaining process flow being described with reference to Figure 4c.

[00225] Alternatively, if the customer opts to make a tentative booking at step 448, the customer submits a tentative booking request at step 450, at step 454 an on-hold tentative booking is created, and at step 456 a timer is started to provide the customer with a limited time to finalise the booking or risk losing the booking.

[00226] Referring to Figure 4c, there is shown a continuation of the flows of arrows 2, 3 and 4, as described with reference to Figure 4b.

[00227] Following from arrow 2, the customer may decide to edit contact details at step 426 or may decide not to edit contact details at 427, before proceeding to step 428, where the customer submits the waitlisted function. At step 430 a waitlisted function is created in the ResButler system, and at step 432 the customer receives an email before the process ends at step 499. Similarly, following on from arrow 3, the customer may decide to edit contact details at step 426, or may decide not to edit contact details at 427, before proceeding to step 440, where the customer submits the function enquiry. At step 442 a function enquiry is created in the ResButler system, and at step 444 the customer receives an email before the process ends at step 499. Similarly, following on from arrow 3, the customer may decide to edit contact details at step 426, or may decide not to edit contact details at 427, before proceeding along arrow 5, which is described in Figure 4d.

[00228] Referring to Figure 4d, there is shown a continuation of the process flow from arrow 5 of Figure 4c, where at step 458, the user commits to fulfil payment requirements, and a tentative booking is taken at step 460. Followed by an automated email being sent to the customer at step 462, and a determination is made as to whether payment requirements have been met at step 464. If not, the tentative booking is cancelled at step 465 and the process ends at step 499. If the payment requirements are met, the existing restaurant bookings are unallocated at 466, the tentative booking becomes a confirmed booking at step 468, and an automated email is sent at step 470. If full payment is subsequently made at step 472, the process ends at step 499. Otherwise, the booking is cancelled at step 474 and the process ends at 499.

[00229] Referring to Figure 5a there is shown a screenshot 500 of an example of a function booking widget configuration. There is provided a restaurant selector 511, the functionality of the page is identified by a descriptor or title 502, and different configurations can be selected via drop down box 504. Each channel is represented in a grouping of columns (generally 509, or specifically 509a, 509b, 509c and 509d) of on/off switches corresponding to options, information and other variables and constraints which can be toggled on or off. Toggles can be grouped into categories generally denoted by 501, and sub-categories, generally denoted by 503 and 505. Within subcategories, the relative priority of each toggle can be moved using arrows 507 and the entire sub-category can be moved using arrow 513.

[00230] Referring to Figures 5b through to 5n, there is shown, respectively, at screenshots 506 through to 530, various sub-categories for booking details, service periods, floor plans, etc. Figures 5b-n illustrate the plethora of options available to customise each channel. Given the vast array of options available, there a functionally infinite number of channels that are capable of being generated, allowing the operator to create customised widgets and/or apps for limitless uses and circumstances. In other words, a non-programmer is capable of customising and deploying an extremely large number of apps and widgets, each through a different channel, and each which entirely unique requirements, features, constraints and "look and feel".

[00231] Referring to Figure 6a there is shown a screenshot 600 of an interface of a function booking widget configuration and scheduler in accordance with an embodiment of the invention. The interface includes a functional title 602 indicating the purpose of the interface, and a restaurant selector 601. The interface 600 also includes a new functions configuration button 604, which allows an operator to set up a new instance of a widget or app, based on a defined time and date. There is also provided a prioritising function 603, where different events in the scheduler can be prioritised over other events, to allow the algorithm to determine which event to select in the case of conflicting requirements and overlapping time/date periods. Each configuration can also be enabled or disabled, as indicated by 605, and can be edited and previewed as shown by 607 and 609.

[00232] Referring to Figure 6b, there is shown a screenshot 606 of an interface which allows a user to edit, create, configure and schedule a channel of a widget or app. The interface includes a descriptive title 608 that identifies the configuration, a restaurant selector 619 which allows the operator to select a restaurant and three tabs, an edit/create tab 611 (selected in the screenshot of Figure 6b), which allows the user to define the name of the configuration and provide a free form description, a configurator tab 613 and a scheduler tab 615. There is also provided a save button 617 to allow the user to save the configuration.

[00233] Referring to Figure 6c, there is shown a screenshot depicting the function booking widget configuration and scheduler of Figure 6b in accordance with an embodiment of the invention with the configurator tab selected. As per Figure 6b, the interface includes a descriptive title 610 that identifies the configuration, a restaurant selector 622 which allows the operator to select a restaurant and three tabs, an edit/create tab 611, which allows the user to define the name of the configuration and provide a free form description, a configurator tab 613 and a scheduler tab 615. In Figure 6c, the configurator tab 615 is selected, displaying a series of channels shown at 618 for a widget category denoted by 620 and sub- categories denoted by 612 and 614. Each category includes a series of on/off toggles for each channel into which an instance of the app or widget is deployed, with the subcategories being capable of being prioritised using arrows 616, and sub- categories being moved to different locations in the interface through use of arrows 626.

[00234] Referring to Figure 6d, there is shown a screenshot 606 depicting the function booking widget configuration and scheduler of Figure 6b in accordance with an embodiment of the invention with the scheduler tab selected. The interface includes a descriptive title 628 that identifies the configuration, a restaurant selector (not labelled) which allows the operator to select a restaurant. There is also provided a save button 638 to allow the user to save the channel. There is also provided a meal period selector 630, a date range selector 632 and 636 including calendar 632 for selection of a series of dates and a selector for days of the week 634, allowing the operator to select the application of the configuration options during selected days of the week.

[00235] Referring to Figure 7a, there is shown a screenshot of an interface for a function planner in accordance with an embodiment of the invention. A user, upon logging into the user interface, selects and inputs the necessary function booking constraints (described in more detail in Figures 3a-e), after which the user is presented with a screen 700 including a summary of function information selected and input 702, including venue details 704, area 706, tentative dates 708, 710 and 712, meal period 714, number of guests 716, number of children 718, function occasion 720, function style 722 and facility requirements 724. There is also provided a function floor plan template selector 726, including template function floor plans 728, 730 and 732 and a continue button 734. It is noted that the function floor plan templates available for selection in an iteration of the function booking process, is constrained by all previously selected constraints as summarised in the function summary 702.

[00236] Referring to Figure 7b, there is shown a further screenshot of an interface for a function planner in accordance with an embodiment of the invention, specifically an iteration of the interface screen following directly from the screen depicted in Figure 7a. Once the user continues to the screen of Figure 7b, they are presented with screen 701, including three tabs, namely a floor plan tab 736 (Described with reference to Figure 7b), a food menu tab 738 and a beverage tab 740. The floor plan tab 736 includes a series of collapsible menus 742, 750, 752, 754 and 756, which each relate to specific aspects of the function, such as furniture, entertainment, theming, audio visual and staffing. For example, in the furniture tab, the user can select and drag and drop various types of tables such as table 744, 746 and seat covers 748. The selected template 758 is displayed along with the table layout 764 and the ability to add additional tables in locations such as 762. The user may also elect to view a two dimensional floor plan (as shown) or a three dimensional floor plan (not shown) by using toggle switch 766.

[00237] On the right hand side of the interface at 768, the user is provided with a series of costs, which automatically adjust dependent on the options selected by the user. For example, there is shown three tentative dates 770, 772 and 774 and the minimum spend for each of those dates in row 776, and each item, such as floor plan 778, food menu 780 and beverage menu 782 are associated with a cost. The total spend is then shown generally at area 784. The user may go back to the previous screen by utilising button 788 or may continue by using button 786.

[00238] Referring to Figure 7c, there is shown a further screenshot of an interface for a function planner in accordance with an embodiment of the invention. Figure 7c is similar to Figure 7b, but shows how a different table, such as 790, may be dragged and dropped onto template C at 792.

[00239] Referring to Figure 7d, there is shown a further screenshot of an interface for a function planner in accordance with an embodiment of the invention. Figure 7c is similar to Figure 7b, but shows how a band space, such as 794, may be dragged and dropped onto template C at 796.

[00240] Referring to Figure 7e, there is shown a further screenshot of an interface for a function planner in accordance with an embodiment of the invention. Figure 7c is similar to Figure 7b, but shows how different spaces under the theming tab 798, such as dance floor 795, space for gifts 799 and space for photo booth 797 may be dragged and dropped onto template C.

[00241] Referring to Figure 7f, there is shown a further screenshot of an interface for a function planner in accordance with an embodiment of the invention. Figure 7c is similar to Figure 7b, but shows how a dance floor, such as 789, may be dragged and dropped onto template C at 793 and also be added to the total cost at 791.

[00242] In this manner, every aspect of the function may be varied as required by the user, with no manual intervention by staff.

Advantages

[00243] The embodiment and broader invention described herein provides a number of advantages.

[00244] Firstly, the system allows an unskilled customer to be guided through a vast series of options with regard to setting up a venue including table size/type/shape, menus, entertainment, flowers, etc., in a manner that is instantly understandable to the customer. The floor plan configurator then utilises this information to create a series of constraints and options in a manner that is usable by the underlying algorithm. Some of the constraints are detailed in Appendix 1, although it will be understood that Appendix 1 merely reflects a specific setup in a specific embodiment of the invention and is illustrative only.

[00245] Secondly, the system, once set up, works with the algorithm to provide seamless management of all aspects of a function or event, from the initial booking, through to meal preparation, service, and payment for the function. As such, very little to no manual intervention is required (mainly limited to the physical aspects of performing the function or event, such as cooking and bringing the meal to the table and assisting with service during the function or event).

[00246] Thirdly, in combination with the widget and with the CRM, the system is capable of providing truly individual service not only to the function as a whole, but to each individual guest who attends the function. Depending on the number of options and the constraints of the venue, the system can provide billions of customised experiences, such that no two functions are exactly alike. To put it another way, the system allows the customer to choose any option and any combination that is possible, without the need for intervention by the venue operator and moreover manages the execution of the function, not merely the planning of the function.

[00247] 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

[00248] 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.

[00249] 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.

[00250] 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.

[00251] 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.

[00252] 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.

[00253] 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).

[00254] 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.

[00255] 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.

[00256] 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 IEEE802.15.1 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 whatdecisions a restaurant should take. This has resulted in restaurants being limited to and merely focusing on discounting prices during low demand periods and systemsthat cannot be automated and for artificial intelligence to be applied.

2. The prior art use of single measures as shown above and applied to PASHand 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 PASMthat have been measures identified by the prior art.

Annexure 2 3. 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 Area (10%) • Dining Room and Bar Plan Area (includes toilets and waiters' stations) (60%)

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 person 0.18 square meters • 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 chairs 1250mm to 1550mm 1050mm • Space between table to table with chair only on one side 460mm • Space between back to back chairs for movement • 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 regulations 1000mm

Waiter Stations Size Guide • Waiter Stations small up to 20 chairs/diners 0.50 to 1.00 square 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 Restaurant Dining 1.10 to 1.40 square meters • Square meters per patron Counter Service 1.70 to 1.90 square meters • Square meters per patron Fast Food Medium 1.00 to 1.30 square meters • Square meters per patron Table Service, Hotel/Club 1.40 to 1.70 square meters • Square meters per patron Banquet, Minimum 0.90 to 1.10 square 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 optimization 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)

1. 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)

2. Location Analysis • Revenue by location by floor space (by all permutations) • Revenue by total floor space

3. 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 % of Dining Dining Restaurant Revenue Room Room Revenue Food Revenue Breakfast Menu A la Carte Menu: One Course Two Courses Three Courses Tapas menu Caf6 menu Bar Menu

Degustation Menu Pre-Theatre Menu Post Theatre Menu Promotional Menus Supper Menu Take away Menu Home Delivery Menu Total Food 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

CLAIMS:

1. A computer-enabled method for devising a floor plan for a function or event utilising a system arranged to manage a volumetric space/time framework that defines one or more spaces in a venue, comprising the steps of: - providing a functions user interface in communication with a functions module executable on the system, the functions user interface being arranged to allow a booking requestor to enter required and optional information regarding a plurality of products and services required for the function in the form of function information including at least one of a preferred date and time, a type of occasion, a desired monetary budget and a plurality of physical items relevant to a function or event, whereby the function information includes attributes arranged to define spatial attributes utilised in the spatial placement or arrangement of each one of the plurality of physical items in the volumetric space/time framework relative to each other one of the plurality of physical items, and the spatial placement or arrangement of the each one of the plurality of physical items relative to the physical boundaries of the one or more spaces, - the user interface utilising the attributes to provide an interface that allows the booking requestor to graphically arrange representations each one of the plurality of physical items on a representation of the one or more spaces to create a floor plan, - whereby the floor plan and the physical items and function information are arranged by the functions module within a space/time framework that associates the plurality of physical items and the one or more spaces with the availability and cost of one or more of the plurality of products and services provided by the venue over a period of time, - whereby, utilising the required and optional information, the functions module utilises the volumetric space/time framework to select at least a sub-set of products and services available for provision according to the attributes, whereby the booking requestor can select one or more of the sub-set of products and services provided, - whereby the selection of the sub-set of products and services is utilised with the required and optional information to determine the availability of the venue and the availability of the one or more of the plurality of products and services based on the function information and the volumetric space/time framework, - whereby the user interface provides a facility to allow the booking requestor to vary the function information and the placement of physical items in the one or more spaces iteratively in order to achieve a desired outcome.

2. A computer-enabled method in accordance with claim 1, comprising the further step of the functions module being in communication with a bookings allocation module, whereby the availability of one or more of the plurality of products and services, is provided to the bookings module to cause the bookings module to vary at least one of prospective and potential bookings.

3. A computer-enabled method in accordance with claim 1 or claim 2, comprising the further step of the user interface displaying an alternative date and time schedule, the schedule being utilised to determine dates and time at which the desired items and furniture, products and services are available, whereby, if one or more of the plurality of products and services is not available, a booking system associated with the equipment system is updated to remove the one of the plurality of products and services.

4. A computer-enabled method in accordance with claim 1, 2 or 3, whereby the user interface is arranged to receive input from a party associated with the booking requestor, the input allowing variation to one of the selected and available products and services.

5. A computer-enabled method in accordance with any one of the preceding claims, comprising the further step of providing a furniture and item layout to scale on the user interface, whereby the booking requestor may customise at least one of the size, location and type of items and furniture, whereby information regarding the customised items and furniture is communicated to the functions module and associated attributes are updated.

6. A computer-enabled method in accordance with any one of the preceding claims, further comprising the step of providing the booking requestor with a plurality of alternative floor plans, whereby each floor plan complies with the function information, whereby the booking requestor can select one or more of the plurality of alternative floor plans.

7. A computer-enabled method in accordance with any one of the preceding claims, further comprising the provision of a payments interface arranged to manage a payment process including at least one of a full payment, a part payment, a pre-payment or a payment plan.

8. A computer-enabled method in accordance with any one of the preceding claims, further comprising a prompting module arranged to review enquiries, tentative bookings and confirmed bookings, whereby, when anenquiry or tentative booking request is received for a date where an existing tentative booking exists, the prompting module is arranged to contact the booking requestor of the existing tentative booking to prompt the existing tentative booking requestor to confirm the booking, or risk losing the date if the new tentative booking request is confirmed before the existing requestor, or release the booking for another booking requestor.

9. A computer-enabled method in accordance with claim 8, further comprising the step of requesting that a tentative booking requestor pay a deposit in order to confirm the tentative booking.

Grand Performance Online Pty Ltd

Patent Attorneys for the Applicant/Nominated Person

SPRUSON&FERGUSON