CN111210368B - Method and system for improving serving speed of hotel, catering industry service and kitchen - Google Patents
Method and system for improving serving speed of hotel, catering industry service and kitchen Download PDFInfo
- Publication number
- CN111210368B CN111210368B CN202010026234.9A CN202010026234A CN111210368B CN 111210368 B CN111210368 B CN 111210368B CN 202010026234 A CN202010026234 A CN 202010026234A CN 111210368 B CN111210368 B CN 111210368B
- Authority
- CN
- China
- Prior art keywords
- information
- face
- catering
- reception
- data
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/12—Hotels or restaurants
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q30/00—Commerce
- G06Q30/06—Buying, selling or leasing transactions
- G06Q30/0601—Electronic shopping [e-shopping]
- G06Q30/0633—Lists, e.g. purchase orders, compilation or processing
- G06Q30/0635—Processing of requisition or of purchase orders
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
- G06V40/00—Recognition of biometric, human-related or animal-related patterns in image or video data
- G06V40/10—Human or animal bodies, e.g. vehicle occupants or pedestrians; Body parts, e.g. hands
- G06V40/16—Human faces, e.g. facial parts, sketches or expressions
- G06V40/161—Detection; Localisation; Normalisation
- G06V40/166—Detection; Localisation; Normalisation using acquisition arrangements
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
- G06V40/00—Recognition of biometric, human-related or animal-related patterns in image or video data
- G06V40/10—Human or animal bodies, e.g. vehicle occupants or pedestrians; Body parts, e.g. hands
- G06V40/16—Human faces, e.g. facial parts, sketches or expressions
- G06V40/172—Classification, e.g. identification
Abstract
The application discloses a method for improving the serving speed of hotels, catering industry services and kitchens, which comprises a hotel management step and a catering service management step, and meanwhile, data inquiry is carried out according to face recognition results (face IDs) to inquire corresponding client details and matched orders. The customer management system sends the inquired corresponding customer details and order details to a reception terminal of the reception desk, the reception terminal displays the customer details and reserved tables, after receiving the order details, the reception terminal changes the order state in the order system from reserved to seated, and after confirming that the order state is changed to seated, the order system updates the data of a table display end in a kitchen, displays the order to a store customer as seated and informs the kitchen of the standby dishes. The application also discloses a system for improving the serving speed of hotels, catering industry services and kitchens. The application improves the service accuracy.
Description
Technical Field
The application relates to the technical field of improving service quality, in particular to a method and a system for improving the serving speed of hotels, catering industry services and kitchens.
Background
At present, the restaurant industry of hotels has professional management systems, and the systems mainly establish conventional management processes of restaurant enterprises, help the restaurant enterprises to control cost in complex business environments, improve profits, improve management efficiency and service reaction speed, reduce operation cost and raw material waste, master inventory item occupation and pressure fund conditions, control and keep proper inventory and other diversified management mechanisms; however, the current catering industry has several problems: 1. the pain points of the clients cannot be managed on line for a long time, the facial features of the clients are abstracted and stored in the memory of service personnel, are difficult to convert into data for storage, and the base number of the clients in store is large, so that confusion is easy to occur, client objects are easy to mistake, the high-end service industry has higher requirements on personalized differentiated service experience, the clients are rapidly and accurately identified as the premise of providing high-standard service, but the service industry has large mobility and limited industry management level, and a client data system is established without follow-up; 2. the whole management flow is too complex, and the catering industry under the hotel flag cannot realize the universality with the corresponding hotel, so that the service efficiency is low; 3. the progress of serving is difficult to control, and finally the dining experience of the user is poor.
Accordingly, the prior art is still in need of improvement and development.
Disclosure of Invention
The application aims to solve the defects of the prior art and provide a method and a system for improving the serving speed of hotels, catering industry services and kitchens, wherein the method and the system are used for converting customer management into data management, the whole management flow is simple, the serving process is controlled in real time, and finally the accuracy of the catering service is improved.
In order to achieve the above purpose, the method for improving the serving speed of hotels, catering industry services and kitchens provided by the application comprises a hotel management step and a catering service management step, wherein the hotel management step comprises the following steps:
A. when a customer enters a reception desk of a hotel lobby, carrying out face recognition on the customer;
B. capturing face image information;
C. immediately generating a face code ID associated with the customer's facial features;
D. identifying a source image;
E. judging whether the face corresponding to the obtained face code ID is bound with certain client information in a client information table under the hotel management system, if so, entering the step I, and if not, entering the step F;
F. performing de-duplication processing according to the face code ID, and replacing the original face data information with the newly acquired face data;
G. judging that the obtained face code ID only has one data record in the preset time;
H. b, pushing a client to store record to the background of the webpage, or directly binding the face ID and the client information on the record page manually, storing the client information and the face ID into a client information table, and returning to the step B;
I. calling the client information data in the client information table; client information is pushed to a system server; serving the clients according to the client information, and pre-storing the client ordering information according to the needs; the meal ordering information comprises preset table positions, number of people, preset time and meal ordering dishes;
the restaurant service management step comprises the following steps:
s1, a customer arrives at a store;
s2, judging whether to start a face ID recognition system, if yes, entering a step S3, otherwise, entering a step S15;
s3, capturing face image information by using a camera at the catering reception platform;
s4, the reception terminal of the catering reception platform and the hotel management system form communication connection, a camera at the catering reception platform acquires face data and then transmits the face data to the reception terminal of the catering reception platform, and then a result is sent to the hotel customer management system; the hotel management system performs data query in the client information table according to the acquired face ID, and then queries whether corresponding client details and matched orders exist, if yes, the step S5 is entered, and if not, the step S11 is entered;
s5, the hotel management system sends the inquired corresponding customer details and order details to a reception terminal of the catering reception platform, and the reception terminal displays the customer details and reserved tables and enters the next step;
s6, after receiving order details, the reception terminal of the catering reception platform changes the order state in the order system from 'reserved' to 'seated' according to preset information, and then the next step is carried out;
s7, after the reception terminal of the catering reception desk confirms that the order state is changed to be 'in-seat', the order system updates the data of the table display end in the kitchen, displays the order to the store customer as 'in-seat' so as to inform the kitchen of the standby food, and then the next step is carried out;
s8, clicking a start function in a kitchen to start preparing the table meal, synchronizing the dishes feeding state to a reception station terminal and a mobile terminal of a service person, and entering the next step;
s9, notifying a server of taking dishes and updating the quantity of the dishes to be made by clicking an electronic dish feeding bell every time the kitchen finishes making one dish, reducing the quantity of the dishes to be made by one, and entering the next step;
s10, after taking a meal, a waiter walks to the corresponding table, before dish-feeding, the number of dish-feeding to the corresponding table is updated by pressing the dish-feeding bell of the table once, the number of dish-feeding to the corresponding table is reduced by one, and the dish-feeding progress bar is displayed in the terminal of the reception table and the corresponding table of the waiter; until the vegetable feeding is finished;
s11, acquiring current captured face image information, and entering the next step;
s12, immediately generating a face code ID associated with the facial features of the client, and entering the next step;
s13, in a preset time, carrying out duplication checking treatment on the obtained face code ID;
s14, displaying a new face ID to the catering reception desk, binding with user information, storing, synchronously sending to a hotel customer management system, selecting a proper table and dishes by a new user according to the table condition displayed by a reception terminal of the catering reception desk, and returning to the step S7;
s15, user information is manually registered at a reception terminal of the catering reception platform, and the step S7 is returned.
Further, in order to implement statistics on data and implement statistics on flow of dining, in step S14, the reception terminal of the dining reception station needs to calculate through a total to store customer formula by data analysis and summarization, and calculate the repurchase rate in a corresponding time period according to the following formula 2, where the following formula is a total to store customer formula:
wherein: i=0 means that each day will start from 0; n represents the number of face IDs received in the corresponding time period; x represents a customer to a store;
the formula of the repurchase rate:
wherein the number of clients is the total number of face IDs after duplication removal.
Further, in order to implement statistics on the ring ratio growth rate of the catering industry and the hotel industry, so as to help the users in the catering industry to clearly and intuitively know the performance of the hotel, in step S14, the reception terminal of the meal drink reception desk also needs to calculate the growth rate of the ring ratio according to a ring ratio growth rate formula, where the calculation formula is:
further, in order to improve the detection efficiency, the time range specified in step G is 20 to 45 minutes.
Further, the accuracy of data acquisition is improved, and in the step F, the specific steps of performing de-duplication processing according to the face code ID are as follows:
i1, encoding ID data information by traversing all faces in a client information table;
i2, comparing the face code ID with the newly acquired face code ID, judging whether the same face code ID account exists or not, and if yes, entering a step I3; if not, entering the step G;
and I3, deleting the newly generated face code ID, and returning to the step G.
Further, for convenience of operation, the implementation data is clear at a glance, and the specific steps of changing the order status in the order system from "reserved" to "seated" in step S6 are as follows:
s6-1, defining bit status data for the initial state of each table in advance, wherein the initial state of the status data is 1;
s6-2, when a person corresponding to the table reserves, changing corresponding status data to 2, and defining the status data as reserved;
s6-3, after the reserved table is used for arriving at the store, changing the corresponding status data to 3, defining a seated state at the moment, and informing the kitchen of the dish on the corresponding table.
Further, real-time data viewing is realized, and the display of the progress bar in step S10 is obtained by the following calculation formula (3):
wherein: the angle sign n indicates what table is on the dish progress, n is carried when data is sent to the server, and other ends can be displayed on different tables according to the angle sign n when data is acquired from the server.
The application also discloses a system for improving the serving speed of hotels, catering industry services and kitchens, which comprises the following devices:
a hotel management system for managing the registration and storage of the user check-in information;
a restaurant management system for managing dining of users;
wherein the hotel management system comprises the following components:
the main camera is used for acquiring face information of a user;
a hotel management controller for storing customer information;
the first display screen is electrically connected with the hotel management controller and used for displaying data information; the first display screen is arranged on a reception desk of a hotel lobby;
the restaurant management system comprises the following components:
the catering camera is used for acquiring face information of a user;
a restaurant management controller for storing customer information and serving as a restaurant reception terminal;
a second display screen for displaying data information; the second display screen is arranged on the catering reception table; the third display screen is arranged in the catering kitchen and used for displaying store table information;
more than one mobile terminals in communication connection with the catering management controller;
the electronic bell is arranged on each table;
a main control electronic bell arranged in the kitchen;
the hotel management controller is in communication connection with the restaurant management controller, and is a control unit capable of automatically generating a random face code ID after acquiring the information of the main camera, comparing and calculating with data information in a client information table, deleting the face code ID randomly generated at present once the face corresponding to the face code ID is found to be bound with any client in the pre-stored client information table, and then extracting specific information of the client from the client information table; the restaurant management controller is electrically connected with the restaurant camera, the second display screen, the third display screen, the electronic dish-feeding bell and the main control electronic dish-feeding bell, and is in communication connection with the mobile terminal, the restaurant management controller can acquire restaurant camera information and then is in communication connection with the hotel management controller to retrieve ordering information of a user, table information and dish-feeding information conditions are updated in real time according to the ordering information, and then dish-feeding data are acquired in real time through statistics of the electronic dish-feeding bell and the main control electronic dish-feeding bell and displayed.
The method and the system for improving the serving speed of hotels, catering industry services and kitchens, which are obtained by the application, convert customer management into data management, have simple whole management flow, carry out real-time management and control on the serving process, and finally improve the accuracy of the catering services.
Drawings
FIG. 1 is a flow chart of hotel management steps in a method for improving the speed of serving a hotel, catering service, and kitchen according to example 1;
FIG. 2 is a schematic flow chart of the upper half of the restaurant service management step in the method for improving the serving speed of hotels, catering industry services and kitchens according to the embodiment 1;
FIG. 3 is a schematic flow chart of the lower half of the restaurant service management step in the method for improving the serving speed of hotels, catering industry services and kitchens according to the embodiment 1;
FIG. 4 is a schematic diagram of the principle connection of a system for improving the serving speed of hotels, catering services and kitchens according to the embodiment 1;
fig. 5 is a main step diagram of gray scale preprocessing of the diagram in embodiment 1;
fig. 6 is a main step diagram of graying in example 1.
In the figure: the hotel management system comprises a main camera 1, a hotel management controller 2 and a first display screen 3; the catering camera 1-1, the catering management controller 2-2, the second display screen 2-3, the third display screen 2-7, the mobile terminal 2-4, the electronic dish-feeding bell 2-5 and the main control electronic dish-feeding bell 2-6.
Detailed Description
In order to more clearly understand the technical scheme of the present application, the present application is further illustrated by the following examples in conjunction with the accompanying drawings.
Example 1:
as shown in fig. 1-3, the method for improving the serving speed of hotels, catering industry services and kitchens provided by the embodiment includes a hotel management step and a catering service management step, wherein,
the hotel management step comprises the following steps:
A. when a customer enters a reception desk of a hotel lobby, carrying out face recognition on the customer;
B. capturing face image information;
C. immediately generating a face code ID associated with the customer's facial features;
D. identifying a source image;
E. judging whether the face corresponding to the obtained face code ID is bound with certain client information in a client information table under the hotel management system, if so, entering the step I, and if not, entering the step F;
F. performing de-duplication processing according to the face code ID, and replacing the original face data information with the newly acquired face data;
G. judging that the obtained face code ID only has one data record in the preset time;
H. b, pushing a client to store record to the background of the webpage, or directly binding the face ID and the client information on the record page manually, storing the client information and the face ID into a client information table, and returning to the step B; I. calling the client information data in the client information table; client information is pushed to a system server; serving the clients according to the client information, and pre-storing the client ordering information according to the needs; the meal ordering information comprises preset table positions, number of people, preset time and meal ordering dishes;
the restaurant service management step comprises the following steps:
s1, a customer arrives at a store;
s2, judging whether to start a face ID recognition system, if yes, entering a step S3, otherwise, entering a step S15;
s3, capturing face image information by using a camera at the catering reception platform;
s4, the reception terminal of the catering reception platform and the hotel management system form communication connection, a camera at the catering reception platform acquires face data and then transmits the face data to the reception terminal of the catering reception platform, and then a result is sent to the hotel customer management system; the hotel management system performs data query in the client information table according to the acquired face ID, and then queries whether corresponding client details and matched orders exist, if yes, the step S5 is entered, and if not, the step S11 is entered;
s5, the hotel management system sends the inquired corresponding customer details and order details to a reception terminal of the catering reception platform, and the reception terminal displays the customer details and reserved tables and enters the next step;
s6, after receiving order details, the reception terminal of the catering reception platform changes the order state in the order system from 'reserved' to 'seated' according to preset information, and then the next step is carried out;
s7, after the reception terminal of the catering reception desk confirms that the order state is changed to be 'in-seat', the order system updates the data of the table display end in the kitchen, displays the order to the store customer as 'in-seat' so as to inform the kitchen of the standby food, and then the next step is carried out;
s8, clicking a start function in a kitchen to start preparing the table meal, synchronizing the dishes feeding state to a reception station terminal and a mobile terminal of a service person, and entering the next step;
s9, notifying a server of taking dishes and updating the quantity of the dishes to be made by clicking an electronic dish feeding bell every time the kitchen finishes making one dish, reducing the quantity of the dishes to be made by one, and entering the next step;
s10, after taking a meal, a waiter walks to the corresponding table, before dish-feeding, the number of dish-feeding to the corresponding table is updated by pressing the dish-feeding bell of the table once, the number of dish-feeding to the corresponding table is reduced by one, and the dish-feeding progress bar is displayed in the terminal of the reception table and the corresponding table of the waiter; until the vegetable feeding is finished;
s11, acquiring current captured face image information, and entering the next step;
s12, immediately generating a face code ID associated with the facial features of the client, and entering the next step;
s13, in a preset time, carrying out duplication checking treatment on the obtained face code ID;
s14, displaying a new face ID to the catering reception desk, binding with user information, storing, synchronously sending to a hotel customer management system, selecting a proper table and dishes by a new user according to the table condition displayed by a reception terminal of the catering reception desk, and returning to the step S7;
s15, user information is manually registered at a reception terminal of the catering reception platform, and the step S7 is returned.
Further, in order to implement statistics on data and implement statistics on flow of dining, in step S14, the reception terminal of the dining reception station needs to calculate through a total to store customer formula by data analysis and summarization, and calculate the repurchase rate in a corresponding time period according to the following formula 2, where the following formula is a total to store customer formula:
wherein: i=0 means that each day will start from 0; n represents the number of face IDs received in the corresponding time period; x represents a customer to a store;
the formula of the repurchase rate:
wherein the number of the clients is the total number of face IDs after duplication removal;
further, in order to implement statistics on the ring ratio growth rate of the catering industry and the hotel industry, so as to help the users in the catering industry to clearly and intuitively know the performance of the hotel, in step S14, the reception terminal of the meal drink reception desk also needs to calculate the growth rate of the ring ratio according to a ring ratio growth rate formula, where the calculation formula is:
the above-mentioned loop ratio represents the variation of the amount in 2 consecutive statistical periods, which in the present system can be custom-defined as one day, one week, three months. For example, when the customer selects a statistical period of one day,
the cycle of 12 months and 1 day is 12 months and 2 days; and when the statistical period is selected by the customer to be one week, the cycle of 12 months 1 day to 12 months 7 days is 11 months 24 days to 11 months 30 days.
The face code ID associated with the customer face feature generated in the present embodiment mainly associates face features of the face, such as the positions, sizes, etc. of eyes, nose, etc., and how to associate them in particular is a conventional technique that can be simply implemented by those skilled in the art, and thus will not be described in detail.
In the system, all calculated latitudes are used for calculating the ring ratio growth rate so as to help a system user to intuitively find the change trend of the data. Such as: when the user selects the calculated latitude as one day, the number of people in the store is calculated,
further, in order to improve the detection efficiency, the time range specified in step G is 20 to 45 minutes.
Further, the accuracy of data acquisition is improved, and in the step F, the specific steps of performing de-duplication processing according to the face code ID are as follows:
i1, encoding ID data information by traversing all faces in a client information table;
i2, comparing the face code ID with the newly acquired face code ID, judging whether the same face code ID account exists or not, and if yes, entering a step I3; if not, entering the step G;
and I3, deleting the newly generated face code ID, and returning to the step G.
Further, for convenience of operation, the implementation data is clear at a glance, and the specific steps of changing the order status in the order system from "reserved" to "seated" in step S6 are as follows:
s6-1, defining bit status data for the initial state of each table in advance, wherein the initial state of the status data is 1;
s6-2, when a person corresponding to the table reserves, changing corresponding status data to 2, and defining the status data as reserved;
s6-3, after the reserved table is used for arriving at the store, changing the corresponding status data to 3, defining a seated state at the moment, and informing the kitchen of the dish on the corresponding table.
Further, real-time data viewing is realized, and the display of the progress bar in step S10 is obtained by the following calculation formula (3):
wherein: the angle sign n indicates what table is on the dish progress, n is carried when data is sent to the server, and other ends can be displayed on different tables according to the angle sign n when data is acquired from the server.
As shown in fig. 4, the embodiment also discloses a system for improving the serving speed of hotels, catering industry services and kitchens, which comprises the following devices:
a hotel management system for managing the registration and storage of the user check-in information;
a restaurant management system for managing dining of users;
wherein the hotel management system comprises the following components:
a main camera 1 for acquiring face information of a user;
a hotel management controller 2 for storing customer information;
a first display 3 electrically connected to the hotel management controller 2 for displaying data information; the first display screen 3 is arranged on a reception desk of a hotel lobby;
the restaurant management system comprises the following components:
a catering camera 1-1 for acquiring face information of a user;
a restaurant management controller 2-2 for storing customer information and serving as a restaurant reception terminal;
a second display screen 2-3 for displaying data information; the second display screen 2-3 is arranged on the catering reception table; the third display screen 2-7 is arranged in the catering kitchen and used for displaying the information of the store table;
more than one mobile terminal 2-4 in communication with the restaurant management controller 2-2;
2-5 parts of electronic cabbage bell arranged on each table;
2-6 parts of main control electronic bell arranged in a kitchen;
the hotel management controller 2 is electrically connected with the main camera 1, the hotel management controller 2 is in communication connection with the restaurant management controller 2-2, the hotel management controller 2 is a control unit which can automatically generate a random face code ID after acquiring the information of the main camera 1, compare and calculate the random face code ID with the data information in the client information table, delete the face code ID randomly generated at present once the face corresponding to the face code ID is found to be bound with any client in the pre-stored client information table, and then extract the specific information of the client from the client information table; the restaurant management controller 2-2 is electrically connected with the restaurant camera 1-1, the second display screen 2-3, the third display screen 2-7, the electronic dish-feeding bell 2-5 and the main control electronic dish-feeding bell 2-6, the restaurant management controller 2-2 is in communication connection with the mobile terminal 2-4, the restaurant management controller 2-2 can acquire the information of the restaurant camera 1-1, then is in communication connection with the hotel management controller 2 to retrieve the ordering information of a user, updates table position information and dish-feeding information conditions in real time according to the ordering information, and then acquires dish-feeding data and displays the dish-feeding data in real time through statistics of the electronic dish-feeding bell 2-5 and the main control electronic dish-feeding bell 2-6.
Because the precision of the camera is easily affected by the environment, in the step D of the application, the source image is identified, the image is preprocessed to be changed into a gray level image, then the salt and pepper noise is removed by a median filtering method, the original gray level value of the image is not changed, and the approximate processing flow is as shown in fig. 5:
besides improving the recognition accuracy in image processing, the application also allows a user to manually bind different face code IDs generated by the system on one person to be collected, thereby improving the recognition rate of the person to be collected after going to a store: the application also changes the use object of the identification frequency, and can avoid the trouble of the unified frequency application to the user caused by the non-use scene;
in the aspect of frequency identification, the application directly gives the setting authority of the capturing frequency to the user in advance, helps the user set different frequencies according to own requirements, and avoids the trouble of uniform frequency application on the user without scenes.
The main steps of graying in figure 5 are mainly as shown in figure 6,
because the scene of applying the face recognition technology in the catering industry mostly occurs in the situation that service personnel receive the customer of the store, the camera is mostly arranged at the entrance or the reception desk, after the customer arrives at the store and passes through a fixed place, if the customer is recognized as a face, the system can automatically generate different random digital codes (face IDs) for different faces, then judge the face digital codes, if the digital codes are not bound with any customer information in the system database, the data can be de-duplicated, the fact that the face IDs which are bound with the customer information are recorded only once in a fixed time period (the catering customer can be self-set) is ensured, the face IDs which are bound with the customer information are judged, the system can extract the specific information of the corresponding customer from the customer information table, and then the system pushes the specific information to the catering customer end.
After the source image is processed, a random face ID is generated, the identified face ID is matched with information in a database, and the face ID is pushed to a plurality of user terminals, so that the problems of multiple impurities of catering staff and non-intercommunication of information are solved.
Meanwhile, the method can analyze the clients from time period analysis to the number of store clients, and the clients can be analyzed from multiple dimensions such as age, sex and the like, so that the customer portraits of the clients are clear, data support is provided for the promoted service, and the user decision is helped.
Counting total kitchen dishes, wherein Sum is the Sum of the total dishes of the multi-table order; the formula is as follows:
Sum＝T 1 +T 2 +…+T n ；
in the above formula: sum is the total number of dishes displayed in the large kitchen screen; t1 is the number of dishes of the first table order; tn is the number of dishes in the nth table order;
when the main control electronic bell 2-6 in the kitchen presses the bell, sum' =sum-1×m; m is the number of times of pressing, and Sum' is the number of dishes to be cooked displayed on the current display screen;
after pressing the electronic bell 2-5 embedded in the table, T1' =t 1 -1 xk; k is the number of times of pressing the embedded bell on the table, T 1 ' the total number of dishes to be served for the current order on the table;
third display screen 2-7When data are acquired from a server, acquiring the Sum of the second point, and displaying the Sum at the rightmost end of the page; t (T) 1 ' display on the desktop of the table, so that the vegetable quantity of the whole table can be displayed in real time;
meanwhile, the application can synchronously update the data of the kitchen, the reservation station and the mobile phone terminal, and can ensure that the control of dining conditions of all restaurants is consistent. The display screen for displaying table dining conditions in the kitchen can help kitchen managers to reasonably arrange a dish feeding plan in a dining peak period, control the dish feeding progress and reduce the probability of customer complaints due to waiting for a long time.
The electronic dish bell in the kitchen is used for calculating the total number of dishes on the dish of the whole restaurant and corresponds to the total number of dishes to be on the large screen of the kitchen. When sum=sum-1×m changes due to pressing of the electronic bell by the kitchen end, the changed Sum' data is pushed to the catering management controller 2-2 of the system, so that other use ends of the system, such as a mobile phone end, can view the current dish feeding condition. The electronic dish bell embedded in the table is used for calculating the total number of dishes on the current order of the table, T 1 ′＝T 1 -1 xk; k is the number of times of pressing the embedded bell on the table, T 1 ' is the total number of dishes to be served for the current order on the table. And a progress bar of the dish feeding progress is displayed on the table of the system, wherein the calculation formula of the progress bar is as follows:
wherein: the angle sign n indicates the table-feeding progress, n is carried when data is sent to the server, and other ends can be displayed on different tables according to the angle sign n when the other ends acquire the data from the server;
meanwhile, the table display at each end of the system is displayed by a progress bar representing the percentage of the dishes, and the percentage calculation formula is as follows
The process of how to display is of conventional art and is not described in detail;
meanwhile, the application needs to count the data of store clients from the time ranges of week, month, season and year, and calculate the re-purchase rate, so that the restaurant and hotel users can intuitively feel and understand the specific performance of the hotel. The specific implementation steps are as follows:
1) The system can automatically generate different random digital codes (IDs) for different faces, then de-duplicate the face digital codes, ensure that the same face ID is recorded only once in a fixed period (catering clients can set themselves), then accumulate on the previous basis, and reset and calculate the data at 24:00 per day:
i=0 means that each day will start from 0; n represents the number of face IDs received in the corresponding time period. Data statistics page in background of web page, which is aggregated to store customer, is displayed x i Is a numerical value of (2);
the repurchase rate is then calculated using a purchase rate formula, wherein the number of users is the total number of face IDs that have been deduplicated, except for providing data for different periods of time.
The application thus has the following advantages:
1. according to the application, the face recognition is compared with the preset data and then sent to the mobile terminal, the data is analyzed by implementing the recording process of the data, the customer information is not required to be recorded by the brain, and finally, the restaurant user can be helped to receive the arrival and departure conditions of the customer in real time, better accurate service is provided, and the detailed information which is pushed to the store customer in real time at the restaurant customer management pad end and the mobile phone end is used for helping service personnel to definitely call the customer, favor and the like, and error service is avoided to reduce the customer satisfaction;
2. the system can automatically generate different random digital codes (IDs) for different faces, then de-duplicate the face digital codes, ensure that the same face ID is recorded only once in a fixed period (catering clients can set themselves), then accumulate on the previous basis, and reset and calculate the data at 24:00 per day;
customer management is converted into data management, the whole management flow is simple, the dish feeding process is managed and controlled in real time, and finally the accuracy of catering service is improved.
It should be noted that the present disclosure relates to the acquisition, use and analysis of all user information data that are specifically authorized by the user.
Claims (8)
1. A method for improving the serving speed of hotels, catering industry services and kitchens is characterized by comprising a hotel management step and a catering service management step, wherein,
the hotel management step comprises the following steps:
A. when a customer enters a reception desk of a hotel lobby, carrying out face recognition on the customer;
B. capturing face image information;
C. immediately generating a face code ID associated with the customer's facial features;
D. identifying a source image;
E. judging whether the face corresponding to the obtained face code ID is bound with certain client information in a client information table under the hotel management system, if so, entering the step I, and if not, entering the step F;
F. performing de-duplication processing according to the face code ID, and replacing the original face data information with the newly acquired face data;
G. judging that the obtained face code ID only has one data record in the preset time;
H. b, pushing a client to store record to the background of the webpage, or directly binding the face ID and the client information on the record page manually, storing the client information and the face ID into a client information table, and returning to the step B;
I. calling the client information data in the client information table; client information is pushed to a system server; serving the clients according to the client information, and pre-storing the client ordering information according to the needs; the meal ordering information comprises preset table positions, number of people, preset time and meal ordering dishes;
the restaurant service management step comprises the following steps:
s1, a customer arrives at a store;
s2, judging whether to start a face ID recognition system, if yes, entering a step S3, otherwise, entering a step S15;
s3, capturing face image information by using a camera at the catering reception platform;
s4, the reception terminal of the catering reception platform and the hotel management system form communication connection, a camera at the catering reception platform acquires face data and then transmits the face data to the reception terminal of the catering reception platform, and then a result is sent to the hotel customer management system; the hotel management system performs data query in the client information table according to the acquired face ID, and then queries whether corresponding client details and matched orders exist, if yes, the step S5 is entered, and if not, the step S11 is entered;
s5, the hotel management system sends the inquired corresponding customer details and order details to a reception terminal of the catering reception platform, and the reception terminal displays the customer details and reserved tables and enters the next step;
s6, after receiving order details, the reception terminal of the catering reception platform changes the order state in the order system from 'reserved' to 'seated' according to preset information, and then the next step is carried out;
s7, after the reception terminal of the catering reception desk confirms that the order state is changed to be 'in-seat', the order system updates the data of the table display end in the kitchen, displays the order to the store customer as 'in-seat' so as to inform the kitchen of the standby food, and then the next step is carried out;
s8, clicking a start function in a kitchen to start preparing the table meal, synchronizing the dishes feeding state to a reception station terminal and a mobile terminal of a service person, and entering the next step;
s9, notifying a server of taking dishes and updating the quantity of the dishes to be made by clicking an electronic dish feeding bell every time the kitchen finishes making one dish, reducing the quantity of the dishes to be made by one, and entering the next step;
s10, after taking a meal, a waiter walks to the corresponding table, before dish-feeding, the number of dish-feeding to the corresponding table is updated by pressing the dish-feeding bell of the table once, the number of dish-feeding to the corresponding table is reduced by one, and the dish-feeding progress bar is displayed in the terminal of the reception table and the corresponding table of the waiter; until the vegetable feeding is finished;
s11, acquiring current captured face image information, and entering the next step;
s12, immediately generating a face code ID associated with the facial features of the client, and entering the next step;
s13, in a preset time, carrying out duplication checking treatment on the obtained face code ID;
s14, displaying a new face ID to the catering reception desk, binding with user information, storing, synchronously sending to a hotel customer management system, selecting a proper table and dishes by a new user according to the table condition displayed by a reception terminal of the catering reception desk, and returning to the step S7;
s15, user information is manually registered at a reception terminal of the catering reception platform, and the step S7 is returned.
2. A method for improving the serving speed of hotels, catering services and kitchens according to claim 1, wherein: the reception terminal of the food and beverage reception station in step S14 also needs to calculate through data analysis and summary by the total to store customer formula, and calculate the repurchase rate in the corresponding period of time according to the following formula 2, which is the total to store customer formula:
wherein: i=0 means that each day will start from 0; n represents the number of face IDs received in the corresponding time period, and x represents the customer to store; the formula of the repurchase rate:
3. a method for improving the serving speed of hotels, catering services and kitchens according to claim 2, wherein: in step S14, the reception terminal of the Chinese meal reception station further needs to calculate the increase rate of the ring ratio according to the increase rate formula of the ring ratio, where the calculation formula is:
4. a method for improving the serving speed of hotels, catering services and kitchens according to claim 1, wherein: the time period specified in step G is in the range of 20-45 minutes.
5. A method for improving the serving speed of hotels, catering services and kitchens according to claim 1, wherein: in the step F, the specific steps of carrying out de-duplication treatment according to the face code ID are as follows:
i1, encoding ID data information by traversing all faces in a client information table;
i2, comparing the face code ID with the newly acquired face code ID, judging whether the same face code ID account exists or not, and if yes, entering a step I3; if not, entering the step G;
and I3, deleting the newly generated face code ID, and returning to the step G.
6. A method for improving the serving speed of hotels, catering services and kitchens according to claim 1, wherein: the specific step of changing the order status in the order system from "booked" to "seated" in step S6 is as follows:
s6-1, defining bit status data for the initial state of each table in advance, wherein the initial state of the status data is 1;
s6-2, when a person corresponding to the table reserves, changing corresponding status data to 2, and defining the status data as reserved;
s6-3, after the reserved table is used for arriving at the store, changing the corresponding status data to 3, defining a seated state at the moment, and informing the kitchen of the dish on the corresponding table.
7. A method for improving the serving speed of hotels, catering services and kitchens according to claim 1, wherein: the display of the progress bar in step S10 is obtained by the following calculation formula (3):
wherein: the angle sign n indicates what table is on the dish progress, n is carried when data is sent to the server, and other ends can be displayed on different tables according to the angle sign n when data is acquired from the server.
8. A system for improving the serving speed of hotels, catering services and kitchens, which is characterized by comprising the following devices:
a hotel management system for managing the registration and storage of the user check-in information;
a restaurant management system for managing dining of users;
wherein the hotel management system comprises the following components:
a main camera (1) for acquiring face information of a user;
a hotel management controller (2) for storing customer information;
a first display screen (3) which is electrically connected with the hotel management controller (2) and is used for displaying data information; the first display screen (3) is arranged on a reception desk of a hotel lobby;
the restaurant management system comprises the following components:
a catering camera (1-1) for acquiring face information of a user;
a restaurant management controller (2-2) for storing customer information and serving as a restaurant reception terminal;
a second display screen (2-3) for displaying data information; the second display screen (2-3) is arranged on the catering reception table;
the third display screen (2-7) is arranged in the catering kitchen and used for displaying the information of the store table;
more than one mobile terminal (2-4) in communication connection with the catering management controller (2-2);
an electronic bell (2-5) arranged on each table;
a main control electronic bell (2-6) arranged in the kitchen;
the hotel management controller (2) is electrically connected with the main camera (1), the hotel management controller (2) is in communication connection with the restaurant management controller (2-2), the hotel management controller (2) is a control unit which can automatically generate a random face code ID after acquiring information of the main camera (1) and compare and calculate the random face code ID with data information in a client information table, and once a face corresponding to the face code ID is found to be bound with any client in a pre-stored client information table, the face code ID which is randomly generated at present is deleted, and then specific information of the client is extracted from the client information table; the restaurant management controller (2-2) is electrically connected with the restaurant camera (1-1), the second display screen (2-3), the third display screen (2-7), the electronic dish-feeding bell (2-5) and the main control electronic dish-feeding bell (2-6), the restaurant management controller (2-2) is in communication connection with the mobile terminal (2-4), the restaurant management controller (2-2) can acquire the information of the restaurant camera (1-1) and then is in communication connection with the hotel management controller (2) to retrieve the ordering information of a user, the table information and the dish-feeding information condition are updated in real time according to the ordering information, and then the dish-feeding data are acquired and displayed in real time through statistics of the electronic dish-feeding bell (2-5) and the main control electronic dish-feeding bell (2-6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010026234.9A CN111210368B (en) | 2020-01-10 | 2020-01-10 | Method and system for improving serving speed of hotel, catering industry service and kitchen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010026234.9A CN111210368B (en) | 2020-01-10 | 2020-01-10 | Method and system for improving serving speed of hotel, catering industry service and kitchen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111210368A CN111210368A (en) | 2020-05-29 |
| CN111210368B true CN111210368B (en) | 2023-09-05 |
Family
ID=70788927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010026234.9A Active CN111210368B (en) | 2020-01-10 | 2020-01-10 | Method and system for improving serving speed of hotel, catering industry service and kitchen |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111210368B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114997857B (en) * | 2022-08-08 | 2022-11-08 | 小白智能科技（长春）股份有限公司 | Robot for dining room desktop to finish dining service and control method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103646363A (en) * | 2013-11-14 | 2014-03-19 | 成都博约创信科技有限责任公司 | Food ordering system based on android system |
| CN104217348A (en) * | 2013-05-30 | 2014-12-17 | 松下电器产业株式会社 | Customer category analysis device, customer category analysis system and customer category analysis method |
| CN106910113A (en) * | 2017-02-17 | 2017-06-30 | 深圳大学 | A kind of full-automatic intelligent food delivery System and method for of ordering |
| CN107293028A (en) * | 2016-04-05 | 2017-10-24 | 廖伟登 | Lunch peak period waits meal queuing system |
| CN109063874A (en) * | 2018-08-03 | 2018-12-21 | 合肥德高信息科技有限公司 | A kind of Hospitality management system |
| CN109086847A (en) * | 2018-08-17 | 2018-12-25 | 浙江口碑网络技术有限公司 | Pick-up processing method and processing device based on recognition of face |
| CN109559003A (en) * | 2017-09-27 | 2019-04-02 | 重庆凯泽科技股份有限公司 | Catering system and method based on recognition of face |
| KR101941203B1 (en) * | 2018-04-20 | 2019-04-12 | 권용현 | System for restaurant reservation based FIFO |
| JP2019061441A (en) * | 2017-09-26 | 2019-04-18 | 青山 一也 | Baggage storage service management system and baggage storage service management method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018232550A1 (en) * | 2017-06-19 | 2018-12-27 | 绿仕科技控股有限公司 | Hotel management system |
| US10936854B2 (en) * | 2018-04-27 | 2021-03-02 | Ncr Corporation | Individual biometric-based tracking |
-
2020
- 2020-01-10 CN CN202010026234.9A patent/CN111210368B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104217348A (en) * | 2013-05-30 | 2014-12-17 | 松下电器产业株式会社 | Customer category analysis device, customer category analysis system and customer category analysis method |
| CN103646363A (en) * | 2013-11-14 | 2014-03-19 | 成都博约创信科技有限责任公司 | Food ordering system based on android system |
| CN107293028A (en) * | 2016-04-05 | 2017-10-24 | 廖伟登 | Lunch peak period waits meal queuing system |
| CN106910113A (en) * | 2017-02-17 | 2017-06-30 | 深圳大学 | A kind of full-automatic intelligent food delivery System and method for of ordering |
| JP2019061441A (en) * | 2017-09-26 | 2019-04-18 | 青山 一也 | Baggage storage service management system and baggage storage service management method |
| CN109559003A (en) * | 2017-09-27 | 2019-04-02 | 重庆凯泽科技股份有限公司 | Catering system and method based on recognition of face |
| KR101941203B1 (en) * | 2018-04-20 | 2019-04-12 | 권용현 | System for restaurant reservation based FIFO |
| CN109063874A (en) * | 2018-08-03 | 2018-12-21 | 合肥德高信息科技有限公司 | A kind of Hospitality management system |
| CN109086847A (en) * | 2018-08-17 | 2018-12-25 | 浙江口碑网络技术有限公司 | Pick-up processing method and processing device based on recognition of face |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111210368A (en) | 2020-05-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107924548B (en) | System and method for automatically monitoring real-time activity at a location using a wearable device to determine latency | |
| US20060186197A1 (en) | Method and apparatus for wireless customer interaction with the attendants working in a restaurant | |
| CN104008513A (en) | Campus self-service food ordering system and dining position distributing method | |
| WO2013187790A1 (en) | System for ordering using mobile devices and rfid tags | |
| CN111210368B (en) | Method and system for improving serving speed of hotel, catering industry service and kitchen | |
| US20120211560A1 (en) | Ordering System Using Radio Frequency Identification | |
| CN109087217A (en) | A kind of intelligence based on face recognition technology is ordered pick-up system and method | |
| WO2013131480A1 (en) | Image capturing apparatus based information acquisition method and device, and mobile communication apparatus | |
| KR20170015988A (en) | Method, device and apparatus for processing menu data, and non-volatile computer storage medium | |
| CN104835084A (en) | System for obtaining food selection information | |
| CN107818373A (en) | A kind of systems, devices and methods for being convenient for people to subscribe restaurant | |
| CN104851058A (en) | Intelligent order system based on graphic codes | |
| CN105512971A (en) | Chinese hamburger automatic making machine and mobile phone ordering system | |
| JP6200980B2 (en) | Server device and server control method | |
| US10176536B2 (en) | Methods and systems for location based group “meet-up” venue/time recommendation and poll | |
| CN113869657A (en) | Catering industry intelligent management system and method based on big data | |
| CN113935687A (en) | Distribution processing method and device based on food taking cabinet and electronic equipment | |
| CN111542863A (en) | Order information display method and order system | |
| CN104867067A (en) | Dish selection information acquisition system | |
| US10115094B2 (en) | Visual customer identification | |
| CN111275583A (en) | Service method based on face recognition and database | |
| CN108304392B (en) | Menu translation method, menu database server and intelligent ordering method | |
| CN106886829B (en) | Method and system for determining dining table of customer | |
| CN112651653A (en) | Restaurant scheduling method, restaurant scheduling device, restaurant scheduling equipment and storage medium | |
| EP2887295A1 (en) | Mobile device assisted service |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Sun Zhongzhi Inventor after: Tang Jingyi Inventor after: Zhang Liuning Inventor before: Sun Zhongzhi Inventor before: Zhang Liuning Inventor before: Tang Jingyi |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |