CN117787673B - Ordering, processing and managing method and system in collective restaurant scene - Google Patents

Abstract

The invention belongs to the technical field of restaurant management, and particularly discloses a method and a system for ordering, processing and managing in a collective restaurant scene, wherein the method comprises the following steps: extracting ordering data and ordering data currently generated by a target restaurant, and processing, distributing and managing according to the ordering data and the ordering data; and extracting meal tracking data and recommended meal data of each current accumulated meal person on each accumulated meal day, and carrying out meal recommendation updating management. According to the invention, dishes are prepared by combining automatic dish preparing equipment and analyzing a cooking schedule during meal processing distribution management, so that the defect of insufficient intelligent degree of current food processing is overcome, the processing efficiency and processing order of food cooking are greatly improved, meanwhile, the targeted management of special physical energy consumption places is realized by performing meal recommendation updating management, and the follow-up recommended dishes are ensured to meet the nutrition collocation requirements of special personnel and the suitability, the desirability and the effectiveness of the follow-up recommended dishes.

Description

Ordering, processing and managing method and system in collective restaurant scene

Technical Field

The invention belongs to the technical field of restaurant management, and relates to a method and a system for ordering, processing and managing in a collective restaurant scene.

Background

The ordered dishes of the traditional collective dining room are mostly in the form of manual statistics or online dragon connection, and the ordered dishes of each person are possibly different, so that the statistics is very difficult, and the situation of dining room meal preparation errors is easily caused. In this context, the smart collective restaurant mode has been developed, and management thereof is required in order to further improve the meal-out reliability of the smart collective restaurant.

The current intelligent collective restaurant is mainly used for processing dishes according to ordering and ordering information of the diners so as to ensure the diners to eat in time, but the current intelligent collective restaurant management has the following defects, and the specific appearance of the intelligent collective restaurant management is as follows: 1. the intelligent degree is not enough, and is not high to the processing efficiency when food processing at present, and is higher to artifical dependency, has the difficult phenomenon of process time management, also can't reduce meal processing personnel's working strength simultaneously for it is not enough to arrive the equilibrium between meal time and the meal personnel demand meal time.

2. The application scene has a certain limitation, and the current use scene of the intelligent collective restaurant does not carry out targeted management on places with special requirements for meal collocation, especially on places with special physical energy consumption such as armies. At present, the follow-up analysis of the nutrition and health of the dining personnel cannot be realized, and further the nutrition collocation requirements of special personnel cannot be met.

3. The rationality of meal recommendation is not high, and current only recommends according to the meal preference of dining personnel, and the update frequency of setting is also comparatively fixed, can't ensure the suitability of recommending the food and can't promote the dining experience of dining personnel.

Disclosure of Invention

In view of this, in order to solve the problems set forth in the background art, methods and systems for ordering, processing, and managing in a collective restaurant scene are now proposed.

The aim of the invention can be achieved by the following technical scheme: the first aspect of the invention provides a method for ordering, processing and managing in a collective restaurant scene, which comprises the following steps: s1, extracting ordering and ordering data: and extracting ordering data and ordering data currently generated by the target restaurant.

S2, processing distribution management: and carrying out processing, distributing and managing of the food according to the ordering data and the ordering data.

S3, extracting tracking data of dining personnel: meal tracking data of all current accumulated meal staff on all accumulated meal days are extracted.

S4, extracting meal recommendation data: and extracting recommended meal data of each accumulated meal person on each accumulated meal day.

S5, meal recommendation update management: and carrying out meal recommendation updating management according to the meal tracking data and the recommended meal data of each accumulated meal day of each accumulated meal person.

Preferably, the performing the distribution management of the processing of the meal comprises: and positioning the expected meal time point of each meal ordering person from the ordering data, and dividing each meal ordering person into each instant meal ordering person and each advanced meal ordering person through the meal ordering classification rule.

And screening the details of the instant meal ordering staff corresponding to the ordered meal from the ordering data, and screening the details of the meal ordering staff corresponding to the ordered meal from the ordering data, wherein the details are names and parts.

Integrating the details of the instant meal ordering staff corresponding to the meal ordering products and the food ordering products corresponding to the meal ordering staff to generate the details of the current food to be manufactured.

And confirming the configuration gram weights of the dishes to be matched, and feeding back the configuration gram weights to the automatic dish matching equipment corresponding to the dishes to be matched for dish matching.

And positioning the cooking food catalogue of each currently set food cooking person from the food information base, and accordingly confirming each food cooking person related to the current food to be manufactured as each target person.

And distributing the current food to be manufactured by target personnel to obtain the corresponding food to be manufactured by the target personnel, confirming the cooking schedule of the target personnel, and feeding back to the target personnel.

And confirming the cooking schedule of each target person under the food ordering item in a similar way according to the analysis mode of the cooking schedule of each target person under the food to be manufactured at present, and carrying out corresponding feedback.

Preferably, the confirming the configured gram weight of each to-be-side dish category includes: and locating the corresponding gram weight of each meal quantity, the names of each set meal and the configuration proportion of each side dish in each set meal from the meal information base.

And screening the configuration proportion of the purposes of each side dish in the current commodities to be manufactured from the meal information base based on the names of the current commodities to be manufactured.

And obtaining the gram weights of the current dishes to be made based on the weight of the current dishes to be made, and further obtaining the gram weights of the side dishes in the current dishes to be made.

And summing the gram weights of the same side dish in the current dishes to be made, and counting to obtain the gram weight sum of the side dish as the configuration gram weight of the side dish.

Preferably, the identifying the cooking schedule of each target person includes: the attribute and cooking time of each current food to be manufactured are positioned from the food information base, and the cooking weight of each target person corresponding to each current food to be manufactured is set.

And according to the cooking weight, carrying out cooking sequencing on each target person corresponding to each current food to be made.

Taking the current meal to be made which is cooked and sequenced into the first position as a meal A, extracting single side dish duration of each side dish category in the meal A corresponding to the automatic side dish equipment under rated capacity from a meal information base, screening the maximum value from the single side dish duration as a reference side dish duration, and taking the current time point and the reference side dish duration as the making time point of the meal A.

Taking the current to-be-manufactured food of the second cooking sequence as a food B, taking the manufacturing time point of the food A and the set kitchen range cleaning time length as the manufacturing time point of the food B, sequentially obtaining the manufacturing time points of all target personnel corresponding to the current to-be-manufactured food according to the rule, and further generating a cooking time table of all the target personnel corresponding to the to-be-manufactured food.

Preferably, the setting the cooking weight of each target person corresponding to each current food to be made includes: setting attribute priority weights of all target persons corresponding to all current to-be-manufactured food，/>Representing the number of the target person,/>，/>Representing the number of the target person corresponding to the current meal to be made,/>。

The cooking time of each target person corresponding to each current food to be made is recorded asWill/>As the cooking weight of each target person corresponding to each food to be made currently;

；

Wherein, The duty ratio weights are respectively set for the set duration and attribute corresponding to the cooking weight,/>To set the reference cooking time difference,/>The number of the food to be made currently.

Preferably, the meal recommendation update management comprises: the name, ordering quantity and eating ratio of each actual dining food are positioned from the dining tracking data, and the corresponding dietary health fitness of each accumulated dining personnel is counted，/>Indicates the accumulated diner number,/>。

Locating the names of the recommended dining products from the recommended dining data, and counting the recommended adoption degree of the dining corresponding to each accumulated dining person。

If the fitness of a certain accumulated meal person corresponding to the diet is smaller than 0, the accumulated meal person is marked as a meal changing person, and the deviation intake nutrient and intake deviation value of the meal changing person are confirmed。

The names of all the set meal with the nutrient labels being the nutrient intake deviation are positioned from the meal information base, the names of the recommended meal corresponding to all the set meal are positioned from the meal ordering platform by meal changing staff, and the proportion of the recommended meal corresponding to the nutrient intake deviation is counted。

Will beRecommended meal correction duty ratio/>, corresponding to nutrient intake deviation，/>The set unit intake deviation value corresponds to the compensation change duty ratio, and will/>And feeding back to the meal ordering platform, and correcting the recommended meal proportion corresponding to the deviation intake nutrients for meal change personnel.

If the recommended acceptance degree of the meal corresponding to a certain accumulated diner is smaller than the set reference acceptance degreeSetting update frequency/>, of recommended food is positioned from the food information baseThe accumulated meal staff is recorded as update change staff, and the meal recommended adoption degree of the update change staff is recorded as/>。

Will beThe update frequency of the recommended meal serving as the update change person;

；

Wherein, Correspondingly increasing the correction frequency value for the set unit adoption degree deviation factor, and carrying out/>And feeding back to the meal ordering platform so as to correct the update frequency of the recommended meal for the update and change personnel.

Preferably, the counting the fitness of each accumulated diner corresponding to the diet includes: and comparing the eating ratio of each actual eating food item of each current accumulated diner in each accumulated diner day with a set reference eating ratio interval.

Actual dining products with the eating ratio exceeding the reference eating ratio interval are marked as deviation dining products, and the actual dining products (the number of the deviation dining products/the number of the actual dining products)The cumulative meal diary was the date of deviation.

Counting the number of deviation days of each accumulated dinerAnd the number of the offset food on each offset day, and carrying out average value calculation on the number of the offset food on each offset day, and recording the calculation result as/>。

Counting the corresponding eating evaluation index of each accumulated diner at present, wherein the eating index is the number of the set food to be eatenAnd average number of repeated eating times/>。

Counting the fitness of each accumulated diner corresponding to the diet：

；

Wherein,For/>Cumulative number of days per cumulative meal for person,/>To set the number of meals,/>The reference number of times of repeated eating and the allowable number of times of repeated eating are respectively set.

Preferably, the counting the corresponding eating evaluation index of each current accumulated diner includes: and extracting the names and the numbers of the set meal from the meal information base.

Based on the names of the actual dining items of the current accumulated diners on the accumulated dining days, a dining record table of the current accumulated diners is created, and the number of the set dining items to be eaten and the repeated eating times corresponding to the set eating items are positioned.

And averaging the repeated eating times of each eating set meal to obtain the corresponding average repeated eating times of each accumulated meal person.

Preferably, the counting the recommended adoption degree of the meal corresponding to each accumulated meal person includes: and comparing the names of actual dining products of the current accumulated dining personnel on the accumulated dining days with the names of recommended dining products.

Taking the actual dining meal with the same name as the recommended dining meal as a target dining meal, and taking the accumulated dining diary with the target dining meal as the recommended day.

Counting the recommended number of days of each accumulated dinerAnd target number of meals per recommended day/>，/>For recommended day number,/>。

Counting recommended adoption degree of each accumulated diner corresponding to the diner：

；

Wherein the method comprises the steps ofTo set multiplying power,/>To round down the symbol.

A second aspect of the present invention provides a system for ordering, processing, managing in a collective restaurant scenario, comprising: and the order data extraction module is used for extracting order data and order data which are currently generated by the target restaurant.

And the processing distribution analysis module is used for carrying out processing distribution management on the meal according to the currently generated meal data and ordering data.

The meal data extraction module is used for extracting meal tracking data and recommended meal data of all accumulated meal staff on all accumulated meal days.

The meal information base is used for storing the currently set cooking meal catalogue of each meal cooking person, storing the corresponding gram weight of each meal part, storing the setting update frequency of recommended meal, storing the single side dish duration of each side dish corresponding to the automatic side dish equipment under the rated capacity, and storing the name, attribute, number, nutrient label, cooking duration and configuration proportion of each side dish in each set meal.

And the recommendation updating processing module is used for carrying out meal recommendation updating management according to the meal tracking data and the recommended meal data of each accumulated meal day of each accumulated meal person.

Compared with the prior art, the invention has the following beneficial effects: (1) According to the invention, the automatic side dish equipment is combined to carry out side dish distribution and the cooking schedule is analyzed during meal processing distribution management, so that the defect of insufficient intelligent degree of current food processing is overcome, the processing efficiency and processing order of food cooking are greatly improved, the dependence on manpower and the management difficulty of processing time are reduced, the working intensity of processing staff is reduced, and the balance between meal outlet time and meal consumption time required by the meal consumption staff is maintained as much as possible.

(2) According to the invention, through tracking the actual dining conditions, the corresponding dietary health fitness of each accumulated dining personnel is analyzed, the targeted management of special physical energy consumption places is realized, the follow-up recommending dining products can meet the nutrition collocation requirements of special personnel, and the recommending pertinence of the dining products of the special personnel is further ensured.

(3) According to the invention, when meal recommendation updating management is carried out, the situation of nutrient intake by meal change personnel is confirmed, the correction proportion of the recommended meal corresponding to the nutrient intake is counted, meanwhile, the problem of low current meal recommendation rationality is effectively solved by analyzing the meal recommendation acceptance degree and the correction updating frequency of the recommended meal, the limitation of current recommendation according to the meal preference of the meal personnel is avoided, the multidimensional consideration of meal recommendation is realized, the suitability, the desirability and the effectiveness of the follow-up recommended meal are ensured, and the meal experience of the meal personnel is greatly improved.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed for the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a flow chart of the steps of the method of the present invention.

FIG. 2 is a schematic diagram of the connection of the modules of the system of the present invention.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Referring to fig. 1, the invention provides a method for ordering, processing and managing in a collective restaurant scene, which specifically comprises steps S1 to S5, wherein S1 is an order data extraction: and extracting ordering data and ordering data currently generated by the target restaurant.

Specifically, the ordering data is the details of each ordering person corresponding to each ordering food, the ordering data is the expected dining time point of each ordering person and the details of each ordering food, and the details are names and parts.

S2, processing distribution management: and carrying out processing, distributing and managing of the food according to the ordering data and the ordering data.

Illustratively, the food processing distribution management is performed, specifically including steps S21 to S27, wherein the specific contents of steps S21 to S27 are as follows: s21, positioning the expected meal time points of all the meal ordering staff from the ordering data, and dividing all the meal ordering staff into all the instant meal ordering staff and all the early meal ordering staff through the meal ordering classification rules.

It should be noted that, the specific classification process of the ordering classification rule is as follows: taking the interval duration between the expected dining time point and the current time point as the remaining meal making duration.

Comparing the remaining meal making time of each meal ordering person with the set instant meal evaluation meal making time interval, and judging whether the remaining meal making time of each meal ordering person is located in the set instant meal evaluation meal making time interval.

If the judging result of the making time of the residual meal of a certain meal ordering person is yes, marking the meal ordering person as an instant meal ordering person.

If the judging result of the remaining meal making time of a certain meal ordering person is negative, marking the meal ordering person as an advanced meal ordering person.

The gram weight of each side dish is obtained by integrating the configuration proportion of each side dish with the gram weight of the food to be made.

S22, screening the details of the instant meal ordering staff corresponding to the ordered food from the ordering data, and screening the details of the meal ordering staff corresponding to the ordered food from the ordering data, wherein the details are names and parts.

S23, integrating the details of the instant meal ordering staff corresponding to the meal ordering products and the details of the meal ordering products corresponding to the meal ordering staff to generate the details of the current meal to be manufactured.

S24, confirming the configuration gram weights of the dishes to be matched, and feeding back the configuration gram weights to the automatic dishes matching equipment corresponding to the dishes to be matched for dishes matching.

Further, confirming the configuration gram weight of each to-be-prepared dish category, wherein the specific confirmation comprises steps F1 to F4, and the specific contents of the steps F1 to F4 are as follows: f1, locating the corresponding gram weight of each meal size, the names of each set meal and the configuration proportion of each side dish in each set meal from the meal information base.

And F2, screening out the configuration proportion of the purposes of each side dish in the current commodities to be manufactured from the meal information base based on the names of the current commodities to be manufactured.

F3, obtaining the gram weight of each current food to be manufactured based on the weight of each current food to be manufactured, and further obtaining the gram weight of each side dish in each current food to be manufactured.

And F4, summing the gram weights of the same side dish in the current dishes to be made, and counting to obtain the gram weight sum of the side dish categories according to the gram weights, wherein the gram weight sum is used as the configuration gram weight of the side dish categories.

S25, positioning a cooking meal catalogue of each currently set meal cooking person from the meal information base, and accordingly confirming each meal cooking person related to the current meal to be manufactured as each target person.

It should be noted that, identifying each meal cooking person involved in the current meal to be made includes: comparing the name of each current food to be manufactured with the cooking food directory of each food cooking person, and if the name of a certain current food to be manufactured is located in the cooking food directory of a certain food cooking person, taking the food cooking person as the food cooking person related to the current food to be manufactured, thereby obtaining the food cooking person related to each current food to be manufactured.

Comparing the current meal cooking personnel related to each meal to be manufactured to obtain comprehensive related meal cooking personnel, and if a certain comprehensive related meal cooking personnel and other comprehensive related meal cooking personnel are the same personnel, taking the other comprehensive related meal cooking personnel as repeated personnel, and further screening out each repeated personnel.

Filtering out repeated staff from the comprehensively related food cooking staff, and taking the remained comprehensively related food cooking staff after filtering as the food cooking staff related to the current food to be manufactured.

S26, distributing the current food to be manufactured by target personnel, obtaining the corresponding food to be manufactured by the target personnel, confirming the cooking schedule of the target personnel, and feeding back to the target personnel.

In one embodiment, the specific allocation rule for allocating the current food to be made to the target cooking personnel is as follows: if the name of the current food to be manufactured is in the cooking food catalog of the target cooking personnel, distributing the current food to be manufactured to the target cooking personnel, so that the current food to be manufactured is distributed to the target cooking personnel.

Specifically, the cooking schedule of each target person is confirmed, and the specific confirmation process includes steps S261 to S264, wherein the specific contents of steps S261 to S264 are as follows: s261, locating the attribute and cooking time of each current food to be manufactured from the food information base, and setting the cooking weight of each target person corresponding to each current food to be manufactured.

Further, setting the cooking weight of each target person corresponding to each current food to be made, specifically including steps E1 to E2, wherein if the attribute of a certain food to be made is customized, E1, marking the attribute priority of the food to be made asIf the attribute of a certain food to be manufactured is batch, the attribute priority of the food to be manufactured is recorded as/>，/>The attribute priority weight/>, corresponding to each current food to be manufactured, of each target person is obtained through setting，/>Take the value of/>Or/>，/>Representing the number of the target person,/>，/>Indicating that the target person corresponds to the number of the meal to be made currently,。

In one particular embodiment, for ease of understanding,The value can be 0.55,/>The value may be 0.45.

E2, recording the cooking time of each target person corresponding to each current food to be made asWill/>As the cooking weight of each target person corresponding to each food to be made currently;

；

Wherein, The duty ratio weights are respectively set for the set duration and attribute corresponding to the cooking weight,/>To set the reference cooking time difference,/>The number of the food to be made currently.

In one particular embodiment, for ease of understanding,The values can be 0.6 and 0.4 in sequence.

S262, according to the cooking weight, carrying out cooking sequencing on each target person corresponding to each food to be manufactured at present.

S263, taking the current meal to be made, which is cooked and ordered to be the first, as a meal A, extracting single side dish duration of each side dish category in the meal A corresponding to the automatic side dish equipment under rated capacity from a meal information base, screening the maximum value from the single side dish duration as a reference side dish duration, and taking the current time point and the reference side dish duration as the making time point of the meal A.

S264, taking the current to-be-manufactured food of the second cooking order as a food B, taking the manufacturing time point of the food A and the set kitchen range cleaning time length as the manufacturing time point of the food B, sequentially obtaining the manufacturing time points of all target persons corresponding to the current to-be-manufactured food according to the rule, and further generating a cooking time table of all target persons corresponding to the to-be-manufactured food.

And S27, confirming the cooking schedule of each target person under the ordered meal in a similar way according to the analysis mode of the cooking schedule of each target person under the current meal to be made, and carrying out corresponding feedback.

According to the embodiment of the invention, the automatic side dish equipment is combined to carry out side dishes and analyze the cooking schedule when the food processing distribution management is carried out, so that the defect of insufficient intelligent degree of the current food processing is overcome, the processing efficiency and the processing order of food cooking are greatly improved, the dependence on manpower and the management difficulty of processing time are reduced, the working intensity of processing staff is reduced, and the balance between the meal-out time and the meal-in time required by the meal staff is maintained as much as possible.

S3, extracting tracking data of dining personnel: meal tracking data of all current accumulated meal staff on all accumulated meal days are extracted.

Specifically, meal tracking data includes, but is not limited to, the name, serving size, and serving ratio of each actual meal.

S4, extracting meal recommendation data: and extracting recommended meal data of each accumulated meal person on each accumulated meal day.

Specifically, the recommended meal data includes, but is not limited to, the name of each recommended meal item.

S5, meal recommendation update management: and carrying out meal recommendation updating management according to the meal tracking data and the recommended meal data of each accumulated meal day of each accumulated meal person.

Exemplary, performing meal recommendation update management specifically includes steps N1 to N7, where N1 locates the name, the meal ordering amount and the eating ratio of each actual meal from the meal tracking data, and counts the corresponding fitness of each accumulated meal person，/>Indicates the accumulated diner number,/>。

Understandably, statistics of the fitness of each accumulated diner corresponding to the diet is carried out, and the specific statistical process is shown in steps from N11 to N15: and N11, comparing the eating ratio of each actual eating food of each current accumulated eating person on each accumulated eating day with a set reference eating ratio interval.

N12, marking actual dining meal with the eating ratio exceeding the reference eating ratio interval as deviation meal, and determining (the number of deviation meal/the number of actual dining meal)The cumulative meal diary was the date of deviation.

N13, counting the number of deviation days of each accumulated dinerAnd the number of the offset food on each offset day, and carrying out average value calculation on the number of the offset food on each offset day, and recording the calculation result as/>。

N14, counting the corresponding eating evaluation index of each current accumulated diner, wherein the eating index is the number of the edible set mealAnd average number of repeated eating times/>。

Specifically, counting the corresponding eating evaluation indexes of each current accumulated diner comprises the following steps: and extracting the names and the numbers of the set meal from the meal information base.

Based on the names of the actual dining items of the current accumulated diners on the accumulated dining days, a dining record table of the current accumulated diners is created, and the number of the set dining items to be eaten and the repeated eating times corresponding to the set eating items are positioned.

And averaging the repeated eating times of each eating set meal to obtain the corresponding average repeated eating times of each accumulated meal person.

In one embodiment, the table of meal records is shown in table 1, wherein the intersection area of the dishes and the accumulated meal days is marked with 1 to indicate eating, the marking 0 indicates non-eating, and the marking times marked with 1 under each set meal are taken as the repeated eating times.

Table 1 table of meal records

In the above-mentioned table, the data of the table,Represents the/>Setting dishes,/>Represents the/>Individual dining day,/>，，/>And/>All take the value of any positive integer greater than 1.

N15, counting the corresponding dietary health fitness of each accumulated diner：

；

Wherein,For/>Cumulative number of days per cumulative meal for person,/>To set the number of meals,/>The reference number of times of repeated eating and the allowable number of times of repeated eating are respectively set.

In one embodiment of the present invention, in one embodiment,The specific value of (2) is determined by the cumulative number of days, such as: when the current cumulative number of days is 30,/>The value may be 10.

According to the embodiment of the invention, the condition of actual dining products is tracked, so that the corresponding dietary health fitness of each accumulated dining person is analyzed, the targeted management of special physical energy consumption places is realized, the follow-up recommending food products can meet the nutrition collocation requirements of special persons, and the food product recommending pertinence of the special persons is further ensured.

N2, locating the names of the recommended dining products from the recommended dining data, and counting the recommended adoption degree of the corresponding dining of each accumulated dining personnel。

Understandably, statistics of recommended adoption of the meal corresponding to each accumulated diner are carried out, and the specific statistical process is as shown in steps X1 to X4: and X1, comparing the name of each actual dining meal of each current accumulated diner on each accumulated diner day with the name of each recommended dining meal.

And X2, taking the actual dining meal product with the name consistent with that of the recommended dining meal product as a target dining product, and taking the accumulated dining diary with the target dining product as a recommended day.

X3, counting the recommended daily number of each accumulated dinerAnd target number of meals per recommended day/>，/>For recommended day number,/>。

X4, counting recommended adoption degree of each accumulated diner corresponding to the diner：

；

Wherein,To set multiplying power,/>To round down the symbol.

In one embodiment of the present invention, in one embodiment,The value can be 0.55.

N3, if the fitness of a certain accumulated diner corresponding to the diet is smaller than 0, marking the accumulated diner as a diner changing person, and confirming the deviation intake nutrient and intake deviation value of the diner changing person。

In one embodiment, the deviation intake nutrients and intake deviation values of the meal alteration personnel are confirmed, and the specific confirmation process is shown in steps N31 to N34: n31, according to the ordering amount of each actual dining meal of the meal taking person on each accumulated dining day, obtaining the corresponding gram weight of each actual dining meal of the meal taking person on each accumulated dining day, and accumulating the corresponding gram weight and the eating ratio of each actual dining meal of the meal taking person on each accumulated dining day, so as to obtain the actual eating gram weight of each actual dining meal of the meal taking person on each accumulated dining day.

And N32, extracting nutrient labels of actual dining meals of the meal change staff on each accumulated dining day from the meal information base, and counting accumulated actual eating gram weights of the nutrients of the meal change staff on each accumulated dining day according to the nutrient labels.

And N33, summing the actual eating gram weights of the same nutrients on each accumulated meal day, and recording the sum as the comprehensive accumulated actual eating gram weight, so as to obtain the accumulated actual eating gram weight of each nutrient, and taking the ratio of the accumulated actual eating gram weight of each nutrient to the sum of the accumulated actual eating gram weights of each nutrient as the eating ratio of each nutrient.

And N34, carrying out difference making on the edible proportion of each nutrient corresponding to the meal changing personnel and the set reference edible proportion of each nutrient, obtaining the edible proportion difference of each nutrient, and taking the nutrient as a deviation and taking the edible proportion difference as an intake deviation value if the edible proportion difference of a certain nutrient exceeds the allowable edible proportion difference.

N4, locating the names of the set meal with the nutrient labels being the nutrient which is taken in a deviation way from a meal information base, locating the names of the recommended meal corresponding to the set meal by a meal change person from a meal ordering platform, and further counting the proportion of the recommended meal corresponding to the nutrient which is taken in a deviation way。

In one embodiment, the specific statistical process of the recommended meal ratio corresponding to the deviation intake nutrient is as follows: and taking the names of all the set meal products with the nutrient labels as the deviation intake nutrient as the names of all the analysis meal products, comparing the names of all the analysis meal products with the names of all the set recommended meal products, taking the set recommended meal products consistent with the names of the analysis meal products as recommended meal products corresponding to the deviation intake nutrient, counting the number of the recommended meal products corresponding to the deviation intake nutrient, and comparing the number of the recommended meal products with the number of the set recommended meal products to obtain the ratio of the recommended meal products corresponding to the deviation intake nutrient.

N5, willRecommended meal correction duty ratio/>, corresponding to nutrient intake deviation，/>The set unit intake deviation value corresponds to the compensation change duty ratio, and will/>And feeding back to the meal ordering platform, and correcting the recommended meal proportion corresponding to the deviation intake nutrients for meal change personnel.

N6, if the recommended acceptance degree of the meal corresponding to a certain accumulated diner is smaller than the set reference acceptance degreeSetting update frequency/>, of recommended food is positioned from the food information baseThe accumulated meal staff is recorded as update change staff, and the meal recommended adoption degree of the update change staff is recorded as/>。/>

N7, willThe update frequency of the recommended meal serving as the update change person;

；

Wherein, Correspondingly increasing the correction frequency value for the set unit adoption degree deviation factor, and carrying out/>And feeding back to the meal ordering platform so as to correct the update frequency of the recommended meal for the update and change personnel.

When the embodiment of the invention is used for carrying out meal recommendation updating management, the problem of low current meal recommendation rationality is effectively solved by confirming the condition of taking nutrients by the deviation of meal change personnel and counting the correction proportion of the recommended meal corresponding to the nutrient taken by the deviation, and simultaneously analyzing the meal recommendation acceptance degree and the correction updating frequency of the recommended meal, the limitation of recommending according to the meal preference of the meal personnel at present is avoided, the multidimensional consideration of meal recommendation is realized, the suitability, the desirability and the effectiveness of the follow-up recommended meal are ensured, and the meal experience of the meal personnel is also greatly improved.

Referring to fig. 2, the present invention provides a system for ordering, processing, and managing in a collective restaurant scene, the system comprising: the system comprises an order data extraction module, a processing distribution analysis module, a meal data extraction module, a recommendation updating processing module and a meal information base, wherein the processing distribution analysis module is respectively connected with the order data extraction module and the meal information base, and the recommendation updating processing module is respectively connected with the meal data extraction module and the meal information base.

The order data extraction module is used for extracting order data and order data which are currently generated by the target restaurant.

And the processing distribution analysis module is used for carrying out processing distribution management on the food according to the currently generated meal data and ordering data.

The meal data extraction module is used for extracting meal tracking data and recommended meal data of all accumulated meal staff on all accumulated meal days.

The meal information base is used for storing the currently set cooking meal catalogue of each meal cooking person, storing the corresponding gram weight of each meal quantity, storing the setting update frequency of recommended meal, storing the single side dish duration of each side dish corresponding to the automatic side dish equipment under the rated capacity, and storing the name, attribute, number, nutrient label, cooking duration and configuration proportion of each side dish in each set meal.

The recommending and updating processing module is used for carrying out meal recommending and updating management according to the meal tracking data and the recommended meal data of each accumulated meal day of each accumulated meal person.

The foregoing is merely illustrative and explanatory of the principles of this invention, as various modifications and additions may be made to the specific embodiments described, or similar arrangements may be substituted by those skilled in the art, without departing from the principles of this invention or beyond the scope of this invention as defined in the claims.

Claims (8)

1. The ordering, processing and managing method in the collective restaurant scene is characterized in that: the method comprises the following steps:

s1, extracting ordering and ordering data: extracting ordering data and ordering data currently generated by a target restaurant;

s2, processing distribution management: according to the ordering data and the ordering data, carrying out processing, distributing and managing of the food;

S3, extracting tracking data of dining personnel: extracting meal tracking data of each current accumulated meal person on each accumulated meal day;

S4, extracting meal recommendation data: extracting recommended meal data of each accumulated meal person on each accumulated meal day at present;

s5, meal recommendation update management: according to the meal tracking data and the recommended meal data of each accumulated meal person on each accumulated meal day, counting the recommended meal adoption degree and the correction update frequency of recommended meal products corresponding to each accumulated meal person, and carrying out meal recommendation update management;

the performing meal processing allocation management comprises:

Positioning the expected meal time points of all the meal ordering staff from the ordering data, and dividing all the meal ordering staff into all instant meal ordering staff and all the early meal ordering staff through the meal ordering classification rule;

Screening out details of each instant meal ordering person corresponding to each ordered food from the ordering data, and screening out details of each meal ordering person corresponding to each ordered food from the ordering data, wherein the details are names and parts;

Integrating the details of the instant meal ordering staff corresponding to the meal ordering products and the food ordering products corresponding to the meal ordering staff to generate the details of the current meal to be manufactured;

confirming the configuration gram weights of the dishes to be matched, and feeding back to the automatic dish matching equipment corresponding to the dishes to be matched;

positioning a cooking meal catalogue of each currently set meal cooking person from a meal information base, and accordingly confirming each meal cooking person related to the current meal to be manufactured as each target person;

Distributing the current food to be manufactured by target personnel to obtain corresponding food to be manufactured by the target personnel, confirming the cooking schedule of the target personnel, and feeding back to the target personnel;

the cooking schedule of each target person under the meal ordering meal is obtained through the same confirmation according to the analysis mode of the cooking schedule of each target person under the current meal to be made, and corresponding feedback is carried out;

the meal recommendation update management comprises the following steps:

The name, ordering quantity and eating ratio of each actual dining food are positioned from the dining tracking data, and the corresponding dietary health fitness of each accumulated dining personnel is counted ，/>Indicates the accumulated diner number,/>；

Locating the names of the recommended dining products from the recommended dining data, and counting the recommended adoption degree of the dining corresponding to each accumulated dining person；

If the fitness of a certain accumulated meal person corresponding to the diet is smaller than 0, the accumulated meal person is marked as a meal changing person, and the deviation intake nutrient and intake deviation value of the meal changing person are confirmed；

The names of all the set meal with the nutrient labels being the nutrient intake deviation are positioned from the meal information base, the names of the recommended meal corresponding to all the set meal are positioned from the meal ordering platform by meal changing staff, and the proportion of the recommended meal corresponding to the nutrient intake deviation is counted；

The specific statistical process of the recommended meal proportion corresponding to the deviation intake nutrient is as follows: the method comprises the steps of taking the names of all set meal items with nutrient labels as deviation intake nutrient as the names of all analysis meal items, comparing the names of all analysis meal items with the names of all set recommended meal items, taking the set recommended meal items consistent with the names of the analysis meal items as recommended meal items corresponding to the deviation intake nutrient, counting the number of the recommended meal items corresponding to the deviation intake nutrient, and comparing the number of the recommended meal items with the number of the set recommended meal items to obtain the ratio of the recommended meal items corresponding to the deviation intake nutrient;

Will be Recommended meal correction duty ratio/>, corresponding to nutrient intake deviation，/>Changing the duty ratio for the set unit intake deviation value in response to compensation, and obtaining/>Feeding back to the meal ordering platform, and correcting the recommended meal proportion corresponding to the nutrient intake deviation of meal change personnel;

if the recommended acceptance degree of the meal corresponding to a certain accumulated diner is smaller than the set reference acceptance degree Setting update frequency/>, of recommended food is positioned from the food information baseThe accumulated meal staff is recorded as update change staff, and the meal recommended adoption degree of the update change staff is recorded as/>；

Will beThe update frequency of the recommended meal serving as the update change person;

；

Wherein, Correspondingly increasing the correction frequency value for the set unit adoption degree deviation factor, and carrying out/>And feeding back to the meal ordering platform so as to correct the update frequency of the recommended meal for the update and change personnel.

2. The method for ordering, processing and managing in a collective restaurant scene according to claim 1, wherein: the confirming the configured gram weight of each to-be-prepared dish category comprises the following steps:

positioning the corresponding gram weight of each meal size, the name of each set meal and the configuration proportion of each side dish in each set meal from the meal information base;

based on the names of the current commodities to be manufactured, the configuration proportion of the purposes of each side dish in the current commodities to be manufactured is selected from a meal information base;

Based on the weight of each current food to be manufactured, the gram weight of each current food to be manufactured is obtained, and then the gram weight of each side dish in each current food to be manufactured is obtained;

and summing the gram weights of the same side dish in the current dishes to be made, and counting to obtain the gram weight sum of the side dish as the configuration gram weight of the side dish.

3. The method for ordering, processing and managing in a collective restaurant scene according to claim 1, wherein: the identifying the cooking schedule of each target person comprises:

positioning the attribute and cooking time of each current food to be manufactured from a food information base, and setting the cooking weight of each target person corresponding to each current food to be manufactured;

According to the cooking weight, carrying out cooking sequencing on each target person corresponding to each current food to be made from big to small;

Taking the current meal to be made, which is cooked and ordered as the first position, as a meal A, extracting single side dish duration of automatic side dish equipment corresponding to each side dish category in the meal A under rated capacity from a meal information base, screening the maximum value from the single side dish duration as a reference side dish duration, and taking the current time point and the reference side dish duration as the making time point of the meal A;

Taking the current to-be-manufactured food of the second cooking sequence as a food B, taking the manufacturing time point of the food A and the set kitchen range cleaning time length as the manufacturing time point of the food B, sequentially obtaining the manufacturing time points of all target personnel corresponding to the current to-be-manufactured food according to the rule, and further generating a cooking time table of all the target personnel corresponding to the to-be-manufactured food.

4. The ordering, processing, managing method in a collective restaurant scenario of claim 3, wherein: the setting of the cooking weight of each target person corresponding to each current food to be made comprises the following steps:

Setting attribute priority weights of all target persons corresponding to all current to-be-manufactured food ，/>The number of the target person is indicated,，/>Representing the number of the target person corresponding to the current meal to be made,/>；

The cooking time of each target person corresponding to each current food to be made is recorded asWill/>As the cooking weight of each target person corresponding to each food to be made currently;

；

Wherein, The duty ratio weights are respectively set for the set duration and attribute corresponding to the cooking weight,/>To set the reference cooking time difference,/>The number of the food to be made currently.

5. The method for ordering, processing and managing in a collective restaurant scene according to claim 1, wherein: the statistics of the corresponding dietary health fitness of each accumulated diner comprises the following steps:

Comparing the eating ratio of each actual eating meal of each current accumulated diner in each accumulated diner day with a set reference eating ratio interval;

Recording actual dining meal with the eating ratio exceeding the reference eating ratio interval as deviation meal, and recording the number of the deviation meal/the number of the actual dining meal Is the deviation day;

Counting the number of deviation days of each accumulated diner And the number of the offset food on each offset day, and carrying out average value calculation on the number of the offset food on each offset day, and recording the calculation result as/>；

Counting the corresponding eating evaluation index of each accumulated diner at present, wherein the eating index is the number of the set food to be eatenAnd average number of repeated eating times/>；

Counting the fitness of each accumulated diner corresponding to the diet： ；

Wherein,For/>Cumulative number of days per cumulative meal for person,/>To set the number of meals,/>The reference number of times of repeated eating and the allowable number of times of repeated eating are respectively set.

6. The ordering, processing, managing method in the collective restaurant scene according to claim 5, characterized in that: the statistics of the corresponding eating evaluation index of each current accumulated diner comprises the following steps:

Extracting names and numbers of all the set meal items from a meal item information base;

Based on the names of the actual dining items of the current accumulated diners on the accumulated dining days, establishing a dining record table of the current accumulated diners, and positioning the number of the edible set dining items and the repeated eating times corresponding to the edible set dining items;

And averaging the repeated eating times of each eating set meal to obtain the corresponding average repeated eating times of each accumulated meal person.

7. The ordering, processing, managing method in the collective restaurant scene according to claim 5, characterized in that: the statistics of the recommended adoption degree of the corresponding meal of each accumulated diner comprises the following steps:

Comparing the names of actual dining products of all current accumulated dining personnel on all accumulated dining days with the names of recommended dining products;

taking the actual dining meal with the same name as the recommended dining meal as a target dining meal, and taking the accumulated dining diary with the target dining meal as a recommended day;

Counting the recommended number of days of each accumulated diner And target number of meals per recommended day/>，/>For recommended day number,/>；

Counting recommended adoption degree of each accumulated diner corresponding to the diner：；

Wherein,To set multiplying power,/>To round down the symbol.

8. A ordering, processing, and management system in a collective restaurant scenario for performing the method of claim 1, wherein: comprising the following steps:

The order data extraction module is used for extracting order data and order data which are currently generated by the target restaurant;

the processing distribution analysis module is used for carrying out processing distribution management on the meal according to the currently generated meal data and ordering data;

the meal data extraction module is used for extracting meal tracking data and recommended meal data of each accumulated meal person on each accumulated meal day;

The meal information base is used for storing the cooking meal catalogue of each meal cooking personnel which is currently set, storing the corresponding gram weight of each meal, storing the setting update frequency of recommended meal, storing the single side dish duration of each side dish corresponding to the automatic side dish equipment under the rated capacity, and storing the name, attribute, number, nutrient label, cooking duration and configuration proportion of each side dish in each set meal;

And the recommendation updating processing module is used for carrying out meal recommendation updating management according to the meal tracking data and the recommended meal data of each accumulated meal day of each accumulated meal person.