JP2002123586A - Subjective information presenting method and advertisement medium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a subjective information presenting method and an advertisement medium which can show subjective elements such as visually unperceptible taste and smell and transmit the degree of improvement of meals having been improved according to the reaction of a customer to the customer by obtaining subjective information after restaurant users have meals and showing the information together with menus. SOLUTION: At a restaurant, a customer reads a prepared menu and determines a meal (dish) to be ordered. After the customer has the mean, the restaurant side obtains customer's impressions on the meal (subjective evaluation) through a questionnaire means such as a questionnaire form and an oral questionnaire. The restaurant generates subjective information as judgment materials for determining dishes according to subjective evaluations gathered from unspecified customers and reflects it on the menu, which is presented to customers.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for presenting subjective information associated with provision of food and an advertisement medium.

[0002]

2. Description of the Related Art As shown in FIG. 1, three major factors for maintaining human health are diet, sleep, and exercise. These elements have biological significance that meets physiological satisfaction. That is, as indicated by the arrows in FIG. 1, as biological significance, diet has the significance of supplementing nutrients, sleep has the significance of physical and mental rest, and exercise has the significance of physical strength. There is significance of maintenance and enhancement.

However, most of this biological significance satisfies the physiological satisfaction of a person, and there is a mental satisfaction other than the physiological satisfaction of a person. In other words, these three factors are indispensable for a person to survive, but people do not only expect physiological satisfaction from these factors, but when people seek these factors. Behavior is consciously or unconsciously influenced by mental desire for mental satisfaction.

FIG. 2 shows an action judgment model when a person decides to execute or not to execute a certain action based on physiological needs and mental needs. When a person obtains external information through the five senses (visual, auditory, smell, taste, tactile), it responds to it and makes conscious or unconscious internal judgments (thinks, consciousness, emotions, deep psychological judgments). )I do. That is, when a person is stimulated by external information through the five senses, an internal desire is categorized into a physiological desire and a mental desire. Then, in conscious or unconscious internal judgment, when deciding whether to perform a certain action or not,
Based on the acquired external information, internal needs (physiological needs, mental needs) elicited by external stimuli, personal preference elements (likes), mental state elements (mood), physical state elements (physical condition) Under the influence of the above, make an action decision and determine the next action to take. As a result, when it is determined that the action should be performed, an instruction is issued to each part of the body consciously or unconsciously, and the action is performed autonomously.

[0005] In the following, the theme will be described focusing on meals among the above three major elements. FIG. 3 shows a relationship between an element that causes an internal desire to eat and an internal desire satisfied by the meal. When a person feels hungry at mealtime or looking at food,
They eat to satisfy their physiological needs (appetite), and as a result, get physiological satisfaction (feeling full). Accordingly, the biological significance of supplementing nutrients shown in FIG. 1 is unconsciously complemented by satisfying the physiological need of hunger. In the case of meals, mental needs are roughly divided into needs for the five senses and needs for place and space. The desire for the five senses includes "I want to enjoy the taste",
There are "I want to enjoy the scent", "I want to enjoy the texture", and the desires about the place and space include "I want to enjoy the atmosphere", "I want to enjoy the time",
There is something like "I want to enjoy conversation". However, if the meal is an event that involves the purchase of a canteen, lunch box, food, etc., the desire for purchasing is added to mental satisfaction. For example, there is a desire common to purchasing behaviors represented by mental wisdom, such as "I want to feel a good deal" or "I want to buy good things at a low price". This is the same as other purchases, and can be considered as a desire when purchasing a product called meal.

What is important here is that, in the purchase of meals, there is a considerable need for the five senses, which is often not emphasized in other purchasing activities. In other words, when limiting to meals, the criterion of "what to eat" has priority over "where to go". Also, the greatest mental satisfaction expected from a meal is “delicious”. This is the place
Although it often depends on the atmosphere of the space, it is important to note that if the feelings sensed by the five senses are bad, the impression that "it was delicious" will never be made.

FIG. 4 is a diagram showing a relationship between a product and a price as viewed from the consciousness of a meal purchaser. The implication of this diagram is that the meal purchaser does not pay the meal seller, but pays for the meal product. Therefore, the satisfaction level of the meal is based on how the purchaser feels whether the provided product (meal) is worth the paid price.

[0008] Therefore, from this point of view, let us consider a decision cycle regarding product purchase. FIG. 5 shows a general model of a decision cycle regarding product purchase from the viewpoint of the purchaser. When examining the purchase of a product based on, for example, the behavior determination model of FIG. 2, the purchaser obtains external information and determines whether to purchase or cancel the product based on the information. And if you decide you should buy it,
Pay the price and receive the product (see FIG. 4).
When a product is purchased, it is common to evaluate the product by using the purchased product, and the result of the product evaluation (that is, the degree of satisfaction generated by purchasing the product) is a subjective judgment factor. It will be reflected in the decision at the time of the next product purchase consideration. In particular, when the product is a meal, the use of the product is to eat the meal, and the evaluation of the product is mostly to determine whether or not the food was delicious and whether it was worth the payment. .

[0009] In consideration of when a purchaser feels satisfied when a product is purchased, the model can be modeled as shown in FIG. Mental satisfaction, as well as physiological satisfaction, is an important factor in the expected satisfaction of a product purchase.In the case of mental satisfaction, however, the criteria for determining whether or not the customer is satisfied are subjective judgments. And the degree of satisfaction = degree of satisfaction. When it comes to fulfilling your spiritual needs, you can say that "buying good things", "buying cheap"
"Making good choices" satisfies your spiritual needs. “I want to feel the bargain” described in connection with FIG.
Here, it is classified as "making a good choice" and "want to buy a good thing cheaply" is classified as "buying a good thing" or "buying cheaply". This model shows that the criterion for purchasing a product is based on the subjective judgment of the buyer, "whether or not the buyer is satisfied", and the degree of satisfaction (degree) is the degree of satisfaction (degree). That is.

FIG. 7 is a flow chart showing the flow of the purchaser's consciousness when the purchaser decides whether or not the result of the purchase of the product can be satisfied by subjective judgment, and is applicable to general purchase of the product. It is a general model. According to this model, when purchasing a product, the product purchaser determines whether or not the value of the product can be determined to be appropriate by comparing it with the paid price (S1). Accepts the purchase of the product (S2). Further, even if the merchandise value is not felt to be appropriate, if sufficient judgment is given (YES in S3) and the judgment is voluntary (YES in S4), The purchase of the product must be convinced (S2). However, if the merchandise value is not considered to be appropriate (NO in S1) and sufficient judgment is not given (NO in S3), or the judgment is not voluntary In the case of (NO in S4), the user feels that the purchase of the product is indivisible and cannot be satisfied (S5).

That is, what is desired to be represented in FIG. 7 is that even if it is determined that the product value is low with respect to the price paid by the product purchaser, if the voluntary judgment is given after sufficient judgment material is given. That is, I can understand. If you're not convinced,
In cases such as when a voluntary decision cannot be made, and in such a case, the product purchaser has a negative image of the product, for example, "betrayed" or "spoofed" . If the customer is satisfied, a positive image is reflected (feedback) in the product review. A person who purchases a product again due to this effect is called a repeater. How to make this repeater a fixed customer is the key to establishing a business in a business.

FIG. 8 is a table summarizing the degree of satisfaction expected from a cafeteria providing meals as products. FIG.
As can be seen from the comparison with FIG. 6, as an element satisfying the mental desire, in the example of the desire for product purchase, "buying good things", "buying cheaply", and "making a good choice" described in FIG. Has been added. Of course, there are various kinds of canteens depending on the purpose, and the forms are various if permanent or temporary are included. For example, there are "restaurants", "popular dining halls", "high-class restaurants (including restaurants)", "party venues (including event venues)", and the like. Among these various types of cafeterias, the degree of expectation differs depending on the purpose and form, and in some cases, there is a desire that is not regarded as important. Therefore, in the following, when referring to “canteen”, it is limited to a canteen in which a “menu” is placed as external information serving as a source of judgment for the purchaser. In the following,
If there is a menu, all kinds of cafeterias such as "restaurants", "popular cafeterias", "high-class restaurants (including restaurants)", and "party venues (including event venues)" are eligible.

When the flow of purchase consciousness of a product purchaser shown in FIG. 7 is applied to a meal in a cafeteria, "whether it is possible to judge that the value of the product is appropriate compared to the paid price"
This is equivalent to the impression (satisfaction) after eating a meal. Further, the judgment material (external information) for judging “whether sufficient judgment material has been given” corresponds to a photograph, a sample dish (model) and a price shown in the menu. However, although subjective judgment plays an important role in making a decision when deciding a meal, menu photos, samples, prices, etc. should be considered objective information. However, there was a lack of information that could be used to make subjective decisions when deciding on a meal. Therefore, if the user is not satisfied with the provided meal, it is easy to immediately have a negative image in the meal or in the dining room that provided the meal. On the other hand, “voluntary judgment” is generally satisfied when the purchaser selects a meal from the menu. Therefore, if the impression after eating is not good, the important thing is whether or not sufficient judgment material has been given, and if sufficient judgment material is given, the purchaser customer I understand. Furthermore, if the menu corresponding to external information can show the attitude of the canteen as an effort, it will be a differentiator from other companies in the industry and a material for advertising.

FIG. 9 shows a detailed view of how a conventional cafeteria is operated to improve the subjective evaluation of a customer who is a purchaser. In the cafeteria, a menu (B1) is displayed as a judgment material when a customer selects a meal. When the visiting customer (B2) compares the menu (B1) and selects a specific meal (B3), the dining room provides the customer with a designated meal. The customer (B2) has various impressions and evaluations about the meal (B3) while eating or after eating, but usually, individual impressions and evaluations are not transmitted to the dining room. . The cafeteria only judges customer satisfaction based on the sales (the number of units sold). Alternatively, in some cases, the subjective evaluation (B4) of the customer is heard through a questionnaire or the like from the customer, and this is input as subjective information (evaluation result) (B5) to the database (B6) of the computer, and the database function is used. Then, the evaluation of each product is analyzed, an improvement method is examined, and the result is output as a product analysis result (B7). The menu, the pop display, the cooking method, and the like are changed with reference to the product analysis result (B7).

FIG. 10 shows a conventional pop display 1. This is placed in front of a sample dish in a show window or a showcase, and has a card 3 inserted on a stand 2. In FIG.
“OOOO” represents a product name, and “xxx” represents a price. Indication such as “sell now” or “popularly popular” is objective information that does not depend on the subjective evaluation of the customer. Information was not included.

Conventionally, in such a menu improvement method and a cafeteria operation method, a subjective evaluation of a customer is obtained by a method such as a questionnaire, and an effort is made to improve a meal as a provided product. This is a matter of course, as it operates a canteen as a business. Rather, it is a problem that although there are factors such as taste, aroma, and tongue that are invisible in appearance, they are most important in foods, but there is no means for displaying them. In order to convince customers, it is important to provide sufficient judgment materials as described above, but since subjective factors such as taste, aroma, and tongue are not apparent at first glance, these are conventionally shown There was no ingenuity.

[0017] Further, even if the menu and the cooking method are improved, there is no means for informing the customer of the degree of the improvement, and the improvement has been carried out at any time and the customer has no idea. For this reason, there is a problem that the customer is hard to notice even if the improvement is made, and the degree of improvement is not easily felt by the user. In particular, once it is time to dispel the negative image once planted, there is a bad image from the beginning, and unless the difference in the degree of improvement is expressed, the customer cannot understand the degree of improvement.

[0018]

DISCLOSURE OF THE INVENTION An object of the present invention is to acquire subjective information of a cafeteria user after eating and present it together with a menu, thereby showing subjective elements such as taste and aroma that cannot be seen by the user. Another object of the present invention is to provide a subjective information presentation method and an advertisement medium that can inform a customer of the degree of improvement of a meal that has been improved according to the response of the customer.

The first method of presenting subjective information according to the present invention is to present subjective information which is used as a judgment material when a user purchases food, and the subjective information after the user eats and drinks. The method is characterized in that an evaluation is obtained, subjective information is created based on the subjective evaluation, and the subjective information is presented.

The first method for presenting subjective information is that a person who purchases food (for example, orders a dish in a cafeteria or the like) obtains subjective information after eating and drinking it, and obtains a medium such as a menu or an advertisement. Thus, in a food sales business such as a cafeteria, it is possible to add subjective judgment materials that cannot be visually recognized to a medium such as a menu or an advertisement. So, roughly speaking, a person who wants to buy a food can look at the indicators that indicate whether the food was good or bad and decide whether to buy the food or select the food from several foods. Or you can. Also, this subjective information becomes a positive message to the food purchaser and can be used for advertising.

The second method for presenting subjective information according to the present invention is to present subjective information which is used as a judgment material when a user purchases a food, and the subjective information after the user eats and drinks. The method is characterized by acquiring an evaluation, improving a product based on the subjective evaluation, and presenting details of improvement of the product.

In a second subjective information presentation method, a person who purchases a food (for example, orders a dish at a cafeteria or the like) obtains subjective information after eating and drinking the food, and provides an improvement content based on the information. Since the information is presented on a medium such as an advertisement or an advertisement, it is possible to clearly and specifically show the attitude of the improvement effort to the food purchaser.

The first advertisement medium according to the present invention serves as a judgment material when a user purchases food, and presents subjective information based on a subjective evaluation after the user eats and drinks. It is characterized by being. Here, in addition to the menu, the advertisement medium also includes a flyer, a television advertisement, and the like, and may be an electronic medium or a non-electronic medium.

In the first advertisement medium, since a person who has purchased food (for example, ordered a dish at a cafeteria or the like) has presented subjective information based on a subjective evaluation after eating and drinking it, In a food sales business such as a cafeteria, it is possible to present to a food purchaser subjective judgment materials that cannot be visually recognized. So, roughly speaking, a person who wants to buy a food can look at the indicators that indicate whether the food was good or bad and decide whether to buy the food or select the food from several foods. Or you can. In addition, this subjective information becomes a positive message to the food purchaser and has a high advertising effect.

The second advertisement medium according to the present invention is an advertisement medium which is used as a criterion when a user purchases food, and is an improvement of a product based on a subjective evaluation after the user eats and drinks. The feature is that the contents are presented.

In the second advertisement medium, since a person who has purchased food (for example, ordered a dish at a cafeteria or the like) has presented the contents of improvement of the product based on subjective evaluation after eating and drinking. In addition, it is possible to clearly and concretely show the attitude of improvement efforts to food purchasers. Therefore, this advertisement medium becomes a positive message to the food purchaser, and can be used as an advertisement to promote a positive improvement attitude.

The components described above of the present invention can be combined as much as possible.

[0028]

DESCRIPTION OF THE PREFERRED EMBODIMENTS (First Embodiment) Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. FIG.
FIG. 3 is a functional block diagram showing an operation mode in the cafeteria according to the present invention aimed at improving subjective evaluation from customers.
This cafeteria is characterized in that the subjective evaluation after the customer eats is reflected on the menu and displayed, and is operated as follows. In the cafeteria, a menu (B1) is displayed as information (information) for a customer to select a meal. When the visiting customer (B2) selects a specific meal (B3) from the menu (B1), the designated meal (B3) is provided to the customer (B2). The cafeteria asks the customer (B3) to give a subjective evaluation (B4) about the good and bad points of the meal through questionnaires, etc., when the customer has settled the fee after finishing the meal. The information is input to the database (B6) of the computer as the target information (evaluation result) (B5), the evaluation of each product is analyzed using the database function, and the result is output as the product analysis result (B7). The method of collecting the subjective information (B5) of the customer is not limited to the questionnaire, but may be any method that can acquire the subjective information (B5) of the customer. Then, the database (B
The menu (B1) is displayed based on the product analysis result (B7) by displaying the tally result and the acquired information (subjective information) in 6) on the menu, and the improved menu (or the improvement result and the improvement content) ) Is displayed. Here, the menu is defined as a general decision factor for a customer to order a meal. The method of reflecting the acquired information on the menu may be a method of displaying the acquired information or the like on the menu in real time, or a method of displaying the acquired information on the menu at an appropriate time interval if not real time. In addition, the tabulation result and the acquired information in the database are displayed on the advertisement medium (B8), and the menu and the details of the improvement based on the product analysis result (B7) are displayed on the advertisement medium (B8). . The advertisement medium may include any information including subjective information based on subjective evaluation, and may be a pop display, a flyer, a television advertisement, a site on the Internet, or the like. The present invention is intended to collect the subjective information of the customer as described above, and to feed back the subjective information to reflect it in a menu or an advertisement medium.

FIG. 12 shows an information presentation system for realizing the above-described operation mode, and the whole or a part thereof is configured using a computer system. This system includes a subjective evaluation acquisition unit 11, an evaluation result processing unit 12, a storage unit 13, a product analysis processing unit 14, a menu improvement unit 15, a subjective information output unit 16, and a menu 17.
It is composed of

The subjective evaluation obtaining section 11 is a part for obtaining a subjective evaluation from a user (customer). For example, when a user's subjective evaluation is obtained using an auxiliary medium such as a questionnaire sheet, the subjective evaluation acquisition unit 11 outputs the recorded subjective evaluation recording medium 18 as shown in FIG. And a man-machine input unit 19 for inputting the contents of the questionnaire. The subjective evaluation recording medium 18 is a medium on which information that is a subjective evaluation of the user is recorded, and is an example of an auxiliary medium. The man-machine input unit 19 is an input device such as a keyboard, a mouse, and a switch group. In addition, when the user himself or herself directly presses a switch to enter whether the meal was good or bad without using an auxiliary medium, or when a user asks the user for evaluation and the staff inputs the evaluation result directly. In such a case, as shown in FIG.
Reference numeral 1 denotes a man-machine input unit 19 such as an input switch unit. Here, the man-machine input unit 19 is an input device such as a keyboard, a mouse, and a switch group.

The evaluation result processing unit 12 is a unit that executes processing such as statistical processing using the acquired subjective information as an evaluation result. The processed evaluation result is stored in the storage unit 13 and the subjective evaluation is performed. Is output to the target information output unit 16.
The operation of the evaluation result processing unit 12 waits while executing other processing as necessary until the subjective information is obtained from the subjective evaluation obtaining unit 11 as the evaluation result, as shown in FIG. S11, S12), subjective evaluation acquisition unit 11
When the information is acquired from (YES in S11), the evaluation result processing is executed accordingly (S13). Then, the processing result is output to the subjective information output unit 16 (S1).
4) is stored in the storage unit 13 (S15).

The storage unit 13 stores the evaluation result processed by the evaluation result processing unit 12, the product analysis processed by the product analysis processing unit 14, and the contents of the menu 17 improved by the menu improvement unit 15. That is, it is configured by a storage medium such as a hard disk or a flash memory.

The product analysis processing section 14 is a part for analyzing the evaluation results according to a product analysis processing program and extracting problems. The operation of the product analysis processing program, as shown in detail in FIG. 16, acquires the processing result executed by the evaluation result processing unit 12 from the storage unit 13 (S21), and executes the analysis processing described in the product analysis processing program. After the execution (S22), the result of the product analysis processing is displayed in the menu improvement unit 1
5 (S23).

The menu improvement section 15 is a product analysis processing section 1
4 means a part for improving the menu 17 in accordance with the product analysis based on the subjective information processed. The operation of the menu improvement section 15 is described in detail in FIG.
Until the processing result is output from the product analysis processing unit 14, the processing waits while executing other processing as necessary (S31, S31).
32) When the processing result is output from the product analysis processing unit 14 (in the case of YES in S31), the menu improvement is executed accordingly (S33), and the improvement result is output to the menu 17 (S34) and the storage unit. 13 (S35)
Things.

The subjective information output section 16 is a section indicating the evaluation result processed by the evaluation result processing section 12. By sequentially outputting the evaluation results from the evaluation result processing unit 12 to the subjective information output unit 16, the evaluation results are displayed in real time. In addition, by providing the subjective information output unit 16 with the menu 17, it is possible to display the subjective information output unit 16 on the menu 17 in real time. Note that the menu 17 is the menu 17 shown in FIG.
As defined in relation to the above, it is general information for a user to order a meal.

FIG. 18 is a hardware block diagram showing a hardware configuration of the information presentation system shown in FIG. The man-machine input means 27 shown here is hardware constituting the man-machine input unit 19 in FIGS. Further, the man-machine output unit 29 is hardware constituting the subjective information output unit 16 of FIG. In order to connect the hardware of the man-machine input / output means 27 and 29, the input means I / F (interface) 2
6 and an output means I / F unit 28 are required.
The F units 26 and 28 execute noise removal and analog / digital conversion processing. The arithmetic unit (CPU) 22 is shown in FIG.
2 corresponds to the evaluation result processing unit 12, the product analysis processing unit 14, the menu improvement unit 15, and the like. Here, the evaluation result processing unit 12, the product analysis processing unit 14, and the menu improvement unit 15 are configured by one arithmetic unit 22, but separate arithmetic units may be used. The program execution unit memory 23 is configured by a RAM, and is a memory area for executing a processing program, that is, a program execution area. Database memory 2
Reference numeral 4 denotes a memory corresponding to the storage unit 13 in FIG.

The evaluation result processing program memory 30 is a memory for storing a program executed by the evaluation result processing unit 12 in FIG. Product analysis processing program memory 3
Reference numeral 1 denotes a memory for storing a program executed by the product analysis processing unit 14 in FIG. The menu improvement program memory 25 is a memory for storing a program executed by the menu improvement unit 15 in FIG. These memories are generally non-volatile memories such as hard disks, flash memories, EEPROMs, etc.
A storage medium such as is used. Of course, these program memory waves may be combined in one storage medium, and the inside may be divided and used.

Arithmetic unit 22, program execution unit memory 2
3, database memory 24, menu improvement program memory 25, input means I / F section 26, output means I / F section 28, evaluation result processing program memory 30, and product analysis processing program memory 31 Exchanging data. The man-machine input means 27 sends input data to the bus line 32 via the input means I / F unit 26, and the arithmetic unit 22 reads out a necessary program from any memory and executes it, and stores the execution result in the database memory 24. The man-machine output unit 29 reads necessary information from the bus line 32 via the output unit I / F unit 28.

FIG. 19 is a perspective view showing a specific example of the subjective evaluation acquisition section 11 shown in FIG. This is a cafeteria usage fee settlement means 33, a so-called cash register, which is a drawer-like operator deposit / withdrawal section 34 for storing cash, an operator input section 35, a liquid crystal display operator output section 36, a user, Output unit 37. The input unit 35 for the operator
As shown in FIG. 20, the menu key section 40, "Y (e
s) "key 41y and" N (o) "41n, a subjective evaluation key 41, a numeric keypad 39, and a security key 42. This security key section 42
Is a key hole for inserting a lock release key for giving the operation authority of the usage fee settlement unit 33, for the purpose of security of the usage fee settlement unit 33. Further, from the subjective evaluation key 41, when the user adjusts the usage fee, the operator can make a questionnaire from the customer and input the answer. For example, if the subjective evaluation of the customer is affirmative based on the answer to the interview in the form of a question such as "How was it?""Key 41y, and if negative, the" N "key 41n is input. In the output section 37 for the user,
When the "Y" key 41y is pressed, the green lamp lights up,
Alternatively, a message such as "satisfied" is displayed, or when the "N" key 41n is pressed, a red lamp is lit, or a message such as "unsatisfied" is displayed. You can check it. In addition, this usage fee settlement means 33
, A network cable 38 is connected, and the acquired subjective evaluation can be output to the evaluation result processing unit 12. FIG. 21 shows an example of the auxiliary medium 20 (or the content of the hearing) such as the questionnaire sheet.

FIG. 22 is a perspective view showing a different specific example of the subjective evaluation acquisition section 11. This subjective evaluation acquisition unit 11
Is provided with two switches 44y and 44n. When the customer directly presses the "Y" switch 44y according to the attached message 43, a signal is output to the evaluation result processing unit 12 as a positive input of "delicious". When the "N" switch 44n is pressed, a signal is output to the evaluation result processing unit 12 as a negative input of "not delicious", and the number of times the "Y" switch 44y is pressed and " The number of times the "N" switch 44n is pressed is counted.

FIG. 23 is a perspective view showing still another specific example of the subjective evaluation acquiring section 11. As shown in FIG. The subjective evaluation acquisition unit 11 has two openings 46y and 46n for inserting evaluation equivalents such as chopsticks into an input box 45 for collecting used chopsticks and the like.
When an evaluation equivalent such as chopsticks is put into one of the openings 46y in accordance with the attached message 43, it is regarded as a positive intention to indicate "delicious", and the evaluation equivalent of chopsticks or the like is put into the other opening 46n. If you throw in something, it will be regarded as a negative intention that it is not delicious. FIG.
Is a hardware block diagram showing a hardware configuration of the subjective evaluation acquisition unit 11. Inside the openings 46y and 46n, evaluation equivalent holding devices 47y and 47n for accommodating evaluation equivalents are stored, respectively. The evaluation equivalent holding devices 47y and 47n are respectively weight sensors (weighing scales) 48.
y, 48n. Evaluation equivalent holding device 4
As 7y and 47n, a basket or a container can be used, but any device can be used as long as it can measure the evaluation equivalent. "Y" opening 46
The weight of the evaluation equivalent holding device 47y containing the evaluation equivalent put in y is weighed by the weight sensor 48y, and the evaluation containing the evaluation equivalent put in the opening 46n of “N”. The weight of the equivalent holding device 47n is also measured by the weight sensor 48n.
The weights measured in analog values by 8y and 48n are converted into digital signals by analog / digital conversion circuits 49y and 49n. The digital signal indicating the weight of the evaluation equivalent is sent to the acquisition unit arithmetic unit 51 through the bus line 50. The acquisition unit arithmetic unit (CPU) 51 performs a software process on the digital signal, and executes the “Y” opening 4
6y and the weight 46 of the "N" opening
The ratio between the weight of the evaluation object put into n and the weight is obtained, and this is output as the ratio between “Y” (positive evaluation) and “N” (negative evaluation). The “Y” and “N” openings 46
The value obtained by dividing the total weight of the evaluation equivalents input to y and 46n by the weight of one set of evaluation equivalents such as chopsticks is converted into an integer value, which is output as the number of respondents (the number of questionnaires). The acquisition unit memory 52 is a memory for storing an execution program executed by the acquisition unit arithmetic unit 51 and securing an execution area for the arithmetic processing. The ratio of “Y” and “N” and the number of respondents obtained by the acquisition unit arithmetic unit 51 are stored in the acquisition unit memory 52 and output from the output interface circuit 53 to the subjective information output unit 16.

The evaluation equivalent is not limited to chopsticks as long as the subjective evaluation can be indirectly displayed, but may be any type. In this example, a method of measuring the weight of the evaluation equivalent is adopted. Therefore, the types of evaluation equivalents need to be unified. In the method of counting the number or the number of evaluation equivalents input from the opening by the sensor, different types of evaluation equivalents such as chopsticks and spoons may be input.

FIG. 25 shows the menu 1 displayed in the dining room.
7, the subjective information output unit 16 constitutes a part of the menu 17. In this menu 17,
It comprises a menu objective information display section 54, a menu appearance information display section 55, and a subjective information output section 16. The menu objective information display section 54 is a portion for displaying objective information of the menu 17, and indicates the configuration contents (menus, ingredients, etc.) of the menu 17, prices, and the like. In the menu objective information display section 54, linguistic information such as sentences and words is generally used.

The menu appearance information display section 55 is a part for displaying appearance information of the menu 17,
, Visual information (photos and images of provided dishes, etc.) are shown. In the menu appearance information display section 55, a sample dish or actual dishes may be placed.

The subjective information output section 16 is a section for displaying the result calculated by the obtaining section calculation device 51 of the subjective evaluation obtaining section 11. In the example shown in FIG. 25, the acquired subjective information is displayed as a menu support rate, and the percentage of customers who have evaluated the food as delicious with respect to the whole is visually displayed in a bar graph. It is desirable to use an electronic display for the menu 17 so that the display of "today's support rate", "previous support rate", and "number of customers" can be sequentially displayed in real time. As the electronic display, an LED, a liquid crystal display panel, or the like can be used. Here, the previous support rate is also displayed. By comparing the current support rate with the previous support rate, it is possible to visually indicate the attitude of the dining provider on the improvement efforts of the dining room. Because. Note that the attitude of effort mentioned here means that the current situation is not perfect, and there are many places where it cannot be reached, and an appeal is made to make an improvement effort. This improvement effort is about the meal (cooking) itself, and by presenting the details of the improvement, the customer can be asked about the details of the improvement and the results of the effort. In addition, presenting the subjective evaluation and the details of improvement on the menu 17 is a so-called manifestation of the spirit of challenge, so it is also a challenge to the customer, and is also received as a positive message to the customer, and the positive advertising effect Spawn.

(Second Embodiment) FIG. 26 is a functional block diagram showing the configuration of an information presentation system according to another embodiment of the present invention. This embodiment is different from the embodiment of FIG.
Menu 17
This is the point that is reflected in That is, the evaluation result processing unit 12 accumulates the processed evaluation results to some extent, and outputs the totaled result to the subjective information output unit 16 after batch processing. Thus, the menu 17 is updated at appropriate intervals, not in real time. Batch processing here is a form of routine processing.
This is a process of outputting subjective information according to the acquisition of a certain period or a certain amount of subjective evaluation and the processing of the evaluation result. The configuration other than the evaluation result processing unit 12 and the subjective information output unit 16 in the embodiment in FIG. 26 is the same as that in the embodiment in FIG.

FIG. 27 is a flowchart for explaining the function of the evaluation result processing unit 12 in the embodiment shown in FIG. 26. The evaluation result processing unit 12 stores the evaluation result stored in the evaluation result processing program memory 30. The processing is executed as follows according to the result processing program. Evaluation result processing unit 1
2, as shown in FIG. 27, waits while performing other processing as necessary until acquiring subjective information from the subjective evaluation acquisition unit 11 as an evaluation result (S41, S42),
When information is acquired from the subjective evaluation acquisition unit 11 (in S41
If YES), an evaluation result process is executed accordingly (S43). Then, the subjective evaluation process is accumulated until the execution result of the subjective evaluation process exceeds a certain amount (S4).
4) If the result of the subjective evaluation process exceeds a certain amount,
The processing result is output to the subjective information output unit 16 (S4
Along with 5), the processing result is stored in the storage unit 13 (S46).

FIG. 28 is a flowchart for explaining the function of the evaluation result processing section 12 having another configuration in the embodiment shown in FIG. The following processing is executed in accordance with the evaluation result processing program stored in.
As shown in FIG. 28, the evaluation result processing unit 12 waits while performing other processing as necessary until acquiring subjective information from the subjective evaluation acquisition unit 11 as an evaluation result (S51, S52). ), When information is acquired from the subjective evaluation acquisition unit 11 (YES in S51), an evaluation result process is executed accordingly (S53). Then, the subjective evaluation processing is accumulated until a certain time (a certain period) has elapsed from the output of the previous subjective evaluation processing (S54). The processing result is output to the subjective information output unit 16 (S55).
At the same time, the processing result is stored in the storage unit 13 (S5).
6).

FIG. 29 is a front view of the menu 17 having the subjective information output unit 16 in the embodiment shown in FIG. The subjective information output unit 16 of this menu 17
Displays subjective information as "customer's voice". The “voice” in this case is nothing less than subjective information sent from the user, but any expression form may be used as long as it is known to be subjective information. The medium of the subjective information output unit 16 is not limited to an electronic medium such as an electronic display, but may be a printed matter using a printer or the like, one handwritten on paper by a person, a whiteboard, or the like. Also in this embodiment, as in the case of FIG. 25,
The previous evaluation may be displayed together with the current evaluation to indicate the attitude of the cafeteria, which is the meal provider, of efforts to improve the cafeteria, and appeal to the customer about the efforts of the cafeteria.

(Third Embodiment) FIG. 30 is a functional block diagram showing the configuration of an information presentation system according to still another embodiment of the present invention. In this embodiment, a result of improvement (or details of improvement) based on the acquired subjective information is displayed on the menu 17. In this embodiment, according to the evaluation result processing program stored in the evaluation result processing program memory 30, as shown in FIG. 31, the evaluation result processing unit 12 receives the subjective information from the subjective evaluation obtaining unit 11 as the evaluation result. Until it is acquired, it stands by while executing other processing as necessary (S61, S6).
2), when information is obtained from the subjective evaluation obtaining unit 11 (S
In the case of YES at 61), the evaluation result processing is executed accordingly (S63), and the processing result is stored in the storage unit 13 (S64). Then, the product analysis processing unit 14 stores in the storage unit 13
Perform product analysis based on the evaluation results stored in
The analysis result is stored in the storage unit 13 and is output from the menu improvement unit 15 to the subjective information output unit 16 so that the menu 1
7 is displayed.

In this way, as shown in FIG. 32, the subjective information output section 16 of the menu 17 has improvements such as "slightly easier than before" and "reduce the amount of each item and add two items". A dot is displayed. In this embodiment, the point that the previous reputation was bad is intentionally displayed on the menu 17, which is disadvantageous information for the meal provider side, but by intentionally displaying it, the information is actively provided to the customer. Shows the attitude to offer.

Further, as in the information presentation system shown in FIG. 33, in addition to the points of improvement, the evaluation results (“previous support rate 3
8% ”) may be displayed on the menu 17 as shown in FIG.

(Fourth Embodiment) FIG. 35 is a functional block diagram showing the configuration of an information presentation system according to still another embodiment of the present invention. In this embodiment, the acquired subjective information and the details of the improvement are output from the subjective information output unit 16 to the menu 17 and are also displayed on a subjective information output medium such as a menu introduction advertisement medium. is there. Here, the advertisement medium is a subjective information output medium used for advertisement.
The hardware block diagram of this embodiment is the same as that of FIG. 18, but the man-machine output unit includes a means for outputting a subjective information output medium. The output unit is, for example, a printer when the output medium is a printed matter, or a data file when the output medium is an electronic network such as the Internet.

FIG. 36 shows a specific example of the subjective information output medium. This has the same components as the menu 17 in FIG. 34, but is distributed over a wide range on an Internet homepage or on a flyer.

[0055]

According to the method for presenting subjective information and the advertisement medium of the present invention, it is possible to add a subjective evaluation of food, which is invisible to the menu of the cafeteria, and to make a valuable decision when purchasing food. Material can be provided. Also,
By presenting the details of the improvement, it is possible to clearly and specifically appeal to customers the public attitude of improvement efforts. Therefore, a high advertising effect can be expected.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating three major elements for maintaining human health.

FIG. 2 is a diagram illustrating an action determination model for a person to determine an action based on physiological needs and mental needs.

FIG. 3 is a diagram showing a relationship between an element that causes an internal desire to eat and an internal desire satisfied by the meal.

FIG. 4 is a diagram showing a relationship between a product and a price as viewed from the consciousness of a meal purchaser.

FIG. 5 is a diagram showing a general model of a decision cycle regarding product purchase from the viewpoint of a purchaser.

FIG. 6 is a diagram modeling a case where a purchaser feels satisfied when purchasing a product.

FIG. 7 is a flowchart showing the flow of the purchaser's consciousness when the purchaser determines whether or not the result of the purchase of the product can be satisfied by subjective judgment.

FIG. 8 is a diagram showing a degree of satisfaction required of a cafeteria providing a meal as a product.

FIG. 9 is a diagram showing a conventional operation of a cafeteria for improving the subjective evaluation of a customer who is a purchaser.

FIG. 10 is a diagram showing a conventional pop display.

FIG. 11 is a functional block diagram showing an operation mode of the cafeteria according to the present invention aimed at improving subjective evaluation from customers.

FIG. 12 is a functional block diagram showing an information presentation system for realizing the operation mode as shown in FIG.

FIG. 13 is a functional block diagram illustrating an example of a configuration of a subjective evaluation acquisition unit in FIG. 11;

FIG. 14 is a functional block diagram illustrating another example of the configuration of the subjective evaluation acquisition unit in FIG. 11;

FIG. 15 is a flowchart showing the operation of the evaluation result processing unit in FIG. 11;

FIG. 16 is a flowchart showing the operation of a product analysis processing unit in FIG. 11;

FIG. 17 is a flowchart showing the operation of a menu improvement unit in FIG. 11;

18 is a hardware block diagram showing a hardware configuration of the information presentation system shown in FIG.

FIG. 19 is a perspective view showing a specific example of a usage fee settlement unit (register) including a subjective evaluation acquisition unit.

FIG. 20 is a front view showing a configuration of an operator input unit provided in the usage fee settlement unit according to the embodiment.

FIG. 21 is a diagram illustrating an example of an auxiliary medium such as a questionnaire sheet.

FIG. 22 is a perspective view showing another specific example of the subjective evaluation acquisition unit.

FIG. 23 is a perspective view showing still another specific example of the subjective evaluation acquisition unit.

FIG. 24 is a hardware block diagram illustrating a hardware configuration of a subjective evaluation acquisition unit according to the embodiment.

FIG. 25 is a front view showing an example of a menu displayed in a dining room.

FIG. 26 is a functional block diagram showing a configuration of an information presentation system according to another embodiment of the present invention.

FIG. 27 is a flowchart illustrating functions of an evaluation result processing unit in the embodiment of FIG. 26;

FIG. 28 is a flowchart illustrating functions of an evaluation result processing unit having another configuration in the embodiment illustrated in FIG. 26;

FIG. 29 is a front view of a menu including a subjective information output unit in the embodiment shown in FIG. 26;

FIG. 30 is a functional block diagram showing a configuration of an information presentation system according to still another embodiment of the present invention.

FIG. 31 is a flowchart showing the operation of an evaluation result processing unit in the embodiment of FIG. 30;

FIG. 32 is a front view showing a subjective information output unit of a menu in the embodiment of FIG. 30;

FIG. 33 is a functional block diagram showing a configuration of an information presentation system according to still another embodiment of the present invention.

FIG. 34 is a front view showing a subjective information output unit of the menu in the embodiment of FIG. 33;

FIG. 35 is a functional block diagram showing a configuration of an information presentation system according to still another embodiment of the present invention.

FIG. 36 is a specific example of a subjective information output medium used in the above information presentation system.

[Explanation of symbols]

 11 Subjective Evaluation Acquisition Unit 12 Evaluation Result Processing Unit 13 Storage Unit 14 Product Analysis Processing Unit 15 Menu Improvement Unit 16 Subjective Information Output Unit 17 Menu 18 Subjective Evaluation Recording Medium 43 Auxiliary Medium

Claims (4)

[Claims] 1. A method for presenting subjective information which is used as a judgment material when a user purchases food, comprising: acquiring a subjective evaluation after eating and drinking by a user; and obtaining a subjective evaluation based on the subjective evaluation. A subjective information presentation method, comprising creating subjective information and presenting the subjective information. 2. A method for presenting subjective information serving as a judgment material when a user purchases food, comprising: acquiring a subjective evaluation after eating and drinking by the user; and obtaining a subjective evaluation based on the subjective evaluation. A subjective information presentation method, comprising: improving a product; and presenting details of the product improvement. 3. An advertisement medium which is used as a judgment material when a user purchases food, wherein subjective information based on a subjective evaluation after eating and drinking is presented by the user. 4. An advertisement medium serving as a judgment material when a user purchases food, wherein improvement contents of a product based on a subjective evaluation after the user eats and drinks are presented. Advertising media.