JP2002318946A - Dish item design method - Google Patents

Abstract

(57) [Summary] (Corrected) [Problem] When a customer places an order for a meal from an information terminal to a restaurant or an information mediation center, the customer himself (1) concept (2) design (3) evaluation of a cooking item Provide a customer-friendly meal service that allows customers to enjoy the enjoyment and enjoyment of customers. When a customer places a meal order at a restaurant or an information mediation center from an information terminal, (1) in the process of determining a specific food item from a meal menu belonging to a specific food category, the type and quality of the food material are determined. , The amount and the processed cooking state are presented on the information terminal screen, and the customer can select a food item / foodstuff design method (foodstuff design) that can be selected within the presented range, and (2) a meal menu belonging to a specific meal category. In the process of determining a specific food item, the appearance design of the specific food item (disposition of ingredients,
With respect to the arrangement, the customer can create the food item on the information terminal screen and achieve the purpose by the appearance design method (appearance design) of the dish item in the meal order to be arranged.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION When a customer orders a meal from an information terminal through an Internet web page, 1. Access the web page of the restaurant or the information mediation center. 2. Select a meal category and determine a specific food item from the meal menu. 3. Input personal information (address, name, telephone number, e-mail address, etc.) An online ordering process is conceivable. According to the present invention, in a process in which a customer decides a specific food item from a meal menu, the customer himself / herself designs a food item (type, quality, quantity, processed cooking state) and an external design (food item) of the specific food item on an information terminal screen. Information technology (I)
The present invention relates to a cooking item design method that is created by utilizing T).

[0002]

2. Description of the Related Art Modern people's desire for meals can be summarized as (1) gourmet-oriented, (2) beauty / health-oriented, and (3) simplicity-oriented.
There are three categories: (2) homemade meals and (3) home delivery meals. Also, as a current social phenomenon,
(1) co-earning population, (2) elderly, (3) singles,
(4) The number of telecommuters due to SOHO etc. has increased significantly,
There is a strong desire for simplicity as a value for food while maintaining gourmet, beauty and health. There are two types of meals for which simplicity has been sought: restaurant meals and home delivery meals.
In many cases, they are properly used depending on the PO. In addition, eating out meals and home delivery meals are (1) busy and have no time to spare.
(2) Want to use time effectively, (3) No garbage, (4) No clutter, (5) Purchase of ingredients is cumbersome, (6) Waste of ingredients and seasonings, (7) ) There is a tendency to increase greatly for reasons such as wanting to enjoy and enjoy, and (8) not wanting to do any troublesome things.

[0003] Next, regarding the food item design method in the meal order process using information technology (IT), (1) the business model patent and (2) the current state of the Internet web page will be described. (1) Business model patent As a result of research on business model patents (patent gazettes and published patent gazettes) for the past 10 years with regard to food item design in the meal ordering process using information technology (IT), The existence could not be found. (2) Internet Web Page FIG. 1 shows the current state of a cooking item cooking process. As shown in FIG. 1, the cooking process of cooking items is composed of seven processes: concept study, design (design of ingredients, cooking, appearance, and price), procurement, processing and pre-cooking of ingredients, allocation and storage, cooking, and serving. The implementers are all restaurants. The customer can display the appearance photograph of the finished food item (standard model = product) that the restaurant has considered, designed, and cooked on the Internet web page by the restaurant or the information mediation center on the Internet web page, the content of the ingredients, the price, etc. A method of observing a food item and ordering a meal is adopted. or,
As a result of a search on the Internet web page for the keyword “meal, delivery, order” in mid-February 2001, items related to food items are as shown below. (1) Food item name, (2) Food item number, (3) Color image of food item appearance, (4) Cooking method, (5) Type, quality, quantity of food, (6) Price, (7) Calories Value, (8) Comment There is no posting of items related to food item design, all food items are fixed at a single price, and there is little room for customers to design food items. .

[0004] To summarize the above, regarding a food item design method, no similar technology can be found in a business model patent, and the actual food item finished product is designed by a meal shop itself. Is a meal store-driven meal service offering that has only the freedom of choice.

[0005]

The food item designing method in the meal ordering process has the following problems. 1. The customer must select from the food items designed and cooked by the restaurant, and the customer has the option of ordering or quitting, and the degree of freedom in selection is small. 2. Even if food items that do not match tastes and tastes are included in the cooking items, they cannot be cut in advance, resulting in garbage due to leftovers and waste of food materials. 3. Customers cannot cope with food restrictions that cannot be consumed for health or other reasons.

[0006] To summarize the above problems, the food items cooked by the restaurant are fixed due to the design of the food items led by the food stores, so that the food items cannot be adapted to the individual needs of the customers, and at the same time the generation of garbage due to leftovers (environmental pollution ) And hinders the effective use of food resources.

In the process of a customer ordering a meal,
Potential desires for food item design include: (1) Pursuit of pleasure to design, design, and evaluate food items (achieving self-realization) (2) Feeling to satisfy tastes and maintain beauty and health (instinct desire) (3) It is assumed that enjoyment (differentiation, differentiation) of making food items only for oneself is enjoyed.

[0008] In view of these points, an object of the present invention is to provide a customer himself / herself with a food item (1) concept in a process in which a customer places a meal order at a restaurant or an information mediation center from an information terminal through an Internet web page. ,
(2) Design, (3) Provide a customer-friendly meal service that allows you to enjoy the pleasure to be evaluated, and improve customer satisfaction in meal orders.

[0009]

Means for Solving the Problems In order to solve the above-mentioned problems and to achieve the object of the present invention, the following constitution is adopted. FIG. 2 shows a cooking item cooking process according to the present invention. From FIG. 2, the cooking process of cooking items is composed of eight processes: concept study, design (1), procurement, processing and pre-cooking of foodstuffs, allocation and storage, design (2), cooking, and serving. Except for the design (2) of the process No. 6, all the meals are performed by the restaurant. The design (2) of the process No. 6 is a process in which a customer orders a meal from a restaurant through a web page from an information terminal to a restaurant or an information mediation center. This is a process of designing the appearance, and is a process that is an object of the present invention. In the present invention, since the main subject of the process of design (2) is a customer, it is necessary for the restaurant to consider the preference of the customer and to predict the needs for all processes from the conception to the arrangement. The process of design (1) of process No2 is a process in which the design of a product (standard model product) of a restaurant and the design of a food item that a customer will order for a meal are considered in advance. FIG. 3 shows a comparison between the current situation and the cooking item design method according to the present invention. Comparing the two cooking item design methods from FIG. 3,
The current food item design method is to provide and provide a food store-driven meal service in which the food store designs and prepares the food item conceived by the food store and is evaluated by the customer. This is to provide a customer-friendly (self-realizing) meal service in which a customer designs a food item envisaged by the customer, cooks the meal at a restaurant, and evaluates the customer. The present invention is characterized in that the most important food item designing process in the cooking item cooking process is a customer. Hereinafter, the configuration of the present invention will be described.

Claim 1 (Food product design) is that when a customer places an order for a meal at a restaurant or an information mediation center from an information terminal through an Internet web page, a customer selects a specific food item from a meal menu belonging to a specific food category. In the process of deciding, the restaurant or the information mediation center will determine the type of ingredients appropriate to the composition of the particular dish item,
This is a food item / foodstuff designing method in a meal order in which the quality, quantity and processed cooking state are presented on the information terminal screen, and the customer can select within the presented range.

According to claim 2 (appearance design), when a customer places an order for a meal at a restaurant or an information mediation center from an information terminal through an Internet web page, a specific food item is determined from a meal menu belonging to a specific category. In the process, it is a dish item appearance design method in a meal order created and arranged by the customer himself on the information terminal screen regarding the specific dish item appearance design (arrangement and arrangement of ingredients).

In a third aspect (standard model observation type design), when a customer places a meal order at a restaurant or an information mediation center from an information terminal through an Internet web page, the customer desires the restaurant or the information mediation center. A standard model is presented for food design (type of food, quality, quantity and processed cooking state), cooking design, and appearance design (arrangement and arrangement of food ingredients) from a meal menu belonging to a specific meal category. While the customer observes the standard model

Claims 1 and

2. A standard model observation type dish item design method for meal order that can be performed.

Claim 4 (model selection type design)

1. Ingredients design in claim 1 and

2. In the external design of the present invention, in a process in which a customer decides a specific food item from a meal menu belonging to a certain specific desired food category, the meal shop or the information mediation center displays each request on the information terminal screen. A plurality of models are presented for each item, and the customer is a model selection type food item design method in a meal order selected from the models.

[0014] Claim 5 (design type designating cooking conditions etc.)

1.

3.

4. A method for designing a cooking item such as a cooking condition in a meal order in which all or some of a customer's preference, cooking conditions, and seasonings (spices, etc.) can be specified.

[0015] Claim 6 (price-presentation type design) provides the following:
When ordering a meal at a restaurant or an information intermediary center from an information terminal through an Internet web page, in a process of determining a particular dish item from a meal menu belonging to a particular meal category, each step of a particular dish item design process is performed. This is a price presentation type food item design method in a meal order in which the price and the total amount up to that stage are displayed.

According to a seventh aspect of the present invention, when a customer orders a meal at a restaurant or an information mediation center from an information terminal through an Internet web page, the customer specifies a meal menu belonging to a specific meal category. In the process of determining a food item, the calorie value for each stage of the specific food item design process and the total caloric value up to that stage are a calorie value presentation type food item design method in a displayed meal order.

Claim 8 (design of nutrients presentation type) is that when a customer places a meal order at a restaurant or an information mediation center from an information terminal through an Internet web page, the customer specifies a meal menu belonging to a specific meal category. In the process of determining a food item, a meal store or an information mediation center may determine the nutrients, content, caloric value, action, required amount, and price for each type of food with respect to the material suitable for the composition of the specific food item. This is a food item design method for presenting nutrients and the like in a meal order displayed on the screen.

Claim 9 (attached design such as hard copy)
Means that when a meal store receives a meal order from a customer, the customer will receive a special dish item designed on the information terminal screen by the customer.

1.

7.

8. A method for designing an attached food item such as a hard copy in a meal order to which a hard copy of a paper and an external appearance describing the contents of the item are attached.

Claim 10 (design of order result presentation type) is that when the customer completes the design of the specific dish item created and the order of the meal is confirmed, the order result (order date and time) from the same customer within a certain period in the past. , Order contents, order amount, and total order amount within the period) are displayed. By the above means, it is possible to solve the problem and achieve the object of the present invention.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 4 is a system configuration diagram showing a computer, a storage device and the like for carrying out the present invention.
FIG. 10 shows a table diagram of a database (hereinafter referred to as DB) stored in each storage device constituting FIG.
FIG. 11 shows a flowchart for implementing the present invention. As shown in FIG. 4, the present invention is configured by connecting a customer, an information mediation center, and a meal shop through the Internet.

(1) in FIG. 4 is a fixed terminal such as a home,
(2) is a mobile phone, (3) is a customer accessing the Internet from a digital TV fixed terminal, and (4) is a restaurant or an information mediation center. (5) is an information processing computer of a restaurant or an information mediation center, which controls input and output of information with customers who have accessed through the Internet. (6) to (8) are storage devices connected to the information processing computer of the information mediation center.

FIG. 5 is a table diagram of the store information DB (6), in which a meal store or an information mediation center can store cookable “dish items”, “store names”, “store codes”,
“Category” and the like are registered.

The food item DB (7) in FIG. 4 includes, for each food item, a food material design (9), an external design (10), a standard model (product) observation type design (11), and a model selection type design (1).
2), items such as a cooking condition designation design (13), a price presentation design (14), a calorie value presentation design (15), and a nutrient presentation design (16).
FIG. 6 shows, in the food item DB (7), a food design (9), a standard model (product) observation type design (11), a price presentation type design (14), a calorie value presentation type design (15),
It is a table figure showing the contents of nutrient etc. presentation type design (16). In this table diagram, for each dish item, the dish item N
o, food item name, specification (standard model product, customer design product),
Name of ingredients, quality (place of origin, cultivation method, etc.), quantity / person (amount for one person), cooking (shape adjustment of ingredients, seasoning), types of nutrients (proteins, vitamins, etc.),
The content (the amount contained in the food), the action (the effect on the human body), the required amount (the required amount per day), the caloric value, the price, the appearance photograph of the food and the food item are registered.

FIG. 7 is a table showing the contents of the appearance design (10) of the dish item DB (7) of FIG. In this table diagram, for each food item, a food item (food item No., food item name), a food material (food item No., food name, size (area), appearance photograph), a container (container No., container name, material) , Shape, space (area), external photo) and remarks are registered.

FIG. 8 is a table showing the contents of the model selection type design (12) of the dish item DB (7) of FIG.
In this table diagram, for each food item, a food item (food item No., food item name), a food material design model (food composition, appearance photograph), an appearance design model (appearance photograph), and a combination price of each model are registered. ing.

FIG. 9 is a table showing the contents of the cooking condition etc. design type (13) of the cooking item DB (7) of FIG. In this table diagram, for each dish item, the dish item (dish item No., dish item name), taste (spicy, standard, sweet),
Salt (standard, reduced salt), seasoning (dark, standard, light), heating (raw, standard, good), seasoning (soy sauce, sauce, etc.), and spices (pepper, chili oil, etc.) are registered.

FIG. 10 shows a table of the order history DB (8), in which one record is created for each customer.
"Customer ID", "Name", "Address", "Postal Code",
“Phone number”, “E-mail address”, “order details”, and “order date and time” are registered.

FIG. 11 shows a flowchart for carrying out the present invention. When a customer accesses an Internet web page of a restaurant or an information mediation center (step 100), an initial menu is transmitted from the information processing computer to the customer information terminal (step 10).
1). The initial menu has a category and a cooking item content, and the customer selects an item to be ordered from these (step 102). The restaurant or the information mediation center transmits and displays the standard model registered in the dish item DB selected by the customer to the customer information terminal (step 10).
3). The customer proceeds to step 113 if the presented standard model is sufficient. When changing the standard model, the meal shop or the information mediation center displays the configuration contents of the selected ordered food item on the customer information terminal screen (the ingredients, cooking method, seasoning, and arrangement registered in the food item DB). Etc.)
(Step 105). The customer selects the quantity, quality, condition, etc. for each item of the displayed configuration contents (step 10).
6). Simultaneously with the selection, the total calorie and price of the ordered food item are displayed on the customer information terminal screen according to the selected order content (step 107). If the customer changes the selection, the process returns to step 105. Selection content is good,
In the case of arrangement (appearance design) within the range specified by the restaurant or the information intermediary center, the restaurant or the information intermediary center transmits and displays an arrangement design screen to the customer information terminal (step 110). The customer selects and determines the arrangement of the selected ingredients on the displayed screen (step 11).
1). The customer can hard copy the arrangement result as needed (step 112). Next, the routine proceeds to step 113. If the selection content is sufficient and the customer wants to freely design the arrangement, the restaurant or the information mediation center transmits and displays the arrangement free design screen to the customer information terminal (step 1).
20). The customer freely arranges the selected ingredients on the displayed screen (step 121). If the customer has a special request for serving (for example, drawing a heart mark on the rice with seaweed, etc.), the fact is entered in a comment column (step 122). The customer sends the layout design contents to the restaurant or the information mediation center (step 12).
3). The restaurant or the information mediation center examines whether the arrangement contents designed by the customer are feasible (step 124).
If the contents cannot be realized, the customer is notified that the contents cannot be provided (step 126). If the customer can provide the designed arrangement contents, the customer is contacted by e-mail or the like (step 127), and the customer determines whether or not to order (step 128). If no order is placed, the process proceeds to step 132. When ordering, the restaurant or the information mediation center transmits a customer personal information input screen to the customer information terminal, and the customer inputs personal information (step 129). The personal information and the order details are transmitted to the restaurant or the information mediation center, and the restaurant or the information mediation center registers the order details in the order history DB (step 130), and cooks or delivers the food according to the customer's order (step 131). ). If the customer decides to place an order in step 113,
The restaurant or the information mediation center transmits a customer personal information input screen to the customer information terminal, and the customer inputs personal information (step 114). The personal information and the order contents are transmitted to the restaurant or the information mediation center (step 115),
The restaurant or the information mediation center stores the order details in the order history D
B is registered (step 116) and cooked or delivered according to the customer's order (step 117). If the order is not placed in step 113, the process proceeds to step 118.

[0029]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described focusing on an image displayed on a customer information terminal. Prerequisites; 1. Address of customer's residence: $ 146-0094 2-12-18 Higashiyaguchi, Ota-ku, Tokyo Customer name: Yasushi Tsuneyama 3. Phone number: 03-3758-0636 4. E-mail: 123456 @ abcd. ne. j
p5. 5. Information terminal used: personal computer Web page access time: 15:30 7. Category to eat: Lunch box 8. 8. Second and subsequent orders Home delivery meal order to a restaurant 10. Cuisine items to order: Hamburger lunch

FIG. 12 shows the entrance to the Internet web page "T lunch box". When you access the Internet web page "T lunch box" from a customer's personal computer,
A store exterior photo and a dish item selection screen are displayed, and the customer selects the dish item to order from the drop-down list,
Press the order button.

FIG. 13 shows the appearance, price, and calories of the food item selected by the customer (this time, a hamburger box lunch) in the standard state, the display of the composition of the food item, cooking method, seasoning, and arrangement of the food item, and input of the order quantity. Screen. When ordering with standard specifications, the customer enters the order quantity and presses the order button.

FIG. 14 is a dish item configuration content selection screen for changing the standard specifications presented by the restaurant. As the selection conditions of the ingredients, the cooking method, the seasoning, and the serving, the conditions registered in advance in the food item DB by the restaurant are displayed in a drop-down list, and the customer selects from the list according to the customer's preference. For example, the type of hamburger is "Demigrass hamburger", the salad is "vegetable salad",
Dressing "Italian", French fries "Increase", Fried egg "Standard", Scented incense "Standard", Rice "Large serving", Cooking method "Standard", Seasoning "Thin", Serving "Free design""And salad without onion in the comment column as a special request, and the order quantity is set to two pieces.

FIG. 15 shows an appearance design screen when the customer freely designs the arrangement. This screen is not displayed when the arrangement column in FIG. 14 is selected as “standard”. The appearance design screen displays a list of ingredients, an image of the ingredients, a position input field, and a layout diagram showing positions (A to G) that can be arranged and registered by the restaurant in the dish item DB. The customer selects the position where the food is to be arranged from the layout diagram, and inputs the corresponding symbol in the position input box of the food list. When the customer selects the position of the food, an image of the food is displayed at the position selected in the layout diagram. The customer designs the original arrangement while looking at the appearance design screen. By pressing the print button, the arranged arrangement is hard copied to the customer's printer. When the appearance design is completed, press the enter button.

FIGS. 16 and 17 show examples of the appearance design.

FIG. 18 shows a customer personal information input screen.
Press the cancel button to cancel the order.
When ordering with the current selection contents, enter the personal information data required at the time of ordering and press the order button. The personal information and order details are transmitted to the restaurant and the customer's order history DB is displayed in the order history DB of the restaurant. “ID”, “name”, “address”, “zip code”, “telephone number”, “E-mail address”, “order details”, and “order date and time” are registered.

FIG. 19 shows an order copy issued when a customer executes a meal order. The order copy describes customer personal information, order quantity, unit price, total amount, and the content of the food item configuration selection.

FIG. 20 shows an order slip transmitted to a meal shop when a customer executes a meal order. The order slip describes customer personal information, order quantity, unit price, total amount, cooking item composition selection contents, and appearance design result. The meal shop cooks and delivers according to the order slip.

[0038]

According to the present invention, the following effects can be expected. The customer can enjoy the pleasure of designing and evaluating (taste, appearance) of his / her own food items free from troublesome tasks such as procurement, processing, and cooking of food materials. (Enjoy the fun of designing and evaluating) When designing food items, the customer can adjust the type, quality, quantity, and processed state of the food in accordance with the customer's own taste, health, and hunger. 2. Reduce resources (saving resources and protecting the natural environment) In designing a food item, the customer can grasp the price of the food item at each stage of the design, and can design the food item while considering cost performance. (Ascertaining cost performance) The customer can immediately compare the appearance and taste of the dish item (design quality: hard copy) designed on the information terminal screen with the actual dish item (manufacturing quality: real), and have the pleasure of reflecting it in the next meal order. (Comparative study of design quality and manufacturing quality) Meal stores are (1) improving the use efficiency of ingredients, (2)
It can be expected to reduce garbage due to leftovers, (3) increase added value by individual cooking, (4) improve cooking techniques, and (5) grasp trends of cooking items, which can be reflected in cooking. (Understand trends in food items)

Summarizing the above, the customer can demonstrate self-realization in ordering meals through the design and evaluation of his / her own food items, and at the same time, can save food resources, protect the natural environment, and have a sense of value for meals. Diversification and individualization can be dealt with.

[0040]

Meaning of terms described in this specification 1. Customer: Name of a user who wants or is considering a meal order. 2. Meal store: a store having a function of processing and cooking and selling meals, or a store having one of the functions (a meal store includes a store having a home delivery function and a store having no home delivery function). 3. Information intermediation center: A business entity that has a function to introduce customers to restaurant information (e.g., store name, address, telephone number, E-mail, etc.) through the Internet web page and to relay customer meal order information to the restaurant. Information terminals: PCs that can connect to the Internet,
4. Names of mobile phones, mobile terminals, mobile networks and digital televisions. 5. Personal information: Information (address, name, telephone number, etc.) that can identify the customer's residence (delivery destination). 6. Housing: Living space of a specific individual or family member specified by postcode, address, and name. 7. Meals: processed foods (eg, tonkatsu rice) to which a staple food such as rice, bread, buckwheat is added, and other processed foods (eg, heated or pre-heated sukiyaki, stir-fried vegetables) 8. Dining out meals: Meals procured by customers in a restaurant. Home delivery meal: a meal that the customer procures in the house (home delivery destination) and a meal that the customer brings back to the house from a meal store. 10. Meal order: a name of any one of a meal order and a meal meal or a meal meal order or a meal meal order. 11. Category of meal ... Type and classification of meal (eg, Chinese, Japanese, sushi, etc.) 12. Menu: List of food items listed according to meal types and classifications Cooking items ... Specific food names (eg ramen,
13. Tonkatsu rice, tempura udon, etc.) Standard model: Standard configuration (products) of food items set by a restaurant or an information mediation center Preference: taste of ingredients, taste (sweet, spicy) 16. Ingredients: ingredients (e.g., radish, meat, eggs, etc.) that make up the cooking item and parts (e.g., salads, croquettes, etc.) composed of several types of ingredients. 17. Quality of ingredients: Differences in value due to differences in the method of producing ingredients (eg, organically cultivated cabbage) Cooking process: Process from concept study to serving in cooking food item preparation 19. Processed cooking: manually adjusting the shape of the ingredients, seasoning them, and making the food items delicious. Seasonings: Additives to improve the taste of food items (eg, miso, soy sauce) 21. Spices ... Seasonings that add aroma, pungency, etc. to food items (eg, chili oil, pepper) Nutrients: main components that provide nutrition for the human body (eg, proteins, fats, vitamins) Action: Good effects of foodstuffs on the human body. Design: embody the cooking item composition image 25. Ingredient design: the type, quality,
Specify the amount and the state of processing and cooking. Appearance design: Specify the layout and arrangement of ingredients that make up the food item. Cooking design: embodying the flavor of cooking items

[0041]

[Brief description of the drawings]

FIG. 1 shows the current state of a cooking item cooking process.

FIG. 2 illustrates a cooking item cooking process according to the present invention.

FIG. 3 shows a comparison between the current state and a cooking item design method according to the present invention.

FIG. 4 is a system configuration diagram showing a computer, a storage device, and the like for performing the present invention.

FIG. 5 is a table diagram of a store information DB (6).

FIG. 6 shows a food item design (9), a standard model (product) observation type design (11), a price presentation type design (14), a calorie value presentation type design (15),
It is a table figure which shows the content of nutrient etc. presentation type design (16).

FIG. 7 is an external design (1) of the cooking item DB (7) in FIG. 4;
It is a table figure showing the contents of 0).

8 is a table showing the contents of a model selection type design (12) of the dish item DB (7) of FIG. 4;

9 is a table showing the contents of a cooking design and a cooking condition etc. design (13) in a standard model (product) observation type design (11) of the cooking item DB (7) in FIG. 4;

FIG. 10 is a table diagram of an order history DB (8).

FIG. 11 is a main flowchart of a dish item design method.

[Fig. 12] Internet web page "T lunch box"
Showing the entrance

FIG. 13 is a screen for inputting a configuration of a standard state of a dish item and an order quantity.

FIG. 14 is a dish item configuration content selection screen for changing a standard specification presented by a restaurant.

FIG. 15 is an appearance design screen when the customer freely designs the arrangement.

FIG. 16 is an external design example.

FIG. 17 is an external design example.

FIG. 18 is a customer personal information input screen.

FIG. 19 is an order copy issued when a customer executes an order.

FIG. 20 is an order slip transmitted to a restaurant when a customer places an order.

[0042]

[Explanation of symbols]

(1) ... Customer 1 fixed terminal, (2) ... Customer 2 mobile phone,
(3) ... fixed terminal of customer 3 digital television, (4) ... restaurant or information mediation center, (5) ... information processing computer, (6) ... store information DB, (7) ... dish item DB,
(8) Order history DB, (9) food design, (10) appearance design, (11) standard model (product) observation type design,
(12) ... model selection type design, (13) ... cooking condition etc. designation type design, (14) ... price presentation type design, (15) ... calorie value presentation type design, (16) ... nutrient presentation type design

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] July 23, 2001 (2001.7.2)
3)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

[Title of the Invention] Cooking item design method

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION When a customer orders a meal from an information terminal through an Internet web page, 1. Access the web page of the restaurant or the information mediation center. 2. Select a meal category and determine a specific food item from the meal menu. 3. Enter personal information (address, name, phone number, email address, etc.) An online ordering process is conceivable. According to the present invention, in a process in which a customer determines a specific food item from a meal menu, the customer himself designs the food (design, type, quality, quantity, and processed cooking state) and appearance of the specific food item on the information terminal screen. The present invention relates to a cooking item design method for creating a design (arrangement and arrangement of ingredients) utilizing information technology (IT).

[0002]

2. Description of the Related Art Modern people's desire for meals can be summarized as (1) gourmet-oriented, (2) beauty / health-oriented, and (3) simplicity-oriented.
There are three categories: (2) homemade meals and (3) home delivery meals. Also, as a current social phenomenon,
(1) co-earning population, (2) elderly, (3) singles,
(4) The number of telecommuters due to SOHO etc. has increased significantly,
There is a strong desire for simplicity as a value for food while maintaining gourmet, beauty and health. There are two types of meals for which simplicity has been sought: restaurant meals and home delivery meals.
In many cases, they are properly used depending on the PO. In addition, eating out meals and home delivery meals are (1) busy and have no time to spare.
(2) Want to use time effectively, (3) No garbage, (4) No clutter, (5) Purchase of ingredients is cumbersome, (6) Waste of ingredients and seasonings, (7) ) There is a tendency to increase greatly for reasons such as wanting to enjoy and enjoy, and (8) not wanting to do any troublesome things.

[0003] Next, regarding the food item design method in the meal order process using information technology (IT), (1) the business model patent and (2) the current state of the Internet web page will be described. (1) Business model patent As a result of research on business model patents (patent gazettes and published patent gazettes) for the past 10 years with regard to food item design in the meal ordering process using information technology (IT), The existence could not be found. (2) Internet Web Page FIG. 1 shows the current state of a cooking item cooking process. As shown in FIG. 1, the cooking process of cooking items is composed of seven processes: concept study, design (design of ingredients, cooking, appearance, and price), procurement, processing and pre-cooking of ingredients, allocation and storage, cooking, and serving. The implementers are all meal stores. The customer, the restaurant or the information mediation center posted on the Internet web page, the concept store, designed and cooked the finished food item finished product (standard model = product), the appearance photograph, the content of the ingredients, the price, etc. A method of observing a food item and ordering a meal is adopted. or,
As a result of a search on the Internet web page for the keyword “meal, delivery, order” in mid-February 2001, items related to food items are as shown below. (1) Food item name, (2) Food item number, (3) Color image of food item appearance, (4) Cooking method, (5) Type, quality, quantity of food, (6) Price, (7) Calories Value, (8) Comment There is no posting of items related to food item design, all food items are fixed at a single price, and there is little room for customer food item design.

[0004] To summarize the above, regarding a food item design method, no similar technology can be found in a business model patent, and the actual food item finished product is designed by a meal shop itself. Is a meal store-driven meal service offering that has only the freedom of choice.

[0005]

The food item designing method in the meal ordering process has the following problems. 1. The customer must select from the food items designed and cooked by the restaurant, and the customer has the choice of ordering or quitting, and the degree of freedom of selection is small. 2. Even if food items that do not match tastes and tastes are included in the cooking items, they cannot be cut in advance, resulting in garbage due to leftovers and waste of food materials. 3. Customers cannot cope with food restrictions that cannot be consumed for health or other reasons.

[0006] To summarize the above problems, the food items cooked by the food stores are fixed because of the design of the food items led by the food stores, and the food items cannot be adapted to the individual needs of the customers. Pollution) and the effective use of food resources.

In the process of a customer ordering a meal,
The potential desires for food item design are: (1) Pursuit of the pleasure of designing, designing, and evaluating food items (achieving self-realization) (2) Feeling of satisfying tastes and maintaining beauty and health (instinct desires) (3) It is assumed that the enjoyment of making food items only for oneself is enjoyed (differentiation, differentiation).

[0008] In view of these points, an object of the present invention is to provide a process in which a customer places a meal order at a restaurant directly from an information terminal via an Internet web page or at a restaurant via an information mediation center. To provide a customer-friendly meal service that allows customers to fully enjoy the (1) conception, (2) design, and (3) evaluation of cooking items, and to improve customer satisfaction in meal orders.

[0009]

Means for Solving the Problems In order to solve the above-mentioned problems and to achieve the object of the present invention, the following constitution is adopted. FIG. 2 shows a cooking item cooking process according to the present invention.
According to FIG. 2, the cooking process of the cooking items is conceptual examination, design (1),
It consists of 8 steps of procurement, processing and pre-cooking of foodstuffs, allocation and storage, design (2), cooking, and laying out, and all of the process practitioners, except for the design of process No. 6 (2), are performed by the restaurant. . In the design (2) of the process No. 6, the customer
In the process of ordering a meal at a restaurant directly from an information terminal through an Internet web page or at a restaurant via an information mediation center, the customer himself performs a food item design, a cooking design, and an appearance design of a food item on an information terminal screen. This is a process that is an object of the present invention. In the present invention, since the main subject of the process of design (2) is a customer, it is necessary for the restaurant to consider the preference of the customer and to predict the needs for all processes from the conception to the arrangement. The process of design (1) of process No2 is a process in which the design of a product (standard model product) of a restaurant and the design of a food item that a customer will order for a meal are considered in advance. FIG. 3 shows a comparison between the current situation and the cooking item design method according to the present invention. Comparing the two dish item design methods with reference to FIG. 3, the current dish item design method is based on a meal shop-driven meal service in which a meal shop designs and cooks a dish item conceived by a meal shop, and the customer evaluates the dish item. The food item designing method according to the present invention provides a customer-friendly (self-realizing) meal service in which a customer designs a food item conceived by a customer, cooks the food at a restaurant, and evaluates the customer. is there. The present invention is characterized in that the most important food item designing process in the cooking item cooking process is a customer.

Claim 1 (Food product design) is that when a customer places an order for a meal at a meal store directly from an information terminal through an Internet web page or at a meal store through an information mediation center, the customer falls under a specific meal category. In the process of determining a specific food item from the meal menu of the meal store to which it belongs, the food store or the information mediation center displays the type, quality, amount, and processed cooking state of the food material suitable for the configuration of the specific food item on the information terminal screen of the customer. The customer is a food item / foodstuff design method in a meal order that can be selected within the presented range.

Claim 2 (appearance design) is that when a customer places an order for a meal at a meal shop directly from an information terminal via an Internet web page or at a meal shop via an information mediation center, a meal belonging to a specific category. In the process of determining a specific food item from a restaurant menu, the customer himself creates and arranges on the information terminal screen regarding the specific food item appearance design (arrangement and arrangement of the food material) designed in claim 1. This is a method of designing the appearance of a dish in a meal order.

[0013] Claim 3 (standard model observation type design) provides that when a customer places an order for a meal at a restaurant directly from an information terminal via an Internet web page or at a restaurant via an information mediation center, The mediation center can select a food menu of a specific food item from the meal menu of a restaurant belonging to a specific meal category desired by a customer, such as food type (food type, quality, quantity and processed cooking state), cooking design, and appearance design (food preparation). This is a standard model observation type food item design method in a meal order in which a customer can make claim 1 and claim 2 while presenting a standard model with respect to (arrangement, arrangement).

According to a fourth aspect of the present invention, in the foodstuff design according to the first aspect and the exterior design according to the second aspect, the customer selects a specific dish from a meal menu of a restaurant belonging to a desired specific meal category. In the process of determining the item, the meal shop or the information mediation center presents a plurality of models for each claim on the information terminal screen, and the customer selects the model selection type food item in the meal order to select from the models. It is a design method.

[0014] Claim 5 (designing a cooking condition etc. designating type) relates to claim 1, claim 3 or claim 4 in which all items or a part of the customer's preferences, cooking conditions and seasonings (spices etc.) are included. This is a method for designing a cooking item such as a cooking condition in a meal order that can be specified for the item (1).

[0015] Claim 6 (price-presentation type design) provides the following:
When ordering a meal at a restaurant directly from an information terminal through an internet web page or through an information mediation center, in the process of determining a particular dish item from a meal menu of a restaurant belonging to a particular meal category, This is a price presentation type food item design method in a meal order in which the price of each stage of the specific food item design process and the total amount up to that stage are displayed on the information terminal screen.

Claim 7 (calorie value presentation type design) is that when a customer places an order for a meal at a restaurant directly from an information terminal via an Internet web page or at a restaurant via an information mediation center, a specific meal is provided. In the process of determining a particular food item from a meal menu of a restaurant belonging to the category, the calorie value of each stage of the specific food item design process and the total caloric value up to that stage are displayed on the information terminal screen. This is a cooking item design method for presenting calorie values in an order.

[0018] Claim 8 (designing nutrients presentation type) is that when a customer places an order for a meal at a meal store directly from an information terminal via an Internet web page or at a meal store via an information mediation center, a specific meal is provided. In the process of determining a particular food item from the meal menu of a restaurant belonging to the category, the restaurant or the information intermediary center determines the nutrients, content, This is a food item design method for presenting nutrients and the like in a meal order in which values, actions, required amounts, and prices are displayed on an information terminal screen.

Claim 9 (attached design such as hard copy)
Is a sheet in which the contents of claim 1, claim 7, and claim 8 of the specific food item designed by the customer on the information terminal screen at the time of delivery of the specific food item that the meal shop receives the meal order from the customer. And an attached food item design method such as a hard copy in a meal order to which a hard copy of an external appearance is attached.

Claim 10 (design of order result presentation type) is that when the customer completes the design of the specific dish item created and the order of the meal is confirmed, the order result (order date and time) from the same customer within a certain period in the past. , Order contents, order amount, and total order amount within the period) are displayed on the information terminal screen. By the above means, it is possible to solve the problem and achieve the object of the present invention.

[0020]

FIG. 4 is a system configuration diagram showing a computer, a storage device, and the like for performing the present invention.
FIG. 10 shows a table diagram of a database (hereinafter referred to as DB) stored in each storage device constituting FIG. FIG. 11 shows a flowchart for implementing the present invention. As shown in FIG. 4, the present invention is configured by connecting a customer, an information mediation center, and a meal shop through the Internet.

(1) in FIG. 4 is a fixed terminal such as a home,
(2) is a mobile phone, (3) is a customer who accesses the Internet from a digital TV fixed terminal, and (4) is a restaurant or an information mediation center. (5) is an information processing computer of a restaurant or an information mediation center, which controls input and output of information with customers who have accessed through the Internet. (6) to (8) are storage devices connected to the information processing computer of the information mediation center.

FIG. 5 is a table diagram of the store information DB (6), in which a meal store or an information mediation center can store cookable “dish items”, “store names”, “store codes”,
“Category” and the like are registered.

The food item DB (7) in FIG. 4 includes, for each food item, a food material design (9), an external design (10), a standard model (product) observation type design (11), and a model selection type design (1).
2), items such as a cooking condition designation design (13), a price presentation design (14), a calorie value presentation design (15), and a nutrient presentation design (16).
FIG. 6 shows, in the food item DB (7), a food design (9), a standard model (product) observation type design (11), a price presentation type design (14), a calorie value presentation type design (15),
It is a table figure showing the contents of nutrient etc. presentation type design (16). In this table diagram, for each dish item, the dish item N
o, food item name, specification (standard model product, customer design product),
Name of ingredients, quality (place of origin, cultivation method, etc.), quantity / person (amount for one person), cooking (shape adjustment of ingredients, seasoning), types of nutrients (proteins, vitamins, etc.),
The content (the amount contained in the food), the action (the effect on the human body), the required amount (the required amount per day), the caloric value, the price, the appearance photograph of the food and the food item are registered.

FIG. 7 is a table showing the contents of the appearance design (10) of the dish item DB (7) of FIG. In this table diagram, for each food item, a food item (food item No., food item name), a food material (food item No., food name, size (area), appearance photograph), a container (container No., container name, material) , Shape, space (area), external photo) and remarks are registered.

FIG. 8 is a table showing the contents of the model selection type design (12) of the dish item DB (7) of FIG.
In this table diagram, for each food item, a food item (food item No., food item name), a food material design model (food composition, appearance photograph), an appearance design model (appearance photograph), and a combination price of each model are registered. ing.

FIG. 9 is a table showing the contents of the cooking condition etc. design type (13) of the cooking item DB (7) of FIG. In this table diagram, for each dish item, the dish item (dish item No., dish item name), taste (spicy, standard, sweet),
Salt (standard, reduced salt), seasoning (dark, standard, light), heating (raw, standard, good), seasoning (soy sauce, sauce, etc.), and spices (pepper, chili oil, etc.) are registered.

FIG. 10 shows a table of the order history DB (8), in which one record is created for each customer.
"Customer ID", "Name", "Address", "Postal Code",
“Phone number”, “E-mail address”, “order details”, “order date and time” and the like are registered.

FIG. 11 shows a flowchart for carrying out the present invention. When a customer accesses an Internet web page of a restaurant or an information mediation center (step 100), an initial menu is transmitted from the information processing computer to the customer information terminal (step 10).
1). The initial menu has a category and a cooking item content, and the customer selects an item to be ordered from these (step 102). The restaurant or the information mediation center transmits and displays the standard model registered in the dish item DB selected by the customer to the customer information terminal (step 10).
3). The customer proceeds to step 113 if the presented standard model is sufficient. When changing the standard model, the meal shop or the information mediation center displays the configuration contents of the selected ordered food item on the customer information terminal screen (the ingredients, cooking method, seasoning, and arrangement registered in the food item DB). Etc.)
(Step 105). The customer selects the quantity, quality, condition, etc. for each item of the displayed configuration contents (step 10).
6). Simultaneously with the selection, the total calorie and price of the ordered food item are displayed on the customer information terminal screen according to the selected order content (step 107). If the customer changes the selection, the process returns to step 105. Selection content is good,
In the case of arrangement (appearance design) within the range specified by the restaurant or the information intermediary center, the restaurant or the information intermediary center transmits and displays an arrangement design screen to the customer information terminal (step 110). The customer selects and determines the arrangement of the selected ingredients on the displayed screen (step 11).
1). The customer can hard copy the arrangement result as needed (step 112). Next, the routine proceeds to step 113. If the selection content is sufficient and the customer wants to freely design the arrangement, the restaurant or the information mediation center transmits and displays the arrangement free design screen to the customer information terminal (step 1).
20). The customer freely arranges the selected ingredients on the displayed screen (step 121). If the customer has a special request for serving (for example, drawing a heart mark on the rice with seaweed, etc.), the fact is entered in a comment column (step 122). The customer sends the layout design contents to the restaurant or the information mediation center (step 12).
3). The restaurant or the information mediation center examines whether the arrangement contents designed by the customer are feasible (step 124).
If the contents cannot be realized, the customer is notified that the contents cannot be provided (step 126). If the customer can provide the designed arrangement contents, the customer is contacted by e-mail or the like (step 127), and the customer determines whether or not to order (step 128). If no order is placed, the process proceeds to step 132. When ordering, the restaurant or the information mediation center transmits a customer personal information input screen to the customer information terminal, and the customer inputs personal information (step 129).
The personal information and the order details are transmitted to the restaurant or the information mediation center, and the restaurant or the information mediation center registers the order details in the order history DB (step 130), and cooks or delivers the food according to the customer's order (step 131). ). If the customer decides to place an order in step 113, the restaurant or the information mediation center transmits a customer personal information input screen to the customer information terminal, and the customer inputs personal information (step 114). The personal information and the order details are transmitted to the restaurant or the information mediation center (step 11).
5), the restaurant or the information mediation center registers the contents of the order in the order history DB (step 116), and prepares or delivers the meal according to the customer's order (step 117). Step 1
If an order is not made in step 13, the process proceeds to step 118.

[0029]

[Embodiment] Focusing on an image displayed on a customer information terminal,
An embodiment of the present invention will be described. Prerequisites; 1. Address of customer's residence: $ 146-0094 2-12-18 Higashiyaguchi, Ota-ku, Tokyo Customer name: Yasushi Tsuneyama 3. Phone number: 03-3758-0636 4. E-mail: 123456 @ abcd. ne. jp5. 5. Information terminal used: personal computer Web page access time: 15:30 7. Category for meals: Lunch box 8. Order after 2nd order 9. Home delivery meal order to a restaurant 10. Cuisine items to order: Hamburger lunch

FIG. 12 shows the entrance to the Internet web page "T lunch box". When the user accesses the Internet web page "T lunch box" from the customer's personal computer, a store exterior photograph and a dish item selection screen are displayed. The customer selects a dish item to order from a drop-down list and presses an order button.

FIG. 13 shows the appearance, price, and calories of the food item selected by the customer (this time, a hamburger lunch) in the standard state, the display of the composition of the food item, cooking method, seasoning, and arrangement of the food item, and input of the order quantity. Screen. When ordering with standard specifications, the customer enters the order quantity and presses the order button.

FIG. 14 is a dish item configuration content selection screen for changing the standard specifications presented by the restaurant. As for the selection conditions of the ingredients, the cooking method, the seasoning, and the serving, the conditions registered in advance in the cooking item DB by the restaurant are displayed in a drop-down list, and the customer selects from the list according to the customer's preference. For example, the type of hamburger is "Demigrass hamburger", the salad is "vegetable salad",
Dressing is "Italian", fries are "increased", fried egg is "standard", fragrance is "standard", rice is "large", cooking method is "standard", seasoning is "light", and serving is "free design""And salad without onion in the comment column as a special request, and the order quantity is set to two pieces.

FIG. 15 shows an appearance design screen when the customer freely designs the arrangement. This screen is not displayed when the arrangement column in FIG. 14 is selected as “standard”.
The appearance design screen displays a list of ingredients, an image of the ingredients, a position input field, and a layout diagram showing positions (A to G) that can be arranged and registered by the restaurant in the dish item DB. The customer selects the position where the food is to be arranged from the layout diagram, and inputs the corresponding symbol in the position input box of the food list. When the customer selects the position of the food, an image of the food is displayed at the position selected in the layout diagram. The customer designs the original arrangement while looking at the appearance design screen.
By pressing the print button, the arranged arrangement is hard copied to the customer's printer. When the appearance design is completed, press the enter button.

FIGS. 16 and 17 show examples of the appearance design.

FIG. 18 shows a customer personal information input screen.
Press the cancel button to cancel the order.
When ordering with the current selection contents, enter the personal information data required at the time of ordering and press the order button, the personal information and the order contents are transmitted to the restaurant, and the customer's order history DB is displayed in the customer's order history DB. “ID”, “name”, “address”, “zip code”, “telephone number”, “E-mail address”, “order details”, and “order date and time” are registered.

FIG. 19 shows an order copy issued when a customer executes a meal order. The order copy describes customer personal information, order quantity, unit price, total amount, and the content of the food item configuration selection.

FIG. 20 shows an order slip transmitted to a meal shop when a customer executes a meal order. The order slip describes customer personal information, order quantity, unit price, total amount, cooking item composition selection contents, and appearance design result. The meal shop cooks and delivers according to the order slip.

[0038]

According to the present invention, the following effects can be expected. 1. Customers can enjoy the pleasure of designing and evaluating (taste, appearance) of their own food items without being troublesome tasks such as procurement, processing, and cooking of ingredients (enjoyment of designing and evaluating). When designing food items, the customer can adjust the type, quality, quantity, and processed state of the food in accordance with the customer's own taste, health, and hunger. 2. Reduce resources (saving resources and protecting the natural environment) In designing a food item, the customer can grasp the price of the food item at each stage of the design, and can design the food item while considering cost performance. (Ascertaining cost performance) The customer can immediately compare the appearance and taste of the dish item (design quality: hard copy) designed on the information terminal screen with the actual dish item (manufacturing quality: real), and have the pleasure of reflecting it in the next meal order. (Comparative study of design quality and manufacturing quality) Meal stores are (1) improving the use efficiency of ingredients, (2)
It can be expected to reduce garbage due to leftovers, (3) increase added value by individual cooking, (4) improve cooking techniques, and (5) grasp trends of cooking items, which can be reflected in cooking. (Understand trends in food items)

Summarizing the above, the customer can demonstrate self-realization in ordering meals through the design and evaluation of his / her own food items, and at the same time, can save food resources, protect the natural environment, and have a sense of value for meals. Diversification and individualization can be dealt with.

[0040]

Meaning of terms described in this specification 1. Customer: Name of a user who wants or is considering a meal order. 2. Meal store: Name of a store having a function of processing and cooking and selling meals, or a store having one of the functions (a meal store includes a store having a home delivery function and a store having no home delivery function). 3. Information intermediation center: a business entity having a function of introducing meal store information (store name, address, telephone number, e-mail, etc.) to a customer through an Internet web page, and mediating meal order information from the customer to the meal store. Information terminals: PCs that can connect to the Internet,
4. Names of mobile phones, mobile terminals, mobile networks, digital televisions, etc. 5. Personal information: Information (address, name, telephone number, etc.) that can identify the customer's residence (delivery destination). 6. Housing: Living space for specific individuals and families specified by postcode, address, and name. 7. Meals: processed foods (eg, tonkatsu rice) to which a staple food such as rice, bread, buckwheat is added, and other processed foods (eg, heated or pre-heated sukiyaki, stir-fried vegetables) 8. Dining out meals: Meals that customers eat in meal stores. Home delivery meal: A meal that the customer eats in the house (home delivery destination) and a meal that the customer brings back to the house from a meal store. 10. Meal order: a name of one of a meal order and a home delivery meal order, or a meal order and a home delivery meal order 11. Category of meal ... Type and classification of meal (eg, Chinese, Japanese, sushi, etc.) 12. Menu: List of food items listed according to meal types and classifications Cooking items ... Specific food names (eg ramen,
13. Tonkatsu rice, tempura udon, etc.) Standard model: Standard configuration (products) of food items set by a restaurant or an information mediation center Preference: taste of ingredients, taste (sweet, spicy) 16. Ingredients: ingredients (e.g., radish, meat, eggs, etc.) that make up the cooking item and parts (e.g., salads, croquettes, etc.) composed of several types of ingredients. 17. Quality of ingredients: Differences in value due to differences in the method of producing ingredients (eg, organically cultivated cabbage) Cooking process: Process from concept study to serving in cooking food item preparation 19. Processed cooking: manually adjusting the shape of the ingredients, seasoning them, and making the food items delicious. Seasonings: Additives to improve the taste of food items (eg, miso, soy sauce) 21. Spices ... Seasonings that add aroma or spiciness to food items (eg, chili oil, pepper) Nutrients: main components that provide nutrition for the human body (eg, proteins, fats, vitamins) Action: Good effects of foodstuffs on the human body. Design: embody the cooking item composition image 25. Ingredient design: the type, quality,
Specify the amount and the state of processing and cooking. Appearance design: embody the layout and arrangement of the ingredients that make up the food item 27. Cooking design: embodying the flavor of cooking items

[0041]

[Brief description of the drawings]

FIG. 1 shows the current state of a cooking item cooking process.

FIG. 2 illustrates a cooking item cooking process according to the present invention.

FIG. 3 shows a comparison between the current state and a cooking item design method according to the present invention.

FIG. 4 is a system configuration diagram showing a computer, a storage device, and the like for performing the present invention.

FIG. 5 is a table diagram of a store information DB (6).

FIG. 6 shows a food item design (9), a standard model (product) observation type design (11), a price presentation type design (14), a calorie value presentation type design (15),
It is a table figure which shows the content of nutrient etc. presentation type design (16).

FIG. 7 is an external design (1) of the cooking item DB (7) in FIG. 4;
It is a table figure showing the contents of 0).

8 is a table showing the contents of a model selection type design (12) of the dish item DB (7) of FIG. 4;

9 is a table showing the contents of a cooking design and a cooking condition etc. design (13) in a standard model (product) observation type design (11) of the cooking item DB (7) in FIG. 4;

FIG. 10 is a table diagram of an order history DB (8).

FIG. 11 is a main flowchart of a dish item design method.

[Fig. 12] Internet web page "T lunch box"
Showing the entrance

FIG. 13 is a screen for inputting a configuration of a standard state of a dish item and an order quantity.

FIG. 14 is a dish item configuration content selection screen for changing a standard specification presented by a restaurant.

FIG. 15 is an appearance design screen when the customer freely designs the arrangement.

FIG. 16 is an external design example.

FIG. 17 is an external design example.

FIG. 18 is a customer personal information input screen.

FIG. 19 is an order copy issued when a customer executes an order.

FIG. 20 is an order slip transmitted to a restaurant when a customer places an order.

[Explanation of Signs] (1) Fixed terminal of customer 1, (2) Mobile phone of customer 2,
(3) ... fixed terminal of customer 3 digital television, (4) ... restaurant or information mediation center, (5) ... information processing computer, (6) ... store information DB, (7) ... dish item DB,
(8) Order history DB, (9) food design, (10) appearance design, (11) standard model (product) observation type design,
(12) ... model selection type design, (13) ... cooking condition etc. designation type design, (14) ... price presentation type design, (15) ... calorie value presentation type design, (16) ... nutrient presentation type design

[Procedure amendment 3]

[Document name to be amended] Drawing

[Correction target item name] All figures

[Correction method] Change

[Correction contents]

FIG.

FIG. 2

FIG. 7

FIG. 3

FIG. 4

FIG. 5

FIG. 6

FIG. 8

FIG. 9

FIG. 10

FIG. 11

FIG.

FIG. 13

FIG. 14

FIG.

FIG. 16

FIG.

FIG.

FIG.

FIG.

Claims (1)

Claims 1. When a customer places an order for a meal at a restaurant or an information mediation center from an information terminal through an Internet web page, a specific food item is determined from a meal menu belonging to a specific meal category. In the process, the restaurant or the information mediation center presents on the information terminal screen the type, quality, quantity, and processed cooking state of the ingredients suitable for the configuration of the specific dish item, and the customer can select within the presented range. Cooking item / foodstuff design method for meal order. (Claim 2) When a customer places an order for a meal at a restaurant or an information mediation center from an information terminal via an Internet web page, the customer decides a particular dish item from a meal menu belonging to a particular meal category. A method for designing the appearance of a food item in a meal order that the customer himself creates and arranges on the information terminal screen regarding the external design (arrangement and arrangement of ingredients) of the specific food item. (Appearance design) (3) When a customer places a meal order at a restaurant or an information mediation center from an information terminal through an Internet web page, the restaurant or the information mediation center places the customer in a specific meal category desired by the customer. From the food menu to which it belongs, design the ingredients for specific dishes (type of ingredients, quality,
A standard model is presented in terms of quantity and processed cooking state), cooking design, appearance design (arrangement of foodstuffs, arrangement), and the customer can make [1] and [2] while observing the standard model. Standard model observation type cooking item design method for ordering. (Standard model observation type design) In the food material design in [1] and the appearance design in [2], a customer selects a specific food item from a meal menu belonging to a specific food category desired. In the process of determining, the restaurant or the information mediation center presents a plurality of models for each claim on the information terminal screen, and the customer selects the model selection type food item design in the meal order to select from the models. Method. (Model selection type design) In claim 5, claim 3, claim 3, and claim 4, all items or one or more of customer preferences, cooking conditions, and seasonings (such as spices) are considered. A method for designing a cooking item such as a cooking condition in a meal order that can specify items of a part (cooking condition specifying type design) 6. A customer orders a meal from a information terminal to a meal store or an information mediation center through an Internet web page. In the case of a process for determining a specific food item from a meal menu belonging to a specific food category, a price presentation type in a meal order in which the price of each stage of the specific food item design process and the total amount up to that stage are displayed. Cooking item design method. (Price-presentation-type design) 7. When a customer orders a meal at a restaurant or an information mediation center from an information terminal through an Internet web page, a specific food item is determined from a meal menu belonging to a specific food category. In the process, a calorie value presentation type food item design method in a meal order in which a calorie value for each stage of a specific food item design process and a total calorie value up to that stage are displayed.
(Calorie value presentation type design) When a customer places a meal order at a restaurant or an information mediation center from an information terminal through an Internet web page, a specific food item is selected from a meal menu belonging to a specific food category. In the process of deciding, the restaurant or the information mediation center will display the nutrients, content, calorie value, action, required amount, and price for each type of food on the information terminal screen with respect to the food suitable for the composition of the specific food item. Nutrient and other presentation type food item design method for displayed meal order. (Nutrient presentation type design) [9] The meal shop, when delivering a specific food item received from a customer for a meal order, uses the specific food item designed by the customer on the information terminal screen. 7. A method for designing an attached food item such as a hard copy in a meal order to which a hard copy of a paper and an external appearance on which the contents described in claim 8 are described is attached. (Attached type design such as hard copy) [Claim 10] When the design of a specific food item created by a customer is completed and a meal order is confirmed, the order results (order date, order, Order result presentation type food item design method in a meal order in which the amount of money and the total amount of order in the period are displayed. (Designed to show order results)