JP2005293395A - Meal information management system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meal information management system with which customer's satisfaction to meals is enhanced and amount of generation of garbage by "leftover food" is reduced. <P>SOLUTION: In the meal information management system which connects a terminal 3 arranged in a store which provides the meals with a server of management headquarters which manage the store via a network and transmits information about the meals from the terminal 3 to the server, the terminal 3 is provided with an imaging means 13 for imaging the leftover food of cooking for every table or every tableware and a data transmitting means 19 for transmitting image data to be outputted from the imaging means 13 to the server, the server is provided with a data storage means for receiving and storing the image data transmitted from the terminal 3 and a display control means for displaying an image and the amount of the "leftover food"on a display based on the stored image data. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a meal information management system, and in particular, connects a terminal device disposed in each of a plurality of restaurants to a management headquarter computer that systematically operates those restaurants via a communication network. The present invention relates to a meal information management system that transmits information about meals from a terminal device to a computer.

In recent years, “dining out” has become an indispensable familiar item, and the world is full of articles and programs introducing “delicious restaurants”. On the other hand, in restaurants such as restaurants, a plurality of stores are operated systematically or systematically by a franchise method or the like, and the scale of the stores is also expanding. In such a multi-store development organization, a POS register provided in each store and a management computer provided in the management headquarters so that the sales situation for each dish in each store can be grasped in real time. A POS system (sales point-of-sales information management system) in which a (server or the like) is connected via a communication network is constructed (see, for example, Patent Document 1). According to this, since the sales of each store can be totaled in real time in the management headquarters, the sales situation of each store and the entire organization can be easily grasped. In addition, since the consumption of food can be grasped, it is possible to centrally manage the necessary food throughout the organization.
JP 2003-308375 A

  Thus, conventionally, information relating to sales status and profit status has attracted the most attention. For example, such information has also been used to determine the satisfaction level of each dish. In other words, they decided that “high-sales foods and high-sales foods are products that satisfy their customers,” and recommended the foods with peace of mind, and focused on advertising the foods.

  However, when customers order food, they often decide by referring to the photos shown on the menu, and as a result, when they actually eat it, they may feel that it is “delicious than it looks”. . In other words, it is difficult to grasp the true impression about the dish only with the sales and profit for each dish, and the customer's impression cannot be reflected in the dish. And if we continue to provide food that can't satisfy customers, there is a concern that the reputation of the store will deteriorate.

  At restaurants, etc., many surveys are conducted in order to collect opinions on food and stores, that is, customer messages. However, it is troublesome to fill out the questionnaire, and it is essential to enjoy meals and meetings. The answer rate in the questionnaire was very low because it did not meet the purpose.

  On the other hand, there are a lot of “leftovers” in restaurants at restaurants, increasing the amount of garbage generated in the restaurant industry. The reasons for “leftover” are as follows: (1) Too much of one item, (2) Order more than “not enough”, (3) Not as good as it looks (4 ) There are things you don't like in cooking, (5) you can basically leave the vegetables used in the accompaniment. What we want to pay attention to here is that “these reasons are not related to the sales situation or profit situation of food”. In other words, the conventional management policy that focuses only on sales and profits cannot reduce the amount of garbage generated. Needless to say, the occurrence of “leftover food” (garbage) has an impact on the environment, but no matter how delicious it is, leftovers reduce customer satisfaction by half, and sales May also lead to a decrease in

  Therefore, in view of the above situation, the present invention has an object to provide a meal information management system that can increase customer satisfaction with meals and reduce the amount of food waste caused by “leftover food”. Is.

  The meal information management system according to the present invention includes: “connecting a terminal device disposed in a store that provides a meal and a computer for an administrator operating the store via a communication network; A meal information management system for transmitting information about meals to a computer, wherein the terminal device captures an uneaten dish for each meal or tableware, and image data output from the image capture means. Data transmission means for transmitting to the computer, wherein the computer receives the image data transmitted from the terminal device, stores the image data, and stores the image data based on the stored image data. Image display control means for displaying the remaining image on the display. "

  Here, the “imaging means” is composed of a camera or the like, and may be a single unit or a plurality of units. In the case where a plurality of imaging units are provided, it is possible to acquire images captured from a plurality of angles by changing the shooting directions with respect to “leftover”. In addition, when a plurality of items of tableware (such as dishes) are placed on one dining table, the entire dining table may be imaged together, or each tableware may be imaged individually. In addition, the “terminal device” can be configured by a store computer terminal (including a mobile phone) connected to a network, an imaging unit such as a camera, and other necessary devices. The “administrator computer” can be configured by a server connected to a network, or a combination of a server and an administrator computer terminal.

  According to the meal information management system of the present invention, the “leftover” of the customer's dish is imaged by the imaging means in the store, and the image data output from the imaging means is the computer on the manager side (for example, the management headquarter side) Sent to. On the other hand, the administrator's computer receives the image data transmitted from the terminal device, stores the image data, and displays a “leftover” image on the display based on the stored image data. This makes it possible to visually recognize the “leftover” of a plurality of customers imaged at each store via the management computer. In particular, since the sequentially stored image data is read out and displayed, it is possible to collectively grasp the “leftover” situation in each store or a plurality of stores.

  By the way, in the meal information management system of the present invention, “the terminal device further includes type information acquisition means for acquiring type information related to the type of dish, and the data transmission means uses the acquired type information as the image information. The data can be transmitted to the computer together with data ”.

  Here, the “type information acquisition unit” may request an operator or the like to input type information (a dish name or an identification code) for each dish, and the object (tableware) included in the “leftover” image. The type of dish may be determined by collating an image of the type of meal or the food item itself) with a master image stored in advance. Alternatively, an IC chip in which identification information is stored may be attached to a dining table or tableware, and the identification information may be read from the IC chip when taking an image.

  According to this, the type information regarding the type of dish is acquired, and this type information is transmitted to the computer together with the image data. For this reason, the computer can store the image data in association with the identification information. For example, a plurality of image data can be displayed for each dish.

  In the meal information management system of the present invention, “the terminal device further includes condition information acquisition means for acquiring condition information related to meal conditions such as the location of the store or the time of meal, and the data transmission means is acquired. The condition information may be transmitted to the computer together with the image data ”.

  Here, the “condition information acquisition means” may request an operator or the like to input condition information (for example, a store location or a meal time). You may make it recognize based on an identification code.

  If this configuration is adopted, condition information regarding meal conditions is acquired, and the condition information is transmitted to the computer together with the image data. For this reason, the computer can store the image data in association with the condition information. For example, the computer can grasp the relationship between the time and place where the meal is provided and the “leftover” situation.

  Further, in the meal information management system of the present invention, “a recognizing unit for each item for recognizing food for each item and recognizing image data for each item, and a remaining amount for detecting a leftover amount for each item based on the image data”. It may be configured to further include an amount detection means and a remaining amount display control means for displaying the leftover amount for each detected item on the display.

  Here, the “item” is an element constituting a set of dishes, and is divided by tableware or a partition. For example, in the “eel set meal”, “rice”, “eel”, “soup”, “salad”, “dessert”, and the like correspond to the items. The “item recognition unit” recognizes image data for each item. When an image is captured for each item, the image data itself output from the imaging unit becomes image data for each item, and the entire dish is collected. When an image is captured, image data for each item is generated based on the image data output from the imaging means. The “remaining amount detection means” detects the amount of “leftover” based on the image data for each item. For example, for each item, the “remaining leftover” is recognized by determining the area occupied by “leftover”. can do. Note that these functions may be executed in a terminal device or may be executed in a computer for an administrator.

  If this configuration is adopted, the “leftover” amount for each item is detected and displayed on the computer display. When the “leftover” amount is displayed, it may be expressed as a ratio to the provided amount of the item, or only the “leftover” amount may be displayed. Since the “leftover” amount is directly displayed in this way, it is possible to quickly grasp the “leftover” status for each item even when it is difficult to recognize with an image.

  By the way, when the above configuration is adopted, “the computer counts the remaining amount detected by the remaining amount detecting unit for each item, and the total calculated by the remaining amount calculating unit. It is preferable to further include a totaling result display control means for displaying the results in association with each dish.

  According to this, the detected “leftover” amount is tabulated for each item, and the tabulated result is displayed in association with each dish. For this reason, without checking many images one by one, the amount of “leftover” for each item in each dish (average value, total, etc. of all customers) becomes obvious at a glance.

  Further, when the above configuration is adopted, “the terminal device recognizes sales information related to sales of dishes for each dish, and sales information transmission means that transmits the recognized sales information to the computer. And the computer receives the sales information transmitted from the terminal device and stores sales information storage means for storing the sales information, and the sales quantity for each dish based on the stored sales information. It is preferable to further comprise a quantity display control means for recognizing and displaying the sales quantity together with the total result ”.

  Here, as the “sales information recognition unit” and the “sales information transmission unit”, a POS (point of sales) register having a communication function can be used.

  According to this, sales information related to sales of dishes is recognized for each dish, and the sales information is transmitted to the computer. On the other hand, the computer stores the received sales information and recognizes the sales quantity for each dish based on the stored sales information. The recognized sales quantity is displayed together with the total result. Therefore, it is possible to match the aggregated results for each item in each dish with the sales volume of that dish on a single screen, and understand the sales and “leftover” status, and then provide the dish to the customer. Can be considered.

  As described above, according to the meal information management system of the present invention, the customer's impression on each dish can be grasped through the presence / absence of “leftover” or the recognition of the “leftover” amount, It becomes possible to reflect in the dish to offer. That is, it is possible to increase customer satisfaction with meals by focusing on the development of dishes that reduce the amount of “leftovers”. Moreover, since the amount of “leftover” is reduced, it is possible to reduce the amount of garbage generated in the restaurant industry.

  Hereinafter, a meal information management system according to an embodiment of the present invention will be described with reference to FIGS. FIG. 1 is an explanatory diagram showing the overall configuration of a meal information management system (hereinafter referred to as “management system”), FIG. 2 is a block diagram showing the functional configuration of a terminal device in the management system, and FIG. 4 is a block diagram illustrating a functional configuration of a server in the system, FIG. 4 is an explanatory diagram illustrating a process of image processing, FIG. 5 is an explanatory diagram illustrating an example of a display screen, and FIGS. 6 and 7 are management systems. It is a flowchart which shows the flow of the process in.

  As shown in FIG. 1, the management system 1 according to the present embodiment can transmit information related to “leftover” of food from each store 2 to the management headquarters 4 and manage it centrally on the management headquarters 4 side. It is a possible system. The main configuration includes a terminal device 3 disposed in each store 2 and a server 5 connected to the terminal device 3 via a network 6 (such as the Internet). Here, the server 5 corresponds to the management computer of the present invention.

  The terminal device 3 transmits image data and various types of information to the server 5 via the network 6. As shown in FIG. 2, as a hardware configuration, the terminal device 3 has a computer terminal 11, a POS register 12, and an imaging unit 13. And the identification information reading means 14.

  Here, the image pickup means 13 picks up the “leftover” of the dish, and includes a CCD camera composed of an image pickup lens, an optical system, a CCD image pickup device, an electronic circuit, and the like, and an analog output from the CCD camera. It consists of a video decoder or the like for converting a video signal into image data. Note that the imaging means 13 is disposed, for example, in the vicinity of a dishwashing place or a leftover processing place, and when the meal is transported to a predetermined position, each dish (that is, all the dishes placed on the meal and The whole image including “leftover” is taken from above. That is, the image pickup means 13 picks up an image of each customer's meal and outputs the image data.

  The identification information reading means 14 reads dish identification information (for example, an identification number set for each dish) from an IC chip 56 attached to each dining table 50 (see FIG. 4A). That is, data corresponding to the identification number is written in the IC chip 56 in advance, and when the dining table 50 provided with the IC chip 56 reaches the photographing position, the identification number reading means 14 reads the identification number of the dining table 50. It is like that. The dining table 50 is provided with an LC resonator (not shown) for transmitting data stored in the IC chip 56 in addition to the IC chip 56. The identification information reading means 14 has a detection coil, and wirelessly transmits and receives data by electromagnetically coupling the detection coil and the resonance coil of the LC resonator.

  As with a general-purpose computer, the computer terminal 11 includes a CPU that performs main control, a RAM and a ROM that store programs and data, an input device for directly inputting information, such as a keyboard and a pointing device, and a network 6. Communication means such as a modem for transmitting and receiving data through the storage, and a storage device composed of a hard disk or the like (none of them are shown). Note that the communication means is controlled by the communication control means 15.

  Further, the computer terminal 11 includes an image data acquisition unit 16, a type information acquisition unit 17, a condition information acquisition unit 18, and a data transmission unit 19 as functional configurations. The image data acquisition unit 16 acquires image data output from the imaging unit 13, that is, image data related to “leftover” of the dish. The type information acquisition unit 17 acquires the identification number read by the identification information reading unit 14 and recognizes the type of dish based on the acquired identification number. The condition information acquisition unit 18 reads out an identification code of the store 2 registered in advance from the storage unit and recognizes the time when the image data is acquired from a timer built in the computer terminal 11. The data transmission unit 19 includes the image data acquired by the image data acquisition unit 16, the type information acquired by the type information acquisition unit 17, and the condition information (identification code and time) acquired by the condition information acquisition unit 18. The data is transmitted to the server 5 via the communication control means 15.

  The POS register 12 has a functional configuration similar to that on the market, and has an input device 21 for inputting the type and quantity of food provided, and sales information recognition for recognizing the input information. Means 22 and sales information transmission means 23 for transmitting the sales information recognized by the sales information recognition means 22 to the server 5. It should be noted that the information regarding “leftover” transmitted from the data transmission unit 19 and the sales information transmitted from the sales information transmission unit 23 are not synchronized with each other, and both are promptly transmitted as soon as they are acquired.

  On the other hand, the server 5 includes a CPU that controls the main control, a RAM and a ROM that store programs and data, communication means (not shown) for transmitting and receiving data via the network 6, a hard disk, and the like. Data storage means 29 (see FIG. 3), a display 26 and display control means 27 for extracting processed information, and an input device 44 for directly inputting information such as a keyboard and a pointing device. Note that the communication means is controlled by the communication control means 28.

  The data storage means 29 includes at least information transmitted from each terminal device 3, that is, image data 30, type information 31, condition information 32, and sales information 33, and information created in the server 5, that is, remaining amount information. 34 and total information 35 are stored. Details of the remaining amount information 34 and the total information 35 will be described later. Here, the data storage means 29 corresponds to the image storage means and sales information storage means of the present invention.

  By the way, the server 5 stores a meal information management program. By executing this program, the server 5 has the following functional configuration.

  That is, the server 5 includes data recognition means 36, item-specific recognition means 37, remaining amount detection means 38, remaining amount aggregation means 39, and sales information recognition means 40. The data recognition means 36 recognizes each data transmitted from the terminal device 3 and stores the recognized data (individual data) in the data storage means 29.

  The item-specific recognition unit 37 recognizes image data for each item by classifying dishes for each item, and particularly includes a tableware shape recognition unit 41 and an item determination unit 42. This will be described in detail with reference to FIG. For example, when the dish is “eel set meal”, as shown in FIG. 4A, items such as eel 51, rice 52, soup 53, salad 54, dessert 55, etc. are served on the tableware 50. It is mounted on. In addition, the form of these tableware is decided for every item, and also in the different item, the magnitude | size or shape of tableware is set so that it may mutually differ. In other words, the type of item can be specified by recognizing the size and shape of the tableware. Therefore, the tableware shape recognition means 41 first registers the image data of the dining table 50 as background image data in advance, and acquires the difference between the imaged image data and the background image data, thereby obtaining tableware (“leftover”). Only) is acquired. Moreover, the outline shape 58 (refer FIG. 4 (B)) for every tableware is recognized based on the image data of each tableware. Specifically, a plurality of feature points are obtained with respect to a curve constituting the outline shape 58 of the tableware, and the coordinates are detected. The item determination means 42 collates the contour shape 58 recognized by the tableware shape recognition means 41 with the contour shape for each tableware stored in advance, and determines the type of tableware, that is, the type of item stored in the tableware.

  The remaining amount detection means 38 detects the amount of leftover food for each item based on the image data, and has a leftover food recognition means 43. The uneaten food recognition means 43 registers the image data of each tableware as background image data in advance, the tableware background image data corresponding to the type of the item recognized by the item recognition means 37, and the tableware shape recognition means. By acquiring the difference from the image data of the tableware acquired by 41, only the “leftover” image data is acquired. According to this, as shown in FIG. 4C, for example, image data in which only rice 52, salad 54, and dessert 55 are left is generated. Further, the remaining amount detecting unit 38 recognizes the coordinates in the contour shape of the “leftover” image data acquired by the leftover recognition unit 43 and calculates the size of the contour shape. The “contour shape size” obtained in this way is regarded as the “leftover” amount. Note that the “leftover” amount detected by the remaining amount totaling unit 39 is stored in the data storage unit 29 as the remaining amount information 34.

  The remaining amount totaling means 39 counts the remaining amount information 34 stored in the data storage means 29, that is, the amount of each “leftover” for each item. The average of the “leftover” amount is calculated for each item, and the ratio of the “leftover” amount to the provided amount (that is, the remaining rice rate) is calculated. It should be noted that the average value population may be each store or the entire organization. The remaining rice rate calculated by the remaining amount totaling unit 39 is stored in the data storage unit 29 as totaling information 35.

  The sales information recognition unit 40 recognizes the sales information 33 transmitted from the POS register 12 of the terminal device 3 and stores the sales information 33 in the data storage unit 29. The sales information 33 includes the sales volume, and can be read out as necessary.

  In addition, the server 5 includes a display switching unit 45 that switches a display screen displayed on the display 26 according to an operation of the input device 44. The display screen switched by the display switching means 45, that is, the display screen displayed by the display control means 27 is not particularly limited. For example, the display screens 60 and 64 shown in FIGS. Can show. The display screen 60 shows the “leftover” status for each customer, and includes an image 61 of the whole meal 50 including “leftover”, condition information 62 such as the name, area, and meal time of the store 2. A list 63 of “leftover” amounts for each item in each dish (for example, “eel set meal”) is displayed. Moreover, the display screen 64 shows the total result for every store 2, the condition information 65 including the name and area of the store 2, the sales quantity 66 for each dish, and the leftover rate for each item in each dish (average) A list 67 indicating (value) is displayed. That is, the display control unit 27 functions as an image display control unit, a remaining amount display control unit, a totaling result display control unit, and a quantity display control unit of the present invention, and displays various information on the display 26.

  Next, the operation of the management system 1 of the present embodiment, particularly the flow of processing in the computer terminal 11 and the server 5 will be described. As shown in FIG. 6, first, in the computer terminal 11, when an imaging instruction signal is input (specifically, a meal 50 that has been eaten is transported to a predetermined position and detected by a position sensor). ) (YES in step S1), the type information of the dish is acquired from the IC chip 56 attached to the dining table 50 (step S2), and the current time counted by the pre-registered store 2 identification code or timer The condition information such as is acquired (step S3). Thereafter, the imaging means 13 images the entire meal 50 including “leftover” and tableware (step S4). Then, the acquired image data and various information are transmitted to the server 5 (step S5). Further, when the sales information is output from the POS register 12 (YES in step S6), the computer terminal 11 transmits the sales information to the server 5 (step S7). Until the end instruction is input (NO in step S8), the processes in steps S1 to S7 are repeatedly executed. That is, every time image data is acquired and every time sales information is output, such information is transmitted from the terminal device 3 to the server 5 as needed.

  On the other hand, as shown in FIG. 7, when information is transmitted from the computer terminal 11 of the terminal device 3 (YES in step T1), the server 5 stores the received image data and various information (step T2). The item-specific recognition unit 37 recognizes the image data for each item and determines the item (step T3). After that, the “leftover” amount for each item is detected by the remaining amount detecting means 38 and stored (steps T4 and T5).

  If the server 5 has been input to display (YES in step T6), it is first determined whether or not a mode for displaying an image is selected (step T7). And when this mode is selected (YES), as shown to FIG. 5 (A), the image data and various information for every customer are displayed (step T8). On the other hand, when this mode is not selected, that is, when the mode for displaying the counting result is selected (NO in step T7), the “leftover” amount is tabulated by the remaining amount counting means 39 (step T9). As shown in FIG. 5B, the totaling result (remaining rice rate) and the sales quantity are displayed for each dish (step T10). Until the end instruction is input (NO in step T11), the processes in steps T1 to T10 are repeatedly executed.

  In this way, in the management system 1 described above, the management headquarters 4 can easily grasp the “leftover” status of the dishes in each store 2, so the customer's impression (message) on each dish is “ This can be grasped through the recognition of the presence of “leftover” or the amount of “leftover”. For this reason, it becomes possible to reflect a customer's impression in the food to be provided in the future, and it is possible to focus on the development of a food that reduces the amount of “leftover”. Therefore, customer satisfaction with meals can be further increased. For example, in the “eel set meal”, when there are many “leftovers” in “dessert” 55, the content of “dessert” 55 can be changed to further enhance customer satisfaction with “eel set meal”. . In addition, all “leftover” situations in all stores can be managed in a centralized manner, so the relationship between customer satisfaction and “leftover” amount is clarified. Even if there is a “leftover”, it is possible to reliably grasp the average message of the customer without being affected by it. In addition, since the amount of “leftover” is reduced, the amount of garbage generated in the restaurant industry can be reduced, which can contribute to environmental improvement.

  Further, in the management system 1 described above, since the “leftover” amount is displayed in the list 63 on the display screen 60, even if it is difficult to recognize only by the image 61, the “leftover” status for each item can be quickly grasped. Can be made. In addition, since the display screen 60 also displays the area of the store 2, the time of meal, and the like, it is possible to grasp the relationship between the condition information and the “leftover” situation, and this relationship is provided for the food to be provided. It becomes possible to reflect on. For example, in the case of “rice”, the amount of “leftover” varies depending on the time of meal, and the amount of lunch is left more than dinner. In this case, by reducing the amount of rice at lunch, It is possible to reduce the rate of leftover rice without lowering the satisfaction level.

  Furthermore, in the above management system 1, since the total result (remaining rice rate) regarding the “leftover” amount is displayed on the display screen 64, it is not necessary to check the “leftover” status for each customer on the display screen 60. However, the amount of “leftover” for each dish in each dish becomes clear at a glance, and the “leftover” situation can be understood very easily. Further, since the display screen 64 displays the sales rate for each dish together with a list 67 of the remaining rice rate, it is possible to consider the dish to be provided to the customer after grasping the sales and the “leftover” status. It becomes possible. For example, if the rate of leftovers is reduced for dishes with high sales, the total amount of “leftover food” can be greatly reduced, and sales can be greatly increased due to the improvement in customer satisfaction.

  The present invention has been described with reference to preferred embodiments. However, the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the present invention as described below. And design changes are possible.

  That is, in the management system 1 of the present embodiment, as a method of detecting the “leftover” amount, an image of “leftover” is extracted using the captured image data, and “ Although we showed what calculates the area of “leftover”, the color of each item was registered in advance, and the area of “leftover” was extracted by extracting the color area of each item from the captured image. May be calculated. In addition, an infrared sensor or the like that detects a change in temperature may be provided separately from the imaging unit 13, and the “leftover” amount of each item may be recognized based on the temperature distribution on the dining table 50. However, by using image data as in this example, the overall configuration is simplified, and the terminal device 3 can be configured at low cost.

  Moreover, in the management system 1 of this embodiment, in order to identify the item on the dining table 50, the shape of the tableware is recognized based on the image data and collated with the shape data of the tableware registered in advance. The IC chip in which the type information relating to the type of item is written may be embedded in the tableware. According to this, even if the size and shape of the tableware are equal to each other, the type of the item can be reliably specified as long as the type of the tableware is associated with the item.

  In the management system 1 according to the present embodiment, the display screen 60 shows the image data of the entire meal 50, that is, the image data output from the imaging unit 13 as it is, but it is recognized by the uneaten food recognition unit 43. An image (see FIG. 4C) may be displayed. According to this, since only “leftover food” is displayed, it becomes easier to grasp “leftover food”.

  In the management system 1 of the present embodiment, the condition information such as the type of cooking, the time, etc., and the sales information are acquired and displayed together with the image data. However, other information such as information about the customer (age , Sex, occupation, etc.) may be input, and this customer information may be displayed. According to this, for example, it becomes possible to analyze the “leftover” situation according to the sex or age of the customer, and it becomes possible to grasp the customer's message more accurately.

  In the management system 1 of the present embodiment, the terminal device 3 is constructed from the computer terminal 11 and the POS register 12. However, if a POS register with a camera is used, the terminal device 3 can be configured using only the POS register. It is also possible to construct.

  Furthermore, in the meal information management system 1 of the present embodiment, the display of image data and various types of information on the display 26 of the server 5 is shown, but the computer terminal for the administrator connected to the server 5 via the network 6 You may make it display on the display. In this case, the combination of the server 5 and the administrator computer terminal corresponds to the administrator computer of the present invention.

It is explanatory drawing which shows the whole structure in a meal information management system. It is a block diagram which shows the functional structure of a terminal device. It is a block diagram which shows the functional structure of a server. It is explanatory drawing which shows the process of an image process. It is explanatory drawing which shows an example of the display screen in a server. It is a flowchart which shows the flow of the process in a terminal device. It is a flowchart which shows the flow of the process in a server.

Explanation of symbols

1 Meal information management system (management system)
2 stores 3 terminal devices 4 administration headquarters (administrator)
5 Server (computer)
6 Network (communication network)
DESCRIPTION OF SYMBOLS 13 Image pickup means 17 Type information acquisition means 18 Condition information acquisition means 19 Data transmission means 22 Sales information recognition means 23 Sales information transmission means 26 Display 27 Display control means (Image display control means, remaining amount display control means, total result display control means , Quantity display control means)
29 Data storage means (image storage means, sales information storage means)
30 Image data 31 Type information 32 Condition information 33 Sales information 35 Total information (total result)
37 Recognizing means for each item 38 Remaining amount detecting means 39 Remaining amount counting means

Claims (6)

The meal information management which connects the terminal device arrange | positioned in the store which provides a meal, and the computer for the manager who operates the said store via a communication network, and transmits the information regarding a meal from the said terminal device to the said computer A system,
The terminal device
Imaging means for imaging leftovers of food for each meal or tableware;
Data transmission means for transmitting image data output from the imaging means to the computer,
The computer
Image storage means for receiving the image data transmitted from the terminal device and storing the image data;
A meal information management system comprising: image display control means for displaying the uneaten image on a display based on the stored image data. The terminal device
It further comprises a type information acquisition means for acquiring type information related to the type of dish,
The meal information management system according to claim 1, wherein the data transmission unit transmits the acquired type information to the computer together with the image data. The terminal device
Condition information acquisition means for acquiring condition information related to meal conditions, such as the store location or meal time,
The meal information management system according to claim 1, wherein the data transmission unit transmits the acquired condition information together with the image data to the computer. An item-specific recognition means that classifies dishes by item and recognizes image data for each item;
Based on the image data, a remaining amount detecting means for detecting a leftover amount for each item,
The meal information management system according to any one of claims 1 to 3, further comprising: a remaining amount display control unit configured to display the leftover amount for each detected item on the display. . The computer
A remaining amount counting means for counting the amount of leftovers detected by the remaining amount detecting means for each item;
5. The meal information management system according to claim 4, further comprising a totaling result display control unit that displays the totaling result totaled by the remaining amount totaling unit in association with each dish. The terminal device
Sales information recognition means for recognizing sales information related to sales of dishes for each dish,
Sales information transmitting means for transmitting the recognized sales information to the computer,
The computer
Sales information storage means for receiving the sales information transmitted from the terminal device and storing the sales information;
6. The meal information management according to claim 5, further comprising quantity display control means for recognizing a sales quantity for each dish based on the stored sales information and displaying the sales quantity together with the total result. system.

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