JP2007193669A - In-store server, outside-store server and order treating method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently perform information treatment of order information from inside/outside a store wherein provision time of a commodity differs. <P>SOLUTION: In an ordering system 1, an in-store network 10 provided inside the store and an outside-store network 11 are connected. An ordering server 9 manages an ordering site on the network, and receives an order from a customer through a customer terminal 12 such as a cellphone or a personal computer. Delivery time is designated in the order from the customer outside the store. The ordering server 9 transmits the order received from the customer to an order controller 3. The order controller 3 receives an order inside the store from a portable ordering device 7, and receives the order outside the store from the ordering server 9. The order controller 3 makes a kitchen printer 4 output a cooking instruction promptly after the order reception with respect to the order inside the store, and makes the kitchen printer 4 output a cooking instruction before only a time required for cooking and delivery from the delivery time with respect to the order outside the store. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an in-store server, an out-of-store server, and an order processing method, for example, an order system for restaurants.

In recent years, an increasing number of restaurants have introduced order systems. The order system uses a computer system to speed up ordering and manage orders.
FIG. 11 is a block diagram showing an example of a network configuration of a conventional ordering system. This ordering system is installed in a restaurant.
As shown in the figure, the order system includes an order controller 3, an accounting device 5, a multi-display 8, a wireless communication device 6, and a kitchen connected to the network via the wireless communication device 6. It comprises a printer 4, portable ordering devices 7, 7,.

The person in charge of the waiter carries the portable ordering device 7 and goes to the customer's table to receive an order. Upon receipt of the order, the person in charge of the service inputs this to the portable ordering device 7 and wirelessly transmits it to the order controller 3 via the wireless communication device 6.
When the order controller 3 receives an order from the portable ordering device 7, the order controller 3 causes the kitchen printer 4 to print the cooking slip.
The product name, the number, etc. are printed on the cooking slip, and the person in charge of cooking in the kitchen cooks according to the cooking slip.
When cooking is completed, the cooking person notifies the order controller 3 of the completion of cooking using the input device of the kitchen printer 4.
The order controller 3 also prints the customer slip when the kitchen printer 4 prints the cooking slip. The customer slip is printed with the slip number, the details of the product, the price, etc., and is delivered to the customer together with the product by the person in charge of the waiter.

When the customer finishes the meal, the customer brings the customer slip to the accounting device 5 and the accounting staff performs accounting processing. When the accounting is completed, the accounting staff notifies the order controller 3 of the accounting completion using the input device of the accounting device 5.
In this way, the order controller 3 performs a series of information processing such as order acceptance, cooking instruction, cooking completion confirmation, and accounting completion confirmation.

Such an order system is generally intended for in-store use, but recently, a food ordering system corresponding to orders from outside the store has also been proposed, such as the food and drink order system of the following Patent Document 1. .
In this technique, an order receiving center receives an order from a customer and transfers it to a collection and delivery center near the customer address. As a result, the customer can receive food and beverage delivery from the nearest collection center.
JP 2002-269204 A

In general, in-store orders are required to provide goods quickly, while in the case of out-of-store orders, the delivery time is specified by the customer.
Ingredients and human resources are limited. For example, how to harmonize the processing of orders in and out of stores that are handled differently in time, such as securing ingredients and staff in advance for orders from outside the store. It was an important issue to make it happen.

  Therefore, an object of the present invention is to efficiently process information on orders from inside and outside the store where the provision time of goods is different.

In order to achieve the above object, the present invention provides an out-of-store server that receives out-of-store order information including a specified time designated by a customer from an off-store customer terminal, and in-store order information that does not include the specified time from the in-store terminal. An in-store server used in an order system configured using an in-store server that accepts a work instruction based on order information and a work instruction device that notifies a work instruction to a worker who performs work based on order information. An outside store order information receiving storage means for receiving and storing order information outside the store from an outside store server that accepts order information outside the store including the specified time specified by the customer, and an in-store that does not include the specified time from the store terminal. In-store order information receiving and storing means for receiving and storing the order information, and for the order information outside the store based on the designated time, and for the in-store order information based on the time received from the in-store terminal In time, it provides a store server, characterized in that anda work instruction information output means for outputting the work instruction information specified by the stored order information to the work instruction device (first configuration).
In the first configuration, provision capability storage means for storing product provision capability for each preset time zone, and for the order information outside the store, the stored product provision capability in the time zone based on the specified time is the order information. And the provision capability adjustment means for adjusting the stored product provision capability in the time zone based on the time when the order is received for the order information in the store, and adjustment of the product provision capability Restriction information for transmitting restriction information for instructing restriction of order acceptance of the product in the time zone to the out-of-store server and the in-store terminal when there is a time zone when the product provision capability falls below a predetermined value And a transmission unit (second configuration).
In the first configuration or the second configuration, the stock storage means for storing the product and the stock quantity of the material used for supplying the product, and the material of the product for which the product providing capability is less than the predetermined value are specified. It may be configured to include material specifying means and ordering instruction means for instructing ordering of the specified material (third configuration).
The present invention also includes an out-of-store server that receives out-of-store order information including a specified time designated by a customer from an out-of-store customer terminal, and an in-store server that receives in-store order information that does not include the specified time from the in-store terminal; A work instruction device for notifying a worker who performs work based on order information, and a method used in an in-store server used in an order system configured using the order information, wherein the in-store server includes out-of-store order information Receiving storage means, in-store order information receiving storage means, and work instruction information output means, and by means of the out-of-store order information receiving and storing means, an outside store including a designated time designated by the customer from a customer terminal outside the store. When receiving designation from the in-store terminal by the out-of-store order information receiving and storing step for receiving and storing out-of-store order information from the out-of-store server that accepts the order information In-store order information receiving and storing step for receiving and storing in-store order information that does not include the store, and the work instruction information output means, the order information outside the store is based on the specified time, and the in-store order information is in-store An order processing method comprising: a work instruction information output step for outputting work instruction information specified by the stored order information to a work instruction device at a time based on a time received from a terminal. (Fourth configuration).
The present invention also includes an out-of-store server that receives out-of-store order information including a specified time designated by a customer from an out-of-store customer terminal, and an in-store server that receives in-store order information that does not include the specified time from the in-store terminal; An out-of-store server used in an order system configured using a work instruction device that notifies a worker who performs work based on order information, and a designated time designated by a customer from the customer terminal Order information receiving means for receiving the order information, order information transmitting means for transmitting the received order information to the in-store server, and restriction information for instructing restriction on order acceptance of goods from the in-store server. An out-of-store server comprising: restriction information receiving means; and order restriction means for restricting orders for products from the customer terminal based on the received restriction information Providing (fifth configuration).
Furthermore, the present invention provides an out-of-store server that receives out-of-store order information including a specified time designated by a customer from an out-of-store customer terminal, and an in-store server that receives in-store order information that does not include the specified time from the in-store terminal; A work instruction device for notifying a worker who performs work based on order information; and an out-of-store server used in an order system configured using the order information receiving means; An order information receiving step of receiving order information including a designated time designated by a customer from the customer terminal by the order information receiving means, comprising: an order information transmitting means; a restriction information receiving means; and an order restricting means. An order information transmitting step for transmitting the received order information to the in-store server by the order information transmitting means; and the in-store server by the restriction information receiving means. Restriction information receiving step for receiving restriction information for instructing restriction on order acceptance of goods, and order restriction step for restricting orders for goods from the customer terminal based on the received restriction information by the order restriction means And an order processing method characterized by comprising (6th configuration).

  ADVANTAGE OF THE INVENTION According to this invention, the order information from the inside and outside the store from which the provision time of goods differs can be efficiently processed by managing the time of the order inside and outside the store.

(1) Outline of Embodiment The order system 1 (FIG. 1) is configured by connecting an in-store network 10 and an out-of-store network 11 provided in a store. The order server 9 operates an order site on a network, and receives orders from customers via a customer terminal 12 such as a mobile phone or a personal computer. Delivery times are specified for orders from customers outside the store. The order server 9 transmits the order received from the customer to the order controller 3. The order controller 3 receives an in-store order from the portable ordering device 7 and receives an out-of-store order from the order server 9. The order controller 3 causes the kitchen printer 4 to output a cooking instruction immediately after receiving an order for an in-store order, and outputs a cooking instruction to the kitchen printer 4 for an order outside the store only before the time required for cooking and delivery from the delivery time. Let The person in charge of cooking may cook according to the cooking instruction output from the kitchen printer 4 without being aware of whether the order is inside or outside the store. The order controller 3 manages the human resources and ingredients required for cooking and delivery for each time zone, and performs order restrictions and instructions for ordering ingredients.

(2) Details of Embodiment FIG. 1 is a block diagram showing an example of a network configuration of an order system according to the present embodiment.
The order system 1 is installed in restaurants such as restaurants, fast food restaurants, and health lands, for example, and accepts orders from customers in the store and also accepts orders from customers outside the store.
The ordering system 1 is roughly divided into an in-store network 10 installed in the store and an out-store network 11 installed outside the store.

The in-store network 10 includes an order controller 3, a kitchen printer 4, an accounting device 5, a wireless communication device 6, a multi-display 8, portable ordering devices 7, 7... (Hereinafter, portable ordering device 7), and a repeater 2. Are arranged to be connectable.
Among these, the order controller 3, the accounting device 5, the wireless communication device 6, and the multi-display 8 are connected to the repeater 2 by a communication cable, and the order controller 3 is connected via the repeater 2 (hub or the like) Wired communication is performed with the multi-display 8, the accounting device 5, and the wireless communication device 6.

The kitchen printer 4 and the portable ordering device 7 have a wireless communication function for performing wireless communication with the wireless communication device 6, and the order controller 3 communicates with the kitchen printer 4 and the portable ordering device 7 via the wireless communication device 6. It can be carried out.
In the present embodiment, the kitchen printer 4 and the portable ordering device 7 are connected to the in-store network 10 by wireless communication. However, this increases the portability of the portable ordering device 7 and the degree of freedom of the installation location of the kitchen printer 4. Therefore, it can be configured to communicate with the order controller 3 through a wired connection with the repeater 2.
Similarly, the multi-display 8, the accounting device 5, and the wireless communication device 6 can be configured to wirelessly communicate with the order controller 3 via the wireless communication device 6.

The outside network 11 includes an order server 9, customer terminals 12, 12,... (Hereinafter simply referred to as a customer terminal 12) and the like that can be connected.
In the out-of-store network 11, the order server 9 can communicate with the customer terminal 12 through a network constructed by, for example, the Internet, a LAN (Local Area Network), a dedicated line, or a combination thereof.
Further, the outside network 11 is connected to the in-store network 10 via the repeater 2, and the order controller 3 can communicate with the order server 9 via the repeater 2.

Next, functions of each component constituting the order system 1 will be described.
The order controller 3 is a server device that plays a central role in the order system 1 and accepts orders from customers from inside and outside the store, and includes a series of order management items such as instructions for cooking ordered products, confirmation of completion of cooking, and confirmation of completion of accounting. Information processing is performed.
With respect to orders outside the store (hereinafter referred to as out-of-store orders), the order server 9 acts as an agent for accepting orders from the customer terminal 12, and the order controller 3 receives order information from the order server 9.
With respect to in-store orders (hereinafter referred to as in-store orders), the order controller 3 receives order information from the portable ordering device 7.

In general, when ordering outside the store, for example, “2 curry and rice” and the name and quantity, for example, “Please deliver at 2 o'clock” may be specified (time specification before delivery). On the other hand, in-store orders are required to provide goods promptly after ordering.
Therefore, the order controller 3 gives a cooking instruction promptly for the in-store order, and for the out-of-store order, the cooking is performed at a time that is a predetermined time (time when cooking / delivery time is expected) before the customer's time designation. Like the instruction, the cooking instruction is given to the person in charge of cooking based on the provision time of the product requested in the order.

Further, since the delivery time is specified in the case of an out-of-store order, it is necessary to secure ingredients and a person in charge of delivery in advance in order to execute the order at that time. In the case of an in-store order, it is necessary to receive an order in a range excluding ingredients reserved for an out-of-store order.
Therefore, as will be described later, the order controller 3 divides the inventory of ingredients and the schedule of the person in charge of delivery into time zones, and manages the possible order quantity for each time zone.

The kitchen printer 4 includes a printing function unit such as a thermal printer, an inkjet printer, or a laser printer, and prints a cooking slip, a customer slip, and the like based on an instruction from the order controller 3.
The cooking slip is printed with a slip number, a product name and quantity, and attached information such as “without tomato”.
The slip number is ID information that is uniquely issued to the customer's accounting unit (a unit for accounting together with family members, etc.), and each order from the receipt of the order to the completion of the accounting depends on the slip number. Managed.
When the person in charge of cooking outputs a cooking slip from the kitchen printer 4, cooking is performed based on the cooking slip.
Since the order controller 3 adjusts the time between the in-store order and the out-of-store order, the person in charge of cooking may perform cooking according to the cooking slip output from the kitchen printer 4 without being aware of the time adjustment of the order inside and outside the store.
The customer slip is printed together when the cooking slip is printed, and is delivered to the customer together with the product by the waiter and used for accounting.

The kitchen printer 4 includes an operation panel. When the person in charge of cooking completes the cooking of the product, the kitchen printer 4 operates the operation panel and inputs the completion of cooking of the product to the kitchen printer 4. .
When the completion of cooking of the product is input, the kitchen printer 4 notifies the order controller 3 of this. Thereby, the order controller 3 can recognize that cooking of the product has been completed.

The accounting device 5 is a terminal device that performs a settlement process using a customer slip brought by the customer at the time of accounting.
The accounting apparatus 5 receives the input of the slip number from the accounting staff and transmits it to the order controller 3. Then, the accounting device 5 receives an input of a product for which payment has been completed from the accounting staff and transmits it to the order controller 3.
Then, the order controller 3 records that the accounting for the ordered product is completed.

The portable ordering device 7 is a portable terminal device (handy terminal) for a waiter to accept orders from customers, and can input order information such as table numbers, products, and quantities.
The portable ordering device 7 transmits the order information to the order controller 3, whereby the order is registered in the order controller 3.
The portable ordering device 7 communicates with the order controller 3 and updates the provision capability for each product. The product provision ability refers to the ability of the restaurant side to provide products to customers, for example, 10 curry and rice can be provided and 20 tengu can be provided depending on the relationship of food stock. If there is a product that has used up the provision capability, the portable ordering device 7 limits the order so that the product is out of stock and does not accept orders from customers.

  The multi-display 8 includes a touch panel, for example, and is a terminal for the person in charge to access the order controller 3 to display the current order status and to perform order addition / change / cancellation processing.

The order server 9 is a server device that receives an out-of-store order from a customer outside the store.
The order server 9 stores a product master similar to that of the order controller 3, and uses this to display a menu on an order site (an order receiving website).
At the order site, a list of menus is displayed so that the customer can specify the product, quantity, and delivery time.
The order server 9 receives an order from the customer terminal 12 at the order site and transmits it to the order controller 3.

Further, the order server 9 receives the provision capability for each time zone from the order controller 3 and reflects this on the order site.
When the customer tries to place an order that exceeds the provision capability, for example, the message “You can provide up to two cutlets during that time period” is displayed, and the customer's order is restricted.
The order server 9 stores a customer master in advance, and authenticates the customer with a password when placing an order. By authenticating the customer, for example, orders due to mischief or mistakes can be suppressed.

  The customer terminal 12 is composed of a terminal device having a browser such as a mobile phone or a personal computer, for example, and is used to access an order site of the order server 9 and place an order for a product.

Next, an example of a hardware configuration of the order controller 3 will be described with reference to FIG.
The order controller 3 includes a CPU (Central Processing Unit) 21, a ROM (Read Only Memory) 22, a RAM (Random Access Memory) 24, a communication control unit 23, a storage device 25, and the like connected by a bus line.

The CPU 21 is a central processing unit and operates according to programs stored in the ROM 22, the RAM 24, the storage device 25, etc., and controls various arithmetic processes and the order controller 3.
The ROM 22 is a read-only storage device, and stores programs, parameters, and the like that are fundamental to the operation of the order controller 3.
The RAM 24 is a readable / writable storage device that accepts order information from the order server 9 and the portable ordering device 7, receives a cooking instruction to the kitchen printer 4, accepts cooking completion from the kitchen printer 4, and from the accounting device 5. A working area is provided for the CPU 21 to perform information processing such as acceptance of the completion of accounting.

The communication control unit 23 is a connection device for connecting the order controller 3 and the in-store network 10.
The storage device 25 is a large-capacity storage device composed of, for example, a hard disk or a semiconductor storage device. In the storage device 25, a program storage unit 26 for storing various programs and a data storage unit 27 for storing various data are formed.

The program storage unit 26 stores an OS (Operating System), an order processing program, and the like, which are basic programs for operating the order controller 3.
By executing the order processing program, the CPU 21 synchronizes data with the order server 9 (described later), accepts order information from the order server 9 and the portable ordering apparatus 7, instructs the kitchen printer 4 to cook, and the kitchen printer 4 The function of performing the reception of the completion of cooking from the client and the reception of the completion of the payment from the accounting device 5 can be exhibited.
The data storage unit 27 stores various data (described later) for the CPU 21 to perform a series of order processing.

  Although the hardware configuration of the order controller 3 has been described above, the multi-display 8, the accounting device 5, the portable ordering device 7, the order server 9, the customer terminal 12, and the like are basically configured in the same manner.

Next, a database stored in the order server 9 will be described with reference to FIGS.
This database is stored in a large-capacity storage device provided in the order server 9 such as a hard disk, for example, and includes a customer master, a product store master, a cooking ability store data, a delivery ability store data, an order It is composed of a relational database in which various types of data such as outside store data are associated.
In this embodiment, since cooking capacity data and the like are stored in both the order server 9 and the order controller 3, the cooking capacity data of the order server 9 is used as the cooking capacity outside data and the cooking capacity data of the order controller 3. Are referred to as cooking ability in-store data.

FIG. 3A is a diagram illustrating an example of a logical configuration of the customer master. The order server 9 accepts orders from customers registered in advance in the customer master.
The customer master includes items such as “customer ID”, “password”, “name”, “address”, “phone number”,.
“Customer ID” is ID information uniquely assigned to each customer. The “password” is a password for the customer to perform customer authentication. The order server 9 authenticates the customer when the password entered by the customer matches the registered password.
“Name”, “address”, and “telephone number” are the name, address, and telephone number registered by the customer, respectively.

FIG. 3B is a diagram illustrating an example of a logical configuration of the merchandise store outside master.
The merchandise store master stores information related to products that can be ordered by the order controller 3, and includes items such as “product ID”, “product name”, “classification”, “product image”,. ing.

“Product ID” is ID information uniquely assigned to each product.
“Product name” is a name of a product such as “hamburger set meal”, “Doria”, “curry rice”, and the like. This name is used to display the product name at the order site.
The “classification” is a classification according to the type of product, such as “hamburger”, “stew”, “pasta”, “curry”, or the like.
“Product image” is image data of a product and is used to present an image of a product to a customer at an order site.

FIG. 3C is a diagram illustrating an example of a logical configuration of the outside cooking capacity data.
The cooking capacity outside store data is a database that stores information that defines the cooking ability of products, and the provision ability to provide products to customers is defined by this cooking ability and the delivery ability described below.
That is, since a product can be provided to a customer within the range of cooking ability and delivery ability, the provision ability is defined by these two abilities.

The cooking ability outside store data includes “classification” and “time zone”. The “classification” corresponds to the “classification” of the master outside the store, and is “stew system”, “hamburg system” or the like.
The “time zone” divides a day into hour zones such as “00 hours”, “01 hours” to “23:00”, and the like. “00 o'clock” indicates a time zone from 00 o'clock to 01 o'clock, and the same applies to other time zones.
The cooking ability outside store data configured in this way defines the amount that can be provided for each hour for each product category. In the example shown in the figure, the number of products that can be provided from “00” to “01” for “hamburger-type” products is 10.
The order controller 3 stores the same cooking ability in-store data, and the order controller 3 manages the available quantity.
Then, a synchronization process is performed between the order server 9 and the order controller 3 so that the both available quantities are the same.

FIG. 3D is a diagram showing an example of a logical configuration of the delivery ability outside store data.
The out-of-delivery capability database stores the number of deliverable times of the delivery person for each time zone.
The time zone of the delivery ability outside store data corresponds to the time zone of the cooking ability outside store data, such as “00 hours”, “01 hours” to “23:00”, etc. It is divided. This can simplify the calculation of the provision capability.

In the example shown in the figure, the number of deliveries from 00 to 01 is set to 5 times. That is, delivery can be performed up to five times during this time period.
The order controller 3 also stores similar delivery ability in-store data, and the order controller 3 manages the number of deliverables.
Then, synchronization processing is performed between the order server 9 and the order controller 3 so that the deliverable numbers of both are the same.

FIG. 3E is a diagram illustrating an example of a logical configuration of the data outside the order store.
When the order server 9 receives an order from the customer terminal 12, the order server 9 stores the order contents in the data outside the order store, and transmits this to the order controller 3 at a predetermined timing.
The out-of-order data includes items such as “customer ID”, “product ID”, “number”, “delivery time”, “delivery destination”,.
“Customer ID” is the customer ID of the customer who placed the order.
“Product ID” is the product ID of the product ordered by the customer, and “Number” is the number.
“Delivery time” is a delivery time designated by the customer, and “Delivery destination” is a delivery destination designated by the customer.

Next, a database stored in the order controller 3 will be described with reference to FIGS. 4 (a) to 4 (e).
This database is stored in the data storage unit 27 (FIG. 2), and is a relational database in which various types of data such as a merchandise store master, ingredients capability data, cooking capability store data, delivery capability store data, order store data are associated with each other. It is configured.

FIG. 4A is a diagram showing an example of the logical configuration of the in-store master.
The merchandise store master includes an item “used food” in addition to the same items as the merchandise store master shown in FIG.
“Used ingredients” is data listing the ingredients used in the product. This item associates products with ingredients.
In the case of “hamburger set meal” with the product ID “001” in the figure, 2 units of food A, 1 unit of food B, etc. are consumed per one. The unit is appropriately determined according to the ingredients such as the number of grams for beef and the number of onions.

FIG. 4B is a diagram illustrating an example of a logical configuration of the food capacity data.
Ingredient capability data stores the stock quantity of each available ingredient for each time period. The time zone is set in units of one hour from 00 o'clock, and is the same as the cooking ability outside store data in FIG.
In the example of the figure, in the case of food A, it is 50 units from 00 to 01, and in the case of food B, it is 40 units from 00 to 01.

When there is an order for a product, the order controller 3 subtracts the food corresponding to the “used food” of the in-store master by the order quantity. In the case of an in-store order, the ingredients in the time zone when the order was placed are subtracted, and in the case of an out-of-store order, the ingredients in the time zone for cooking the product are subtracted.
In addition, when the food is received, the person in charge inputs it from the multi-display 8 or the like.

FIG.4 (c) is a figure which showed an example of the logical structure of the cooking ability store data.
The cooking ability in-store data has the same configuration as the cooking ability outside data shown in FIG.
FIG. 4D is a diagram showing an example of a logical configuration of the delivery ability store data.
The delivery ability in-store data has the same configuration as the delivery ability outside store data shown in FIG.

FIG. 4E is a diagram illustrating an example of a logical configuration of order store data.
The in-store data stores orders from customers and includes items such as “slip number”, “in-store”, “out-of-store”, and the like.
The “slip number” is ID information uniquely assigned to each order as an accounting unit by the order controller 3. Each order can be identified and managed by the slip number and printed on a cooking slip, a customer slip, or the like. The slip numbers are assigned in the order they are received regardless of in-store orders or out-of-store orders.

The item “in-store” stores order information for in-store orders, and includes items such as “table number”, “product ID”,.
“Table number” is the ID information of the table on which the order has been placed. The ordered product is distributed to the table specified by the table number.
“Product ID” is the product ID of the product ordered by the customer. Although not shown, the “item” also includes information such as the number of products and the number of people.

The item “outside store” stores order information based on the order from outside the store, and includes items such as “customer ID”, “product ID”, “number”, “delivery time”, “delivery destination”, and so on. It is configured.
Each item “outside store” is stored by the order controller 3 receiving the order outside store data of FIG.

Next, a procedure in which the order controller 3 and the order server 9 synchronize the databases will be described using the flowchart of FIG.
First, the order controller 3 connects to the order server 9 at a predetermined timing and requests transmission of data outside the order store (step 5).
This timing is performed at predetermined time intervals such as every five minutes.

When the order server 9 receives a request for data outside the order store from the order controller 3, the order server 9 refers to the data outside the order store and transmits the difference excluding the data transmitted last time to the order controller 3 (step 10).
The order controller 3 receives the order data from the order server 9, assigns a slip number to the order data, registers it in the item “outside store” of the order store data, and updates the order store data (step 15).

Next, the order controller 3 refers to the product ID, quantity, delivery time, etc. of the out-of-store order, and updates the cooking capacity in-store data in the following manner (step 20).
First, the order controller 3 specifies the classification (for example, stew system) corresponding to the product ID using the in-store master.
Next, the order controller 3 specifies the time zone of the cooking ability corresponding to the delivery time. This is a time zone in which cooking is performed in order to deliver the product at the delivery time, for example, a time zone including 20 minutes before the delivery time.
Next, the order controller 3 adjusts the cooking capacity in-store data by subtracting the capacity in the time zone of the classification by the number of products.

Next, the order controller 3 calculates the ingredients and quantity for cooking the products related to the out-of-store order with reference to the in-store master (for example, in the case of a hamburger set, 2 ingredients A from FIG. 4A). 1 unit is used, and 1 unit of food B is used), and from the time zone to which the cooking time (for example, a predetermined time before the delivery time, usually about 20 minutes) belongs in the food capacity data, only the quantity used for each food used Subtract and update (step 23).
As described above, the cooking ability in-store data and the ingredient ability data are updated.

Next, the order controller 3 refers to the delivery time of the out-of-store order, and adjusts and updates the delivery capacity in-store data by subtracting the delivery number in the time zone including the delivery time by one (step 25). .
Next, the order controller 3 transmits the difference changed by the update between the cooking ability store data and the delivery ability store data as update data to the order server 9 (step 30).

The order server 9 receives the update data from the order controller 3 and updates the cooking ability outside store data using this (step 35), and further updates the delivery ability outside store data (step 40).
Through the above processing, the cooking ability store data and the cooking ability store data are synchronized so as to have the same contents every predetermined time, and the delivery ability store data and the delivery ability store data have the same contents. Be synchronized.

In the present embodiment, the database of the order controller 3 and the order server 9 is synchronized every predetermined time. However, the timing of synchronization is not limited to this, and various modifications are possible.
For example, every time the order server 9 receives an order from a customer and updates the data outside the order store, the order server 3 accesses the order controller 3 to request synchronization of the database, and the order controller 3 also updates the database with the in-store order. The order server 9 may be requested to update the database.

Next, the procedure in which the order server 9 receives an order from the customer terminal 12 will be described using the flowchart of FIG.
First, the customer terminal 12 connects to the order site of the order server 9 by a browser or the like (step 50).
When connected to the customer terminal 12, the order server 9 transmits delivery time screen data for displaying on the customer terminal 12 a delivery time screen for designating the delivery time and inputting the customer ID (step 55). .

At this time, the order server 9 refers to the delivery ability outside store data, and configures the delivery time screen data so that the customer can designate a time zone in which the number of deliveries is set to 1 or more.
In addition, for example, a time zone in which the number of deliveries is set to 0 can be displayed, such as “Cannot deliver from 2 o'clock to 3 o'clock”, and the customer can be alerted.
In this way, on the delivery time screen, the customer can specify the delivery time within the range of the delivery time zone.

Upon receiving the delivery time screen data from the order server 9, the customer terminal 12 displays the delivery time screen using this.
In addition to inputting the customer ID, the customer inputs the desired delivery time within the range of the deliverable time zone displayed on the delivery time screen data to the customer terminal 12, and the customer terminal 12 inputs the customer ID and the delivery time. It transmits to the order server 9 (step 60).

When the order server 9 receives the customer ID and the delivery time from the customer terminal 12, the order server 9 refers to the data of the time zone corresponding to the delivery time (the time zone in which the cooking / delivery time is expected) among the cooking ability outside store data. Identify the category of products that can be cooked.
Further, the order server 9 searches for merchandise belonging to this category in the master outside the merchandise store, and identifies deliverable merchandise.

Next, the order server 9 generates menu screen data for displaying a list of searched products and transmits it to the customer terminal 12 (step 65).
As described above, the order server 9 can select a product satisfying both the delivery capability and the cooking capability and configure the menu screen.

The customer terminal 12 receives the menu screen data from the order server 9, and uses this to display the menu screen.
On the menu screen, additional information such as product name, product image, price, and calories can be listed on the browser, and the product and number of orders can be specified.
When the customer terminal 12 receives the designation of the product and quantity from the customer, the customer terminal 12 transmits the product ID and quantity to the order server 9 and requests the order server 9 to order these products (step 70).

Upon receiving a product order request from the customer terminal 12, the order server 9 generates authentication screen data and transmits it to the customer terminal 12 (step 75).
Upon receiving the authentication screen data from the order server 9, the customer terminal 12 displays the authentication screen using this.
On the authentication screen, the order details and delivery address are displayed for customer confirmation, and authentication data (password) can be entered. As the delivery destination, an address associated with the customer ID transmitted by the customer in the customer master is displayed by default.
Upon receiving the authentication data input from the customer, the customer terminal 12 transmits this to the order server 9 (step 80).

Upon receiving the authentication data from the customer terminal 12, the order server 9 performs customer authentication by comparing it with the customer ID and password registered in the customer master (step 85). If the authentication data matches, the order server 9 determines that the order is from a legitimate customer, writes the order information in the data outside the order store, and updates this (step 90).
On the other hand, if at least one of the customer ID and the password does not match, the order server 9 transmits an error message to the customer terminal 12.

The delivery destination default is set to the address registered in the customer master, but the delivery destination can be changed if the customer desires.
By the above procedure, the order server 9 can acquire the order information from the customer terminal 12 and register it in the data outside the order store.

Next, the procedure by which the order controller 3 outputs a cooking instruction will be described using the flowchart of FIG.
First, the order controller 3 confirms whether or not an order has been received from the portable ordering device 7 (step 100). When an order is received from the portable ordering device 7 (step 100; Y), the order controller 3 uses this information. The data item “in-store” is updated (step 105).
Next, the order controller 3 updates the cooking capacity in the cooking capacity store by subtracting the cooking capacity in the time zone to which the current time belongs by the amount received (step 107).

Next, the order controller 3 subtracts what is used for cooking from the number of ingredients in the time zone to which the current time belongs among the ingredient capacity data and updates it (step 109).
Note that the order controller 3 carries over and updates the food capacity data when the current time slot has passed, and carries it over to the next time slot.
When the order controller 3 receives an in-store order, the order controller 3 promptly transmits a cooking instruction to the kitchen printer 4 (step 110).
When the kitchen printer 4 receives the cooking instruction from the order controller 3, the kitchen printer 4 prints the cooking slip (step 125).
Since the order controller 3 also sends a customer slip printing instruction, the kitchen printer 4 also prints the customer slip when printing the cooking slip.

When the order controller 3 does not receive an order from the portable ordering device 7 (step 100; N), or after giving the cooking instruction for the in-store order in step 110, the order controller 3 refers to the item “outside store” of the in-store data, It is confirmed whether there is an order 20 minutes before the delivery time (step 115).
This time of 20 minutes ago is a cooking time in which it is expected that the product will arrive at the delivery time to the customer. That is, if cooking is started 20 minutes ago, the product can be delivered near the designated delivery time.

When there is an order outside the store 20 minutes before the delivery time (step 115; Y), a cooking instruction is transmitted to the kitchen printer 4, and the process returns to step 100.
When the kitchen printer 4 receives the cooking instruction from the order controller 3, the kitchen printer 4 prints the cooking slip (step 125).
If there is no out-of-store order 20 minutes before delivery (step 115; N), the process returns to step 100.

Next, the food ordering process performed by the order controller 3 will be described.
The order controller 3 monitors the ingredient capacity data (FIG. 4B). For example, when the quantity of the ingredient A is 2 and the quantity of the ingredient B is less than a predetermined value set in advance for each ingredient, such as quantity 3. Then, the kitchen printer 4 is caused to print an ordering instruction for the food.
In the ordering instruction, the type and time zone of the food that is below the predetermined value are printed, and the person in charge orders and replenishes the food with reference to this.

FIG. 8A is a view showing an example of a cooking slip printed by the kitchen printer 4.
In the cooking slip shown in the figure, the product name and number such as “2 hamburger set meal” are printed, thereby instructing the person in charge of cooking to cook two hamburger set meals.
Further, the item “category” is “outside store”, which indicates that the order is out of store. In the case of an in-store order, “in-store” is printed. Furthermore, “025” is printed as the “slip number”.

FIG. 8B is a diagram showing an example of a customer slip printed by the kitchen printer 4. This customer slip corresponds to an out-of-store order.
The customer slip includes items such as “slip number”, “classification”, “delivery destination”, and “delivery time”. The “slip number” is a slip number, and the “classification” indicates whether the order is an in-store order or an outside store order.
In the case of an out-of-store order, the address of the delivery destination is printed in the item “delivery destination”, but in the case of an in-store order, a table number is printed.
In the item “delivery time”, the delivery time designated by the customer is printed. This item is not available for in-store orders.

Below these items, details including items such as “product name”, “number”, “unit price”, “subtotal”, “delivery fee”, “total”, and the like are printed.
In the example shown in the figure, two hamburger set meals with a unit price of 800 yen are ordered. “Subtotal” is the price of the product, “Delivery fee” is the delivery fee, and “Total” represents the total of these.
Further, a bar code specifying the slip number is printed below the details. The slip number can be input by inputting the slip number into the accounting apparatus 5 from the numeric keypad, or the slip number can be input by reading a barcode.

Each of FIGS. 9A to 9C is a diagram illustrating an example of each screen displayed on the customer terminal 12 by the order site operated by the order server 9.
FIG. 9A is a diagram showing an example of a delivery time screen provided to the customer terminal 12 in step 55 (FIG. 6).
On the delivery time screen, there are input fields for delivery time and customer ID, and a transmission button for transmitting the data input in these input fields to the order server 9 is provided.
The delivery time is selected from the drop-down menu for hour and minute, and a time with delivery capability can be selected.

  In this embodiment, a time without delivery capability cannot be selected. For example, “It may be around 20 minutes because congestion is predicted. If it is 21:00, delivery can be done on time.” For example, it is possible to take more detailed measures such as showing the prospects before and after the delivery time and other delivery candidate times.

FIG. 9B is a diagram showing an example of the menu screen provided to the customer terminal 12 in step 65.
On the menu screen, other information such as product name, price, image, calories, etc. is displayed, and the customer can select the order quantity.
The menu can be scrolled by a scroll bar at the right end of the screen and can be listed by the customer.
In the menu, products having cooking ability at the delivery time designated by the customer are displayed.

  Further, the product master is synchronized between the order controller 3 and the order server 9 and is reflected in the order site. For example, time service information such as “Rice service from 12:00 to 14:00” or “Today's daily change” Daily information such as “Set meal is a fried chicken set for Tatsuta” can also be provided on the menu screen.

FIG. 9C is a diagram showing an example of an authentication screen provided to the customer terminal 12 in step 75.
On the authentication screen, the details of the order made by the customer are displayed, as well as an order / delivery destination change button, a password input field, and a send button.
The order / delivery destination change button is a button used when changing the order contents or the delivery destination. When this button is clicked, a change screen for changing these is displayed.
The password input field is a field for inputting a password for customer authentication.
When the send button is clicked, the order details and password are sent from the customer terminal 12 to the order server 9.

As described above, in the order system 1 according to the present embodiment, the order server 9 that receives orders from customers outside the store and the store having the restaurant system are connected via a network.
And, since the order server 9 can always grasp store information (data to be synchronized such as cooking ability), the customer can obtain information such as “out of stock”, “time service” when ordering via the network, In addition, delivery time can be specified in consideration of cooking time.

While the present embodiment has been described above, various modifications can be made.
For example, as shown in FIG. 10, it is possible to provide a cooking capacity with an in-store frame and an out-store frame.
In the example shown in the figure, for the hamburger system, in the time zone from 00:00 to 11:00, there are 10 in-store frames and 30 in-store frames.
The order controller 3 subtracts the number from the in-store frame for the in-store order, and subtracts the number from the out-of-store frame for the out-of-store order.
In this case, for example, if the cooking capacity of the outside shop frame is left 10 minutes before the end of the time zone to which the current time belongs, this is moved to the in-store order. More flexible operation can be achieved if the number is used interchangeably.

In this embodiment, the order controller 3 and the order server 9 are provided and the data is synchronized between them. However, the order server 9 does not have the data, and the order controller 3 cooks every time the customer terminal 12 accesses. It can also be configured to query capabilities and delivery capabilities via the network.
Further, the order controller 3 can be configured to have a function as a Web server so that the customer terminal 12 and the order controller 3 are directly connected.

Further, the order server 9 can be configured to act as a proxy for orders outside the store of a plurality of stores.
In this case, for example, the order server 9 operates a separate order site for a store A that is a Chinese restaurant, a store B that is an Italian restaurant, and other stores, and an out-of-store order for the store A is installed in the store A. To the order controller 3, and the out-of-store order for the store B is transmitted to the order controller 3 installed in the store B.
In addition, cooking ability, delivery ability, and the like are individually synchronized for each order controller 3 in each store.

Further, for example, when a delivery order is received directly from outside the store by telephone or the like, the person in charge can access the order controller 3 using the multi-display 8 and manually enter the order outside the store.
In this case, the person in charge asks the customer about the product, quantity, delivery time, delivery destination, etc., and inputs these information from the multi-display 8. The inputted information is stored in an area outside the store of the order store data.

In the present embodiment described above, the order server 9 functions as an out-of-store server that accepts out-of-store order information including the designated time designated by the customer from the out-of-store customer terminal 12, and the order controller 3 It functions as an in-store server that accepts in-store order information that does not include a designated time from the in-store terminal, and the kitchen printer 4 functions as a work instruction device that notifies a worker who performs work based on the order information.
Then, the communication control unit 23 and the data storage unit 27 of the order controller 3 receive the out-of-store order information from the order server 9 via the repeater 2 from the order server 9 and store it in the out-of-store order data. In addition to functioning as storage means, it also functions as in-store order information reception storage means for receiving in-store orders from in-store terminals (portable ordering device 7) and storing them in in-store data.
Further, the CPU 21 of the order controller 3 executes the order processing program, so that the order information outside the store is based on a specified time (for example, a predetermined time before the delivery time), and the order information inside the store is a portable order. It functions as work instruction information output means for outputting work instruction information designated by the order information stored in the order store data to the kitchen printer 4 at a time based on the time received from the apparatus 7.

Further, the CPU 21 of the order controller 3 executes the order processing program, thereby managing the product provision capability based on the cooking ability store data and the delivery ability store data. The CPU 21 and these databases are stored in a preset time zone. It functions as provision capability storage means for storing each product provision capability.
Then, the CPU 21 of the order controller 3 executes the order processing program to update the product provision capability in the time zone based on the delivery time for the out-of-store order based on the out-of-store order, and accepts the order for the in-store order. When the product provision capability is adjusted based on the in-store order and the product provision capability falls below the specified value due to adjustment of the product provision capability. Moreover, it functions as a restriction information transmitting means for transmitting restriction information for instructing the order server 9 and the portable ordering device 7 to restrict the order acceptance of the product in the time period.
Here, as the restriction information, for example, update data transmitted from the order controller 3 to the order server 9 is applicable. This is because the order controller 3 restricts orders from the customer terminal 12 using the cooking ability outside store data and the delivery ability outside store data updated by the update data.

In addition, the CPU 21 of the order controller 3 monitors the food capacity data by executing the order processing program. In this case, the CPU 21 and the food capacity data indicate the product and the material used to supply the product. It functions as inventory storage means for storing the inventory quantity.
Further, the CPU 21 functions as a material specifying means for specifying the material of the product whose product providing ability is lower than the predetermined value by referring to the food ability data by executing the order processing program, and for the kitchen printer 4. It functions as an ordering instruction means for instructing ordering of this material.

The order server 9 has a function as order information receiving means for receiving order information including the delivery time designated by the customer from the customer terminal 12 and storing it in the data outside the order store. A function as order information transmitting means for transmitting to the order controller 3 via the network is provided.
Further, the order server 9 receives update data (corresponding to the restriction information) from the order controller 3 for forming cooking ability outside data and delivery ability outside data used for restricting orders from the customer terminal 12. And a function as an order restriction unit for restricting orders of products from the customer terminal 12 based on the cooking ability outside store data and delivery ability outside store data formed by the update data. Yes.

The following effects can be obtained by the present embodiment described above.
(1) It is possible to adjust the execution time of an in-store order that promptly requires delivery upon receipt of an order and an out-of-store order that requires delivery at a delivery time that is a certain time in the future.
(2) The person in charge of cooking does not have to be aware of whether the order is in-store or out-of-store, and may cook according to the cooking instruction output from the kitchen printer 4.
(3) Regarding the out-of-store order, it is possible to secure in advance the product provision capability for that time period based on the delivery time.
(4) Since customer authentication is performed at the order site, mistakes and mischief of orders can be reduced.
(5) It is possible to manage the inventory of food for each time zone based on orders inside and outside the store.

It is the block diagram which showed an example of the network structure of the order system which concerns on this Embodiment. It is a figure for demonstrating an example of the hardware structure of an order controller. It is a figure for demonstrating the database which the order server has memorize | stored. It is a figure for demonstrating the database which the order controller has memorize | stored. It is a flowchart for demonstrating the procedure in which an order controller and an order server synchronize data. It is a flowchart for demonstrating the procedure in which an order server receives an order from a customer terminal. It is a flowchart for demonstrating the procedure in which an order controller outputs a cooking instruction | indication. It is the figure which showed an example of the cooking slip and the customer slip. It is the figure which showed the example of the screen displayed on an order site. It is a table | surface for demonstrating a modification. It is the block diagram which showed an example of the network structure of the conventional order system.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Ordering system 2 Repeater 3 Order controller 4 Kitchen printer 5 Accounting device 6 Wireless communication device 7 Portable ordering device 8 Multi display 9 Order server 10 In-store network 11 In-store network 12 Customer terminal

Claims (6)

Work based on the order information and an out-of-store server that accepts order information outside the store including the specified time specified by the customer from the customer terminal outside the store, an in-store server that accepts in-store order information not including the specified time from the in-store terminal An in-store server used in an order system configured using a work instruction device that notifies a work instruction to a worker who performs
Out-of-store order information receiving and storing means for receiving and storing out-of-store order information from an out-of-store server that receives out-of-store order information including a designated time designated by the customer from an out-of-store customer terminal;
In-store order information receiving storage means for receiving and storing in-store order information not including the designated time from the in-store terminal;
The work instruction information specified by the stored order information is output to the work instruction device at the time based on the designated time for the order information outside the store and at the time based on the time received from the in-store terminal for the order information inside the store. Work instruction information output means;
The in-store server characterized by comprising. Provision capability storage means for storing product provision capability for each preset time period;
For the order information outside the store, the stored product provision capability in the time zone based on the specified time is updated based on the order information, and for the in-store order information, the stored product in the time zone based on the time when the order is accepted A provision capability adjusting means for adjusting the provision capability based on the order information;
When there is a time zone in which the product provision capability falls below a predetermined value due to the adjustment of the product provision capability, the outside server and the in-store terminal are instructed to limit the order acceptance of the product in the time zone. Restriction information transmitting means for transmitting restriction information;
The in-store server according to claim 1, further comprising: Stock storage means for storing a product and the stock quantity of materials used to supply the product;
A material specifying means for specifying a material of a product whose product providing ability is below a predetermined value;
Ordering instruction means for instructing the ordering of the specified material;
The in-store server according to claim 1, wherein the in-store server is provided. Work based on the order information and an out-of-store server that accepts order information outside the store including the specified time specified by the customer from the customer terminal outside the store, an in-store server that accepts in-store order information not including the specified time from the in-store terminal A work instruction device for notifying a worker of a work instruction, and an in-store server used in an order system configured using the
The in-store server comprises out-of-store order information reception storage means, in-store order information reception storage means, and work instruction information output means,
The out-of-store order information is received and stored from the out-of-store server that receives the out-of-store order information including the specified time designated by the customer from the out-of-store customer information reception storage means. An information receiving and storing step;
An in-store order information receiving and storing step of receiving and storing in-store order information from the in-store terminal by the in-store order information receiving and storing means;
By the work instruction information output means, the work instruction specified by the stored order information at the time based on the specified time for the order information outside the store, and at the time based on the time received from the in-store terminal for the order information inside the store. A work instruction information output step for outputting information to the work instruction device;
An order processing method, comprising: Work based on the order information and an out-of-store server that accepts order information outside the store including the specified time specified by the customer from the customer terminal outside the store, an in-store server that accepts in-store order information not including the specified time from the in-store terminal An out-of-store server used in an order system configured using a work instruction device that notifies a work instruction to a worker who performs
Order information receiving means for receiving order information including a designated time designated by a customer from the customer terminal;
Order information transmitting means for transmitting the received order information to the in-store server;
Restriction information receiving means for receiving restriction information for instructing restriction of order acceptance of products from the in-store server;
Order restriction means for restricting orders for products from the customer terminal based on the received restriction information;
An out-of-store server comprising: Work based on the order information and an out-of-store server that accepts order information outside the store including the specified time specified by the customer from the customer terminal outside the store, an in-store server that accepts in-store order information not including the specified time from the in-store terminal An out-of-store server used in an order system configured using a work instruction device that notifies a work instruction to a worker who performs
The out-of-store server includes order information receiving means, order information transmitting means, restriction information receiving means, and order restriction means,
Order information receiving step of receiving order information including a designated time designated by a customer from the customer terminal by the order information receiving means;
An order information transmitting step of transmitting the received order information to the in-store server by the order information transmitting means;
A restriction information receiving step for receiving restriction information for instructing restriction of order acceptance of goods from the in-store server by the restriction information receiving means;
An order restriction step of restricting orders of products from the customer terminal based on the received restriction information by the order restriction means;
An order processing method, comprising:

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