JP2019215940A - Slip output control device - Google Patents

Abstract

To prevent the accuracy of a cooking instruction for an ordered menu from being diminished even in such a situation where a cooking instruction device that can perform printing is lost.SOLUTION: A slip output control device that causes a cooking instruction device to output a cooking instruction slip in accordance with completion of accounting for an ordered menu is configured to determine permission and prohibition of output of the cooking instruction slip by the cooking instruction device, and to print a cooking instruction slip based on cooking instruction information corresponding to a cooking instruction slip determined as being prohibited by output means included in the slip output control device.SELECTED DRAWING: Figure 11

Description

  The present invention relates to a slip output control device and a slip output system.

2. Description of the Related Art In a restaurant (including a fast food restaurant) that adopts a self-service system with advance payment, a slip output system in which a POS terminal device and a plurality of kitchen printers are connected is known. Such a slip output system is provided in restaurants. The clerk who has received the menu order from the customer inputs (registers) the ordered menu into the POS terminal, and performs accounting processing on the ordered menu by the POS terminal.
The POS terminal device causes the kitchen printer to print a menu cooking instruction slip in response to the completion of the accounting process for the ordered menu. The kitchen printer is installed in the kitchen. A clerk of the cooking clerk in the kitchen cooks the menu printed on the cooking instruction slip printed by the kitchen printer.
According to such a slip output system, it is not necessary for the clerk who has received the order to verbally convey the details of the order to the clerk of the cooking clerk. Becomes possible.

  However, for example, the kitchen printer may not be able to print the order instruction slip during business hours due to running out of paper. Therefore, when a piece of paper is detected in a certain kitchen printer among a plurality of kitchen printers, there is known a printer control configuration in which a kitchen printer other than the kitchen printer that has detected the piece of paper is replaced with another printer. (For example, see Patent Document 1).

JP 2001-150762 A

  At present, in many cases, the number of kitchen printers installed in a store is limited to a small number because the store is not so large or it is desired to reduce the cost required to purchase a kitchen printer. For example, there are often shops that use a combination of one POS register, one kitchen printer, and a label printer that issues a takeout label.

  Thus, in an environment where the number of kitchen printers installed in a store is small, if the kitchen printer cannot be used due to paper shortage or breakdown, etc., the clerk who received the order gives a verbal or note-taking instruction to cook. Must be performed and the accuracy of the menu cooking instructions is impaired.

  The present invention has been made in view of such circumstances, and even in a situation where a cooking instruction device capable of outputting a cooking instruction slip has disappeared, a cooking instruction for an ordered menu is not provided. The aim is to ensure that accuracy is not compromised.

  One embodiment of the present invention for solving the above-described problem is an input unit for inputting an ordered menu, and when the accounting process of the menu input by the input unit is closed, the accounting process is performed. Output means for outputting a checkout slip of the set menu, instruction means for instructing the cooking instruction device to output a cooking instruction slip on which cooking instruction information is written, based on the input menu, Determining means for determining whether or not the output of the cooked instruction slip can be performed, and when the determination result of the determiner is not possible, the cooking is performed based on the cooking instruction information corresponding to the cooked instruction slip determined to be impossible. Output control means for outputting an instruction slip to the output means.

  According to the above configuration, when the cooking instruction device cannot output the cooking instruction slip, the slip output control device itself can output the cooking instruction slip instead of the cooking instruction device.

  One embodiment of the present invention is the above-described slip output control device, wherein the output unit prints a predetermined item on a sheet according to the ordered menu, or according to the ordered menu. The display unit may display a predetermined item, or may be a communication unit that transmits the predetermined item to an external device according to the ordered menu.

  According to the above configuration, the cooking instruction slip can be output by one of printing on paper, displaying as an image on a display unit, and transmitting data to be displayed on a portable terminal owned by a clerk.

  One embodiment of the present invention is the above-described slip output control device, wherein when the determination unit determines that the cooking instruction slip is unacceptable, it is determined that there is cooking instruction information corresponding to the cooking instruction slip determined to be unacceptable. The notification means for notifying according to the aspect may be further provided.

  According to the above configuration, it is possible to notify that the cooking instruction device cannot output the cooking instruction slip.

  One aspect of the present invention is the above-described slip output control apparatus, wherein the cooking instruction information corresponding to the cooking instruction slip determined to be unacceptable by the determination means, and the cooking instruction corresponding to the cooking instruction slip determined to be allowable. A cooking instruction information storage means for storing information separately from the information may be further provided.

  According to the above configuration, the slip output control device can separately manage the cooking instruction information that cannot be output by the cooking instruction device and the cooking instruction information that can be output by the cooking instruction device.

  One embodiment of the present invention is the above-described slip output control device, wherein the notifying means displays, in a display unit, a notification image indicating that a cooking instruction slip determined to be impossible by the determining means is present. When a predetermined operation is performed on the notification image displayed and displayed on the display unit, the cooking instruction information display unit reads out the cooking instruction information stored in the cooking instruction information storage unit and displays a cooking instruction information presentation screen. Control means may be further provided.

  According to the above configuration, it is possible to display a cooking instruction information presenting screen on which cooking instruction information is presented by displaying an image indicating that there is cooking instruction information that cannot be output, and performing an operation on the image portion. .

  One embodiment of the present invention is the above-mentioned slip output control device, wherein the cooking instruction information display control means includes a cooking instruction information display screen, the cooking instruction information presentation screen of which corresponds to the cooking instruction slip determined to be impossible by the determination means. The instruction information and the cooking instruction information corresponding to the cooking instruction slip determined to be acceptable by the determination means may be displayed separately.

  According to the above configuration, on the cooking instruction information presentation screen, it is possible to at least distinguish and display the cooking instruction information that has not been output by the cooking instruction device and other cooking instruction information.

  One aspect of the present invention is the above-described slip output control device, wherein the cooking instruction information display control means displays and hides cooking instruction information corresponding to the cooking instruction slip determined to be unacceptable by the determination means. The display on the cooking instruction information presentation screen is performed in accordance with an operation of performing switching of the cooking instruction information and an operation of switching between display and non-display of the cooking instruction information corresponding to the cooking instruction slip determined to be acceptable by the determination unit. May be changed.

  According to the above configuration, on the cooking instruction information presentation screen, the display and non-display of the cooking instruction information not output by the cooking instruction device and the other cooking instruction information are switched according to the operation. Can be displayed.

  One aspect of the present invention is the slip output control device described above, wherein the cooking instruction information display control means is a cooking instruction corresponding to a cooking instruction slip determined to be unacceptable by the determination means on the cooking instruction information presentation screen. The display mode of the information may be different from the display mode of the cooking instruction information corresponding to the cooking instruction slip determined to be acceptable by the determination means.

  According to the above configuration, in the cooking instruction information presentation screen, the cooking instruction information that has not been output by the cooking instruction device and the other cooking instruction information are displayed in different forms, so that both of them are visually displayed. The distinction becomes easier.

  One aspect of the present invention is the slip output control device described above, wherein the output control means outputs the cooking instruction slip individually selected from the cooking instruction information presentation screen and determined to be unacceptable by the determination means. Means may be output.

  According to the above configuration, it is possible to perform an operation of individually selecting cooking instruction information from the cooking instruction information presentation screen and outputting a cooking instruction slip of the selected cooking instruction information to the slip output control device.

  One embodiment of the present invention is the above-described slip output control device, wherein the output means may output a cooking instruction slip based on each of all the cooking instruction information presented on the cooking instruction information presentation screen.

  According to the above configuration, it is possible to perform an operation of collectively selecting cooking instruction information from the cooking instruction information presentation screen and outputting a cooking instruction slip of the selected cooking instruction information to the slip output control device.

  One aspect of the present invention is a slip output system including an order receiving device that performs order reception and accounting processing of the received order, and a cooking instruction device connected to the order receiving device via a communication line. The order receiving device, input means for inputting the ordered menu, and, when a closing operation for the accounting processing of the menu input by the input means is performed, an accounting slip of the menu on which the accounting processing is performed is displayed. Output means for outputting, instruction means for instructing the cooking instruction device to output a cooking instruction slip in which cooking instruction information is written, based on the input menu, and output of the cooking instruction slip indicated by the instruction means Determining means for determining whether or not the instruction can be performed; and outputting the cooking instruction slip based on cooking instruction information corresponding to the cooking instruction slip determined to be impossible by the determining means. A slip output system and an output control means for outputting to the stage.

  According to the configuration, in the slip output system including the order receiving device and the cooking instruction device, when the cooking instruction device cannot output the cooking instruction information, the order receiving device itself outputs the cooking instruction information instead of the cooking instruction device. It becomes possible to output.

  As described above, according to the present invention, even in a situation where the cooking instruction device capable of outputting the cooking instruction slip has disappeared, the accuracy of the cooking instruction of the ordered menu is impaired. No effect is obtained.

It is a figure showing the example of composition of the slip output system in a 1st embodiment. It is a figure showing an example of an accounting slip and a cooking instruction slip issued in a slip output system in a 1st embodiment. It is a figure showing the example of a mode of the menu input checkout screen displayed by the POS register in a 1st embodiment. It is a figure showing the example of a mode of the cooking instruction information presentation screen displayed on the POS register in a 1st embodiment. It is a figure showing the example of the state where only the non-issueable cooking instruction information was displayed on the cooking instruction information presentation screen displayed by the POS register in the first embodiment. It is a figure which shows the example of the state which has shown the cooking instruction information presentation screen displayed by the POS register in 1st Embodiment, and the non-issueable cooking instruction information which is the alternative issue target of a cooking instruction slip. It is a figure which shows the example of a mode of the cooking instruction information presentation screen in the case where issuance of the cooking instruction slip corresponding to the selected non-issueable cooking instruction information is performed in the POS register in the first embodiment. FIG. 3 is a diagram illustrating a configuration example of a POS register according to the first embodiment. It is a figure showing the example of composition of cooking instruction management information in a 1st embodiment. It is a flowchart which shows the example of a processing procedure which a POS register in 1st Embodiment performs for management of cooking instruction information. It is a flowchart which shows the example of a process procedure which a POS register performs in order to make a POS register itself substitute and issue the cooking instruction slip corresponding to the cooking instruction information which cannot be issued. It is a figure showing the modification of the display mode of the cooking instruction information presentation screen in a 1st embodiment. It is a figure showing an example of an accounting slip issued in a slip output system in a 2nd embodiment. It is a figure showing an example of a cooking instruction label issued in a slip output system in a 2nd embodiment. It is a figure showing an example of the state where a cooking instruction label in a 2nd embodiment was stuck on a container. It is a flowchart which shows the example of a processing procedure which a POS register in 2nd Embodiment performs according to one transaction. FIG. 13 is a diagram illustrating an example of a cooking instruction label printed on a sheet in a vertical format in the second embodiment. FIG. 13 is a diagram illustrating an example of a cooking instruction label printed on a sheet in a horizontal format in the second embodiment.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
<First Embodiment>
FIG. 1 shows a configuration example of a slip output system (POS (Point Of Sales) system) of the present embodiment. The slip output system shown in FIG. 1 includes a POS register 10 (an example of a slip output control device and an order receiving device) and two kitchen printers 20-1 and 20-2 (an example of a cooking instruction device). The POS register 10 is connected to be able to communicate with the kitchen printers 20-1 and 20-2.

The slip output system shown in the figure is installed in a restaurant, for example. The POS register 10 is installed at a predetermined location on the floor of a restaurant, and the kitchen printer 20-1 and the kitchen printer 20-2 are each installed at a predetermined location in the kitchen of the same restaurant.
In the following, the kitchen printer 20-1 and the kitchen printer 20-2 are referred to as the kitchen printer 20 unless otherwise specified.

The POS register 10 shown in FIG. 1 includes a touch panel 106, a key operation unit 108, a customer display unit 110, and a slip issuing port 113.
The touch panel 106 has, for example, a configuration in which a display device using liquid crystal and a touch pad are combined, and can be operated by touching an operation body such as a finger on the screen. The touch panel 106 can display various information related to menu orders, such as a registered menu and an amount related to accounting, and a subtotal button (subtotal key) not shown, ), A current total button (current total key or closing key) and the like.
The key operation unit 108 is a part including mechanical keys (for example, numeric keys from 0 to 9, subtotal keys, deposit keys, current total keys (close keys), etc.) in the POS register 10.
The customer display unit 110 is a display unit that is provided to display various information such as an ordered menu and an amount related to accounting to the customer.
The slip issuing port 113 discharges the accounting slip printed by the built-in printing unit.

  The kitchen printer 20 includes a slip issuing port 201. The slip issuing port 201 discharges a cooking instruction slip.

The customer selects the menu, orders the selected menu from a floor clerk, and completes the accounting for the ordered menu.
In response to receiving a menu order from a customer, the floor clerk operates the touch panel 106 and the key operation unit 108 of the POS register 10 to input the ordered menu to the POS register 10. In addition, the floor clerk performs an accounting process (payment settlement) for the input menu and a closing operation (touching of the closing button) according to the end of the accounting process (closing process) on the touch panel 106 or the key operation unit 108 ( Press the current key).

  As described above, the accounting process (payment settlement) of the menu in which the order has been input is performed, and the closing process for terminating the accounting process in response to the pressing of the current total key (closing key) (closing operation) is performed. The POS register 10 prints the accounting slip for the customer, and discharges the printed accounting slip from the slip issuing port 113. Hereinafter, printing on paper and discharging the printed paper as a slip is also referred to as issuance. The floor clerk hands over the issued accounting slip to the customer.

Here, an example of the print content of the accounting slip 30 is shown on the upper side of the paper of FIG. As shown in the figure, the checkout slip 30 shows a receipt number, a store number, a checkout completion date and time, and a checkout person. In the figure, the accounting completion date and time is indicated by a general description such as “YYYY / MM / DD HH: MM”, but the actual date and time (date and time) when accounting is completed is actually Printed.
In addition, the accounting slip 30 shows the name of the ordered menu, the subtotal amount for each menu, the total amount, the change amount, and the like as the contents of the accounting process.

Further, the accounting slip 30 is also treated as a receiving slip of the ordered menu. For this reason, a call number (also called an order number, an order number, etc.) is printed below the checkout slip 30.
The customer who has received the accounting slip 30 waits for the cooking of the ordered menu to be completed and to be called. The customer is called by the calling number.

Further, the POS register 10 executes the control for causing the kitchen printer 20 to issue the cooking instruction slip together with the issuing of the above-described accounting slip in response to the completion of the input of the ordered menu and the accounting processing.
Specifically, the POS register 10 transmits cooking instruction information to the kitchen printer 20. Cooking instruction information is information written on a cooking instruction slip. For example, cooking instruction information is written on a cooking instruction slip as paper.
In the POS register 10, it is set in advance which of the kitchen printer 20-1 and the kitchen printer 20-2 should issue the cooking instruction slip corresponding to each menu. The POS register 10 determines which of the kitchen printer 20-1 and the kitchen printer 20-2 should transmit the cooking instruction information based on the corresponding menu, and transmits the cooking instruction information to the determined kitchen printer 20. I do. For example, when a cooking place is large, the place where cooking is performed in the kitchen is different for each menu, but by specifying the kitchen printer 20 for which a cooking instruction slip should be issued as described above, A cooking instruction slip can be issued from the nearby kitchen printer 20. Thereby, the efficiency of the cooking operation in the kitchen can be increased.
The kitchen printer 20 that has received the cooking instruction information prints the content indicated by the received cooking instruction information on a sheet, and discharges the printed sheet from the slip issuing port 201.

2, a cooking instruction slip 40 corresponding to the same menu as the accounting slip 30 shown in FIG. 2 is shown.
As shown in the figure, the same receipt number and the accounting completion date and time as those of the corresponding accounting slip 30 are printed on the cooking instruction slip 40. When confirming the correspondence between the accounting slip 30 and the cooking instruction slip 40, the receipt number and the accounting completion date and time printed on both may be checked.
Further, the same menu name, person in charge, and call number as the corresponding accounting slip 30 are printed on the cooking instruction slip 40.

When the cooking instruction slip is issued by the kitchen printer 20, the clerk of the kitchen clerk checks the menu to be cooked, the quantity to be cooked, and the like printed on the issued cooking instruction slip and cooks. When the cooking is completed, the clerk of the cooking clerk calls the customer at the serving place of the menu using the call number printed on the corresponding cooking instruction slip. After confirming that the contents of the accounting slip 30 brought by the customer who came to the serving place in response to the call correspond to the contents of the cooking instruction slip, the clerk of the cooking clerk asks the customer for the prepared menu. Hand over.
In this manner, in the slip output system of the present embodiment, the cooking instruction slip is issued by the kitchen printer 20 in response to the completion of the accounting for the ordered menu. Thereby, the menu to be cooked can be instructed to the kitchen clerk.

Here, when the kitchen printer 20 has a problem such as running out of paper or a failure, even if the POS register 10 transmits the cooking instruction information, the kitchen printer 20 to which the cooking instruction information is transmitted issues a cooking instruction slip. Can not do it.
In this case, if another kitchen printer 20 in which no trouble occurs remains, the POS register 10 only needs to transmit the cooking instruction information to the other kitchen printer 20 again. As a result, the cooking instruction slip is not a place where the cooking instruction slip should be discharged, but the kitchen printer 20 issues the cooking instruction slip, so that the clerk of the cooking clerk can cook according to the content printed on the cooking instruction slip.

However, when the number of installed kitchen printers 20 is small, there is a high possibility that a malfunction occurs in all kitchen printers 20 and there is no kitchen printer 20 that can issue a cooking instruction slip. In particular, for example, in a situation where only one kitchen printer 20 is installed, a cooking instruction slip cannot be issued at all when a problem occurs in the kitchen printer 20.
If the cooking instruction slip cannot be issued, for example, a floor clerk who performs accounting at the POS register 10 must give a cooking instruction for the ordered menu, either verbally or by taking notes. The accuracy of the instructions is impaired.

  Therefore, when there is no kitchen printer 20 that can issue a cooking instruction slip, the POS register 10 of the present embodiment uses the accounting slip issuing function to issue a cooking instruction slip instead. It is configured to Hereinafter, a configuration for alternately issuing a cooking instruction slip by the POS register 10 in the present embodiment will be described.

FIG. 3 shows an example of a menu input checkout screen P1 displayed on the touch panel 106 of the POS register 10. In the menu input accounting screen P1 shown in FIG. 7, a menu input area AR1 and an accounting area AR2 are arranged.
In the menu input area AR1, menu buttons BTmn corresponding to each menu are arranged. Although not shown, each menu button BTmn of the menus A to I displays an image of a corresponding menu, a name of the menu, and the like.
The clerk performs a touch operation on the menu button BTmn indicating the menu ordered by the customer. As a result, the menu corresponding to the menu button BTmn on which the touch operation has been performed is accepted as the menu ordered by the POS register 10. That is, a menu input to the POS register 10 is performed by a touch operation on the menu button BTmn.

  In the accounting area AR2, the content of the accounting process according to the accounting operation for the input menu is displayed. The clerk can check whether or not the accounting process has been correctly performed by looking at the content displayed in the accounting area AR2.

  When it becomes impossible for all kitchen printers 20 connected to the POS register 10 to issue the cooking instruction slip, for example, as shown in FIG. Is displayed. The issuance error button BTer indicates that all kitchen printers 20 connected to the POS register 10 cannot issue a cooking instruction slip at present. Therefore, the clerk can recognize that the issuance of the cooking instruction slip by all the kitchen printers 20 is not possible due to the issuance error button BTer being displayed.

As described above, if it is impossible for all kitchen printers 20 to issue the cooking instruction slip, and the POS register 10 has completed the accounting according to the order, the cooking instruction slip is not issued. The cooking instruction information which has not been completed is kept in the POS register 10.
Therefore, the clerk performs the operation described below on the POS register 10, and the POS register 10 issues a cooking instruction slip instead of the cooking instruction information for which the kitchen printer 20 has not issued the cooking instruction slip. To do.

  For this purpose, the clerk first performs a touch operation on the issuance error button BTer displayed in the menu input area AR1 shown in FIG. In response to a touch operation on the issuance error button BTer, a cooking instruction information presentation screen P2 shown in FIG. 4 is displayed on the touch panel 106.

On the cooking instruction information presentation screen P2 shown in FIG. 4, a cooking instruction information list area AR11 is arranged. The cooking instruction information list area AR11 is an area for presenting cooking instruction information according to the accounting process completed so far.
One line in the cooking instruction information list area AR11 corresponds to one piece of cooking instruction information. Items of receipt number, date, order, index, type, and status are displayed in correspondence with one piece of cooking instruction information. Note that these items indicated as the cooking instruction information are determined in consideration of facilitating the check of the cooking instruction information by the clerk, and are included in the cooking instruction information transmitted from the POS register 10 to the kitchen printer 20. It may be different from the substantive contents.

The item of the receipt number indicates the receipt number to be printed on the corresponding cooking instruction slip.
The date item indicates the date when the corresponding accounting is completed. In the figure, although the general description is used, such as “YYYY / MM / DD HH: MM”, a specific date and time (date and time) when the corresponding accounting is completed is actually displayed. In the present embodiment, for example, the display of the date and time, printing (printing), and the like may further include a day of the week.

The item of the order indicates a call number to be printed on the corresponding cooking instruction information.
The item of the index is a number assigned to each menu included in the accounting slip having the same receipt number. Specifically, the cooking instruction information from the third line to the sixth line in the same drawing is a menu that has been settled at one time corresponding to the same receipt number # 31.
In these pieces of cooking instruction information, the index 1-4 in the cooking instruction information on the sixth line indicates that the index is the first of the menus corresponding to the receipt number # 31.
The index 2-4 in the cooking instruction information on the fifth line indicates that it is the second of the menus corresponding to the receipt number # 31.
The index of 3-4 in the cooking instruction information of the fourth line indicates that it is the third of the menus corresponding to the receipt number # 31.
The index 4-4 in the cooking instruction information on the third line indicates that it is the fourth of the menus corresponding to the receipt number # 31.
The cooking instruction information includes, in addition to the above-mentioned receipt number, date, order, index, type, and status items, a time, a table number, a menu number, a menu name, a quantity, a cooking method, and a providing method (for example, take-out, Items such as eat-in) and set information (for example, information indicating a combination with the main menu) may be included.

  The type item indicates the type of the corresponding cooking instruction information. The types of the cooking instruction information are classified into, for example, three types of “normal”, “bypass”, and “alternative issue stop”. “Normal” indicates cooking instruction information set to issue a cooking instruction slip to the kitchen printer 20 specified in advance. In the case of “circumvention”, the cooking instruction slip is not issued by the designated kitchen printer 20 in the cooking instruction information in which the type of “normal” is set, and the cooking instruction slip is issued by the kitchen printer 20 other than the designated kitchen printer 20. Shows the cooking instruction information transferred to the processing of (1).

Further, the POS register 10 of the present embodiment may be used alone without being connected to the kitchen printer 20. For example, in an environment where the store is small and exchange of verbal order instructions has been performed for a long time, and there is no particular problem, the kitchen printer 20 is installed when installing the order management system of the present embodiment. The need to do is low. In such a case, only the POS register 10 is introduced as an order management system, and the POS register 10 is used alone.
In the case where the POS register 10 is used alone as described above, a verbal cooking instruction is premised. In such a case, even if a cooking instruction slip is issued from the POS register 10, its usefulness is low. Is also wasted.
In view of this, the POS register 10 of the present embodiment is designed to prevent the issuance of the cooking instruction slip from the POS register 10 even when all kitchen printers 20 cannot issue the cooking instruction slip. The alternative issuance suspension mode is settable.
“Substitute issuance stop” is cooking instruction information generated in a state where the above-mentioned alternative issuance stop mode is set.

  When the number of pieces of cooking instruction information displayed in the cooking instruction information list area AR11 is large, it is possible to scroll the cooking instruction information in the vertical direction by using the scroll bar SB.

On the cooking instruction information presentation screen P2, three display on / off buttons BT21-1 (success), BT21-2 (failure), and BT21-3 (progress) are arranged.
The display on / off button BT21-1 is used to display, among the cooking instruction information corresponding to the accounting process up to now, the cooking instruction information for which the kitchen printer 20 has completed issuing the cooking instruction slip (status information is "successful") (issue completed). This is a button for switching the display of cooking instruction information (an example of printable cooking instruction information) on and off.
Each time the display on / off button BT21-1 is touched, the issuance completed cooking instruction information in the cooking instruction information list area AR11 is switched between a display state and a non-display state.
When the issuance completion cooking instruction information is displayed, a check mark is displayed on the display on / off button BT21-1. On the other hand, when the issuance completed cooking instruction information is not displayed, a mark “x” is displayed on the display on / off button BT21-1.

The display on / off button BT21-2 is used to display, among the cooking instruction information corresponding to the accounting process up to now, the cooking instruction information for which the kitchen printer 20 has not been able to issue a cooking instruction slip (cannot issue cooking instruction information: This is a button for switching on / off the display of an example of the cooking instruction information, that is, the status information “failure”.
Each time the display on / off button BT21-2 is touched, the non-issueable cooking instruction information in the cooking instruction information list area AR11 is switched between a display state and a non-display state.
When the non-issueable cooking instruction information is displayed, a check mark is displayed on the display on / off button BT21-2, and when it is not displayed, a mark “x” is displayed on the display on / off button BT21-2.

The display on / off button BT21-3 is, among the cooking instruction information corresponding to the accounting process up to now, the cooking instruction information for which the cooking instruction slip has been issued by the kitchen printer 20 different from the kitchen printer 20 which should be originally issued. A button for turning on / off the display of (detour cooking instruction information: an example of printable cooking instruction information).
Each time the display on / off button BT21-3 is touched, the bypass cooking instruction information in the cooking instruction information list area AR11 is switched between a display state and a non-display state.
When the bypass cooking instruction information is displayed, a check mark is displayed on the display on / off button BT21-3, and when it is not displayed, a mark “x” is displayed on the display on / off button BT21-3.
In the following description, the display on / off button BT21-1, BT21-2, and BT21-3 will be referred to as a display on / off button BT21 unless otherwise specified.

In the example shown in the figure, a check mark is displayed on each of the display on / off buttons BT21-1 and BT21-2, and an “x” mark is displayed on the display on / off button BT21-3.
Therefore, in the cooking instruction information list area AR11 of FIG. 7, a list of the issuable cooking instruction information and the issuable cooking instruction information is displayed, and the bypass cooking instruction information is not displayed.

In addition, on the cooking instruction information presentation screen P2, an end button BT11, a print button BT12, a printer error button BT13, and an update button BT14 are arranged.
The end button BT11 is a button for performing a touch operation for ending (erasing) the display of the cooking instruction information presentation screen P2.
The print button BT12 is used to cause the POS register 10 to issue the cooking instruction slip corresponding to the cooking instruction information selected as the alternative issuance target from the cooking instruction information displayed in the cooking instruction information list area AR11. Is a button for performing a touch operation.
The printer error button BT13 is a button on which a touch operation is performed to collectively select non-issueable cooking instruction information presented in the cooking instruction information list area AR11.
The update button BT14 is a button for performing a touch operation to update the list content of the cooking instruction information presented in the cooking instruction information list area AR11 to the latest state.

Here, the cooking instruction information list area AR11 shown in FIG. 4 is in a state where the issuable cooking instruction information and the issuable cooking instruction information are mixedly displayed as described above. In this state, it is difficult for the clerk to clearly distinguish only the non-issueable cooking instruction information from the list in the cooking instruction information list area AR11.
Therefore, the clerk performs a touch operation on the display on / off button BT21-1 in the state of FIG. As a result, as shown in FIG. 5, the display on / off button BT21-1 is switched to an “x” mark, and only the display on / off button BT21-1 corresponding to the non-issueable cooking instruction information among the display on / off buttons BT21 has a check mark. It will be displayed.
Then, in the cooking instruction information list area AR11, only a list of non-issueable cooking instruction information is displayed. FIG. 7 shows a state in which the non-issueable cooking instruction information corresponding to the two menus corresponding to the receipt number # 32 is displayed.

  The clerk can perform an operation of selecting arbitrary cooking instruction information from the list of cooking instruction information displayed in the cooking instruction information list area AR11. The selection of the cooking instruction information can be performed by an operation of touching the cooking instruction information that the clerk wants to select from the cooking instruction information displayed in the cooking instruction information list area AR11.

  FIG. 6 shows an example in which the issuance-impossible cooking instruction information on the first line in the cooking instruction information list area AR11 is selected by the operation for selecting the cooking instruction information. As shown in the figure, the display of the selected line of the non-issueable cooking instruction information is inverted. That is, the inversion of the display of the non-issueable cooking instruction information in the cooking instruction information list area AR11 indicates the non-issueable cooking instruction information selected at the present time.

  Then, the clerk substitutes the POS register 10 to issue an alternative issuance instruction voucher corresponding to the selected cooking instruction information in a state where the issuable cooking instruction information is selected as shown in FIG. Perform the operation. The alternative issuance instruction operation here is, for example, a touch operation on the print button BT12.

  In response to the touch operation on the print button BT12, the POS register 10 issues a cooking instruction slip corresponding to the cooking instruction information on the first line in FIG. 6 instead. That is, the POS register 10 prints the cooking instruction slip corresponding to the cooking instruction information on the first line in FIG. 6 and discharges the printed cooking instruction slip from the slip issuing port 113. The clerk hands over the cooking instruction slip issued from the POS register 10 to the clerk at the kitchen clerk.

Then, in response to the completion of the alternative issuing of the cooking instruction slip by the POS register 10, the cooking instruction information list area AR11 in the state shown in FIG. 6 is changed as shown in FIG.
That is, in the cooking instruction information list area AR11, the cooking instruction information on the first line selected as the substitute issuance target in FIG. 6 is deleted, and only the cooking instruction information on the second line in FIG. Is displayed. The display in FIG. 7 indicates that the POS register 10 has normally issued the substitute instruction slip corresponding to the substitute instruction target cooking instruction information. At this time, the status information is changed from "failure" to "success", and is stored and stored including information that the device that issues the cooking instruction slip has been issued not in the cooking instruction device but in the POS register.
Further, the POS register 10 manages the cooking instruction information deleted from the cooking instruction information list area AR11 of FIG.

In the example described with reference to FIGS. 4 to 7, one non-issueable cooking instruction information is selected as a substitute issuance target from a plurality of non-issueable cooking instruction information, and one cooking instruction slip corresponding to the selected non-issueable cooking instruction information. Is alternatively issued from the POS register 10.
In the present embodiment, an arbitrary plurality of non-issueable cooking instruction information is selected from the plurality of non-issueable cooking instruction information as a substitute issuance target, and the cooking instruction slips corresponding to the selected non-issueable cooking instruction information are collectively collected. It can also be issued from the POS register 10.
Further, the POS register 10 according to the present embodiment collectively sets all the non-issueable cooking instruction information as an alternative issuance target so as to quickly perform the work of alternately issuing the cooking instruction slips of all the non-issueable cooking instruction information. It is also possible to perform an operation of selecting by selecting.

  As will be understood from the above description, in the present embodiment, when the kitchen printer 20 cannot issue a substitute cooking instruction slip, the POS register 10 substitutes the cooking instruction slip. Can be issued. Thus, in the present embodiment, even in a situation where it is impossible for all kitchen printers 20 to issue a cooking instruction slip, cooking can be instructed to the clerk of the cooking clerk using the cooking instruction slip. When the cooking is instructed in this way, the cooking instruction is more accurately transmitted to the clerk of the cooking clerk than when the clerk receiving the order at the POS register 10 verbally performs the cooking instruction. That is, in the present embodiment, the accuracy of the cooking instruction is not impaired.

Then, as understood from the description of FIG. 4, the POS register 10 of the present embodiment manages the cooking instruction information by distinguishing between the issuance completed cooking instruction information, the issuable cooking instruction information, and the bypass cooking instruction information. I have to.
By managing the cooking instruction information as described above, for example, as described with reference to FIG. 4, in the cooking instruction information list area AR11, the completed cooking instruction information, the non-issueable cooking instruction information, and the bypass cooking instruction information are combined. Display and non-display can be set by arbitrarily combining the lists.
Thus, the clerk can more accurately check the status of the cooking instruction information when the kitchen printer 20 cannot issue the cooking instruction slip. As an example, the clerk can confirm the following by displaying the issue completion cooking instruction information and the bypass cooking instruction information together with the non-issueable cooking instruction information in the cooking instruction information list area AR11. That is, the clerk checks whether or not the kitchen printer 20 has issued another piece of cooking instruction information corresponding to the same receipt number as one piece of cooking instruction information not issued by the kitchen printer 20. it can.

FIG. 8 shows a configuration example of the POS register 10 of the present embodiment. The same parts as those in FIG. 1 are denoted by the same reference numerals, and description thereof will be omitted.
A POS register 10 shown in FIG. 1 includes a CPU (Central Processing Unit) 100, a storage unit 102, a RAM (Random Access Memory) 104, a touch panel 106, a key operation unit 108, a customer display unit 110, and a printing unit 112 (printing unit). Example). These units are connected by a system bus 118 so that data can be input and output.

  The CPU 100 executes control for realizing the function as the POS register 10. The CPU 100 realizes the function as the POS register 10 by executing a program stored in the storage unit 102, for example.

The CPU 100 according to the present embodiment has a function as an input unit. The input means inputs the ordered menu.
Further, the CPU 100 has a function as an output unit. The output means, when the closing operation of the accounting processing of the menu input by the input means (the pressing of the current total button or the current total key (the closing key)) is performed, the accounting slip of the menu subjected to the accounting processing is output. The printing unit 112 prints.
Further, the CPU 100 has a function as an instruction unit. The instruction unit instructs the cooking instruction device (the kitchen printer 20) to output a cooking instruction slip based on the input menu.
Further, the CPU 100 has a function as a determination unit. The determination means determines whether the cooking instruction slip indicated by the instruction means can be output.
Further, the CPU 100 has a function as an output control unit. The output control means, when the result of the determination by the determination means is not possible, causes the output means to output the cooking instruction slip determined to be impossible.
Here, the output unit is a printing unit 112 that prints predetermined items on paper according to the ordered menu. Alternatively, the output unit is a display unit (touch panel 106) that displays predetermined items according to the ordered menu. Alternatively, the output unit is the communication unit 114 that transmits predetermined items to an external device (for example, a mobile terminal owned by a server or a clerk, or an external display device) in accordance with the ordered menu.

Further, the CPU 100 has a function as a notification unit. The notifying means notifies, in a predetermined manner, the presence of the cooking instruction information corresponding to the cooking instruction slip determined to be unacceptable when the determining means determines that the cooking instruction slip is unacceptable.
Specifically, the notification of the presence of the cooking instruction information corresponding to the cooking instruction slip for which printing (issuing) by the kitchen printer 20 is determined to be impossible is issued, for example, as shown in FIG. An example of the notification image is displayed.
Further, the CPU 100 has a function as a cooking instruction information display control unit. When a predetermined operation is performed on the notification image displayed on the display unit, the cooking instruction information display control unit reads the cooking instruction information stored in the cooking instruction information storage unit and displays a cooking instruction information presentation screen.

The storage unit 102 (an example of a cooking instruction information storage unit) is an example of an auxiliary storage device corresponding to the CPU 100, and stores various types of information used by the CPU 100. For example, the storage unit 102 stores menu registration information, accounting history information, cooking instruction management information, and the like, in addition to the program executed by the CPU 100.
The menu registration information is information in which orderable menus are registered, and has a structure in which menu names, prices, images, and the like are associated with each menu. The menu registration information includes kitchen printer designation information for designating a kitchen printer to which a cooking instruction slip is to be issued for each menu. The menu registration information is used, for example, to display the menu button BTmn on the menu input accounting screen P1 shown in FIG.
The accounting history information is information indicating a processing result for each accounting process executed by the POS register 10.
The cooking instruction management information is information for storing cooking instruction information generated according to the accounting process completed so far. The cooking instruction information stored in the cooking instruction management information is managed so as to be divided into issued completion cooking instruction information, unissueable cooking instruction information, and bypass cooking instruction information, and is stored in the storage unit 102.

FIG. 9 shows an example of the structure of the cooking instruction management information 120 stored in the storage unit 102. The cooking instruction management information 120 shown in the figure has a structure including an issuance completed cooking instruction information table 121, an unissueable cooking instruction information table 122, and a bypass cooking instruction information table 123.
The issuance completed cooking instruction information table 121 is a table that stores issuance completed cooking instruction information.
The data stored in the issuance completed cooking instruction information table 121 includes, for example, a transaction number (receipt number), an order number (order number), a transaction date and time, an ordered menu item number, a menu name, a quantity, a unit price, a transaction amount, and a deposit. Amount, change amount, index (branch number for total number of items ordered, e.g., 6-1 to 6-6, etc.), output destination information (e.g., kitchen printer or kitchen terminal provided with printing unit and display unit) Identification information, device number (MAC address), or the IP address of a kitchen printer or a kitchen terminal having a printing unit and a display unit, etc., status information ("success" or "no printing"), and type information (" Normal "or" No printing required ").

The non-issueable cooking instruction information table 122 is a table that stores the non-issueable cooking instruction information.
The data stored in the non-issueable cooking instruction information table 122 includes, for example, a transaction number (receipt number), order number (order number), transaction date and time, ordered menu item number, menu name, quantity, unit price, transaction amount, and deposit. Amount, change amount, index (branch number for total number of items ordered, e.g., 6-1 to 6-6, etc.), output destination information (e.g., kitchen printer or kitchen terminal provided with printing unit and display unit) Identification information or device number (MAC address), or the IP address of a kitchen printer or a kitchen terminal having a printing unit and a display unit, etc., status information ("failure"), type information ("normal" or "bypass") ").

  The bypass cooking instruction information table 123 is a table that stores bypass cooking instruction information. The data stored in this table includes, for example, transaction number (receipt number), order number (order number), transaction date and time, ordered menu item number, menu name, quantity, unit price, transaction amount, deposit amount, change amount, Index (branch number for the total number of ordered items, for example, 6-1 to 6-6, etc.), output destination information (for example, identification information or device number for identifying a kitchen printer or a kitchen terminal having a printing unit and a display unit) (MAC address), or a kitchen printer or an IP address of a kitchen terminal having a printing unit and a display unit, etc.), status information ("success" or "no printing"), type information ("detour", or " No printing required)).

The description returns to FIG. The RAM 104 is a main storage device corresponding to the CPU 100, and is used as a work area when the CPU 100 executes a process.
The printing unit 112 prints predetermined items on the loaded paper under the control of the CPU 100, and discharges the printed paper from the slip issuing port 113 (FIG. 1). In the present embodiment, under the control of the CPU 100, the printing unit 112 prints an accounting slip when the accounting processing is completed, and selects a part or all of the cooking instruction slips selected according to the alternative instruction instruction operation of the cooking instruction slip. Is printed.
When the type information (printing unnecessary) is set, the cooking instruction slip may be displayed on the display unit (touch panel 106) without printing the cooking instruction slip. In this case, the type information may be set for each menu item, or may be set as device-fixed setting information. The cooking instruction device (the kitchen printer 20) may be a kitchen terminal including a printing unit and a display unit. In this case, if the type information (printing is unnecessary), the cooking instruction slip is not printed on the cooking instruction device (for example, a kitchen terminal having a printing unit and a display unit) or the POS register 10, and the cooking instruction slip is displayed on the display unit. Control may be performed so that only the instruction slip is displayed. Accordingly, for example, in the case of selling a cooked product or the like, there is no need to issue a cooking instruction slip, and the confirmation can be made on the display unit, so that waste of consumables and sales correspondence can be promptly performed. It works.
In addition, when a small shop operates a small number of people, it is not necessary to print out a cooking instruction slip. Therefore, it is possible to prevent wasteful use of consumables and to promptly respond to cooking instructions. In such a case, a process (such as completion of cooking) of erasing a cooking instruction slip displayed on a cooking instruction device (for example, a kitchen terminal having a printing unit and a display unit) or a display unit provided in the POS register 10 is performed. It shall have a function that can be performed.

  The communication unit 114 executes communication with an external device (for example, a portable terminal owned by a server or a clerk, or an external display device) via a network or the like. The communication section 114 communicates with the kitchen printer 20. The communication method between the communication unit 114 and the kitchen printer 20 is not particularly limited, and examples thereof include a USB (Universal Serial Bus), a wired LAN (Local Area Network), and a wireless LAN.

The flowchart in FIG. 10 illustrates an example of a processing procedure executed by the POS register 10 for managing the cooking instruction information.
Step S101: The CPU 100 of the POS register 10 receives a menu input in response to an operation of inputting a menu ordered from a customer.
Step S102: The CPU 100 executes the accounting process in response to the operation for accounting corresponding to the menu whose input has been accepted in step S101.
Step S103: The CPU 100 controls the printing unit 112 to issue, display, or transmit the accounting slip as data when the accounting process in step S102 ends.

  Step S104: The CPU 100 generates cooking instruction information corresponding to each menu for which the accounting process has been performed in step S102. Here, when the accounting for a plurality of menus has been collectively performed by one accounting process, the CPU 100 in step S104 generates cooking instruction information for each of the plurality of menus. At this time, as described in FIG. 4, an index as a number given under the same accounting process is given to each of the cooking instruction information.

  Step S105: The CPU 100 instructs the cooking instruction device to output (issue) a cooking instruction slip. Specifically, the CPU 100 transmits the cooking instruction information generated in step S104 to the kitchen printer 20 specified by the kitchen printer specifying information included in the menu registration information.

Step S106: The CPU 100 determines whether or not the output (issuing) of the cooking instruction slip according to the instruction in step S105 has been normally completed (completed). The CPU 100 determines whether or not the issuance of the cooking instruction slip is normally completed (completed) based on the output instruction, which is transmitted from the kitchen printer 20 to the POS register 10, for example. The determination can be made based on a response signal indicating the above.
Step S107: When the issuance of the cooking instruction slip ends normally, the CPU 100 stores the cooking instruction information generated in step S104 in the issuance completed cooking instruction information table 121 in the cooking instruction management information 120 stored in the storage unit 102. .
At this time, the data stored in the issuance completed cooking instruction information table 121 includes, for example, a transaction number (receipt number), an order number (order number), a transaction date and time, an ordered menu item number, a menu name, a quantity, a unit price, and a transaction amount. , Deposit amount, change amount, index (branch number for the total number of ordered items), output destination information (for example, identification information or device number (MAC address) for identifying a kitchen printer or a kitchen terminal having a printing unit and a display unit) , Or a kitchen printer or an IP address of a kitchen terminal having a printing unit and a display unit), status information (success), type information (normal), and the like.

Step S108: If the output (issuing) of the cooking instruction slip has not been completed normally, the CPU 100 determines whether or not the bypass output (issuing) of the cooking instruction slip is possible. Specifically, CPU 100 determines whether or not there is another kitchen printer 20 that can issue the cooking instruction information generated in step S104. Whether or not the bypass output is possible is determined by whether or not a kitchen printer 20 other than the kitchen printer 20 that has instructed the issuance of the cooking instruction slip is connected to the POS register 10 and communicable (or in a printable state). A determination may be made.
The setting of whether or not to output a bypass is performed by setting connection setting information of the cooking instruction device at the time of normal issuance (for example, identification information and device number (MAC address) of the cooking instruction device, or an IP address of the cooking instruction device). ), The setting of the presence or absence of the bypass connection is further provided, and in the case of the setting of the presence of the bypass connection, identification information for identifying the cooking instruction device to be bypassed (for example, a kitchen printer at the bypass destination or a kitchen having a printing unit and a display unit) Device information (MAC address) of the terminal, or a kitchen printer at a detour destination, or an IP address of a kitchen terminal provided with a printing unit and a display unit may be set. The bypass instruction device may be set for each menu item ordered. In this case, the cooking instruction device of the kitchen (kitchen) closest to the kitchen (kitchen) of the target menu item may be set as the bypass instruction device.

  Step S109: When it is possible to issue a bypass for the cooking instruction slip, the CPU 100 stores the cooking instruction information generated in step S104 in the bypass cooking instruction information table 123. The output destination information at this time includes the device information (MAC address) of the identification information of the cooking instruction device at the bypass destination (for example, a kitchen printer at the bypass destination or a kitchen terminal having a printing unit and a display unit), or the bypassing. For example, an IP address of the kitchen printer or a kitchen terminal having a printing unit and a display unit, status information (success), type information (detour), and the like are stored.

Step S110: If it is not possible to issue a bypass for the cooking instruction slip, it is impossible for all kitchen printers 20 to issue the cooking instruction slip. Therefore, the CPU 100 in this case stores the cooking instruction information generated in step S104 in the non-issueable cooking instruction information table 122. At this time, identification information (for example, an apparatus identification number (MAC address) or an IP address) of the printer that instructed the output of the cooking instruction slip, status information (failure), type information (detour), and the like are stored in the output destination information. You.
Step S111: If it is not possible to issue a bypass for the cooking instruction slip, the CPU 100 displays the issuance error button BTer on the menu input accounting screen P1 as described with reference to FIG.
By such processing, in the present embodiment, the cooking instruction information is distinguished into issuing completed cooking instruction information, unissueable cooking instruction information, and bypass cooking instruction information in accordance with the operation status of the kitchen printer 20. Management is performed.

The flowchart in FIG. 11 illustrates an example of a processing procedure executed by the POS register 10 so that the cooking instruction slip corresponding to the non-issueable cooking instruction information is alternately issued by the POS register 10 itself.
Step S201: As illustrated in FIG. 3, the CPU 100 waits for a touch operation to be performed on the issuance error button BTer while the issuance error button BTer is being displayed on the menu input checkout screen P1.
Step S202: In response to the touch operation on the issuance error button BTer being performed, the CPU 100 executes display control for displaying the cooking instruction information presentation screen P2 on the touch panel 106.
Step S203: While the cooking instruction information presentation screen P2 is displayed in step S202, the CPU 100 determines whether or not a touch operation has been performed on any of the three display on / off buttons BT21.

  Step S204: In response to a touch operation on any of the display on / off buttons BT21, the CPU 100 executes the following processing. That is, the CPU 100 switches between display and non-display of the cooking instruction information of the type corresponding to the display on / off button BT21 on which the touch operation has been performed in the cooking instruction information list area AR11. That is, if the cooking instruction information of the corresponding type has been displayed so far, it is not displayed. On the other hand, if the cooking instruction information of the corresponding type has not been displayed, the display is performed. Then, the CPU 100 redisplays the list of the cooking instruction information in the cooking instruction information list area AR11 according to the switching of the display.

Step S205: When the processing of step S204 is completed, or when it is determined in step S203 that the operation on the display on / off button has not been performed, the CPU 100 executes the following processing. That is, in a state where the cooking instruction information presentation screen P2 is displayed, the CPU 100 individually selects one or more issuable non-issuing cooking instruction information from the non-issuing cooking instruction information displayed in the cooking instruction information list area AR11. It is determined whether an operation has been performed.
Step S206: In response to the operation of individually selecting the non-issueable cooking instruction information, the CPU 100 executes a process of selecting the non-issueable cooking instruction information designated as a selection target by the operation. The process of selecting the non-issueable cooking instruction information is performed, for example, as illustrated in FIG. 6, by selecting the non-issueable cooking instruction information selected by touching the displayed data and displaying the cooking instruction information list area. It is reflected in AR11.
Step S207: If the operation of individually selecting the non-issueable cooking instruction information has not been performed, the CPU 100 determines whether or not the operation of collectively selecting the non-issueable cooking instruction information has been performed. The operation of collectively selecting the non-issueable cooking instruction information is, for example, a touch operation on the printer error button BT13 as described with reference to FIG.
Step S208: When an operation of batch-selecting non-issueable cooking instruction information is performed, the CPU 100 selects all non-issueable cooking instruction information. Also in this case, the CPU 100 highlights the non-issueable cooking instruction information selected in the cooking instruction information list area AR11. As described above, the selection of the non-issueable cooking instruction information includes individual selection (selection can be made by touching arbitrary data, and a plurality of selections can be made) and batch selection (all selection). Is selectively selected by the operator, and the selection of non-issueable cooking instruction information is executed.

Step S209: After ending the processing of step S206 or step S208, or when it is determined in step S207 that the operation of collectively selecting the non-issueable cooking instruction information is not performed, the CPU 100 performs the following determination.
That is, the CPU 100 determines whether or not an operation (alternative issuance instruction operation) for causing the POS register 10 to execute the issuance of the currently unavailable cooking instruction information currently selected is performed.
When it is determined in step S209 that the substitute issuance instruction operation is not performed, the CPU 100 returns the process to step S203. Thus, the clerk can change the display of the list of the cooking instruction information in the cooking instruction information list area AR11 as many times by performing an operation on the display on / off button BT21. In addition, the clerk can perform the re-selection of the non-issueable cooking instruction information as the substitute issue target any number of times.
However, if the selected non-issueable cooking instruction information is correctly printed even once, the non-issueable cooking instruction information changes to the issued cooking instruction information (the status information is updated from “failure” to “success”). Cannot be selected as non-issueable cooking instruction information.

  Step S210: In response to the determination that the alternative issuance instruction operation has been performed in step S209, the CPU 100 sets the cooking instruction slip corresponding to each of the issuable non-issueable cooking instruction information currently selected as the alternative issuance target. Issuance is instructed to the printing unit 112. In response to this instruction, the printing unit 112 prints a cooking instruction slip corresponding to each of the selected non-issueable cooking instruction information, and discharges the cook instruction slip from the slip issuing port 113.

Step S211: The CPU 100 moves the cooking instruction information for which the alternative issuance of the cooking instruction slip has been completed under the control of step S210 from the non-issueable cooking instruction information table 122 to the issuance completed cooking instruction information table 121. As a result, as described above, the cooking instruction information for which the substitute issuance of the cooking instruction slip has been completed is thereafter managed as issuance completed cooking instruction information.
By executing the above processing, in the present embodiment, the POS register 10 can alternatively issue a cooking instruction slip corresponding to the non-issueable cooking instruction information selected by the clerk.

FIG. 12 shows a modification of the display mode of the cooking instruction information presentation screen P2 in the present embodiment. In this figure, the same parts as those of FIG.
In the cooking instruction information list area AR11 shown in the figure, two pieces of cooking instruction information corresponding to the receipt number # 32, four pieces of cooking instruction information corresponding to the receipt number # 31, and two pieces of cooking corresponding to the receipt number # 30. And instruction information are displayed.
Among these pieces of cooking instruction information, the cooking instruction information corresponding to receipt number # 32 is non-issueable cooking instruction information, and the cooking instruction information corresponding to receipt number # 31 and the cooking instruction information corresponding to receipt number # 30 are: Issuance completion cooking instruction information.
In the same drawing, the cooking instruction information corresponding to the receipt number # 32, which is the non-issueable cooking instruction information, is the same as the receipt instruction # 31 and the cooking instruction information corresponding to the receipt number # 30, which are the issuance completed cooking instruction information. They are displayed with different background colors.
In the drawing, hatching is applied to the cooking instruction information corresponding to the receipt number # 32, thereby indicating that the cooking instruction information corresponding to the receipt number # 31 and the receipt number # 30 has a different background color.

  As described above, the clerk displays the cooking instruction information displayed in the cooking instruction information list area AR11 by displaying the non-issueable cooking instruction information in the cooking instruction information list area AR11 in a mode different from the issuance completed cooking instruction information. It can be easily distinguished between the non-issueable cooking instruction information and the issuance completed cooking instruction information. Note that information (for example, a symbol or a mark) indicating that the non-issueable cooking instruction information has been selected and handled as non-issueable cooking instruction information may be printed on the printed and issued cooking instruction slip. In addition, in the case of printing by detour, information indicating that printing has been performed by detour (for example, a symbol or a mark) may be further printed and added to the cooking instruction slip. As a result, the clerk can easily visually judge whether or not the cooked instruction slip is correctly printed, and there is a possibility that the start of the cooking may be delayed. This has the effect that it is possible to easily understand that

Although FIG. 3 shows an example in which the display mode is changed by the non-issueable cooking instruction information and the issuance completed cooking instruction information, further, the issuable non-issued cooking instruction information, the issuance completed cooking instruction information, and the bypass cooking instruction information are changed. May be changed.
Also, in the figure, the background color of the cooking instruction information is changed. However, as for the way of changing the display mode, for example, the character color is changed, or a mark or character indicating the type of the cooking instruction information is added. And the like, and there is no particular limitation.

Further, in the description of the embodiments so far, the POS register 10 is configured to issue the cooking instruction slip corresponding to the non-issueable cooking instruction information instead. However, a device (slip output control device, order receiving device) that issues a cooking instruction slip in accordance with cooking instruction information that cannot be issued is not limited to a POS register. Alternatively, a handy terminal carried by a floor clerk or a portable terminal (a mobile phone such as a smartphone) carried by a clerk working in a kitchen may be used.
In the above case, the communication unit 114 of the POS register 10 transmits a cooking instruction slip as data to a portable terminal (a mobile phone such as a smartphone) possessed by the clerk working in the kitchen, and transmits the data to the portable terminal possessed by the clerk. You may make it display on the display part of a terminal (mobile telephones, such as a smart phone).

  If the clerk has successfully transmitted the data to the portable terminal (mobile phone such as a smart phone) possessed by the clerk, for example, a transaction number (receipt number), an order number (order Number), transaction date and time, ordered menu part number, menu name, quantity, unit price, transaction amount, deposit amount, change amount, index (branch number to total order item number, for example, 6-1 to 6-6, etc.), Output destination information (for example, identification information or device number (MAC address) for identifying a kitchen printer or a kitchen terminal having a printing unit and a display unit, or a kitchen printer or a kitchen terminal having a printing unit and a display unit. IP address, etc., status information (success or no printing), type information (normal or no printing), and the like are stored.

  If the clerk is unable to transmit the information to the portable terminal (mobile phone such as a smart phone) possessed by the clerk, for example, a transaction number (receipt number), an order number ( Order number), transaction date and time, ordered menu part number, menu name, quantity, unit price, transaction amount, deposit amount, change amount, index (branch number to total order item number, for example, 6-1 to 6-6, etc.) As output destination information, for example, identification information (unique information of a mobile terminal) for identifying a mobile terminal such as a smartphone owned by a clerk, or status information (failure) such as a mobile terminal telephone number of a smartphone or the like owned by a clerk; Type information (normal or detour) is stored.

Further, when the bypass process is performed when the information of the mobile terminal such as the smartphone possessed by the manager such as the manager is set as the bypass information, the bypass cooking instruction information table 123 stored in the POS register includes, for example, , Transaction number (receipt number), order number (order number), transaction date and time, ordered menu item number, menu name, quantity, unit price, transaction amount, deposit amount, change amount, index (branch number for the total number of items ordered, For example, identification information (unique information of a mobile terminal) for identifying a mobile terminal such as a smartphone possessed by an administrator such as a store manager, or a store manager or the like as bypassed output destination information. Status information (success or no printing), type information (usually, Others bypass) and the like are stored.
The POS register 10 is not limited to transmitting the cooking instruction slip to the portable terminal such as a smartphone as data by the communication unit 114, but the POS register transmits the cooking instruction slip to the server via the communication unit and the server transmits the cooking instruction slip. The cooked instruction slip may be stored, and the cooked instruction slip may be transmitted to the portable terminal possessed by the clerk.

In the above description, the POS register 10 stores the cooking instruction management information 120, the issuance completed cooking instruction information table 121, the issuable cooking instruction information table 122, and the bypass cooking instruction information table 123 shown in FIG. The embodiment in which the register 10 performs the control has been illustrated. However, the present invention is not limited to such a configuration. For example, the host management device (server) stores the cooking instruction management information 120, the issuance completed cooking instruction information table 121, the non-issueable cooking instruction information table 122, and the bypass cooking instruction information table 123. Alternatively, a higher-level management device (server) may control the output of an accounting slip or a cooking instruction slip.
In this case, if the cooking instruction device cannot output (print or display) the cooking instruction slip, the host management device (server) performs control so that the cooking instruction slip is output (printed or displayed) to the POS register. In such a case, the order input means is, for example, a handy terminal (portable terminal) carried by a floor clerk for inputting an order, and the menu in which the order is input is stored in the host management device (server). Shall be. A handy terminal (mobile terminal) carried by a floor clerk for inputting an order may be configured to be able to input an order or the like by referring to a higher-level management device (server) using a Web browser or the like.

Second Embodiment
Next, the second embodiment will be described.
As described in the first embodiment, depending on the cooking instruction slip printed on the receipt paper, the clerk of the cooking clerk can know the ordered menu items and the number of each item (the number of orders). it can.
Here, for example, in one transaction corresponding to a plurality of customers such as a group, a plurality of menus (an example of food and drink) may be ordered. In such a case, as a cooking instruction slip, for example, in a menu ordered in one transaction, it is common to combine the item name and the number and form a collective print format in which the number is collectively printed. It is.
In this case, the clerk of the cooking clerk sequentially completes the ordered menus while checking the combination of the item name printed on the cooking instruction slip and the number printed together. In this case, the clerk of the cooking clerk checks the remaining menus while repeatedly reviewing the cooking instruction slip while sequentially cooking a plurality of menus. Also, depending on the menu item ordered, additional information such as topping and processing is added for each item, even for the same item, so that the finished product may differ for each item. In some cases, it is difficult to simply cook the ordered items together. In this case, the clerk of the cooking staff may misunderstand that a menu that has been cooked has not been cooked yet, or that a menu that has not been cooked has been cooked. It is easy to occur.
Therefore, an object of the present embodiment is to enable the occurrence of a menu provision error to be effectively suppressed. It is another object of the present invention to ensure that the accuracy of the cooking instruction for the ordered menu is not impaired even when the cooking instruction device capable of outputting the cooking instruction slip has been lost. . Hereinafter, the configuration of this embodiment for this purpose will be described.

The slip output system according to the present embodiment may have a configuration in which at least one POS register 10 and one kitchen printer 20 shown in FIG. 1 are provided, for example. However, in the present embodiment, the kitchen printer 20 is configured as a label printer. A label printer (an example of a printing unit and an output unit) prints on a sheet (label sheet) that is made to be adhered to an article (cooked item) by applying an adhesive material on the back surface. It is a printer.
In the present embodiment, a cooking instruction slip issued by the kitchen printer 20 (an example of a label printing unit) as a label printer is called a cooking instruction label. Further, hereinafter, the kitchen printer 20 (an example of a printing unit and an output unit) as a label printer may be described as a kitchen printer 20 corresponding to a label. When the kitchen printer 20 corresponding to a label is connected to the POS register 10, a configuration in which the kitchen printer 20 is connected to the POS register 10 by USB, Bluetooth (registered trademark), or the like may be used instead of the connection mode by LAN.

Note that, depending on the type of the store, a kitchen printer 20 for issuing a cooking instruction label and a kitchen printer 20 for issuing a cooking instruction slip similar to that of the first embodiment may be used in combination. However, hereinafter, the slip output system according to the present embodiment will be described by taking as an example a configuration in which one POS register 10 and one kitchen printer 20 corresponding to one label are combined.
The function as a label printer (label printing unit) may be provided in the same housing of the POS register 10 together with the receipt printing unit provided in the POS register 10, for example. The case where the separate kitchen printer 20 is a label printer will be described as an example.

  As described above, when the label-compatible kitchen printer 20 is used, the kitchen printer 20 is installed near the POS register 10, and a clerk operating the POS register 10 handles a cooking instruction label issued from the kitchen printer 20. It may be done. Alternatively, the POS register 10 may be installed corresponding to a place where the menu indicated by the cooking instruction label is cooked (prepared), for example, near a cooking place or a drink server. Hereinafter, preparing a menu may be described as having the same meaning as cooking a menu.

  In the following description, a case where a slip output system of the present embodiment is installed is a drink (drink) specialty store as an example. Drink specialty stores allow customers to specify the type of cooking, such as the type of topping, amount of syrup, and amount of ice, according to their preference, and provide drinks of the specified content according to their preference. Take the business format to do.

FIG. 13 shows an example of an accounting slip 30A issued from the POS register 10 as a result of performing an accounting process corresponding to one transaction ordered by a certain customer.
The call number is printed in the call number area 31 on the accounting slip 30A in FIG. The call number is a number assigned according to a transaction including a menu (order menu) printed on the accounting slip 30A.
In the call number area 31 of the figure, "slip # 11" is printed. This printed content indicates that the call number is eleventh. Therefore, the customer in this case looks at the call number printed on the accounting slip 30A received from the clerk, and when the clerk calls number 11, the menu (the drink in this case) ordered by himself is called. We can confirm that we should go for receipt.

In this case, the customer has ordered two large oolong milk teas. That is, two items with the same item (type of menu) are ordered. However, the two ordered “oolong milk teas” have different cooking contents specified by the customer.
In the accounting slip 30A of FIG. 7, the above-mentioned order content is reflected in the order content area 32, and the details of the payment are reflected in the accounting information area 33 below the accounting slip 30A. The order content area 32 is divided into two menu unit areas 321 and 322 corresponding to each menu according to the order of the two menus.
The upper menu unit area 321 includes an item name area 3211, a cooking content area 3212, and a price area 3213. The item name area 3211 shows the item name of the first order menu. In the cooking content area 3212, the order content specified according to the first order menu is shown. The price area 3213 indicates the price of the first order menu.
The lower menu unit area 322 includes an item name area 3221, a cooking content area 3222, and a price area 3223 corresponding to the second order menu. That is, the item name of the second order menu is shown in the item name area 3221. In the cooking content area 3222, the order content specified according to the second order menu is shown. The price area 3223 shows the price of the second order menu.

Here, both the item name area 3211 in the upper menu unit area 321 and the item name area 3221 in the lower menu unit area 322 are printed as “Oolong milk tea L”. The same item is indicated.
In addition, the cooking contents area 3212 in the upper menu unit area 321 is printed with cooking contents such as "no tapioca", "30% syrup", and "30% ice (three ices)". The cooking contents area 3222 in the lower menu unit area 322 is printed with cooking contents such as "Tapioca white pearl", "70% syrup", and "50% ice (5 ice)". That is, the two ordered menus are the same item, but have different cooking contents.

  Further, FIG. 11 shows an example in which the price area 3213 in the upper menu unit area 321 and the price area 3223 in the lower menu unit area 322 are different even though they are the same item. The reason for the difference in price is that the menu corresponding to the upper menu unit area 321 and the menu corresponding to the lower menu unit area 322 have different cooking contents.

  When a plurality of menus of the same item are ordered, it is common to print the item and the ordered number on the accounting slip. On the other hand, in the present embodiment, as shown in the figure, the item name and the cooking content are printed for each order menu (for each item) even for the same item.

The POS register 10 according to the present embodiment issues an accounting slip in response to the completion of the accounting process, and causes the kitchen printer 20 corresponding to the label to issue a cooking instruction label for each ordered menu. In the case of a takeout or the like, the above accounting process is generally a pre-accounting (payment in advance) method, and in this case, the cooking instruction label for each ordered menu is not paid in advance. It will be issued after it is done.
FIG. 14 shows an example of a cooking instruction label issued corresponding to the order content shown in the accounting slip (accounted slip) of FIG. In the figure, two cooking instruction labels are shown. The cooking instruction label 50-1 shown in the upper part of the drawing is issued corresponding to the first menu printed on the upper menu unit area 321 in the accounting slip shown in FIG. Further, the cooking instruction label 50-2 shown in the lower part of FIG. 13 is issued corresponding to the second menu printed on the lower menu unit area 322 in the accounting slip of FIG.
The kitchen printer 20 issues the cooking instruction labels 50-1 and 50-2 in the order of the menu unit areas 321 and 322 in the order content area 32 of the accounting slip, for example.
Hereinafter, when the cooking instruction labels 50-1 and 50-2 are not particularly distinguished, they are described as cooking instruction labels 50.

  In the print format of the cooking instruction label 50-1 and the cooking instruction label 50-2 shown in FIG. 14, a call number area 51, a menu number area within a transaction 52, an item name area 53, a number area 54, and a cooking content area, respectively. 55 and a barcode area 56 are included.

  In the call number area 51, a call number assigned to the customer corresponding to the same transaction is printed. That is, the same call number as that printed on the call number area 31 of the accounting slip 30A (FIG. 13) issued corresponding to the same transaction is printed. Specifically, “order # 11” is printed in the call number area 51 of the cooking instruction labels 50-1 and 50-2. This print content indicates that the call number is eleventh. That is, the call number printed on the call number area 51 of the cooking instruction labels 50-1 and 50-2 is the same as the call number printed on the call number area 31 of the accounting slip 30A in FIG. In this manner, in the present embodiment, the call numbers printed on the cooking instruction label 50 and the accounting slip 30A corresponding to the same transaction are matched.

In the intra-transaction menu number area 52, the number assigned to the corresponding order menu in the total number of order menus in one transaction is printed. The number printed in this manner can be used, for example, as an indication of the cooking order of the corresponding order menu in the order menu included in one transaction.
In this case, “1/2” is printed in the intra-transaction menu number area 52 in the upper cooking instruction label 50-1 and “2/2” is displayed in the intra-transaction menu number area 52 in the lower cooking instruction label 50-2. "Is printed.
That is, the in-trade menu numbers printed on the cooking instruction labels 50-1 and 50-2 indicate that the total number of order menus in one transaction is two in total. In addition, among these two order menus, the order of cooking of the order menu corresponding to the cooking instruction label 50-1 is the first order, and the order menu corresponding to the cooking instruction label 50-2 is the second order. .
It should be noted that the clerk of the cook does not necessarily have to prepare the menu according to the printed menu number in the transaction. However, by preparing the menu in accordance with the printed in-transaction menu number, it is difficult to make mistakes in the cooking content, and it is possible to effectively suppress a menu provision error.

  In the item name area 53, the item name of the order menu to be prepared is printed. According to the accounting slip 30A of FIG. 13, two menus of the same item of “oolong milk tea L” are ordered in this transaction. Therefore, in the item name area 53 of the cooking instruction labels 50-1 and 50-2, the item name of "oolong milk tea L" is printed.

  In addition, the number area 54 indicates the number (cooking number) of items to be cooked for the menu of the item name indicated in the item name area 53. Since the cooking instruction label 50 in this embodiment is issued for each menu, the number of cooks printed in the number area 54 is fixed at “1”. Therefore, the number area 54 may be omitted.

In the cooking content area 55, the cooking content (processing content) designated by the customer for the menu of the item name indicated in the item name area 53 is printed as supplementary information.
Of the two “oolong milk tea L” menus shown in the order content area 32 of the accounting slip 30A of FIG. 13, the cooking content of the menu shown in the upper menu unit area 321 is printed in the cooking content area 3212. As shown, "no tapioca", "30% syrup", and "30% ice (three ices)". Accordingly, in the cooking content area 55 in the cooking instruction label 50-1 in FIG. 14, as in the cooking content area 3212, "no tapioca", "30% syrup", "30% ice (three ices)" Is printed.
On the other hand, as shown in the cooking content area 3222, the cooking content of the menu shown in the lower menu unit area 322 of the accounting slip 30A in FIG. 13 is “tapioca white pearl”, “syrup 70%”, and “ice”. 50% (5 ice) ".
Thus, the cooking instruction label 50-1 and the cooking instruction label 50-2 are printed with different cooking contents even if the item name of the menu of the cooking instruction target is the same.
In addition, the sign “&” added to the head of each cooking instruction described in the cooking content area 55 indicates the cooking content such as the type of topping, the amount of syrup, the amount of ice, etc., according to the customer's preference. Indicates that it is the specified supplementary information. As other symbols, for example, when a symbol “−” is added, it indicates that foodstuffs to be added in normal cooking are to be removed, and when a symbol “+” is added, the amount is increased (surcharge). For example, it is also possible to add various symbols to the head of the printing of the cooking instruction information to indicate that the cooking instruction information is to be printed. By using such a sign or the like, a simple and easy-to-understand instruction can be given to a clerk of the cooking section. In the cooking content area 3212, 3222 of the accounting slip 30A in FIG. 13, the symbol "&" is similarly used, so that not only the clerk but also the customer can easily and easily understand the cooking content specified by the customer. I can understand.

A barcode is printed in the barcode area 56. The bar code printed on the bar code area 56 is the same as the contents printed on the call number area 51, the menu number area within transaction 52, the item name area 53, the number area 54, and the cooking content area 55 of the same cooking instruction label 50. It is coded. Therefore, the contents indicated by the barcode in the barcode area 56 are different between the cooking instruction label 50-1 and the cooking instruction label 50-2. The information indicated by the barcode is, for example, two digits of a flag, a receipt number (or order number, or exchange number), and information of some points (for example, 1-2, 2-2, or 1, 2), a check digit, or the like.
Note that the barcode shown in the barcode area 56 in FIG. 14 is a display format of a one-dimensional barcode. A code may be used.
The bar code printed on the bar code area 56 is read by a store clerk at the stage when cooking is completed, so that a call number is displayed on a number display for calling customers and used for calling customers. Can be.

The cooking instruction labels 50 having the above-described printed contents are attached one by one to a container that holds an order menu.
For example, when the cooking instruction label 50 is issued from the kitchen printer 20, the clerk sticks the issued cooking instruction label 50 to a container in which the order menu is stored. FIG. 15 shows an example in which a cooking instruction label is attached to the outer side surface of the cup-shaped container CP.
Specifically, when two cooking instruction labels 50-1 and 50-2 are issued according to one transaction as in the example of FIG. 14 described above, the clerk puts the cooking instruction label 50-1 in one container. The cooking instruction label 50-2 is attached to another different container CP. Thus, since the cooking instruction is attached to the cooking container itself, it is possible to prevent mistakes such as mistaken cooking by the clerk of the cooking staff and mistaking the cooked container.

Here, the clerk attaching the cooking instruction label 50 to the container CP may be different depending on the arrangement position of the kitchen printer 20 and the flow of the cooking operation in the store. For example, if the kitchen printer 20 is installed near the POS register 10 and the shop clerk who receives the order while operating the POS register 10 also prepares the order menu, the POS register 10 is operated. The sales clerk may attach the cooking instruction label 50 issued from the kitchen printer 20 to the container CP.
Alternatively, if the kitchen printer 20 is installed near the POS register 10, but the clerk receiving the order by operating the POS register 10 is different from the clerk cooking the order menu, the POS register The store clerk who has operated the kitchen pastes the cooking instruction label 50 issued from the kitchen printer 20 to the container CP, and then hands the container CP to the store clerk who cooks.
Alternatively, in a case where the kitchen printer 20 is installed near a cooking place (for example, a drink server) remote from the POS register 10, a clerk of a cooking clerk can display the cooking instruction label 50 issued from the kitchen printer 20. What is necessary is just to stick on the container CP.
The kitchen printer 20 includes a sensor that detects the presence or absence of the cooking instruction label 50 issued from the paper discharge port in accordance with printing. The kitchen printer 20 prints the next cooking instruction label 50 when the sensor detects that the cooking instruction label 50 in the issued state has been removed from the outlet by the sensor. And is issued. That is, the cooking instruction label 50 corresponding to each of a plurality of order menus in the same transaction is sequentially printed and issued from the outlet each time the clerk removes the cooking instruction label from the outlet, as many as the order number. This makes it easier for the clerk to attach the cooking instruction label 50 to the container CP, reduces the occurrence of mistakes in attaching, and can focus on the work.

Then, the clerk preparing the order menu prepares the order menu as follows while looking at the cooking instruction label 50 attached to the container CP. The following description exemplifies a case where two “oolong milk teas L” are ordered in one transaction as shown in FIG.
In this case, the clerk preparing the order menu prepares two containers CP, a container CP to which the cooking instruction label 50-1 is attached and a container CP to which the cooking instruction label 50-2 is attached. I have. The clerk first checks the intra-transaction menu number printed in the intra-transaction menu number area 52 of each of the cooking instruction labels 50-1 and 50-2 attached to each of the two containers CP. As a result, the sales clerk has the first cooking order of the menu contained in the container CP to which the cooking instruction label 50-1 has been attached, and has the cooking order of the menu contained in the container CP to which the cooking instruction label 50-2 has been attached. Figure out that th.

Then, the clerk puts the drink of the item printed in the item name area 53 of the cooking instruction label 50-1 on the container CP to which the cooking instruction label 50-1 is attached, and furthermore, the cooking instruction label. Mixing is performed according to the cooking content printed in the cooking content area 55 in 50-1.
Specifically, since “oolong milk tea L” is printed on the item name area 53 of the cooking instruction label 50-1, the clerk checks the printed content and attaches the cooking instruction label 50-1. Put L-sized oolong milk tea in the attached container CP. In the cooking content area 55 of the cooking instruction label 50-1, "no tapioca", "30% syrup", and "30% ice (three ices)" are printed. Then, tapioca is not contained, and syrup equivalent to 30% and five pieces of ice are placed in the container CP. Thus, the preparation of the menu corresponding to the cooking instruction label 50-1 is completed.

Therefore, the clerk can copy the barcode printed in the barcode area 56 of the cooking instruction label 50-1 affixed to the container CP, for example, to the POS register 10 or another device in the slip output system (for example, illustrated in the drawing). An operation is performed in which a bar code reader provided in a kitchen terminal device that is not installed, or a call control device described later, etc.) is used.
Here, the slip output system according to the present embodiment is provided with a number display for calling customers and a call control device capable of performing control related to calling customers. The number display is arranged at a position where the customer can see in the store. Note that the call control device may be included in the POS register 10, for example.

By reading the barcode as described above, the call control device can obtain the call number included in the read barcode. Therefore, the call control device displays the obtained call number on the number display. Specifically, when the barcode is read from the cooking instruction label 50-1 as described above, the call number “11” is obtained. Therefore, the call control device displays the call number “11” on the number display. By displaying the call number “11” in this manner, the customer having the accounting slip 30A in FIG. 13 can know that the menu ordered by himself has been prepared. Then, the customer can receive the prepared menu from the clerk.
If the store does not have a number display, the store clerk may call the customer with the call number “11” orally.

Subsequently, the clerk puts the drink of the item printed on the item name area 53 of the cooking instruction label 50-2 in the container CP to which the cooking instruction label 50-2 is affixed, and stores the drink in the cooking content area 55. Mix according to the printed cooking content.
When the preparation of the menu corresponding to the cooking instruction label 50-2 is completed, the clerk uses the barcode reader to read the barcode printed on the barcode area 56 of the cooking instruction label 50-2 attached to the container CP. Read.

  The call control device acquires the call number of “11” included in the read barcode, and calls “11” in the same manner as when the barcode is read from the previous cooking instruction label 50-1. Display the number on the number display. By displaying the call number “11” again, the customer holding the accounting slip 30A in FIG. 13 can confirm that the preparation for the remaining one of the two menus ordered by himself has been completed. Know and receive the menu from the clerk.

Further, the call control device obtains the in-trade menu number together with the call number from the read barcode, so that the prepared menu among the total number of menus ordered in one transaction corresponding to the same call number is completed. Can be recognized.
Specifically, as described above, when cooking is performed in the order of the menu corresponding to the cooking instruction label 50-1 and the menu corresponding to the cooking instruction label 50-2, the preparation of the menu corresponding to the cooking instruction label 50-1 is completed. When the barcode of the cooking instruction label 50-1 is read, "11" is obtained as the call number of "11" and the menu number within the transaction corresponding to the call number of "11".
At this time, the call control device determines that there are two order menus corresponding to the call number “11”, and that the menu that has been cooked (prepared) corresponding to the call number “11” at this stage is: It can be recognized that there is only one corresponding to the cooking instruction label 50-1. That is, the call control device can recognize that the preparation of all the order menus corresponding to the call number “11” has not been completed. Therefore, the call control device, when displaying the call number “11” on the number display in accordance with the first prepared order menu, corresponds to the call number “11” together with the call number. A message may be displayed to the effect that the preparation of all the menus to be performed has not been completed. The message in this case may be, for example, a message such as "partially ready".
After that, when the preparation of the menu corresponding to the cooking instruction label 50-2 is completed and the barcode of the cooking instruction label 50-2 is read, the call control device responds to the call number “11”. Then, it can be recognized that the preparation of the second menu, that is, all menus is completed.
Therefore, the call control device in this case corresponds to the call number "11" when displaying the call number "11" on the number display in response to reading the barcode from the cooking instruction label 50-2. A message indicating that all menu preparations have been completed is also displayed.
Thus, the customer having the accounting slip 30A of FIG. 13 can know that the preparation of the menu ordered by himself is completed, and the menu received this time is the last prepared menu among the ordered menus. The customer can know that the menu has been ordered, and the customer can receive the ordered menu at once.

As described above, in the present embodiment, in response to the completion of the accounting process corresponding to one transaction, the issuance of the accounting slip 30A and the issuance of the cooking instruction label 50 for each order menu are performed. Then, the issued cooking instruction label 50 is attached to a container CP in which an order menu is stored.
Here, on the cooking instruction label 50, the item name of the order menu and the cooking content are printed. As a result, the clerk attached the cooking instruction label 50 while cooking the order menu while checking the item name and the contents of the cook, which were printed on the cooking instruction label 50 attached to the container CP. It can be prepared to be contained in the container CP. As a result, it is possible to effectively prevent the clerk from erroneously preparing items, cooking contents, containers CP, and the like. That is, the occurrence of a menu provision error is effectively suppressed.
Further, even if it is an item or an order menu in which it is difficult to confirm whether or not the finished cooked product is in accordance with the cooking content by visually observing the appearance, since the cooking instruction label 50 is attached to the container CP, It is possible to effectively prevent the wrong menu from being cooked, and it is also possible to effectively prevent mistakes such as mistakenly handing over the completed items and the ordered menu to the customer.
Further, in particular, in the present embodiment, even when a plurality of menus are ordered, for example, the same item but different cooking contents, the cooking contents printed on the cooking instruction label 50 are checked and the container is checked. Since cooking (mixing) can be performed with respect to the CP, menu provision errors can be effectively suppressed.
Further, the cooking instruction label 50 of the present embodiment can also be used as a takeout label. That is, the kitchen printer 20 for labels according to the present embodiment can also be used as a label printer (an example of a printing unit and an output unit) that issues labels for takeout.
The takeout label is, for example, a label that can be attached to a menu container such as a take-out container CP, a bag, or a box so that the contents can be recognized when the customer brings the menu ordered without eating and drinking in the store. It is. In this way, by using the cooking instruction label 50 as a take-out label, the customer can check whether the cooking as ordered has been performed by looking at the printed content of the cooking instruction label 50 affixed to the menu container. You can check. As a result, a high level of customer confidence is obtained regarding the accuracy of menu provision.

In the present embodiment, the prepared menu is delivered with the cooking instruction label 50 attached to the container CP. Thereby, the customer looks at the state of the menu contained in the container CP and compares it with the cooking content printed on the cooking instruction label 50 affixed to the container CP, so that the menu as ordered is incorrect. It can be easily confirmed whether or not it was provided.
Further, in the present embodiment, cooking details for each menu are also printed on the accounting slip 30A (FIG. 13). Thereby, the customer looks at the cooking instruction label 50 affixed to the container CP or the state of the menu contained in the container CP, and compares it with the items of the menu printed on the accounting slip 30A and the cooking contents. Can be. Even in this case, the customer can easily confirm whether the menu as ordered is definitely provided.
In addition, since a plurality of ordered menus of the same item are not collected on the accounting slip 30A but printed for each ordered menu, for example, a menu for a store clerk to individually apply a menu delivered to a customer can be used. It can also be used to enter checks.

Here, the above example has described a case where the cooking instruction label 50 is always issued for each drink menu ordered at the drink specialty store.
However, for example, in addition to the drinks in which customers can select the cooking content according to their preference as described above, there are also stores that sell a menu in which the cooking content is fixed and fixed. In such a store, the cooking instruction label 50 may be issued in response to an order for a menu as a drink, and the cooking instruction label 50 may not be issued in response to an order for a menu with fixed cooking contents. In this case, in response to the order of the menu of the fixed cooking content, for example, the item name and the number of cooked items of the menu of the fixed cooking content are printed from the kitchen printer 20 that prints on the non-pastable paper. A cooking instruction slip may be issued.

  In the above case, there is a possibility that an order menu for issuing the cooking instruction label 50 in one transaction and an order menu for which the cooking instruction label 50 does not need to be issued are mixed. For this reason, the POS register 10 determines whether or not the condition for issuing the cooking instruction label 50 (the cooking instruction label issuing condition) is satisfied for each order menu in one transaction, and stores the cooking instruction label 50 according to the determination result. Preferably, it can be issued. With such a configuration, the clerk does not need to determine whether or not to issue the cooking instruction label 50 for each menu, and does not need to perform an operation related to the instruction to issue the cooking instruction label 50.

As described above, when the POS register 10 determines whether or not the cooking instruction label issuing condition is satisfied for each order menu in one transaction (issue condition applicable determination), the following two examples can be given. .
In the first example, the issuance condition corresponding determination is performed by setting in advance whether or not the cooking instruction label 50 is to be issued for each item of the menu sold at the store, and further according to each cooking content of the item. deep. Then, according to the above setting, information (cooking instruction label issuance flag information) in which a flag indicating whether or not the cooking instruction label 50 should be issued is stored in, for example, the POS register 10 for each item or each cooking content of the item. Keep it.
Then, each time the menu is registered in one transaction, the POS register 10 determines whether or not the cooking instruction label 50 should be issued with reference to the cooking instruction label issuing flag information for each registered menu.
At this time, if the flag associated with the menu to be determined indicates that the cooking instruction label 50 is to be issued, the POS register 10 determines that the condition for issuing the cooking instruction label 50 is satisfied. I do. In this case, the POS register 10 issues a cooking instruction label 50 for the menu to be determined.
On the other hand, if the flag associated with the menu to be determined indicates that the cooking instruction label 50 should not be issued, the POS register 10 determines that the condition for issuing the cooking instruction label 50 is not satisfied. I do. In this case, the POS register 10 prevents the cooking instruction label 50 for the menu to be determined from being issued, for example, so that a cooking instruction slip is issued instead.

In the determination of the issuing condition corresponding to the second example, the cooking instruction label issuing condition is determined in advance, and the cooking instruction label issuing condition is stored in the POS register 10. One of the conditions for issuing a cooking instruction label is, for example, a menu such as a drink in which cooking content can be specified according to customer's preference, and that the cooking content is other than normal (standard). Can be.
Then, the POS register 10 determines, for each order menu in one transaction, whether or not there is a corresponding one of the cooking instruction label issuing conditions. If there is a corresponding cooking instruction label issuing condition, the condition for issuing the cooking instruction label 50 is satisfied. Therefore, the POS register 10 in this case causes the cooking instruction label 50 for the menu to be determined to be issued.
On the other hand, if there is no corresponding cooking instruction label issuing condition, the condition for issuing the cooking instruction label 50 is not satisfied. Therefore, the POS register 10 in this case prevents the cooking instruction label 50 for the menu to be determined from being issued, so that, for example, a cooking instruction slip is issued. It should be noted that a plurality of certain items in one transaction of a certain group are ordered, and one of the plurality of orders receives designation of cooking content such as a type of topping according to customer's preference. In this case, a cooking instruction label issuance condition may be determined to be issued for the number of specific items for which designation of cooking content has been received. In this case, one cooking instruction label is issued, but is not limited to the number of items for which the specification of cooking content has been received. When the specification of the cooking content such as the type is received, the cooking instruction labels for the ordered quantity of the item may be issued.

An example of a processing procedure executed by the POS register 10 according to one transaction in the present embodiment will be described with reference to the flowchart of FIG.
Here, the CPU 100 of the POS register 10 according to the present embodiment has a function as an input unit, a cooking instruction label output unit, and an accounting slip output unit by executing a program.
The input means inputs the ordered menu.
The cooking instruction label output unit prints information on the input cooking instruction of the input menu and outputs a pastable cooking instruction label 50 for each ordered menu.
The accounting slip output means outputs an accounting slip indicating the result of the accounting process performed for one transaction.
The processing of each step in the figure can be viewed as appropriately executed by any of the above-described input means, cooking instruction label output means, and accounting slip output means. In the case of the pre-payment (prepayment method), the processing of both the cooking instruction label output unit and the check slip output unit may be executed in parallel.
Further, the processing in the figure is performed in accordance with the possibility that a menu in which the cooking instruction label 50 should be issued and a menu which does not need to be issued may be mixedly ordered in one transaction, and the cooking instruction label 50 is issued for each ordered menu. An example is described in which a process for determining whether to issue the label 50 is included.

Step S301: The POS register 10 determines whether or not an operation of designating a menu item (order menu) ordered by a customer by a store clerk has been performed.
Step S302: If the POS register 10 determines in step S301 that an operation to specify an item of one order menu has been performed, the POS register 10 inputs the item input by the operation. The item input here corresponds to, for example, an item name (oolong milk tea L) for each menu shown in the order content area 32 in the accounting slip 30A of FIG.

  Step S303: If it is determined in step S302 that an item has been input, the POS register 10 determines whether the item input in step S302 is an item for which cooking content can be specified. In step S303, the POS register 10 may determine whether, for example, the menu database stored in the POS register 10 indicates that it is possible to specify the cooking content corresponding to the input item. .

Step S304: If it is determined in step S303 that the item is an item whose cooking content can be specified, the POS register 10 waits for an operation to specify the cooking content (cooking content specifying operation). At the time of step S304, for example, an operation screen according to the cooking content designation operation is displayed, which displays selection candidates for cooking content.
Step S305: The POS register 10 inputs the cooking content specified by the cooking content specifying operation in response to the cooking content specifying operation being performed by the clerk in response to the customer's offer of the cooking content.

Step S306: When it is determined in step S301 that the item designation operation of the order menu has not been performed, or when it is determined in step S303 that the item is not an item for which cooking content can be designated, or After the processing in S305, the POS register 10 determines whether or not a subtotal key operation has been performed.
If it is determined that the subtotal key operation is not performed, the process returns to step S301. Thereby, when the next menu is ordered by the customer in the same one transaction, the clerk can perform the item designation operation of the order menu in accordance with the order.
If the subtotal key operation is performed when no item of the order menu according to one transaction has been input yet, the subtotal key operation is invalidated. Therefore, in this case, it is determined in step S306 that the subtotal key operation has not been performed, and the process returns to step S301.

Step S307: If it is determined in step S306 that the subtotal key operation has been performed, the POS register 10 performs an accounting process corresponding to the current transaction.
Step S308: When the accounting process is completed, the POS register 10 controls the printing unit 112 to issue the accounting slip 30A. As illustrated in FIG. 13, the accounting slip 30A issued in the present embodiment is printed for each order menu even for the same item, and when cooking content is designated for the order menu. Is a format in which cooking contents are also printed.

Step S309: Subsequent processing is processing for issuing one of the cooking instruction label 50 and the cooking instruction slip according to each order menu. For this purpose, the POS register 10 first substitutes “1” as an initial value into a variable n indicating a number assigned to the order menu.
Step S310: Next, the POS register 10 determines whether or not the n-th order menu in the order menu in this transaction satisfies the cooking instruction label issuing condition. In step S309, the POS register 10 may perform the process based on one of the above-described issue condition corresponding determination in the first example and the issue condition corresponding determination in the second example.

Step S311: If it is determined in step S310 that the cooking instruction label issuing condition is satisfied, the POS register 10 issues the cooking instruction label 50 for the nth order menu from the kitchen printer 20 as a label printer. Control.
Step S312: If it is determined in step S310 that the cooking instruction label issuing condition is not satisfied, the POS register 10 controls the kitchen printer 20 that issues the cooking instruction slip to issue the cooking instruction slip.

Step S313: After the processing of Step S311 or Step S312 is executed, the POS register 10 increments the variable n.
Step S314: After incrementing the variable n, the POS register 10 determines whether or not the current variable n is larger than the total number of order menus included in the current transaction.
When it is determined that the variable n is equal to or less than the total number of order menus, there remains an order menu for which it has not yet been determined whether the conditions for issuing the cooking instruction label are satisfied. Therefore, the POS register 10 in this case returns the process to step S310, and determines whether the conditions for issuing the cooking instruction label are satisfied for the next n-th order menu.
On the other hand, if it is determined that the variable n is larger than the total number of order menus, it is determined whether all the order menus included in the current transaction satisfy the conditions for issuing the cooking instruction label. It will be. In this case, the processing shown in FIG.
According to the process of FIG. 11, one cooking instruction slip is issued for each order menu that does not satisfy the cooking instruction label issuing condition in step S312. However, as for the cooking instruction slip, for example, an order menu that does not satisfy the cooking instruction label issuing condition may be issued in a state where the order menu is collectively printed on one cooking instruction slip in a predetermined format.

Subsequently, switching of the printing direction of the cooking instruction label 50 issued from the kitchen printer 20 corresponding to the label in the present embodiment will be described.
The label-compatible kitchen printer 20 according to the present embodiment accommodates a paper RP that is provided with an adhesive on the back surface and wound in a roll shape. The paper RP is not provided with a cut corresponding to a specified label size. Such label paper is also called, for example, linerless. In the case of a linerless label, roll paper is wound on which a paper having a printing surface and a back surface is affixed, and predetermined printing is performed on the fed paper. As a result, the length in the pull-out direction (issue direction) becomes variable according to the amount of data to be printed. Therefore, the kitchen printer 20 in this case cuts a sheet of a length corresponding to the amount of printed data by the cutter unit, and issues one sheet of the cooking instruction label 50.

In the present embodiment, for example, in a state where the default printing direction is set for the kitchen printer 20 corresponding to the label, the cooking instruction label 50 is printed in the printing direction as the vertical format shown in FIG.
The paper RP is pulled out from the label-compatible kitchen printer 20 in the pull-out direction indicated by the arrow Ar in FIG. Then, in the vertical format, the cooking instruction label 50 is printed so that the line feed of the horizontally written character is performed along the drawing direction of the paper RP. FIG. 14 shows an example in which printing is performed in the vertical format in the order of the cooking instruction labels 50-1 and 50-2 shown in FIG.
The kitchen printer 20 corresponding to the label first discharges the portion of the paper RP from the label outlet while printing the cooking instruction label 50-1 on the paper RP, and finishes printing the cooking instruction label 50-1. Cut (cut) the RP. Next, the kitchen printer 20 corresponding to the label similarly discharges the portion of the paper RP from the label outlet while printing the cooking instruction label 50-2 on the paper RP, and finishes printing the cooking instruction label 502. To cut the paper RP.

In the present embodiment, the printing direction can be switched so that the cooking instruction label 50 is printed in the horizontal format instead of the default vertical format.
FIG. 18 shows an example in which the printing is performed in the order of the cooking instruction labels 50-1 and 50-2 in the horizontal format. In the horizontal format shown in the figure, the cooking instruction labels 50-1 and 50-2 are each rotated by 90 degrees counterclockwise from the vertical format in FIG. That is, in the horizontal format, the cooking instruction label 50 is printed in a direction in which the line feed of the horizontally written character is perpendicular to the drawing direction of the paper RP (the width direction of the paper PR).
Note that FIG. 7 shows an example in which the cooking instruction label 50 is printed as a horizontal format in a direction rotated 90 degrees counterclockwise from the vertical format in FIG. 17. However, it is also possible to perform switching so that the cooking instruction label 50 is printed in a direction rotated 90 degrees clockwise from the vertical format in FIG. 17 as the horizontal format.

  In this embodiment, when switching the printing direction between the vertical format and the horizontal format, the printing direction may be specified in advance, for example, in advance in the POS register 10 or the kitchen printer 20 corresponding to the label. In addition, it is preferable to use a linerless label as a label for printing by rotating it by 90 degrees.

Alternatively, the POS register 10 determines, for each printing of the cooking instruction label 50, which printing direction, the vertical format or the horizontal format, is appropriate. Then, the POS register 10 may control the kitchen printer 20 corresponding to the label such that printing is performed in the determined printing direction.
The determination factor for determining which of the vertical format and the horizontal format is appropriate for the printing direction can be the content of the character to be printed. Specifically, the content of the characters to be printed can be the maximum number of characters of each line printed on the cooking instruction label 50.
For example, it is preferable that the item name, individual cooking content, and the like be printed in one line in terms of legibility and the like. However, when the number of characters such as an item name or a cooking content is large, there is a case where it is not possible to print the item name, the individual cooking content, and the like in one line because there is a limitation in the width direction of the paper in the vertical format. . In such a case, the POS register 10 determines that the horizontal format is appropriate and controls the cooking instruction label 50 to be printed in the horizontal format. In the case of the horizontal format, the line direction in which the characters are written horizontally follows the drawing direction of the paper RP, so that one line having a width longer than the width direction of the paper RP can be printed.

  One of the applications when the printing direction is specified in advance is as follows. That is, for example, the clerk can easily work according to the relationship between the direction in which the kitchen printer 20 corresponding to the label is installed and the position of the clerk performing the operation of attaching the cooking instruction label 50 discharged from the kitchen printer 20 to the container. This is to specify the printing direction.

  Note that the paper RP is not a linerless, but is a label paper with a backing sheet in which a label sheet of a predetermined size is temporarily attached and wound on a backing sheet, for example, called a tack sheet or the like. May be used, and labels having a predetermined size may be temporarily attached continuously at predetermined intervals (margins). In this case, the vertical and horizontal sizes of the cooking instruction label 50 are fixed. When a tack sheet is used, after printing is performed on the label paper with the backing paper, the paper is removed from the backing paper by a dispenser (peeling unit) provided near the label paper outlet of the label printer (kitchen printer 20). After the label paper is peeled off, issuance is performed one by one.

Further, in the description of the second embodiment, the issuance of the cooking instruction label 50 is performed for the purpose of preventing a mistake in providing the order menu even when the POS system is operating normally.
However, in the second embodiment, when the kitchen printer (cooking instruction device) capable of outputting the cooking instruction slip disappears as in the first embodiment, for example, the order menu The POS register 10 may have a function (an example of an output control unit) of causing the kitchen printer 20 corresponding to the label to issue the cooking instruction label 50 on which the cooking instruction content is printed. The cooking instruction label 50 thus issued can be used as a substitute for the cooking instruction slip.
With such a configuration, in the POS system according to the second embodiment, even if the cooking instruction device capable of outputting the cooking instruction slip has been lost, the cooking of the ordered menu can be performed. The accuracy of the instruction can be kept from being impaired.

In addition, the following notes are disclosed for the POS register 10 (an example of a slip output control device) described in the second embodiment.
(Appendix 1)
Input means for inputting the ordered menu, and cooking instruction label output means for outputting a cooking instruction label on which information on the cooking instruction of the input menu is printed and which can be pasted, for each ordered menu. POS register provided.

  According to the above configuration, the cooking instruction label on which the information on the cooking instruction is printed is attached to a container or the like containing the ordered menu, and the content of the cooking instruction printed on the attached cooking instruction label is checked. Then, it becomes possible to cook (prepare) the ordered menu. As a result, it is possible to effectively suppress the occurrence of a menu provision error.

(Appendix 2)
2. The POS register according to claim 1, wherein the cooking instruction label output unit outputs a cooking instruction label of a menu satisfying a condition for issuing a cooking instruction label among ordered menus.

  According to the above configuration, for a plurality of menus included in one transaction, when a menu that requires issuing a cooking instruction label and a menu that does not need to be mixed are mixed, only the menu that requires issuing a cooking instruction label is cooked. An instruction label can be issued. Thereby, for example, the cooking instruction label is not issued in vain, and for example, paper for printing the cooking instruction label can be saved.

(Appendix 3)
3. The POS register according to claim 1, wherein a call number assigned according to a transaction including a printed menu is further printed on the cooking instruction label.

  According to the above configuration, since the call number is printed on the cooking instruction label, the menu can be delivered from the clerk to the customer by checking the call number printed on the accounting slip corresponding to the same transaction. This makes it possible to more effectively suppress the occurrence of a menu provision error.

(Appendix 4)
The input means further inputs cooking content specified for the ordered menu, and the cooking instruction label further prints the cooking content input by the input means, wherein the cooking instruction label is further printed. 2. The POS register according to item 1.

  According to the above configuration, the cooking content specified for the ordered menu is printed on the cooking instruction label. As a result, the clerk can cook (prepare) the menu while checking the cooking content printed on the cooking instruction label attached to the container, so that the mistake of providing the menu with the wrong cooking content is effective. Is suppressed.

(Appendix 5)
The POS register according to any one of Supplementary notes 1 to 4, wherein the cooking instruction label is printed with an intra-transaction menu number assigned in a total number of menus for which the cooking instruction label has been output in one transaction.

  According to the above configuration, the in-transaction menu number is printed on the cooking instruction label. In other words, the cooking instruction label indicates the order in which the menu corresponding to the cooking instruction label should be cooked among a plurality of menus included in the same transaction. Accordingly, the clerk can cook the menu in the order according to the intra-transaction menu number printed on the cooking instruction label, so that a plurality of menus in one transaction can be efficiently and sequentially cooked. Further, since the menu number within a transaction also indicates the total number of menus in one transaction, when cooking a plurality of menus in one transaction, it is possible to accurately grasp how many menus are being cooked. . In addition, the customer can accurately grasp how many menus have not yet been delivered by looking at the menu number in the transaction printed on the cooking instruction label attached to the container of the delivered menu.

(Appendix 6)
The cooking instruction label output unit prints on a label sheet having no break, and outputs the cooking instruction label by a label printing unit adapted to cut the mount to a size corresponding to the printed area. 6. The POS register according to any one of 1 to 5.

  According to the above configuration, since the size of the cooking instruction label is not fixed as in the case of a tack sheet or the like, the degree of freedom in the layout of printing on the cooking instruction label can be increased.

(Appendix 7)
The cooking instruction label output means, in accordance with the print content or a preset setting, a vertical format in which a line feed of characters is performed along the drawing direction of the label paper, and along a direction orthogonal to the drawing direction of the label paper. 7. The POS register according to Supplementary Note 6, wherein the cooking instruction label is printed in one of a horizontal format in which a character line feed is performed.

  According to the above configuration, the printing direction of the cooking instruction label can be switched between the vertical format and the horizontal format. Thereby, for example, it is possible to alleviate layout restrictions such as the maximum number of characters per line printed on the cooking instruction label.

(Appendix 8)
There is further provided an accounting slip output means for outputting an accounting slip indicating a result of an accounting process performed in response to one transaction, and the call number assigned in accordance with the one transaction is printed on the accounting slip. POS register according to attachment 3.

  According to the above configuration, the same call number is printed on the accounting slip and the cooking instruction label corresponding to the same transaction.

(Appendix 9)
It further comprises accounting slip output means for outputting an accounting slip indicating a result of an accounting process performed in response to one transaction, wherein the accounting slip includes a cooking content for each menu for which a cooking instruction label is output in the one transaction. 4. The POS register according to claim 4, wherein

  According to the above configuration, the ordered menus are individually shown in the accounting slip. Thereby, for example, when there are a plurality of ordered menus, it is possible for the customer or the clerk to accurately check the menu delivered to the customer.

  Note that a program for realizing the function as the POS register 10 is recorded on a computer-readable recording medium, and the program recorded on the recording medium is read into a computer system and executed to execute the POS register. The processing as the register 10 may be performed. Here, “loading and executing a program recorded on a recording medium into a computer system” includes installing the program in the computer system. The “computer system” here includes an OS and hardware such as peripheral devices. Further, the “computer system” may include a plurality of computer devices connected via a network including a communication line such as the Internet, WAN, LAN, and dedicated line. The “computer-readable recording medium” refers to a storage device such as a flexible medium, a magneto-optical disk, a portable medium such as a ROM and a CD-ROM, and a hard disk incorporated in a computer system. As described above, the recording medium storing the program may be a non-transitory recording medium such as a CD-ROM. The recording medium also includes an internal or external recording medium accessible from the distribution server for distributing the program. The code of the program stored in the recording medium of the distribution server may be different from the code of the program that can be executed by the terminal device. That is, the format stored in the distribution server is not limited as long as it can be downloaded from the distribution server and installed in a form that can be executed by the terminal device. Note that the program may be divided into a plurality of parts, downloaded at different timings, and combined in the terminal device, or the distribution server that distributes each of the divided programs may be different. Furthermore, the “computer-readable recording medium” holds a program for a certain period of time, such as a volatile memory (RAM) inside a computer system that becomes a server or a client when the program is transmitted via a network. Including things. The program may be for realizing a part of the functions described above. Furthermore, what can implement | achieve the function mentioned above in combination with the program already recorded on the computer system, and what is called a difference file (difference program) may be sufficient.

10 POS register, 20 kitchen printer, 30, 30A accounting slip, 40 cooking instruction slip, 50 cooking instruction label, 100 CPU, 102 storage unit, 104 RAM, 106 touch panel, 108 key operation unit, 110 customer display unit, 112 printing Section, 113 slip issuing port, 114 communication section, 118 system bus, 120 cooking instruction management information, 121 issuance completed cooking instruction information table, 122 non-issueable cooking instruction information table, 123 bypass cooking instruction information table, 201 slip issuing port

The present invention relates to a document output control equipment.

One aspect of the present invention for solving the above-described problem is as follows: input means for inputting an ordered menu, and information on a cooking instruction of the input menu is printed, and a pastable cooking instruction label is provided. a transfer slip output control apparatus Ru and a cooking instruction label output means for outputting for each ordered menu.

Claims (11)

Input means for inputting the ordered menu,
When a closing operation of the accounting process of the menu input by the input unit is performed, an output unit that outputs an accounting slip of the menu on which the accounting process has been performed,
Instruction means for instructing the cooking instruction device to output a cooking instruction slip in which cooking instruction information is written, based on the input menu,
Determining means for determining whether or not the output of the cooking instruction slip instructed by the instruction means is possible;
If the determination result of the determination means is not possible, output control means for causing the output means to output the cooking instruction slip determined to be impossible,
A slip output control device comprising:   The output unit is a printing unit that prints predetermined items on a sheet according to the ordered menu, or a display unit that displays predetermined items according to the ordered menu, or according to the ordered menu. 2. The slip output control device according to claim 1, wherein the slip output control device is a communication unit that transmits a predetermined item to an external device.   The information processing device according to claim 1, further comprising a notification unit that notifies, in a predetermined manner, that the cooking instruction information corresponding to the cooking instruction slip determined to be unacceptable exists when the determination unit determines that the cooking instruction slip is unacceptable. 3. The slip output control device according to 1 or 2.   Cooking instruction information storage means for separately storing cooking instruction information corresponding to a cooking instruction slip determined to be unacceptable by the determination means and cooking instruction information corresponding to a cooking instruction slip determined to be allowable. 4. The slip output control device according to claim 3, wherein: The notifying unit, on a display unit, displays a notifying image indicating in a predetermined manner that a cooking instruction slip determined to be unacceptable by the determining unit is present,
Cooking instruction information display control means for reading out the cooking instruction information stored in the cooking instruction information storage means and displaying a cooking instruction information presentation screen when a predetermined operation is performed on the notification image displayed on the display unit The slip output control device according to claim 4, further comprising:   The cooking instruction information display control means, on the cooking instruction information presentation screen, corresponds to the cooking instruction information corresponding to the cooking instruction slip determined to be impossible by the determination means and the cooking instruction slip determined to be allowable by the determination means. 6. The slip output control device according to claim 5, wherein the instruction information is displayed while distinguishing the cooking instruction information to be performed.   The cooking instruction information display control means performs an operation of switching between display and non-display of cooking instruction information corresponding to the cooking instruction slip determined to be unacceptable by the determination means, and a cooking determined to be possible by the determination means. 7. The slip output control device according to claim 6, wherein a display on the cooking instruction information presentation screen is changed in accordance with an operation of switching between display and non-display of the cooking instruction information corresponding to the instruction slip. .   The cooking instruction information display control means includes: a display mode for cooking instruction information corresponding to a cooking instruction slip determined to be unacceptable by the determination means on the cooking instruction information presentation screen; and a cooking instruction determined to be acceptable by the determination means. 8. The slip output control device according to claim 6, wherein a display mode of the cooking instruction information corresponding to the slip is made different.   9. The output control unit according to claim 5, wherein the output unit outputs a cooking instruction slip that is individually selected from the cooking instruction information presentation screen and is determined to be unacceptable by the determination unit. A slip output control device according to claim 1.   The said output control means makes the said output means output the cooking instruction | indication slip based on each of all the cooking instruction information presented on the said cooking instruction information presentation screen, The any one of Claim 5 to 9 characterized by the above-mentioned. The slip output control device described in 1. A slip output system including an order receiving device that performs order reception and accounting processing of the received order, and a cooking instruction device connected to the order receiving device via a communication line,
The order receiving device,
Input means for inputting the ordered menu,
An output unit that outputs an accounting slip of the menu on which the accounting process has been performed, when a closing operation for the accounting process of the menu input by the input unit is performed,
Instruction means for instructing the cooking instruction device to output a cooking instruction slip in which cooking instruction information is written, based on the input menu,
Determining means for determining whether or not an instruction to output a cooking instruction slip instructed by the instruction means can be made;
Output control means for causing the output means to output the cooking instruction slip based on cooking instruction information corresponding to the cooking instruction slip that the determination means has determined to be impossible,
A slip output system characterized in that:

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