JP2023002451A - Stock management system, stock management method, and stock management program - Google Patents

Abstract

To provide a stock management system, a stock management method and a stock management program capable of easily managing consumed food materials in a shop.SOLUTION: A stock management system 10 includes a consumption number acquisition part 11 for consumption numbers of a plurality of kinds of food materials calculated in each shop for a prescribed period, a food material database 21 for storing food material information including an amount of food materials constituting each food product, an order unit database 22 for storing order unit information including an order unit defined in each food material, a food material consumption amount calculation part 12 for calculating the consumption amount of each food material from the consumption number of each food product in an order unit, and a stock amount calculation part 13 for calculating a stock in an order unit after the elapse of a prescribed period as a present stock amount in each shop.SELECTED DRAWING: Figure 1

Description

The present invention relates to an inventory control system, an inventory control method, and an inventory control program.

For example, in a conveyor-belt sushi restaurant such as that disclosed in Patent Document 1, the number of ingredients consumed on a business day is counted, and the ingredients are ordered based on this count.

Japanese Patent Application Laid-Open No. 2019-103603

However, since it takes a long time to count the number of consumed foodstuffs as described above, a method for improving this has been demanded. It should be noted that such a problem is not limited to conveyor-belt sushi, but is a problem that can arise in general restaurants that prepare and serve food. SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and provides an inventory management system, an inventory management method, and an inventory management program that can easily manage food ingredients consumed in a store. aim.

The inventory management system according to the present invention includes a consumption quantity acquisition unit that acquires the consumption quantity of a plurality of types of food calculated at each store in a predetermined period, and ingredients information including the quantity of ingredients that make up each food. an order unit database for storing order unit information including an order unit specified for each food ingredient; the food information stored in the food ingredient database; and the order stored in the order unit database. a consumption amount calculation unit that calculates the consumption amount of each food ingredient in the order unit based on the unit information and the consumption amount of each food item; The stock amount of ingredients in the order unit, the stock amount of each ingredient delivered in the predetermined period in the order unit, and the consumption amount of each ingredient in the order unit, the predetermined and an inventory amount calculation unit that calculates the inventory in the order unit after the period has elapsed as a current inventory amount.

The inventory management system may further include an order quantity calculation unit that determines an order quantity for each food ingredient in the order unit based on the current stock quantity.

In the inventory management system described above, the order quantity calculation unit can determine the order quantity of the ingredients based on at least one of target sales, past sales information, and past food consumption information.

The inventory management system may further include an ordering unit that places an order for the ingredients when the order quantity is determined.

In the inventory management system described above, the number of foods consumed at each store includes the number of foods ordered by customers at the store, and the number of foods taken out by customers from distribution channels through which the foods are distributed in the store. It can be calculated based on at least one of the number of food items, the number of food items sold at the store that is takeaway, and the number of the food items that are discarded at the store.

An inventory management method according to the present invention comprises the steps of acquiring the number of consumption of a plurality of types of food calculated at each store during a predetermined period; a step of preparing a database; a step of preparing an order unit database for storing order unit information including an order unit specified for each ingredient; the ingredient information stored in the ingredient database; a step of calculating the consumption amount of each food ingredient in the order unit from the number of consumption of each food item based on the stored order unit information; The stock amount of ingredients in the order unit, the stock amount of each ingredient delivered in the predetermined period in the order unit, and the consumption amount of each ingredient in the order unit, the predetermined and calculating the inventory in the order unit after the lapse of the period as the current inventory amount.

The inventory management program according to the present invention provides a computer with a step of acquiring the number of consumption of a plurality of types of food calculated at each store in a predetermined period, and storing food information including the amount of food that constitutes each food. a step of preparing a food ingredient database to be stored; a step of preparing an order unit database for storing order unit information including an order unit specified for each food ingredient; the food ingredient information stored in the food ingredient database; a step of calculating the consumption amount of each food ingredient in the order unit from the consumption quantity of each food item based on the order unit information stored in the unit database; and immediately before the predetermined period in the store. from the inventory amount of each food ingredient in the order unit, the inventory amount of the food ingredient delivered in the predetermined period in the order unit, and the consumption amount of the food ingredient in the order unit, and calculating, as a current inventory amount, the inventory in the order unit after the predetermined period has elapsed.

ADVANTAGE OF THE INVENTION According to this invention, the management of the foodstuff consumed in a store can be performed easily.

1 is a block diagram of an inventory management system according to one embodiment of the present invention; FIG. 1 is a schematic diagram of an ingredient database; FIG. It is a schematic diagram of an order unit database. It is a figure which shows the procedure of calculation of consumption. FIG. 10 is a diagram showing a procedure for calculating a current storage amount; It is a top view which shows an example of a store. 4 is a cross-sectional view of a conveying path; FIG. It is a front view of a conveyance path. It is a sectional view of a container. It is a flow chart which shows operation of an inventory control system.

<1. Overview of Inventory Management System>
An embodiment in which an inventory management system according to the present invention is applied to inventory management at conveyor belt sushi restaurants will be described below with reference to the drawings. FIG. 1 is a block diagram of an inventory management system.

As shown in FIG. 1, the inventory management system 10 according to the present embodiment acquires the number of products consumed during a predetermined period (for example, one business day) from each store 6, and based on the number of products consumed, each store 6 It is a system that calculates the inventory amount of food ingredients. Based on this inventory amount, the inventory management system 10 places an order for foodstuffs to the foodstuff storage unit 62 and delivers the foodstuffs to each store 6 .

<2. Hardware configuration of inventory management system>
Next, the hardware configuration of the inventory management system 10 will be explained. As shown in FIG. 1, the inventory management system has a control section 1, a storage section 2, and a communication section 3, which are interconnected by a bus 5. FIG.

The control unit 1 is mainly composed of a CPU, a RAM, a ROM, and the like. The storage unit 2 can be configured with a known storage device such as an HDD or SSD, and various data such as a food material database 21, an order unit database 22, an inventory information database 23, an order information database 24, and an inventory management program 25 are stored. remembered.

Then, when the control unit 1 executes the inventory management program 26 stored in the storage unit 2, the control unit 1 virtually executes the product consumption number acquisition unit 11, the ingredient consumption amount calculation unit 12, the inventory amount calculation unit 13, It functions as an order quantity calculation unit 14 and an order placement unit 15 . These functional configurations (software configurations) will be described later.

The communication unit 3 is composed of a predetermined communication module, and transmits and receives data to and from each store 6 and the food material storage unit 62 via a network. Information is transmitted and received by the communication unit 3 when the product consumption number acquisition unit 11 (to be described later) acquires the number of products consumed, or when the ordering unit 15 places an order with the food material storage unit 62 .

<3. Software configuration of inventory management system>
Next, the software configuration of the inventory management system described above will be described. The product consumption quantity acquisition unit 11 acquires the product consumption quantity from each store 6 . The number of products consumed is the number of products consumed in each store 6 in a predetermined period (hereinafter, one business day as an example). Specifically, it includes the number of each product sold (the number of orders for eating and drinking at the store, the number of orders for take-out), the number of discarded products, and the like. These consumption numbers are transmitted from each store 6 through the network to the inventory management system 10 and stored in the inventory information database 23 of the storage unit 2 after the end of business on each business day.

The food consumption calculation unit 12 calculates the consumption of food from the acquired number of consumed products. Each product is made up of multiple ingredients. For example, as shown in FIG. 2, one dish of onion salmon consists of rice, 2 pieces of salmon, 6 g of onions, and 3 g of mayonnaise. Food ingredients constituting each product for one dish are stored in a food material database 21, and the food material database 21 is updated when a new product is added or the product is revised.

Order units are defined for each ingredient and stored in the order unit database 22 . For example, as shown in FIG. 3, 20 pieces of salmon are an order unit, and if one piece of salmon is ordered, 20 pieces of salmon will be delivered. The same is true for onions and mayonnaise. In addition, these salmon, onions, and mayonnaise are not only used in the product called onion salmon. used. In this way, each ingredient may be used in multiple products. Note that when the order unit for each ingredient is changed, the order unit database 22 is updated.

The food consumption amount calculation unit 12 refers to the food material database 21 and the order unit database 22 from the acquired number of consumed products, and calculates the number of consumed food materials per order unit. For example, as shown in FIG. 4, if 105 dishes (70 salmon dishes, 35 onion salmon dishes) of products using salmon are consumed in one business day at a certain store 6, referring to the ingredients database 21, 210 Calculating that 1 piece of ingredients of salmon was consumed. Subsequently, referring to the order unit database 22, it is calculated that 11 salmon have been consumed in the order unit. If 210 pieces of salmon are consumed, the exact order unit is 10.5 pieces, but the consumption amount is calculated by rounding up to 11 pieces. In this way, the consumption of each ingredient in one business day at each store 6 is calculated per order. The calculated consumption amount of each ingredient is stored in the inventory information database 23 .

The inventory amount calculation unit 13 calculates the current stock amount of each ingredient, as shown in FIG. The current stock quantity is calculated before order processing on each business day. For example, when order processing is performed after the end of business hours, the stock amount of each food material up to the previous day is added to the stock amount of each food material on the day, and the consumption amount of the food material on the day calculated as described above is subtracted. In this way, the inventory of each ingredient after the business day is over in each store 6 is calculated for each order. The calculated current inventory amount is stored in the inventory information database 23 . The timing of calculating the current stock quantity is not limited to this, and as long as it is before placing an order, it may be during business hours, and the calculation of the current stock quantity may be performed multiple times each business day.

The order quantity calculation unit 14 determines the quantity (order unit) of ingredients to be ordered from each store 6 . The amount of ingredients to be ordered is determined by predicting the amount of ingredients to be consumed on the next day based on the above-mentioned current storage amount. For example, by predicting the consumption of the same day in the previous year, the day of the week, the presence or absence of events, the sales target, etc., we can predict how much food should be ordered for the current inventory to avoid product shortages. Predict and order quantity of each ingredient is determined. The determined order quantity is stored in the order information database 24 .

In this way, when the order quantity of each ingredient for each store 6 is determined, the ordering section 15 places an order to the ingredient storage section 62 . The food material storage unit 62 is a facility that produces each food material and stores it in order units. When the order quantity of each ingredient is determined in the order quantity calculation unit 14, the manager of the inventory management system 10 confirms whether there is any problem with the order quantity calculated in the order quantity calculation unit 14. After that, order processing is performed. For example, when it is recognized that the order quantity calculated by the order quantity calculation unit 14 has an obvious error, the order can be stopped and the order quantity can be manually corrected. Alternatively, the ordering unit 15 can automatically place an order after the order quantity of each ingredient is determined by the order quantity calculating unit 14 .

<4. Store Overview>
Next, an example of each store 6 will be described with reference to FIGS. 6 to 9. FIG. 6 is a plan view of the store, FIG. 7 is a sectional view of the transport path, FIG. 8 is a front view of the transport path, and FIG. 9 is a side view of the container. As shown in FIG. 6, each conveyor belt sushi shop 6 has a first transport path 8 for transporting a container 9 containing food and drink between a guest room S1 and a kitchen S2, and a plate on which ordered food and drink are placed. and a second transport path 87 for transporting. A plurality of passenger seat booths 7 partitioned by partitions are provided in the guest room S1, and each passenger seat booth 7 is arranged along the transport paths 8 and 87. - 特許庁Each audience booth 7 is provided with a rectangular table 71 , and one side of the table 71 is placed in contact with the transport paths 8 and 87 .

As shown in FIGS. 7 and 8, the second transport path 87 is arranged above and parallel to the first transport path 8 . A plate 91 (see FIG. 9) on which food (sushi, soup, confectionery, drink, etc.) is placed is housed in the container 9 conveyed by the first conveying path 8. A plate 91 on which food and drink is placed is taken out from the container 9 on the conveying paths 8 and 87, and is eaten on the table 71. - 特許庁On the other hand, on the second transport path 87, a plate 91 on which the ordered food and drink is placed is transported.

Further, on the table 71 of the booth 7, a touch panel display 72 for placing orders, accounting, etc., and an inserting device 73 for inserting the dish 91 are arranged. Each device will be described in detail below.

<4-1. Conveyance Path and Container>
As shown in FIG. 7, the first transport path 8 has two lanes in which flat chain conveyors 85 are arranged. The flat chain conveyors 51 are connected by a motor ( (not shown)). Further, the above-described containers 9 are arranged at predetermined intervals on the flat chain conveyor 85 so as to move on the first conveying path 8 .

FIG. 9 is a side view of the container. As shown in FIG. 9, each container 9 includes a mounting portion 92 placed on the flat chain conveyor 85, and a dome-shaped transparent lid 93 covering the mounting portion 92 and configured to be openable and closable. , is equipped with A plate 91 on which food and drink are placed can be placed on the placement portion 92 . The lid body 93 is pivotally fixed to the mounting portion 92 by an opening/closing mechanism 94 including a hinge, and as shown in FIG. and, as shown in FIG. 9(b), an open state in which a plate 91 on which food or drink is placed can be taken out from the placing portion 92. As shown in FIG.

In the closed state, the lower edge of the lid 93 is in contact with the peripheral edge of the plate 91 placed on the mounting portion 92 . As a result, food and drink placed on the plate are covered with the lid, and a hygienic condition is maintained so that dust and the like do not adhere. Further, an arc-shaped notch 931 is formed in the lower end of the lid 93 so as to face the audience booth 7 side, and when the lid 93 is in the closed state, the lid 93 is accommodated from the notch 931 . It is possible to grasp the edge of the plate 91 on which it is placed. When the customer puts his/her finger through the notch 931 and grasps the edge of the plate 91 and slightly lifts the plate 91, the plate 91 pushes up the cover 93, and the opening/closing mechanism 94 causes the cover 93 to spring up. It is designed to open. Thereby, the customer can take out the plate 91 from the container 9 while holding the plate 91 with fingers.

In addition, on the upper part of the lid 93, a display tag 932 indicating the type of food contained in each lid 93 and the type of sushi such as tuna and sea bream can be displayed on the display tag 932. can.

Next, the second conveying path 87 will be explained. The second transport path 87 is supported by posts 88 arranged on the first transport path 8 and has two lanes on which flat chain conveyors 86 are arranged, like the first transport path 8 . Each flat chain conveyor 86 is designed to carry plates 91 on which food and drink are placed, but not containers 9 . The food and drink on each plate 91 are ordered on the touch panel display 72 . Therefore, the plate 91 on which the ordered food and drink is placed is transported from the kitchen S2 and stopped at the customer booth 7 where the order was placed. Therefore, the customer can place an order using the touch panel display 72 when, for example, the desired food or drink is not transported on the first transport path 8 .

<4-2. Input device>
Next, the injection device 73 will be described. As shown in FIG. 7, the loading device 73 includes a guide path 732 that opens above the table 71 and has a loading port 731 into which a plate is loaded, and a plate 91 that has passed through the guiding path 732. and a sensor 733 for The guide path 732 extends obliquely downward toward the first transport path 8 and is connected to the plate recovery water path 82 provided inside the first transport path 8 . The plate collection channel 82 extends to the kitchen S2 and is connected to a storage tank (not shown) provided in the kitchen S2. Water flows through the plate recovery channel 82 toward the storage tank, and when the plate 91 thrown from the input port 731 falls into the plate recovery channel 82 through the guide path 732, the water flows into the storage tank. It is designed to flow up to Then, the plate 91 is collected in the storage tank and reused after washing.

When the sensor 733 detects the plates 91 passing through the guide path 732, the number is transmitted to and stored in a tallying device (not shown). However, the type of the plate 91 can also be detected by a sensor.

<4-3. Calculation of Consumption>
In the store 6 configured as described above, the contents of the order displayed on the touch panel display 72, the number and type of plates 91 thrown into the feeding device 73, the number and type of plates 91 confirmed by the store staff, or other Consumption can be calculated by a consumed dish counting system. For example, the container 9 transported on the first transport path 8 may be photographed by a camera, and the number and types of plates 91 taken out from the container 9 may be calculated by image processing. In addition to the products consumed in eating and drinking at the store 6, the products consumed in take-out orders are also counted as the amount of consumption. Furthermore, discarded products and foodstuffs are also counted as consumption at the store 6 . In addition, since food materials are stored in order units, the number of discarded food materials is separately transmitted to the inventory management system 10 and used to calculate the current stock amount at each store 6 .

<5. Operation of Inventory Management System>
Next, the operation of the inventory management system 10 configured as described above will be described with reference to FIG. FIG. 10 is a flow chart showing the operation of the inventory management system. First, before order processing on each business day, for example, after the end of business as described above, the number of products consumed is received from each store (step S11). Next, based on the obtained number of consumed products, the current stock amount of ingredients in each store is calculated as described above (step S12). Subsequently, based on this current stock amount, the order amount of ingredients for each store 6 is calculated (step S13). When the order quantity is calculated in this way, the administrator of the inventory management system 10 confirms whether or not there is a problem with the order quantity (step S14). ). On the other hand, if there is a problem with the order quantity (NO in step S14), the order quantity is calculated again (step S13).

<6. Features>
According to the inventory management system 10 configured as described above, when the number of products consumed is acquired, the current stock amount is automatically calculated for each order unit by referring to the ingredients database 21 and the order unit database 22. can do. Therefore, it is possible to reduce the load of managing the current stock amount. In addition, since the order quantity can be determined based on the calculated current stock quantity, order processing can be easily performed.

<7. Variation>
Although one embodiment of the present invention has been described above, the present invention is not limited to this, and various modifications are possible without departing from the gist of the present invention. Note that the following modified examples can be combined as appropriate.

(1) In the above embodiment, the current storage amount is calculated based on the consumption for one business day, but it is also possible to calculate the current storage amount by calculating the consumption for multiple business days.

(2) In the above embodiment, the ordered food is transported through the second transport path 87, but only one transport path is used, and the plate 91 on which the ordered food is placed is also transported along this transport path. can do. In this case, it is necessary to attach a mark or the like (for example, the number of the audience booth 7, the contents of the order, etc.) to indicate that the order has been placed.

(3) The configuration of the container 9 is not particularly limited as long as it has a lid for covering the food and drink and can support the plate 91 . Moreover, it is also possible to transport only the plate 91 on which food and drink are placed, instead of the container 9 , on the first transport path 8 .

(4) Various processes such as calculation of the consumption amount in the inventory management system 10 and the store 6 described above may be controlled by one or more computers. Thus, for example, the processing of the software configuration described above can be configured in one or more computers. For example, in the above embodiment, the inventory management system 10 has the order quantity calculation unit 14 and the ordering unit 15, but the order quantity calculation unit 14 and the ordering unit 15 may not necessarily be provided in the inventory management system 10. . For example, processing related to ordering can be performed by a dedicated computer separate from the inventory management system 10. FIG. Various data 21 to 25 stored in the storage unit 2 can also be stored in a plurality of computers. Also, the various types of processing described above are implemented by a computer having a general-purpose CPU, but part or all of the processing may be implemented by one or more dedicated processors. For example, the inventory management system 10 can be configured with multiple computers.

(5) In the above-described embodiment, the inventory management system 10 of the present invention is applied to management of foodstuffs at conveyor belt sushi restaurants, but it can also be applied to management of foodstuffs at restaurants that prepare and serve other foodstuffs. can be done.

11 Consumed product number acquisition unit 12 Food consumption amount calculation unit 13 Inventory amount calculation unit 14 Order amount calculation unit 15 Ordering unit 21 Food material database 22 Order unit database

Claims (7)

a consumption quantity acquisition unit that acquires the consumption quantity of a plurality of types of food calculated at each store in a predetermined period;
a foodstuff database storing foodstuff information including the amount of foodstuffs constituting each food;
an order unit database that stores order unit information including an order unit specified for each ingredient;
Based on the food information stored in the food material database and the order unit information stored in the order unit database, the consumption amount of each food is calculated in the order unit from the number of consumption of each food. a consumption calculation unit;
In each store, the inventory amount in the order unit of the food material immediately before the predetermined period, the stock amount of the food material delivered in the predetermined period in the order unit, and the stock amount of the food material an inventory amount calculation unit that calculates, as a current inventory amount, the inventory in the order unit after the predetermined period has elapsed from the consumption amount in the order unit;
Equipped with an inventory management system. 2. The inventory management system according to claim 1, further comprising an order quantity calculation unit that determines an order quantity for each of said foodstuffs in said order unit based on said current stock quantity. 3. The inventory management system according to claim 2, wherein said order quantity calculation unit determines the order quantity of said ingredients based on at least one of target sales, past sales information, and past food consumption information. 4. The inventory management system according to claim 2 or 3, further comprising an ordering unit that places an order for said ingredients when said order quantity is determined. The number of consumption of each food item at each store is
the number of said food items ordered by a customer at said store;
The number of the food items taken out by the customer from the distribution channel through which the food items are distributed in the store;
the number of the food items sold at the store that is take-out, and the number of the food items discarded at the store;
5. The inventory control system according to any one of claims 1 to 4, wherein the inventory management system is calculated based on at least one of a step of acquiring the number of consumption of a plurality of types of food calculated at each store in a predetermined period;
a step of preparing a food material database for storing food information including the amount of food ingredients constituting each food;
preparing an order unit database for storing order unit information including an order unit specified for each ingredient;
Based on the food information stored in the food material database and the order unit information stored in the order unit database, the consumption amount of each food is calculated in the order unit from the number of consumption of each food. and
In the store, the stock amount of each food material in the order unit immediately before the predetermined period, the stock amount of the food material delivered in the predetermined period in the order unit, and the stock amount of the food material in the order unit a step of calculating, as a current stock amount, the inventory in the order unit after the predetermined period has elapsed from the consumption amount in the order unit;
inventory management method. to the computer,
a step of acquiring the number of consumption of a plurality of types of food calculated at each store in a predetermined period;
a step of preparing a food material database for storing food information including the amount of food ingredients constituting each food;
preparing an order unit database for storing order unit information including an order unit specified for each ingredient;
Based on the food information stored in the food material database and the order unit information stored in the order unit database, the consumption amount of each food is calculated in the order unit from the number of consumption of each food. and
In the store, the stock amount of each food material in the order unit immediately before the predetermined period, the stock amount of the food material delivered in the predetermined period in the order unit, and the stock amount of the food material in the order unit a step of calculating, as a current stock amount, the inventory in the order unit after the predetermined period has elapsed from the consumption amount in the order unit;
An inventory management program that runs

Images