JP2962691B2 - Service system for restaurants - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a service system for a restaurant, and more particularly, to management of a cooking instruction of a menu after a meal.

[0002]

2. Description of the Related Art In a restaurant such as a restaurant, when an order is received from a customer, cooking is basically started in the order of reception. However, in addition to meals, desserts such as fruits and coffee are attached to lunch set menus and the like, but the timing of providing these desserts depends on the customer's preference, such as after meals or after meals. Come. Therefore, for a customer who wants to provide desserts after eating, it is necessary to give a cooking instruction at a plurality of timings for one order.

[0003] In this case, an employee usually writes a request for each customer, that is, a type of dessert and its provision timing in an order slip, but he does not carry the order slip, so he ultimately relies on storage. When serving desserts after a meal, the staff in charge of serving the meals should provide the services to other customers, such as receiving orders and serving meals, while also paying attention to the eating conditions of the customers who specified after meals, and at the appropriate time. The designated menu after meals, that is, instructions for cooking desserts, were issued to the kitchen.

[0004] Therefore, such a method places a great burden on employees who have to deal with a plurality of customers at a time, so that cooking instructions or servings are forgotten or serving errors are likely to occur. In order to solve such a problem, for example, in an ordering apparatus disclosed in Japanese Patent Application Laid-Open No. H06-110908, it is possible to set a meal providing timing for each menu, and to provide an employee with food at the time of providing food. By pressing the completion key, a cooking instruction of the after-meal designation menu is automatically issued after a lapse of a set time after the completion key is pressed.

[0005]

However, in the related art, since the cooking instruction of the after-meal designation menu is dependent on the operation of the employee after all, the cooking instruction of the after-meal designation menu is missed due to forgetting the operation of the employee. Will be lost. In addition, the timing of giving a cooking instruction (elapsed time after the completion of serving) largely depends on the experience of the employee, and is poor during the serving after the end of the meal (too early or too late).
This may lead to a decrease in the image of restaurants.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-described problems, and an object of the present invention is to reduce the work load on employees serving food and to reliably prevent the omission of a cooking instruction in a designated menu after eating. It is an object of the present invention to provide a service system for restaurants.

[0007]

In order to achieve the above object, a service system for a restaurant according to the present invention provides a service system at a restaurant that issues a meal ticket when entering the restaurant.
In the stem, the cooking instruction timing of a specific pattern
Including post-meal provision information for each menu that can be provided after meal.
Menu master file to store
Finger provided after meal of the menu that was written and the ordered menu
The displayed menu automatically includes the post-meal information provided.
Create order information and issue an order slip to hand over to the customer
Order information creation means to be executed and the table number where the customer was seated
Order information identified based on the issue number and the order form of the customer
Means for creating seat information by associating with the seat information
Cooking instructions and distribution based on order information and seat information
A cooking management device that issues a low dining table and manages order information
Wherein the cooking management device includes the order information creating means.
Information from the customer and the seat information from the seat information creation means
Information to distinguish between unseated and seated seats to understand order status
Order status management means to manage
Cooking instruction display hand that displays the number of orders together with the table number
Steps and an input means for erasing cooked cooking instructions
And a serving that outputs a serving slip for cooked menus
Means for outputting a vote, and the order status management means includes a
The menu that was instructed to offer
Prescribed cooking instructions according to the information provided after meals
It is treated as a seated portion after the passage of the seating .

[0008] In addition, the information provided after meal, the order received
Is set to issue a cooking instruction after a certain period of time
It is those that.

[0009] In addition, the information provided after the meal includes the order placed by the customer.
Menus for which the last post-meal offer has not been ordered
After a certain time has passed since the menu was served,
It is set to be issued .

[0010] In addition, for a menu for which a post-meal provision instruction has been given,
Having a cooking instruction request means for issuing a cooking instruction request
In the provided information, the cooking management device includes the cooking instruction requesting hand.
When a cooking instruction request is received from a stage, a cooking instruction is issued.
It is set as follows.

[0011]

[0012]

Preferred embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is an overall configuration diagram showing an embodiment of a restaurant service system according to the present invention. Note that the present embodiment will be described by taking as an example a case where the present invention is applied to a restaurant employing a meal ticket method, that is, a method of purchasing a meal ticket in advance when entering a store.

The present system comprises an order information creating device 10 installed as an order information creating device installed at the entrance of a restaurant, and a table number input terminal serving as a customer seat information creating device and a cooking instruction request receiving device used on the customer side. 20 and a cooking management device 30 as a cooking management means installed in the kitchen
And the order information creation device 10 and the cooking management device 3
0, the table number input terminal 20 and the cooking management device 30
Each is connected by wire or wirelessly. Note that a handy terminal may be used instead of the table number input terminal.

[0015] The order information creating apparatus 10 is a general POS.
A disk device 11 and a CRT 12 which are terminal devices and store a menu master file and the like; an order slip printer 13 which prints out an order slip corresponding to a meal ticket to be passed to a customer;
A communication interface (I) for communicating with the cooking management device 30
/ F) 14 and a POS terminal control unit 15 that controls these peripheral devices, creates order information including a menu ordered by the customer, and transmits it to the cooking management device 30. Hereinafter, the order information creation device 10 is referred to as a POS terminal 10. The menu master file and the like stored in the disk device 11 will be described later.

A table number input terminal 20 is a touch-type display 21 capable of inputting and outputting information for displaying order information and inputting a table number, and a communication interface (I / F) for communicating with the cooking management device 30. 22, display switching of display 21, creation of seat information, communication I / F2
And a control processing unit 23 for performing information communication with the cooking management device 30 via the control unit 2. The table number input terminal 20 is carried by each employee serving food at the customer side, and, when associating the table number at which the customer is seated with the order information specified based on the order slip held by the customer, the table number is entered. The information is transmitted to the cooking management device 30 as the seat information. In addition, when receiving the cooking instruction request information for the menu for which the after-meal provision instruction has been given (the after-meal designation menu), it transmits it to the cooking management device 30.

A table of a restaurant is usually assigned a unique table number for specifying a serving destination, but the table number in the present embodiment is composed of a block number and a serial number. One block is defined as a range in which serving to a person, such as an adjacent seat, a nearby seat, or a seat arranged in the same partition, can be confirmed. Therefore, the way of holding the blocks depends on the layout of the seats. The serial number is a unique number assigned to each table in the block.

A cooking management device (hereinafter simply referred to as “kitchen terminal”) 30 is a terminal device which is the core of the present system, and includes a disk device 31, a keyboard 32, and a POS terminal 1.
A POS terminal communication interface (I / F) 33 and a table number input terminal communication interface (I / F) 34 for communicating with the 0 and table number input terminals 20, respectively.
It has a serving table printer 35, a cooking instruction display 36, an application display 37, and a control processing unit 38. The disk device 31 stores an undelivered order file and a display destination-specific order status file. Each file will be described later. The serving slip printer 35 is provided as a serving slip output means, and prints out a serving slip to an employee who serves the serving at the customer seat side and issues a serving instruction. The cooking instruction display 36 is provided as cooking instruction display means, and issues a cooking instruction to the cook by displaying the number of seated orders together with the table number for each menu. When menus for cooking in a kitchen are allocated by location, a cooking instruction display 36 is provided for each location. The consumption display 37 is provided as consumption input means, and is used by the employee to consume cooked cooking instructions when serving. Control processing unit 3
8 is provided as order status management means, and the POS terminal 1
Based on the order information from 0 and the seat information from the table number input terminal 20, the non-seated portion and the seated portion are identified to grasp and manage the order status. The order status is managed by an unarrived order file and a display destination-specific order status file. In addition, the control processing unit 38 issues a cooking instruction and a serving instruction based on the order information and the seat information.
It controls peripheral devices.

Next, each file used in the present embodiment will be described with reference to FIGS.

First, the POS terminal 10 stores the menu master file, the order numbering counter, and the order information file in the disk device 11, as shown in FIGS. The menu master file is a master file that collectively stores information on all menus provided in restaurants. In the menu master file, the menu code, menu name, kitchen TV number, after-meal designation, cooking instruction timing, display start, and menu attribute information are set and registered for each menu. The present embodiment is characterized in that the after-meal designation, the cooking instruction timing, and the display start are allocated and stored in advance for each menu as after-meal provision information.

The menu code is a number uniquely assigned to each menu. The kitchen TV number designates the cooking instruction display 36 for displaying menu order information when a plurality of cooking instruction displays 36 are installed in the kitchen. In other words, when the cooking location differs depending on the menu in the kitchen, the number of the cooking instruction display 36 at the display destination is held, and the order information is allocated there. In the example of FIG. 2, the cooking instruction of “beef curry” is the cooking instruction display 36 of number 1.
And the cooking instruction of “coffee” is displayed only on the cooking instruction display 36 of No. 2. In the after-meal designation, whether or not the menu can be provided after a meal is set.
The cooking instruction timing is set as flag information in the present embodiment. For example, the flag 1 is a setting flag for displaying a cooking instruction on the cooking instruction display 36 after a certain period of time after receiving the order. The flag 2 is a setting flag for displaying a cooking instruction on the cooking instruction display 36 a fixed time after the last menu among a plurality of menus received per order is served. The flag 3 indicates a cooking instruction at the timing designated by the table number input terminal 20.
Is a setting flag to be displayed on the. In the present embodiment, a cooking instruction is issued when the kitchen terminal 30 receives an instruction (cooking instruction request information) from the table number input terminal 20. At the start of display, when a setting flag for issuing a cooking instruction is set after a certain time at the cooking instruction timing, the certain time is set.

FIG. 3 is a diagram showing an example of the contents of the management information file in the present embodiment. In this file,
Information necessary for the operation of the present embodiment and information necessary for customer management and the like are stored. The order numbering counter shown in the example of FIG. 3 records the number of order slips issued today.

FIG. 4 is a diagram showing an example of the contents of the order information file according to the present embodiment. The order information file is a file for storing the contents of an order for each order slip, and is a serial number “SEQ.” Of the menu ordered collectively in each order slip, ie, each “order number”, and a “kitchen TV number” for cooking the menu. , "Menu code", "quantity", "information provided after meal", and "time etc." are recorded. When the menu is specified by receiving the order, the post-meal provision information reads and writes the post-meal provision information in the menu master file. In the example shown in FIG.
In the coffee (menu code: 50020), the after-meal provision information indicating that the cooking instruction timing is the flag 2 and the display is started after 15 minutes is set, and the contents are divided into the flags as shown in FIG. Expressed as a value and reflected in the order information file. Each record in the order information file is created when an order is received at the POS terminal 10, and is transmitted to the kitchen terminal 30 as order information.

As shown in FIG. 5, the kitchen terminal 30 stores a set of an unseated seating order file and an order status management file for each cooking instruction display 36. The unseated order file is a file in which order information received from the POS terminal 10 is temporarily stored separately for each cooking instruction display 36 to be displayed, and a customer who has ordered except for a menu instructed to be provided after meal is seated. It is stored until the table number is determined. Therefore, the data structure of each record stored in the unseated seat order file is the same as the order information. Note that the section value 0 of the after-meal provision information in FIG. 5 means that no section is specified.

The order status management file moves the order information temporarily stored in the order file for unseat seats, except for the menu for which the customer is instructed to provide after meals when the customer is seated and the table number is determined in the order information. This is the file to be stored. The order status management file includes, for each menu to be cooked at the place where the cooking instruction display 36 is installed, its “menu code”, “menu name”, order management table for each table number, “number of unseat”, “seated” "Number" and "total number" are stored. The order management table is a fixed-length table in which records are prepared corresponding to each of the n total tables. For each menu, the "order number" and "table number" of the order slip issued to the customer who placed the order are respectively provided. , An ordered “quantity”, a “time”, and a “processing flag” area indicating whether cooking has been completed.

FIG. 6 is a diagram showing an example of the contents of the table number master file in the present embodiment. In this embodiment, since each table number is formed by a combination of a block number and a serial number in each block,
This file manages table numbers that can be used and entered. In the example of FIG. 6, each table has A1 to A
28, and table numbers B1 to B20 are respectively assigned. In the present embodiment, the table number master file is stored in each table number input terminal 20. However, the table number master file may be stored in the kitchen terminal 30 or a terminal that collectively manages communication control and the like of the table number input terminal 20. If there is, you may keep it there. The table numbers need not be mastered on the computer. For example, a card, a label, or the like specifying the table number may be attached to the table itself, and the table may be operated manually. However, the table numbering method is based on a block number and a serial number in each block number.

FIG. 7 is a diagram showing a display example of the cooking instruction display 36 and the erasing display 37. In FIG. 7, the display area on the left side of each row is provided with a menu name 41, and below it, display columns for the number of seated menus 42, the number of unseated menus 43, and the total cumulative number 44 from the left. The number of seated menus 42 is the current number of orders for which there is an order and the customer is seated, and indicates the value of "number of seats" in the order status management file. The unseated menu number 43 is the current number of orders that have been ordered but not yet seated, and indicates the value of “number of unseated seats” in the order status management file. The total cumulative number 44 is the total number of seated menus 42 and unseated menus 43 indicating the number of orders for which serving has not yet been completed, whereas the number of seated menus 42 and the number of seated menus 43 have been ordered on the day and the serving has been completed. Displays the "Total" value of the file. By displaying the total number, for example, the remaining number when the number of meals is limited to 100 or the like can be known not only in the POS terminal 10 but also in the kitchen. In the display area to the right of each row,
This is a column for displaying the details of the number of seated menus 42, and is a column for displaying the block number 45 and the serial number 46 constituting the table numbers in the order in which the order was placed, and the number of orders 47 for each table number thereon. However, if the number of seated menus is large, all data is not displayed. The table number is the "table number" of the order management table in the order status management file,
The number of orders 47 indicates the value of “quantity”.

Next, processing up to cooking in the present embodiment will be described with reference to the flowchart of FIG.

First, an employee accepts a customer's order P
When the menu key and the quantity key of the OS terminal 10 are depressed (step 101), order information classified according to the display destination, that is, the cooking instruction display 36 based on the menu master file is transmitted from the input information to the kitchen terminal 30 (step 101). 102). At this time, at the POS terminal 10,
With reference to the menu master file, if the ordered menu contains a menu such as dessert that can be designated after meal, the after-meal provision information of the menu is automatically added to the order information. For example, if there is a coffee order, information that a cooking instruction is issued 15 minutes after the last menu among the received menus is served is automatically added. Of course, when accepting an order, the customer will be asked about the timing of providing the menu. Even if the menu can be provided after meal, if it is desired that the menu be provided with the meal instead of after the meal, the information provided after meal of the menu (for example, Flag 2, 15 minutes) is not written in the order information. Then, issue an order slip and pass it to the customer (Step 1)
03). At this time, the POS terminal 10 counts up the order numbering counter.

FIG. 9 shows an example of an order slip to be issued. The order slip is printed with an order number, a menu name, the quantity of each menu, and the like. In particular, in the present embodiment, the customer and the employee can confirm by printing "AF" on the left side of the name of the menu designated after meal as the after-meal provision instruction symbol 48 indicating that.

When the kitchen terminal 30 receives the order information (step 201), the kitchen terminal 30 updates the contents of the non-seated seat order file (step 202). At this time, the value of the “number not yet received” in the order status management file is also updated. Along with this updating process, the display of the cooking instruction display 36 corresponding to the "kitchen TV number" is also updated (step 203). Specifically, only the value of the unseated menu number 43 of the ordered menu is updated. The cooking instruction display 3
6 and the display 37 are exactly the same, so that when the display on the cooking instruction display 36 is updated, the display on the application display 37 is also updated. In this way, the order information is sent to the kitchen terminal 30 when the order is placed, and the cooking instruction display 36 is immediately displayed.
Is displayed, the cook can start preparing for cooking at the same time as receiving the order even if the customer is not seated.

When the customer sits at any table at the customer seat, the employee inputs the order number printed on the order slip held by the customer and the seated table number from the table number input terminal 20. Correspondence (step 301). FIG. 10 is a diagram showing a screen example of the table number input terminal 20 at the time of this association.
On the input / output screen of the table number input terminal 20, an input field of "table No.", input / output fields of "order number" and "number of people", and "<after meal>" indicating that after-meal designation is performed are displayed. An output field that informs the employee of the event and each input key are set. Also, the block number key used to specify the table number,
A move key used to change the table number when a customer moves a seat, a key pause key used to lock keys to prevent erroneous input, and a call key used to display order information , Table key, order key, number of people key used when moving the cursor to each field, post-meal key used when changing from table number input terminal 20 to post-meal specification, cancel key for invalidating all inputs, and correction of input There are provided a clear key to be used when sending data, a transmission key to be used when sending data to the kitchen terminal 30, and numeric keys for inputting numbers. Here, the details of the process of associating the order number with the table number will be described with reference to FIG.

When the customer sits at the table, the employee
The table number and the order number printed on the order slip held by the customer are input from the table number input terminal 20. The employee can see that there is a menu designated after eating by looking at the order slip. The table number is input by combining the block number key and the number key when there is a prompt in the "Table No." input field.
Move the prompt to each field and press the numeric keys to enter. Then, when the employee presses the send key, the customer terminal information in which the table number is associated with the order number that can specify the order information is stored in the kitchen terminal 30.
(Step 302). At this time, by referring to the table number master file and the order status file, it is possible to prevent a table number input error.

When the kitchen terminal 30 receives the customer seat information (step 204), it checks whether the menu included in the corresponding order number is instructed to be provided after meals (step 205). If the menu has not been instructed to be provided after meals, the cooking instruction process shown in FIG. 11 is performed. That is, the control processing unit 38 updates the contents of the unseated seat order file and the order status management file (step 211). The data corresponding to the order number included in the seat information is deleted from the unseated order file.
For the order status management file, the value of the “number of unsent” is updated, and further, temporarily stored in the order file for the unseat portion at a predetermined position of the order management table specified by the table number included in the seat information. The order information is moved, and the value of the “number of seats” is updated. With this update process,
The display on the cooking instruction display 36 and the like corresponding to the ordered menu is also updated (step 212). Specifically, the number of unseated menus of the ordered menu is 43
Decreases, and the value of the number of seated menus 42 increases accordingly. Then, if there is room in the columns to be displayed, the table number and the quantity are displayed in the details display column for the number of seated menus.
Thus, when the table number is specified by the customer sitting down, the table number is displayed as one piece of information of the order instruction at that time, and the cooking instruction is issued.

On the other hand, if the menu has been instructed to be provided after meals, various setting processes are performed according to the classification value (step 2).
07). Explaining in the example of the above-mentioned classification, for example, a cooking instruction is displayed on the cooking instruction display 36 after a certain time after the value of the menu set in the classification of the post-meal provision information of the unseated order file is received with the flag 1, that is, the order. When the setting is made to perform the control, the control processing unit 38
A timer is set internally such that the cooking instruction processing of the menu shown in FIG. 11 is performed a fixed time after receiving the order. Here, the certain time refers to the time set as the "time" of the after-meal provision information of the menu. For example, if the hot cake receives an order at 12:10, the control processing unit 38 determines that the order is based on FIG.
Minutes later, at 12:20, the cooking instruction display 3
By making settings such as to be displayed on 6 or the like, an instruction to cook a hot cake is automatically issued.

As described above, according to the present embodiment, the order information is written into the order status management file and a cooking instruction is automatically issued after a certain period of time has passed since the order was accepted and the customer was seated. Thus, it is possible to reliably prevent the cooking instruction of the designated menu after meal having received the order from being leaked. In this case, since the cooking instruction can be given without any hand of the employee in the audience seat, the work load on the employee for providing the designated menu after meal can be reduced. Steps 205 to 207 are repeated for all menus included in one order (step 208).

Further, when the cooking instruction for the after-meal designation menu is issued by displaying it on the cooking instruction display 36, identification information is added when the menu is displayed. Since it can be notified that the menu is available, it is possible to call attention to prevent delays in providing the menu. The additional information referred to here is information represented by a color for that purpose if the cooking instruction display 36 is a color display, and blinking or inverted display if the cooking instruction display 36 is a monochrome display.

Next, a process until cooking is performed after cooking will be described with reference to a flowchart shown in FIG. In this process, the cooking instruction display 36
Display 3 showing the same contents as
7 is used.

The cook inputs the order of completion of cooking from the application display 37 (step 40).
1). As an input method, the input may be made from the keyboard 32, but in the present embodiment, the input can be made by touching the display portion of the order displayed on the erasing display 37. When an order is selected, the display of the order is reversed (step 402), and the "processing flag" of the order management table corresponding to the selected order is set. The above process is repeated as many times as the number of times of completion of cooking, and if an input error is made, the selection is made again and then confirmed (steps 403 to 4).
05). With this determination, the order status management file is updated (step 406). That is, the data of the corresponding order is deleted from the order management table, the "processing flag" is cleared, the "number of seats" is subtracted by one, and the "total" is added by one. Along with this, the number of seated menus 42 and the total number of totals 44 on the application display 37 and the like are also updated. Further, the cooked order is erased from the application display 37 or the like, and the uncooked order is shifted leftward and displayed (step 407). And
A serving sheet is printed out as a serving instruction of the menu for the completed cooking (step 408). FIG. 13 is a diagram illustrating an output example of the serving sheet. The table includes a table number, an order number, a menu name, a quantity, a time at which the order is received, a table number input terminal 20, and a table number.
And the number of processes are printed. Employees serve on each table according to the serving table. In particular, in the case of a menu serving sheet specified after a meal, FIG. 1
As shown in FIG. 3B, “<after meal>” is printed. For example, if tea is set so that a serving instruction is issued 15 minutes after the order is received, the order reception time 12
Since a serving instruction is issued at 12:25, which is 15 minutes after 10:00, the serving slip is printed and the tea is actually carried to the customer several minutes after that.

After step 409 in FIG. 12, after a predetermined time has passed since the last value of a plurality of menus of a plurality of menus received for each order is set to the flag 2 for the classification value of the after-meal provision information, the cooking instruction display 36 is displayed. This is a process for setting flags to be displayed on the. Here, first, it is necessary to determine whether or not the served menu, that is, the cooking has been completed, but is the last in one order. For this reason, the control processing unit 38 searches all the records of the order status management file held therein, and checks whether a menu having the same order number as the menu for which cooking has been completed remains (step 409). If it remains
Since the menu that has been cooked this time is not the last menu, the process is terminated. On the other hand, if no menu with the same order number remains, it can be determined that the menu that has been cooked this time is the last menu. Therefore, at this time, if the order file for the non-seated seat is searched and there is a menu of the same flag number as the order number and a flag 2 (segment value 2), the control processing unit 38 determines when the last menu is served. A timer setting for executing the cooking instruction process of the menu shown in FIG. 11 after a predetermined time has elapsed is set internally (steps 410 and 411). For example, if coffee is 12: 1
Assuming that the order is received at 0 minute and the cooking is completed and served at 12:25, the control processing unit 38 displays it on the cooking instruction display 36 or the like 15 minutes after that, that is, at 12:40 based on FIG. With such a setting, a coffee cooking instruction is automatically issued.

As described above, according to the present embodiment, the order information is written into the order status management file after a certain period of time has passed since the meal was provided to the customer, and the cooking instruction was automatically issued. Leakage of cooking instructions of the designated after-meal menu after receiving the order can be reliably prevented. Since the cooking instruction can be given without any hand of the employee in the audience seat, the employee does not need to pay attention to the customer's eating situation. As a result, it is possible to reduce the work load on the employee regarding the provision of the after-meal designation menu.

As described above, in this embodiment, the work load on the employee for providing the after-meal designation menu can be reduced. The same processing as in the past, which is performed with the expectation, can be performed. Hereinafter, this processing will be described with reference to the flowchart shown in FIG. This corresponds to the case where the flag 3 is set at the cooking instruction timing of the after-meal provision information.

By setting a post-meal provision instruction symbol 48 that can identify the menu name or the flag 3 as “AF” which is a post-meal provision instruction symbol 48, the employee can issue a cooking instruction from the table number input terminal 20. You can know.

When the employee gives a cooking instruction, the table number is entered from the screen shown in FIG. 10 (step 501).
When the call key is pressed, a call request including the table number is sent to kitchen terminal 30 (step 502).

When the kitchen terminal 30 receives the call request (step 601), it retrieves the order information corresponding to the table number from the unseated order file and the order status management file, and inputs the table number input terminal 2 for which the call request was made.
0 (step 602).

When receiving the order information (step 503), the table number input terminal 20 displays "<after meal>" when the order number, the number of persons, and the flag 3 have a after meal meal designation menu as shown in FIGS. Then, the order information is displayed (step 504). It should be noted that the display method of “<after meal>” may be changed depending on the flag 3 and others. The employee presses the next page key on the screen to switch to the display of FIG. The employee can confirm whether or not the menu has been instructed to be provided after meals by looking at the “time” column in the displayed order information. Then, the cursor is moved to the display line of "coffee" by a predetermined method, and the selection key is pressed to make the selection target (step 5).
05). Similarly, "tea" is also a cooking instruction target.
The table number input terminal 20 creates the cooking instruction request information including the menu code and the order number of the menu selected by such an operation. Then, when the employee presses the send key, the cooking instruction request information is transmitted to the kitchen terminal 30.
(Step 506).

When the kitchen terminal 30 receives the cooking instruction request request (step 603), the menu for which cooking has been instructed can be specified based on the information, so that the cooking instruction processing shown in FIG. 11 is performed on the menu (step 603) (step 603). Step 60
4).

As described above, according to the present embodiment,
A cooking instruction can be issued by an employee as in the conventional case. Note that, in this example, the kitchen terminal 30 immediately issues a cooking instruction when receiving the cooking instruction request request. However, the kitchen terminal 30 specifies the time in the table number input terminal 20 and includes the time in the cooking instruction request information. Thus, a cooking instruction may be issued to the cooking instruction display 36 or the like after a predetermined time similarly to the flag 1 or the flag 2. The time can be specified using the numeric keys of the table number input terminal 20. The kitchen terminal 30 refers to the time specified in the cooking instruction request request, and performs the cooking instruction processing after a lapse of time from the reception.

As described above, according to the present embodiment, the after-meal provision information can be initially set in each menu, and the cooking instruction can be automatically issued based on the after-meal provision information. Except for an example of a method of providing the last flag 3 while reliably preventing omission of instructions, there is no burden on the employee to provide the menu after meals.

Further, in the present embodiment, the cooking instruction is issued after a certain period of time from a certain time regardless of the speed of eating by the customer. Since the designated menu after meal can be provided at a fixed timing regardless of the experience, it is possible to provide a uniform service as a restaurant. Of course, the above-described table number input terminal 20
It is also possible to respond to each customer's request by specifying the time from.

In the present embodiment, three types of flags are used as the cooking instruction timing included in the after-meal provision information. However, the number and the timing of starting the timing of each flag are not limited to these. Further, the timing at which the cooking instruction is issued is determined based on the combination of the flag information and the display start, but this setting method is a design matter.

In addition to the above description, by using the table number input terminal 20 according to the present embodiment, a change that can be provided after a meal but is not specified after a meal is accepted after seating. It is also possible to do so. In the present embodiment, a post-meal key is provided to provide this function. Further, in the present embodiment, the table number input terminal 20 owned by each employee has been described as an example of the customer seat information creating means, but a single terminal device installed on the customer seat side may be used.

Although the present embodiment has been described with reference to a so-called prepaid type of restaurant with a meal ticket system, the present invention is also applicable to a restaurant where an order is taken after seating. At this time, the order information creating means is the same component as the customer seat information creating means. According to the present embodiment, the table number input terminal 20 serves as order information creating means.

Further, a means for automatically updating the display start time set in the menu master file by a periodic process may be provided. For example, a restaurant in a business district usually has 1
For example, the lunchtime at 5 minutes is reduced to 10 minutes on weekdays. In this way, by automatically updating according to the time or the day of the week, not only restaurants that want to increase the turnover rate but also busy customers are pleased.

[0055]

According to the present invention, when an order from a customer includes a menu instructed to be provided after a meal, a cooking instruction is automatically issued to the menu after a certain period of time from a certain point in time. Therefore, it is possible to reliably prevent the cooking instruction of the designated menu after meal from being leaked. In this case, since the cooking instruction can be given without any hand of the employee in the audience seat, the work load on the employee for providing the designated menu after meal can be reduced.

[0056]

[0057]

[Brief description of the drawings]

FIG. 1 is an overall configuration diagram showing an embodiment of a restaurant service system according to the present invention.

FIG. 2 is a diagram showing an example of the contents of a menu master file in the present embodiment.

FIG. 3 is a diagram showing an example of the contents of a management information file according to the embodiment.

FIG. 4 is a diagram showing an example of the contents of an order information file according to the embodiment.

FIG. 5 is a diagram showing an example of the contents of each data file held by the cooking management device according to the present embodiment.

FIG. 6 is a diagram showing an example of the contents of a table number master file according to the embodiment.

FIG. 7 is a diagram showing a display example of a cooking instruction display and the like in the present embodiment.

FIG. 8 is a flowchart showing processing from receiving an order to cooking in the present embodiment.

FIG. 9 is a diagram illustrating a print example of an order slip issued by the order information creating device according to the present embodiment.

FIG. 10 is a diagram showing an example of a screen of the table number input terminal according to the present embodiment.

FIG. 11 is a flowchart showing a cooking instruction process according to the present embodiment.

FIG. 12 is a flowchart showing processing from completion of cooking to serving food in the present embodiment.

FIG. 13 is a diagram illustrating an output example of a serving sheet according to the present embodiment.

FIG. 14 is a flowchart when a cooking instruction is issued from a table number input terminal in the present embodiment.

FIG. 15 is a diagram showing an example of an order confirmation screen when the table number input terminal is displaying order information in the present embodiment.

FIG. 16 is a diagram showing an example of an order confirmation screen when the table number input terminal is displaying order information in the present embodiment.

[Explanation of symbols]

10 Order information creation device (POS terminal), 11 Disk device, 12 CRT, 13 Order slip printer, 14
Communication interface (I / F), 15 POS terminal control unit, 20 table number input terminal, 21 display, 22 communication interface (I / F), 23 control processing unit, 30 cooking management device (kitchen terminal), 31 disk Device, 32 keyboard, 33 POS terminal communication interface (I / F), 34 table number input terminal communication interface (I / F), 35 serving table printer, 36 cooking display, 37 clearing display, 38 control Processing unit, 41 menu names, 42 number of seated menus, 43 number of unseated menus, 4
4 total cumulative number, 45 block number, 46 serial number,
47 Order quantity, 48 Instruction sign provided after meal.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) G06F 17/60 G07G 1/12 361 JICST file (JOIS)

Claims (4)

(57) [Claims] 1. A service system in a restaurant that issues a meal ticket at the time of entry into a restaurant, wherein a menu master file that pre-allocates and stores after-meal provision information including a cooking instruction timing of a specific pattern for each menu that can be provided after meal, Order information creating means for automatically adding the after-meal offer information to the ordered menu and the menu for which the after-meal offer instruction of the ordered menu is issued, and issuing an order slip to be passed to the customer. Means for creating seat information by associating a table number at which the customer is seated with order information specified based on the order slip held by the customer; a cooking instruction based on the order information and the seat information; A cooking management device that issues a serving instruction and manages order information; and wherein the cooking management device includes the order information creation unit. Order information and the audience of La
Order status management means for identifying and managing the order status by distinguishing the unseat and seated portions from the seat information from the creating means, and cooking instruction display means for displaying the number of seated orders along with the table number for each menu, and , An input means for erasing cooked cooking instructions, and a serving slip output means for outputting a serving slip for the cooked menus, and the order status management means includes: A service system for a restaurant, wherein the service is treated as a non-seated portion even after the customer is seated, and is treated as a seated portion after a predetermined cooking instruction timing according to the provided information after meal has elapsed. 2. The information provided after meal includes one after receiving the order.
The service system for restaurants according to claim 1 , wherein a setting is made so as to issue a cooking instruction after a lapse of a fixed time . 3. The post-meal information includes the menu ordered by the customer.
Menu that is not after the last of the food provided instruction is one of the-menu
Issues a cooking instruction after a certain period of time has passed since the meal was served
The service system for restaurants according to claim 1, wherein the service system is set as follows . 4. A menu for which a post-meal provision instruction has been given
Has a cooking instruction request means for issuing a cooking instruction request, provided after meals
The information includes whether the cooking management device is the cooking instruction requesting means.
We will issue a cooking instruction when we receive the cooking instruction request.
The service system for a restaurant according to claim 1, wherein the service system is set as follows .