JP5862698B2 - In-store management device and program - Google Patents

Description

The present invention relates to an in- store management device and a program .

  In general, the flow of customer service at restaurants and other restaurants (hereinafter referred to as restaurants) is as follows: (1) guide the customers to the vacant seats, and (2) receive the orders from the customers in the kitchen ( (3) Carry the finished dish to the seat, and (4) Account at the end. Recently, order information management devices for managing these flows electronically have become widespread. doing.

  For example, in Patent Document 1, when a seat number and order information from a customer (information such as a dish name) are input to the handy terminal at the stage (2), the information (seat number and order information) is immediately input. A technique of outputting (printing) from a kitchen printer (hereinafter referred to as a first conventional technique) is described.

  In Patent Document 2, the seat number is input to the handy terminal at the stage (1), and the order information (information such as the name of the dish) from the customer is input to the handy terminal at the stage (2). Then, a technique (hereinafter referred to as a second conventional technique) in which such information (seat number and order information) is immediately output (printed) from a kitchen printer is described.

  In these conventional technologies, the order information input to the handy terminal is immediately transmitted to the kitchen (output from the printer) in the stage (2) above, so the customer service representative goes to the kitchen and orders each time. There is no need to convey the content or speak loudly into the kitchen. Accordingly, it is recognized that the atmosphere in the store is not broken and the movement of an annoying customer service can be minimized.

JP-A-6-110908 JP 2000-35992 A

  However, the first and second prior arts described above still have room for improvement in terms of improving customer satisfaction by speeding up cooking to customers and improving profits.

  This improvement will be described. In the prior art, the order information is transmitted to the kitchen at the stage (2), that is, when the order is received from the customer. As can be seen from the “flow of customer service” at the beginning, this ( Since customers were found to enter the store in the stage (1) before 2), and many customers decide the dishes while looking at the menu between (1) and (2). (1) It can be said that the elapsed time from to (2) is not small.

  If this elapsed time can be used effectively, it is possible to reduce the time required for serving dishes. This is because typical dishes such as lunch menus are often ordered during crowded times such as during lunch, so it depends on the number of customers entering the store at the stage of entry (1) above. This is because the preparation time can be shortened by starting pre-preparation (for example, preparing dishes for standard dishes or preparing ingredients, also referred to as preparation).

  However, since the prior art is not configured to notify the kitchen at the stage (1) of information on the stage (1), that is, information such as the number of new customers, the advance preparation can be started. Therefore, there was a problem that it was not possible to speed up the cooking of food to customers.

  Of course, if you are a small store, you can look inside the store from the kitchen, so it is possible to start preparations depending on the situation, but the kitchen is isolated like a medium or large store. If it is located at a remote location, the situation inside the store is not known from the kitchen, so the above-mentioned problem inevitably occurs.

The subject of this invention is outputting the number of customers according to the condition of the customer who entered the store suitably .

The invention according to claim 1 is an in-store management apparatus connected to a first terminal for customer service in a store and a second terminal for outputting information for the store, and a new customer entering the store When there is, refer to the first acquisition means for acquiring the new customer number information of the new customer and the storage means for storing the customer number information and order information at each of the plurality of customer seats in the store By extracting the customer seats in which the order information is not input from the customer seats in which the customer number information is stored, and adding the customer number information in the extracted customer seats, the store has already entered the store. a second acquiring means for acquiring number of customers information unordered customers not yet received the order entry among customers, the new arrivals information and unordered customers acquired by the second acquisition means acquired by the first acquisition means pre is scheduled to be newly order the future and the number of customers information The overall number of customers, and output control means for controlling to transmit the so as to output the second terminal together with the time information of the time, and the number of customers information of the said unordered and the new arrivals information to the second terminal, It is characterized by comprising.

According to the present invention, it is also be output from a number of customers in accordance with the condition of customers who enter the store as appropriate.

It is an example top view of a restaurant provided with the order information management device of an embodiment. 2 is a configuration diagram of an order information management device 17. FIG. It is a figure which shows the example of a screen display of the handy terminals 23-25. It is a figure which shows the operation | movement flow of the control program performed with CPU45a of the handy terminals 23-25. It is a structure schematic diagram of an order data table. It is a structure schematic diagram of a terminal data table and a person in charge data table. 3 is a schematic operation flowchart of a control program executed by a CPU 35 of the controller 18. FIG. It is an operation | movement flowchart of the process A. It is a figure which shows the state of the order data table 78 when step S52 of the process A is performed. It is an operation | movement flowchart of the process B. It is a figure which shows the state of the order data table 78 when step S64 of the process B is performed. It is an operation | movement flowchart of the process C. It is a figure which shows the modification which does not require the information display part 26. FIG. It is a figure which shows the example of improvement for inputting easily the "seat number" and the "number of customers" of a new store visitor.

Embodiments of the present invention will be described below with reference to the drawings.
Drawing 1 is an example top view of a restaurant provided with the order information management device of an embodiment. In this figure, a restaurant 1 has a hall 2 for providing a desired eating and drinking service to a customer K, a kitchen 3 and an office 4 independent from the hall 2 (for example, separated by a closed wall 2a). The hall 2 has several seats 5 to 8 and an accounting counter 9. In addition, the numbers with square brackets described in the respective seats 5 to 8 represent convenient seat numbers. That is, the seat number of the seat 5 is [1], the seat number of the seat 6 is [2], the seat number of the seat 7 is [3], and the seat number of the seat 8 is [4].

  In hall 2, there are one or more people (in this case, three people for convenience) 10 to 12 customers and one accountant 13 in the kitchen 3, and one or more people in kitchen 3 (here Then, for the sake of convenience, two cooks 14 and 15 are arranged, and if necessary, the general manager (manager, etc.) 16 of this restaurant 1 can be located at any place (office 4 in the figure). Is arranged.

  The restaurant 1 is provided with the order information management device 17 of the embodiment. The order information management device 17 includes a controller 18 installed in an appropriate place in the store (office room 4 in the figure), an accounting machine 19 installed in the accounting counter 9, a kitchen printer 20 installed in the kitchen 3, and the like. , A hall printer 21 installed in the hall 2, a wireless relay unit (wireless LAN access point) 22 installed on the wall surface of the hall 2, and a plurality of handy terminals 23 carried by each of the service representatives 10-12. And an information display unit 26 installed at a position (for example, a wall surface of the kitchen 3) that can be easily viewed from the cooks 14 and 15 of the kitchen 3. The kitchen printer 20 and the information display unit 26 installed in the kitchen 3 are both terminals of the order information management device 17 located in the kitchen 3 (that is, kitchen terminals). In this figure, only two printers (installed in the hall 2 and the kitchen 3) are shown. However, the present invention is not limited to this. For example, printers may be installed in the office room 4 or the like.

  Each unit (controller 18, accounting machine 19, kitchen printer 20, hall printer 21, wireless relay unit 22, and information display unit 26) excluding the handy terminals 23 to 25 is a hub (or a LAN) via LAN cables 27 to 32, respectively. A router (which may be a router) 33, and a so-called wired network is configured via the hub 33. The handy terminals 23 to 25 are wireless LAN terminals and are connected to the network via the wireless relay unit 22.

  FIG. 2 is a configuration diagram of the order information management device 17. In this figure, a controller 18 includes a center processing unit 36 including a computer (hereinafter referred to as a CPU (Central Processing Unit) 35), a program storage unit 37 storing a control program executed by the CPU 35, and a data table (described later). 5 and FIG. 6), a data storage unit 38 that stores information such as a keyboard 39 and a mouse 40, and a display unit 42 such as a liquid crystal display. The control program stored in 37 is executed by the CPU 35 so that the overall operation of the order information management apparatus 17 is controlled in an integrated manner.

  The accounting machine 19 is a cash register-use settlement machine, which is operated by the accountant 13 at the time of settlement, and outputs settlement information such as deposits and withdrawals to the controller 18 via the hub 33.

  As described above, the handy terminals 23 to 25 are wireless LAN terminals and have the same configuration. For example, when the handy terminal 25 is described as an example, the handy terminal 25 includes the cursor key 43 and the determination key. Operation unit 45 including key 44 and other various function keys, CPU 45a, ROM (Read Only Memory) 45b, RAM (Random Access Memory) 45c and PROM (Writable read only memory) : A data processing unit 45 including a programmable ROM) 45d, a communication unit 46 for wireless LAN, a display unit 47 such as a liquid crystal display, a touch panel 48 disposed so as to cover the front surface of the display unit 47, and a battery. The power supply unit 49 is provided, and the control program stored in the ROM 45b is transferred to the CPU 45. The operation of the handy terminal 25 is controlled by executing at a. The same applies to the other handy terminals 23 and 24.

  Each of the hall printer 21 and the kitchen printer 20 prints information appropriately output from the controller 18 on paper, and the hall printer 21 outputs information (seat number) required for settlement. , A receipt (also referred to as a checkout slip or bill) with the name of the order dish, its quantity, subtotal and total payment, etc.) is printed, and the printer 20 for kitchen uses information (seat number, order) Print a kitchen slip with the name of the dish and its quantity.

  The information display unit 26 is one of the components unique to this embodiment, and displays “predetermined information” appropriately output from the controller 18 to the cooks 14 and 15 in the kitchen 3 with high visibility. To do. The information display unit 26 takes into consideration cost, display capability, and the like from various display devices such as a numeric display cell, a liquid crystal display, a plasma display, an EL (Electro-Luminescence) panel, or an LED (Light Emitting Diode) panel. Then, an appropriate one can be selected and used.

  Here, “predetermined information” refers to “useful information for starting preparation for cooking”. In other words, actual cooking is started when the customer order information reaches the kitchen 3 (when the kitchen slip is output from the kitchen printer 20). This is because, as a rule of thumb, it is known from the rule of thumb that it is effective to prepare a certain amount of advance preparations (for example, arranging containers and preparing materials). The information necessary for this advance preparation is at least “number of customers entering a new store” (ideally, the number of customers entering a new store and not yet ordering).

  If the number of customers can be grasped in real time in the kitchen 3, the cooks 14 and 15 can, for example, determine that “they have begun to be crowded”, and can arrange the dishes for the classic dishes or start preparing them. Since some pre-preparation can be completed before actually starting cooking, the cooking time can be shortened by that much and the cooking time can be shortened.

  A display example of “predetermined information” is shown in a balloon at the lower right of FIG. In this display example, the screen of the information display unit 26 displays “12:30 present”, “new shop entrance 3 people”, and “current unordered customer count 5 people”. From this display content, it is easy to see that the number of new customers at the time of notification at 12:30 is 3 and the number of unordered customers at the same time is 5 people. Among these displays, “12” and “30” representing hours and minutes and “3” and “5” representing the number of people are variable information (information that changes as appropriate), and other display information (“hour”). , “Current minute”, “new store”, “number of unordered customers”, and “person”) are fixed information. Accordingly, the information display unit 26 basically needs to be configured so that only variable information can be displayed so as to be sequentially changeable. Other display information (“hour”, “minute present”, “new store entry”, “ “Number of unordered customers” and “People”) may be fixedly displayed on the screen (printing or sticking a sticker, etc.). With such a basic mechanism, a limited display element only for variable information (for example, a single-digit or two-digit number display cell) can be obtained, so that the cost of the information display unit 26 is reduced. Can do. Note that this example only shows a cost-oriented best mode. If cost is not important, it is preferable to use a liquid crystal display, a plasma display, an EL panel or an LED panel, for example. These are all excellent in terms of display quality and display layout flexibility, and the display information (notification time, number of new customers and number of unordered customers) can be freely laid out, that is, appropriately sized. This is because it can be displayed neatly with conspicuous character fonts and colors. In the following description, when simply referred to as “the number of unordered customers”, it is assumed that the “number of unordered customers” includes the above-mentioned “notification time” and “number of newly entered customers”.

  FIG. 3 is a diagram illustrating a screen display example of the handy terminals 23 to 25. In this figure, a main menu screen 50 is an initial screen displayed on the display unit 47 when the handy terminals 23 to 25 are turned on or in standby. The customer service representatives 10 to 12 perform various operations from the main menu screen 50. The main menu screen 50 has a screen title 51 written as “Main Menu” and several menu buttons (in this figure, a seat guidance button 52, an order reception button 53,..., A system setting button 54). The customer service representatives 10 to 12 perform a necessary operation by pressing the seat guidance button 52 when a new store visitor is guided to a vacant seat, and the order reception button 53 when an order is received from the customer. Press to perform the required operation. Further, if necessary, the system setting button 54 is pressed to perform necessary system operations such as person-in-charge setting.

  Note that the three menu buttons (the seat guidance button 52, the order reception button 53, and the system setting button 54) are merely examples, and it is needless to say that other menu buttons may be provided.

  When the seat guidance button 52 on the main menu screen 50 is pressed, the main menu screen 50 disappears and a seat guidance screen 55 is displayed. The seat guidance screen 55 is provided with a screen title 56 written as “seat guidance”, a seat number input section 57, a customer number input section 58, an OK button 59, and a cancel button 60. The customer service representatives 10 to 12 input the seat number of the new store customer to the seat number input unit 57 and also input the number of customers (the number of new store customers) to the customer number input unit 58 and input the information (seat number). If there is no mistake, the OK button 59 is pressed, and the information is transmitted to the controller 18 via the wireless relay unit 22 (first transmission processing 61 / details will be described later). The cancel button 60 is a countermeasure button for when the seat guidance screen 55 is opened by mistake. When the cancel button 60 is pressed, the screen returns to the main menu screen 50 (the seat guidance screen 55 disappears and the main screen is displayed). A menu screen 50 is displayed). When the OK button 59 is pressed, the screen returns to the main menu screen 50 in the same manner, but differs from the cancel button 60 in that a first transmission process 61 described later is executed at that time.

  The seat number input unit 57 and the customer number input unit 58 may be of a type (text box control or the like) in which the seat number and the number of customers are respectively input, but are set in advance in consideration of labor saving of operation. It is desirable to be of a type that can be arbitrarily selected from a plurality of options. For example, a list box control is an example of a selection formula. Since this list box control is a general-purpose control that displays a plurality of information registered in advance in a list format and allows the user to select information in the list, for example, all the seat numbers of the store (see FIG. 1). If [1] to [4] are registered in advance, the seat number for guiding the customer can be input with one touch, and labor saving can be achieved compared with the character input type. The same applies to the number of customers. In general, the number of group customers is usually 2 to 3, and at most 5 to 10 people. Therefore, if the maximum number of people is estimated to be 10 people, the list box control is preliminarily set to “1” to “1”. Register numbers up to 10 ". Similarly, the number of new customers can be input with a single touch, and labor saving can be achieved compared to the character input type.

  From this point of view, various input interfaces other than the list box control can be considered. For example, when a plurality of seat number buttons corresponding to all seats in the store (seat number buttons from “1” to “4” in the example of FIG. 1) and the maximum number of people are estimated to be 10 people. Customer number buttons from “1” to “10” may be provided. Similarly, the seat number and the number of customers can be input with a single touch, and the operation can be saved.

  Next, when the order acceptance button 53 on the main menu screen 50 is pressed, the main menu screen 50 disappears and the order acceptance screen 62 is displayed. The order reception screen 62 includes a screen title 63 written as “Order reception”, a seat number input unit 64, a first dish name input unit 65, a first quantity input unit 66, and so on. A dish name input unit 67, an n-th quantity input unit 68, an OK button 69, and a cancel button 70 are provided. Here, the first dish name input unit 65... The nth dish name input unit 67 is used to input a dish name or a dish code ordered by the customer (for convenience of explanation, a dish code). The first quantity input unit 66,..., The nth quantity input unit 68 is for inputting the quantity of the dishes. “First” and “nth” attached to the head of each input section indicate that n cooking codes and their quantities can be input. For example, if n = 10, up to 10 dishes are prepared. You can enter the code and its quantity.

  When the customers 10 to 12 receive an order from the customer, the order information (cooking code and quantity) is input to the first cooking name input unit 65, the first quantity input unit 66,..., The nth cooking name input unit. 67, input to the n-th quantity input section 68, confirm the input information (cooking code and quantity), and if there is no mistake, press the OK button 69 and send the information to the controller 18 via the wireless relay section 22. (Second transmission processing 71 / details will be described later). The cancel button 70 is a countermeasure button for when the order reception screen 62 is opened by mistake. When the cancel button 70 is pressed, the screen returns to the main menu screen 50 (the order reception screen 62 disappears and the main screen is displayed). A menu screen 50 is displayed). When the OK button 69 is pressed, the screen returns to the main menu screen 50 in the same manner, but differs from the cancel button 70 in that a second transmission process 71 described later is executed at that time.

  In the same manner as described above, the seat number input unit 64, the first dish name input unit 65, the first quantity input unit 66,..., The nth dish name input unit 67, and the nth quantity input unit 68 also have seat numbers. It may be of the type that inputs characters and food code and quantity (text box control etc.), but considering the labor saving of operation, it can be arbitrarily selected from a plurality of preset options. It is desirable to be of a type (such as the above list box control or selection button type).

  Next, when the system setting button 54 on the main menu screen 50 is pressed, the main menu screen 50 disappears and the system setting screen 72 is displayed. The system setting screen 72 is provided with a screen title 73 written as “system setting”, a person-in-charge selection unit 74, and the like, and an OK button 75 and a cancel button 76. The person-in-charge selection unit 74 is for setting individual mobile persons (each of the customer service representatives 10 to 12) of the handy terminals 23 to 25. For example, in the illustrated example, the person in charge “Jiro Ito” is marked with a mark (○ symbol), and in this case, as the current portable person (person in charge) of one handy terminal (for example, handy terminal 25) A customer service representative 12 named “Jiro Ito” is set up. When the person-in-charge selecting unit 74 selects an arbitrary name, a mark is added to the head of the selected name. For example, if you select “Kazuo Abe”, one above “Jiro Ito”, which is currently marked, the mark “Jiro Ito” disappears and a new mark is added to the head of “Kazuo Abe”. . When the person in charge is set (marked) in this way, the setting information (name of the person in charge) is confirmed. If there is no mistake, the OK button 75 is pressed, and the information (person in charge code) is sent to the wireless relay unit 22. To the controller 18 (third transmission processing 77 / details will be described later). The cancel button 76 is a countermeasure button for when the system setting screen 72 is opened by mistake. When the cancel button 76 is pressed, the screen returns to the main menu screen 50 (the system setting screen 72 disappears and the main setting screen 72 disappears). A menu screen 50 is displayed). When the OK button 75 is pressed, the screen returns to the main menu screen 50 as well, but differs from the cancel button 76 in that a third transmission process 77 described later is executed at that time.

  Here, a predetermined mark (circle symbol in the figure) is attached to the head of the selected person in charge, but this is only an example. It suffices if the selection state can be clearly indicated, and for example, a reverse display or color-coded method may be used.

  FIG. 4 is a diagram showing an operation flow of a control program executed by the CPU 45a of the handy terminals 23 to 25, where (a) shows the first transmission process 61, (b) shows the second transmission process 71, and (c). ) Is the third transmission processing 77.

  The first transmission process 61 is a process executed at the time of seat guidance (more precisely, when the OK button 59 on the seat guidance screen 55 is pressed). In this process, the terminal ID, the seat number, and the number of passengers are wirelessly transmitted. The data is transmitted to the controller 18 via the relay unit 22 (step S11). Here, “seat number” is information input to the seat number input unit 57 of the seat guidance screen 55, “number of customers” is information input to the customer number input unit 58 of the seat guidance screen 55, and ID information is This is terminal identification information of the handy terminal 23, 24, or 25 that has executed the first transmission process 61.

  The second transmission process 71 is a process executed when an order is accepted (more precisely, when the OK button 69 on the order acceptance screen 62 is pressed). In this process, the terminal ID, the seat number, the dish The code and quantity are transmitted to the controller 18 via the wireless relay unit 22 (step S21). Here, “seat number” is information input to the seat number input unit 64 of the order reception screen 62, and “cooking code” is also input to the first to nth dish name input units 65 and 67 of the order reception screen 62. Similarly, the “quantity” is information input to the first to n-th quantity input units 66 and 68 of the order reception screen 62, and the ID information is the handy terminals 23 and 24 that executed the second transmission processing 71. Or 25 terminal identification information.

  The third transmission process 77 is a process executed when the system is set (more precisely, when the OK button 75 of the system setting screen 72 is pressed). In this process, the terminal ID, the person-in-charge code, Is transmitted to the controller 18 via the wireless relay unit 22 (step S31). Here, the “person in charge code” is information (person in charge code) of the person in charge selected (marked) in the person in charge selection section 74 of the system setting screen 72, and the ID information is the third transmission processing 77. Is the terminal identification information of the handy terminal 23, 24, or 25 that executed.

  FIG. 5 is a schematic diagram of the structure of the order data table 78 stored in the data storage unit 38 of the controller 18. The order data table 78 is a matrix-type database table, and each row (record) has a plurality of fields, for example, an order ID field 78a, a person-in-charge code field 78b, a seat number field 78c, a customer number field 78d, an order information field 78e, and the like. It is divided into. Among them, the order information field 78e is further divided into n subfields of “order 1”, “order 2”,... “Order n”, and each of the n subfields is divided by a broken line. The left side of the broken line is the cooking code field 78f, 78h, 78j, and the right side of the broken line is the cooking quantity field 78g, 78i, 78k.

  Unique identification information assigned to each order is stored in the order ID field 78a, and the person-in-charge code that received the order is stored in the person-in-charge code field 78b. The seat number field 78c stores the seat number where the customer who placed the order is sitting, and the customer number field 78d stores the number of customers seated at the seat number. The order information field 78e stores detailed information (maximum n food codes and each quantity) of the order.

  This field configuration shows only the minimum necessary one. For example, fields such as the order date and the price of each dish are necessary. In addition to these, an information field indicating that cooking has been completed may be provided.

  FIG. 6 is a schematic structure diagram of the terminal data table 79 and the person-in-charge data table 80 stored in the data storage unit 38 of the controller 18. These two data tables (terminal data table 79 and person-in-charge data table 80) are also matrix-type database tables, and each row (record) has a plurality of fields, for example, in the terminal data table 79, the terminal ID field 79a. The person-in-charge code field 79b and the person-in-charge data table 80 are divided into a person-in-charge code field 80a and a person-in-charge name field 80b.

  The terminal ID field 79a of the terminal data table 79 stores each terminal ID (terminal identification information) of the handy terminals 23-25, and the person-in-charge code field 79b currently carries each handy terminal 23-25. Stores the person-in-charge code of the person in charge (customers 10 to 12). In addition, the person-in-charge code field 80a of the person-in-charge data table 80 stores the person-in-charge code of each person in charge (customers 10 to 12), and the person-in-charge name field 80b stores the name of each person in charge.

  These two data tables (the terminal data table 79 and the person-in-charge data table 80) are so-called “relational databases” linked by using the person-in-charge code as a key.

  Now, as in the example shown in the figure, “T001” is assigned to the person-in-charge code field 80a of the first record (R1) of the person-in-charge data table 80, “T002” is assigned to the person-in-charge code field 80a of the second record (R2). The person-in-charge code “T003” is stored in the person-in-charge code field 80a of the three records (R3), and “person Kazuo Abe” and the number in the person-in-charge field 80b of the first record (R1) in the person-in-charge data table 80 are stored. Consider a case in which the name “Jiro Ito” is stored in the person-in-charge name field 80b of the second record (R2) and the name “active Miko” is stored in the person-in-charge name field 80b of the third record (R3).

In this case, for example, “X001” is stored in the terminal ID field 79a of the first record (R1) of the terminal data table 79, “X002” is stored in the terminal ID field 79a of the second record (R2), and the third record (R3) is stored. A terminal ID of “X003” is stored in the terminal ID field 79a, and the person-in-charge code field 79b in the first record (R1) of the terminal data table 79 is in the person-in-charge code field of “T003” and the second record (R2). If the person-in-charge code “T001” is stored in 79b and the person-in-charge code “T002” is stored in the person-in-charge code field 79b of the third record (R3), the person-in-charge codes (R1 → “T003”, R2 → “T001”) “, R3 →“ T002 ”), the same person code as the first record in the person data table 80 (R1 → “T001”), second record (R2 → “T002”), and third record (R3 → “T003”), two data tables (terminal data table 79 and person-in-charge data) Each record (R1 to R3) of the table 80) is linked (relation) as follows using the person-in-charge codes ("T001", "T002", "T003") as keys.
<“T003”>
R1 of the terminal data table 79 and R3 of the person-in-charge data table 80
<“T001”>
R2 of the terminal data table 79 and R1 of the person-in-charge data table 80
<“T002”>
R3 of the terminal data table 79 and R2 of the person-in-charge data table 80

  In this way, by relating the two data tables (the terminal data table 79 and the person-in-charge data table 80), it is only necessary to refer to the terminal data table 79 using the terminal ID as a key, and to determine the current status of the handy terminals 23 to 25. The “name” of the user (customers 10 to 12) can be obtained.

  This relational structure is configured not only between two data tables (terminal data table 79 and person-in-charge data table 80) but also between the order data table 78. For example, the person-in-charge code in the order data table 78 is The data is looked up from the person-in-charge code field 79b of the terminal data table 79 using the terminal ID as a key.

  FIG. 7 is a schematic operation flow diagram of a control program executed by the CPU 35 of the controller 18. In this control program, a process for determining signal reception from the handy terminals 23 to 25 (step S41) is looped (repeatedly executed), and when a signal is received, the process exits the loop and executes a process for determining the received content (step). S42). The signal content is the transmission content of each of the three transmission processes (first transmission process 61, second transmission process 71, and third transmission process 77 in FIG. 4) appropriately executed in the handy terminals 23 to 25. Specifically, “terminal ID, seat number and number of customers” in the case of the first transmission process 61, “terminal ID, seat number, dish code and quantity” in the case of the second transmission process 71, third This is the “terminal ID and person-in-charge code” in the case of the transmission process 77.

  When the signal content is based on the first transmission process 61, “process A” is executed (step S43), and then the process returns to the signal reception determination loop (step S41). In this case, “Process B” is executed (Step S44), and then the process returns to the signal reception determination loop (Step S41). If the process is based on the third transmission process 77, “Process C” is executed (Step S45). After that, the process returns to the signal reception determination loop (step S41). If the signal content does not correspond to any of them, the process directly returns to the signal reception determination loop (step S41).

  FIG. 8 is an operation flowchart of the process A. In this process A, first, a new record is added to the order data table 78 (step S51), and information sent from the handy terminal to the new record (the terminal ID and the seat transmitted by the first transmission process 61). The number and the number of customers are stored (step S52). That is, the “person in charge code” looked up from the terminal data table 79 using the terminal ID as a key is stored in the person in charge code field 78b of the new record, and “seat number” is stored in the seat number field 78c. The “number of customers” is stored in the number of customers field 78d.

  FIG. 9 is a diagram showing a state of the order data table 78 when step S52 of the process A is executed. In this figure, the order ID field 78a stores unique identification information (for example, “A001”) assigned to this order, and the person-in-charge code field 78b uses the terminal ID as a key. The person-in-charge code (eg “T001”) looked up from the terminal data table 79 is stored, the seat number field 78c stores the seat number (eg “1”), and the number of customers The number of customers (example: “4”) is stored in the field 78d, but at this stage, no data is yet stored (empty) in the order information fields 78f to 78k.

  Next, all of the records in the order data table 78 that do not yet contain order information (no data in any of “Order 1”, “Order 2”,... “Order n”). (Unordered records) are extracted, and the value of the customer number field 78d of those unordered records is added up to make the total value "number of unordered customers" (step S53), and the record newly added in step S51 The stored value (number of customers) in the customer number field 78d is “new customer number”, and finally, the “new customer number” and “unordered customer number” are added to the information display section 26 of the kitchen 3 with the current time. After outputting (step S54), the process returns to the flow of FIG. Here, the “number of unordered customers” is the total number of customers who have not yet placed an order among newly-entered customers and existing customers who have already entered the store. For example, in the balloon shown in the lower right of FIG. “5” (that is, “number of unordered customers” = 5 in this example). Further, the “number of newly entered customers” is the number of customers newly entered at the time immediately before the execution of the process A (current time). If the balloon shown at the lower right of FIG. "(That is," new shop visitor "= 3 people in this example).

  Accordingly, the seat number and the number of newly entered customers are input on the seat guidance screen 55 of the handy terminals 23 to 25, and the OK button 59 on the seat guidance screen 55 is pressed, and the first transmission processing 61 is performed on the handy terminals 23 to 25. By executing, the unique information (terminal ID), the seat number, and the number of newly entered customers of the handy terminals 23 to 25 can be transmitted to the controller 18 via the wireless relay unit 22, and the process A is automatically performed on the controller 18 side. Execute and store the seat number and the number of newly entered customers in a new record of the order data table 78, calculate the “number of unordered customers” at the current time, and calculate the “number of unordered customers” and the “number of newly entered customers”. Can be output to the information display unit 26 of the kitchen 3 along with the current time (notification time).

  As a result, Kitchen 3 can determine that “the number of new customers” and “the number of non-ordered customers” are “starting to be crowded”, and prepares the ingredients and prepares the ingredients prior to actual cooking. Since preparations such as cooking can be started, it is possible to shorten the cooking time and improve customer satisfaction and profits.

  In addition, when outputting “the number of new store customers” and “the number of unordered customers” to the information display unit 26 of the kitchen 3 in step S54 of the process A, it is preferable to simultaneously notify by sound or light. In other words, if the information display unit 26 is updated with the new “number of new customers” and “number of unordered customers” and simultaneously notified by sound or light, the cooks 14 and 15 can be alerted. preferable. This sound or light may be a simple electronic sound, strobe light, or rotating light, but in particular when it is to be a sound, it is a speech-to-speech formula (for example, “Current number of new store visitors is ○, It is more preferable that the number of ordering customers is “○” because the work of the cooks 14 and 15 is not stopped.

  FIG. 10 is an operation flowchart of the process B. In this process B, first, the order data table 78 is searched using the “seat number” sent from the handy terminals 23 to 25 as a key (step S61). Then, it is determined whether or not there is a record of the corresponding seat number in the order data table 78 (that is, whether or not the search has been hit) (step S62). After determining that the message has been sent from the terminals 23 to 25 and executing a required error process (for example, a process of sending an error message back to the handy terminal 23 to 25 of the transmission source) (step S63), the flow of FIG. Return.

  On the other hand, if it is determined in step S62 that there is a hit, that is, if there is a record in the order data table 78 that matches the “seat number” sent from the handy terminals 23-25, The order information (“cooking code” and “quantity”) sent from the handy terminals 23 to 25 is stored in the order information field 78e of the record (step S64), and the order information is output to the kitchen printer 20. After printing (step S65), the flow returns to the flow of FIG.

  FIG. 11 is a diagram illustrating a state of the order data table 78 when Step S64 of the process B is executed. In this figure, in the order ID field 78a, the person-in-charge code field 78b, the seat number field 78c, and the customer number field 78d, necessary information (order ID = “A001”, The person-in-charge code = “T001”, seat number = “1”, number of customers = “4”) has already been stored and only the order information fields 78f to 78k are empty, but step S64 of process B is executed. Thus, required information (cooking code and quantity) is also stored in the order information fields 78f to 78k. For example, in the example of FIG. 11, “004” and “1” are stored in the “order 1” fields 48f and 78g of the order information field 78e, respectively, and “012” and “1” are stored in the “order 2” fields 48h and 78i, respectively. "..." and "022" and "2" are stored in the "order n" fields 48j and 78k, respectively.

  As described above, the left side of the broken lines of these “order 1”, “order 2”,... “Order n” fields is for storing the cooking code, and the right side is for storing the cooking quantity. “004”, “012”, and “022” indicate cooking codes, and “1”, “1”, and “2” indicate the quantity of each cooking. For example, if the dish code “004” is “Teriyaki hamburger”, the dish code “012” is “Tonkatsu bowl”, and the dish code “022” is “rice large”, in this example, “Teriyaki hamburger” × 1 piece, This means that the order information of “tonkatsu-don” × 1 and “rice large” × 2 is stored.

  Therefore, the seat number and order information (cooking code and quantity) are input on the order reception screen 62 of the handy terminals 23 to 25, and the OK button 69 on the order reception screen 62 is pressed, so that the second transmission to the handy terminals 23 to 25 is performed. By executing the processing 71, the unique information (terminal ID) and order information (dish code and quantity) of the handy terminals 23 to 25 can be transmitted to the controller 18 via the wireless relay unit 22, and the controller 18 side Then, the process B is automatically executed to store the order information (cooking code and quantity) in the corresponding record of the order data table 78, and the order information (cooking code and quantity) can be output from the kitchen printer 20. .

  FIG. 12 is an operation flowchart of the process C. In this process C, first, the terminal data table 79 is searched using the “terminal ID” sent from the handy terminals 23 to 25 as a key (step S71). Then, it is determined whether or not there is a record of the corresponding terminal ID in the terminal data table 79 (that is, whether or not the search has been hit) (step S72). After determining that the message has been sent from the terminals 23 to 25 and executing a required error process (for example, a process of sending an error message back to the handy terminals 23 to 25 of the transmission source) (step S73), the flow of FIG. Return.

  On the other hand, if it is determined in step S72 that there is a hit, that is, if there is a record in the terminal data table 79 that matches the “terminal ID” sent from the handy terminals 23-25, The information in the person-in-charge code field 79b of the record is updated with the “person-in-charge code” sent from the handy terminals 23 to 25 at the same time (step S74), and the process returns to the flow of FIG.

  Therefore, by selecting the person in charge on the system setting screen 72 of the handy terminals 23 to 25 and pressing the OK button 75 on the system setting screen 72 to cause the handy terminals 23 to 25 to execute the third transmission process 77, The unique information (terminal ID) of the handy terminals 23 to 25 and the selected person-in-charge code can be transmitted to the controller 18 via the wireless relay unit 22, and the process C is automatically executed on the controller 18 side to obtain terminal data. Data in the table 79 can be updated.

  Since it is as above, in this embodiment, the following effects can be acquired.

(I) Since the customer order information input to the handy terminals 23 to 25 can be immediately printed on the kitchen slip by the kitchen printer 20 and output, the cooks 14 and 15 in the kitchen 3 start cooking immediately. be able to. This effect (i) is also possessed by the first and second conventional techniques described at the beginning. In this embodiment, in addition to this effect (i), the following extraordinary effects can be obtained. it can.

(Ii) That is, when a seat number of a new customer and the number of customers are input to the handy terminals 23 to 25, the information is immediately transmitted to the controller 18, and the process 18 (see FIG. 8) is executed by the controller 18. In this process A, the current “number of unordered customers”, that is, the total number of customers who have not yet placed an order among new customers and existing customers who have entered the store, is calculated. Since the “number of new customers” is output to the information display unit 26 of the kitchen 3, the kitchen 3 determines that “the number of new customers” and “the number of unordered customers” have started to be crowded. You can start preparations such as preparing utensils and preparing ingredients prior to actual cooking, so in the end, shortening the time for cooking and improving customer satisfaction and profits It is possible to obtain an extraordinary effect that the first and second prior arts can connect.
Here, “the number of unordered customers”, that is, the number of customers who have newly entered the store and have not yet placed an order, this is a desirable best mode. In principle, every time a new customer enters the store, the number of customers may be notified to the kitchen 3. This is because if at least the number of customers entering a new store is known, it can be determined whether or not advance preparations are started according to the number of customers.

(Iii) In addition, when outputting “the number of new customers” and “the number of unordered customers” to the information display unit 26 of the kitchen 3 in the process A, if the notification is made simultaneously with sound or light, the cook 14 , 15 is preferable because attention can be drawn.

(Iv) This sound or light may be a simple electronic sound, strobe light, or rotating light, but in particular, it is a speech-based read-out formula (for example, “current number of new customers is ○, number of unordered customers is "It is a person" is more preferable because it does not require visual observation and does not allow the cooks 14 and 15 to rest their work.

  The configuration and operation of the embodiment and the effects that are obviously derived from the configuration and operation are as described above. However, the configuration for obtaining the effect is not limited to the above-described examples, and various configurations can be considered. . For example, the following may be used.

  FIG. 13 is a diagram showing a modification in which the information display unit 26 is not required. In this figure, the kitchen printer 20 prints the kitchen slip 81 as described above. That is, when an order is received from a customer, in response to the input of the order information to the handy terminals 23 to 25, the kitchen slip 81 in which the order information (a dish name, its quantity, etc.) is printed is printed out. This kitchen slip 81 is usually provided with an order information column 82 such as the name of the dish and the quantity thereof, but a notification indicating the notification time, the number of newly entered customers and the number of unordered customers using this kitchen slip 81 is provided. The document 83 may be printed out. If it does in this way, it can apply easily also to the existing order information management apparatus (namely, the thing which is not provided with the information display part 26).

  Further, in the above embodiment, the “seat number” and the “number of customers” of new customers are manually input to the handy terminals 23 to 25 one by one, but this is troublesome and cumbersome. In addition, there is a disadvantage that it is impossible to operate the handy terminals 23 to 25 in front of the customer when no order is received (the customer is suspicious). In order to deal with this, for example, the following may be considered.

  FIG. 14 is a diagram showing an improvement example for easily inputting the “seat number” and the “number of customers” of a new customer. In this figure, first, as shown in (a), RF tags 84 are attached to the desks of the respective seats 5 to 8 placed in the hall 2. For example, RFID (Radio Frequency IDentification) is an abbreviation for the RF tag 84. The RFID is written with unique ID information (here, a seat number) written in an IC chip embedded therein, and is a short distance (several centimeters depending on the frequency band) using an electromagnetic field or a radio wave. Information can be exchanged by wireless communication of several m). The RFID terminal (RF tag 84) ID is implemented in the handy terminals 23 to 25 of the embodiment while the RFID transmission / reception function is implemented and a predetermined process (for example, the display process of the seat guidance screen 55 in FIG. 3) is being executed. Information (seat number) may be captured, and the information may be automatically input to the seat number input unit 57 of the seat guidance screen 55.

  Next, the number of customers is input. In this input, as shown in (b), the movement of the handy terminals 23 to 25, for example, the number of times the handy terminals are shaken is detected, and the number of customers is used as the number of customers. The customer number may be automatically input to the customer number input unit 58. In this case, the handy terminals 23 to 25 are mounted with motion detection means (such as a three-dimensional acceleration sensor chip) for detecting the movement of the terminal, and the number of customers is calculated from the output of the motion detection means (terminal movement). It may be provided with a means for specifying the number of customers to be specified (for example, the number of customers is 1 when it is shaken once, 2 is the number of customers when it is shaken twice,...

  If (a) and (b) are used, manual entry of the seat number and the number of customers becomes unnecessary, and the labor can be reduced. Further, the handy terminals 23 to 25 can be brought closer to the desktop and the number of customers can be adjusted. Therefore, the above-mentioned inconvenience can be solved without suspicious by the customer.

  Note that, when the handy terminals 23 to 25 are shaken small, a small electronic sound may be simultaneously emitted or vibration may be performed. This is preferable because the number of entered customers can be confirmed by sound or vibration, and it is not necessary to look into the seat guidance screen 55 one by one. In addition, when the handy terminals 23 to 25 are set in a predetermined posture (for example, a vertical posture), the same event as when the OK button 75 on the seat guidance screen 55 is pressed is generated. Good. In this way, there is no need to manually press the OK button 75, and the process for transmitting the seat number and the number of customers to the controller 18 (second operation) simply by placing the handy terminals 23 to 25 in a predetermined posture. This makes it possible to execute the transmission process No. 71).

17 Order information management device 18 Controller 20 Kitchen printer (kitchen terminal)
23 Handy terminal 24 Handy terminal 25 Handy terminal 26 Information display section (terminal for kitchen)
35 CPU (computer)
45a CPU (computer)
55 seat guidance screen (number of customers input section)
61 First transmission processing (transmission means)
S41 Step (Receiving means)
S54 step (information output means)

Claims (4)

A store management apparatus connected to a first terminal for customer service in a store and a second terminal for outputting information for the store,
When there is a new customer in the store, a first acquisition means for acquiring information on the number of new customers of the new customer;
For each of a plurality of seats in the store, a seat for storing the number-of-customers information and order information in each seat is referred to, and the order information is not input among the seats in which the number-of-customers information is stored. Second acquisition means for acquiring customer number information of unordered customers who have not yet received an order input among customers who have already entered the store by extracting the customer number information in the extracted customer seats When,
A new customer numbers information and arrivals information unordered customers acquired by the second acquisition means as a whole will customer numbers to be planned anew order future acquired by the first acquisition means, the second with the time information at that time Output control means for controlling to transmit the new customer number information and the unordered customer number information to the second terminal so as to be output at the terminal ;
An in-store management device comprising: The second acquisition means acquires customer number information of unordered customers in the store at the time of acquiring new customer number information of the new store customers,
The output control means, the number of customers information of the unordered customer at the time of acquiring the new arrivals information, controls to output together with the time information indicating the time at that point,
The in-store management device according to claim 1. The first terminal is a customer service terminal for inputting customer information;
Said first acquisition means acquires by the arrivals new visiting customers input by the first terminal, receiving from the first terminal as new arrivals information of the new visiting customer,
The in-store management apparatus according to claim 1 or 2 , wherein A program for controlling a computer of an in-store management device connected to a first terminal for customer service in a store and a second terminal for outputting information for the store,
The computer,
When there is a new customer in the store, a first acquisition means for acquiring information on the number of new customers of the new customer from the first terminal;
For each of a plurality of seats in the store, a seat for storing the number-of-customers information and order information in each seat is referred to, and the order information is not input among the seats in which the number-of-customers information is stored. Second acquisition means for acquiring customer number information of unordered customers who have not yet received an order input among customers who have already entered the store by extracting the customer number information in the extracted customer seats ,
A new customer numbers information and arrivals information unordered customers acquired by the second acquisition means as a whole will customer numbers to be planned anew order future acquired by the first acquisition means, the second with the time information at that time An output control means for controlling to transmit the new customer number information and the unordered customer number information to the second terminal so as to be output at the terminal ;
A program designed to function as

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