JP6725477B2 - Information processing equipment - Google Patents

Description

The present technology relates to an information processing device, and particularly to a technology for presenting information to customers who visit a restaurant.

In restaurants and taverns such as taverns, when presenting recommended items to customers, a method of displaying a poster in which information about recommended items is displayed in the store is conventionally used. However, it was not possible to flexibly respond to changes in recommended dishes by the method of displaying posters.

Patent Document 1 discloses a technique for displaying a sales promotion menu created on the basis of an order history and customer attributes on a display terminal for the purpose of reducing the production time and cost of the sales promotion menu.

In Patent Document 2, for the purpose of prompting customers to order efficiently, the product recommendation timing for each food and drink ordering terminal is measured based on the elapsed food and drink time for each food and drink ordering terminal, and based on the elapsed food and drink time measured. A technique for making a determination based on this is disclosed.

Patent Document 3 describes that a store clerk prompts a customer to place an order by displaying a customer unit price for each table on a handy order terminal carried by the store clerk. In addition, when there are a plurality of tables with the same customer unit price band, it is also described that by presenting the staying time of each table, which table should be preferentially picked up for an order.

JP, 2009-86941, A JP, 2013-171393, A JP, 2014-32622, A

Proposals for recommended dishes are often left to the discretion of the store clerk, but if the store clerk cannot spend time communicating with the user, appropriate suggestions cannot be made. On the other hand, when the recommended food is proposed by using the post cash register system, there is a problem that the proposal becomes monotonous. What the user wants to eat or drink changes from moment to moment after entering the restaurant.

In view of these circumstances, it is an object of the present invention to improve customer satisfaction by dynamically recommending recommended dishes.

One aspect of the present invention that achieves the above object is an information processing apparatus including a control unit.
The control unit statistically selects one or more recommended food candidates based on the time elapsed since the user entered the store.
The control unit dynamically determines one or more recommended dishes from the selected recommended food candidates based on the correlation between the food ordered after the user enters the store and the recommended food candidates.
The control unit includes a control unit that generates display information for presenting the determined recommended food to the user.

The above-mentioned user includes a visitor of a restaurant where food is provided. It should be noted that the user may be a plural number of two or more, and when it is regarded as a group, it is called a user group.
The food includes foods and drinks that can be provided by restaurants, and thus includes alcoholic drinks and soft drinks.
The information processing device may be implemented as a computer installed inside a restaurant, or may be implemented as a server installed outside, and there is no particular limitation on the mode of its implementation. As an example, a mode in which the information processing device is a self-order terminal having an order reception function installed on or near a table of a restaurant or a digital signage can be given.
The display information may be, for example, a screen displayed on a smartphone or a digital signage screen. The display device that actually displays the display information is not limited. The display information may be, for example, information coded by a markup language or information generated by another method.

According to the information processing device, the recommended food that dynamically changes according to the order after the user enters the store is proposed at an appropriate timing determined based on the elapsed time from the entrance of the store. Dynamic proposals can be realized and customer satisfaction can be improved.

In the information processing device, the control unit determines whether or not the cumulative total of ordered items has reached a predetermined amount at the timing when the expected end of meal is approaching based on the elapsed time. , If you haven't arrived, you may suggest another item.

The predetermined amount of money in the above configuration may be, for example, the amount of money obtained by multiplying the number of user groups by the estimated per-customer unit price.

According to the above configuration, when the service enjoyed by the user or the user group does not reach the standard level of the service that can be provided by the restaurant, it is possible to propose a dish for adding another dish. Therefore, customer satisfaction can be improved.

In the information processing device, the control unit may determine the correlation based on metadata associated with a dish.

The metadata includes, but is not limited to, data such as calories, ingredients, and cooking methods. For example, if it is known in advance that there are statistically few cases where two dishes having the same ingredients and cooking methods are both ordered, the two dishes have a negative correlation. The control unit determines (determines) that there is such a negative correlation based on the metadata. Conversely, when one dish is ordered, it is determined (determined) that there is a positive correlation between the pair of dishes in which the other dish is easily ordered. The control unit performs information processing such that when the “recommended food candidate” has a negative correlation with the “dishes ordered after the user enters the store”, he/she is reluctant to make the recommended food. Good. In the opposite case, information processing may be performed so that the recommended dish is positively made.

According to the above configuration, it is possible to provide a specific method for dynamically changing the recommended food according to the order after the user enters the store.

In the information processing apparatus, the control unit may determine that the user has come up with the proposal when the user selects the recommended food that has been presented, and may positively execute the processing of suggesting the recommended food.

It is considered that the user who views the presentation of the recommended food and orders the food has high sensitivity to the recommended information. For such users, positively providing information from the food and drink service providing side leads to improvement in customer satisfaction. Here, "actively executing" includes modes such as increasing the frequency of proposals and increasing the display strength of the recommended information (to make it stand out).

According to the above configuration, information is actively provided to users who have a high sensitivity to recommended information, so that it is possible to further improve customer satisfaction.

In the information processing device, the control unit may select a recommended food candidate based on statistical information with the elapsed time from the entrance time and/or the stay time zone as a parameter.

For example, when taking an à la carte order in the case of a French restaurant, there are dishes ordered as appetizers and desserts, and there is a correlation between the elapsed time from entering the store and the order needs. There is. The statistical information can be, for example, a history database of dishes ordered in the past in a restaurant where the information processing device is installed. This history database preferably has "elapsed time from entering the store" and "staying time zone" as parameters, for example, data such as having an order frequency for each dish at the time of 10 minutes after entering the store. It may be structured.

According to the above configuration, it is possible to specifically provide information processing for selecting a recommended food candidate.

In the information processing device, the control unit at least temporarily stores the time when an order is received from the user, and changes the recommended food determination frequency in accordance with the order interval related to the stored time intervals. Good.

In changing the determination frequency, recommended dishes may be frequently presented to users who have a narrow food ordering interval. On the contrary, the frequent presentation of recommended dishes may be suppressed for users who have a wide order interval. Alternatively, for users who have a wide order interval, even if the elapsed time from entering the store is before the predetermined time passes, the recommended food candidates are selected from the recommended food candidates after the predetermined time. May be selected. In this case, the predetermined time may be, for example, the time to start presenting a dessert or a mouth-feeling refreshment as a recommended dish.

According to the above configuration, the hunger degree of the user can be estimated by the ordering interval, and the frequency of the change can be changed according to the hunger degree, so that an appropriate recommended dish can be proposed.

In the information processing device, when the control unit proposes the first food item related to the recommended food item to be proposed at the first timing, the provision of the first food item is different from that of the first food item. The first dish may be proposed at a second timing that is later than the first timing when the ordered second dish is provided at the same time.

According to the above configuration, by providing the first dish and the second dish at the same time, it is possible to propose a recommended dish at an appropriate timing.

In the information processing device, the control unit orders food items corresponding to recommended food candidates selected in the first time period based on the elapsed time from entering the store before the first time period. In this case, regardless of whether or not the elapsed time is in the second time period before the first time period, the recommended food is determined from the recommended food candidates selected in the second time period. You may.

The first time zone is not limited, but may be, for example, the last time zone of the meal. In this case, it is possible to set a time when it is easy to order dishes called "〆no cuisine" or desserts at izakaya. The first time period may be derived, for example, from the average staying time of past users who visit the restaurant, and for example, if the average staying time is 120 minutes, 90 minutes to 120 minutes after entering the store. The time zone of may be the first time zone.
The second time zone is a time zone located ahead of the first time zone in time. All or part of the time period before the first time period may be set. For example, the time period from 30 minutes to 90 minutes after entering the store may be the second time zone.

According to the above configuration, when a dish that is selected as a recommended dish candidate in the first time zone is ordered in a time earlier than the first time zone, it is more than the first time zone. By selecting a dish that is selected as a recommended dish candidate in the previous time zone (second time zone) as a recommended dish even if it is not in the second time zone, and performing the proposed information processing, It is possible to suggest to the user that the restaurant should not miss the opportunity to enjoy a dish that should be able to give great satisfaction. As a result, customer satisfaction can be improved.
For example, if the user orders "cooking dishes" or desserts relatively early, the user may have missed the main dish that he or she originally enjoyed at the store. According to this, such a possibility can be reduced, which leads to improvement in customer satisfaction.

In the information processing device, the control unit may determine the proposed liquor based on the history of the liquor ordered by the user after entering the store and the correlation with the ordered food.

A restaurant may develop a dish that suits a particular brand of sake, or specially select wine that suits a particular dish, and alcohol may have a strong connection with a particular dish.

According to the information processing device, the strong commitment of the restaurant regarding such alcoholic beverages can be reflected in the recommended food.

In the above information processing device, the control unit adds the cooking time and/or the time to serve to the elapsed time from entering the store when the food whose cooking time exceeds the predetermined first time is set as the recommended food candidate. Only when the time does not exceed the predetermined second time, a dish whose cooking time exceeds the first time may be a recommended dish candidate.

According to the above configuration, for dishes whose cooking time exceeds the first time, consideration is given not to delay the elapsed time from entering the store too much in order to be a recommended food candidate. Can be improved.

In the above information processing device, the control unit, when an order for a dish in which the cooking time exceeds the first time is ordered, a time until a dish in which the cooking time exceeds the first time is provided to the user. The dishes that can be served inside may be preferentially selected as recommended dishes.

According to the above configuration, when an order for a dish in which the cooking time exceeds the first time is ordered, the user can be offered a dish that can be provided during a relatively long time in which the user is kept waiting. As a result, customer satisfaction can be improved.

The information processing device may further include an output unit that outputs a recommended food proposal to a portable terminal operated by a store clerk.
According to the information processing device, the display information can be output to the portable terminal of the store clerk.

As described above, according to the present invention, dynamic recommendation of recommended dishes is realized, and customer satisfaction is improved.

It is a figure showing the system configuration of one embodiment concerning the present invention. It is a figure showing an example of hardware constitutions of a store terminal concerning the above-mentioned embodiment. It is a figure which shows the structural example of various data which the memory|storage part concerning the said embodiment memorize|stores. It is a schematic diagram for demonstrating the structure of the cooking information database which concerns on the said embodiment. It is a schematic diagram for demonstrating the structure of the sales information database which concerns on the said embodiment. It is a figure for explaining information based on a sales information database concerning the above-mentioned embodiment. It is a schematic diagram for explaining the configuration of the order information database according to the above embodiment. It is a figure for demonstrating operation|movement of the cooking information provision system which concerns on the said embodiment. It is a figure for explaining information processing of a store terminal concerning the above-mentioned embodiment. It is a schematic diagram for demonstrating the determination process based on the correlation of the ordered food and the recommended food candidate in the said embodiment. It is a figure for demonstrating the timing which provides recommended food information in the said embodiment. It is a figure for explaining information processing of a store terminal concerning the above-mentioned embodiment.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

[System configuration]
FIG. 1 is a diagram showing a configuration of a cooking information providing system 1 according to the present embodiment. As shown in the figure, the cooking information providing system 1 according to the present embodiment is a system that is completed in a restaurant, and includes a store terminal 100, a user terminal 200, and an employee terminal 300. It should be noted that the system configuration example of FIG. 1 is merely an example, and it is possible to implement the system not in a store. Further, the employee terminal 300 is not always necessary.

The store terminal 100 including the control unit according to this embodiment can be configured as a terminal using a general-purpose computer. The store terminal 100 transmits recommended food information to the user terminal 200. The network may be of any type, but for example, a wireless local area network can be used.

The user terminal 200 can also be configured as a terminal using a general-purpose computer, but, for example, a device such as a smart device or a tablet type terminal may be used. FIG. 1 shows a desk-top terminal 200a that also has an order reception (self-order) function that is placed on a table seat in a store. Alternatively, a smartphone that the user personally owns may be used as the user terminal 200. In FIG. 1, a smartphone 200b owned by the user is shown. The user terminal 200 includes a display device and a communication device, and displays recommended food information to the user on the display device.

In the present embodiment, as a device for transmitting order information to the store terminal 100, there is an employee terminal 300 in addition to the user terminal 200. The employee terminal 300 transmits, to the store terminal 100, information related to the food order input by the employee (hall staff) who hears the order from the user (visiting customer). In this way, the order information can be input from a device other than the user terminal 200.

The employee may operate the user terminal 200. Further, in the following, when simply described as “user”, it may refer to a group composed of a plurality of users.

[Hardware configuration of store terminal]
FIG. 2 is a diagram showing a hardware configuration of the store terminal 100. As shown in the figure, the store terminal 100 includes a CPU (Central Processing Unit) 11, a ROM (Read Only Memory) 12, a RAM (Random Access Memory) 13, an input/output interface 15, and a bus 14 that connects these to each other. Equipped with.

The CPU 11 appropriately accesses the RAM 13 and the like as necessary and performs overall control of each block while performing various arithmetic processes. The ROM 12 is a non-volatile memory in which an OS to be executed by the CPU 11 and firmware such as programs and various parameters are fixedly stored. The RAM 13 is used as a work area of the CPU 11, etc., and temporarily holds the OS, various applications being executed, and various data being processed.

A display unit 16, an operation reception unit 17, a storage unit 18, a communication unit 19, and the like are connected to the input/output interface 15. The display unit 16 is a display device using, for example, an LCD (Liquid Crystal Display), an OELD (Organic Electro-Luminescence Display), a CRT (Cathode Ray Tube), or the like. The operation reception unit 17 is, for example, a pointing device such as a mouse, a keyboard, and other input devices. The display unit 16 and the operation receiving unit 17 may be integrated into one by a liquid crystal touch panel.

The storage unit 18 is a nonvolatile memory such as an HDD (Hard Disk Drive), a flash memory (SSD; Solid State Drive), or other solid-state memory. The storage unit 18 stores the OS, various applications, and various data.

The communication unit 19 is various modules for wireless communication such as NIC (Network Interface Card) and wireless LAN. The communication unit 19 enables data transmission/reception with other terminals of this terminal.
The hardware configuration of the user terminal 200 may be the same as that of the store terminal 100 described above.

By adopting the above-described hardware configuration, order information from a plurality of users and/or user terminals can be centrally collected in the store terminal 100, and efficient information processing becomes possible.

[Data contents of storage]
Among various data stored in the storage unit 18, data related to the configuration and operation of the present embodiment described below will be described.

FIG. 3 is a diagram showing a configuration example of various data stored in the storage unit 18. As shown in FIG. 3, the storage unit 18 has a dish information database 181, a sales information database 182, and an order information database 183. The databases are associated with each other and are constructed as a single relational database as a whole. Note that this is an example for convenience of description, and in other embodiments, it may not be a relational database. Further, it may be a simple storage table instead of a database.

The cooking information database 181 is a database in which information on each dish that can be provided at the store in FIG. 1 is stored. The food here includes alcoholic drinks. The sales information database 182 is a database in which information related to past sales of the store in FIG. 1 is stored. The order information database 183 is a database that stores, for each user, an order made by a user (visiting customer) who is visiting the store in FIG. 1.

The stored contents and data structure of the dish information database 181 will be described with reference to FIG. FIG. 4 is a schematic diagram for explaining the configuration of the cooking information database 181. As shown in the schematic diagram of FIG. 4, the cooking information database 181 is mainly composed of “cooking” that can be provided by the store, and the name, classification, ingredients, dishes with good compatibility, and compatibility of “cooking”. Good alcoholic drinks, incompatible dishes, etc. are stored as metadata associated with "cooking". In the following, such metadata may be referred to as “tag” and the association may be referred to as “tagging”.

The “classification” shown in FIG. 4 may be, for example, a classification based on a classification such as “entre/main dish/dessert” or a classification such as “vegetable dish/meat dish/seafood dish”. Multiple classifications based on different divisions may be associated with one dish. As the metadata associated with each dish, in addition to the one shown in the figure, for example, the amount of calories or the classification of dishes that have a good compatibility (for example, information such as "good compatibility with seafood" is associated) There may be

Next, the storage contents and data structure of the sales information database 182 will be described with reference to FIG. The sales information database 182 has a correlation table as shown in FIG. The table shown in FIG. 5A is a table for recording the relationship between the ordered quantity of a certain dish and its time period. The sales information database 182 has such a correlation table between the time zone and the number of orders for each dish.

The table shown in FIG. 5B is a table that records the relationship between the time when a certain food item is ordered (however, this time is the elapsed time after entering the store) and the number of orders. The sales information database 182 has such a correlation table of the ordered time and the ordered number for each dish. The tables illustrated in FIGS. 5A and 5B may be data for each user.

Since the sales information database 182 stores the data as illustrated in FIG. 5B, the sales information database 182 can obtain information on the order frequency according to the elapsed time from entering the store for each dish. To be FIG. 6 schematically shows information regarding the order frequency according to the elapsed time from entering the store.

As shown in FIG. 6, based on the sales information database 182, each dish “is short in the time elapsed since entering the store and tends to be ordered relatively early”, or “mostly many users eat a meal”. It tends to be ordered at the end time.” The order tendency of each dish is understood. The CPU 11 of the store terminal 100 determines the order tendency for each dish based on various correlations of sales and time recorded in the sales information database 182. Although only information about two dishes is shown in FIG. 6, the frequency information of all the dishes that can be provided by the store can be extracted from the sales information database 182.

Next, the storage contents and data structure of the order information database 183 will be described with reference to FIG. The order information database 183 has a table as shown in FIG. 7, and records the elapsed time since entering the store and the ordered food for each user. The order information database 183 may be constructed on the RAM 13.

The CPU 11 can refer to the order information database 183 and acquire the dish ordered by the user and the time when the order is placed (elapsed time since entering the store). The order information database 183 also stores the time when the user enters the store for each user. Therefore, the CPU 11 can also obtain the dish ordered by the user and the time when the order was placed.

[System operation]
Next, a flow of providing cooking information in the cooking information providing system 1 will be described. FIG. 8 is a sequence diagram according to an example of information processing executed by the cooking information providing system 1. As illustrated, the store terminal 100 records the entry time in the order information database 183 when the user comes to the store (ST10). Note that the user visit may be configured to be recognized by the store terminal 100 by a mechanism in which the employee notifies the store terminal 100 of the user visit by the employee performing an operation of recording the visit to the employee terminal 300. Good.

The store terminal 100 generates display information at a predetermined timing and transmits (outputs) the generated display information to the user terminal 200 (ST11, ST12, ST13). On the other hand, the user terminal 200 displays the display information transmitted (output) from the store terminal 100 on the display unit of its own terminal (ST21, ST24, ST25). Further, the user terminal 200 transmits (outputs) the order information to the store terminal 100 at the timing desired by the user (ST22, ST23).

Needless to say, the sequence shown in FIG. 8 is an example, and the order information output (ST22, ST23) may be performed at a timing different from that in FIG. 8 depending on the timing at which the user places an order. .. From the entry of the user (visiting customer) to the exit of the store, generation and output of display information and display thereof (for example, a pair of ST11 and ST21) and output of order information from the user terminal 200 as shown in FIG. (For example, ST22 and ST23) are repeated.

The information processing related to the cooking information provision in the cooking information provision system 1 ends when the user leaves the store. For example, when the "customer's return" is notified from the employee terminal 300 or the user terminal 200, the store terminal 100 records the time in the order information database 183 and ends the process.

FIG. 9 shows a detailed processing flow of the display information generation/output processing (ST11, ST12, ST13) by the store terminal 100. First, the CPU 11 of the store terminal 100 selects a recommended food candidate from the food groups stored in the food information database 181 based on the elapsed time from the user's entry time recorded in the order information database 183 in ST10. 1 or more are selected by a statistical method (ST31).

The statistical method executed by the CPU 11 may be, for example, using the elapsed time since entering the store as a parameter from the sales information database 182 to extract dishes that are frequently ordered at that time. The sales information database 182 can output the information as schematically shown in FIG. 6 for each dish. The CPU 11 extracts one or more recommended food candidates by searching the sales information database 182 using the elapsed time since entering the store as a parameter. At the time of this search, for example, the recommended information may be extracted by weighting the frequency information with a profit rate or the like. This makes it possible to actively recommend dishes with high profit margins.

When selecting the recommended food candidate in ST31, the CPU 11 may use the staying time zone of the user as a parameter in addition to or instead of the elapsed time since the user enters the store. At restaurants, dishes that are often ordered may differ depending on the time of day, so that recommended dishes can be changed accordingly.

Subsequently, the CPU 11 of the store terminal 100 dynamically determines the recommended food to be included in the display information displayed on the user terminal 200 from the selected recommended food candidates (ST32). This dynamic determination process is determined by the CPU 11 based on the correlation between the food ordered after the user enters the store and the recommended food candidates listed as candidates.

FIG. 10 is a schematic diagram for explaining the determination process based on the correlation between the ordered food and the recommended food candidate. As shown in the left part of FIG. 10, the order (the dishes a1, 2,...) From the user is input to the store terminal 100 in chronological order. The dishes related to the order entered here are associated with the metadata as shown in FIG. On the other hand, as shown in the right part of FIG. 10, the metadata as shown in FIG. 4 is also associated with each of the dishes listed as recommended dishes.

The CPU 11 correlates each of the recommended food candidates shown in the right part of FIG. 10 with the dishes ordered in the past shown in the left part and the metadata associated with each of them. Weight by considering relationships. As an example of the correlation between the metadata, as shown in FIG. 10, there is a correlation between the metadata related to a certain food item and one or more metadata related to the food item linked to the recommended food candidate. ..

For example, when the correlation that the ingredients are similar to each other is obtained, the CPU 11 performs a process of lowering the weight of the dish b1 related to the recommended dish candidate. As a result, it is possible to prevent consecutive similar dishes from being presented as recommended dishes. For example, there is an example in which a user who ordered a carpaccio of fresh fish as an appetizer is less sensitive to the recommendation of a platter of sashimi after that, but according to the processing of this example, such a recommendation is made. Can be suppressed.

As an example of the determination process based on the correlation between the ordered food and the recommended food candidate, for example, the CPU 11 sets the metadata of each of the foods listed as the recommended food candidates and each of the ordered foods. Consider the correlation of and give a weight. Then, the recommendation is determined according to the weight. It may be randomly determined using a random number. At that time, weighting may be taken into consideration to determine at random. The CPU 11 may determine a plurality of recommended dishes.

After determining the recommended food, the CPU 11 next generates display information (ST33). The display information may be configured as a page using the markup language, for example. Next, the CPU 11 outputs (transmits) the generated display information to the user terminal 200 (ST34). The display device of the user terminal 200 displays the received display information on the screen.

The above is the flow of the operation of the cooking information providing system 1.
According to the information processing device, the recommended food that dynamically changes according to the order after the user enters the store is proposed at an appropriate timing determined based on the elapsed time from the entrance of the store. Dynamic proposals can be realized and customer satisfaction can be improved.
According to the above information processing device, it is possible to provide a specific method for dynamically changing the recommended food according to the user's order after entering the store.

[Timing 1 of recommended food proposal]
Next, the timing of providing recommended food information will be described. In other words, the timing for providing the recommended food information is the predetermined timing for generating and outputting the display information in S11, ST12, and ST13. FIG. 11 is a diagram for explaining the timing of providing recommended food information.

In FIG. 11, the vertical axis represents the time axis, and the arrow represents the timing at which the recommended food information is provided. The timing of providing the recommended food information in the present embodiment may be configured such that the recommended food information is provided at equal intervals such as every 10 minutes as shown in FIG. 11A, for example.

Alternatively, based on the data as shown in FIG. 5B stored in the sales information database 182, the timing when the number of orders for the appetizer is reduced is determined, and the recommended food information is provided at that timing. Good (not shown). Alternatively, the recommended food information may be provided at a predetermined timing such as 5 minutes, 20 minutes, 50 minutes, etc. after entering the store. The recommended food information may be provided when there is no order from the user for a predetermined time (not shown).

Furthermore, as shown in FIG. 11B, the user returns a favorable response to the recommended food information provided by the main cooking information providing system 1, for example, an action such as ordering the recommended food. If there is, the CPU 11 of the store terminal 100 may positively provide the recommended food information thereafter. Specifically, as shown in FIG. 11B, the recommended food information provided at a predetermined interval is provided in a shorter span. Alternatively, the recommended food information may be updated frequently.

If the recommended food information is provided at a predetermined timing instead of providing the recommended food information at a predetermined interval, advance the predetermined predetermined timing. You may make it shift to the timing of. In this case, for example, normally, the recommended food information of the main dish is provided 20 minutes after entering the store, but it is provided 15 minutes after entering the store.

As a trigger to change the timing so that the recommended food information is provided more frequently, as described above, in addition to the user's favorable response to the recommended food information, the frequency of the user's order interval But it's okay. In this case, the CPU 11 grasps the order interval of the user by referring to the order interval database 183, and changes the frequency of providing recommended food information according to the size of the order interval.

In this case, for example, the CPU 11 may frequently present recommended dishes to users who have a narrow food ordering interval. On the contrary, the frequent presentation of recommended dishes may be suppressed for users who have a wide order interval. Alternatively, for a user who has a wide order interval, even if the elapsed time from entering the store is before the predetermined time passes, the recommended food candidate is selected from the dishes selected as the recommended food candidates after the predetermined time. May be selected. In this case, the predetermined time may be, for example, the time to start presenting a dessert or a mouth-feeling refreshment as a recommended dish.

According to this, the CPU 11 can estimate the hunger degree of the user based on the order interval, and by changing the frequency according to this, it becomes possible to propose an appropriate recommended dish.

As for the timing of providing other recommended food information, the CPU 11 refers to the order information database 183 to place an order at the timing when the expected end of meal is approached based on the elapsed time from entering the store. It may be configured to determine whether or not the selected item has reached a predetermined amount or the like, and further provide recommended food information when it is determined that the amount has not reached. For example, in an izakaya such as "All you can drink for 2 hours", the above information processing is performed when 1 hour and 30 minutes have passed.

According to such a configuration, when the service enjoyed by the user or the user group does not reach the standard level of the service that the restaurant can provide, a suggestion for another dish is added. Therefore, it is possible to improve customer satisfaction.

As yet another information processing, the CPU 11 does not fail to enter a dessert or a so-called "〆 dish" if it is ordered before the time period (the "first time period") in which they are usually ordered. You do not have to suggest recommended dishes based on the elapsed time from the store. In this case, even if the elapsed time since entering the store does not fall within the predetermined time zone (referred to as “second time zone”) before the first time zone, the second time zone is selected. The recommended food is decided from the recommended food candidates.

As a result, when a dish selected as a recommended dish candidate in the first time zone is ordered in a time earlier than the first time zone, the time earlier than the first time zone A dish that is selected as a recommended dish candidate in the obi (second time zone) is determined and proposed as a recommended dish even if it is not in the second time zone.

By doing so, it is possible to suggest to the user that the restaurant should not miss the opportunity to enjoy the food that should be able to give great satisfaction. As a result, customer satisfaction can be improved. For example, if the user orders "cooking dishes" or desserts relatively early, the user may have missed the main dish that he or she originally could enjoy at the store. By controlling the suggestion timing of recommended dishes as described above, such a possibility can be reduced, which leads to improvement in customer satisfaction.

[Timing 2 of recommended food proposal]
Regarding information processing related to the timing of providing the recommended food information, the timing of providing the food (serving) is adjusted by adjusting the timing of performing the process of ST34 (output of display information) in FIG. 9 as described below. The timings may not overlap.

FIG. 12 is a flowchart showing an example of the procedure of this information processing. Similar to FIG. 9, the information processing is executed by the CPU 11 of the store terminal 100. ST41, ST42, ST43, and ST45 are the same processes as the steps shown in FIG. As shown in FIG. 12, the CPU 11 determines whether or not to delay the output of the display information immediately before performing the process of ST45 (output of the display information) (ST44). When this display output delay is performed in ST45, if the user receives an order for the recommended dish (referred to as "first dish") at that time, another ordered dish ("second dish") is displayed. If it is simultaneously with the provision of (Yes), it is executed (ST44, Yes).

By performing the processing shown in FIG. 12, the provision of the first dish and the second dish cannot be performed at the same time. Therefore, it is possible to propose a recommended dish at an appropriate timing.

[Recommendations that take time]
Furthermore, as another information processing, a process in which a time-consuming dish is not easily selected as a recommended dish may be performed. The cooking time is set for each dish by the metadata as shown in FIG. In such a case, when selecting ST31 of FIG. 9, the CPU 11 has a predetermined time obtained by adding the cooking time specified by the metadata and/or the time until the serve to the elapsed time after the user enters the store. Only foods that do not exceed the threshold of will be recommended food candidates. Alternatively, conversely, dishes in which the time obtained by adding the cooking time specified by the metadata and/or the time until the serve exceeds the predetermined threshold to the elapsed time since the user entered the store are excluded from the recommended food candidates.

According to the above information processing, when recommending a time-consuming dish, consideration is given so that the elapsed time from entering the store is not delayed too much. As a result, customer satisfaction can be improved.

Further, after performing the above-described processing, when a dish for which the cooking time exceeds the predetermined threshold is ordered, the CPU 11 selects the ST31 in FIG. 9 until the ordered dish is provided to the user. Foods that can be served during the time of may be preferentially selected as recommended food candidates.

As a specific method of the process of preferentially selecting a recommended food candidate, for example, the CPU 11 selects one or more recommended food candidates from the food group stored in the food information database 181 by a statistical method. (ST31 of FIG. 9), the weighting for each dish used for selection is changed. As a result, the dishes that can be provided within the time period until the time-consuming dish is provided to the user are normally selected as the recommended dish candidates with, for example, 40% probability, and are selected with 80% probability. Can be changed to

According to the above-mentioned information processing, when a time-consuming dish is ordered, the customer's satisfaction is improved by suggesting the dish that can be provided to the user during a relatively long time in which the user is kept waiting. Can be made.

[Modification]
The above-described embodiment can be variously modified. For example, in the above embodiment, an example in which the display information by the information processing executed by the store terminal 100 is output to the user terminal 200 is described, but the display information may be output to the employee terminal 300. Good. As an example of using this embodiment, an employee such as a hall staff member looks at the employee terminal 300 carried by the employee and proposes a recommended dish to the visiting customer. With such a hardware configuration, it is possible to promote communication between customers and employees.

Further, in a modification of the above-described embodiment, when proposing recommended menu information, the metadata that is the basis of the proposal may be displayed to the user. This allows the user to recognize the correlation between the dishes ordered in the past and the recommended menu without explaining by the clerk, and can promote a more satisfying order.

Although the present invention has been described with reference to the exemplary embodiments, the present invention is not limited to the above exemplary embodiments. Various changes that can be understood by those skilled in the art can be made to the configuration and details of the present invention within the scope of the present invention. Further, a system or device in which the different features included in each embodiment are combined in any way is also included in the scope of the present invention. Note that the configurations disclosed in the embodiments can be implemented in combination.

Further, the present invention may be applied to a system composed of a plurality of devices or may be applied to a single device. Furthermore, the present invention can be applied to a case where an information processing program that realizes the functions of the embodiments is directly or remotely supplied to a system or an apparatus. Therefore, in order to realize the functions of the present invention on a computer, a program installed in the computer, a medium storing the program, and a server on a network that downloads the program are also included in the scope of the present invention.

1... Cooking information providing system 11... CPU
18... Storage part 19... Communication part 181... Cooking information database 182... Sales information database 183... Order information database 100... Store terminal 200... User terminal 300... Employee terminal

Claims (12)

A storage unit that stores compatibility information indicating compatibility between dishes and order frequency information indicating a relationship between elapsed time from entry and order frequency,
Based on the order frequency information, one or more dishes with a high order frequency according to the elapsed time since the user entered the store is selected as a recommended dish candidate,
From the recommended food candidates selected based on the compatibility information, one or more dishes having a good compatibility with the food ordered after the user enters the store is determined as a recommended food,
An information processing device comprising: a control unit that generates display information for presenting the determined recommended food to a user. The information processing apparatus according to claim 1, wherein
The control unit determines whether or not the cumulative total of ordered items has reached a predetermined amount at the timing when the expected end of meal is approaching based on the elapsed time, and if not, An information processing device that generates proposal information for adding another item to. The information processing apparatus according to claim 1 or 2, wherein
The information processing device, wherein the control unit determines the compatibility information based on metadata associated with a dish. The information processing apparatus according to any one of claims 1 to 3,
Wherein the control unit, the recommended cooking determined by the first frequency, the specials at higher second frequency than the first frequency when said specials presented selected by a user by the display information Information processing device to determine . The information processing apparatus according to any one of claims 1 to 4,
Wherein the control unit, the elapsed time and / or the information processing apparatus which performs selection of the specials candidates based on the statistical information residence time band parameter from the entering-shop time. The information processing apparatus according to any one of claims 1 to 5,
Wherein the controller at least temporarily stores the time that has received an order from a user, in accordance with the order interval according to the spacing of the plurality of time stored, the information processing apparatus to change the determination frequency of the specials. The information processing apparatus according to any one of claims 1 to 6,
Wherein, when proposes first dishes be proposed according to the specials determined in the first timing, the second different orders already from the first cooking providing said first food An information processing apparatus that proposes the first dish at a second timing later than the first timing when the first dish is provided at the same time. The information processing apparatus according to any one of claims 1 to 7, wherein
Wherein, if based on the elapsed time from the entering corresponding to the first of the specials candidate to be selected in a time zone cooking, ordered before the first than the time period, the elapsed time regardless of whether contained in a second time period earlier than the first time period, the information processing to determine the specials from the specials candidates to be selected to the second time period apparatus. The information processing apparatus according to any one of claims 1 to 8,
An information processing apparatus, wherein the control unit determines a proposed alcoholic beverage based on a history of alcoholic beverages ordered by a user after entering the store and a correlation with ordered food. The information processing apparatus according to any one of claims 1 to 9,
Wherein, when the cooking time and the specials candidate dishes exceeds the first time a predetermined time plus the time to cook time and / or serving the time elapsed from the entering is predetermined An information processing apparatus, wherein a dish whose cooking time exceeds the first time is set as the recommended dish candidate only when the second time is not exceeded. The information processing apparatus according to claim 10, wherein
The control unit may provide a dish that can be provided within a time period until the user is provided with the dish having the cooking time exceeding the first time when the dish having the cooking time exceeding the first time is ordered. a, and preferentially the specials candidate information processing apparatus. The information processing apparatus according to claim 1, wherein:
The information processing apparatus having an output unit for outputting the portable terminal operated clerk said display information for presenting the specials.

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