JP6969634B2 - Information processing equipment, information processing methods and programs - Google Patents

Description

The present technology relates to an information processing device, an information processing method and a program, and particularly to a technique for presenting information to a customer of a restaurant.

In restaurants such as restaurants and pubs, when presenting recommended products to customers, a method such as posting a poster with information on recommended products in the store has been conventionally used. However, the method of posting posters could not flexibly respond to changes in recommended dishes.

Patent Document 1 discloses a technique for displaying a sales promotion menu created based on 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 efficiently encouraging customers to place an order, the timing of product recommendation for each food and drink order terminal is measured by measuring the food and drink elapsed time for each food and drink order terminal, and is based on the timed food and drink elapsed time. The technique for determining the timekeeping is disclosed.

Patent Document 3 describes that the clerk is encouraged to take an order by displaying the customer unit price for each table on the handy order terminal carried by the clerk. In addition, when there are multiple tables in the same customer unit price range, it is also described that by presenting the staying time for each table, it is indicated which table should be preferentially picked up.

Japanese Unexamined Patent Publication No. 2009-86941 Japanese Unexamined Patent Publication No. 2013-171393 Japanese Unexamined Patent Publication No. 2014-322622

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

In view of these circumstances, an object of the present invention is to improve customer satisfaction by dynamically proposing 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 elapsed time since the user enters the store.
The control unit dynamically determines one or more recommended dishes from the selected recommended dishes candidates based on the correlation between the dishes ordered after the user enters the store and the recommended dishes candidates.
The control unit includes a control unit that generates display information for presenting the determined recommended dish to the user.

The above-mentioned user includes a visitor of a restaurant where food is served. It should be noted that the number of users may be two or more, and when it is regarded as a group, it is called a user group.
The above-mentioned dishes include foods and drinks that can be served by restaurants, and therefore include alcoholic beverages and soft drinks.
The information processing apparatus may be implemented as a computer installed inside a restaurant or as a server installed outside, and there is no particular limitation on the embodiment thereof. Examples include a self-order terminal having an order receiving function installed on or near a table of a restaurant, and a mode in which the information processing device is digital signage.
The display information may be, for example, a screen displayed on a smartphone or a screen of digital signage. There is no limitation on the display device that actually displays the display information. The display information may be, for example, information coded by markup language or information generated by other methods.

According to the above information processing device, recommended dishes that dynamically change according to the user's order after entering the store are proposed at an appropriate timing that is determined based on the elapsed time from entering the store. Dynamic proposals can be realized and customer satisfaction can be improved.

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

The predetermined amount in the above configuration may be, for example, an amount obtained by multiplying the number of people in the user group by the assumed per-customer unit price.

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

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

The above 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 both dishes with the same ingredients and cooking method are ordered, there is a negative correlation between the two dishes. The control unit determines (determines) that there is such a negative correlation based on the metadata. On the contrary, 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 likely to be ordered. The control unit processes information so that if the "recommended dish candidate" has a negative correlation with the "cooking ordered after the user enters the store", it will be reluctant to make it a recommended dish. May be good. In the opposite case, information processing may be performed so as to be positive about making a recommended dish.

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

In the information processing apparatus, the control unit may determine that the proposal has been taken when the user selects the presented recommended dish, and may positively execute the process of proposing the recommended dish.

It is considered that the user who ordered the dish after seeing the presentation of the recommended dish is highly sensitive to the recommended information. For such users, proactively providing information from the food and beverage service provider side leads to improvement in customer satisfaction. Here, "actively execute" includes aspects such as increasing the frequency of proposals and increasing the display strength of recommended information (making it stand out).

According to the above configuration, information is actively provided to users who are highly sensitive to recommended information, so that customer satisfaction can be further improved.

In the information processing apparatus, the control unit may select a recommended dish candidate based on statistical information with the elapsed time from the entrance time and / or the staying time zone as parameters.

For example, taking a French restaurant as an example, when receiving an order by à la carte, there is a dish ordered as an appetizer, a dish ordered as a dessert, and there is a correlation between the elapsed time from the entrance time and the ordering needs. There is. The statistical information can be, for example, a history database of dishes ordered in the past at a restaurant where the information processing apparatus is installed. It is preferable that this history database has "elapsed time since entering the store" and "stay time zone" as parameters, and for example, data such as having the order frequency for each dish 10 minutes after entering the store. It may be a structure.

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

In the information processing apparatus, the control unit at least temporarily stores the time when an order is received from the user, and changes the frequency of determining recommended dishes according to the order interval related to the interval between the stored plurality of times. May be good.

In the above-mentioned change of the determination frequency, recommended dishes may be frequently presented to users who have a narrow cooking order interval. On the contrary, it is possible to suppress the frequent presentation of recommended dishes to users with a wide order interval. Alternatively, for a user with a wide order interval, even if the elapsed time from entering the store is before the predetermined time has passed, the recommended dish candidate is selected from the dishes selected as the recommended dish candidate after the predetermined time. May be selected. In this case, the predetermined time can be, for example, the time to start presenting dessert or after-meal retouching as a recommended dish.

According to the above configuration, the degree of hunger of the user can be estimated from the order interval, and by changing the frequency accordingly, it is possible to propose an appropriate recommended dish.

In the information processing apparatus, when the control unit proposes the first dish related to the recommended dish decided to be proposed at the first timing, the provision of the first dish is different from that of the first dish. When the ordered second dish is served at the same time, the first dish may be proposed at a second timing later than the first timing.

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

In the information processing apparatus, the control unit orders a dish corresponding to the recommended dish candidate selected in the first time zone based on the elapsed time from entering the store before the first time zone. In that case, the recommended dish is determined from the recommended dish candidates selected in the second time zone regardless of whether or not the elapsed time is in the second time zone before the first time zone. You may.

The first time zone is not limited, but may be, for example, a time zone near the end of the meal. In this case, it is possible to set a time zone in which dishes called "cooking" and desserts tend to be ordered at izakaya. The first time zone may be derived from, for example, the average staying time of past users who have visited the restaurant. For example, when the average staying time is 120 minutes, it is from 90 minutes to 120 minutes after entering the store. The time zone of may be set as the first time zone.
The second time zone is a time zone located ahead of the first time zone. It may be all or a part of the time zone before the first time zone. For example, the time zone from 30 minutes to 90 minutes after entering the store may be set as the second time zone.

According to the above configuration, when a dish selected as a recommended dish candidate in the first time zone is ordered at a time before the first time zone, it is more than the first time zone. A dish that is selected as a recommended dish candidate in the previous time zone (second time zone) is determined as a recommended dish even if it is not in the second time zone, and the proposed information processing is performed to eat and drink. It is possible to suggest to the user not to miss the opportunity to enjoy the food that the store should be able to give great satisfaction. As a result, customer satisfaction can be improved.
For example, if the user orders "cooking" or dessert relatively early, the user may miss the main dish that can be enjoyed at the store, but the above information processing device Therefore, such possibility can be reduced, leading to improvement in customer satisfaction.

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

Eating and drinking establishments may develop dishes that match a particular brand of sake, or specially select wines that match a particular dish, and alcoholic beverages may have a strong connection with a particular dish.

According to the above-mentioned information processing device, the strong commitment of restaurants regarding such alcoholic beverages can be reflected in the recommended dishes.

In the information processing apparatus, when the cooking time exceeds a predetermined first time as a recommended cooking candidate, the control unit adds the cooking time and / or the time to serve to the elapsed time from entering the store. Only when the time does not exceed the predetermined second time, the 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 so that the elapsed time from entering the store is not too late when making a recommended dish candidate, thereby satisfying the customer. Can be improved.

In the information processing apparatus, when the control unit orders a dish whose cooking time exceeds the first time, the time until the dish whose cooking time exceeds the first time is provided to the user. The dishes that can be served inside may be given priority as recommended dishes.

According to the above configuration, when a dish whose cooking time exceeds the first time is ordered, it is suggested to the user a dish that can be served during a relatively long time that keeps the user waiting. Can improve customer satisfaction.

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

As described above, according to the present invention, dynamic proposals for recommended dishes are realized, and customer satisfaction is improved.

It is a figure which shows the system structure of one Embodiment which concerns on this invention. It is a figure which shows the hardware configuration example of the store terminal which concerns on the said embodiment. It is a figure which shows the structural example of various data stored in the storage part which concerns on the said embodiment. 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 demonstrating the information based on the sales information database which concerns on the said embodiment. It is a schematic diagram for demonstrating the structure of the order information database which concerns on the said embodiment. It is a figure for demonstrating operation of the cooking information provision system which concerns on the said embodiment. It is a figure for demonstrating the information processing of the store terminal which concerns on the said embodiment. It is a schematic diagram for demonstrating the determination process based on the correlation between the ordered dish and the recommended dish candidate in the said embodiment. It is a figure for demonstrating the timing for providing the recommended dish information in the said embodiment. It is a figure for demonstrating the information processing of the store terminal which concerns on the said 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 completed in a restaurant, and includes a store terminal 100, a user terminal 200, and an employee terminal 300. The system configuration example in FIG. 1 is only an example, and it is possible to implement the system without making it a complete system in the store. Further, the employee terminal 300 is not always necessary.

The store terminal 100 in which the control unit according to the present embodiment is configured can be configured as a terminal using a general-purpose computer. The store terminal 100 transmits recommended food information to the user terminal 200. Any form of network may be used, 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 desktop terminal 200a having an order receiving (self-ordering) function that is stationary at a table seat in a store. Further, the smartphone personally owned by the user may be used as the user terminal 200. FIG. 1 shows a smartphone 200b owned by a user. 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 information related to the food order operated and input by the employee (hall clerk) who has heard the order from the user (customer) to the store terminal 100. As described above, the order information can be input from a device other than the user terminal 200.

An employee may operate the user terminal 200. Further, in the following, when the term "user" is simply used, it may refer to a group consisting of a plurality of users.

[Hardware configuration of store terminals]
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 connecting these to each other. To prepare for.

The CPU 11 appropriately accesses the RAM 13 and the like as necessary, and controls the entire block in an integrated manner while performing various arithmetic processes. The ROM 12 is a non-volatile memory in which firmware such as an OS, a program, and various parameters to be executed by the CPU 11 is fixedly stored. The RAM 13 is used as a work area of the CPU 11, and temporarily holds an 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 receiving unit 17 is, for example, a pointing device such as a mouse, a keyboard, or other input device. The display unit 16 and the operation reception unit 17 may be combined into one by a liquid crystal touch panel.

The storage unit 18 is a non-volatile memory such as an HDD (Hard Disk Drive), a flash memory (SSD; Solid State Drive), or another solid-state memory. The OS, various applications, and various data are stored in the storage unit 18.

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 to / from 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-mentioned 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 content of storage]
Among various data stored in the storage unit 18, the 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 food information database 181, a sales information database 182, and an order information database 183. Each database is related to each other and is constructed as one relational database as a whole. It should be noted that this is an example for convenience of explanation, and in other embodiments, it does not have to be a relational database. Moreover, it may be a simple storage table rather than a database.

The food information database 181 is a database in which information on each food that can be provided at the store of FIG. 1 is stored. The food here includes alcoholic drinks. The sales information database 182 is a database in which information related to the past sales of the store of FIG. 1 is stored. The order information database 183 is a database that stores orders placed by users (customers) who are visiting the store of FIG. 1 for each user.

The stored contents and data structure of the cooking 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 of "cooking", classification, ingredients, compatible dishes, and compatibility Good alcoholic drinks, incompatible dishes, etc. are stored as metadata linked to "cooking". In the following, such metadata may be referred to as "tagging", and 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 "vegetarian dish / meat dish / seafood dish". Multiple categories based on different divisions may be associated with one dish. In addition to the ones shown in the figure, the metadata associated with each dish is, for example, the calorie content and the classification of dishes that are compatible with each dish (for example, information such as "good compatibility with seafood dishes" is associated). And so on.

Next, the stored contents and the 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 that records the relationship between the ordered quantity of a certain dish and the time zone. 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 dish 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 between the ordered time and the number of orders 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. Be done. FIG. 6 schematically shows information related to 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 "has a short elapsed time from entering the store and tends to be ordered relatively early", or "generally many users eat meals". The ordering tendency of each dish is grasped, such as "It tends to be ordered at the end time". The CPU 11 of the store terminal 100 determines the order tendency for each dish based on various correlations regarding sales and time recorded in the sales information database 182. Although only the information about the 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 stored contents and the data structure of the order information database 183 will be described with reference to FIG. 7. The order information database 183 has a table as shown in FIG. 7, and records the elapsed time from entering the store and the ordered food for each user. The order information database 183 may be built on the RAM 13.

The CPU 11 can refer to the order information database 183 to acquire the food ordered by the user and the time when the order was made (elapsed time from 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 acquire the food ordered by the user and the time when the order is made.

[System operation]
Next, the flow of cooking information provision in the cooking information providing system 1 will be described. FIG. 8 is a sequence diagram relating to an example of information processing executed by the cooking information providing system 1. As shown in the figure, the store terminal 100 records the store entry time in the order information database 183 when the user visits the store (ST10). It should be noted that the user visit may be configured to be grasped by the store terminal 100 by a mechanism in which the employee notifies the store terminal 100 of the user visit by 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 the own terminal (ST21, ST24, ST25). Further, the user terminal 200 transmits (outputs) order information to the store terminal 100 at a timing desired by the user (ST22, ST23).

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

The information processing related to the provision of cooking information in the cooking information providing system 1 ends when the user leaves the store. For example, when the "customer's return" is notified from the employee terminal 300, the user terminal 200, or the like, 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 display information generation / output processing (ST11, ST12, ST13) by the store terminal 100. First, the CPU 11 of the store terminal 100 is a recommended dish candidate from the dishes stored in the dish information database 181 based on the elapsed time from the user's entry time recorded in the order information database 183 in ST10. Is selected by 1 or more by a statistical method (ST31).

As a statistical method executed by the CPU 11, for example, a dish frequently ordered at that time may be extracted from the sales information database 182 by using the elapsed time from entering the store as a parameter. The sales information database 182 can output 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 with the elapsed time from entering the store as a parameter. At the time of this search, for example, the frequency information may be weighted by a profit margin or the like to extract recommended food candidates. As a result, it is possible to positively recommend dishes with a high profit margin.

Further, when selecting the recommended dish candidate of ST31, the CPU 11 may use the user's staying time zone as a parameter in addition to or instead of the elapsed time from the user's entry into the store. At restaurants, the dishes that are often ordered may differ depending on the time of day, so the 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 to be 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 candidate listed as a candidate.

FIG. 10 is a schematic diagram for explaining a determination process based on the correlation between the ordered dish and the recommended dish candidate. As shown in the left portion of FIG. 10, orders from users (dishes a1, 2, ...) Are input to the store terminal 100 in chronological order. The metadata related to the order entered here is 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 associated with each of the dishes listed as recommended dishes.

In FIG. 10, the CPU 11 correlates each of the recommended food candidates shown in the right part with the previously ordered food shown in the left part and the metadata associated with each. Weight by examining the 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 ingredient and one or more metadata related to the ingredient associated with the recommended dish candidate. ..

For example, when a correlation that the ingredients are very similar is obtained, the CPU 11 performs a process such as lowering the weight of the dish b1 related to the recommended dish candidate. As a result, it is possible to prevent similar dishes from being continuously presented as recommended dishes. For example, a user who ordered a fresh fish carpaccio as an appetizer may be less sensitive even if a sashimi platter is recommended 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 dish and the recommended dish candidate, for example, the CPU 11 has metadata for each of the dishes listed as the recommended dish candidate and each of the ordered dishes. The correlation of is examined and weighted. Then, the recommendation is decided according to the weighting. It may be determined randomly using a random number. At that time, it may be randomly determined in consideration of weighting. The CPU 11 may determine a plurality of recommended dishes.

When the CPU 11 determines the recommended dish, the CPU 11 next generates display information (ST33). The display information may be configured, for example, as a page in which markup language is used. 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 operation flow of the cooking information providing system 1.
According to the above information processing device, recommended dishes that dynamically change according to the user's order after entering the store are proposed at an appropriate timing that is determined based on the elapsed time from entering the store. Dynamic proposals can be realized and customer satisfaction can be improved.
According to the above-mentioned information processing device, it is possible to provide a specific method for dynamically changing a recommended dish according to an order after the user enters the store.

[Timing of recommended dish proposal 1]
Next, the timing of providing recommended food information will be described. In other words, the timing for providing the recommended dish information is a predetermined timing at which the display information of S11, ST12, and ST13 is generated and output. 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 indicates the timing at which the recommended food information is provided. As an example, the timing of providing the recommended food information in the present embodiment may be configured so that the recommended food information is provided at equal intervals, such as every 10 minutes, as shown in FIG. 11 (a).

Alternatively, based on the data as shown in FIG. 5B stored in the sales information database 182, the timing when the number of appetizer orders decreases is determined, and the recommended food information is provided at that timing. May be 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. , It may be configured to provide recommended food information when there is no order from the user for a predetermined time (not shown).

Further, as shown in FIG. 11B, there is an action such that the user returns a favorable response to the recommended food information provided by the main food information providing system 1, for example, ordering the recommended food. If so, the CPU 11 of the store terminal 100 may proactively provide the recommended food information thereafter. Specifically, as shown in FIG. 11B, the recommended food information provided at predetermined intervals 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 predetermined timing instead of providing the recommended food information at a predetermined interval, the predetermined predetermined timing is advanced. It may be shifted to the timing of. In this case, for example, the recommended food information of the main dish is normally provided 20 minutes after entering the store, but it is provided 15 minutes after entering the store.

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

In this case, for example, the CPU 11 may frequently present recommended dishes to users whose food order intervals are narrow. On the contrary, it is possible to suppress the frequent presentation of recommended dishes to users with a wide order interval. Alternatively, for a user with a wide order interval, even if the elapsed time from entering the store is before the predetermined time has elapsed, the recommended dish candidate is selected from the dishes selected as the recommended dish candidate after the predetermined time. May be selected. In this case, the predetermined time can be, for example, the time to start presenting dessert or after-meal retouching as a recommended dish.

According to this, the CPU 11 can estimate the degree of hunger 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 is ordered by referring to the order information database 183 at the timing when the time when the meal is expected to end is approaching, based on the elapsed time from entering the store. It may be configured to determine whether or not the product has reached a predetermined amount or the like, and if it is determined that the product has not reached the predetermined amount, further provide recommended food information. For example, in a pub 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, if the service enjoyed by the user or the user group does not yet reach the standard level of the service that the restaurant can provide, it is possible to propose another dish. Therefore, customer satisfaction can be improved.

As yet another information processing, the CPU 11 always enters when desserts or so-called "cooks" are ordered before the time zone in which they are usually ordered (referred to as the "first time zone"). You do not have to suggest recommended dishes based on the elapsed time from the store. In this case, even if the elapsed time from entering the store is not in the predetermined time zone (referred to as "second time zone") before the first time zone, it is selected in the second time zone. The recommended dish is decided from the recommended dish candidates.

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

Then, it is possible to suggest to the user not to miss the opportunity to enjoy the food that the restaurant should be able to give great satisfaction. As a result, customer satisfaction can be improved. For example, if a user orders "cooking" or dessert relatively early, the user may miss the main dish that can be enjoyed at the store. By controlling the timing of proposing recommended dishes as described above, such possibility can be reduced, leading to improvement in customer satisfaction.

[Timing of recommended dishes 2]
Regarding information processing regarding the timing of providing recommended food information, the timing of food provision (serve) is further adjusted by adjusting the timing of processing ST34 (output of display information) in FIG. 9, as described below. Timing) 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 processing of the ST45 (output of the display information) (ST44). When ST45 is performed, this display output delay is referred to as another ordered dish ("second dish") when the user receives an order for the recommended dish (referred to as "first dish") at that time. It is executed (ST44, Yes) when it is provided at the same time.

By performing the process as shown in FIG. 12, the first dish and the second dish are not served at the same time. Therefore, it is possible to propose recommended dishes at an appropriate timing.

[Recommendations for time-consuming dishes]
Further, as another information processing, a process that does not easily consider a time-consuming dish 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 the CPU 11 selects ST31 in FIG. 9, the time obtained by adding the cooking time and / or the time until serving specified by the metadata to the elapsed time from the user's entry into the store is predetermined. Only dishes that do not exceed the threshold of are recommended dishes. Or conversely, dishes in which the time obtained by adding the cooking time and / or the time to serve specified by the metadata to the elapsed time from the user's entry exceeds a predetermined threshold value are excluded from the recommended dish candidates.

According to the above information processing, when recommending dishes that take time, consideration is given so that the elapsed time from entering the store is not too late. As a result, customer satisfaction can be improved.

Further, after performing the above processing, when a dish whose cooking time exceeds the predetermined threshold value is ordered, the CPU 11 selects ST31 in FIG. 9 until the ordered dish is provided to the user. The dishes that can be served within the above time may be given priority as recommended dishes.

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

According to the above information processing, when a time-consuming dish is ordered, customer satisfaction is improved by proposing a dish that can be served to the user during a relatively long time that keeps the user waiting. Can be made to.

[Modification example]
The above-described embodiment can be modified in various ways. For example, in the above embodiment, the display information by the information processing executed by the store terminal 100 is output to the user terminal 200, but it may be configured to be output to the employee terminal 300. good. As an example of the use of this embodiment, an employee such as a hall clerk looks at the employee terminal 300 carried by the employee and proposes a recommended dish to the customer. By adopting such a hardware configuration, it is possible to promote communication between customers and employees.

Further, in one modification of the above embodiment, when proposing recommended menu information, the metadata that is the basis for the proposal may be displayed to the user. As a result, the user can be made to recognize the correlation between the dishes ordered in the past and the recommended menu without the clerk explaining, and it is possible to promote a more convincing order.

Although the present invention has been described above with reference to the embodiments, the present invention is not limited to the above embodiments. Various modifications that can be understood by those skilled in the art can be made to the structure and details of the present invention within the scope of the present invention. Also included in the scope of the present invention are systems or devices in which the different features contained in each embodiment are combined in any way. In addition, it is possible to carry out all the configurations disclosed in the embodiment 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 is also applicable when the information processing program that realizes the functions of the embodiment is directly or remotely supplied to the system or device. Therefore, in order to realize the function of the present invention on a computer, a program installed on the computer, a medium containing the program, and a server on a network for downloading the program are also included in the scope of the present invention.

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

Claims (10)

A storage unit that stores order frequency information showing the relationship between the elapsed time from entering the store and the order frequency for each dish,
Based on the order frequency information, one or more dishes with high order frequency according to the elapsed time from the user's entry to the store are extracted.
Display information for proposing the extracted dish to the user as a recommended dish is generated .
An information processing device including a control unit that temporarily stores the order time when an order is received from the user and changes the generation frequency of the display information according to the order interval related to the stored intervals of the plurality of order times. .. The information processing apparatus according to claim 1.
The control unit determines whether or not the cumulative amount of the ordered items has reached the predetermined amount at the timing when the time when the end of the meal is expected is approaching based on the elapsed time, and if not. An information processing device that generates display information for suggesting additional recommended dishes. The information processing apparatus according to claim 1 or 2.
The control unit generates the display information about the recommended dish at the first frequency, and when the recommended dish proposed by the display information is ordered by the user, the second frequency is higher than the first frequency. An information processing device that generates the display information in. The information processing apparatus according to any one of claims 1 to 3.
When the control unit generates the display information about the first dish related to the extracted recommended dish at the first timing and receives an order, the provision of the first dish is the same as the first dish. An information processing device that generates the display information about the first dish at a second timing later than the first timing when the second dish with a different order is served at the same time. The information processing apparatus according to any one of claims 1 to 4.
When the food associated with the first time zone related to the elapsed time from entering the store is ordered in the second time zone before the first time zone, the control unit said the elapsed time. An information processing device that extracts the dishes with high order frequency and generates the display information regardless of the time. The information processing apparatus according to any one of claims 1 to 5.
The storage unit stores information indicating the cooking time for each dish, and stores the information.
When the cooking time of the extracted dish exceeds a predetermined first time, the control unit adds the cooking time to the elapsed time from entering the store, and the time exceeds the predetermined second time. An information processing device that generates the display information for the extracted dish when there is no such food. The information processing apparatus according to claim 6.
The control unit is an information processing device that preferentially generates display information for a dish whose cooking time exceeds the first time when a dish whose cooking time exceeds the first time is ordered. The information processing apparatus according to claims 1 to 7.
An information processing device having an output unit that outputs the display information for presenting the recommended dish to a portable terminal operated by a clerk. Based on the order frequency information showing the relationship between the elapsed time from entering the store and the order frequency for each dish, one or more dishes with high order frequency according to the elapsed time from the user's entry are extracted.
Display information for proposing the extracted dish to the user as a recommended dish is generated .
The order time when an order is received from the user is stored at least temporarily, and the frequency of generating the display information is changed according to the order interval related to the stored interval of the plurality of order times.
Information processing method performed by a computer. For information processing equipment
Based on the order frequency information showing the relationship between the elapsed time from entering the store and the order frequency for each dish, the step of extracting one or more dishes with high order frequency according to the elapsed time from the user's entry, and
A step of generating display information for proposing the extracted dish to the user as a recommended dish , and
A program that temporarily stores an order time when an order is received from the user, and executes a step of changing the generation frequency of the display information according to an order interval related to a plurality of stored order time intervals.

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