JP7188811B1 - ORDER MANAGEMENT DEVICE, ORDER MANAGEMENT METHOD, AND PROGRAM - Google Patents

Abstract

[PROBLEMS] To match the timing of serving dishes initially ordered by a plurality of customers even when a plurality of customers at the same table place orders at different timings. Kind Code: A1 The present disclosure relates to an order management device (20) for managing orders for restaurants. The order management device (20) has a reception section (21) that receives orders for food in association with the table number, and a reception section (21) that receives food orders at the same table when a plurality of customers order food at different timings at the same table. The order that is received first is treated as the first order, and the dishes ordered within the specified time after the first order at the same table are served at the same timing as the first order. and an adjustment unit (22) for adjusting the [Selection drawing] Fig. 1

Description

The present disclosure relates to an order management device, an order management method, and a program.

When an employee of a restaurant receives an order, even if there are a plurality of customers at the same table, the orders can be received at the same time. Therefore, restaurants can easily cook and serve ordered dishes at the same timing.

Recently, however, in the food and beverage industry, there is a shortage of employees due to population decline, and due to the effects of the corona crisis, there is a tendency to avoid contact between employees and customers.
For this reason, restaurants are increasingly moving to reduce contact between employees and customers, and have customers themselves take orders. Therefore, for example, there are an increasing number of eating and drinking establishments where customers place orders from their own terminals such as smartphones or from order terminals placed at tables.

However, in an operation in which customers place their own orders, the timing of each customer's order is different from each other.

Therefore, even if multiple customers at the same table place orders at different times, it is important to serve food at the same time.
In particular, if a plurality of customers sitting at the same table cannot serve the food that they ordered first at the same time, it will be impossible for the plurality of customers to start eating the food at the same time. As a result, problems such as a decrease in customer satisfaction, an increase in the amount of time spent by customers until payment is made, and the need for employees to serve food many times.

Therefore, recently, techniques for solving the above problems have been proposed. For example, Patent Literature 1 discloses a technique of calculating the shortest time for serving customers at the same table at the same time and setting this time as the scheduled serving time.

Japanese Patent Application Laid-Open No. 2000-090158

However, the technique described in Patent Literature 1 accepts orders using handy terminals carried by employees. Therefore, if there are multiple customers at the same table, orders are accepted at the same time, and it is not assumed that multiple customers at the same table place orders at different times.
In addition, the technique described in Patent Document 1 does not match the timings of serving the dishes initially ordered by each of the plurality of customers.

Therefore, the purpose of the present disclosure is to solve the above-mentioned problems, and even when a plurality of customers at the same table place orders at different timings, the timing of serving the food ordered first by each of the customers can be adjusted. To provide an order management device, an order management method, and a program that can be combined.

An order management device according to one aspect includes:
An order management device for managing orders of restaurants,
a reception unit that accepts food orders in association with table numbers;
When a plurality of customers at the same table place food orders at different times, the first order received at the same table shall be the first order, and the orders received at the same table within a predetermined time after the first order. an adjustment unit that adjusts the cooking order of the dishes so that the ordered dishes are served at the same timing as the first-ordered dishes;
Prepare.

An order management method according to one aspect includes:
An order management method using an order management device for managing orders of a restaurant,
a reception step for accepting a food order in association with a table number;
When a plurality of customers at the same table place food orders at different times, the first order received at the same table shall be the first order, and the orders received at the same table within a predetermined time after the first order. an adjusting step of adjusting the cooking order of the dishes so that the ordered dishes are served at the same timing as the first-ordered dishes;
including.

A program according to one aspect comprises:
In the computer that manages the order of the restaurant,
a reception procedure for accepting food orders in association with table numbers;
When a plurality of customers at the same table place food orders at different times, the first order received at the same table shall be the first order, and the orders received at the same table within a predetermined time after the first order. an adjustment procedure for adjusting the cooking order of the dishes so that the ordered dishes are served at the same timing as the first-ordered dishes;
to run.

According to the above-described aspect, even when a plurality of customers at the same table place orders at different timings, the order management device can match the timing of serving the dishes initially ordered by each of the plurality of customers. , an order management method, and a program.

1 is a diagram showing a configuration example of an order management system according to Embodiment 1; FIG. 4 is a flowchart showing an example of a schematic operation flow of the order management device according to Embodiment 1; FIG. It is a figure which shows the example of the order data displayed on a kitchen display by related art. 4 is a diagram showing an example of order data displayed on the kitchen display according to Embodiment 1; FIG. FIG. 11 is a diagram showing a hardware configuration example of an order management device according to a second embodiment; FIG.

Embodiments of the present disclosure will be described below with reference to the drawings. Note that the following descriptions and drawings are appropriately omitted and simplified for clarity of explanation. Further, in each drawing below, the same elements are denoted by the same reference numerals, and redundant description is omitted as necessary.

<Embodiment 1>
First, a configuration example of an order management system according to the first embodiment will be described with reference to FIG. In addition, this Embodiment 1 will be described assuming that the order of the restaurant X is managed.

As shown in FIG. 1, the order management system according to the first embodiment includes terminals 10A to 10C, an order management device 20, and a kitchen display 30. FIG. Terminals 10A-10C and order management device 20 are connected via a wireless network, and order management device 20 and kitchen display 30 are connected via a wired or wireless network. Hereinafter, when the terminals 10A to 10C are not specified, they are simply referred to as "terminals 10".

A terminal 10 is owned by a customer of restaurant X and used by the customer to order food. The terminal 10 is realized by, for example, a smart phone, a tablet terminal, a mobile phone, or the like. Here, terminals 10A to 10C are terminals used by customers A to C to order food, respectively.

The terminal 10, for example, displays an order entry screen and allows the customer to order food on the order entry screen. As a mechanism for displaying the order input screen, for example, the following can be considered. That is, each table in the restaurant X is provided with a medium on which a QR (Quick Response) code (registered trademark) including a URL (Uniform Resource Locator) and a table number is described. By reading the QR code, the terminal 10 acquires the above-described URL, table number, etc., and accesses the URL. Then, the reception unit 21, which will be described later, transmits an order input screen to the terminal 10, and the terminal 10 displays the order input screen.

On the order input screen displayed on the terminal 10, the customer inputs the table number and food information (food name, quantity, etc.) in association with each other. Since the table number can be obtained from the QR code, it may be automatically input without depending on the customer's input. After completing the input of the table number and cooking information, the customer presses the send button on the order input screen. Then, the input table number and cooking information are transmitted from the terminal 10 to the reception unit 21 .
Therefore, in Embodiment 1, it is assumed that customers of restaurant X order food at different timings regardless of whether they are at the same table or not.

In FIG. 1, the customer uses the terminal 10 owned by the customer to order the food, but this is not the only option. A customer may use an order terminal provided at each table of restaurant X to order food.

The order management device 20 has a reception section 21 and an adjustment section 22 . The order management device 20 may be a POS (Point Of Sales) terminal of the restaurant X, or may be a computer such as a personal computer provided separately from the POS terminal.
The kitchen display 30 is arranged in the kitchen of the restaurant X, and displays order data of dishes. Kitchen display 30 is an example of a display device.

As described above, the reception unit 21 transmits an order input screen to the terminal 10 and receives a food order from a customer on the order input screen. At this time, the reception unit 21 acquires the table number and cooking information as described above.

The adjustment unit 22 holds order data of the order received by the reception unit 21, which includes the table number, cooking information, and order time.
Then, the adjustment unit 22 determines whether or not the order received by the reception unit 21 is the first order received at the same table (first order). It is determined whether or not the order was received within a predetermined time after the first order.

If the order received by the reception unit 21 is not the first order at the same table, but is an order received within a predetermined time after the first order at the same table, the order is the first order at the same table. It is highly likely that the dish was first ordered by a customer other than the customer who ordered it. Therefore, if these dishes can be served at the same timing, multiple customers at the same table can start eating the dishes at the same timing.

Therefore, if the order received by the receiving unit 21 is not the first order on the same table, but is an order received on the same table within a predetermined time after the first order, the adjustment unit 22 Arrange the cooking order of the dishes so that the dishes are served at the same time as the first order dishes. It should be noted that the serving at the same timing as the first-order food does not have to be strictly the same timing, and may be substantially the same timing. For example, serving within a predetermined time range after first-order food is served is defined as substantially the same timing.

On the other hand, if the order received by the receiving unit 21 is the first order of the same table, or if it is not an order received within a predetermined time after the first order on the same table, the adjustment unit 22 Do not adjust the cooking order of dishes such as In these cases, the adjustment unit 22 determines the cooking order of the dishes according to the order of the orders.

In addition, the adjustment unit 22 controls the kitchen display 30 so that the order data of the dishes are arranged and displayed in the cooking order of the dishes. Here, the order data includes the table number, food information, and order time, as described above. However, the adjustment unit 22 does not need to display all the elements included in the order data on the kitchen display 30, and may display at least the table number and cooking information.

In addition, the adjusting unit 22 inserts the order data of the dishes adjusted to be served at the same timing as the first-order dishes on the same table in the display area where the first-order order data are displayed. Control the kitchen display 30 to display. At this time, it is preferable that the adjustment unit 22 allows the cook in the kitchen to determine that the order data has been interrupted and displayed. Therefore, the adjustment unit 22 controls the kitchen display 30 to make the color of the order data displayed by interruption different from other order data or to generate a predetermined sound.

Further, the adjustment unit 22 controls the kitchen display 30 so that the display of the order data displayed on the kitchen display 30 is erased when the cooking or serving of the order data is completed.

Therefore, the adjusting part 22 adjusts the cooking order of the orders received within a predetermined time after the first order on the same table only when the display of the order data of the first order remains on the kitchen display 30.例文帳に追加However, if the predetermined time after the first order is set to be less than the cooking time of the first order, the order data for the first order will not be displayed when the predetermined time after the first order has passed. will surely remain. Therefore, depending on the setting of the predetermined time after the first order, the adjustment unit 22 does not need to determine whether or not the display of the order data of the first order remains on the kitchen display 30 .

Next, an example of a schematic operation flow of the order management device 20 according to the first embodiment will be described with reference to FIG. Here, it is assumed that the predetermined time after the first order is set to be less than the cooking time of the first order dish.

As shown in FIG. 2, first, the reception unit 21 receives a food order from a customer on the terminal 10 (step S11). At this time, the reception unit 21 receives the food order in association with the table number.

Next, the adjustment unit 22 determines whether the order received by the reception unit 21 is the first order of the same table (step S12), and if it is not the first order (No in step S12), Using the same table, it is determined whether or not the order was received within a predetermined time after the first order (step S13).

In step S13, if the order received by the receiving unit 21 is an order received within a predetermined time period after the first order at the same table (Yes in step S13), the adjusting unit 22 prepares the food of the order. but adjust the cooking order of the dishes so that they are served at the same timing as the first-order dishes. Then, the adjustment unit 22 controls the kitchen display 30 to display the order data of the order by inserting it into the display area where the order data of the first order is displayed (step S14).

On the other hand, if the order accepted by the accepting unit 21 in step S12 is the first order of the same table (Yes in step S12), or if the order accepted by the accepting unit 21 in step S13 is the first order of the same table If the order is not received within a predetermined time after the order (No in step S13), the adjustment unit 22 determines the cooking order of the dishes in the order according to the order of the order. Then, the adjustment unit 22 controls the kitchen display 30 to display the order data of the order in the determined order of cooking (step S15).

Next, a general operation of the order management device 20 according to the first embodiment will be described with a specific example.
First, it is assumed that two customers, customer A and customer B, visit restaurant X and are seated at table #1. Also, assume that customer C arrives in another group and is seated at table #2.

Next, the reception unit 21 receives the order of the daily lunch a made on the terminal 10A by the customer A of the table #1, and then the customer C of the table #2, which is different from the table #1, orders the terminal 10A. Assume that an order for the daily lunch c made on the terminal 10C is accepted, and then an order for the daily lunch b made on the terminal 10B by the customer B of the table #1 is accepted. Also, regarding table #1, it is assumed that the reception unit 21 receives an order from customer B within a predetermined time after customer A's order.

In this case, in the related art, the cooking order of the food is determined according to the order of the order, so the order data is displayed on the kitchen display 30 in the order of the order. Therefore, as shown in FIG. 3, order data are displayed on the kitchen display 30 in the order of daily lunch a, daily lunch c, and daily lunch b, and cooking is performed in that order.

Assuming that the cooking time for each dish is 5 minutes, after 5 minutes, the daily lunch a is provided to the customer A, after another 5 minutes, the daily lunch c is provided to the customer C, and after another 5 minutes, the daily lunch is provided to the customer B. Lunch b is provided. Therefore, 10 minutes after the customer A is served the daily lunch a, the customer B is served the daily lunch b.

Assuming that each customer's meal time is 10 minutes, the timing when customer B is served daily lunch b is the timing when customer A finishes eating daily lunch a, and customer B does not finish eating. must wait 10 minutes for

In contrast, in Embodiment 1, the adjustment unit 22 determines that the order of the customer A on the table #1 is the first order on the table #1. In addition, the adjustment unit 22 arranges the daily lunch b ordered by the customer B within a predetermined time after the first order at the same table #1 to be served at the same timing as the daily lunch a ordered by the first order. , to adjust the cooking order of the food. Then, as shown in FIG. 4, the adjustment unit 22 displays the order data of the customer B's order (daily lunch b) for the customer A's first order (daily lunch a) as shown in FIG. The display area where the data is displayed is interrupted and displayed.
As a result, the daily lunch a and the daily lunch b are cooked at substantially the same timing, so that the timings of serving the dishes to the customer A and the customer B can be aligned at substantially the same timing.

As described above, according to the first embodiment, the accepting unit 21 accepts a food order at the restaurant X in association with the table number. When a plurality of customers place food orders at the same table in the restaurant X at different timings, the adjustment unit 22 sets the first order received at the same table as the first order, and the orders after the first order at the same table. To adjust the cooking order of dishes so that the ordered dishes received within a predetermined time are served at the same timing as the first-ordered dishes.

Here, there is a high possibility that the orders received within a predetermined time period after the first order at the same table are the dishes first ordered by a customer other than the customer who placed the first order at the same table. it is conceivable that. Therefore, according to the first embodiment, by adjusting the cooking order of the dishes so that these dishes are served at the same timing, a plurality of customers sitting at the same table can order the first dishes. You can adjust the timing of the offer.

In addition, since multiple customers at the same table can start eating food at the same time, it is possible to improve customer satisfaction. In addition, since the customer's staying time until checkout is shortened, the turnover rate of the restaurant X can be improved. In addition, since the number of servings for serving food by employees is reduced, the efficiency of serving food can be improved.

<Embodiment 2>
Next, a hardware configuration example of the order management device 20A according to the second embodiment will be described with reference to FIG.
As shown in FIG. 5, an order management device 20A according to the second embodiment includes a processor 23 and a memory 24. FIG.

The processor 23 may be, for example, a microprocessor, an MPU (Micro Processing Unit), or a CPU (Central Processing Unit). Processor 23 may include multiple processors.

Memory 24 is comprised of a combination of volatile and non-volatile memory. Memory 24 may include storage located remotely from processor 23 . In this case, the processor 23 may access the memory 24 via an I (Input)/O (Output) interface (not shown).

The order management device 20 according to Embodiment 1 described above can have the hardware configuration shown in FIG. A program is stored in the memory 24 . This program includes instructions (or software code) that, when read into a computer, cause the computer to perform one or more functions of the order management device 20 described in Embodiment 1 above. The components provided in the order management device 20 described above may be implemented by the processor 23 reading and executing a program stored in the memory 24 . Moreover, the memory 24 may realize the function of holding various information or data by the components provided in the order management device 20 described above.

Also, the above-described program may be stored in a non-transitory computer-readable medium or a tangible storage medium. By way of example, and not limitation, computer readable media or tangible storage media may include random-access memory (RAM), read-only memory (ROM), flash memory, solid-state drives (SSD) or other memory technology, CDs -ROM, digital versatile disc (DVD), Blu-ray disc or other optical disc storage, magnetic cassette, magnetic tape, magnetic disc storage or other magnetic storage device. The program may also be transmitted on a transitory computer-readable medium or communication medium. By way of example, and not limitation, transitory computer readable media or communication media include electrical, optical, acoustic, or other forms of propagated signals.

Although the present disclosure has been described above with reference to the embodiments, the present disclosure is not limited to the above-described embodiments. Various changes that can be understood by those skilled in the art can be made to the configuration and details of the present disclosure within the scope of the present disclosure.

10A to 10C Terminal 20, 20A Order management device 21 Receiving unit 22 Adjusting unit 23 Processor 24 Memory 30 Kitchen display A to C Customers

Claims (7)

An order management device for managing orders of restaurants,
a reception unit that accepts food orders in association with table numbers;
When a plurality of customers at the same table place food orders at different times, the first order received at the same table shall be the first order, and the orders received at the same table within a predetermined time after the first order. an adjustment unit that adjusts the cooking order of the dishes so that the ordered dishes are served at the same timing as the first-ordered dishes;
an order management device, comprising: The adjustment unit
A display device arranged in a kitchen is controlled to display the order data of the dishes arranged in the cooking order of the dishes.
The order management device according to claim 1. The adjustment unit
The display device is controlled so as to display the order data of the food adjusted to be served at the same timing as the first-order food by inserting it into the display area where the first-order order data is displayed. do,
3. The order management device according to claim 2. The adjustment unit
controlling the display device so that when the order data is displayed with the order data interrupted, the color of the order data that has been interrupted is different from that of the other order data;
4. The order management device according to claim 3. The adjustment unit
controlling the display device to generate a predetermined sound when the order data is interrupted and displayed;
4. The order management device according to claim 3. An order management method using an order management device for managing orders of a restaurant,
a reception step for accepting a food order in association with a table number;
When a plurality of customers at the same table place food orders at different times, the first order received at the same table shall be the first order, and the orders received at the same table within a predetermined time after the first order. an adjusting step of adjusting the cooking order of the dishes so that the ordered dishes are served at the same timing as the first-ordered dishes;
How to manage orders, including; In the computer that manages the order of the restaurant,
a reception procedure for accepting food orders in association with table numbers;
When a plurality of customers at the same table place food orders at different times, the first order received at the same table shall be the first order, and the orders received at the same table within a predetermined time after the first order. an adjustment procedure for adjusting the cooking order of the dishes so that the ordered dishes are served at the same timing as the first-ordered dishes;
program to run the

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