JPH03177995A - Order managing system - Google Patents

Abstract

PURPOSE:To surely prevent delay delivery or undelivery occurring by informing the incompletion of waiting by preset waiting time set in advance at every article of ordered menu to the handy terminal of a person in charge of customer when the above state occurs. CONSTITUTION:The system is equipped with plural handy terminals 11-1n as data input devices owned by each person in charge of customer, an order manag ing device 2 by which the transmission/reception of data is performed via a radio line, a kitchen printer 5 as an output device, and a bar code scanner 6 as as order completion instruction device. The order managing device 2 checks whether or not the waiting is completed by the waiting time set in advance at every article of order data, and displays order data of delay delivery and a table number to the display means of the input devices 11-1n when the waiting is not completed. Thereby, the person in charge of customer can expedite the progession of cooking based on the above display, which surely prevents the delay delivery or undelivery of the order data occurring without applying a load on the person in charge of customer.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an order management system used in restaurants and the like. More specifically, the present invention relates to an order management system that prevents delayed or undelivered order data ordered by customers.

[Prior Art] In restaurants such as family restaurants, waitresses and waiters (not all waiters) carry portable order data input devices called handy terminals, and input data from the handheld terminals. An order management device that receives input order data via a transmission means such as a wireless line or photo coupler, and a printing device installed in the workshop that is connected to this order management device via an inline cable and prints the order data. An order management system consisting of a so-called kitchen printer has been adopted.

In this type of order management system, each customer service person has a handheld terminal, and when the customer is seated at the table, the customer's order menu is entered sequentially from the keyboard of the handheld terminal, and one customer's order data is transferred wirelessly. When the order management device receives the order data sent from the handy terminal, it stores the order data in memory along with the reception time. It is stored in correspondence with the slip number assigned to each customer, and after editing print data (item name and quantity) corresponding to the contents of the order data, it is sent to the kitchen printer via an inline cable. As a result, the order data is printed by the kitchen printer, so the cook in the kitchen can start cooking according to the contents printed by the kitchen printer.

Each customer service person brings the prepared ordered menu to the customer's table along with a slip printed using a kitchen printer. When the customer who has finished eating goes to the order management device with the slip, the operator of the order management device inputs the slip number of the slip from the keyboard. Then, the customer's order data corresponding to the entered slip number is successively retrieved from the memory and printed on the receipt.

[Problem to be Solved by the Invention 81 By the way, when the store is crowded, it takes time from the time an order is received until the start of cooking, causing a problem in which the placing of bets is delayed. There is also the problem of cooks forgetting to prepare food even though they have received an order.

Therefore, the present applicant first proposed an order management system that could solve this problem (Japanese Patent Application No. 11-32-1980).
6), this means that when all the order menus for one customer have been cooked, the kitchen printer sends an order completion notification to the order management device, and the order management device records the time when the order completion notification was received. is stored as the customer's order completed, and when check list output is specified by mode switching, data for customers whose orders have not been completed is output.

However, since this method considers an order to be complete when all the menu items ordered by one customer are completed, it is not possible to manage late delivery or non-delivery for each item on the ordered menu. Therefore, currently, each customer service person has no choice but to look at the clock and check for delayed or undelivered orders based on the order reception time printed on the slip, which greatly increases efficiency and increases the burden placed on customer service personnel. Not only is it not accurate, it is also easy to make check mistakes.

The purpose of the present invention is to provide an order management system that can solve these conventional problems and reliably prevent delayed or undelivered menu items without placing a burden on each customer service person. be.

[Means for solving the problem] Therefore, the present invention provides an input device for inputting order data and a table number, an order management device for managing the order data and table number input by this input device, and an order management device for managing the order data and table number input by this input device. an output device that prints and issues order data and table numbers managed by a management device on a slip; and an order completion instruction device that instructs the order management device to complete order data placement 119 by inputting the order data and table number. The order management device consists of a clock means for setting the current time to 51 hours, a menu file storing the serving time I11 for each order data item, and order data, order reception time, and serving time for each order data item. , a catering information file having an area for storing a table number and an arrangement completion code; and when the order data and table number are input, the current time is read from the ft1i recording timer as the order reception time; a serving information creation means that reads a serving time corresponding to the order data from a menu file and stores the order reception time, serving time, and table number for each item of order data in a corresponding area of the serving information file; and the completion of the order. a serving completion processing means for writing a serving completion code into a serving completion code area corresponding to the order data and table number of a serving information file each time the order data and table number are input from the instruction device; For order data for which a serving completion code is not written in the serving completion code area, there is a delay in determining whether the serving time in the serving time area has elapsed from the current time or the order acceptance time in the order acceptance time area. and a delay instructing means for transmitting the order data and table number to the input device when the delay determining means determines that the current time has elapsed from the order reception time to the serving time, The input device is characterized by comprising a display means and a display control means for causing the display means to display the order data and table number transmitted from the order management device.

[Function] When the order data and table number are input from the input device, the current time is read from the clock means as the order reception time, and the order time corresponding to the order data is read from the menu file. For each item of order data, the order reception time, distribution pgai 17fl, and table number are stored in the corresponding area of the layout iv information file.

Additionally, the order data is sent to the output device together with the table number and output there. Based on this, cooking begins. Each time the customer service person serves the cooked menu to each table, he/she inputs the order data and table number for that menu from the order completion instruction device.

Then, in the order management device, is it an order completion instruction device?
14: Every time the sentence data and table number are input, a serving completion code is written in the serving completion code area corresponding to the order data and table number of the serving information file.

In addition, for order data stored in the serving information file for which a serving completion code is not written in the delivery NIv completion code area, the serving time in the serving time area is changed from the current time or the order reception time in the order reception time area. It is determined whether time has elapsed. Here, if it is determined that the current time has passed the serving time from the order reception time, the order data and table number are transmitted to the input device.

Then, the input device displays the order data and table number transmitted from the order management device on the display means.

Therefore, since the delayed order data and table number are displayed on the display means of the input device, the customer service person can prompt the progress of cooking based on this. Therefore, it is possible to reliably compensate for delayed or undelivered order data.

[Example] An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 shows a schematic diagram of the order management system of this embodiment. The order management system uses multiple handy terminals 11 to 11 as data input devices owned by each customer service person.
1, and each of these handy terminals 1, to 1. An order management device 2 that transmits and receives data via a wireless line to the order management device 2, a kitchen printer 5 as an output device connected to the order management device 2 via an inline cable 7, and a barcode scanner as the number of bags indicating order completion. It consists of 6. Note that the kitchen printer 5 and barcode scanner 6 are installed in close proximity to each other in the kitchen.

Each of the above-mentioned handy terminals 11-1. , is equipped with a CPU II, as shown in FIG. The CPU 11 includes a ROM 12 storing programs, a RAM 13, a wireless circuit 14 for wirelessly communicating with the order management device 2, a keyboard controller 15, and a display controller 16 via an address/data bus. and I, 10
Boats 17 are connected to each other.

A key chain 18 is connected to the keyboard controller 15, a display constituting display means is connected to the display controller 1-roller 16, and a TI alarm 20 is connected to the I10 boat 17.

The keyboard 18 includes a menu key corresponding to each menu, a score key for inputting the number of orders manually, an after-meal serving specification key for specifying whether the arrangement 1M is to be served after the meal, a table number key for inputting the table number, and a number of customers for inputting the number of customers. Keys and transmission keys for instructing transmission of order data, etc., are arranged.

The RAM 1B has a first area for storing order data inputted from the keyboard 18 (menu code, score, after-meal service specification data, etc.), table number, and number of customers, as well as a preset storage area for a customer service staff number. A second area for storing data received from the order management device 2 (product name, table number, and person in charge number of order data) is provided.

According to the program stored in the ROM 12, the CPU II stores order data (menu code, score, after-meal service designation data, etc.) input from the keyboard 18, table number, and number of customers in a first area, and then transmits the data. When the key is pressed, the data in the first area and the person in charge number in the second area are wirelessly communicated from the wireless circuit 14 to the order management device 2. In addition, the wireless circuit 14
The data received from the order management device 2 (product name, table number, person in charge number of the order data) is stored in the third area, and the process of the flowchart shown in FIG. 8 is executed. Here, a display system aIIf is configured to display the order data and table number transmitted from the order management device 2 on one display using cputi and the ROM 12.
- stages are constructed.

The order management device 2 includes a CPL 12 as shown in FIG.
1. The CPU 21 includes a ROM 22 in which programs are written and recorded via an address/data bus, etc. A RAM that stores information such as daily total sales and sales by transaction.
23, a clock circuit 24 as a timekeeping means for measuring the current time, a transmission controller 25, a keyboard controller 26, an I/'0 port 27, a display controller 28, and an I10 baud 29 are connected, respectively.

The transmission controller 25 includes each of the handy terminals 1. Wireless circuit 30 for wireless communication with ~1°
is connected, and the inline cable 7
The kitchen printer 5 and barcode scanner 6 installed in the kitchen are connected via the printer.

A keyboard 31 is connected to the keyboard controller 26, a barcode scanner 32 is connected to the I10 boat 27, and a display 33 is connected to the display controller 28. In addition, the two I10 ports have
A printer 35 is connected via a printer drive circuit 34, and a drawer 3 is connected via a drawer opening device 36.
7 is connected.

The RAM 23 includes a memory for storing daily total sales, sales by transaction, etc., as well as a menu file 41 shown in FIG. 4(A), a slip number counter 42 shown in FIG. 4(B), A small customer file 43 and a service information file 44 shown in FIG. 4(D) are allocated to FIG. 4(C), respectively.

The menu file 41 is provided with areas 41B, 41C, and 41D for storing the item name, unit price, and serving time of each menu corresponding to the menu code set in the menu code area 41A. ing. In the serving time area 711D, an optimal serving time is preset and stored in consideration of the cooking time M of each menu and the waiting time for customers. Also, this setting can be changed later.

The customer file 43 includes, for each customer, a slip number area 43A, a number of customers area 43B, and an order data area 43.
A C1 total amount area 43D, an order reception time area 43E, a table number area 43F, a person in charge name number area 43G, etc. are provided, respectively.

The road t1M Vt information file 44 includes a serving classification flag area 44A and a menu code area 44B that identify whether the serving is before or after a meal for each ordered menu item.
, product name area 44C5 unit price area 44D, order reception time area 44B, serving time area 44F, serving completion flag area 44G as serving completion code area, chi pool number area 44H, and person in charge number area 441
are provided for each.

The CPU 21 executes the processes shown in the flowcharts shown in FIGS. 5 to 7 according to the program stored in the ROM 22. Here, the CPU 2 and the ROM 22 constitute a serving information creating means, a 1% arrangement completion processing means, a delay determining means, and a delay instructing means, respectively.

When the order data and table number are input from the handy terminals 11 to 1□, the distribution 1II4 information creation means inputs the current time from the clock circuit 24 to the order reception 1.
At the same time, read the serving time corresponding to the order data from the menu file 4], and write the order reception time, arrangement 1 = time, and table number for each item of order data in the serving information files 1 and 4. Store it in the relevant area.

l) When the order data and table number are input from the barcode reading device, the service completion processing means (1) generates a service completion flag enoa corresponding to the order data and table number in the service/clearance file 44; -] 4 G
Set the serving completion flag to "1". In other words, write the distribution ■δ completion code.

The delay determination means stores 1 in the information file 44.
1. Of the order data, serving completion flag area-1・I
For order data in which the serving completion flag of G is not "l", it is determined whether the appropriate time for serving in the serving time area 44F has elapsed from the current time or the order acceptance time of the order reception time area 4 = IE.

+j When the delay determining means determines that the current time has elapsed from the order reception time to the serving time, the delay instructing means transmits the order data and the 1,000-pull number to the handy terminal 1˜1. Send to.

Now, the operation of this embodiment will be explained with reference to the flowcharts of FIGS. 5 to 8.

Each customer service person goes to the table where the customer is seated and uses his or her handy terminal 1. ~1. keyboard 18
Then enter the table number and number of customers. Next, the customer enters the menu item and its score.

At this time, if the customer wishes to have a meal served after the meal, he or she presses the after-meal meal designation key.In this way, after inputting all the menus ordered by the customer, the send key is finally pressed.

Then, the table number, the number of customers, the menu code and score of each order menu (including the after-meal service specification data if the after-meal FIB specification key is pressed) or the pre-set staff number are displayed wirelessly. It is wirelessly transmitted from the circuit 14 to the order management device 2. In addition, in the case of an additional order, the slip number printed on the customer's slip is input in place of the table number and number of customers. Then, in this case, instead of the table number and number of customers, a slip number is sent by radio.

On the other hand, the order management device 2 includes each handy terminal 1,
~1. ．． When receiving the data wirelessly transmitted from the wireless circuit 30, the process of the flowchart shown in FIG. 5 is executed. First, it is determined whether the data received in step (hereinafter abbreviated as ST) 1, new order data, or additional order data is determined based on the presence or absence of a slip number. Here, if there is no slip number in the received data, that is, if it is new order data, proceed to S 'I' 2, increment the slip number counter 42 by "+1", and then proceed to ST3.
Then, the count value is stored in the slip number area 43A of the customer file 43. Next, the process advances to ST4, reads the current time from the clock circuit 24, stores it in the corresponding order reception time area 43B of the customer file 43, and then proceeds to ST5.
The number of customers, table number, and person in charge are stored in the corresponding customer number area 43B, table number area 13F, and small number B area 43G of the customer file 43, respectively. What! 3. If there is a slip number in the received data, that is, in the case of additional order data, the processes from ST2 to S'5 are omitted and the process proceeds to ST6.

S' 6, one menu data (menu code and score, after-meal serving specification data, etc.) is extracted from the received data, and based on that menu code, the corresponding item name, unit price, and distribution LM B are extracted from the menu file 41. 1
Next, proceed to ST7, multiply the unit price by the number of points to obtain the amount, add that amount to the corresponding total amount area 43D of the Wfi S file 43, then proceed to ST8, and proceed to the menu code, item name, and unit price. , after-meal service specification data in the corresponding order data area 43C of the customer file 43.
Store in.

Next, proceed to S'9 and read the current time from the clock circuit 24 as the order reception time, then proceed to 5T10I\menu code, product name, unit price, order acceptance (・I゛timeffl
, allocate serving time, table number, and person in charge number.
Corresponding area 714E3.44 of s information file 44
C, 44D, 44E, 44F", and 44H441, the process advances to 5TII and determines whether there is a post-meal service specification. If there is an after-meal service specification, the process advances to 5T12 and the post-meal service file 44 Set the serving classification flag in the serving classification flag area 44A to "1pa". Note that if there is no designation for after-meal serving, that is, if it is before-meal serving, the process proceeds to 5T13 without performing the process of 5T12.

At 5T13, after editing the print data for the kitchen printer 5 (customer data stored in the customer file 43), the process advances to 5T14 to determine whether the order has ended. Once all the menu codes have been processed in ST6 to 5T13, the process advances to 5T15 and the edited print data is sent to the kitchen printer 5.

As a result, in the kitchen printer 5, the order management device 2
The print data sent from is printed on the slip. In other words,
A slip 51 shown in FIG. 9 is issued from the kitchen printer 6. The slip 51 includes the slip number, number of customers, table number,
In addition to the person in charge number, etc., for each menu item, the item name, unit price, number of items, and serving classification (before or after meal) (O:'fI
(Before L, 1: After Meal), a barcode 52 representing the menu code and table number is printed, and a barcode 53 representing the slip number is also printed in the lower column.

Based on this, the cook in the kitchen starts cooking according to the contents of the issued slip 51. Once the food is cooked, it is delivered to the customer service staff or to each table. At this time, the barcode scanner 6 reads the barcode 52 of the cooked menu from the slip 51. Then, the read barcode data (menu code and table number) is transmitted to the order management device 2 via the inline cable 7.

When the order management device 2 receives the barcode data (menu code and table number) transmitted from the barcode scanner 6, it executes the process of the flowchart shown in FIG. That is, the serving completion flag of the serving completion flag area 114G corresponding to the menu code and table number of the barcode data from the serving information file 44 is set to ``1''.

Further, the order management device 2 executes the process shown in the flowchart shown in FIG. First, in ST21, it is determined whether the serving completion flags in all serving completion flag areas 44G of the serving information file 44 are '1'. If all the serving completion flags are "1pa", the process is finished.

If the planned serving completion flag is not "1", the process advances to 5T22, reads out the menu data whose serving completion flag is °゛O°゛ from among the menu data stored in the serving information file 44, and then advances to ST23. Proceed to determine whether the serving classification flag of that menu data is 0". If the serving classification flag is "0", atL advances to 5T24 and adds the serving time to the order reception time to obtain the delay warning time. After, S
Proceeding to r15, it is determined whether the current time or the delay warning time has elapsed. If the current time or the delay warning time has not passed, the process returns to 5T21.

If the current time has passed the delay warning time, S1゛26
Proceed to the corresponding item name area 44 of the catering information file 44
B, table S″; same area 44 The product name, table number, and person in charge number are read from the FL person in charge number area 44I, and these are transmitted from the wireless circuit 30 to each handy terminal 1.
Transmit wirelessly to 1-1°.

In addition, at 5T23, if the serving classification flag is not 0°', that is, if it is °11, which specifies the serving after the meal, the process advances to 5T27, and the serving classification flag of that table number or 0° is set as the serving information. Determine whether it is in the file 44. If there is, return to 5T21 and monitor the next menu data. If not, proceed to 5T28 and rewrite the order reception time in the order reception time area 44E to the current time. , then proceed to 5T29 and set the serving classification flag.
Rewrite from “1pa” to “0°”.

On the other hand, on each handy terminal 11 to 17, /1:
Product name, table number, and information transmitted wirelessly from the management device 2.
When the person in charge number is received via the wireless circuit 14, the process of the flowchart shown in FIG. 8 is executed. First, it is determined whether the person in charge number of the received data matches the person in charge number of itself stored in the RAM 13. If they do not match, the received data is discarded. If they match, the alarm 20 is activated for a certain period of time, and then the product name, table number, and person in charge number are displayed on the display 19. This allows each person in charge to know which menus will be delivered late, and therefore to encourage the progress of cooking.

Now, when the immediate customer has finished eating, he/she goes to the order management device 2 with the slip 51. Here, the operator of the order management device 2 receives a slip 51 from a customer and reads a barcode 53 printed on the slip using the barcode scanner 32. Then, the CPU 21 of the order management system '8.2
The flowchart shown in FIG. 7 is executed. First, data corresponding to the slip number of the read barcode data is read from the customer file 43, the total amount is displayed on the display 33, and the printer 35 prints these data on a receipt. Finally, after adding the corresponding data in the customer file 43 to the total sales memory, etc., these data are stored.

Therefore, according to the present implementation ρI, the ordered menu items)
Each item is checked to see if it has been served by the preset serving time, and if it has not been served, a notification is sent to the handheld terminals 11 to 19 of the customer service staff who received the order. This makes it possible to reliably prevent late payments or non-payments.

At this time, the handheld terminal 1,~1ゎ was designed to display the item name and table number of the delayed menu item after sounding the alarm 20 for a certain period of time, so that each customer service person can check which order they received. You can immediately check what menu items are on the table, whether they have been delivered late or not yet.

In addition, for each ordered menu item, the kitchen printer 5 issues a slip 51 on which a barcode 52 representing the menu code and table number, and a barcode 53 representing the slip number are printed, and the customer service staff Barcode 52 is scanned by barcode scanner 6 when serving Nishi-Kizen.
This reduces the burden on the customer service staff because the system reads the message and inputs the information that the meal has been served. Similarly, the operator of the order management device 2 can perform accounting simply by reading the barcode 53 with the parcode scanner 22, and therefore can perform accounting operations easily and efficiently.

In addition, for each item on the menu, if the customer wishes to have the meal served after the meal, input the after-meal meal designation data, and for that after-meal meal, check the serving time from the time the pre-meal meal menu is served or when all items are served. As a result, it is possible to monitor the Meal F & Heisei Menu from the time when all the pre-meal serving menus have been served.

[Effects of the Invention'] As described above, according to the present invention, for each item in the order data, it is checked whether the arrangement has been completed by the preset serving time, and if the arrangement is not completed, the Since delayed order data and table number are displayed on the display means of the input device, the customer service person can prompt the progress of cooking based on this. Therefore, delay or non-delivery of order data can be reliably prevented without placing a burden on the customer service personnel.

[Brief explanation of drawings]

The figure shows one embodiment of the present invention, and Figure 1 shows the entire order management system. 2 is a block diagram showing the handy terminal, FIG. 3 is a block diagram showing the order management device, FIG. 4 is a diagram showing the contents of the RAM of the order management device, and FIG. 5 is a diagram showing the contents of the RAM of the order management device. Flowchart showing the order reception process of the order management device 1-2 FIG. 6 is a flowchart showing the delay monitoring process of the order management device, FIG. 7 is a flowchart of the barcode data reading process of the order management device, and FIG. - A flowchart showing the terminal's delay information reception process. FIG. 9 is a diagram showing a slip issued from the kitchen printer. 1, ~1o...handy terminal (input device) 2
...1 Main text management device, 5. Kitchen printer (output device), 6. Barcode scanner (order completion instruction device), 11.12..
・CPU and ROM (display control means), 19...Display device (display means), 21.22...CPU and ROM (meal distribution information creation means, meal distribution completion processing means, delay determination means, delay instruction means), 24... Clock & @ (timekeeping means), 41... Menu file, 43... Customer file, 44... Serving information file, 44 A... Serving classification flag area, 44B... Menu code Area, 44C... Product name area, 44D... Unit price area, 14E... Order reception time area, 44F... Serving time area, 4.IG... Serving completion flag area, 44H... Table Number area, 4, II...person in charge number area, 51...f slip. Fig. 19...Display device (display means) Fig. 2 Fig. 5 Fig. Fig. Fig. Fig. 19.

Claims (1)

[Claims] (1) An input device for inputting order data and table numbers, an order management device for managing the order data and table numbers input by this input device, and an order management device for managing the order data and table numbers managed by this order management device. an output device that prints and issues an order, and an order completion instruction device that instructs the order management device to complete serving of the order data by inputting the order data and table number;
The order management device includes a timer for measuring the current time;
A menu file that stores the serving time for each item of order data, a serving information file that has an area that stores the order data, order reception time, serving time, table number, and serving completion code for each item of order data, and the input. When the order data and table number are input from the device, the current time is read from the clock means as the order reception time, and the serving time corresponding to the order data is read from the menu file, and the order reception time is determined for each item of order data. , serving information creation means for storing the serving time and table number in the corresponding area of the serving information file; A serving completion processing means writes a serving completion code in the corresponding serving completion code area, and the current processing means for writing a serving completion code in the corresponding serving completion code area, and for order data for which a serving completion code is not written in the serving completion code area among the order data stored in the serving information file. a delay determination means for determining whether the time has passed the serving time in the serving time area from the order reception time in the order reception time area; and a delay determination means for determining whether the current time has elapsed from the order reception time to the serving time in the serving time area; and delay instructing means for transmitting the order data and table number to the input device when the order is determined, and the input device includes a display means and a delay instruction means for transmitting the order data and table number transmitted from the order management device to the display device. An order management system comprising: a display control means for displaying information on a means;