JPS61202274A - Automation system of restaurant - Google Patents

Abstract

PURPOSE:To grasp a series of flows of seat situations in a restaurant for each seat by providing a data input device as well as a seat display device which shows the serving situations at every seat. CONSTITUTION:When a customer comes in a restaurant, a waitress performs the seat checking by means of a seat reservation device 1 set in a register section I to confirm the vacant ones out of all seats. Then the waitress performs the input of reservation data to change a confirmed vacant seat to a reserved seat. This reservation data is supplied to a host computer 16 and undergoes the arithmetic processing. The results of said arithmetic processing are displayed on seat display devices 2 and 4. Then the waitress receives orders from the customer supplies the details of ordered dishes including the names, quantity, menu codes, etc. by an order input device 5 in a waitress section II in the form of the ordered dish data. When this dish data is supplied, the seat display is changed to the ordered mode from the reserved mode on the devices 2 and 4. Then the order contents are displayed on a cooking indicator 9.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a response 1-run automation system, and more specifically, to restaurants and restaurants.

This invention relates to a response 1-sing 1-mation system that aims to improve the quality of customer service in response 1-run operations by accurately grasping the progress of service at customer seats in restaurants such as cafeterias.

<Prior Art> In restaurants, etc., waitresses, cooks, cashiers, etc. must perform their duties quickly and accurately from the time each person enters the restaurant until they finish paying and leaving the restaurant. As restaurants become larger and menus become more diverse, these tasks become more complex, resulting in mistakes in customer orders, delays in picking up orders, and problems with customers arriving later. Serving the food first,
The frequency of occurrence of errors such as cooking the wrong dish increases.

As a conventional RES 1 - RUN O 1 - Mation system for preventing such 1 - rubs, Japanese Patent Application Laid-Open No. 58-13
Those disclosed in JP-A No. 7076, Japanese Unexamined Patent Application Publication No. 72270/1983, and the like are known. For example, JP-A-58-1
The system disclosed in Publication No. 370768 provides an ordering terminal device for each customer table or room for inputting various data such as the item name of the ordered dish, number of ordered items, customer seat number, or serving completion data, and outputs the ordering terminal device. is processed by the central processing unit to display the seat number data for each item in order of order on the kitchen display device and the serving display device, and to sequentially erase the corresponding order data with the serving completion data. By transmitting a readout signal from the terminal device to the ordering terminal device via the central processing unit, order data corresponding to the customer seat number is read out and displayed.
We ensure that restaurant operations such as serving meals and serving meals are carried out accurately and with high efficiency.

<Problems to be solved by the invention> However, with the conventional system, for example, when a customer enters the store when the store is full, the store manager cannot grasp the usage status of the entire customer seat, so it is difficult to accurately wait for the customer. There were problems such as being unable to convey the information to the customer and the customer being left out as a samurai forever.

<Means to Solve the Problems> In view of the above-mentioned problems, the Les Mille Lanau 1~Mation system of the present invention incorporates a passenger seat display device that displays the Revis progress status for each passenger seat and a data input device into a passenger seat display device. The service progress status for each seat from check-in to check-out 1 is displayed step by step on the passenger seat display at the timing of data input from the data input device. The gist is what was done. As the data input device, a seat reservation device for inputting reservation data for each seat, an order input device for inputting ordered food data for each seat, etc. are used.

<Function> By using the audience seat display device as described above, it is possible to grasp the flow of the series of audience seat situations (service progress status) in the response 1 for each seat.

<Example> Hereinafter, the present invention will be explained in detail with reference to the accompanying drawings.

As shown in Figure 1 (8), in the response 1 to run is reception I, waitress section ■.

Kitchen Section■, Manager Section IV,
The audience seats are divided into section V, and sections 1 to 1
Various types of equipment shown in FIG. 1(B) have been installed and purchased at V. That is, the cashier section 1 has a seat reservation device 1 consisting of data input devices such as a keyboard, a pen for entering seat reservation data, a voice recognition input device, etc., and displays the progress status of seat reservations. By inputting the audience seat display device 2, which is a display device such as a CRT, and the seat number, customer number, membership number in the case of a membership system, or data corresponding to these numbers, the host computer 16, which will be described later, Recalls the ordered food data corresponding to the stored order details (ordered items, number of items ordered, etc.) or the price data calculated from the ordered food data, displays the price for each customer seat, issues a specified receipt, and performs payment. A register 3 is provided. In addition, in Way 1 - Resurrection ■, there is a customer seat display 4 that displays the progress status of the customer's seats in the same way as above, as well as ordered food data corresponding to the customer's order details, the number of the waitress in charge, and the customer's seat. Input devices such as OCR (hand-held character reader), barcode reader, keyboard, and pen to input numbers, etc.
Order input device 5° consisting of a POT (Portable Ordering Terminal), etc. The order details, audience seat number, year, month, etc. entered through the order input device 5 are entered from pudding 1 to au!・The order printer 6 displays the number of the waitress in charge or the customer seat number, etc. in response to the cooking completion data input to the cooking completion input device 10 (described later), and a chime sounds to indicate that the cooking of the food ordered by the customer is complete. A paging device 7 such as a ready call panel that notifies the user of the call, etc., and a paging device 8 such as a push button switch for inputting paging data for canceling the call by the paging device 7 (reset 1~) are respectively installed. ing. On the other hand, in the kitchen section ■, among the order cooking data input into the order input device 5, the names of the dishes to be prepared and the number of dishes to be prepared in the kitchen section ■ are entered as necessary, such as the Jerez number of the way 1 in charge, the guest seat number, or A cooking indicator 9 such as a CRT that displays order input times and minutes for each customer seat in order of order; a cooking completion input device 10 such as a keyboard input device that inputs cooking completion data for the food indicated on the cooking indicator 9; Enter the same content as the dish name etc. displayed on indicator 9 to pudding 1.
~Outgoing kitchen printer 11, and oven 1
2° Griddle 13. Various heating devices for cooking, such as a fryer 14, are provided, which are classified according to cooking methods. In addition, the manager section IV is connected to various terminal devices 15 for inputting and outputting management information, as well as the various devices and printers mentioned above, into which the above-mentioned reservation data, ordered food data, cooking completion data, etc. A host computer 16 is provided which stores data as appropriate, performs arithmetic processing, and controls the above-mentioned various devices, printers, etc. based on the results of the arithmetic processing.

Next, the operation of the embodiment will be explained using FIGS. 1 to 3. In addition, Figure 2 (A) shows the flow of customers from entering the Rest 1-Ran to completing payment and exiting, Figure 2 (B) shows the flow of operations from Rest 1 to Run, and Figure 3 (A) ) is the overall view of the seats displayed on the seat displays 2 and 4, and (C) is the overall view of the seats displayed on the seat displays 2 and 4, and (C) is the overall view of the seats displayed on the seat displays 2 and 4 as the seats 2a and 4a move forward. This shows each change.

First, when a customer is welcomed into the store, the way-lesser uses the customer seat reservation device 1 located in the cashier section ■ to check whether there are any vacant seats among all the customer seats, and after checking, the customer's seat is reserved from the vacant seats. Enter reservation data for transfer to . This reservation data is input to the host computer 16 and processed, and as a result, the seat display on the seat display 2.4 changes from vacant to reserved, and the color of the display changes from white to light blue. .

The waitress guides the customer to the reserved seat, and when the customer takes the seat, brings menu items, water, etc.

The customer looks at the menu, decides on a dish to order, and calls a waitress to place the order. Way 1 to take orders from customers
Order input device 5 in response section ■
Enter the details of the ordered dish (item name, quantity, menu code, etc.) as the ordered dish data. In addition, when using a POT as the order input device 5, a POT receiver is installed on the top board, etc. in the audience seat section V, a POT transmitter is carried by each way 1 to way 5, and orders are input in front of the customer. By doing so, order input work can be performed more accurately and quickly.

When the ordered food data is input, the customer seat status display 2.4
The customer seat display changes from reserved to ordered, the order contents are displayed on the cooking indicator 9, the cooking contents are transmitted to the kitchen section ■, and the order contents are sent to the kitchen printer 11 and the order printer 6 from pudding 1 to order. 1 to 1, and a signal indicating that cooking is to be performed is output to the cooking heat device corresponding to the cooking content, and the cooking heat device is controlled to the required temperature for cooking. Here, if the order input device 5 does not input the ordered food data for the customer seat for a certain period of time after the customer seat reservation device 1 makes a reservation,
The passenger seat display on each seat display 2.4 changes from reserved to order* (a warning that it will take too long to input the second order to the order printer 1) along with a warning sound such as a chime or synthesized voice, and the color of the display changes. will also change from light blue to yellow, and the order will change from ordered* (yellow) to already ordered (light blue) by inputting the ordered dish data.
Changes to In addition, drinks such as juices are prepared in way 1 to response section ■, so in the kitchen printer 11, only those that are cooked in kitchen section ■ excluding these drinks are prepared in way 1 to order printer 6. Then, the order contents are all pudding 1~
be outed.

After entering the order, Ways 1 to 30 carry knives, forks, etc. to the customer seats, and in the kitchen section ■, the chef starts cooking. When the chef operates the heating equipment to cook the ordered food, such as opening and closing the heating equipment, or inputs a signal to start cooking, cooking start data is input to the host computer 16 and the guest seat indicators 2 and 4 are input. The customer seat display changes from ordered (light blue) to cooking in progress (light blue). here,
If the cooking start data is not input manually for a certain period of time, the customer seat display will change from ordered (light blue) to cooking* (warning that cooking will take too long; red) with a warning sound, and the cooking start data will be input to indicate that the cooking is in progress (light blue). )become. When the cooking is completed, the chef inputs cooking completion data into the cooking completion input device 10. This input work is done by inputting the customer seat number or assigned way 1 to response number when all ordered dishes (cooked dishes in the kitchen section) for each seat are completed, and confirmation of all order details etc. is done in the kitchen section. This is done according to the contents displayed on the cooking instruction device 9 and the contents of pudding 1 to au i on the kitchen printer 11 in (2). Further, the orders for each customer seat can be confirmed by these displays or the contents of pudding 1 to pudding, and the chef can also check the completion of cooking for each order. When the cooking completion data is input, the caller 7 in the waitress section ■ will display the customer seat number or the number of the waitress in charge, along with a chime, etc., and the customer seat display on the customer seat displays 2 and 4 will also indicate that the customer seat is being cooked. The display changes from to dish up (display indicating that food will be served to way 1 to less; green), and the operation of the cooking heat equipment corresponding to the dish stops. Here, if no cooking completion data is input to the cooking completion input device 10 for a certain period of time after the input of the ordered dish data or cooking start data, the audience seat display on the audience seat indicators 2 and 4 will indicate that the cooking is in progress. The mode changes from Cook* (warning that cooking time is running out; red) with a warning sound, and changes from Cook* (red) to Dishup (green) when cooking completion data is input.

The way 1 Jerez in charge learns from the call device 7 that the cooking of the ordered food for the customer seat he is in charge of is completed, and after preparing the food, he inputs the call release data using the call release device 8 in the waitress section ■ and calls the cooking completion. The call display of device 7 is canceled. With this data input, the audience seat display 2,
The number 4 seats are displayed from the dish up (green) to the dining room (green).
light blue). Thereafter, the Way 1 address confirms the food based on the form printed by the order printer 6, and delivers the food to the customer along with the form. Here, it goes without saying that data input to the call release device 8 may be performed after the food has been delivered. After finishing the meal, the customer goes to the register section I with the form distributed by the waitress. In the cashier section ■, enter the data corresponding to the customer seat number shown on the form that the customer has been waiting for in register 3.
, calls the customer's ordered dish data (number of 2 ordered dishes, etc.) recorded in the host computer 16 to the register 3, issues a predetermined receipt based on the amount to be paid by the customer, The customer pays the bill. on the other hand,
When data is input to register 3, audience seat status display 2
, 4 changes from the time the meal is being eaten to table-making (cleaning up tableware, etc. at the guest seats, arranging the seats; purple), and inputting data to the host 1 into the computer 16 indicating that a certain period of time has elapsed or table-making is complete. The seat changes to an empty seat (white), and the operation of the customer at -I'1 is terminated.

In addition, depending on the response 1 to run, the store sells unique souvenirs etc. in the register section 1. In this case, after calling up the ordered dish data using the register 3 according to the above procedure,
Register 3 to input data related to over-the-counter items purchased by
Make it. As a result, you can save up to 40% on the rules for the price of ordered dishes and the price of items purchased at the store! A receipt is issued, and the data on the over-the-counter products is stored in the host computer 16, and the data is analyzed using the management information input/output terminal device 15, which will be described later.

Submitted for tabulation. In addition, if it is desired to make a desired customer seat in the customer seat section V unusable in units of blocks or seats due to the opening of the store or due to advance reservations made by telephone, etc., appropriate data must be input into the host computer 16. For example, as shown in Figure 3 (C),
The seating display may change from vacant (white) to closed (blue), and when the seat becomes available, it may change from closed (blue) to vacant (white).

Furthermore, the information such as the ordered dish data obtained through the above series of steps is stored in the host computer 16, and when necessary, it is called up to the management information input/output terminal device 15 of the management save section 1v for data analysis and aggregation. used for In addition, if a display similar to the customer seat status display 2 and 4 is installed as a terminal device for inputting and outputting management information, the customer service status in the reception area 1 to run can be checked while remaining in the manager section IV. can be grasped.

<Effects of the Invention> The Resl-Run-O-1-Masion system of this invention can grasp the progress status of one no. Since you can instantly and accurately know the flow of the seating situation, you can easily know the approximate waiting time even when the seats are full, so you don't have to keep customers waiting, and you can also see the progress status of each seat. You can understand service delays, etc., and Way 1
~ Since there is more leeway in response, etc., it is possible to improve the υ゛-vis for each audience seat accordingly.

[Brief explanation of drawings]

FIG. 1 (A) is a perspective view showing the outline of the inside of response 1 to run;
Figure 1 (B) is an explanatory diagram showing the various equipment installed in each section of the restaurant, and Figures 2 (A) and (B) show the flow of customers from restaurant 1 to run, and the flow of customers from restaurant 1 to run. Flowcharts 1 to 3 showing the flow, FIG. 3 (8) is an explanatory diagram showing an example of the audience seat display on the audience seat display, FIG. 3 (B),
(C) is an explanatory diagram showing changes in audience seat display for each seat. 1... Passenger seat reservation device, 2, 4... Passenger seat display, 3...
・Register, 5...Order input device, 6...Order printer 1~. 7... Caller, 9... Cooking indicator, 10
. . . Cooking completion input device, 15 . . . Management information input/output terminal device, 16 . . . Host computer.

Claims (1)

[Claims] 1. Connect a passenger seat display device that displays the service progress status for each guest seat and a data input device to a host computer that controls the display of the passenger seat display device, and check the service progress for each guest seat from customer check-in to check-out. A restaurant automation system characterized in that the situation is displayed on the customer seat display in stages at the timing of inputting data from the data input device.