KR102340443B1 - Method for food service based on shared kitchen and apparatus for using the method - Google Patents

Abstract

The present invention relates to a food service method based on a shared kitchen and an apparatus for performing such a method. The shared kitchen service method may include, by the main shared kitchen service apparatus, determining a location of the local shared kitchen, and the main shared kitchen service apparatus determining a target food service to be served in the local shared kitchen.

Description

A method for food service based on a shared kitchen and an apparatus for performing such a method

The present invention relates to a food service method based on a shared kitchen and an apparatus for performing such a method. More particularly, the present invention relates to a food service method based on a shared kitchen for providing effective food service to surrounding commercial areas by using a shared kitchen, and an apparatus for performing such a method.

In Korea, as discussions on the construction of shared housing have been active, mainly in Seoul, the number of cases of sharing kitchen space has increased. In 2012, WOOZOO, a social housing project, rented an old house or an empty house at a low price to solve the housing problem for college students and remodeled it. In anticipation of the ripple effect of sharing, the Seoul Metropolitan Government made the “Sharing Promotion Ordinance” and on September 20, 2012, proclaimed the “Sharing City Seoul”. And in the same year, when Korea’s first ‘social dining zipbob’ was created, interest in eating together with kitchen sharing increased.

Like many models of the rapidly developing sharing economy, Social Dining Homebap is based on a web platform. 'Homebrew', which does not actually have a kitchen, opened a meeting online and started various activities while eating together at a fixed place. Since then, shared kitchens that have begun to emerge are showing the form of gatherings where people share space or eat together centered on community activities. can

Currently, various companies such as Cloud Kitchen and Wecook share various facilities that are too burdensome for individuals to provide in the form of sharing a kitchen equipped with facilities, thereby reducing fixed costs and providing catering services to consumers. are doing

An object of the present invention is to solve all of the above problems.

Another object of the present invention is to provide various food services in a commercial area through a shared kitchen.

In addition, an object of the present invention is to more effectively utilize the shared kitchen by providing a catering service to neighboring businesses by effectively utilizing the idle resources of the shared kitchen.

A representative configuration of the present invention for achieving the above object is as follows.

The shared kitchen service method according to the present invention may include, by the main shared kitchen service device, determining a location of the local shared kitchen, and the steps of, by the main shared kitchen service device, determining a target food service to be serviced in the local shared kitchen.

In addition, the location of the local shared kitchen is characterized in that among the candidate local shared kitchens, the commercial areas of the existing local shared kitchen do not overlap.

In addition, the target food service is characterized in that it is determined through a weight set based on information on the target food service located in the existing local shared kitchen having similar commercial district characteristics to the local shared kitchen.

The method may further include, by the main shared kitchen service device, allocating a meal service to the local shared kitchen based on the idle time of the local shared kitchen.

The shared kitchen service according to the present invention includes a local shared kitchen service device and a local shared kitchen service device that correspond to each of a plurality of local shared kitchens and local shared kitchens located in individual areas and can provide a target food service in the local shared kitchen; It may be implemented to connect and provide a shared kitchen service.

In addition, the main shared kitchen service apparatus may preset a plurality of target food services to be entered in each of the local shared kitchens, and provide a catering service utilizing idle food service resources in consideration of business information of the target food service.

According to the present invention, various food services can be provided in a commercial area through a shared kitchen.

In addition, according to the present invention, the shared kitchen can be more effectively utilized by effectively utilizing the idle resources of the shared kitchen to provide a catering service to nearby businesses.

1 is a conceptual diagram illustrating a shared kitchen system according to an embodiment of the present invention.
2 is a conceptual diagram illustrating a shared kitchen system according to an embodiment of the present invention.
3 is a conceptual diagram illustrating a method for analyzing the degree of development of a local shared kitchen commercial area according to an embodiment of the present invention.
4 is a conceptual diagram illustrating a method of determining a target food service to be located in a local shared kitchen of the main shared kitchen service apparatus according to an embodiment of the present invention.
5 is a conceptual diagram illustrating a similar method of determining a local shared kitchen of a main shared kitchen service apparatus according to an embodiment of the present invention.
6 is a conceptual diagram illustrating a method for determining the degree of similarity in a commercial district in which the density of a commercial district is additionally considered according to another embodiment of the present invention.
7 is a conceptual diagram illustrating a method for providing meals in a shared kitchen system according to an embodiment of the present invention.
8 is a graph showing the idle time required for a catering service according to the number of local shared kitchens of the shared kitchen system according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0012] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] Reference is made to the accompanying drawings, which show by way of illustration specific embodiments in which the present invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different but need not be mutually exclusive. For example, certain shapes, structures, and characteristics described herein may be implemented with changes from one embodiment to another without departing from the spirit and scope of the present invention. In addition, it should be understood that the location or arrangement of individual components within each embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the following detailed description is not to be taken in a limiting sense, and the scope of the present invention should be taken as encompassing the scope of the claims and all equivalents thereto. In the drawings, like reference numerals refer to the same or similar elements throughout the various aspects.

Hereinafter, various preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings in order to enable those of ordinary skill in the art to easily practice the present invention.

1 is a conceptual diagram illustrating a shared kitchen system according to an embodiment of the present invention.

Referring to FIG. 1 , the shared kitchen system may include a main shared kitchen service device 100 and a local shared kitchen service device 140 .

The main shared kitchen service device 100 may be implemented to provide a shared kitchen service through each of the plurality of local shared kitchen service devices 140 corresponding to each of the plurality of local shared kitchens 120 located in individual areas.

The main shared kitchen service apparatus 100 may preset a plurality of target food services to be entered in each of the plurality of local shared kitchens 140 among the plurality of candidate food services. Information on a plurality of candidate food services that can be entered into the local shared kitchen 120 may be input to the main shared kitchen service apparatus 100 . Each of the plurality of candidate food services may be a separate franchise. In the shared kitchen service according to the embodiment of the present invention, each of a plurality of candidate food services may be developed as a franchise, and a candidate food service selected from among the plurality of candidate food services may be entered in the local shared kitchen 120 as a target food service. That is, the main shared kitchen service apparatus 100 may determine each of a plurality of target food services to be entered into each of the plurality of shared kitchens 120 located at each of a plurality of locations among the candidate food services. For example, the main shared kitchen service apparatus 100 may be configured to enter each of the plurality of local shared kitchens 120 located at a plurality of locations among the candidate food services based on the candidate food service information and the commercial area information of the local shared kitchen. may determine each of the target food services of A method of determining the target food service of the main shared kitchen service apparatus 100 will be described later.

In addition, the main shared kitchen service apparatus 100 considers the work information (eg, order amount, work volume, and work hours) of a plurality of target food services located in the local shared kitchen when there are few orders or when it is not work hours. A meal service using the idle food service resource may be provided by determining the available idle food service resource. A specific meal service method using the idle food service resource of the main shared kitchen service device 100 will be described later.

In addition to this, the main shared kitchen service apparatus 100 may also determine the location of the local shared kitchen 120 . The main shared kitchen service apparatus 100 may determine the location of the local shared kitchen 120 to be additionally located based on information on the current location of the local shared kitchen 120 .

The local shared kitchen service apparatus 140 may be connected to the main shared kitchen service apparatus 100 to provide a local shared kitchen service on the local shared kitchen 120 . For example, the local shared kitchen service device 140 may transmit the work information of the target food service in the local shared kitchen as the main shared kitchen service. The business information may include information on an order amount, order time, sales, stock material, etc. of the target food service.

The local shared kitchen service device 140 receives the meal service information determined based on the work information from the main shared kitchen service device 100, and provides a plurality of target food services based on the meal service information. ) may provide an order order for catering service to restaurants in the

That is, the shared kitchen service method may include, by the main shared kitchen service device, determining the location of the local shared kitchen, and the step of determining, by the main shared kitchen service device, a target food service to be served in the local shared kitchen.

Meanwhile, the main shared kitchen service apparatus performing the shared kitchen service may include a communication unit implemented to communicate with the local shared kitchen service apparatus and a processor operatively connected to the communication unit. In addition, the processor may be implemented to determine a location of the local shared kitchen and determine a target food service to be served in the local shared kitchen.

2 is a conceptual diagram illustrating a shared kitchen service method according to an embodiment of the present invention.

2 discloses a method of determining a location of a local shared kitchen of a main shared kitchen service apparatus.

Referring to FIG. 2 , the main shared kitchen service device may specify a commercial area (hereinafter referred to as a commercial area (existing)) 212 of the existing local shared kitchen to determine the location of the additional local shared kitchen. The commercial area (existing) 212 may be determined as a current delivery range set based on the location of the existing local shared kitchen 200 . The main shared kitchen service apparatus may set the location of the local shared kitchen as a location where the commercial areas of the existing local shared kitchen do not overlap among the candidate local shared kitchens.

According to an embodiment of the present invention, the additional local shared kitchen may be sequentially determined through the limitation of the first candidate additional local shared kitchen, ??, and the nth candidate additional local shared kitchen. Specifically, the commercial area of the nth candidate addition local shared kitchen (hereinafter, commercial area (additional)) is the predictable delivery range by location according to the location of the nth candidate additional local shared kitchen. It can be set to the default range.

The first candidate addition local shared kitchen 220 is located so that the default commercial area (additional) 222 of the first candidate additional local shared kitchen and the commercial area (existing) 212 of the existing local shared kitchen do not overlap, but the default commercial area (additional ) may be set to a position such that the number of other restaurants located within the range is greater than or equal to the first threshold and less than or equal to the second threshold. The first threshold value and the second threshold value may be values that can be adjusted according to the degree of commercial development. When the commercial district is a relatively more developed area, the first threshold value and the second threshold value may be set to relatively higher values. In addition, the interval between the first threshold value and the second threshold value may be determined differently according to restaurant type information and restaurant distribution information located within the default commercial area (additional) range. The restaurant type information may be classified into Chinese food, Korean food, Japanese food, Western food, and snack food, and the restaurant distribution information may be density information for each type of restaurant. As the density difference between a specific type of restaurant (eg, Chinese food) increases, the interval between the first threshold value and the second threshold value may increase.

The degree of commercial development may be determined based on the estimated estimated population for each divided area (eg, the first area and the second area) to be described later. Addition of the first candidate The areas of the local shared kitchen may overlap each other.

After the determination of the plurality of primary candidate addition local shared kitchens 220, the expansion of the default commercial area (addition) of the plurality of primary candidate addition local shared kitchens is performed so that at least one secondary candidate additional local shared kitchen 230 is can be decided. Addition of multiple primary candidates When extending the default commercial district (addition) of each local shared kitchen to the maximum commercial district (addition), the primary candidate overlapping the commercial district (existing) is added. Local shared kitchens are prioritized and the remaining primary candidates are added The local shared kitchen may be determined as the second candidate additional local shared kitchen 230 .

After the second candidate addition local shared kitchen 230 is determined, the third candidate addition local shared kitchen may be determined based on the predicted order amount and/or predicted sales of the second candidate additional local shared kitchen 230 . The predicted order quantity and/or predicted sales may be determined based on the estimated population in the first area (the first area) and the estimated population in the second area (the second area) determined based on commercial area information to be described later. In other words, the location of the local shared kitchen may be a location where the commercial areas of the existing local shared kitchen do not overlap among the candidate local shared kitchens.

The main shared kitchen service apparatus may classify the commercial area into a first area and a second area, and determine an estimated population in the first area and an estimated population in the second area. The first area is an area in which a business building is located, and may be a location area of a commercial building such as a company building, and the second area is an area in which a non-business building is located and may be a location area of a residential building such as a home or an apartment.

When the first area and the second area are divided, the number of buildings and the number of floors in each of the first area and the second area are determined, and the first area considering the number of buildings and the number of floors in each of the first area and the second area An estimated population within an area (a first area) may be determined, and an estimated population within a second area (a second area) may be determined.

The predicted order amount and/or the predicted sales may be determined in consideration of the order time generated in the first area, the existing order data for the order type, the order time generated in the second area, and the existing order data for the order type.

After the determination of the tertiary candidate additional local shared kitchen, the location of the additional local shared kitchen may be finally determined by additionally considering the monthly rent and delivery easiness of the tertiary candidate additional local shared kitchen.

3 is a conceptual diagram illustrating a method for determining characteristics of a local shared kitchen commercial area according to an embodiment of the present invention.

3 discloses a method of determining characteristics of a local shared kitchen commercial area of a main shared kitchen service device.

According to an embodiment of the present invention, the characteristics of the local shared kitchen commercial area may be determined in the main shared kitchen service apparatus. In addition, the characteristics of the local shared kitchen commercial area may be largely determined through the area division step 310 , the population estimation step 320 , the order rate estimation step 330 , and the division step 340 by commercial area characteristics. According to the distribution of nearby restaurants and the degree of consumer use of delivery food service, the characteristic types of the local shared kitchen commercial district can be divided into A type (commercial area), B type (commercial area), C type (commercial area), and D type (commercial area). have.

Referring to FIG. 3 , the determination of the characteristics of the local shared kitchen commercial area is performed in four steps.

The first step is the area division step 310, in which areas can be divided according to land use. The region division step 310 may include a first region division step and a second region division step. In the first territorial classification stage, territories according to land use can be classified based on the cadastral map. In the first zone classification step, the commercial zone can be divided according to the use zone. Area 1 is the area where the business building is located, which is the area of a commercial building such as a company building, and the use area may correspond to a commercial area or a semi-industrial area. Area 2 is an area where non-business buildings are located, and may be an area of a residential building such as a house or an apartment, and the use area may correspond to a residential area. Area 3 is an area where buildings do not exist, and the use area may correspond to a green area.

In the second area division step, areas may be divided based on roads. In the second area division step, each area divided in the first area division step may be divided into blocks based on a road. The areas divided in the secondary area division step may be added to the area divided in the first area division step and expressed as an arbitrary number. For example, when region 1 consists of three blocks in the first region dividing step, the three blocks of region 1 may be divided into 1.1 regions, 1.2 regions, and 1.3 regions in the second region dividing stage, respectively.

당 0.1명일 수 있고, 2영역에 해당하는 면적별 인구수는 1

당 0.03명일 수 있다. The second step is the population estimation step 320 , in which the living population of each building in the individual area divided in the area division step 310 is estimated. In this case, the population living in the building may be estimated based on the number of people per area of the building area and the total floor area for calculating the floor area ratio of the building. For example, the number of people living in a building in a specific building in area 1.1 may be a value obtained by multiplying the number of people by area corresponding to area 1 by the total floor area for calculating the floor area ratio of the building. The number of population by area per area is a preset value, and the number of population by area corresponding to area 1 is 1.

There can be 0.1 people per person, and the number of people per area corresponding to area 2 is 1

0.03 per person.

Step 3 is the order rate estimation step 330 , in which existing data on delivery food service for each building is considered and the order rate for each building is estimated. In this case, the existing data may be delivery food service order data provided from another delivery food service already existing in the local shared kitchen commercial area, or may be delivery food service order data of a building having the same primary area. The order data may be an order location, an order time, an order type, and an order quantity.

The order rate can be estimated through the number of orders per building. The number of orders means the total number of orders for delivery of food delivery services generated from the population living in the building during a certain period of time. That is, the order rate may be a ratio of the number of orders to the building population. Meanwhile, in the order rate estimation step, it is possible to determine the degree of use of the delivery food service for each building, and the degree of use of the delivery food service for each building may be determined according to the order rate. The main shared kitchen service apparatus may determine that the higher the order rate, the higher the level of use of the delivery food service.

Step 4 is a commercial district characteristic determination step 340 , in which the characteristics of the commercial district are determined according to the distribution of surrounding restaurants and the consumer's use of delivery food services. The commercial district characteristic determination step 340 may include a building-specific characteristic determination phase, a regional characteristic determination phase, and an overall characteristic determination phase.

In the characteristic determination stage for each building, the characteristics of the building can be determined through the distribution of restaurants existing within the critical distance from each building and the use of the food delivery service. Property types for each building may be classified into A type (building), B type (building), C type (building), and D type (building).

In the case of type A (building), the ratio of restaurants existing within a critical distance centered on the building may be high, and the degree of use of delivery food service may be high. In the case of type B (building), the ratio of restaurants existing within a critical distance centered on the building may be high and the degree of use of delivery food service may be low. In the case of type C (building), the ratio of restaurants existing within a critical distance centered on the building may be low, and the degree of use of delivery food service may be high. In the case of type D (building), the ratio of restaurants existing within the critical distance centered on the building may be low, and the degree of use of delivery food service may also have low characteristics.

In the property determination step for each area, a property having the highest ratio of properties for each building in the area may be determined as the area property. In addition, the characteristic type for each region may be divided into A type (region), B type (region), C type (region), and D type (region). For example, if 5 buildings in Area 1.1 are Type A (Building), Type A (Building), Type A (Building), Type A (Building), and Type B (Building), the property ratio of Area 1.1 may be 80% of type A (building) and 20% of type B (building). Accordingly, area 1.1 may be determined as type A (area), and may be expressed as type 1.1.A (area). In the step of determining the characteristics for each area, a weight may be additionally calculated according to the number of people in the building.

In the overall characteristic determination step, the characteristic having the highest characteristic ratio for each region in the commercial district may be determined as the region characteristic. For example, 5 areas within the local shared kitchen commercial area are 1.1.A type (area), 1.2.A type (area), 1.3.C type (area), 2.1.A type (area), 3.1.D type, respectively. In the case of (region), the characteristic ratio of the corresponding commercial district may be 60% of type A (region), 20% of type C (region), and 20% of type D (region). Accordingly, the local shared kitchen commercial area may be determined as type A (commercial area). The overall characteristic determination step may be additionally determined by calculating a weight according to the number of populations in the region.

That is, the main shared kitchen service apparatus may determine the target food service through a weight set based on information on the target food service located in the existing local shared kitchen having similar commercial district characteristics to the local shared kitchen.

4 is a conceptual diagram illustrating a method of determining a target food service to be located in a local shared kitchen of the main shared kitchen service apparatus according to an embodiment of the present invention.

4 discloses a method of determining a target food service to be located in a local shared kitchen according to characteristics of a commercial area.

According to an embodiment of the present invention, the main shared kitchen service apparatus may provide a plurality of target food service candidates 470 to enter each of the plurality of local shared kitchens according to the determined characteristics of the local shared kitchen commercial area. Also, the main shared kitchen service apparatus may determine the most suitable target food service 490 from among the target food service candidates 470 according to the condition of the local shared kitchen. Here, the condition of the local shared kitchen may be the size and number of the local shared kitchen. Also, each target food service 490 may be an individual franchise.

The main shared kitchen service apparatus may determine a target food service candidate according to the determined characteristics of the local shared kitchen commercial area. The main shared kitchen service device may utilize existing data on delivery food service in a commercial area similar to a local shared kitchen to determine a target food service candidate. A method of determining a similar commercial area of the main shared kitchen service device will be described later.

The main shared kitchen service apparatus may analyze the food service 410 having a high sales or a large amount of orders from the similar commercial area 400 . The main shared kitchen service device provides the food service 410 with high sales or high order volume in the similar commercial area 400, delivery time (cooking + delivery), price range, functional food (healthy food or diet food), cooking method (simmered, steamed) , stir-fried, fried, etc.) The main shared kitchen service apparatus may determine a characteristic weight 430 for items having a high score among food service items quantified for each characteristic of a commercial area. Accordingly, when determining the target food service of the existing local shared kitchen or the new candidate added local shared kitchen, the target food service 490 according to the characteristics of the commercial district may be determined according to the determined weight 430 .

The main shared kitchen service device is the existing food service (450) that can be provided in the local shared kitchen, as well as delivery time (cooking + delivery), price range, functional food (healthy food or diet food), cooking method (simmered, steamed, fried, fried, etc.) It can be quantified by classifying it by items such as , unit price, etc.

The main shared kitchen service device applies a characteristic weight 430 determined based on other local shared kitchen commercial districts having similar local shared kitchen commercial district characteristics according to the local shared kitchen commercial district characteristics to provide an existing food service (450) for each characteristic of the local shared kitchen commercial district. ) can be calculated. In this case, if the value scored according to the characteristics of the commercial district is equal to or greater than the threshold value, the corresponding food service may be determined as the target food service candidate 470 of the corresponding local shared kitchen.

For example, if the characteristic of the local shared kitchen commercial district is determined to be type A (commercial district), the order quantity is high in the similar local shared kitchen commercial district 400 having type A (business district), and any Characteristics can be analyzed by item. At this time, if the characteristics of short delivery time and high preference for diet food from the popular food service 410 of the type A (commercial district) similar local shared kitchen commercial district 400 were analyzed, the main shared kitchen service device has a shorter delivery time. It is possible to calculate the score of the existing food service 450 by placing a high characteristic weight 430 on the item for a short, diet food. Accordingly, if the score is equal to or greater than the threshold value, the main shared kitchen service apparatus may determine the corresponding food service as the target food service candidate 470 of the corresponding local shared kitchen.

The main shared kitchen service apparatus may determine a target food service 490 from among the target food service candidates 470 . The main shared kitchen service apparatus may determine the most suitable target food service among target food service candidates according to the size of the local shared kitchen to provide the target food service. The main shared kitchen service device may determine the minimum size of the local shared kitchen for smoothly providing the target food service. The minimum size of the local shared kitchen may be determined by considering an expected order amount, a size of a local shared kitchen commercial area, and a space physically required to provide a target food service.

In other words, the target food service may be determined through a weight set based on information on the target food service located in the existing local shared kitchen having similar commercial district characteristics to the local shared kitchen. Additionally, the target food service may be determined according to the size of the local shared kitchen.

5 is a conceptual diagram illustrating a method of determining a similar commercial area of a main shared kitchen service apparatus according to an embodiment of the present invention.

In FIG. 5 , a method of determining a similar business district is disclosed after comparing the degree of similarity according to the distribution shape of restaurants.

Referring to FIG. 5 , the similar commercial district may be determined as the same commercial district as the local shared kitchen characteristic type (commercial district). Additionally, it may be determined according to the degree of distribution of restaurants centered on the local shared kitchen.

According to an embodiment of the present invention, the similar commercial district may be determined as a commercial district having the same characteristic type (commercial district) as a specific local shared kitchen (hereinafter, reference kitchen) characteristic type (commercial district) in which a similar commercial district is primarily sought. In this case, a local shared kitchen having the same characteristic type (commercial area) may be referred to as a candidate similar kitchen. Also, secondarily, the similar commercial district may be determined as a commercial district having the greatest degree of similarity in the threshold distance for determining a commercial district among commercial districts having the same characteristic type (commercial district).

The commercial district determination area 520 may be set to a position such that the number of restaurants is greater than or equal to the first threshold and less than or equal to the second threshold with respect to the reference kitchen location. The commercial district determination threshold distance 550 is the distance between the reference kitchen 500, the candidate similar kitchen 510 and the commercial district determination area 520, and the first and second threshold values can be adjusted according to the degree of commercial district development. can be a value. When the commercial district is a relatively more developed area, the first threshold value and the second threshold value may be set to relatively higher values. A similar commercial district may be determined as a commercial district having the most similar commercial district determination threshold distance.

Specifically, the similar business district has the largest similarity between the business district judgment threshold distance 550 and the Euclidean distance of the reference kitchen 500 among the business district judgment threshold distances 550 of the plurality of candidate similar kitchens 510 . It can be determined as a commercial district with The Euclidean distance is a measure for measuring the relative distance difference between two points in an N-dimensional space, and it can be determined that the similarity between the two points is higher as the value of the Euclidean distance is smaller.

Such a Euclidean distance may be determined for each type of restaurant, so that the degree of similarity of a commercial district may be determined. For example, by dividing Korean food, Chinese food, Japanese food, Korean food, etc., the Euclidean distance of each restaurant may be extracted to determine the degree of similarity in the commercial district.

Alternatively, the similarity of the commercial districts may be determined by additionally considering the density of the commercial districts.

6 is a conceptual diagram illustrating a method for determining the degree of similarity in a commercial district in which the density of a commercial district is additionally considered according to another embodiment of the present invention.

In FIG. 6 , a method of determining a similar commercial district after comparing the degree of similarity according to the density of the commercial district is disclosed.

Referring to FIG. 6 , the main shared kitchen service device may determine the degree of similarity of the commercial district by additionally considering the density of the commercial district. In addition, the main shared kitchen service apparatus may determine a commercial area corresponding to a shape similar to a distribution shape of a restaurant based on the location of the restaurant as a similar commercial area. In this case, the restaurant location point is one coordinate in which each restaurant location in the local shared kitchen commercial area is expressed on the coordinate axis.

According to an embodiment of the present invention, the density of the commercial district is a shape 610 where restaurant location points are gathered around one or more points, a shape where restaurant location points form a constant line but less scatter (620), and a line with a constant restaurant location point However, it can be divided into a large scattering shape 630 and a sporadic shape 640 formed. In the case where the restaurant location points form a constant line, the more each of the points deviate from the constant line (the more scattered), the weaker the correlation.

7 is a conceptual diagram illustrating a method for providing meals in a shared kitchen system according to an embodiment of the present invention.

In FIG. 7 , by determining the idle food service resource, a meal service using the idle food service resource may be provided.

The main shared kitchen service device 700 may calculate the effective time of the local shared kitchen 720 . After receiving the meal service order 710, the main shared kitchen service device 700 calculates a required resource, for example, a required cooking time, and considers the idle resource information of the local shared kitchen 720 to feed the individual local shared kitchen 720. You can decide on a schedule. Specifically, the main shared kitchen service device 700 may distribute the meal order according to the idle time ratio of the local shared kitchen 720 . That is, the method may further include, by the main shared kitchen service device, allocating a catering task to the local shared kitchen based on the idle time of the local shared kitchen.

According to an embodiment of the present invention, each of the local shared kitchens 720 registered in the main shared kitchen service device 700 provides a plurality of target food services, and includes a material preparation time, a cooking time, The time including delivery time can be called WORKING HOUR. In the local shared kitchen, all working hours except working hours can be expressed as idle time. In the main shared kitchen system, each local shared kitchen provides a target food service and the meal schedule may be determined in consideration of idle resources including remaining idle time. The main shared kitchen system may determine the meal schedule in consideration of the required cooking time of the meal order. The main shared kitchen system may distribute the required cooking time in consideration of the expected delivery time according to the ratio of the idle time of the individual local shared kitchen. In addition, the main shared kitchen service device may determine an optimal meal schedule by linking in real time a resource required for meals and an idle resource of the local shared kitchen so that the working hour of the local shared kitchen does not fall to 0h (0 hours). Accordingly, each local shared kitchen is guaranteed a minimum working hour and can provide a meal service.

For example, if the cooking time required from the meal service order 710 is 5h, and the idle time of the surrounding local shared kitchen 720 considering the expected delivery time is 1h, 1h, and 3h, respectively, the main shared kitchen system 700 may distribute the meal order 710 by the amount required for 1h, 1h, and 3h, respectively, according to the idle time ratio of the local shared kitchen 720 .

Meanwhile, the processor of the main shared kitchen service device may implement to allocate the catering task to the local shared kitchen based on the idle time of the local shared kitchen.

8 is a graph showing the idle time required for a catering service according to the number of local shared kitchens of the shared kitchen system according to an embodiment of the present invention.

In Figure 8, the ratio of the idle time required for the catering service to the order quantity (acquisition) according to the number of local shared kitchens is schematically disclosed.

Referring to FIG. 8 , as the order amount (number of arguments) of the food service order for one menu increases, the increase rate of the idle time required to provide the food service gradually decreases. That is, if the food service order is over a certain amount (number of orders), it is efficient for each local shared kitchen to provide a meal service with one menu in charge. Accordingly, the main shared kitchen service apparatus may distribute the food service order in consideration of the expected cooking time according to the food service menu. Specifically, the estimated cooking time according to the meal menu can be divided into foods that have little cooking time (food that does not need to be warmed until the meal service time) and food that needs to be cooked immediately (food that needs to be warmed up until the meal service time). The main shared kitchen service may consider the meal delivery time according to the idle time of the local shared kitchen when distributing the meal order. For example, food that needs to be cooked immediately has a short delivery time, and there is an idle time until close to the meal service time, so that the meal order may be distributed to a local shared kitchen where cooking is possible.

Also, referring to FIG. 8 , the idle time required for the catering service decreases as the number of local shared kitchens increases. Accordingly, when another food service order is added in addition to the existing food service order, the main shared kitchen service apparatus may additionally distribute the food service order according to a ratio of the remaining idle time of the local shared kitchen. In other words, after distributing the existing meals, if the idle time in any one place is less than the critical time, the main shared kitchen service device will additionally distribute the additional meal orders in proportion to the idle time of the remaining local shared kitchens except for the corresponding local shared kitchen. can

Accordingly, the main shared kitchen service apparatus may provide an additional catering service while guaranteeing working hours so that the idle time of the individual local shared kitchen does not become 0h. Additionally, the increase rate of the idle time of the graph according to FIG. 8 may be corrected according to the number of local shared kitchens. That is, when a meal order is added, if the idle time of any one local shared kitchen is less than or equal to the critical time, the meal order is additionally distributed to the remaining local shared kitchens except for the corresponding local shared kitchen, and accordingly, the idle time required for the additional meal service can be increased.

On the other hand, the meal service is not a separate daily order, but a long-term contract (monthly, yearly)-based food service may be provided in the form of providing a lunch box at the same place as a company where many people work.

Additionally, the meal schedule is considered such that, when the local shared kitchen has sufficient idle time, all meals can be prepared in one local shared kitchen with the highest priority.

The embodiments according to the present invention described above may be implemented in the form of program instructions that can be executed through various computer components and recorded in a computer-readable recording medium. The computer-readable recording medium may include program instructions, data files, data structures, etc. alone or in combination. The program instructions recorded on the computer-readable recording medium may be specially designed and configured for the present invention, or may be known and available to those skilled in the computer software field. Examples of computer-readable recording media include hard disks, magnetic media such as floppy disks and magnetic tapes, optical recording media such as CD-ROMs and DVDs, and magneto-optical media such as floppy disks. medium), and hardware devices specially configured to store and execute program instructions, such as ROM, RAM, flash memory, and the like. Examples of program instructions include not only machine language codes such as those generated by a compiler, but also high-level language codes that can be executed by a computer using an interpreter or the like. A hardware device may be converted into one or more software modules to perform processing in accordance with the present invention, and vice versa.

In the above, the present invention has been described with reference to specific matters such as specific components and limited embodiments and drawings, but these are only provided to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments, Those of ordinary skill in the art to which the invention pertains can make various modifications and changes from these descriptions.

Therefore, the spirit of the present invention should not be limited to the above-described embodiments, and the scope of the spirit of the present invention is not limited to the scope of the scope of the present invention. will be said to belong to

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Claims (8)

How to share kitchen service,
determining, by the main shared kitchen service device, the location of the local shared kitchen;
determining, by the main shared kitchen service device, a target food service to be served in the local shared kitchen; and
Allocating, by the main shared kitchen service device, a catering task to the local shared kitchen in consideration of idle resources remaining after providing the target food service of the local shared kitchen,
The target food service is determined through a weight set based on information on the target food service located in an existing local shared kitchen having a similar commercial area to the local shared kitchen,
The similar commercial district includes the same commercial district characteristics as the local shared kitchen,
The characteristics of the commercial area are determined through the division step, the population estimation step, the order rate estimation step, and the division step by the characteristics of the commercial area,
The main shared kitchen service device divides the area according to land use based on the cadastral map in the area classification step, wherein the land use is one of a commercial area, a semi-industrial area, a residential area, and a green area;
Wherein the main shared kitchen service device estimates the living population of each building in the area divided in the area dividing step in the population estimation step, wherein the building living population is the number of people per area of the area including each of the buildings; It is determined based on the total floor area for calculating the floor area ratio of each building,
The main shared kitchen service device estimates the order rate for each building based on the existing data on the delivery food service for each building in the order rate estimation step, wherein the order rate for each building is a ratio of the number of orders to the living population of the building,
The main shared kitchen service device determines the commercial district characteristics based on the building type of at least one building located in each of at least one area within the commercial district in the classification step for each commercial district characteristic, wherein the building type is within a threshold distance from the building A shared kitchen service method, characterized in that it is determined according to a ratio of existing restaurants and an order rate for each building of the building. According to claim 1,
The shared kitchen service method, characterized in that the location of the local shared kitchen is a location where the commercial areas of the existing local shared kitchen do not overlap among the candidate local shared kitchens. According to claim 1,
The main shared kitchen service device determines the similar commercial area of the local shared kitchen to provide the target food service,
The similar commercial district has the largest value of similarity between the local shared kitchen and the Euclidean distance in the commercial district determination threshold distance of the local shared kitchen among commercial districts having the same commercial district characteristics as the local shared kitchen for which the similar business district is to be found,
It is determined in consideration of the distribution of restaurants based on the density of the commercial area of the local shared kitchen and the location of the restaurant,
The restaurant location point is a shared kitchen service method, characterized in that the coordinates on the coordinate axis of each restaurant location in the local shared kitchen commercial area. According to claim 1,
The main shared kitchen service device distributes the required cooking time of the catering business order according to the ratio of the idle time of the local shared kitchen,
The main shared kitchen service device guarantees working hours so that the idle time of the local shared kitchen does not fall to 0 hours, and links the necessary resources of the catering work order and the idle resources of the local shared kitchen in real time to create a meal schedule decide,
The working hour includes material preparation time, cooking time, and delivery time for providing the target food service,
The shared kitchen service method, characterized in that the main shared kitchen service device is set to gradually decrease the increase rate of the idle time required to provide the catering service as the order amount (number of takeovers) of the catering work order increases. The main shared kitchen service device for performing the shared kitchen service is,
a communication unit implemented to communicate with the local shared kitchen service device; and
Including a processor operatively connected to the communication unit,
The processor is
determine the location of the local shared kitchen;
determining a target food service to be served in the local shared kitchen,
It is implemented to provide the target food service in the local shared kitchen and allocate a catering task to the local shared kitchen in consideration of the remaining idle resources,
The target food service is determined through a weight set based on information on the target food service located in an existing local shared kitchen having a similar commercial area to the local shared kitchen,
The similar commercial district includes the same commercial district characteristics as the local shared kitchen,
The characteristics of the commercial area are determined through the division step, the population estimation step, the order rate estimation step, and the division step by the characteristics of the commercial area,
The processor divides the area according to land use based on the cadastral map in the area division step, wherein the land use is one of a commercial area, a semi-industrial area, a residential area, and a green area,
The processor estimates the building living population of each building in the area divided in the area dividing step in the population estimation step, wherein the building living population is the number of people per area of the area including each of the buildings and the number of people living in each of the buildings. It is determined based on the total floor area for calculating the floor area ratio,
The processor estimates the order rate for each building based on the existing data on the delivery food service for each building in the order rate estimation step, wherein the order rate for each building is a ratio of the number of orders to the building population,
The processor determines the commercial district characteristics based on the building type of at least one building located in each of at least one area within the commercial district in the classification step for each commercial district characteristic, wherein the building type is a restaurant existing within a critical distance from the building. The main shared kitchen service device, characterized in that it is determined according to the ratio and the order rate for each building of the building. 6. The method of claim 5,
The main shared kitchen service apparatus, characterized in that the location of the local shared kitchen is a location where the commercial areas of the existing local shared kitchen do not overlap among the candidate local shared kitchens. 6. The method of claim 5,
the processor determines the similar commercial area of the local shared kitchen to provide the target food service;
The similar commercial district has the largest value of similarity between the local shared kitchen and the Euclidean distance in the commercial district determination threshold distance of the local shared kitchen among commercial districts having the same commercial district characteristics as the local shared kitchen for which the similar business district is to be found,
It is determined in consideration of the distribution of restaurants based on the density of the commercial area of the local shared kitchen and the location of the restaurant,
The restaurant location point is the main shared kitchen service device, characterized in that the coordinates on the coordinate axis of each restaurant location in the local shared kitchen commercial area. 6. The method of claim 5,
The processor distributes the required cooking time of the catering business order according to the ratio of the idle time of the local shared kitchen,
Determining a meal schedule by linking the necessary resources of the catering work order and the idle resources of the local shared kitchen in real time while ensuring working hours so that the idle time of the local shared kitchen does not fall to 0 hours,
Set to gradually decrease the increase rate of the idle time required to provide the catering service as the order quantity (acquisition) of the catering business order increases,
The working hour is a main shared kitchen service device, characterized in that it includes a preparation time, a cooking time, and a delivery time for providing the target food service.

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