KR102576104B1 - System for providing consulting service for restaurant - Google Patents

Abstract

A restaurant business consulting service provision system is provided, after uploading revenue data and expenditure data, outputting a household account book and profit and loss analysis report, inputting menu data for calculating menu prices, cost and menu price range calculated by the menu price calculator Profit and loss with statistical data of the same industry, sales and scale as the industry, sales and scale of the user terminal based on the user terminal outputting and the household account book providing book based on the revenue data and expenditure data, and the revenue data and expenditure data A consulting service providing server including a profit and loss analysis providing unit that sets analysis reports to be compared and a menu price calculating unit that provides cost and menu price ranges based on at least one menu price calculation method when menu data is input from a user terminal .

Description

Restaurant industry consulting service provision system {SYSTEM FOR PROVIDING CONSULTING SERVICE FOR RESTAURANT}

The present invention relates to a restaurant consulting service providing system, and provides a system capable of providing a household account book, a profit and loss analysis report, a menu price range calculation, and a menu management service.

Eating out is the most basic element among various living phenomena of human dietary life, and has developed in various forms depending on the nation or region. As changes in consumer consumption patterns brought about by economic, social, cultural, and technological changes are accelerating, the food service business is also developing in various forms to adapt to environmental changes. Half of them are starting a food service industry, and the food service industry accounts for half of franchises. Because it is relatively easy to start a business compared to other industries, the number of people who want to start a food service business is increasing, and competition among food service companies is intensifying as the food service industry is diversifying and becoming larger due to large companies' market penetration and expansion strategies.

At this time, methods for conducting business management consulting or supporting the start-up of small business owners in order to gain competitiveness were researched and developed. (announced on August 18, 2016), when business information is input from a business operator's terminal, in order to match business operators and consultants, consulting information performed by the consultant is compared with business information, and consultants whose consulting suitability satisfies the standard value A configuration that transmits business information to the terminal and transmits it to the operator terminal when consulting is completed from the consultant terminal, and a configuration that provides a liquidation system to provide a foundation for small business owners to respond to risks and support business recovery activities after business changes and closure Each of these is disclosed.

However, in the case of the former, consulting is not executed by the platform itself, but is merely a mediation platform that matches consultants and businesses, and in the case of the latter, it is only a configuration that mediates business consultants and organizations that help in the process of closing a business. In Korea, tens of thousands of new restaurants open and close every year, and the rate of business closure compared to simple start-ups is approaching 82%. However, there are risks leading to social costs and losses. The problem with the food service industry is that it has low entry barriers, but many start-ups do not even analyze prime cost, prices, and menus, which are the core of restaurant business management. Therefore, by providing profit and loss analysis, cost calculation, and menu management analysis, research and development of a platform that can set the necessary analysis and direction for management even if an individual or small business owner lacks capital is required.

An embodiment of the present invention provides profit and loss analysis, cost calculator, and menu management service to perform prime cost, price and menu analysis, which are the core of restaurant business management, thereby comparing prime cost with food service companies of the same industry, sales, and scale. Through this, it is possible to grasp the current status of the user, algorithmize the complex and cumbersome cost calculation process so that the cost can be calculated and stored even if management knowledge is lacking, and profitability and preference by menu appearing in the point of sale excel Based on this, it is possible to provide a restaurant consulting service providing system that can help with menu maintenance by providing menu classification and solutions. However, the technical problem to be achieved by the present embodiment is not limited to the technical problem as described above, and other technical problems may exist.

As a technical means for achieving the above-described technical problem, an embodiment of the present invention outputs a household account book and a profit and loss analysis report after uploading revenue data and expenditure data, and inputs menu data for calculating menu prices. A user terminal that outputs the cost and menu price range calculated by the menu price calculator, and a household account book that provides a household account book based on revenue data and expenditure data. Profit and loss analysis provision unit that sets up to compare profit and loss analysis reports with statistical data of the same industry, sales, and size, menu price that provides cost and menu price ranges based on at least one menu price calculation method when menu data is input from the user terminal and a consulting service providing server including a calculation unit.

According to any one of the above-mentioned problem solving means of the present invention, by providing profit and loss analysis, cost calculator and menu management service to perform prime cost, price and menu analysis, which is the core of restaurant business management, Comparison between food service companies and prime cost allows users to understand the current status, complex and cumbersome cost calculation process is algorithmized so that cost can be calculated and stored even if management knowledge is lacking, and point of sale excel By providing menu classification and solutions based on profitability and preference for each menu that appears, it can help with menu maintenance and fill in the gaps of short and insufficient start-up preparations.

1 is a diagram for explaining a restaurant business consulting service providing system according to an embodiment of the present invention.
FIG. 2 is a block diagram illustrating a consulting service providing server included in the system of FIG. 1 .
3 and 4 are diagrams for explaining an embodiment in which a restaurant consulting service is implemented according to an embodiment of the present invention.
5 is an operational flowchart illustrating a method of providing a restaurant business consulting service according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention with reference to the accompanying drawings. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification, when a part is said to be "connected" to another part, this includes not only the case where it is "directly connected" but also the case where it is "electrically connected" with another element interposed therebetween. . In addition, when a part "includes" a certain component, this means that it may further include other components, not excluding other components, unless otherwise stated, and one or more other characteristics. However, it should be understood that it does not preclude the possibility of existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

As used throughout the specification, the terms "about", "substantially", etc., are used at or approximating that value when manufacturing and material tolerances inherent in the stated meaning are given, and do not convey an understanding of the present invention. Accurate or absolute figures are used to help prevent exploitation by unscrupulous infringers of the disclosed disclosure. The term "step of (doing)" or "step of" as used throughout the specification of the present invention does not mean "step for".

In this specification, a "unit" includes a unit realized by hardware, a unit realized by software, and a unit realized using both. Further, one unit may be realized using two or more hardware, and two or more units may be realized by one hardware. On the other hand, '~ unit' is not limited to software or hardware, and '~ unit' may be configured to be in an addressable storage medium or configured to reproduce one or more processors. Thus, as an example, 'to' refers to components such as software components, object-oriented software components, class components, and task components, processes, functions, properties, and procedures. , subroutines, segments of program code, drivers, firmware, microcode, circuitry, data, databases, data structures, tables, arrays and variables. Functions provided within components and '~units' may be combined into smaller numbers of components and '~units' or further separated into additional components and '~units'. In addition, components and '~units' may be implemented to play one or more CPUs in a device or a secure multimedia card.

In this specification, some of the operations or functions described as being performed by a terminal, device, or device may be performed instead by a server connected to the terminal, device, or device. Likewise, some of the operations or functions described as being performed by the server may also be performed by a terminal, apparatus, or device connected to the server.

In this specification, some of the operations or functions described as mapping or matching with the terminal mean mapping or matching the terminal's unique number or personal identification information, which is the terminal's identifying data. can be interpreted as

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a diagram for explaining a restaurant business consulting service providing system according to an embodiment of the present invention. Referring to FIG. 1 , a restaurant business consulting service providing system 1 may include at least one user terminal 100 , a consulting service providing server 300 , and at least one institutional server 400 . However, since the restaurant consulting service providing system 1 of FIG. 1 is only one embodiment of the present invention, the present invention is not limited to interpretation through FIG. 1 .

At this time, each component of FIG. 1 is generally connected through a network (Network, 200). For example, as shown in FIG. 1 , at least one user terminal 100 may be connected to a consulting service providing server 300 through a network 200 . Also, the consulting service providing server 300 may be connected to at least one user terminal 100 and at least one institution server 400 through the network 200 . In addition, at least one agency server 400 may be connected to the consulting service providing server 300 through the network 200 .

Here, the network refers to a connection structure capable of exchanging information between nodes such as a plurality of terminals and servers, and examples of such networks include a local area network (LAN) and a wide area network (WAN: Wide Area Network), the Internet (WWW: World Wide Web), wired and wireless data communications networks, telephone networks, and wired and wireless television communications networks. Examples of wireless data communication networks include 3G, 4G, 5G, 3rd Generation Partnership Project (3GPP), 5th Generation Partnership Project (5GPP), Long Term Evolution (LTE), World Interoperability for Microwave Access (WIMAX), Wi-Fi , Internet (Internet), LAN (Local Area Network), Wireless LAN (Wireless Local Area Network), WAN (Wide Area Network), PAN (Personal Area Network), RF (Radio Frequency), Bluetooth (Bluetooth) network, NFC ( A Near-Field Communication (Near-Field Communication) network, a satellite broadcasting network, an analog broadcasting network, a Digital Multimedia Broadcasting (DMB) network, etc. are included, but not limited thereto.

In the following, the term at least one is defined as a term including singular and plural, and even if at least one term does not exist, each component may exist in singular or plural, and may mean singular or plural. It will be self-evident. In addition, the singular or plural number of each component may be changed according to embodiments.

At least one user terminal 100 may be a terminal such as a restaurant manager, store owner, small business owner, or self-employed person who receives a restaurant business consulting service using a restaurant business consulting service-related web page, app page, program, or application. To this end, the user terminal 100 inputs basic information, uploads revenue data and expenditure data, outputs a household account book and profit and loss analysis report, inputs menu data for calculating menu prices, and then calculates the menu price calculator It may be a user's terminal that outputs cost and menu price ranges.

Here, at least one user terminal 100 may be implemented as a computer capable of accessing a remote server or terminal through a network. Here, the computer may include, for example, a laptop, a desktop, a laptop, and the like equipped with a navigation system and a web browser. In this case, at least one user terminal 100 may be implemented as a terminal capable of accessing a remote server or terminal through a network. At least one user terminal 100 is, for example, a wireless communication device that ensures portability and mobility, navigation, PCS (Personal Communication System), GSM (Global System for Mobile communications), PDC (Personal Digital Cellular), PHS (Personal Handyphone System), PDA (Personal Digital Assistant), IMT (International Mobile Telecommunication)-2000, CDMA (Code Division Multiple Access)-2000, W-CDMA (W-Code Division Multiple Access), Wibro (Wireless Broadband Internet ) may include all types of handheld-based wireless communication devices such as terminals, smartphones, smart pads, tablet PCs, and the like.

The consulting service providing server 300 may be a server providing a restaurant consulting service web page, app page, program or application. And, the consulting service providing server 300 provides a household account book based on the revenue data and expenditure data, and based on the revenue data and expenditure data, the same industry, sales and scale as the industry, sales and scale of the user terminal 100 It may be a server that is set to compare profit and loss analysis reports with statistical data of In addition, the consulting service providing server 300, when menu data is input from the user terminal 100, provides cost and menu price ranges based on at least one menu price calculation method, assigns menu grades, and selects menus for each grade. It can be a server that provides a solution to manage. In addition, the consulting service providing server 300 may be a server that collects various statistical data and public data from at least one agency server 400 .

Here, the consulting service providing server 300 may be implemented as a computer capable of accessing a remote server or terminal through a network. Here, the computer may include, for example, a laptop, a desktop, a laptop, and the like equipped with a navigation system and a web browser.

At least one agency server 400 may be a server that provides public data or statistical data requested by the consulting service providing server 300 with or without using a restaurant business consulting service related web page, app page, program or application. there is. Here, at least one institution server 400 may be implemented as a computer capable of accessing a remote server or terminal through a network. Here, the computer may include, for example, a laptop, a desktop, a laptop, and the like equipped with a navigation system and a web browser.

2 is a block diagram for explaining a consulting service providing server included in the system of FIG. 1, and FIGS. 3 and 4 are for explaining an embodiment in which a restaurant consulting service is implemented according to an embodiment of the present invention. it is a drawing

Referring to FIG. 2, the consulting service providing server 300 includes a household account book providing unit 310, a profit and loss analysis providing unit 320, a menu price calculation unit 330, a price visualization unit 340, and a menu management unit 350. , an input guide unit 360, a factor value determination unit 370, a profit and loss analysis visualization unit 380, a linkage unit 390, and a basic information collection unit 391.

The consulting service providing server 300 according to an embodiment of the present invention or another server (not shown) operating in conjunction with at least one user terminal 100 and at least one institution server 400, a restaurant consulting service application, When transmitting a program, app page, web page, etc., at least one user terminal 100 and at least one institution server 400 may install or open a restaurant consulting service application, program, app page, web page, etc. there is. Also, the service program may be driven in at least one user terminal 100 and at least one institutional server 400 by using a script executed in a web browser. Here, the web browser is a program that allows users to use the web (WWW: World Wide Web) service, and means a program that receives and displays hypertext described in HTML (Hyper Text Mark-up Language). For example, Netscape , Explorer, Chrome, and the like. In addition, an application means an application on a terminal, and includes, for example, an app running on a mobile terminal (smart phone).

Referring to FIG. 2 , the household account book providing unit 310 may provide a household account book based on revenue data and expenditure data. When revenue data and expenditure data are uploaded from the user terminal 100 to an Excel file, a monthly household account book may be generated by collecting revenue items and expenditure items entered by date in the Excel file. The monthly household account book is configured so that it can be checked by clicking the View Details button next to the household account book entry, and the user can check the expenditure items and memos recorded so far, and profits by date from time to time on the monthly household account book view screen. Profits can display only the profits up to the most recent date when the user uploaded the Excel file. This Excel file is linked to the POS or the card details of the user terminal 100, cash receipts, tax invoices, handwritten receipts, etc. When uploading, the household account book may be automatically provided. You can select one of the total revenue and expenditure items to view, and in the case of revenue, you cannot select specific items separately because there are two types of revenue and other revenue recognized in the Excel file. Expenditures can be entered by selecting items such as food expenses, labor costs, and fixed costs when entering the household account book, so detailed items can be selected, and the corresponding items can be presented only when an expenditure item is selected.

The profit and loss analysis provider 320 may set the profit and loss analysis report to be compared with statistical data of the same industry, sales, and scale as the industry, sales, and scale of the user terminal 100 based on the revenue data and expenditure data. Household account books and profit and loss analysis reports can be provided on a monthly basis. The user terminal 100 may output a household account book and a profit and loss analysis report after uploading revenue data and expenditure data. At this time, unlike the monthly household account book, the profit and loss analysis report can compare the user's current management status with other businesses in [same industry - same sales - same scale]. The same type of business is the type of business that matches the user's type of business among the business classifications in the statistical report on restaurant business management. Equal sales refers to the range that matches the sales volume of the user among the sales volume in the restaurant management status survey statistical report. The same size refers to the range that matches the user's seat size among the seat sizes in the restaurant business management status survey statistical report.

Comparison with other businesses in [same industry - same sales - same scale] can be made based on sales revenue, food cost and labor cost in common. The infographic allows users to intuitively grasp, basically comparing the user's [sales revenue-food cost-labor cost] with other businesses' [sales revenue-food cost-labor cost], graphs, numbers (%), It can be shown in a table or the like. In the case of the graph, [Sales revenue - Food cost - Labor cost] is placed on the X axis to compare users and other businesses, so by comparing each vertex, users can easily determine whether their business has better sales than other businesses or whether the food cost is higher. , it is possible to find out whether a lot of labor costs are being spent. In addition to graphs, it can be visualized by comparison of numbers (%) or symbols such as ▲ or ▼, and through tables, users can determine whether their workplace is close to the average or less than the average. If the user's cost percentage is higher than 3% or more of other businesses, which are comparative data, a red dot may be displayed to indicate caution. At this time, a guide comment is not separately provided for items that the user is superior to, but a guide comment may be displayed when the user's profit is not superior to the comparison value.

When menu data is input from the user terminal 100, the menu price calculation unit 330 may provide cost and menu price ranges based on at least one menu price calculation method. At least one menu price calculation method includes a PrimeCost method for calculating prices based on labor costs and food material costs, a cost-based pricing method for calculating prices based on food material costs, and a user terminal (100) within at least one public data. ) may include a competitor pricing method that suggests the average price of menus that are the same as or have a high similarity. After inputting menu data for calculating menu prices, the user terminal 100 may output the cost and menu price range calculated by the menu price calculator.

<Prime Coast>

Prime cost is an important cost in the food service industry and refers to the cost of food and labor combined. Although the cost of all ingredients and beverages is included, there is no consensus on labor costs. While there are arguments that all workers in the restaurant should be included in the labor cost applied when calculating the prime cost, there are also opinions that only kitchen staff should be included. However, there is no dispute that prime cost is a very important issue for restaurant owners and managers. According to the Ministry of Agriculture, Food and Rural Affairs, the prime cost of restaurants is generally known to be 65% to 70% of total sales, and companies that have built central kitchens are known to be lower than 45% to 50%. Prime Coast averages less than 65% of total sales at full-service restaurants and less than 60% at table-service restaurants. According to this, it is known that the cost of ingredients is 28% to 32% of total sales, and the labor cost is 30% to 35% of total sales for full service and 25% to 30% for limited service. If the prime cost exceeds 65%, it will be difficult to make a profit. At this time, in one embodiment of the present invention, since the circumstances of each industry, such as size, sales, menu, and labor cost, are different, this is to set the factor value to be described later after constructing big data.

<Cost Based Pricing Method>

Cost-Plus Pricing or Markup Pricing is a method of determining a price by adding a certain percentage of profit to the cost of a product. At this time, after calculating all the costs required to operate the restaurant, an appropriate profit rate may be calculated and included in the menu price, or the menu price may be set according to the ratio of the cost of ingredients. The price can be determined by reflecting all costs and the desired profit rate in the menu price, but in line with the management goal, some items promote sales by lowering margins, or some items have high margins even if sales are low. Differentiating the profit rate is difficult to apply because it requires a complicated process. You can also do menu pricing in terms of marketing. It is a technique used from the viewpoint that if customers' psychology is used to calculate menu prices, they can increase sales by arousing their willingness to purchase.

<Competitor Pricing Method>

Going-Rate Pricing is a method of determining a price to be the same level as, or slightly higher or lower than, a competitor's price. For example, if your competitor's value is 90 and your product's value is 100, your product's price will be the price of your competitor's product multiplied by 10/9. Competition-centered pricing is a method of determining the price of a competitor's product of similar quality to its own product's price. To this end, in one embodiment of the present invention, the price can be analyzed or presented using a statistical report on the restaurant business management status of the same type of business, the same size, and the same sales. Of course, in addition to the above-described methods, various pricing methods may be used and are not limited to those listed.

When providing the menu price range, the price visualization unit 340 provides the lower limit of the price and the upper limit of the price determined in at least one menu price calculation method, and displays the competitor's price on the lower limit of the price and the upper limit of the price. can At this time, the lower limit of the price reflects the cost, and the upper limit of the price may be based on the total cost, which may include fixed and variable costs. Fixed costs are costs that must be constant regardless of production or sales volume, while variable costs are costs that increase in proportion to production or sales volume. The ceiling is based on perceived value by customers, and competitors' prices influence pricing between the lower and upper limits. The key goal of this function is to visualize the price ceiling and price floor, check the menu price floor, and alert you to competitors while displaying the three elements of pricing: customers, competitors, and cost.

The menu management unit 350 analyzes sales data among the revenue data input from the user terminal 100, assigns a grade to each menu based on the sales share ratio and preference of each menu, and provides it as menu management data, and provides a solution by grade. can provide. In restaurant management, there is menu engineering that manages menus by dividing them into four divisions based on the contribution margin and preference of the menu. However, in the case of the contribution margin, it is cumbersome to calculate the cost of all menus. Therefore, to apply menu engineering to the platform of the present invention as it is, it is a burdensome and cumbersome process for a user who runs a private business or a user who is a novice boss who has just opened a business. Therefore, based on the [Sales share ratio] and [Menu mix] (preference) for each menu item that can be easily checked through an Excel file, it is possible to manage the menu with gold, silver, and bronze.

Since both criteria are indicators proportional to sales, quadrant 3 of the 4 compartments of menu engineering will be blank. At this time, after calculating the average of the sales share ratio excluding the bottom 20% items, it is arranged on the horizontal axis based on this, and the menu mix (preference) is placed on the vertical axis based on the menu mix standard value excluding the bottom 20% items. can At this time, the menu mix standard calculation method is as shown in Equation 1 below.

When inputting menu data from the user terminal 100, the input guide unit 360 provides a material cost input screen for inputting the type, quantity, and unit of the material, and the cooking time, number of people, time and A labor cost input screen for inputting the number of completions may be provided. At this time, the menu price calculator distinguishes between basic dishes and general dishes. Basic dishes refer to broth or sauces used throughout cooking. The basic dish for which the menu price is calculated is used to calculate the price of the general dish later. General cooking refers to cooking for manufacturing menu items written on the menu board, and the price of the menu is calculated by collecting the raw material cost and additional cost. At this time, if a basic dish or general dish is selected, the screen automatically moves to the corresponding screen, and the user can input basic information for calculating the menu price. The input screen of the menu price calculator is ① adding ingredients, ② checking ingredients. area, ③ can be composed of direct labor cost calculation. At this time, the price of each food ingredient may be collected in conjunction with the food ingredient mall where the user purchased the food ingredient, or a receipt may be photographed and a result of automatic extraction using OCR (Optical Character Recognition) may be collected.

Food cost is highly variable, and a series of events such as avian influenza, the pesticide egg scandal, and the rise in wheat and palm oil prices due to the Ukraine-Russia war show this characteristic well. Therefore, it can be cumbersome to fill in the ingredients every time the price fluctuates. Accordingly, when using a microservice gateway such as a REST API, the price of the food mall may be imported as it is through the API. Alternatively, if the user just takes a picture of the receipt, the price can be automatically entered by reading it through OCR. In addition, in the case of businesses that record books by hand, if you scan or take a picture of it as it is, you can automatically collect labor costs, such as how many part-time workers and how many hours you used.

To this end, a dataset can be constructed to perform handwriting recognition of different characters including Korean, English, numbers, and special symbols. In addition, for CNN-based deep learning for handwriting recognition of different characters including Korean, English, numbers, and special symbols, a large amount of printed and handwritten character image datasets can be prepared. The parameters of the deep neural network model that has been trained are transplanted to a neural network model that performs only reasoning functions other than learning functions on an embedded system, and the transplanted neural network model is used as a letter recognition engine to recognize letters written on each food receipt or ledger. .

<Dataset for deep learning and deep learning>

For deep learning of a CNN-based deep neural network model for handwriting recognition in which Korean, English, numbers, and special symbols are mixed, a large-scale printed/handwritten character image set must be constructed first.

<Construction of dataset for deep learning>

In the case of Hangeul, the number of characters that can be combined according to the modern Korean spelling is theoretically 11,172, but most of the characters are rarely used in real life, and CNN-based inference is made on embedded systems that have relatively low computational power compared to desktops. Since it is necessary to minimize the structure of the neural network model, the range of Korean recognition targets can be limited to characters supported by complete Hangul, and to be further limited, it can be limited to characters used in product-specific serial numbers or various food receipts or ledgers. there is. Handwritten image datasets for deep learning and verification include the Korean font image dataset distributed by AI Hub Korea, the Korean, English, and numeric image datasets included in receipts and ledgers uploaded by each user terminal (100), and NIST-SD19. You can set the English number cursive image dataset as default.

For successful deep learning, a large dataset of good quality is an essential prerequisite. A font-based handwritten character image program (Automatic Letter Image Creation with Effects) can be used to secure a Korean character image set equivalent to the NIST-SD19 English numeric cursive image dataset and an image dataset corresponding to 36 special symbols. ALICE is a data augmentation program that has image conversion functions such as rotation, random elastic distortion, X/Y axis shearing, and erosion/dilation for a given basic character image.

<CNN-based deep learning>

The deep neural network model for handwriting recognition composed of multiple classes can be modified to fit Hangul recognition based on the ResNet model. In the case of a CNN-based deep neural network model, the deeper the layer, the greater the possibility of gradient vanishing or exploding during the process of calculating the gradient required for calculating the parameters required for learning. It is known that this drop occurs. ResNet can solve the problem of loss of gradients by making the minimum gradient equal to 1 using a skip connection that directly connects the output of a certain layer to the input of the next layer skipping one step, and image classification. Excellent performance can be achieved in the problem. Among the layers constituting the deep neural network model, ResNet includes ResNet-18, ResNet-18, ResNet- 34, ResNet-50, ResNet-101, ResNet-152, etc. ResNet-18, a small-scale model, can be selected for inference in embedded systems where computing resources are relatively limited compared to desktops, but it does not exclude the rest.

ResNet-18 model published on Github based on CAFFE deep learning framework can be modified and used. ResNet-based deep neural network models were designed for learning the ILSVRC2012 (ImageNet Large Scale Visual Recognition Challenge 2012) dataset, which consists of more than 1 million images with 1,000 classes, so the model structure was modified to suit the character recognition of the goal of this study. You can also modify layer parameters. Hyperparameters can also be adjusted to match the performance of the GPU used for training.

<Transplantation of deep neural network model>

A deep neural network model trained on a desktop equipped with a high-performance GPU can be transplanted onto an embedded system, that is, a user terminal 100, which is a target system for actual service. When submitting a food ingredient receipt from the user terminal 100, it is rare to scan using equipment such as a scanner, and most of them use a method of taking a picture and uploading it. In this case, unlike an image scanned through a device such as a scanner, noise and distortion effects caused by a photographing angle, a surrounding light source, and the like are inevitably included. Therefore, in order to remove noise and distortion effects included in the captured image, a corrected image that has passed through the image preprocessing function may be used.

When photographed at an angle, the form area is separated through angle correction for rectangularization, converted into a grayscale image through pre-processing of the binarization process, and the text area of the table area and non-table area is separated, After dividing individual cell areas inside the table area, text areas within the individual cell areas are separated, and individual character images are extracted from the separated text areas. For example, a contour-based segmentation technique and a Canny Edge Detection algorithm may be applied to the secured text area.

Finally, the extracted individual character images are given as inputs to the deep neural network model of the present invention. Inside the application, the coordinates of the table area in the fixed form form, the coordinates of the text in the non-table area, the coordinate information of the cell and the coordinates of individual letters are stored, and the result of inference using the deep neural network model is displayed in the input image. A data structure mapping to the coordinate position of the corresponding character can be maintained. In the embedded system, the cursive letter inference function creates a deep neural network model with only inference functions based on the self-developed inference acceleration library, and transfer learning (which loads and uses the parameters of the deep neural network model trained using a large dataset on the desktop) transfer learning) technology.

When using at least one menu price calculation method, the factor value determining unit 370 may extract and apply a factor value, which is a cost ratio to menu price that a food service company targets, from pre-established big data. At this time, the factor value means the cost ratio that the restaurant company aims for. Cost can be prime cost or food cost. Both prime cost and cost-based pricing are methods of calculating how many times the base cost should be set as the price to obtain an appropriate price. Since how much to set an appropriate factor value varies depending on the type of business, commercial district, and situation, etc., tips for selecting a cost ratio for each situation are provided to help you make your own choice.

The factor value method, also called the markup pricing method, is a method in which the purchase price of raw materials is multiplied by a pricing factor to obtain the selling price. The pricing factor is usually divided by 100 and the desired ingredient cost ratio. If the desired cost ratio is 30%, the pricing factor is 100 ÷ 30 = 3.33. For example, assuming that the purchase price of raw materials for spaghetti is 1,500 won and the desired cost ratio is 30%, the selling price is about 5,000 won, but there are other cost factors other than the raw material cost, such as labor, water, gas, advertising, rent, and taxes. There is a flaw that the menu price does not include etc., and there is no consideration for the value of the menu felt by the customer.

When building big data, in addition to size, sales, and industry, it is possible to build a dataset by collecting data on traditional markets, business period at the current location, store area, daily average number of customers, and profit rate. The restaurant industry develops around shopping malls, and the business period can be related to the efficiency of the store, and the store area and average number of customers per day are related to sales, so they can be collected together. At this time, whether or not a traditional market is coded as 1 for shopping malls, coded for traditional markets as 0, and the business period (years), store area (m ² ), and average daily number of customers (people) at the current location can be indexed, The profit rate can be used by indexing the ratio. In addition, the relationship between the food material cost ratio, In labor cost ratio, traditional market presence, In business period, In store area, In daily average number of customers, and In profit rate can be summarized as in Equation 2 below.

In addition, the correlation of each variable can be analyzed, and each correlation can be verified through regression analysis. In addition, after preparing the data set and modeling at least one artificial intelligence algorithm as a method of learning and verifying, the artificial intelligence algorithm with the highest accuracy can be set as the platform algorithm of the present invention. In addition, after inputting restaurant information of a new user as a query, a factor value may be output. At this time, when building a data set, information on restaurants with poor sales or on the verge of closing may be mixed in, so preprocessing such as selecting them based on sales may be required, and labeling is performed by hiring a labeler. The process may be more difficult.

When providing a profit and loss analysis report, the profit and loss analysis visualization unit 380 compares sales, food cost, and labor cost of the same industry, sales, and scale with sales, food cost, and labor cost of the user terminal 100 to obtain at least one piece of information. It can be provided graphically. The linking unit 390 may be automatically uploaded or uploaded as an Excel file in conjunction with the point of sale (POS) of the user terminal 100 when revenue data is uploaded. The basic information collection unit 391 may collect basic information including industry information, main ingredient information, recipe information, number of seats, number of employees, business hours and closed days from the user terminal 100 .

Hereinafter, an operation process according to the configuration of the above-described consulting service providing server of FIG. 2 will be described in detail with reference to FIGS. 3 and 4 as examples. However, it will be apparent that the embodiment is only any one of various embodiments of the present invention, and is not limited thereto.

Referring to Figure 3a, the platform (tentative name, consultant) of the present invention largely provides ① household account book and profit and loss analysis as shown in Figure 3b, ② menu price calculator as shown in Figure 3c, and ③ menu management service as shown in Figure 3d.

<Basic System>

In FIG. 3E, when a member is signed up in the user terminal 100, basic information including industry information, main ingredient information, recipe information, and other information is collected as shown in FIG. 3F. At this time, since FIG. 4 is a diagram in which each user screen included in FIG. 3 is separated one by one, the screen of FIG. 4 will be referred to together when describing FIG. 3 . 4A to 4F are member registration and basic information input screens.

<Household Account Book & Profit & Loss Analysis>

In the household account book & profit and loss analysis as shown in FIG. 3G , income may be entered as an Excel file as shown in FIG. 3H , and expenses may also be entered as an Excel file or directly for each item. As shown in FIG. 3i, the monthly household account book can be viewed, and when each date and item are selected, the corresponding household account book can be output. 3j is a profit and loss analysis screen, and intuitive comparison is provided through infographics such as comparison graphs and comparison tables, as shown in FIG. 3k. 4G to 4L are household account book and profit and loss analysis screens.

<Menu Price Calculator>

Menu price calculation as shown in Figure 3l is how much the price of ingredients, how much basic cooking is as shown in Figure 3n, how much is the unit and quantity of ingredients as shown in Figure 3o, what is the price, and the labor cost as shown in Figure 3p It starts with the user inputting how much, how many people and how much time. After the input is completed, the upper and lower limits of the price are presented as shown in FIG. 3q, and the competitor's price is provided. As shown in FIG. 3r, a detailed page may be provided, appropriate ratios, or factor values may be provided in various ways, and cost ratios for each situation may be provided through an artificial intelligence algorithm after big data is built. In addition, the price history may be provided as shown in FIG. 3s. User screens for the menu price calculator are shown in FIGS. 4M to 4U.

<Menu Management>

The menu management as shown in FIG. 3T is a screen for guiding which menu items are selling well and which menu items should be removed or changed. As shown in FIG. 3U, the menu management is divided into gold medal menu, silver medal menu, and bronze medal menu according to sales share ratio and menu mix (preference) for each menu so that the general user can easily understand. The meaning is the same as in FIG. 3v, and by presenting solutions for each level as shown in FIG. 3w, the direction of decision-making can be presented even without a consultant. User screens for menu management are shown in FIGS. 4V to 4X.

Matters that have not been described with respect to the method of providing the restaurant consulting service of FIGS. 2 to 4 are the same as or easily inferred from the content described for the method of providing the restaurant business consulting service through FIG. 1, so the description below omit it.

5 is a diagram illustrating a process of transmitting and receiving data between each component included in the restaurant consulting service providing system of FIG. 1 according to an embodiment of the present invention. Hereinafter, an example of a process of transmitting and receiving data between each component will be described through FIG. 5, but the present application is not limited to such an embodiment, and according to various embodiments described above, It is obvious to those skilled in the art that a process of transmitting and receiving data may be changed.

Referring to FIG. 5 , the consulting service providing server provides a household account book based on revenue data and expenditure data (S5100).

Then, the consulting service providing server is set to compare the profit and loss analysis report with statistical data of the same type of business, sales and scale as the type of business, sales and scale of the user terminal based on the revenue data and expenditure data (S5200).

In addition, the consulting service providing server provides cost and menu price ranges based on at least one menu price calculation method when menu data is input from the user terminal (S5300).

The order between the above-described steps (S5100 to S5300) is only an example, and is not limited thereto. That is, the order of the above-described steps (S5100 to S5300) may be mutually changed, and some of the steps may be simultaneously executed or deleted.

Matters that have not been described for the method of providing the restaurant business consulting service of FIG. 5 are the same as those described for the method of providing the restaurant business consulting service through FIGS. 1 to 4 above or can be easily inferred from the description, omit it.

The restaurant business consulting service providing method according to an embodiment described with reference to FIG. 5 may also be implemented in the form of a recording medium including instructions executable by a computer, such as an application or program module executed by a computer. Computer readable media can be any available media that can be accessed by a computer and includes both volatile and nonvolatile media, removable and non-removable media. Also, computer readable media may include all computer storage media. Computer storage media includes both volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data.

The above-described method for providing a restaurant business consulting service according to an embodiment of the present invention may be executed by an application basically installed in the terminal (which may include a program included in a platform or an operating system basically loaded in the terminal), It may be executed by an application (that is, a program) directly installed in the master terminal by a user through an application providing server such as an application store server, an application or a web server related to the corresponding service. In this sense, the above-described restaurant business consulting service providing method according to an embodiment of the present invention is implemented as an application (ie, a program) that is basically installed in a terminal or directly installed by a user, and is a computer-readable record such as a terminal. can be recorded on media.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (10)

A user terminal outputting a household account book and a profit and loss analysis report after uploading revenue data and expenditure data, inputting menu data for calculating menu prices, and outputting cost and menu price ranges calculated by the menu price calculator; and
A household account book providing book that provides a household account book based on revenue data and expenditure data, a profit and loss analysis report with statistical data of the same industry, sales and scale as the industry, sales and scale of the user terminal based on the revenue data and expenditure data A profit and loss analysis providing unit that sets to compare, a menu price calculation unit that provides cost and menu price ranges based on at least one menu price calculation method when menu data is input from the user terminal, among the revenue data input from the user terminal Menu management department that analyzes sales data, assigns a grade to each menu based on the sales share ratio and preference of each menu, provides it as menu management data, and provides a solution by grade to provide a direction for decision-making even without a consultant. In order to visualize the upper limit of the price and the lower limit of the price, check the lower limit of the menu price, and give an alert to look at competitors, when the menu price range is provided, the price reflecting the cost determined by the at least one menu price calculation method. A price visualization unit that provides an upper limit of the price based on the lower limit and total cost and includes fixed and variable costs, and displays the competitor's price on the lower limit of the price and the upper limit of the price, when menu data is input from the user terminal , an input guide unit that provides a material cost input screen for inputting the type, quantity, and unit of the material, and a labor cost input screen for inputting the cooking time, number of people, time, and number of completion of each material, the at least one menu In order to provide cost ratio selection tips for each situation when using the price calculation method, the factor value, which is the ratio of cost to menu price that food service companies target based on the type of business, commercial district, and situation A factor value determination unit that extracts and applies from data, when providing the profit and loss analysis report, compares sales, food cost, and labor cost of the same industry, sales, and size with sales, food cost, and labor cost of the user terminal to obtain at least one A profit and loss analysis visualization unit provided as an infographic, a linkage unit that automatically uploads or uploads as an Excel file in conjunction with the POS (Point of Sale) of the user terminal when the revenue data is uploaded, industry information and main material information from the user terminal , A consulting service providing server including a basic information collection unit that collects basic information including recipe information, number of seats, number of employees, business hours and holidays; includes,
The menu price calculator distinguishes between basic dishes and general dishes,
The basic dish,
Indicates the broth or sauce used during cooking, and the basic dish for which the menu price is calculated is used to calculate the price of the general dish.
The general cuisine,
It refers to cooking for the manufacture of menu items listed on the menu board, and is used to calculate the price of the menu by collecting the cost of ingredients and additional costs.
The menu management unit,
In menu engineering, which manages menus by dividing them into 4 divisions based on the contribution margin and preference of the menu, the sales share ratio is calculated by calculating the average of the sales share ratio excluding the bottom 20% items, and the sales share ratio excluding the calculated bottom 20% items. It is arranged on the horizontal axis based on the average of , and the preference is arranged on the vertical axis based on the preference standard value excluding the lower 20% items,
The preference reference value is calculated as 1/number of menu items × 0.5,
The same industry indicates an industry that matches the user's industry among the industry classifications in the restaurant management status survey statistical report,
The same sales represent the range that matches the user's sales volume among the sales volume in the restaurant management status survey statistical report,
The same size represents the range that matches the user's seat size among the seat sizes in the restaurant business management status survey statistical report,
The at least one menu price calculation method,
A competitor pricing method presenting an average price of a menu identical to that of the user terminal within at least one piece of public data,
The factor value determination unit,
When building the big data, a data set is built by collecting together the scale, sales, industry, traditional market, business period at the current location, store area, daily average number of customers and profit rate, and through artificial intelligence algorithms, A restaurant consulting service providing system characterized in that it provides a cost ratio.
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