KR20200134964A - Menu I/O management system in buffet restaurant - Google Patents

Abstract

The present invention relates to a menu I/O management system in a buffet restaurant. According to the present invention, the menu I/O management system in a buffet restaurant comprises: a plurality of weight sensors respectively installed under a plurality of plates filled with individual food menus, and measuring and transmitting weights of food menus provided on plates in real time; and a monitoring device monitoring changes in the weights of the food menus collected from the weight sensors in real time, and outputting notification information notifying a food menu corresponding to a plate, which out of stock when a weight reaches a threshold value. According to the present invention, by measuring the amount of food in and out of individual food menus provided on the plates based on the measured values of the weight sensors installed on each plate in the buffet restaurant, the menu I/O management system helps in cost management, but also the menu I/O management system can be used as a basis for determining an appropriate unit price.

Description

Individual menu in/out management system in buffet restaurant {Menu I/O management system in buffet restaurant}

The present invention relates to a system for managing the amount of entry and exit of individual menus in a buffet restaurant, and provides a system for managing the amount of entry and exit of individual menus for a buffet restaurant that can help cost management by identifying and providing the actual amount of entry and exit of individual food menus in the buffet restaurant. It has a purpose.

According to a survey by the National Statistical Office, restaurants and pubs are steadily increasing regardless of the economy. However, while the quantitative growth of food service companies is steadily taking place, the business difficulties of food service companies are increasing due to rising food ingredient costs, competition among similar industries, and rising labor costs.

According to the 2017 Food Service Management Survey Report, the average guest unit price of all food service companies was 15,447 won, an increase from the previous year, but the operating margin was 24.2%, which showed a tendency to decrease from the results of the previous year's survey.

Even in such difficult market conditions, starting with'Pulnipchae', which opened in Changwon, Gyeongnam, in January 2013, CJ Foodville's'Seasonal Table', Shinsegae Food's'Olban', E-Land's'Natural Byeolgok', Lotteria's'Byeolmiga', etc. As it enters this market, it is becoming a new growth engine for the domestic food service market, which has reached saturation.

As of 2018, the buffet market with a guest unit price of 10,000 to 20,000 won includes'Helena Kitchen' by Amose and'Great Room' of Holiday Inn Express Hotel, and there are continuous openings.

From the standpoint of the food service industry, a buffet with a guest unit price of 10,000 to 20,000 won is a reasonable form of eating out where customers can eat freely at a low cost, but it is difficult for catering companies to make adequate profits due to the continued increase in raw materials and labor costs. It is becoming. As price hikes are highly likely to lead to customer churn soon, cost reduction is required to survive the buffet market with a customer price of KRW 10,000 to KRW 20,000.

In general, in the restaurant business that sells each menu, cost management is well done because it is possible to know how much food was made and sold with purchased ingredients.

However, in the buffet industry so far, it was not possible to know how much was released for each menu. It is entirely up to the kitchen manager to decide which menus to ship and how much, and since it is not possible to know what foods the customer ate a lot or what foods they like, what kind of menus to develop or what ingredients are used is concentrated. I couldn't figure out exactly what to make with it. This comes back to a huge cost burden in the case of a buffet at a luxury hotel using expensive food materials.

Therefore, there is a need for a system capable of grasping the actual amount of receipt and delivery of individual food menus, which are the basis of cost management.

The technology behind the present invention is disclosed in Korean Patent Application Publication No. 2003-0017664 (2003.03.04 publication).

An object of the present invention is to provide a system for managing the amount of entry and exit of individual menus of a buffet restaurant that can help in cost management by identifying and providing the actual amount of entry and exit of individual food menus in a buffet restaurant.

In the present invention, a plurality of weight sensors each installed at the bottom of a plurality of plates filled with individual food menus, measuring and transmitting the weight of the food menu provided on the plate in real time, and each of the collected weight sensors An individual menu entry/exit management system for a buffet restaurant including a monitoring device that monitors the change in weight of the food menu in real time and outputs notification information notifying that the food menu corresponding to the plate is out of stock when the weight reaches a threshold value. to provide.

In addition, the weight sensor transmits the current weight to the monitoring device whenever a weight change event is detected, and the weight change event may be generated by supplementing food and consumption of the plate.

In addition, the monitoring device, based on the weight change data collected for a set period, the total amount of stocking by summing the amount of stocking that has been repeatedly inputted corresponding to the plate during the set period, the total consumption amount obtained by summing the consumption amount consumed at each input, the An operation unit that calculates the remaining amount obtained by subtracting the total consumption amount from the total amount of inventory, and a control unit that outputs and provides statistical data of menu entry and exit amount including the total amount of production, the total amount of inventory, the total consumption amount, and the remaining amount cooked in the kitchen for each food menu It may include.

In addition, the setting period may include at least one of a day unit, a month unit, a weekday unit, and a specific time period unit.

In addition, the total stock amount for the food menu may be calculated by summing the initial weight initially put on the plate and the weight increase generated each supplementary input after the initial input.

In addition, the monitoring device includes a learning unit that learns the total consumption of a predetermined food menu collected during a predetermined period, an individual input amount and an input ratio of the main ingredients actually input when cooking the food menu, and a predetermined based on the learned result. It may further include a prediction unit for deriving and providing the estimated value of the individual input amount and the input ratio of the main ingredients corresponding to the total consumption of, and then deriving and providing the manufacturing cost of the food menu based on the derived estimated value.

In addition, the prediction unit may derive and provide an appropriate buffet price per person based on the manufacturing cost converted for each of a plurality of food menus.

In addition, the food menu is classified into at least one type of tang, steamed, and fried rice, and the learning unit may perform the learning between groups of food menus of the same kind.

In addition, the monitoring device, a data collection unit for collecting the weight measured from the plurality of weight sensors, respectively, and the weight change data of the food menu for each plate are processed and displayed in at least one of a graph and a table, A display unit that outputs the notification information to a corresponding location on the provided form, and an alarm unit installed in the kitchen and outputting a voice or warning sound corresponding to the notification information.

In addition, the display unit provides a virtual map of the interior space of the restaurant, and provides an inventory guide lamp for lighting a color corresponding to the food weight for each plate in the virtual map, and when clicking a predetermined plate in the virtual map, the At least one of the type of food menu provided on the plate, the current weight, the burnout rate per hour, and the expected burnout time may be output.

According to the present invention, it is possible to help cost management by measuring and providing the amount of entry and exit of individual food menus provided on the plate based on the measured value of the weight sensor installed for each plate in the buffet restaurant, as well as setting an appropriate unit price. It can be used as a source material for

1 is a diagram illustrating a system for managing an individual menu entry/exit amount of a buffet restaurant according to an embodiment of the present invention.
2 is a diagram showing the configuration of the monitoring device shown in FIG. 1 in detail.
3 is a diagram illustrating an output screen provided by the monitoring device of FIG. 1.

Then, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement the present invention.

1 is a diagram illustrating a system for managing an individual menu entry/exit amount of a buffet restaurant according to an embodiment of the present invention.

As shown in FIG. 1, the system for managing individual menu entry and exit amount of a buffet restaurant according to an embodiment of the present invention is a plurality of weight sensors 100 disposed in a hall of a buffet restaurant, and mutually with the plurality of weight sensors 100. It includes a network-connected monitoring device 200.

The plurality of weight sensors 100 are respectively installed under the plurality of plates 10 filled with individual food menus in the buffet hall.

The weight sensor 100 may be implemented in the form of a load cell, etc., and transmits the weight of the food menu provided on the plate to the monitoring device 200 by measuring the weight in real time.

The weight sensor 100 may be connected to the monitoring device 200 through a wireless method such as Wi-Fi, Bluetooth, and RF, and may be connected to a wireless or wired/wireless combination.

The monitoring device 200 collects weight measurements corresponding to each plate from the plurality of weight sensors 100, and monitors changes in weight of the collected individual food menus in real time.

When the weight measured on the currently predetermined plate reaches less than the threshold, the monitoring device 200 audio-visually outputs notification information notifying that the food menu corresponding to the plate is out of stock. Here, the threshold value may be uniformly set for each plate, but may be set differentially for each plate in consideration of different food menus for each plate.

The monitoring device 200 may correspond to a PC, a desktop, a tablet PC, a smart phone, a smart pad, a PDA, and the like, and may be installed at a counter in a buffet restaurant, a kitchen, etc., or may be carried by a manager (manager), an employee, a chef, etc. .

2 is a diagram showing the configuration of the monitoring device shown in FIG. 1 in detail. As shown in FIG. 2, the monitoring device 200 includes a data collection unit 110, a display unit 120, an alarm unit 130, an operation unit 140, a control unit 150, a learning unit 160, and a prediction unit. (170), it includes a storage unit (180).

The data collection unit 110 collects weights measured from the plurality of weight sensors 100, respectively. Data collected from the data collection unit 110 may be recorded in the storage unit 180.

The display unit 120 processes weight change data of a corresponding food menu corresponding to each plate installed in the buffet restaurant, and displays it in at least one of a graph and a table to provide it.

3 is a diagram illustrating an output screen provided by the monitoring device of FIG. 1.

In the case of FIG. 3, the display unit 120 provides weight change data of an individual food menu corresponding to each plate in the form of a table.

In an embodiment of the present invention, each weight sensor 100 may transmit the current changed weight to the monitoring device 200 whenever a weight change event is detected. At this time, the weight change event is caused by food replenishment (increase in weight) and food consumption (in weight decrease) on the plate.

That is, the embodiment of the present invention transmits the weight information data that changes every time an event (replenishment of food, a customer leaves food) occurs in the roast cell under the plate, and collects the collected information for the user interface. Provides output through (UI).

Through FIG. 3, it is possible to check the change in weight over time for each menu, and when the weight reaches less than a predetermined threshold (eg 500g), the corresponding food menu (eg, pork shoulder loin) is immediately placed on the corresponding point in the table. You can see that it warns of a notification of out of stock in Gui).

In this way, when a shortage of food is detected, the display unit 120 transmits notification information indicating the shortage of stock to a corresponding position (eg, a column corresponding to the time point at 11:40:00) on the provided form (graph, table, etc.). It can be displayed and provided in the form of separate colors and messages.

In addition, an increase in weight is observed as soon as the food for the menu is replenished. The weight is displayed in the column corresponding to the time of replenishment (eg 11:51:00) and a separate color or message is added to the menu. It can be notified that supplementation of food is complete.

The alarm unit 130 may audibly notify the shortage of food stock by outputting a voice or a warning sound corresponding to the notification information. Here, the alarm unit 130 may be mainly installed in the kitchen to enable quick recognition and quick food replenishment by a cook or employee. Also, in the case of audio output, it can guide the types of food menus that are insufficient.

Of course, the exemplary embodiment of the present invention makes it possible to visually and visually check a list of food menus in which inventory shortage occurs through simultaneous notification through the display unit 120 and the alarm unit 130.

In addition, the display unit 120 may provide a 2D or 3 virtual map corresponding to the interior space of the restaurant. In this case, the display unit 120 may provide an inventory guide lamp for lighting a color corresponding to the weight of food for each plate expressed in the virtual map. For example, in response to insufficient/normal/sufficient inventory (weight), each red/green/blue guide lamp may be provided, and the lamp color may be changed in real time according to the weight condition.

Also, when a predetermined plate in the virtual map is clicked, the display 120 may output at least one of a type (name) of a food menu being provided on the plate, a current weight, an exhaustion rate per hour, and an estimated exhaustion time. The burnout rate per hour and the expected burnout time can be sufficiently predicted according to the change in weight loss over time.

The calculation unit 140 is based on the weight change data collected during a set period (e.g., in units of day/month/week, in units of a specific time period), the total amount of stocks obtained by summing the quantity of items repeatedly inputted corresponding to the plate during the set period, each time Calculate the total consumption, which is the sum of the consumed consumption (the weight removed by the user), and the remaining amount (the remaining amount of food) obtained by subtracting the total consumption from the total inventory.

For example, if menu #1 is provided 3 times on plate #1 during a day (e.g. 1 initial input + 2 supplementary inputs), the total weight input for 3 times will be menu #1 Becomes the total daily receipt of In addition, the total amount that customers have gone through in the meantime becomes the total daily consumption of Menu #1.

Here, of course, the total stocking amount is calculated by summing the initial weight initially put on the plate and the weight increase generated each supplementary input after the initial input.

For example, after the first 100g of the food menu was put on the plate (the first time), 80g was exhausted by people and only 20g remained in stock. Is updated to.

After replenishment, 90g is used up again and only 10g remains, and when 100g is additionally replenished (third time) due to insufficient stock, the weight is updated to 110g again. After that, if 80g is used up again, only 30g remains on the plate as the final remaining amount.

In this case, the total amount of the food menu provided on the plate becomes 280g, which is the sum of the initial input 100g, the supplementary inputs 80g and 100g. Of course, the total amount of fat consumed by people is 80g, 90g, 80g, plus 250g. The final remaining amount is 30g by subtracting the total consumption amount (250g) (out) from the total stocking amount (280g) (in).

Here, the total consumption amount corresponds to the amount actually consumed by the user during the day, and this is referred to as the total shipment amount of the menu in this embodiment. As described above, according to an exemplary embodiment of the present invention, it is possible to help cost management by measuring and providing the amount of the individual food menu provided on the plate.

The controller 150 may output and provide statistical data of menu entry and exit amount including total production amount, total amount of receipt, total consumption, and remaining amount cooked in the kitchen for each food menu provided from each plate. Of course, such statistical data may be provided on a daily basis, on a monthly basis, on a daily basis, or on a specific time period basis.

The total amount of production cooked in the actual kitchen is the amount produced by cooking in the actual kitchen, and may include the amount not on the plate on the buffet hall. If the customer's consumption, taste, preference, etc. of each food menu are not predicted at all, the amount that is discarded without even going to the buffet hall after actual production will increase.

The present invention provides statistical data on total production, total stock, total consumption, and remaining amount by day, month, day of the week, specific time period, etc., to establish an operation plan of a buffet restaurant such as food preparation, cost management, food production, etc. It can help to save and set the customer unit price.

The learning unit 160 learns the total consumption of the predetermined food menu collected during a predetermined period (eg, 10 days, 30 days, etc.), and the individual input amount and input ratio of the main ingredients actually input when cooking the food menu. At this time, the total consumption of the food menu can be learned as input data of the learner, and the input amount and the input ratio as output data.

Here, the food menu may be various, such as tang, steamed rice, and fried rice, and the learning unit 160 may perform learning between groups of food menus of the same kind.

For example, in the case of galbitang, the actual amount of ribs, garnishes, and water to be added, and the input ratio are studied. Here, the total consumption of the food menu is calculated through the data of the weight sensor, and the individual input amount and ratio of the main ingredients actually put in the cooking of the food menu correspond to the initial training data for learning, so this is a value directly measured by the chef. Can be used.

The prediction unit 170 may derive an estimate of an individual input amount and an input ratio of the main materials corresponding to a predetermined total consumption amount based on the result learned by the learning unit. That is, when learning is completed, the individual input amount and input ratio of the main ingredients corresponding to the menu can be outputted only by inputting the total consumption amount for the menu.

For example, by using the pre-learned data as described above, the input amount and the input ratio of the main material to the menu can be predicted and provided only with the total consumption of the menu measured during the day. In this case, a separate survey by a chef is unnecessary.

The prediction unit 170 may derive and provide the manufacturing cost of the food menu based on the derived predicted value. In addition, it is possible to estimate the manufacturing cost of the food menu provided based on the input amount and ratio of the main ingredients. That is, the prediction unit 170 may derive and provide an appropriate buffet unit price per person based on the converted manufacturing cost for each of a plurality of food menus.

For example, in the case of hot water, there are cases where the consumption of the main material is higher than that of water, and in the case of steamed food, the consumption of the main material is also higher. Therefore, it is helpful in cost management by predicting the manufacturing cost by considering the input amount and the input ratio. Not only that, but by estimating the manufacturing cost of each food menu, this can be used as a basis for determining an appropriate customer price in a buffet restaurant.

According to the present invention as described above, it is possible to help cost management by measuring and providing the amount of entry and exit of individual food menus provided on the plate based on the measured value of the weight sensor installed for each plate in the buffet restaurant. It can be used as a basis for determining the customer unit price.

The present invention has been described with reference to the embodiments shown in the drawings, but these are only exemplary, and those of ordinary skill in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, the true technical scope of the present invention should be determined by the technical spirit of the appended claims.

100: Buffet restaurant's individual menu entry and exit volume management system
110: data collection unit 120: display unit
130: alarm unit 140: operation unit
150: control unit 160: learning unit
170: prediction unit 180: storage unit

Claims (10)

A plurality of weight sensors respectively installed below the plurality of plates filled with individual food menus, and measuring and transmitting the weight of the food menu provided on the plate in real time; And
Buffet restaurant including a monitoring device that monitors changes in the weight of the food menu each collected from the weight sensor in real time, and outputs notification information notifying that the food menu corresponding to the plate is out of stock when the weight reaches a threshold value Individual menu inbound and outbound management system. The method according to claim 1,
The weight sensor,
Whenever a weight change event is detected, the current weight is transmitted to the monitoring device,
The weight change event,
Individual menu entry and exit amount management system of a buffet restaurant caused by food supplementation and food consumption of the plate. The method according to claim 1,
The monitoring device,
Based on the weight change data collected during the set period, the total amount of goods received by summing the amount of goods repeatedly inputted corresponding to the plate during the set period, the total amount of consumption obtained by adding up the amount of consumption consumed each time of the input, An operation unit that calculates the subtracted residual amount; And
Individual menu entry and exit amount management system of a buffet restaurant comprising a control unit for outputting and providing statistical data of menu entry and exit amount including total production amount, the total amount of goods in the kitchen, the total consumption amount, and the remaining amount for each of the food menus. The method of claim 3,
The setting period is,
A system for managing individual menu items of a buffet restaurant that includes at least one of daily, monthly, weekly, and specific time period units. The method of claim 3,
The total amount of receipt for the food menu is,
An individual menu entry and exit amount management system of a buffet restaurant that is finally calculated by summing the initial weight input on the plate and the weight increase generated each time supplementary input after the initial input. The method of claim 3,
The monitoring device,
A learning unit that learns a total consumption amount of a predetermined food menu collected during a predetermined period of time and an individual input amount and an input ratio of the main ingredients actually input when the food menu is cooked; And
Further comprising a prediction unit for deriving and providing an estimate of the individual input amount and input ratio of the main ingredients corresponding to a predetermined total consumption based on the learned result, and then deriving and providing the manufacturing cost of the food menu based on the derived predicted value. A system for managing individual menu items in a buffet restaurant. The method of claim 6,
The prediction unit,
An individual menu entry/exit management system for a buffet restaurant that derives and provides an appropriate buffet unit price per person based on the manufacturing cost converted for each of a plurality of food menus. The method of claim 6,
The food menu above is,
It is classified into at least one type of hot water, steamed rice, and fried rice,
The learning unit,
A system for managing individual menus in and out of a buffet restaurant in which the above-mentioned learning is conducted among groups of food menus of the same kind. The method according to claim 1,
The monitoring device,
A data collection unit for collecting weights measured from the plurality of weight sensors, respectively;
A display unit that processes and displays the weight change data of the food menu for each plate in at least one of a graph and a table, and outputs the notification information to a corresponding position on the provided form; And
An individual menu cost management system for a buffet restaurant that is installed in a kitchen and includes an alarm unit that outputs a voice or warning sound corresponding to the notification information. The method of claim 6,
The display unit,
Provides a virtual map of the interior space of the restaurant, but provides an inventory guide lamp for lighting a color corresponding to the food weight for each plate in the virtual map,
Individual menu cost management system for a buffet restaurant that outputs at least one of a type of food menu provided on the plate, a current weight, an hourly exhaustion rate, and an estimated exhaustion time when a predetermined plate in the virtual map is clicked.

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