KR20230161126A - Information provision server for offline restaurant discount and Information provision program for offline restaurant discount - Google Patents

Abstract

A customer information acquisition unit that acquires the search location and search time of offline restaurant customers, a restaurant information acquisition unit that acquires discount rate information provided by at least one offline restaurant, and a search location and search time obtained from the customer information acquisition unit. Based on this, an offline restaurant discount information providing server is provided, including a restaurant recommendation unit that exposes the discount rate information obtained from the restaurant information acquisition unit in descending order of discount rate.

Description

Offline restaurant discount information provision server and offline restaurant discount information provision program {Information provision server for offline restaurant discount and Information provision program for offline restaurant discount}

The present invention relates to an offline restaurant discount information provision server and an offline restaurant discount information provision program. More specifically, the present invention relates to an offline restaurant discount information provision server and offline restaurant discount information that exposes discount rate information of offline restaurants in descending order of discount rate. It is related to the program provided.

Conventionally, online-oriented restaurant information provision systems that deliver food sold in restaurants, such as Baedal Minjok and Yogiyo, have been developed.

However, as explained above, conventional restaurant information provision systems have been developed mainly online, and information provision systems for offline restaurants are lacking.

Meanwhile, a conventional information provision system for offline restaurants is provided for each offline restaurant.

Accordingly, from the perspective of customers using offline restaurants, it is difficult to navigate multiple offline restaurants using one system.

In addition, as described above, the conventional information provision system for offline restaurants is not compatible with each offline restaurant as it is prepared for each offline restaurant, so it is necessary to obtain discount rate information on which restaurant provides a higher discount rate from the customer's perspective. There is a downside to this that makes it difficult to do.

Meanwhile, from the perspective of an offline restaurant, discount rate information of the offline restaurant must be provided to a large number of customers to encourage them to visit, but it is difficult to publicize such discount rate information.

Accordingly, there is a need for a system that provides offline restaurant discount information that is useful to offline restaurants and customers using offline restaurants.

The technical problem to be solved by the present invention is to provide an offline restaurant discount information provision server and an offline restaurant discount information provision program that expose discount rate information of offline restaurants in descending order of discount rate.

Another technical problem that the present invention aims to solve is an offline restaurant discount information providing server that provides discount information with a reasonable discount rate in exposing the discount rate information of the offline restaurant in descending order of discount rate, and providing offline restaurant discount information. To provide a program.

Another technical problem to be solved by the present invention is to provide an offline restaurant discount information provision server and an offline restaurant discount information provision program that recommend customized restaurants for each guest.

The technical problems to be solved by the present invention are not limited to those described above.

In order to solve the above technical problem, the present invention provides a server for providing offline restaurant discount information.

According to one embodiment, the offline restaurant discount information providing server includes a customer information acquisition unit that acquires the search location and search time of offline restaurant customers, a restaurant information acquisition unit that acquires discount rate information provided by at least one offline restaurant, and a restaurant recommendation unit that displays discount rate information obtained by the restaurant information acquisition unit in order of highest discount rate, based on the search location and search time obtained by the customer information acquisition unit.

According to one embodiment, the discount rate information includes at least one of a restaurant discount rate provided by each offline restaurant and a menu discount rate provided by each menu sold at the offline restaurant, and the restaurant recommendation unit may provide a plurality of the restaurant discount rates. In the same case, at least one of the discount amount provided by each offline restaurant and the accumulated discount amount by each offline restaurant is further considered, and when the discount rates of the plurality of menus are the same, whether the menu is a main menu or a submenu may be further considered. .

According to one embodiment, the offline restaurant discount information providing server further includes a database management unit, wherein the database management unit discloses a standard price provided for each menu sold at the offline restaurant and a menu sold at the offline restaurant. The published price is managed in a database and further includes a filtering unit, wherein the filtering unit acquires the discount rate information from the restaurant information acquisition unit, and the offline restaurant where the difference between the published price and the standard price is more than a set standard is selected as the first offline restaurant. You can filter out and request the offline restaurant to modify the standard price.

According to one embodiment, the offline restaurant discount information providing server further includes a database management unit, wherein the database management unit manages a database to determine whether the menu sold at the offline restaurant is a main menu or a submenu, and further includes a filtering unit. However, when displaying the restaurant recommendation unit in the order of the highest discount rate, the filtering unit may distinguish between the main menu and the submenu and perform a second filtering out of the submenu so that the submenu is not exposed.

According to one embodiment, the offline restaurant discount information providing server further includes a discount providing unit, wherein the discount providing unit provides an identification code for a discount at an offline restaurant selected by the customer, and the identification code is provided in the navigation. It includes information about the location and the search time, and the discount provider may further provide an additional identification code for an additional discount to the guest who used the identification code based on the information about the search location and search time of the identification code. You can.

According to one embodiment, the restaurant recommendation unit determines before and after the guest's meal, and if it determines that the guest is before the meal, displays the discount rate information in order of the meal discount rate, and at the offline restaurant selected by the guest. If it is determined that it is after a meal using the identification code, the discount rate information can be displayed in the order of the dessert discount rate being highest.

In order to solve the above technical problem, the present invention provides a program for providing offline restaurant discount information.

According to one embodiment, the offline restaurant discount information providing program includes a step of a guest logging in, a step of the guest requesting a search for an offline restaurant, and at least one or more items based on the guest's search location and search time for an offline restaurant. Receiving discount rate information provided by offline restaurants in descending order of discount rates, and receiving an identification code for a discount at an offline restaurant selected by the customer, wherein the discount rate information is provided in descending order of discount rates, The discount rate information refers to offline restaurants where the difference between the standard price provided for each menu sold at the offline restaurant compared to the public price disclosed for each menu sold at the offline restaurant is greater than or equal to the set standard is first filtered out and the standard price is modified. Includes, the menu sold in the offline restaurant is distinguished as a main menu or a submenu, and the submenu includes a second filtered out non-exposed menu, and the time is determined before and after the guest's meal, and the guest's meal is determined. If it is determined that it is before, the discount rate information is provided in the order of the meal discount rate, and if it is determined that it is after the meal using the identification code at the offline restaurant selected by the customer, the discount rate information is provided in the order of the dessert discount rate. It can be stored on a medium for execution.

According to an embodiment of the present invention, a customer information acquisition unit that acquires the search location and search time of offline restaurant customers, a restaurant information acquisition unit that acquires discount rate information provided by at least one offline restaurant, and the customer information acquisition unit. An offline restaurant discount information providing server may be provided, including a restaurant recommendation unit that exposes discount rate information obtained from the restaurant information acquisition unit in descending order of discount rate, based on the obtained search location and search time.

Meanwhile, according to an embodiment of the present invention, the offline restaurant discount information providing server further includes a filtering unit, wherein the filtering unit determines the standard price compared to the published price in acquiring the discount rate information from the restaurant information acquisition unit. An offline restaurant whose price difference is more than the set standard may request the offline restaurant to modify the standard price by first filtering out.

Accordingly, according to the present invention, there is a technical effect of providing discount information to the customer with a reasonable discount rate applied.

Meanwhile, according to an embodiment of the present invention, the filtering unit distinguishes between the main menu and the sub-menu when exposing the restaurant recommendation unit in order of the discount rate, and the sub-menu is filtered out through a second filtering process. -Can be exposed.

Accordingly, according to the present invention, there is a technical effect of providing discount information centered on the main menu to the customer.

Meanwhile, according to an embodiment of the present invention, the restaurant recommendation unit determines before and after the guest's meal, and if it determines that the guest is before the meal, exposes the discount rate information in the order of the meal discount rate, and the guest If it is determined that it is after a meal, the discount rate information can be displayed in the order of the dessert discount rate being highest.

Accordingly, according to the present invention, a customized restaurant for each customer can be recommended.

1 is a diagram for explaining a system for providing offline restaurant discount information according to an embodiment of the present invention.
Figure 2 is a diagram for explaining an offline restaurant discount information providing server according to an embodiment of the present invention.
3 to 16 are diagrams for explaining a method of executing an offline restaurant discount information providing server according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. However, the technical idea of the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

In this specification, when an element is referred to as being on another element, it means that it may be formed directly on the other element or that a third element may be interposed between them. Additionally, in the drawings, the shapes and thicknesses of regions are exaggerated for effective explanation of technical content.

Additionally, in various embodiments of the present specification, terms such as first, second, and third are used to describe various components, but these components should not be limited by these terms. These terms are merely used to distinguish one component from another. Accordingly, what is referred to as a first component in one embodiment may be referred to as a second component in another embodiment. Each embodiment described and illustrated herein also includes its complementary embodiment. Additionally, in this specification, 'and/or' is used to mean including at least one of the components listed before and after.

In the specification, singular expressions include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include" or "have" are intended to designate the presence of features, numbers, steps, components, or a combination thereof described in the specification, but are not intended to indicate the presence of one or more other features, numbers, steps, or components. It should not be understood as excluding the possibility of the presence or addition of elements or combinations thereof. Additionally, in this specification, “connection” is used to mean both indirectly connecting and directly connecting a plurality of components.

In addition, terms such as "... unit", "... unit", and "module" used in the specification refer to a unit that processes at least one function or operation, which may be implemented as hardware or software or a combination of hardware and software. there is.

Additionally, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

Hereinafter, with reference to the drawings, a system for providing offline restaurant discount information according to an embodiment of the present invention will be described.

FIG. 1 is a diagram for explaining a system for providing offline restaurant discount information according to an embodiment of the present invention, and FIG. 2 is a diagram for explaining a server for providing offline restaurant discount information according to an embodiment of the present invention.

Referring to FIG. 1, the offline restaurant discount information providing system 3000 may include at least one of an offline restaurant discount information providing server 1000 and an offline restaurant discount information providing program 2000 (2000a, 2000b).

Here, the offline restaurant discount information providing server 1000 may be linked to the offline restaurant discount information providing program (2000: 2000a, 2000b).

Meanwhile, the offline restaurant discount information providing program (2000: 2000a, 2000b) may be stored in a user medium. Specifically, here, referring to FIG. 1, the user may be understood as a concept that includes at least one of a customer (ct) searching for an offline restaurant and at least one offline restaurant (rt: rtA1 to rtFn).

Meanwhile, here, referring to FIG. 1, when the user is a customer (ct), the medium is a customer terminal, such as a smart phone or tablet PC, and the user is an operator of an offline restaurant (rt: rtA1 to rtFn). In this case, it may be an offline restaurant (rt: rtA1 to rtFn) terminal, for example, a point-of-sale (POS), computer, etc.

In other words, the offline restaurant discount information providing program (2000: 2000a, 2000b), as shown in FIG. 1, is a program (2000a) stored in the terminal of a customer (ct) searching for an offline restaurant and an offline restaurant (rt: rtA1~rtFn) It may be at least one of the programs (2000b) stored in the terminal.

Accordingly, the offline restaurant discount information provision server 1000 provides the offline restaurant discount information provision program 2000a stored in the customer (ct) terminal and the offline restaurant discount information stored in the offline restaurant (rt: rtA1 to rtFn) terminals. It may be linked to at least one of the provided programs (2000b).

According to one embodiment, the offline restaurant discount information providing server 1000 is configured to provide an offline restaurant discount information providing program (2000a) stored in the customer (ct) terminal and an offline restaurant (rt: rtA1 to rtFn) stored in the terminal. In connection with the restaurant discount information provision program (2000b), discount information provided by the at least one offline restaurant (rt: rtA1 to rtFn) can be obtained and provided to the customer (ct) searching for the offline restaurant.

To this end, referring to FIG. 2, the offline restaurant discount information providing server 1000 includes a database management unit 100, a customer information acquisition unit 200, a restaurant information acquisition unit 300, a filtering unit 400, and a restaurant It may include at least one of a recommendation unit 500, a discount provision unit 600, and a payment unit 700.

Below, each configuration is explained.

Database management department (100)

Referring to FIG. 4, the database management unit 100 stores at least one of the discount amount (mo) provided by each offline restaurant (rt) and the cumulative discount amount (tmo) by each offline restaurant (rt) into a first database. It can be managed.

Accordingly, in the restaurant recommendation unit 500, which will be described later, when the restaurant discount rate (dcA) provided by a plurality of offline restaurants (rt) is the same through the first database managed by the database management unit 100, the offline restaurant (rt) At least one of the discount amount (mo) provided by each restaurant (rt) and the cumulative discount amount (tmo) by each offline restaurant (rt) may be further considered. This will be described in more detail later.

Meanwhile, referring to FIG. 5, the database management unit 100 can manage whether the menu (fd) sold at the offline restaurant (rt) is the main menu (m) or the submenu (s) using a second database. .

Accordingly, the filtering unit 400, which will be described later, distinguishes the main menu (m) and the submenu (s) through the second database managed by the database management unit (100) and determines the submenu (s). may be the second filtered out (fo2). This will be described in more detail later.

Meanwhile, referring to FIG. 7, the database management unit 100 calculates the standard price (ms) provided for each menu (fd) sold at the offline restaurant (rt) and the menu (fd) sold at the offline restaurant (rt). ) can be managed by a third database.

Accordingly, in the filtering unit 400, which will be described later, through the third database managed by the database management unit 100, the difference (md) between the public price (mc) and the reference price (ms) is greater than or equal to the set standard. The offline restaurant (rt) may be first filtered out (fo1). This will be described in more detail later.

Guest information acquisition department (200)

Referring to FIG. 8, the customer information acquisition unit 200 determines the search location (lc, see FIG. 3) and search time (tm, FIG. 3) of a customer (ct) searching for an offline restaurant (rt: rtA~rtF). reference) can be obtained.

To this end, the offline restaurant discount information providing server 1000 may further include a communication unit (not shown).

In addition, of course, the guest terminal may also include a communication unit (not shown).

Meanwhile, a communication unit (not shown) of the offline restaurant discount information providing server 1000 and a communication unit (not shown) of the customer terminal may communicate.

Meanwhile, the terminal of the customer (ct) may be a smart phone, tablet PC, etc., as mentioned above, and such smart phones, tablet PCs, etc. usually include a global positioning system (GPS), so , when the guest (ct) searches for an offline restaurant (rt: rtA ~ rtF) at a specific search time (tm, see FIG. 3) at a specific search location (lc, see FIG. 3) through the guest terminal, The guest information acquisition unit 200 receives the search location (lc, see FIG. 3) and search time (tm) of the guest (ct) from the communication unit of the offline restaurant discount information providing server 1000 that communicates with the communication unit of the guest terminal. , see FIG. 3) can be obtained.

Meanwhile, as described above, when the guest terminal is a smart phone, tablet PC, etc., personal information such as the age and gender of the guest (ct) may be stored in the guest terminal.

Accordingly, the guest information acquisition unit 200, as described above, when the communication unit (not shown) of the offline restaurant discount information providing server 1000 and the communication unit (not shown) of the guest terminal communicate with the You may also be provided with personal information stored in the guest terminal.

Restaurant Information Acquisition Department (300)

Referring to FIG. 6, the restaurant information acquisition unit 300 may acquire restaurant information provided by at least one offline restaurant (rt).

To this end, the offline restaurant discount information providing server 1000 may further include a communication unit (not shown) as described above.

In addition, of course, the offline restaurant (rt) terminal may also include a communication unit (not shown).

Meanwhile, a communication unit (not shown) of the offline restaurant discount information providing server 1000 and a communication unit (not shown) of the offline restaurant (rt) terminal may communicate.

Accordingly, referring to FIG. 6, the restaurant information acquisition unit 300 displays a screen (FIG. 6, owner page (bs)) for receiving restaurant information from at least one offline restaurant (rt) operator, for example, the owner. Reference) can be provided from the communication unit of the offline restaurant discount information providing server 1000 to the offline restaurant (rt) terminal through the communication unit of the offline restaurant (rt) terminal.

Therefore, when the restaurant (rt) operator provides restaurant information through the owner's page (bs) screen as shown in FIG. 6, the restaurant information acquisition unit 300 provides the restaurant information provided through the owner's page (bs). You can obtain restaurant information.

Specifically, for example, in order to obtain the restaurant information, the restaurant information acquisition unit 300, as shown in FIG. 6, allows the operator of the restaurant (rt) to manage discounts through the owner page (bs). A screen can be provided to set settings such as mg1), table management (mg2), and menu management (mg3).

More specifically, the discount management (mg1) may be arranged so that the restaurant (rt) operator sets the discount rate information (dcA, dcB) provided by the restaurant (rt). For example, as shown in FIG. 6, the discount management (mg1) manages the discount rate information (dcA, dcB) provided by the restaurant (rt) by the restaurant (rt) operator through the bar (br). It may be arranged to set through at least one of a first setting method for setting and a second setting method for inputting (en) a number corresponding to the discount rate.

Meanwhile, here, the discount rate information (dcA, dcB) is the restaurant discount rate (dcA, see FIG. 4) provided by the offline restaurant (rt) and the menu provided by the menu (fd) sold at the offline restaurant (rt) It may include at least one of the discount rates (dcB, see FIG. 5).

The table management (mg2) may be arranged so that the restaurant (rt) operator sets seat information (tb) provided by the restaurant (rt). For example, as shown in FIG. 6, the table management (mg2) uses the seat information (tb) provided by the restaurant (rt) operator at the restaurant (rt) as described above (br) ) and a second setting method of entering (en) a number corresponding to the discount rate.

Meanwhile, the table management (mg2) can be set variably according to the situation of the offline restaurant (rt). More specifically, the table management (mg2) can be reset based on the remaining seats as a customer visits the offline restaurant (rt).

Accordingly, referring to FIG. 11, from the perspective of the customer (ct), when searching for the offline restaurant (rt), the remaining number of seats (tb) of the offline restaurant (rt) is checked and the offline restaurant (rt) Of course, you can decide whether to visit or not.

The menu management (mg3) may be arranged so that the restaurant (rt) operator sets menu information provided by the restaurant (rt). For example, the menu management (mg3), as shown in Figure 6, the menu photo (pc), menu name (nmf), and menu price provided by the restaurant (rt) operator at the restaurant (rt) It may be arranged to upload at least one of (pr).

Accordingly, the restaurant information acquisition unit 300 may acquire restaurant information provided by the restaurant (rt) operator through the boss page (bs) screen for each of at least one offline restaurant (rt).

Filtering unit (400)

Referring to FIG. 3, when acquiring the discount rate information (dcB) from the restaurant information acquisition unit 300, the filtering unit 400 compares the reference price (ms) to the public price (mc, see FIG. 7). , an offline restaurant (rt) whose difference (md, see FIG. 7) is greater than or equal to the set standard may request a modification of the standard price (ms) from the offline restaurant (rt) by first filtering out (fo1). there is.

For this purpose, of course, the filtering unit 400 can use the third database managed by the database management unit 100 described above.

Meanwhile, here, the setting standard can be understood as a concept including the standard set by the user, and the user at this time may be at least one of the server administrator and/or the guest (ct).

For example, assume that the user sets the setting standard so that the difference (md) between the standard price (ms) compared to the public price (mc) is 20% or more of the public price (mc). Do this.

Referring to FIG. 7, the difference (md) of the reference price (ms) compared to the published price (mc) of the first to fourth menus (fd1 to fd4) is +11% of the published price (mc), respectively. It can be 0%, -9%, and +100%.

Accordingly, the filtering unit 400 may determine that the difference md of the fourth menu fd4 among the first to fourth menus fd1 to fd4 shown in FIG. 7 is greater than or equal to the setting standard.

In this case, the filtering unit 400 performs a first filtering out (fo1) on the offline restaurant (rt) providing the discount rate information (dcB) of the fourth menu (fd) to the offline restaurant (rt) based on the above criteria. You can request a modification of the price (ms).

According to the present invention, when an offline restaurant (rt) provides the discount rate information (dcB) to the restaurant information acquisition unit 300, the reference price (ms) is provided too high compared to the public price (mc). As the discount rate is increased, it is taken into consideration that customers (ct) may be blinded so that the discount rate appears relatively high.

Accordingly, according to the present invention, there is a technical effect of providing discount information to which a reasonable discount rate is applied to the customer (ct).

Meanwhile, referring to FIG. 3, the filtering unit 400, the restaurant recommendation unit 500, which will be described later, based on the search location (lc) and search time (tm) obtained from the customer information acquisition unit 200. In exposing the discount rate information (dcA, dcB) obtained from the restaurant information acquisition unit 300 in descending order of discount rate, the main menu (m, see FIG. 5 (b)) and the submenu (s) , see FIG. 5 (b)), the submenu (s, see FIG. 5 (b)) can be non-exposed by second filtering out (fo2).

For this purpose, of course, the filtering unit 400 can use the second database managed by the database management unit 100 described above.

For example, referring to FIG. 5 (b), when the first menu (fd1) is a submenu (s) and the second to fourth menus (fd2 to fd4) are the main menu (m), the filtering unit In (400), the first menu (fd1), which is the submenu (s), can be non-exposed through second filtering out (fo2).

According to the present invention, when an offline restaurant (rt) provides the discount rate information (dcB) to the restaurant information acquisition unit 300, a discount for the additional submenu (s, see Figure 5 (b)) This is to consider that customers (ct) can be blinded by providing information as if it were discount information for the main menu (m, see Figure 5 (b)).

Accordingly, according to the present invention, there is a technical effect of providing discount information centered on the main menu (m, see FIG. 5 (b)) to the customer (ct).

Restaurant recommendation section (500)

11 and 13, the restaurant recommendation unit 500 is based on the search location (lc, see FIG. 3) and search time (tm, see FIG. 3) obtained from the customer information acquisition unit 200. In this way, the discount rate information (dcA, dcB) obtained from the restaurant information acquisition unit 300 can be exposed in order of highest discount rate.

Meanwhile, at this time, the exposure in the order of high discount rate refers to the order of restaurant discount (cA) in the order of high restaurant discount rate (dcA, see FIG. 4) provided by each offline restaurant (rt), referring to FIG. 11, and Referring to FIG. 13, the menu discount rate (dcB, see FIG. 5) provided for each menu (fd) sold at the offline restaurant (rt) may include at least one of menu discount order (cB) sorting in the order of high order.

Meanwhile, referring to FIG. 9, the restaurant discount order (cA) sorting and the menu discount order (cB) sorting as described above are the order selected by the customer (ct), for example, as shown in FIG. , when providing the guest terminal with a screen for selecting a sorting order standard including at least one of restaurant discount (cA), menu discount (cB), remaining table (cC), and service (cD), the guest (ct) Of course, this can be determined by the sorting order criteria selected. This will be described in more detail later.

Accordingly, referring to FIG. 4 (a), the restaurant discount recommendation unit 500 selects the restaurant discount order (cA) sorted by the customer (ct), and the restaurant discount rate (dcA), respectively, is As shown in 4 (a), the first restaurant (rtA1) is 50%, the second restaurant (rtA2) is 40%, the third restaurant (rtA3) is 35%, and the fourth restaurant (rtA4) is 50%. Assuming the case is 30%, as shown in Figure 11, the first restaurant (rtA1), the second restaurant (rtA2), the third restaurant (rtA3), and the fourth restaurant (rtA4) are in that order. Restaurant discount rates (dcA) can be displayed in order of highest.

Or, referring to Figure 5 (a), the restaurant discount recommendation unit 500 selects the menu discount order (cB) sorted by the customer (ct), and the menu discount rate (dcB), respectively, is shown in Figure 5 ( As shown in a), the first menu (fd1) is 50%, the second menu (fd2) is 40%, the third menu (fd3) is 35%, and the fourth menu (fd4) is 30%. Assuming the case, as shown in Figure 13, the menu discount rate in the order of the first menu (fd1), the second menu (fd2), the third menu (fd3), and the fourth menu (fd4) (dcB) can be exposed in the highest order.

Meanwhile, in the above-described embodiment, the restaurant discount rates (dcA) provided by the first to fourth restaurants (rtA1 to rtA4), that is, a plurality of restaurants, are different from each other and/or the first to fourth menus (fd1 to rtA4) are different from each other. fd4) In other words, it is assumed that the menu discount rate (dcB) is different in a plurality of menus.

Meanwhile, unlike the above-described embodiment, the restaurant discount rates (dcA) provided by the first to fourth restaurants (rtA1 to rtA4), that is, a plurality of restaurants, are the same and/or the first to fourth menus ( fd1 to fd4) That is, the menu discount rate (dcB) may be the same in a plurality of menus.

In this case, the restaurant recommendation unit 500 may determine a sorting standard for exposing the discount rate information (dcA, dcB) to the customer (ct).

More specifically, referring to Figure 4 (b), the restaurant recommendation unit 500, when the plurality of restaurant discount rates (dcA) are the same, for example, the first restaurant shown in Figure 4 (b) ( If the restaurant discount rate (dcA) of the second restaurant (rtA1) and the second restaurant (rtA2) is the same at 50%, the discount amount (mo) provided by the offline restaurant (rt) and the cumulative discount amount (tmo) by the offline restaurant (rt) At least one more of these can be considered.

For example, as shown in FIG. 4 (b), when the restaurant discount rate (dcA) of the first restaurant (rtA1) and the second restaurant (rtA2) is the same at 50%, the restaurant recommendation unit 500 Considering the discount amount (mo), the second restaurant (rtA2), which has a larger discount amount (mo), can be exposed in a higher order than the first restaurant (rtA1).

Or, for another example, as shown in FIG. 4 (b), when the restaurant discount rate (dcA) of the first restaurant (rtA1) and the second restaurant (rtA2) is the same at 50%, the restaurant recommendation unit 500 In consideration of the cumulative discount amount (tmo), the second restaurant (rtA2), which has a larger cumulative discount amount (tmo), can be exposed in a higher order than the first restaurant (rtA1).

For this purpose, of course, the restaurant recommendation unit 500 can use the first database managed by the database management unit 100 described above.

Meanwhile, referring to FIG. 5 (b), when the discount rates (dcB) of a plurality of menus are the same, the restaurant recommendation unit 500 further considers whether the menu is the main menu (m) or the submenu (s). You can.

For example, as shown in Figure 5 (b), when the menu discount rate (dcB) of the first menu (fd1) and the second menu (fd2) is the same at 50%, the restaurant recommendation unit 500 may use the menu discount rate (dcB) as described above. As described above, considering whether the menu is the main menu (m) or the submenu (s), the second menu (fd2), which is the main menu (m), can be exposed.

For this purpose, of course, the restaurant recommendation unit 500 can use the second database managed by the database management unit 100 described above.

Meanwhile, the restaurant recommendation unit 500 may determine before and after the customer ct's meal.

Accordingly, if the restaurant recommendation unit 500 determines that the customer (ct) is before eating, it may display the discount rate information (dcA, dcB) in the order of the meal discount rate from highest to highest.

Meanwhile, differently from this, if the restaurant recommendation unit 500 determines that the customer (ct) has finished eating, it may expose the discount rate information (dcA, dcB) in descending order of the dessert discount rate.

According to the present invention, this is taken into consideration that the types of restaurants explored before and after a meal may be different from the perspective of a customer (ct) exploring an offline restaurant (rt). For example, referring to Figure 1, a customer (ct) browsing an offline restaurant (rt), before a meal, eats Korean food (rtA1~rtAn), Chinese food (rtB1~rtBn), Western food (rtC1~rtCn), and Japanese food ( It is considered that while exploring meal menus such as (rtD1 to rtDn), after a meal, one can explore dessert menus such as cafe (rtE1 to rtEn) and dessert (rtF1 to rtFn).

Meanwhile, as described above, the pre- and post-meal judgments of the restaurant recommendation unit 500 are the identification provided for the discount of the offline restaurant (rt) selected by the customer (ct) in the discount provision unit 600, which will be described later. This may depend on whether the code (cd) is used.

More specifically, when the restaurant recommendation unit 500 exposes the discount rate information (dcA, dcB, see FIGS. 11 and 13) to the customer (ct) through the guest terminal in descending order of discount rate, the customer ( ct) can select at least one of an offline restaurant (rt: rtA1 to rtA5, see Figure 11) and a menu (fd: fd1 to fd5, see Figure 13) including the exposed discount rate information (dcA, dcB). .

When the customer (ct) selects at least one of the offline restaurant (rt: rtA1 to rtA5, see Figure 11) and the menu (fd: fd1 to fd5, see Figure 13) provided by the restaurant recommendation unit 500, , the discount providing unit 600, which will be described later, may provide an identification code (cd) for a discount at an offline restaurant (rt) selected by the customer (ct) to the terminal of the customer (ct). Here, the discount at the offline restaurant (rt) selected by the customer (ct) is the offline restaurant as described above (rt: rtA1 to rtA5, see Figure 11) and the menu (fd: fd1 to fd5, see Figure 13) It can be understood as a concept that includes all offline restaurants that sell.

Meanwhile, the restaurant recommendation unit 500 determines that the customer (ct) is before a meal when the customer (ct) does not use the identification code (cd), whereas when the customer (ct) uses the identification code (cd), it is determined that it is after a meal. You can judge.

Accordingly, as described above, when the restaurant recommendation unit 500 determines that the customer (ct) is before eating, it exposes the discount rate information (dcA, dcB) in the order of the meal discount rate. If it is determined that the customer (ct) has finished eating, the discount rate information (dcA, dcB) can be displayed in the order of the dessert discount rate being highest.

Discount provision department (600)

Referring to FIG. 14, the discount providing unit 600 may provide an identification code (cd) for a discount at an offline restaurant (rt) selected by the customer (ct).

More specifically, the discount providing unit 600 selects the offline restaurant (rt: rtA1 to rtA5, see FIG. 11) and the menu (fd: fd1) provided by the customer (ct) from the restaurant recommendation unit 500. If at least one of ~fd5 (see FIG. 13) is selected, an identification code (cd) for a discount at the offline restaurant (rt) selected by the customer (ct) may be provided to the customer's (ct) terminal. Here, the discount at the offline restaurant (rt) selected by the customer (ct) is, as described above, the offline restaurant (rt: rtA1 to rtA5, see FIG. 11) as described above, and the menu (fd: fd1 to It can be understood as a concept that includes all offline restaurants selling fd5 (see FIG. 13). Additionally, the offline restaurant (rt) here can be understood as a concept that includes both restaurants for meals as well as restaurants for dessert.

Meanwhile, the discount providing unit 600 may generate the identification code (cd) in order to provide the identification code (cd) to the guest terminal.

More specifically, the discount provision unit 600 acquires the restaurant information (mg1 to mg3, see FIG. 6) from the restaurant information acquisition unit 300, and the customer from the customer information acquisition unit 200. At the time of acquiring the search position (lc, see FIG. 3) and search time (tm, see FIG. 3) of (ct), the restaurant recommendation unit 500 provides the discount rate information (dcA, dcB, 11 and 13) are exposed in order of highest discount rate, and at least one of the exposed discount rate information (dcA, dcB, see FIGS. 11 and 13) is selected by the customer (ct). The identification code (cd) can be generated from one point in time until the identification code (cd) is used, or the generated identification code (cd) can be updated.

Accordingly, the identification code (cd) includes discount rate information (dcA, dcB), seat information (tb), menu photo (pc), and menu name (nmf) of the offline restaurant (rt) previously described with reference to FIG. 6. , and menu price (pr), as well as restaurant information related to the offline restaurant (rt), such as the location and history of the offline restaurant (rt).

Meanwhile, the identification code (cd) may include information about the search location (lc, see FIG. 3) and search time (tm, see FIG. 3) of the customer (ct) searching for the offline restaurant (rt). there is.

Accordingly, when the identification code (cd) is used by the customer (ct), the database management unit 100 links the characteristics of the customer (ct) and the characteristics of the offline restaurant (rt) and manages the database. can do.

According to the present invention, as described above, the database management unit 100 is designed to manage the information of the customer (ct) according to the usage history of the identification code (cd) in a database.

That is, the identification code (cd) provided by the discount provider 600 provides a discount at an offline restaurant (rt) to the customer (ct), while the customer (ct) searches for a specific search location (lc). , Refer to FIG. 3), is generated when searching for an offline restaurant (rt) at a specific search time (tm, see FIG. 3), and the search location (lc, see FIG. 3) and search time (tm) of the customer (ct) , see FIG. 3) can be obtained. In addition, when the customer (ct) uses the identification code (cd), it is necessary to know which customer (ct) used the identification code (cd) at which offline restaurant (rt) and for which menu (fd). Information can be obtained.

Accordingly, the information obtained through the identification code (cd) can be managed as a fourth database through the database management unit 100.

Accordingly, in the restaurant recommendation unit 500, a specific customer (ct) managed in the database management unit 100 is selected at a certain search location (lc, see FIG. 3) and at a certain search time (tm, see FIG. 3). Through the fourth database regarding whether the menu (fd) has been selected, a specific offline restaurant (rt) is recommended to the specific customer (ct) or a customer (ct) is encouraged to revisit the same offline restaurant (rt). We can also recommend customized restaurants.

In other words, the offline restaurant (rt) can utilize the fourth database managed by the database management unit 100 as the restaurant's sales strategy, which has the effect of increasing operating profit from the restaurant's perspective, while providing discounts from the customer's perspective. Of course, there is a cost reduction effect.

Meanwhile, as described above, the discount provider 600 determines that the customer ct has eaten after eating in the restaurant recommendation unit 500 using the identification code cd. In exposing the discount rate information (dcA, dcB) in descending order of dessert discount rate, using the fourth database, a customized dessert restaurant for each customer (ct) can be recommended.

Accordingly, if the customer (ct) uses the meal identification code (cd) at a specific meal restaurant and uses the subsequent dessert identification code (cd) at a specific dessert restaurant, as described above, , the guest terminal may be, for example, a smart phone, a tablet PC, etc., and personal information stored in the guest terminal, for example, personal information such as the age, gender, and location of the guest (ct), and the identification code ( cd) The usage details may be linked and managed by the database management unit 100 as the fourth database.

Accordingly, in the database management unit 100, if the database is managed in such a way that even when a restaurant for a meal and a restaurant for dessert are separated by a predetermined distance or more, they are often followed according to the discount rate, a threshold value for the distance and the discount rate is derived. Of course, if a database is managed with a high number of visits or return visits by a specific age group in a specific region, a marketing strategy targeting the specific age group in the specific region can be established.

To this end, it goes without saying that the database management unit 100 described above can manage the fourth database as described above.

Meanwhile, referring to FIG. 16, as described above, the discount provider 600 provides an additional identification code (acd) for an additional discount to a customer (ct) who revisits (re) a specific offline restaurant (rt). More can be provided.

At this time, the discount provider 600 provides information on the search location (lc, see FIG. 3) and the search time (tm, see FIG. 3) included in the identification code (cd) previously described with reference to FIG. 14. Based on this, the return visit of the customer (ct) can be determined through the history of using the identification code (cd).

Accordingly, the returning customer (ct) can receive an additional revisit discount (adc) through the additional identification code (acd).

Payment department (700)

Referring to FIG. 7, the payment unit 700 can pay an amount obtained by subtracting the discount rate (dcB) from the standard price (ms) of the menu (fd) provided by the offline restaurant (rt).

To this end, referring to FIG. 14, a customer (ct) who visits the offline restaurant (rt) may present the identification code (cd) to the operator of the offline restaurant (rt).

When a guest (ct) who visits the offline restaurant (rt) presents the identification code (cd) to the offline (rt) restaurant operator, the restaurant operator photographs or scans the identification code (cd) and enters the payment unit. It can be transmitted to 700, and accordingly, the payment unit 700 can determine whether the transmitted identification code (cd) is a discountable identification code.

Here, determining whether the identification code (cd) is a discountable identification code is to reuse an identification code (cd) that has already been issued and used, or to check whether it is an identification code (cd) transferred from another person. am.

Accordingly, the payment unit 700 determines whether the reused identification code (cd) and the transferred identification code (cd), etc., as described above, and determines whether the reused identification code (cd) and the transferred identification code (cd) are used. Discounts may not be applied to identification codes (CDs), etc.

According to the present invention, this is considered to minimize misuse of the identification code (cd) and to promote accurate database establishment in database management, as described above.

Above, the offline restaurant discount information providing server 1000 according to an embodiment of the present invention has been described.

Hereinafter, a method of executing the offline restaurant discount information providing server 1000 according to an embodiment of the present invention will be described.

3 to 16 are diagrams for explaining a method of executing an offline restaurant discount information providing server according to an embodiment of the present invention.

Referring to FIG. 3, the method of executing the offline restaurant discount information providing server 1000 includes managing a database in the database management unit 100 (S110), and at least one offline command in the restaurant information acquisition unit 300. Obtaining restaurant information provided by each restaurant (rt) (S120), performing the first and second filtering out (fo1, fo2) in the filtering unit 400 (S130), and the customer information acquisition unit 200 ) step (S140) of acquiring the search location (lc, see FIG. 3) and search time (tm, see FIG. 3) of the customer (ct) searching for the offline restaurant (rt) (S140), the restaurant recommendation unit (500) Based on the search location (lc, see FIG. 3) and search time (tm, see FIG. 3) obtained by the guest information acquisition unit 200, the discount rate information (dcA) obtained by the restaurant information acquisition unit 300 , dcB) in descending order of discount rate, and providing an identification code (cd) for a discount at the offline restaurant (rt) selected by the customer (ct) in the discount provision unit (600) (S150). Confirming the identification code (cd) in the payment unit 700 (S160), and the discount rate in the standard price (ms) of the menu (fd) provided by the offline restaurant (rt) in the payment unit 700 It may include at least one step of paying the amount minus (dcB) (S170).

Below, each step is explained.

In the method of executing the offline restaurant discount information providing server 1000 described below, descriptions that overlap with each configuration of the offline restaurant discount information providing server 1000 described above may be omitted. However, just because the redundant description is omitted below does not mean that it is excluded, and the description of the previous embodiment will be referred to for the redundant description.

Step S110

Referring to FIG. 3, in step S110, the database management unit 100 can manage the database.

More specifically, referring to FIG. 4, the database management unit 100 provides the restaurant discount rate (dcA), the discount amount (mo), and the offline restaurant (rt) provided for each offline restaurant (rt). At least one of the accumulated discount amounts (tmo) can be managed in the first database.

Meanwhile, referring to FIG. 5, the database management unit 100 stores the menu discount rate (dcB) provided by each offline restaurant (rt) and the menu (fd) on sale at the offline restaurant (rt) as the main menu ( m) Cognitive submenu(s) can be managed through a cognitive second database.

Meanwhile, referring to FIG. 7, the database management unit 100 calculates the standard price (ms) provided for each menu (fd) sold at the offline restaurant (rt), the menu (fd) sold at the offline restaurant (rt) ), the published price (mc), and the difference (md) between the reference price (ms) compared to the published price (mc) can be further managed using a third database.

Additionally, as described above, the database management unit 100 may manage information obtained through the identification code (cd, see FIG. 14) as a fourth database.

Regarding the database management unit 100, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Step S120

Referring to FIG. 6, in step S120, the restaurant information acquisition unit 300 may acquire restaurant information provided by at least one offline restaurant (rt).

To this end, the restaurant information acquisition unit 300, as shown in FIG. 6, displays a screen for receiving restaurant information from at least one offline restaurant (rt) operator, for example, the owner (see FIG. 6, owner page ( It goes without saying that (see bs)) can be provided from the communication unit of the offline restaurant discount information providing server 1000 to the offline restaurant (rt) terminal through the communication unit of the offline restaurant (rt) terminal.

Regarding the restaurant information acquisition unit 300, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Step S130

Referring to FIG. 3, in step S130, the filtering unit 400, in acquiring the discount rate information (dcB) from the restaurant information acquisition unit 300, as shown in FIG. 7, the public price ( An offline restaurant (rt) whose difference (md) of the standard price (ms) compared to mc) is more than the set standard may request the offline restaurant (rt) to modify the standard price (ms) by first filtering out (fo1). there is.

For this purpose, of course, the filtering unit 400 can use the third database managed by the database management unit 100 described above.

Meanwhile, referring to FIG. 3, in this step, the filtering unit 400 allows the restaurant recommendation unit 500 to use the search location (lc) and search time (tm) obtained from the customer information acquisition unit 200. Based on this, in displaying the discount rate information (dcA, dcB) obtained from the restaurant information acquisition unit 300 in descending order of discount rate, as shown in FIG. 5 (b), the main menu (m) By distinguishing between the submenu (s) and the submenu (s) (see submenu (s)), the submenu (s) may be non-exposed through second filtering out (fo2).

For this purpose, of course, the filtering unit 400 can use the second database managed by the database management unit 100 described above.

Regarding the filtering unit 400, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Step S140

Referring to FIG. 8, in step S140, the customer information acquisition unit 200 determines the search location (lc, see FIG. 3) and search time ( tm, see FIG. 3) can be obtained.

To this end, the guest information acquisition unit 200, as shown in FIG. 9, provides at least a restaurant discount (cA), menu discount (cB), remaining table (cC), and service (cD) to the guest terminal. A screen for selecting (fn) a sorting order standard including one can be provided.

Of course, the customer (ct) searches for an offline restaurant (rt: rtA to rtF) to the offline restaurant discount information providing server 1000 at a specific search time (tm, see FIG. 3) at a specific search location (lc, see FIG. 3). It is assumed that a search for ) was requested. For example, hereinafter, as shown in FIG. 10, the customer (ct) requests a search for the offline restaurant (rt: rtA~rtF) at the search location (lc) at 16-4, Yanghwa-ro 8-gil, Seogyo-dong. We decide to assume it.

As described above, when the customer (ct) requests to search for an offline restaurant (rt: rtA ~ rtF) at a specific search location (lc, see FIG. 3) at a specific search time (tm, see FIG. 3), the guest information The acquisition unit 200 may acquire information about the search location (lc, see FIG. 3) of the guest (ct) at the specific search time (tm, see FIG. 3) through GPS as described above. .

Accordingly, as shown in FIG. 8, the restaurant recommendation unit 500 selects an offline restaurant (rt: rtA) within a preset distance radius (r) from the search location (lc, see FIG. 3) of the customer (ct). ~rtF) can be recommended to the customer (ct). Here, the preset distance radius (r) can be understood as a concept including the distance set by the customer (ct).

Meanwhile, in this step, as described above, the guest information acquisition unit 200, as shown in FIG. 9, provides a restaurant discount (cA), a menu discount (cB), and a remaining table (cC) to the guest terminal. ), and a screen for selecting a sorting order criterion including at least one of service (cD) is provided to the guest (ct), and the guest (ct) uses the guest terminal in the guest information acquisition unit 200. Sorting criteria can be selected (fn) by selecting at least one of the restaurant discount (cA), the menu discount (cB), the remaining table (cC), and the service (cD) on the screen provided.

In this step, when the customer (ct) selects (fn) the restaurant discount (cA) shown in FIG. 9, for example, in a step to be described later, the restaurant recommendation unit 150, Discount rate information (dcA) can be provided in the order of restaurant discounts (cA) shown in Figure 11.

More specifically, when the customer (ct) selects (fn) the restaurant discount (cA) shown in FIG. 9, the restaurant recommendation unit 150 provides information through the screen of the customer terminal as shown in FIG. 10. , an icon for selecting (fn) at least one of the offline restaurants (rt: rtA~rtF) may be provided. Meanwhile, at this time, the offline restaurant discount information providing server 1000 may further provide a notification button (al), a search button (sr), an advertisement and promotion banner (bn), etc. through the screen of the guest terminal. .

Here, the notification button (al) includes a button that notifies the customer (ct) of specific information, such as discount details, discount information, promotional events, etc., in the offline restaurant discount information provision server (1000), The search button sr includes a button for the customer ct to search for specific information, such as restaurant search, discount rate search, etc., through the offline restaurant discount information provision server 1000, and the advertisement and The promotion banner (bn) may be understood as a concept including a banner for informing the customer (ct) of a specific advertisement in the offline restaurant discount information providing server (1000).

Even if there is no separate explanation below, the offline restaurant discount information providing server 1000 is the customer (ct) terminal, the notification button (al), the search button (sr), the advertisement and promotion banner (bn), etc. Of course, it can be provided.

Meanwhile, in this step, when the customer (ct) selects (fn) the menu discount (cB) shown in FIG. 9, for example, in a step to be described later, the restaurant recommendation unit 150, FIG. 13 Discount rate information (dcB) can be provided in the menu discount order (cB) shown in .

Regarding the guest information acquisition unit 200, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Step S150

Referring to Figures 11 and 13, in step S150, the restaurant recommendation unit 500 selects the search location (lc, see Figure 3) and search time (tm, Figure 3) obtained from the guest information acquisition unit 200. Based on (reference), the discount rate information (dcA, dcB) obtained from the restaurant information acquisition unit 300 can be displayed in order of highest discount rate.

Meanwhile, in this step, it goes without saying that the exposure of the order in which the discount rate is higher can be based on the criteria selected (fn) by the customer (ct) in the previous step.

For example, in the previous step, if the customer (ct) selected Korean food (rtA) from the screen shown in FIG. 10, in this step, as shown in FIG. 11, the restaurant recommendation unit 150, In providing discount rate information (dcA) in the order of restaurant discounts (cA), additional information for each restaurant (rtA1 to rA5) can be provided.

For example, when the customer (ct) selects Korean food (rtA) on the screen shown in FIG. 10, the restaurant recommendation unit 150 selects offline restaurants (rtA1 to rA5) selling the Korean food (rtA). The restaurant discount rate (dcA) is displayed in descending order, including the restaurant name (nmr), menu photo (pc), distance from the customer's current location to the restaurant (dt), and remaining seat information for each Korean restaurant (rtA1 to rA5) ( At least one of tb), the restaurant (cl) preferred by the customer (ct), and the average customer preference (pf) can be exposed together.

Accordingly, when selecting a specific offline restaurant (rtA1 to rA5), the customer (ct) can, of course, refer to the information for each restaurant (rtA1 to rA5).

Or, for another example, in the previous step, if the customer (ct) selects (fn) the menu discount (cB) on the screen shown in FIG. 9, in this step, as shown in FIG. 13, the restaurant In providing discount rate information (dcB) in the menu discount order (cB), the recommendation unit 150 may further provide information for each menu (fd1 to fd5).

For example, the restaurant recommendation unit 150 displays information for each menu (fd1 to fd5) in descending order of menu discount rate (dcB), and includes the name (nmf) and menu photo for each menu (1 to fd5). (pc), at least one of the menu (cl) desired by the customer (ct), and the average customer preference (pf) may be simultaneously exposed.

Accordingly, of course, the customer (ct) can refer to the information for each menu (fd1 to fd5) when selecting a specific menu (fd1 to fd5).

Meanwhile, referring to Figure 12, in this step, among the discount rate information (dcA, dcB) that the restaurant recommendation unit 500 exposes to the customer (ct) through the customer terminal, the customer (ct) selects a specific restaurant ( When rtA1) or a specific menu is selected, the restaurant recommendation unit 500 may provide a detailed page for the specific restaurant (rtA1) or specific menu selected by the customer (ct).

For example, the detailed page includes representative photo (pc), restaurant name (nmr), restaurant description (cn), average guest preference (pf), restaurant status (sm), discount rate (dc), and number of remaining seats (tb). ), restaurant location (mp), restaurant phone number (tl), menu sold at the restaurant (mn), restaurant information (if), restaurant visitor reviews (rv), and reservation button (bt). .

Meanwhile, referring to FIG. 12, the detail page includes a previous button (pv) to return to the previous screen, a down button (dw) to download information about a specific restaurant (rtA1) or a specific menu selected by the customer (ct), and A wish button (cl) indicating a specific restaurant (rtA1) or a specific menu selected by the customer (ct) may be further included.

Even if there is no separate explanation below, the offline restaurant discount information providing server 1000 provides the previous button (pv), the down button (dw), the favorite button (cl), etc. to the customer (ct) terminal. Of course you can do it.

Meanwhile, referring to FIG. 14, in this step, the discount provider 600 may provide an identification code (cd) for a discount at the offline restaurant (rt) selected by the customer (ct). To this end, the guest (ct) may select, for example, the reservation button (bt) described above with reference to FIG. 12 .

Meanwhile, in this step, the restaurant recommendation unit 500 may determine before and after the customer ct's meal.

Accordingly, referring to FIG. 3, if the restaurant recommendation unit 500 determines that the customer (ct) is before eating, it may display the discount rate information (dcA, dcB) in the order of the meal discount rate from highest to highest.

Meanwhile, differently from this, if the restaurant recommendation unit 500 determines that the customer (ct) has finished eating, it may expose the discount rate information (dcA, dcB) in descending order of the dessert discount rate.

Regarding the restaurant recommendation unit 500 and the discount provision unit 600, since the description of the previous embodiment overlaps with that of the previous embodiment, the description of the previous embodiment will be referred to.

Step S160

In step S160, the customer (ct) visits an offline restaurant (rt) recommended by the restaurant recommendation unit 500, eats a meal, and presents the identification code (cd) provided by the discount provision unit 600. In this case, the payment unit 700 can check the identification code (cd).

More specifically, in this step, when a guest (ct) visiting the offline restaurant (rt) presents the identification code (cd) to the offline (rt) restaurant operator, the restaurant operator provides the identification code (cd) can be photographed or scanned and transmitted to the payment unit 700, and accordingly, the payment unit 700 can determine whether the transmitted identification code (cd) is an identification code that can be discounted.

Here, determining whether the identification code (cd) is an identification code eligible for a discount is, as explained above, reusing an identification code (cd) that has already been issued and used, or using an identification code (cd) transferred from another person, etc. This is to check whether it is recognized or not.

Meanwhile, referring to FIG. 14, in this step, the payment unit 700 may manage the discount details (my1) of the customer (ct).

The discount details (my1) of the customer (ct) include the name (nmp) of the customer (ct), the photo (pc) of the customer (ct), the level (lv) of the customer (ct), and the customer (ct) ) number of visits (vs), the restaurant preferred by the guest (ct) (cl), the review of the guest (ct) (rv), the total number of discounts provided by the guest (ct) (dn), and the identification code Discount rate (dc) through (cd) may be included.

Meanwhile, referring to FIG. 16, as described above, the discount provider 600 provides an additional identification code (acd) for an additional discount to a customer (ct) who revisits (re) a specific offline restaurant (rt). More can be provided.

At this time, the discount provider 600 provides information on the search location (lc, see FIG. 3) and the search time (tm, see FIG. 3) included in the identification code (cd) previously described with reference to FIG. 14. Based on this, the return visit of the customer (ct) can be determined through the history of using the identification code (cd).

Accordingly, of course, the returning customer (ct) can receive an additional revisit discount (adc) through the additional identification code (acd).

Meanwhile, referring to FIG. 16, as described above, the discount provider 600 provides an additional identification code (acd) for an additional discount to a customer (ct) who revisits (re) a specific offline restaurant (rt). More can be provided.

Referring to FIG. 16, in this step, the payment unit 700 may further manage the additional discount details of the customer (ct).

The additional discount details of the customer (ct) include the discount rate (dc) in the discount details (my1) of the customer (ct) described above with reference to FIG. A repeat visit additional discount rate (adc) may be further included.

Step S170

In step S170, the payment unit 700 subtracts the discount rate (dcB, see FIG. 7) from the standard price (ms, see FIG. 7) of the menu (fd) provided by the offline restaurant (rt). You can pay.

Regarding the payment unit 700, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Meanwhile, referring to FIG. 15, in this step, the payment unit 700 may manage the discount details (my2) of the customer (ct).

The discount details (my2) of the customer (ct) include the name (nmp) of the customer (ct), the photo (pc) of the customer (ct), the level (lv) of the customer (ct), and the customer (ct) )'s number of visits (vs), the restaurant preferred by the guest (ct) (cl), the review of the guest (ct) (rv), the total number of discounts provided by the guest (ct) (dn), the guest (ct) ) may include the total discount amount (amo) provided.

Meanwhile, the offline restaurant discount information providing server 1000 may further provide a function button (fc) to the customer (ct) terminal, as shown in FIGS. 10, 11, and 13 to 16.

Here, the function button (fc) is, for example, a home button to return to the main screen, a search button for the customer (ct) to search for specific information, and a specific restaurant or specific menu selected by the customer (ct). A wish button to mark or check the marked list, a reservation details button to check the details of reservations made by the guest (ct), a My Page button to check the page where information related to the guest (ct) is stored, etc. This may be included.

Above, a method of executing the offline restaurant discount information providing server 1000 according to an embodiment of the present invention has been described.

Meanwhile, as described above, referring to FIG. 1, the offline restaurant discount information providing system 3000 includes the above-described offline restaurant discount information providing server 1000, and offline restaurant discount information stored in the customer (ct) terminal. It may include at least one of a provision program (2000a) and an offline restaurant discount information provision program (2000b) stored in the offline restaurant (rt: rtA1 to rtFn) terminal.

Hereinafter, a method of executing the offline restaurant discount information providing program (2000a) stored in the customer (ct) terminal will be described.

In the method of executing the offline restaurant discount information providing program (2000a) described below, each configuration of the offline restaurant discount information providing server 1000 described above or the execution method of the offline restaurant discount information providing server 1000 described above and Redundant descriptions may be omitted. However, just because the redundant description is omitted below does not mean that it is excluded, and the description of the previous embodiment will be referred to for the redundant description.

Referring to FIG. 3, the execution method of the offline restaurant discount information providing program (2000a) includes a customer (ct) logging in (S210), and the customer (ct) requesting a search for an offline restaurant (rt) ( S220), based on the search location (lc) and search time (tm) of the offline restaurant (rt) of the customer (ct), the discount rate information (dcA, dcB) provided by at least one offline restaurant (rt) is calculated as the discount rate. A step of being provided in high order and a step of receiving an identification code (cd) for a discount at an offline restaurant (rt) selected by the customer (ct) (S230), and the customer (ct) receiving the identification code (cd) It may include at least one step of presenting to an offline restaurant (rt) and receiving a discount (S240).

Below, each step is explained.

Step S210

Referring to FIG. 3, in step S210, the guest (ct) can log in to the guest terminal.

Meanwhile, before or while performing this step, the database management unit 100 may perform step S110 described above.

In addition, before or during the performance of this step, the restaurant information acquisition unit 300 may perform step S120 described above, and the filtering unit 400 may perform step S130 described above. You can.

Since the database management unit 100, the restaurant information acquisition unit 300, the filtering unit 400, and steps S110 to S130 overlap, the description of the previous embodiment will be referred to.

Step S220

Referring to FIG. 3, in step S220, the customer (ct) may request to search for offline restaurants (rt: rtA to rtF) as shown in FIG. 8.

More specifically, as described above, the customer (ct) searches for offline restaurants (rt: rtA to rtF) at a specific search location (lc, see FIG. 3) and at a specific search time (tm, see FIG. 3). Upon request, the guest information acquisition unit 200 provides information about the search location (lc, see FIG. 3) of the guest (ct) at the specific search time (tm, see FIG. 3) through GPS as described above. Information can be obtained.

To this end, the guest information acquisition unit 200 may perform step S140 described above.

Regarding the guest information acquisition unit 200 and the step S140, since they overlap, the description of the previous embodiment will be referred to.

Step S230

Referring to FIG. 3, in step S230, the offline restaurant discount information providing program (2000a), based on the offline restaurant (rt) search location (lc) and search time (tm) of the customer (ct), at least one Discount rate information (dcA, dcB) provided by each offline restaurant (rt) is provided in descending order of discount rate, and an identification code (cd) for discount can be provided from the offline restaurant (rt) selected by the customer (ct). there is.

Meanwhile, in this step, the discount rate information (dcB), as described above, referring to FIG. 7, is the public price (mc) disclosed for each menu (fd: fd1 to fd4) sold at the offline restaurant (rt). ) Compared to the offline restaurant (rt), the difference (md) of the standard price (ms) provided for each menu (fd: fd1 to fd4) sold at the offline restaurant (rt) is more than the set standard, the first filtering out (fo1) The standard price (ms) may be modified.

Meanwhile, in this step, the discount rate information (dcB), as described above, referring to FIG. 5, determines whether the menu (fd: fd1 to fd4) being sold at the offline restaurant (rt) is the main menu (m). It can be distinguished as a submenu (s), and the submenu (s) may include non-exposed items due to the second filtering out (fo2).

Meanwhile, in this step, as described above, referring to FIG. 3, before and after the meal of the guest is determined, and if it is determined that the guest (ct) is before the meal, the discount rate information (dcA, dcB) is used for the meal. If the discount rate is provided in the order of highest discount rate, and it is determined that the guest (ct) has eaten at the selected offline restaurant using the identification code (cd), the discount rate information (dcA, dcB) will be provided in the order of the dessert discount rate. You can.

To this end, the restaurant recommendation unit 500 and the discount provision unit 600 may perform step S150 described above.

Since the restaurant recommendation unit 500, the discount provision unit 600, and step S150 overlap, the description of the previous embodiment will be referred to.

Step S240

Referring to FIG. 3, in step S240, the customer (ct) can present the identification code (cd) to an offline restaurant (rt) and receive a discount.

To this end, the payment unit 700 may perform steps S160 and S170 described above.

Since the payment unit 700 and steps S160 and S170 overlap, the description of the previous embodiment will be referred to.

Above, a method of executing the offline restaurant discount information providing program (2000a) stored in the customer (ct) terminal according to an embodiment of the present invention has been described.

Meanwhile, as described above, referring to FIG. 1, the offline restaurant discount information providing system 3000 includes the above-described offline restaurant discount information providing server 1000, and offline restaurant discount information stored in the customer (ct) terminal. It may include at least one of a provision program (2000a) and an offline restaurant discount information provision program (2000b) stored in the offline restaurant (rt: rtA1 to rtFn) terminal.

Hereinafter, a method of executing the offline restaurant discount information provision program (2000b) stored in the offline restaurant (rt: rtA1 to rtFn) terminal will be described.

In the method of executing the offline restaurant discount information providing program (2000b) described below, each configuration of the offline restaurant discount information providing server 1000 described above or the execution method of the offline restaurant discount information providing server 1000 described above, or Descriptions that overlap with the offline restaurant discount information provision program (2000a) stored in the customer (ct) terminal described above may be omitted. However, just because the redundant description is omitted below does not mean that it is excluded, and the description of the previous embodiment will be referred to for the redundant description.

Referring to FIG. 3, the offline restaurant discount information provision program (2000b: 2000b1~2000bn) stored in at least one offline restaurant (rt: rtA1 to rtFn) terminal provides restaurant information to the restaurant information acquisition unit 300. can be provided.

More specifically, the offline restaurant discount information provision program (2000b: 2000b1 ~ 2000bn), as described above, with reference to FIG. 6, the at least one offline restaurant (rt) operator, for example, from the boss, The restaurant information can be provided to the restaurant information acquisition unit 300 through the screen (see FIG. 6, owner's page (bs)).

Meanwhile, at this time, as shown in FIG. 6, the boss page (bs) can be prepared so that the restaurant (rt) operator can easily set it by setting it through the bar (br).

Accordingly, the restaurant information acquisition unit 300 may acquire restaurant information provided by at least one offline restaurant (rt) through step S120 described above.

Since the restaurant information acquisition unit 300 and the step S120 overlap, the description of the previous embodiment will be referred to.

Meanwhile, referring to FIG. 3, the offline restaurant discount information provision program (2000b: 2000b1~2000bn) stored in the offline restaurant (rt: rtA1~rtFn) terminal allows the customer (ct) to select a discount information from the restaurant recommendation unit 500. When visiting a recommended offline restaurant (rt) and having a meal, presenting the identification code (cd) provided by the discount provision unit 600, and the restaurant operator photographs or scans the identification code (cd) , the identification code (cd) can be transmitted to the payment unit 700.

Accordingly, the payment unit 700 determines whether the transmitted identification code (cd) is a discountable identification code through step S160 described above, and determines whether the offline restaurant (rt) is a discountable identification code through step S170 described above. You can pay the amount obtained by subtracting the discount rate (dcB, see FIG. 7) from the standard price (ms, see FIG. 7) of the menu (fd) provided by.

Since the payment unit 700 and steps S160 and S170 overlap, the description of the previous embodiment will be referred to.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

100: Database management department
200: Guest information acquisition department
300: Restaurant information acquisition department
400: Filtering unit
500: Restaurant recommendation section
600: Discount provision department
700: Payment department
1000: Offline restaurant discount information server
2000: Program to provide offline restaurant discount information
3000: Offline restaurant discount information provision system

Claims (7)

A customer information acquisition unit that acquires the search location and search time of offline restaurant customers;
a restaurant information acquisition unit that acquires discount rate information provided by at least one offline restaurant; and
A restaurant recommendation unit that displays the discount rate information obtained in the restaurant information acquisition unit in descending order of discount rate, based on the search location and search time obtained in the guest information acquisition unit. An offline restaurant discount information providing server comprising a.
According to claim 1,
The discount rate information above is,
Includes at least one of a restaurant discount rate provided by each offline restaurant and a menu discount rate provided by each menu sold at the offline restaurant,
In the restaurant recommendation section,
When the discount rates for a plurality of restaurants are the same, at least one of the discount amount provided by each offline restaurant and the cumulative discount amount by each offline restaurant is further considered,
An offline restaurant discount information providing server that further considers whether the menu is a main menu or a submenu when the plurality of menu discount rates are the same.
According to claim 1,
It further includes a database management department,
The database management department,
Managing the standard price provided for each menu sold at the offline restaurant and the public price disclosed for each menu sold at the offline restaurant in a database,
It further includes a filtering unit,
The filtering unit,
In acquiring the discount rate information from the restaurant information acquisition unit, offline restaurants in which the difference between the standard price compared to the published price is more than a set standard are first filtered out and the offline restaurant is requested to modify the standard price. Discount information provision server.
According to claim 1,
It further includes a database management department,
The database management department,
The menu sold at the offline restaurant is managed through a database to determine whether it is a main menu or a submenu,
It further includes a filtering unit,
The filtering unit,
An offline restaurant discount information providing server that distinguishes between the main menu and the sub-menu and non-exposes the sub-menu by second filtering out when displaying the restaurant recommendation unit in order of the discount rate.
According to claim 1,
Including a discount provision section,
The discount provision department,
Provide an identification code for a discount at the offline restaurant selected by the customer,
The identification code is,
Includes information about the search location and the search time,
The discount provision department,
An offline restaurant discount information providing server that provides additional identification codes for additional discounts to guests who use the identification code based on information about the search location and search time of the identification code.
According to clause 5,
In the restaurant recommendation section,
Judge before and after the meal of the above guest,
If it is determined that the guest is before the meal, the discount rate information is displayed in order of the meal discount rate being highest,
An offline restaurant discount information providing server that displays the discount rate information in descending order of the dessert discount rate when it is determined that the guest has eaten at the selected offline restaurant using the identification code.
Steps for guest login;
The guest requests to search for an offline restaurant;
Based on the customer's offline restaurant search location and search time, receiving discount rate information provided by at least one offline restaurant in descending order of discount rate; and
Including; receiving an identification code for a discount at an offline restaurant selected by the customer,
In the step of receiving the discount rate in descending order,
The discount rate information above is,
Offline restaurants where the difference between the standard price provided for each menu sold at the offline restaurant compared to the public price disclosed for each menu sold at the offline restaurant is more than a set standard are first filtered out and the standard price is modified,
The menu sold at the offline restaurant is distinguished as a main menu or a submenu, and the submenu includes a non-exposed menu through second filtering out,
Before and after the guest's meal is judged,
If it is determined that the guest is before the meal, the discount rate information is provided in descending order of the meal discount rate,
An offline restaurant discount information provision program stored in a medium to execute that the discount rate information is provided in descending order of the dessert discount rate when it is determined that the guest has eaten at the selected offline restaurant using the identification code.