WO2013152620A1 - Système d'informations de restauration basé sur un menu numérique prenant en charge un balayage de carte - Google Patents

Système d'informations de restauration basé sur un menu numérique prenant en charge un balayage de carte Download PDF

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Publication number
WO2013152620A1
WO2013152620A1 PCT/CN2013/000396 CN2013000396W WO2013152620A1 WO 2013152620 A1 WO2013152620 A1 WO 2013152620A1 CN 2013000396 W CN2013000396 W CN 2013000396W WO 2013152620 A1 WO2013152620 A1 WO 2013152620A1
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WO
WIPO (PCT)
Prior art keywords
card
store
consumer
customer
platform system
Prior art date
Application number
PCT/CN2013/000396
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English (en)
Chinese (zh)
Inventor
朱曼平
Original Assignee
Zhu Manping
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhu Manping filed Critical Zhu Manping
Publication of WO2013152620A1 publication Critical patent/WO2013152620A1/fr

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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q10/00—Administration; Management

Definitions

  • the invention belongs to an information technology product for a restaurant, in particular to a catering information system based on a credit card digital recipe. Background technique
  • the present invention has been proposed based on a variety of background arts, and has been improved in a plurality of fields simultaneously by a system, and these backgrounds are sequentially described below.
  • invention A proposes a digital recipe that is operated by a remote controller, and has two specific forms of a remote control cart and a TV recipe.
  • the customer of the restaurant can log in to the invention by entering the member name and password on the invention A.
  • Invention A can also make recommendations for the customer's food mix.
  • Invention A has the following drawbacks:
  • Invention A can make recommendations for customers' food mix, these suggestions are based only on the general side dish principle, such as savory mix, salty mix, and the amount of food, etc., and do not take into account the taste preferences of the customers who are eating. It is difficult to get a truly satisfactory result.
  • 020 Online To Offline
  • Its main business is to guide consumers to offline stores through the Internet (generally in the service industry, such as catering, entertainment, hairdressing, etc.).
  • the key to the 020 business is the so-called “020 closed loop", that is, when consumers are led to offline consumption, the store can verify the identity of the consumer and record the consumption history, which can be used to effect the 020 effect.
  • Quantitative analysis, and customer relationship management The current 020 service providers generally provide the following methods: Coupon pictures: SMS; QR code.
  • the so-called "check-in” is also a kind of 020 activity. All three of the above methods have the following disadvantages -
  • restaurants have no effective way to manage waiters. For example, it is completely uncontrollable for the waiter to perform thoughtful services according to the management requirements of the restaurant. Unless the waiter has extremely serious problems that cause the problem to be reflected to the supervisor, the problem is generally gone, and the end result is the loss of restaurant customers.
  • the present invention proposes a food and beverage information system based on a creditable digital recipe, which is characterized by:
  • the components include a platform system, a plurality of store systems, and a plurality of consumer terminals; the store system and the consumer terminal are connected to the platform system via the Internet; the components of the store system include a plurality of credit card digital recipes; the consumer swipes the member on the digital recipe After the card, the digital recipe uploads the member profile and associates the member to the current order; the store system uploads the order data and the associated member swipe record to the platform system; the store system uploads the correspondence between the chef and the order menu, the waiter
  • the correspondence with the order is related to the platform system; after the consumer logs in to the platform system through the consumer terminal, the user can view the details of all the orders of the card that have been swiped, and for each order and overall service in each order list.
  • the store manager can view the reviews of all the credit card customers of all the orders of the various stores under their jurisdiction; Can reply or send the marketing comments to the customers Message; can be a store, dish, chef, waiter Customers or combination of customer reviews and scoring retrieval and retrieval based on statistical analysis, thereby stores, dishes, cooks and waiters were assessed for customer behavior analysis and tracking.
  • the utility model is further characterized in that: after the consumer swipes the membership card on the digital recipe, the member profile loaded by the digital recipe includes the taste preference of the member, all the order details and the dish collection of all the stores in the member domain to which the member belongs;
  • the taste preference data is derived from the taste preference information entered by the consumer through the consumer terminal to the platform system, and the data obtained by the platform system based on the consumer's statistical analysis of the scores and recommendations of each of the past orders; digitization
  • the recipes automatically match and recommend the customer's order based on the taste preferences of each of the customers, the special taste requirements of the meal and the principle of the side dish.
  • the platform system regularly counts the scores and recommendations of customers in each store/member field of each dish of each restaurant; the average score of the customers, the recommendation degree and the pick of each dish are displayed on the digital recipe. Selected reviews.
  • a chef bar code list is attached to the kitchen print list of each single dish; the chef bar code list prints a bar code with a single dish serial number; the chef keeps the chef bar code list of the hand dish; by scanning the chef bar code The relationship between the chef and the order food is established. After the waiter brushes the waiter card on the digital recipe, the waiter establishes the relationship between the waiter and the current order, or establishes the waiter according to the setting of the waiter's service desk and the table to which each order belongs. The relationship of ordering.
  • the utility model is further characterized in that: after the consumer logs in to the platform system through the consumer terminal, the click list content is displayed with a picture of each dish, the picture is provided by the store and stored on the platform system; the consumer can use the consumer Various camera buttons on the terminal interface take photos and upload photos. After the photos are uploaded, they will be automatically associated with the dishes or the meal, and then can be used by all the presenters who are dining and who are authorized to view by any of the presentees. Friend view.
  • the user can view the membership status of the member domain in which each card has been swiped at least once; when the consumer first swipes the card in any of the stores of a member domain , automatically establishing the status information of the consumer in the member domain on the platform system.
  • the membership card is managed by the platform service provider; the membership card is distributed through each store; before the membership card is sent to each store, the record of the card is established on the platform system; when the membership card is issued, the store attendant passes the store system and The platform system performs activation on the card, and the activation state is saved in the platform system; in the first time limit after activation, the consumer can log in to the platform system and modify the password through the consumer terminal by using the card number and the default password of the card; Within the second time limit after activation, the consumer can hold the card to the store for activation again without additional verification information.
  • the utility model is further characterized in that: after the consumer logs in to the platform system through the consumer terminal, the information page of each store can be retrieved and the other customers have publicly commented on the store; when listing the comments, a separate column is established for List the customer's friends' comments on the store, or always list the customer's friends' comments on the store before other reviews.
  • the restaurant manager can obtain all the behavior data of all the credit card customers in the respective stores under his jurisdiction; the customer behavior data is encrypted by the member id before entering the non-secure domain.
  • the utility model is further characterized in that: after the consumer logs in to the platform system through the consumer terminal, the coupon can be applied for, and the application record is saved in the platform system; after the consumer swipes the membership card on the digital recipe, the member file loaded by the digital recipe includes the member. Coupons that have been applied for the current store; after the digital recipes have loaded the applied coupons, the discounts of the coupons are automatically applied and the current order price is modified, and the coupon information is linked to the current order, and then uploaded to the platform together. system.
  • the feature is also: After the consumer logs in to the platform system through the consumer terminal, the group purchase can be purchased, and the purchase result is saved on the platform system; after the consumer swipes the membership card on the digital recipe, the member file of the digital recipe is loaded.
  • the case includes the group purchase of the current store that the member has purchased; after the digital recipe is loaded and purchased, the group purchase package is automatically added to the list of ordered foods.
  • the invention also provides a remote control digital recipe of the remote control readable card, which is characterized in that: the remote controller and the host computer; the remote controller has a card reader; after the customer brushes the membership card on the remote controller, the remote controller reads the card The card result is sent to the host wirelessly; the host loads the customer profile data based on the card reading result.
  • host refers to the portion of the remote control digital recipe that is outside the remote control.
  • Electronic recipes are equivalent to "digital recipes.”
  • Remote digital recipes are a specific form of digital recipes, generally divided into remote control a la carte and TV recipes.
  • any restaurant refers to any restaurant that uses platform service providers.
  • platform service providers must generally provide a complete catering management system (generally including systems outside the store such as the headquarters management system, distribution center inventory management system, etc.) and digital recipes. All of the above systems are seamlessly integrated and are typically offered to merchants in a one-stop solution.
  • the structure of the store system is similar to that of the existing restaurant. It generally includes the store server, the client computer, the catering management system installed on the server and the client computer. (If it is the BS architecture, the client computer does not need to install the software. ), various POS machines, a la carte treasures, printers, network cabling and electronic recipes. In addition, in order to achieve unified management of chain stores, there should also be a chain server running on the Internet for various settings and management queries for chain stores. Each store system is connected to the chain server via the Internet. Technology. The present invention also requires the store to use a swipeable digital recipe as the primary a la carte tool as this is the basis for achieving the full functionality of the present invention.
  • swiped digital recipes can be implemented in a variety of ways. For example, using a swipe card (usually NFC) The board computer (with the recipe software installed) is used as a digital recipe, installed on any existing digital recipe, or an external USB card reader or Bluetooth card reader, and so on. In addition, you can also use a separate hand-held POS card to swipe your card or go to the front desk to swipe the card (the table corresponding to the card should be recorded before the card is swiped), the card result will be stored in the store server, and then the digital recipe (via LAN, such as wifi) will be read from the store server.
  • a swipe card usually NFC
  • the board computer with the recipe software installed
  • the card result will be stored in the store server, and then the digital recipe (via LAN, such as wifi) will be read from the store server.
  • the core of the readable card digital recipe is that the card result can instantly enter the digital recipe, so that the digital recipe can load the swipe member's file and directly affect the customer.
  • the technology for reading the card can be arbitrary, such as an RFID card, an IC card, a magnetic stripe card, laser scanning, image recognition, and the like. Among them, RFID is the recommended technology.
  • the invention provides a remote control digital recipe with a card reader on the remote controller (including two forms of remote control cart and TV recipe), which is considered as the best technical solution for "can be used for digital card recipes".
  • the card is very convenient, just take the remote control on the trouser pocket (the wallet in the trouser pocket, the RFID membership card in the wallet), and it can be easily transferred between multiple customers, and then you can swipe the card without worrying about breaking. remote control.
  • the card reader on the remote control is generally an RFID card reader, and of course a magnetic stripe card reader, etc., but loses the advantage of not having to take out the card.
  • the invention completely solves the security problem and the cumbersome problem of identity authentication by brushing the membership card on the digital recipe, so that the customer can easily brush the membership card, and at the same time, the invention makes the customer's willingness to swipe the card through various value-added services derived from the card swipe. Strong, so that it can effectively record the consumption history of most of the customers present.
  • the membership card of the present invention is generally an RFID card, and in particular is generally an RFID card based on 13.56 MHz radio frequency technology.
  • the mobile phone can also be used as a membership card carrier in the future.
  • platform system The concept of "platform system” is explained here.
  • the “platform system” in the present invention actually refers to all systems explicitly required or implicitly required in addition to the store system and the consumer terminal used in the present invention.
  • the core of the platform system is the cluster server, which needs to meet the real-time access of mass shops and consumers.
  • the “platform system” rather than the “platform server”, because the implementation is generally more than just a server cluster, but also contains various client software.
  • a set of CRM software can be provided for a store, which is installed in a store or at a location designated by a store manager (such as a headquarters, or even a mobile device such as a laptop, so that the manager can use it during a business trip).
  • the CRM system gets individual store operations data from the cluster server (eg customer dining history, chef and waiter at the point) Single relationship), download these operational data to the local (the computer where the CRM software is installed), and then perform data analysis locally, which is faster than the BS architecture CRM system.
  • the CRM software should also be considered part of the "platform system", although the software can be installed anywhere.
  • the order data generated in each store, the member swipe data, the associated data of the chef and the order menu, and the associated data of the waiter and the order can also be uploaded to the cluster server, but directly through some form (for example, electronic The attachment to the email is sent to the computer that installs the above CRM system.
  • the "Upload to Platform System” in the claims covers this form, except that the "upload” here is to send an email to another computer.
  • This computer is considered part of the platform system.
  • platform system is mainly used to cover the specific ways of implementing the present invention.
  • the essence of the present invention is to collect the data and then analyze it, as to the way of aggregation, the way of analysis and the system.
  • the architecture can be very flexible. It can also be seen that not all components installed in the store are considered part of the store system. For example, if the CRM system described above is installed in a store and integrated with the restaurant management system in the store, the CRM system is still considered part of the platform system.
  • Member domain refers to multiple stores that use the same member status together.
  • a chain catering company A has 20 stores, and these 20 stores form a member domain.
  • a member has a membership status in any member domain, such as points, membership levels, stored value, and so on. All stores in the member domain share the same membership status, that is, the points earned in one store can be used in another store, and the stored value can also be shared.
  • digital recipes can be connected to the platform system and access data through network cabling and Internet in the store system when the data is needed, or in advance in some way in each store. Data that may be used in digital recipes is packaged and downloaded into digital recipes.
  • the invention is characterized in that all the stores of all catering enterprises share the same platform system, so when referring to the data "Entering the digital recipe", the default refers to Data related to the store. For example, the history of a member's dining in a chain of restaurant companies A will certainly not enter any digital recipes in any store of another chain restaurant B.
  • the “consumer terminal” in the present invention refers to any network information device with a graphical interface such as a mobile phone, a tablet computer, or a computer.
  • the terminal is used to log in and access various data stored on the platform system.
  • “consumer terminal” refers to a hardware carrier along with associated software thereon.
  • the software is typically an application provided by a platform service provider that connects to the platform system via the Internet to obtain and update various data. Alternatively, you can log in to the platform system directly from the website provided by the platform service provider through the browser. In this case, the application is not needed.
  • orders or “single dishes” are often mentioned, and a brief explanation is given here.
  • the order is all the information about a meal, and the bill after the meal is an image of the order.
  • the order single dish is a dish in the order.
  • a single order is made up of multiple single dishes. It is also necessary to explain here that "dish” and “order” are different concepts. For example, “Dining of Restaurant A” is a dish, but “Dish 1" at the restaurant on the 10th of the restaurant A at 12:00 on January 1st, 2013 is a single dish.
  • the "dish” in the present invention refers to a dish of a certain restaurant, for example, the dish p of the restaurant A and the dish p of the restaurant B are two dishes, which are irrelevant. It is up to Restaurant A and Restaurant B to establish, manage and analyze data in the catering management system.
  • the restaurant A and the restaurant B herein refer to two completely unrelated restaurants, and the dishes of different stores under the same catering business are generally managed by the headquarters, for example, the dishes of a certain restaurant catering store and the dishes of the store b.
  • p is the same dish p, which is established by the headquarters and used by various stores, thus facilitating data analysis across the store.
  • the customer of the restaurant can log in to the invention A by entering the member name and password on the invention A, and after logging in, the customer can see the history of the restaurant in the restaurant, and can directly add the previously ordered dishes.
  • My table The cumbersome question of entering a member name and password has been resolved by swiping the card on the digital recipe. As soon as you swipe your card, you will be able to log in and instantly recall the member file data such as the order history.
  • “Membership Profile Data” in this document refers to all the members' data that need to be used in digital recipes, such as membership number, card serial number, nickname, points, membership level, details of dining history in the store, and the store (or the member of the store) Any store in the domain) menu collection, taste preferences, coupons applied, group purchases, etc.
  • login is a generalized concept. You can log in to a digital recipe, log in to a store server, or log in to a platform system.
  • the store server should store all member profile data, which should be downloaded from the platform system to the store server on a regular basis.
  • digital recipes must be connected to the store server when swiping, usually via wifi lines, or TV recipes in the private rooms can also be connected via a wired network. So the problem with this approach is that once wifi is disconnected due to poor signal, the consumer can't swipe the card, so it's obviously not as good as logging into the digital recipe.
  • Invention A can also make recommendations for the customer's food mix, but the proposal does not take into account the taste preferences of the customers present. In fact, going to the restaurant to dissatisfy the taste is often not because the restaurant's dishes taste bad, but because of improper matching, or the order is something that some people don't like.
  • the taste preference information here generally includes: taboo; preferred taste (eg sweet, spicy); favorite dishes (here "food” does not specifically refer to a restaurant's dishes, for example if a consumer likes a certain dish In general, the restaurant that he goes to provide the dish will like the dish, so the only thing stored here is the name of the dish, and the name of the dish can be vaguely matched to satisfy the same name in different restaurants. ); dishes that you don't like; These taste preferences can be obtained in a variety of ways.
  • the first way is for consumers to set various taste preferences on the interface provided by the consumer terminal after logging in to the platform system through the consumer terminal, such as what taboos, which types of foods are not like, favorite dishes, and How big is the amount of food, and so on. Once set, the data is saved on the platform system and eventually enters the digital recipe. Another way is that since the platform system stores all the (sweeping) dining history data of each consumer and the consumer's comments and scores for each dish of each meal, it is possible to Probably) statistical analysis of consumer taste preferences. For example, if a consumer is often ordered to order a dish, it can be stated that the dish is the favorite dish of the consumer (obviously, the dish is not specifically referred to as a restaurant).
  • Another example is that if the consumer's average score for a sweeter dish is low, then the consumer does not like sweets.
  • the taste of the dishes is set, such as "sweet”, “very spicy”, “with mustard”, etc., and the settings are saved on the platform system.
  • the platform system provides a comprehensive analysis of the consumer's scores and the taste of the dishes set in the restaurant to arrive at a taste preference. Although the reliability of this result is not high, it still has certain reference value. These statistics will also be stored on the platform system and eventually enter the digital recipe.
  • the digital recipe will take into account the taste preferences of each individual to advise on the mix. For example, it will give priority to the dishes that everyone likes, or not to any ones that don't like dishes or taboos, and also according to the amount of each person's meal and the amount of each dish (this amount is similar to the taste of the dish) , the restaurant is set up in advance through the restaurant management system to determine the total number of orders. Based on these taste preferences, general dish matching techniques are also considered, similar to those mentioned in Invention A. It can be seen that the result of ordering in this way can better meet the needs of each customer. In the past, customers often had headaches in how to mix dishes.
  • digital recipes automatically select one or more of the selected dishes to suit the taste of the present.
  • a combination of dishes with skill Before the automatic combination, the customer can also "lock” (by digitizing the interface provided on the recipe, for example, popping up the context menu on the menu to be locked, then selecting the lock operation, or directly selecting it in a pop-up window. Multiple dishes to be locked) "Some dishes, that is, dishes that have been identified this time, the locked dishes will not be removed during the automatic combination process.
  • consumers can set today's special taste requirements on digital recipes before auto-combining, such as asking for "lighter"
  • the digital recipes are equivalent to deploying a set of expert system software, which uses a specific algorithm to find the most suitable combination of dishes. As for the specific algorithm used, it can be continuously improved according to the actual effect. For example, you can use the scoring method, each dish has a score, when there is a seater who likes this dish, add 10 points, when the dish comes with a certain person's taboo, 5 points
  • the materials and taste characteristics used in each dish need to be set in advance by the restaurant and eventually entered the digital recipe).
  • the combination of the highest total score and the principle of matching the dishes is preferred.
  • the value of addition and subtraction can also be based on the degree that the customer likes or dislikes the dish, for example, prefers to add 5 points, and likes to add 10 points.
  • the degree of preference can be based on the settings made by the consumer through the consumer terminal (for example, when setting a taste that you don't like, you can set it is not like or absolute disgust), or it can be a statistical result of his historical review (for example)
  • the score of the rating is 5 points, if the customer scores 4 points on average for a certain dish, it is considered to prefer this dish. If the average score is 4.5 points, then I like it very much, etc.).
  • the digital recipe will give you a list of all the customers who have swiped the card at this table. For example, for the "main taste customers", the favorite dishes will add 20 points (10 points higher than other credit card customers), dislike The dishes will be reduced by 20 points, and so on. In addition, you can also implement a variety of very user-friendly features, such as when you select a dish that someone who has swiped the card does not like, directly prompt "This dish *** does not like, do you want to add?" or "This dish is very spicy, *** does not like to eat spicy, do you want to add?", "which is the nickname of the person in the room. For another example, in the list of dishes, you can display "this dish is **" * Favorite”.
  • the dining history in the member file loaded by the digital recipe can also include the chef who made each dish at that time and the taste and production requirements put forward by the customer at that time.
  • the customer adds a dish in the dining history to the list of a la carte he or she can automatically ask the customer whether to apply the last taste setting or ask the last chef to make the dish.
  • the chef who can record each dish is because the invention records the association between the chef and the order.
  • the above-mentioned loaded customer taste information is obtained from the platform system, and the taste preference can also be stored in the membership card.
  • the digital recipe When the customer swipes the membership card on the digital recipe, on the one hand, the digital recipe is loaded with the customer file, and on the other hand, the digital recipe also simultaneously writes the taste preference related information in the member file and the customer's nickname into the membership card. That is, the membership card not only stores the member id, but also stores some other member information. The member id is written by the platform service provider at the time of card making, and the other information is written by the digitized recipe when the customer is swiping the card. The effect of this approach is that when the customer's restaurant does not have the customer's taste preference information on the digital recipe (see the Implementation section for the specific reasons for this), the taste preference can be loaded from the membership card.
  • the taste preferences stored in the membership card are not necessarily the latest, but as long as the card is swiped, it will be updated to the latest. This makes the data always "newer”, but obviously this is at least better than not being able to load taste preferences at all.
  • the member file of the digital recipe loading also contains the items that the member collects for the current store (or any store in the member domain of the current store) (this dish obviously refers to the dishes of the restaurant company) Yes, it has nothing to do with other catering companies).
  • Consumers can browse their own dining history, their friends' dining history, and the restaurant information page through the consumer terminal (the restaurant information page is similar to the restaurant page on the public comment, with the introduction of the restaurant, customer-recommended dishes and customer reviews). In this process At any time, you can add the dishes of interest to the "Favorites", similar to the collection function of Taobao. Consumer-added collections are stored in the platform system and eventually enter digital recipes. Obviously, in the digital recipes of each store, only consumers' collections of dishes in this store/members are required. In this way, when consumers use the digital recipe to order, they can open the favorites directly on the digital recipes. Only the collections of the store/members will be displayed in the favorites, and the collected dishes will be directly added to the list of dishes.
  • the platform system can count all consumers' scores and recommendations for each menu in each store. These scores and recommendation information will eventually enter the digital recipe.
  • consumers use digital recipes to order, they can directly On the menu, you can see the scores and recommendations of the customers of each dish, and even sort them according to the recommendation.
  • This approach solves the problem of opening up mobile phones and apps, finding current restaurants and viewing recommended dishes, and then finding recommended popular dishes in the recipes.
  • the digital recipes can also display past customers' reviews of each dish from the platform system (or only the reviews of "foodies", “foodies” refers to members who often go out to eat and actively comment), for example when zooming in These reviews are displayed for a certain dish. Obviously, only the selected "selected reviews" will be displayed.
  • the digital recipe will determine the discount based on the customer's membership level and the restaurant's membership discount, and directly modify the total price of the ordered list.
  • the cardholder who can produce the lowest price should be automatically selected as the price calculation standard.
  • the last cardholder can also be used as a price calculation standard.
  • the invention completely solves the problem of identity verification and sign-in of 020 by swiping the card on the digital recipe. Consumers can swipe their cards directly on the digital recipes, without having to take out the phone to open the app, without GPS positioning, without the need for a waiter, without the need for specialized identification devices.
  • the general card reader is located on the remote control, so the customer can directly read the card by tapping the remote control on the trouser pocket with the wallet (the membership card in the wallet). After reading the card, The remote control will send the card reading result (member id) to the host wirelessly, and the host will load the member file. Since the card reading is extremely simple, the enthusiasm of the customer for card swiping will be greatly improved, and unlike many existing check-in systems, many consumers will not be willing to sign because of the cumbersome operation.
  • the invention can also allow the customer to see the details of the meal and the pictures of the various dishes through the consumer terminal after the card is swiped, thereby increasing the enthusiasm of the consumer to swipe the card, thereby finally realizing the effective collection of consumer consumption history data.
  • consumers can log in to the platform system through the consumer terminal to view coupons provided by nearby restaurants and apply for coupons, which is very similar to the existing coupon applications.
  • the coupons that are applied for will not only be downloaded to the consumer terminal (used in case the store system has problems), but will eventually enter the digital menu of the corresponding store.
  • the consumer swipes the card on the digital recipe the loaded member file contains the coupon of the store that the member applies for.
  • the digital recipe (after asking the customer) will automatically apply the coupon discount and modify the total price. In this way, customers do not need to show their mobile phones, and they do not need to wait until the checkout to enjoy discounts. In the process of ordering, they can immediately see discounts and enjoy membership treatment.
  • the purchase information will eventually enter the digital recipe of the corresponding store.
  • the digital recipe will automatically add the group purchase package to the list of ordered foods. At this point the customer can add other dishes.
  • the process is still characterized by the elimination of cumbersome mobile phone authentication and improved security.
  • the purchase of a group purchase does not require online payment at all, but waits for the customer to pay after the meal is completed.
  • the invention integrates the camera function in the consumer client and provides a seamlessly integrated online photo album in the platform system, so that the consumer can have most of the parties having the dinner party (in fact, the general gathering has a dinner party, even The party itself is a gathering of precious history and photos that are well preserved, indexed and shared.
  • This feature is achieved by swiping the card on the digital recipe.
  • the digital recipe will associate the member to the current order, and then the order information containing multiple member credit records will be uploaded to the platform system.
  • any diners who swipe the card can enter the consumer terminal interface and open the content of the meal.
  • the order and card results have been uploaded to the platform system, so any one card is The presenter can already see the meal in his dining history, and then take a photo. The photo taken after the photo can be uploaded to the platform system and automatically associated with the dining event.
  • the albums stored on the platform system are structured storage data that has been associated with the diners and dining places (stores), and these associations are completely established automatically.
  • the only thing consumers need to do is swipe and open. After the phone, open the history of the meal, take photos, upload photos.
  • platform service providers generally require restaurants to upload images of all their dishes to the platform system in advance. In this way, when the consumer browses the details of the dining history through the consumer terminal, the user can see the picture of each dish (even if there is no photo of the person sitting in the restaurant), so that the customer can conveniently check the dish and make a comment.
  • any consumer can set which friends are visible for each of their eating history. For example, some meals are set to be visible only to family members, some meals are set to be visible only to corporate colleagues, some meals are set to be visible to all friends, and some meals are made visible to anyone (non-friends are also visible).
  • it is also possible to set visibility for the photo of the person uploaded for each meal that is, it is possible to set in detail which of the person photos of any meal can be seen by which friends.
  • the visibility of the photos of the characters and the history of the meals can be set separately and thus more flexible.
  • the visibility of the photo of the dish is determined by the visibility of the historical content of the meal. This is because the privacy of the photo of the dish is obviously the same as that of the meal, and the photo of the person often needs to be more For careful privacy settings.
  • the general implementation is to set visibility based on a group of friends (such as "family"), rather than a specific friend. It can be seen that this privacy setting is very flexible, and each diners who eat the same meal can make different settings for the content and photos of the meal.
  • the significance of each setting for each diners here is that each diners The way their friends share this meal-related content is different. Some diners want to share with more friends, while some diners don't want to share.
  • the consumer terminal of the present invention provides a function similar to a social network. That is, you can add other consumers as your friends. Obviously, the added consumer should also hold a membership card.
  • the membership card number is similar to the QQ number (generally printed on the card). You can search for friends and add to the friends list by membership card number or member nickname (the membership card number is unique, But the nickname is arbitrarily set to repeat).
  • membership card number is unique, But the nickname is arbitrarily set to repeat.
  • all the seated persons in the meal will also be displayed in the details (displaying their nickname), which can be directly clicked. It's added as a friend and no longer needs to be searched.
  • Consumers can not only browse their own dining history, but also view their friends' dining history (provided that the good friend adds this consumer to a friend).
  • viewing a friend's dining history first, only the dining history set by the friend that allows the consumer to view it can be seen.
  • Member A wants to view the dining history of member B, and member B has added member A as a friend.
  • Member B sets the dining history hi and h3 as member A (usually for the friend group to which the invention A belongs, as described above, and the following are similar), and h2 is set as member A.
  • Invisible When member A views the history of member B's meal, he will find that there are only two meals, namely M and h3. That is to say, the results of different friends viewing the same member's dining history list are different, depending on how the member sets visibility for each friend for each point dining history, such as another friend of member B.
  • Member C may be able to see all three dining history.
  • Member B sets py2 and py3 to be visible to member A, while pyl member A is not visible.
  • member A enters member B's dining history hi to view the details he will see two photos of the dishes, but only two pictures of the characters, namely py2 and py3.
  • the photo of the character depends on the individual settings.
  • member B Since member B does not allow member A to view the photo of the character pyl, member A does not see pyl when viewing the details of hi.
  • member B when member A views the dining history hi through member B, only member B can see the history hi, but can not see other people's comments on hi (actually, no one can be seen at all) Because member A is not a seatperson.
  • member B when you browse your own dining history, you can see all the people (such as nicknames and avatars) and their meals. Review the content, and see all the photos at the same time: Because it is clear that any reviews and photos of a certain meal have no privacy issues for any of the presenters.
  • member D also participated in dining hi and swiping, and member A is also a friend of member D, and is a very good friend, so member D not only allows member A to view hi, but also allows viewing of all three person photos.
  • member A views the details of hi through member D, he can see three pictures of the person. It can be seen that when the same member views the same dining history details through different presenters, the content that can be seen is not necessarily the same, because different presenters can individually set privacy.
  • the meaning of "Member A is viewed by member D" here is that there must be an interface on the consumer terminal that is "my friend", and then clicking on any friend in the friend list will display the friend's information. , which includes its dining history (visible to visitors).
  • Member A is viewed by member D
  • the digital recipe will upload the order result and the credit card record to the platform system (or save the data to the store server first and then upload it with other data).
  • the food and beverage management system will record the responsible waiter for each order in a certain way, as well as the production chef for each order, and upload this information (or upload it with the order of the digital recipe).
  • the restaurant manager can log in to the platform system for data analysis. Since the consumer and the order have established a relationship, the consumer also scores and comments on each order in the order, the waiter and the order have established a relationship, the chef and the order menu (and thus the order of the single dish) The order has also established relationships. The relationships are established, and these relationships are stored in the platform system.
  • the manager can retrieve any of the chefs, waiters, or dishes related to all customers for rating and commenting.
  • the customer's review is retrieved according to the chef, the scores and comments of the customers who order all the food items associated with the chef are retrieved.
  • the customer's rating and comment (a review of the service) of all the orders associated with the attendant are retrieved.
  • the customer's review is searched for according to the menu, the customers' credits and comments of all the order items of the dish (for example, the order items of all the dishes p in all the stores of the restaurant A) are retrieved.
  • the search process obviously also supports limited time, limited market and limited stores, which is the same as any existing data analysis system.
  • the average score can be calculated based on the search results. For example, the relevant reviews with all scores below 3 points (with a score of 5) can be listed. In addition, you can also draw a score curve for a chef, customer or dish, such as the monthly average score from January to December, to grasp the trend.
  • one technical solution proposed by the present invention is to attach a "chef bar code list" to the kitchen print list of the single dish.
  • the kitchen print list is provided by any catering management system.
  • the function that is, when the customer orders the food and the order is entered into the food and beverage management system, the production list will be printed on the printer of the kitchen where each dish is produced, and then the kitchen is made according to the production list.
  • the invention is to attach a chef bar code list behind the production list, and the chef bar code list is handed over to the chef who finally produces the dish (which chef is determined by the restaurant management method), and each chef keeps the production. Chef's bar code list.
  • the chef's barcode list should have at least a barcode with a single serial number.
  • the single-dish stream number is a unique number assigned by the restaurant management system to each order and at least in the store, and can uniquely identify a single item in the store.
  • each chef will give all the barcodes to the entry clerk.
  • the entrant opens the “Build Chef and Order Singles Relationship” interface in the catering management system, select the chef who submits the barcode list, and then use the barcode.
  • the gun scans all the barcode sheets submitted by the chef. Each time the scan is performed, the point menu indicated by the scanned barcode list is associated with the chef, and then the operation is performed for each of the other chefs in turn.
  • a kitchen printing list can also be attached to multiple bar codes, for example, one can be handed to the clerk, one to the chef, one to the clerk, and then all the people who have the bar code can Establish a relationship with the order, so that the restaurant can be more carefully managed and controlled.
  • the first method is when the customer orders the dish with the digital recipe, the waiter also brushes the waiter card on the digital recipe (the card is different from the membership card, which is made by the restaurant), after the card is swiped, Like the customer, the waiter will be linked to the order.
  • the second method is to set up each attendant's associated table in the restaurant management system. All the orders will be linked to the waiter who is responsible for the table. In either case, the relationship between the waiter and the order will eventually be uploaded to the platform system. Obviously, each order will only be associated with one chef, but an order may be associated with multiple waiters, as often multiple waiters are responsible for the table in one area, and the performance of these waiters will be assessed together.
  • the consumer When the consumer logs into the platform system through the consumer terminal, the consumer can rate and comment on any one of the order items in any dining history, rather than just the overall rating and review. At the same time, consumers can rate and comment on the service level of each order.
  • these reviews are displayed in the review list on the restaurant information page (if the member allows this content to be published), the review information for each dish of an order will be automatically merged into a single review, ie Similar to the reviews on the current Local Life Services website.
  • the restaurant can also arrange for the commissioner to respond to the customer's comments, thus bringing the restaurant closer to the customer.
  • the customer service specialist uses a review review and reply software (provided by the platform service provider, or, if it is a BS form, no software installation).
  • the customer service specialist logs in to the platform system through the computer, and then sees all customer reviews of the stores under his jurisdiction (you can let the customer service specialists at the headquarters manage all the stores, or the customer service specialists in each store can be responsible for their own stores), and can Review to reply.
  • the reply will be saved in On the platform system, consumers can immediately see the restaurant's response to their comments through the consumer terminal, and thus feel the restaurant's attention to customers.
  • the software used by the customer service specialist is also part of the platform system. Further, the headquarters of the restaurant owner or chain restaurant can log in to the platform system to view the reviews of all customers, and the responses of the various customer service agents to the reviews to supervise and manage the customer service profession.
  • a "telephone complaint" and “online complaint” button may also be provided. After clicking the telephone complaint, the call is automatically made (this consumer client should be the mobile phone). The complaint telephone number is entered into the platform system by the store manager before. After clicking the online complaint, a chat window is opened, and the customer responsible for the after-sales service of the store (or the headquarters of the chain store) is installed on the computer (the customer service dialogue software provided by the platform service provider is installed on the computer, and the software is also part of the platform system, The software is generally integrated with the software for replying to the customer's comments as described above, or can be implemented in the form of BS. The customer call request is displayed, and then the person in charge can start an online conversation with the customer after accepting the request. It is similar to the web service system that has been widely used.
  • One function that can be achieved by the present invention is that by counting the scores of the customers on each dish, the average score of the chefs of the same dish can be seen, so that each dish can be made as much as possible by the chef who made the dish on average.
  • Production For example, when the catering management system prints the kitchen production list, the catering management system searches for the food in the database (which may be a platform system or a chef dish score data that has been downloaded from the platform system to the store system in advance). The average is the most embarrassing chef, and then you can print the message "Try to make ***".
  • the present invention obviously also provides various functions of the existing CRM system, for example, the restaurant can selectively send preferential information to the old customer, even if the old customer is returned.
  • the information is generally sent through the platform system, that is, the transmitted information will be stored in the platform system, and then when the customer logs in to the consumer terminal, they will see each one has gone (not even gone, but this kind of The message will be sent by the restaurant that the customer sees as harassment.
  • the present invention is capable of recording a large amount of data of a customer, the manner in which the message is transmitted can be completely based on the specific characteristics of each customer, that is, the so-called "precision marketing based on customer behavior" is realized.
  • Accurate marketing based on customer behavior is a technology of its own, and the main improvement of the present invention is to solve the problem of how to collect customer behavior data and establish non-harassing connections with customers.
  • any restaurant can download all customer history data to the restaurant for local analysis, but does not know the true identity of each customer, the restaurant does not know the nickname of each customer, Contact number, each customer is only "a customer" for the restaurant, such as "customer 000001".
  • meal The hall does not know who the customer is, but can see the customer's detailed behavior, such as dining history details, reviews of each dish, etc., and can reply to the comments, or send promotional messages to customers. Therefore, while the restaurant can fully access the customer behavior data, the privacy of the customer is effectively protected, and the customer does not receive the harassing text message of the restaurant.
  • the message sent by the restaurant to the customer is that the customer actively views through the consumer terminal, instead of SMS messages interfere with customers.
  • digital recipes need to display customer nicknames. If the data needs to enter the store, it is usually encrypted first (encrypted on the cluster server of the platform system). In the end, only digital recipes can decrypt and read the data, such as member nicknames.
  • the digital recipes are generally tailor-made security technologies used by platform service providers. The closed embedded system, the outside world can not crack the decryption password stored on the digital recipe like cracking PC software.
  • the member id there is another important data that may reveal privacy, which is the member id.
  • any member data enters any store, and the data must contain id information, otherwise it is impossible to distinguish which member the data belongs to.
  • the solution proposed by the present invention is to encrypt the member ids downloaded to all data in the store system. For example, on the cluster server of the platform system, the id of a member is 1, and after AES encryption, it becomes a 128-bit ciphertext. Since the encryption is a one-to-one mapping, the encrypted id can still be in the database. Used as a primary key, it does not affect the merchant's local data analysis at all.
  • the member's data such as membership status and dining history
  • all the member IDs involved are encrypted. That is to say, when the restaurant manager analyzes the massive data of the members, the member ids in the data have been replaced with the encrypted form, thereby ensuring that the potential privilege of the member id is not read by any restaurant.
  • AES encryption passwords are used for each restaurant, so that the encrypted member IDs of the same member in each store system are completely different (generally for any catering company, that is, any data downloaded by a catering company)
  • the member ids are encrypted with the same password, ensuring that any member will behave as the same encrypted id in any enterprise, and the id will still be used as the primary key of the database, thus facilitating data analysis).
  • the first thing the digital recipe does is to encrypt the read card id (the card id stored in the loyalty card is unencrypted) (this password can be
  • This password can be
  • the member id password of the catering enterprise may also be another different password, as long as the cluster server of the platform system knows the password used and can decrypt it, that is, the credit card member id in the order content generated by the digital recipe is It is already in the form of encryption, so that when the data is uploaded to the platform system through other components in the store system (such as the catering management system), it cannot be stolen by criminals.
  • the cluster server decrypts the member id and then updates and saves the data.
  • Visible, non-encrypted member id only Will appear in two places: on the cluster server in the platform system and in the membership card.
  • the id in the membership card is just an identity, there is no privacy issue; and the cluster server is not accessible to the outside world, thus ensuring that member privacy is completely protected.
  • the member data downloaded by each merchant is only the data of the member's meal at the merchant, and the data of the member's meal at other merchants will not be downloaded. It can be seen that through this design, the current merchant sharing CRM system is allowed to allow merchants to download the member's original data to the local dilemma. On the one hand, all valuable data can be downloaded, and on the other hand, no member privacy is disclosed. It also protects the data of the platform service provider.
  • non-secure domain in the claims refers to data that may be accessed by people other than the platform service provider.
  • the computer of the restaurant manager and the computer in the store belong to the non-security domain.
  • the member ID needs to be encrypted before the member data enters the non-secure domain.
  • the member number is the number printed on the card and can be regarded as the "card number”.
  • the member id is the data id used in the processing of member data in the entire system, and can be regarded as the "member number in the computer eye", and the member number is used for the consumer, which is equivalent to the unique identifier of the consumer, similar to QQ. number.
  • the member id can be used in order from 1, but the membership number must generally be multiple digits (eg 9 digits, similar to the mobile phone number) and should avoid sensitive numbers (eg 444).
  • the member's information has only one id and one member number, but it has been indicated that the member of this id is already valid.
  • the card will be issued to each restaurant store using the service for sale or gift to the customer.
  • the attendant first performs an activation operation on the card, and the activation is performed on the card reader at the front desk.
  • the restaurant management system reads through the card reader.
  • the id of the card is then applied to the platform system for activation (calling a web service of the platform system, one of the service parameters is the card id), after which the platform system sets the card to an active state.
  • the so-called activation state is only a status indicator of the member in the platform system.
  • a limited time after the card is activated (referred to as the "first time limit", usually 1 day, visible, the platform system should also save the last activation time), the customer can use the card's membership number (general print) On the card, log in to the platform system through the consumer terminal.
  • the password at this time is the default password (the default password is a blank password, or 111111).
  • the first thing after logging in is to set a new password. That is to say, when a member is activated in the platform system, during the first time limit after activation, when logging in to the platform system with the card number of the card, the default password can be used to log in.
  • This function is mainly used For the convenience of customers to log in for the first time.
  • the password will be set so that the actual cardholder cannot log in for the first time.
  • the wrong person With activation, the wrong person must log in with the card number in the gap between the activation and the first login of the cardholder, so the probability of success is much less.
  • the password is modified. I can't log in.
  • the present invention provides a reactivation function. If the cardholder is logged in by the unscrupulous person before the first login, the card can be activated again by the card, thereby clearing the password set by the unlawful person and restoring to the default password. It can only be activated again within a limited time. For example, during the first activation week, this period is called the "second time limit". If the second time limit is exceeded, if you want to reset the password by card, you must send the reset password link through the secret email or send a new password SMS through the secure mobile phone number to reset the password (the secret mailbox and mobile phone number are also logged in).
  • the card should have another version number in addition to the id.
  • the card When the card is swiped, it will check whether the version number of the card is stored in the system (refer to the platform system, any place in the store system where the member information is stored). The version number of the card matches.
  • the version number stored in the system will be updated to the version number of the newly re-card.
  • the id and membership number of the new card are the same as the old card, but the version number is changed. At this time, the old card is swiped. It will indicate that the card has been revoked (because the version number is inconsistent with the system).
  • the card When the customer successfully receives the membership card and logs in to the platform system to change the password, the card belongs to the customer. However, this card has not yet established a relationship with any restaurant (because this card is a multi-merchant shared membership card).
  • the main object of the present invention is to simplify all operations to motivate the customer to maximize the card swiping. Therefore, the second open processing method of the present invention is automatically turned on. That is, when any member swipes a card in any of the stores in a member domain for the first time, the member's membership in the member domain is automatically activated. So-called
  • Opening the membership of the member in the member domain means establishing a group on the platform system to describe the member Data on membership status (points, stored value, membership level, etc.) within the member domain.
  • the consumer can see that he is in the membership status of any member domain that has been and swiped, and the member domain that has not been visited will not have the membership status.
  • the points, stored value and other information in the member status are all managed by each member domain, and are irrelevant.
  • Each member domain has its own points and disposal rules.
  • the platform system updates the status of each member of the card in the member field according to the rule.
  • the platform service provider provides a package solution, consumers can also view the status of each restaurant through the consumer terminal, or whether they are overcrowded. This is accomplished by each store system periodically uploading the current attendance rate (or simply full) to the platform system, and the consumer can then search the platform system for under-seat restaurants.
  • the platform system should also provide ordering functions, which is similar to many existing online ordering services. For example, after the consumer logs into the platform system through the consumer terminal, he can enter the restaurant's online menu to see the restaurant's online recipe (apparently the restaurant needs to upload the recipe configuration to the platform system through the system provided by the platform service provider), after selecting the desired dish.
  • the ordering content can be saved on the platform system and later entered into the digital recipe of the store. When the customer goes to the store to eat, open the digital recipe to see the contents of the dishes that have been ordered before. At this point, you can add or delete certain dishes on the basis of the previous ones (for example, delete the dishes that have already been cleared), after The process is the same as before.
  • the customer can then pay through a payment instrument such as Mobile Alipay, or directly use the member's stored value for payment.
  • the member's stored value balance is stored on the platform system.
  • the points can be used to pay for the money. .
  • the platform system will send a payment success message to the corresponding store system.
  • the store system After receiving the message, the store system will update the status of the table in the restaurant management system as "closed", and there is a detailed checkout method. .
  • the invention is limited to the food and beverage industry, it is clear that recording consumption history by credit card is common to all industries.
  • the card device (which is also provided by the platform service provider) can be swiped when any customer arrives at the store, and the consumption history will be recorded after the card is swiped. Later, when the customer opens the consumer terminal, not only can he see the history of eating, but also the consumption history in the non-catering industry, and the managers of these shops can also log in to the platform system for customer analysis like the restaurant manager.
  • platform service providers should not only provide card-sending terminals for these stores, but also provide matching CRM systems, but do not provide complete solutions like the catering industry.
  • Figure 1 is a schematic diagram of the system composition. It includes a platform system (11), multiple store systems (12), and multiple consumer terminals (13).
  • FIG. 2 is a schematic structural view of a remote controller of a remote control digital recipe of a remote control readable card.
  • the present invention belongs to a large-scale information system covering a wide range of technologies, and thus its specific implementation and architecture design are ever-changing, and only specific examples are given herein.
  • the catering management system provided by the platform service provider should be installed in each store.
  • the restaurant manager sets any information on the menu, table, staff, inventory materials, etc. in the restaurant management system.
  • the catering management system often has a chain server located on the Internet (the server and its software are also provided by the platform service provider, generally multiple merchants share a server or a small cluster in the form of SAAS)
  • the restaurant configuration information entered by the headquarters manager will be saved to the chain server, and then each branch can be connected to the chain server to share the configuration data recorded by the headquarters, so that each store is managed by the headquarters.
  • the setting data enters each store (only the data needed to digitize the recipe, such as the inventory-related data will not enter the digital recipe) will be transmitted to each digital recipe through the remote control, see invention .
  • the waiter After a table customer is seated, the waiter first activates the digital recipe for the customer to use. At this time, the customer with the membership card You can swipe your card. After swiping the card, the digital recipe reads the member id from the card, encrypts the member id, and then searches the member database in the member database in its built-in memory based on the encrypted id (that is, stored in the digital recipe)
  • the member id in the member profile database is the encrypted id (the encryption of the id is performed when the store data update package is generated on the member server, as described later), because the members stored in the digital recipes are stored. Files are likely to be stolen by unscrupulous personnel).
  • digital recipes are generally considered non-secure in the hands of merchants, but because they are typically implemented in closed embedded systems, it is generally more difficult to crack encrypted passwords stored in digital recipes.
  • the various functions of the present invention can be implemented. These functions are implemented by digitizing various operations, menus, and windows on the interface of the recipe.
  • the context menu is generally called up (see Invention A for details), and then you can access various functions.
  • a menu will pop up for the operator to select which cardholder's collection to view. Once selected, the collection interface will open, listing the dishes of the member's collection (or any point in the member's member domain), and you can directly add it to the selected menu list.
  • the customer does not need to have a headache for how to mix the dishes.
  • a new way to order is available. The first thing to do is to browse through the recipes, but when you browse the recipes, you don't need to care about the dishes. The taste is more reasonable. Just look at the pleasing and feel the price is reasonable and add it to the list. After the selection, there may be a large number of dishes in the selected menu, which can make the digital recipes automatically match according to the taste preferences of all the members who have swiped the card and the conventional matching principle. Digital recipes can be given a variety of combinations, and customers can choose one of them and then fine-tune them.
  • the order information generally includes the following contents: a list of ordered foods; the number of each dish; the taste and production requirements of each dish (these requirements are set by the a la carte customer on the digital recipe); Id (encrypted); the coupon used (if Have).
  • the contents described in the invention c are saved to the remote controller, and then transmitted to the digital recipe management terminal through the remote controller and finally enter the catering management system. After entering the catering management system, the unique order number in the store will be assigned and a unique order item number will be assigned to each order. In fact, in the database of the catering management system, there must be a point list and a single order table, and the order number and the order number are the primary keys of the two tables.
  • the order number and the order number of each dish, as well as the store number (the store number and the member number are the same, assigned and managed by the platform service provider, which is the only number in the world) will also be attached to the order. Information.
  • the catering management system will generally determine the increment of points that each cardholder can obtain through this meal based on the membership level of each member of the card in the member field and the setting of the member rules in the restaurant. The increment is also appended to the order information for later upload.
  • the catering management system then uploads the order information to the member server (the member server is a cluster server, which is part of the platform system).
  • the member server After receiving the order data from any store, the member server first decrypts the member id, and then saves the order data, and according to the membership rules set by the restaurant (or, if the order information contains the store system) Calculate the good point increment, then use it directly to update the membership status of each member of the card in the member domain (for example, increase points). If a member is dining for the first time in this member domain, the member's status data for that member domain will be established. At this point, the meal data has been uploaded to the platform system.
  • any customer of the card on the table opens the phone and opens the application provided by the platform service provider (or, if it is a BS form, it is a browser and opens the platform service provider homepage, no matter what form, hereinafter referred to as "application” ")
  • Log in via the mobile internet
  • the member server is mainly used to satisfy the operations related to member management, such as members viewing the history with mobile phones, writing reviews; restaurant viewing customer reviews, replying to reviews; restaurants performing CRM analysis, and so on.
  • the function of the catering management system was not related to the member server. The catering management system will print the kitchen for the order, and then have the functions of checkout, statistics and report analysis, which are the functions provided by the existing catering management. No longer stated.
  • any card reader can click the camera button next to the dish just in the application interface.
  • the camera function will be automatically turned on and the photo will be taken.
  • the photo will be automatically associated with the menu. .
  • you can upload the photo by clicking the upload button below the photo, or you can wait until you return to the company or your home with wifi.
  • each cardholder can take photos and upload it. After any cardholder uploads the photo on the table, other cardholders can open the app on their mobile phone and log in and see it immediately.
  • the party participants who swipe the card may return to the company, or go home, maybe on the road. Going to bed and going to sleep, in short, in a boring state, you can open the app again and see all of your dining history. The first one must be the dinner that has just been done. After opening the content of the dinner, you can see each dish. And the picture (the picture is provided by the restaurant) and any photos uploaded by the person in charge of the dish, as well as any photo of the person or restaurant environment uploaded by the person in the card, and all the card holders can be seen ( In the form of a nickname) and their rating and comment on each dish (if the person has already commented). At this point, I can rate and comment on each dish and the overall service.
  • Each dish has a text box for scoring controls and input comments, which can be selected by selection.
  • the general application will also prompt for visibility settings, that is, which friends (groups) are visible in this meal, and which characters and which friends (groups) are visible. If the visibility setting is not made, then the information that I participate in this meal is invisible to any friend. Only myself and all the credit card holders can see the content of this meal and the person. It should be noted here that assuming that A and B are involved in the meal, A does not have visibility settings, and B allows B's friend C to view the meal. Then C can still see the contents of this meal, although C is not a seat.
  • a adding B as a friend is that A wants to pay attention to B, and A allows B to view some of A's ordering history (can be viewed depending on which friend group A is added to B, and each How the visibility of the order history is set), and does not mean that A can view any information of B. Only after B adds A as a friend, A can view some of B's dining history (B allows A) The friend group in which the group is viewing the history of the meal).
  • the result is saved to the platform system, and on the other hand, it can be viewed by other credit card holders and allowed friends.
  • the information is also sent to the restaurant customer service in real time. end.
  • This requires an instant messaging module on the platform system, such as the restaurant's customer service client in real time. Connect with the platform system and receive new messages at any time.
  • the results will be sent to the corresponding customer service client. If the "invention content" belongs to, the member id will be encrypted before sending, and the data obtained by the restaurant is the encrypted member id, so it can only be used to distinguish different customers in the restaurant, but the customer cannot be known. Which member is it?
  • the restaurant's customer service specialist responds to the customer's comments (whether the response is entirely up to the restaurant, and if the restaurant wishes to maintain the customer, it should reply as much as possible), the reply message will be saved to the platform system and finally seen by the reviewer. Obviously, the member id in the reply message must also be in encrypted form. After the platform system receives the message, the member id will be decrypted. It can be that each store's reviews are sent to the customer service client in the corresponding store, or they can all be sent to the designated place of the restaurant, such as the customer service center, depending on how the restaurant is set up.
  • the catering management system also establishes the relationship between the chef and the order food, and the relationship between the waiter and the order (for details, see the invention), and then uploads the relationship to the member server.
  • the restaurant manager can log in to the member server to perform various data analysis such as the invention content, because the member server has completely stored the relationship between the consumer, the chef, the waiter, the order, and the order item.
  • data analysis such as the invention content
  • the member server has completely stored the relationship between the consumer, the chef, the waiter, the order, and the order item.
  • a variety of advanced quantitative data analysis can be performed on consumers, chefs, waiters and dishes to advise on restaurant management.
  • the restaurant can also send marketing information to the old customer based on the customer behavior analysis, and then the customer can see the information through the mobile application.
  • the specific implementation generally allows each restaurant manager to download data from all of his stores (or stores where the current administrator has analysis rights) to a local computer for data analysis.
  • the member id Before downloading the data, the member id will be encrypted according to the id password of the catering company of the restaurant, and the restaurant obviously does not know the password. Therefore, although the member behavior data downloaded to the restaurant's own computer is comprehensive, the restaurant cannot know the customer's private information.
  • the restaurant can see the taste preferences of each customer, the details of the dining history in the restaurant, the collection of the dishes in the restaurant, but the real id of the customer, as well as the privacy information such as nickname, mailbox and phone. It can be seen that the encrypted id can still play the role of the data id (or the primary key of the database table) in the data analysis, and still can completely analyze all the information except the id, but the restaurant cannot know the back of each id. Who is the real member?
  • Encryption of id is generally encrypted by AES, such as 128-bit AES encryption. But obviously, the same "encryption" effect can be achieved by any kind of confidential one-to-one mapping.
  • the member server periodically scans the data uploaded by each store and generates member files for each store.
  • Update package (obviously, the member id in the update package is also encrypted, so that the id in the member archive database stored in the digital recipe is also encrypted, so that after the digital recipe is read, the card id is encrypted. , can be retrieved directly in the database with the encrypted id, because the index id of the database is originally encrypted, it can be seen that the encrypted password of the digital recipe for the member id must be the same as the encrypted password used by the platform system to generate the update package.
  • each catering company uses a different password, and can be different from the password for encrypting the member id entering the CRM system, because this is two systems, and the same id is not required to be encrypted by the same member.
  • the update package includes all member file changes from the last generation of the update package in the member domain to which the store belongs, and the newly added dining history information in the member domain.
  • Each store will periodically download its own data update package, which will eventually enter the digital recipes through the remote control described in Invention C, so that the member profiles stored in the digital recipes are kept up-to-date. It can be seen that the member files in the digital recipes are not necessarily up-to-date, but obviously this will not affect the actual use, because it is usually updated at least once a day. Unless a member eats twice in the same restaurant during the day, it will not result in a change in the membership status of the last meal and the historical details of the last meal on the digital recipe.
  • the member server when the member server generates an update package for each store, a variety of factors are considered to determine which data will be written into the update package, and the amount of updated data should be minimized. Therefore, when a member eats for the first time in a member domain, there may not be information about the member in the digital recipe (for example, when a person goes to a restaurant in a foreign country for the first time and has not previously collected the restaurant) , but this does not affect the application effect at all, because since it has never been eaten in this member domain, there will be no points and stored value and dining history, so the member file is just data such as nickname, taste preference, and so on. As mentioned earlier, taste preferences can also be stored directly in the membership card, at which point the taste preference data in the membership card can be utilized, although the data may not be up to date.
  • invention D A la carte remote control
  • the author proposes a digital recipe remote control using capacitive touch technology, which replaces the traditional machinery with capacitive touch technology.
  • the buttons are used to achieve wear resistance, easy scrubbing, and waterproofing.
  • adding the features of the present invention to the invention D is the best implementation (please read the instructions of the invention D before continuing to read the text).
  • the general implementation of the invention is that the PCB with the touch sensor is adhered to (or the skeleton on the back cover is placed on) the front cover of the remote control molded case, so that the human hand can be touched on the front cover.
  • the RFID antenna and the RFID card reader chip are added to the PCB of the invention D, the contents of the present invention can be realized immediately.
  • the PCB is the PCB attached to the front cover of the remote control plastic case.
  • RFID reader chip (2) can use NXP's MFRC500 and other chips.
  • the RFID antenna (3) is a multi-turn ring copper wire printed on a PCB, which can be designed according to the RFID reader chip manufacturer's documentation.
  • the specific function of the touch sensing control chip (4) is shown in Invention D.
  • the touch sensor area (5) is a combination of multiple touch buttons, sliders or touchpads. See also Invention D for specific functions.
  • the remote communication antenna (7) is an antenna that enables the remote controller to communicate with the host, typically a ceramic antenna or a PCB printed antenna.
  • Other circuits (6) on the PCB include a microcontroller, a remote control wireless transceiver circuit, etc. See also Invention D.
  • Invention D Similar to Invention D, it is difficult to put down so many things on a single PCB and make the remote control as small as possible. Therefore, some of the circuits can be taken to another PCB, for example, other circuits (6) and remote communication antennas can be used.
  • the core PCB is taken, and the PCB ( 1 ) corresponds to the keyboard PCB in Invention D. Core PCB and keyboard PCB are connected by pin headers, and the electrical interface can be I2C, SPI and other interfaces.
  • the other circuit (6) may also include a host interface for the remote control to be wired to the host, see Invention D for details.
  • the remote controller When the customer swipes the membership card on the remote controller or the waiter swipes the attendant card, the remote controller reads the card id from the card, such as the member ID or the attendant number, and then wirelessly (ie, passes the card reading result (ie, the id)
  • the "wireless remote control communication circuit" described in Invention A is transmitted to the host.
  • the host Upon receipt of the data, the host retrieves the corresponding data in the database, such as loading the member profile and performing the various operations described herein, or loading the server permissions settings to pop up the management menu that the attendant is authorized to operate accordingly.

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Abstract

La présente invention concerne un système d'informations de restauration basé sur un menu numérique prenant en charge un balayage de carte. Le balayage de carte est effectué directement sur le menu numérique, ce qui simplifie considérablement le processus d'authentification d'identité et l'enregistrement d'historique de consommation d'un client. Par contre, le fichier du client est téléchargé après le balayage de carte, ce qui améliore l'expérience de commande du client. En outre, un chef et un serveur sont associés à une commande, mettant de ce fait en oeuvre la gestion de quantité pour le client, le chef, le serveur et les plats. La présente invention concerne en outre un menu numérique de commande à distance avec un contrôleur à distance prenant en charge le balayage de carte. Un lecteur de carte est placé dans le contrôleur à distance, ce qui atténue les difficultés de fonctionnement dans la manière existante de balayer la carte.
PCT/CN2013/000396 2012-04-10 2013-04-07 Système d'informations de restauration basé sur un menu numérique prenant en charge un balayage de carte WO2013152620A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN201210102387 2012-04-10
CN201210102374 2012-04-10
CN201210102387.2 2012-04-10
CN201210102374.5 2012-04-10

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WO2013152620A1 true WO2013152620A1 (fr) 2013-10-17

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001035716A2 (fr) * 1999-11-19 2001-05-25 Apex-Pal International Pte Ltd. Menu interactif pour restaurants
CN2752859Y (zh) * 2004-10-26 2006-01-18 王羽 电子卡认购物品装置
CN101520816A (zh) * 2008-02-25 2009-09-02 朱曼平 桌台伴侣及其信息系统
CN101853442A (zh) * 2010-05-12 2010-10-06 北京科技大学 基于物联网技术的多功能餐厅服务系统

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001035716A2 (fr) * 1999-11-19 2001-05-25 Apex-Pal International Pte Ltd. Menu interactif pour restaurants
CN2752859Y (zh) * 2004-10-26 2006-01-18 王羽 电子卡认购物品装置
CN101520816A (zh) * 2008-02-25 2009-09-02 朱曼平 桌台伴侣及其信息系统
CN101853442A (zh) * 2010-05-12 2010-10-06 北京科技大学 基于物联网技术的多功能餐厅服务系统

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