WO2016162546A1

WO2016162546A1 - Food distribution method and system

Info

Publication number: WO2016162546A1
Application number: PCT/EP2016/057860
Authority: WO
Inventors: Rickard Gillblad
Original assignee: Torus Pak Research And Development S.À R.L
Priority date: 2015-04-08
Filing date: 2016-04-08
Publication date: 2016-10-13
Also published as: WO2016162546A8

Abstract

Method for the distribution of food packages comprising frozen, pre-cooked food dishes, comprising the steps of: storing information regarding a plurality of different food dishes in a data base, planning a plurality of different menus with a menu planner based on the stored information in the data base, ordering a plurality of different food dishes from the different suppliers based on the planned menus, where each supplier delivers a full delivery unit with food dishes, storing the ordered food dishes in an intermediate storage, and ordering a plurality of different food dishes from the intermediate storage to a restaurant, where the ratio between the different food dishes is based on the planned menu, such that a full delivery unit with food dishes is delivered to the restaurant. The advantage of the invention is that an efficient food distribution system is provided.

Description

FOOD DISTRIBUTION METHOD AND SYSTEM

TECHNICAL FIELD

The present invention relates to a food distribution system, where food dishes are distributed from different suppliers to different restaurants in an efficient way.

BACKGROUND ART

There is an increasingly large demand for meals that are simple to prepare and for which the preparation time is short. Sales of convenience foods or ready meals are increasing. These are sold in disposable packages and are adapted either to be eaten directly without heating, such as sushi, or to be heated before eaten.

Most ready meals are contained in a disposable package usually consisting of a tray manufactured from cardboard, metal or a plastic material with a thin, transparent plastic film serving as a lid. A plurality of different heating methods is available, depending on the packaging material. The most common tray material for single portion ready meals is plastic or paper, which allows the meal to be heated in a microwave oven. It is also possible to use a conventional oven or to place the package in hot water. The lid of the package is removed either before or after heating. The meal can be eaten directly from the pack when heated or it is possible to transfer the food from the package to a plate. During a transfer of the food, the presentation of the meal is destroyed and the food content will inevitable mix. It is possible to transfer a frozen food dish to a plate before heating, but one problem that arises is that parts of the meal, such as sauce, will float and will be heated too much such that it is burnt when using a microwave oven to heat the food. Such a solution is further not practical, especially when several food dishes are to be heated at the same time. A further problem with ready meals is the distribution of the food in the food trays. There are several different food suppliers, and most of them are specialized in one or a few different food dishes. In order to provide a customer with a wide variety of food dishes, a shop or the like must order food dishes from several different food suppliers. At the same time, the storage facilities at a shop are limited, which means that the number of ordered food dishes from a single supplier has to be limited. Further, when the number of a specific food dish at a shop is below a specific number, only that specific food dish is ordered. This in turn results in an inefficient distribution, since each food supplier delivers a relatively small amount of food dishes to each separate shop.

The same problem applies also for larger consumers, such as a restaurant, a cafeteria or a canteen, where a great variety of different dishes are to be served. Normally, the restaurant will use only one or a few food suppliers, and will serve only the food dishes available from those food suppliers. In order to be able to offer a greater selection of different dishes, a plurality of different food suppliers must be used, which will be more complicated and which will result in an inefficient distribution.

There is thus a need for a more efficient distribution of ready meals, especially for frozen food dishes delivered in food trays.

DISCLOSURE OF INVENTION

An object of the invention is therefore to provide an improved method for the distribution of food packages. A further object of the invention is to provide an improved food distribution system. The solution to the problem according to the invention is described in the characterizing part of claim 1 regarding the method and in claim 10 regarding the system. The other claims contain advantageous embodiments and further developments of the method and system. In a method for the distribution of food packages comprising frozen, precooked food dishes, the steps of: storing information regarding a plurality of different food dishes in a data base, where the food dishes are available for delivery from a plurality of different suppliers and where each supplier can deliver a plurality of different food dishes, planning a plurality of different menus with a menu planner based on the stored information in the data base, where each menu comprises a plurality of food dishes, ordering a plurality of different food dishes from the different suppliers based on the planned menus, where each supplier delivers a full delivery unit with different food dishes, where the ratio between the different food dishes from a supplier is based on the planned menu, storing the ordered food dishes in an intermediate storage, and ordering a plurality of different food dishes from the intermediate storage to a restaurant, where the ratio between the different food dishes is based on the planned menu, such that a full delivery unit with food dishes is delivered to the restaurant are comprised.

By this first embodiment of the method according to the invention, a food distribution method adapted for the distribution of food packages comprising frozen, pre-cooked food dishes is provided for. The method comprises an intelligent planning and ordering system in which food packages are always delivered in full delivery units, where a delivery unit preferably corresponds to a standardized pallet. An example of a preferred standardized pallet is a standard European pallet, also referred to as a EUR-pallet, a Euro-pallet or an EPAL-pallet. The preferred types are either a full size EUR or EUR 1 (800 x 1200 mm) or a half size EUR 6 (800 x 600 mm).

In the method, different food dishes that are available from different food suppliers are stored in a data base. The information from the data base is used by an inventive menu planner that is adapted to plan different menus, e.g. a menu for a specific restaurant or a restaurant chain. The different food dishes stored in the data base may be rated in a plurality of different categories, such as type of food, price, quality, ingredients, country of origin, calorie content, etc. In this way, different menus for different types of restaurants are easy to obtain in an efficient way. When a menu is planned, a full delivery unit is ordered from each food supplier which has at least one food dish comprised in the menu. These food dishes are stored in an intermediate storage, which can be seen as a distribution centre for a specific region or market. The intermediate storage is used to supply a plurality of restaurants with food dishes corresponding to the predefined menu. A tracking system in the restaurant tracks the amount of different food dishes used in the restaurant and keeps at the same time track of the current amount of stored food dishes in the restaurant. When the amount of a food dish is below a predefined number, the tracking system places an order at the intermediate storage. The order will be for a full delivery unit, such that the ratio of different food dishes in the order will restore the stored supply of food dishes at the restaurant to a predefined ratio. In this way, the delivery will be efficient, since only full delivery units are used.

In a food distribution system, adapted to distribute food packages comprising frozen, pre-cooked food dishes, where the system comprises a data base in which information regarding a plurality of different food dishes is stored, where the information comprises which food dishes that are available for delivery and which supplier that can deliver a food dish, the object of the invention is achieved in that the system further comprises a menu planner, which is adapted to plan a plurality of different menus based on the information stored in the data base, a first ordering system that is adapted to order food dishes from the different suppliers to an intermediate storage based on the planned different menus, an intermediate storage comprising a freezer adapted to store food dishes ordered from the different suppliers, and a second ordering system that is adapted to order food dishes from the intermediate storage to a restaurant, based on the planned menu.

By this first embodiment of the system according to the invention, a food distribution system adapted for the distribution of food packages comprising frozen, pre-cooked food dishes is obtained. The system comprises a data base in which information regarding a plurality of different food dishes that are available from different food suppliers is stored. The system further comprises a menu planner which is adapted to plan a plurality of different menus, e.g. a menu for a specific restaurant or a restaurant chain. The menus are based on the information stored in the data base. The system further comprises an intermediate storage in which the food packages ordered from the different suppliers are stored. A first ordering system orders at least one full delivery unit from each food supplier that has a food dish comprised in a menu. In this way, an efficient delivery system is obtained. The different food dishes are stored in freezers in the intermediate storage. The system further comprises a second ordering system that is adapted to order food dishes from the intermediate storage to a restaurant, based on the planned menu. Also this ordering system orders food packages delivered in a full delivery unit. The system thus comprises an intelligent planning and ordering system in which food packages are always delivered in full delivery units. In an order to a restaurant from the intermediate storage, different food dishes are delivered in the same delivery unit, and the ratio between the different food dishes delivered to a specific restaurant is based on a predefined ratio for the menu used in that restaurant.

BRIEF DESCRIPTION OF DRAWINGS

The invention will be described in greater detail in the following, with reference to the embodiments that are shown in the attached drawings, in which Fig. 1 shows a schematic view of a food distribution system according to the invention, and

Fig. 2 shows a schematic flow chart of the method according to the invention. MODES FOR CARRYING OUT THE INVENTION

The embodiments of the invention with further developments described in the following are to be regarded only as examples and are in no way to limit the scope of the protection provided by the patent claims.

Fig. 1 shows a first embodiment of an inventive food distribution system 1 . The food distribution system S is adapted to distribute food packages or food trays comprising frozen, pre-cooked food dishes in an efficient manner. Each food dish is packed in a food tray, and preferably in a food tray comprising a removable bottom. Further, each food tray is packed in a pack unit, which is a carton comprising a plurality of food trays. In one example, each pack unit comprises 20 food trays, but other numbers are also possible.

In the inventive system, the food packages are always delivered in a full delivery unit, which preferably corresponds to a standardized pallet. An example of a preferred standardized pallet is a standard European pallet, also referred to as a EUR-pallet, a Euro-pallet or an EPAL-pallet. The preferred types are either a full size EUR or EUR 1 (800 x 1200 mm) or a half size EUR 6 (800 x 600 mm). Preferably, both the food trays and the pack units are adapted to the size of a European pallet in order to optimize the available volume. In this example, a pack unit is a carton containing two layers of food trays, where each layer contains 2 x 5 food trays, i.e. each pack unit contains 20 food trays. A full size European pallet will hold 540 pack units, which amounts to a total of 10 800 food trays. In the system, a plurality of different food dishes, each packed in a food tray, is obtained from a plurality of different food suppliers. In Fig. 1 , the food suppliers are denoted F1 , F2, F3, F4, F5, etc. A suitable number of food suppliers is preferably rather in the hundreds than in the tens, and may be in the range between 50 - 200 or more. One advantage of the system is that the system can take advantage of the fact that one food supplier is normally specialized in one or a few types of food dishes, and cannot produce a large number of different food dishes in a cost-effective way with a high quality. Instead, the system can select the best food supplier for a specific food dish and use that food supplier for that specific food dish. For another specific food dish, it is possible to select another food supplier that is specialized in that specific food dish. In this way, it will be possible for a single restaurant to use the best food supplier for each specific food dish or food type, without having to place orders at each single food supplier.

As an example, food supplier F1 is specialized in lasagne, food supplier F2 is specialized in spaghetti dishes with meat, food supplier F3 is specialized in spaghetti dishes with sea food, food supplier F4 is specialized in gnocchi dishes, food supplier F5 is specialized in risotto, etc. Some food suppliers may be specialized in a single food dish, some food suppliers may be specialized in a few food dishes, and some food suppliers may be specialized in several food dishes of a specific type, such as spaghetti with different sauces. Every food supplier prepares the food dish, precooks it and packs it in a predefined food tray, adapted for the selected delivery unit and for the selected serving method.

A food supplier enters the food dish or food dishes that it can deliver in a database DB, common for all food suppliers. Preferably, a food dish has first been tested and controlled by a test department of the system company, such that the quality, taste, nutrition, price, etc. all corresponds to a quality standard set by the company. It is possible that several different quality levels are used, and that a food dish is classified in one of the quality levels. When a food dish is approved, it is stored in the database DB together with a plurality of different information, such that a food dish can be rated in a plurality of different categories. A category may be e.g. the type of food, the price, the quality level, which ingredients, which country of origin, calorie content, contained allergenic substances, etc.

The system further comprises a menu planner MP which is adapted to plan different menus. A menu may be based on different categories, such as an Italian menu, a Spanish menu, a vegetarian menu, a Gl-menu, etc. A menu is preferably adapted for a specific restaurant or more preferably for a specific restaurant chain comprising a plurality of similar restaurants. In the shown example, an Italian menu is planned, which is adapted to an Italian style lunch restaurant or an Italian style local restaurant, where relatively inexpensive food is served. In this example, the system start with selecting all food dishes from the database in the category "Italian". A further category is "Price", where a specific price interval is set. A mediate quality level, e.g. "Quality 2" may also be chosen. This selection will give a large number of different food dishes that are possible to choose from. Further categories may also be used. It is also preferred to include a description of the food dish and a photo in the database. In order to plan the final menu, further input may be required. The final menu may e.g. comprise two different lasagne dishes, six different meat spaghetti dishes, five different sea food spaghetti dishes, two different gnocchi dishes and one risotto dish, etc.

When the final menu is decided, the different selected food dishes are ordered by a first ordering system from the food suppliers producing the selected food dishes. In the shown example, a pallet each of every selected food dish is ordered, such that food supplier F1 will deliver one pallet with one type of lasagne and another pallet with the other type of lasagne. It would also be possible to mix the two types of lasagne on one pallet, but this will be less efficient. Food supplier F2 will deliver six pallets with six different spaghetti dishes, food supplier F3 will deliver five pallets with five different spaghetti dishes, food supplier F4 will deliver two pallets with two different gnocchi dishes, and food supplier F5 will deliver one pallet with one risotto dish, etc. The advantage of having a single food dish on a complete pallet is that the storing and further distribution will be simplified. For larger quantities, it would also be possible to order a full truck from each food supplier.

The ordered food dishes will be stored in intermediate storages denoted S1 , S2, S3, etc., which can be seen as a distribution centre for a specific region or market. An intermediate storage is preferably adapted to support a smaller or larger regional area, e.g. a small region, a town or a district. The size of the intermediate storage will determine the amount of restaurants that can be supported by the intermediate storage. It may be preferred to position intermediate storages such that the transport distance from an intermediate storage to a restaurant is limited to a predefined distance, in order to minimize transportation. In the shown example, intermediate storage S1 is adapted to supply region M1 , intermediate storage S2 is adapted to supply region M2, and intermediate storage S3 is adapted to supply region M3, etc. Region M2 comprises a plurality of restaurants denoted R1 , R2, R3, R4, R5, etc. Each region comprises a number of restaurants or other serving facilities, such as hospital canteens, school canteens, old people^'s home canteens, etc. The food dishes ordered from the food suppliers are transported to the intermediate storage, where they are stored. The intermediate storage comprises freezers, since all food dishes are frozen. In the intermediate storage, the different dishes are stored in a predictable way, such that it is easy to collect pack units with different food dishes. The food dishes in the intermediate storage will be further distributed to different restaurants. Each restaurant is preferably predefined for a specific menu, i.e. a planned menu will be used by that restaurant or that restaurant chain.

In a restaurant or a canteen, a predefined amount of different food dishes are stored, corresponding to the selected menu. The ratio between different food dishes is preferably predefined from the start, but can be adapted to the actual consumption, to the actual season, etc. It may e.g. be that a specific food dish is consumed on a specific day of the week or month. In that case, the amount of that specific food dish is adapted for that specific day and must not be available at all time. It is also possible to serve a specific "meal of the day" at a special price, or to only serve two different dishes each day for lunch, and to use the complete menu only at evenings. In any way, the ordered food dishes to the restaurant and the stored food dishes at the restaurant takes account on the planned serving of different food dishes. In a hospital canteen, the menu may be based on nutrition values.

In the shown example, a pallet with a predefined ratio of food dishes is delivered to the restaurant R3 from intermediate storage S2. Here, the ratio of the different food dishes is approximately equal, i.e. the same amount of food trays with each food dish is delivered. A pallet will in this case thus comprise approximately 30 pack units of each selected food dish. In the restaurant, different food dishes are served to customers. A second ordering system in the restaurant tracks the amount of different food dishes used in the restaurant and keeps at the same time track of the current amount of remaining stored food dishes in the restaurant. When the amount of a food dish is below a predefined number, the second ordering system places an order at the intermediate storage. The second ordering system may be comprised in the first ordering system.

The order will be based on the actual amount of the different food dishes of the menu. The second ordering system calculates how many pack units of each food dish is required in order to fill a pallet and that is required to restore the predefined ratio of food dishes. It is also possible to order more than one pallet at the same time, but the order system will still do the same calculation. The order is then placed at the intermediate storage, where the ordered amount of different pack units with food dishes is collected and packed on the pallet for delivery to the restaurant.

In the restaurant or in the canteen, a food dish is heated before it is served. The heating of a food dish may be performed in two different ways. If several food dishes are to be served at the same time, such as in a lunch restaurant, several food dishes are preferably heated in a regeneration oven, in which the food dishes can be gently heated and stored for some time. If a single food dish is to be heated, it is preferred to heat the food dish in an oven using microwaves, which will provide a faster heating process. During the heating, the food dish will also be ready cooked. During the manufacture of the food dish at the food supplier, the food dish is precooked to a certain amount, e.g. to 80%. The reminder is then cooked when the food dish is finally heated before serving.

The food dish is preferably packed in a food tray comprising a removable bottom. With a food tray comprising a removable bottom, the frozen food dish can be heated in the food tray without the need to remove the food dish before it has thawed. One advantage is that the food dish must not be handled by anyone in any of the steps of heating or serving the food dish. The food tray with the frozen food dish is placed in the selected oven. The food tray may be placed on a plate, the same plate on which the food dish is to be served, but a more efficient usage of the heating space is obtained by not using a plate at this stage. After the food dish is heated, the food tray is removed from the oven and is placed on a plate, the bottom is removed from the food tray by pulling a removal tab, and the food tray with the lid is removed upwards from the plate. The food dish is now ready to be served. In this way, the food must never be handled by a person, i.e. lifted and moved from a container to a plate. Since the food dish is not handled by a person, the requirements for the serving restaurant may be lower, depending on the legislation for that region. There are normally fairly high requirements for restaurants preparing, handling and serving hot meals, such as for ventilation, cleaning facilities, suction fans, etc. Another advantage of using a food tray comprising a removable bottom is that the food dish is heated in a more reliable and even way, avoiding section where part of the food dish may be overheated or dried out. When a frozen food dish, e.g. comprising a sauce, is removed from a food tray and placed on a plate in order to be heated, a part of the sauce will flow out on the plate when the sauce is thawed and becomes fluid. This part will then be subjected to excessive heating and may dry out, partly because the sauce layer will be relatively thin. The same affect will occur if a regular food tray containing a frozen food dish is opened and placed upside-down on the plate before heating. Also in this case, sauce or the like will be able to flow out on the plate and be excessively heated. By keeping the complete food dish in the food tray during the complete heating process, these problems can be avoided. Heating space is also saved, since a food tray is more or less rectangular.

The inventive distribution system thus comprises an intelligent planning and ordering system in which food packages are always delivered in full delivery units, and which can take advantage of the specialization of various food suppliers in different regions of a continent. It would of course not be efficient to transport food dishes to a single restaurant from a supplier in a different part of a continent, but it is efficient to transport a full semi-trailer the same distance. A further advantage is that the transport of frozen pre-cooked food dishes requires less than half and up to a fourth of the transport volume compared to the transport volume for ingredients for the same food dishes. The serving of frozen food dishes that are heated will further reduce the waste in the restaurant, since only the required amount of food will be prepared. It would also be possible to combine the inventive distribution system with some conventional cooking. It would e.g. be possible to prepare a food dish comprising e.g. potatoes, vegetables and sauce at a specific food supplier and deliver it to a restaurant as described above. The restaurant is provided with a grill in which fresh meat is grilled and thereafter combined with the heated food dish.

A flow chart of a method for the distribution of food packages comprising frozen, pre-cooked food dishes is shown in Fig. 2. In step 100, information regarding a plurality of different food dishes is stored in a database. The information comprises information of the food supplier and information regarding different classifications, such as the type of food, the price, quality level, taste, ingredients, nutrition values, country of origin, etc.

In step 1 10, a plurality of different menus is planned with a menu planner based on the information stored in the database. Each menu comprises a plurality of different food dishes, which are selected from the total amount of food dishes in the database, and which are selected depending on the different categories.

In step 120, a plurality of different food dishes are ordered from the different food suppliers based on the planned menus. Each food supplier delivers a full delivery unit with different food dishes, and preferably one delivery unit with each specific food dish.

In step 130, the ordered food dishes are stored in an intermediate storage comprising freezing storage.

In step 140, a plurality of different food dishes is ordered by a restaurant and is delivered from the intermediate storage to the restaurant. The ordered food dishes are stored in a freezer in the restaurant until they are to be served. The ratio between the different food dishes is based on the planned menu, such that a full delivery unit with food dishes is delivered to the restaurant. The invention is not to be regarded as being linnited to the embodiments described above, a number of additional variants and modifications being possible within the scope of the subsequent patent claims. The distribution system can be used for all types of food and can also be used for all kinds of serving outlets.

Claims

Method for the distribution of food packages comprising frozen, precooked food dishes, comprising the steps of:

- storing information regarding a plurality of different food dishes in a database, where the food dishes are available for delivery from a plurality of different suppliers and where each supplier can deliver a plurality of different food dishes,

- planning a plurality of different menus with a menu planner based on the stored information in the database, where each menu comprises a plurality of different food dishes,

- ordering a plurality of different food dishes from the different suppliers based on at least one planned menu, where each supplier delivers a full delivery unit with different food dishes, where the ratio between the different food dishes from a supplier is based on the planned menu,

- storing the ordered food dishes in an intermediate storage,

- ordering a plurality of different food dishes from the intermediate storage to a restaurant, where the ratio between the different food dishes is based on the planned menu, such that a full delivery unit with food dishes is delivered to the restaurant. Method according to claim 1, characterized in that the ratio between the different food dishes ordered from the intermediate storage to the restaurant is also based on the actual ratio of different food dishes stored at the restaurant.

Method according to claim 1 or 2, characterized in that a plurality of different restaurants using different menus are supplied from the same intermediate storage.

Method according to any of the preceding claims, characterized in that a supplier may add a new food dish to the database, such that the new food dish will be available to the menu planner.

Method according to claim 4, characterized in that the food dish is first approved by a test function before it is added to the database.

Method according to any of the preceding claims, characterized in that each food dish stored in the database is rated in a plurality of different categories.

Method according to claim 6, characterized in that the categories may include: type of food, price, quality, ingredients, country of origin.

Method according to claim 6 or 7, characterized in that the menu planner may plan a new menu based on the different categories.

Method according to any of the preceding claims, characterized in that a delivery unit is a standardized pallet.

10. Food distribution system, adapted to distribute food packages comprising frozen, pre-cooked food dishes, where the system (S) comprises a database (DB) in which information regarding a plurality of different food dishes is stored, characterized in that the system further comprises a menu planner (MP), which is adapted to plan a plurality of different menus based on the information stored in the database (DB), a first ordering system (OS1) that is adapted to order food dishes from the different suppliers (F) to an intermediate storage (S) based on the planned different menus, an intermediate storage (S) comprising a freezer adapted to store food dishes ordered from the different suppliers (F), and a second ordering system (OS2) that is adapted to order food dishes from the intermediate storage (S) to a restaurant (R), based on the planned menu. 11. Food distribution system according to claim 10, characterized in that the ordering system (OS) is also adapted to order food dishes from the intermediate storage (S) to the restaurant (R) based on the actual distribution of different food dishes stored at the restaurant. 12. Food distribution system according to claim 10 or 11, characterized in that the food dishes delivered from the suppliers (F) to the intermediate storage (S) are delivered in full delivery units.

13. Food distribution system according to any of claims 10 to 12, characterized in that the food dishes delivered from the intermediate storage (S) to the restaurants (R) are delivered in full delivery units.

14. Food distribution system according to any of claim 10 to 13, characterized in that a delivery unit is a standardized pallet.