WO2017100865A1

WO2017100865A1 - Location based ordering system

Info

Publication number: WO2017100865A1
Application number: PCT/AU2016/051258
Authority: WO
Inventors: Tim SPURGIN
Original assignee: Serve Me Here Pty Ltd
Priority date: 2015-12-17
Filing date: 2016-12-19
Publication date: 2017-06-22

Abstract

A location based ordering method and system is provided that simplifies ordering for both the customer and the premises in that the order may be placed directly at a delivery location at the premises, and without requiring personnel or expensive hardware at each of the delivery locations. The method includes: receiving, from a portable electronic device of a customer, a location identifier and a food or beverage order, wherein the location identifier identifies a delivery location at a premises; allocating the order to one or more wait staff of a plurality of wait staff; and arranging for the order to be processed for delivery to the delivery location by the one or more wait staff.

Description

LOCATION BASED ORDERING SYSTEM

TECHNICAL FIELD

[0001] The present invention relates to ordering systems. In particular, the present invention relates to location based ordering systems.

BACKGROUND ART

[0002] Generally, cafes and restaurants either have table service, where orders are placed directly at tables, or counter service, where orders are made and paid for at a counter. In the case of counter service, the customer generally waits in line at the counter, orders, pays for the order, gets a portable table number, and waits for the order at a table with the table number.

[0003] A problem with such counter service is that the customer paying for the order is often waiting in line near the counter, while the rest of his or her group is at the table waiting. As such, the customer is split from the rest of his or her group while placing the order, which is undesirable particularly considering that many restaurant and cafe visits are social in nature.

[0004] Alternatively, the customer waits in line with the group, which not only makes the line appear much longer than it actually is, which may turn away potential customers, but also means that the customer and his group have not yet secured a table at the time of ordering. In the case of busy restaurants and cafes, securing a table may be time consuming, and as such, it is often desirable to obtain a table prior to placing the order.

[0005] A further problem with counter service is that it is generally inefficient for staff to find table numbers when bringing out food. In large restaurants, staff may be required to traverse a large area to find the appropriate table number, which is time consuming and inefficient.

[0006] Certain attempts have been made to overcome the above problems by providing electronic ordering systems. In such cases, an electronic device is located at each table, from which the customer is able to place an order. A problem with such electronic ordering systems is that they are costly to purchase and maintain.

[0007] At certain sporting events, concerts and the like, food and beverage staff wander among potential customers offering food for sale. Such food and beverages are often simple, such as cans of soft drink, packets of chips (crisps), and the like. A problem with such systems is that they are inevitably inefficient. For example, it is difficult to place the food and beverage staff where they are needed, and demand is traditionally very uneven (e.g. very high demand at half time of a match). Furthermore, it is not practical for the food and beverage staff to carry more than a couple of staple items. Alternatively, a customer may risk missing a portion of a game by leaving the game to make a purchase.

[0008] Accordingly, there is clearly a need for an improved ordering system.

[0009] It will be clearly understood that, if a prior art publication is referred to herein, this reference does not constitute an admission that the publication forms part of the common general knowledge in the art in Australia or in any other country.

SUMMARY OF INVENTION

[0010] The present invention is directed to ordering systems and methods, which may at least partially overcome at least one of the abovementioned disadvantages or provide the consumer with a useful or commercial choice.

[0011] With the foregoing in view, the present invention in one form, resides broadly in a location based ordering method including:

receiving, from a portable electronic device of a customer, a location identifier and a food or beverage order, wherein the location identifier identifies a delivery location at a premises;

allocating the order to one or more wait staff of a plurality of wait staff; arranging for the order to be processed for delivery to the delivery location by the one or more wait staff.

[0012] The method simplifies ordering for both the customer and the premises in that the order may be placed directly at a delivery location at the premises, and without requiring personnel (e.g. wait staff) or expensive hardware (e.g. electronic ordering devices) at the delivery locations.

[0013] The method may comprise:

identifying a location of customer; and

providing a menu to the customer according to a location, wherein the order is generated according to the menu.

[0014] The menu may be further provided according to a time.

[0015] The time may comprise an event time, and wherein the menu comprises a menu for an event, and wherein a plurality of different menus are provided for a plurality of different events.

[0016] The method may further comprise providing a graphical user interface (GUI) to a user, the GUI enabling the user to define the menu, and associate the menu with the location and time.

[0017] The GUI may enable the user to define a plurality of menu items, and a plurality of options relating to each item.

[0018] The GUI may enable the user to define a price associated with each item of the menu.

[0019] The GUI may enable the user to set a delivery cost according to one or more locations.

[0020] The one or more locations may be defined according to a map. [0021] The GUI may enable the user to upload the map.

[0022] The GUI may further enable the user to select the plurality of wait staff.

[0023] The wait staff may be selected by entering an email address associated with each of the plurality of wait staff.

[0024] The method may further comprise automatically sending a message to each of the wait staff, the message including a link to an app enabling the delivery staff to receive orders.

[0025] Preferably, the location identification element is a table card.

[0026] Preferably, the identifier is scanned from the location identification element.

[0027] Preferably, the identifier comprises data of an RFID tag of the table card.

Alternatively, the identifier comprises data of a Quick Response (QR) code of the table card.

[0028] Preferably, the location identification elements include a plurality of location identification elements at the premises. Suitably, one location identification element is present on each table at the premises.

[0029] Preferably, the premises are a restaurant or cafe. Preferably, the order comprises a food and/or beverage order. [0030] Preferably, the order processing system determines which cafe or restaurant the identifier relates, and location at the cafe or restaurant.

[0031] Preferably, the system is configured to prompt the customer to confirm the delivery location.

[0032] Preferably, the order processing system stores orders, and provides recent orders to the customer for selection therefrom as a basis for a new order.

[0033] Preferably, the order processing system is configured to provide a menu to the customer in response to receiving the identifier. Preferably, the menu is associated with the delivery location. As such different menus can be provided to customers at different deliver locations.

[0034] Preferably, the menu comprises a plurality of order items, selectable by the user. Suitably, each menu item includes a textual description and a price.

[0035] Preferably, upon selection of an order item, the user is prompted to customise the order item. An example of such customisation includes defining a number of teaspoons of sugar to be added to a coffee.

[0036] Preferably, the order is provided to the premises for review. Suitably, the premises is prompted to accept or decline the order. Suitably, upon accepting the order, the order is added to a processing queue. The customer may also be sent confirmation that the order is in the processing queue.

[0037] Preferably, the order system is configured to receive the identifier and partial orders from a plurality of portable electronic devices, and collate the partial orders to form the order.

[0038] Preferably, payment is received from each of the partial orders individually.

[0039] Preferably, the order processing system is able to send an alert to the portable electronic device indicating that the order is ready for collection. This is particularly suitable when the premises is too busy to deliver the order to the order location.

[0040] Preferably, the premises (or part thereof) is able to dynamically switch between delivery and collection of orders according to need.

[0041] Preferably, the order processing system is configured to determine a correlation between purchases of items, and suggest items for purchase based upon currently ordered items and the correlation.

[0042] Preferably, the order processing system is configured to determine that the client is still at the delivery location after a predetermined time, and provide a prompt to the portable computing device to place a second round order

[0043] Preferably, each order is automatically populated with a donation element, which may be manually removed by the customer.

[0044] Preferably, the order processing system includes a loyalty scheme, where rewards are offered in relation to purchases.

[0045] Preferably, the portable electronic device is a smartphone.

[0046] In another form, the invention resides broadly in a location based ordering method including:

receiving, from a portable electronic device of a customer, a location identifier and an order, wherein the location identifier has been scanned by the portable electronic device and uniquely identifies a delivery location at a premises;

determining the premises and delivery location based upon the location identifier; and

arranging for the order to be processed for delivery to the delivery location.

[0047] In yet another form, the invention resides broadly in a location based ordering method including:

receiving, from a portable electronic device of a customer, a location identifier and an order, wherein the location identifier identifies a delivery location at a premises;

[0048] Preferably, the location identifier comprises coordinates. Suitably, the coordinates comprise Global Positioning System (GPS) coordinates. Alternatively, the location identifier may comprise a seat number.

[0049] Preferably, the method comprises receiving, from the customer, confirmation of receipt of the order. Suitably, the confirmation of receipt of the order is provided through interaction with a customer and a device of the one or more wait staff. The interaction may be based upon near field communication (NFC).

[0050] Preferably, the premises is split into a plurality of zones. The customer may be allocated to a zone of the plurality of zones. The order may be allocated to the one or more wait staff at least in part according to the zone of the customer.

[0051] Preferably, each of the plurality of the wait staff are allocated to one zone of the plurality of zones. Suitably, the wait staff may be allocated to the zones dynamically.

[0052] Preferably, the method further comprises generation at least one key performance indicator (KPI) for each of the zones. Suitably, the wait staff are to allocated to the zones at least in part according to the KPI.

[0053] Suitably, the at least one KPI for each of the zones is presented on a dashboard. The KPIs may be colour coded. The KPIs may comprise an average confirmation time element and/or an average delivery time element.

[0054] Preferably, the method comprises enabling the wait staff to rate the customer.

Suitably, the wait staff may rate the customer in relation to courtesy, generosity, and/or behaviour.

[0055] In another form, the invention resides broadly in a location based ordering system including:

a plurality of location identification elements, each location identification element including an identifier uniquely identifying a delivery location at a premises, wherein the identifier is readable by a portable electronic device of a customer;

an order processing system, configured to:

receive the identifier and an order from the portable electronic device;

arrange for the order to be processed for delivery to the delivery location.

[0056] Any of the features described herein can be combined in any combination with any one or more of the other features described herein within the scope of the invention.

[0057] The reference to any prior art in this specification is not, and should not be taken as an acknowledgement or any form of suggestion that the prior art forms part of the common general knowledge. BRIEF DESCRIPTION OF DRAWINGS

[0058] Various embodiments of the invention will be described with reference to the following drawings, in which:

[0059] Figure 1 illustrates a location based ordering system, according to an embodiment of the present invention;

[0060] Figure 2 illustrates a screenshot of a location confirmation screen of the system of Figure 1, according to an embodiment of the present invention;

[0061] Figure 3 illustrates a screenshot of a recent orders screen of the system of Figure 1, according to an embodiment of the present invention.

[0062] Figure 4 illustrates a screenshot of a new order screen of the system of Figure 1, according to an embodiment of the present invention.

[0063] Figure 5 illustrates an order summary screen of the system of Figure 1, according to an embodiment of the present invention.

[0064] Figure 6 illustrates a screenshot of an order received screen of the system of Figure 1, according to an embodiment of the present invention;

[0065] Figure 7 illustrates a screenshot of an order review screen of the system of Figure 1, according to an embodiment of the present invention;

[0066] Figure 8 illustrates a screenshot of a processing queue screen, according to an embodiment of the present invention;

[0067] Figure 9 illustrates a screenshot of a customised notifications screen of the system 100, according to an embodiment of the present invention;

[0068] Figure 10 illustrates a location based ordering system, according to an alternative embodiment of the present invention;

[0069] Figure 11 illustrates a screenshot of a dashboard screen of the system of Figure 1, according to an embodiment of the present invention;

[0070] Figure 12 illustrates a screenshot of a setup screen of a system, according to an embodiment of the present invention; [0071] Figure 13 illustrates a further screenshot of the setup screen, which is configured for menu setup;

[0072] Figure 14 illustrates a further screenshot of the setup screen, which is configured for delivery location setup;

[0073] Figure 15 illustrates a screenshot of a summary screen, according to an embodiment of the present invention;

[0074] Figure 16a illustrates a first screenshot of a wait-staff screen;

[0075] Figure 16b illustrates a second screenshot of a wait-staff screen; and

[0076] Figure 16c illustrates a third screenshot of a wait-staff screen, according to an embodiment of the present invention

[0077] Preferred features, embodiments and variations of the invention may be discerned from the following Detailed Description which provides sufficient information for those skilled in the art to perform the invention. The Detailed Description is not to be regarded as limiting the scope of the preceding Summary of the Invention in any way. The Detailed Description will make reference to a number of drawings as follows:

DESCRIPTION OF EMBODIMENTS

[0078] Figure 1 illustrates a location based ordering system 100, according to an embodiment of the present invention. The location based ordering system 100 enables users to order food and drinks at a table using their smartphone, and without having to manually identify his or her location.

[0079] The location based ordering system 100 includes a plurality of locations cards 105, which are placed in various locations in restaurants or cafes. Typically, each table in the restaurant or cafe will have a location card 105, and each location card is unique to both the restaurant or cafe and the table.

[0080] A customer 110 scans the location card 105 using his or her smartphone 115. In particular, the location card 105 includes an RFID tag, which the smartphone 115 can read to obtain an identifier of the location card 105. The identifier is generally unique in the system 100 in that the identifier is only used on a single location card 105. In alternative embodiments, the location card 105 includes a barcode, a QR code or the like. [0081] The identifier is automatically sent from the smartphone 115 to a central order server 120, and the central server 120 determines which cafe or restaurant the identifier relates, and which location card 105. This may be performed using a look-up table of all location cards 105 and their associated cafe or restaurant and table details.

[0082] The central order server 120 then returns these details to the smartphone 115, which in turn prompts the customer 110 to confirm the details.

[0083] Figure 2 illustrates a screenshot 200 of a location confirmation screen of the system 100, according to an embodiment of the present invention. The location screen enables the user to confirm location, e.g. restaurant and table, prior to placing an order.

[0084] The location confirmation screen includes a location confirmation button 205, which includes details of the location provided by the server 120. The details of the location may include a table number (e.g. Table 5), a restaurant name (e.g. XYZ Cafe) and a suburb (e.g. Stafford). However, the skilled addressee will readily appreciate that other location details may be used.

[0085] The location confirmation screen further includes a report error button 210, which enables the user to report a location based error in case the location confirmation button does not identify the correct location.

[0086] The location confirmation screen includes a logo 215, which identifies the system 100. However, the skilled addressee will readily appreciate that the logo 215 may be replaced by or complimented with other suitable information, including advertising, instructions, links, or any other suitable information.

[0087] Upon selection of either the location confirmation button 205 or the report error button 210, confirmation of this selection is provided to the server 120. In case the report error button 210 is selected, a data log may be captured and the user may be prompted to manually enter details of the location to be able to continue ordering.

[0088] In case the location confirmation button 205 is selected, the server 120 responds with a recent orders screen, which is displayed on the smartphone 115, to enable the user to repeat a previous order.

[0089] Figure 3 illustrates a screenshot 300 of a recent orders screen of the system 100, according to an embodiment of the present invention. [0090] The recent orders screen includes a recent orders list 305, comprising a list of recent order elements 305a. Each recent order element 305a comprises a button, which upon selection, enables the user to repeat a recent order. This is particularly advantageous when a user often orders the same thing (e.g. a morning coffee), as the user is able to simply repeat that order.

[0091] The recent orders screen further includes a new order button 310, which enables the user to manually enter a new order.

[0092] Upon selection of a recent order element 305a, details of the recent order are retrieved and an order summary screen is generated, as discussed in further detail below. If the new order button 310 is selected, a new order screen is provided.

[0093] Figure 4 illustrates a screenshot 400 of a new order screen of the system 100, according to an embodiment of the present invention.

[0094] The new order screen includes a plurality of order items 405, each of which is selectable by the user. Each order item 405 includes a textual description (e.g. "espresso") and a price (e.g. "$2.50"). Upon selection of an order item 405, it is added to an order list.

[0095] The order items 405 are grouped into item categories 410. Examples of item categories include coffee, tea, cold drinks, food, and the like. Furthermore, the order items 405 are displayed in subsets, wherein navigation between the subsets can be achieved by scrolling or swiping. As an illustrative example, the plurality of items 405 may be arranged in adjacent subsets, wherein navigating between the subsets is performed by swiping left or right.

Alternatively, the plurality of items 405 may be arranged in a list, through which the items 405 may be accessed by scrolling up and down.

[0096] Once the items 405 are selected, an order summary screen is displayed. This may be based upon selection of a complete order button (not illustrated), or by scrolling or swiping to an end of the items 405.

[0097] Figure 5 illustrates an order summary screen of the system 100, according to an embodiment of the present invention.

[0098] The order summary screen includes a list of order items 505, each comprising a name (e g "Flat White"), a quantity (e.g. 1), a size if appropriate (e.g. L, large), any customisation (e.g. 1 sugar or 2 sugar) and a price (e.g. $4.20).

[0099] The order summary screen includes an order total 510, which provides details of a total cost of the order. If the customer 110 identifies any errors, the customer 110 may press a back or undo button (not illustrated) or swipe back to the new order screen to update the order.

[00100] In case the customer 110 is satisfied with the order, he or she may press a send order button 515, upon which details of the order are transmitted to the server 120. The server 120 saves details of the order in association with a record for the customer 110 for future reference, and provides details of the order to one or more restaurant devices 125a- 125c that are associated with the location.

[00101] In practice, the system 100 generally includes a plurality of distinct restaurants, and the details of the order are only provided to devices 125a- 125c that are associated with the restaurant in which the order relates.

[00102] Initially, details of the order are provided on an order received screen of the system, for review by a restaurant manager 130. The order received screen enables the restaurant manager 130 to review the orders, identify any potential issues, and act accordingly.

[00103] Figure 6 illustrates a screenshot 600 of an order received screen of the system 100, according to an embodiment of the present invention. The order received screen includes a plurality of order elements 605, which correspond to orders that have been received by the restaurant, but have not yet been confirmed.

[00104] The order elements 605 include a unique order number, a time the order was received, an order total, and a specific location (e.g. table number). As such, the restaurant manager is able to obtain a brief overview of the orders by viewing the order elements 605.

[00105] Each of the order elements 605 is selectable by the restaurant manager 130, and upon selection, full details of the order are provided for review.

[00106] According to certain embodiments, the order received screen may be split into multiple categories. For example, the order received screen may be split between food and drink, which is advantageous when food and drink is processed separately (e.g. at a bistro station and a bar). This is also advantageous when several kitchens are operating inside a single premises, e.g. a Asian kitchen and a steak kitchen.

[00107] Figure 7 illustrates a screenshot 700 of an order review screen of the system 100, according to an embodiment of the present invention. The order review screen includes an order overview 705, which includes the unique order number, the time the order was received, the order total, and the specific location (e.g. table number) as illustrated in the order element 605 of Figure 6, and an order details section 710.

[00108] The order details section 710 is similar to the order summary screen of Figure 5 and includes a list of order items, each comprising a name (e.g. "Flat White"), a quantity (e.g. 1), a size if appropriate (e.g. L, large), any customisation (e.g. 1 sugar or 2 sugar) and a price (e.g. $4.20).

[00109] The restaurant manager 130 is able to view the order and determine if there are any issues. For example, if the order contains a banana smoothie item and the restaurant has sold out of bananas, the restaurant manager 130 is able to decline the order using a decline order button 715. In such case, the restaurant manager 130 may provide details of the items that are not available, giving the customer 110 an opportunity to amend his or her order based thereon.

[00110] In case there are no issues, the restaurant manager 130 is able to confirm the order using a confirm order button 720. The order is then placed in a processing queue.

[00111] Figure 8 illustrates a screenshot 800 of a processing queue screen, according to an embodiment of the present invention. The processing queue screen enables restaurant staff to view orders that are to be processed.

[00112] The processing queue screen includes a list of order element 805. Upon selection of an order element, details of the order are displayed, in a similar manner to the order review screen of Figure 7. This enables the restaurant staff to process the orders, e.g. by preparing the items in the order, and print the order, for example using a wireless printer. Upon completion of an order, the staff may select an order completed button (not illustrated) to finalise the order and remove it from the processing queue.

[00113] According to one embodiment of the present invention, the system 100 enables orders to be placed by a group from a plurality of smartphones 115, with individual payment of components of the order.

[00114] In such case, the order summary screen may be modified to include a partial order button for specifying whether further components of the order are to be made. In such case, each of a plurality of customers 110 may prepare an order, as outlined above, by scanning the location card 105 and selecting items from a menu. The first customers 110 placing orders may select the partial order button, upon which their order is held at the server 120. [00115] As the final customer 110 places his or her order, she may select a complete order button, upon which the orders of all customers are collated at the server and sent to one or more of the restaurant devices 125a- 125c, as described above, in the same manner as if the entire order had been placed by a single customer 110 from a single smartphone 115.

[00116] Preferably, payment for each of the customers 110 is processed separately, and upon receipt of each customer's component of the order. This enables identification of any potential payment problems as they occur, rather than delaying the entire order at a later time.

[00117] According to certain embodiments, one customer 110 is able to request payment of his or her order or order component from another customer 110. This is particularly

advantageous when dining as a family, as each person is able to browse the menu at his or her leisure and make selections therefrom on their smartphone 115, while maintaining a common payment for the entire order. In such case, the user paying for the order is prompted to confirm the entire order prior to making payment for same.

[00118] Preferably, the system 100 is configured to capture details of the customer during a registration process. The registration process may include capturing credit card or other payment details, name, address, phone number and the like. By capturing credit card details at registration, payment may be automated when the user makes an order. In short, the user is not required to enter payment details each time a payment is made.

[00119] According to certain embodiments, one of the restaurant devices 125c may comprise a point of sale (POS) device. In such case, orders and payments may be processed as if the order had been made using traditional means, simplifying accounting and stocktake.

[00120] According to certain embodiments, the system 100 includes a loyalty scheme. The loyalty scheme may operate across multiple restaurants, or at restaurants individually. For example, a particular restaurant may have a "get your tenth coffee free" promotion, wherein the server 120 keeps track of purchases at that restaurant, and determines when the promotion is activated. Upon such activation, the server 120 may place the order, as usual, but without payment.

[00121] Alternatively, the loyalty scheme may operate across all restaurants in which the system 100 operates. In such case, rewards may be offered to the customer in the form of a discount off future purchases, a voucher for use at a particular restaurant or cafe, or the like.

[00122] According to certain embodiments, the restaurant manager 130 is able to dynamically switch between table delivery of orders and collection at a counter. This is particularly advantageous in restaurants or cafes where it is busy at certain times of the day (e.g. around lunch) and quiet at other times. In such case, the restaurant manager 130 is able to configure collection at the counter when busy, thus enabling order delivery staff to work on other matters.

[00123] In such case, the smartphone 115 acts as a buzzer. In particular, when the order is ready for collection, a message confirming same is sent from one of the restaurant devices 125a- 125c to the server 120. The server 120 then issues an alert on the smartphone 115 indicating that the order is ready for collection.

[00124] According to certain embodiments, the system 100 includes an upsell feature. In such case, each time a customer selects an order item 405, the system 100 may propose one or more other items to add to the order.

[00125] According to some embodiments, the server 120 may determine a correlation between purchases of items, and suggest items that are currently purchased together. In other embodiments, the server 120 may determine whether there is an option available to an item which the customer 110 may be interested in. As an illustrative example, a user may be asked if they wish to purchase add avocado to their salmon sandwich.

[00126] According to certain embodiments, the server 120 continuously determines whether the client is still at the restaurant and/or at the location (e.g. table). This may be achieved by determining a connection of the smartphone 115 to a wireless network of the restaurant, using a global positioning system, or the like.

[00127] In case the user has been at the restaurant a predetermined time after receiving the order, the server 120 may provide a prompt to the customer's smartphone 115, to place a second 'round' order. The customer 110 may then place a further order, if required, or simply ignore the alert.

[00128] According to certain embodiments, the order summary screen prompts the customer 110 to add a donation to his or her order. This is particularly relevant if the restaurant is a charitable organisation. In such case, the donation may be a donation to the restaurant (or operator thereof), which is particularly relevant restaurants and cafes operated by clubs and associations.

[00129] In certain cases, each order is automatically prompted with a donation element (similar to the order items 505). The value of the donation element may be fixed (e.g. $1) or variable based upon a value of the order (e.g. 5%). The customer 110 may then manually choose to remove the donation from the order, if desired.

[00130] In certain embodiments, the customer 110 is able to include a voluntary tip into the order. In such case, the restaurant may automatically reorder the processing queue based upon a value of the tip. As an illustrative example, a 5% tip may move the order a little up the processing queue, wherein a 20% tip may move the order to the front of the processing queue.

[00131] Figure 9 illustrates a screenshot 900 of a customised notifications screen of the system 100, according to an embodiment of the present invention. The customised notifications screen enables the restaurant manager 130 to set customised notifications to be sent to customers 110.

[00132] The customised notifications screen includes a plurality of notification elements 905, each comprising a notification identifier 905a, a timing element 905b, a relative timing reference 905c, a criteria element 905d, a negative criteria element 905e, a go to screen element 905f, and a notification wording 905g.

[00133] The timing element 905b and the relative timing reference 905c define when an alert is sent. For example, the timing element 905b may define that the order is sent 10 minutes after the corresponding relative timing reference 905c, and the relative timing reference may be defined with reference to a customer action, such as the time the initial order is sent.

[00134] The criteria element 905d and the negative criteria element 905e define under what circumstances an alert is sent. The criteria element 905d defines initial threshold criteria, and the negative criteria element 905e defines exceptions. As an illustrative example, the criteria element 905d may relate to an order from the breakfast menu, and the negative criteria element 905e may be that cold drinks have been included in the order. As such, the alert will be generated if the order is from the breakfast menu, and if cold drinks have not been included in the order.

[00135] Finally, the notification wording 905g indicates the wording of the notification (e.g. "Would you like to view the deserts menu"), and the go to screen element 905f indicates which screen is displayed in case the customer 110 selects yes (e.g. the deserts screen).

[00136] The customised notifications screen enables the restaurant manager 130 to set customised notifications as needed, and change them on demand. [00137] According to certain embodiments, the system 100 may be configurable to provide different pricing for members and non-members of a restaurant or club. In such case, when scanning a table card 105 at the restaurant for the first time, the customer may be asked if they are a member, and if so, they enter the member number.

[00138] According to certain embodiments, the system 100 enables the restaurant manager 130 to shut down (or enable) certain screens or menu items at certain times of the day. For example, the system 100 may be configured to show the breakfast menu before 11.30am only.

[00139] Figure 10 illustrates a location based ordering system 1000, according to an embodiment of the present invention. The location based ordering system 1000 is similar to the system 100, but configured to operate in stadiums, festivals and similar areas (hereon referred to as the 'premises'). In particular, the table cards are not used, but instead a location of the customer 110 is determined by other means. Furthermore, instead of a restaurant manager 130, the orders are sent to wait staff 1030 by their wait staff devices 1025b.

[00140] The premises are split into zones, and both the customers 110 and the wait staff 1030 are assigned to zone for the purpose of order taking and order delivery. In particular, the customer devices 115 communicate with a global positioning satellite 1005 to determine a geographic location of the customer 110, and the customers 110 are assigned to the zones according to their location. Alternatively, the customers 110 location may be input manually (e.g. by scanning their ticket or entering their seat number) or using other means, e.g. by using wifi routers.

[00141] The wait staff 1030 are also allocated to zones, however based upon demand (or perceived demand), as outlined below.

[00142] The customer 110 may then place orders on their smartphones 115 in a similar manner to that described above with reference to Figures 2-5, and the order is sent to the server 120. The wait staff 1030 may then review the orders, and assign themselves to orders. The customer 110 then receives confirmation the order has been assigned and 'in the queue' .

[00143] As the order is delivered by the wait staff 1030, the customer taps his or her smartphone 115 against the device 1025b of the wait staff 1030 to confirm delivery. As will be readily understood by the skilled addressee, the smartphone 115 and the device 1025b may communicate with each other by any suitable protocol, such as near field communication (NFC) to confirm the order. Alternatively, the customer may input his or her signature onto the device 1025b to confirm the order. [00144] The wait staff 1030 may then 'rate' the customer 110 for courtesy, generosity (tipping), and behaviour. The wait staff 1030 may indicate that the customer 110 is drunk, upon which the customer 110 may be blacklisted for the rest of the day.

[00145] According to certain embodiments, the time from the order is placed, until confirmation by the wait staff 1030, and the time from confirmation to delivery are monitored for key performance indicator (KPI) analysis.

[00146] According to certain embodiments, the customer 110 can choose a particular wait staff member 1030 when placing the order. Furthermore, the customer 110 can add a particular wait staff member 1030 to a favourites list. In such case, the customer may be notified when the favourite wait staff member 1030 is available, with a prompt to place an order.

[00147] As mentioned above, the wait staff 1030 are assigned to a zone by a manager. In order to manage the premises (and zones), the managers view a dashboard. Figure 11 illustrates a screenshot 1100 of a dashboard screen of the system 1000, according to an embodiment of the present invention.

[00148] The dashboard screen includes a plurality of zone entries 1105 which illustrate data associated with each respective zone. In particular, each zone entry includes a zone identifier 1105a, a roaming customers (patrons) element 1105b, a wait staff (servers) total element 1105c, a wait staff busy element 1105d, a wait staff available element 1105e, a last order time element 1105f, a wait staff to customer ratio 1105g, an availability ratio 1105h, an average confirmation time element 1105i, an average delivery time element 1105j, and an overall ranking 1105k.

[00149] The roaming customers element 1105b indicates a number of customers 110 in a particular zone, and is updated as customers enter and leave the particular zone. The wait staff total element 1105c, the wait staff busy element 1105d, and the wait staff available element 1105e indicate how many wait staff 1030 are in the zone, how many are busy (i.e. currently delivering an order) and how many are available.

[00150] The last order time element 1105f indicates how long ago the last (previous) order was placed.

[00151] The wait staff to customer ratio 1105g and the availability ratio 1105h indicate a ratio between the wait staff 1030 and customers 110 for the zone, and the radio of available wait staff 1030 and customers 110 for the zone. The average confirmation time element 1105i and the average delivery time element 1105j indicate the average time from order until confirmation is received, and from order to delivery.

[00152] The wait staff to customer ratio 1105g, the availability ratio 1105h, the average confirmation time element 11051 and the average delivery time element 1105j are all indicators of a service level in a zone. As such, these elements are colour coded to indicate whether there is a potential under servicing, over servicing, or something there between. As such, the manager is able to efficiently get an overview of the service level at the different zones, and reallocate wait staff 1030 as needed.

[00153] Finally, the dashboard screen includes a settings element 1110, which enables the manager to set ranges which are considered over and under servicing, to enabling the customisation of the colour coding discussed above. This is particularly advantageous as service levels at a crowded football match may be generally much lower than a prestigious concert held at the same area.

[00154] According to certain embodiments, the system 1000 includes a deals screen, which enables the manager to send out deals as required. For example, the manager may choose to send out a snack deal, such as a free packet of chips or nuts with purchases, to smooth out peaks in ordering times. In another example, the manager may choose to send out a deal 5 minutes before full time, indicating that an order may be delivered to the customer to enjoy while waiting for the crowd to die down.

[00155] As will be readily appreciated by the skilled addressee, the system 1000 may also include configuration portals, where delivery fees, zones, menus and the like may be added, removed and changed as desired. Furthermore, wait staff 1030 may also be activated/deactived based upon performance, or as desired.

[00156] According to alternative embodiments of the invention, a system, similar to the system 1000, may be provided to support local sporting clubs by enabling delivery of orders to locations around the ground. In some case, a delivery fee donation may be attached to the order.

[00157] In particular, a manager of the club initially creates an 'event' using the system, and enters details of volunteers (or wait staff) that will deliver on behalf of the club. An email is then sent to each of these volunteers, including a code that is associated with the event. The code enables the volunteers to access the system, and thus receive orders during the event.

[00158] Figure 12 illustrates a screenshot 1200 of a setup screen of the system, according to an embodiment of the present invention. The setup screen enables the manager (or another suitable user) to generate a new event.

[00159] The setup screen includes an event name field 1205, and an event day field 1210, defining a name and day (date) of the event. The name and date enable users, such as the volunteers, to easily identify the event.

[00160] The setup screen further includes a volunteers section 1 15, enabling the manager to enter details of volunteers for the event. The manager may enter any number of volunteers, and each volunteer is identified by an email address, which is, as described further below, used to send messages to the volunteers regarding the event.

[00161] A message element 1220 is provided, which enables the manager to customise the message sent to the volunteers. This enables the manager to enter details specific to the event, and to enter motivational messages specifically targeted towards the volunteers.

[00162] The message element 1220 may be configured to automatically provide a template message, which the manager may edit. As an illustrative example, the message template may include links to download software (an app) to enable interaction with the system.

[00163] The setup screen includes a cost element 1225, which is updated according to a number of volunteers used. In particular, a cost is determined according to a number of volunteers (e.g. $10 for the first three volunteers (servers), and $5 for each volunteer thereafter). In other embodiments, costs may be determined as a share of profits or income.

[00164] Finally, a submit button 1230 is provided, upon which being selected, the event is created and the messages sent to the volunteers. The manager may then setup a menu, including costs, for the event.

[00165] Figure 13 illustrates a further screenshot 1300 of the setup screen, which is configured for menu setup.

[00166] The setup screen includes an item entry section 1305, which enables the manager to enter details of items of the menu, a menu view element 1310, which provides a view of the menu, and an item view element 1315, which provides a view of a specific item of the menu, including options and upsell details.

[00167] As the user enters items into the item entry section 1305, the menu view element 1310 and the item view element 1315 are updated accordingly. As such, the menu view element 1310 and the item view element 1315 enable the user to get a good overview of what is happening and when.

[00168] The item entry section 1305 includes a food, snacks and drinks selection menu 1305a to enable the user to select whether the item is a food item, a snack or drink. This in turn is used to categorise items in the menu view element 1310, which is particularly useful in navigating in a menu that is large.

[00169] The item entry section 1305 enables the manager to enter a name of the item (e.g. Steak Pie), a description (e.g. Chunky meat pie), a cost of the item (e.g. $6.50), any options associated with the item (e.g. Chicken or Beef), and upsell items (e.g. packet of chips or sauce).

[00170] The manager is able to enter any number of options and upsells with an item using an add-option button 1305b and an add-upsell button 1305c, respectively.

[00171] Finally, the item entry section 1305 includes an add-next-item button 1305d, to enable the user to enter any number of items.

[00172] The menu view element 1310 corresponds to the menu as seen by a user placing an order. The menu view element 1310 includes a food, snacks and drinks selection menu 1310a, similar to the food, snacks and drinks selection menu 1305a, and items 1310b which are updated according to selection on the menu 1310a.

[00173] Finally, the item view element 1315 corresponds to the item view as seen by the user when ordering the specific item. It includes an item name, price, options and extras.

[00174] Figure 14 illustrates a further screenshot 1400 of the setup screen, which is configured for deliver location setup.

[00175] The setup screen enables the user to import a map of the site at which the event is being held using a map import element 1405, and select delivery regions on the map 1405a. The delivery regions may be entered by selecting specific areas of the map 1405a, which are then identified using a delivery region identifier 1410 and automatically enumerated. Once entered, details of the delivery regions are provided in a deliver fee section 1415, which enable the manager to enter different delivery fees based upon region.

[00176] This is particularly suited to large areas, where delivery far from a kitchen may be more expensive than nearby deliveries.

[00177] A delivery message element 1420 enables the manager to enter a message associated with the delivery, such as information indicating that the delivery fee is paid to support the club.

[00178] Finally, a summary screen is shown, which provides a summary of the event as entered in the setup screen and enables the user to make changes to the event.

[00179] Figure 15 illustrates a screenshot 1500 of a summary screen, according to an embodiment of the present invention. The summary screen includes a plurality of summary elements 1505, each associated with a corresponding change or add-more button 1510. The summary screen enables the manager to get a quick overview of the event, and make changes as required.

[00180] Figures 16a-16c illustrates screenshots 1600a-1600c of a wait-staff screen of the system, according to an embodiment of the present invention.

[00181] Initially, and as illustrated in Figure 16a, the wait screen includes a customer name 1605, a directional element 1610, illustrating a direction to the customer, an order summary 1615, and a payment confirmation element 1620.

[00182] The directional element 1610 includes a distance metric (e.g. 50m), which enables the wait-staff to not only able to get a direction to the customer, but also a distance. This may be achieved using a compass of the device, positioning sensor (e.g. GPS) data, or any other suitable data.

[00183] When the wait person is within a predefined distance to the customer, the wait-staff screen is updated as illustrated in Figure 16b. In particular, the screen includes a tap-customer phone element 1625, indicating that the wait-staff should tap the device with a customer device (e.g. phone) to complete the order.

[00184] As an illustrative example, the screen may be updated when the wait person is within 5m or 10m of the customer. At such distance, the wait person is able to read the customers name, and attempt to identify the customer based thereon.

[00185] When the wait staff taps the device with the customer device, a wireless exchange occurs, which is used to verify that the order has been delivered. This may be achieved by having one device read a code from another device, and submit that code to a server for verification.

[00186] Finally, once the device is tapped with the customer device, the wait-staff screen is updated as illustrated in Figure 16c, to illustrate successful completion of the order using an order completion element 1630.

[00187] The customer's phone may display similar screens, including an indication of how far away the delivery is, and instruction to tap devices.

[00188] The system described above is particularly suited to charity, sporting events and the like, where users are willing to pay for delivery to support their team or charity. However, the skilled addressee will readily appreciate that the system may be used by non-charities and outside of sporting events.

[00189] Furthermore, the skilled addressee will readily appreciate that the systems described above may be extended to include additional fundraising features. For example, the system may incorporate a raffle feature, wherein the manager is able to define a raffle, including a ticket cost, a draw time and one or more prizes. Users may then be prompted to purchase tickets at a particular time or times based upon their location. The system may automatically draw winners at a particular time and notify the winners. As such, the system may be very easy for the managers and staff, particular at the time of the raffle which may coincide with a busy time.

[00190] Other examples include sponsor-based advertising, where a sponsor is advertised to the user devices, and upon sales, a portion of the profits are provided back to the venue. As an illustrative example, at half time of a sporting event, users at the event may be provided with an offer by a third party, to which the customer may accept or decline. Upon acceptance of the offer, details of the customer are then provided to the third party, upon which the offer may be finalised and a payment may be provided to the venue.

[00191] In the present specification and claims (if any), the word 'comprising' and its derivatives including 'comprises' and 'comprise' include each of the stated integers but does not exclude the inclusion of one or more further integers.

[00192] Reference throughout this specification to 'one embodiment' or 'an embodiment' means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearance of the phrases 'in one embodiment' or 'in an embodiment' in various places throughout this specification are not necessarily all referring to the same embodiment.

Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more combinations.

[00193] In compliance with the statute, the invention has been described in language more or less specific to structural or methodical features. It is to be understood that the invention is not limited to specific features shown or described since the means herein described comprises preferred forms of putting the invention into effect. The invention is, therefore, claimed in any of its forms or modifications within the proper scope of the appended claims (if any) appropriately interpreted by those skilled in the art.

Claims

1. A location based ordering method including:

receiving, from a portable electronic device of a customer, a location identifier and a food or beverage order, wherein the location identifier identifies a delivery location at a premises; allocating the order to one or more wait staff of a plurality of wait staff; and

arranging for the order to be processed for delivery to the delivery location by the one or more wait staff.

2. The method of claim 1, further comprising:

identifying a location of customer; and

3. The method of claim 2, wherein the menu is further provided according to a time.

4. The method of claim 3, wherein the time comprises an event time, and wherein the menu comprises a menu for an event, and wherein a plurality of different menus are provided for a plurality of different events.

5. The method of claim 3, further comprising providing a graphical user interface (GUI) to a user, the GUI enabling the user to define the menu, and associate the menu with the location and time.

6. The method of claim 5, wherein the GUI enables the user to define a plurality of menu items, and a plurality of options relating to each item.

7. The method of claim 5, wherein the GUI enables the user to define a price associated with each item of the menu.

8. The method of claim 3, wherein the GUI enables the user to set a delivery cost according to one or more locations.

9. The method of claim 8, wherein the one or more locations are defined according to a map.

10. The method of claim 9, wherein the GUI enables the user to upload the map.

11. The method of claim 5,wherein the GUI further enables the user to select the plurality of wait staff.

12. The method of claim 11, wherein the wait staff are selected by entering an email address associated with each of the plurality of wait staff.

13. The method of claim 12, further comprising automatically sending a message to each of the wait staff, the message including a link to an app enabling the delivery staff to receive orders.

14. The method of claim 1, wherein the location identifier comprises Global Positioning System (GPS) coordinates.

15. The method of claim 1, wherein the location identifier comprises a seat number.

16. The method of claim 1, further comprising receiving, from the customer, confirmation of receipt of the order.

17. The method of claim 16, wherein the confirmation of receipt of the order is provided through interaction with a customer and a device of the one or more wait staff.

18. The method of claim 17, wherein the interaction is based upon near field communication (NFC).

19. The method of claim 1, wherein the premises is split into a plurality of zones, and the customer is allocated to a zone of the plurality of zones.

20. The method of claim 19, wherein the order is allocated to the one or more wait staff at least in part according to the zone of the customer.

21. The method of claim 20, wherein the plurality of the wait staff are allocated to a zone of the plurality of zones dynamically.

22. The method of claim 21, further comprising generating at least one key performance indicator (KPI) for each of the zones.

23. The method of claim 22, wherein the wait staff are to allocated to the zones at least in part according to the KPI.

24. The method of claim 22, wherein the at least one KPI for each of the zones is presented on a dashboard.

25. The method of claim 24, wherein the KPIs are colour coded.

26. The method of claim 22, wherein the KPIs comprise an average confirmation time element and/or an average delivery time element.

27. The method of claim 1, further comprising enabling the wait staff to rate the customer in relation to courtesy, generosity, and/or behaviour.

28. The method of claim 1, wherein the location identifier is scanned from a table card.

29. The method of claim 28, wherein the identifier comprises data of an RFID tag of the table card, or data of a Quick Response (QR) code of the table card.

30. The method of claim 1, further comprising determining which cafe or restaurant of a plurality of cafes or restaurants the identifier relates, and location at the cafe or restaurant.

31. The method of claim 1, further comprising prompting the customer to confirm the delivery location.

32. The method of claim 1, further comprising storing previous orders, and providing recent orders to the customer for selection therefrom as a basis for a new order.

33. The method of claim 1, wherein the user is prompted to customise the order item upon selection thereof.

34. The method of claim 1, wherein the order is provided to the premises for review, where the premises is prompted to accept or decline the order.

35. The method of claim 34, wherein upon accepting the order, the order is added to a processing queue.

36. The method of claim 35, wherein the customer is sent confirmation that the order is in the processing queue.

37. The method of claim 1, further comprising receiving the identifier and partial orders from a plurality of portable electronic devices, and collate the partial orders to form the order.

38. The method of claim 37, wherein payment is received from each of the partial orders individually.

39. The method of claim 1, further comprising sending an alert to the portable electronic device indicating that the order is ready for collection when the premises is too busy to deliver the order to the order location.

40. The method of claim 39, wherein the premises (or part thereof) is able to dynamically switch between delivery and collection of orders according to need.

41. The method of claim 1, further comprising determining a correlation between purchases of items, and suggesting items for purchase based upon currently ordered items and the correlation.

42. The method of claim 1, further comprising determining that the client is still at the delivery location after a predetermined time, and providing a prompt to the portable computing device to place a second round order.

43. The method of claim 1, wherein each order is automatically populated with a donation element, which may be manually removed by the customer.

44. The method of claim 1, wherein rewards are offered in relation to purchases.

45. A location based ordering system including:

an order processing system, configured to:

receive, from a portable electronic device of a customer, a location identifier and a food or beverage order, wherein the location identifier identifies a delivery location at a premises;

allocate the order to one or more wait staff of a plurality of wait staff;

arrange for the order to be processed for delivery to the delivery location by the one or more wait staff.