WO2017120722A1 - Method and system for smart dish serving in food service - Google Patents

Method and system for smart dish serving in food service Download PDF

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Publication number
WO2017120722A1
WO2017120722A1 PCT/CN2016/070558 CN2016070558W WO2017120722A1 WO 2017120722 A1 WO2017120722 A1 WO 2017120722A1 CN 2016070558 W CN2016070558 W CN 2016070558W WO 2017120722 A1 WO2017120722 A1 WO 2017120722A1
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Prior art keywords
dish
serving time
serving
user
time
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PCT/CN2016/070558
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French (fr)
Chinese (zh)
Inventor
程强
Original Assignee
程强
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Application filed by 程强 filed Critical 程强
Priority to CN201680000135.5A priority Critical patent/CN105659280A/en
Priority to PCT/CN2016/070558 priority patent/WO2017120722A1/en
Publication of WO2017120722A1 publication Critical patent/WO2017120722A1/en

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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
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants

Definitions

  • the invention relates to the field of communication and catering, in particular to a method and system for intelligent catering.
  • catering there are two main concepts of catering: one is diet, such as operating catering, providing catering.
  • the second refers to the industry or institution that provides catering, to meet the dietary needs of diners, and thus to obtain the corresponding service income. Due to the different eating habits and tastes of different people in different regions and different cultures, the catering in the world shows a variety of characteristics. The catering market will enter the era of brand consumption, and the Chinese catering industry will continue to play a positive role in expanding consumption and promoting employment at a growth rate of 16%.
  • the way of serving the existing catering is generally the traditional way, that is, by manually determining the serving, the user cannot know the time required for the order, and the user experience is not good.
  • a smart catering method is provided which solves the shortcomings of the prior art that the specific time of the order is not displayed.
  • a smart catering method comprising the steps of:
  • the serving time is sent to the ordering terminal display.
  • the method further includes:
  • the method further includes:
  • the serving time of the dish is recalculated, and the recalculated serving time is displayed in a reminder manner.
  • a smart catering service system comprising:
  • a receiving unit configured to receive a dish of the user point
  • a calculating unit configured to calculate a serving time of each dish according to the number of dishes of the user point and the number of chefs;
  • the sending unit is configured to send the serving time to the ordering terminal display.
  • system further includes:
  • An update unit for periodically refreshing the serving time for periodically refreshing the serving time.
  • system further includes:
  • the reminding unit is configured to recalculate the serving time of the dish when the user clicks on the dish, and display the recalculated serving time in a reminder manner.
  • the technical solution provided by the specific embodiment of the present invention can calculate the serving time of the current dish before the user orders the meal, and display the serving time in the menu, so that it has the advantage of displaying the specific time of the ordered dish.
  • FIG. 1 is a flow chart of a smart catering method provided by the present invention
  • FIG. 2 is a structural diagram of a smart catering service system provided by the present invention.
  • FIG. 1 is a flowchart of a smart catering method according to a first preferred embodiment of the present invention.
  • the method is implemented by a server.
  • the method is as shown in FIG. 1 and includes the following steps:
  • Step S101 Receive a dish of a user point
  • Step S102 calculating the serving time of each dish according to the number of dishes of the user point and the number of chefs;
  • step S103 the serving time is sent to the ordering terminal for display.
  • the technical solution provided by the specific embodiment of the present invention can calculate the serving time of the current dish before the user orders the meal, and display the serving time in the menu, so that it has the advantage of displaying the specific time of the ordered dish.
  • the foregoing method may further include:
  • the foregoing method may further include:
  • the serving time of the dish is recalculated, and the recalculated serving time is displayed in a reminder manner.
  • FIG. 2 is a smart catering service system according to a second preferred embodiment of the present invention.
  • the system includes:
  • the receiving unit 201 is configured to receive a dish of the user point
  • the calculating unit 202 is configured to calculate the serving time of each dish according to the number of dishes of the user point and the number of chefs;
  • the sending unit 203 is configured to send the serving time to the ordering terminal for display.
  • the technical solution provided by the specific embodiment of the present invention can calculate the serving time of the current dish before the user orders the meal, and display the serving time in the menu, so that it has the advantage of displaying the specific time of the ordered dish.
  • the above system may further include:
  • the updating unit 204 is configured to periodically refresh the serving time.
  • the above system may further include:
  • the reminding unit 205 is configured to recalculate the serving time of the dish when the user clicks on the dish, and display the recalculated serving time in a reminder manner.
  • Computer readable media includes both computer storage media and communication media including any medium that facilitates transfer of a computer program from one location to another.
  • a storage medium may be any available media that can be accessed by a computer.
  • the computer readable medium may include random access memory (Random) Access Memory, RAM), Read-Only Memory (ROM), Electrically Erasable Programmable Read Only Memory (Electrically Erasable Programmable Read-Only Memory, EEPROM), Compact Disc Read-Only Memory, CD-ROM, or other optical disc storage, magnetic storage medium or other magnetic storage device, or any other medium that can be used to carry or store desired program code in the form of instructions or data structures and that can be accessed by a computer. Also. Any connection may suitably be a computer readable medium.
  • a disk and a disc include a compact disc (CD), a laser disc, a compact disc, a digital versatile disc (DVD), a floppy disk, and a Blu-ray disc, wherein the disc is usually magnetically copied, and the disc is The laser is used to optically replicate the data. Combinations of the above should also be included within the scope of the computer readable media.

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Abstract

A method and system for smart dish serving in food service. The method comprises the following steps: receiving dishes ordered by a user (101); calculating a dish-serving time for each dish on the basis of the number of the dishes ordered by the user and the number of chefs (102); and issuing the dish-serving time to a dish ordering terminal for display (103). The method and system have the advantage of real-time display of dish ordering time.

Description

智能餐饮上菜方法及系统  Intelligent catering method and system 技术领域Technical field
本发明涉及通信及餐饮领域，尤其涉及一种智能餐饮上菜方法及系统。The invention relates to the field of communication and catering, in particular to a method and system for intelligent catering.
背景技术Background technique
餐饮的概念主要有两种：一是饮食，比如经营餐饮，提供餐饮。二是指提供餐饮的行业或者机构，满足食客的饮食需求，从而获取相应的服务收入。由于在不同的地区、不同的文化下，不同的人群饮食习惯、口味的不同，因此，世界各地的餐饮表现出多样化的特点。餐饮市场将进入品牌消费时代，中国餐饮业将以百分之十六的增速继续对扩大消费、促进就业发挥积极作用。There are two main concepts of catering: one is diet, such as operating catering, providing catering. The second refers to the industry or institution that provides catering, to meet the dietary needs of diners, and thus to obtain the corresponding service income. Due to the different eating habits and tastes of different people in different regions and different cultures, the catering in the world shows a variety of characteristics. The catering market will enter the era of brand consumption, and the Chinese catering industry will continue to play a positive role in expanding consumption and promoting employment at a growth rate of 16%.
现有的餐饮的上菜方式一般为传统方式，即通过人工来确定上菜，用户无法获知其点的菜品所需要的时间，导致用户体验不好。The way of serving the existing catering is generally the traditional way, that is, by manually determining the serving, the user cannot know the time required for the order, and the user experience is not good.
技术问题technical problem
提供一种智能餐饮上菜方法，其解决了现有技术的无法显示所点菜品的具体时间的缺点。A smart catering method is provided which solves the shortcomings of the prior art that the specific time of the order is not displayed.
技术解决方案Technical solution
一方面，提供一种智能餐饮上菜方法，所述方法包括如下步骤：In one aspect, a smart catering method is provided, the method comprising the steps of:
接收用户点的菜品；Receiving dishes from the user's point;
依据该用户点的菜品的数量以及厨师的数量计算出每个菜品的上菜时间；Calculate the serving time of each dish according to the number of dishes of the user point and the number of chefs;
将该上菜时间下发给点餐终端显示。The serving time is sent to the ordering terminal display.
可选的，所述方法还包括：Optionally, the method further includes:
周期性的刷新该上菜时间。Periodically refresh the serving time.
可选的，所述方法还包括：Optionally, the method further includes:
当用户点击该菜品时，对该菜品的上菜时间进行重新计算，以提醒方式显示重新计算的上菜时间。When the user clicks on the dish, the serving time of the dish is recalculated, and the recalculated serving time is displayed in a reminder manner.
第二方面，提供一种智能餐饮上菜系统，所述系统包括：In a second aspect, a smart catering service system is provided, the system comprising:
接收单元，用于接收用户点的菜品；a receiving unit, configured to receive a dish of the user point;
计算单元，用于依据该用户点的菜品的数量以及厨师的数量计算出每个菜品的上菜时间；a calculating unit, configured to calculate a serving time of each dish according to the number of dishes of the user point and the number of chefs;
发送单元，用于将该上菜时间下发给点餐终端显示。The sending unit is configured to send the serving time to the ordering terminal display.
可选的，所述系统还包括：Optionally, the system further includes:
更新单元，用于周期性的刷新该上菜时间。An update unit for periodically refreshing the serving time.
可选的，所述系统还包括：Optionally, the system further includes:
提醒单元，用于当用户点击该菜品时，对该菜品的上菜时间进行重新计算，以提醒方式显示重新计算的上菜时间。The reminding unit is configured to recalculate the serving time of the dish when the user clicks on the dish, and display the recalculated serving time in a reminder manner.
有益效果Beneficial effect
本发明具体实施方式提供的技术方案能够在用户点餐前，计算当前菜品的上菜时间，将该上菜时间显示在菜单中，所以其具有显示所点菜品的具体时间的优点。The technical solution provided by the specific embodiment of the present invention can calculate the serving time of the current dish before the user orders the meal, and display the serving time in the menu, so that it has the advantage of displaying the specific time of the ordered dish.
附图说明DRAWINGS
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the description of the prior art will be briefly described below. Obviously, the drawings in the following description are only It is a certain embodiment of the present invention, and other drawings can be obtained from those skilled in the art without any creative work.
图1为本发明提供的一种智能餐饮上菜方法的流程图；1 is a flow chart of a smart catering method provided by the present invention;
图2为本发明提供的一种智能餐饮上菜系统的结构图。2 is a structural diagram of a smart catering service system provided by the present invention.
本发明的实施方式Embodiments of the invention
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。The technical solutions in the embodiments of the present invention are clearly and completely described in the following with reference to the accompanying drawings in the embodiments of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, but not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts are within the scope of the present invention.
参阅图1，图1为本发明第一较佳实施方式提供的一种智能餐饮上菜方法的流程图，该方法由服务器来完成，该方法如图1所示，包括如下步骤：Referring to FIG. 1 , FIG. 1 is a flowchart of a smart catering method according to a first preferred embodiment of the present invention. The method is implemented by a server. The method is as shown in FIG. 1 and includes the following steps:
步骤S101、接收用户点的菜品；Step S101: Receive a dish of a user point;
步骤S102、依据该用户点的菜品的数量以及厨师的数量计算出每个菜品的上菜时间；Step S102, calculating the serving time of each dish according to the number of dishes of the user point and the number of chefs;
步骤S103、将该上菜时间下发给点餐终端显示。In step S103, the serving time is sent to the ordering terminal for display.
本发明具体实施方式提供的技术方案能够在用户点餐前，计算当前菜品的上菜时间，将该上菜时间显示在菜单中，所以其具有显示所点菜品的具体时间的优点。The technical solution provided by the specific embodiment of the present invention can calculate the serving time of the current dish before the user orders the meal, and display the serving time in the menu, so that it has the advantage of displaying the specific time of the ordered dish.
可选的，上述方法在步骤S103之后还可以包括：Optionally, after the step S103, the foregoing method may further include:
周期性的刷新该上菜时间。Periodically refresh the serving time.
可选的，上述方法在步骤S103之后还可以包括：Optionally, after the step S103, the foregoing method may further include:
当用户点击该菜品时，对该菜品的上菜时间进行重新计算，以提醒方式显示重新计算的上菜时间。When the user clicks on the dish, the serving time of the dish is recalculated, and the recalculated serving time is displayed in a reminder manner.
参阅图2，图2为本发明第二较佳实施方式提供的一种智能餐饮上菜系统，该系统包括：Referring to FIG. 2, FIG. 2 is a smart catering service system according to a second preferred embodiment of the present invention. The system includes:
接收单元201，用于接收用户点的菜品；The receiving unit 201 is configured to receive a dish of the user point;
计算单元202，用于依据该用户点的菜品的数量以及厨师的数量计算出每个菜品的上菜时间；The calculating unit 202 is configured to calculate the serving time of each dish according to the number of dishes of the user point and the number of chefs;
发送单元203，用于将该上菜时间下发给点餐终端显示。The sending unit 203 is configured to send the serving time to the ordering terminal for display.
本发明具体实施方式提供的技术方案能够在用户点餐前，计算当前菜品的上菜时间，将该上菜时间显示在菜单中，所以其具有显示所点菜品的具体时间的优点。The technical solution provided by the specific embodiment of the present invention can calculate the serving time of the current dish before the user orders the meal, and display the serving time in the menu, so that it has the advantage of displaying the specific time of the ordered dish.
可选的，上述系统还可以包括：Optionally, the above system may further include:
更新单元204，用于周期性的刷新该上菜时间。The updating unit 204 is configured to periodically refresh the serving time.
可选的，上述系统还可以包括：Optionally, the above system may further include:
提醒单元205，用于当用户点击该菜品时，对该菜品的上菜时间进行重新计算，以提醒方式显示重新计算的上菜时间。The reminding unit 205 is configured to recalculate the serving time of the dish when the user clicks on the dish, and display the recalculated serving time in a reminder manner.
需要说明的是，对于前述的各方法实施方式或实施例，为了简单描述，故将其都表述为一系列的动作组合，但是本领域技术人员应该知悉，本发明并不受所描述的动作顺序的限制，因为根据本发明，某些步骤可以采用其他顺序或者同时进行。其次，本领域技术人员也应该知悉，说明书中所描述实施方式或实施例均属于优选实施例，所涉及的动作和单元并不一定是本发明所必须的。It should be noted that, for the foregoing method embodiments or embodiments, for the sake of simple description, they are all expressed as a series of action combinations, but those skilled in the art should know that the present invention is not subject to the described action sequence. Limitations, as certain steps may be performed in other sequences or concurrently in accordance with the present invention. In the following, those skilled in the art should also understand that the embodiments or examples described in the specification are preferred embodiments, and the actions and units involved are not necessarily required by the present invention.
在上述实施例中，对各个实施例的描述都各有侧重，某个实施例中没有详述的部分，可以参见其他实施例的相关描述。In the above embodiments, the descriptions of the various embodiments are different, and the details that are not detailed in a certain embodiment can be referred to the related descriptions of other embodiments.
本发明实施例方法中的步骤可以根据实际需要进行顺序调整、合并和删减。The steps in the method of the embodiment of the present invention may be sequentially adjusted, merged, and deleted according to actual needs.
本发明实施例装置中的单元可以根据实际需要进行合并、划分和删减。本领域的技术人员可以将本说明书中描述的不同实施例以及不同实施例的特征进行结合或组合。The units in the apparatus of the embodiment of the present invention may be combined, divided, and deleted according to actual needs. Those skilled in the art can combine or combine the different embodiments described in the specification and the features of the different embodiments.
通过以上的实施方式的描述，所属领域的技术人员可以清楚地了解到本发明可以用硬件实现，或固件实现，或它们的组合方式来实现。当使用软件实现时，可以将上述功能存储在计算机可读介质中或作为计算机可读介质上的一个或多个指令或代码进行传输。计算机可读介质包括计算机存储介质和通信介质，其中通信介质包括便于从一个地方向另一个地方传送计算机程序的任何介质。存储介质可以是计算机能够存取的任何可用介质。以此为例但不限于：计算机可读介质可以包括随机存取存储器(Random Access Memory，RAM)、只读存储器(Read-Only Memory，ROM)、电可擦可编程只读存储器(Electrically Erasable Programmable Read-Only Memory，EEPROM)、只读光盘(Compact Disc Read-Only Memory，CD-ROM)或其他光盘存储、磁盘存储介质或者其他磁存储设备、或者能够用于携带或存储具有指令或数据结构形式的期望的程序代码并能够由计算机存取的任何其他介质。此外。任何连接可以适当的成为计算机可读介质。例如，如果软件是使用同轴电缆、光纤光缆、双绞线、数字用户线（Digital Subscriber Line，DSL）或者诸如红外线、无线电和微波之类的无线技术从网站、服务器或者其他远程源传输的，那么同轴电缆、光纤光缆、双绞线、DSL或者诸如红外线、无线和微波之类的无线技术包括在所属介质的定影中。如本发明所使用的，盘（Disk）和碟（disc）包括压缩光碟（CD）、激光碟、光碟、数字通用光碟（DVD）、软盘和蓝光光碟，其中盘通常磁性的复制数据，而碟则用激光来光学的复制数据。上面的组合也应当包括在计算机可读介质的保护范围之内。Through the description of the above embodiments, those skilled in the art can clearly understand that the present invention can be implemented in hardware, firmware implementation, or a combination thereof. When implemented in software, the functions described above may be stored in or transmitted as one or more instructions or code on a computer readable medium. Computer readable media includes both computer storage media and communication media including any medium that facilitates transfer of a computer program from one location to another. A storage medium may be any available media that can be accessed by a computer. Taking this as an example, but not limited to: the computer readable medium may include random access memory (Random) Access Memory, RAM), Read-Only Memory (ROM), Electrically Erasable Programmable Read Only Memory (Electrically Erasable Programmable Read-Only Memory, EEPROM), Compact Disc Read-Only Memory, CD-ROM, or other optical disc storage, magnetic storage medium or other magnetic storage device, or any other medium that can be used to carry or store desired program code in the form of instructions or data structures and that can be accessed by a computer. Also. Any connection may suitably be a computer readable medium. For example, if the software is using coaxial cable, fiber optic cable, twisted pair, digital subscriber line (Digital Subscriber Line, DSL) or wireless technology such as infrared, radio and microwave transmission from a website, server or other remote source, then coaxial cable, fiber optic cable, twisted pair, DSL or such as infrared, wireless and microwave Wireless technology is included in the fixing of the associated medium. As used in the present invention, a disk and a disc include a compact disc (CD), a laser disc, a compact disc, a digital versatile disc (DVD), a floppy disk, and a Blu-ray disc, wherein the disc is usually magnetically copied, and the disc is The laser is used to optically replicate the data. Combinations of the above should also be included within the scope of the computer readable media.
总之，以上所述仅为本发明技术方案的较佳实施例而已，并非用于限定本发明的保护范围。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。 In summary, the above description is only a preferred embodiment of the technical solution of the present invention, and is not intended to limit the scope of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and scope of the present invention are intended to be included within the scope of the present invention.

Claims (6)

  1. 一种智能餐饮上菜方法其特征在于，所述方法包括如下步骤： A smart catering method is characterized in that the method comprises the following steps:
    接收用户点的菜品；Receiving dishes from the user's point;
    依据该用户点的菜品的数量以及厨师的数量计算出每个菜品的上菜时间；Calculate the serving time of each dish according to the number of dishes of the user point and the number of chefs;
    将该上菜时间下发给点餐终端显示。The serving time is sent to the ordering terminal display.
  2. 根据权利要求1所述的方法，其特征在于，所述方法还包括：The method of claim 1 further comprising:
    周期性的刷新该上菜时间。Periodically refresh the serving time.
  3. 根据权利要求1所述的方法，其特征在于，所述方法还包括：The method of claim 1 further comprising:
    当用户点击该菜品时，对该菜品的上菜时间进行重新计算，以提醒方式显示重新计算的上菜时间。When the user clicks on the dish, the serving time of the dish is recalculated, and the recalculated serving time is displayed in a reminder manner.
  4. 一种智能餐饮上菜系统，其特征在于，所述系统包括：A smart catering service system, characterized in that the system comprises:
    接收单元，用于接收用户点的菜品；a receiving unit, configured to receive a dish of the user point;
    计算单元，用于依据该用户点的菜品的数量以及厨师的数量计算出每个菜品的上菜时间；a calculating unit, configured to calculate a serving time of each dish according to the number of dishes of the user point and the number of chefs;
    发送单元，用于将该上菜时间下发给点餐终端显示。The sending unit is configured to send the serving time to the ordering terminal display.
  5. 根据权利要求4所述的系统，其特征在于，所述系统还包括：The system of claim 4, wherein the system further comprises:
    更新单元，用于周期性的刷新该上菜时间。An update unit for periodically refreshing the serving time.
  6. 根据权利要求4所述的系统，其特征在于，所述系统还包括：The system of claim 4, wherein the system further comprises:
    提醒单元，用于当用户点击该菜品时，对该菜品的上菜时间进行重新计算，以提醒方式显示重新计算的上菜时间。The reminding unit is configured to recalculate the serving time of the dish when the user clicks on the dish, and display the recalculated serving time in a reminder manner.
PCT/CN2016/070558 2016-01-11 2016-01-11 Method and system for smart dish serving in food service WO2017120722A1 (en)

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CN102495971A (en) * 2011-12-19 2012-06-13 北京热点联盟科技有限公司 Self-help type dish ordering method and system of restaurant intelligent terminal based on wireless network
CN104376516A (en) * 2014-12-10 2015-02-25 张一鸣 Multi-machine network system used for making serving time of restaurants accurate
CN104463725A (en) * 2014-12-18 2015-03-25 北海飞九天电子科技有限公司 Dish order system
CN104966248A (en) * 2015-07-22 2015-10-07 程强 Meal urging method and system in case of self-help meal ordering

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Publication number Priority date Publication date Assignee Title
US20060271442A1 (en) * 2005-05-26 2006-11-30 Pfleging Gerald W Method for placing an order utilizing a personal digital device
CN102495971A (en) * 2011-12-19 2012-06-13 北京热点联盟科技有限公司 Self-help type dish ordering method and system of restaurant intelligent terminal based on wireless network
CN104376516A (en) * 2014-12-10 2015-02-25 张一鸣 Multi-machine network system used for making serving time of restaurants accurate
CN104463725A (en) * 2014-12-18 2015-03-25 北海飞九天电子科技有限公司 Dish order system
CN104966248A (en) * 2015-07-22 2015-10-07 程强 Meal urging method and system in case of self-help meal ordering

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