WO2017120723A1

WO2017120723A1 - Method and system for dish passing in food service

Info

Publication number: WO2017120723A1
Application number: PCT/CN2016/070559
Authority: WO
Inventors: 程强
Original assignee: 程强
Priority date: 2016-01-11
Filing date: 2016-01-11
Publication date: 2017-07-20
Also published as: CN105684024A

Abstract

A method and system for dish passing in food service. The method comprises the following steps: receiving a temperature transmitted by a cookware temperature sensor, when the temperature is less than a set threshold, reducing a counter of remaining dishes by one (S101); acquiring a newly ordered dish (S102); and allocating for the newly ordered dish on the basis of the value of the counter (S103). The advantage is convenience.

Description

Food and drink method and system

Technical field

The invention relates to the field of communication and catering, in particular to a method and a system for catering and food delivery.

Background technique

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 food of the existing catering is generally completed by hand, and it cannot be intelligently distributed, so the efficiency of the dish is low.

technical problem

A method for catering and food delivery is provided, which solves the disadvantages of low efficiency of the prior art.

Technical solution

In one aspect, a method for food and beverage delivery is provided, the method comprising the steps of:

Receiving the temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is reduced once;

Get the dishes of the new point;

Assign the food according to the value of the calculator.

Optionally, the assigning according to the value of the calculator is a specific point, including:

Assign the new dish to the chef with the fewest remaining dishes.

Optionally, the method further includes:

Each chef is graded and the dishes for the new dishes are assigned to different grades.

In a second aspect, a food and beverage delivery system is provided, the system comprising:

a receiving unit, configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than a set threshold, the counter of the remaining dish is decreased once;

a receiving unit, which is also used to obtain a dish of a new point;

An allocation unit for assigning dishes according to the value of the calculator as a new point.

Optionally, the allocating unit is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.

Optionally, the system further includes:

A rating unit that assigns a grade to each chef and assigns a menu of new dishes to different grades.

Beneficial effect

The technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.

DRAWINGS

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.

1 is a flow chart of a method for food and beverage delivery provided by the present invention;

2 is a structural diagram of a food and beverage delivery system provided by the present invention.

Embodiments of the invention

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.

Referring to FIG. 1 , FIG. 1 is a flowchart of a method for catering and food delivery 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, receiving a temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is decreased once;

Step S102: Obtain a dish of a new point;

In step S103, the food is distributed according to the value of the calculator.

Optionally, the specific implementation method of the foregoing step S103 may be:

Assign the new dish to the chef with the fewest remaining dishes.

Optionally, after the step S103, the foregoing method may further include:

Referring to FIG. 2, FIG. 2 is a catering and food delivery system according to a second preferred embodiment of the present invention. The system includes:

The receiving unit 201 is configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than the set threshold, the counter of the remaining dish is decreased once;

The receiving unit 201 is further configured to acquire a dish of a new point;

The allocating unit 202 is configured to allocate according to the value of the calculator as a new point.

Optionally, the foregoing allocating unit 202 is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.

Optionally, the above system may further include:

The ranking unit 203 is configured to assign a grade to each chef and assign dishes of the new dish according to different grades.

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.

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.

The steps in the method of the embodiment of the present invention may be sequentially adjusted, merged, and deleted according to actual needs.

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.

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.

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

A food delivery method, characterized in that the method comprises the following steps:

Receiving the temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is reduced once;

Get the dishes of the new point;

Assign the food according to the value of the calculator.
The method according to claim 1, wherein the assigning the food according to the value of the calculator as a new point comprises:

Assign the new dish to the chef with the fewest remaining dishes.
The method of claim 1 further comprising:

Each chef is graded and the dishes for the new dishes are assigned to different grades.
A food and beverage delivery system, characterized in that the system comprises:

a receiving unit, configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than a set threshold, the counter of the remaining dish is decreased once;

a receiving unit, which is also used to obtain a dish of a new point;

An allocation unit for assigning dishes according to the value of the calculator as a new point.
The system of claim 4 wherein:

The dispensing unit is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.
The system of claim 4, wherein the system further comprises:

A rating unit that assigns a grade to each chef and assigns a menu of new dishes to different grades.