WO2017120732A1

WO2017120732A1 - Method and system for managing catering dishes

Info

Publication number: WO2017120732A1
Application number: PCT/CN2016/070569
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: CN105659282A

Abstract

A method and system for managing catering dishes, the method comprising the following steps: obtaining historical ordering information of a user (101); obtaining the number of withdrawals from the historical ordering information (102); and if the number of withdrawals exceeds a set threshold, removing dishes corresponding to the number of withdrawals from the shelf (103). The method and system have the advantage of intelligent ordering.

Description

Food and beverage management method and system

Technical field

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

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 current food and beverage management is usually manual management, that is, it is determined by manual whether the food is present. This method greatly affects the customer's feelings. The customer only tells the order that the order is not available when the order is placed, which greatly affects the customer's feelings.

technical problem

A method for managing a food and beverage is provided, which solves the disadvantages of poor management of the prior art dishes.

Technical solution

In one aspect, a method for managing a food item is provided, the method comprising the steps of:

Obtain the history information of the user;

Obtain the number of withdrawals from the historical order information;

If the number of withdrawals exceeds the set threshold, the dish corresponding to the number of withdrawals is removed.

Optionally, the method further includes:

Send the dish to the background for confirmation. If the background is negative, the dish will be put back on the shelf.

Optionally, the method further includes:

If the dish is re-stocked, a reminder message is sent to the customer who placed the order.

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

The obtaining unit is configured to obtain a history information of the user;

The acquisition unit is also used to obtain the number of withdrawal orders from the historical order information;

The lower unit is configured to remove the dish corresponding to the number of withdrawals if the number of withdrawals exceeds a set threshold.

Optionally, the system further includes:

The confirmation unit is configured to send the dish under the shelf to the background confirmation, and if the background is negative, the dish is put back on the shelf.

Optionally, the system further includes:

The prompting unit is configured to send a prompt message to the customer who orders the order if the dish is re-stocked.

Beneficial effect

The technical solution provided by the specific embodiment of the present invention obtains the number of withdrawal orders in the historical order information. If the number of withdrawal orders exceeds the quantity threshold, the dish corresponding to the withdrawal order is removed, thereby realizing the advantages of the intelligent lower frame.

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 managing a catering dish according to the present invention;

2 is a structural diagram of a food and beverage management 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 managing a catering dish 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: Obtain a history information of the user;

Step S102: Obtain a quantity of the withdrawal order from the historical order information;

Step S103: If the number of withdrawals exceeds the set threshold, the dish corresponding to the number of withdrawals is removed.

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

Optionally, the foregoing method may further include:

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

The obtaining unit 201 is configured to acquire historical order information of the user.

The obtaining unit 201 is further configured to obtain the number of withdrawal orders from the historical order information;

The lower unit 202 is configured to remove the dish corresponding to the number of withdrawals if the number of withdrawals exceeds a set threshold.

Optionally, the above system may further include:

The confirmation unit 203 is configured to send the dish of the lower shelf to the background confirmation, and if the background is negative, the dish is re-stocked.

Optionally, the above system may further include:

The prompting unit 204 is configured to send a prompt message to the customer who has placed the order if the dish is re-stocked.

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 and beverage management method, characterized in that the method comprises the following steps:

Obtain the history information of the user;

Obtain the number of withdrawals from the historical order information;

If the number of withdrawals exceeds the set threshold, the dish corresponding to the number of withdrawals is removed.
The method of claim 1 further comprising:

Send the dish to the background for confirmation. If the background is negative, the dish will be put back on the shelf.
The method of claim 2, wherein the method further comprises:

If the dish is re-stocked, a reminder message is sent to the customer who placed the order.
A food and beverage management system, characterized in that the system comprises:

The obtaining unit is configured to obtain a history information of the user;

The acquisition unit is also used to obtain the number of withdrawal orders from the historical order information;

The lower unit is configured to remove the dish corresponding to the number of withdrawals if the number of withdrawals exceeds a set threshold.
The system of claim 4, wherein the system further comprises:

The confirmation unit is configured to send the dish under the shelf to the background confirmation, and if the background is negative, the dish is put back on the shelf.
The system of claim 4, wherein the system further comprises:

The prompting unit is configured to send a prompt message to the customer who orders the order if the dish is re-stocked.