WO2017120880A1 - Method for ordering food, and electronic food order card - Google Patents

Method for ordering food, and electronic food order card Download PDF

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Publication number
WO2017120880A1
WO2017120880A1 PCT/CN2016/070982 CN2016070982W WO2017120880A1 WO 2017120880 A1 WO2017120880 A1 WO 2017120880A1 CN 2016070982 W CN2016070982 W CN 2016070982W WO 2017120880 A1 WO2017120880 A1 WO 2017120880A1
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user
food
cuisine
ordering
people
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PCT/CN2016/070982
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French (fr)
Chinese (zh)
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张亮
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张亮
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Priority to PCT/CN2016/070982 priority Critical patent/WO2017120880A1/en
Publication of WO2017120880A1 publication Critical patent/WO2017120880A1/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 belongs to the field of smart catering, in particular to a method for ordering food and an electronic point menu.
  • Embodiments of the present invention provide a method for ordering meals, The purpose is to make it easy for everyone to know what other people are pointing to; and promptly remind the user to make a reasonable mix of cuisines.
  • the present invention is achieved by a method of ordering meals comprising the following steps:
  • the user After ordering the food, the user records the ordered food and displays the selected food item;
  • the embodiment of the invention further provides an electronic point menu, comprising:
  • the input unit is configured to prompt the user to input the number of people dining, and display the available food to the user;
  • An ordering unit after the user orders the food, records the ordered food, and displays the selected food item
  • the prompting unit is used to prompt the user to pay attention when the user's order does not match the standard cuisine.
  • the invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable mix of cuisines.
  • FIG. 1 is a schematic flow chart of a method for ordering food provided by an embodiment of the present invention
  • FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention.
  • figure 1 It is a schematic flowchart of a method for ordering food provided by the embodiment of the present invention. For the convenience of description, only parts related to the embodiment of the present invention are shown.
  • step S101 the standard cuisine mix preset by the merchant is recorded.
  • the eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia)
  • there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
  • the taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
  • the merchants In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
  • step S102 the user is prompted to input the number of people dining, and the user is presented with a pointable cuisine.
  • the user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
  • the ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
  • step S103 after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
  • the ordering system is provided with a display area for displaying the ordered dishes.
  • the display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
  • step S104 according to the number of people, when the user's order is not in accordance with the standard cuisine, the user is prompted to pay attention.
  • the ratio of the soup is 4:1.
  • the ordering system will give you a warm reminder.
  • the invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable mix of cuisines.
  • FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention, the electronic point menu includes:
  • the recording unit 21 is configured to record a standard composition match preset by the merchant.
  • the eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia)
  • there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
  • the taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
  • the merchants In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
  • the input unit 22 is configured to prompt the user to input the number of people to eat, and display the available cuisine to the user.
  • the user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
  • the ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
  • An ordering unit 23 an input end thereof and the recording unit 21 The output is connected, and after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
  • the ordering system is provided with a display area for displaying the ordered dishes.
  • the display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
  • the prompting unit 24 has its input end and the input unit 22 and the ordering unit 23 respectively The output is connected, according to the number of people, when the user's order does not match the standard cuisine, it is used to alert the user.
  • the ratio of the soup is 4:1.
  • the ordering system will give you a warm reminder.
  • the recording unit 21 records the standard cuisine mix preset by the merchant, and the input unit 22 Prompt the user to enter the number of people to eat, and show the user a la carte, a la carte unit 23 After the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top. According to the number of people, when the user's order does not match the standard cuisine, the prompting unit 24 prompts the user to pay attention.
  • the invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable mix of cuisines.

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Abstract

A method for ordering food, and an electronic food order card, the method comprising: recording standard dish combinations preset by a merchant (S101); prompting the user to input the number of diners, and displaying to the user the dishes available to order (S102); after the user makes a food order, recording the ordered food items, and displaying the ordered food items at the top (S103); on the basis of the number of diners, when the ordered food items do not match the standard dish combinations, prompting the user to take notice (S104). Making the food order a smart process enables every person to conveniently know what others have ordered, and the user is promptly reminded to make a reasonable dish combination.

Description

一种点餐的方法以及电子点餐牌  Method for ordering food and electronic point menu 技术领域Technical field
本发明属于智能餐饮领域，尤其是涉及 一种点餐的方法以及电子点餐牌 。  The invention belongs to the field of smart catering, in particular to a method for ordering food and an electronic point menu.
背景技术Background technique
随着科技的不断进步，物联网技术在我们的日常生活中应用的日益增多。随着社会经济的高速发展，人们生活水平逐步进入小康阶层，生活节奏加快，人们的饮食习惯和饮食追求不断发生改变。当前国内的餐饮店均是已服务员口头或者纸笔点选食谱的方式来实现的。服务员需要周旋于餐桌、厨房和收银台之间，导致既消耗体力又耗费时间，工作效率也不高，如果众多顾客聚集与服务员对话，造成人声嘈杂，易引起秩序混乱，加之服务员近距离催问或推荐高价食谱，易造成顾客尴尬和不满。同时，由于人们日常饮食和餐饮食品中营养搭配不合理，会对健康造成影响。如一群人出去吃饭时，往往逐次传递菜单轮流点餐，这种方式既繁琐，又需要服务员一次次的重复已经点过的菜；可能会导致点的菜品不均匀，肉点多了或辣味的点多了。With the continuous advancement of technology, Internet of Things technology is increasingly used in our daily lives. With the rapid development of the social economy, people's living standards have gradually entered the well-off class, the pace of life has accelerated, and people's eating habits and dietary pursuits have constantly changed. At present, the domestic food and beverage outlets are realized by the way that the waiter verbally or paper-and-pencil select recipes. The waiter needs to circumvent between the dining table, the kitchen and the checkout counter, resulting in physical and time consuming, and the work efficiency is not high. If many customers gather and talk to the waiter, the voice is noisy and easy to cause disorder, and the waiter is close to reminder. Asking or recommending high-priced recipes can easily lead to customer dissatisfaction and dissatisfaction. At the same time, due to the unreasonable nutritional mix in people's daily diet and food and beverage, it will have an impact on health. For example, when a group of people go out to eat, they often pass menus to order meals. This method is cumbersome and requires the waiter to repeat the dishes that have already been ordered. It may lead to uneven dishes, more meat or spicy taste. More points.
针对以上的情况，就需要一种新的点餐方式，从而能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配。In view of the above situation, a new ordering method is needed, so that each person can easily know what other people are pointing to; and promptly remind the user to make a reasonable matching of the products.
技术问题technical problem
本发明实施例提供了一种点餐的方法 ， 目的能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配 。  Embodiments of the present invention provide a method for ordering meals, The purpose is to make it easy for everyone to know what other people are pointing to; and promptly remind the user to make a reasonable mix of cuisines.
技术解决方案Technical solution
本发明是这样实现的：一种点餐的方法，包括以下步骤： The present invention is achieved by a method of ordering meals comprising the following steps:
记录商家预设的标准菜系搭配； Record the standard mix of merchants preset by the merchant;
提示用户输入用餐人数，并向用户展示可点菜系； Prompt the user to enter the number of people dining and show the user a point of cuisine;
用户点菜后，记录所点菜品，并将所述所点菜品置顶展示； After ordering the food, the user records the ordered food and displays the selected food item;
根据人数，当用户所点菜品与标准菜系搭配不符时，提示用户注意。 According to the number of people, when the user's order is not consistent with the standard cuisine, the user is prompted to pay attention.
本发明实施例还提供了一种电子点餐牌，包括： The embodiment of the invention further provides an electronic point menu, comprising:
记录单元，用于记录商家预设的标准菜系搭配； a recording unit for recording a standard composition match preset by the merchant;
输入单元，用于提示用户输入用餐人数，并向用户展示可点菜系 ； The input unit is configured to prompt the user to input the number of people dining, and display the available food to the user;
点菜单元， 用于用户点菜后，记录所点菜品，并将所述所点菜品置顶展示； An ordering unit, after the user orders the food, records the ordered food, and displays the selected food item;
提示单元，根据人数，当用户所点菜品与标准菜系搭配不符时，用于提示用户注意。 The prompting unit, according to the number of people, is used to prompt the user to pay attention when the user's order does not match the standard cuisine.
有益效果Beneficial effect
该发明通过 将点餐智能化，从而能够 能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配。  The invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable mix of cuisines.
附图说明DRAWINGS
图 1 是本发明实施例提供的一种点餐的方法 的流程示意图 ； 1 is a schematic flow chart of a method for ordering food provided by an embodiment of the present invention;
图 2 是本发明实施例提供的一种电子点餐牌的结构示意图。 FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention.
本发明的实施方式Embodiments of the invention
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。 The present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It is understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
图 1 是发明实施例提供的一种点餐的方法的流程示意图，为了便于说明，只示出了与本发明实施例相关的部分。 figure 1 It is a schematic flowchart of a method for ordering food provided by the embodiment of the present invention. For the convenience of description, only parts related to the embodiment of the present invention are shown.
在步骤 S101 中，记录商家预设的标准菜系搭配。 In step S101, the standard cuisine mix preset by the merchant is recorded.
中国菜系中影响比较大的八大菜系为：鲁菜 ( 山东 ) 、川菜 ( 四川 ) 、苏菜 ( 江苏 ) 、 粤菜( 广东 ) 、浙菜 ( 浙江 ) 、闽菜 ( 福建 ) 、 湘菜( 湖南 ) 、 徽菜( 安徽 ) ，此外，还有些比较有影响的地方菜系如：东北菜、客家菜、清真菜等。 The eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia) In addition, there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
每种菜系口味各有不同。如果用户口味清淡，就可以参考粤菜系搭配，因为粤口味比较清淡，力求清中鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；如果用户喜酸辣，可以参考湘菜系，因为湘菜注重酸辣、香鲜、软嫩；如果用户喜麻辣，可以参考川菜系，因为川菜讲究麻、辣、香。同时对各个菜系的菜品搭配预设了标准，如：菜汤配比为 4:1 ，清淡和辣味的配比是 2:2 等。 The taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
商家除了预设中国菜系外，还为了满足不同的用户，搭配了韩国菜系、日本菜系、西餐等。 In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
在步骤 S102 中，提示用户输入用餐人数，并向用户展示可点菜系。 In step S102, the user is prompted to input the number of people dining, and the user is presented with a pointable cuisine.
用户输入用餐人数，点餐系统根据人数分配菜系的分量，力争使用户吃饱吃好还不浪费。 The user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
在这里不仅限于输入用餐人数，还可以增加输入是否有老人、小孩、孕妇等，点餐系统根据用户输入，可以智能的向用户推荐特殊人群的口味菜，如老人可能需要软一些的食物，小孩喜欢甜的点心，孕妇避免吃辣等。这样就即可以避免用户盲目点餐，又可以节省用户点餐时间。 Here, it is not limited to the number of people entering the meal. It can also increase whether there are elderly people, children, pregnant women, etc. The ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
在步骤 S103 中，用户点菜后，记录所点菜品，并将所述所点菜品置顶展示。 In step S103, after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
为了便于用户查阅已点菜品，点餐系统设置一个展示区，供展示已点菜品，该展示区可以设置与顶部，也可以设置与底部或左右两侧，为了不影响点餐，该展示区还可以设置隐藏功能，当查看的时候显示出来。 In order to facilitate the user to check the ordered food, the ordering system is provided with a display area for displaying the ordered dishes. The display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
在步骤 S104 中，用根据人数，当用户所点菜品与标准菜系搭配不符时，提示用户注意。 In step S104, according to the number of people, when the user's order is not in accordance with the standard cuisine, the user is prompted to pay attention.
如：菜汤配比为 4:1 ，当用户点了 6 个菜，而没有点汤时，点餐系统就会温馨提示一下。 For example, the ratio of the soup is 4:1. When the user orders 6 dishes, and there is no soup, the ordering system will give you a warm reminder.
该发明通过 将点餐智能化，从而能够 能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配。 The invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable mix of cuisines.
图 2 是本发明实施例提供的一种电子点餐牌的结构示意图，该电子点餐牌包括： FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention, the electronic point menu includes:
记录单元 21 ，用于记录商家预设的标准菜系搭配。 The recording unit 21 is configured to record a standard composition match preset by the merchant.
中国菜系中影响比较大的八大菜系为：鲁菜 ( 山东 ) 、川菜 ( 四川 ) 、苏菜 ( 江苏 ) 、 粤菜( 广东 ) 、浙菜 ( 浙江 ) 、闽菜 ( 福建 ) 、 湘菜( 湖南 ) 、 徽菜( 安徽 ) ，此外，还有些比较有影响的地方菜系如：东北菜、客家菜、清真菜等。 The eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia) In addition, there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
每种菜系口味各有不同。如果用户口味清淡，就可以参考粤菜系搭配，因为粤口味比较清淡，力求清中鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；如果用户喜酸辣，可以参考湘菜系，因为湘菜注重酸辣、香鲜、软嫩；如果用户喜麻辣，可以参考川菜系，因为川菜讲究麻、辣、香。同时对各个菜系的菜品搭配预设了标准，如：菜汤配比为 4:1 ，清淡和辣味的配比是 2:2 等。 The taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
商家除了预设中国菜系外，还为了满足不同的用户，搭配了韩国菜系、日本菜系、西餐等。 In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
输入单元 22 ，用于提示用户输入用餐人数，并向用户展示可点菜系。 The input unit 22 is configured to prompt the user to input the number of people to eat, and display the available cuisine to the user.
用户输入用餐人数，点餐系统根据人数分配菜系的分量，力争使用户吃饱吃好还不浪费。 The user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
在这里不仅限于输入用餐人数，还可以增加输入是否有老人、小孩、孕妇等，点餐系统根据用户输入，可以智能的向用户推荐特殊人群的口味菜，如老人可能需要软一些的食物，小孩喜欢甜的点心，孕妇避免吃辣等。这样就即可以避免用户盲目点餐，又可以节省用户点餐时间。 Here, it is not limited to the number of people entering the meal. It can also increase whether there are elderly people, children, pregnant women, etc. The ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
点菜单元 23 ， 其输入端与所述记录单元 21 的输出端连接，用于用户点菜后，记录所点菜品，并将所述所点菜品置顶展示。 An ordering unit 23, an input end thereof and the recording unit 21 The output is connected, and after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
为了便于用户查阅已点菜品，点餐系统设置一个展示区，供展示已点菜品，该展示区可以设置与顶部，也可以设置与底部或左右两侧，为了不影响点餐，该展示区还可以设置隐藏功能，当查看的时候显示出来。 In order to facilitate the user to check the ordered food, the ordering system is provided with a display area for displaying the ordered dishes. The display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
提示单元 24 ，其输入端分别与所述输入单元 22 和 点菜单元 23 的输出端连接，根据人数，当用户所点菜品与标准菜系搭配不符时，用于提示用户注意。 The prompting unit 24 has its input end and the input unit 22 and the ordering unit 23 respectively The output is connected, according to the number of people, when the user's order does not match the standard cuisine, it is used to alert the user.
如：菜汤配比为 4:1 ，当用户点了 6 个菜，而没有点汤时，点餐系统就会温馨提示一下。 For example, the ratio of the soup is 4:1. When the user orders 6 dishes, and there is no soup, the ordering system will give you a warm reminder.
其工作原理是：记录单元 21 记录商家预设的标准菜系搭配，输入单元 22 提示用户输入用餐人数，并向用户展示可点菜系， 点菜单元 23 在用户点菜后，记录所点菜品，并将所述所点菜品置顶展示，根据人数，当用户所点菜品与标准菜系搭配不符时，提示单元 24 就提示用户注意。 The working principle is as follows: the recording unit 21 records the standard cuisine mix preset by the merchant, and the input unit 22 Prompt the user to enter the number of people to eat, and show the user a la carte, a la carte unit 23 After the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top. According to the number of people, when the user's order does not match the standard cuisine, the prompting unit 24 prompts the user to pay attention.
该发明通过 将点餐智能化，从而能够 能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配。 The invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable mix of cuisines.
以上仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。 The above are only the preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalents, and improvements made within the spirit and scope of the present invention should be included in the scope of the present invention. Inside.

Claims (2)

  1. 一种点餐的方法，其特征在于，所述方法包括如下步骤： A method of ordering food, characterized in that the method comprises the following steps:
    记录商家预设的标准菜系搭配；Record the standard mix of merchants preset by the merchant;
    提示用户输入用餐人数，并向用户展示可点菜系；Prompt the user to enter the number of people dining and show the user a point of cuisine;
    用户点菜后，记录所点菜品，并将所述所点菜品置顶展示；After ordering the food, the user records the ordered food and displays the selected food item;
    根据人数，当用户所点菜品与标准菜系搭配不符时，提示用户注意。According to the number of people, when the user's order is not consistent with the standard cuisine, the user is prompted to pay attention.
  2. 一种电子点餐牌，其特征在于，所述电子点餐牌包括：An electronic point menu, characterized in that the electronic point menu comprises:
    记录单元，用于记录商家预设的标准菜系搭配；a recording unit for recording a standard composition match preset by the merchant;
    输入单元，用于提示用户输入用餐人数，并向用户展示可点菜系 ；The input unit is configured to prompt the user to input the number of people dining, and display the available food to the user;
    点菜单元， 用于用户点菜后，记录所点菜品，并将所述所点菜品置顶展示；An ordering unit, after the user orders the food, records the ordered food, and displays the selected food item;
    提示单元，根据人数，当用户所点菜品与标准菜系搭配不符时，用于提示用户注意。The prompting unit, according to the number of people, is used to prompt the user to pay attention when the user's order does not match the standard cuisine.
PCT/CN2016/070982 2016-01-15 2016-01-15 Method for ordering food, and electronic food order card WO2017120880A1 (en)

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CN111028105A (en) * 2019-11-14 2020-04-17 西安海的电子科技有限公司 Electronic ordering method

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CN202110546U (en) * 2011-03-30 2012-01-11 张今阳 Healthy electronic meal ordering machine
CN202904670U (en) * 2012-04-09 2013-04-24 中国人民解放军第二军医大学 Diet-balanced nutrient ordering terminal
CN104636875A (en) * 2015-02-14 2015-05-20 济南大学 Intelligentized restaurant management system and method
CN104809669A (en) * 2015-05-12 2015-07-29 陕西服装工程学院 Ordering device and method based on power line carrier technique

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Publication number Priority date Publication date Assignee Title
CN202110546U (en) * 2011-03-30 2012-01-11 张今阳 Healthy electronic meal ordering machine
CN202904670U (en) * 2012-04-09 2013-04-24 中国人民解放军第二军医大学 Diet-balanced nutrient ordering terminal
CN104636875A (en) * 2015-02-14 2015-05-20 济南大学 Intelligentized restaurant management system and method
CN104809669A (en) * 2015-05-12 2015-07-29 陕西服装工程学院 Ordering device and method based on power line carrier technique

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111028105A (en) * 2019-11-14 2020-04-17 西安海的电子科技有限公司 Electronic ordering method

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