WO2020220071A1

WO2020220071A1 - A computer-enabled method, system and computer program for autonomously allocating and managing a space, furniture, equipment and/or a service via an electronic device

Info

Publication number: WO2020220071A1
Application number: PCT/AU2020/050411
Authority: WO
Inventors: Peter Petroulas
Original assignee: Grand Performance Online Pty Ltd
Priority date: 2019-04-29
Filing date: 2020-04-28
Publication date: 2020-11-05
Also published as: AU2021202258A1; AU2020200612A1

Abstract

In one embodiment, there is provided a computer-enabled method for allocating one or more spaces in a venue in response to an order for at least one of a consumable product and service by a user via a computing device. The present invention relates to a computer-enabled system, method and computer program for allocating a space via a point of sale device, ordering kiosk, ordering device or self-seating kiosk where the space requirements are autonomously determined utilising information of a customer, the venue and third parties by allocation methodologies, or one or more configurable algorithms.

Description

A COMPUTER-ENABLED METHOD, SYSTEM AND COMPUTER PROGRAM FOR AUTONOMOUSLY ALLOCATING AND MANAGING A SPACE, FURNITURE, EQUIPMENT AND/OR A SERVICE VIA AN ELECTRONIC DEVICE

Technical Field

[0001] The present invention relates to a computer-enabled system, method and computer program for allocating a space via a point of sale device, ordering kiosk, ordering device or self-seating kiosk where the space requirements are autonomously determined utilising information of a customer, the venue and third parties by allocation methodologies, or one or more configurable algorithms.

[0002] In one embodiment, the invention is directed to a computer-enabled method including a customer interface arranged to allow a customer to be allocated a space or table or table combination when ordering a product from a point of sale device.

[0003] In one embodiment, the invention is directed to a computer-enabled method including a customer interface arranged to allow a customer to be allocated a space or table or table combination when ordering a product from an ordering kiosk.

[0004] In one embodiment, the invention is directed to a computer-enabled method including a customer interface arranged to allow a customer to be allocated a space or table or table combination when ordering a product from an ordering device

[0005] In one embodiment, the invention is directed to a computer-enabled method including a customer interface arranged to allow a customer to be allocated a space or table or table combination when ordering a product from a self-seating kiosk.

[0006] In one specific embodiment, the invention is directed to an online reservation system which is integrated into a Point of Sale (POS) device, ordering kiosk, ordering device or self-seating kiosk such as an ordering kiosk at a fast food outlet or appointment kiosk at a hairdressing salon, gym, workspace, playground etc.

[0007] It will be understood that in the context of the present specification, the term "space” is intended to encompass any type of physical space necessary to consume a product or undertake a service or activity. For example, in the context of a restaurant or fast food outlet, the "space” may be a table and chairs, or in a hairdressing salon, it may be the provision of a hair salon chair or hair styling chair or a wash basin and shampoo chair, or in a workspace environment, it may be the use of a desk, chair, space and/or computer.

Background

[0008] To better understand the inventive concepts and embodiments of the invention described herein, an abridged history of the restaurant industry and known booking systems may be found in an earlier filed PCT application PCT/AU2018/051 168 (and co-pending PCT application PCT/AU2018/051 169, PCT/AU2018/051 170 and PCT/AU2018/051 171 ), as well as in Australian provisional application AU2019/900128.

[0009] Fast food outlets are a ubiquitous part of modern Western culture. In the USA alone, it is estimated that there are over 247, 000 fast food outlets. Most, if not all fast food outlets, have some seating available for patrons of the outlet. The seating may be minimal (e.g. in the case where the footprint of the store is quite small and geared almost exclusively to take-away ("take-out”) service), to cases where the outlet may be in a "mall” shared with other food outlets, in which case there may be provided seating for hundreds of patrons.

[0010] It has generally been accepted that most seating in fast food outlets are occupied on a "first come, first served” basis, given the general nature of the food served and the fact that it has been assumed that customers of fast food outlets are not seeking an "experience” in the same way they would when they dine at a fine dining restaurant. As such, fast food outlets focused on efficiency of service and low price as their main goals, and this focus is evident in the type of food provided, the type of service provided, and the general layout and fittings of fast food outlets. There has been no desire amongst fast food outlet operators to find better ways to "seat” customers.

[001 1] However, in more recent years, particularly with a movement towards customers seeking better service and a better dining/eating experience, even from fast food outlets, there has been a movement towards providing a different and more personalised experience. For example, some western markets, such as the United Kingdom (UK) has seen specialist coffee shops grow to net US$2.4billion in sales in 2013, with annual growth in the sector continuing at almost double digit percentage rates. McDonalds, traditionally known for being a "hamburger and fries” fast food outlet, launched a series of "McCafe's”, specialist stores within McDonalds, that focused on providing coffee (and other beverages) but importantly also providing more personalised service, a better experience and a more sophisticated (arguably higher quality) menu. Similarly, McDonalds has also introduced healthier and more extensive menus as well as a "gourmet” range of burgers and is using electronic kiosks and smartphone apps to allow customers to customise their burgers. Correspondingly, the fitout and layout of many McDonalds outlets has changed, in an attempt to provide a more "friendly” and less austere decor, in order to encourage customers to view McDonalds as a viable alternative to the coffee shop/cafe with the provision of healthier options and better ambience.

[0012] More recently, many fast food outlets have moved to electronic kiosks or smartphone apps as the primary method for receiving customer orders, in order to save staff costs. As such, many fast food outlets are moving to more personalised experiences while simultaneously attempting to cut staffing costs. The tension between reduced staffing levels and the desire to provide a better in-store experience is an issue that many fast food outlets are attempting to tackle, with mixed results.

[0013] It is with these issues in mind and similar issues within hairdressing environments, workspaces, gyms and other businesses, that the present invention has been developed.

Summary

[0014] In one aspect, the present invention provides a computer-enabled method for allocating one or more spaces in a venue in response to an order for at least one of a consumable product and service by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising an dynamic allocation module to determine one or more potential allocations to the one or more spaces in the venue including a start time and duration time for which the one or more spaces are available utilising a volumetric space/time allocation framework and attributes associated with the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the one or more spaces in the venue, the assignment of the one or more spaces being incorporated into an optimised allocation instruction set, whereby the optimised allocation instruction set is saved in the database and displayed, upon request, by a space allocation user interface to one or more users.

[0015] In another aspect, the invention provides a computer-enabled method for allocating one or more spaces in a venue in response to an order by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising an allocation module to determine one or more potential allocations to the one or more spaces in the venue including a start time and duration time for which the one or more spaces are available utilising a volumetric space/time allocation framework and attributes associated with the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the one or more spaces in the venue.

[0016] In one embodiment, the method includes the further step of providing a communication module arranged to communicate further information regarding user profile information to the allocation module, the user profile information including at least one of user identification information, user allocation preferences and user duration preferences.

[0017] In one embodiment, the method includes the further step of the user utilising the communications module to input information regarding a preferred space allocation in the form of preferred space allocation information into a user database, whereby the system utilises the preferred space allocation information as an input to the booking algorithm, whereby, if the preferred space allocation is available for assignment to the user, the preferred space allocation is assigned to the user.

[0018] In one embodiment, the method includes the further step of identifying the user, wherein upon identification of the user, the method includes the further step of accessing the user information database, the user information database containing information and constraints regarding the user, whereby the allocation module utilises the user information and constraints as an input to the booking algorithm arranged to assign the user to an appropriate space.

[0019] In one embodiment, the user customer information includes at least one of information regarding past purchases of the user and the allocation preference of the user.

[0020] In one embodiment, the booking algorithm is arranged to provide, prior to allocating the booking, at least one possible alternative, utilising information from the user database to provide an alternative that corresponds to the constraints provided by the user. [0021] In one embodiment, the booking algorithm, on determining availability of a preferred space, offers a variation of the constraints to the user.

[0022] In one embodiment, the space is one of a seat at a table, a table with associated multiple seats, or a seat associated with a table.

[0023] In one embodiment, the method includes the further step of utilising a user interface to record behaviour patterns of the user, including at least one of total time spent at the table and total time spent at the seat.

[0024] In one embodiment, the space is a physical space such as a standing area or a car parking space.

[0025] In another aspect, the present invention provides a computer-enabled method for allocating a table or table combination in response to an order input by a user and received from an ordering application operating on a computing device, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a table or table combination including the time at which the table or table combination is available, and any constraints placed on the table and table combination, whereby, upon finalisation of the order on the user interface, the system utilises a booking algorithm to assign the user to the table or table combination.

[0026] In one embodiment, the method includes the further step of the user inputting information regarding a preferred table or table combination allocation in the form of preferred allocation information, whereby the system utilises the preferred allocation information as an input to the booking algorithm, whereby, if the preferred table or table combination allocation can be assigned to the user, the preferred table or table combination allocation is assigned to the user.

[0027] In one embodiment, the method includes the further step of identification of the user, wherein upon identification of the user, the method includes the further step of accessing a user information database, the user information database containing information and constraints regarding the user, whereby the allocation module utilises the user information and constraints as an input to the booking algorithm arranged to assign the user to an appropriate table or table combination.

[0028] In one embodiment, the user customer information includes at least one of information regarding past purchases of the user and table or table combination preference of the user.

[0029] In one embodiment, the booking algorithm, on not being capable of providing a requested booking, is arranged to provide at least one possible alternative, utilising information from the user database to provide an alternative that corresponds to the constraints provided by the user.

[0030] In one embodiment, the booking algorithm, on determining availability of a preferred table or table combination, offers a variation of the constraints to the user.

[0031] In one embodiment, the method includes the further step of tracking behaviour patterns of the user, including at least one of total time spent at the table and total time spent at the seat.

[0032] In one embodiment, the method includes the table or table combination includes the assignment of one or more seats at a table or table combination, or a seat associated with a table.

[0033] In one embodiment, the computing device is one of:

- An electronic kiosk arranged to execute the ordering application;

- A mobile, portable computing or telecommunications device arranged to execute the ordering application; - A computing device arranged to execute a web browser capable of executing the ordering application in the form of executable code, such as a widget or applet; and

- A computing device arranged to execute another application which incorporates functional code arranged to provide the functionality of the ordering application.

[0034] In another aspect, there is provided a computer-enabled method for allocating a space in response to an order input by a user and received from a computing device, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation to a waitlist for a potential space for a potential duration time at which the space is available, and any constraints placed on the potential space, whereby, upon finalisation of the order on the user interface, the system iteratively checks a database of allocated spaces, whereby, upon locating an available space, the method comprises the step of utilising the order and space constraints as inputs to a booking algorithm arranged to assign the user to the available space.

[0035] In another aspect, the present invention provides a computer-enabled method for allocating a space in response to an order input by a customer and received from a point of sale device, ordering kiosk, ordering device or self-seating kiosk comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a space including the time at which the space is available, and any constraints placed on the space, whereby, upon finalisation of the order on the customer interface, the system utilises one or more booking algorithms to assign the customer to an appropriate space.

[0036] In one embodiment, there is provided a further step of identification of the customer, wherein upon identification of the customer, the method includes the further step of accessing a customer information database, the customer information database containing information and constraints regarding the customer, whereby the allocation module utilises the customer information in order to assign the customer to an appropriate space.

[0037] In one embodiment the customer information includes at least one of information regarding membership level, seating preferences and past purchases of the customer.

[0038] In one embodiment, in a fast food outlet, the booking allocation method and processes utilise the inputted information from the order to determine and allocate a space or table or table combination and duration time, including at least one of the following information: number of meals ordered, number of children meals ordered, number of entrees ordered, number of dessert items ordered.

[0039] In one embodiment, in a fast food outlet, the customer may be required to provide additional information or that information may be provided by a staff member based on their observations. This additional information may include at least one of the following information: the number of people dining, the number of people present, the number of children dining, the number of children present, their seating preference which may include indoor or outdoor seating

[0040] In one embodiment the booking methods, procedures and algorithm, on not being capable of providing a requested booking, is arranged to provide at least one possible alternative, utilising information from the database.

[0041] In one embodiment the methods, procedures and booking algorithm, on determining availability of a space, advises details of that space and directions to the customer. [0042] In one embodiment the method includes the further step of tracking subsequent demand and use of that space, table or table combination to advise the customer if their duration if that space, table or table combination can be extended without additional requirements or through meeting additional constraints such as purchasing additional items.

[0043] In one embodiment the space is one of a table, a table with associated multiple seats (communal table), or a seat associated with a table, stool at a bar, or combination of tables and/or seats.

[0044] In one embodiment the space is a temporary space allocated to receive a product, service, or the use of the space.

[0045] In another aspect, the invention provides a computer-enabled method for allocating one or more tables and table combinations in a space in a venue in response to an order for at least one of a consumable product and service by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising a dynamic allocation module to determine one or more potential allocations to the one or more spaces in the venue including a start time and duration time for which the one or more tables and table combinations spaces are available utilising a volumetric space/time allocation framework where the tables and table combinations have attributes relative to each other space and attributes associated within the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the one or more spaces in the venue, the assignment of the one or more spaces being incorporated into an optimised allocation instruction set, whereby the optimised allocation instruction set is saved in the database and displayed, upon request, by a space allocation user interface to one or more users.

[0046] In another aspect, the invention provides a computer-enabled method for allocating a space for a period of time in a venue in response to an order for at least one of a consumable product and service by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising a dynamic allocation module to determine one or more potential allocations to the period of time to one or more spaces in the venue including a start time and duration time for which the spaces are available utilising a volumetric space/time allocation framework where the each one of the one or more spaces have attributes relative to each other space and attributes associated within the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the time period and the one or more spaces in the venue, the assignment of the one or more spaces being incorporated into an optimised allocation instruction set, whereby the optimised allocation instruction set is saved in the database and displayed, upon request, by a space allocation user interface to one or more users.

Brief Description of the Drawings

[0047] Further features of the present invention are more fully described in the following description of several non-limiting embodiments thereof. This description is included solely for the purposes of exemplifying the present invention. It should not be understood as a restriction on the broad summary, disclosure or description of the invention as set out above. The description will be made with reference to the accompanying drawings in which:

[0048] FIG. 1 a is an example computing system on which a method and/or a computer program may be operated, in accordance with an embodiment of the invention;

[0049] FIG. 1 b is an example of a flowchart illustrating a computer system upon which a computer enabled method may be operated, in accordance with an embodiment of the invention; and FIGs. 1c-f are illustrations of a volumetric (three-dimensional) framework for providing a complex product and service in accordance with an embodiment of the invention;

[0050] FIGs. 2a-2e are flowcharts illustrating a computer enabled method for a booking process in accordance with an embodiment of the invention;

[0051] FIGs. 2f-2g are flowcharts illustrating a computer enabled method for a booking process in accordance with an embodiment of the prior art;

[0052] FIG. 3a-3h are examples of flowcharts and diagrams illustrating a method and system components in accordance with the table allocation process of the invention, in accordance an embodiment of the invention;

[0053] FIG. 4a-4b are examples of a device, illustrating a method for an ordering process including a table allocation process, in accordance with an embodiment of the invention;

[0054] FIG. 5a is a modular diagram, illustrating the relationship between customer data in the CRM and the resulting configuration of the options provided by an ordering and self-seating app or widget, in accordance with an embodiment of the invention; and

[0055] FIG. 6a-b are examples of flowcharts and diagrams illustrating a method and system components in accordance with the allocation process of the invention, in accordance an embodiment of the invention.

Detailed Description of the Preferred Embodiments

[0056] In one embodiment the present invention relates generally to a computing system, method and computer program for a computer-enabled method allocating a space in response to an order input by a customer and received from a point of sale device, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a space including the time at which the space is available, and any constraints placed on the space, whereby, upon finalisation of the order on the customer interface, the system utilises a booking algorithm to assign the customer to an appropriate space.

[0057] In one embodiment the present invention relates generally to a computing system, method and computer program for a computer-enabled method allocating a space in response to an order input by a customer and received from an ordering kiosk, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a space including the time at which the space is available, and any constraints placed on the space, whereby, upon finalisation of the order on the customer interface, the system utilises a booking algorithm to assign the customer to an appropriate space.

[0058] In one embodiment the present invention relates generally to a computing system, method and computer program for a computer-enabled method allocating a space in response to an order input by a customer and received from a self-seating kiosk, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a space including the time at which the space is available, and any constraints placed on the space, whereby, upon finalisation of the order on the customer interface, the system utilises a booking algorithm to assign the customer to an appropriate space.

[0059] In one embodiment the present invention relates generally to a computing system, method and computer program for a computer-enabled method allocating a space in response to an order input by a customer and received from a ordering device, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a space including the time at which the space is available, and any constraints placed on the space, whereby, upon finalisation of the order on the customer interface, the system utilises a booking algorithm to assign the customer to an appropriate space.

[0060] In embodiments, the present invention relates to restaurants, fast food restaurants, coffee shops and other food outlets with the provision of seating, hairdressers, workspaces, gyms, libraries, appointments and other services and facilities that offer or require the allocation of a space associated with a product or service or the use of that space.

The Computing System

[0061] One embodiment of the computing system is shown at FIG. 1 a.

[0062] In FIG. 1 a there is shown a schematic diagram of a computing system, which in this embodiment is a computing system 100 suitable for use with an embodiment of the present invention. The computing system 100 may be used to execute application and/or system services such as a computer program and an interface in accordance with an embodiment of the present invention.

[0063] With reference to FIG. 1 a, the computing system 100 may comprise suitable components necessary to receive, store and execute appropriate computer instructions. The components may include a processor 102, read only memory (ROM) 104, random access memory (RAM) 106, an input/output devices such as disc drives 108, remote or connected mobile devices 110 (such as computers, smartphones or tablets and the like), and one or more communications link(s) 1 14 including internet links to other applications, websites and system services including Internet cloud services 120.

[0064] The computing system 100 includes instructions that may be installed in ROM 104, RAM 106 or disc drives 1 12 and may be executed by the processor 102. There may be provided a plurality of communication links 1 14 which may variously connect to one or more user devices 1 10, such as computers, smartphones or tablets, wherein the one or more user devices have a user interface for interacting with user by collecting and displaying data or information using the conventional means provided by such devices. At least one of a plurality of communications link 114 may be connected to an external computing network through a telecommunications network, including Internet cloud services 120.

[0065] In one particular embodiment the device may include a database 1 16 which may reside on the storage device 1 12. It will be understood that the database may reside on any suitable storage device, which may encompass solid state drives, hard disc drives, optical drives or magnetic tape drives. The database 1 16 may reside on a single physical storage device or may be spread across multiple storage devices, either locally or remotely.

[0066] The computing system 100 includes a suitable operating system 1 18 which may also reside on a storage device or in the ROM of the server 100. The operating system is arranged to interact with the database 1 16 and with one or more computer programs to cause the server to carry out the steps, functions and/or procedures in accordance with the embodiments of the invention described herein.

[0067] The user interface 1 10 of one or more mobile devices facilitates the collection and display of user data for the computing system 100. The user interface 1 10 may be a program or website accessed on a computer or mobile device via a communication network, such as the Internet. Alternatively, the user interface 1 10 may be a widget arranged on a website that may be accessed by a user using a computer or mobile device via a communication network such as the Internet. The user interface 1 10 may also be provided as a mobile application or "app” present on the user device, such as a tablet or smart phone.

[0068] The at least one user interacts with the user interface 1 10 and may be a customer (also referred to as the "user”) requesting to use a space in a venue. There is also reference made to an "operator” or "venue operator”, who is associated with the venue and utilizes the optimised space allocation instruction set provided by the allocation module to enable the use of the space by the user.

[0069] The customer (user) interacts with the computing system to make a request. In the embodiment described, the customer seeks to order food from a fast food outlet via a Point Of Sale (POS) kiosk. The customer, as part of ordering the food, makes a request for one or more people to use the space in a venue, where the customer may also be one of the patrons of the venue. That is, a user that interacts with the system is referred to as a customer.

[0070] An embodiment includes the computer system 100 processing the request and undertaking all subsequent steps in an autonomous manner. Alternatively, in another embodiment, the operator may use one of the user interfaces 1 10 provided to one or more devices to receive, input, or modify information in order to provide further input to the computer system 100, so that the computing system may process the request and provide instructions to the entity.

[0071] In processing the request, the computer system 100 may arrange objects in the space in accordance with the optimised space allocation instruction set. That is, the user acts as a customer making a request which is to be "serviced” by the operator in accordance with the optimised space allocation instruction set. As may be appreciated by a skilled addressee, there may be any number of remote users and operators who are able to interact with the computing system via the user interface 1 10 via any number of different devices.

[0072] Referring to Figure 1 b there is shown a schematic diagram of the ResButler project. The

ResButler application 126 is hosted in a cloud computing environment. The ResButler project 128 includes a web server 130 a venue login and security database 132, an allocation module or system 134 comprising one or more modules or algorithms 136, which connect to a venue database 138 and a venue web server 140. The ResButler project 128 connects with multiple devices 142, 148 and 152. The device 142 is a third party desktop forward/laptop that is capable of displaying a website rendered by venue web server 140. The venue web server 144 incorporates a venue booking widget 146. Similarly, device 148 is a mobile device such as a smartphone or tablet computing system. The device 148 includes an instance of the menu app 150. Analogously, device 152 is a kiosk including a computing system capable of executing a venue kiosk app 154 which includes a POS device capability. In the case of a venue kiosk app 154 being used, the customer is physically located at the venue when they make the booking process and they will generally be a "walk-in” customer - that is, the customer makes the booking and walks-in immediately after making the booking. In the case where a walk-in booking is made, the venue kiosk app 154 may integrate aspects of the booking process and the seating process described below as two separate processes. Such variations are within the purview of a person skilled in the art.

[0073] The ResButler project 128 also interfaces with a device 120 which is located within the venue.

The devices 120 may include another point of sale device (POS) 124 and or a device capable of displaying a dashboard 122, which are to be utilised by an operator of the fast food outlet, in accordance with an embodiment of the invention.

[0074] Referring to Figures 2a-2g, there is shown a series of flow charts illustrating a comparison between the prior art and a system in accordance with an embodiment of the invention. These figures were previously included in PCT application PCT/AU2018/051 168 (and co-pending PCT application PCT/AU2018/051 169, PCT/AU2018/051 170 and PCT/AU2018/051 171 ) as noted in the background above and also, in the artificial intelligence Australian provisional application AU2019/900128. These figures are also included in the further 1 1 additional co-pending Australian provisional patent applications lodged on 29 April 2019 which are also related to and support this application. The aforementioned applications are incorporated herein, in their entirety, by reference and are listed below in table 1.

[0075] Table 1 :

[0076] Referring to now FIGs. 2a to 2e, there is shown a diagrammatic representation of each of the component parts of the system in accordance with an embodiment of the invention. The following descriptions and information add further matter to the original disclosure in the above-mentioned PCT applications to further particularise the features and embodiments described herein. To the extent that the additional description of features and integers contained herein contradicts any disclosure with respect to a feature or integer disclosed in the previous applications, it will be understood that, to the extent of the contradiction, the present application will be taken as being correct for the purpose of the inventions and embodiments disclosed and defined in the present application.

[0077] The following references serve as a summary of the information referred to within the embodiment detailed by Figures 2a-2g.

Information and set-up for embodiments described herein

[0078] Restaurant Set-up Rules (278): There are three basic embodiments disclosed herein, each of which utilise a different set of rules to set up a restaurant or any other space that can be reserved for any purpose. In all embodiments, the rules and constraints are arranged to permit the proper contextual relationships, relativities, utility of and flexible table and chair or equipment capacity to allow for effective differentiation, discrimination, yield management, dynamic pricing, revenue management, cost and operations management and the achievement of bespoke (configurable) individual quantitative and qualitative goals of a restaurant.

[0079] In the context of the specification and the embodiments and broader invention described herein, the terms "relationship”, "relativity”, "utility” and "contextual relationships” have specific meanings as related to equipment, furniture and other items which can be arranged within a space/venue and which can be ascribed specific attributes, constraints and by extension rules which utilise the attributes and constraints.

[0080] Firstly, the term "relativity” in the context of the specification refers to quantifiable attributes and constraints that describe quantifiable variables of a table, chair, furniture or equipment that in turn form the basis for a qualitative assessment of the table, chair and/or equipment. For example, the size and shape of the table, which are quantitative variables, may have an impact on a qualitative attribute of the table, such as the "class” of table. A first class table may be of a larger size and a first class chair may be more luxurious (larger chair). The attribute, however, is relative to other attributes and therefore in and of itself may not be determinative of the overall qualitative assessment of the table. For example, in addition to a physical attribute of the table, the location of the table relative to the space may also be determinative of the class of the table. For example, a table that is near a window and has a view may be considered a first class table, even if the physical attributes of the physical table do not necessarily match those of a "first class” table.

[0081] In other words, the term "relativity” refers to quantifiable attributes of furniture/equipment.

[0082] Correspondingly, the term "utility” refers to the overall utility that is derivable from the relative attributes and constraints that are associated with each item of furniture, including tables, chairs and other items of equipment.

[0083] Secondly, the term "relationship” refers to an association between two or more items, objects etc.

For example, a relationship may be that a table is capable of being placed in a particular section. This is a constraint that defines a relationship between the table and the section.

[0084] Relationships may be one-to-one, or may be multiple, in that an object or item may have a relationship with a number of other objects or items. In other words, the relationships behave as a constraint with respect to how the two objects or items can interact. [0085] In the past specification, the reference to a "contextual relationship” or to "context”, refers to a relationship that acts as a constraint when specific conditions are met. For example, two tables may have a contextual relationship when placed adjacent to each other, or together, but have no such relationship when they are not placed adjacent to each other.

[0086] The rules and constraints stand in contrast to the prior art solutions, which are limited to a predetermined and unchanging limited solution set of non-descript tables and table combinations with simple minimum and maximum chair constraints. The three embodiments shown at (278) are "space”, "tables” and "tables, table combinations and shadow tables” described further below:

Space

[0087] The space embodiment uses a volumetric framework, and a restaurant floor plan or other file or data base to provide a series of restaurant allocation and organisation rules, including the relationships, relativities, utility and capacity of tables, chairs, other furniture and all other constraints within the restaurant.

Tables

[0088] Each table is ascribed an extensive set of characteristics and constraints, such that each table has a specific relativity, relationship, utility and capacity relative to each other table. Moreover, each chair is also ascribed a space relativity which is treated as a second aspect of the invention. This embodiment is similar to the space embodiment noted above. However, there is no utilisation of exact dimensions. In other words, less emphasis is placed on the spatial/dimensional aspect of the "space”, but the rules and algorithm still mimic the "space” embodiment above to achieve a similar outcome. This additional embodiment permits the addition and/or removal of tables from the total capacity of the restaurant.

[0089] The use of a list of tables and associated attributes as the underlying set of variables used to define the relativity, relationship, utility and capacity of each table and chair acts as a "common denominator” or as a benchmark for those relativities, relationships, utilities and capacities that provides that relativity. Hence, the use of a list of tables detailing the relationships, relativities, utilities and capacity between each other is an embodiment of the claimed invention. A further embodiment is any combination or permutation of relativities, relationships utilities and capacities of tables, chairs, and the restaurant rules that permits the differentiation, discrimination, yield management, dynamic pricing, revenue management, cost and operations management to achieve bespoke outcomes as disclosed within this and the other related applications.

Tables, Table Combinations and Shadow Tables

[0090] Through an extensive definition of the relationship, relativity, utility and capacity of each table and table combination with each other table and table combination to define a set of constraints rules can be applied to achieve desired outcomes. The development of rules provide granular differentiation and improve outcomes.

[0091] Within this embodiment is the concept of "shadow tables”, defined as tables that do not physically exist in the total solution set of tables and table combinations as in the prior art. Alternatively stated, these "shadow tables” are not shown and do not exist on the floor plan within the prior art. These "shadow tables” are a list of permutations of tables that can be placed in an area, sub area, or space such that they can replace previously existing table or table combination within that area, sub area or space such that the allocation process permits the addition of or removal of tables and or chairs from the floor plan to provide a different and more optimised outcome than the prior art.

[0092] It will be understood that the permutations are not limited to a fixed number of tables, but can include the addition or removal of tables. For example, a permutation may include two separate tables T 1 and T2 and a combined table T 1 +T2 as per the prior art. However, in the present embodiment, there can also be provided a further table not existing in the prior art (T3) which permits the addition of a different combined table T1 +T2+T3. In other words, the permutation allows for the incorporation of additional tables or removal of tables providing completely different configurations and numbers of table to vary the seating capacity, orientation, or any other aspect of the table combination in the sub area or area.

[0093] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following related patent applications:

1. Space - as described in Table 1

2. Widget - as described in T able 1

3. Menus - as described in Table 1

4. Yield Management- as described in Table 1

5. POS Transactions - as described in Table 1

6. Rosters - as described in Table 1

7. Operations - as described in Table 1

8. Ordering and Allocation Integration - as described in Table 1

9. Gaming - as described in Table 1

10. Exchange - as described in Table 1

11. Artificial Intelligence - as described in Table 1

12. POT Applications - as described in Table 1

[0094] The restaurant set-up rules shown at (278) in one embodiment also include set-up rules for all other spaces or purposes such as for the set-up and booking of functions and/or events with an area, subarea, private room or the entire restaurant. In a further embodiment the set-up rules referred to at (278) also refer to function spaces, event spaces, theatre, show and other spaces, such that a complete event can be enquired, modified, confirmed with or without part or full payment on-line and without the requirement of manual intervention by venue staff.

[0095] Embodiments are further described in related co-pending patent applications, with particular reference to the following related patent applications:

1. Functions - as described in Table 1

[0096] In a further embodiment, the restaurant set-up measurements provide information that permits a venue to detail the normal or standard set-up for a restaurant including the type, size and normal number of chairs that would be used for a table at a particular location. The restaurant set-up information can be used to determine if more than the standard number of chairs normally set for that table at that location is the physical maximum number of chairs that can be allocated to the table. In a further embodiment the restaurant set-up information can include information which indicates where one or more extra chairs can be placed on a table to increase the capacity of a table (which may also be determined by the relative location of the table in the venue).

[0097] For example where a table of two is placed up against a wall (and, hence the wall side is unusable) but, the other side can take an extra chair (as that chair will not be in a walk-way or interfere with any other table, the system is aware of the constraint and can add an extra chair to the table to increase its capacity if required during the booking allocation process.

[0098] In a further embodiment the information where the "change” of a table top from say one that is say 750mm by 700mm to one that is 800mm round to permit the seating of 4 people and not 2 (as per the original 750mm by 700mm) in the same location, the restaurant set-up rules can include information as to when a restaurant reaches a certain threshold or capacity, such that the rules and algorithms can be used to apply one or more of increasing the capacity to some or all the tables to the maximum number of chairs; or to the maximum table top size, or some other permutation within the information provided and available within the restaurant set-up rules.

[0099] In another embodiment the restaurant set-up rules can be combined with any other information or any other permutation of the available information as described herein such that the restaurant allocation rules and algorithms can achieve any of the required quantitative and qualitative outcomes desired by the restaurant. For example, knowledge of the restaurant space, tables, table classes, table locations can be used in conjunction with the information available within a customer's history or CRM to allocate the customer's booking request instantaneously to their favourite or preferred table and preferred chair, or if the customer's favourite is not available to the customer's second preferred table and a preferred seating position, or failing that allocate the booking request to the next highest ranking class of table or table location as so on until that booking is allocated.

[00100] In one embodiment, the allocation of a booking can be associated with one physical space, physical item and the same booking can be transferred to another physical space or physical item such that a booking can comprise more than one "experience”. For example, a booking can be allocated to a bar table or bar stool for say 7pm to 7:30pm and then moved to the main dining room from 7:30pm to 9:30pm and then back to the bar at 9:30pm for a night cap. In a further embodiment, as this sequence of events can treated as a single booking during the booking allocation process then the system can maintain all financial details and information within that one booking and one account so that information does not have to be manually transferred, or manually reconciled, including any pre-payments within the system or the process by which it is integrated within any POS system.

[00101] In a further embodiment the restaurant set-up rules referred to above could be applied to other industries and businesses including, for example, hairdressers, gyms, libraries, accommodation, car rentals and aviation, or any business that requires the allocation of a physical space, physical item during a booking allocation process.

[00102] In a further embodiment, the framework, rules, methods, procedures and algorithms, of the current invention can also be applied to the booking of appointments where the primary purpose of the appointment is not the physical space or a physical item but the provision of services such as legal advice, accounting advice, doctors' appointments, hospital appointments etc.

[00103] Menus (280): Menus and the use of menus, rather than simply being a presentation of products available for purchase, are integrated into various aspects of the broader system These include channel and widget configuration to offer different menus, not only by time, but by other constraints such as class and specific table; availability and search by different courses and menus; the ability to require customers to commit to different menus and different courses at different times; the ability to recognise and identify different channels and customers to offer specific menus and tailored menus with different conditions such as duration times, prices, payment conditions etc.; eliminate the need for indicating allergy details on menus as alternate menu items would be displayed that did not include the "offending” allergic ingredients, similarly with dietary requirements; the use of alternate menu items not only makes the display to the customer more friendly and personal but permits proper stock decrementing and revenue/sales analysis; the requirement for a customer to select a menu and the number of courses so that more accurate duration times can be calculated or requiring customers to accept variable duration times based on the number of courses they have selected in conjunction with one or more other constraints (such as occasion, time of booking, group size, etc.) in determining the duration a booking would be permitted to occupy a table; the integration of menus into a "product tree” to permit the seamless integration of pre-orders into point of sales systems and the seamless integration of the reconciliation process of prepayments and deposits without the need to create separate pre-paid accounts within POS systems. These embodiments shown at (280).

Channel Configurability, Differentiation and Identification

[00104] In one embodiment, the claimed invention includes the ability of the operator to offer different menus with different dishes, different prices, different numbers of courses, different time durations and can be incorporated with different time durations and that specific information can be used and applied as part of the optimisation and booking allocation process.

Individual Identification

[00105] In one embodiment, the booking allocation system can identify the customer seeking to make a booking and present them with an individual menu or another specific menu and with the knowledge of the individual access that individuals CRM details and apply other additional constraints with respect to their menu selection such as a different duration time or a different duration time at their preferred table as part of the optimisation and booking process.

Required Selection of a Menus and or Courses

[00106] In one embodiment, a customer can be required to select a specific menu and or courses and with that required selection would be a set time such that the selection of the menu item and/o courses, a specific time duration could be applied to that selected menu and courses, incorporating other additional constraint information such as group size, occasion, day of the week, time of booking etc, to apply and or determine a duration time to be applied to that booking request and for that duration time to be used and applied as part of the booking allocation process.

Alternate Menu Items

[00107] In one embodiment, a customer who has an allergy or dietary preference is only shown dishes that are compatible with their requirements, such that the menu item displayed does not include the inappropriate ingredients and simply shows the menu item as the dish will be presented when cooked.

Menu Systems Integration [00108] In one embodiment the booking allocation system contains a menu building module and/or a separate menu building module includes a product tree structure for the development of menu items (products) that contain ingredients for stock decrementing as well as alternate menu items and ingredients where those menu items are modified for allergies or dietary requirements so that proper stock decrementation can occur. In one embodiment, each menu item by being linked to a product tree permits seamless integration with POS systems, kitchen and bar printing.

[00109] In a further embodiment pre-orders are linked to the booking and there is no need to manually re-enter any pre-payments or pre-orders to a POS system as prepayment accounts as prepaid amounts can remain and be controlled within the ordering system and the booking allocation process such that an automatic reconciliation process can be applied when the booking arrives such that the manual transfer between accounts is not required.

[001 10] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent application, but more specifically with the following related patent applications which are incorporated herein by reference:

1. Menus - as described in Table 1

2. Widget - as described in T able 1

3. Yield management - as described in Table 1

4. POS Transactions - as described in Table 1

5. Rosters - as described in Table 1

6. Functions - as described in Table 1

7. Artificial Intelligence - as described in Table 1

8. PCT Applications - as described in Table 1

[001 1 1] Dynamic Pricing and Dynamic Product and Service Promotional Offers (282): The embodiments described herein include the complete differentiation of the products, services and benefits that can be utilised in the differentiation of a product and service during a booking or appointment process; the use of the complete list of options available for the differentiation of the product or service to create a unique set of differentiated products and services as compared to competitors that can then be offered to their customers; the use of the differentiated products and services as part of a booking or appointment process.

[001 12] Through these processes, a restaurant online booking process, or other booking or appointment process can be used and permits a restaurant or other business to apply proper and complete yield management including dynamic pricing, peak period pricing, higher pricing of tables with better or higher utility, etc., as compared to the current practice of only offering simple discounts during off-peak periods and incorrectly referring to this as yield management. In a further embodiment the use of and the ability of adding the tailoring of a dining or other bookable experience or appointment such that additional, related or the simple re-arrangement of the sequence of activities can offer greater satisfaction and personalisation to create a total revenue management process. These embodiments are shown at (282) and include the differentiation of products.

[001 13] In one embodiment additional constraints have been developed and incorporated within the booking allocation system including through the use of the volumetric framework within one embodiment of the invention to permit a full and complete differentiation of the products and services offered by a restaurant including differentiation not considered or accounted for by the prior art including by location, by ambiance, by class, by privacy, by individual table, by ranking of each individual table, by menu, by number of courses, by occasion , by category of customer, by ranking of customer, by event, by conditions or constraints by time of booking, by payment terms, by additional supplementary items committed to, by channel and then these additional differentiation aspects being incorporated and used within the booking allocation process so that the a restaurant can configure these items to optimise their preferred quantitative and qualitative outcomes.

The yield management and revenue management of products

[00114] In one embodiment the additional product differentiation referred to above is utilised by the claimed invention to permit the control of capacity offered by differentiated products and services and then to apply yield management techniques which permit the incorporation of dynamic pricing, differential pricing by the differentiated items. In a further embodiment the incorporation of additional and supplementary items including the ability to tailor the sequence of events within a booking or appointment (as one simple example of this embodiment is the ability to permit customers to design their own sharing platters and eliminating the need have an entree and/or a main course in a traditionally three course a la carte restaurant.

Promotions

[00115] In one embodiment the incorporation of configurable promotions, configurable back fill promotions, and interactive tactical upsell promotions to people hesitating during the booking process or to people who have already booked or to encouraging people to pre-order or while at the restaurant in-service ordering process.

Sale of specific tables and packages, auction of specific tables and packages and the sale of specific tables or packages through a restaurant table exchange.

[00116] In one embodiment the incorporation the sale of specific tables or packages by individual sale by the restaurant or through an "exchange”, "website” or other process that permits the resale of the tables and packages.

Butler and Concierge Service

[00117] In one embodiment there is provided a module that allows the incorporation of additional third- party or ancillary items to personalise the restaurant experience, change the order of service, provide bespoke offerings and experiences not normally or traditionally provided by restaurants, upsell during the booking and ordering process unusual items so that a restaurant can create greater differentiation to competitors. These experiences are not limited to the experiences normally provided by restaurants but targeted at experiences and offering that are outside existing norms to include anything desired by a customer and within the level of acceptability of the restaurant. In a further embodiment the additional information, spending and revenue for a booking can be used within the booking allocation process to provide higher spending, higher revenue, higher contribution or other classification of customers, or more specific experience requirements in the booking allocation process of the claimed invention. In one embodiment this can result in a higher spending customer being given a better table or being provided with an upgrade to a better class of table, extended duration or other benefits or preferential treatment. [00118] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following related patent applications which are incorporated herein by reference:

1. Widget - as described in T able 1

2. Yield management - as described in Table 1

3. Space - as described in Table 1

4. Exchange - as described in Table 1

5. Gaming - as described in Table 1

6. Rosters - as described in Table 1

7. POS Transactions - as described in Table 1

8. Artificial Intelligence - as described in Table 1

[00119] Special Events Scheduled by Venue (284): In some embodiments, there is provided a process by which special events may be included by utilising the forecasting and planning modules to create and classify specific events as "one off events so that they can be properly understood and interpreted by the forecasting modules and therefore also correctly classified and utilised as input data by the artificial intelligence module. More specifically these embodiments are shown at (284).

[00120] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following related patent applications which are incorporated herein by reference:

1. Yield Management - as described in Table 1

2. Rosters - as described in Table 1

3. Artificial Intelligence - as described in Table 1

[00121] CRM (286): In the embodiments described herein, the CRM is not merely a repository of information and historical data base, as is the case with all prior art, but is a system that contains constraints and information that can be accessed and utilised as part of the booking allocation process. These embodiments include the allocation of a Super VIP and or VIP to their favourite or preferred table automatically during the booking allocation process and not through a manual allocation process undertaken after the booking is accepted, as is the case with the prior art.

[00122] Further, in additional embodiments the restaurant or the venue can provide additional information and constraints as to how this CRM information should be utilised, how it should be enhanced, modified or applied during the booking allocation process, including, the addition of complementary items being added to their "running sheet” or "order of service” for their booking, for example, a free glass of wine, or an extended booking duration time, that no deposit or prepayment is required unlike other bookings or other benefit or information.

[00123] In a further embodiment, the booking allocation process can automatically embellish the booking allocation process by permitting differentiation between customers and better tailoring and personalise a person's restaurant experience. More specifically these embodiments are shown at (286). Embodiments and aspects of this application are supported by, and with further details provided within all the additional related patent applications: [00124] External Websites (288): In some embodiments, external websites are utilised as not merely a source of information or reference data but as data and information that can be accessed and utilised in the booking allocation process. Embodiments of the allocation methodology, processes and rules can include, a person's social media influence rating, a person's occupation, or other distinguishing feature as inputs to determine the constraints to be utilised by the booking allocation process. More specifically these embodiments are shown at (288).

[00125] Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

Forecasting and Predictive Model (290): The level of detail used by the embodiments in the differentiation of the product or service, yield management, dynamic pricing, revenue management, the detail within a restaurant the personalisation of services etc., allow the forecasting and predictive model of the embodiment to be extremely sensitive and therefore results in far more accurate forecasts and predictions as there is greater monitoring ability as well as "levers” to make changes to achieve desired outcomes.

[00126] Specifically in one embodiment the forecasting and predictive model directly accesses the extensive constraints, variables, inputs, historical outcomes and trends, allocation rules, as well as planned events, third party websites, and use that information to develop its forecasts and then to monitor activity against those forecasts by the allocation methods, procedures, algorithms and allocation rules in the allocation of bookings to a space, a table, a table combination, chair or other item to achieve better forecasts and to make changes to the constraints so as to achieve even better outcomes. Embodiments also include the forecasts of functions and events as well as the monitoring of those events and the recommendation of changes or the making of changes to the applied constraints; booking capacities; booking classes; staffing; rosters; resource requirements; operational requirements; maintenance requirements, etc. More specifically these embodiments are shown at (290). Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications:

1. Yield management - as described in Table 1

2. Rosters - as described in Table 1

3. Artificial Intelligence - as described in Table 1

4. Functions - as described in Table 1

5. Operations - as described in Table 1

6. PCT applications - as described in Table 1

[00127] Suppliers (292): Orders; Deliveries; Constraints, details etc. (292) The embodiment includes the ability to link a supplier to the booking allocation process such that the suppliers items can be offered within the booking process, the selection of what a person has chosen can then be added to the booking allocation process and algorithm and then an order be placed with the supplier when a person confirms their booking to create a completely integrated process. Embodiments of this process are supported by, and with further details provided within the additional related patent applications.

[00128] Database of Booking Requests (294): In one embodiment, the historical booking requests are directly accessed by the booking allocation methods, procedures, algorithms and allocation rules for the allocation of bookings to a space, a table, a table combination, chair, other item or for the allocation or creation of an appointment.

[00129] In a further embodiment additional information can be added to the data base of historical booking requests, their behaviour at the restaurant, the allocation provided to them in previous booking requests, overall demand for a time or a service that could not be satisfied and the timing and booking profile of those bookings, etc., (294) Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

[00130] Optimisation Quantitative and Qualitative Strategic Rules and Outcomes (296):

Embodiments of the allocations, methods, procedures, algorithms and allocation rules include the creation of specific rules to undertake specific outcomes which can be selected by a venue to create specific outcomes dynamically (the prior art cannot dynamically allocate bookings and relies on a predetermined single priority table and table combination list to allocate bookings).

[00131] The specific dynamic allocation can also be combined in different sequences combinations by different time periods, different services, etc., so as to create bespoke outcomes for the benefit of individual venues to better meet their targeted goals and the requirements of their customers. Embodiments with respect to this aspect are not limited to the following examples, detailed; Floor Space Optimisation Algorithm; Time Related Optimisation Algorithm; Event Related Optimisation Algorithm; Strategy Related Optimisation Algorithm; Third- Party Optimisation Algorithm; Pre-service Optimisation Algorithm; In-service Optimisation Algorithm; Self-Seating Optimisation Algorithm (296). Embodiments and aspects of this application are supported by, and with further details provided within all the additional patent applications:

1. POT applications - as described in Table 1

[00132] Resource Parameters (298): The resource parameters include; Venue set-up times, bar set-up times, hosting requirements, kitchen set-up times, roster structures and frameworks including staff metrics such as customers that each staff member can cater for, minimum staffing levels, amount of food that each chef or food station can produce, minimum hours, pay rates, broken chairs, broken tables, equipment out of service etc. (298). Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications:

1. Rosters - as described in Table 1

2. Operations - as described in Table 1

3. Artificial Intelligence - as described in Table 1

[00133] Reporting (231): Performance analysis; Customer satisfaction; Deliverables; Labour Analysis;

Actual v. Predicted etc. (231) Reporting relates to the additional constraints possible within the claimed invention and the analysis of those constraints and their outcomes. In one embodiment, reporting relates to the use of that analysis to better forecast and utilise that information to create a feedback loop and information to the artificial intelligence module so that it can continually learn and improve this processes and outcomes. This application is supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications:

1. Yield Management - as described in Table 1 2. Artificial Intelligence - as described in Table 1

[00134] Database Historical Information (233): Database historical information relate to information not currently available or used by the prior art. This information includes: booking duration times by courses, by individual table, by class of table, by occasion etc.; the time bookings made - booking time; classes of bookings; spend by booking types; yield management outcomes; revenue efficiency; walk-in promotions; etc. and wherein this information can be accessed and utilised within the booking allocation process and all other modules including forecasting and artificial intelligence (233) this application is supported by, and with further details provided within the additional related patent applications, but more specifically with the following patent applications, but more specifically with the following patent applications:

1. Yield - as described in Table 1

2. Artificial Intelligence - as described in Table 1

[00135] External Websites (235): External websites including weather information relate to information that is accessed and used by the current invention within it booking allocation process, forecasting and artificial intelligence. Embodiments relating to the use of information from external websites within the claimed are supported by, and with further details provided within the additional related patent applications.

[00136] Printed Operational In-Service Run Sheets (237): Printed operational and in-service run sheets relate to information that includes the results of the autonomous booking allocation process, the autonomous chair allocation or selection process etc., and is supported by, and with further details provided within the additional related patent applications.

[00137] Operational Requirements and Planning (239): Operational requirements and planning within this application refer to staffing levels ; rosters, including roster frameworks and standard rosters, roster creation, staff allocation to rosters, adjustments to rosters based on bookings received as compared to bookings forecasted; start/finish times, including pre-times, set-up times, closing procedures and times; orders; delivery schedules; maintenance planning; equipment replacement; occupational health and safety; procedure and policy monitoring; etc. (239). Embodiments within this aspect of the application are supported by, and with further details provided within the additional related patent applications, but more specifically:

1. Rostering - as described in Table 1

2. Operations - as described in Table 1

3. POS Transactions - as described in Table 1

[00138] Point of Sale Integration (241): In one aspect, embodiments of the point of sale (POS) integration relate to transactional aspects. These embodiments include the "real time” dynamic floor plan created by the claimed invention being integrated into POS systems with or without the application of the Cartesian "volumetric framework” (which in one embodiment includes more than a three dimensional volumetric framework, as it can include more than three axis) within the integrated POS systems such that the "real time dynamic floor plan” including details of the table, the chairs and booking details by chair, replaces the existing static floor plan within the prior art POS systems. The benefits of this dynamic real time floor plan ensure that restaurant tables are always shown as how they appear in real life, that the tables have the correct table numbers, that the tables show the correct chair set up and all pre-orders are shown on the correct table and the correct chair numbers that change in accordance with the customer's request and the booking allocation process.

[00139] In a further embodiment any pre-payments, part payments or deposits including food, beverage and other items are transferred and referenced in detail by the booking system or ordering system, to the POS system on arrival and eliminate the need for the opening of pre-paid accounts within POS systems or other accounting systems which then require manual transfer of amounts between accounts etc. and a subsequent manual reconciliation process. Embodiments, therefore include integrations for dynamic floor plans; table and chair seating plans, allocations and details; orders; payments; deposits; sale items; Etc.; CRM detail integration as it related to the booking allocation and ordering processes of the current invention (241) Embodiments of this application are supported by, and with further details provided within the additional related patent applications:

1. POS Transactions - as described in Table 1

2. Space - as described in Table 1

3. Menus - as described in Table 1

[00140] In a further embodiment, the booking allocation system incorporates a transaction system that replaces and enhances the functionality of a traditional P.O.S. system. A transaction system is far more efficient and renders a traditional P.O.S. system obsolete, as most transactions do not occur at one point (hence the current name and terminology of Point-of-Sale systems) but the transactions occur at multiple points and the traditional P.O.S. systems no longer represent an efficient core revenue or accounting system.

[00141] In a further aspect the current invention with respect to POS systems relates to the integration and use of POS systems with a booking allocation system such that a person making an order at a counter can be allocated a table and or seat within the venue at the same time with or without a stipulated duration time. In another embodiment a person making an order at an ordering kiosk within a venue can be allocated a table or a seat at the venue with or without a stipulated duration time. In another embodiment where a person is allowed to enter a venue and choose a table or seat of their choice and then order, the embodiment through the integration of a booking system can advise the person how long they can occupy or use the table or chair. In another embodiment through the integration of a seating kiosk (self-seating kiosk), an appointment app a person can be allocated a table including duration permitted. In other embodiments the application of the invention to gyms, hairdressers and even to the appointment setting processes of lawyers etc. Embodiments of this application are supported by, and with further details provided within the additional related patent applications and more specifically:

1. Ordering and Allocation Integration - as described in Table 1

[00142] Stock Control, Ordering and Purchasing (243): In one aspect, embodiments of stock control relate the creation of alternate menu item for allergies and dietary requirements of the claimed invention. In one aspect the ordering and purchasing of the claimed invention relate to the creation offering for sale items not traditionally associated with restaurants and the automation of the transactional aspects so that no manual intervention or work is required. This includes the ordering of additional tables and chairs if the allocation model determines the requirement for additional furniture. Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications:

1. Space - as described in Table 1 2. Rosters - as described in Table 1

3. POS Transactions - as described in Table 1

[00143] Home Delivery and Takeaway Integrations for Production and Time Scheduling (245) In one aspect, embodiments of the home delivery, takeaway integrations for production and time scheduling include the monitoring of time durations, and the autonomous turning on, turning off, or provision of time information concerning food production times, yield management, dynamic pricing and point of sale (POS) integration of the transactional aspects. Embodiments and aspects of this application are supported by, and with further details provided within all the relevant patent applications.

[00144] Payment Rules (247): In one aspect, embodiments of payments include the ability to have different payment rules for different menus, different courses, different booking times different prices by booking channel, etc, so that a completely dynamic pricing system and payment constraints are created. Embodiments include; payment decision trees; prepayment and payment constraints, different channel constraints, product differentiation, dynamic pricing etc. (247) Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

[00145] Artificial Intelligence (251): In one aspect, embodiments of artificial intelligence include the complete automation of the entire restaurant process from a systems perspective which is beyond the ability and scope of prior art systems. Including data mining, advanced analytics, modelling and predictive analysis to automatically amend constraints. (251) Embodiments and aspects of this application are supported by, and with further details provided within additional patent applications and more specifically by the following applications:

1. Artificial Intelligence - as described in Table 1

2. Yield Management - as described in Table 1

[00146] Alternate Payment Systems (253): In one aspect, embodiments of the alternate payment systems is the ability of a venue to offer alternate payment such as a progress payment option, not available within the prior art. This becomes a viable option within the claimed invention as the autonomous reconciliation of part payments means that the manual reconciliation processes and labour burdens of the prior art are no longer cost prohibitive. Embodiments and aspects of this application are supported by, and with further details provided within the additional related patent applications.

[00147] Referring to FIGs. 2a to 2e, the following references are provided as a summary of one embodiment of the information referred to within the flow chart as "Claimed Invention” 276, "Intuitive booking allocation super highway” (297) and booking allocation information 2026, utilising the information and constraints identified and developed 1 a to 1 v above:

[00148] Processes, methods and algorithms within the current invention

[00149] User, in one embodiment (255)

[00150] Various Configurable Access Channels, such that the offers, products services etc., can be completely different by channel (257)

[00151] Configurable User/User Interfaces: Restaurant booking widget, function booking widget, self seating kiosk, self-seating app, restaurant booking app, menu pre-ordering app/widget, promotional apps/widgets, booking form, and integrated systems such as POS systems. (259) [00152] User requirements used in the Booking Allocation: Buy a specific table, request a specific table, request an extended dining duration, flowers, chocolates, card, entertainment, gift, different order of service, personal waiter, specific personal waiter, budget, occasion etc. (261 )

[00153] Strategic Control of Capacity, Product and Services for Booking Allocations: Strategic capacity availability by Area, Sub-area, Section and Class. Strategic Product and Service Availability by Menu, by Courses, by Variable Time Durations to meet revenue and yield management targets. (263)

[00154] Booking Allocation for the Optimisation of Space: (Sale of specific tables with guaranteed allocation, Super VIP guaranteed seating, VIP prioritised seating, Optimisation of remaining table allocations to Area, Sub-areas, Sections and Classes based on venue strategy, the introduction of additional tables and/or chairs, the removal of tables and/or chairs, the interchange of tables, the interchange of table tops, etc. (265)

[00155] Payment/Deposit Confirmation (267)

[00156] Butler Service: Ordering of 3^rd Party Services/Products, the changing of the order of service, the introduction of items not traditionally offered by restaurants. (271 )

[00157] Time-Related Booking Optimisation: At a predetermined time (e.g.. 1 hr before service), reallocation of all bookings to offer the best tables to the highest ranking, non-guaranteed table-allocated customers (Musical Chairs) (269)

[00158] Event-Related Booking Optimisation: At the occurrence of an event, e.g. : Rain, reallocation of outdoor bookings to tables in undercover Areas, Sub-areas, Sections and Classes. Such a reallocation can be automatic through a linking of the booking process to a third party weather site or through a re-allocation allocation process that has been programmed and can identify the weather affected tables. (273)

[00159] Capacity-Related Booking Optimisation: An event that a particular class of table is at full capacity, a determination if demand for other classes of tables is such that they can be reduced and additional tables offered for the class in demand. (275)

[00160] Strategy-Related Booking Optimisation: An ambience re-allocation: if restaurant is not expected to fill up or other parameters apply. (277)

[00161] Third Party Information Booking Optimisation: Theatre information, website information which may have an impact on capacity decision. E.g. allocating bookings to a minimum space in anticipation of a full theatre next door. (279)

[00162] Pre-service Booking Allocation Optimisation: A final optimisation before service taking all the above factors into account, as well as opening up capacity for walk-ins, if such capacity had been previously excluded from the allocated capacity. Creation of run sheets and service notes for staff. If a venue selects self seating option, floor plans and seating locations as they would appear at time of arrival of each booking are sent to each customer. (281 )

[00163] Cockpit Dashboard: Dynamic Floor Plan; Time-based floor plan, the booking system having an inbuilt POS system, and the ability to take orders, receive orders, reconcile accounts, etc. including integration to other systems including other POS systems to create a completely integrated dynamic real-time systems environment (283) [00164] In-service Booking Allocation Optimisation: Optimisation can be based on any combination or permutation of the above optimisation algorithms or different algorithms which can only use tables located within the restaurant and/or without moving pre-allocated bookings and/or allocating bookings based on space optimisation or other dimension such as allocation to the best table. (285)

[00165] Self-Seating Kiosk (Booking Allocation): Applicable for venues that have selected the self seating option. The kiosk can provide information on the seating location of confirmed bookings as well as the ability of accepting new walk in bookings as well as providing direction such that a host or someone to seat guests is not required. (287)

[00166] Autonomous Restaurant and Complete Integration: Fully integrated information system including table and position sensors. (289)

[00167] Point of Sale System: A fully integrated with dynamic real-time table plan layout with orders sent to kitchen and bar as appropriate and automatic reconciliations. (291)

[00168] Payments: Fully integrated with links to original booking including part payments by table, customer and position number. (293)

[00169] Accounting System: The complete integration of the booking systems with all accounting and transaction systems to produce all reports including revenue; P&L statements such that manual input is minimal (295). Including the implementation of a volumetric framework within the various accounting systems, for example the use of the volumetric framework for per-ordering, the POS system and other accounting systems.

[00170] Referring to FIGs. 2f to 2g, the following references are provided as a summary of the information referred to within the flow chart as "Prior Art” 223, "Reactive Allocation” 2030 with booking allocation information 2032:

[00171] Prior Art (223)

[00172] User (2000)

[00173] Access Channels (2002)

[00174] User/User Interfaces: Restaurant Booking Widget, Booking Form. (2004)

[00175] User requirements used in the Booking Allocation: (Prior Art) Date, time, meal period, pax

(2006)

[00176] Strategic Control of Capacity, Product and Services for Booking Allocations: (Prior Art)

Capacity and Max Group Size by booking time interval for a standard time duration for the whole service or by group size (2008).

[00177] Payment/Deposit Confirmation (2010)

[00178] Allocation of Booking Request: (Prior Art) Use of a prioritised list of tables and table combinations to allocate bookings. Prior Art process finishes with this step. (2012)

[00179] Dashboard: Static Floor Plan (2014)

[00180] Payments (2016)

[00181] Referring to FIG. 2f and FIG. 2g, the following references are provided as a summary of the information referred to within the flow chart as "Prior Art” 223, "Booking Allocation Information” 2032: [00182] Restaurant Set-up Rules: Open/closed; Meal periods; Floor Plan (not to scale); Seat block-outs; Rooms, Areas, Bars; Tables and table combinations prioritised list; Standard booking time duration or by group size (2020)

[00183] Promotional Offers: Discount by time interval (2022)

[00184] Database: List of unused tables and table combinations (2024)

[00185] It will be understood that the description with regard to FIG. 2a to FIG. 2e are not to be taken as an exhaustive description of the invention or embodiments, but rather a summary of an embodiment, to enable a person skilled in the art to gain an understanding of the broader inventive concept. It will be understood that the preceding and subsequent Figures describe the specific embodiments and aspects as are claimed herein in more detail and provide examples of reduction to practice. Moreover, the description with regard to FIG. 2a to FIG. 2e are not to be taken as evidence that the inventive concept is "abstract” or the mere implementation of an abstract concept. Rather, the description of FIG. 2a to FIG. 2e is intended as a primer or high-level view of the system as a whole, to enable the person skilled in the art to better understand the inventive concept.

[00186] It will be understood that the description with regard to FIGs. 2a to 2e are not prescriptive in that all herein features, steps and algorithms are required to be taken or taken in the order that they are shown the description or that they form a definitive list of features, steps and algorithms that comprise the invention. The purpose of FIGs 2a to 2e and the comparison to a prior art system shown in FIG. 2f and 2g is to highlight the inventive concept of using the knowledge of space, objects and their relativity and utility data combined with a series of algorithms optimise a space based on the strategic parameters or constraints of a venue.

[00187] Moreover, there is described below a series of algorithms, which for convenience, are numbered.

Flowever, it will be understood that each algorithm is independent, and the numbering is not reflective of any specific order in which the algorithms are to be applied. The embodiment may apply one or more algorithms dependent on constraint information and the application can be separate to other algorithms, in conjunction with one or more other algorithms, in different sequences with the one or more other algorithms to achieve the desired outcomes for the booking time period in question. The application, sequence, mixture of the algorithms can be configured by each individual restaurant in accordance with their individual strategies and required outcomes.

[00188] The first embodiment referred to as the First Algorithm is termed the "Strategic Capacity Control" algorithm, module 263, which makes an assessment of requests based on availability with reference to allocations by space, subspace, class, by time, allowing capacity for walk-ins, by menu, by course, etc.

[00189] The second embodiment referred to as the Second Algorithm is termed the "Optimisation of

Space Outcomes” module 265, and is relevant to guaranteed table allocations. The algorithm which is an iterative seating optimisation algorithm which is arranged to allocate seating first to Super VIP's and guaranteed seating allocations then based on availability by VIP, group size, etc., to optimise the allocation and position of tables. This algorithm is arranged to optimise floor space efficiency around guaranteed table allocations.

[00190] The third embodiment referred to as the Third Algorithm is termed the "Time Related

Optimisation" algorithm, module 269, which is best described by an example. For example, one hour before service, if it is decided that no new tables should be added, all bookings are reviewed, and, if there are two different bookings at 6pm and one booking is from a regular customer and one is from a first time visitor, the regular customer is allocated to the better table and the first time customer is allocated to the other table.

[00191] The fourth embodiment referred to as the Fourth Algorithm is termed the "Event Related

Optimisation” algorithm, module, 273, which is triggered or undertaken by the occurrence of an event. For example, if it rains, the algorithm would re-allocate part or all of the bookings to outside tables to inside tables as all or part of the outside tables may be rendered unusable.

[00192] The fifth embodiment referred to as the Fifth Algorithm is termed the "Full Capacity Optimisation”, module, 275, which is triggered or undertaken when one space, subspace, or class is full. For example, if a specific class within the restaurant was full the algorithm would evaluate if demand for the other classes for that service had availability. If other classes had availability then it would determine if those tables would be filled and what the revenue and contribution would be and if it then determined that it would be best to increase the size of the class that was full and reduce the seating availability in another class it could do so and increase the capacity within the class for which the booking request was received and allocate the booking request against one of the additional tables created in the expanded class.

[00193] The sixth embodiment referred to as the Sixth Algorithm is termed the "Strategy and Ambiance

Optimisation", module 277, algorithm. All bookings are reviewed, and if it is found that the restaurant will not be at capacity, the bookings are spread around the restaurant so that a better ambience is achieved within the restaurant. For example, if a restaurant only has two bookings for a Monday evening, the Second Algorithm may have sat both bookings next to each other in a back corner of the restaurant as this was the most efficient use of the restaurant space. This algorithm recognises that this arrangement is not an ideal seating arrangement for an empty restaurant and allocates the two bookings in this example to give both bookings the two best available tables.

[00194] The seventh embodiment referred to as the Seventh Algorithm is termed the "Third Party

Information Optimisation”, module 279 algorithm. For example, the optimisation algorithm could access third party information such as the bookings for the local theatre and the start and finish times of a show to determine capacity allotments and constraints. Further, it can determine not to offer discounts or promotions at 9pm as the theatre will finish and it expects numerous walk-in customers.

[00195] The eighth embodiment referred to as the Eighth Algorithm is termed the "Pre-Service

Quantitative and Qualitative” algorithm, module 281. This is the final optimisation algorithm before a service and can be a combination of one or more of the previous algorithms at the discretion of the restaurant manager. It is run at a predetermined time before service and is also used to create run sheets and provide information to restaurant staff as well as provide final seating plans and arrangements for self-seating customers. As another example, as a restaurant can be split into different classes part of a restaurant can offer self-seating and part of a restaurant can offer full table service.

[00196] The ninth embodiment referred to as the Ninth Algorithm is termed the "In-service Allocations without additional tables or changing existing table allocations" algorithm, module 285. This algorithm is executed after service begins and new bookings are limited to the use of only tables physically available within the restaurant. The in-service optimisation process uses the In-service Allocations algorithm to provide a limited optimisation process which limits the allocation process by means of additional constraints to optimise request allocation process with minimise the disturbance to current patrons.

[00197] The Ninth Algorithm is not mandatory as the eighth algorithm or any other algorithm or a combination thereof could continue to be used without the need to unseat existing bookings whilst maintaining the ability to add or remove one or more tables. Further, additional algorithms or variations of the booking algorithms could be added to provide additional and different allocation outcomes and as a consequence provide additional tools for both the customer and the restaurant to achieve their preferred objectives and customer service standards.

[00198] A co-pending PCT application filed contemporaneously with this application in the name of Grand

Performance Online Pty Ltd and entitled "A COMPUTER-ENABLED METHOD, SYSTEM AND COMPUTER PROGRAM FOR PROVIDI NG AN I NTUITIVE USER I NTERFACE ARRANGED TO CREATE A DYNAMIC FLOOR PLAN UTILISABLE BY AN ALLOCATION ALGORITHM TO PERFORM THE TASK OF ALLOCATING A SPACE, FURNITURE, EQUIPMENT OR SERVICE” includes a number of annexures number 1 to 1 1 , which are herein incorporated by reference. Referring to Annexures 1 to 1 1 details are provided of the measures and metrics used by the prior art and by the embodiments and broader invention described herein which are significantly greater and beyond the scope, functionality, integration and ability of the prior art. Specifically the prior art measures and metrics are contained within Annexure 1 while embodiments of the measures and metrics utilised within our claimed invention are detailed in annexures 2 to 1 1. The prior art is extremely limited in the ability to analyse and report as the prior art firstly does not appreciate and recognise the importance of additional measures and metrics for reporting, forecasting and artificial intelligence. Secondly the prior art does not have the structures, methods and procedures to be capable of calculating the measures and metric calculations to achieve better outcomes. Two such measures are "revenue yield” and "efficiency”.

[00199] Referring to Annexures 1 to 1 1 the following references are provided as a summary of the measures and metrics detailed within the Annexures:

[00200] Annexure 1 Prior art measures and metrics: This annexure highlights the prior art metrics and measures are limited to a limited number of practical and theoretical measures that are used and taught within universities to measure restaurant performance and measurements.

[00201] Annexure 2 Floor plan guidelines, rankings, and space efficiency measures for the claimed invention: This annexure provides variables related to spatial guidelines and measures, such as; floor space allocation, dining, bar and customer spaces, table top guide, fixed and flexible seating areas including walkways, chair size guide, spacing between tables, waiter stations guide, bar space and bar stools guide, area per person size guide, area per person size guide, area, sub-area, class, section, and table and stool rankings, table analysis, tables for sale, tables for auction, tables dedicated to specific channels, location analysis and floor space efficiency.

[00202] Annexure 3 Capacity utilisation and revenue efficiency measures for the claimed invention: This annexure provides variables related to capacity, utilisation and revenue efficiency measures, which include the concept of dynamic floor plans which is a concept of the claimed invention where by additional tables and chairs can be added to a floor plan during the booking allocation process and these additional tables and chairs need to be included within these performance measures and metrics. These measures and metrics include; revenue yield, seat capacity (production) and utilisation, table capacity (production) and utilisation, units of measure of capacity, physical constraints, hours open, service periods open, service hours open, back of house (kitchen) hours, front of house (dining room) hours, revenue measures.

[00203] Annexure 4 Booking Analysis for the claimed invention: This annexure provides variables related to booking analysis, such as; Booking requests allocated analysis, booking profile analysis, booking requests rejected analysis, source of booking analysis.

[00204] Annexure 5 Duration Time Analysis for the claimed invention: This annexure provides variables related to duration time analysis, such as; duration times by booking size, by occasion, by menu selected, by courses selected, by booking time, by booking day, by customer type, by requests for extended durations, by duration times extended, by table, by class.

[00205] Annexure 6 Product Mix Analysis for the claimed invention: This annexure provides variables related to a product mix analysis, for areas, subareas, classes, sections, tables, distribution and channel for items such as; food: by time, by service, by day, by server, by channel; Beverage: by time, by service, by day, by server, by channel; Supplementary items: by time, by service, by day, by server, by channel.

[00206] Annexure 7 Revenue and Customer Performance Analysis for the claimed invention: This annexure provides variables related to revenue and customer performance analysis, such as; detailed revenue analysis, detailed customer analysis detailed customer ranking and detailed channel analysis.

[00207] Annexure 8 Staff and Roster Parameters for the claimed invention: This annexure provides variables related to staff ratios, requirements, hours, set-up times for the creation of forecasted rosters, performance measurements against those rosters and the use of artificial intelligence to update and maintain those performance measures and use the information to create further improvements to those rosters.

[00208] Annexure 9 Profit and Loss Layout (a la carte) structure and definitions for variable costs and fixed costs and contribution analysis for the claimed invention: This annexure variables related to the structure and the relationship between revenue and costs and how those revenues and costs can be determined and understood from a contribution perspective and marginal cost perspective such that decisions and actions taken can be measured in terms of cash generation, contribution and performance for reporting, forecasting as well as for feedback in the artificial intelligence loop.

[00209] Annexure 10 Break Even Analysis, Contribution Margins and Variable Pricing Analysis for the claimed invention: This annexure provides variables related to the specific analysis of the financial performance of the claimed invention, the monitoring of the financial performance, for forecasting and for the use of these measures and metrics for learning and artificial intelligence within the framework of the other annexures detailed within this embodiment. This analysis includes; break even analysis utilising the defined profit and loss statement within annexure 9 and other cost performance and analysis measures.

[00210] Annexure 11 Supplier Pricing Comparisons and Monitoring for the claimed invention:

This annexure provides variables related to requesting comparative pricing, supplier performance and reliability and the monitoring of their performance for recommendations and the automatic placement of orders. [0021 1] Those skilled in the art can appreciate that the structure of the claimed invention, and more specifically with the measures and metrics referred to within the annexures, which these measures and metrics can easily be converted or adopted within the other industries referred to and to which this claimed invention can be applied to.

[00212] Referring to Figure 3a there is shown a process flow for the manner in which a table is allocated at a kiosk via a Point of Sale (POS) system. At step 312, after a customer has ordered, they are advised of their allocated seat. The allocation duration time as calculated at step 314 is a function of many factors, including how busy the venue is in real time, the customer membership level, and an average time required to consume the items purchased. At step 316 the customer sits at their allocated table and sensors at the table communicate with the table allocation system to confirm that the customer is seated at the correct table. This can be verified using any suitable technology, such as facial recognition, proximity sensors with NFC or RFID chips, etc. At step 318 an indication system, such as coloured lights, or messaging to a device associated with the table, notifies customers as to when their time is about to expire. At step 320, the order may be delivered to the table or a device may notify the customer that the order is ready to be picked up. At step 322, allocation times can automatically adjust via an Al process and these adjustments may be communicated to the client.

[00213] Referring to Figure 3b, there is provided a diagrammatic representation of the process described with reference to Figure 3a. A Point of Sale system is in communication with a table allocation system 304 and is operated by a staff member 301 who may verbally communicate (302) the table allocated to the user 303. Each table, such as table 23, may include sensors 306 and communication devices 308 and 310, which may include a light, a computing system, a clock, or any other devices capable of communicating with a customer. The tables may also be monitored by a camera system 305, which can be used to determine whether a customer is seated at the correct table.

[00214] Referring to Figure 3c there is shown a process flow for the manner in which a table is allocated at a self-seating menu ordering kiosk. At step 336, after a customer has ordered, the self-serve kiosk advises the customer of their allocated seat. The allocation duration time as calculated at step 338 is a function of many factors, including how busy the venue is in real time, the customer membership level, and an average time required to consume the items purchased. At step 340 the customer sits at their allocated table and sensors at the table communicate with the table allocation system to confirm that the customer is seated at the correct table. This can be verified using any suitable technology, such as facial recognition, proximity sensors with NFC or RFID chips, etc. At step 342 an indication system, such as coloured lights, or messaging to a device associated with the table, notifies customers as to when their time is about to expire. At step 344, the order may be delivered to the table or a device may notify the customer that the order is ready to be picked up. At step 346, allocation times can automatically adjust via an Al process and these adjustments may be communicated to the client. There may also be provided an "up-sell” service, where the customer's time at the table can be extended if the customer purchases further items.

[00215] Referring to Figure 3d, there is provided a diagrammatic representation of the process described with reference to Figure 3c. A self-serve kiosk 324 is in communication with a table allocation system 328 and the self-serve kiosk 324 communicates (326) the table allocated to the customer 325. Each table, such as table may include sensors and communication devices, which may include a light, a computing system, a clock, or any other devices capable of communicating with a customer. The tables may also be monitored by a camera system, which can be used to determine whether a customer is seated at the correct table.

[00216] Referring to Figure 3e there is shown a process flow for the manner in which a table is allocated where a customer books a table via their own personal device (such as a smartphone), or a mobile device provided by the venue (such as a tablet). At step 360, after a customer has booked a table via their own device, they are advised of their allocated seat by the ordering widget or app that they have utilised. The allocation duration time as calculated at step 362 is a function of many factors, including how busy the venue is in real time, the customer membership level, and an average time required to consume the items purchased. At step 364 the customer sits at their allocated table and sensors at the table communicate with the table allocation system to confirm that the customer is seated at the correct table. This can be verified using any suitable technology, such as facial recognition, proximity sensors with NFC or RFID chips, etc. Once the customer is seated, the customer may order via their app or a tablet device located at their table at step 366. At step 368 an indication system, such as coloured lights, or messaging to a device associated with the table, notifies customers as to when their time is about to expire. At step 370, the order may be delivered to the table or a device may notify the customer that the order is ready to be picked up. At step 372, allocation times can automatically adjust via an Al process and these adjustments may be communicated to the client. There may also be provided an "up-sell” service, where the customer's time at the table can be extended if the customer purchases further items.

Referring to Figure 3f there is provided a diagrammatic representation of the process described with reference to Figure 3e. A table allocation system 374 allocates a table to customer 378. Each table, such as table 3, may include sensors (not labelled) and communication device 376, which may include a light, a computing system, a clock, or any other devices capable of communicating with a customer. The tables may also be monitored by a camera system (not labelled), which can be used to determine whether a customer is seated at the correct table.

[00217] Referring to Figure 3g there is shown a process flow for the manner in which a table is allocated at a self-seating kiosk. At step 380, a customer initiates a self-seating process and advises the customer of their allocated seat. At step 384, the customer sits at their allocated table and sensors at the table communicate with the table allocation system to confirm that the customer is seated at the correct table. This can be verified using any suitable technology, such as facial recognition, proximity sensors with NFC or RFID chips, etc. Once the customer is seated, the customer may order via their app or a tablet device located at their table at step 386. The allocation duration time as calculated at step 386 is a function of many factors, including how busy the venue is in real time, the customer membership level, and an average time required to consume the items purchased. At step 388 an indication system, such as coloured lights, or messaging to a device associated with the table, notifies customers as to when their time is about to expire. At step 390, the order may be delivered to the table or a device may notify the customer that the order is ready to be picked up. At step 392, allocation times can automatically adjust via an Al process and these adjustments may be communicated to the client. There may also be provided an "up-sell” service, where the customer's time at the table can be extended if the customer purchases further items. [00218] Referring to Figure 3h, there is provided a diagrammatic representation of the process described with reference to Figure 3g. A table allocation system 350 allocates a table to customer 348 subsequent to the customer interacting with a self-seating kiosk (not labelled). Each table, such as table 21 , may include sensors (not labelled) and communication device 351 , which may include a light, a computing system, a clock, or any other devices capable of communicating with a customer. The tables may also be monitored by a camera system (not labelled), which can be used to determine whether a customer is seated at the correct table.

[00219] Generally, it will be understood that there is provided a monitoring system in communication with electronic sensors, such as, for example, the sensors previously described with reference to Figure 3a-h, which has a facility to determine whether a customer has arrived at the venue and/or space. The customer may identify themselves by providing a code, scanning an electronic device including a RFID chip or NFC device, or alternatively, the sensor may include a form of automatic detection such as facial recognition. Once the customer arrives, the customer seats themselves at the seat and/or table. At a given time before the allocated time ends, the customer is notified that the customer will need to vacate their seat at a predetermined time. Thereafter, when the session end time is reached, the customer is provided with a clear visible warning that their session time has ended, such as a red light, a sound, or some other indicator. It will be understood that the sensors, warning devices, etc., utilised may be varied without departing from the underlying inventive concept, and such variations are within the purview of a person skilled in the art.

[00220] Referring to Figure 4a, there is shown a wireframe of an interface 400 of a self-serve ordering kiosk integrated into a Point of Sale (POS) system in accordance with an embodiment of the invention. The menu screen 402 includes menu items such as 404 selectable by a customer, generally by clicking the "add to order” button 406. A total amount is displayed at 408 and the customer can purchase the items and proceed to the payment stage by using checkout button 410. If checkout button 410 is selected, then order summary screen 414 is displayed. Which includes a list of products 416, a cost for each product 418 a total 420 and 422, and two options, namely a take away option selectable by using button 424 and a dine in option selectable using button 426. If button 426 is selected, the customer is taken to the screen shown in Figure 4b. Returning to Figure 4a, a message is optionally displayed to the customer at 428 and the customer can pay by clicking button 430.

[00221] Referring now to Figure 4b, there is shown a screen 432 which displays a two dimensional representation 442 of the floor plan of the restaurant, including the allocated time 434 and a highlighted table 440 to further indicate the allocated table to the customer.

[00222] Referring to Figure 5a there is shown a modular diagram of an ordering process via an ordering and self-seating app or widget on a kiosk or other device, for venue such as a fast food outlet in accordance with an embodiment of the invention. There is shown a device at 500 which interacts with a venue database 508 via an ordering and self-seating app or widget 502 which requests customer information 506. The ordering and self-seating widget 502 allows a customer to input an identifier 504, and the app or widget fields 534 are constrained by information in CRM 509 which is in the database 508 and are determined by CRM information sent to the widget (530), by booking constraint information 540, and by information provided by a customer personalisation facility 532. The CRM 509 includes information on customers such as file 510 and 51 1 , wherein each individual file such as 512 includes a customer ID 513, membership level 514, ordering history 516, transaction history 518, allocation history 520, allocation preferences 522, customer behaviour 524, dietary requirements 526 and allergies 528. Promotions 529 which exist within the venue database 508 can be linked to individual customer files such as file 512. Once the fields 534 are displayed, the customer enters and submits the ordering and seating request at 563, and is then allocated on and directed to a seat or table at 538.

[00223] It will be understood that while the previous embodiment has been directed to the allocation of a table at a fast food restaurant (or similar), the system has application in other similar or analogous situations, such as in a gaming context or in a workspace context. For example, referring to Figures 6a, there is shown a diagrammatic representation of the process for allocation of gaming machines. A gaming machine allocation system 610 provides information about the allocation of a machine (614) to customer 616 subsequent to the customer interacting with a self-seating kiosk (612). Each machine, such as machine 618, may include sensors (624) and communication devices 620 and 622, which may include a light, a computing system, a clock, or any other devices capable of communicating with a customer. The machines may also be monitored by a camera system (not labelled), which can be used to determine whether a customer is seated at the correct machine.

[00224] Similarly, at Figure 6b there is shown a diagrammatic representation of the process for allocation to workspaces. A table allocation system 630 allocates a table to customer 636 subsequent to the customer interacting with a self-seating kiosk (632) by communicating the allocated table (634). Each table, such as table 638, may include sensors (644) and communication devices 640 and 642, which may include a light, a computing system, a clock, or any other devices capable of communicating with a customer. The tables may also be monitored by a camera system (not labelled), which can be used to determine whether a customer is seated at the correct table.

[00225] Referring to the previous Figures, it will be understood that the duration time provided to a customer is based on a number of constraints and varies dynamically depending on a number of constraints, such as the demand for a table at that point in time (Saturday night versus Monday afternoon), the ranking of the person, what they have ordered (that is spend or order amount) etc. These parameters may be pre-set or may be dynamically varied by an Artificial Intelligence algorithm based on historical and/or forecast demand. In the case where a customer is a walk-in customer, the constraints may include the number of pre-bookings, the number of other customers in the store, the number of customers waiting to order, or any other constraint relevant to usage of the seats/tables.

[00226] It will be understood that in the context of a fast food outlet, there may be many variations on what may generically be referred to as a "seat”. A "seat” may include a chair, a stool, a space on a bench, or any other place that could reasonably be characterised as serving the function of providing the customer with a space in which to consume a meal. There is also contemplated an embodiment where the space is a car space, particularly in fast food outlets where there is a drive-in service available. In other words, the term seat is to be given a broad definition as would be understood by a person skilled in the art.

[00227] It will also be understood that the sensors described herein may include an additional facility to allow the seat and/or table to indicate whether a booking is finished, etc. For example, there may be provided other hardware devices such as flashing lights, warning tones or other audio or visual cues to indicate that the machine may no longer be used by the customer. It will also be understood that the booking allocation system may communicate with staff via a live data feed, to notify staff if a customer is not willing to leave the seat or table or another circumstance arises that requires intervention by staff. Such variations are within the purview of a person skilled in the art.

[00228] It is also envisaged that biometric identifiers such as fingerprints, retinal scans, etc., may also be utilised.

[00229] Moreover, it will be understood that the table may have an inbuilt device such as a light whereby, in one embodiment, the colour changes from green, to show it is available, to yellow to give a warning that say the table is required back at a known and advised time (pre-set at say 5 mins) and red when the table needs to be vacated. In another embodiment a message can be sent to the device from which the order was made, such as sending a message to a smartphone.

[00230] In this manner, a customer's total spend, total time at a table or seat, total time in the venue, and other information about the customer, can be collected and utilised to ensure that the venue is providing an engaging experience and that customers are behaving and responding in a responsible and positive manner.

[00231] Moreover, a customer is provided with a more personalised service and in turn, is more likely to build a loyalty to the venue, which in turn may allow the venue to ensure that the customer is engaging in more responsible behaviour.

Advantages

[00232] The embodiment and broader invention described herein provides a number of advantages.

[00233] Firstly, the system is able to interact with any fast food outlet and allocate any type of space, from individual seats to tables, and also temporary spaces and car spaces for a period of time.

[00234] Secondly, by optionally allowing a customer to select their preferred seat, the embodiment allows a customer to derive maximum utility from their experience and cater to the requirements imposed by the customer. However, still limiting or advising the duration time/period.

[00235] Moreover, as the system learns the preferences of a customer, aspects of the venue may be automatically set up for the customer, such as providing favourite spaces or menu items which improves the experience of the customer.

[00236] Importantly, providing a personalised service fosters loyalty to the venue. The booking system can be integrated with incentives, allocation to their favourite table, the best table, "comps” (i.e. complimentary products and services), extend duration periods and also keeps track of and catering to the desires and needs to customers.

[00237] Importantly, operators of the venue also receive customer information and the behaviour of customers.

[00238] The use of the computer-enabled method, system and computer program disclosed herein has provided examples within the restaurant industry, however, they are equally applicable within other industries and businesses such as airlines, accommodation, hotels, travel, cruise ships, car rentals, clubs, pubs, gyms, hairdressers, workspaces, and the provision of advice and consulting services.

Disclaimers [00239] Throughout this specification, unless the context requires otherwise, the word "comprise” or variations such as "comprises” or "comprising”, will be understood to imply the inclusion of a stated feature or group of features but not the explicit exclusion of any other feature or group of features.

[00240] Those skilled in the art will appreciate that the embodiments described herein are susceptible to obvious variations and modifications other than those specifically described and it is intended that the broadest claims cover all such variations and modifications. Those skilled in the art will also understand that the inventive concept that underpins the broadest claims may include any number of the steps, features, and concepts referred to or indicated in the specification, either individually or collectively, and any and all combinations of any two or more of the steps or features may constitute an invention.

[00241] Where definitions for selected terms used herein are found within the detailed description of the invention, it is intended that such definitions apply to the claimed invention. However, if not explicitly defined, all scientific and technical terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which the invention belongs.

[00242] Although not required, the embodiments described with reference to the method, computer program, computer interface and aspects of the system can be implemented via an Application Programming Interface (API), an Application Development Kit (ADK) or as a series of program libraries, for use by a developer, for the creation of software applications which are to be used on any one or more computing platforms or devices, such as a terminal or personal computer operating system or a portable computing device, a smartphone or a tablet computing system operating system, or within a larger server structure, such as a‘data farm' or within a larger computing transaction processing system.

[00243] Generally, as program modules include routines, programs, objects, components and data files that perform or assist in the performance of particular functions, it will be understood that the functionality of the method, computer program and computer interface defined herein may be distributed across a number of routines, programs, objects or components to achieve the same functionality as the embodiment and the broader invention claimed herein. Such variations and modifications are contemplated by the inventor and are within the purview of those skilled in the art.

[00244] It will also be appreciated that where methods and systems of the present invention and/or embodiments are implemented by computing systems or implemented across multiple computing systems then any appropriate computing system architecture may be utilised without departing from the inventive concept. This includes standalone computers, networked computers and dedicated computing devices that do not utilise software as it is colloquially understood (such as field-programmable gate arrays).

[00245] Where the terms "computer”, "computing system”, "computing device” and "mobile device” are used in the specification, these terms are intended to cover any appropriate arrangement of computer hardware for implementing the inventive concept and/or embodiments described herein.

[00246] Where the terms "software application”, "application”, "app”, "computer program”, "program” and

"widget” are used in the specification when referring to an embodiment of the invention, these terms are intended to cover any appropriate software which is capable of performing the functions and/or achieving the outcomes as broadly described herein. [00247] Where reference is made to communication standards, methods and/or systems, it will be understood that the devices, computing systems, servers, etc., that constitute the embodiments and/or invention or interact with the embodiments and/or invention may transmit and receive data via any suitable hardware mechanism and software protocol, including wired and wireless communications protocols, such as but not limited to second, third, fourth and fifth generation (2G, 3G, 4G and 5G) telecommunications protocols (in accordance with the International Mobile Telecommunications-2000 (IMT-2000) specification), Wi-Fi (in accordance with the IEEE 802.11 standards), Bluetooth (in accordance with the IEEE 802.15.1 standard and/or standards set by the Bluetooth Special Interest Group), or any other radio frequency, optical, acoustic, magnetic, or any other form or method of communication that may become available from time to time.

Claims

Claims:

1. A computer-enabled method for allocating one or more spaces in a venue in response to an order for at least one of a consumable product and service by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising a dynamic allocation module to determine one or more potential allocations to the one or more spaces in the venue including a start time and duration time for which the one or more spaces are available utilising a volumetric space/time allocation framework and attributes associated with the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the one or more spaces in the venue, the assignment of the one or more spaces being incorporated into an optimised allocation instruction set, whereby the optimised allocation instruction set is saved in the database and displayed, upon request, by a space allocation user interface to one or more users.

2. A computer enabled method in accordance with claim 1 , including the further step of providing a communication module arranged to communicate further information regarding user profile information to the allocation module, the user profile information including at least one of user identification information, user allocation preferences and user duration preferences.

3. A computer-enabled method in accordance with claim 2, including the further step of the user utilising the communications module to input information regarding a preferred space allocation in the form of preferred space allocation information into a user database, whereby the system utilises the preferred space allocation information as an input to the booking algorithm, whereby, if the preferred space allocation is available for assignment to the user, the preferred space allocation is assigned to the user.

4. A computer-enabled method in accordance with claim 3, including the further step of identification of the user, wherein upon identification of the user, the method includes the further step of accessing one of the user information database and a third party database the databases containing information and constraints regarding the user, whereby the allocation module utilises the user information and constraints as an input to the booking algorithm arranged to assign the user to an appropriate space.

5. A computer-enabled method in accordance with claim 4, whereby the user customer information includes at least one of information regarding past purchases of the user and the allocation preference of the user.

6. A computer-enabled method in accordance with claim 4 or 5, whereby the booking algorithm is arranged to provide, prior to allocating the booking, at least one possible alternative, utilising information from the user database to provide an alternative that corresponds to the constraints provided by the user.

7. A computer-enabled method in accordance with any one of claims 2 to 6, whereby the booking algorithm, on determining availability of a preferred space, offers a variation of the constraints to the user.

8. A computer-enabled method in accordance with any one of the preceding claims, whereby the space is one of a seat at a table, a table with associated multiple seats, or a seat associated with a table.

9. A computer-enabled method in accordance with claim 8, including the further step of utilising a user interface to record behaviour patterns of the user, including at least one of total time spent at the table and total time spent at the seat.

10. A computer-enabled method in accordance with any one of the preceding claims, whereby the space is a physical space such as a seating area, a standing area, a workspace, a play area or a car parking space.

11. A computer-enabled method for allocating a table or table combination in response to an order input by a user and received from an ordering application operating on a computing device, comprising the steps of, receiving, at an interface, an order for one or more products, wherein an allocation module generates an allocation for a table or table combination including the time at which the table or table combination is available, and any constraints placed on the table and table combination, whereby, upon finalisation of the order on the user interface, the system utilises a booking algorithm to assign the user to the table or table combination.

12. A computer-enabled method in accordance with claim 11, including the further step of the user inputting information regarding a preferred table or table combination allocation in the form of preferred allocation information, whereby the system utilises the preferred allocation information as an input to the booking algorithm, whereby, if the preferred table or table combination allocation can be assigned to the user, the preferred table or table combination allocation is assigned to the user.

13. A computer-enabled method in accordance with claim 11 or claim 12, including the further step of identification of the user, wherein upon identification of the user, the method includes the further step of accessing a user information database or other database or other data analytics concerning the user, the user information database containing information and constraints regarding the user, whereby the allocation module utilises the user information and constraints as an input to the booking algorithm arranged to assign the user to an appropriate table or table combination.

14. A computer-enabled method in accordance with claim 13, whereby the user customer information includes at least one of information regarding past purchases of the user and table or table combination preference of the user.

15. A computer-enabled method in accordance with claim 13 or 14, whereby the booking algorithm, on not being capable of providing a requested booking, is arranged to provide at least one possible alternative, utilising information from the user database to provide an alternative that corresponds to the constraints provided by the user.

16. A computer-enabled method in accordance with any one of claims 13 to 15, whereby the booking algorithm, on determining availability of a preferred table or table combination, offers a variation of the constraints to the user.

17. A computer-enabled method in accordance with any one of claims 12 to 16, including the further step of tracking behaviour patterns of the user, including at least one of total time spent at the table and total time spent at the seat.

18. A computer-enabled method in accordance with any one of claims 12 to 17, whereby the table or table combination includes the assignment of one or more seats at a table or table combination, or a seat associated with a table, or stool or seat at a counter or stool or seat a bar or workspace.

19. A computer-enabled method in accordance with any one of the preceding claims, whereby the computing device is one of:

a. An electronic kiosk arranged to execute the ordering application;

b.A mobile, portable computing or telecommunications device arranged to execute the ordering application; c. A computing device arranged to execute a web browser capable of executing the ordering application in the form of executable code, such as a widget or applet or app; and

d.A computing device arranged to execute another application which incorporates functional code arranged to provide the functionality of the ordering application.

20. A computer-enabled method for allocating a space in response to an order input by a user and received from a computing device, comprising the steps of, receiving, at an interface, an order for one or more products or services, wherein an allocation module generates an allocation to a waitlist for a potential space for a potential duration time at which the space is available, and any constraints placed on the potential space, whereby, upon finalisation of the order on the user interface, the system iteratively checks a database of allocated spaces, whereby, upon locating an available space, the method comprises the step of utilising the order and space constraints as inputs to a booking algorithm arranged to assign the user to the available space.

21. A computer-enabled method for allocating one or more tables and table combinations in a space in a venue in response to an order for at least one of a consumable product and service by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising a dynamic allocation module to determine one or more potential allocations to the one or more spaces in the venue including a start time and duration time for which the one or more tables and table combinations are available utilising a framework where the tables and table combinations have attributes relative to each other and attributes associated within the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the one or more spaces in the venue, the assignment of the one or more spaces being incorporated into an optimised allocation instruction set, whereby the optimised allocation instruction set is saved in the database and displayed, upon request, by a space allocation user interface to one or more users.

22. A computer-enabled method for allocating a space for a period of time in a venue in response to an order for at least one of a consumable product and service by a user via a computing device, comprising the steps of, receiving, at an ordering application including an interface associated with the computing device, an order for at least one of a consumable product and a consumable service, utilising a dynamic allocation module to determine one or more potential allocations to the period of time to one or more spaces in the venue including a start time and duration time for which the spaces are available utilising a volumetric space/time allocation framework where the each one of the one or more spaces have attributes relative to each other space and attributes associated within the one or more spaces, the one or more potential allocations being determined utilising the order information, the estimated consumption time of the at least one of a consumable product and service, the current utilisation status of the one or more spaces in the venue and the attributes associated with one or more spaces on the space/time framework, whereby, upon finalisation of the order, the system utilises the order and spatial attributes as inputs to a booking algorithm arranged to utilise the space/time framework to assign the user to the time period and the one or more spaces in the venue, the assignment of the one or more spaces being incorporated into an optimised allocation instruction set, whereby the optimised allocation instruction set is saved in the database and displayed, upon request, by a space allocation user interface to one or more users.