WO2020220077A1 - Procédé, système et programme informatique activés par ordinateur pour fournir une interface utilisateur intuitive agencée pour créer un plan de sol dynamique utilisable par un algorithme d'attribution pour effectuer la tâche d'organisation et de fonctionnement d'une fourniture d'un service - Google Patents

Procédé, système et programme informatique activés par ordinateur pour fournir une interface utilisateur intuitive agencée pour créer un plan de sol dynamique utilisable par un algorithme d'attribution pour effectuer la tâche d'organisation et de fonctionnement d'une fourniture d'un service Download PDF

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Publication number
WO2020220077A1
WO2020220077A1 PCT/AU2020/050417 AU2020050417W WO2020220077A1 WO 2020220077 A1 WO2020220077 A1 WO 2020220077A1 AU 2020050417 W AU2020050417 W AU 2020050417W WO 2020220077 A1 WO2020220077 A1 WO 2020220077A1
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WO
WIPO (PCT)
Prior art keywords
equipment
booking
services
products
allocation
Prior art date
Application number
PCT/AU2020/050417
Other languages
English (en)
Inventor
Peter Petroulas
Original Assignee
Grand Performance Online Pty Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2019901437A external-priority patent/AU2019901437A0/en
Application filed by Grand Performance Online Pty Ltd filed Critical Grand Performance Online Pty Ltd
Publication of WO2020220077A1 publication Critical patent/WO2020220077A1/fr
Priority to US17/452,770 priority Critical patent/US20220188709A1/en

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Classifications

    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q10/00—Administration; Management
    • G06Q10/02—Reservations, e.g. for tickets, services or events
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q10/00—Administration; Management
    • G06Q10/04—Forecasting or optimisation specially adapted for administrative or management purposes, e.g. linear programming or "cutting stock problem"
    • G06Q10/043—Optimisation of two dimensional placement, e.g. cutting of clothes or wood
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q10/00—Administration; Management
    • G06Q10/06—Resources, workflows, human or project management; Enterprise or organisation planning; Enterprise or organisation modelling
    • G06Q10/063—Operations research, analysis or management
    • G06Q10/0631—Resource planning, allocation, distributing or scheduling for enterprises or organisations
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services

Definitions

  • the present invention relates to a system, method and computer program for providing a dynamic and intuitive user interface arranged to create a floor plan utilisable by an allocation algorithm to perform the task of operating a venue.
  • the invention is directed to a computer-enabled method including a user interface which is arranged to interact with a restaurant operator or operators to provide information and a floor plan for equipment and other assets of the venue.
  • customised experiences have, in the past, been solely reliant on the staff of the restaurant performing various tasks manually, including interacting with customers, organising table allocations, providing specialised menus, providing specific ancillary services (such as the provision of flowers, etc.).
  • artificial intelligence which is generally acknowledged, in the context of the present specification, as referring to analytical artificial intelligence - namely, the ability of a software application to perform tasks that require some form of "cognitive intelligence”, including the ability to generate a cognitive representation of a real-world situation, and utilising past learning from the performance of similar tasks to inform present and future decisions regarding present and future tasks.
  • the invention provides a computer-enabled method for developing a floor plan within a volumetric space/time framework capable of providing information regarding equipment allocated to the volumetric space/time framework representing one or more spaces in a venue in order to produce one or more products and deliver one or more services provided by the venue, comprising the steps of,
  • an operations user interface in communication with an operations module executable on a server, the user interface being arranged to allow an operator to enter information regarding a plurality of items of equipment, each of the items of equipment including spatial and qualitative attributes arranged to describe functions and spatial placement of the equipment,
  • the spatial and qualitative attributes of the equipment are associated with one or more of the plurality of the products and services provided including menu items, at least in part, through use of the equipment,
  • the equipment is linked to one or more of the plurality of products and services, including menu items, provided including the ability to determine the ability of the equipment to provide one or more of the plurality of products and services to one or more bookings utilising the equipment,
  • the status of the equipment determines the availability of one or more of the plurality of products and services including menu items
  • a booking system associated with the equipment is updated to one of modify and remove the one or more of the plurality of products and services associated with menu items on the volumetric space/time framework.
  • the method includes the further step of the operations module being in communication with a bookings allocation module, whereby the availability of one or more of the plurality of products and services as determined by the operations module is provided to the bookings module to cause the bookings module to vary at least one of a prospective booking and a potential booking.
  • the method includes the further step of the information including a maintenance schedule, the maintenance schedule being utilised to determine dates and times at which the equipment is not available, whereby, if one or more of the plurality of products and services is not available as a result of equipment not being available, a booking system associated with the equipment system is updated to remove the one of the plurality of products and services.
  • the operations user interface is arranged to receive input from the user, the input including information regarding the status of one or more piece of equipment.
  • the method includes the further step of providing a furniture interface, the furniture interface allowing the user to include information including attributes arranged to describe physical characteristics of the furniture, whereby the status of the furniture determines the ability for a booking to be allocated, whereby information regarding the furniture is communicated to the booking module.
  • one or more of the pieces of equipment include an electronic interface arranged to electronically communicate a status of the equipment to the operations server to update the status of the equipment.
  • the operations user interface is integrated into a restaurant management system interface, whereby a change in one interface is reflected in other interfaces or the system interface.
  • the present invention provides a computing system, method and procedure for allocating furniture to devise a floor plan capable of providing knowledge regarding equipment and furniture allocated to one or more spaces in a venue, including the ability to determine the ability of the venue to service one or more bookings.
  • the venue is a restaurant.
  • a computer-enabled method for creating a volumetric space/time framework that incorporates the floor plan of an enterprise and utilising the volumetric space/time framework, to incorporate a plurality of constraints within the space including one or more of furniture, equipment, staffing, resources, forecasts and revenue, and providing information regarding a plurality of items of equipment allocated to the volumetric space/time framework, the plurality of constraints being associated with the production of one or more products and the delivery of one or more services provided by the enterprise, comprising the steps of, providing an operations user interface in communication with an operations module executable on a computing system, the user interface being arranged to allow an operator to enter information regarding the plurality of items of equipment, available or required staff or other resources required for each one of the plurality of items of equipment including spatial and qualitative attributes arranged to describe functions and spatial placement of the equipment,
  • the equipment is linked to the one or more products and the one or more services to determine the ability of the equipment to provide one or more of the plurality of products and services to one or more orders or bookings requesting at least one of the one or more products and the one or more services,
  • the status of the equipment determines the availability of one or more products and services, whereby, information is provided as to the making of the product or service and if one or more of the products and services is not available, a booking system associated with the equipment is updated to one of modify and remove the one or more of the products and services on the volumetric space/time framework,
  • the framework is arranged to produce an optimised allocation instruction set for the one or more spaces and the associated orders or bookings, whereby the optimised allocation instruction set is saved in a database and displayed by a space allocation user interface to one or more users.
  • the enterprise is one of a beauty salon, hairdresser, gym, travel or vehicle provision service, accommodation, sporting or concert venue, workspace, repair workshop, factory, office or other type of workplace.
  • 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
  • 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
  • FIGs. 1 c-f are illustrations of a volumetric (three-dimensional) framework for providing a complex product and service in accordance with an embodiment of the invention
  • FIGs. 2a-2e are flowcharts illustrating a computer enabled method for a booking process in accordance with an embodiment of the invention
  • FIGs. 2f-2g are flowcharts illustrating a computer enabled method for a booking process in accordance with the prior art
  • FIGs 3a-e are diagrammatic illustrations of a volumetric framework in accordance with an embodiment of the invention.
  • FIG 4a is a screenshot of an equipment creation screen in accordance with an embodiment of the invention.
  • FIGs 5a-e are screenshot of an equipment and floor plan editor user interface in accordance with an embodiment of the invention.
  • FIGs 6a-b are screenshots of an operations floor plan editor user interface in accordance with an embodiment of the invention.
  • FIG 7a-b are screenshots of an operation floor plan for equipment in accordance with an embodiment of the invention.
  • FIGs 8a-b are screenshots of an operation floor plan for furniture and equipment in accordance with an embodiment of the invention.
  • FIG 9a is a screenshot illustrating the linking of a floor plan equipment and/or furniture to the provision of products in accordance with an embodiment of the invention.
  • the present invention relates generally to a computing system, method, computer program and data signal for allocating furniture to devise a floor plan capable of receiving bookings allocated to one or more spaces in a venue.
  • the system generally comprises an allocation module including one or more optimisation algorithms in communication with a processor and arranged to receive at least one request to assign chairs to a table, table combination or other furniture or fittings and communicate with a database of other saved booking requests.
  • an artificial intelligence module arranged to receive the request information and review the one or more of the plurality of constraints to determine whether variation of the one or more constraints to allow acceptance of the booking request result in a greater maximisation in the probability of achieving the selected outcome, whereby if the variation of the one or more constraints to allow acceptance of the booking request results in a maximisation in the probability of achieving the selected outcome, the one or more of the plurality of constraints are varied and the varied constraints are utilised for all subsequent booking requests for the service period, and the initial booking request information is passed on to an allocation module arranged to accept the booking request and allocate the booking request together with all previously received booking requests to one or more spaces in the venue, whereby if all booking requests can be allocated the received booking request is accepted, whereby the booking information is utilised to produce an optimised allocation instruction set which is utilisable by one or more users associated with the venue.
  • FIG. 1 a One embodiment of the computing system is shown at FIG. 1 a.
  • 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.
  • 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 1 10 (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.
  • ROM read only memory
  • RAM random access memory
  • communications link(s) 1 14 including internet links to other applications, websites and system services including Internet cloud services 120.
  • 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.
  • At least one of a plurality of communications link 1 14 may be connected to an external computing network through a telecommunications network, including Internet cloud services 120.
  • 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.
  • 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.
  • 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.
  • 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.
  • the at least one user interacts with the user interface 110 and may be a first user (also referred to as the "booking requestor”) requesting to use a space in a venue.
  • the at least one user may also include a second user (referred to as the “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 booking requestor.
  • the booking requestor interacts with the computing system to make a request.
  • the requestor may make a request for one or more patrons of the venue to use the space in a venue, where the requestor may also be one of the patrons of the venue. That is, a user that interacts with the system is referred (on their own behalf or on behalf of a group of people) is referred to as a booking requestor and the person (or group of people) that will be allocated a table (i.e. attend the venue or restaurant) may be variously referred to as the "patron” or “patrons”, the "customer” or “customers”, the "guest” or “guests” and/or the “diner” or “diners”, or any other term as appropriate for the venue.
  • An embodiment includes the computer system 100 processing the request and undertaking all subsequent steps in an autonomous manner.
  • 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.
  • the computer system 100 may arrange objects in the space in accordance with the optimised space allocation instruction set. That is, the booking requestor acts as a customer making a request which is to be "serviced” by the operator in accordance with the optimised space allocation instruction set.
  • 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.
  • 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.
  • 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.
  • device 152 is a kiosk including a computing system capable of executing a venue kiosk app 154.
  • the ResButler project 128 also interfaces with a device 120 which is located within the venue.
  • the devices 120 may include a point of sale device (POS) 124 and or a device capable of displaying a dashboard 122 in accordance with an embodiment of the invention.
  • POS point of sale device
  • FIGs. 1 c-f there is shown a conceptual illustration (with reference to a cartesian framework) for the underlying geometric and mathematical concept embodied in the embodiment of the invention described in more detail hereinbelow.
  • the embodiment described and defined herein is broadly directed to a system capable of developing, managing and utilising a floor plan for a space to allocate bookings and provide personalised service to customers, in addition to assisting in the operation of the space.
  • the operation of the method and system described herein is based on a cartesian three-dimensional framework, which acts as a frame of reference to allow for the visualisation of the elements required to operate a space, including the physical movement of items within the space.
  • the volumetric framework 158 operates across three axes, generically labelled the x-axis 162, the y-axis 156 and the z-axis 160. Each of the axes allow a constraint to be physically mapped relative to the two other constraints that constitute the framework. This provides an additional dimension with which to provide a complete visualisation and operation of the management of a space, as can be seen with reference to FIG. 1d.
  • FIG. 1d there is shown the three-dimensional framework 170 with dimension x 178, dimension y 164 and dimension z 166, compared to a prior art framework 168 which illustrates a Gantt chart 176 including a first dimension 174 and a second dimension 172.
  • FIG. 1e there is described a practical application of the concept of FIG. 1c where the framework 180 with dimensions x 188, y 182 and z 184 are located within the context of a posting calendar, which is arranged to interact with a user-defined reporting calendar 190.
  • This reduction to practice is further described with reference to FIG. 1f, where a restaurant floor plan is overlaid on the three-dimensional framework.
  • a floor plan creation module 194 is utilised to create a floor plan 192 for a restaurant, including the size and shape of the restaurant space, the creation of sub-areas and sections, the division of the areas and/or sub areas into classes, the addition of tables and chairs (including dimensions), etc.
  • the floor plan is placed in the volumetric framework 198 within the calendar 196, where the x and y axes represent the length and width of the space, and the z axis represents time. As such, each area, sub area, class, table, chair, etc. can be tracked over time.
  • the z axis is controlled by a time constraint module 193 which includes time constraints 195 such as opening hours, seating periods, etc.
  • the volumetric framework in addition to the calendar and the floor creation module and time constraint module create a real time simulation of the restaurant, allowing the operator to track all aspects of the restaurant/space over time.
  • This framework is derived from the realisation that the pivotal structure (both physical and conceptual) in the operation of a space such as a restaurant, is the booking and how the booking is allocated and managed. The placement of tables and chairs, the opening hours, the food served, the staff employed, etc., are ultimately all connected to the booking.
  • the volumetric model is a completely different manner in which to conceptualise the operation of a space (and in particular a restaurant space or any other space where a service is provided and there are multiple constraints).
  • 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.
  • 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.
  • Restaurant Set-up Rules 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.
  • 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.
  • 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.
  • 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 is relative to other attributes and therefore in and of itself may not be determinative of the overall qualitative assessment of the table.
  • the location of the table relative to the space may also be determinative of the class of the table.
  • 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.
  • the term "relativity” refers to quantifiable attributes of furniture/equipment.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. Flowever, 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.
  • 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.
  • the permutations are not limited to a fixed number of tables, but can include the addition or removal of tables.
  • a permutation may include two separate tables T1 and T2 and a combined table T1 +T2 as per the prior art.
  • T3 a further table not existing in the prior art
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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 that one "experience”.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • each menu item by being linked to a product tree permits seamless integration with POS systems, kitchen and bar printing.
  • 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.
  • 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.
  • 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.
  • These embodiments are shown at (282) and include the differentiation of products.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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:
  • 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)
  • 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.
  • 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:
  • 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.
  • 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.
  • 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 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).
  • 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).
  • Resource Parameters 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).
  • 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.
  • 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:
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • Cartesian "volumetric framework” which in one embodiment includes more than a three dimensional volumetric framework, as it can include more than three axis
  • 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:
  • 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.
  • 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.
  • 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.
  • the embodiment through the integration of a booking system can advise the person how long they can occupy or use the table or chair.
  • an appointment app a person can be allocated a table including duration permitted.
  • 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:
  • embodiments of stock control relate the creation of alternate menu item for allergies and dietary requirements of the claimed invention.
  • 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 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.
  • POS point of sale
  • 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.
  • Artificial Intelligence 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:
  • 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.
  • 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)
  • 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 )
  • 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)
  • 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)
  • 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)
  • 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 ) [00143] 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)
  • 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)
  • 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.
  • 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)
  • 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.
  • 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)
  • Database List of unused tables and table combinations (2024)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • the seventh embodiment referred to as the Seventh Algorithm is termed the "Third Party Information Optimisation”, module 279 algorithm.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Annexures 1 to 11 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 11. 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”.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Annexure 5 Duration Time Analysis for the claimed invention 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. [00192] 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, that 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.
  • the ResButler posting calendar 300 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 304 and y-axis 302 do not represent width and length or a venue, but rather represent, for example, the task to be performed or the equipment utilised (which is explained in more detail with reference to Figure 3d), and the z-axis 306, representative of time.
  • the bars 303 represent a specific person.
  • the posting calendar 300 interacts with a user-defined calendar 308.
  • the ResButler posting calendar 310 includes the volumetric framework including three axes, where in the case of a restaurant, the x-axis 314 and y-axis 312 represent width and length or a venue which is then tracked in a third dimension 316 over time.
  • the images 317 represent a specific table and chairs.
  • the posting calendar 310 interacts with a user-defined calendar 318.
  • the ResButler posting calendar -320 includes the volumetric framework including three axes, where in the case of rostering in a gym, the x-axis 324 and y-axis 322 represent width and length or a venue, and the equipment utilised such as 323, 325 and 327. As per previous examples, the posting calendar 320 interacts with a user-defined calendar 328.
  • the ResButler posting calendar 330 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 334 and y-axis 332 represent width and length of a venue, the z-axis 336 represents time, and the equipment utilised such as 331 , 333 and 337.As per previous examples, the posting calendar 330 interacts with a user-defined calendar 338.
  • the ResButler posting calendar 340 includes the volumetric framework including three axes, where in the case of rostering, the x-axis 344 and y-axis 342 represent width and length or a venue, the z-axis 346 represents time, and the equipment utilised such as 341 , 343 and 345. As per previous examples, the posting calendar 340 interacts with a user-defined calendar 348.
  • FIG. 4a there is shown a screenshot of an interface in which a user can create a piece of equipment for inclusion on the floor plan.
  • AT screen 400 there is provided a heading 402 to identify the screen.
  • the operator can select a category at pull down menu 404, add a name at 406, include a length and depth at 408 and 410 respectively, upload an icon at 412 to associate with the equipment (using upload icon 416), associate a restaurant at pull down menu 414, and enable the equipment (i.e. so that it is available for placement on the floor plan) at check box 418.
  • FIG. 5a, 5b and 5c there is shown a floor plan builder screenshot 500 including a collapsible set of menus 508 including different equipment, furniture and other items which can be dragged and dropped onto a floor plan 526. For each item detailed information regarding the item can be entered at panel 530. This aspect is described in more detail with reference to Figures 5b and 5c.
  • FIG. 5b there is shown a closeup screenshot 500 of the top half of the screenshot of Figure 5a.
  • a title 502 a pull-down menu to select a sub-area or operational area 506, a collapsible menu 508 including different equipment, furniture and other items which can be dragged and dropped onto a floor plan 526.
  • collapsible meme includes a series of icons 510, 512, 514, 516, 518, 520, 522 and 524 all representing different pieces of equipment. Any of the pieces can be dragged or dropped onto the floor plan 526.
  • the item type/description is displayed at 530.
  • the operator can then include information regarding the specific item, including the make 532, the model number 534, the serial number 536, the asset category 538, the asset number 540, any special location position notes 542, original plans or diagrams relevant to the equipment 544, the linked utilities 546, approved repairers at 546 including approved repairer details 550 and 552.
  • FIG. 5c there is shown a screenshot of a continuation (the bottom half) of the screenshot of Figure 5a, including a large number of other categories of items including electrical 556, gas 558, air conditioning 560, cooking equipment 562, kitchen exhaust 564, fire safety 566, crockery/cutlery 568, maintenance 570, waste management 572, first aid 574, OH&S 576 and policies 578.
  • contact numbers 582 repair cost approximations 584, preferred contact days and times 586 and 588, purchase details 590 including date 592, cost 593, supplier 594, depreciation method 596, rates 598 and 591 , warranty details 599, operating manual 597 and further notes 595.
  • the information can be saved using button 580 or deleted using button 589.
  • FIG. 5d there is shown a similar example but for a different category of items. That is, under cooking equipment 587 are shown various types of cooking equipment 585, 583, 581 , 579 and 577, which when selected, information pertaining to the equipment selected is displayed in area 575
  • FIG. 5e there is shown a different example for a hair salon at 573.
  • FIG. 6a there is shown an example of the operations floor plan editor user interface where the operational area selected 602, is an operational area that contains furniture that has been previously setup in the floor plan editor user interface.
  • the distinction between the floor plan editor user interface (which is not shown, but is described in more detail in the related "space” application as detailed in Table 1 ), and the operations floor plan editor user interface is that the former controls the setup and configuration of objects and or services that can be booked by a customer, whereas the operations floor plan is related to the setup of equipment within operational spaces (which may or may not overlap with spaces containing bookable objects and services).
  • an additional panel 604 named furniture appears if the operational area selected contains furniture setup in floor plan editor. It is noted that this panel is missing from Figures 5a-e as the operational area selected does not contain any previously setup furniture and or bookable objects or services.
  • an operator can input and assign information related to operations to specific types of furniture.
  • the furniture type round 1000 (614) is selected, resulting in the subsequent display of the panel 620 where an operator can input information including make, model number, serial number, asset category, asset numbers, plans and diagrams, repairer information etc.
  • the quantity of each furniture type is also displayed in the furniture panel 604, shown by 612, 613, 615 and 617, which is calculated by adding the quantity of furniture placed on a base floor plan, with the additional reserve furniture quantity as setup by an operator.
  • the asset numbers popup user interface is shown as a result of an operator clicking the asset numbers button ( Figure 6a, 622).
  • the furniture type selected is round 1000 ( Figure 6a, 620) and the quantity of round 100 tables shown is 4 units ( Figure 6a, 613), resulting in the display of 4 asset number input fields 630, 634, 638 and 642, one field per unit.
  • the operator then saves 646 or cancels 644 the setup.
  • FIG. 7a there is shown an example operations floor plan dashboard which can be utilised by an operator to manage equipment within a venue.
  • Figure 7a shows the operations floor plan dashboard within a restaurant context.
  • the interface contains a venue selector 702, an operational area selector 704, where the selected operational area is shown to be kitchen, and a utilities status configurator 706, where an operator may toggle utilities on or off to reflect utility outages in real-time, thereby making it easy for an operator to identify affected equipment (shown in more detail in Figure 7b).
  • the equipment as setup in the operations floor plan editor can be seen on the dashboard on the floor plan 708 showing equipment including a fire extinguisher 712, a cleanout 714, a sink 716, an electricity meter 718, an electronic display 720, a cool room 722, a dishwasher 724, a mixer 726, a first aid station 728, a grease trap 730, a cooktop 732, a deep fryer 734, an oven 736, a grill 738 and an internet router 701.
  • Each piece of equipment shown on the floor plan is also listed on the equipment list 740, by category 742.
  • FIG. 7b there is shown an equipment popup screen 752 which is displayed as a result of an operator selecting a piece of equipment from either the floor plan ( Figure 7a, 708) or from the equipment list ( Figure 7a, 740).
  • the popup screen 752 shows a summary of the information input for a specific piece of equipment in the operations floor plan editor ( Figure 5a-e, Figure 6a-b), including make 758, model number 760, serial number 762, asset category 764, asset number 766, location/position notes 768, plans/diagrams 770, linked utilities 772, approved repairer information 774, purchase details 786 including purchase date 788 and cost 790, supplier 792, depreciation method 794, depreciation rate (accounting) 796, depreciation rate (tax) 798, warranty details 799, operating instructions/manual 797 and notes 791 , as well as historical data recalled from an operations database including historical repair information 795 and historical costs 793.
  • FIG. 8a there is shown a screenshot analogous to Figure 7a, but showing an example of the operations floor plan dashboard where the operational area 804 selected is an operational area containing furniture as well as equipment. In addition to equipment being displayed and listed, there is also shown a furniture on the floor plan 810, as well as a dedicated furniture list 812.
  • FIG 8b there is shown a screenshot analogous to Figure 7b, but showing an example of a popup 814 where a piece of furniture has been selected. It is noted that there are minor differences between the summary information for a piece of furniture 816, compared to a piece of equipment ( Figure 7b, 754) including the lack of linked utilities (7b, 772), and location/position notes ( Figure 7b, 768).
  • FIG. 9a there is shown a screenshot of an interface for associating equipment with a menu item.
  • a menu item which includes a section 902 arranged to link the menu item to equipment used to produce the menu item.
  • An operator can select the check box 906 to link the menu item to equipment.
  • the operator can then add equipment using addition button 910 and then select a sub-area or operational area from a pull down menu 912 and subsequently select the relevant piece of equipment 904, or delete the piece of equipment using trash can button 914.
  • an item on the menu is associated with one or more pieces of equipment, such that, if the equipment is not operating, all meals and bookings which include the menu item in question are automatically updated, and amended or re-booked as required.
  • the embodiment provides a unique way to integrate the maintenance of equipment and the scheduling of maintenance using volume, usage or time thresholds or events within the booking allocation system which records and monitors activity levels, events and can ensure that these activities do not adversely impact operational times.
  • the embodiment provides a unique way to integrate equipment, spaces or other factors that adversely impact operations to the booking allocation with the availability of adversely impacted menu items, menus, tables, chairs, spaces, etc., being removed from the available constraints utilised in the booking allocation process.
  • the system allows an unskilled restaurant operator to enter information to define the equipment, define furniture, and also create a link between the equipment, furniture and the products and services provided in a manner that ensures that any events immediately flow through to the potential consequences of the event and the best alternatives given the potential new constraints introduced by the event.
  • System then utilises this information to create a series of constraints and options in a manner that is usable by the underlying algorithm to create a new booking allocation, if necessary, or to make other adjustments to the service, as necessary.
  • Some of the constraints are detailed in Appendix 1 , although it will be understood that Appendix 1 merely reflects a specific setup in a specific embodiment of the invention and is illustrative only.
  • the system once set up, works with the algorithm to provide seamless management of all aspects of the customer's dining experience, from the initial booking, through to meal preparation, service, and payment for the dining service. As such, very little to no manual intervention is required (mainly limited to bringing the meal to the table and assisting diners with enquiries).
  • the system is capable of providing an automated service which is capable of updating, altering or cancelling bookings to deal with unforeseen events or changes in equipment and products. This provides truly individual service not only to each dining party, but to each individual guest in each dining party.
  • the system can ensure customers are not only informed of issues, but that the best possible alternatives are autonomously offered to the customers to ensure the customers still have the best experience possible. To put it another way, the system ensures the customer is provided with the best possible alternative, without the need for intervention by the restaurant operator.
  • API Application Programming Interface
  • ADK Application Development Kit
  • 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.
  • program modules include routines, programs, objects, components and data files that perform or assist in the performance of particular functions
  • 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.
  • 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).
  • 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 802.1 1 standards), Bluetooth (in accordance with the I EEE 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.
  • 2G, 3G, 4G and 5G 2G, 3G, 4G and 5G telecommunications protocols
  • Wi-Fi in accordance with the IEEE 802.1 1 standards
  • Bluetooth in accordance with the I EEE 802.15.1 standard and/or standards set by the Bluetooth Special Interest Group

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Abstract

L'invention concerne un procédé activé par ordinateur pour créer un cadre d'espace/temps volumétrique qui incorpore le plan de sol d'un lieu et l'utilisation de l'infrastructure d'espace/temps volumétrique, pour incorporer une pluralité de contraintes à l'intérieur de l'espace comprenant un ou plusieurs éléments parmi un meuble, un équipement, un personnel, des ressources, des prévisions et des recettes, et fournir des informations concernant une pluralité d'éléments d'équipement attribués à l'infrastructure d'espace/temps volumétrique, la pluralité de contraintes étant associée à la production d'un ou de plusieurs produits et la distribution d'un ou de plusieurs services fournis par le lieu.
PCT/AU2020/050417 2017-10-31 2020-04-28 Procédé, système et programme informatique activés par ordinateur pour fournir une interface utilisateur intuitive agencée pour créer un plan de sol dynamique utilisable par un algorithme d'attribution pour effectuer la tâche d'organisation et de fonctionnement d'une fourniture d'un service WO2020220077A1 (fr)

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US17/452,770 US20220188709A1 (en) 2017-10-31 2021-10-28 Computer-enabled method, system and computer program for dynamically altering constraints utilised in the management of a space, furniture, equipment or service

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AU2019901437A AU2019901437A0 (en) 2019-04-29 A computer-enabled method, system and computer program for providing an intuitive user interface arranged to create a dynamic floor plan utilisable by an allocation algorithm to perform the task of organising and operating a provision of a service
AU2019901437 2019-04-29
AU2019903019 2019-08-19
AU2019903019A AU2019903019A0 (en) 2019-08-19 A computer-enabled method, system and computer program for providing an intuitive user interface arranged to create a dynamic floor plan utilisable by an allocation algorithm to perform the task of organising and operating a provision of a service

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US12045744B2 (en) 2017-10-31 2024-07-23 Grand Performance Online Pty Ltd Autonomous and integrated system, method and computer program for dynamic optimization and allocation of resources for defined spaces and time periods

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US20110125539A1 (en) * 2009-11-25 2011-05-26 General Electric Company Systems and methods for multi-resource scheduling
EP2784730A1 (fr) * 2013-03-27 2014-10-01 Baluarate Eventos, S.L. Procédé, système et produit logiciel interactif pour la gestion et la coordination d'invités à des événements sociaux, d'entreprise et institutionnels

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US11461707B2 (en) 2017-10-31 2022-10-04 Grand Performance Online Pty Ltd Autonomous and integrated system, method and computer program for dynamic optimisation and allocation of resources for defined spaces and time periods
US12045744B2 (en) 2017-10-31 2024-07-23 Grand Performance Online Pty Ltd Autonomous and integrated system, method and computer program for dynamic optimization and allocation of resources for defined spaces and time periods

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