WO2020224084A1 - 就餐方法、计算机可读存储介质和就餐管理系统 - Google Patents

就餐方法、计算机可读存储介质和就餐管理系统 Download PDF

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Publication number
WO2020224084A1
WO2020224084A1 PCT/CN2019/101035 CN2019101035W WO2020224084A1 WO 2020224084 A1 WO2020224084 A1 WO 2020224084A1 CN 2019101035 W CN2019101035 W CN 2019101035W WO 2020224084 A1 WO2020224084 A1 WO 2020224084A1
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WIPO (PCT)
Prior art keywords
information
queuing
seats
terminal
dining
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PCT/CN2019/101035
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English (en)
French (fr)
Inventor
兰天
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深圳春沐源控股有限公司
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Publication of WO2020224084A1 publication Critical patent/WO2020224084A1/zh

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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07C—TIME OR ATTENDANCE REGISTERS; REGISTERING OR INDICATING THE WORKING OF MACHINES; GENERATING RANDOM NUMBERS; VOTING OR LOTTERY APPARATUS; ARRANGEMENTS, SYSTEMS OR APPARATUS FOR CHECKING NOT PROVIDED FOR ELSEWHERE
    • G07C11/00—Arrangements, systems or apparatus for checking, e.g. the occurrence of a condition, not provided for elsewhere
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07C—TIME OR ATTENDANCE REGISTERS; REGISTERING OR INDICATING THE WORKING OF MACHINES; GENERATING RANDOM NUMBERS; VOTING OR LOTTERY APPARATUS; ARRANGEMENTS, SYSTEMS OR APPARATUS FOR CHECKING NOT PROVIDED FOR ELSEWHERE
    • G07C11/00—Arrangements, systems or apparatus for checking, e.g. the occurrence of a condition, not provided for elsewhere
    • G07C2011/04—Arrangements, systems or apparatus for checking, e.g. the occurrence of a condition, not provided for elsewhere related to queuing systems

Definitions

  • This application relates to the field of communication technology, and specifically to a dining method, a computer-readable storage medium, and a dining management system.
  • the restaurant needs to be equipped with many waiters to provide location guidance, ordering, delivery, post-dinner cleaning, checkout and other services to the guests; after the guests check out and leave, the service staff need to tidy up the table.
  • the front desk then informs the customers who are in line to sit, and the service staff guides the customers to the designated area to sit.
  • This method increases the communication cost and the waiting time for customers; if the service staff does not guide the guests to sit down immediately, it will reduce the utilization rate of the seats and further increase the waiting time for the guests.
  • This application aims to solve at least one of the technical problems existing in the prior art or related technologies.
  • an object of this application is to provide a dining method in a restaurant.
  • Another object of the present application is to provide a computer-readable storage medium.
  • Another purpose of this application is to provide a dining management system.
  • the technical solution of the first aspect of the present application provides a dining method, including: acquiring status information of multiple dining places; determining at least one dining place to be cleaned according to the state information; sending out the dining place to be cleaned The clearing signal; detecting whether the table to be cleaned corresponding to the clearing signal is cleaned up; if so, obtain the queuing information; according to the waiting information and queuing information of the cleaned table, the numbering information is issued.
  • the completion of the cleaning of the table is confirmed.
  • the queuing information is obtained, and the number allocation information is issued according to the waiting information and queuing information of the table, that is, by clearing the table Confirm the completion, and automatically match the waiting information and queue information of the table after the cleaning is completed, so that the number can be automatically issued, so that after the cleaning of the table in the restaurant is completed, offline notification from the service staff is no longer required
  • the front desk matches the waiting information and queuing information of the seats, which greatly shortens the time from the completion of the cleaning of the seats to the completion of the information at the front desk, and there is no need for the front desk to manually check the information and information of the seats. Queuing information is matched, which greatly reduces the waiting time of customers in line and reduces communication costs.
  • the status information of a table refers to the specific state of the table, such as the dining state, the clearing state, the waiting state, the waiting state, etc. After the cleaning is completed, it will be transferred to the waiting state. If there is queuing information, you can assign numbers.
  • the hospitality information of a table refers to the information related to a table and the needs of customers, such as the name of the table, the number of seats, the location, etc., where the name of the table can distinguish each table, and the position of the table can make Customers arrive at the table accurately, and the number of seats in the table can be matched with the number of customers at the table. Further, some customers may have special needs, such as requesting no smoke, requesting windows, requesting private rooms, requesting baby chairs, etc.
  • the front desk in this application refers to the service end for queued customers. It can be a specific service staff or a server. Its location may be at the entrance of the restaurant, at the checkout counter of the restaurant, or elsewhere.
  • the hospitality information of the table includes at least one or more of the following: name, number of seats, location; queuing information includes at least one or more of the following: queuing number, number of people, location requirements ;According to the waiting information and queuing information of the seats after the cleaning is completed, the number allocation information is issued, which specifically includes: according to the first screening condition, according to the waiting information of each table after the cleaning is completed, among multiple queuing information , Determine the queuing information that matches the waiting information of a table, and send out the corresponding number allocation information.
  • the hospitality information of the table includes the number of seats, which is convenient for matching with the number of people in the queue information; the hospitality information includes the location, which is convenient for matching with the position requirements in the queue information; in addition, the hospitality information includes the name ,
  • the queuing information includes the queuing number, which is convenient for sending out the name of the table and the queuing number when the number is issued, so as to prompt the table where the customer corresponding to the queuing number can sit.
  • the first screening condition can be a simple match between the number of seats and the number of people, or just a match of location, such as a specific private room, a non-smoking area, etc., or the number of seats and the number of people, and the location at the same time. Matching; Of course, the solution of this application is not limited to this, it can also be the matching of cuisines and so on.
  • sending the corresponding number allocation information specifically includes: the queuing method for obtaining the queuing information; if the queuing method is on-site queuing, the number allocation information is issued according to the preset form; if the queuing method is the first terminal queuing, then Send number allocation information to the first terminal corresponding to the queue information.
  • the queuing method when the queuing method is on-site queuing, it means that the customer is on the spot. Therefore, the number allocation information can be sent directly through various devices on the spot according to the preset form, so that the customers on the spot can intuitively receive the number allocation information. More specifically, the preset form can be preset audio, preset video, preset graphics, etc.; when the queuing method is the first terminal queuing, it means that the customer is not on the spot, so it sends the message to the first terminal corresponding to the queuing information Number allocation information, so that customers queuing through the first terminal can receive the number allocation information through the first terminal at the first time, thereby shortening the waiting time of customers in the queue. Understandably, the first terminal may be any one of a mobile phone, a Pad, a mobile computer, or other terminal devices.
  • sending the number allocation information to the first terminal corresponding to the queuing information specifically includes: if the queuing mode is the first terminal queuing, acquiring the first terminal's first terminal 1. Location information; if the first location information is in the preset area, the number allocation information is sent according to the preset format, and/or the number allocation information is sent to the first terminal corresponding to the queuing information; if the first location information is in advance If the area is set outside, the number allocation information is sent to the first terminal corresponding to the queue information.
  • the first location information is in the preset area, that is, the first terminal is in the preset area, or the customer holding the first terminal is in the preset area and is close to the restaurant, so the number can be issued according to the preset form Information so that customers near the restaurant can intuitively receive the number assignment information, or send the number assignment information to the first terminal, or send the number assignment information through preset audio, preset video, and preset graphics and text, and also send the number assignment information to
  • the first terminal sends out the number allocation information, which can ensure that the corresponding customers can receive the number allocation information through multiple channels, thereby shortening the queue time, avoiding multiple number allocation, and improving work efficiency;
  • the information is outside the preset area, the customer is far away from the restaurant, so sending the number allocation information to the first terminal corresponding to the queue information can ensure that the customer can receive the number allocation information and avoid passing the number.
  • the preset area is centered on the restaurant and spreads out a certain distance from the restaurant.
  • the preset audio, preset video, and preset graphics played by the restaurant can cover everyone in the preset area to ensure Customers in the preset area can smoothly receive the number allocation information.
  • a request for acquiring location information may be sent to the first terminal first, and after the request is passed, the location information can be acquired.
  • sending the number allocation information to the first terminal corresponding to the queuing information specifically includes: if the queuing mode is the first terminal queuing, obtaining the corresponding queuing information The first location information of the first terminal; if the first location information is in the preset area, then the navigation information of the table corresponding to the queue information is sent to the first terminal corresponding to the queue information; if the first location information Outside the preset area, the navigation information of the restaurant and the dining position corresponding to the queuing information is sent to the first terminal corresponding to the queuing information.
  • the first location information when the first location information is in the preset area, it means that the customer holding the first terminal is near the restaurant and does not need to navigate the restaurant, so only the navigation information of the corresponding table is sent;
  • the location information is outside the preset area, it means that the customer holding the first terminal is far away from the restaurant. Therefore, the navigation information of the restaurant and the table can be sent at the same time to ensure that the customer can quickly and accurately reach the restaurant and quickly enter the dining state. It also reduces the waiting time of other customers.
  • a request for acquiring location information can be sent to the first terminal first, and after the request is passed, the location information can be acquired, so that the location information can be obtained according to the location of the first terminal and the location of the restaurant or restaurant. Location, generate navigation information.
  • the waiting information of one table is sequentially determined from the multiple waiting information.
  • Sending the corresponding number allocation information specifically includes: determining the number of seats for any cleaned-up table; among multiple queuing information, comparing the number of seats with the number of people corresponding to each queuing information in order to determine whether there is The number of people in a queuing message is equal to the number of seats; if yes, send out the numbering information of the queue information with the number of people equal to the number of seats; if not, get multiple queue information with fewer people than the number of seats, and determine the number of people and the number of seats. At least one queuing information with the smallest difference; in the at least one queuing information, the number allocation information of the first queuing information is sent.
  • the number of seats in any cleaned-up table is compared with the number of people in the queue information to send out the number information, that is, the first screening condition is to compare the number of seats and the number of people.
  • This screening condition is simple It is easy to control and calculate, which is beneficial to improve work efficiency; further, in order to ensure the utilization rate of the dining space, first determine whether there is a queue information equal to the number of seats. Maximize the use of seats, thereby improving work efficiency and attendance; when there is no queuing information for the number of people equal to the number of seats, determine at least one queuing information with the smallest difference between the number of people and the number of seats, so that it can also be used.
  • the number allocation information of the first queue information is issued in order, so that the customers in the front can enter the meal first , Thereby reducing customer waiting time.
  • multiple queuing information with fewer people than seats are obtained, and at least one queuing information with the smallest difference between the number of people and the number of seats is determined, and all the queuing information can be screened together to find the smallest difference
  • At least one queuing information you can also subtract 1 seat from the number of seats, and then find the queuing information with the same number of seats as the number of seats minus 1 seat. If not, reduce the number of seats that have already minus 1 seat again by 1 place, or Say that the number of seats in the table is subtracted by 2, and then the queue information of the same number of people is searched, and so on, until the queue information that matches the number of seats is found.
  • sending a cleaning signal for a table to be cleaned includes: acquiring a second terminal corresponding to the table to be cleaned; sending a cleaning signal to the second terminal corresponding to the table to be cleaned Or obtain the task information on multiple second terminals and the second location information of each second terminal; according to the task information on each second terminal and the second location information of each second terminal, filter out the first 2.
  • the second terminal of the screening condition sending a cleaning signal of the table to be cleaned to the second terminal meeting the second screening condition.
  • the second screening condition can be the second terminal closest to the table to be cleaned, or the second terminal with the least number of tasks, or the second terminal with a shorter distance and fewer tasks. Increase work efficiency.
  • acquiring the status information of multiple dining seats specifically includes: acquiring the clearing status of multiple dining seats; determining at least one dining place to be cleaned according to the status information, specifically including: detecting that it is in the final state. Among the seats in the cleared state, whether the seats of the seats are all vacant; determine that the seats with all seats are the seats to be cleared.
  • the table is determined as the table to be cleaned.
  • the process is simple and easy to control, and it can accurately determine whether the customer has finished eating and leaving, thereby improving work efficiency and reducing the waiting time of other customers.
  • the technical solution of the present application is not limited to this; it is also possible to determine the table as a table to be cleaned as long as there is a vacant seat in a table in the cleared state, that is, the table does not need to be vacant to serve the meal.
  • the position is determined as the table to be cleaned; and for the number of vacant seats, a number is issued, such as some restaurants where tables can be put together.
  • detecting whether the seats of the completed dining seats are all vacant specifically includes: detecting the weight of each seat of the completed dining seats; when the weight of each seat is less than the weight threshold, determining that the seats are all vacant .
  • each customer has weight.
  • the weight of each seat is less than the weight threshold, it means that the customer in the seat has left, so it can be determined that the seat is empty.
  • This judgment logic is simple and effective, easy to control and Implement.
  • the dining method further includes: receiving an order request on the table corresponding to the number allocation information; authenticating the order request; if the authentication is successful, The ordering request is accepted, otherwise a message indicating that the ordering failed is issued.
  • the authentication can be performed through the first terminal, or through the numbered paper slip, or according to the biological characteristics. Specifically, for example, the queuing is performed through the paper slip taken at the front desk. , There can be a queuing number or a QR code on the note.
  • the queuing number or a QR code can be identified by the identifier on the table to achieve authentication; or there is a QR code on the table
  • the customer queues through the first terminal such as a mobile phone
  • biometric features such as fingerprints, facial features, etc.
  • the biological characteristics of the service personnel or the hand-held second terminal are recognized for authentication.
  • detecting whether the table corresponding to the cleaning signal has been cleaned up includes: obtaining the weight of the object on the table corresponding to the cleaning signal; when the weight of the object is less than the weight threshold, Determine that the table corresponding to the cleaning signal is cleaned up; or obtain the height or width of the object on the table corresponding to the clean signal; when the height of the object is less than the height threshold, or the width of the object is less than the width threshold, It is determined that the cleaning of the table corresponding to the cleaning signal is completed.
  • the weight of the object on the dining table is detected to determine whether the cleaning is completed, or the width and length of the object on the dining table are detected to determine whether the cleaning is completed.
  • This detection method It is simple and reliable, easy to implement, and does not require any work from the service staff to confirm whether the table cleaning is completed, thereby further improving work efficiency, reducing labor intensity, and reducing customer waiting time.
  • the technical solution of the second aspect of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps of the dining method as in any one of the technical solutions of the first aspect are realized.
  • the technical solution of the third aspect of the present application provides a dining management system, including: a processor and a memory, wherein the memory stores a computer program that can run on the processor, and the processor implements the first aspect when the computer program is executed.
  • the steps of the dining method in any one of the technical solutions.
  • FIG. 1 is a schematic flow chart of the dining method of Embodiment 1 of the present application.
  • FIG. 3 is a schematic flow chart of the dining method of Embodiment 3 of the present application.
  • Embodiment 5 is a schematic flowchart of the dining method of Embodiment 5 of the present application.
  • FIG. 6 is a schematic flowchart of the dining method of Embodiment 6 of the present application.
  • FIG. 7 is a schematic flow chart of the dining method of Embodiment 7 of the present application.
  • FIG. 8 is a schematic flowchart of the dining method of Embodiment 8 of the present application.
  • FIG. 9 is a schematic flowchart of the dining method of Embodiment 9 of the present application.
  • Fig. 10 is a schematic structural diagram of a dining management system of Embodiment 10 of the present application.
  • the dining method of this application requires a certain software and hardware application environment.
  • the dining method of this application can be applied to a server or a server and In a hardware environment formed by electronic devices that interact with a server through a network, the server and the electronic device execute together.
  • Networks include but are not limited to: wide area network, metropolitan area network or local area network.
  • the server referred to in this application may refer to a computer system that can provide services to other devices (such as electronic devices) in the network.
  • any computer that can provide File Transfer Protocol (FTP) services externally can also be called a server.
  • FTP File Transfer Protocol
  • the server refers to certain high-performance computers that can provide services to the outside world through the network. Compared with ordinary computers, they have higher requirements in terms of stability, security, and performance. Therefore, in terms of CPU, The hardware requirements of chipset, memory, disk system, network, etc. are different from those of ordinary computers.
  • the electronic device in this application includes an electronic device that can automatically perform numerical calculation and/or information processing in accordance with pre-set or stored instructions.
  • Its hardware includes but is not limited to microprocessors, sensors, and application-specific integrated circuits (ASIC) , Programmable Gate Array (FPGA), Digital Processor (DSP), Embedded Device, etc.
  • Electronic equipment may also include network equipment and/or user equipment.
  • network equipment includes but is not limited to a single network server, a server group composed of multiple network servers, or a cloud composed of a large number of hosts or network servers based on Cloud Computing, where cloud computing is a type of distributed computing , A super virtual computer composed of a group of loosely coupled computer sets.
  • User equipment includes, but is not limited to, any electronic product that can interact with the user through a keyboard, mouse, remote control, touchpad or voice control device, for example, personal computers, tablets, smart phones, personal digital assistants, PDAs , Game consoles, interactive Internet TV IPTV, smart wearable devices, etc.
  • the user equipment and the network where the network equipment is located include but are not limited to the Internet, wide area network, metropolitan area network, local area network, virtual private network VPN, etc.
  • the dining method according to an embodiment of the present application includes:
  • Step S100 Obtain status information of multiple dining places
  • Step S102 Determine at least one table to be cleaned according to the status information
  • Step S104 Send a cleaning signal of the table to be cleaned
  • Step S106 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S108 If yes, obtain queuing information
  • Step S110 According to the waiting information and queuing information of the seats after the cleaning is completed, the number allocation information is issued.
  • the completion of the cleaning of the table is confirmed.
  • the queuing information is obtained, and the numbering information is issued according to the waiting information and the queuing information of the table, that is, by clearing the table Confirm the completion, and automatically match the waiting information and queue information of the table after the cleaning is completed, so that the number can be automatically issued, so that after the cleaning of the table in the restaurant is completed, offline notification from the service staff is no longer required
  • the front desk matches the waiting information and queuing information of the seats, which greatly shortens the time from the completion of the cleaning of the seats to the completion of the information at the front desk, and there is no need for the front desk to manually check the information and information of the seats. Queuing information is matched, which greatly reduces the waiting time of customers in line and reduces communication costs.
  • the completion of the cleaning of the table is identified, and after the cleaning is completed, the cleaned table is directly sent to the server or the front computer for Automatically match with customer queuing information, which can greatly improve the efficiency of number allocation, reduce customer waiting time, and reduce the workload of front desk staff, reduce labor intensity, and improve work efficiency; understandably, it can be in the server or front desk computer.
  • the information of each table is stored, so that after the table has been cleaned up, the signal that the table has been cleaned up can be sent directly to the server or front computer.
  • the status information of a table refers to the specific state of the table, such as the dining state, the clearing state, the waiting state, the waiting state, etc., among which the pending state can overlap with the clearing state , That is, the customer has completed the meal and completed the checkout, and has left. At this time, the pending state and the cleared state overlap; it is also possible that the customer has only completed the checkout but has not completed the meal, that is, has not left the table, so it cannot When cleaning is performed, it is not in the waiting state; after the cleaning is completed, it is transferred to the waiting state. At this time, if there is queue information, the number can be allocated.
  • the hospitality information of a table refers to the information related to a table and the needs of customers, such as the name of the table, the number of seats, the location, etc., where the name of the table can distinguish each table, and the position of the table can make Customers arrive at the table accurately, and the number of seats in the table can be matched with the number of customers at the table. Further, some customers may have special needs, such as requesting no smoke, requesting windows, requesting private rooms, requesting baby chairs, etc. , These information related to customer needs can be included in the hospitality information, and pre-stored in the server, so as to match the customer's queuing information before the number is assigned.
  • the front desk in this application refers to the customer-facing service end, which can be a specific service staff or a server. Its location may be at the entrance of the restaurant, at the checkout counter of the restaurant, or other places. The embodiment does not limit the specific form and specific location of the front desk.
  • the information that the table clearing is completed can be sent to the server or the front desk computer through the waiter’s handheld terminal, or it can be sent to the server or the front computer through the terminal set on the dining place.
  • the completion information is not specifically limited.
  • the dining table in this application includes a dining table or a dining table, and a seat used in conjunction with the dining table or dining table, or only a single seat and a dining position corresponding to the seat; further
  • the same table can also have many different states, such as dining state, clearing state, waiting to be cleaned state, and so on.
  • the dining method according to an embodiment of the present application includes:
  • Step S200 Obtain status information of multiple dining places
  • Step S202 Determine at least one table to be cleaned according to the status information
  • Step S204 Send a cleaning signal of the table to be cleaned
  • Step S206 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S208 If yes, obtain queuing information
  • Step S210 According to the first screening condition, according to the waiting information of each table after the cleaning is completed, determine the queue information that matches the waiting information of one table among the multiple queue information, and obtain the queue information Queuing method
  • the hospitality information includes at least the name, number of seats, and location;
  • the queuing information includes at least the queuing number, number of people, and location requirements;
  • Step S212 If the queuing method is on-site queuing, the number allocation information is issued according to the preset audio or the preset video;
  • Step S214 If the queuing mode is queuing for the first terminal, obtain the first location information of the first terminal;
  • Step S216 If the first location information is in the preset area, send the number allocation information according to the preset audio or the preset video, and/or send the number allocation information to the first terminal corresponding to the queue information;
  • Step S218 If the first location information is outside the preset area, send number allocation information to the first terminal corresponding to the queuing information.
  • the hospitality information of the table includes the number of seats, which is convenient for matching with the number of people in the queuing information; the hospitality information includes the location, which is convenient for matching with the position requirements in the queuing information; in addition, the hospitality information includes the name ,
  • the queuing information includes the queuing number, which is convenient for sending out the name of the table and the queuing number when the number is issued, so as to prompt the table where the customer corresponding to the queuing number can sit.
  • the first screening condition can be a simple match between the number of seats and the number of people, or just a match of location, such as a specific private room, a non-smoking area, etc., or the number of seats and the number of people, and the location at the same time. Matching; Of course, the solution of this application is not limited to this, it can also be the matching of cuisines and so on.
  • choosing different ways to issue number allocation information according to different queuing methods can increase the flexibility of number allocation, so that the number allocation information can be delivered to customers as soon as possible, thereby further reducing customer waiting time and avoiding multiple releases. Number to improve work efficiency.
  • the queuing method when the queuing method is on-site queuing, it means that the customer is on-site, so you can directly send out the number assignment information according to the preset audio or preset video through various devices on the site, so that customers who are on-site can receive it intuitively Number allocation information;
  • the queuing mode is the first terminal queuing, it means that the customer is not on the spot, so the number allocation information is sent to the first terminal corresponding to the queuing information, so that customers who queue through the first terminal can pass through at the first time
  • the first terminal receives the number allocation information, thereby shortening the waiting time of customers in line.
  • the issuing of the number allocation information is not limited to the preset audio or the preset video, and may also be the preset graphic information.
  • the first terminal may be any one of a mobile phone, a Pad, a mobile computer or other terminal devices, and the specific type of the first terminal is not specifically limited in this embodiment.
  • determining the location information of the first terminal it is possible to know whether the customer has arrived near the restaurant, so as to flexibly send the number allocation information to the customer and shorten the waiting time of the customer.
  • a request for acquiring location information needs to be sent to the first terminal first, and the location information is acquired after the request is passed.
  • the first location information is in the preset area, that is, the first terminal is in the preset area, or the customer holding the first terminal is in the preset area and is close to the restaurant, so it can follow the preset audio or preset
  • the video sends out the number allocation information so that customers near the restaurant can intuitively receive the number allocation information, or send the number allocation information to the first terminal, or send the number allocation information through the preset audio and preset video, and also send the number allocation information to the first terminal.
  • One terminal sends out the number allocation information, so that the way of sending out the number allocation information through multiple channels can ensure that the corresponding customers can receive the number allocation information, thereby shortening the queue time, avoiding multiple number allocation, and improving work efficiency; when the first position information When the customer is outside the preset area, the distance between the customer and the restaurant is relatively long, so sending the number allocation information to the first terminal corresponding to the queuing information can ensure that the customer can receive the number allocation information and avoid passing the number.
  • the preset area is centered on the restaurant and spreads out a certain distance from the restaurant.
  • the preset audio and preset video played by the restaurant can cover the preset area, thereby ensuring that customers in the preset area can smoothly Number allocation information is received.
  • the dining method according to an embodiment of the present application includes:
  • Step S300 Obtain status information of multiple dining places
  • Step S302 Determine at least one table to be cleaned based on the status information
  • Step S304 Send a cleaning signal of the table to be cleaned
  • Step S306 detecting whether the table to be cleaned corresponding to the cleaning signal is cleaned up;
  • Step S308 If yes, obtain queuing information
  • Step S310 According to the first screening condition, according to the waiting information of each table after the cleaning is completed, among the multiple queuing information, sequentially determine the queuing information that matches the waiting information of one table, and obtain the queuing information Information queue method;
  • Step S312 If the queuing method is on-site queuing, the number allocation information is issued according to the preset audio or the preset video;
  • Step S314 If the queuing mode is the first terminal queuing, obtain the first location information of the first terminal corresponding to the queuing information;
  • Step S316 If the first location information is in the preset area, send the navigation information of the table corresponding to the queue information to the first terminal corresponding to the queue information;
  • Step S318 If the first location information is outside the preset area, the navigation information of the restaurant and the table corresponding to the queue information is sent to the first terminal corresponding to the queue information.
  • navigation by sending the navigation information of the dining place, or the navigation information of the restaurant and the dining place to the first terminal, navigation can be provided for the customer holding the first terminal, so that the customer can reach the dining place quickly and accurately.
  • the waiting time of customers is reduced, and the delivery of navigation information can reduce the workload of service staff and reduce labor intensity. It can also avoid multiple customers staying in the aisle due to lack of service staff and causing blockage due to the inability to find seats. , Resulting in a decrease in work efficiency or a safety accident.
  • the first location information when the first location information is in the preset area, it means that the customer holding the first terminal is near the restaurant and does not need to navigate the restaurant, so only the navigation information of the corresponding table is sent;
  • the location information is outside the preset area, it means that the customer holding the first terminal is far away from the restaurant. Therefore, the navigation information of the restaurant and the table can be sent at the same time to ensure that the customer can quickly and accurately reach the restaurant and quickly enter the dining state. It also reduces the waiting time of other customers.
  • a request for acquiring location information needs to be sent to the first terminal first, and after the request is passed, the location information is acquired, and the location information is determined based on the location information of the first terminal and the meal. Location and/or restaurant location to generate navigation information.
  • the dining method according to an embodiment of the present application includes:
  • Step S400 Obtain status information of multiple dining places
  • Step S402 Determine at least one table to be cleaned according to the status information
  • Step S404 Send a cleaning signal of the table to be cleaned
  • Step S406 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S408 If yes, obtain queuing information
  • Step S410 Determine the number of seats in any cleaned-up table
  • Step S412 among the multiple queuing information, compare the number of seats with the number of people corresponding to each queuing information in order to determine whether there is a queue information with the same number of seats as the number of seats;
  • Step S414 If yes, send out the number allocation information of the queue information with the number of people equal to the number of seats;
  • Step S416 If not, obtain multiple queuing information with fewer people than the number of seats, and determine at least one queuing information with the smallest difference between the number of people and the number of seats;
  • step S4108 in the at least one queuing information, the number allocation information of the first queuing information is sent in sequence.
  • the number of seats in any cleaned-up table is compared with the number of people in the queue information to send the numbering information, that is, the first screening condition is to compare the number of seats and the number of people.
  • This screening condition is simple It is easy to control and calculate, which is beneficial to improve work efficiency; further, in order to ensure the utilization rate of the table, first determine whether there is a queue information equal to the number of seats, and in the case of equal, send the corresponding number allocation information, Maximize the use of seats, thereby improving work efficiency and occupancy; when there is no queuing information for the number of people equal to the number of seats, determine at least one queuing information with the smallest difference between the number of people and the number of seats, so the same It can maximize the use of the seats and increase the attendance rate.
  • the number allocation information of the first queue information is issued in sequence, so that the customers in the front can be first. Entering into dining, thereby reducing customer waiting time.
  • multiple queuing information with fewer people than seats are obtained, and at least one queuing information with the smallest difference between the number of people and the number of seats is determined, and all the queuing information can be screened together to find the smallest difference
  • At least one queuing information you can also subtract 1 seat from the number of seats, and then find the queuing information with the same number of seats as the number of seats minus 1 seat. If not, reduce the number of seats that have already minus 1 seat again by 1 place, or Say that the number of seats in the table is subtracted by 2, and then the queue information of the same number of people is searched, and so on, until the queue information that matches the number of seats is found.
  • the dining method according to an embodiment of the present application includes:
  • Step S500 Obtain status information of multiple dining places
  • Step S502 According to the status information, determine at least one table to be cleaned and a second terminal corresponding to the table to be cleaned;
  • Step S504 Send a cleaning signal to the second terminal corresponding to the table to be cleaned;
  • Step S506 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S508 If yes, obtain queuing information
  • Step S510 According to the waiting information and queuing information of the cleaned-up seats, a number allocation information is issued.
  • each dining place is bound to a second terminal in advance, one dining place is bound to one second terminal, or multiple dining places are bound to one second terminal, so ,
  • the dining place bound to the second terminal is to be cleaned, it will send a cleaning signal to the second terminal.
  • the sending of the cleaning signal is simple and fast, with clear directions, and can improve work efficiency.
  • the dining method according to an embodiment of the present application includes:
  • Step S600 Obtain status information of multiple dining places
  • Step S602 Determine at least one table to be cleaned according to the status information
  • Step S604 Obtain task information on multiple second terminals and second location information of each second terminal;
  • Step S606 According to the task information on each second terminal and the second location information of each second terminal, screen out second terminals that meet the second screening condition;
  • Step S608 Send a cleaning signal of the table to be cleaned to the second terminal that meets the second screening condition
  • Step S610 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S612 If yes, obtain queuing information
  • Step S614 According to the waiting information and queuing information of the cleaned-up seats, the number allocation information is issued.
  • the dining table is not bound to the second terminal, but after the table to be cleaned appears, the task information and the second location on all the second terminals in the restaurant are checked. Perform analysis, screen out the most suitable second terminal, and send a cleaning signal to the most suitable second terminal; the second screening condition can be the second terminal closest to the table to be cleaned, or the one with the least number of tasks.
  • the second terminal may also be a second terminal with a shorter distance and a smaller number of tasks, which can also improve work efficiency.
  • the second terminal may be a mobile terminal held by the service personnel, such as a mobile phone, a walkie-talkie, etc., or a robot that can perform cleaning tasks.
  • the dining method according to an embodiment of the present application includes:
  • Step S700 Obtain the settlement status of multiple seats
  • Step S702 Detect the weight of each seat in the table in the cleared state
  • Step S704 When the weight of each seat is less than the weight threshold, it is determined that all seats are vacant;
  • Step S706 Determine that all empty seats are seats to be cleared
  • Step S708 Send a cleaning signal of the table to be cleaned
  • Step S710 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S712 If yes, obtain queuing information
  • Step S714 According to the waiting information and queuing information of the cleaned-up seats, issue number allocation information.
  • Every customer has weight.
  • the weight threshold it means that the customer in the seat has left, so it can be determined that the seat is vacant.
  • the implementation of this application can be achieved through the installation of weight and pressure sensors; of course, the solution of this application is not limited to this, and light sensors or infrared sensors, etc. can also be installed on the seat to affect the volume, heat, light, etc. on the seat. Testing can also achieve the effect of determining whether the seat is vacant.
  • the seats can be determined as the seats to be cleared, that is, it is not necessary for all seats to be vacant to determine the seats as the seats to be cleared.
  • the dining method according to an embodiment of the present application includes:
  • Step S800 Obtain status information of multiple dining places
  • Step S802 Determine at least one table to be cleaned according to the status information
  • Step S804 Send a cleaning signal of the table to be cleaned
  • Step S806 detecting whether the cleaning of the table to be cleaned corresponding to the cleaning signal is completed
  • Step S808 If yes, obtain queuing information
  • Step S810 according to the waiting information and queuing information of the cleaned-up seats, send out the number allocation information
  • Step S812 Receive a meal order request on the table corresponding to the number allocation information
  • Step S814 Authenticate the order request
  • Step S816 If the authentication is successful, the ordering request is accepted; otherwise, a prompt message indicating that the ordering failed is issued.
  • the ordering request by authenticating the ordering request, it can be determined whether the customer in the queuing information corresponding to the number allocation information is sitting at the corresponding table, or whether it is an authorized service staff who is ordering. It can prevent customers from entering the wrong place, and it also ensures that customers who receive the numbering information can order meals at the corresponding place, thereby improving work efficiency.
  • the authentication can be performed through the first terminal.
  • the mobile phone can be used to scan the QR code on the table for authentication, or through the table The on-board identifier recognizes the QR code sent to the customer’s mobile phone for authentication.
  • the authentication can also be performed through a numbered note.
  • the queuing is performed through a note taken at the front desk.
  • the note may have a queue number or a QR code. After being seated, the queuing number or two-dimensional code is recognized by the recognizer on the table to realize the authentication.
  • authentication is performed based on biological characteristics, such as some predetermined dining places, private dining places, etc., which can be identified and authenticated based on the biological characteristics stored in advance by the customer, such as fingerprints, facial features, etc.
  • some dining places can only be ordered by specific service personnel, and then the biometrics of these specific service personnel or the handheld second terminal can be recognized to achieve authentication.
  • the dining method according to an embodiment of the present application includes:
  • Step S900 Obtain status information of multiple dining places
  • Step S902 Determine at least one table to be cleaned according to the status information
  • Step S904 Send a cleaning signal of the table to be cleaned
  • Step S906 Obtain the weight of the object on the dining table of the table to be cleaned corresponding to the cleaning signal
  • Step S908 When the weight of the object is less than the weight threshold, it is determined that the cleaning of the table to be cleaned corresponding to the cleaning signal has been completed, and the queue information is obtained;
  • Step S910 According to the waiting information and queuing information of the cleaned-up seats, a number allocation information is issued.
  • This detection method is simple and reliable, easy to implement, and does not require any work from the service staff to realize whether the cleaning is completed Confirmation, thereby further improving work efficiency, reducing labor intensity, and reducing customer waiting time.
  • the width and length of the object on the dining table can also be detected to determine whether the table is cleaned, or the photosensitive element is used to detect the object on the dining table to determine whether the table is cleaned. carry out.
  • the dining management system 1 includes: a processor 12 and a memory 10, wherein the memory 10 stores a computer program that can run on the processor 12, and the processor 12 When the computer program is executed, the steps of the dining method of any one of the above embodiments are implemented.
  • the server automatically notifies the service staff to clean up the desktop, the service staff notifies the server after the cleanup is completed, the server automatically releases the corresponding table and notifies the corresponding customer to eat, or Inform customers to eat through the number allocation system.
  • the server detects that the customer has finished eating, it generates a cleanup task and sends a cleanup signal to notify the corresponding service personnel to clean up the desktop.
  • the service personnel finish cleaning, it sends a cleanup completion instruction to the server, the server releases the seat, and informs the corresponding queued customer (Target customer), the target customer eats or orders in the dining area (target area) notified by the server.
  • the target person can eat or order in the target area. For example, if customer A is notified to eat at table a, then customer A can eat in area a, and only customer A can order meals in area a, or order Automatically adapt to the A area after the meal.
  • the queuing and dining process is as follows:
  • the server obtains queuing terminal information or customer identification information, and sorts based on queuing time and queuing requirements (the number of people eating, requests, etc.).
  • Customer dining The customer enters the designated table based on the number information, scans the two-dimensional dimension of the table to trigger the order, the server obtains the terminal or customer identification information, and authenticates the ordering terminal and the customer based on the information corresponding to the table, and the authentication is successful , Ordering is allowed, otherwise, it will prompt that ordering failed.
  • Table cleaning After detecting the customer's order to complete the meal, the server sends a table cleaning signal to the restaurant service staff to generate a cleaning task.
  • the server can obtain the restaurant service staff corresponding to the current area and notify them to clean up. It can also determine the target service staff based on the current tasks of multiple service staff in the restaurant and notify them to go to the designated table for cleaning.
  • the server After the server receives the clearing-up instruction, it notifies the queued customers corresponding to the type of dining area to eat. If a three-person table is cleaned up, the server will notify the first customer in the three-person table to eat. If there is no customer at the 3-person table, it will notify the 2-person or 1-person table to eat.
  • the server can obtain the geographic location information of the first terminal that is ready to eat. If the customer is near the restaurant, it can release the number information through broadcast, display screen, etc., if the customer is far away , You can send number allocation information to the first terminal in the queue.
  • the first navigation information (navigation information for the target table) can be sent, and if the customer is not in the restaurant area, the second navigation information (the navigation information for the customer to the restaurant) can be sent.
  • the second navigation information (the navigation information for the customer to the restaurant) can be sent.

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Abstract

一种餐厅的就餐方法、计算机可读存储介质和就餐管理系统，其中，就餐方法包括：获取多个餐位的状态信息（S100）；根据状态信息，确定至少一个待清理的餐位（S102）；发出待清理的餐位的清理信号（S104）；检测与清理信号相对应的待清理的餐位是否清理完成（S106）；若是，获取排队信息（S108）；根据清理完成后的餐位的待客信息和排队信息，发出放号信息（S110）。在任一个餐位清理完成后，对清理完成的餐位的待客信息和排队信息进行自动匹配，并自动放号，不再需要服务人员线下通知前台，大幅缩短了从餐位清理完成到前台得到清理完成的信息的时间，从而大幅减少了顾客排队等待的时间，降低了工作量，减少了沟通成本。

Description

就餐方法、计算机可读存储介质和就餐管理系统
本申请要求2019年5月8日在中国国家知识产权局提交的申请号为201910381195.1、发明名称为“就餐方法、计算机可读存储介质和就餐管理系统”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请涉及通信技术领域，具体而言，涉及一种就餐方法、一种计算机可读存储介质和一种就餐管理系统。
背景技术
由于餐饮行业的特殊性，餐厅需要配置很多服务员，以对客人进行位置引导、点餐、送餐、餐后清理、结账等服务；在客人结账离开后，服务人员需要对餐位进行收拾，收拾完毕后需要通知前台某种桌型的餐位可以就坐，前台再通知排队的顾客就坐，并由服务人员引导顾客到指定区域就坐，这种由服务人员清理完餐位后再和前台线下沟通的方式，增加了沟通成本，也增加了顾客等待的时间；如果服务人员没有即时引导客人就坐，会降低餐位利用率，进一步增加客人等待时间。
发明内容
本申请旨在至少解决现有技术或相关技术中存在的技术问题之一。
有鉴于此，本申请的一个目的在于提供一种餐厅的就餐方法。
本申请的另一个目的在于提供一种计算机可读存储介质。
本申请的又一个目的在于提供一种就餐管理系统。
为了实现上述目的，本申请第一方面的技术方案提供了一种就餐方法，包括：获取多个餐位的状态信息；根据状态信息，确定至少一个待清 理的餐位；发出待清理的餐位的清理信号；检测与清理信号相对应的待清理的餐位是否清理完成；若是，获取排队信息；根据清理完成后的餐位的待客信息和排队信息，发出放号信息。
在该技术方案中，对餐位的清理完成情况进行确认，在任一个餐位清理完成后，获取排队信息，并根据餐位的待客信息和排队信息发出放号信息，即通过对餐位清理完成情况进行确认，并在清理完成后对餐位的待客信息和排队信息进行自动匹配，从而可以自动发出放号，这样在餐厅内的餐位清理完成后，不再需要服务人员线下通知前台，再由前台根据餐位的待客信息和排队信息来进行匹配，大幅缩短了从餐位清理完成到前台得到清理完成的信息的时间，也不需要前台人工对餐位的待客信息和排队信息进行匹配，从而大幅减少了顾客排队等待的时间，降低了沟通成本。
具体地，在餐厅满座时，顾客需要排队等待餐位，随着时间推移，人流可能增大，前台接待人员的工作量相应的增大，且随着等待时间的延长，顾客的耐性可能渐渐失去而可能导致顾客流失，因此，在本申请的技术方案中，通过对餐位的清理完成情况进行识别，并在餐位清理完成后，将清理完成的餐位直接发送到服务器或者前台电脑，以便与顾客的排队信息进行自动匹配，从而可以大幅提升放号效率，降低顾客等待时间，还可以降低前台人员的工作量，降低劳动强度，提升工作效率。
需要指出的是，餐位的状态信息，是指餐位所处的具体状态，例如就餐状态、结清状态，待清理状态、待客状态等等，清理完成后则转入待客状态，此时如有排队信息，则可以放号。餐位的待客信息是指一个餐位与顾客的需求相关的信息，例如餐位的名称、座位数量、位置等等，其中，餐位的名称可以区分各个餐位，餐位的位置可以使顾客准确到达餐位，餐位的座位数量能够与就餐顾客的人数进行匹配，进一步地，可能一些顾客有特殊需求，例如要求无烟、要求靠窗、要求包间、要求有婴儿椅等等，因此，这些与顾客需求有关的信息都可以包括在待客信息中，并预先存储在服务器中，以便在放号之前，与顾客的排队信息进行匹配。另外，本申请中的前台是指面向排队顾客的服务端，可以是具体的服务人员，也可以是一个服务器，其位置可能在餐厅门口处，也可能在餐厅的收银台处，或 者其它地方。
在上述技术方案中，餐位的待客信息至少包括以下中的一种或几种：名称、座位数量、位置；排队信息至少包括以下中的一种或几种：排队号码、人数、位置要求；根据清理完成后的餐位的待客信息和排队信息，发出放号信息，具体包括：按照第一筛选条件，根据清理完成后的每个餐位的待客信息，在多个排队信息中，确定出与一个餐位的待客信息相符的排队信息，发出对应的放号信息。
在该技术方案中，餐位的待客信息包括座位数量，便于与排队信息中的人数对应匹配；待客信息包括位置，便于与排队信息中的位置要求对应匹配；另外，待客信息包括名称，排队信息包括排队号码，这样便于在发出放号信息时，发出餐位的名称和排队号码，以便提示与排队号码对应的顾客可以就坐的餐位。
可以理解地，第一筛选条件，可以仅是座位数量和人数的简单匹配，也可以仅是位置的匹配，例如特定的包间、无烟区等等，也可以是座位数量和人数，以及位置同时匹配；当然，本申请的方案并不仅限于此，还可以是菜系的匹配等等。
另外，由于是排队，因此需要依序确定出与一个餐位的待客信息相符的排队信息，即按照排队的顺序，将排队信息逐一与一个餐位的待客信息进行匹配，直到一个排队信息与这个餐位的待客信息相匹配，例如有三个排队信息，分别为1、2、3、4号，每个排队信息中对应的人数分别为1人、2人、3人、3人，而这个餐位的座位数量为3位，因此按照排队顺序，应该是第3号与该餐位匹配，从而发出3号的放号信息，而不是排在前面的1号、2号，也不是第4号。
在上述技术方案中，发出对应的放号信息，具体包括：获取排队信息的排队方式；若排队方式为现场排队，则按照预设形式发出放号信息；若排队方式为第一终端排队，则向与排队信息相对应的第一终端发出放号信息。
在该技术方案中，根据不同的排队方式选择不同的方式发出放号信息，可以增加放号的灵活性，使放号信息能够在第一时间传递给顾客，从 而进一步缩短顾客的等待时间，避免多次放号，提升工作效率。
具体地，当排队方式为现场排队时，说明顾客在现场，因此可以直接通过现场的各种设备，按照预设形式发出放号信息，这样便于身在现场的顾客直观地接收到放号信息，更具体地，预设形式可以是预设音频、预设视频、预设图文等等；当排队方式为第一终端排队时，说明顾客不在现场，因此向与排队信息对应的第一终端发出放号信息，这样通过第一终端进行排队的顾客就能在第一时间通过第一终端接收到放号信息，从而缩短顾客的排队等待时间。可以理解地，第一终端可以是手机、Pad、移动电脑或者其它终端设备中的任意一种。
在上述技术方案中，若排队方式为第一终端排队，则向与排队信息相对应的第一终端发出放号信息，具体包括：若排队方式为第一终端排队，则获取第一终端的第一位置信息；若第一位置信息在预设区域内，则按照预设形式发出放号信息，和/或向与排队信息相对应的第一终端发出放号信息；若第一位置信息在预设区域外，则向与排队信息相对应的第一终端发出放号信息。
在该技术方案中，通过确定第一终端的位置信息，可以了解到顾客是否已经到达餐厅附近，从而灵活地向顾客发出放号信息，缩短顾客等待时间。
具体地，第一位置信息在预设区域内，即第一终端在预设区域内，或者说持有第一终端的顾客在预设区域内，靠近餐厅，因此可以按照预设形式发出放号信息以使在餐厅附近的顾客可以直观地接收放号信息，或者向第一终端发出放号信息，或者在通过预设音频、预设视频、预设图文发出放号信息的同时，还向第一终端发出放号信息，这样通过多渠道发出放号信息的方式，可以确保相应的顾客能够接收到放号信息，从而缩短排队时间，避免多次放号，提升工作效率；当第一位置信息在预设区域外时，顾客离餐厅的距离较远，因此向与排队信息相对应的第一终端发出放号信息，可以确保顾客能够收到放号信息，避免过号。
可以理解地，预设区域以餐厅为中心，并由餐厅向外扩散一定的距离，餐厅播放的预设音频、预设视频、预设图文能够覆盖预设区域内的所 有人，从而保证在预设区域内的顾客能够顺利地接收到放号信息。
进一步地，在获取第一终端的位置信息时，可以先向第一终端发出获取位置信息的请求，在请求通过后，再获取位置信息。
在上述技术方案中，若排队方式为第一终端排队，则向与排队信息相对应的第一终端发出放号信息，具体包括：若排队方式为第一终端排队，则获取与排队信息相对应的第一终端的第一位置信息；若第一位置信息在预设区域内，则向与排队信息相对应的第一终端发出与排队信息相对应的餐位的导航信息；若第一位置信息在预设区域外，则向与排队信息相对应的第一终端发出餐厅以及与排队信息相对应的餐位的导航信息。
在该技术方案中，通过向第一终端发送餐位的导航信息，或者餐厅以及餐位的导航信息，可以为持有第一终端的顾客提供导航，使顾客能够快速准确地到达餐位，进一步地减少顾客的等待时间，且通过导航信息的发送，可以减少服务人员的工作量，降低劳动强度，还可以避免在服务人员不足时，多个顾客因无法找到餐位而滞留在通道内引起堵塞，导致工作效率下降或者引发安全事故。
可以理解地，在第一位置信息位于预设区域内时，说明持有第一终端的顾客在餐厅附近，不需要对餐厅进行导航，因此仅发送对应的餐位的导航信息即可；而第一位置信息位于预设区域外时，说明持有第一终端的顾客在餐厅较远处，因此同时发送餐厅和餐位的导航信息，能够确保顾客快速准确地到达餐厅，快速进入用餐状态，从而也减少了其它顾客的等待时间。
进一步地，在获取第一终端的位置信息时，可以先向第一终端发出获取位置信息的请求，在请求通过后，再获取位置信息，以便根据第一终端的位置，以及餐位或者餐厅的位置，生成导航信息。
在上述技术方案中，按照第一筛选条件，根据清理完成后的每个餐位的待客信息，在多个排队信息中，依序确定出与一个餐位的待客信息相符的排队信息，发出对应的放号信息，具体包括：确定任一个清理完成的餐位的座位数量；在多个排队信息中，将座位数量，依序与每个排队信息所对应的人数进行对比，确定是否有一个排队信息的人数与座位数量相等； 若是，发出人数与座位数量相等的排队信息的放号信息；若否，获取人数较座位数量少的多个排队信息，确定出其中人数与座位数量之间的差值最小的至少一个排队信息；在至少一个排队信息中，发出排在第一位的排队信息的放号信息。
在该技术方案中，通过将任一个清理完成的餐位的座位数量与排队信息中的人数进行对比来发出放号信息，即第一筛选条件为座位数量和人数进行对比，这样的筛选条件简单，易于控制和计算，有利于提升工作效率；进一步地，为保证餐位的利用率，首先确定是否有一个排队信息的人数与座位数量相等，在相等的情况下，发出放号信息，使得餐位的利用最大化，从而提升工作效率和上座率；在没有与座位数量相等的人数的排队信息时，确定出其中人数与座位数量之间的差值最小的至少一个排队信息，这样同样可以起到最大化利用餐位的效果，提升上座率，且可能有多个排队信息的人数相同，依序发出排在第一位的排队信息的放号信息，使排在前面的顾客可以先进入就餐，从而减少顾客的等待时间。
可以理解地，获取人数较座位数量少的多个排队信息，确定出其中人数与座位数量之间的差值最小的至少一个排队信息，可以将全部的排队信息一起进行筛选，找出差值最小的至少一个排队信息，也可以将座位数量减去1位，然后查找与减去1位的座位数量相等人数的排队信息，若没有，将已经减去1位的座位数量再次减1位，或者说将餐位的座位数量减去2位，再查找相等人数的排队信息，依次类推，直到找出与座位数量相匹配的排队信息为止。
在上述任一项技术方案中，发出待清理的餐位的清理信号，具体包括：获取与待清理的餐位相对应的第二终端；向与待清理的餐位相对应的第二终端发出清理信号；或获取多个第二终端上的任务信息和每个第二终端的第二位置信息；根据每个第二终端上的任务信息和每个第二终端的第二位置信息，筛选出符合第二筛选条件的第二终端；向符合第二筛选条件的第二终端发出待清理的餐位的清理信号。
在该技术方案中，对于待清理餐位的清理信号的发出，做出了具体限定，一种方式是直接向与待清理的餐位相对应的第二终端发出清理信号， 即在餐厅内，预先将每个餐位与一个第二终端对应绑定，一个餐位对应绑定一个第二终端，或者多个餐位对应绑定一个第二终端，这样，绑定在这个第二终端上的餐位在待清理时，都将向该第二终端发出清理信号，这样清理信号的发出简单快速，指向明确，可以提升工作效率；另一种方式是餐位与第二终端不进行绑定，而是在出现待清理的餐位后，对餐厅内的所有第二终端上的任务信息和第二位置进行分析，筛选出最适合的第二终端，向这个最适合的第二终端发出清理信号；第二筛选条件，可以是距离待清理的餐位最近的第二终端，也可以是任务数量最少的第二终端，也可以是距离较近、任务数量也较少的第二终端，这样同样可以提升工作效率。
在上述任一项技术方案中，获取多个餐位的状态信息，具体包括：获取多个餐位的结清状态；根据状态信息，确定至少一个待清理的餐位，具体包括：检测处于结清状态的餐位中，餐位的座位是否全部空置；确定座位全部空置的餐位为待清理的餐位。
在该技术方案中，通过确定餐位已经结完账，且座位全部空置，从而可以确定在该餐位就餐的顾客已经就餐完成，此时将该餐位确定为待清理的餐位，这样的过程简单，易于控制，且能够准确地确定顾客是否已经就餐完成离开，从而提升工作效率，减少其他顾客的等待时间。
当然，本申请的技术方案并不仅限于此；也可以在结清状态的餐位中，只要出现空置座位，即可将餐位确定为待清理的餐位，即不需要全部座位空置才将餐位确定为待清理的餐位；并针对空置的座位数量，发出放号信息，例如一些可以拼桌的餐厅。
在上述技术方案中，检测结账完成的餐位的座位是否全部空置，具体包括：检测结账完成的餐位的每个座位的重量；在每个座位的重量均小于重量阈值时，确定座位全部空置。
在该技术方案中，每个顾客都有重量，在每个座位的重量均小于重量阈值时，说明在座位上的顾客已经离开，因此可以确定座位空置，这样的判断逻辑简单有效，易于控制和实施。
在上述任一项技术方案中，在发出放号信息之后，就餐方法还包括： 接收与放号信息相对应的餐位上的点餐请求；对点餐请求进行鉴权；若鉴权成功，则接受点餐请求，否则发出点餐失败的提示信息。
在该技术方案中，通过对点餐请求进行鉴权，可以确定是否为放号信息所对应的排队信息中的顾客在对应餐位就坐，或者是否为有权限的服务人员在进行点餐，这样可以避免顾客进入错误的餐位，也确保了收到放号信息的顾客能够在对应的餐位点餐，从而提升工作效率。
可以理解，鉴权可以通过第一终端进行鉴权，也可以通过排号的纸条进行鉴权，或者根据生物特征进行鉴权，具体地，例如排队是通过前台取的纸条进行的排号，纸条上可以有排队号码或者二维码，在顾客就座后，通过餐位上的识别器对排队号码或者二维码等进行识别而实现鉴权；或者餐位上设有二维码，顾客是通过第一终端，例如手机进行排队，则可以使用手机扫描二维码进行鉴权，或者通过餐位上的识别器识别发到顾客手机中的二维码进行鉴权；或者一些预定的餐位、私密餐位等，可以通过顾客预先留存的生物特征，例如指纹、面部特征等进行识别鉴权；或者一些餐位只能由特定的服务人员进行点餐，则可以对这些特定的服务人员的生物特征或者手持的第二终端进行识别实现鉴权。
在上述任一项技术方案中，检测与清理信号相对应的餐位是否清理完成，具体包括：获取与清理信号相对应的餐位的餐台上的物体重量；在物体重量小于重量阈值时，确定与清理信号相对应的餐位清理完成；或获取与清理信号相对应的餐位的餐台上的物体的高度或宽度；在物体的高度小于高度阈值，或物体的宽度小于宽度阈值时，确定与清理信号相对应的餐位清理完成。
在该技术方案中，通过对餐台上的物体重量进行检测而确定餐位是否清理完成，或者通过对餐台上的物体的宽度、长度进行检测而确定餐位是否清理完成，这样的检测方式简单可靠，易于实施，也不需要服务人员做任何工作即可实现餐位清理是否完成的确认，从而进一步提升了工作效率，降低了劳动强度，减少了顾客的等待时间。
本申请第二方面的技术方案提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现如上述第一方面中任一 项技术方案的就餐方法的步骤。
在该技术方案中，通过执行上述任一项技术方案的就餐方法的步骤，从而具有了上述技术方案的全部有益效果，在此不再赘述。
本申请第三方面的技术方案提供了一种就餐管理系统，包括：处理器和存储器，其中，存储器上存储有可在处理器上运行的计算机程序，处理器执行计算机程序时实现上述第一方面中任一项技术方案的就餐方法的步骤。
在该技术方案中，通过执行上述任一项技术方案的就餐方法的步骤，从而具有了上述技术方案的全部有益效果，在此不再赘述。
本申请的附加方面和优点将在下面的描述部分中变得明显，或通过本申请的实践了解到。
附图说明
图1是本申请的实施例1的就餐方法的流程示意图；
图2是本申请的实施例2的就餐方法的流程示意图；
图3是本申请的实施例3的就餐方法的流程示意图；
图4是本申请的实施例4的就餐方法的流程示意图；
图5是本申请的实施例5的就餐方法的流程示意图；
图6是本申请的实施例6的就餐方法的流程示意图；
图7是本申请的实施例7的就餐方法的流程示意图；
图8是本申请的实施例8的就餐方法的流程示意图；
图9是本申请的实施例9的就餐方法的流程示意图；
图10是本申请的实施例10的就餐管理系统的结构示意图。
其中，图10中的附图标记与部件名称之间的对应关系为：
1就餐管理系统，10存储器，12处理器。
具体实施方式
为了可以更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不 冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的其他方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图10描述根据本申请的一些实施例。
在描述本申请的实施例之前，还需要指出的是，本申请的就餐方法需要一定的软硬件应用环境，具体地，本申请的就餐方法，可以应用在服务器中，也可以应用在由服务器和通过网络与服务器进行交互的电子设备所构成的硬件环境中，由服务器和电子设备共同执行。网络包括但不限于：广域网、城域网或局域网。
进一步地，本申请所指的服务器可以是指能对网络中其它设备(如电子设备)提供服务的计算机系统。例如任意一台能够对外提供文件传输协议(File Transfer Protocol，简称FTP)服务的电脑，也可以叫服务器。从狭义范围上讲，服务器专指某些高性能计算机，能通过网络，对外提供服务，其相对于普通的电脑来说，稳定性、安全性、性能等方面都要求更高，因此在CPU、芯片组、内存、磁盘系统、网络等硬件方面的要求和普通的电脑有所不同。
本申请中的电子设备包括一种能够按照事先设定或存储的指令，自动进行数值计算和/或信息处理的电子设备，其硬件包括但不限于微处理器、传感器、专用集成电路(ASIC)、可编程门阵列(FPGA)、数字处理器(DSP)、嵌入式设备等。电子设备还可包括网络设备和/或用户设备。其中，网络设备包括但不限于单个网络服务器、多个网络服务器组成的服务器组或基于云计算(Cloud Computing)的由大量主机或网络服务器构成的云，其中，云计算是分布式计算的一种，由一群松散耦合的计算机集组成的一个超级虚拟计算机。用户设备包括但不限于任何一种可与用户通过键盘、鼠标、遥控器、触摸板或声控设备等方式进行人机交互的电子产品，例如，个人计算机、平板电脑、智能手机、个人数字助理PDA、游戏机、交互式网络电视IPTV、智能式穿戴式设备等。其中，用户设备及网络设备所处的网络包括但不限于互联网、广域网、城域网、局域网、虚拟专用网络VPN等。
实施例1
如图1所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S100：获取多个餐位的状态信息；
步骤S102：根据状态信息，确定至少一个待清理的餐位；
步骤S104：发出待清理的餐位的清理信号；
步骤S106：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S108：若是，获取排队信息；
步骤S110：根据清理完成后的餐位的待客信息和排队信息，发出放号信息。
在该实施例中，对餐位的清理完成情况进行确认，在任一个餐位清理完成后，获取排队信息，并根据餐位的待客信息和排队信息发出放号信息，即通过对餐位清理完成情况进行确认，并在清理完成后对餐位的待客信息和排队信息进行自动匹配，从而可以自动发出放号，这样在餐厅内的餐位清理完成后，不再需要服务人员线下通知前台，再由前台根据餐位的待客信息和排队信息来进行匹配，大幅缩短了从餐位清理完成到前台得到清理完成的信息的时间，也不需要前台人工对餐位的待客信息和排队信息进行匹配，从而大幅减少了顾客排队等待的时间，降低了沟通成本。
具体地，在餐厅满座时，顾客需要排队等待餐位，随着时间推移，人流可能增大，前台接待人员的工作量相应的增大，且随着等待时间的延长，顾客的耐性可能渐渐失去而可能导致顾客流失，因此，在本申请的技术方案中，通过对餐位的清理完成情况进行识别，并在餐位清理完成后，将清理完成的餐位直接发送到服务器或者前台电脑，以便与顾客的排队信息进行自动匹配，从而可以大幅提升放号效率，降低顾客等待时间，还可以降低前台人员的工作量，降低劳动强度，提升工作效率；可以理解地，在服务器或前台电脑内可以存储有每个餐位的信息，这样，在餐位清理完成后，直接发送餐位清理完成的信号到服务器或前台电脑即可。
需要指出的是，餐位的状态信息，是指餐位所处的具体状态，例如就餐状态、结清状态，待清理状态、待客状态等等，其中，待清理状态可以和结清状态重合，即顾客已经用餐完成并完成了结账，并且已经离开，此 时为待清理状态和结清状态重合；也可能顾客仅仅完成了结账，但是并未完成用餐，即未离开餐位，因此还不能进行清理，则此时未进入待清理状态；清理完成后则转入待客状态，此时如有排队信息，则可以放号。餐位的待客信息是指一个餐位与顾客的需求相关的信息，例如餐位的名称、座位数量、位置等等，其中，餐位的名称可以区分各个餐位，餐位的位置可以使顾客准确到达餐位，餐位的座位数量能够与就餐顾客的人数进行匹配，进一步地，可能一些顾客有特殊需求，例如要求无烟、要求靠窗、要求包间、要求有婴儿椅等等，因此，这些与顾客需求有关的信息都可以包括在待客信息中，并预先存储在服务器中，以便在放号之前，与顾客的排队信息进行匹配。
另外，本申请中的前台是指面向顾客的服务端，可以是具体的服务人员，也可以是一个服务器，其位置可能在餐厅门口处，也可能在餐厅的收银台处，或者其它地方，本实施例对前台的具体形式、具体位置不做限定。
可以理解地，餐位清理完成的信息，可以通过服务员的手持终端发送给服务器或者前台电脑，也可以通过设置在餐位上的终端发送给服务器或前台电脑，本实施例对如何发送餐位清理完成信息不做具体限定。
还需要指出的是，本申请中的餐位，包括餐台或餐桌，以及与餐台或餐桌相配套使用的座位，也可以仅包括单独的一个座位，以及和该座位对应的就餐位置；进一步地，同一个餐位还具有多种不同的状态，例如就餐状态、结清状态，待清理状态等等。
实施例2
如图2所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S200：获取多个餐位的状态信息；
步骤S202：根据状态信息，确定至少一个待清理的餐位；
步骤S204：发出待清理的餐位的清理信号；
步骤S206：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S208：若是，获取排队信息；
步骤S210：按照第一筛选条件，根据清理完成后的每个餐位的待客 信息，在多个排队信息中，确定出与一个餐位的待客信息相符的排队信息，并获取排队信息的排队方式；
可选地，待客信息至少包括名称、座位数量、位置；排队信息至少包括排队号码、人数、位置要求；
步骤S212：若排队方式为现场排队，则按照预设音频或预设视频发出放号信息；
步骤S214：若排队方式为第一终端排队，则获取第一终端的第一位置信息；
步骤S216：若第一位置信息在预设区域内，则按照预设音频或预设视频发出放号信息，和/或向与排队信息相对应的第一终端发出放号信息；
步骤S218：若第一位置信息在预设区域外，则向与排队信息相对应的第一终端发出放号信息。
在该实施例中，餐位的待客信息包括座位数量，便于与排队信息中的人数对应匹配；待客信息包括位置，便于与排队信息中的位置要求对应匹配；另外，待客信息包括名称，排队信息包括排队号码，这样便于在发出放号信息时，发出餐位的名称和排队号码，以便提示与排队号码对应的顾客可以就坐的餐位。
可以理解地，第一筛选条件，可以仅是座位数量和人数的简单匹配，也可以仅是位置的匹配，例如特定的包间、无烟区等等，也可以是座位数量和人数，以及位置同时匹配；当然，本申请的方案并不仅限于此，还可以是菜系的匹配等等。
另外，由于是排队，因此需要依序确定出与一个餐位的待客信息相符的排队信息，即按照排队的顺序，将排队信息逐一与一个餐位的待客信息进行匹配，直到一个排队信息与这个餐位的待客信息相匹配，例如有四个排队信息，分别为1、2、3、4号，每个排队信息中对应的人数分别为1人、2人、3人、3人，而这个餐位的座位数量为3位，因此按照排队顺序，应该是第3号与该餐位匹配，从而发出3号的放号信息，而不是排在前面的1号、2号，也不是第4号。
进一步地，根据不同的排队方式选择不同的方式发出放号信息，可以增加放号的灵活性，使放号信息能够在第一时间传递给顾客，从而进一步缩短顾客的等待时间，避免多次放号，提升工作效率。
具体地，当排队方式为现场排队时，说明顾客在现场，因此可以直接通过现场的各种设备，按照预设音频或预设视频发出放号信息，这样便于身在现场的顾客直观地接收到放号信息；当排队方式为第一终端排队时，说明顾客不在现场，因此向与排队信息对应的第一终端发出放号信息，这样通过第一终端进行排队的顾客就能在第一时间通过第一终端接收到放号信息，从而缩短顾客的排队等待时间。
在另一些实施例中，顾客在现场时，放号信息的发出，不仅限于预设音频或预设视频，也可能是预设的图文信息。
可以理解地，第一终端可以是手机、Pad、移动电脑或者其它终端设备中的任意一种，本实施例对第一终端的具体类型不做具体限定。
更进一步地，通过确定第一终端的位置信息，可以了解到顾客是否已经到达餐厅附近，从而灵活地向顾客发出放号信息，缩短顾客等待时间。
在一些实施例中，对于第一终端的位置的获取，需要先向第一终端发出获取位置信息的请求，在请求通过后，再获取位置信息。
具体地，第一位置信息在预设区域内，即第一终端在预设区域内，或者说持有第一终端的顾客在预设区域内，靠近餐厅，因此可以按照预设音频或预设视频发出放号信息以使在餐厅附近的顾客可以直观地接收放号信息，或者向第一终端发出放号信息，或者在通过预设音频、预设视频发出放号信息的同时，还向第一终端发出放号信息，这样通过多渠道发出放号信息的方式，可以确保相应的顾客能够接收到放号信息，从而缩短排队时间，避免多次放号，提升工作效率；当第一位置信息在预设区域外时，顾客离餐厅的距离较远，因此向与排队信息相对应的第一终端发出放号信息，可以确保顾客能够收到放号信息，避免过号。
可以理解地，预设区域以餐厅为中心，并由餐厅向外扩散一定的距离，餐厅播放的预设音频、预设视频能够覆盖预设区域，从而保证在预设区域内的顾客能够顺利地接收到放号信息。
实施例3
如图3所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S300：获取多个餐位的状态信息；
步骤S302：根据状态信息，确定至少一个待清理的餐位；
步骤S304：发出待清理的餐位的清理信号；
步骤S306：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S308：若是，获取排队信息；
步骤S310：按照第一筛选条件，根据清理完成后的每个餐位的待客信息，在多个排队信息中，依序确定出与一个餐位的待客信息相符的排队信息，并获取排队信息的排队方式；
步骤S312：若排队方式为现场排队，则按照预设音频或预设视频发出放号信息；
步骤S314：若排队方式为第一终端排队，则获取与排队信息相对应的第一终端的第一位置信息；
步骤S316：若第一位置信息在预设区域内，则向与排队信息相对应的第一终端发出与排队信息相对应的餐位的导航信息；
步骤S318：若第一位置信息在预设区域外，则向与排队信息相对应的第一终端发出餐厅以及与排队信息相对应的餐位的导航信息。
在该实施例中，通过向第一终端发送餐位的导航信息，或者餐厅以及餐位的导航信息，可以为持有第一终端的顾客提供导航，使顾客能够快速准确地到达餐位，进一步地减少顾客的等待时间，且通过导航信息的发送，可以减少服务人员的工作量，降低劳动强度，还可以避免在服务人员不足时，多个顾客因无法找到餐位而滞留在通道内引起堵塞，导致工作效率下降或者引发安全事故。
可以理解地，在第一位置信息位于预设区域内时，说明持有第一终端的顾客在餐厅附近，不需要对餐厅进行导航，因此仅发送对应的餐位的导航信息即可；而第一位置信息位于预设区域外时，说明持有第一终端的顾客在餐厅较远处，因此同时发送餐厅和餐位的导航信息，能够确保顾客快速准确地到达餐厅，快速进入用餐状态，从而也减少了其它顾客的等待时 间。
在另一些实施例中，获取第一终端的位置信息时，需要先向第一终端发出获取位置信息的请求，在请求通过后，再获取位置信息，并根据第一终端的位置信息，以及餐位和/或餐厅的位置，生成导航信息。
实施例4
如图4所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S400：获取多个餐位的状态信息；
步骤S402：根据状态信息，确定至少一个待清理的餐位；
步骤S404：发出待清理的餐位的清理信号；
步骤S406：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S408：若是，获取排队信息；
步骤S410：确定任一个清理完成的餐位的座位数量；
步骤S412：在多个排队信息中，将座位数量，依序与每个排队信息所对应的人数进行对比，确定是否有一个排队信息的人数与座位数量相等；
步骤S414：若是，发出人数与座位数量相等的排队信息的放号信息；
步骤S416：若否，获取人数较座位数量少的多个排队信息，确定出其中人数与座位数量之间的差值最小的至少一个排队信息；
步骤S418在至少一个排队信息中，依序发出排在第一位的排队信息的放号信息。
在该实施例中，通过将任一个清理完成的餐位的座位数量与排队信息中的人数进行对比来发出放号信息，即第一筛选条件为座位数量和人数进行对比，这样的筛选条件简单，易于控制和计算，有利于提升工作效率；进一步地，为保证餐位的利用率，首先确定是否有一个排队信息的人数与座位数量相等，在相等的情况下，发出对应的放号信息，使得餐位的利用最大化，从而提升工作效率和上座率；在没有与座位数量相等的人数的排队信息时，确定出其中人数与座位数量之间的差值最小的至少一个排队信息，这样同样可以起到最大化利用餐位的效果，提升上座率，且可能有多 个排队信息的人数相同，依序发出排在第一位的排队信息的放号信息，使排在前面的顾客可以先进入就餐，从而减少顾客的等待时间。
可以理解地，获取人数较座位数量少的多个排队信息，确定出其中人数与座位数量之间的差值最小的至少一个排队信息，可以将全部的排队信息一起进行筛选，找出差值最小的至少一个排队信息，也可以将座位数量减去1位，然后查找与减去1位的座位数量相等人数的排队信息，若没有，将已经减去1位的座位数量再次减1位，或者说将餐位的座位数量减去2位，再查找相等人数的排队信息，依次类推，直到找出与座位数量相匹配的排队信息为止。
实施例5
如图5所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S500：获取多个餐位的状态信息；
步骤S502：根据状态信息，确定至少一个待清理的餐位和与待清理的餐位相对应的第二终端；
步骤S504：向与待清理的餐位相对应的第二终端发出清理信号；
步骤S506：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S508：若是，获取排队信息；
步骤S510：根据清理完成后的餐位的待客信息和排队信息，发出放号信息。
在该实施例中，在餐厅内，预先将每个餐位与一个第二终端对应绑定，一个餐位对应绑定一个第二终端，或者多个餐位对应绑定一个第二终端，这样，绑定在这个第二终端上的餐位在待清理时，都将向该第二终端发出清理信号，这样清理信号的发出简单快速，指向明确，可以提升工作效率。
实施例6
如图6所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S600：获取多个餐位的状态信息；
步骤S602：根据状态信息，确定至少一个待清理的餐位；
步骤S604：获取多个第二终端上的任务信息和每个第二终端的第二 位置信息；
步骤S606：根据每个第二终端上的任务信息和每个第二终端的第二位置信息，筛选出符合第二筛选条件的第二终端；
步骤S608：向符合第二筛选条件的第二终端发出待清理的餐位的清理信号；
步骤S610：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S612：若是，获取排队信息；
步骤S614：根据清理完成后的餐位的待客信息和排队信息，发出放号信息。
在该实施例中，与实施例5不同，餐位与第二终端不进行绑定，而是在出现待清理的餐位后，对餐厅内的所有第二终端上的任务信息和第二位置进行分析，筛选出最适合的第二终端，向这个最适合的第二终端发出清理信号；第二筛选条件，可以是距离待清理的餐位最近的第二终端，也可以是任务数量最少的第二终端，也可以是距离较近、任务数量也较少的第二终端，这样同样可以提升工作效率。
可以理解地，第二终端，可以是服务人员手持的移动终端，例如手机、对讲机等，也可以是一种可以执行清理任务的机器人。
实施例7
如图7所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S700：获取多个餐位的结清状态；
步骤S702：检测处于结清状态的餐位中的每个座位的重量；
步骤S704：在每个座位的重量均小于重量阈值时，确定座位全部空置；
步骤S706：确定座位全部空置的餐位为待清理的餐位；
步骤S708：发出待清理的餐位的清理信号；
步骤S710：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S712：若是，获取排队信息；
步骤S714：根据清理完成后的餐位的待客信息和排队信息，发出放号信息。
在该实施例中，通过确定餐位处于结清状态，即已经结完账，且座位全部空置，从而可以确定在该餐位就餐的顾客已经就餐完成并且已经离开，此时将该餐位确定为待清理的餐位，这样的过程简单，易于控制，且能够准确地确定顾客是否已经就餐完成离开，从而提升工作效率，减少其他顾客的等待时间。
进一步地，每个顾客都有重量，在每个座位的重量均小于重量阈值时，说明在座位上的顾客已经离开，因此可以确定座位空置，这样的判断逻辑简单有效，易于控制和实施。
本申请的实施，可以通过重量、压力传感器的设置实现；当然，本申请的方案并不仅限于此，也可以在座位上设置光线传感器或红外传感器等等，对座位上的体积、热量、光线等进行检测，同样可以达到确定座位是否空置的效果。
当然，本申请的实施例并不仅限于此。
在另一些实施例中，在处于结清状态的餐位中，只要出现空置座位，即可将餐位确定为待清理的餐位，即不需要全部座位空置才将餐位确定为待清理的餐位；并针对空置的座位数量，发出放号信息，例如一些可以拼桌的餐厅，这样有利于提升餐位的利用率，减少顾客等待时间。
实施例8
如图8所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S800：获取多个餐位的状态信息；
步骤S802：根据状态信息，确定至少一个待清理的餐位；
步骤S804：发出待清理的餐位的清理信号；
步骤S806：检测与清理信号相对应的待清理的餐位是否清理完成；
步骤S808：若是，获取排队信息；
步骤S810：根据清理完成后的餐位的待客信息和排队信息，发出放号信息；
步骤S812：接收与放号信息相对应的餐位上的点餐请求；
步骤S814：对点餐请求进行鉴权；
步骤S816：若鉴权成功，则接受点餐请求，否则发出点餐失败的提 示信息。
在该实施例中，通过对点餐请求进行鉴权，可以确定是否为放号信息所对应的排队信息中的顾客在对应餐位就坐，或者是否为有权限的服务人员在进行点餐，这样可以避免顾客进入错误的餐位，也确保了收到放号信息的顾客能够在对应的餐位点餐，从而提升工作效率。
在一些实施例中，在使用第一终端排队时，鉴权可以通过第一终端进行，例如第一终端为手机，则可以使用手机扫描餐位上的二维码进行鉴权，或者通过餐位上的识别器识别发到顾客手机中的二维码进行鉴权。
在另一些实施例中，也可以通过排号的纸条进行鉴权，具体地，例如排队是通过前台取的纸条进行的排号，纸条上可以有排队号码或者二维码，在顾客就座后，通过餐位上的识别器对排队号码或者二维码等进行识别而实现鉴权。
在另一些实施例中，根据生物特征进行鉴权，例如一些预定的餐位、私密餐位等，可以通过顾客预先留存的生物特征，例如指纹、面部特征等进行识别鉴权。
在一些实施例中，一些餐位只能由特定的服务人员进行点餐，则可以对这些特定的服务人员的生物特征或者手持的第二终端进行识别实现鉴权。
实施例9
如图9所示，根据本申请提出的一个实施例的就餐方法，包括：
步骤S900：获取多个餐位的状态信息；
步骤S902：根据状态信息，确定至少一个待清理的餐位；
步骤S904：发出待清理的餐位的清理信号；
步骤S906：获取与清理信号相对应的待清理的餐位的餐台上的物体重量；
步骤S908：在物体重量小于重量阈值时，确定与清理信号相对应的待清理的餐位清理已完成，并获取排队信息；
步骤S910：根据清理完成后的餐位的待客信息和排队信息，发出放号信息。
在该实施例中，通过对餐台上的物体重量进行检测而确定餐位是否清理完成，这样的检测方式简单可靠，易于实施，也不需要服务人员做任何工作即可实现餐位清理是否完成的确认，从而进一步提升了工作效率，降低了劳动强度，减少了顾客的等待时间。
在另一些实施例中，也可以通过对餐台上的物体的宽度、长度进行检测而确定餐位是否清理完成，或者是通过感光元件对餐台上的物体进行检测，以确定餐位是否清理完成。
实施例10
如图10所示，根据本申请提出的一个实施例的就餐管理系统1，包括：处理器12和存储器10，其中，存储器10上存储有可在处理器12上运行的计算机程序，处理器12执行计算机程序时实现上述任一项实施例的就餐方法的步骤。
在该技术方案中，通过执行上述任一项实施例的就餐方法的步骤，从而具有了上述实施例的全部有益效果，在此不再赘述。
根据本申请提出的一个具体实施例的就餐方法，在客人就餐完毕后，服务器自动通知服务人员清理桌面，服务人员清理完毕后通知服务器，服务器自动释放对应的餐位，通知对应的顾客就餐，或者通过放号系统通知顾客就餐。
具体地，服务器检测到顾客就餐完毕后，生成清理任务，并发出清理信号，通知对应的服务人员清理桌面，服务人员清理完毕后，向服务器发送清理完毕指令，服务器释放座位，通知对应的排队顾客(目标顾客)，则目标顾客在服务器通知的就餐区域(目标区域)就餐或点餐。
目标人员在收到通知后，可以在目标区域内就餐或点餐，例如通知A顾客在a桌就餐，则A顾客可以在a区域就餐，则只有A顾客能点在a区域的餐，或者点餐后自动适配到A区域。
排队与进餐流程如下：
顾客排队取号：可以现场排队，也可以通过终端等排队。服务器获取排队终端信息或者顾客身份识别信息，基于排队时间和排队要求(就餐人数，要求等)进行排序。
顾客就餐：顾客基于放号信息进入指定餐桌，扫描餐桌二位维等触发点餐，服务器获取终端或顾客识别信息，基于该餐位对应的信息对点餐终端、顾客进行鉴权，鉴权成功，则允许点餐，否则，提示点餐失败等。
餐桌清理：检测到顾客就餐完毕指令后，服务器发送餐桌清理信号给餐厅服务人员，生成清理任务。服务器可以获取当前区域对应的餐厅服务人员，通知其进行清理，也可以基于餐厅内多个服务人员当前的任务情况确定目标服务人员，通知其前往指定餐桌清理。
释放座位：服务器接收到清理完毕指令后，通知与该就餐区域类型对应的排队顾客进餐。如一个3人桌清理完毕，则服务器通知3人桌排第一位的顾客就餐，若3人桌无就餐顾客，则通知2人桌或1人桌的顾客就餐。在顾客通过手机等第一终端进行排队时，服务器可以获取准备就餐的第一终端的地理位置信息，若顾客在餐厅附近，则可以通过广播、显示屏等形式放号信息，若顾客距离比较远，则可以向排队的第一终端发送放号信息。
进一步地，若顾客在餐厅的预设区域内，可以发送第一导航信息(目标餐位的导航信息)，若顾客不在餐厅区域，则可以发送第二导航信息(顾客到餐厅的导航信息)，一方面不需要额外增加服务人员引导顾客就餐，降低了工作量，另一方面提升顾客体验，避免顾客查找就餐路线，节省顾客时间。
以上结合附图详细说明了本申请的技术方案，通过本申请的技术方案，在清理完成后对清理完成的餐位的待客信息和排队信息进行自动匹配，从而可以自动发出放号，这样在餐厅内的餐位清理完成后，不再需要服务人员线下通知前台，再由前台根据餐位的待客信息和排队信息来进行匹配，大幅缩短了从餐位清理完成到前台得到清理完成的信息的时间，也不需要前台人工对餐位的待客信息和排队信息进行匹配，从而大幅减少了顾客排队等待的时间，降低了工作量，减少了沟通成本。
在本申请中，术语“第一”、“第二”、“第三”仅用于描述的目的，而不能理解为指示或暗示相对重要性；术语“多个”则指两个或两个以上，除非另有明确的限定。术语“安装”、“相连”、“连接”、“固定”等术语均应做广义理解， 例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；“相连”可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
本申请的描述中，需要理解的是，术语“上”、“下”、“左”、“右”、“前”、“后”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所指的装置或单元必须具有特定的方向、以特定的方位构造和操作，因此，不能理解为对本申请的限制。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (10)

  1. 一种就餐方法，其中，包括：
    获取多个餐位的状态信息；
    根据所述状态信息，确定至少一个待清理的餐位；
    发出所述待清理的餐位的清理信号；
    检测与所述清理信号相对应的所述待清理的餐位是否清理完成；
    若是，获取排队信息；
    根据清理完成后的所述餐位的待客信息和所述排队信息，发出放号信息。
  2. 根据权利要求1所述的就餐方法，其中，
    所述餐位的待客信息至少包括以下中的一种或几种：名称、座位数量、位置；
    所述排队信息至少包括以下中的一种或几种：排队号码、人数、位置要求；
    所述根据清理完成后的所述餐位的待客信息和所述排队信息，发出放号信息，具体包括：
    按照第一筛选条件，根据清理完成后的每个所述餐位的待客信息，在多个所述排队信息中，确定出与一个所述餐位的待客信息相符的所述排队信息，发出对应的所述放号信息。
  3. 根据权利要求2所述的就餐方法，其中，
    所述发出对应的所述放号信息，具体包括：
    获取所述排队信息的排队方式；
    若所述排队方式为现场排队，则按照预设形式，发出所述放号信息；
    若所述排队方式为第一终端排队，则向与所述排队信息相对应的所述第一终端发出所述放号信息。
  4. 根据权利要求3所述的就餐方法，其中，
    所述若所述排队方式为第一终端排队，则向与所述排队信息相对应的所述第一终端发出所述放号信息，具体包括：
    若所述排队方式为第一终端排队，则获取所述第一终端的第一位置信息；
    若所述第一位置信息在预设区域内，则按照预设形式发出所述放号信息，和/或向与所述排队信息相对应的所述第一终端发出所述放号信息；
    若所述第一位置信息在所述预设区域外，则向与所述排队信息相对应的所述第一终端发出所述放号信息。
  5. 根据权利要求3所述的就餐方法，其中，
    所述若所述排队方式为第一终端排队，则向与所述排队信息相对应的所述第一终端发出所述放号信息，具体包括：
    若所述排队方式为第一终端排队，则获取与所述排队信息相对应的所述第一终端的第一位置信息；
    若所述第一位置信息在预设区域内，则向与所述排队信息相对应的所述第一终端发出与所述排队信息相对应的所述餐位的导航信息；
    若所述第一位置信息在所述预设区域外，则向与所述排队信息相对应的所述第一终端发出所述餐厅以及与所述排队信息相对应的所述餐位的导航信息。
  6. 根据权利要求2所述的就餐方法，其中，
    所述按照第一筛选条件，根据清理完成后的每个所述餐位的待客信息，在多个所述排队信息中，依序确定出与一个所述餐位的待客信息相符的所述排队信息，发出对应的所述放号信息，具体包括：
    确定任一个清理完成的所述餐位的座位数量；
    在多个所述排队信息中，将所述座位数量，依序与每个所述排队信息所对应的人数进行对比，确定是否有一个所述排队信息的人数与所述座位数量相等；
    若是，发出所述人数与所述座位数量相等的所述排队信息的所述放号信息；
    若否，获取人数较所述座位数量少的多个所述排队信息，确定出其中人数与所述座位数量之间的差值最小的至少一个所述排队信息；
    在所述至少一个所述排队信息中，发出排在第一位的所述排队信息的 所述放号信息。
  7. 根据权利要求1-6中任一项所述的就餐方法，其中，
    所述发出所述待清理的餐位的清理信号，具体包括：
    获取与所述待清理的餐位相对应的第二终端；
    向与所述待清理的餐位相对应的所述第二终端发出清理信号；或
    获取多个第二终端上的任务信息和每个所述第二终端的第二位置信息；
    根据每个所述第二终端上的任务信息和每个所述第二终端的所述第二位置信息，筛选出符合第二筛选条件的所述第二终端；
    向符合所述第二筛选条件的所述第二终端发出所述待清理的餐位的清理信号。
  8. 根据权利要求1-6中任一项所述的就餐方法，其中，
    在发出放号信息之后，还包括：
    接收与所述放号信息相对应的所述餐位上的点餐请求；
    对所述点餐请求进行鉴权；
    若鉴权成功，则接受所述点餐请求，否则发出点餐失败的提示信息。
  9. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被处理器执行时实现如权利要求1-8中任一项所述的就餐方法的步骤。
  10. 一种就餐管理系统，其中，包括：
    处理器和存储器，
    其中，所述存储器上存储有可在所述处理器上运行的计算机程序，所述处理器执行所述计算机程序时实现如权利要求1-8中任一项所述的就餐方法的步骤。
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