WO2023032548A1 - Food loss reduction system, food loss reduction method, and program - Google Patents

Food loss reduction system, food loss reduction method, and program Download PDF

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Publication number
WO2023032548A1
WO2023032548A1 PCT/JP2022/029388 JP2022029388W WO2023032548A1 WO 2023032548 A1 WO2023032548 A1 WO 2023032548A1 JP 2022029388 W JP2022029388 W JP 2022029388W WO 2023032548 A1 WO2023032548 A1 WO 2023032548A1
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WIPO (PCT)
Prior art keywords
menu
information
user
server
reservation
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PCT/JP2022/029388
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French (fr)
Japanese (ja)
Inventor
直人 石川
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矢崎総業株式会社
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Publication of WO2023032548A1 publication Critical patent/WO2023032548A1/en

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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • 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
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • 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
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • G06Q30/0207—Discounts or incentives, e.g. coupons or rebates
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants

Definitions

  • the present invention relates to a food loss reduction system, a food loss reduction method, and a program.
  • Patent Documents 1 and 2 For example.
  • restaurants, company cafeterias, and the like have a menu ordering system and a reservation system to manage the inventory of ingredients and foodstuffs.
  • the food loss reduction system, food loss reduction method, and program according to the embodiment contribute to promoting the reduction of food loss such as food waste, and reduce food loss.
  • a food loss reduction system includes: a server that stores menu information having a plurality of information on menus that can be eaten in the cafeteria; a plurality of user terminals that accept a reservation operation to select the menu, Each of the user terminals: transmitting the menu selected by the user using the user terminal from among the menu information received from the server as reservation information to the server; The server is receiving the reservation information from each of the user terminals, transmitting the menu with few reservations to the user terminal as recommended menu information based on the reservation information; When the user using the user terminal that has received the recommended menu information selects the menu with few reservations included in the recommended menu information, points are given to the user.
  • the food loss reduction method includes: a server that stores menu information having a plurality of information on menus that can be eaten in a cafeteria, transmitting the menu information to a plurality of user terminals that accept a reservation operation for selecting the menu; a step in which each of the user terminals transmits to the server, as reservation information, the menu selected by the user using the user terminal from among the menu information received from the server; a step in which the server transmits the menu with few reservations as recommended menu information to the user terminals based on the reservation information received from each of the user terminals; wherein the server gives points to the user when the user using the user terminal that has received the recommended menu information selects the menu with few reservations included in the recommended menu information. .
  • a computer executes each step described in the food loss reduction method.
  • a food loss reduction system, a food loss reduction method, and a program according to one embodiment are described below.
  • a server that stores menu information having a plurality of information on menus that can be eaten in a cafeteria transmits menu information to a plurality of user terminals that accept reservation operations for selecting menus. do.
  • each of the user terminals transmits to the server, as reservation information, a menu selected by the user using the user terminal from among the menu information received from the server.
  • the server can set a menu with few reservations as recommended menu information based on the reservation information received from each of the user terminals, and transmit the recommended menu information to the user terminals to recommend the menu with few reservations.
  • the minimum ingredients or foods are prepared for all menus so that orders from users or cafeteria users other than users can be accepted.
  • the food loss reduction system of this configuration recommends a menu with few reservations to the user, thereby reducing food loss such as disposal of the minimum prepared ingredients or food in the menu with few reservations.
  • the server gives points to the user when the user selects a menu with few reservations included in the recommended menu information.
  • the user cooperates in reducing food loss by selecting a menu for which points are awarded (that is, a menu with few reservations).
  • the food loss reduction system with this configuration can contribute to promoting the reduction of food loss such as food waste and reduce food loss.
  • the points are not particularly limited, and may be points that can be used for shopping or the like, or points that can be converted into cash.
  • FIG. 1 is a block diagram showing an example configuration of a food loss reduction system according to an embodiment of the present invention.
  • FIG. 2 is a block diagram showing a different example of the configuration of the server shown in FIG. 3 is a block diagram showing an example of the configuration of the user terminal shown in FIG. 1.
  • FIG. 4 is a block diagram showing an example of the configuration of the restaurant terminal shown in FIG.
  • FIG. 5 is a sequence diagram showing an example of giving points to a user in menu reservation processing in the food loss reduction method according to the embodiment of the present invention.
  • FIG. 6 is a flow chart showing an example of creating recommended menu information shown in FIG.
  • FIG. 7 is a flow chart showing an example of processing corresponding to the reservation information shown in FIG. FIG.
  • FIG. 8 is a flow chart showing an example of point calculation shown in FIG.
  • FIG. 9 is a flowchart showing an example of point calculation shown in FIG. 5 different from that shown in FIG.
  • FIG. 10 is a sequence diagram showing an example of giving points to the user in the menu providing process in the food loss reduction method according to the embodiment of the present invention.
  • FIG. 11 is a flow chart showing an example of point calculation shown in FIG.
  • FIG. 1 is a block diagram showing an example configuration of a food loss reduction system 1 according to an embodiment of the present invention.
  • the food loss reduction system 1 includes a server 2 and multiple user terminals 3 .
  • the server 2 and the plurality of user terminals 3 are communicably connected via a predetermined network N, for example, by wire or wirelessly.
  • the food loss reduction system 1 may be composed of a plurality of user terminals 3 for use by a plurality of users, or may be configured such that a single user terminal 3 is used by a plurality of users.
  • the food loss reduction system 1 may further include a restaurant terminal 4 as described below.
  • FIG. 2 is a block diagram showing an example configuration of the server 2 according to the embodiment of the present invention.
  • the server 2 is managed by an administrator of the food loss reduction system 1 or an administrator of the management platform of the food loss reduction system 1, and includes at least a communication section 21, a control section 22, and a storage section .
  • the communication unit 21 is implemented by, for example, a NIC, and is connected to the network N by wire or wirelessly, and transmits and receives information to and from the plurality of user terminals 3 and the cafeteria terminals 4 via the network N. .
  • the control unit 22 processes various types of information including transmitted and received information.
  • the control unit 22 may be configured with a processing unit corresponding to each process, or each process may be performed by a single processing unit.
  • the processing unit related to the control unit 22 is implemented by, for example, executing various programs stored in a storage device inside the server 2 by a CPU or the like.
  • Various programs include application programs installed on the server 2 . The details of the processing contents of the processing unit will be described later.
  • the storage unit 23 stores comprehensive user information, menu information, point information given to the user, and the like.
  • the user information is registration information or the like for the user's use of the food loss reduction system.
  • the menu information has a plurality of information on menus that can be eaten in the cafeteria.
  • the point information includes multiple conditions and points assigned to each condition. Details of the conditions will be described later.
  • FIG. 3 is a block diagram showing an example of the configuration of the user terminal 3 according to the embodiment of the present invention.
  • the user terminal 3 is an information processing device used by a user, and includes at least a communication section 31 , an input section 32 , an output section 33 , a control section 34 and a storage section 35 .
  • Examples of the user terminal 3 include mobile terminals such as smartphones and wearable terminals.
  • the communication unit 31 is realized by, for example, a NIC, etc., and is connected to the network N by wire or wirelessly, and transmits and receives information to and from the server 2 and the restaurant terminal 4 via the network N.
  • the input unit 32 receives various operations from the user.
  • the input unit 32 may be, for example, a display surface with a touch panel function, buttons provided on the user terminal 3, a keyboard connected to the user terminal 3, or the like.
  • Various operations are not particularly limited as long as they are operations corresponding to the input unit 32 .
  • the output unit 33 is a medium for transmitting various information to the user.
  • the output unit 33 may be, for example, a display screen such as a display of the user terminal 3 that visualizes various information, or a speaker or the like of the user terminal 3 that renders various information audible. Transmission is not particularly limited as long as it is an operation corresponding to the output unit 33 .
  • the control unit 34 processes various types of information including information that is transmitted and received.
  • the control unit 34 may be configured with a processing unit corresponding to each process, or each process may be performed by a single processing unit.
  • the processing unit related to the control unit 34 is realized by, for example, executing various programs stored in a storage device inside the user terminal 3 by a CPU or the like.
  • Various programs include programs of applications installed in the user terminal 3 .
  • the storage unit 35 stores right information (for example, bar code, etc.) corresponding to the reservation information received from the server 2 .
  • the storage unit 35 can store the received information if the points given to the user from the server 2 are digital information.
  • FIG. 4 is a block diagram showing an example of the configuration of the restaurant terminal 4 according to the embodiment of the present invention.
  • the cafeteria terminal 4 is an information processing device used by, for example, a meal provider who provides meals to users and a person who works in an employee cafeteria in a company (hereinafter also referred to as a "cafeteria terminal user").
  • a unit 41 an input unit 42 , an output unit 43 , a control unit 44 and a storage unit 45 are provided.
  • the communication unit 41 is implemented by, for example, a NIC, and is connected to the network N by wire or wirelessly, and transmits and receives information to and from the server 2 and the user terminal 3 via the network N.
  • the input unit 42 accepts various operations from restaurant terminal users.
  • the input unit 42 may be, for example, a display surface with a touch panel function, buttons provided on the restaurant terminal 4, a keyboard connected to the restaurant terminal 4, or the like.
  • buttons provided on the restaurant terminal 4, a keyboard connected to the restaurant terminal 4, or the like.
  • the right information is a barcode
  • a barcode reader or the like is adopted as the input unit 42 .
  • Various operations are not particularly limited as long as they are operations corresponding to the input unit 42 .
  • the output unit 43 is a medium for transmitting various information to the user.
  • the output unit 43 may be, for example, a display screen such as a display of the restaurant terminal 4 that visualizes various information, or a speaker or the like of the restaurant terminal 4 that renders various information audible. Transmission is not particularly limited as long as it is an operation corresponding to the output unit 43 .
  • the control unit 44 processes various types of information including information that is transmitted and received.
  • the control unit 44 may be configured with a processing unit corresponding to each process, or each process may be performed by a single processing unit.
  • the processing section related to the control section 44 is implemented by, for example, executing various programs stored in a storage device inside the restaurant terminal 4 by a CPU or the like.
  • Various programs include application programs installed in the restaurant terminal 4 .
  • the control unit 44 can predict the amount of ingredients to be ordered from the ordering party. Note that the prediction of the order quantity may be performed by the server 2 .
  • the storage unit 45 stores reservation information and right information.
  • the storage unit 45 may store, for example, information on past orders to suppliers.
  • the control unit 44 can refer to the past order information and predict the order amount of ingredients based on the reservation information.
  • FIG. 5 is a sequence diagram showing an example of giving points to the user in the menu reservation process in the food loss reduction method 11 according to the embodiment of the present invention.
  • FIG. 5 is a sequence diagram showing an example of the operation of the food loss reduction method program.
  • the storage unit 23 of the server 2 stores menu information having a plurality of information on menus that can be eaten in the cafeteria.
  • the menu information has a minimum number of orders that can be reserved for each menu.
  • the server 2 transmits the menu information stored in the storage unit 23 to the plurality of user terminals 3 at a predetermined time or by a predetermined operation (step S1).
  • Each user terminal 3 receives the menu information (step S3) and accepts the user's reservation operation for selecting a menu. Each user using each user terminal 3 can select a menu from the menu information received by the user terminal 3 and make a reservation. When the user selects a menu, the user terminal 3 transmits reservation information to the server 2 (step S5).
  • step S7 When the server 2 receives reservation information from multiple user terminals 3 (step S7), it creates recommended menu information based on the multiple reservation information (step S9). This will be explained with reference to FIG. FIG. 6 is a flow chart showing an example of creating recommended menu information shown in FIG.
  • the server 2 When the server 2 receives reservation information from a plurality of user terminals 3, it starts creating recommended menu information. First, the number of orders for each menu included in each reservation information is confirmed (step S31), and the minimum number of orders that can be reserved for each menu is confirmed (step S33).
  • step S33 After the process of confirming the minimum order quantity that can be reserved for each menu (step S33), the process of confirming the order quantity of each menu included in each reservation information (step S31) may be performed. In addition, the process of confirming the number of orders for each menu included in each reservation information (step S31) and the process of confirming the minimum number of orders that can be reserved for each menu (step S33) may be performed at the same time. good.
  • step S35 it is checked whether there is a menu that does not meet the minimum order quantity among the menus included in each reservation information. If there is no menu that does not meet the minimum order quantity, the creation of recommended menu information ends. On the other hand, if there is a menu that does not meet the minimum order quantity, the server 2 sets the menu that does not meet the minimum order quantity, that is, the menu with few reservations as recommended menu information (step S37), and creates recommended menu information. ends.
  • the creation of recommended menu information is not limited to this. For example, if there is no menu that does not meet the minimum order quantity, the menu with few reservations may simply be set as the recommended menu information.
  • the recommended menu information creation process may be performed each time reservation information is received from the user terminal 3 (so-called real time), and is not particularly limited.
  • the server 2 transmits the recommended menu information to a plurality of user terminals 3 (step S11).
  • the server 2 transmits the recommended menu information to all the user terminals 3 regardless of whether the reservation is completed or not. may be sent.
  • Each user terminal 3 receives the recommended menu information (step S13) and accepts the user's reservation operation for selecting a menu.
  • Each user using each user terminal 3 can select and reserve a menu from the menu information received by the user terminal 3 (here, recommended menu information for convenience of explanation).
  • the user terminal 3 transmits reservation information to the server 2 (step S15), and the server 2 receives it. .
  • the server 2 performs processing corresponding to the received plurality of reservation information (step S17). This will be explained with reference to FIG.
  • FIG. 7 is a flow chart showing an example of processing corresponding to the reservation information shown in FIG.
  • the process (step S17) corresponding to the reservation information is started at a predetermined time or by a predetermined operation.
  • the predetermined time or predetermined operation may be, for example, every time the server 2 receives reservation information from the user terminal 3, or if a reservation reception end time from the user terminal 3 is set, the user terminal It may be after the reservation acceptance end time from 3.
  • Rights information corresponding to reservation information includes, for example, digital information such as barcodes. This digital information is associated with the menu selected by the user (that is, ordered by the user).
  • the server 2 transmits the reservation information of each user terminal 3 and the right information corresponding to the reservation information to the cafeteria terminal 4 (step S45), and the cafeteria terminal 4 receives the reservation information and the right information of each user terminal 3. (step S47).
  • the server 2 transmits rights information to the user terminal 3 (step S41).
  • the process of transmitting the right information to the user terminal 3 by the server 2 (step S41) and the process of transmitting the reservation information and the right information of each user terminal 3 to the cafeteria terminal 4 by the server 2 (step S47) are simultaneously performed. may be done.
  • FIG. 8 is a flow chart showing an example of point calculation shown in FIG.
  • FIG. 9 is a flowchart showing an example of point calculation shown in FIG. 5 different from that shown in FIG.
  • the server 2 refers to the ordered menu from the received reservation information (step S51), and determines whether the ordered menu is the menu set in the recommended menu information. Confirm (step S53).
  • the point calculation process ends. On the other hand, if the ordered menu is the menu set in the recommended menu information, the server 2 extracts the corresponding point information from the storage section 23 (step S55).
  • the corresponding point information is, for example, the points assigned to "selection of recommended menu information", which is the condition for giving points to the user.
  • points are calculated in this way, and the point calculation process ends.
  • the server 2 refers to the scheduled time when the menu will be provided to the user from the received reservation information (step S61), received the reservation information from the user terminal 3) (step S63).
  • step S63 the process of referring to the scheduled time when the menu will be provided to the user from the received reservation information (step S61) may be performed.
  • the process of referring to the scheduled time when the menu will be provided to the user from the received reservation information (step S61) and the process of confirming the menu reservation time by the user (step S63) may be performed simultaneously.
  • the server 2 calculates how long before the scheduled time the reservation time was made (step S65), and extracts the corresponding point information from the storage unit 23 (step S67).
  • the corresponding point information is, for example, points allocated to "a reservation made a predetermined time before the scheduled time", which is the condition for awarding points to the user.
  • the condition for awarding points to the user ie, "reservation made a predetermined time before the scheduled time”
  • the server 2 gives points to the user (step S21), and the user acquires points (step S23).
  • points are given to the user from the server 2 through the above processing (steps) in the menu reservation processing.
  • step S19 and S21 may be performed at the same timing as when points are given to the user in the menu providing process in the food loss reduction method described later (steps S79 and S81 in FIG. 10). ).
  • FIG. 10 is a sequence diagram showing an example of giving points to the user in the menu providing process in the food loss reduction method according to the embodiment of the present invention.
  • FIG. 10 is a sequence diagram showing an example of the operation of the food loss reduction method program.
  • the user outputs the right information (bar code, etc.) received from the server 2 to the output unit 33 of the user terminal 3, for example, and presents the right information to the restaurant terminal 4 at the scheduled time when the menu will be provided at the cafeteria. (step S71).
  • the cafeteria terminal 4 reads the right information presented from the user terminal 3 via the input unit 42 (bar code reader, etc.) (step S73), and the cafeteria terminal user provides the user with a menu corresponding to the reservation information. do. The cafeteria terminal 4 then transmits to the server 2 as provision information that the provision of the menu to the user has been completed (step S75).
  • the server 2 receives the provided information from the cafeteria terminal 4 (step S77), and calculates points to be given to the user (step S79). This will be explained with reference to FIG. FIG. 11 is a flow chart showing an example of point calculation shown in FIG.
  • the server 2 refers to the provided information received from the cafeteria terminal 4 (step S91), and confirms that the menu provided to the user corresponds to the reservation information (step S91). S93). After confirming that the menu provided to the user corresponds to the reservation information, the server 2 extracts the corresponding point information from the storage unit 23 (step S95).
  • the corresponding point information is, for example, the points assigned to "eat the reserved menu", which is the condition for giving points to the user.
  • points are calculated in this manner, and the point calculation process ends.
  • the conditions for awarding points to users are not limited to the above, but are determined as appropriate.
  • the server 2 gives points to the user (step S81), and the user acquires points (step S83). However, if the menu is reserved as in (3) of the user terminal 3 (see FIG. 5), but the reserved menu is not provided at the scheduled time at the cafeteria, points are not awarded (see FIG. 11). ). In the food loss reduction method 11 shown in this example, points are given to the user from the server 2 through the above processes (steps) in the menu providing process.
  • the food loss reduction system and the food loss reduction method may be configured to enable exchange of reserved menus (reservation information) among a plurality of users who have reserved menus. As a result, the situation that can lead to food loss is eliminated, which in turn leads to an improvement in user satisfaction.
  • the server 2 creates recommended menu information based on the reservation information received from the user terminal 3 and transmits the recommended menu information to the user terminal 3 so that the user has less reservations. I can recommend the menu. Then, when the user selects a menu with few reservations included in the recommended menu information, the server 2 gives points to the user. As a result, it is possible to urge the user to select a menu item that has few reservations, thereby reducing food loss. In other words, the user cooperates in reducing food loss by selecting a menu for which points are awarded (that is, a menu with few reservations).
  • the server 2 sets the recommended menu information based on the minimum number of orders that can be reserved for each menu and the reservation information received from each of the user terminals 3. do. This reduces the risk of discarding the minimum ingredients or foods (that is, cooked ingredients) in all menus prepared in the cafeteria so that orders from users or cafeteria users other than users can be accepted. can.
  • the server 2 gives points to the user when the menu corresponding to the reservation information is provided to the user at the cafeteria. As a result, it is possible to prevent the user from suddenly canceling a reservation for the same day, and to reduce the risk of discarding prepared ingredients or food.
  • the scheduled time at which the menu is provided to the user is included as the menu information, and the server 2, based on the user's menu reservation time and scheduled time, Decide how many points to give to For example, if the points are set to decrease as the reservation time approaches the scheduled time, the user can be urged to reserve the menu early. This makes it possible to predict in advance the amount of ingredients or foods to be prepared for each menu.
  • the server 2 can accumulate as data the menu selected by the user from a plurality of received reservation information, and by analyzing the accumulated data, each Various analyzes can be performed, such as reducing variations in menu reservation status.
  • the food loss reduction system 1 contributes to promotion of reduction of food loss such as food waste, and can reduce food loss.
  • the menu provision time that is, the scheduled time
  • the menu is quickly provided to the user, which leads to improved user satisfaction.
  • a server (2) that stores menu information having a plurality of information on menus that can be eaten in the cafeteria;
  • a plurality of user terminals (3) that accept a reservation operation to select the menu,
  • Each of said user terminals (3) transmitting the menu selected by the user using the user terminal (3) from among the menu information received from the server (2) as reservation information to the server (2);
  • the server (2) is receiving the reservation information from each of the user terminals (3), transmitting the menu with few reservations based on the reservation information to the user terminal (3) as recommended menu information;
  • the user using the user terminal (3) that has received the recommended menu information selects the menu with few reservations included in the recommended menu information, giving points to the user;
  • Food loss reduction system (1)
  • the server (2) is determining the recommended menu information based on the minimum order quantity that can be reserved and the reservation information received from each of the user terminals (3); Food loss reduction system (1).
  • the server (2) is Giving the points to the user when the menu corresponding to the reservation information is provided at the cafeteria; Food loss reduction system (1).
  • the menu information is further comprising a scheduled time at which the menu will be provided to the user;
  • the server (2) is determining the points to be given to the user based on the reservation time of the menu by the user and the scheduled time at which the menu is provided to the user; Food loss reduction system (1).
  • a step of transmitting (S5); a step (S11) in which the server (2) transmits the menu with few reservations to the user terminal (3) as recommended menu information based on the reservation information received from each of the user terminals (3);
  • the server (2) gives points to the user when the user using the user terminal (3) that has received the recommended menu information selects the menu with few reservations included in the recommended menu information.
  • a food loss reduction system it is possible to provide a food loss reduction system, a food loss reduction method, and a program that contribute to promoting the reduction of food loss such as food waste and reduce food loss.
  • the present invention having this effect is useful for a food loss reduction system, a food loss reduction method, and a program.

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Abstract

In this food loss reduction system (1), each of a plurality of user terminals (3), which receive a reservation operation for selecting menu items, transmits a menu item as reservation information to a server (2) which stores menu information having a plurality of pieces of information about menu items served in the restaurant, the transmitted menu item having been selected by a user using the user terminal (3) from menu information received from the server (2), and the server (2) receives reservation information from each of the user terminals (3), transmits a less reserved menu items to the user terminals as recommended menu information on the basis of the reservation information, and gives points to users, who are using the user terminals (3) that have received recommended menu items, when the users select the less reserved menu items included in the recommended menu information.

Description

フードロス削減システム、フードロス削減方法、及びプログラムFOOD LOSS REDUCTION SYSTEM, FOOD LOSS REDUCTION METHOD, AND PROGRAM
　本発明は、フードロス削減システム、フードロス削減方法、及びプログラムに関する。 The present invention relates to a food loss reduction system, a food loss reduction method, and a program.
　近年、世界的にも食品廃棄等のフードロスを削減すべく、様々な取り組みが行われている（例えば、特許文献１～２を参照）。特に、飲食店や企業等の社員食堂では、メニューのオーダーシステムや予約システムを設けることによって、食材や食品等の在庫管理が行われている。 In recent years, various efforts have been made worldwide to reduce food loss such as food waste (see Patent Documents 1 and 2, for example). In particular, restaurants, company cafeterias, and the like have a menu ordering system and a reservation system to manage the inventory of ingredients and foodstuffs.
日本国特開２００８－２５７４９６号公報Japanese Patent Application Laid-Open No. 2008-257496 日本国特開平８－５５１６１号公報Japanese Patent Laid-Open No. 8-55161
　上述したように、飲食店や企業等の社員食堂のような事業者側は、フードロスを削減すべく種々の努力を行っているものの、フードロスを大幅に削減するためには、飲食店の顧客や社員食堂を利用する従業員等の消費者側の協力も必要となってくる。しかしながら、消費者の意識を直ちにフードロス削減に対して向けることは容易ではない。このため、事業者は、フードロスを削減するとともに、特許文献１～２のシステム等に消費者を誘引して消費者への協力を促すことが望ましい。 As mentioned above, businesses such as restaurants and company cafeterias are making various efforts to reduce food loss. The cooperation of consumers such as employees who use the company cafeteria is also required. However, it is not easy to immediately turn consumer awareness to food loss reduction. For this reason, it is desirable for business operators to reduce food loss and invite consumers to the systems of Patent Documents 1 and 2 to encourage their cooperation.
　実施形態に係るフードロス削減システム、フードロス削減方法、及びプログラムは、食品廃棄等のフードロスの削減の推進に寄与するとともに、フードロスを削減する。 The food loss reduction system, food loss reduction method, and program according to the embodiment contribute to promoting the reduction of food loss such as food waste, and reduce food loss.
　一実施形態に係るフードロス削減システムは、
　食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバと、
　前記メニューを選択する予約操作を受け付ける複数のユーザ端末と、を備え、
　前記ユーザ端末の各々は、
　前記サーバから受信した前記メニュー情報の中から当該ユーザ端末を利用するユーザによって選択された前記メニューを予約情報として前記サーバに送信し、
　前記サーバは、
　前記ユーザ端末の各々から前記予約情報を受信し、当該予約情報に基づいて予約が少ない前記メニューを推奨メニュー情報として前記ユーザ端末に送信し、
　前記推奨メニュー情報を受信した前記ユーザ端末を利用する前記ユーザによって前記推奨メニュー情報に含まれる予約が少ない前記メニューが選択された場合、前記ユーザにポイントを付与する。 A food loss reduction system according to one embodiment includes:
a server that stores menu information having a plurality of information on menus that can be eaten in the cafeteria;
a plurality of user terminals that accept a reservation operation to select the menu,
Each of the user terminals:
transmitting the menu selected by the user using the user terminal from among the menu information received from the server as reservation information to the server;
The server is
receiving the reservation information from each of the user terminals, transmitting the menu with few reservations to the user terminal as recommended menu information based on the reservation information;
When the user using the user terminal that has received the recommended menu information selects the menu with few reservations included in the recommended menu information, points are given to the user.
　更に、一実施形態に係るフードロス削減方法は、
　食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバは、前記メニューを選択する予約操作を受け付ける複数のユーザ端末に、前記メニュー情報を送信するステップと、
　前記ユーザ端末の各々は、前記サーバから受信した前記メニュー情報の中から当該ユーザ端末を利用するユーザによって選択された前記メニューを予約情報として前記サーバに送信するステップと、
　前記サーバは、前記ユーザ端末の各々から受信した前記予約情報に基づいて、予約が少ない前記メニューを推奨メニュー情報として前記ユーザ端末に送信するステップと、
　前記サーバは、前記推奨メニュー情報を受信した前記ユーザ端末を利用する前記ユーザによって前記推奨メニュー情報に含まれる予約が少ない前記メニューが選択された場合、前記ユーザにポイントを付与するステップと、を有する。 Furthermore, the food loss reduction method according to one embodiment includes:
a server that stores menu information having a plurality of information on menus that can be eaten in a cafeteria, transmitting the menu information to a plurality of user terminals that accept a reservation operation for selecting the menu;
a step in which each of the user terminals transmits to the server, as reservation information, the menu selected by the user using the user terminal from among the menu information received from the server;
a step in which the server transmits the menu with few reservations as recommended menu information to the user terminals based on the reservation information received from each of the user terminals;
wherein the server gives points to the user when the user using the user terminal that has received the recommended menu information selects the menu with few reservations included in the recommended menu information. .
　更に、一実施形態に係るプログラムは、
　コンピュータに、上記フードロス削減方法に記載の各ステップを実行させる。 Furthermore, a program according to one embodiment
A computer executes each step described in the food loss reduction method.
　一実施形態に係るフードロス削減システム、フードロス削減方法、及びプログラムについて以下に述べる。食堂（例えば、飲食店や企業等の社員食堂）にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバは、メニューを選択する予約操作を受け付ける複数のユーザ端末に、メニュー情報を送信する。そして、ユーザ端末の各々は、サーバから受信したメニュー情報の中からユーザ端末を利用するユーザによって選択されたメニューを予約情報としてサーバに送信する。これにより、サーバは、ユーザ端末の各々から受信した予約情報に基づいて、予約が少ないメニューを推奨メニュー情報として設定し、ユーザ端末に推奨メニュー情報を送信して予約が少ないメニューを推奨できる。 A food loss reduction system, a food loss reduction method, and a program according to one embodiment are described below. A server that stores menu information having a plurality of information on menus that can be eaten in a cafeteria (for example, a restaurant or an employee cafeteria of a company) transmits menu information to a plurality of user terminals that accept reservation operations for selecting menus. do. Then, each of the user terminals transmits to the server, as reservation information, a menu selected by the user using the user terminal from among the menu information received from the server. Thereby, the server can set a menu with few reservations as recommended menu information based on the reservation information received from each of the user terminals, and transmit the recommended menu information to the user terminals to recommend the menu with few reservations.
　ここで、一般に、食堂では、全てのメニューにおいて、ユーザ又はユーザ以外の食堂利用者からの注文を受け付け可能なように最低限の食材又は食品（即ち、調理された食材）が用意されている。つまり、本構成のフードロス削減システムは、予約が少ないメニューをユーザに推奨することによって、予約が少ないメニューにおける最低限用意された食材又は食品の廃棄等のフードロスの削減が図られる。 Here, in general, in the cafeteria, the minimum ingredients or foods (that is, cooked ingredients) are prepared for all menus so that orders from users or cafeteria users other than users can be accepted. In other words, the food loss reduction system of this configuration recommends a menu with few reservations to the user, thereby reducing food loss such as disposal of the minimum prepared ingredients or food in the menu with few reservations.
　更に、サーバは、ユーザによって推奨メニュー情報に含まれる予約が少ないメニューが選択された場合、ユーザにポイントを付与する。これにより、消費者側であるユーザに予約が少ないメニューを選択するように促して、フードロスの削減を図ることができる。換言すると、ユーザは、ポイントが付与されるメニュー（即ち、予約が少ないメニュー）を選択することによって、フードロスの削減に協力するかたちになる。 Furthermore, the server gives points to the user when the user selects a menu with few reservations included in the recommended menu information. As a result, it is possible to encourage the user, who is the consumer, to select a menu that is less reserved, thereby reducing food loss. In other words, the user cooperates in reducing food loss by selecting a menu for which points are awarded (that is, a menu with few reservations).
　このように、本構成のフードロス削減システムは、食品廃棄等のフードロスの削減の推進に寄与するとともに、フードロスを削減することができる。 In this way, the food loss reduction system with this configuration can contribute to promoting the reduction of food loss such as food waste and reduce food loss.
　なお、ポイントは、特に限定されるものではなく、ショッピング等に使えるポイントであってもよいし、現金に換金できるポイントであってもよい。 The points are not particularly limited, and may be points that can be used for shopping or the like, or points that can be converted into cash.
図１は、本発明の実施形態に係るフードロス削減システムの構成の例を示すブロック図である。FIG. 1 is a block diagram showing an example configuration of a food loss reduction system according to an embodiment of the present invention. 図２は、図１に示すサーバの構成の差例を示すブロック図である。FIG. 2 is a block diagram showing a different example of the configuration of the server shown in FIG. 図３は、図１に示すユーザ端末の構成の例を示すブロック図である。3 is a block diagram showing an example of the configuration of the user terminal shown in FIG. 1. FIG. 図４は、図１に示す食堂端末の構成の例を示すブロック図である。FIG. 4 is a block diagram showing an example of the configuration of the restaurant terminal shown in FIG. 図５は、本発明の実施形態に係るフードロス削減方法においてメニューの予約処理におけるユーザへのポイント付与の例を示すシーケンス図である。FIG. 5 is a sequence diagram showing an example of giving points to a user in menu reservation processing in the food loss reduction method according to the embodiment of the present invention. 図６は、図５に示す推奨メニュー情報の作成の例を示すフローチャートである。FIG. 6 is a flow chart showing an example of creating recommended menu information shown in FIG. 図７は、図５に示す予約情報に対応した処理の例を示すフローチャートである。FIG. 7 is a flow chart showing an example of processing corresponding to the reservation information shown in FIG. 図８は、図５に示すポイント算出の例を示すフローチャートである。FIG. 8 is a flow chart showing an example of point calculation shown in FIG. 図９は、図５に示すポイント算出の図８とは異なる例を示すフローチャートである。FIG. 9 is a flowchart showing an example of point calculation shown in FIG. 5 different from that shown in FIG. 図１０は、本発明の実施形態に係るフードロス削減方法においてメニューの提供処理におけるユーザへのポイント付与の例を示すシーケンス図である。FIG. 10 is a sequence diagram showing an example of giving points to the user in the menu providing process in the food loss reduction method according to the embodiment of the present invention. 図１１は、図１０に示すポイント算出の例を示すフローチャートである。FIG. 11 is a flow chart showing an example of point calculation shown in FIG.
　以下、本発明の実施形態の例について説明する。以下で説明する各例における各構成要素は、矛盾等が生じない範囲で適宜組み合わせ可能である。更に、ある実施形態の例として説明した内容については、他の実施形態においてその説明を省略している場合がある。更に、以下で説明する各種のフローを構成する各処理の順序は、処理内容に矛盾等が生じない範囲で順不同である。更に、以下で説明する各種のシステム、各種の方法、及び各種のプログラム等が実行されるツールとしては、サーバや各種端末にインストールされたアプリケーションであってもよいし、特定のウェブサイトであってもよい。 Examples of embodiments of the present invention will be described below. Each component in each example described below can be appropriately combined within a range that does not cause contradiction. Furthermore, the content described as an example of one embodiment may be omitted in another embodiment. Further, the order of each processing constituting various flows described below is random as long as there is no contradiction in the content of the processing. Furthermore, the various systems, various methods, and tools for executing various programs described below may be applications installed on servers or various terminals, or may be specific websites. good too.
＜フードロス削減システム＞
　図１は、本発明の実施形態に係るフードロス削減システム１の構成の例を示すブロック図である。図１に示すように、フードロス削減システム１は、サーバ２と、複数のユーザ端末３と、を含む。サーバ２、及び複数のユーザ端末３は、例えば、所定のネットワークＮを介して、有線又は無線によって通信可能に接続される。フードロス削減システム１は、複数のユーザが、それぞれ使用するように複数のユーザ端末３から構成されてもよいし、単一のユーザ端末３を複数のユーザが使用する構成としてもよい。なお、フードロス削減システム１は、以下で示すように、食堂端末４を更に含んでもよい。 <Food loss reduction system>
FIG. 1 is a block diagram showing an example configuration of a food loss reduction system 1 according to an embodiment of the present invention. As shown in FIG. 1 , the food loss reduction system 1 includes a server 2 and multiple user terminals 3 . The server 2 and the plurality of user terminals 3 are communicably connected via a predetermined network N, for example, by wire or wirelessly. The food loss reduction system 1 may be composed of a plurality of user terminals 3 for use by a plurality of users, or may be configured such that a single user terminal 3 is used by a plurality of users. The food loss reduction system 1 may further include a restaurant terminal 4 as described below.
　図２は、本発明の実施形態に係るサーバ２の構成の例を示すブロック図である。サーバ２は、フードロス削減システム１の管理者又はフードロス削減システム１の管理用プラットフォームの管理者によって管理され、通信部２１と、制御部２２と、記憶部２３と、を少なくとも備えている。 FIG. 2 is a block diagram showing an example configuration of the server 2 according to the embodiment of the present invention. The server 2 is managed by an administrator of the food loss reduction system 1 or an administrator of the management platform of the food loss reduction system 1, and includes at least a communication section 21, a control section 22, and a storage section .
　通信部２１は、例えばＮＩＣ等によって実現されるとともに、ネットワークＮと有線又は無線によって接続されて、ネットワークＮを介して、複数のユーザ端末３、及び食堂端末４との間で情報の送受信を行う。 The communication unit 21 is implemented by, for example, a NIC, and is connected to the network N by wire or wirelessly, and transmits and receives information to and from the plurality of user terminals 3 and the cafeteria terminals 4 via the network N. .
　制御部２２は、送受信される情報を含む各種情報を処理する。制御部２２は、各処理に応じて、それぞれ、処理部が構成されてもよいし、単一の処理部にて各処理が行われてもよい。制御部２２に係る処理部は、例えば、ＣＰＵ等によって、サーバ２の内部の記憶装置に記憶されている各種プログラムが実行されることにより実現される。各種プログラムには、サーバ２にインストールされたアプリケーションのプログラムも含まれる。処理部の処理内容についての詳細は後述する。 The control unit 22 processes various types of information including transmitted and received information. The control unit 22 may be configured with a processing unit corresponding to each process, or each process may be performed by a single processing unit. The processing unit related to the control unit 22 is implemented by, for example, executing various programs stored in a storage device inside the server 2 by a CPU or the like. Various programs include application programs installed on the server 2 . The details of the processing contents of the processing unit will be described later.
　記憶部２３は、包括的なユーザ情報、メニュー情報、及びユーザに付与するポイント情報等を記憶する。ユーザ情報とは、ユーザのフードロス削減システムの利用に際する登録情報等である。メニュー情報は、食堂にて飲食可能なメニューに関する情報を複数有している。ポイント情報には、複数の条件と、各条件に割り振られたポイントと、が含まれている。条件についての詳細は後述する。 The storage unit 23 stores comprehensive user information, menu information, point information given to the user, and the like. The user information is registration information or the like for the user's use of the food loss reduction system. The menu information has a plurality of information on menus that can be eaten in the cafeteria. The point information includes multiple conditions and points assigned to each condition. Details of the conditions will be described later.
　図３は、本発明の実施形態に係るユーザ端末３の構成の例を示すブロック図である。ユーザ端末３は、ユーザによって使用される情報処理装置であり、通信部３１と、入力部３２と、出力部３３と、制御部３４と、記憶部３５と、を少なくとも備える。ユーザ端末３としては、例えば、スマートフォン等の携帯端末及びウェアラブル端末が挙げられる。 FIG. 3 is a block diagram showing an example of the configuration of the user terminal 3 according to the embodiment of the present invention. The user terminal 3 is an information processing device used by a user, and includes at least a communication section 31 , an input section 32 , an output section 33 , a control section 34 and a storage section 35 . Examples of the user terminal 3 include mobile terminals such as smartphones and wearable terminals.
　通信部３１は、例えばＮＩＣ等によって実現されるとともに、ネットワークＮと有線又は無線で接続されて、ネットワークＮを介して、サーバ２、及び食堂端末４との間で情報の送受信を行う。 The communication unit 31 is realized by, for example, a NIC, etc., and is connected to the network N by wire or wirelessly, and transmits and receives information to and from the server 2 and the restaurant terminal 4 via the network N.
　入力部３２は、ユーザからの各種操作を受け付ける。入力部３２は、例えば、タッチパネル機能による表示面であってもよいし、ユーザ端末３に設けられたボタンやユーザ端末３に接続されたキーボード等でもよい。各種操作とは、入力部３２に応じた操作であれば特に限定されない。 The input unit 32 receives various operations from the user. The input unit 32 may be, for example, a display surface with a touch panel function, buttons provided on the user terminal 3, a keyboard connected to the user terminal 3, or the like. Various operations are not particularly limited as long as they are operations corresponding to the input unit 32 .
　出力部３３は、各種情報をユーザに伝達する媒体である。出力部３３は、例えば、各種情報を可視化するユーザ端末３のディスプレイ等の表示画面であってもよいし、各種情報を可聴化するユーザ端末３のスピーカ等であってもよい。伝達とは、出力部３３に応じた操作であれば特に限定されない。 The output unit 33 is a medium for transmitting various information to the user. The output unit 33 may be, for example, a display screen such as a display of the user terminal 3 that visualizes various information, or a speaker or the like of the user terminal 3 that renders various information audible. Transmission is not particularly limited as long as it is an operation corresponding to the output unit 33 .
　制御部３４は、送受信される情報を含む各種情報を処理する。制御部３４は、各処理に応じて、それぞれ、処理部が構成されてもよいし、単一の処理部にて各処理が行われてもよい。制御部３４に係る処理部は、例えば、ＣＰＵ等によって、ユーザ端末３の内部の記憶装置に記憶されている各種プログラムが実行されることにより実現される。各種プログラムには、ユーザ端末３にインストールされたアプリケーションのプログラムも含まれる。 The control unit 34 processes various types of information including information that is transmitted and received. The control unit 34 may be configured with a processing unit corresponding to each process, or each process may be performed by a single processing unit. The processing unit related to the control unit 34 is realized by, for example, executing various programs stored in a storage device inside the user terminal 3 by a CPU or the like. Various programs include programs of applications installed in the user terminal 3 .
　記憶部３５は、サーバ２から受信した予約情報に対応した権利情報（例えば、バーコード等）を記憶する。記憶部３５は、サーバ２からユーザに付与されるポイントが、デジタル情報であれば、受信した情報を記憶することができる。 The storage unit 35 stores right information (for example, bar code, etc.) corresponding to the reservation information received from the server 2 . The storage unit 35 can store the received information if the points given to the user from the server 2 are digital information.
　図４は、本発明の実施形態に係る食堂端末４の構成の例を示すブロック図である。食堂端末４は、例えば、ユーザに食事を提供する食事提供者や企業における社員食堂に従事している者（以下、「食堂端末使用者」ともいう）によって使用される情報処理装置であり、通信部４１と、入力部４２と、出力部４３と、制御部４４と、記憶部４５と、を少なくとも備える。 FIG. 4 is a block diagram showing an example of the configuration of the restaurant terminal 4 according to the embodiment of the present invention. The cafeteria terminal 4 is an information processing device used by, for example, a meal provider who provides meals to users and a person who works in an employee cafeteria in a company (hereinafter also referred to as a "cafeteria terminal user"). At least a unit 41 , an input unit 42 , an output unit 43 , a control unit 44 and a storage unit 45 are provided.
　通信部４１は、例えばＮＩＣ等によって実現されるとともに、ネットワークＮと有線又は無線で接続されて、ネットワークＮを介して、サーバ２、及びユーザ端末３との間で情報の送受信を行う。 The communication unit 41 is implemented by, for example, a NIC, and is connected to the network N by wire or wirelessly, and transmits and receives information to and from the server 2 and the user terminal 3 via the network N.
　入力部４２は、食堂端末使用者からの各種操作を受け付ける。入力部４２は、例えば、タッチパネル機能による表示面であってもよいし、食堂端末４に設けられたボタンや食堂端末４に接続されたキーボード等でもよい。例えば、権利情報がバーコードである場合には、入力部４２としてバーコードリーダ等が採用される。各種操作とは、入力部４２に応じた操作であれば特に限定されない。 The input unit 42 accepts various operations from restaurant terminal users. The input unit 42 may be, for example, a display surface with a touch panel function, buttons provided on the restaurant terminal 4, a keyboard connected to the restaurant terminal 4, or the like. For example, when the right information is a barcode, a barcode reader or the like is adopted as the input unit 42 . Various operations are not particularly limited as long as they are operations corresponding to the input unit 42 .
　出力部４３は、各種情報をユーザに伝達する媒体である。出力部４３は、例えば、各種情報を可視化する食堂端末４のディスプレイ等の表示画面であってもよいし、各種情報を可聴化する食堂端末４のスピーカ等であってもよい。伝達とは、出力部４３に応じた操作であれば特に限定されない。 The output unit 43 is a medium for transmitting various information to the user. The output unit 43 may be, for example, a display screen such as a display of the restaurant terminal 4 that visualizes various information, or a speaker or the like of the restaurant terminal 4 that renders various information audible. Transmission is not particularly limited as long as it is an operation corresponding to the output unit 43 .
　制御部４４は、送受信される情報を含む各種情報を処理する。制御部４４は、各処理に応じて、それぞれ、処理部が構成されてもよいし、単一の処理部にて各処理が行われてもよい。制御部４４に係る処理部は、例えば、ＣＰＵ等によって、食堂端末４の内部の記憶装置に記憶されている各種プログラムが実行されることにより実現される。各種プログラムには、食堂端末４にインストールされたアプリケーションのプログラムも含まれる。制御部４４は、サーバ２から受信した予約情報に基づいて、発注先への食材の発注量を予測することができる。なお、発注量の予測は、サーバ２によって行われてもよい。 The control unit 44 processes various types of information including information that is transmitted and received. The control unit 44 may be configured with a processing unit corresponding to each process, or each process may be performed by a single processing unit. The processing section related to the control section 44 is implemented by, for example, executing various programs stored in a storage device inside the restaurant terminal 4 by a CPU or the like. Various programs include application programs installed in the restaurant terminal 4 . Based on the reservation information received from the server 2, the control unit 44 can predict the amount of ingredients to be ordered from the ordering party. Note that the prediction of the order quantity may be performed by the server 2 .
　記憶部４５は、予約情報、及び権利情報を記憶する。記憶部４５は、例えば、発注先への過去の発注情報を記憶していてもよい。これにより、制御部４４が、過去の発注情報を参照して、予約情報に基づいて食材の発注量を予測することができる。 The storage unit 45 stores reservation information and right information. The storage unit 45 may store, for example, information on past orders to suppliers. As a result, the control unit 44 can refer to the past order information and predict the order amount of ingredients based on the reservation information.
＜フードロス削減方法、及び、プログラム＞
　まず、フードロス削減方法１１においてメニューの予約処理におけるユーザへのポイント付与の例について、図５を参照して説明する。図５は、本発明の実施形態に係るフードロス削減方法１１においてメニューの予約処理におけるユーザへのポイント付与の例を示すシーケンス図である。換言すると、図５は、フードロス削減方法のプログラムの動作の例を示すシーケンス図である。 <Food loss reduction method and program>
First, an example of giving points to the user in the menu reservation process in the food loss reduction method 11 will be described with reference to FIG. FIG. 5 is a sequence diagram showing an example of giving points to the user in the menu reservation process in the food loss reduction method 11 according to the embodiment of the present invention. In other words, FIG. 5 is a sequence diagram showing an example of the operation of the food loss reduction method program.
　サーバ２の記憶部２３には、食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報が記憶される。なお、メニュー情報は、各メニューにおいて予約受付可能な最低注文数が定められており、例えば、ユーザが食堂にて数週間先に飲食可能なメニューに関する情報である。サーバ２は、所定の時間又は所定の操作によって、記憶部２３に記憶されたメニュー情報を複数のユーザ端末３に送信する（ステップＳ１）。 The storage unit 23 of the server 2 stores menu information having a plurality of information on menus that can be eaten in the cafeteria. The menu information has a minimum number of orders that can be reserved for each menu. The server 2 transmits the menu information stored in the storage unit 23 to the plurality of user terminals 3 at a predetermined time or by a predetermined operation (step S1).
　各ユーザ端末３は、メニュー情報を受信し（ステップＳ３）、ユーザによるメニューを選択する予約操作を受け付ける。各ユーザ端末３を利用するユーザの各々は、ユーザ端末３が受信したメニュー情報の中からメニューを選択して予約できる。ユーザがメニューを選択すると、ユーザ端末３はサーバ２に予約情報を送信する（ステップＳ５）。 Each user terminal 3 receives the menu information (step S3) and accepts the user's reservation operation for selecting a menu. Each user using each user terminal 3 can select a menu from the menu information received by the user terminal 3 and make a reservation. When the user selects a menu, the user terminal 3 transmits reservation information to the server 2 (step S5).
　サーバ２は、複数のユーザ端末３から予約情報を受信すると（ステップＳ７）、複数の予約情報に基づいて推奨メニュー情報を作成する（ステップＳ９）。これについては、図６を参照して説明する。図６は、図５に示す推奨メニュー情報の作成の例を示すフローチャートである。 When the server 2 receives reservation information from multiple user terminals 3 (step S7), it creates recommended menu information based on the multiple reservation information (step S9). This will be explained with reference to FIG. FIG. 6 is a flow chart showing an example of creating recommended menu information shown in FIG.
　サーバ２は、複数のユーザ端末３から予約情報を受信すると推奨メニュー情報の作成を開始する。はじめに、各予約情報に含まれる各メニューの注文数をそれぞれ確認し（ステップＳ３１）、各メニューにおける予約受付可能な最低注文数を確認する（ステップＳ３３）。 When the server 2 receives reservation information from a plurality of user terminals 3, it starts creating recommended menu information. First, the number of orders for each menu included in each reservation information is confirmed (step S31), and the minimum number of orders that can be reserved for each menu is confirmed (step S33).
　なお、各メニューにおける予約受付可能な最低注文数を確認する処理（ステップＳ３３）の後に、各予約情報に含まれる各メニューの注文数をそれぞれ確認する処理（ステップＳ３１）が行われてもよい。加えて、各予約情報に含まれる各メニューの注文数をそれぞれ確認する処理（ステップＳ３１）、及び、各メニューにおける予約受付可能な最低注文数を確認する処理（ステップＳ３３）は同時に行われてもよい。 After the process of confirming the minimum order quantity that can be reserved for each menu (step S33), the process of confirming the order quantity of each menu included in each reservation information (step S31) may be performed. In addition, the process of confirming the number of orders for each menu included in each reservation information (step S31) and the process of confirming the minimum number of orders that can be reserved for each menu (step S33) may be performed at the same time. good.
　その後、各予約情報に含まれる各メニューの中に、最低注文数を満たしていないメニューがあるか否かを確認する（ステップＳ３５）。最低注文数を満たしていないメニューがない場合、推奨メニュー情報の作成が終了する。一方、最低注文数を満たしていないメニューがある場合、サーバ２は、最低注文数を満たしていないメニュー、即ち、予約が少ないメニューを推奨メニュー情報に設定し（ステップＳ３７）、推奨メニュー情報の作成が終了する。 After that, it is checked whether there is a menu that does not meet the minimum order quantity among the menus included in each reservation information (step S35). If there is no menu that does not meet the minimum order quantity, the creation of recommended menu information ends. On the other hand, if there is a menu that does not meet the minimum order quantity, the server 2 sets the menu that does not meet the minimum order quantity, that is, the menu with few reservations as recommended menu information (step S37), and creates recommended menu information. ends.
　なお、推奨メニュー情報の作成については、これに限定されるものではない。例えば、最低注文数を満たしていないメニューがない場合においては、単に、予約が少ないメニューを推奨メニュー情報に設定してもよい。 Note that the creation of recommended menu information is not limited to this. For example, if there is no menu that does not meet the minimum order quantity, the menu with few reservations may simply be set as the recommended menu information.
　推奨メニュー情報の作成処理（ステップＳ９）は、ユーザ端末３から予約情報を受信する都度（いわゆるリアルタイムで）行われてもよく、特に限定されるものではない。 The recommended menu information creation process (step S9) may be performed each time reservation information is received from the user terminal 3 (so-called real time), and is not particularly limited.
　このようにして推奨メニュー情報が作成された後、サーバ２は、複数のユーザ端末３に推奨メニュー情報を送信する（ステップＳ１１）。なお、本例では、サーバ２は、予約の完了の有無に問わず全てのユーザ端末３に、推奨メニュー情報を送信しているが、予約情報を受信していないユーザ端末３にのみ推奨メニュー情報が送信されてもよい。 After the recommended menu information is created in this manner, the server 2 transmits the recommended menu information to a plurality of user terminals 3 (step S11). In this example, the server 2 transmits the recommended menu information to all the user terminals 3 regardless of whether the reservation is completed or not. may be sent.
　各ユーザ端末３は、推奨メニュー情報を受信し（ステップＳ１３）、ユーザによるメニューを選択する予約操作を受け付ける。各ユーザ端末３を利用するユーザの各々は、ユーザ端末３が受信したメニュー情報（ここでは、説明の便宜上、推奨メニュー情報とする）の中からメニューを選択して予約できる。ユーザがメニュー（ここでは、説明の便宜上、推奨メニュー情報に設定されたメニューとする）を選択すると、ユーザ端末３はサーバ２に予約情報を送信し（ステップＳ１５）、サーバ２はこれを受信する。 Each user terminal 3 receives the recommended menu information (step S13) and accepts the user's reservation operation for selecting a menu. Each user using each user terminal 3 can select and reserve a menu from the menu information received by the user terminal 3 (here, recommended menu information for convenience of explanation). When the user selects a menu (here, for convenience of explanation, the menu is set as recommended menu information), the user terminal 3 transmits reservation information to the server 2 (step S15), and the server 2 receives it. .
　サーバ２は、受信した複数の予約情報に対応した処理を行う（ステップＳ１７）。これについては、図７を参照して説明する。図７は、図５に示す予約情報に対応した処理の例を示すフローチャートである。 The server 2 performs processing corresponding to the received plurality of reservation information (step S17). This will be explained with reference to FIG. FIG. 7 is a flow chart showing an example of processing corresponding to the reservation information shown in FIG.
　予約情報に対応した処理（ステップＳ１７）は、所定の時間又は所定の操作によって開始される。所定の時間又は所定の操作としては、例えば、サーバ２がユーザ端末３から予約情報を受信する都度であってもよいし、ユーザ端末３からの予約受付終了時刻を設けている場合にはユーザ端末３からの予約受付終了時刻以降であってもよい。 The process (step S17) corresponding to the reservation information is started at a predetermined time or by a predetermined operation. The predetermined time or predetermined operation may be, for example, every time the server 2 receives reservation information from the user terminal 3, or if a reservation reception end time from the user terminal 3 is set, the user terminal It may be after the reservation acceptance end time from 3.
　所定の時間又は所定の操作によって予約情報に対応した処理が開始されると、サーバ２は、予約情報を送信してきたユーザ端末３に予約情報に対応した権利情報を送信し（ステップＳ４１）、ユーザ端末３は、サーバ２から権利情報を受信する（ステップＳ４３）。予約情報に対応した権利情報としては、例えば、バーコード等のデジタル情報等が挙げられる。そして、このデジタル情報には、ユーザが選択した（即ち、ユーザから注文された）メニューが紐づけられている。 When the processing corresponding to the reservation information is started at a predetermined time or by a predetermined operation, the server 2 transmits right information corresponding to the reservation information to the user terminal 3 that transmitted the reservation information (step S41), and the user The terminal 3 receives the right information from the server 2 (step S43). Rights information corresponding to reservation information includes, for example, digital information such as barcodes. This digital information is associated with the menu selected by the user (that is, ordered by the user).
　そして、サーバ２は、各ユーザ端末３の予約情報及び予約情報に対応した権利情報を食堂端末４に送信し（ステップＳ４５）、食堂端末４は、各ユーザ端末３の予約情報及び権利情報を受信する（ステップＳ４７）。 Then, the server 2 transmits the reservation information of each user terminal 3 and the right information corresponding to the reservation information to the cafeteria terminal 4 (step S45), and the cafeteria terminal 4 receives the reservation information and the right information of each user terminal 3. (step S47).
　なお、サーバ２による食堂端末４への各ユーザ端末３の予約情報及び権利情報の送信処理（ステップＳ４７）の後に、サーバ２によるユーザ端末３への権利情報の送信処理（ステップＳ４１）が行われてもよい。加えて、サーバ２によるユーザ端末３への権利情報の送信処理（ステップＳ４１）、及び、サーバ２による食堂端末４への各ユーザ端末３の予約情報及び権利情報の送信処理（ステップＳ４７）は同時に行われてもよい。 After the server 2 transmits the reservation information and rights information of each user terminal 3 to the restaurant terminal 4 (step S47), the server 2 transmits rights information to the user terminal 3 (step S41). may In addition, the process of transmitting the right information to the user terminal 3 by the server 2 (step S41) and the process of transmitting the reservation information and the right information of each user terminal 3 to the cafeteria terminal 4 by the server 2 (step S47) are simultaneously performed. may be done.
　このようにして予約情報に対応した処理が行われた後、サーバ２は、ユーザに付与するポイントを算出する（ステップＳ１９）。これについては、図８及び図９を参照して説明する。図８は、図５に示すポイント算出の例を示すフローチャートである。図９は、図５に示すポイント算出の図８とは異なる例を示すフローチャートである。 After the processing corresponding to the reservation information is performed in this way, the server 2 calculates points to be given to the user (step S19). This will be described with reference to FIGS. 8 and 9. FIG. FIG. 8 is a flow chart showing an example of point calculation shown in FIG. FIG. 9 is a flowchart showing an example of point calculation shown in FIG. 5 different from that shown in FIG.
　はじめに、図８に示す例について説明する。ポイントの算出処理が開始されると、サーバ２は、受信した予約情報から注文されたメニューを参照し（ステップＳ５１）、注文されたメニューが推奨メニュー情報に設定されたメニューであるか否かを確認する（ステップＳ５３）。 First, the example shown in FIG. 8 will be described. When the point calculation process is started, the server 2 refers to the ordered menu from the received reservation information (step S51), and determines whether the ordered menu is the menu set in the recommended menu information. Confirm (step S53).
　注文されたメニューが推奨メニュー情報に設定されたメニューでない場合、ポイントの算出処理が終了する。一方、注文されたメニューが推奨メニュー情報に設定されたメニューである場合、サーバ２は記憶部２３から対応するポイント情報を抽出する（ステップＳ５５）。 If the ordered menu is not the menu set in the recommended menu information, the point calculation process ends. On the other hand, if the ordered menu is the menu set in the recommended menu information, the server 2 extracts the corresponding point information from the storage section 23 (step S55).
　本処理では、対応するポイント情報とは、例えば、ユーザへのポイント付与の条件である「推奨メニュー情報の選択」に割り振られたポイントである。図８に示す例では、このようにしてポイントの算出が行われ、ポイントの算出処理が終了する。 In this process, the corresponding point information is, for example, the points assigned to "selection of recommended menu information", which is the condition for giving points to the user. In the example shown in FIG. 8, points are calculated in this way, and the point calculation process ends.
　次に、図９に示す例について説明する。ポイントの算出処理が開始されると、サーバ２は、受信した予約情報からメニューがユーザに提供される予定時刻を参照し（ステップＳ６１）、加えて、ユーザによるメニューの予約時刻（即ち、サーバ２がユーザ端末３から予約情報を受信した時刻）を確認する（ステップＳ６３）。 Next, the example shown in FIG. 9 will be described. When the point calculation process is started, the server 2 refers to the scheduled time when the menu will be provided to the user from the received reservation information (step S61), received the reservation information from the user terminal 3) (step S63).
　なお、ユーザによるメニューの予約時刻を確認する処理（ステップＳ６３）の後に、受信した予約情報からメニューがユーザに提供される予定時刻を参照する処理（ステップＳ６１）が行われてもよい。加えて、受信した予約情報からメニューがユーザに提供される予定時刻を参照する処理（ステップＳ６１）、及び、ユーザによるメニューの予約時刻を確認する処理（ステップＳ６３）は同時に行われてもよい。 It should be noted that after the process of confirming the reservation time of the menu by the user (step S63), the process of referring to the scheduled time when the menu will be provided to the user from the received reservation information (step S61) may be performed. In addition, the process of referring to the scheduled time when the menu will be provided to the user from the received reservation information (step S61) and the process of confirming the menu reservation time by the user (step S63) may be performed simultaneously.
　そして、サーバ２は、予定時刻に対して予約時刻がどれくらい前に行われたかを算出し（ステップＳ６５）、記憶部２３から対応するポイント情報を抽出する（ステップＳ６７）。 Then, the server 2 calculates how long before the scheduled time the reservation time was made (step S65), and extracts the corresponding point information from the storage unit 23 (step S67).
　本処理では、対応するポイント情報とは、例えば、ユーザへのポイント付与の条件である「予定時刻よりも所定時間前に行われた予約」に割り振られたポイントである。ユーザへのポイント付与の条件である「予定時刻よりも所定時間前に行われた予約」は、予約時間によってポイントが変動するように設定されていてもよい。例えば、予定時刻に対して予約時刻が近くなるにつれてポイントが減少するように設定される。図９に示す例では、このようにしてポイントの算出が行われ、ポイントの算出処理が終了する。 In this process, the corresponding point information is, for example, points allocated to "a reservation made a predetermined time before the scheduled time", which is the condition for awarding points to the user. The condition for awarding points to the user, ie, "reservation made a predetermined time before the scheduled time", may be set so that the points fluctuate depending on the reservation time. For example, points are set to decrease as the reservation time approaches the scheduled time. In the example shown in FIG. 9, points are calculated in this manner, and the point calculation process ends.
　図８及び図９に示すようにポイントの算出が行われた後、サーバ２はユーザにポイントを付与し（ステップＳ２１）、ユーザはポイントを獲得する（ステップＳ２３）。本例に示すフードロス削減方法１１では、メニューの予約処理において、以上の処理（ステップ）によって、サーバ２からユーザにポイントが付与される。 After the points are calculated as shown in FIGS. 8 and 9, the server 2 gives points to the user (step S21), and the user acquires points (step S23). In the food loss reduction method 11 shown in this example, points are given to the user from the server 2 through the above processing (steps) in the menu reservation processing.
　なお、ポイントの算出処理（ステップＳ１９）、及び、ユーザへのポイント付与処理（ステップＳ２１）は、上述したタイミングにて行われなくてもよい。例えば、上記処理（ステップＳ１９及びステップＳ２１）は、後述するフードロス削減方法においてメニューの提供処理におけるユーザへのポイント付与の例で行われるタイミングで行われてもよい（図１０のステップＳ７９及びステップＳ８１を参照）。 Note that the point calculation process (step S19) and the point award process (step S21) to the user do not have to be performed at the timing described above. For example, the above processes (steps S19 and S21) may be performed at the same timing as when points are given to the user in the menu providing process in the food loss reduction method described later (steps S79 and S81 in FIG. 10). ).
　次いで、フードロス削減方法においてメニューの提供処理におけるユーザへのポイント付与の例について、図１０を参照して説明する。図１０は、本発明の実施形態に係るフードロス削減方法においてメニューの提供処理におけるユーザへのポイント付与の例を示すシーケンス図である。換言すると、図１０は、フードロス削減方法のプログラムの動作の例を示すシーケンス図である。 Next, with reference to FIG. 10, an example of giving points to the user in the menu providing process in the food loss reduction method will be described. FIG. 10 is a sequence diagram showing an example of giving points to the user in the menu providing process in the food loss reduction method according to the embodiment of the present invention. In other words, FIG. 10 is a sequence diagram showing an example of the operation of the food loss reduction method program.
　ユーザは、食堂にてメニューが提供される予定時刻になると、サーバ２から受信した権利情報（バーコード等）を、例えばユーザ端末３の出力部３３に出力し、食堂端末４に権利情報を提示する（ステップＳ７１）。 The user outputs the right information (bar code, etc.) received from the server 2 to the output unit 33 of the user terminal 3, for example, and presents the right information to the restaurant terminal 4 at the scheduled time when the menu will be provided at the cafeteria. (step S71).
　食堂端末４は、ユーザ端末３から提示された権利情報を、入力部４２（バーコードリーダ等）を介して読み込み（ステップＳ７３）、食堂端末使用者は、ユーザに予約情報に対応したメニューを提供する。そして、食堂端末４は、ユーザへのメニューの提供が完了した旨を提供情報としてサーバ２に送信する（ステップＳ７５）。 The cafeteria terminal 4 reads the right information presented from the user terminal 3 via the input unit 42 (bar code reader, etc.) (step S73), and the cafeteria terminal user provides the user with a menu corresponding to the reservation information. do. The cafeteria terminal 4 then transmits to the server 2 as provision information that the provision of the menu to the user has been completed (step S75).
　サーバ２は、食堂端末４から提供情報を受信し（ステップＳ７７）、ユーザに付与するポイントを算出する（ステップＳ７９）。これについては、図１１を参照して説明する。図１１は、図１０に示すポイント算出の例を示すフローチャートである。 The server 2 receives the provided information from the cafeteria terminal 4 (step S77), and calculates points to be given to the user (step S79). This will be explained with reference to FIG. FIG. 11 is a flow chart showing an example of point calculation shown in FIG.
　ポイントの算出処理が開始されると、サーバ２は食堂端末４から受信した提供情報を参照し（ステップＳ９１）、ユーザに提供されたメニューが予約情報に対応するメニューであることを確認する（ステップＳ９３）。ユーザに提供されたメニューが予約情報に対応するメニューであることを確認すると、サーバ２は記憶部２３から対応するポイント情報を抽出する（ステップＳ９５）。 When the point calculation process is started, the server 2 refers to the provided information received from the cafeteria terminal 4 (step S91), and confirms that the menu provided to the user corresponds to the reservation information (step S91). S93). After confirming that the menu provided to the user corresponds to the reservation information, the server 2 extracts the corresponding point information from the storage unit 23 (step S95).
　本処理では、対応するポイント情報とは、例えば、ユーザへのポイント付与の条件である「予約したメニューを食する」に割り振られたポイントである。図１１に示す例では、このようにしてポイントの算出が行われ、ポイントの算出処理が終了する。 In this process, the corresponding point information is, for example, the points assigned to "eat the reserved menu", which is the condition for giving points to the user. In the example shown in FIG. 11, points are calculated in this manner, and the point calculation process ends.
　なお、ユーザへのポイント付与の条件は、上記に限られるものではなく、適宜決定されるものである。 The conditions for awarding points to users are not limited to the above, but are determined as appropriate.
　図１１に示すようにポイントの算出が行われた後、サーバ２はユーザにポイントを付与し（ステップＳ８１）、ユーザはポイントを獲得する（ステップＳ８３）。しかしながら、ユーザ端末３の（３）のようにメニューを予約しているが（図５参照）、食堂にて予定時刻に予約したメニューの提供を受けない場合にはポイントが付与されない（図１１参照）。本例に示すフードロス削減方法１１では、メニューの提供処理において、以上の処理（ステップ）によって、サーバ２からユーザにポイントが付与される。 After the points are calculated as shown in FIG. 11, the server 2 gives points to the user (step S81), and the user acquires points (step S83). However, if the menu is reserved as in (3) of the user terminal 3 (see FIG. 5), but the reserved menu is not provided at the scheduled time at the cafeteria, points are not awarded (see FIG. 11). ). In the food loss reduction method 11 shown in this example, points are given to the user from the server 2 through the above processes (steps) in the menu providing process.
　なお、図５に示すフードロス削減方法においてメニューの予約処理におけるユーザへのポイント付与の例では、ユーザは、推奨メニュー情報に設定されたメニューを注文することによってポイントが付与されていたが、食堂にて予定時刻に予約したメニューの提供を受けない場合には付与されたポイントが没収されてもよい。これにより、ユーザによるポイントの不正獲得が抑制される。 In the example of awarding points to the user in the menu reservation process in the food loss reduction method shown in FIG. If the reserved menu is not provided at the scheduled time, the points given may be forfeited. This suppresses unauthorized acquisition of points by the user.
　また、フードロス削減の観点からは、メニューを予約したユーザによる当日のメニュー変更（予約情報の変更）は好ましくない。具体的には、ユーザが予約を変更してしまうと、用意していた食材又は食品等を廃棄しなければならないおそれがあり、フードロス削減の観点からは好ましくない。このため、例えば、推奨メニュー情報に設定されたメニューへの変更を除くメニューの変更については、付与され得るポイント或いは付与されたポイントの没収、又は、メニューの変更を行ったユーザが所持するポイントを所定分没収してもよい。これにより、メニューを予約したユーザによるメニューの変更を抑制できる。 Also, from the perspective of reducing food loss, it is not desirable for the user who reserved the menu to change the menu (change the reservation information) on the day. Specifically, if the user changes the reservation, there is a risk that the prepared ingredients or food must be discarded, which is not preferable from the viewpoint of food loss reduction. For this reason, for example, with respect to menu changes other than changes to menus set in the recommended menu information, the points that can be given or points that have been given are confiscated, or the points possessed by the user who changed the menu are discarded. You may confiscate a predetermined amount. Thereby, it is possible to suppress the change of the menu by the user who reserved the menu.
　しかしながら、当日の体調や気候等によっては、予約したメニューとは異なるメニューを食べたくなることもある。このため、フードロス削減システム、及びフードロス削減方法は、メニューを予約した複数のユーザ同士において互いに予約したメニュー（予約情報）の交換を可能とするように構成されてもよい。これにより、フードロスになり得る事態を解消し、ひいてはユーザの満足度向上にもつながる。 However, depending on the physical condition and weather of the day, you may want to eat a different menu than the one you reserved. For this reason, the food loss reduction system and the food loss reduction method may be configured to enable exchange of reserved menus (reservation information) among a plurality of users who have reserved menus. As a result, the situation that can lead to food loss is eliminated, which in turn leads to an improvement in user satisfaction.
　以上、フードロス削減システム１、フードロス削減方法１１、及びプログラムについて説明した。 So far, the food loss reduction system 1, the food loss reduction method 11, and the program have been explained.
　本実施形態に係るフードロス削減システム１によれば、サーバ２がユーザ端末３から受信した予約情報に基づいて推奨メニュー情報を作成し、ユーザ端末３に推奨メニュー情報を送信してユーザに予約が少ないメニューを推奨できる。そして、サーバ２は、ユーザによって推奨メニュー情報に含まれる予約が少ないメニューが選択された場合、ユーザにポイントを付与する。これにより、ユーザに予約が少ないメニューを選択するように促して、フードロスの削減を図ることができる。換言すると、ユーザは、ポイントが付与されるメニュー（即ち、予約が少ないメニュー）を選択することによって、フードロスの削減に協力するかたちになる。 According to the food loss reduction system 1 according to the present embodiment, the server 2 creates recommended menu information based on the reservation information received from the user terminal 3 and transmits the recommended menu information to the user terminal 3 so that the user has less reservations. I can recommend the menu. Then, when the user selects a menu with few reservations included in the recommended menu information, the server 2 gives points to the user. As a result, it is possible to urge the user to select a menu item that has few reservations, thereby reducing food loss. In other words, the user cooperates in reducing food loss by selecting a menu for which points are awarded (that is, a menu with few reservations).
　更に、本実施形態に係るフードロス削減システム１によれば、サーバ２は、各メニューにおける予約受付可能な最低注文数、及び、ユーザ端末３の各々から受信した予約情報に基づいて推奨メニュー情報を設定する。これにより、ユーザ又はユーザ以外の食堂利用者からの注文を受け付け可能なように食堂で用意されている全てのメニューにおける最低限の食材又は食品（即ち、調理された食材）を廃棄するリスクを抑制できる。 Furthermore, according to the food loss reduction system 1 according to the present embodiment, the server 2 sets the recommended menu information based on the minimum number of orders that can be reserved for each menu and the reservation information received from each of the user terminals 3. do. This reduces the risk of discarding the minimum ingredients or foods (that is, cooked ingredients) in all menus prepared in the cafeteria so that orders from users or cafeteria users other than users can be accepted. can.
　更に、本実施形態に係るフードロス削減システム１によれば、サーバ２は、食堂にて予約情報に対応するメニューがユーザに提供された場合、ユーザにポイントを付与する。これにより、ユーザの当日等の急な予約のキャンセルを抑制し、用意された食材又は食品の廃棄等のリスクを抑制できる。 Furthermore, according to the food loss reduction system 1 according to the present embodiment, the server 2 gives points to the user when the menu corresponding to the reservation information is provided to the user at the cafeteria. As a result, it is possible to prevent the user from suddenly canceling a reservation for the same day, and to reduce the risk of discarding prepared ingredients or food.
　更に、本実施形態に係るフードロス削減システム１によれば、メニュー情報としてメニューがユーザに提供される予定時刻が含まれて、サーバ２が、ユーザのメニューの予約時刻及び予定時刻に基づいて、ユーザに付与するポイントを決定する。例えば、予定時刻に対して予約時刻が近くなるにつれてポイントが減少するように設定されている場合、メニューの予約を早めに行うようにユーザを促すことができる。これにより、各メニューにおける用意すべき食材又は食品の量を事前に予測できる。 Furthermore, according to the food loss reduction system 1 according to the present embodiment, the scheduled time at which the menu is provided to the user is included as the menu information, and the server 2, based on the user's menu reservation time and scheduled time, Decide how many points to give to For example, if the points are set to decrease as the reservation time approaches the scheduled time, the user can be urged to reserve the menu early. This makes it possible to predict in advance the amount of ingredients or foods to be prepared for each menu.
　一般に、食堂の多くは、各メニューの提供数（最大注文数）が定められている。このため、ユーザは、メニューを事前に予約することによって、予約したメニューを食べる機会が優先的に得られる。しかしながら、メニューを予約しない人は、食べたいメニューがいわゆる人気メニューである場合には、食べる機会が得られない可能性もある。つまり、いわゆる人気メニューを食べたい人は積極的にメニューを予約するようになり、食堂利用者に対してシステムの利用を促すことができ、ひいてはフードロス削減につながる。 In general, most cafeterias have a set number of items (maximum number of orders) for each menu item. Therefore, by reserving the menu in advance, the user can preferentially have the opportunity to eat the reserved menu. However, if a person who does not reserve a menu wants to eat a so-called popular menu, there is a possibility that they will not get the chance to eat it. In other words, people who want to eat a so-called popular menu will actively make a reservation for the menu, and it is possible to encourage cafeteria users to use the system, which in turn leads to a reduction in food loss.
　更に、本実施形態に係るフードロス削減システム１によれば、サーバ２は、受信した複数の予約情報からユーザが選択するメニューをデータとして蓄積することができ、蓄積したデータを分析することによって、各メニューの予約状況のばらつきを減らす等の様々な分析を行える。 Furthermore, according to the food loss reduction system 1 according to the present embodiment, the server 2 can accumulate as data the menu selected by the user from a plurality of received reservation information, and by analyzing the accumulated data, each Various analyzes can be performed, such as reducing variations in menu reservation status.
　このように、本実施形態に係るフードロス削減システム１は、食品廃棄等のフードロスの削減の推進に寄与するとともに、フードロスを削減することができる。 In this way, the food loss reduction system 1 according to the present embodiment contributes to promotion of reduction of food loss such as food waste, and can reduce food loss.
　更に別の効果として、本実施形態形態に係るフードロス削減システム１によれば、ユーザへのメニューの提供時間（即ち、予定時刻）が調整されているため、ユーザの食堂利用時間を分散させることができ、食堂の混雑を緩和できる。これにより、ユーザにメニューが素早く提供され、ユーザの満足度向上にもつながる。 As another effect, according to the food loss reduction system 1 according to the present embodiment, since the menu provision time (that is, the scheduled time) to the user is adjusted, it is possible to distribute the user's cafeteria usage time. It is possible to reduce congestion in the cafeteria. As a result, the menu is quickly provided to the user, which leads to improved user satisfaction.
　なお、フードロス削減方法１１、及びプログラムについても上記同様の作用・効果を奏し得る。 It should be noted that the food loss reduction method 11 and the program can also have the same actions and effects as described above.
＜他の形態＞
　なお、本発明は、上述した実施形態に限定されるものではなく、適宜、変形、改良、等が可能である。その他、上述した実施形態における各構成要素の材質、形状、寸法、数、配置箇所、等は本発明を達成できるものであれば任意であり、限定されない。 <Other forms>
It should be noted that the present invention is not limited to the above-described embodiments, and can be modified, improved, etc. as appropriate. In addition, the material, shape, size, number, location, etc. of each component in the above-described embodiment are arbitrary and not limited as long as the present invention can be achieved.
　ここで、上述した本実施形態に係るフードロス削減システム、フードロス削減方法、及びプログラムの特徴をそれぞれ以下［１］～［６］に簡潔に纏めて列記する。
［１］
　食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバ（２）と、
　前記メニューを選択する予約操作を受け付ける複数のユーザ端末（３）と、を備え、
　前記ユーザ端末（３）の各々は、
　前記サーバ（２）から受信した前記メニュー情報の中から当該ユーザ端末（３）を利用するユーザによって選択された前記メニューを予約情報として前記サーバ（２）に送信し、
　前記サーバ（２）は、
　前記ユーザ端末（３）の各々から前記予約情報を受信し、当該予約情報に基づいて予約が少ない前記メニューを推奨メニュー情報として前記ユーザ端末（３）に送信し、
　前記推奨メニュー情報を受信した前記ユーザ端末（３）を利用する前記ユーザによって前記推奨メニュー情報に含まれる予約が少ない前記メニューが選択された場合、前記ユーザにポイントを付与する、
　フードロス削減システム（１）。
［２］
　上記［１］に記載のフードロス削減システム（１）において、
　前記メニューは、予約受付可能な最低注文数が定められ、
　前記サーバ（２）は、
　予約受付可能な前記最低注文数、及び、前記ユーザ端末（３）の各々から受信した前記予約情報に基づいて、前記推奨メニュー情報を決定する、
　フードロス削減システム（１）。
［３］
　上記［１］又は上記［２］に記載のフードロス削減システム（１）において、
　前記サーバ（２）は、
　前記食堂にて前記予約情報に対応する前記メニューが提供された場合、前記ユーザに前記ポイントを付与する、
　フードロス削減システム（１）。
［４］
　上記［１］から上記［３］の何れか一つに記載のフードロス削減システム（１）において、
　前記メニュー情報は、
　前記メニューが前記ユーザに提供される予定時刻を更に含み、
　前記サーバ（２）は、
　前記ユーザによる前記メニューの予約時刻、及び、前記ユーザに前記メニューが提供される前記予定時刻に基づいて、前記ユーザに付与する前記ポイントを決定する、
　フードロス削減システム（１）。
［５］
　食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバ（２）は、前記メニューを選択する予約操作を受け付ける複数のユーザ端末（３）に、前記メニュー情報を送信するステップ（Ｓ１）と、
　前記ユーザ端末（３）の各々は、前記サーバ（２）から受信した前記メニュー情報の中から当該ユーザ端末（３）を利用するユーザによって選択された前記メニューを予約情報として前記サーバ（２）に送信するステップ（Ｓ５）と、
　前記サーバ（２）は、前記ユーザ端末（３）の各々から受信した前記予約情報に基づいて、予約が少ない前記メニューを推奨メニュー情報として前記ユーザ端末（３）に送信するステップ（Ｓ１１）と、
　前記サーバ（２）は、前記推奨メニュー情報を受信した前記ユーザ端末（３）を利用する前記ユーザによって前記推奨メニュー情報に含まれる予約が少ない前記メニューが選択された場合、前記ユーザにポイントを付与するステップ（Ｓ１９）と、を有する、
　フードロス削減方法（１１）。
［６］
　コンピュータに、上記［５］に記載の各ステップを実行させるためのプログラム。 Here, the features of the food loss reduction system, the food loss reduction method, and the program according to the present embodiment described above are briefly listed in [1] to [6] below.
[1]
a server (2) that stores menu information having a plurality of information on menus that can be eaten in the cafeteria;
A plurality of user terminals (3) that accept a reservation operation to select the menu,
Each of said user terminals (3):
transmitting the menu selected by the user using the user terminal (3) from among the menu information received from the server (2) as reservation information to the server (2);
The server (2) is
receiving the reservation information from each of the user terminals (3), transmitting the menu with few reservations based on the reservation information to the user terminal (3) as recommended menu information;
When the user using the user terminal (3) that has received the recommended menu information selects the menu with few reservations included in the recommended menu information, giving points to the user;
Food loss reduction system (1).
[2]
In the food loss reduction system (1) described in [1] above,
The menu has a minimum number of orders that can be reserved,
The server (2) is
determining the recommended menu information based on the minimum order quantity that can be reserved and the reservation information received from each of the user terminals (3);
Food loss reduction system (1).
[3]
In the food loss reduction system (1) according to [1] or [2] above,
The server (2) is
Giving the points to the user when the menu corresponding to the reservation information is provided at the cafeteria;
Food loss reduction system (1).
[4]
In the food loss reduction system (1) according to any one of [1] to [3] above,
The menu information is
further comprising a scheduled time at which the menu will be provided to the user;
The server (2) is
determining the points to be given to the user based on the reservation time of the menu by the user and the scheduled time at which the menu is provided to the user;
Food loss reduction system (1).
[5]
A step (S1 )and,
Each of the user terminals (3) transmits the menu selected by the user using the user terminal (3) from the menu information received from the server (2) as reservation information to the server (2). a step of transmitting (S5);
a step (S11) in which the server (2) transmits the menu with few reservations to the user terminal (3) as recommended menu information based on the reservation information received from each of the user terminals (3);
The server (2) gives points to the user when the user using the user terminal (3) that has received the recommended menu information selects the menu with few reservations included in the recommended menu information. and a step (S19) to
Food loss reduction method (11).
[6]
A program for causing a computer to execute each step described in [5] above.
　本発明を詳細に特定の実施態様を参照して説明したが、本発明の精神と範囲を逸脱することなく様々な変更や修正を加えることができることは当業者にとって明らかである。 Although the present invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention.
　本出願は、２０２１年８月３０日出願の日本特許出願（特願２０２１－１４０３０８）に基づくものであり、その内容は本出願の中に参照として援用される。 This application is based on a Japanese patent application (Japanese Patent Application No. 2021-140308) filed on August 30, 2021, the content of which is incorporated herein by reference.
　一実施形態によれば、食品廃棄等のフードロスの削減の推進に寄与するとともに、フードロスを削減するフードロス削減システム、フードロス削減方法、及びプログラムを提供することができる。この効果を奏する本発明は、フードロス削減システム、フードロス削減方法、及びプログラムに関して有用である。 According to one embodiment, it is possible to provide a food loss reduction system, a food loss reduction method, and a program that contribute to promoting the reduction of food loss such as food waste and reduce food loss. The present invention having this effect is useful for a food loss reduction system, a food loss reduction method, and a program.
１　フードロス削減システム
２　サーバ
３　ユーザ端末
４　食堂端末
１１　フードロス削減方法
２１　通信部
２２　制御部
２３　記憶部
３１　通信部
３２　入力部
３３　出力部
３４　制御部
３５　記憶部
４１　通信部
４２　入力部
４３　出力部
４４　制御部
４５　記憶部
Ｎ　ネットワーク 1 Food loss reduction system 2 Server 3 User terminal 4 Restaurant terminal 11 Food loss reduction method 21 Communication unit 22 Control unit 23 Storage unit 31 Communication unit 32 Input unit 33 Output unit 34 Control unit 35 Storage unit 41 Communication unit 42 Input unit 43 Output unit 44 Control unit 45 Storage unit N Network

Claims (6)

  1. 　食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバと、
    　前記メニューを選択する予約操作を受け付ける複数のユーザ端末と、を備え、
    　前記ユーザ端末の各々は、
    　前記サーバから受信した前記メニュー情報の中から当該ユーザ端末を利用するユーザによって選択された前記メニューを予約情報として前記サーバに送信し、
    　前記サーバは、
    　前記ユーザ端末の各々から前記予約情報を受信し、当該予約情報に基づいて予約が少ない前記メニューを推奨メニュー情報として前記ユーザ端末に送信し、
    　前記推奨メニュー情報を受信した前記ユーザ端末を利用する前記ユーザによって前記推奨メニュー情報に含まれる予約が少ない前記メニューが選択された場合、前記ユーザにポイントを付与する、
    　フードロス削減システム。     a server that stores menu information having a plurality of information on menus that can be eaten in the cafeteria;
    a plurality of user terminals that accept a reservation operation to select the menu,
    Each of the user terminals:
    transmitting the menu selected by the user using the user terminal from among the menu information received from the server as reservation information to the server;
    The server is
    receiving the reservation information from each of the user terminals, transmitting the menu with few reservations to the user terminal as recommended menu information based on the reservation information;
    When the user using the user terminal that has received the recommended menu information selects the menu with few reservations included in the recommended menu information, giving points to the user;
    Food loss reduction system.
  2. 　請求項１に記載のフードロス削減システムにおいて、
    　前記メニューは、予約受付可能な最低注文数が定められ、
    　前記サーバは、
    　予約受付可能な前記最低注文数、及び、前記ユーザ端末の各々から受信した前記予約情報に基づいて、前記推奨メニュー情報を決定する、
    　フードロス削減システム。     In the food loss reduction system according to claim 1,
    The menu has a minimum number of orders that can be reserved,
    The server is
    determining the recommended menu information based on the minimum order quantity that can be reserved and the reservation information received from each of the user terminals;
    Food loss reduction system.
  3. 　請求項１又は請求項２に記載のフードロス削減システムにおいて、
    　前記サーバは、
    　前記食堂にて前記予約情報に対応する前記メニューが提供された場合、前記ユーザに前記ポイントを付与する、
    　フードロス削減システム。     In the food loss reduction system according to claim 1 or claim 2,
    The server is
    Giving the points to the user when the menu corresponding to the reservation information is provided at the cafeteria;
    Food loss reduction system.
  4. 　請求項１から請求項３の何れか一項に記載のフードロス削減システムにおいて、
    　前記メニュー情報は、
    　前記メニューが前記ユーザに提供される予定時刻を更に含み、
    　前記サーバは、
    　前記ユーザによる前記メニューの予約時刻、及び、前記ユーザに前記メニューが提供される前記予定時刻に基づいて、前記ユーザに付与する前記ポイントを決定する、
    　フードロス削減システム。     In the food loss reduction system according to any one of claims 1 to 3,
    The menu information is
    further comprising a scheduled time at which the menu will be provided to the user;
    The server is
    determining the points to be given to the user based on the reservation time of the menu by the user and the scheduled time at which the menu is provided to the user;
    Food loss reduction system.
  5. 　食堂にて飲食可能なメニューに関する情報を複数有するメニュー情報を記憶するサーバは、前記メニューを選択する予約操作を受け付ける複数のユーザ端末に、前記メニュー情報を送信するステップと、
    　前記ユーザ端末の各々は、前記サーバから受信した前記メニュー情報の中から当該ユーザ端末を利用するユーザによって選択された前記メニューを予約情報として前記サーバに送信するステップと、
    　前記サーバは、前記ユーザ端末の各々から受信した前記予約情報に基づいて、予約が少ない前記メニューを推奨メニュー情報として前記ユーザ端末に送信するステップと、
    　前記サーバは、前記推奨メニュー情報を受信した前記ユーザ端末を利用する前記ユーザによって前記推奨メニュー情報に含まれる予約が少ない前記メニューが選択された場合、前記ユーザにポイントを付与するステップと、を有する、
    　フードロス削減方法。     a server that stores menu information having a plurality of information on menus that can be eaten in a cafeteria, transmitting the menu information to a plurality of user terminals that accept a reservation operation for selecting the menu;
    a step in which each of the user terminals transmits to the server, as reservation information, the menu selected by the user using the user terminal from among the menu information received from the server;
    a step in which the server transmits the menu with few reservations as recommended menu information to the user terminals based on the reservation information received from each of the user terminals;
    wherein the server gives points to the user when the user using the user terminal that has received the recommended menu information selects the menu with few reservations included in the recommended menu information. ,
    Food loss reduction method.
  6. 　コンピュータに、請求項５に記載の各ステップを実行させるためのプログラム。 A program for causing a computer to execute each step described in claim 5.
PCT/JP2022/029388 2021-08-30 2022-07-29 Food loss reduction system, food loss reduction method, and program WO2023032548A1 (en)

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