JP3459217B2 - Menu control system and menu control method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a menu control system and a menu control method, and more particularly to a menu control system and a menu control method when a restaurant order is crowded.

[0002]

2. Description of the Related Art FIG. 15 is a diagram showing a configuration of a system for managing orders in a conventional restaurant. As shown in the figure, the conventional system includes a plurality of handy terminals (hereinafter, referred to as HTs) 101, which are portable order input terminals having a built-in wireless circuit, and each HT.
Reception of data wirelessly transmitted from 101 and HT
A controller 103 having a transmitting / receiving antenna 102 for transmitting data wirelessly to 101, a slip printer 105 for printing an accounting slip, and a kitchen work for printing a record that an order has been received and cooking has been completed. Printer 106, a personal computer (hereinafter referred to as a kitchen PC) 107 installed in the kitchen for an employee in charge of cooking in the kitchen to input information such as completion of cooking, and data transmission connecting them. And the path 104.

Here, the HT101 is carried by an in-store employee who is in charge of customer service, and a touch sensor having a touch sensor panel composed of menu keys corresponding to each menu on a liquid crystal screen is arranged on the front of the housing. Panel unit 101
There are provided a, a keyboard 101b consisting of a numeric keypad from 0 to 9 for inputting the number of ordered menus, a cancel key, etc., and a liquid crystal display section 101c for displaying the input contents. A transmission / reception antenna 101d is provided on the top of the housing of the HT101.

The operation will be described. First, the HT 101 receives an order from a customer, and the information input to the HT 101 is transmitted to the controller 103. The controller 103 creates an accounting slip by the slip printer 105 in accordance with the transmitted information, and the kitchen P
The cooking instruction is transmitted to C107. In the kitchen, when the cooking instruction is received, the cooking is performed according to the instruction, and when the cooking is completed, the employee in charge of the cooking inputs the cooking completion information to the kitchen PC 107. When the kitchen PC 107 receives the input, it sends a cooking completion report to the controller 103.
Based on the cooking completion report, the controller 103 prints the cooked menu by the kitchen work printer 106, and based on the printing, the in-store employee carries the prepared dish to the customer who ordered it.

[0005]

Conventionally, the same processing is always performed as described above, and no particular attention has been paid to ordering in consideration of work efficiency even in a time zone when customers are concentrated. Therefore, when customers are crowded, a large number of orders are concentrated in the kitchen, making smooth serving difficult, and some customers have to wait a long time before placing an order. Of course, while the customers in the seats are waiting without eating, the customers waiting for the vacant seats can only wait, and the rotation of the customers in the store is stagnation halfway. Since only the kitchen is busy and employees in the store cannot do anything, work efficiency is poor and waiting time for customers is long. Furthermore, the more kinds of menus the shop handles, the more likely the customer will inevitably have more kinds of menus to order, which makes the kitchen work more complicated and hinders efficiency.

Even when the kitchen has judged all the orders, if a customer who ordered a menu that requires a long meal time (that is, a menu that cannot be eaten quickly) is eating for a long time, the same applies. While customers waiting for seats are overwhelmed, the rotation of customers in the store becomes stagnant.
Both the kitchen and the employees in the store progress without time doing anything, only waiting for customers to leave their seats, so in this case too, the work efficiency is poor and the waiting time for customers waiting for empty seats becomes long. there were.

The present invention has been made in order to solve such a problem, and when the store is crowded, the menu can be narrowed down to some small types (for example,
The menus to be ordered are narrowed down to those with higher rotation in the store (cooking time is short and / or customers can eat in a short time), and those with high gross profit), and the kitchen work is simplified and shortened. It is an object of the present invention to provide a menu control system and a menu control method capable of improving the work efficiency and shortening the waiting time of a customer sitting in a seat and a customer waiting for an empty seat.

[0008]

SUMMARY OF THE INVENTION The present invention includes a display for displaying a list of menus, an order input terminal for inputting orders from customers, and a kitchen terminal for managing kitchen cooking work. A menu control system including a controller for controlling the entire system,
The controller receives order information from the order input terminal, order receiving means, cooking instruction transmitting means to the kitchen terminal to send a cooking instruction according to the order information, and cooking from the kitchen terminal to the cooking instruction. From the cooking completion report receiving means for receiving the completion report, the order information and the cooking completion report, the total unprocessed amount of the current order is calculated, and whether or not the cooking work in the kitchen is saturated based on the total unprocessed amount. Determining means, a menu selecting means for selecting a menu for starting the lock of order reception when the determining means determines that the order is saturated, and an order stoppage for the menu selected by the menu selecting means. Sends an instruction to the display to display, and instructs the order entry terminal to start locking the menu. , And order stop instruction transmission means for transmitting a menu control system comprising a.

Further, the order input terminal further comprises means for outputting an order stop instruction of a predetermined menu to the controller, and the order stop instruction transmission means of the controller is used for order input from the order input terminal. Based on the stop instruction, an instruction is sent to the display to display an order stop for the menu, and an instruction to start locking the menu is sent to all order input terminals.

Further, the display is composed of an electronic display, and in a normal case, the display screen of the electronic display is equally divided by the number of all menus, and the display of each menu is displayed in each equally divided frame. When receiving the instruction from the order stop instruction transmitting means, the display screen of the electronic display is equally divided by the number of unlocked menus to display each menu.

Further, the display is composed of a sample of the menu and a plate for displaying the menu name and the order stop, and at least the order stop is displayed by electronic display.

Further, the total unprocessed amount is the total number of menus for which cooking has not been completed.

Further, the total unprocessed amount is obtained by multiplying the total number of menus for which cooking is not completed by the number of types of the menus.

Further, the total unprocessed amount is the total expected cooking time of the menu in which cooking is not completed.

Further, the number of waiting persons is further added to the total unprocessed amount.

Further, the reservation amount received from the user side communication terminal is further added to the total unprocessed amount. Here,
The user-side communication terminal includes all external communication devices such as an internet terminal, a telephone terminal, a fax terminal, an electronic mail sending terminal, and the like.

Further, the controller further comprises a database in which the priority order for starting the lock is attached to each menu, and the menu selection means is arranged according to the congestion degree of the kitchen.
Select the menu to lock each item in order from the one with the highest priority in the database.

Further, the controller further comprises a database in which each menu is divided into a plurality of groups for each item, and the menu selecting means selects a menu to be locked in group units.

Further, the selecting means selects the menu to be locked according to the time zone.

Further, the selecting means selects the menu to be locked according to the day of the week.

Further, the selection means selects the menu to be locked according to the season.

Further, the selecting means selects the menu to be locked according to the temperature.

Further, the selecting means selects the menu to be locked based on the gross profit of each menu.

[0024]

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiment 1. FIG. 1 is a block diagram showing the overall configuration of the menu control system of the present invention. In the figure, 1 is a handy terminal (HT) for receiving orders, 2 is a kitchen PC installed in the kitchen, 3 is a kitchen display connected to the kitchen PC 2, 4 is installed in the store, and handled at the restaurant. It is an in-store display that displays or lists the displayed products (menus). Here, since the HT1 (see FIG. 2) has the same configuration as the HT101 in the above-mentioned conventional system, the description thereof is omitted here. In addition, although the store display 4 is described as an example installed in a store in the present specification, the display is not limited to this case, and the store display 4 can be displayed to a customer, for example, in the store. It can be installed in any location, and even if it is not installed, it can be configured with a portable computer, etc. so that employees in the store can take it to customers and display it. Any portable format may be used. Further, in the figure, 5 is a controller for controlling the entire system, which wirelessly receives data regarding an order received from the HT1, transmits a cooking instruction to the kitchen PC2 based on the data, and reports cooking completion from the kitchen PC2. In addition to performing the operation of receiving the, the cooking work is judged whether it is saturated or not, and if it is saturated, the menu that can be ordered is narrowed down to some small types according to the preset conditions. For other menus, the order display (out of stock) is displayed on the store display 4 and the kitchen display 3 so that the order can be locked, and the lock can be started for the menus for which orders are also stopped for each HT1. Is sent. Here, the lock is to prevent the HT 1 from accepting the input of the order of the menu.

FIG. 2 is a block diagram showing an example of the internal configuration of the controller 5. As shown in the figure, the controller 5 includes a CPU that controls the internal operation of the controller 5.
51 and an RO that stores fixed data such as a control program
M52, various tables such as a menu table and an order management table, a RAM 53 for storing variable data such as various databases for making a lock start judgment and a lock menu selection, and a clock function for measuring the current time. , I, which inputs and outputs data between the time management unit 54, which manages and processes reservation data in a reservation data storage unit, which will be described later, and the kitchen PC 2 and the in-store display 4.
An / O circuit 55, a wireless circuit 56 for transmitting and receiving data to and from the HT1, and an internal bus 59 connecting these are provided, and further, if necessary, the operator can perform various operation commands. Input means such as a keyboard 57 for inputting is input. Further, if necessary, for example, as shown by a broken line in FIG. 2, when it is necessary to measure the temperature, the temperature connected to an external temperature measuring device 6 for measuring the current outdoor temperature of the restaurant. The measuring circuit 58 or the like may be provided, or the waiting person input terminal 9 or the like for inputting the number of waiting persons may be provided. Further, a reservation data storage unit 59 may be provided for storing the reservation data received from the customer. Although not shown in FIG. 1, the controller 5 is provided with a printer 7 for kitchen work for printing a record that an order has been received and cooking has been completed, as shown in the figure. A bill printer 8 for printing accounting bills is connected.

FIG. 3 is a view showing an example of the screen of the kitchen display 3. In the kitchen display 3, as shown in the figure, a menu display section 3a displaying a list of menus handled in the restaurant and a menu for starting the lock are exceptionally manually input through the kitchen PC 2. And an input field 3c for manually inputting an unlocking menu via the kitchen PC 2 as well. However, basically,
The determination of the menu for starting the lock is made automatically by the controller 5, and the input field 3b is for exceptional manual input. Similarly, the unlocking operation is performed automatically by the controller 5, and the input field 3c is exceptionally performed manually. In addition, these input fields 3
As an input method to b and 3c, for example, kitchen PC2
By operating a mouse (not shown) provided on the screen, the mouse pointer on the screen is moved to the input field 3b or 3c and clicked. When a blinking cursor that prompts an input is displayed in the input field, the number of the corresponding menu is input using the keyboard (not shown) provided in the kitchen PC2. Further, in the menu display portion 3a, as shown in the figure, a list of all menus is displayed in a table format, and the background color of the locked menu is changed.

FIG. 4 shows an example of an in-store display 4 for customers who come to a restaurant. Figure 4 (a)
The left side shows the state before being locked, and the right side in FIG. 4A shows the state after being locked. As shown on the left side of FIG. 4A, the store display 4 is composed of an electronic display, and normally, the entire display screen of the electronic display is equally divided by the number of all menus (here, 20 menus), Information on individual menus is displayed in each of the equally divided frames 41. That is, in the figure, in each frame 41 described as "menu n" (n is 1 to 20), a photograph of the product (menu), product name, and price (all not shown) are displayed. . For product photos,
It can be easily realized by using digital data of an image taken by a digital camera.

At this time, if the cooking work in the kitchen reaches a saturated state, some menus are locked by an instruction from the controller 5. For example, taking a case where 10 of the 20 menus are locked as a whole, as shown on the right side of FIG. 4A, the in-store display 4 displays the number of remaining unlocked menus (here Then, the entire display screen of the electronic display is divided equally into 10 menus, and only the remaining individual menus are displayed. That is, in this example,
The size of each frame 41 is made twice as large as usual, and only unlocked menus are displayed.

In addition, when the number of menus is cut off due to the lock and blanks are created (for example, 20
(If 11 of the menus are locked)
As shown in FIG. 4 (b), the advertisement is covered by a store advertisement or the like.

Next, the operation will be described. FIG. 5 is a flow chart showing a rough processing flow of the menu control system of the present invention. First, the HT1 receives an order from a customer (step S1). Next, the order information is sent to the kitchen PC 2 via the controller 5 (step S2). At the time when the controller 5 receives the order information from the HT1, the controller 5 determines whether or not the cooking work is saturated based on the order information from the HT1 and the cooking completion report from the kitchen PC2 (step S3). If it is saturated, the ordered menus are narrowed down to some small types according to preset conditions, and the order stop display is displayed on the store display 4 and the kitchen display 8 for the menus for which orders are stopped. Then, an instruction to start locking is sent to each HT1 for the menu for which the order has been stopped (step S4), and after that, the order is received in the limited menu. However, the order already received in step S1 is cooked according to the order (step S5). Also, step S3
When it is determined that the saturated state is not obtained, cooking is performed as it is in accordance with the ordered order (step S5).

Next, the above steps S3 and S
Details of the operation of the four parts will be described. 6 and 7
Is the flowchart. Step S11 of FIG.
The processing from to step S14 corresponds to step S3 of FIG. 5, and step S15 of FIG. 6 and the entire steps of FIG. 7 correspond to step S4 of FIG.

First, when the controller 5 receives the order information from the HT 1 (step S11), a plurality of unprocessed amount total definitions for determining whether or not the cooking work in the kitchen is saturated are prepared in advance. An item indicating which one is selected from the inside is read, and a saturation amount setting value for determining the saturation state corresponding to the total unprocessed amount is read (step S12). Next, the saturation amount setting value is set based on the read value (step S13). It should be noted that, as shown in FIG. 8, the total unprocessed amount item and the saturation amount setting value are associated and stored in advance in the database in the RAM 53, and when the system is started up (for example, before the restaurant opening time). In addition, it is assumed that the operator has selected one of the items and the input means such as the keyboard 57 has already input the item. In the present embodiment, description will be made assuming that “total uncooked number” of item 1 in FIG. 8 is selected as the item of the total unprocessed amount. Next, the current total unprocessed amount of the selected items is calculated, that is, in the present embodiment, the total number of menus that have not been cooked is calculated as the total unprocessed amount, and the value is calculated. And the saturation amount setting values of 80 are compared (step S14).

Next, if the result of comparison is that the saturation amount setting value has been exceeded, the flow proceeds to step S15, and as a method of selecting the menu for starting the lock, one of a plurality of patterns prepared in advance is selected (that is, a plurality of menus are selected. It is selected whether it is divided into groups and locked for each group) or each menu is prioritized and locked individually (step S15). It should be noted that it is assumed that, also with respect to this, when the system is started (for example, before the restaurant is opened), the operator selects one of them and inputs it by the input means such as the keyboard 57. If the method of selecting by pattern is selected, the process proceeds to step S16 of FIG. 7 and it is determined whether or not a predetermined time has elapsed from the time when locking was started last time.
This is because the menu to be locked is selected according to the pattern, and if the locked menu changes too often, the employee will be treated with the customer, so that another pattern is locked after a predetermined time has elapsed. Next, the items for determining the pattern are read (step S17). The items for determining the pattern are
Items to be considered when selecting a pattern,
Specifically, as shown in FIG. 9, time zone, day of the week, season,
Multiple RAMs such as temperature and gross profit are prepared and RAM is stored in advance.
It is stored in the database in 53. Here, it is assumed that when the system is started up (for example, before the opening time of the restaurant) or the like, one of them is selected by the operator and input by the input means such as the keyboard 57.

The optimum pattern is determined according to the current situation in the item for determining the pattern read in step S17 (step S18), and the lock of the corresponding menu is started by the pattern (step S19).
Then, display the order stop on the store display 4,
The menu lock start instruction is also sent to HT1.

The pattern will be described here. As shown in the item of FIG. 9 described above, the climate (temperature) of the day is checked to determine the priority order of the warm / cold of the menu and the day of the week (holiday). Be prepared so that it can flexibly respond to various external factors such as predicting changes in the customer base depending on whether or not). As for the menu to be locked, those that take a long time to cook, those that take a meal for customers, and those with a poor gross margin are particularly effective, so take that into consideration when selecting a menu. To Figure 1
0 shows a part of each pattern prepared in advance in the database in the RAM 53. Pattern number 01 is cold desserts, pattern number 05
Is a light meal (the one whose gross profit is not so good), pattern number 21 is a set meal, pattern number 24 is cold noodles, pattern number 31 is a menu that is difficult to order only when it is cold,
The pattern number 50 groups the menu items with the worst gross profit. The pattern number of the pattern is stored in advance in the RAM 53 in correspondence with each item content of the items in FIG. 9 described above and which pattern is to be locked.

For example, taking the time zone of item A of FIG. 9 as an example, pattern number 50 is locked at breakfast of item contents of item A, pattern number 05 is locked at lunch, and pattern number 01 at dinner. And 05 are locked, and the pattern number 21 is locked between meals.
It is set in M53. If the time zone of item A in FIG. 9 is selected in step S17, the current time data is transferred from the time management unit 54 in the controller 5 to C.
The PU 51 reads out, determines which time zone it is, and selects a pattern preset to be locked in each time zone. More specifically, if it is a time period between meals, the pattern number 21 of the set meal that is unlikely to be ordered frequently during the time period is selected, and the menu included therein is locked. If it is dinner time, pattern number 01 for desserts and pattern number 0 for snacks
Lock 5 and.

Similarly, for the day of the week of item B, the time management unit 54
The data of the day of the week is read from and the pattern is selected depending on whether it is a weekday or a holiday (Saturday and Sunday). For example, pattern number 01 for desserts and pattern number 05 for snacks are locked on weekdays, and pattern number 24 on holidays.
Lock the noodles.

If it is the season of item C, March to May are spring and 6
~ Predetermine that August is summer, September-November is autumn, and December-February is winter. Read the month of the day from the time management unit 54,
Select a pattern. For example, in the case of spring or autumn, the cold noodles with the pattern number 24 and the menu with the pattern number 31 are locked.

If the temperature of item D is, for example, 15 ° C.
Hereinafter, the temperature is divided into several blocks such as 15 to 25 ° C. and 25 ° C. or higher, and the pattern is selected according to which block the temperature is included in. For example, 1
When the temperature is 5 ° C. or lower, the cold desserts of pattern number 01 and the cold noodles of pattern number 24 are locked.
When the temperature is 25 ° C or higher, the menu of pattern number 31 is locked. Regarding the input of the air temperature, the air temperature outside the restaurant may be automatically measured by the air temperature measuring device 6 and the air temperature measuring circuit 58, or the operator can predict the maximum and minimum temperatures of the day, The current outdoor temperature may be input.

If the gross margin is item E, a plurality of patterns are prepared, such as a group with the worst gross margin (a steak or other material cost is high), and a group with the next worst gross margin, and the patterns are arranged in order depending on the congestion level of the store. Lock up. For example, when the store is crowded, the menu of the pattern number 50 with the worst gross profit is locked first, and when the store is more crowded, the menu with the poor gross profit is locked next to the pattern number 50.

Returning to the description of the flowchart. In this way, in step S19, when the menu is locked by the pattern, it is next determined whether or not there is not enough material for each unlocked menu (step S20). , The lock is started (step S21), the order stop is displayed on the store display 4, and the menu lock start instruction is sent to the HT1 as well. Next, it is determined whether or not the number of locked menus is equal to or larger than a predetermined maximum value (MAX) (step S22). If the number is equal to or larger than the maximum value, it means that all orders are accepted as an order stop. The process is stopped at this point (step S23).

Returning to FIG. 6, in step S15, if the method of prioritizing and sequentially locking one by one is selected, the process proceeds to step S30 of FIG. Starts the lock of the first menu, displays the order stop on the in-store display 4, and also sends an instruction to start the menu lock to HT1. Figure 1
1 shows an example of a database of each menu with priorities. In this case, the priority 1 steak is locked. Next, in step S31, the priority order is updated (the second order) and the saturation amount set value used in step S13 is updated for the next lock. In the example of FIG. 7, the saturation setting value is increased by a constant 1 (for example, constant 1 = 10), that is, the “total number of uncooked foods” reaches 90, which is 10 more than the initial 80. When this is done, the shrimp fry, which is the menu with the second highest priority, will be locked. Next, for each menu that is not locked, it is determined whether or not there is not enough material (step S32), and for the menu that is out of material, locking is started (step S33).
Then, display the order stop on the store display 4,
The menu lock start instruction is also sent to HT1. Next, it is determined whether or not the number of locked menus is equal to or larger than a predetermined maximum value (MAX) (step S34). If the number is equal to or larger than the maximum value, it means that all orders are accepted as an order stop. Stop at that point (step S3)
5).

In the above description, an example in which only one database is prepared for prioritizing and sequentially locking has been described, but the present invention is not limited to this case, and as shown in FIG. It is also possible to prepare a plurality of such items and prepare a plurality of databases with priorities according to the choices of each item. In this case, the menu to be locked can be selected more effectively and efficiently.

In the flowcharts of FIGS. 6 and 7, an example of selecting the pattern selection or the priority order in step S15 has been described, but the present invention is not limited to this case, and only one of them may be selected. In this case, the operation program can be simplified, the amount of data in the database can be significantly reduced, and the processing time can be shortened.

Similarly, as shown in FIGS. 8 and 9, a plurality of items are prepared in the database for the items for determining the definition and the pattern of the total unprocessed amount, and any one is selected. Although the example has been described, the present invention is not limited to this case, and each item may be one, and in that case, the operation program is simplified and
The amount of data in the database can be greatly reduced, and the processing time can be shortened.

Further, in the flow charts of FIGS. 6 and 7, it has been explained that in step S12, S15, S17, which one of the selections is to be inputted in advance at the time of starting the system, but it is not limited to this case. Alternatively, the operator may be notified by an alarm or the like that the saturated state has been reached, and the operator may be prompted to input the information.

Next, the operation for releasing the lock will be described. FIG. 12 is a flowchart showing the unlocking operation. First, the controller 5 is the kitchen PC 2
From, the cooking completion data is received (step S50).
Next, the total unprocessed amount is recalculated based on the cooking completion data (step S51). Next, the release start set value is set (step S52). The release start set value here is different from the saturation amount set value described above. For example, here, the cancellation start set value will be described as 30. Next, the unprocessed amount total is compared with the release start set value (step S53), and when the unprocessed amount total becomes smaller than the release start set value, that is, when the unprocessed amount total becomes 29 or less. Then, the process proceeds to step S54, and it is confirmed whether it is the pattern selection or the priority order. In the case of pattern selection, it is determined whether or not a predetermined time has passed since the time when the lock was released last time (step S55), and if it has passed, which pattern is currently locked is read (step S5).
6) From among them, the optimum pattern for unlocking is determined (step S57), the corresponding menu is unlocked (step S58), the order stop display on the in-store display 4 is canceled, and HT1 is displayed. Also sends an instruction to unlock the menu.

On the other hand, if the priority order is selected in step S54, the flow advances to step S60 to unlock the i-th priority. That is, the last locked menu is unlocked, the order stop display on the in-store display 4 is canceled, and the menu unlock instruction is also sent to HT1. Next, in step S61,
Update priority (i for next time to unlock)
-1) and the release start set value used in step S53 is updated. In the example of FIG. 12, since the release start set value is reduced by the constant 2 (for example, the constant 2 = 5),
That is, when the "total number of uncooked foods" reaches 24, which is 5 less than the number of 29 at the start of unlocking, the second-to-last locked menu is unlocked.

As described above, according to this embodiment,
It automatically determines whether or not the cooking work in the kitchen has reached a saturated state, and when it reaches a saturated state, the turnover rate of the ordered menu is increased (the cooking time is short and / or
By narrowing down to a menu that has few items such as those that customers can eat in a short time) and items with high gross profits, the kitchen work can be simplified and shortened, work efficiency is improved, and customer wait times are shortened. can do.

In the above description, the controller 5 determines whether or not the cooking work in the kitchen has reached a saturated state, and when it determines that the cooking state has reached a saturated state, a menu is selected to Although an example of stopping the order of the menu is shown, it is not limited to that case, but it is desirable to manually issue an order stop instruction from the HT1 when there is an urgent need to deal with the situation such as a sudden temperature change. In preparation for the case, for example, from the HT1 possessed by the leader (responsible person) of the employees in the store, it may be possible to issue an instruction to stop the order of each menu to the controller 5, in which case In response to the instruction, the controller 5 sends an instruction to the in-store display 4 to display an order stop for the instructed menu. To send an instruction to lock the start of the menu for each HT1. In addition, here, the selection of the menu for stopping the order is based on the judgment of the leader (responsible person) who owns the HT1.
In this way, if the HT 1 can also issue an order stop instruction, various situations can be dealt with further, and convenience is improved.

Embodiment 2. In this embodiment, the in-store display 4 described in the above-mentioned Embodiment 1 is used.
Another embodiment will be described. FIG. 13 shows the structure of the storefront display 4 in the present embodiment. In FIG. 13A, 42 is a menu sample formed by brazing, and 43 is a plate for performing electronic display. As shown in the enlarged view of FIG. 13B, the plate 43 includes a menu name 43a, a price 43b, and
It is composed of a display window 43c for displaying an order stoppage such as "sold out".

The operation will be described. As shown in FIG. 13A, a row work 42 is normally displayed on the in-store display 4, and a plate 43 on which only the menu name and the price are displayed is placed next to it. However, when the cooking work in the kitchen is saturated and the order stop instruction is received from the controller 5, the store display 4 displays an order stop such as "sold out" on the display window 43c of the plate 43.

As described above, in the present embodiment,
The sample made of wax work is attached to a small plate that displays lightning, and the order stop is displayed so that it can be done at low cost and it is easy and easy for customers who come to the restaurant to order. The stop can be displayed.

In the present embodiment, an example in which the menu name 43a, the price 43b, and the display window 43c for displaying an order stop such as "sold out" are displayed electronically has been described. , Not only in that case,
Only the display window 43c may be electronically displayed, and the menu name 43a and the price 43b may be fixedly displayed by printing or the like.

Embodiment 3. In this embodiment, another example of the item showing the definition of the total unprocessed amount for determining whether or not the read state is the saturated state in step S12 of FIG. 6 described in the first embodiment will be described. In the above-described first embodiment, the "total amount of uncooked foods" is simply used as the total amount of unprocessed food.
When 0 kinds of menus are uncooked one by one, the cooking time naturally changes. Therefore, in the present embodiment, in order to roughly make a prediction, an example will be described in which the sum of the number of uncooked foods is multiplied by the number of types of menus of uncooked foods to be the total unprocessed amount. Other operations and system configurations are the same as those in the above-described first embodiment, and therefore description thereof is omitted here.

That is, in the present embodiment, the total unprocessed amount is given by the following equation (1).

[0058]   Total unprocessed amount = (number of menu types) x (total number of uncooked items) (1)

Specifically, when the total number of uncooked curry and rice is 4, the hamburger is 2 and the pork cutlet is 4, the total unprocessed amount is 3 × 10 = 30. When only 10 pieces of rice are uncooked, the total unprocessed amount is 1 × 10 = 10.

As described above, also in this embodiment,
While the same effect as that of the above-described first embodiment is obtained,
Furthermore, in the present embodiment, the total unprocessed amount is not simply the total number of uncooked items, but the total number of types of uncooked menus is multiplied by the uncooked number, so that the total value is simply It is possible to roughly estimate the total amount of unprocessed amounts by simple calculations, and it is possible to easily and efficiently control the menu.

Fourth Embodiment Also in this embodiment, another example of the items showing the definition of the total unprocessed amount for determining whether or not the read state is the saturated state in step S12 of FIG. 6 described in the first embodiment will be described. In the above-described first embodiment, the "total amount of uncooked foods" is simply used as the total unprocessed amount, but there are various menus such as those that require cooking time and those that can be prepared in a short time. Therefore, in the present embodiment, an example will be described in which the estimated cooking time of each menu is stored in the database in advance and the “total cooking time” estimated as the total unprocessed amount is used. Other operations and system configurations are the same as those in the above-described first embodiment, and therefore description thereof is omitted here.

That is, in this embodiment, the total unprocessed amount is given by the following equation (2).

[0063] Total unprocessed amount = Σ ((cooking time of each menu) x (number of uncooked items in each menu))                                                                   (2)

More specifically, if the cooking time of curry rice is 2 minutes (curry is already made and only serving time is 5 minutes), hamburger is 5 minutes, and pork cutlet is 7 minutes, the curry rice is not cooked. When the total number is 4, the hamburger is 2 and the pork cutlet is 6, the total unprocessed amount is 60 minutes.

As described above, also in this embodiment,
While the same effect as that of the above-described first embodiment is obtained,
Further, in the present embodiment, the total unprocessed amount is not simply the total number of uncooked items, but the total value of the weights obtained by multiplying the uncooked number by the estimated cooking time of each menu (that is, the cooking amount). Since the total time) is set, the size of the total unprocessed amount can be accurately measured, and more precise menu control can be performed.

It should be noted that as one of the patterns shown in FIG. 10, a pattern in which those that require cooking time are grouped is prepared, and when the store is crowded, the pattern that requires cooking time is locked to improve efficiency. You may make it possible.

Embodiment 5. Also in this embodiment, another example of the items showing the definition of the total unprocessed amount for determining whether or not the read state is the saturated state in step S12 of FIG. 6 described in the first embodiment will be described. In the present embodiment, the above-described Embodiment 1,
An example in which the number of waiting persons is further added to any of items 3 and 4 will be described.

Regarding the number of waiting persons, as shown by the broken line in FIG. 9, the input terminal 9 is connected to the controller 5 and the customer who has come to the restaurant or the employee at the reception of the restaurant inputs it. Or input from HT1.

If this embodiment is applied to the items of the above-mentioned first embodiment, it is assumed that one menu is ordered for each waiting person, and the total unprocessed amount is represented by the following equation (3). Thus, the total number of uncooked foods is added to the total number of waiting foods.

[0070]   Total unprocessed amount = (total uncooked number) + (total waiting number) (3)

If the present embodiment is applied to the items of the above-mentioned third embodiment, for example, three kinds of menus are ordered for every 10 people waiting, that is, 0.3 kinds for one waiting person. The coefficient of the number of types of menus per waiting person is set in advance. The total of the unprocessed amount in the present embodiment is obtained by multiplying the number of types of menus obtained by this coefficient by the number of waiting persons and further adding to the total unprocessed amount in the third embodiment. This is given by the following equation (4).

[0072]   Total unprocessed amount = (number of menu types) x (total number of uncooked items)                         + (Number of people waiting × coefficient) × (total number of people waiting) (4)

If this embodiment is applied to the items of the above-described fourth embodiment, for example, one menu item is ordered for each waiting person, and the average cooking time of the menu is set to a predetermined time in advance. The unprocessed amount total in the present embodiment is obtained by setting and multiplying the waiting number by the average cooking time and further adding it to the unprocessed amount total in the fourth embodiment. This is given by the following equation (5).

[0074] Total unprocessed amount = Σ ((cooking time of each menu) x (number of uncooked items in each menu))               + (Average cooking time) x (Total number of people waiting) (5)

As described above, in the present embodiment,
In addition to the first, third, and fourth embodiments described above, the sum of the unprocessed amount is made by adding the number of waiting persons, so that the total unprocessed amount can be accurately measured.
It is possible to accurately grasp the crowdedness of the restaurant and efficiently control the menu systematically.

Sixth Embodiment Also in this embodiment, another example of the items showing the definition of the total unprocessed amount for determining whether or not the read state is the saturated state in step S12 of FIG. 6 described in the first embodiment will be described. In the present embodiment, the above-described Embodiment 1,
An example will be described in which the reservation amount received from the user side terminal such as the Internet terminal and the telephone terminal is further added to the total unprocessed amount of any of items 3, 4, and 5.
FIG. 14 shows the configuration of the menu control system according to the present embodiment. In the figure, 20 is the Internet, 21 is an Internet terminal connected to the Internet 20, 22 is an outside-store reservation system connecting the Internet 20 and the controller 5, and 23 is a telephone terminal connected to the outside-store reservation system 22. is there. Other configurations are similar to those of the above-described first embodiment, and therefore, the same reference numerals are given here and description thereof is omitted. In addition, in FIG. 1, the Internet terminal and the telephone terminal are illustrated as the user terminal, but the terminal is not limited to this case, and in addition to the user side terminal, a FAX terminal, an electronic mail sending terminal, etc. It is given as an example and is meant to mean all such external communication devices.

The method of adding the reserved portion to the total unprocessed amount is the same as the method of adding the number of waiting persons shown in the fifth embodiment, and the description thereof will be omitted here. Further, the reservation data is stored in the reservation data storage unit 59 in the controller 5 when the order is received from the user communication terminal. The time management unit 54 has a clock function of measuring the current time, and refers to the content of the reservation data in the reservation data storage unit 59 to determine the number and type of the reserved menus. The expected cooking time relating to the reservation data is calculated, and based on the calculation result, at a time earlier than the reserved time by a predetermined time (for example, if the expected cooking time is 1 hour, it is 1 hour before the reserved time). A reservation alarm signal indicating that there is a reservation and reservation data are transmitted to the CPU 51.

The operation will be described. When the reservation data is received from the telephone terminal 23 and the Internet terminal 21 via the Internet 20, the out-of-store reservation system 22 transmits the reservation data to the controller 5. The reservation data includes the date and time of the reservation, the number of customers, the desired menu, and the like. The controller 5 temporarily stores the reservation content received from the telephone terminal 23 and the out-of-store reservation system 22 in the reservation data storage unit 59, calculates the expected cooking time of the reservation data, and calculates the calculation result as well. Save in 59. When the reservation alarm signal and the reservation data are transmitted from the reservation data storage unit 59 at a predetermined time (for the expected cooking time) earlier than the reservation time of the reservation data, the CPU 51 outputs the reservation data, HT1. Whether or not the cooking work is saturated is determined based on the received order information and the waiting number information. When it is in a saturated state, the menu to be ordered is narrowed down to some small types by one of the methods described in the first to fourth embodiments, and the order is received at the storefront display 4 and the kitchen display 3. The order stop is displayed for the menu to be stopped, and each HT1
Also, an instruction to start the lock is transmitted to the menu for which the order has been stopped to the out-of-store reservation system 22, and after that, the order is received in a limited menu, but regarding the order already received, Cook according to the order. If it is determined that the product is not in a saturated state, cooking is performed as it is in accordance with the ordered order.

As described above, in the present embodiment,
In addition to the above-described first to fourth embodiments, the sum of the unprocessed amount is further calculated by adding the reserved amount, so that the total unprocessed amount can be measured more accurately, and the restaurant congestion The condition can be grasped accurately, and the menu can be controlled efficiently and systematically.

In the above description, the method of transmitting the reservation data before the reserved time and automatically adding it to the total unprocessed amount by the function of the time management unit 54 has been described, but the present invention is not limited to this case, and the in-store employee HT takes into account the reservation data
Alternatively, a lock instruction may be issued from the keyboard 57 provided on the controller 1 or the controller 5.

[0081]

According to the present invention, a display for displaying a list of menus, an order input terminal for inputting orders from customers, a kitchen terminal for managing cooking work in the kitchen, and control of the entire system. A menu control system including a controller for performing the order, wherein the controller sends an order receiving means for receiving order information from the order input terminal and a cooking instruction according to the order information to the kitchen terminal. The cooking instruction transmitting means, the cooking completion report receiving means for receiving the cooking completion report for the cooking instruction from the kitchen terminal, the total unprocessed amount of the current order is calculated from the order information and the cooking completion report, and is processed. When the determination means determines whether the cooking work in the kitchen is saturated based on the total amount, and the determination means determines that the cooking operation is saturated, The menu selection means to select the menu to start the lock of the order of the orderer, and the instruction to the display to display the order stop for the menu selected by the menu selection means are sent to the order input terminal. Since the menu control system is provided with an order stop instruction transmission means for transmitting an instruction to start locking the menu, it is automatically judged whether or not the cooking work in the kitchen is saturated, and if it is in the saturated state. In addition, by narrowing down the menus ordered to a small number, it is possible to simplify and shorten the kitchen work, improve work efficiency, and shorten the waiting time for customers. . In addition, as a menu to be squeezed, for example, it is particularly effective in terms of efficiency if the menu is squeezed into a restaurant where rotation in the store is increased (cooking time is short and / or meal time of the customer is short). , If you narrow down to a high gross profit, you can improve efficiency and it is also effective in terms of gross profit.

Further, the order input terminal further comprises means for outputting to the controller an instruction to stop the order of a predetermined menu, and the order stop instruction transmission means of the controller sends the order from the order input terminal. Based on the instruction to stop, the instruction is sent to the display to display the order stop for the menu and the instruction to start locking the menu is sent to all order input terminals. Since the order input terminal can manually issue an order stop instruction, the convenience is improved.

Further, the display is composed of an electronic display, and in the normal case, the display screen of the electronic display is equally divided by the number of all the menus, and the display of each menu is displayed in each of the equally divided frames. When receiving the instruction from the order stop instruction transmitting means, the display screen of the electronic display is divided into equal parts according to the number of unlocked menus and the individual menus are displayed. Visitors can easily see the orderable menus, and the effect is that the customers do not have to know that the menus are narrowed down to a small number.

Further, the display is composed of the sample of the menu and the plate for displaying the menu name and the order stop, and at least the order stop is displayed by the electric display, so that it can be performed at a low cost. You can

Further, since the total unprocessed amount is the total number of menus for which cooking has not been completed, the total unprocessed amount can be obtained by a simple calculation, and the processing time can be shortened. The effect is obtained.

Further, since the total unprocessed amount is set to be the total number of menus that have not been cooked multiplied by the number of types of menus concerned, the total number of types of menus is not the total number of menus. Since the total value of the weighting is used, the size of the unprocessed amount can be roughly grasped by a simple calculation, and the menu can be controlled easily and efficiently.

Moreover, since the total unprocessed amount is set to be the total expected cooking time of the menu in which cooking is not completed, the total unprocessed amount can be accurately measured, and more accurate The effect that various menus can be controlled is obtained.

Further, since the number of waiting persons is further added to the total unprocessed amount, the total unprocessed amount can be measured more accurately, the congestion degree of the restaurant can be accurately grasped, and the planned amount can be planned. The effect that the menu can be efficiently controlled is obtained.

Further, since the reservation amount received from the user side communication terminal is further added to the total unprocessed amount,
Reservation requests can be made via the Internet or telephone terminals, which improves convenience, and it is possible to more accurately measure the total amount of unprocessed items, including reservations, and to accurately understand the crowdedness of the restaurant. The effect that the menu can be efficiently controlled is obtained.

Further, the controller further comprises a database in which the priority order for starting the lock is attached to each menu, and the menu selection means is arranged according to the congestion degree of the kitchen.
Since the menus to be locked are individually selected in descending order of priority of the database, the menu selecting operation is facilitated and the processing time can be shortened.

Further, the controller further comprises a database in which each menu is divided into a plurality of groups for each item, and the menu selecting means selects a menu to be locked in group units, so that an appropriate item pattern is selected. By selecting and locking the menu, it is possible to flexibly control the menu.

Further, since the selecting means selects the menu to be locked according to the time zone, the loss due to the lock can be minimized by locking the menu which is not often ordered depending on the time zone. While
The effect that the efficiency can be sufficiently improved can be obtained.

Further, since the selecting means selects the menu to be locked according to the day of the week, by locking the menu that is not often ordered depending on the day of the week, the loss due to the locking can be minimized, The effect that the efficiency can be sufficiently improved can be obtained.

Since the selection means selects the menu to be locked according to the season, by locking the menu that is not often ordered depending on the season, the loss due to the lock can be minimized, The effect that the efficiency can be sufficiently improved can be obtained.

Further, since the selecting means selects the menu to be locked according to the temperature, the temperature (climate)
By locking menus that are not often ordered depending on the situation, there is an effect that efficiency can be sufficiently improved while minimizing loss due to locking.

Further, since the selecting means selects the menu to be locked based on the gross profit of each menu, by locking only the menu with the poor gross profit,
While the loss due to locks can be minimized, efficiency can be sufficiently improved, and customers will order menus with good gross profit, so the effect of improving the gross profit of the store can be achieved. can get.

[0097]

[Brief description of drawings]

FIG. 1 is a block diagram showing an overall configuration of a menu control system according to first to fifth embodiments of the present invention.

FIG. 2 is a block diagram showing an internal configuration of a controller provided in the menu control system of the present invention.

FIG. 3 is a diagram showing an example of a kitchen display provided in the menu control system of the present invention.

FIG. 4 is a diagram showing an example of a store display provided in the menu control system according to the first embodiment of the present invention.

FIG. 5 is a schematic flowchart showing the operation of the menu control system of the present invention.

FIG. 6 is a flowchart showing the first half of the lock start operation of the menu control system of the present invention.

FIG. 7 is a flowchart showing the latter half of the lock start operation of the menu control system of the present invention.

FIG. 8 is a diagram showing an example of a database that stores items to be selected when calculating the total unprocessed amount in the menu control system of the present invention.

FIG. 9 is a diagram showing an example of a database in which items selected in determining a locking pattern in the menu control system of the present invention are stored.

FIG. 10 shows the menu control system of the present invention.
It is a figure showing a part of pattern which can be locked prepared beforehand in a database.

FIG. 11 shows a menu control system of the present invention.
It is the figure which showed the menu which can be locked with which the priority order was prepared beforehand in the database.

FIG. 12 is a flowchart showing an unlocking operation of the menu control system of the present invention.

FIG. 13 is a diagram showing another example of the storefront display provided in the menu control system according to the second embodiment of the present invention.

FIG. 14 is a block diagram showing an overall configuration of a menu control system according to a sixth embodiment of the present invention.

FIG. 15 is a block diagram showing a configuration of a conventional menu management system.

[Explanation of symbols]

1 Handy Terminal (HT), 2 Kitchen PC, 3
Kitchen display, 4 store display, 5 controller, 20 internet, 21 internet terminal, 22 out-of-store reservation system, 23 telephone terminal, 51
CPU, 52 ROM, 53 RAM, 54 time management unit, 55 I / O circuit, 56 wireless circuit, 57 keyboard.

─────────────────────────────────────────────────── ─── Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) G06F 17/60 318 G07F 9/00 112 G07G 1/12 361

Claims (16)

(57) [Claims] 1. A display for displaying a list of menus, an order input terminal for inputting orders from customers, a kitchen terminal for managing kitchen cooking work, and a controller for controlling the entire system. And the controller is an order receiving means for receiving order information from the order input terminal, and a cooking instruction transmitting means for transmitting a cooking instruction according to the order information to the kitchen terminal, From the cooking completion report receiving means for receiving a cooking completion report for the cooking instruction from the kitchen terminal, the unprocessed amount total of the current order is calculated from the order information and the cooking completion report, and the unprocessed amount total is calculated. Determining means for determining whether or not the cooking work in the kitchen is saturated based on the above, and when the determining means determines that the cooking operation is saturated , A menu selecting means for selecting a menu for starting the locking of orders, and an instruction to the above display for displaying an order stop for the menu selected by the menu selecting means, and for inputting the order A menu control system comprising: an order stop instruction transmitting means for transmitting an instruction to start locking the menu to the terminal. 2. The order input terminal further comprises means for outputting an order stop instruction of a predetermined menu to the controller, and the order stop instruction transmitting means of the controller,
Based on the order stop instruction from the order input terminal, an instruction is sent to the display to display an order stop for the menu, and the menu is locked to the order input terminal. The transmission of a start instruction is performed.
Menu control system described in. 3. The display is composed of an electronic display, and in a normal case, the display screen of the electronic display is equally divided by the number of all menus, and the individual menus are displayed in each of the equally divided frames. When the display is performed and the instruction from the order stop instruction transmitting means is received, the display screen of the electronic display is equally divided by the number of unlocked menus to display each menu. The menu control system according to claim 1 or 2. 4. The display comprises a menu sample and a plate for displaying a menu name and an order stop, and at least the order stop is displayed by an electronic display. The menu control system according to 1 or 2. 5. The total unprocessed amount is the total number of menus that have not been cooked.
The menu control system according to any one of 4 to 4. 6. The total unprocessed amount is obtained by multiplying the total number of uncooked menus by the number of types of the menus. Menu control system. 7. The menu control system according to claim 1, wherein the total unprocessed amount is a total expected cooking time of a menu in which cooking is not completed. 8. The menu control system according to any one of claims 5 to 7, wherein the number of waiting persons is further added to the total unprocessed amount. 9. The menu control system according to claim 5, wherein the reservation amount received from the user communication terminal is further added to the total unprocessed amount. 10. The controller further comprises a database in which a priority order for starting the lock is assigned to each menu, and the menu selection means selects the highest priority order of the database according to the crowdedness of the kitchen. The menu control system according to any one of claims 1 to 9, wherein a menu to be locked is sequentially selected for each individual item. 11. The controller further comprises a database in which each menu is divided into a plurality of groups for each item, and the menu selection means selects a menu to be locked in each group. 10. The menu control system according to any one of 9 to 9. 12. The selection means selects a menu to be locked according to a time zone.
The menu control system according to 0 or 11. 13. The selecting means selects the menu to be locked according to the day of the week.
Alternatively, the menu control system according to item 11. 14. The selecting means selects the menu to be locked according to the season.
Alternatively, the menu control system according to item 11. 15. The selection means selects the menu to be locked according to the temperature.
Alternatively, the menu control system according to item 11. 16. The menu control system according to claim 10, wherein the selection means selects the menu to be locked based on the gross profit of each menu.