JP7743048B2 - System, Program - Google Patents

Description

The present invention relates to a system and a program.

A system is known that allows restaurants to accept reservations using customers' mobile devices (see, for example, Patent Document 1).

Japanese Patent Application Laid-Open No. 2003-022307

However, the previous system left room for improvement in terms of convenience.

The present invention was made in light of these circumstances, and its purpose is to provide technology that improves convenience.

In order to solve the above-mentioned problems, one aspect of the present invention is a system for delivering ordered products to a customer in a store, the ordered products having been ordered by the customer using a mobile terminal. The system includes a receiving means for receiving product order information from the mobile terminal, and an output means for outputting order output information based on the order information, the output means outputting the order output information in different output formats when the order output information based on the order information of the same order is output for the first time and when it is output again.

1 is an explanatory diagram showing an example of the configuration of an order management system 1 according to an embodiment. FIG. 1 is an explanatory diagram showing an example of a customer service area in a store. 10 is a display example of a customer terminal. 10 is a display example of a customer terminal. 10 is a display example of a customer terminal. FIG. 10 is a sequence diagram showing the flow up to issuing a slip for an online order with no time designation. FIG. 10 is a sequence diagram showing the flow up to issuing a slip when issuing a slip at the first printing trigger for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow up to issuing a slip when issuing a slip at the first printing trigger for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow up to the start of determining the cooking start timing when a receipt is issued at the second printing trigger for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow from the start of determining the cooking start timing to issuing a ticket when issuing a ticket at the second printing trigger for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow from the start of determining the cooking start timing to issuing a ticket when issuing a ticket at the second printing trigger for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow from the start of determining the cooking start timing to issuing a ticket when issuing a ticket at the second printing trigger for an online order with a specified time. 10 is an example of a slip. FIG. 10 is a sequence diagram showing the flow after issuing a slip for an online order with no time designation. FIG. 10 is a sequence diagram showing the flow after issuing a slip for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow after issuing a slip for an online order with a specified time. FIG. 10 is a sequence diagram showing the flow after issuing a slip for an online order with a specified time. 10 is a sequence diagram showing a flow when accepting a vendor order. 10 is a display example of a kitchen display device.

(Configuration example of order management system 1)
FIG. 1 is an explanatory diagram showing an example configuration of an order management system 1 according to an embodiment. The order management system 1 is installed in, for example, a food court or a restaurant. The sales mode (provision mode) of products (food and beverages) at the store ST where the order management system 1 is installed is either eat-in (eating in the store) or take-out (carrying away). In other words, products ordered through the order management system 1 include eat-in products that are eaten in the store ST and take-out products that are taken home from the store ST. Take-out products may be taken home by the end consumer, or by a delivery person of a food delivery company (delivery company) that delivers the products to the end consumer. In this specification, the terms "customer" and "client" are synonymous unless otherwise specified.

In FIG. 1, the order management system 1 includes an order reception server 60, a customer terminal 70, a meal delivery company server 160, a delivery person terminal 170, an order management server 10, an order management terminal 20, a POS terminal 30, a kitchen terminal (kitchen terminal) 40, a call display 45, a locker device 50, a supplier order terminal 140, and a supplier order printer 141. The order reception server 60 and the meal delivery company server 160 are installed outside the store ST. The order reception server 60 (as well as the meal delivery company server 160) may be, for example, a cloud server. The order management server 10, the order management terminal 20, the POS terminal 30, the kitchen terminal (kitchen terminal) 40, the call display 45, the locker device 50, the supplier order terminal 140, and the supplier order printer 141 are installed within the store ST. The customer terminal 70 and the delivery person terminal 170 are portable terminals used inside and outside the store ST. Note that the order management system 1 may refer to only some of the devices described above, rather than all of them.

The order reception server 60 is a device installed by the food service provider (or a business operator commissioned by the food service provider) that operates (operates) the store ST. The meal delivery company server 160 is a device installed by the meal delivery company (or a business operator commissioned by the meal delivery company). The customer terminal 70 can communicate with the order reception server 60 and the meal delivery company server 160 via a network such as the Internet. The delivery person terminal 170 can communicate with the meal delivery company server 160 via a network such as the Internet.

The order reception server 60 and the order management server 10 can communicate via a network such as the Internet or a Wide Area Network (WAN). The meal delivery company server 160 and the delivery company order terminal 140 can communicate via a network such as the Internet or a WAN.

The order management server 10, order management terminal 20, POS terminal 30, kitchen terminal 40, call display 45, and locker device 50 are each communicatively connected via a network such as a LAN (Local Area Network). The vendor order terminal 140 and vendor order printer 141 are communicatively connected. The vendor order terminal 140 and vendor order printer 141 are not connected to other devices within the store ST (such as the order management server 10).

In the order management system 1, customers can order products using the POS terminal 30, the customer terminal 70 via the order reception server 60, or the customer terminal 70 via the meal delivery company server 160. In the following description, ordering using the POS terminal 30 is sometimes referred to as an "offline order," ordering using the customer terminal 70 via the order reception server 60 is sometimes referred to as an "online order," and ordering using the customer terminal 70 via the meal delivery company server 160 is sometimes referred to as a "vendor order." With a vendor order, the customer, who is the end consumer, does not visit the store ST.

Offline orders can be used for both takeout and eat-in items. On the other hand, online orders and vendor orders can be used for takeout items, but not for eat-in items. In other words, orders for items to be taken home can be accepted as offline orders, online orders, or vendor orders, but orders for items to be eaten in the store ST can only be accepted as offline orders.

In addition, the locker device 50 is provided for the delivery of products (take-out products), but it is also used when delivering products ordered from a vendor (delivering products to a delivery person) and when delivering products ordered online (more specifically, some types of online orders, such as online orders with a specified time, as described below) (delivering products to customers who have ordered online).

(An example of a customer service area in a store ST)
Figure 2 is an explanatory diagram showing an example of a customer service area in a store ST. As shown in Figure 2, a counter CT is located in the store ST. A POS terminal 30 and a locker device 50 are placed on the counter CT. A call display 45 is also located above the counter CT in the store ST. Furthermore, the store ST has a clerk area and a customer area on either side of the counter CT. The customer area includes a face-to-face customer service area FL1 and a product delivery area FL2.

The face-to-face customer service area FL1 is an area where store staff accept orders (offline orders) for products (eat-in products/take-out products) from customers (reference symbol CS in Figure 2). Specifically, the store staff use the POS terminal 30 to register products and pay for the registered products.

Furthermore, the face-to-face customer service area FL1 is also an area where products are handed over by store staff. Hereinafter, the handing over of products by store staff may be referred to as "handing over." Products handed over by store staff include products ordered offline (eat-in products/take-out products) and products ordered online (specifically, "online orders without a specified time," as described below) (take-out products).

A customer who places an online order (online order without a specified time) goes through a specific procedure to receive the product (the product they ordered online) from a store clerk. This specific procedure involves, for example, displaying a handover image (in this example, a two-dimensional code representing the order number of the online order) on the customer terminal 70 carried by the customer, and having the POS terminal 30 (recognition unit) operated by the store clerk read it.

Product delivery area FL2 is an area where products are delivered by locker device 50. Hereinafter, delivery of products by locker device 50 may be referred to as "locker delivery." Products delivered by locker device 50 (products stored in locker device 50) include products (takeout products) ordered online (specifically, "online orders with a specified time" as described below) and products (takeout products) ordered from a vendor.

The store clerk follows a prescribed procedure to store the items to be delivered to the locker (items ordered online with a specified delivery time, or items ordered from a vendor) in the locker device 50. The prescribed procedure is, for example, an operation on the order management terminal 20 to specify the order number and storage slot (the storage slot where the ordered items will be stored).

A customer who has placed an online order (an online order with a specified delivery time) follows a specified procedure to unlock one of the storage compartments of the locker device 50 and remove the product (the product they ordered online) from that compartment. The specified procedure involves, for example, displaying an unlocking image (in this example, a two-dimensional code representing the online order number) on the customer terminal 70 carried by the customer and having the locker device 50 (recognition unit) read it, or entering the unlocking number (in this example, the online order number) into the locker device 50 (operation unit).

The delivery person follows a predetermined procedure to unlock one of the storage openings of the locker device 50 and removes the product (the product to be delivered to the end consumer) from that opening. The predetermined procedure involves, for example, displaying an unlocking image (in this example, a two-dimensional code representing the vendor order number) on the delivery person terminal 170 carried by the delivery person and having the locker device 50 (recognition unit) read it, or entering the unlocking number (in this example, the vendor order number) into the locker device 50 (operation unit).

When product delivery (hand delivery) in the face-to-face customer service area FL1 or product delivery (locker delivery) in the product delivery area FL2 becomes possible, the order number of the order that is now available for delivery will be displayed on the call display 45.

(Online ordering style (time specified/no time specified))
The following describes the order types (with and without time designation) of online orders. There are two types of online orders: "with time designation" and "without time designation." An online order with a time designation (also referred to as "online order with time designation" or "online order (with time designation)") is an online order in which the customer specifically designates (declares) the time (pickup time) for receiving the ordered items. In this embodiment, the pick-up time is specified in 15-minute increments. When a customer places an online order with a time designation, the customer enters the store ST at the designated time and picks up the ordered items from the locker device 50. Therefore, for online orders with a time designation, the store ST completes cooking of the items and stores them in the locker device 50 by the designated pick-up time. In other words, for online orders with a time designation, the store ST begins cooking the items before the customer actually arrives, assuming that the customer will arrive at the designated time as planned. Note that the time to start cooking before the designated time may be determined taking into account the time required for cooking and storing the items in the locker device 50.

An online order without a designated time (also referred to as an "online order without a designated time" or "online order (without a designated time)") is an online order that does not specifically specify (declare) a time for receiving the ordered items. When a customer places an online order without a designated time, they enter the store ST at any time during the store ST's business hours (excluding the time after the last order, if a last order time has been set), perform a specified operation on the customer terminal 70 (operate the cooking start button BT203 in Figure 5 (A)), and request the store ST to begin cooking. Therefore, for online orders without a designated time, the store ST begins cooking the items after the customer actually arrives at the store.

(Timing of printing and issuing slips for online orders (with time designation))
For online orders (with a specified time), the customer's arrival time (the time the product will be picked up) is known, so cooking begins in time with the customer's arrival time (taking into consideration the time required for cooking and storing the product in the locker device 50 so that the cooking can be completed and stored in the locker device 50 by the time the product is picked up). The timing for printing and issuing a receipt for an online order (with a specified time) may be the timing of the online order (with a specified time) or may be timing to coincide with the customer's arrival time (for example, one hour before the customer's arrival time). The mode in which a receipt is printed and issued in time with an online order (with a specified time) may be referred to as the "first printing trigger mode" or "first printing trigger," and the mode in which a receipt is printed and issued in time with the customer's arrival time may be referred to as the "second printing trigger mode" or "second printing trigger." In the mode in which a receipt is printed and issued in time with an online order (with a specified time) (first printing trigger mode), the store clerk (cook) checks the receipt and begins cooking in time with the customer's arrival time. In the case of a mode in which the receipt is printed and issued at the timing corresponding to the customer's arrival time (second printing trigger mode), the store staff (cook) checks the receipt and basically starts cooking immediately.

The above "timing" may also be read as "opportunity." As an example, "The timing for printing and issuing a slip for an online order (with a specified time) may be the timing of the online order (with a specified time), or it may be timed to coincide with the time of arrival at the store (for example, one hour before the time of arrival)" may also be read as "The slip for an online order (with a specified time) may be printed and issued in response to the online order (with a specified time), or it may be printed and issued in response to the time of arrival at the store." The same applies to other "timings."

(Timing of printing and issuing slips for online orders (without time designation))
For online orders (without a specified time), the customer's arrival time (time of product pickup) is unknown, so cooking begins after the customer actually arrives. The timing for printing and issuing a receipt for an online order (without a specified time) may be the timing of the online order (without a specified time), but in this embodiment, it is set to the timing after the customer actually arrives. Therefore, when a receipt for an online order with no specified time is printed and issued, the customer has already arrived, so the store clerk (cook) checks the receipt and immediately begins cooking.

(POS terminal 30)
The POS terminal 30 includes, for example, a CPU, ROM, RAM, a hard disk, a key operation unit, a store clerk display unit, a customer display unit, a scanner unit, a card payment unit, a cash payment unit (change dispenser), a printing unit, an audio output unit, and a communication unit. These components can communicate with each other via a bus. The store clerk display unit (and the customer display unit as well) is a touch display that functions as a display unit and also as an operation unit, similar to the key operation unit. The scanner unit functions as a recognition unit that recognizes various codes. Note that multiple POS terminals 30 may be installed in a store. The same applies to other devices (for example, the kitchen terminal 40).

The POS terminal 30 accepts offline orders. Specifically, the POS terminal 30 executes product registration and payment processes in response to store clerk operations. After the transaction is completed (after payment is processed), the POS terminal 30 sends offline order information to the order management server 10. The offline order information includes, for example, an order number that identifies the offline order, the time of the offline order, the product name, and information about the sales method (information indicating whether the order is for eat-in or take-out). After the transaction is completed, the POS terminal 30 issues a receipt and a product delivery medium. The product delivery medium is a medium on which the information (order number) displayed on the call display 45 is printed.

As described above, the POS terminal 30 is installed in the face-to-face customer service area FL1 and is used to accept orders (offline orders) for products (eat-in products/take-out products), as well as to hand over products ordered offline (eat-in products/take-out products) and products ordered online without a specified time (take-out products).

When handing over a product (take-out product) ordered online without a specified time, as described above, the POS terminal 30 reads the image for handing over displayed on the customer terminal 70. Note that, as with handing over to a locker in a locker device 50, the POS terminal 30 may also accept input of the number of unlocking codes to be entered.

The POS terminal 30 that reads the receiving image (or the POS terminal 30 that accepts the input of the number to be placed) may determine whether the item can be handed over and, if possible, display the product information and order number of the relevant item and issue a picking instruction for the takeout item, which should already be cooked. The same applies to the locker device 50. When delivering to a locker at a locker device 50, the product is generally placed in a storage opening in front of the store, but if the locker device 50 that reads the receiving image (or the locker device 50 that accepts the input of the number to be placed) does not have the relevant item stored there, it may output the product information and order number of the item (displayed on the display screen of the device or output information to another device) and prompt the customer to have the item delivered to the locker or to hand it over.

The POS terminal 30 may also operate as a self-service terminal, performing product registration and payment processes in response to customer operations.

(Customer terminal 70)
The customer terminal 70 is a portable terminal (e.g., a smartphone, tablet terminal, or laptop PC) and includes a CPU, ROM, RAM, storage, a display unit, an operation unit, an imaging unit, a communication unit, an audio input unit, an audio output unit, and a GPS (Global Positioning System) unit. These can communicate with each other via a bus. The display unit is a touch display and also functions as an operation unit. The customer terminal 70 may also include various communication units according to the standards (5G, wireless LAN, short-range wireless communication). The same applies to other devices.

The customer terminal 70 is used for online orders and vendor orders. That is, the customer terminal 70 communicates with the order reception server 60 and is capable of placing online orders. The customer terminal 70 can also communicate with the meal delivery company server 160 and is capable of placing vendor orders.

(Order reception server 60)
The order receiving server 60 is, for example, a cloud server installed in an Internet data center, and includes a CPU, ROM, RAM, a hard disk, and a communication unit, which can communicate with each other via a bus.

The order reception server 60 accepts online orders from the customer terminal 70. When the order reception server 60 accepts an online order from the customer terminal 70, it assigns (issues) an order number. The order reception server 60 then sends the order number to the customer terminal 70 and sends online order information to the order management server 10. Online order information for online orders (with time designation) includes, for example, the order number, order time, ordered items, a sign that a time has been designated, and the time of pickup. Online order information for online orders (without time designation) includes, for example, the order number, order time, ordered items, and a sign that no time has been designated.

The order receiving server 60 also accepts credit card payment requests from the customer terminal 70 and the POS terminal 30. When the order receiving server 60 accepts a credit card payment request, it causes a credit card payment server (not shown) to execute the credit card payment process. After executing the credit card payment process, the credit card payment server (not shown) sends a notification to the order receiving server 60 that the credit card payment has been completed (payment completion notification).

(Meal delivery company server 160)
The meal delivery service server 160 is, for example, a cloud server installed in an internet data center, and includes a CPU, ROM, RAM, a hard disk, and a communication unit, which can communicate with each other via a bus.

The meal delivery company server 160 accepts vendor orders from the customer terminal 70. When the meal delivery company server 160 accepts a vendor order, it assigns an order number. The meal delivery company server 160 then sends the order number to the customer terminal 70 and vendor order information to the vendor order terminal 140. The vendor order information includes, for example, the order number, the time of the order, and the ordered items.

The meal delivery company server 160 also accepts a credit card payment request from the customer terminal 70. When the meal delivery company server 160 accepts the credit card payment request, it causes a credit card payment server (not shown) to execute the credit card payment process. After executing the credit card payment process, the credit card payment server (not shown) sends a payment completion notification to the meal delivery company server 160.

The meal delivery company server 160 also manages the delivery of food orders. Specifically, the meal delivery company server 160 determines the delivery person who will deliver the products to the customer who is the end consumer of the food order. For example, the meal delivery company server 160 may provide a list of food orders (a list including information necessary for delivery, such as the store where the products will be received and the delivery destination for each food order) to one or more delivery person terminals 170 accessing the meal delivery company server 160 (all delivery person terminals 170 accessing the meal delivery company server 160, or delivery person terminals 170 that are located within a predetermined range of the store where the products will be received or the delivery destination) (i.e., display the list on the display of the delivery person terminal 170), and determine one delivery person terminal 170 (i.e., the delivery person using that delivery person terminal 170) in response to a delivery request from the delivery person terminal 170. The meal delivery company server 160 may also send information necessary for delivery, such as the store where the product will be received and the delivery destination, to a specific delivery person terminal 170 (for example, a delivery person terminal 170 located within a specific range from the store where the product will be received or the delivery destination) (i.e., display the information necessary for delivery on the display unit of the delivery person terminal 170), and select one delivery person terminal 170 in response to a delivery request from the delivery person terminal 170.

Once the meal delivery company server 160 has determined a delivery person for each supplier order, it places an order (request) for delivery to the delivery person determined for each supplier order. Specifically, the meal delivery company server 160 sends delivery request information to the delivery person terminal 170 used by the delivery person determined for each supplier order. The delivery request information includes, for example, the order number, the time of the order, the store where the product will be picked up, the ordered product, and the delivery address for the product (such as the address of the customer who is the end consumer of the supplier order).

In addition, when the meal delivery company server 160 determines a delivery person for each delivery order, it stores the delivery order (delivery company order information) in association with the delivery person (identification information that identifies the delivery person or the delivery person terminal 170 used by the delivery person).

(Delivery staff terminal 170)
The delivery person terminal 170 is a portable terminal (for example, a smartphone, tablet terminal, or laptop PC) that includes a CPU, ROM, RAM, storage, a display unit, an operation unit, an imaging unit, a communication unit, an audio input unit, an audio output unit, and a GPS unit. These components can communicate with each other via a bus. The display unit is a touch display that also functions as an operation unit.

The delivery person terminal 170 is used for home delivery of orders from a food service provider. For example, the delivery person terminal 170 accepts an operation from the user of the delivery person terminal 170 (the delivery person) requesting delivery of an individual food service provider order (an operation to apply as a delivery person). When the delivery person terminal 170 accepts an operation requesting delivery, it sends a delivery request request (a request to request delivery) to the meal delivery company server 160.

In addition, when the delivery person using the delivery person terminal 170 is determined by the meal delivery company server 160 as the delivery person for a certain supplier order (supplier order A), the delivery person terminal 170 receives delivery request information for supplier order A from the meal delivery company server 160.

(Order management server 10)
The order management server 10 includes, for example, a CPU, a ROM, a RAM, a hard disk, and a communication unit.

The order management server 10 manages the progress of various orders (offline orders, online orders, vendor orders). For example, the order management server 10 begins managing the progress of offline orders by receiving offline order information sent from the POS terminal 30 (i.e., by storing (registering) the offline order information). The order management server 10 also begins managing the progress of online orders by receiving online order information sent from the order reception server 60 (i.e., by storing (registering) the online order information). The order management server 10 also begins managing the progress of vendor orders by having a store clerk input (register) vendor order information (e.g., order number) for the vendor order using the order management terminal 20.

The order management server 10 also manages each device within the store ST (each device that can communicate with the order management server 10). For example, the order management server 10 manages the usage status (usage state) of the locker device 50. The order management server 10 also manages the display on the call display 45.

(Order progress management file, locker usage management file, locker storage management file)
In order to manage the progress of the various orders described above and the usage status of the locker devices 50, the order management server 10 stores an order progress management file, a locker usage management file, and a locker storage management file.

The order progress management file is a file for managing the progress of each order. The order progress management file stores progress classification information associated with the order number. The value of the progress classification information is one of "1 (uncooked)", "2 (in cooking)", "3 (cooked)", "4 (preparing to store in locker)", "5 (storing in locker)", "6 (preparing to hand over to locker)", and "9 (handed over)". In the case of direct delivery, the value of the progress classification information is updated according to the progress status from "1 (uncooked)" → "2 (in cooking)" → "3 (cooked)" → "9 (handed over)". In the case of locker delivery, the value of the progress classification information is updated according to the progress status from "1 (uncooked)" → "2 (in cooking)" → "3 (cooked)" → "4 (preparing to store in locker)" → "5 (storing in locker)" → "6 (preparing to hand over to locker)" → "9 (handed over)".

The locker usage management file is a file used to manage the usage status of each storage slot. The locker usage management file stores usage classification information in association with identification information (storage slot number, also called locker number) that identifies each storage slot. The value of the usage classification information is either "1 (vacant)", "2 (reserved for use)", or "3 (used)". "1 (vacant)" is the initial value. The value of the usage classification information is updated according to the usage status, from "1 (vacant)" → "2 (reserved for use)" → "3 (used)" → "1 (vacant)".

The locker storage management file is a file for managing products (specifically, order numbers) stored in storage slots that are in "3 (in use)" status, but it also manages products (specifically, order numbers) that are scheduled to be stored in storage slots that are in "2 (reserved for use)" status. The locker storage management file stores storage slot numbers (storage slot numbers for storage slots that are in reserved or in use status) in association with order numbers.

In addition to the information in the order progress management file and the like described above, the order management server 10 may also store various other information (customer information (member master), store ST information, product information (product master), sale information, inventory status, sales history, deposit and withdrawal records, etc.).

In other words, the order management server 10 may also function as a store management server. For example, the order management server 10 may be a device capable of performing the management required for store operation, such as order management (reception, progress), locker management, product management, customer management, sales management, employee management, and management of the operating status of other devices. The order management server 10 may also work in conjunction with other devices (e.g., a product management server, a customer management server, a sales management server, an employee management server) to perform the above-mentioned management. The product management server, customer management server, sales management server, and employee management server may each be composed of one or more devices, and may also be a cloud server. Furthermore, the order management server 10 itself may be a cloud server, but the following explanation will be given assuming that the order management server 10 is installed in-store, as shown in Figure 1.

(Order management terminal 20)
The order management terminal 20 is, for example, a personal computer (which may be a desktop or notebook computer) or a tablet terminal, and includes a CPU, ROM, RAM, a hard disk, a communication unit, a display unit, a key operation unit, and a communication unit. The order management terminal 20 may also include a scanner unit.

The order management terminal 20 is a device that provides store clerks with input and output (UI portion) to the order management server 10. For example, a store clerk uses the order management terminal 20 to register vendor order information (e.g., order number, etc.) for vendor orders to the order management server 10. In other words, when vendor order information for a vendor order is entered, the order management terminal 20 transmits the vendor order information to the order management server 10. The order management terminal 20 also displays information managed by the order management server 10 (or information based on information managed by the order management server 10). For example, the order management terminal 20 references the locker usage management file to display the usage status of each storage slot (e.g., "1 (empty)," "2 (reserved for use)," etc.). For example, the order management terminal 20 references the order progress management file to display the progress status of each order (e.g., "1 (uncooked)," "2 (cooking)," etc.). For example, the order management terminal 20 references the locker storage management file to display the relationship between storage slots and orders (specifically, storage slot number, order number).

(Vendor order terminal 140)
The vendor order terminal 140 is, for example, a personal computer (which may be a desktop or notebook type) or a tablet terminal, and is equipped with a CPU, ROM, RAM, a hard disk, a communication unit, a display unit, a key operation unit, and a communication unit.

The vendor order terminal 140 receives vendor order information sent from the meal delivery company server 160. Upon receiving the vendor order information, the delivery person terminal 170 sends a print command to the vendor order printer 141, including print information based on the vendor order information.

When the vendor order printer 141 receives a print command, it prints a slip in accordance with the print command. The store clerk enters the vendor order information (e.g., order number, etc.) printed on the slip into the order management terminal 20.

(Kitchen terminal 40)
The kitchen terminal 40 is a device that is placed in, for example, a kitchen and has display functions, operation reception functions, printing functions, and communication functions. The kitchen terminal 40 may be configured as a general-purpose device (personal computer, printer) or may be a dedicated device for kitchen use. The kitchen terminal 40 may also include a scanner unit.

The kitchen terminal 40, for example, prints and issues slips in response to instructions from the order management server 10. The kitchen terminal 40 also accepts operations by store staff and sends information corresponding to the operations to the order management server 10.

(Call display 45)
The call display 45 is positioned in a position visible to customers in the store ST. Under the control of the order management server 10, the call display 45 notifies customers that offline-ordered items are available for pickup by displaying the order number of the offline order. Also, under the control of the order management server 10, the call display 45 notifies customers that online-ordered items (without a specified time) are available for pickup by displaying the order number of the online order. Also, under the control of the order management server 10, the call display 45 notifies customers that online-ordered items (with a specified time) are available for locker pickup by displaying the order number of the online order. Also, under the control of the order management server 10, the call display 45 notifies customers that vendor-ordered items are available for locker pickup by displaying the order number of the vendor order.

(Locker device 50)
The locker device 50 is broadly composed of multiple storage units that store products according to order, and a control unit that controls the storage of products in each storage unit. The control unit is composed of a CPU, ROM, RAM, a memory unit, a communication unit, a display unit, and a scanner unit. The display unit is a touch display and also functions as an operation unit. The scanner unit functions as a recognition unit that recognizes various codes. Each storage unit is provided with a storage opening (storage door) that can be locked/unlocked, a door opening/closing sensor that detects whether the storage opening is open or closed, a weighing sensor that measures the weight of the stored products, and a light-emitting unit (such as an LED (Light Emitting Diode), also referred to as an indicator) that emits light in a manner that corresponds to various notification content (indicating that it is a specific storage opening, whether it is open or closed, and whether it is in use).

When the preparation of an item ordered online (with a specified time) is complete, the store clerk stores the item in the locker device 50 (one of the storage units) by, for example, performing an operation on the order management terminal 20 to start the locker transfer. The customer who placed the online order (with a specified time) unlocks the storage opening by displaying the unlocking image on the customer terminal 70 and having the scanner unit (recognition unit) read it (or by entering the unlocking number on the display unit (operation unit)), and then removes the item from the storage opening.

When the food ordered by the vendor is ready, the store clerk stores the food in the locker device 50 (one of the storage units), for example by operating the order management terminal 20 to start the delivery to the locker. The delivery person unlocks the storage opening by displaying the unlocking image on the delivery person terminal 170 and having the scanner unit (recognition unit) read it (or by entering the unlocking number on the display unit (operation unit)), and then removes the food from the storage opening.

Figures 3 to 5 are example displays on the customer terminal 70. Specifically, Figures 3 to 5 are example displays related to online ordering at store ST. Figure 3 (A) is an example of a food (cooking) menu screen (product list screen). Figure 3 (B) is an example of a pickup date specification screen. Figure 3 (C) is an example of a pickup time specification screen. Figure 4 (A) is an example of an order confirmation screen when a time is specified. Figure 4 (B) is an example of an order completion screen when a time is specified. Figure 4 (C) is an example of an order confirmation screen when no time is specified. Figure 5 (A) is an example of an order completion screen when no time is specified. Figure 5 (B) is another example of an order confirmation screen when a time is specified. Figure 5 (C) is another example of an order completion screen when a time is specified.

(Food menu screen)
The customer terminal 70 displays a food menu screen as shown in Figure 3(A) based on a predetermined operation. For example, the customer terminal 70 displays the food menu screen based on an operation to start an online order. Note that if a food and beverage business operates multiple stores (store ST1, store ST2, ...), the food menu screen of one store ST may be displayed based on an operation to select that store ST.

The food menu screen shown in Figure 3 (A) has a tab area TR10, a product information area HR11, a cart confirmation button BT14, a back button BT18, and a forward button BT19. The date and time at the top left is the current date and time (this is the same for other screens).

Product information area HR11 displays a list of product information (product name, price, etc.) for products belonging to the tab selected in tab area TR10 (the "Food" tab in the example shown in Figure 3(A)). Product information area HR11 also provides an order button BT12 for each product. Operating an order button BT12 N times (N is an integer greater than or equal to 1) will result in N units of the product corresponding to that order button BT12 being ordered. Image GA13 below the order button BT12 for daily set meal B indicates that one unit of that daily set meal B has been ordered.

The cart confirmation button BT14 is a button for confirming the current product order details. The cart confirmation button BT14 displays the current total amount. The back button BT18 is a button for returning to the previous screen. The forward button BT19 is a button for proceeding to the next screen. In the explanation of Figures 3(B) to 5(C), it is assumed that the customer ordered a small potato salad (¥140 + tax) in addition to the daily set meal B (¥750 + tax) shown in Figure 3(A) and operated the forward button BT19.

(Pickup date selection screen)
The customer terminal 70 displays a receipt date specification screen as shown in FIG. 3(B) based on the operation of the forward button BT19 on the food menu screen (FIG. 3(A)).

The receipt date specification screen shown in Figure 3 (B) has a current date display area HR20, a receive today button BT21, a receipt month switching area KR22, a date specification area SR23, a back button BT28, and a forward button BT29.

The Pick Up Today button BT21 is the button that is operated when the pickup date for the ordered item on the food menu screen is set to today ("October 7, 2021" in the example shown in Figure 3(B)).

The receipt month switching area KR22 displays the year and month ("October 2021" in the example shown in Figure 3 (B)) for displaying the date in the date specification area SR23, and is provided with a next month button for switching the year and month for displaying the date in the date specification area SR23 to the next month, and a previous month button for switching the year and month for displaying the date in the date specification area SR23 to the previous month. Note that the current year and month is displayed in the receipt month switching area KR22 by default.

The date specification area SR23 displays areas corresponding to each date that can be operated. However, areas corresponding to dates that cannot be specified (operated) in relation to the current date and time or the storage status (availability) of the locker device 50 are displayed in a manner that indicates that they cannot be specified (shaded in Figure 3 (B)).

If a customer wishes to receive the items ordered on the food menu screen as today, for example, they can press the "Receive Today" button BT21 or press "7" in the date specification area SR23. Also, if a customer wishes to receive the items ordered on the food menu screen as the following day, "October 8, 2021," they can press "8" in the date specification area SR23.

The back button BT28 is a button for returning to the previous screen. The forward button BT29 is a button for proceeding to the next screen. Note that in the explanations of Figures 3(B) to 5(C), it is assumed that the customer will receive the product today and has operated the forward button BT29.

(Pickup time specification screen)
The customer terminal 70 displays a receiving time specification screen as shown in FIG. 3(C) based on the operation of the forward button BT29 on the receiving date specification screen (FIG. 3(B)).

The pick-up time specification screen shown in Figure 3 (C) has a display area HR30 for specifying a time and a display area HR35 for not specifying a time. Display area HR30 has a "Receive as soon as possible" button BT31, a time specification area SR32, a time switch button BT33, and a time switch button BT34. Display area HR31 has a "Receive without specifying a time" button BT36, and displays a message MS37 regarding receiving without specifying a time.

The "Receive as soon as possible" button BT31 is a button that is operated when the customer wishes to receive the item ordered on the food menu screen immediately. In the example shown, the item is to be received today, but if the item is to be received on a date other than today (the next day or later), the "Receive as soon as possible" button BT31 may be hidden.

The time specification area SR32 displays multiple buttons corresponding to each time in 15-minute increments. Note that buttons corresponding to times that cannot be specified (operated) in relation to the current time or the storage status (availability) of the locker device 50 are displayed in a manner indicating that they cannot be specified (indicated by dashed lines in Figure 3 (C)).

The time switch button BT33 is a button for switching the time that can be specified in the time specification region SR32 to a later time. For example, as shown in FIG. 3(C), when the time switch button BT33 is operated while multiple buttons corresponding to the hours from 10:00 to 15:00 are displayed in the time specification region SR32, multiple buttons corresponding to the hours from 16:00 to 20:00 are displayed in the time specification region SR32. The time switch button BT34 is a button for switching the time that can be specified in the time specification region SR32 to an earlier time. For example, when the time switch button BT34 is operated while multiple buttons corresponding to the hours from 10:00 to 15:00 are displayed in the time specification region SR32, multiple buttons corresponding to the hours from 10:00 to 15:00 are displayed in the time specification region SR32, as shown in FIG. 3(C).

The Pick Up Without Time Button BT36 is a button that is operated when an ordered item on the food menu screen is to be picked up without a specified time. As described above, Message MS37 is a message regarding picking up without a specified time. In the example shown in Figure 3 (C), the messages regarding picking up without a specified time include a message regarding the arrival time if no time is specified, and a message that cooking will begin after the customer arrives.

(Order confirmation screen when time is specified)
The customer terminal 70 displays an order confirmation screen such as that shown in Figure 4 (A) based on the operation of a button in the time specification area SR32 (in this example, the button corresponding to 16:30) on the pickup time specification screen (Figure 3 (C)).

The order confirmation screen shown in Figure 4 (A) has a display area HR40 for the store and date and time, a display area HR44 for the order details, a back button BT48, and a forward button BT49.

Display area HR40 displays the store name, pickup date, order type (with time specification), and specified time, and is provided with a change button BT41 for changing the store, a change button BT42 for changing the pickup date, and a change button BT43 for changing the order type (with time specification) or specified time. Note that if the food and beverage business does not operate multiple stores (store ST1, store ST2, ...), the change button BT41 is not provided.

Display area HR41 displays an image GA45 showing the product name and order quantity of the ordered product, and provides a change button BT46 for changing the product and order quantity.

The back button BT48 is a button for returning to the previous screen. The forward button BT49 is a button for proceeding to the next screen.

(Order completion screen when a time is specified)
The customer terminal 70 displays a payment screen (not shown) based on operation of the forward button BT49 on the order confirmation screen (Figure 4 (A)) when a time is specified, and when payment is completed based on operation on the payment screen (not shown), it displays an order completion screen such as that shown in Figure 4 (B).

The order completion screen shown in Figure 4 (B) when a time is specified includes a display area HR50 related to product pickup. Display area HR50 displays information about the pickup store and information about the pickup date and time, and includes a map button BT51 for displaying map information about the pickup store, and an order confirmation button BT52 for confirming the order details (ordered items).

Below the display area HR50, a message MS100 regarding locker delivery and an unlocking image GA101 used for locker delivery are displayed. As described above, the unlocking image is a two-dimensional code that is a two-dimensional encoding of the order number assigned by the order receiving server 60 after payment is completed. However, the order receiving server 60 may also two-dimensionally encode the order number, or the customer terminal 70 may also two-dimensionally encode the order number.

Below the unlocking image GA101, a message MS102 is displayed for when the customer arrives earlier than the scheduled time (4:30 PM in this example), and a cooking start button BT103 is provided for operation when the customer arrives earlier than the scheduled time.

Below the Start Cooking button BT103, a message MS106 is displayed for changing the order type to one without a time specification, a Change to No Time Specification button BT107 is provided for changing the order type to one without a time specification, and a message MS108 (similar to message MS37 in Figure 3(C)) regarding pick-up without a time specification is displayed.

(Order confirmation screen when no time is specified)
The customer terminal 70 displays an order confirmation screen as shown in FIG. 4(C) in response to the operation of the "Receive without time specification" button BT36 on the receiving time specification screen (FIG. 3(C)).

The order confirmation screen shown in Figure 4(C) is similar to the order confirmation screen shown in Figure 4(A), and includes a display area HR40 for the store and date and time, a display area HR44 for the order details, a back button BT48, and a forward button BT49.

The order confirmation screen for when a time is specified, as shown in Figure 4(A), displays the order type (with time specified) and the specified time in display area HR40, whereas the order confirmation screen for when a time is not specified, as shown in Figure 4(C), displays the order type (without time specified) in display area HR40 (other aspects are similar).

(Order completion screen when no time is specified)
The customer terminal 70 displays a payment screen (not shown) based on operation of the forward button BT49 on the order confirmation screen (Figure 4 (C)) when no time is specified, and when payment is completed based on operation on the payment screen (not shown), it displays an order completion screen such as that shown in Figure 5 (A).

The order completion screen shown in Figure 5(A) when no time is specified has a display area HR50 related to product pickup, similar to the order completion screen shown in Figure 4(B). The order completion screen shown in Figure 4(B) when a time is specified displays the specific pickup time "16:30" in the display area HR50, whereas the order completion screen shown in Figure 5(B) when no time is specified displays "No time specified" in the display area HR50.

A message MS200 (similar to message MS37 in Figure 3(C) and message MS108 in Figure 4(B)) regarding receipt without specifying a time is displayed below display area HR50.

Below the message MS200, a message MS202 for when you visit the store is displayed, and there is a cooking start button BT203 that you can press when you visit the store.

Below the cooking start button BT203, a message MS204 regarding handover and a handover receipt image GA205 to be used for handover are displayed. As described above, the handover receipt image is a two-dimensional code that is a two-dimensional encoding of the order number assigned by the order reception server 60 after payment is completed. However, the order reception server 60 may also two-dimensionally encode the order number, or the customer terminal 70 may also two-dimensionally encode the order number.

Below the handover image GA205, a message MS206 for changing the order type to one with a time designation is displayed, and a Change to Time Designation button BT207 for changing the order type to one with a time designation is provided.

The order confirmation screen when a time is specified, shown in Figure 5(B), and the order completion screen when a time is specified, shown in Figure 5(C), will be described later.

Next, the flow up to issuing a ticket for an online order will be explained using Figures 6 to 12. For ease of explanation, the flow up to issuing a ticket for an online order without a time designation will be explained first, followed by the flow up to issuing a ticket for an online order with a time designation. Figure 6 is a sequence diagram showing the flow up to issuing a ticket for an online order without a time designation.

(Sequence diagram of Figure 6)
Figure 6 is a sequence diagram showing the flow up to issuing a receipt for an online order without a specified time, where the customer arrives at store ST at 18:39. In Figure 6, the left side shows the operation of the customer terminal 70, the center shows the operation of the order management server 10, and the right side shows the operation of the kitchen terminal 40. At the start of the sequence diagram in Figure 6, the customer terminal 70 is displaying the pickup time specification screen shown in Figure 3(C). Note that the operation of the order receiving server 60 is omitted from Figure 6.

Step S2: The customer terminal 70 accepts an operation for no time designation. Specifically, the customer terminal 70 accepts an operation for the button BT36 for receiving without time designation on the order completion screen shown in FIG. 3(C).
Step S3: The customer terminal 70 displays an order confirmation screen for when no time is specified. Specifically, the customer terminal 70 displays the order confirmation screen for when no time is specified, as shown in FIG. 4(C).

Step S4: The customer terminal 70 executes the payment. Specifically, the customer terminal 70 displays a payment screen (not shown) based on the operation of the forward button BT49 on the order confirmation screen (Figure 4(C)), and executes the payment on the payment screen (not shown).

The order receiving server 60 (not shown in Figure 6) accepts an online order (without time specification) from the customer terminal 70 upon completion of payment by the customer terminal 70. When the order receiving server 60 accepts an online order (without time specification) from the customer terminal 70, it assigns (issues) an order number. The order receiving server 60 then sends the order number to the customer terminal 70 and sends online order information (including the order number, order details, and the fact that no time specification has been specified) to the order management server 10. The dashed arrow from step S4 to step S7 (described below) in Figure 6 indicates that, as described above, the order management server 10 receives the online order information upon completion of payment by the customer terminal 70 (step S4).

Step S5: After payment is completed, the customer terminal 70 displays the order completion screen for when no time is specified. Specifically, the customer terminal 70 displays the order completion screen for when no time is specified, as shown in Figure 5 (A).

Step S7: The order management server 10 receives online order information. Specifically, the order management server 10 receives online order information for an online order (without time specification) from the order reception server 60.

Step S8: The order management server 10 registers (stores) the order details (order number, ordered items, no time specified, etc.) based on the online order information.
Step S9: The order management server 10 stores the order number of the order in question and progress classification information (initial value is "1 (uncooked)") in the order progress management file in association with each other.

Step S160: The customer terminal 70 accepts an operation to start cooking. Specifically, the customer terminal 70 accepts an operation to start cooking button BT203 on the order completion screen shown in Figure 5 (A). That is, a customer who visits the store ST operates the cooking start button BT203.
Step S161: The customer terminal 70 transmits cooking start operation reception information indicating that a cooking start operation has been performed to the order management server 10. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via the order reception server 60, or may not be transmitted via the order reception server 60. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via 5G, wireless LAN, or short-range wireless communication.

Step S162: The order management server 10 receives the cooking start operation reception information.
Step S164: The order management server 10 sends the cooking instruction information to the kitchen terminal 40.

Step S165: The kitchen terminal 40 receives the cooking instruction information.
Step S166: The kitchen terminal 40 prints and issues a receipt based on the cooking instruction information. For example, the kitchen terminal 40 prints and issues a receipt such as that shown in FIG. 13(A). The waiter (cook) checks the receipt and immediately begins cooking. The receipt shown in FIG. 13(A) will be described later.

Figures 7 and 8 are sequence diagrams showing the flow up to issuing a slip when issuing a slip at the first printing trigger for an online order with a specified time. In Figure 7 (and also in Figure 8), the left side shows the operation of the customer terminal 70, the center shows the operation of the order management server 10, and the right side shows the operation of the kitchen terminal 40. At the start of the sequence diagram in Figure 7 (and also in Figure 8), the customer terminal 70 is displaying the pickup time specification screen shown in Figure 3 (C). Note that the operation of the order receiving server 60 is omitted in Figure 7 (as in Figure 8).

(Sequence diagram of Figure 7)
Figure 7 is a sequence diagram showing the process up to issuing an invoice when issuing an invoice at the first printing trigger for an online order with a specified time. It also shows the process up to issuing an invoice when the customer arrives at the specified time (for example, 16:30) (i.e., when the customer does not arrive earlier than the specified time).

Step S1: The customer terminal 70 accepts an operation to specify a pickup time. For example, the customer terminal 70 accepts an operation of a button corresponding to 16:30 in the time specification area SR32 of the pickup time specification screen shown in FIG. 3(C). In other words, the customer specifies 16:30 as the pickup time in the time specification area SR32 of the pickup time specification screen shown in FIG. 3(C).
Step S3: The customer terminal 70 displays an order confirmation screen for when a time is specified. Specifically, the customer terminal 70 displays the order confirmation screen for when a time is specified, as shown in FIG. 4(A).

Step S4: The customer terminal 70 executes the payment. Specifically, the customer terminal 70 displays a payment screen (not shown) based on the operation of the forward button BT49 on the order confirmation screen (Figure 4(A)), and executes the payment on the payment screen (not shown).

The order reception server 60 (not shown in Figure 7) accepts an online order (with a specified time) from the customer terminal 70 upon completion of payment by the customer terminal 70. When the order reception server 60 accepts an online order (with a specified time) from the customer terminal 70, it assigns (issues) an order number. The order reception server 60 then sends the order number to the customer terminal 70 and sends online order information (including the order number, order details, whether a time has been specified, the pickup time, etc.) to the order management server 10. The dashed arrow from step S4 to step S7 (described below) in Figure 7 indicates that, as described above, the order management server 10 receives the online order information upon completion of payment by the customer terminal 70 (step S4).

Step S5: After payment is completed, the customer terminal 70 displays the order completion screen for when a time is specified. Specifically, the customer terminal 70 displays the order completion screen for when a time is specified, as shown in Figure 4 (B).

Step S7: The order management server 10 receives online order information. Specifically, the order management server 10 receives online order information for an online order (with a specified time) from the order reception server 60.

Step S8: The order management server 10 registers (stores) the order details (order number, ordered items, whether a time is specified, pick-up time, etc.) based on the online order information.
Step S9: The order management server 10 stores the order number of the order in question and progress classification information (initial value is "1 (uncooked)") in the order progress management file in association with each other.
Step S14: The order management server 10 sends the cooking instruction information to the kitchen terminal 40.

Step S15: The kitchen terminal 40 receives the cooking instruction information.
Step S16: The kitchen terminal 40 prints and issues a receipt based on the cooking instruction information. For example, the kitchen terminal 40 prints and issues a receipt such as that shown in FIG. 13(B). The waiter (cook) checks the receipt and starts cooking at a time that corresponds to the customer's arrival time (for example, one hour before the customer's arrival time). The receipt shown in FIG. 13(B) will be described later.

(Sequence diagram of FIG. 8)
8 is a sequence diagram showing the flow up to issuing a slip when issuing a slip at the first printing trigger for an online order with a specified time, but shows the flow up to issuing a slip when the customer arrives at the store at a time (e.g., 14:30) earlier than the specified time (e.g., 16:30). Note that the processing of steps S1 to S16 in FIG. 8 is the same as the processing of steps S1 to S16 in FIG. 7, so a description thereof will be omitted.

Step S20: The customer terminal 70 accepts an operation to start cooking. Specifically, the customer terminal 70 accepts an operation of the cooking start button BT103 on the order completion screen shown in FIG. 4(B). In other words, a customer who arrives at the store ST earlier than the designated time operates the cooking start button BT103.
Step S21: The customer terminal 70 transmits cooking start operation reception information indicating that a cooking start operation has been performed to the order management server 10. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via the order reception server 60, or may not be transmitted via the order reception server 60. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via 5G, wireless LAN, or short-range wireless communication.

Step S22: The order management server 10 receives the cooking start operation acceptance information.
Step S24: The order management server 10 sends the cooking instruction information to the kitchen terminal 40.

Step S25: The kitchen terminal 40 receives the cooking instruction information.
Step S26: The kitchen terminal 40 prints and issues (reissues) a receipt based on the cooking instruction information. The kitchen terminal 40 prints and issues (reissues) a receipt such as that shown in FIG. 13(C), for example. The waiter (cook) checks the receipt (reissued) and immediately begins cooking. The receipt shown in FIG. 13(C) will be described later.

Figure 9 is a sequence diagram showing the flow up to the start of determining the cooking start timing when a slip is issued at the second printing trigger for an online order with a specified time. In Figure 9 (also Figures 10 to 12), the left side shows the operation of the customer terminal 70, the center shows the operation of the order management server 10, and the right side shows the operation of the kitchen terminal 40. At the start of the sequence diagram in Figure 9 (also Figures 10 to 12), the customer terminal 70 is displaying the pickup time specification screen shown in Figure 3 (C). Note that Figure 9 (like Figures 10 to 12) omits the operation of the order receiving server 60.

(Sequence diagram of FIG. 9)
Steps S101 to S109 in FIG. 9 are the same as steps S1 to S9 in FIG. 7, and therefore a description thereof will be omitted.

Step S110: The order management server 10 begins determining when to start cooking. For example, the order management server 10 begins determining whether it is one hour (15:30) before the customer's arrival time (16:30).

(Sequence diagram of FIG. 10)
10 is a sequence diagram showing the flow from when the determination of cooking start timing begins until the issuance of a slip when a slip is issued at the second printing trigger for an online order with a specified time, and shows the flow up to the issuance of a slip when the order management server 10 determines that it is time to start cooking. In other words, the sequence diagram of FIG. 10 is a continuation of the sequence diagram of FIG. 9, and shows the flow up to the issuance of a slip when the order management server 10 determines that it is time to start cooking.

Step S133: The order management server 10 determines that the cooking start time has arrived (one hour before the cooking start time).
Step S134: The order management server 10 sends the cooking instruction information to the kitchen terminal 40.

Step S135: The kitchen terminal 40 receives the cooking instruction information.
Step S136: The kitchen terminal 40 prints and issues a receipt based on the cooking instruction information. For example, the kitchen terminal 40 prints and issues a receipt such as that shown in FIG. 13(D). The waiter (cook) checks the receipt and immediately begins cooking. The receipt shown in FIG. 13(D) will be described later.

(Sequence diagram of FIG. 11)
11 is a sequence diagram showing the flow from when the determination of cooking start timing begins until the issuance of a slip when a slip is issued at the second printing trigger for an online order with a specified time, but shows the flow up to the issuance of a slip if the customer arrives at the restaurant before the order management server 10 determines that it is time to start cooking (for example, at 2:00 PM). In other words, the sequence diagram in FIG. 11 is a continuation of the sequence diagram in FIG. 9, and shows the flow up to the issuance of a slip if the customer arrives at the restaurant before the order management server 10 determines that it is time to start cooking.

Step S120: The customer terminal 70 accepts an operation to start cooking. Specifically, the customer terminal 70 accepts an operation of the cooking start button BT103 on the order completion screen shown in FIG. 4(B). In other words, a customer who arrives at the store ST earlier than the designated time operates the cooking start button BT103.
Step S121: The customer terminal 70 transmits cooking start operation reception information indicating that a cooking start operation has been performed to the order management server 10. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via the order reception server 60, or may not be transmitted via the order reception server 60. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via 5G, wireless LAN, or short-range wireless communication.

Step S122: The order management server 10 receives the cooking start operation acceptance information.
Step S124: The order management server 10 sends the cooking instruction information to the kitchen terminal 40.

Step S125: The kitchen terminal 40 receives the cooking instruction information.
Step S126: The kitchen terminal 40 prints and issues a receipt based on the cooking instruction information. For example, the kitchen terminal 40 prints and issues a receipt such as that shown in FIG. 13(E). The waiter (cook) checks the receipt and immediately begins cooking. The receipt shown in FIG. 13(E) will be described later.

(Sequence diagram of FIG. 12)
12 is a sequence diagram showing the flow from the start of determining when to start cooking to the issuance of a slip when a slip is issued at the second printing trigger for an online order with a specified cooking time. The diagram shows the flow up to the issuance of a slip when a customer arrives at the restaurant after the order management server 10 has determined that it is time to start cooking but before the cooking is completed (for example, at 3:40 PM). In other words, the sequence diagram of FIG. 12 is a continuation of the sequence diagram of FIG. 9 , showing the flow up to the issuance of a slip when a customer arrives at the restaurant after the order management server 10 has determined that it is time to start cooking but before the cooking is completed. Note that steps S133 to S136 in FIG. 12 are the same as steps S133 to S136 in FIG. 10 , and therefore will not be described here.

Step S140: The customer terminal 70 accepts an operation to start cooking. Specifically, the customer terminal 70 accepts an operation of the cooking start button BT103 on the order completion screen shown in FIG. 4(B). In other words, a customer who arrives at the store ST earlier than the designated time (arrives slightly earlier) operates the cooking start button BT103.
Step S141: The customer terminal 70 transmits cooking start operation reception information indicating that a cooking start operation has been performed to the order management server 10. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via the order reception server 60, or may not be transmitted via the order reception server 60. The cooking start operation reception information may be transmitted from the customer terminal 70 to the order management server 10 via 5G, wireless LAN, or short-range wireless communication.

Step S142: The order management server 10 receives the cooking start operation reception information.
Step S144: The order management server 10 sends the cooking instruction information to the kitchen terminal 40.

Step S145: The kitchen terminal 40 receives the cooking instruction information.
Step S146: The kitchen terminal 40 prints and issues a receipt based on the cooking instruction information. For example, the kitchen terminal 40 prints and issues a receipt such as that shown in FIG. 13(F). The waiter (cook) checks the receipt and immediately starts cooking if cooking has not already started. The receipt shown in FIG. 13(F) will be described later.

(Printed contents of the slip)
FIG. 13 shows an example of a slip. FIG. 13(A) is an example of a slip for an online order with no time specified (order time 10:14), which is printed and issued at the customer's arrival time (18:39). The slip shown in FIG. 13(A) is printed and issued, for example, in step S166 of the sequence diagram in FIG. 6. The slip shown in FIG. 13(A) includes printed information indicating that the slip is the first slip for the order (D1), the time the slip was printed (D2), that the arrival time has not been set (D3), the order number and order date and time (D4), the ordered items, etc. (D5), and that the customer is currently in the store (D6).

Figure 13(B) shows a slip for an online order with a specified time (order time is 10:15), and is an example of a slip printed and issued at the time of an order in a mode in which a slip is issued at the time of the order (first printing trigger mode). The slip shown in Figure 13(B) is printed and issued, for example, in step S16 of the sequence diagram in Figure 7 or step S16 of the sequence diagram in Figure 8. The slip shown in Figure 13(B) is printed with information that indicates that the slip is the first slip for the order (D1), the time the slip was printed (D2), the time the customer arrived at the store is 16:30 (D3), the order number and order date and time (D4), and the ordered items, etc. (D5).

Figure 13(C) shows an example of a slip for an online order with a specified time (order time: 10:15). In a mode in which slips are issued at the time of an order (first printing trigger mode), this is an example of a slip that is printed and issued at the time of the customer's arrival if the customer arrives at the store at a time (2:30 PM) earlier than the specified time (4:30 PM). The slip shown in Figure 13(C) is printed and issued, for example, in step S26 of the sequence diagram in Figure 8. The slip shown in Figure 13(C) is printed with the following information: the second slip for the order (D1), the time the slip was printed (D2), the customer's arrival time was 4:30 PM (D3), the order number and order date and time (D4), the ordered items, etc. (D5), the customer's current visit (D6), and the slip is a reissued slip (D7).

The reason for printing "Reissue" to indicate that the slip shown in symbol D7 is a reissued slip is to notify that it is a second reissue for the same transaction. By notifying that it is a second reissue, it is possible to prevent the mistaken belief that these are separate transactions (cooking instructions for different orders) and the resulting problem of cooking twice for the same transaction (same order). Note that instead of or in addition to printing "Reissue," a more direct (specific) message (expression) could be printed, such as "Transaction No. YYY has already been printed at 10:15. Please discard the 10:15 slip," to provide direct (specific) instructions to the cook to avoid the above problem. Note that because the information on the slip printed the first time (transaction No. YYY) is printed, it is easy to identify the relevant slip from among multiple slips.

Figure 13(D) shows an example of a slip for an online order with a specified time (order time 10:15), printed and issued at a time that corresponds to the arrival time (16:30) (15:30, one hour before the arrival time) in a mode (second printing trigger mode) in which the slip is issued at a time that corresponds to the arrival time. The slip shown in Figure 13(D) is printed and issued, for example, in step S136 of the sequence diagram in Figure 10 or step S136 of the sequence diagram in Figure 12. The slip shown in Figure 13(D) is printed with information that indicates that the slip is the first slip for the order (D1), the time the slip was printed (D2), the arrival time is 16:30 (D3), the order number and order date and time (D4), and the ordered items, etc. (D5).

Figure 13(E) shows an example of a slip for a time-specified online order (order time: 10:15) that is printed and issued at the time of arrival in a mode (second printing trigger mode) in which the slip is issued at the time of arrival, when the customer arrives at an earlier time (14:00) than the arrival time (15:30, one hour before the arrival time) that corresponds to the arrival time (16:30). The slip shown in Figure 13(E) is printed and issued, for example, in step S126 of the sequence diagram in Figure 11. The slip shown in Figure 13(E) is printed with the following information: that the slip is the first slip for the order (D1), the time the slip was printed (D2), the arrival time is 16:30 (D3), the order number and order date and time (D4), the ordered items, etc. (D5), and a statement that the customer is currently in the store (D6).

Figure 13 (F) shows an example of a slip for an online order with a specified time (order time 10:15), printed and issued at the time of arrival when the customer arrives at a time (15:40) slightly later than the arrival time (15:30, one hour before the arrival time) (second printing trigger mode) in which the slip is issued at the time of arrival (16:30). The slip shown in Figure 13 (F) is printed and issued, for example, in step S146 of the sequence diagram in Figure 12. The slip shown in Figure 13 (F) is printed with the following information: the slip is the second slip for the order (D1), the time the slip was printed (D2), the customer's arrival time was 16:30 (D3), the order number and order date and time (D4), the ordered items (D5), the customer's current visit (D6), and the slip is a reissued slip (D7).

Note that, although an order number is printed on each slip shown in Figure 13 (reference symbol D4), an image of the coded order number may be printed instead of or in addition to the order number.

Next, we will explain the operations after a ticket is issued for an online order using Figures 14 to 17. Figure 14 is a sequence diagram showing the flow after a ticket is issued for an online order without a time designation. Figures 15 to 17 are sequence diagrams showing the flow after a ticket is issued for an online order with a time designation.

(Sequence diagram of FIG. 14)
In Figure 14, the leftmost column shows the operation of the kitchen terminal 40, the second column from the left shows the operation of the order management server 10, the third column from the left shows the operation of the call display 45, and the fourth column from the left (far right) shows the operation of the POS terminal 30.

Step S200: The kitchen terminal 40 accepts an operation to start cooking. That is, the waiter (cook) checks the online order slip ( FIG. 13(A) ) without a specified time and starts cooking. When starting cooking, the waiter uses the kitchen terminal 40 to notify the order management system 1 that cooking will begin. The operation to start cooking is not particularly limited as long as it notifies the order management system 1 that cooking will begin. For example, the waiter may enter the order number in a cooking start order number input field on a specific screen (not shown) of the kitchen terminal 40, or may touch the corresponding cooking start order number on a specific screen of the kitchen terminal 40. If a code (a coded version of the order number) is printed on the online order slip, the waiter may have the kitchen terminal 40, equipped with a scanner, read the code (or the code may be read after the cooking start button is pressed).
Step S201: The kitchen terminal 40 sends a cooking start notification (including the order number) to the order management server 10.

Step S202: The order management server 10 receives the cooking start notification.
Step S203: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "1 (uncooked)" to "2 (cooking)."

Step S204: The kitchen terminal 40 accepts a cooking completion operation. That is, when cooking is complete, the waiter (cook) uses the kitchen terminal 40 to notify the order management system 1 that cooking is complete. The cooking completion operation is not particularly limited as long as it notifies the order management system 1 that cooking is complete. As an example, the waiter may enter the order number in a cooking completion order number input field on a specific screen (not shown) of the kitchen terminal 40, or, if a code (a coded version of the order number) is printed on the online order slip, the waiter may have the kitchen terminal 40, which is equipped with a scanner, read the code (the code may be read after the cooking completion button is pressed).
Step S205: The kitchen terminal 40 sends a cooking completion notification (including the order number) to the order management server 10.

Step S206: The order management server 10 receives the cooking completion notification.
Step S207: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "2 (cooking)" to "3 (cooked)."
Step S208: The order management server 10 sends an instruction to the call display 45 to display the order number.

Step S209: The call display 45 receives the instruction to display the order number.
Step S210: The call display 45 displays the order number. That is, under the control of the order management server 10, the call display 45 notifies the customer that the ordered product can be picked up (handed over).

Step S211: The POS terminal 30 reads the receipt image. That is, when a customer who has placed an online order without specifying a delivery time receives the product from a store clerk, the customer presents the receipt image (handing receipt image GA205 in FIG. 5A ) displayed on the customer terminal 70 to the store clerk (the store clerk operating the POS terminal 30), and the store clerk has the POS terminal 30 read the receipt image displayed on the customer terminal 70. The store clerk then hands over the product to the customer.
Step S212: The POS terminal 30 sends a delivery completion notification (including the order number) to the order management server 10.

Step S213: The order management server 10 receives the delivery completion notification.
Step S214: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "3 (cooked)" to "9 (delivered)."
Step S215: The order management server 10 sends an instruction to erase the order number to the call display 45.

Step S216: The call display 45 receives the instruction to erase the order number.
Step S217: The call display 45 erases the order number.

(Sequence diagram of FIG. 15)
15, the left side shows the operation of the kitchen terminal 40, the center shows the operation of the order management server 10, and the right side shows the operation of the order management terminal 20. Note that the processing of steps S300 to S307 in Fig. 15 is the same as the processing of steps S200 to S207 in Fig. 14, and therefore a description thereof will be omitted.

Step S308: The order management terminal 20 accepts the order number. In other words, when cooking is complete for an item ordered online with a specified delivery time, the store clerk stores the ordered item in the locker device 50. When storing the item, the store clerk specifies the item to be stored (the order number of the order) on the order management terminal 20. There are no restrictions on the method of specifying the order number. For example, the store clerk may enter the order number in an order number input field on a specific screen (not shown) of the order management terminal 20, or, if a code (a coded version of the order number) is printed on the online order slip, the order management terminal 20, which is equipped with a scanner, may read the code (the code may be read after the storage start button is pressed).

Step S309: The order management terminal 20 displays the usage status of the storage ports. For example, the order management terminal 20 may display a list of the usage status of each storage port. Note that since the order management server 10 manages the usage status of each storage port (because it stores the locker usage management file), the order management terminal 20 may inquire of the order management server 10 and display the usage status of the storage ports.
Step S310: The order management terminal 20 accepts the designation of a storage slot. That is, when the preparation of an item ordered online with a designated delivery time is completed, the store clerk stores the ordered item in the locker device 50. When storing the ordered item, the store clerk designates a storage location (a storage slot among available storage slots into which the ordered item will be stored). The method for designating the storage slot number is not limited. For example, the store clerk may enter the storage slot number in a storage slot number input field on a specific screen (not shown) of the order management terminal 20, or, if a usage status list is displayed, may designate the storage slot number by touching the usage status list. Note that, in the sequence diagram shown in FIG. 15, the storage target (order number) is designated (step S308) and then the storage location (storage slot) is designated (step S310), but the order of designation may be reversed.
Step S311: The order management terminal 20 transmits the order number (the order number designated in step S308) and the storage port number (the storage port number of the storage port designated in step S310) to the order management server 10.

Step S312: The order management server 10 receives the order number and the storage slot number.
Step S313: The order management server 10 updates the locker usage status, etc. Specifically, the order management server 10 updates the value of the usage classification information stored in the locker usage management file in association with the storage slot number from "1 (vacant)" to "2 (reserved for use)," and stores the storage slot number and the order number in association with each other in the locker storage management file.
Step S314: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "3 (cooked)" to "4 (preparing to store in locker)."

(Sequence diagram of FIG. 16)
The sequence diagram in Fig. 16 is a continuation of the sequence diagram in Fig. 15. In Fig. 16 (and Fig. 17 as well), the left side shows the operation of the locker device 50, the center shows the operation of the order management server 10, and the right side shows the operation of the call display 45.

Step S320: The locker device 50 accepts the specification of an order number. That is, the store clerk carries the item to be stored to the locker device 50 and stores the item in the locker device 50. When storing the item, the store clerk specifies the item to be stored (the order number of the order) in the locker device 50. The method of specifying the order number is not limited. For example, the store clerk may enter the order number in an order number input field on a specific screen (not shown) of the locker device 50, or, if a code (a coded version of the order number) is printed on the online order slip, the store clerk may have the scanner read the code (the code may be read after the store start button is pressed).
Step S321: The locker device 50 transmits the order number (the order number designated and accepted in step S320) to the order management server 10.

Step S322: The order management server 10 receives the order number.
Step S323: The order management server 10 refers to the locker storage management file and transmits the storage slot number stored in association with the order number to the locker device 50. In other words, the order management server 10 transmits to the locker device 50 the storage slot number of the storage slot designated by the order management terminal 20 in step S310.

Step S324: The locker device 50 receives the storage slot number.
Step S325: The locker device 50 causes the light emitting section of the storage opening with the corresponding storage opening number to emit light.
Step S326: The locker device 50 detects the storage of the product by the door opening/closing sensor and the weighing sensor.
Step S327: The locker device 50 sends a request to the order management server 10 to determine whether the lock can be locked (including the order number specified in step S320 and the storage slot number of the storage slot in which the storage of the product was detected in step S326).

Step S328: The order management server 10 receives the locking availability determination request.
Step S329: The order management server 10 determines whether or not the item can be placed in the locker. For example, the order management server 10 refers to the locker storage management file, and if the order number (the order number included in the locking determination request) is stored in association with the storage slot number (the storage slot number included in the locking determination request), the order management server 10 permits the item to be placed in the locker. Note that if the store clerk placed the item in the storage slot whose light-emitting unit was illuminated in step S325, the order number is stored in association with the storage slot number in the locker storage management file, and the order management server 10 permits the item to be placed in the locker.
Step S330: The order management server 10 sends a storage permission notification (including the order number and storage slot number) to the locker device 50.

Step S331: The locker device 50 receives a storage permission notification.
Step S332: The locker device 50 locks the storage opening.
Step S333: The locker device 50 transmits a locking completion notification (including the order number and the storage slot number) to the order management server 10.

Step S334: The order management server 10 receives the locking completion notification.
Step S335: The order management server 10 updates the locker usage status, etc. Specifically, the order management server 10 updates the value of the usage classification information stored in the locker usage management file in association with the storage slot number from "2 (reserved for use)" to "3 (in use)." Note that the order management server 10 does not update the locker storage management file (it leaves the storage slot number and order number stored in association with each other in the locker storage management file).
Step S336: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "4 (preparing to store in locker)" to "5 (stored in locker)."
Step S337: The order management server 10 sends an instruction to the call display 45 to display the order number.

Step S338: The call display 45 receives the instruction to display the order number.
Step S339: The call display 45 displays the order number. That is, the call display 45, under the control of the order management server 10, notifies the customer that the ordered product can be picked up (delivered to the locker).

(Sequence diagram of FIG. 17)
The sequence diagram of FIG. 17 is a continuation of the sequence diagram of FIG.

Step S350: The locker device 50 reads the unlocking image. That is, when a customer who has placed an online order with a specified delivery time retrieves an item from the locker device 50, the customer has the locker device 50 (scanner unit) read the unlocking image (unlocking image GA101 in FIG. 4B ) displayed on the customer terminal 70.
Step S351: The locker device 50 transmits an unlocking determination request (including the order number recognized from the unlocking image read in step S350) to the order management server 10.

Step S352: The order management server 10 receives the request to determine whether or not the door can be unlocked.
Step S353: The order management server 10 determines whether or not the lock can be unlocked. For example, the order management server 10 refers to the locker storage management file, and if the order number (the order number included in the unlocking determination request) is stored, the order management server 10 permits the unlocking of the storage slot corresponding to the storage slot number stored in association with the order number.
Step S354: The order management server 10 transmits an unlock permission notification (including the storage slot number) to the locker device 50.
Step S355: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "5 (storing in locker)" to "6 (preparing to hand over to locker)."

Step S356: The locker device 50 receives the unlock permission notification.
Step S357: The locker device 50 unlocks the storage opening.
Step S358: The locker device 50 detects the removal of the product by the weighing sensor.
Step S359: The locker device 50 sends a locker delivery completion notification (including the order number recognized from the unlocking image read in step S350 and the storage slot number included in the unlocking permission notification received in step S356) to the order management server 10.

Step S360: The order management server 10 receives the locker delivery completion notification.
Step S361: The order management server 10 updates the locker usage status, etc. Specifically, the order management server 10 updates the value of the usage classification information stored in the locker usage management file in association with the storage slot number from "3 (used)" to "1 (empty)," and deletes the storage slot number and order number from the locker storage management file.
Step S362: The order management server 10 updates the order progress management file. Specifically, the order management server 10 updates the value of the progress classification information stored in the order progress management file in association with the order number of the order from "6 (preparing to deliver to locker)" to "9 (delivered)."
Step S363: The order management server 10 sends an instruction to erase the order number to the call display 45.

Step S364: The call display 45 receives the instruction to erase the order number.
Step S365: The call display 45 erases the order number.

Figure 18 is a sequence diagram showing the flow when accepting a vendor order. Figure 18(A) is a sequence diagram showing the flow when accepting a vendor order.

(Sequence diagram of FIG. 18)
In Figure 18, the leftmost column shows the operation of the customer terminal 70, the second from the left shows the operation of the vendor order terminal 140, the third from the left shows the operation of the vendor order printer 141, the fourth from the left shows the operation of the order management terminal 20, and the fifth from the left (far right) shows the operation of the order management server 10. At the start of the sequence diagram in Figure 18, the customer terminal 70 is displaying a payment screen (not shown) related to the vendor order. Note that Figure 18 omits the operation of the meal delivery company server 160.

Step S404: The customer terminal 70 executes the payment. Specifically, the customer terminal 70 executes the payment in the payment (not shown).

Note that the meal delivery company server 160 (not shown in FIG. 18) accepts a vendor order from the customer terminal 70 upon completion of payment by the customer terminal 70. When the meal delivery company server 160 accepts a vendor order from the customer terminal 70, it assigns (issues) an order number. The meal delivery company server 160 then sends the order number to the customer terminal 70 and sends vendor order information (including the order number and order details) to the vendor order terminal 140. Note that the dashed arrow from step S404 to step S407 (described below) in FIG. 18 indicates that, as described above, upon completion of payment by the customer terminal 70 (step S404), the vendor order terminal 140 receives the vendor order information.

Step S405: After payment is completed, the customer terminal 70 displays an order completion screen (not shown) for the vendor order.

Step S407: The vendor order terminal 140 receives the vendor order information. Specifically, the vendor order terminal 140 receives the vendor order information from the meal delivery service server 160.
Step S408: The vendor order terminal 140 transmits the cooking instruction information to the vendor order printer 141.

Step S415: The vendor order printer 141 receives the cooking instruction information.
Step S416: The vendor order printer 141 prints and issues a receipt based on the cooking instruction information. For example, the vendor order printer 141 prints and issues a receipt such as that shown in FIG. 18(B). The waiter (cook) checks the receipt and enters the order number into the order management terminal 20. The receipt shown in FIG. 18(B) will be described later.

Step S505: The order management terminal 20 accepts the input of the order number.
Step S506: The order management terminal 20 transmits the order number to the order management server 10.

Step S507: The order management server 10 receives the order number.
Step S509: The order management server 10 stores the order number and progress classification information (initial value is "1 (uncooked)") in the order progress management file, associating them with each other. This allows the order management server 10 to manage the progress of vendor orders in the same way as online orders.

Figure 18(B) is a slip for a vendor order (order time 19:28), and is an example of a slip printed and issued at the time of the order. The slip shown in Figure 18(B) is printed and issued, for example, in step S416 of the sequence diagram in Figure 18(A). The slip shown in Figure 18(B) indicates that the slip is the first slip for the order (D1), the time the slip was printed (D2), the order number and order date and time (D4), the ordered items, etc. (D5), the name of the vendor, or in other words, that it is a vendor order (D8). Note that because the order number system is thought to differ between online orders and vendor orders, the order numbers in the slips shown in Figure 13 are "XXX," while the order numbers in the slip shown in Figure 18(B) are "YYY."

(Changes in Order Type)
When the order type is changed from with time designation to without time designation (when the Change to Without Time Designation button BT107 in FIG. 4(B) is operated), for example, the following operation occurs: The customer terminal 70 sends an order type change notification (including the order number, a notice that the order has been changed from with time designation to without time designation, etc.) to the order management server 10. The order management server 10 sends a slip reissue instruction (including the order details for that order number, a notice that the order has been changed from with time designation to without time designation, etc.) to the kitchen terminal 40. Based on the slip reissue instruction, the kitchen terminal 40 issues a slip that has been printed with a notice that the order has been changed from with time designation to without time designation. The number of times the slip is issued (symbol D1) will be printed on the slip will be two or more times depending on the number of times the order type was issued before the change.

When the order type is changed from not specifying a time to specifying a time (when the Change to Specifying a Time button BT207 in FIG. 5(A) is operated), the system operates, for example, as follows: The customer terminal 70 displays a screen on which the pickup time can be specified (for example, the pickup time specification screen shown in FIG. 3(C), or a screen with an area similar to the display area HR30 of the pickup time specification screen shown in FIG. 3(C)). After the customer terminal 70 accepts the pickup time specification on this screen, it sends an order type change notification (including the order number, a change from not specifying a time to specifying a time, the pickup time, etc.) to the order management server 10. The order management server 10 sends a slip reissue instruction (including the order details for the order number, a change from not specifying a time to specifying a time, the pickup time, etc.) to the kitchen terminal 40. Based on the slip reissue instruction, the kitchen terminal 40 issues a slip on which the change from not specifying a time to specifying a time has been made and the pickup time (scheduled arrival time) has been printed. The number of issues (symbol D1) printed on the slip will be two or more times, depending on the number of issues before the order type was changed.

(Kitchen display device 42)
In addition to the kitchen terminal (kitchen terminal) 40, a kitchen display device (kitchen monitor, kitchen display) 42 (not shown) may be installed (placed). The kitchen display device 42 is placed, for example, in the kitchen and is a device that has a display function, an operation reception function, and a communication function. Note that multiple kitchen display devices 42 may be installed inside the store (kitchen). Note that when multiple kitchen display devices 42 are installed, a kitchen display device 42 may be installed for each type of cooking, for example.

The kitchen display device 42 displays cooking reservation information based on display instructions from the order management server 10. For example, the kitchen display device 42 may display cooking reservation information according to the following flow:

The order management server 10 sends cooking instruction information to the kitchen terminal 40 and also sends display instructions corresponding to the cooking instruction information to the kitchen display device 42. Upon receiving the display instructions from the order management server 10, the kitchen display device 42 displays the cooking reservation information based on the display instructions.

In the first printing trigger mode, the order management server 10 sends cooking instruction information to the kitchen terminal 40 when it receives online order information (Figure 7), and if the customer arrives earlier than the specified time, it sends cooking instruction information to the kitchen terminal 40 again when the customer arrives (Figure 8). The order management server 10 may also send a display instruction to the kitchen display device 42 in a similar manner. In other words, the order management server 10 sends a display instruction to the kitchen display device 42 when it receives online order information, and if the customer arrives earlier than the specified time, it may also send a display instruction to the kitchen display device 42 again when the customer arrives. In the second printing trigger mode, rather than the first printing trigger mode, the order management server 10 may also send a display instruction to the kitchen display device 42 as described above. In other words, the timing at which the order management server 10 sends cooking instruction information to the kitchen terminal 40 and the timing at which the order management server 10 sends a display instruction to the kitchen display device 42 do not necessarily have to coincide.

In addition, in the second printing trigger mode, the order management server 10 sends cooking instruction information to the kitchen terminal 40 at the timing of cooking start (Figures 9 and 10), and if the customer arrives at a time earlier than the timing of cooking start, the order management server 10 sends cooking instruction information to the kitchen terminal 40 at the timing of arrival (Figures 9 and 11).If the customer arrives after the cooking instruction information has been sent to the kitchen terminal 40 at the timing of cooking start but before cooking is completed, the order management server 10 sends cooking instruction information to the kitchen terminal 40 again at the timing of arrival (Figures 9 and 12).The order management server 10 may also send display instructions to the kitchen display device 42 in the same way. In other words, the order management server 10 may send a display instruction to the kitchen display device 42 when cooking begins; if the customer arrives earlier than cooking begins, the display instruction may be sent to the kitchen display device 42 when the customer arrives; and if the customer arrives after cooking instruction information has been sent to the kitchen terminal 40 when cooking begins but before cooking is completed, the cooking instruction information may be sent to the kitchen terminal 40 again when the customer arrives. Note that in the first print trigger mode rather than the second print trigger mode, the order management server 10 may send a display instruction to the kitchen display device 42 as described above. In other words, the timing at which the order management server 10 sends cooking instruction information to the kitchen terminal 40 and the timing at which the order management server 10 sends a display instruction to the kitchen display device 42 do not necessarily have to coincide.

When multiple kitchen display devices 42 are installed, the same display content (cooking reservation information) may be displayed on all kitchen display devices 42, or the display content of one kitchen display device 42 may be different from the display content of another kitchen display device 42. For example, in the former case, the order management server 10 may send all display instructions to all kitchen display devices 42; in the latter case, the order management server 10 may refer to specified information (information correlating order content with kitchen display devices 42) and send one display instruction to one kitchen display device 42 and other display instructions to other kitchen display devices 42.

Figure 19 is an example of the display on the kitchen display device 42. The kitchen display device 42 displays an online order reservation list screen as shown in Figure 19(A). The online order reservation list screen has a reservation information display area HR60 that displays cooking reservation information. The reservation information display area HR60 on the online order reservation list screen shown in Figure 19(A) displays cooking reservation information for each of three orders (cooking reservation information for order number "185" (reference symbol E1), cooking reservation information for order number "186" (reference symbol E2), and cooking reservation information for order number "187" (reference symbol E3)). Note that in Figure 19(A) (and also in Figure 19(B)), spaces are provided between each piece of cooking reservation information due to the assigned symbols, but spaces are not required.

Each piece of cooking reservation information includes the order number, order details, scheduled arrival time (pickup time), and information indicating a planned arrival. Cooking reservation information (symbol E1) includes the order number "185" (symbol E11), order details "fried oysters" (symbol E12), scheduled arrival time "19:00" (symbol E13), and information indicating a planned arrival "planned arrival" (symbol E14). Cooking reservation information (symbol E2) includes the order number "186" (symbol E21), order details "fried horse mackerel," "fried shrimp," etc. (symbol E22), scheduled arrival time "19:30" (symbol E23), and information indicating a planned arrival "planned arrival" (symbol E24). The cooking reservation information (E3) includes the order number "187" (E31), the order details (E32), such as "fried salmon" and "fried shrimp," the planned arrival time "20:00" (E33), and information indicating a planned arrival (E34). As shown in FIG. 19(A), the kitchen display device 42 displays each piece of cooking reservation information in order of planned arrival time (in the figure, the pieces are displayed from left to right in order of earliest planned arrival time). In other words, the kitchen display device 42 displays each piece of cooking reservation information in order of planned arrival time, in the order in which cooking will begin.

In the state shown in Figure 19 (A), if a customer with order number "186" (symbol E21) comes to the restaurant and operates the cooking start button BT103, the kitchen display device 42 will display the online order reservation list screen as shown in Figure 19 (B). For example, the order management server 10, having received cooking start operation acceptance information from the customer terminal 70 of the customer, sends a display instruction (including order number "186") to the kitchen display device 42, and upon receiving this display instruction, the kitchen display device 42 displays the online order reservation list screen as shown in Figure 19 (B).

On the online order reservation list screen shown in Figure 19 (B), the display positions of the cooking reservation information (E1) for order number "185" (E11) and the cooking reservation information (E2) for order number "186" (E21) have been swapped. This allows the cook to easily recognize that the cooking reservation information (E2) for the visiting customer should be prepared before the cooking of the other cooking reservation information (E1, E3).

Furthermore, for the cooking reservation information (symbol E2) of a visiting customer, instead of the planned arrival time "19:30" (symbol E23) and the information indicating that the customer is planning to arrive "Planned Arrival" (symbol E24), the information indicating that the customer is currently visiting "Currently Visiting" (symbol E25) is displayed. In other words, when the kitchen display device 42 acquires order information for the same order twice, the output mode is different the first time and the second time (the initial output mode is "Planned Arrival", and the second output mode is "Currently Visiting"). This allows the cook to easily recognize that the customer associated with the cooking reservation information (symbol E2) is currently visiting. Note that the kitchen display device 42 displays "Currently Visiting" in a more easily recognizable (highly visible) manner than "Planned Arrival". In the example shown in Figure 19(B), "Currently Visiting" is displayed in a larger size than "Planned Arrival", but color, shape, etc. may be used to emphasize the information instead of or in addition to size.

In the examples shown in Figures 19(A) and 19(B), the kitchen display device 42 displays the product name, quantity, and size (if available) of the ordered product (product to be cooked) as the order details (reference symbols E12, E22, and E32). However, the kitchen display device 42 may also display information related to the cooking time required. For example, the kitchen display device 42 may display the cooking time required for a product that has been predetermined as requiring a relatively long cooking time. Instead of or in addition to displaying the cooking time required, the kitchen display device 42 may notify the user that the cooking time is long (by displaying the product in a different display format from other products, or by displaying a mark indicating a long cooking time, etc.). The same applies to slips printed and issued (including reissues) by the kitchen terminal 40. The kitchen display device 42 may also display the order details according to the cooking time required. For example, the kitchen display device 42 may display the ordered products in order of the cooking time required for the product. The same applies to slips printed and issued (including reissues) by the kitchen terminal 40.

In the example shown in Figure 19 (B), the cooking reservation information for a customer who has visited the restaurant displays information indicating that the customer is currently visiting the restaurant instead of the scheduled arrival time and information indicating that the customer is scheduled to visit. However, information indicating that the customer is currently visiting the restaurant may also be displayed in addition to the scheduled arrival time and information indicating that the customer is scheduled to visit.

In the example shown in Figure 19 (B), the cooking reservation information for a customer who has arrived at the restaurant displays information indicating that the customer is currently at the restaurant. However, in addition to displaying the information indicating that the customer is currently at the restaurant, the time of arrival (the time the cooking start button BT103 was operated, the time the order management server 10 received the cooking start operation acceptance information, the time the kitchen display device 42 received the display instruction, etc.) may also be displayed, or the elapsed time from the time of arrival may be displayed instead of or in addition to the time of arrival.

In the example shown in Figure 19 (B), the cooking reservation information for a customer who has visited the restaurant displays information indicating that the customer is currently in the restaurant. However, if a reissued receipt for the customer's order has been issued (Figures 8 and 12), in addition to displaying the information indicating that the customer is currently in the restaurant, information indicating that a reissued receipt for the customer's order may also be displayed. It may also be possible to display information such as that the first receipt is invalid and must be discarded, and the time the first receipt was issued.

Figures 19(A) and 19(B) show online order reservation list screens that display information about online orders (cooking reservation information). However, the kitchen display device 42 may also display an offline order reservation list screen (not shown) that displays information about offline orders (cooking reservation information) in addition to, or instead of, the online order reservation list screen. Furthermore, the kitchen display device 42 may also display a vendor order reservation list screen (not shown) that displays information about vendor orders (cooking reservation information) in addition to, or instead of, the online order reservation list screen or the offline order reservation list screen (not shown), following a flow similar to that of Figure 18(A). When displaying the online order reservation list screen and the offline order reservation list screen, the kitchen display device 42 may switch between the online order reservation list screen and the offline order reservation list screen (i.e., they may be displayed as different, switchable screens or pages). The switching may be based on an operation by a store clerk, or may occur over time without any operation. The same applies when displaying the online order reservation list screen and the vendor order reservation list screen, when displaying the offline order reservation list screen and the vendor order reservation list screen, or when displaying the online order reservation list screen, the offline order reservation list screen, and the vendor order reservation list screen. Alternatively, when displaying the online order reservation list screen and the offline order reservation list screen, the kitchen display device 42 may display them as the same screen. That is, the kitchen display device 42 may display cooking reservation information for online orders and cooking reservation information for offline orders together on an order reservation list screen. On an order reservation list screen that displays cooking reservation information for online orders and cooking reservation information for offline orders together, the kitchen display device 42 may distinguish between cooking reservation information for online orders and cooking reservation information for offline orders (for example, by displaying different display modes, marks, etc.). The same applies when displaying the online order reservation list screen and the vendor order reservation list screen, when displaying the offline order reservation list screen and the vendor order reservation list screen, or when displaying the online order reservation list screen, the offline order reservation list screen, and the vendor order reservation list screen.

Furthermore, like the kitchen terminal 40 (Figures 14 and 15), the kitchen display device 42 can accept operations by staff (e.g., operations to start cooking, operations to complete cooking). When an operation to start cooking is performed on the kitchen display device 42 for an order, the value of the progress classification information for that order is updated from "1 (uncooked)" to "2 (cooking)", and when an operation to complete cooking is performed for an order, the value of the progress classification information for that order is updated from "2 (cooking)" to "3 (cooked)". As an example, the kitchen display device 42 may display cooking reservation information in an operable manner and accept an operation (touch) to start cooking for the cooking reservation information for a certain order. The kitchen display device 42 may also display order information for "2 (cooking)" (information indicating that cooking has started) and accept an operation to complete cooking for that information.

The above describes an embodiment, which can improve convenience. While the store ST in which the order management system 1 is installed has been described as a food court or restaurant, it can be any store that picks up (delivers) reserved items, such as a supermarket, home improvement store, convenience store, or general goods store.

(Modifications, etc.)
The above has described the embodiments, but the above embodiments are merely examples, and the specific configurations are not limited to the above embodiments, and designs within the scope of the gist of the invention are also included. For example, the device configuration, data configuration, processing flow, display and output modes, etc. can be appropriately changed as shown in (1), (2), etc. below. Note that the following (1), (2), etc. may be combined as appropriate.

(1) In the above embodiment, the call display 45 displays the order number of the order for which the product is available for collection. However, the number displayed by the call display 45 is not limited to the order number. For example, the call display 45 may display a number associated with the order number (a number different from the order number, referred to as a dedicated call number). This makes it possible to notify the customer that the product is available for collection, for example, when the order number has many digits. Note that when a dedicated call number is used, the dedicated call number corresponding to each order is communicated to the customer or delivery person before the dedicated call number is displayed on the call display 45. For example, in the case of an offline order, the dedicated call number may be printed on the product delivery medium. Furthermore, in the case of an online order (without a specified time), the order management server 10 may, for example, assign a dedicated call number for the online order when the customer arrives at the store or when cooking is completed, and notify the customer terminal 70 of the dedicated call number. Furthermore, in the case of online orders (with a specified time), the order management server 10 may, for example, assign a dedicated call number for the online order before the meal is placed in the locker device 50, and notify the customer terminal 70 of the dedicated call number. In the case of vendor orders, the order management server 10 may, for example, assign a dedicated call number for the online order before the meal is placed in the locker device 50, and notify the delivery person terminal 170 of the dedicated call number via the meal delivery company server 160.

(2) In the above embodiment, an example was described in which the store recognized the arrival of a customer by the customer operating the cooking start button BT103 (Figure 4(B)) or the cooking start button BT203 (Figure 5(A)). However, the method by which the store recognizes the arrival of a customer is not limited to this. For example, instead of or in addition to the customer operating the cooking start button BT103 or the cooking start button BT203, the store may install a store reception terminal capable of communicating with the order management server 10, etc., in the store, and the store may recognize the arrival of a customer by having the customer enter their order number into the store reception terminal. The store may also recognize the arrival of a customer by installing a store reception terminal equipped with a scanner unit and having the customer scan the unlocking image GA101 (Figure 4(B)) or the handover image GA205 (Figure 5(A)) as an image used to notify the customer of their arrival. The store may also recognize the arrival of a customer by using a GPS, wireless LAN beacon, etc.

(3) In relation to (2) above, when the store recognizes a customer's arrival using a store reception terminal, GPS, wireless LAN beacon, etc., a cooking start message indicating that cooking will begin may be displayed on the customer terminal 70. For example, the store reception terminal (which also includes a device that recognizes a customer's arrival using a GPS or wireless LAN beacon) may send a customer arrival recognition notification to the customer terminal 70, and the customer terminal 70 that receives the customer arrival recognition notification may display a cooking start message.

(4) In the above embodiment, an example was described in which the order management terminal 20 was used to specify the storage port for delivery to the locker ( FIG. 20 ). However, instead of or in addition to the order management terminal 20, the storage port may be specified on the locker device 50 itself (the display unit of the locker device 50).

(5) In the above embodiment, in the second printing trigger mode for online orders with a specified time (a mode in which a receipt is printed according to the customer's arrival time), if it is determined that the time to start cooking has arrived and the first receipt has been issued and a customer who arrives at the store performs an operation to start cooking, the receipt is reissued (Figure 12). However, since the first receipt is recognized as the start of cooking, it is not necessary to reissue the receipt in the above case.

(6) In the above embodiment, in the first printing trigger mode (a mode in which a receipt is printed at the time of ordering) for online orders with a specified time, if a customer who arrives at the restaurant earlier than the specified time performs an operation to start cooking, the receipt is reissued (Figure 8). However, there may be cases in which the receipt is not reissued. For example, if cooking has already begun (i.e., if the customer arrives at the restaurant shortly before the specified time), the receipt does not need to be reissued.

(7) In the above embodiment, it was explained that products ordered offline and online (without a specified time) are delivered to the customer, and products ordered online (with a specified time) and from a vendor are delivered to a locker, but this is not limited to this. In other words, products ordered offline (either eat-in products or take-out products, or both) may be delivered to a locker. Products ordered online (without a specified time) may be delivered to a locker. Products ordered online (with a specified time) may be delivered to the customer. Products ordered from a vendor may be delivered to the customer.

(8) In relation to (7) above, for online orders (with a specified time), if you arrive at the store earlier than the specified time, the item may be handed over to you, and if you arrive at the store at the specified time, the item may be handed over to a locker.

(9) In relation to (7) above, for online orders (with time specification), if the order time (i.e., the current time) is close to the specified time (for example, if a button before 11:15 or button BT31 for receiving at the earliest is operated on the collection time specification screen shown in Figure 3 (C)), the item will be handed over to the customer; if the order time and the specified time are not close, the item may be handed over to a locker.

(10) In relation to (9) above, if the order time and the specified time are close to each other, the customer terminal 70 may display an order confirmation screen such as that shown in FIG. 5(B) instead of the order confirmation screen such as that shown in FIG. 4(A), and may display an order completion screen such as that shown in FIG. 5(C) instead of the order completion screen such as that shown in FIG. 4(B). In other words, if the order time and the specified time are not close to each other (for example, if the buttons after 11:30 are operated on the pickup time specification screen shown in FIG. 3(C)), the screen may transition from the pickup time specification screen (FIG. 3(C)) to the order confirmation screen (FIG. 4(A)) to the order completion screen (FIG. 4(B)). If the order time and the specified time are close to each other, the screen may transition from the pickup time specification screen (FIG. 3(C)) to the order confirmation screen (FIG. 5(B)) to the order completion screen (FIG. 5(C)).

The order completion screen shown in FIG. 5(C) displays a message MS302 for when the customer arrives at the restaurant (a message similar to message MS202 on the order completion screen for when no time is specified, as shown in FIG. 5(A)), and provides a Start Cooking button BT303 to be operated when the customer arrives at the restaurant (a button similar to Start Cooking button BT203 on the order completion screen for when no time is specified, as shown in FIG. 5(A)). Below the Start Cooking button BT303, a message MS304 regarding handover (a message similar to message MS204 on the order completion screen for when no time is specified, as shown in FIG. 5(A)), and a handover receipt image GA305 to be used for handover (an image similar to handover receipt image GA205 on the order completion screen for when no time is specified, as shown in FIG. 5(A)) are displayed. Note that the order completion screen shown in FIG. 5(C) does not provide a Change to No Time Specified button for changing the order type to No Time Specified (a button equivalent to Change to No Time Specified button BT107 on the order completion screen for when a time is specified, as shown in FIG. 5(B)).

(11) In relation to (7) above, for online orders (with time specification), customers may be allowed to choose between hand delivery or locker delivery on the order confirmation screen (Figure 4(A)) or order completion screen (Figure 4(B)). A message may be displayed stating that locker delivery requires less waiting time than hand delivery.

(12) In relation to (7) above, for online orders (no time specified), the customer may be allowed to choose between hand delivery or locker delivery on the order confirmation screen (Figure 4(C)) or order completion screen (Figure 5(A)). A message may be displayed stating that locker delivery requires less waiting time than hand delivery.

(13) In the above embodiment, it was explained that offline orders support both eat-in and take-out, and online orders and vendor orders support take-out but not eat-in. However, like offline orders, online orders may also support both eat-in and take-out.

(14) In the above embodiment, the order reception server 60 was described as having the function of accepting online orders and the function of linking with a credit settlement server, but it may have other functions. For example, the order reception server 60 may have the function of calculating the final transaction amount based on discounts applied to the transaction (information on points or coupons used, member discounts based on member information, discounts based on campaign information, etc.), or the function of calculating benefits (points, coupons) granted in the transaction. The order reception server 60 may transmit (supply) information obtained by the above functions to other devices (e.g., customer terminal 70, order management server 10). Note that, like the credit settlement server, the order reception server 60 may link with a points management server, coupon management server, member (customer) information server, and campaign information (sale information) server to realize the above functions, or may store information similar to the above servers to realize the above functions.

(15) In the above embodiment, an example was described in which a customer places an order (online order, vendor order) using a portable terminal (e.g., a smartphone, tablet terminal, or laptop PC). However, a customer may also place an order using a fixed terminal (e.g., a desktop PC). In such a case, the customer may place an order using a fixed terminal and then visit the store using a portable terminal. In other words, by sharing information (e.g., sharing website information) across multiple devices using a user name or the like, the device used to order a product and the device used when visiting the store may be different devices.

(16) In the above embodiment, an example was described in which the order management terminal 20 displayed the usage status of each storage slot (e.g., "1 (empty)", "2 (reserved for use)", etc.), the progress of each order (e.g., "1 (uncooked)", "2 (cooking)", etc.), and the relationship between storage slots and orders. However, instead of or in addition to the order management terminal 20, another device (e.g., POS terminal 20, kitchen display device 42) may display one or more of the usage status of each storage slot, the progress of each order, and the relationship between storage slots and orders.

(17) In the above embodiment, an example was described in which the order management system 1 was equipped with a kitchen display device 42 in addition to a kitchen terminal 40, but the order management system 1 may be equipped with either the kitchen terminal 40 or the kitchen display device 42.

The following is a summary of the embodiments.
[Name of invention] System, program [Technical field]
The present invention relates to a system and a program.
[Background technology]
2. Description of the Related Art A system is known for accepting reservations for restaurants using customers' mobile terminals (see, for example, Patent Document 1).
[Prior art documents]
[Patent Documents]
[Patent Document 1] JP 2003-022307 A [Summary of the Invention]
[Problem to be solved by the invention]
However, conventional systems have room for improvement in terms of convenience. The present invention has been made in light of these circumstances, and its purpose is to provide a technology that improves the convenience of advance orders.

[Means for solving the problems]
(A1) A system (e.g., order management system 1) for delivering ordered products to a customer at a store, the ordered products having been ordered by the customer using a mobile terminal (customer terminal 70), the system comprising: a receiving means for receiving product order information from the mobile terminal; and an output means for outputting order output information based on the order information (e.g., issuing each slip by kitchen terminal 40, issuing slips by vendor order printer 141, displaying an online order reservation list screen and a vendor order reservation list screen by kitchen display device 42), wherein the output means outputs the order output information based on the order information of the same order in different output formats when outputting the order output information for the first time and when outputting it again (e.g., kitchen terminal 40 prints "reissue", kitchen display device 42 changes "planned visit" to "currently visiting" and displays it).
According to (A1), convenience is improved. For example, a store clerk can easily recognize that the output is being re-executed. Furthermore, since the output is re-executed depending on a change in the situation (for example, if the customer arrives at the store earlier than the originally scheduled delivery time), the store clerk can immediately recognize the change in the situation and can flexibly respond to the change in the situation, which is convenient.

(A2) The system described in (A1) is characterized in that the output means is capable of outputting reservation slips (slips in Figures 13(B) and 13(D)) based on product orders and in-store slips (slips in Figures 13(A), 13(C), 13(E), and 13(F)) based on customer visits, and when the in-store slip is output after issuing the reservation slip (when issuing the slip in Figure 13(B) and then issuing the slip in Figure 13(C), or when issuing the slip in Figure 13(D) and then issuing the slip in Figure 13(F)), it outputs a message on the in-store slip that it is a re-output (symbol D7), and when issuing the in-store slip without issuing the reservation slip (when issuing the slip in Figure 13(A) or the slip in Figure 13(E)).
(A2) improves convenience. For example, because a customer-visit slip is issued according to the situation, there is no need to separately check whether the slip is a reissued one, which is convenient. In other words, if a customer-visit slip is issued after a reservation slip has been issued, the customer-visit slip will be printed with a notice indicating that it is a reissue, making it easy to recognize that the first reservation slip is invalid (the first printed slip can be discarded (e.g., destroyed) and the timing to start cooking can be determined based on the second printed slip). In this way, it is convenient because it can flexibly respond to changes in the situation (such as when a customer arrives earlier than the originally scheduled delivery time).

(A3) A system as described in (A1) or (A2), characterized in that it comprises a pickup time receiving means (see, for example, Figure 3(C)) that receives a specified pickup time for the ordered items, and a time receiving means (see, for example, Figure 3(B)) that receives operations related to the start of cooking the ordered items.
According to (A3), convenience is improved. For example, customer needs can be met in an appropriate manner.

(A4) A system described in any of (A1) to (A3), characterized in that the output means outputs information indicating that the customer who ordered the product is currently in the store (see, for example, Figures 13(A), 13(C), 13(E), 13(F), and 19(B)).
According to (A4), convenience is improved. For example, a store clerk can recognize at a glance that a customer who has placed an order has arrived at the store.

(A5) A program that causes a computer to function as an ordering terminal through which customers order products, characterized in that the program causes the computer to function as a time reception means that receives a specified time for picking up the ordered products, and a display means that displays information regarding the start of cooking the ordered products.
According to (A5), convenience is improved. For example, customer needs can be met in an appropriate manner.

(B1) In order to solve the above-mentioned problems, one aspect of the present invention is a system (for example, order management system 1) for delivering ordered products to a customer in a store, the ordered products having been ordered by the customer using a mobile terminal (customer terminal 70), the system comprising: a receiving means for receiving product order information from the mobile terminal; a display means for displaying information relating to the delivery of the ordered products on the mobile terminal; and an issuing means for printing and issuing a slip based on the order information (for example, the slips in Figures 13(A) to 13(F)), the issuing means issuing a slip on which is printed the delivery time of the ordered products (symbol D3) included in the order information, or a message indicating that the customer who ordered the products is currently in the store (symbol D6).
(B1) improves convenience. For example, the receipt displays the time when the ordered product will be delivered or a message indicating that the customer who ordered the product is currently in the store, allowing the cook to easily determine when to start cooking (whether to start cooking at the delivery time or immediately).

(B2) The slips include reservation slips based on product orders (slips in Figures 13(B) and 13(D)) and in-store slips based on customer visits (slips in Figures 13(A), 13(C), 13(E), and 13(F)), and the issuing means, when issuing the in-store slip after issuing the reservation slip (when issuing the slip in Figure 13(B) after issuing the slip in Figure 13(C), or when issuing the slip in Figure 13(D) after issuing the slip in Figure 13(F)), is characterized in that it prints a notice (symbol D7) on the in-store slip that it is a reissue.
(B2) improves convenience. That is, when a customer-visit slip is issued after a reservation slip has been issued, the customer-visit slip is printed with a notice indicating that it is a reissue, making it easy to recognize that the first reservation slip is invalid (the first slip printed is discarded, and the timing for starting cooking is determined based on the second slip printed). In this way, it is convenient and can flexibly respond to changing situations (such as when a customer arrives earlier than the originally scheduled delivery time).

(B3) The system described in (B1) or (B2) is characterized in that the slips include reservation slips based on product orders and in-store slips based on customer visits, and the issuing means does not print a notice on the in-store slip that it is a reissue when issuing the in-store slip without issuing the reservation slip (when issuing the slip of Figure 13 (A) or when issuing the slip of Figure 13 (E)).
According to (B3), convenience is improved. For example, since a receipt is issued during a visit depending on the situation, there is no need to separately check whether the receipt is a reissued one, which is convenient.

(B4) A system described in any of (B1) to (B3), characterized in that the display means displays information used to pick up the ordered item (e.g., unlocking image GA101, hand-over receipt image GA205, hand-over receipt image GA305).
According to (B4), convenience is improved. For example, it is convenient because the delivery of the ordered product is prompt.

(B5) In order to solve the above-mentioned problems, one aspect of the present invention is a program that causes a computer to function as an order terminal (customer terminal 70) through which a customer orders products, and that causes the computer to function as a time acceptance means that accepts the specification of a collection time for the ordered products (for example, specification of a collection time on the collection time specification screen of Figure 3 (C)), and a display means that displays information regarding the start of cooking of the ordered products (for example, the cooking start button BT103 on the order completion screen of Figure 4 (B), the cooking start button BT203 on the order completion screen of Figure 5 (A), the cooking start button BT303 on the order completion screen of Figure 5 (C), and a cooking start message indicating that cooking will begin).
According to (B5), the necessary information is presented to the customer in an appropriate manner, improving convenience.

The programs for implementing the order management system 1 and each of the devices described above (order management server 10, order management terminal 20, POS terminal 30, kitchen terminal 40, call display 45, locker device 50, order reception server 60, customer terminal 70, vendor order terminal 140, vendor order printer 141, meal delivery company server 160, delivery person terminal 170, and kitchen display device 42) may be recorded on a computer-readable recording medium, and the programs may be loaded into a computer system for execution. Note that the term "computer system" here includes hardware such as the OS and peripheral devices. Furthermore, "computer-readable recording medium" refers to portable media such as floppy disks, optical magnetic disks, ROMs, and CD-ROMs, as well as storage devices such as hard disks built into a computer system. Furthermore, "computer-readable recording medium" also includes devices that retain programs for a certain period of time, such as volatile memory (RAM) within a computer system that acts as a server or client when the program is transmitted via a network such as the Internet or a communication line such as a telephone line. The program may also be transmitted from a computer system storing the program in a storage device or the like to another computer system via a transmission medium, or by transmission waves within the transmission medium. Here, the "transmission medium" that transmits the program refers to a medium that has the function of transmitting information, such as a network (communication network) such as the Internet or a communication line (communication line) such as a telephone line. The program may also be one that realizes part of the above-mentioned functions. Furthermore, it may be a so-called differential file (differential program) that can realize the above-mentioned functions in combination with a program already stored in the computer system.

1... Order management system 10... Order management server 20... Order management terminal 30... POS terminal 40... Kitchen terminal (kitchen terminal)
42...Kitchen display device (kitchen monitor)
45...Call display 50...Locker device 60...Order reception server 70...Customer terminal 140...Vendor order terminal 141...Vendor order printer 160...Meal delivery company server 170...Delivery person terminal

Claims (5)

A system for delivering ordered products to a customer at a store, the ordered products having been ordered by the customer using a mobile terminal,
A receiving means for receiving order information of a product ordered by a customer on a mobile terminal ;
an output means for outputting a reservation slip based on the order information received by the receiving means ,
The receiving means
The information indicating the customer's visit can be received by the customer operating the mobile terminal,
The output means
A receipt can be output during a customer's visit based on the information indicating the customer's visit received by the receiving means.
A system characterized by: The output means
2. The system according to claim 1, wherein when the store visit slip is printed after the reservation slip is issued, a message indicating that the store visit slip is being reprinted is output on the store visit slip. The output means
3. The system according to claim 1, wherein when the in - store slip is issued without issuing the reservation slip, a message indicating that the in-store slip is being reprinted is not printed on the in-store slip. The output means
Additionally, reservation information including the order number and expected arrival time is displayed.
4. The system according to claim 1, wherein the first and second sensors are connected to each other. A program for causing a computer to function as a store device in a system for delivering ordered products to a customer at a store, the program comprising:
The computer
A receiving means for receiving order information of the product ordered by the customer on the mobile terminal;
an output means for controlling output of a reservation slip based on the order information received by the receiving means;
It functions as
The receiving means
The information indicating the customer's visit can be received by the customer operating the mobile terminal,
The output means
The output of a receipt during a customer's visit can be controlled based on the information indicating the customer's visit received by the receiving means.
A program characterized by: