JP7804183B2 - Food ordering support system, food ordering support method, and food ordering support program - Google Patents

Description

The present invention relates to a food ingredient ordering support system, a food ingredient ordering support method, and a food ingredient ordering support program that support the ordering of ingredients used in cooking menus.

Conventionally, systems have been known in food service facilities that manage the ingredients used in the menus offered to customers and order the necessary ingredients from ingredient suppliers (ingredient providers) (see, for example, Patent Document 1). For example, such systems calculate the required quantity of each ingredient used in a set menu and place orders with ingredient suppliers.

Japanese Patent Application Laid-Open No. 2005-182147

However, with conventional technology, the required amount of each ingredient is calculated and then ordered from the ingredient supplier, resulting in different order quantities each time. This makes it difficult for restaurant managers to manage ingredient order quantities. Furthermore, this increases the frequency of ingredient orders, increasing the burden of ingredient ordering work at restaurants.

The object of the present invention is to provide a food ingredient ordering support system, food ingredient ordering support method, and food ingredient ordering support program that make it easier to manage food ingredient order quantities at food service facilities and reduce the burden of food ingredient ordering work.

The food ingredient ordering support system of the present invention is a system comprising an acquisition processing unit that acquires a food ingredient sales plan for a food service facility, a first determination processing unit that determines the ordering frequency for the food ingredients based on the sales plan acquired by the acquisition processing unit, and a second determination processing unit that determines an order unit quantity corresponding to the sales plan acquired by the acquisition processing unit from among a plurality of pre-set order unit quantities.

The food ingredient ordering support method of the present invention is a method in which one or more processors execute the following steps: an acquisition step in which one or more processors acquire a food ingredient sales plan for a food service facility; a first determination step in which one or more processors determine the ordering frequency for the food ingredients based on the sales plan acquired in the acquisition step; and a second determination step in which one or more processors select an order unit quantity from a plurality of preset order unit quantities to be ordered in accordance with the sales plan acquired in the acquisition step.

The food ingredient ordering support program of the present invention is a program for causing one or more processors to execute the following steps: an acquisition step for acquiring a food ingredient sales plan for a food service facility; a first determination step for determining the ordering frequency for the food ingredients based on the sales plan acquired in the acquisition step; and a second determination step for determining an order unit quantity corresponding to the sales plan acquired in the acquisition step from among a plurality of preset order unit quantities.

The present invention provides a food ingredient ordering support system, a food ingredient ordering support method, and a food ingredient ordering support program that make it easier to manage food ingredient order quantities at food service facilities and reduce the burden of food ingredient ordering operations.

FIG. 1 is a block diagram showing the configuration of a foodstuff ordering support system according to an embodiment of the present invention. FIG. 2 is a diagram showing an example of reservation information used in the foodstuff ordering support system according to the embodiment of the present invention. FIG. 3 is a diagram showing an example of menu information used in the foodstuff ordering support system according to the embodiment of the present invention. FIG. 4 is a diagram showing an example of ingredient information used in the ingredient ordering support system according to the embodiment of the present invention. FIG. 5 is a diagram showing an example of ingredient history information used in the ingredient ordering support system according to the embodiment of the present invention. FIG. 6 is a diagram showing an example of order information used in the foodstuff ordering support system according to the embodiment of the present invention. FIG. 7 is a diagram showing an example of an order setting page displayed on the facility terminal according to the embodiment of the present invention. FIG. 8 is a diagram showing another example of an order setting page displayed on the facility terminal according to the embodiment of the present invention. FIG. 9 is a diagram showing another example of an order setting page displayed on the facility terminal according to the embodiment of the present invention. FIG. 10 is a flowchart showing an example of the steps of a foodstuff ordering support process executed in the foodstuff ordering support system according to the embodiment of the present invention.

The following describes an embodiment of the present invention with reference to the accompanying drawings to facilitate understanding of the present invention. Note that the following embodiment is an example of a specific embodiment of the present invention and does not limit the technical scope of the present invention.

[Food ordering support system 1]
1, a food ingredient ordering support system 1 according to an embodiment of the present invention includes a food ingredient ordering support device 2, a user terminal 3, and a facility terminal 4. The food ingredient ordering support device 2, the user terminal 3, and the facility terminal 4 can communicate with each other via a communication network N1 such as the Internet, a LAN, a WAN, or a public telephone line.

The food ingredient ordering support device 2 is a server that accepts reservations for dining facilities that provide food and beverages, manages ingredients for the dining facilities, and orders ingredients for the dishes served at the dining facilities. For example, the food ingredient ordering support device 2 can accept dining facility reservations from a user terminal 3, accept ingredient ordering instructions from a facility terminal 4, and order ingredients from a food ingredient supplier (an example of a food ingredient provider of the present invention). Note that the dining facility is not limited to a restaurant, but may be any type of facility (such as an entertainment facility or accommodation facility) that can provide food and beverages to users. The food ingredient ordering support device 2 may be located at the dining facility or outside the dining facility.

The user terminal 3 is an information processing device operated by a user who searches for and requests reservations at a facility. The facility terminal 4 is an information processing device located corresponding to a dining facility and manages dining facility reservations, food menus, ingredients, etc. The facility terminal 4 may be located at the dining facility or outside the dining facility. The food ingredient ordering support system 1 may include one or more user terminals 3 and multiple facility terminals 4 located at each dining facility.

In this embodiment, the food ingredient ordering support device 2 alone corresponds to the food ingredient ordering support system of the present invention, but the food ingredient ordering support system of the present invention may also include one or more of the components of the food ingredient ordering support device 2, user terminal 3, and facility terminal 4. For example, if the components of the food ingredient ordering support device 2, user terminal 3, and facility terminal 4 work together to share and perform the food ingredient ordering support process (see FIG. 10) described below, a system including multiple components that perform that process can be considered as the food ingredient ordering support system of the present invention. For example, the food ingredient ordering support device 2 and facility terminal 4 may constitute the food ingredient ordering support system of the present invention. Alternatively, the facility terminal 4 alone may constitute the food ingredient ordering support system of the present invention.

[Foodstuff ordering support device 2]
1, the food ingredient ordering support device 2 is a server equipped with a control unit 21, a memory unit 22, an operation/display unit 23, and a communication I/F 24. The food ingredient ordering support device 2 is not limited to a single computer, but may be a computer system in which multiple computers operate in cooperation with each other. Furthermore, the various processes executed by the food ingredient ordering support device 2 may be executed in a distributed manner by one or multiple processors.

The communication I/F 24 is a communication interface that connects the food ingredient ordering support device 2 to the communication network N1 via a wired or wireless connection, and performs data communication in accordance with a predetermined communication protocol with external devices such as the user terminal 3 and facility terminal 4 via the communication network N1.

The operation display unit 23 is a user interface that includes a display unit such as a liquid crystal display or organic EL display that displays various information, and an operation unit such as a mouse, keyboard, or touch panel that accepts operations.

The memory unit 22 is a non-volatile memory unit such as a hard disk drive (HDD) or solid state drive (SSD) that stores various types of information. Specifically, the memory unit 22 stores data such as reservation information D1, menu information D2, ingredient information D3, ingredient history information D4, and order information D5.

Reservation information D1 includes information regarding the number of reservations for each food menu item at a dining facility. Figure 2 shows an example of reservation information D1 for dining facility T1. As shown in Figure 2, reservation information D1 includes information such as the "visit date" and "food menu." The visit date is the planned date (reservation date) when the user will visit the facility. The food menu is a menu item that dining facility T1 can provide to users and that can be reserved. The food menu for dining facility T1 includes multiple menu items such as menu M1, menu M2, menu M3, etc. The reservation information D1 registers the total number of reservations for each menu item for each visit date. For example, currently, for "June 5, 2021," the following reservations have been registered: menu M1 has four reservations (for four people), menu M2 has two reservations (for two people), and menu M3 has three reservations (for three people). The control unit 21 updates the reservation information D1 each time a reservation is received from a user. The control unit 21 can also accept reservations from users who do not select a food menu (reservations for a seat only). Here, reservation information D1 for dining facility T1 is shown, but the storage unit 22 may contain multiple pieces of reservation information D1 for each dining facility. The control unit 21 may also obtain reservation information D1 from the facility terminal 4 of dining facility T1 and store it in the storage unit 22.

Menu information D2 includes information (recipe information) regarding the ingredients and quantities used for each dish menu. Figure 3 shows an example of menu information D2 for dining facility T1. As shown in Figure 3, menu information D2 includes information on the names of ingredients used in the dish menu and information on the quantities used for each dish menu. For example, menu M1 uses ingredients F1 to F5. Furthermore, menu M1 uses C11 (grams (g)) of ingredient F1, C12 (g) of ingredient F2, C13 (g) of ingredient F3, C14 (g) of ingredient F4, and C15 (g) of ingredient F5. Note that the dish menu may be a la carte menus or set menus (e.g., a menu consisting of a main dish and a side dish). The ingredients include a variety of ingredients, such as meats like chicken, pork, and beef; vegetables like carrots, onions, lettuce, cabbage, spinach, Japanese mustard spinach, and bok choy; fish like mackerel, salmon, and tuna; and fruits like mandarin oranges, apples, and bananas. The control unit 21 acquires menu information D2 from the facility terminal 4 of the dining facility T1 and stores it in the memory unit 22. For example, the manager of the dining facility T1 can register and update menu information D2 on the facility terminal 4.

Ingredient information D3 includes information about ingredients used in the dining facility. Figure 4 shows an example of ingredient information D3 for dining facility T1. As shown in Figure 4, ingredient information D3 includes information such as "ingredient," "expiration date," and "delivery date." The ingredients are information indicating all ingredients used in the dish menus that can be served at dining facility T1. The expiry date is the expiration date of the ingredient. Note that instead of or in addition to the expiry date, best-before date information may be included in ingredient information D3. The delivery date is the time required from when the ingredient is ordered from the ingredient supplier until it is delivered to dining facility T1. Note that if there are multiple ingredient suppliers for one ingredient (e.g., ingredient F1), the delivery date for each ingredient supplier may be registered for ingredient F1.

Ingredient history information D4 includes history information such as the order history and consumption history of each ingredient used at the dining facility. Figure 5 shows an example of ingredient history information D4 for dining facility T1. As shown in Figure 5, ingredient history information D4 includes information such as "ingredient," "order date," "order quantity," "consumption quantity," and "inventory quantity." The ingredients are information indicating all ingredients used in the dish menus available at dining facility T1. The order date is information about the date (or date and time) when the ingredients were ordered. The order quantity is information about the quantity of ingredients ordered. Note that the order quantity may be the minimum quantity (order lot) when ordering ingredients from a food supplier. The consumption quantity is the quantity consumed at dining facility T1 after the ordered quantity of ingredients is delivered to dining facility T1. The inventory quantity is the quantity of ingredients currently in stock at dining facility T1. For example, the inventory quantity is calculated by subtracting the consumption quantity from the order quantity. The inventory quantity may also be the quantity registered by staff at dining facility T1 after checking the inventory of each ingredient.

Ordering information D5 includes information regarding the ordering method for ingredients used at the dining facility. Figure 6 shows an example of ordering information D5 for dining facility T1. As shown in Figure 6, ordering information D5 includes information such as "ordering method," "ordering frequency," and "order unit quantity." The ordering method is a method for ordering ingredients from ingredient suppliers, and includes multiple ordering methods. The ordering frequency is information about how often ingredients are ordered from ingredient suppliers, such as daily, every few days, weekly, weekly, monthly, several months, annually, or several years. The ordering frequency includes a first ordering frequency in which an order is placed a first predetermined number of times in a predetermined period (e.g., "order once every three days"), and a second ordering frequency in which an order is placed a second predetermined number of times less than the first predetermined number of times in a predetermined period (e.g., "order once per week").

The order unit quantity is the minimum unit quantity (order lot) when ordering ingredients from an ingredient supplier. The order unit quantity includes, for example, a first order unit quantity (e.g., "300 pieces") and a second order unit quantity (e.g., "900 pieces") that is greater than the first order unit quantity.

Each of the multiple ordering methods is associated with a different ordering frequency and a different order unit quantity. For example, the ordering information D5 shown in Figure 6 registers "Ordering Method 1" (an example of the first ordering method of the present invention), which orders 300 units of ingredients every three days, and "Ordering Method 2" (an example of the second ordering method of the present invention), which orders 900 units of ingredients every week. Note that multiple ordering methods may be registered for each ingredient in the ordering information D5. For example, Ordering Method 1 and Ordering Method 2 shown in Figure 6 are ordering methods corresponding to ingredient F1. The manager of the dining facility T1 can register and update the ordering information D5 on the facility terminal 4.

In another embodiment, some or all of the reservation information D1, menu information D2, ingredient information D3, ingredient history information D4, and order information D5 may be stored on another server accessible from the ingredient ordering support device 2 via communication network N1. In this case, the control unit 21 of the ingredient ordering support device 2 may obtain the information from the other server and execute various processes, such as the ingredient ordering support process described below (see FIG. 10).

The memory unit 22 also stores layout data and image data for generating various web pages, such as search pages and reservation pages, included in the reservation site displayed on the user terminal 3. The memory unit 22 also stores layout data and image data for generating various web pages, such as the order setting page P1 (see Figures 7 to 9) included in the food ingredient ordering site displayed on the facility terminal 4. The order setting page P1 is a setting screen for setting the food ingredient ordering method. In this embodiment, the control unit 21 of the food ingredient ordering support device 2 generates the various web pages and transmits the web page information to the user terminal 3 and the facility terminal 4, thereby displaying the various web pages on the user terminal 3 and the facility terminal 4. In another embodiment, the control unit 21 of the food ingredient ordering support device 2 may transmit the data necessary to display the various web pages to the user terminal 3 and the facility terminal 4, causing the control unit 31 of the user terminal 3 and the control unit 41 of the facility terminal 4 to display the various web pages.

Furthermore, the memory unit 22 stores control programs such as a food ingredient ordering support program that causes the control unit 21 to execute the food ingredient ordering support process (see FIG. 10) described below. For example, the food ingredient ordering support program is non-temporarily recorded on a computer-readable recording medium such as a CD or DVD, and is read by a reading device (not shown) such as a CD drive or DVD drive provided in the food ingredient ordering support device 2 and stored in the memory unit 22.

The control unit 21 has control devices such as a CPU, ROM, and RAM. The CPU is a processor that executes various types of arithmetic processing. The ROM is a non-volatile memory unit that pre-stores control programs such as BIOS and OS that cause the CPU to execute various types of arithmetic processing. The RAM is a volatile or non-volatile memory unit that stores various types of information and is used as temporary storage memory (work area) for the various processes executed by the CPU. The control unit 21 controls the ingredient ordering support device 2 by having the CPU execute various control programs pre-stored in the ROM or memory unit 22.

However, with conventional technology, the required quantity of each ingredient is calculated and then ordered from ingredient suppliers, resulting in different order quantities each time. This makes it difficult for restaurant managers to manage ingredient order quantities. This also creates the problem of increasing the frequency of ingredient orders, increasing the burden of ingredient ordering work at restaurants. In response to this, the ingredient ordering support device 2 of this embodiment makes it easier for restaurants to manage ingredient order quantities and reduces the burden of ingredient ordering work.

Specifically, as shown in FIG. 1, the control unit 21 includes various processing units, such as an acquisition processing unit 211, an order frequency determination processing unit 212, an order unit determination processing unit 213, a presentation processing unit 214, a reception processing unit 215, a switching processing unit 216, and an order processing unit 217. The control unit 21 functions as the various processing units by executing various processes in accordance with the food ingredient ordering support program using the CPU. Some or all of the processing units may be configured as electronic circuits. The food ingredient ordering support program may be a program for causing multiple processors to function as the processing units. The following explanation uses dining facility T1 as an example.

The acquisition processing unit 211 acquires a sales plan for ingredients at the dining facility T1. The sales plan includes at least one of the target number of servings for a dish menu to be provided to customers at the dining facility T1, the consumption history of ingredients at the dining facility T1, the ordering history of ingredients at the dining facility T1, the expiration date of the ingredients, and reservation information for the dining facility T1. The target number of servings may be the quantity of ingredients used in the dish menu. The target number of servings may also be a daily sales target or a monthly sales target. For example, the acquisition processing unit 211 acquires a target number of servings corresponding to ingredients to be ordered at the dining facility T1, the consumption history of ingredients to be ordered at the dining facility T1 or the ordering history of ingredients at the dining facility T1, the expiration date of the ingredients, and reservation information for the dining facility T1. The consumption history and the order history are included in ingredient history information D4 (see Figure 5). For example, the consumption quantity in ingredient history information D4 is an example of the consumption history, and the order quantity in ingredient history information D4 is an example of the order history. The acquisition processing unit 211 acquires the consumed quantity or the ordered quantity of the ingredient from the ingredient history information D4. Note that the acquisition processing unit 211 may also acquire both the consumed quantity and the ordered quantity of the ingredient from the ingredient history information D4.

The acquisition processing unit 211 also acquires the expiration date of the ingredients to be ordered from the ingredient information D3 (see Figure 4).

The acquisition processing unit 211 also acquires reservation information for the dining facility T1 from reservation information D1 (see Figure 2). For example, the acquisition processing unit 211 acquires the number of reservations for a dish menu that uses the ingredients to be ordered for each visit date or for a specified period. The acquisition processing unit 211 may also refer to menu information D2 (see Figure 3) to acquire the quantity of the ingredients to be used according to the number of reservations for the dish menu.

For example, if ingredient F1 is used as the ingredient to be ordered, the acquisition processing unit 211 acquires the consumption history or ordering history of ingredient F1 at the dining facility T1, the expiration date of ingredient F1, and reservation information (number of reservations) for dishes using ingredient F1.

The acquisition processing unit 211 acquires at least one of the target number of items to be provided, the consumption history, the order history, the expiration date, and the reservation information.

Furthermore, the acquisition processing unit 211 may acquire the food storage capacity of the dining facility T1 and the usage status of that storage capacity. For example, the acquisition processing unit 211 acquires the storage capacity of food storage cabinets (refrigerators, freezers, storage shelves, etc.) installed in the dining facility T1 and the usage status of the food storage cabinets (used capacity, available capacity, etc.). The acquisition processing unit 211 is an example of an acquisition processing unit of the present invention.

The order frequency determination processing unit 212 determines the ordering frequency of ingredients based on the sales plan acquired by the acquisition processing unit 211. For example, the order frequency determination processing unit 212 determines the ordering frequency of ingredients based on the consumption history or order history, the expiration date, and the reservation information acquired by the acquisition processing unit 211. Specifically, the order frequency determination processing unit 212 determines a specific order frequency from among multiple pre-set order frequencies based on the consumption history or order history, the expiration date, and the reservation information. The multiple order frequencies include a first order frequency in which orders are placed a first predetermined number of times in a predetermined period (e.g., "order once every three days"), and a second order frequency in which orders are placed a second predetermined number of times less than the first predetermined number of times in a predetermined period (e.g., "order once per week"). In other words, the multiple order frequencies include at least a first order frequency and a second order frequency that is lower than the first order frequency.

For example, the order frequency determination processing unit 212 determines the ordering frequency of ingredients based on the consumption status of ingredients using past ordering methods, the future quantity of ingredients to be used based on reservation information, etc.

For example, if ingredient F1 is ordered at the second ordering frequency ("order once per week") in the order history and the current inventory quantity of ingredient F1 is less than a predetermined quantity, it is predicted that ingredient F1 will run short in the near future, and the order frequency determination processing unit 212 determines (changes) the order frequency of ingredient F1 to the first ordering frequency (e.g., "order once every three days"). Also, for example, if ingredient F1 is ordered at the second ordering frequency in the order history and the number of days remaining until the expiration date of ingredient F1 is less than a predetermined number of days, or if the quantity of ingredient F1 used based on the reservation information is equal to or greater than a predetermined quantity, it is predicted that ingredient F1 will run short in the near future, and the order frequency determination processing unit 212 determines the order frequency of ingredient F1 to the first ordering frequency.

In contrast, for example, if ingredient F1 is ordered at the first ordering frequency ("order once every three days") in the order history and the current inventory quantity of ingredient F1 is equal to or greater than a predetermined quantity, a shortage of ingredient F1 is unlikely to occur, and therefore the order frequency determination processing unit 212 determines (changes) the order frequency of ingredient F1 to the second ordering frequency (e.g., "order once per week"). Also, for example, if ingredient F1 is ordered at the first ordering frequency in the order history and the number of days remaining until the expiration date of ingredient F1 is equal to or greater than a predetermined number of days, or if the quantity of ingredient F1 used based on the reservation information is less than a predetermined quantity, a shortage of ingredient F1 is unlikely to occur, and therefore the order frequency determination processing unit 212 determines the order frequency of ingredient F1 to the second ordering frequency.

Furthermore, for example, if ingredient F1 is ordered at the first ordering frequency in the order history, and the inventory quantity of ingredient F1 is equal to or greater than a predetermined amount, and the number of days remaining until the expiration date of ingredient F1 is equal to or greater than a predetermined number of days, or if the quantity of ingredient F1 used based on the reservation information is less than a predetermined amount, the order frequency determination processing unit 212 may change the ordering frequency of ingredient F1 from the first ordering frequency to the second ordering frequency.

The order frequency determination processing unit 212 may also determine the order frequency based on the delivery date of the ingredients, the storage capacity of the ingredient storage, and the usage status of the ingredient storage. For example, if the delivery date of ingredient F1 is three days, the order frequency determination processing unit 212 determines the order frequency of ingredient F1 to be the first order frequency ("order once every three days"), and if the delivery date of ingredient F1 is one week, the order frequency determination processing unit 212 determines the order frequency of ingredient F1 to be the second order frequency ("order once every week"). For example, if the storage capacity of the ingredient storage is large, a large amount of ingredients can be stored, so the order frequency determination processing unit 212 determines the order frequency of ingredient F1 to be the first order frequency ("order once every three days"), but if the storage capacity of the ingredient storage is small, so only a small amount of ingredients can be stored, so the order frequency of ingredient F1 is determined to be the second order frequency ("order once every week"). Furthermore, for example, when there is a large amount of free space in the food storage, the order frequency determination processing unit 212 determines the order frequency for food ingredient F1 to be the first order frequency ("order once every three days") because a large amount of food ingredient can be replenished; when there is little free space in the food storage, only a small amount of food ingredient can be replenished, so the order frequency for food ingredient F1 is determined to be the second order frequency ("every week"). The order frequency determination processing unit 212 is an example of the first determination processing unit of the present invention. In this way, the order frequency determination processing unit 212 may determine the order frequency based on the sales plan, the delivery date of the food ingredient, the storage capacity, and the usage status.

The order unit determination processing unit 213 determines an order unit quantity from among a plurality of preset order unit quantities in accordance with the sales plan acquired by the acquisition processing unit 211. For example, the order unit determination processing unit 213 determines an order unit quantity from among a plurality of preset order unit quantities in accordance with the consumption history or order history acquired by the acquisition processing unit 211, the expiration date, and the reservation information. The plurality of order unit quantities include a first order unit quantity (e.g., "300 units") and a second order unit quantity that is greater than the first order unit quantity (e.g., "900 units").

For example, the order unit determination processing unit 213 determines the order unit quantity of ingredients based on the consumption status of ingredients according to past ordering methods, the future usage quantity of ingredients based on reservation information, etc. For example, if the order frequency determination processing unit 212 determines the first order frequency (e.g., "order once every three days"), the order unit determination processing unit 213 determines the first order unit quantity (e.g., "300 units"), and if the order frequency determination processing unit 212 determines the second order frequency (e.g., "order once per week"), the order unit determination processing unit 213 determines the second order unit quantity (e.g., "900 units").

The order unit determination processing unit 213 may also determine the order unit quantity based on the delivery date of the ingredients, the storage capacity of the ingredient storage, and the usage status of the ingredient storage. For example, if the delivery date of ingredient F1 is three days, the order unit determination processing unit 213 determines the order unit quantity of ingredient F1 to be the first order unit quantity ("300 pieces"), and if the delivery date of ingredient F1 is one week, the order unit determination processing unit 213 determines the order unit quantity of ingredient F1 to be the second order unit quantity ("900 pieces"). For example, if the storage capacity of the ingredient storage is large, a large amount of ingredients can be stored, so the order unit quantity of ingredient F1 is determined to be the second order unit quantity ("900 pieces"). However, if the storage capacity of the ingredient storage is small, only a small amount of ingredients can be stored, so the order unit quantity of ingredient F1 is determined to be the first order unit quantity ("300 pieces"). Furthermore, for example, when there is a large amount of free space in the food storage, the order unit determination processing unit 213 determines the order unit quantity of food ingredient F1 to be the second order unit quantity ("900 pieces") because a large amount of food ingredient can be replenished; when there is little free space in the food storage, only a small amount of food ingredient can be replenished, so the order unit quantity of food ingredient F1 is determined to be the second order unit quantity ("300 pieces"). The order unit determination processing unit 213 is an example of the second determination processing unit of the present invention.

Here, the control unit 21 may calculate the required order quantity of the ingredient based on the target supply quantity corresponding to the ingredient, the current inventory quantity of the ingredient, the planned delivery quantity (remaining purchase quantity) of the ingredient, and the minimum required inventory quantity of the ingredient. For example, if the target supply quantity of the ingredient corresponding to the sales plan is A1, the current inventory quantity of the ingredient is A2, the planned delivery quantity of the ingredient is A3, and the minimum required inventory quantity of the ingredient is A4, the control unit 21 calculates the required order quantity A of the ingredient using the formula "A = A1 - A2 + A3 + A4".

In this case, the order unit determination processing unit 213 may determine the order unit quantity based on the required order quantity calculated by the control unit 21. For example, the order unit determination processing unit 213 may determine the smallest order unit quantity that satisfies the required order quantity from a plurality of pre-set order unit quantities. The order unit determination processing unit 213 may also determine the order unit quantity based on the required order quantity and at least some of the information included in the sales plan. In this way, the order unit determination processing unit 213 may determine the order unit quantity based on the sales plan, the delivery date of the ingredients, the storage capacity, and the usage status.

In another embodiment, the order frequency determination processing unit 212 may determine the order frequency based on the required order quantity. For example, the order frequency determination processing unit 212 determines the order unit quantity corresponding to the required order quantity from among multiple pre-set order frequencies. The order frequency determination processing unit 212 may also determine the order frequency based on the required order quantity and at least some of the information included in the sales plan.

The presentation processing unit 214 presents the order frequency determined by the order frequency determination processing unit 212 and the order unit quantity determined by the order unit determination processing unit 213. For example, the presentation processing unit 214 presents a first order frequency in which orders are placed a first predetermined number of times in a predetermined period (e.g., "order once every three days"), or a second order frequency in which orders are placed a second predetermined number of times less than the first predetermined number of times in a predetermined period (e.g., "order once per week"). For example, the presentation processing unit 214 causes the facility terminal 4 to display the first order frequency or the second order frequency.

For example, the presentation processing unit 214 presents a first order unit quantity (e.g., "300 units") or a second order unit quantity (e.g., "900 units") that is greater than the first order unit quantity. For example, the presentation processing unit 214 causes the facility terminal 4 to display the first order unit quantity or the second order unit quantity.

7 shows an order setting page P1 for setting the food ingredient ordering method. The presentation processing unit 214 displays the order setting page P1 on the facility terminal 4. The order setting page P1 displays an ingredient selection field K1 for selecting the food ingredients to be ordered, an order frequency display field K2 displaying the order frequency, an order unit display field K3 displaying the order unit quantity, a food supplier selection field K4 for selecting the food supplier, and a confirmation button K5 for confirming the purchase price and ordering method. For example, as shown in FIG. 7, the presentation processing unit 214 displays on the order setting page P1 the order frequency "every 3 days" determined by the order frequency determination processing unit 212 and the order unit quantity "300 units" determined by the order unit determination processing unit 213. As another example, as shown in FIG. 8, the presentation processing unit 214 displays on the order setting page P1 the order frequency "every week" determined by the order frequency determination processing unit 212 and the order unit quantity "900 units" determined by the order unit determination processing unit 213. As shown in Figures 7 and 8, the presentation processing unit 214 displays the order frequency and order unit quantity in a changeable manner. The order frequency display field K2 and order unit display field K3 can be selected by the user.

The presentation processing unit 214 may also present at least one of a first ordering method for ordering the first order unit quantity of ingredients at the first ordering frequency and a second ordering method for ordering the second order unit quantity of ingredients at the second ordering frequency. Specifically, the presentation processing unit 214 presents multiple ordering methods registered in the order information D5 (see FIG. 6). For example, the presentation processing unit 214 displays the first ordering method and the second ordering method on the facility terminal 4. For example, as shown in FIG. 9, the presentation processing unit 214 displays the first ordering method ("order 300 units every three days") and the second ordering method ("order 900 units every week") on the order setting page P1. The presentation processing unit 214 also displays the order frequency determined by the order frequency determination processing unit 212 and the order unit quantity determined by the order unit determination processing unit 213 in a selected state ("order 300 units every three days" is selected in FIG. 9) on the order setting page P1. As shown in FIG. 9, the presentation processing unit 214 displays the order method in a changeable manner, and the order method selection field K6 allows the user to select an option. The presentation processing unit 214 is an example of the presentation processing unit of the present invention. The presentation processing unit 214 may also display the required order quantity calculated using the formula on the facility terminal 4.

Note that while the ordering information D5 illustrates two ordering methods, the ordering methods of the present invention are not limited to two and may be three or more. That is, in the food ingredient ordering support system 1 according to this embodiment, the ordering frequency determination processing unit 212 may determine multiple ordering frequencies, the order unit determination processing unit 213 may determine multiple order unit quantities, and the presentation processing unit 214 may present multiple ordering methods that combine each ordering frequency and each order unit quantity.

The reception processing unit 215 accepts various user operations. For example, the reception processing unit 215 accepts an operation to select either the first ordering method or the second ordering method. For example, on the facility terminal 4 displaying the order setting page P1 shown in FIG. 9, the manager of the dining facility T1 can select the desired ordering method. The reception processing unit 215 accepts the manager's selection operation on the facility terminal 4.

The reception processing unit 215 also accepts operations to change at least one of the ordering frequency and the order unit quantity. For example, on the facility terminal 4 displaying the order setting page P1 shown in Figures 7 and 8, the manager of the dining facility T1 can change at least one of the ordering frequency and the order unit quantity. The reception processing unit 215 accepts changes made by the manager on the facility terminal 4.

The reception processing unit 215 also accepts the selection of the Confirm button K5 on the order setting page P1 shown in Figures 7 to 9. When the reception processing unit 215 accepts the selection of the Confirm button K5, the control unit 21 confirms the ordering method for the ingredient to be ordered (ingredient F1 in this case). The reception processing unit 215 is an example of a reception processing unit of the present invention.

The switching processing unit 216 switches between a first ordering method for ordering the first order unit quantity of ingredients at the first ordering frequency and a second ordering method for ordering the second order unit quantity of ingredients at the second ordering frequency. For example, the switching processing unit 216 switches between the first ordering method and the second ordering method based on the cost associated with ordering ingredients. The cost includes the purchase price of the ingredients, shipping costs, labor costs, etc. For example, the switching processing unit 216 sets the first ordering method ("order 300 units every three days") when the cost associated with ordering the ingredients is the first cost, and sets the second ordering method ("order 900 units every week") when the cost associated with ordering the ingredients is the second cost, which is lower than the first cost. For another example, the switching processing unit 216 switches the ordering method to the second ordering method when the cost associated with the second ordering method ("order 900 units every week") is lower than the cost associated with the current first ordering method ("order 300 units every three days").

The switching processing unit 216 also switches to the ordering method with the lower average cost between the average cost associated with ordering the ingredients using the first ordering method ("ordering 300 units every three days") and the average cost associated with ordering the ingredients using the second ordering method ("ordering 900 units every week") for the same specified period. For example, the switching processing unit 216 compares the average purchase price of ingredients F1 using the first ordering method over the past week (or month) with the average purchase price of ingredients F1 using the second ordering method over the past week (or month), and switches to the ordering method with the lower average purchase price (adopting the ordering method with the lower average purchase price). For example, the switching processing unit 216 also compares the average shipping cost of ingredients F1 using the first ordering method over the past week (or month) with the average shipping cost of ingredients F1 using the second ordering method over the past week (or month), and switches to the ordering method with the lower average shipping cost. For example, the switching processing unit 216 compares the labor costs associated with the first ordering method for ingredient F1 over the most recent week (or month) with the labor costs associated with the first ordering method for ingredient F1 over the most recent week (or month), and switches to the ordering method with the lower labor costs. The switching processing unit 216 may select (switch) between the first ordering method and the second ordering method based on at least one of the purchase price, shipping fee, and labor costs.

In another embodiment, the switching processing unit 216 may switch between the first ordering method and the second ordering method based on the type of ingredient. For example, the switching processing unit 216 switches the ordering method to the first ordering method when the ingredient F1 to be ordered is a fresh ingredient, and switches the ordering method to the second ordering method when the ingredient F1 to be ordered is a frozen ingredient. The type may be the storage type of the ingredient (room temperature, frozen, refrigerated, etc.) or the type of ingredient (meat, vegetables, fish, fruit, etc.). The switching processing unit 216 may also switch the ordering method for the ingredient F1 based on the type of dish menu that uses the ingredient. The switching processing unit 216 is an example of a switching processing unit of the present invention.

The order processing unit 217 places an order for the ingredients to be ordered from the ingredient supplier based on the order frequency determined by the order frequency determination processing unit 212 and the order unit quantity determined by the order unit determination processing unit 213. Specifically, the order processing unit 217 places an order for ingredients F1 from the order provider E1 using the first order method ("order 300 units every 3 days") or the second order method ("order 900 units every week"). The order processing unit 217 places an order for each ingredient using the determined order method. The order processing unit 217 is an example of an order processing unit of the present invention.

In addition to the above-mentioned processes, the control unit 21 can also perform the following processes. For example, the control unit 21 accepts reservations from users for dining facility T1. The control unit 21 also accepts user reservations for a food menu offered by dining facility T1 on a specific date (visit date). For example, a user makes a reservation request by entering the date and time of visit to dining facility T1, the number of people in attendance, the food menu, etc. on a reservation page displayed on the user terminal 3. When the control unit 21 receives a reservation request from the user terminal 3, it refers to the reservation status of dining facility T1 and accepts and confirms the reservation if there is a reservation slot available. When the control unit 21 accepts a reservation, it sends information related to the reservation to the facility terminal 4 of dining facility T1. When the reservation is confirmed, the control unit 21 also sends a reservation completion notification to the user terminal 3 that made the reservation request.

[User terminal 3]
1, the user terminal 3 includes a control unit 31, a storage unit 32, an operation display unit 33, and a communication I/F 34. The user terminal 3 is an information processing device such as a mobile phone, a smartphone, a tablet terminal, or a personal computer.

The communication I/F 34 is a communication interface that connects the user terminal 3 to the communication network N1 via a wired or wireless connection and performs data communication in accordance with a predetermined communication protocol with external devices such as the food ordering support device 2 and facility terminal 4 via the communication network N1.

The operation display unit 33 is a user interface that includes a display unit such as an LCD display or organic EL display that displays information such as various web pages, and an operation unit such as a mouse, keyboard, or touch panel that accepts operations.

The memory unit 32 is a non-volatile memory unit such as an HDD, SSD, or flash memory that stores various types of information. For example, the memory unit 32 stores a control program such as a browser program. Specifically, the browser program is a control program that causes the control unit 31 to execute communication processing with an external device such as the food ingredient ordering support device 2 in accordance with a communication protocol such as HTTP (Hypertext Transfer Protocol). The browser program may also be a dedicated application for executing communication processing with the food ingredient ordering support device 2 in accordance with a predetermined communication protocol.

The control unit 31 has control devices such as a CPU, ROM, and RAM. The CPU is a processor that executes various types of arithmetic operations. The ROM is a non-volatile storage unit that pre-stores control programs such as BIOS and OS that cause the CPU to execute various processes. The RAM is a volatile or non-volatile storage unit that stores various types of information and is used as temporary storage memory (work area) for the various processes executed by the CPU. The control unit 31 controls the user terminal 3 by having the CPU execute various control programs pre-stored in the ROM or storage unit 32.

Specifically, the control unit 31 functions as a browser processing unit 311 by executing various processes in accordance with the browser program stored in the memory unit 32. The browser processing unit 311 is capable of executing browser processing to display a web page provided by the food ingredient ordering support device 2 via the communication network N1 on the operation display unit 33 and input operations on the operation display unit 33 into the food ingredient ordering support device 2. In other words, the user terminal 3 can function as an operating terminal for the food ingredient ordering support device 2 by having the browser program executed by the control unit 31. Note that some or all of the processing units included in the control unit 31 may be configured as electronic circuits.

For example, when a user operates the user terminal 3 to request access to a specific URL corresponding to the reservation site of the reservation service provided by the food ingredient ordering support system 1, the control unit 31 obtains webpage data for the reservation site from the food ingredient ordering support device 2 and displays the webpage of the reservation site on the operation display unit 33. Note that the access request to the specific URL may be made, for example, by selecting from a list of pre-registered websites, selecting from search results on an information search site, or entering text. Furthermore, if a dedicated application corresponding to the food ingredient ordering support device 2 is installed on the user terminal 3, the user of the user terminal 3 can launch the dedicated application to display the webpage of the reservation site on the operation display unit 33.

By operating the user terminal 3, the user can enter the dining facility, date and time of visit, number of people, food menu, etc. on the reservation page of the reservation site to make a reservation (reservation request).

[Facility terminal 4]
1 , the facility terminal 4 includes a control unit 41, a memory unit 42, an operation display unit 43, and a communication I/F 44. The facility terminal 4 is an information processing device such as a tablet terminal or a personal computer. The facility terminal 4 may further include the same functions as the food ingredient ordering support device 2, or may be an information processing device integrated with the food ingredient ordering support device 2.

The communication I/F 44 is a communication interface that connects the facility terminal 4 to the communication network N1 via a wired or wireless connection and performs data communication in accordance with a predetermined communication protocol with external devices such as the food ordering support device 2 and the user terminal 3 via the communication network N1.

The operation display unit 43 is a user interface that includes a display unit such as an LCD display or organic EL display that displays information such as various web pages, and an operation unit such as a mouse, keyboard, or touch panel that accepts operations.

The memory unit 42 is a non-volatile memory unit such as an HDD, SSD, or flash memory that stores various types of information. For example, the memory unit 42 stores a control program such as a browser program. Specifically, the browser program is a control program that causes the control unit 41 to execute communication processing with an external device such as the food ingredient ordering support device 2 in accordance with a communication protocol such as HTTP. The browser program may also be a dedicated application for executing communication processing with the food ingredient ordering support device 2 in accordance with a predetermined communication protocol.

The memory unit 42 also stores reservation management information (not shown) that manages reservations for dining facilities. The reservation management information includes information such as the date of visit, the name of the person making the reservation, the number of people making the reservation, the table, and the food menu. Part of the reservation management information may be reservation information D1 (see Figure 2). In other words, reservation information D1 may be stored in the food ordering support device 2 or in the facility terminal 4.

The memory unit 42 may also store information such as menu information D2, ingredient information D3, ingredient history information D4, and order information D5.

The control unit 41 has control devices such as a CPU, ROM, and RAM. The CPU is a processor that executes various types of arithmetic processing. The ROM is a non-volatile storage unit that pre-stores control programs such as BIOS and OS that cause the CPU to execute various processes. The RAM is a volatile or non-volatile storage unit that stores various types of information and is used as temporary storage memory (work area) for the various processes executed by the CPU. The control unit 41 controls the facility terminal 4 by having the CPU execute various control programs pre-stored in the ROM or storage unit 42.

Specifically, the control unit 41 functions as a browser processing unit 411 by executing various processes in accordance with the browser program stored in the memory unit 42. The browser processing unit 411 is capable of executing browser processing to display a web page provided by the food ingredient ordering support device 2 via the communication network N1 on the operation display unit 43 and input operations on the operation display unit 43 into the food ingredient ordering support device 2. In other words, the facility terminal 4 can function as an operation terminal for the food ingredient ordering support device 2 by having the control unit 41 execute the browser program. Note that some or all of the processing units included in the control unit 41 may be configured as electronic circuits.

For example, the control unit 41 displays the order setting page P1 (see Figures 7 to 9) on the operation display unit 43. The control unit 41 also accepts operations by the administrator on the order setting page P1. On the order setting page P1, the administrator can select the ingredient selection field K1 to select the ingredient to be ordered. On the order setting page P1 (see Figures 7 and 8), the administrator can select the order frequency display field K2 to change the order frequency, the order unit display field K3 to change the order unit quantity, and the ingredient supplier selection field K4 to change the ingredient supplier. On the order setting page P1 (see Figure 9), the administrator can select the order method selection field K6 to change the order method. Furthermore, on the order setting page P1, the administrator can confirm the order method by pressing the confirm button K5. By operating the facility terminal 4, the administrator can register and update information such as reservation information D1, menu information D2, ingredient information D3, ingredient history information D4, and order information D5.

[Food ordering support processing]
10, the food ingredient ordering support process executed in the food ingredient ordering support system 1 will be described. Specifically, in this embodiment, the food ingredient ordering support process is executed by the control unit 21 of the food ingredient ordering support device 2.

The present invention can be understood as an invention of a food ingredient ordering support method that executes one or more steps included in the food ingredient ordering support process. Furthermore, one or more steps included in the food ingredient ordering support process described here may be omitted as appropriate. The steps in the food ingredient ordering support process may be executed in a different order as long as the same effects are achieved. Furthermore, while the explanation given here uses an example in which the control unit 21 executes each step in the food ingredient ordering support process, another possible embodiment is a food ingredient ordering support method in which one or more processors execute each step in the food ingredient ordering support process in a distributed manner.

Here, we will use an example of determining how to order food ingredient F1 at dining facility T1.

First, in step S1, the control unit 21 acquires information (order-related information) for determining the ordering method. Specifically, the control unit 21 acquires the sales plan for ingredient F1 at the dining facility T1, the consumption history or ordering history of ingredient F1 at the dining facility T1, the expiration date of ingredient F1, and reservation information (number of reservations) for a menu item using ingredient F1. For example, the control unit 21 acquires (calculates) the target number of servings for the menu item to be provided to customers at the dining facility T1, acquires the consumption or order quantity of ingredient F1 from ingredient history information D4 (see FIG. 5), acquires the expiration date of ingredient F1 from ingredient information D3 (see FIG. 4), and acquires the number of reservations for the menu item using ingredient F1 for each visit date or for a specified period from reservation information D1 (see FIG. 2). The control unit 21 also references menu information D2 (see FIG. 3) to acquire the quantity of ingredient F1 used according to the number of reservations for the menu item. The control unit 21 may also use the formula to calculate the required order quantity of the ingredient based on the target supply quantity corresponding to the ingredient, the current inventory quantity of the ingredient, the planned delivery quantity (remaining purchase quantity) of the ingredient, and the minimum inventory quantity required for the ingredient.

Next, in step S2, the control unit 21 determines the ordering frequency for ingredient F1 based on the order-related information. Specifically, the control unit 21 determines a specific ordering frequency from among multiple ordering frequencies, including a first ordering frequency in which an order is placed a first predetermined number of times in a predetermined period (e.g., "once every three days") and a second ordering frequency in which an order is placed a second predetermined number of times less than the first predetermined number of times in a predetermined period (e.g., "once every week"), based on the consumption history or ordering history of ingredient F1 at the dining facility T1, the expiration date of ingredient F1, and reservation information (number of reservations) for a dish menu using ingredient F1.

For example, if ingredient F1 is ordered at the second ordering frequency ("order once per week") in the order history and the current inventory quantity of ingredient F1 is less than a predetermined quantity, the control unit 21 determines (changes) the ordering frequency of ingredient F1 to the first ordering frequency (e.g., "order once every three days"). Also, for example, if ingredient F1 is ordered at the second ordering frequency in the order history and the number of days remaining until the expiration date of ingredient F1 is less than a predetermined number of days, or if the quantity of ingredient F1 to be used based on the reservation information is equal to or greater than a predetermined quantity, the control unit 21 determines the ordering frequency of ingredient F1 to the first ordering frequency. The control unit 21 may also change the ordering frequency of "order once every three days" to "order once every two days."

Furthermore, for example, when food ingredient F1 is ordered at the first ordering frequency in the order history, if the inventory quantity of food ingredient F1 is equal to or greater than a predetermined amount and the number of days remaining until the expiration date of food ingredient F1 is equal to or greater than a predetermined number of days, or if the quantity of food ingredient F1 used based on the reservation information is less than a predetermined amount, the control unit 21 may change the ordering frequency of food ingredient F1 from the first ordering frequency to the second ordering frequency. Furthermore, the control unit 21 may change the ordering frequency of "order once every three days" to "order once every five days."

The control unit 21 may also determine the ordering frequency based on the delivery date of the food ingredient F1, the storage capacity of the food ingredient storage, and the usage status of the food ingredient storage.

Next, in step S3, the control unit 21 determines the order unit quantity of food ingredient F1 based on the order-related information. Specifically, the control unit 21 determines a specific order unit quantity from among multiple order unit quantities including a first order unit quantity (e.g., "300 pieces") and a second order unit quantity (e.g., "900 pieces") that is greater than the first order unit quantity, based on the consumption history or ordering history of food ingredient F1 at the dining facility T1, the expiration date of food ingredient F1, and reservation information (number of reservations) for dish menus using food ingredient F1. The control unit 21 may also determine the order unit quantity of food ingredient F1 based on the required order quantity included in the order-related information.

For example, if the control unit 21 determines the ordering frequency of food ingredient F1 to be the first ordering frequency (e.g., "order once every three days"), it determines the first ordering unit quantity (e.g., "300 pieces"), and if the control unit 21 determines the ordering frequency of food ingredient F1 to be the second ordering frequency (e.g., "order once every week"), it determines the second ordering unit quantity (e.g., "900 pieces").

The control unit 21 may also determine the order unit quantity based on the delivery date of food ingredient F1, the storage capacity of the food ingredient storage, and the usage status of the food ingredient storage. For example, if the delivery date of food ingredient F1 is short, the control unit 21 determines the order unit quantity of food ingredient F1 to be the first order unit quantity ("300 pieces"), and if the delivery date of food ingredient F1 is long, the control unit 21 determines the order unit quantity of food ingredient F1 to be the second order unit quantity ("900 pieces"). Also, for example, if the storage capacity of the food ingredient storage is large, the control unit 21 determines the order unit quantity of food ingredient F1 to be the second order unit quantity ("900 pieces"), and if the storage capacity of the food ingredient storage is small, the control unit 21 determines the order unit quantity of food ingredient F1 to be the first order unit quantity ("300 pieces"). Furthermore, for example, when there is a large amount of free space in the food storage, the control unit 21 determines the order unit quantity of food ingredient F1 to be the second order unit quantity ("900 pieces"), and when there is a small amount of free space in the food storage, the control unit 21 determines the order unit quantity of food ingredient F1 to be the second order unit quantity ("300 pieces").

Next, in step S4, the control unit 21 presents an ordering method. Specifically, the control unit 21 presents the determined ordering frequency and the order unit quantity to the manager of the dining facility T1. For example, as shown in FIG. 7, the control unit 21 causes the facility terminal 4 to display an order setting page P1 including the first ordering frequency (e.g., "order once every three days") and the first order unit quantity (e.g., "300 units"). As another example, as shown in FIG. 8, the control unit 21 causes the facility terminal 4 to display an order setting page P1 including the second ordering frequency (e.g., "order once per week") and the second order unit quantity (e.g., "900 units").

As another example, as shown in FIG. 9, the control unit 21 may display an order setting page P1 that includes a first ordering method for ordering the first order unit quantity of ingredients F1 at the first ordering frequency, and a second ordering method for ordering the second order unit quantity of ingredients F1 at the second ordering frequency. In this case, the control unit 21 displays the determined ordering frequency and order unit quantity in a selected state (in FIG. 9, "order 300 every 3 days" is selected).

Next, in step S5, the control unit 21 determines whether the ordering method has been confirmed. For example, when the manager of the dining facility T1 presses the Confirm button K5 on the facility terminal 4 displaying the order setting page P1 shown in Figures 7 to 9, the control unit 21 determines that the ordering method has been confirmed (S5: Yes). When the manager of the dining facility T1 performs an operation to change at least one of the order frequency and the order unit quantity on the order setting page P1 shown in Figures 7 and 8, the control unit 21 accepts the operation (S51: Yes). Furthermore, when the manager of the dining facility T1 performs an operation to change the ordering method on the order setting page P1 shown in Figure 9, the control unit 21 accepts the operation (S51: Yes).

Once the ordering method is confirmed (S5: Yes), in step S6, the control unit 21 executes the ordering process for food ingredient F1 using the confirmed ordering method. For example, the control unit 21 orders food ingredient F1 from order provider E1 using the first ordering method ("order 300 units every three days") or the second ordering method ("order 900 units every week").

In another embodiment, the control unit 21 may confirm the ordering method without the intervention of a confirmation operation by the administrator. For example, the control unit 21 may confirm the presented ordering method (the ordering frequency and the order unit quantity). This allows the control unit 21 to set the ordering method and execute the ordering process at the time the ordering method (the ordering frequency and the order unit quantity) is decided. The control unit 21 may also omit the process of presenting the confirmed ordering method (step S4).

Here, the control unit 21 may switch between the first and second ordering methods based on the cost associated with ordering the ingredient F1. For example, the control unit 21 switches the ordering method to the second ordering method if the cost associated with the second ordering method ("order 900 units per week") is lower than the cost associated with the current first ordering method ("order 300 units per three days"). For example, the control unit 21 compares the average purchase price of the ingredient F1 using the first ordering method over the past week (or month) with the average purchase price of the ingredient F1 using the second ordering method over the past week (or month), and switches to the ordering method with the lower average purchase price. In another embodiment, the control unit 21 may switch between the first and second ordering methods based on the type of ingredient F1 or the type of dish menu that uses ingredient F1.

In step S2, the control unit 21 may determine the ordering frequency for food ingredient F1 based on the ordering-related information for food ingredient F1 and at least one of the costs associated with ordering food ingredient F1 and the type of food ingredient F1. In addition, in step S3, the control unit 21 may determine the order unit quantity for food ingredient F1 based on the ordering-related information for food ingredient F1 and at least one of the costs associated with ordering food ingredient F1 and the type of food ingredient F1.

Furthermore, after the ordering method is determined in step S5, the control unit 21 may switch the ordering method for food ingredient F1 based on at least one of the cost associated with ordering food ingredient F1 and the type of food ingredient F1. This allows the control unit 21 to switch the ordering method for food ingredient F1 to the optimal ordering method based on the changed cost, for example, if the purchase price, shipping costs, etc. of food ingredient F1 change after the ordering method for food ingredient F1 is determined.

The control unit 21 executes the ingredient ordering process as described above. The control unit 21 executes the ingredient ordering process for each ingredient.

As described above, the food ingredient ordering support device 2 according to this embodiment acquires a food ingredient sales plan for a food service facility, determines the ordering frequency for the food ingredients based on the sales plan, and selects an order unit quantity that corresponds to the sales plan from among multiple pre-set order unit quantities.

With the above configuration, the ordering frequency and unit order quantity of ingredients are determined based on the sales plan of the food service facility, allowing the facility manager to easily manage the ordering quantities of ingredients. Furthermore, because the ordering process for ingredients is automated, the burden of ordering ingredients can be reduced. Furthermore, because the ordering frequency and unit order quantity are determined based on the sales plan, the current ordering method can be set to the optimal ordering method. It can also reduce food waste.

The food ingredient ordering support device 2 may also determine the ordering frequency and order unit quantity of the food ingredients based on the target number of dishes to be served to customers at the dining facility, which are included in the sales plan, the consumption history of the food ingredients at the dining facility, the ordering history of the food ingredients at the dining facility, the expiration date of the food ingredients, and reservation information for the dining facility. This allows the ordering frequency and order unit quantity to be determined based on future information such as the target number of dishes to be served and the number of reservations, and past information such as the consumption history and order history, making it possible to set the current ordering method to the optimal ordering method.

Furthermore, with the above configuration, a specific order unit quantity is determined from multiple pre-set order unit quantities. As a result, ordered ingredients are delivered in fixed units (lots), allowing food service facility staff to carry out delivery work (such as inspection) efficiently.

In addition, the food ingredient ordering support device 2 can execute ordering processes at an optimal frequency, which makes it possible to improve the efficiency of food ingredient ordering operations, reduce communication traffic related to ordering processes, and make effective use of computer resources.

The food ingredient ordering support system of the present invention is not limited to the above-described embodiment. Other embodiments of the present invention are described below.

In addition to the above-described processing, the control unit 21 may also execute a process for determining a food ingredient supplier. Specifically, the control unit 21 determines a specific food ingredient supplier from among multiple ordering suppliers that can provide the food ingredient F1 to be ordered. For example, the control unit 21 determines the food ingredient supplier for the food ingredient F1 based on the purchase price, delivery date, etc. at the time of ordering the food ingredient F1. For example, the control unit 21 calculates the quantity of food ingredient F1 to be used based on the number of reservations for a predetermined future period (e.g., two to four days from now), compares the purchase prices of the calculated quantity to be used for each food ingredient supplier, and determines the food ingredient supplier with the lowest purchase price. In this case, the control unit 21 determines an ordering method that includes the determined ordering frequency, order unit quantity, and information on the food ingredient supplier. In this way, by performing a process for searching for food ingredient suppliers for the food ingredients to be ordered, it is possible to determine the optimal food ingredient supplier and also lower the purchase price.

In another embodiment of the present invention, the food ingredient ordering support system 1 may be configured to determine the ordering frequency of ingredients based on at least one of the target number of servings for a dish menu, the ingredient consumption history, the order history, the expiration date, and the reservation information. The food ingredient ordering support system 1 may also be configured to determine the order unit quantity (lot) of ingredients based on at least one of the target number of servings for a dish menu, the ingredient consumption history, the order history, the expiration date, and the reservation information. The food ingredient ordering support system 1 may also be configured to determine the food ingredient ordering method based on at least one of the target number of servings for a dish menu, the ingredient consumption history, the order history, the expiration date, and the reservation information. The food ingredient ordering support system 1 may also be configured to determine the food ingredient supplier of ingredients based on at least one of the target number of servings for a dish menu, the ingredient consumption history, the order history, the expiration date, and the reservation information.

In another embodiment of the present invention, the food ingredient ordering support system 1 may be configured to determine the order quantity of ingredients based on at least one of the target number of ingredients to be served for the dish menu, the ingredient consumption history, the order history, the expiration date, and the reservation information. Note that the order quantity is not limited to the quantity per lot.

As described above, the food ingredient ordering support system 1 of the present invention is a system comprising an acquisition processing unit 211 that acquires a food ingredient sales plan for a food service facility, an order frequency determination processing unit 212 that determines the ordering frequency for the food ingredients based on the sales plan acquired by the acquisition processing unit 211, and an order unit determination processing unit 213 that determines an order unit quantity corresponding to the sales plan acquired by the acquisition processing unit 211 from among a plurality of pre-set order unit quantities.

In another embodiment of the present invention, a facility terminal 4 corresponding to a food and beverage facility may be equipped with an acquisition processing unit 211, an order frequency determination processing unit 212, and an order unit determination processing unit 213. Furthermore, the facility terminal 4 may be equipped with an acquisition processing unit 211, an order frequency determination processing unit 212, an order unit determination processing unit 213, a presentation processing unit 214, a reception processing unit 215, a switching processing unit 216, and an order processing unit 217.

The food ingredient ordering support method of the present invention may also be a method in which one or more processors execute the following steps: an acquisition step of acquiring a food ingredient sales plan for a food facility; a first determination step of determining the ordering frequency for the food ingredients based on the sales plan acquired in the acquisition step; and a second determination step of determining an order unit quantity corresponding to the sales plan acquired in the acquisition step from among a plurality of preset order unit quantities. The food ingredient ordering support program of the present invention may also be a program for causing one or more processors to execute each of the steps.

1: Food ingredient ordering support system 2: Food ingredient ordering support device 3: User terminal 4: Facility terminal 211: Acquisition processing unit 212: Order frequency determination processing unit 213: Order unit determination processing unit 214: Presentation processing unit 215: Reception processing unit 216: Switching processing unit 217: Order processing unit

Claims (9)

an acquisition processing unit that acquires a sales plan for ingredients in a food service facility;
a first determination processing unit that determines an ordering frequency of the ingredients based on the sales plan acquired by the acquisition processing unit;
a second determination processing unit that determines an order unit quantity according to the sales plan acquired by the acquisition processing unit from among a plurality of pre-set order unit quantities;
a presentation processing unit that displays the ordering frequency determined by the first determination processing unit and the order unit quantity determined by the second determination processing unit on a setting screen for setting an ordering method for the ingredients;
Equipped with
The presentation processing unit displays, on the setting screen, the order frequency and the order unit quantity corresponding to the ingredients selected by the user . The sales plan includes at least one of a target number of dishes to be provided to customers at the dining facility, a consumption history of the ingredients at the dining facility, an ordering history of the ingredients at the dining facility, an expiration date of the ingredients, and reservation information for the dining facility.
The food ordering support system according to claim 1. Calculating the required order quantity of the ingredient based on the target supply quantity corresponding to the ingredient, the current inventory quantity of the ingredient, the planned delivery quantity of the ingredient, and the minimum inventory required quantity of the ingredient;
the second determination processing unit determines the order unit quantity based on the required order quantity;
The food ordering support system according to claim 2. an order processing unit that orders the ingredients from a food ingredient provider based on the order frequency determined by the first determination processing unit and the order unit quantity determined by the second determination processing unit;
The food ordering support system according to any one of claims 1 to 3 . the order frequency includes a first order frequency of placing an order a first predetermined number of times in a predetermined period, and a second order frequency of placing an order a second predetermined number of times less than the first predetermined number of times in the predetermined period,
the plurality of order unit quantities include a first order unit quantity and a second order unit quantity that is greater than the first order unit quantity,
the presentation processing unit displays, on the setting screen, at least one of a first ordering method for ordering the first order unit quantity of the ingredients at the first ordering frequency and a second ordering method for ordering the second order unit quantity of the ingredients at the second ordering frequency ;
The food ordering support system according to any one of claims 1 to 4 . further comprising a reception processing unit that receives an operation to select either the first ordering method or the second ordering method;
The food ordering support system according to claim 5 . the order frequency includes a first order frequency of placing an order a first predetermined number of times in a predetermined period, and a second order frequency of placing an order a second predetermined number of times less than the first predetermined number of times in the predetermined period,
the plurality of order unit quantities include a first order unit quantity and a second order unit quantity that is greater than the first order unit quantity,
a switching processing unit that switches between a first ordering method for ordering the first order unit quantity of the ingredients at the first ordering frequency and a second ordering method for ordering the second order unit quantity of the ingredients at the second ordering frequency;
The food ordering support system according to any one of claims 1 to 6 . one or more processors,
An acquisition step of acquiring a sales plan for ingredients in a food service facility;
a first determination step of determining an ordering frequency of the ingredients based on the sales plan acquired in the acquisition step;
a second determination step of determining an order unit quantity corresponding to the sales plan acquired in the acquisition step from among a plurality of pre-set order unit quantities;
a presentation step of displaying the ordering frequency determined in the first determination step and the order unit quantity determined in the second determination step on a setting screen for setting the food ingredient ordering method;
Run
In the presenting step, the ordering frequency and the order unit quantity corresponding to the ingredients selected by the user are displayed on the setting screen . An acquisition step of acquiring a sales plan for ingredients in a food service facility;
a first determination step of determining an ordering frequency of the ingredients based on the sales plan acquired in the acquisition step;
a second determination step of determining an order unit quantity corresponding to the sales plan acquired in the acquisition step from among a plurality of pre-set order unit quantities;
a presentation step of displaying the ordering frequency determined in the first determination step and the order unit quantity determined in the second determination step on a setting screen for setting the food ingredient ordering method;
on one or more processors ,
In the presenting step, the food ingredient ordering support program displays, on the setting screen, the ordering frequency and the order unit quantity corresponding to the food ingredient selected by the user .