JPH03110669A - Service system for restaurant - Google Patents

Abstract

PURPOSE:To realize the reducing of a traffic line, improvement of service and quickly offer of the ordered goods, etc., by executing a bidirectional communication between a radio system portable terminal machine and a controller for executing a system control. CONSTITUTION:The system is provided with a radio system portable input terminal machine 2 for inputting an order menu, a transmitter-receiver 3 for receiving an inputted menu, etc., a color display 4 for an order menu display installed in a kitchen, a printer 5 for issuing a slip, and a store controller 6 for executing a control of these mentioned apparatuses. The portable radio system terminal machine 2 is brought to bidirectional communication, executes a response of a sold-out menu at the time of inputting an order, a state display of a menu being in the course of cooking, and a call at the time when a menu is ready, and also, executes a display of a post-served menu, and service goods being incidental to a menu such as a spoon, a plate, etc. In such a way, a waiter can obtain necessary information in a guest seat floor, therefore, it will suffice for him to only go to a kitchen in order to take a ready dish, a traffic line can be shortened, and an order can quickly be received.

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention relates to a restaurant service system that improves the efficiency of business services in a restaurant where customers' orders are transmitted to the kitchen and customers pay after eating and drinking. It is something that will pass.

[Prior Art J] In conventional restaurants and other eating establishments, orders were entered using wired or wireless ordering terminals, but this was a unidirectional communication from the terminal to the controller.

Problems to be Solved by the Invention] In the conventional use of manual ordering terminals in restaurants, data was sent only in one direction. Therefore, the 9-year-old K, who had to keep track of the cooking status and how the menu was being prepared, had to leave his post and go to the kitchen.

This invention was made in order to solve the above-mentioned problems, and allows users to know the status of completed orders from their place of work. By reducing this flow line, the aim is to improve service at restaurants and speed up the delivery of ordered items.

[Means for Solving the Problems J] The restaurant service system according to the present invention uses a portable wireless terminal for inputting an order menu as a self-communicating device, so that it can respond to out-of-stock menus when ordering manually, and when cooking The status of the middle menu can be displayed, the menu can be called up when the menu is completed, and it can also display the later-order menu and the service items attached to the menu, such as nupoon and plates.

[Effect]

Bidirectional communication in this invention is performed between a wireless portable terminal and a controller that performs synutem control, and within this controller, in order to realize the above functions, an order management file is stored and the wireless portable Transmits data in response to requests from terminals.

[Embodiment of the Invention] An embodiment of the present invention will be described below with reference to the drawings. 1st
In the figure, (1) is an electronic register installed near the entrance of the store, (2) is a wireless portable input terminal for inputting the order menu, and (3) is the menu input from the portable terminal, etc. (4) is a color display for displaying the order menu installed during cooking;
5) is a printer that issues slips, and (6) is a store controller that controls these devices.

FIG. 2 shows a portable wireless input terminal. (7) is the main unit, (8) is the power key used when turning on the power or entering the menu, (9) is a large LCD display with sheet keys on the top, and (10) is a sound when the menu is completed. This is an alarm that tells you this. Third
The figure shows a specific example of inputting an order menu. (11)
is the area that displays the table number of the order, (12)
is the area that displays the number of people, (13) is the name of the order menu, and the area that displays the quantity (14-1 to 3) is the menu display area using the multi-window method. (14-1) is the main classification, and in the example It shows that lunch is selected, (14-2) is a subcategory and in the example it shows that curry is selected, and (14-3) is a menu and in the example it shows that Indian curry is selected. It shows that This example is an example of a manual order menu, and shows that flexible display and input can be performed by combining a large liquid crystal display and sheet keys.

Next, the specific operation of the embodiment of the present invention will be described with reference to FIGS. 1, 2, and 3.

First, the 9-eighter inputs the customer's order into the portable terminal (2), including table number, number of people, menu, quantity, etc. At this time, the portable terminal (2) checks the out-of-stock menu sent in advance from the controller (6), and displays an out-of-stock display as shown in FIG. 4(a)K. After all orders have been taken, transmitter/receiver (3) transmits K order information. The receiver (3) that received this transmits it to the controller (6). The controller (6) stores this information and transmits it to the cooking display (4).

The cook in the kitchen sees this and starts cooking, but at this time inputs the cooking start input.

This information is sent back to the controller. At this point, the waiter on the customer seating floor can grasp the progress status of the order he or she has taken from the cooking status confirmation display (b). Here (16-1) is the table number (16
-2) indicates the elapsed time from the start of cooking, and (16-3)H indicates that the order has already been completed. FIG. 5 shows the flow of information at this time. In FIG. 5, F is an order management file.

Subsequently, when a cooking completion input is made for an order for which cooking has been completed in the kitchen, the display of the corresponding order disappears on the cooking display (4) and at the same time a slip is printed out from the printer (5). Information at this time is transmitted to the controller (6),
The information is sent from the transmitter/receiver (3) to the portable terminal of the waitress who took the order, and is notified with an amph tone. FIG. 6 shows the flow of information at this time. In FIG. 6, (5) is a cooking display which displays the contents of the order and is controlled so that the display disappears when cooking is completed.

For the above operations, the controller (6) has order and management files as shown in FIG. In the figure (19)
is the table number (20) is the waiter number, (21) is the order input time, (22) is the cooking start time, (23) is the cooking completion flag, (24) is the menu details, and (25) is the presence or absence of the after menu. This is a flag to indicate.

Further, although the above embodiment has been described along with the normal operation in a restaurant, the functions realized by this two-way communication will be described below. Figure 4 (17) is a portable terminal (2)
When you take an order menu and send it, you can display the knives and forks placed on the customer's table by entering the number of the table in (2) at the end of the screen to check whether or not there is an after-sales service menu and the content as described above. According to the report, waiters can obtain the necessary information from their own stations (on the customer seating floor), so they only have to go to the kitchen to pick up nine finished dishes, which shortens the flow of food. Since more time is spent on each seat floor, orders can be taken quickly, which has the effect of increasing the store's customer turnover rate.

[Brief explanation of drawings]

Figures 1 to 7 are diagrams showing one embodiment of the present invention.
1 is a block diagram showing a restaurant service system, FIG. 2 is an overview of a wireless portable input terminal, and FIG. 3 is an example of its operational display. FIG. 4 is a diagram showing a specific example of display contents of the invention, FIGS. 5 and 6 are block diagrams showing the flow of information, and FIG. 7 is a conceptual diagram of files necessary for the invention. In the figure, (1) is an electronic register, (2) is a portable wireless input terminal, (3) is a transceiver, (4) is a color display, (5) is a slip printer, and (6) is a controller. Note that the same reference numerals in the figures indicate the same or equivalent parts.

Claims (1)

[Claims] A restaurant service consisting of a portable wireless terminal for inputting the menu ordered by a customer at a restaurant, a kitchen display for displaying the menu, and an electronic register for calling up the menu and processing payment when paying after eating and drinking. In the system, the portable wireless terminal is used for two-way communication, and an order menu is input using the portable wireless terminal, information on out-of-stock menus, cooking status information on menus, information on finished menus, service information, A restaurant service system characterized by receiving after-sales menu information.