Restaurant supply system and method using wireless radio frequency identification

Abstract

The invention relates to a meal supply system which is recognized by wireless RF and comprises a food material delivery mechanism, a meal delivery mechanism and a vertical delivery mechanism. The food material delivery mechanism respectively conveys an accommodation container and food materials, wherein the accommodation container is provided with a wireless RF recognizing mark. The meal delivery mechanism comprises meal delivery belts and a distribution device which is arranged between the meal delivery belts and is used for pushing and distributing meal to the preset meal delivery mechanism. The vertical delivery mechanism comprises vertical delivery channels and a carrying platform, the vertical delivery channels receive corresponding meal delivered by the corresponding meal delivery belts, and the carrying platform vertically delivers the received meal. The food material delivery mechanism, the meal delivery mechanism and the vertical delivery mechanism are respectively provided with a reader used for reading the wireless RF recognizing mark, thereby controlling the delivery of the food materials and the meal.

Description

technical field [0001] The invention relates to a catering supply system and method, and in particular to a catering supply system and method using radio frequency identification (RFID). Background technique [0002] The existing catering supply systems and methods mainly use human processing. When customers enter the restaurant, they are brought to the table by the waiter and seated at the table, and then the waiter will serve the order. The waiter then sends the meal content selected by the customer to the kitchen. After the staff in the kitchen completes the preparation of the meal, the waiter brings it to the table for the customer to eat. [0003] However, since the existing catering system and method mainly uses manpower (ie, waiters), the burden of manpower cost is high. Furthermore, the use of manpower in ordering and delivering meals is often limited by the number of personnel, resulting in long waits for customers. That is, when there are many customers, because...

AI Technical Summary

Problems solved by technology

[0003] However, the existing catering supply system and method mainly use manpower (ie waiters), so the burden on manpower cost is high.

Furthermore, the use of manpower to order and deliver meals is often limited by the number of personnel, causing customers to wait for a long time.

That is to say, when there are many customers, because the same waiter can serve limited number of customers at the same time, when the number of waiters is not enough, some customers will be in the state of waiting for service, and long waiting will affect the dining mood

[0004] In addition, the control of meal (drink) materials directly affects operating costs

The existing catering supply system and method cannot provide standardized and consistent material supply in terms of material control. Most of the chefs cook and cook with appropriate portions based on experience, which causes inconvenience in material cost control.

Images