Food and beverage order making method and making terminal

Abstract

The invention provides a food and beverage order making method, which comprises the following steps of submitting order information, wherein the order information includes food materials required during odor execution, a digital menu, intelligent cooking equipment, cooking places and cooking service provider constraint information; receiving an order matching record matched with the order constraint information, wherein the order matching record consists of the food materials, the digital menu, the intelligent cooking equipment, the cooking place and the cooking service provider; screening the order matching records; submitting the order confirmation result. On the basis of the food and beverage order making method, the invention also provides a food and beverage order making terminal. In the method, customers can realize the integration of self-service ordering, food materials / digital menu procurement, product specification matching, intelligent cooking and distribution only by submitting the order information; in addition, customers can also flexibly select the required product according to the self fondness; the personalized requirements of different customers can be met; the effects of simplicity, convenience and high speed on daily diet of people can be greatly improved.

Description

technical field [0001] The invention relates to the technical field of software services, in particular to a method and terminal for placing a catering order. Background technique [0002] With the acceleration of the pace of life and the development of science and technology, more and more smart cooking products have appeared in the catering field, such as convenience dishes, digital recipes, smart cooking equipment, etc. With the emergence of these smart cooking products, people’s daily The simplification, convenience and quickness of diet are also paid more and more attention. How to make full use of these smart cooking products and build a new type of information-based and intelligent food based on the diners' different needs for various cooking places and cooking services in their daily diet. Dining experience will become a new form and trend in the catering field. [0003] In the prior art, the application of these smart cooking products is mainly reflected in the mat...

AI Technical Summary

Problems solved by technology

However, in this invention patent application, once the consumer orders, the digital recipe is still fixed, and the consumer cannot choose the desired digital recipe independently, for example, when the digital recipe has a variety of different tastes, or has When different versions are created by multiple digital recipe creators, consumers cannot flexibly choose according to their own preferences; and, in this invention patent application, the ingredients for smart cooking are still prepared and determined in advance, consumers Nor can they choose the ingredients independently. For example, when the ingredients are divided into organic ingredients, ordinary ingredients, or packaged convenience dishes, consumers cannot flexibly choose according to their own needs; in addition, in the invention patent application, for The smart kitchen utensils and cooking places of smart cooking are fixedly related, and different smart kitchen utensils or cooking places cannot be flexibly combined according to different digital recipes or the needs of diners; at the same time, in this invention patent application, the cook is the cooking service provider It is also provided by the restaurant on a fixed basis, and its implementation method is relatively simple and not flexible enough

[0006] Therefore, there is currently no suitable way to improve consumers' informatization, intelligence, and personalized dining experience in daily diets, and to understand the ingredients, digital recipes, smart cooking equipment, and cooking places involved in the catering field. All links such as food and cooking services are unified and coordinated to overcome the problem of inability to efficiently and flexibly configure the supply and demand of consumers and product providers in each link in the existing catering field

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