Intelligent dish ordering system

Abstract

The invention relates to the technical field of electronic information, in particular to an intelligent dish ordering system. The intelligent dish ordering system comprises a customer data module, a menu data module, a dish ordering client, a dining place selection module and a data server, wherein the customer data module comprises a customer information collecting module and a customer information analysis module; the menu data module comprises a food material data module and a dish data module; the dish ordering client comprises a reservation module, a menu display module, a flavor selection module and a dish list module; the dining place selecting module is used for allowing a customer to select takeout or eat-in; the data server is used for storing the data of the customer data moduleand the menu data module and transmitting the data of the customer data module and the menu data module to the menu data module. The intelligent dish ordering system is capable of providing nutrition-balanced dishes for customers, capable of preventing the customers from mistakenly eating allergens and capable of timely serving the dishes.

Description

technical field [0001] The invention relates to the technical field of electronic information, in particular to an intelligent ordering system. Background technique [0002] With the change of living standards and consumption patterns, the catering industry has developed extremely rapidly. The traditional hotel service mode is manual ordering, such as using pen and paper to record the dishes ordered, and then sending one of the multi-section menus to the kitchen for processing. Processing, another link for bookkeeping. This method, one, is less efficient and is more suitable for small-scale restaurants, and the other is that it uses manual recording and is prone to errors. In some relatively large hotels, if this method continues to be used, the speed of serving food will be limited. On special occasions like or above, if the food is recorded and communicated manually, the food may have already become cold when it reaches the orderer. , or the best enjoyment time has passe...

AI Technical Summary

Problems solved by technology

This method, first, is less efficient and more suitable for small-scale restaurants, and second, it uses manual recording and is error-prone

In some relatively large hotels, if this method continues to be used, the speed of serving food will be limited. On special occasions like or above, if the food is recorded and communicated manually, the food may have already become cold when it reaches the orderer. , or the best enjoyment time has passed, or the cooking time required for the dishes is longer, customers tend to become impatient, which affects the dining mood

[0003] What's more, because people have higher and higher requirements on the quality of life, it is often difficult to match dishes that are suitable for them and have balanced nutrition.

And some people are allergic to certain ingredients, but the chef is not clear. If the customer misuses ingredients that contain allergens, abdominal pain, diarrhea, vomiting, or itchy skin will occur, and severe cases may even lead to shock.

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