Small-micro-catering-enterprise-oriented intelligent in-restaurant automatic meal-delivering and tableware-taking-back method

Abstract

The invention discloses a small-micro-catering-enterprise-oriented intelligent in-restaurant automatic meal-delivering and tableware-taking-back method. The small-micro-catering-enterprise-oriented intelligent in-restaurant automatic meal-delivering and tableware-taking-back method relates to a dining management system. The dining management system comprises a meal ordering terminal, an order processing terminal, a meal-delivering and tableware-taking-back executing device, signal lamps and tableware-taking-back signal buttons, wherein the signal lamps and the tableware-taking-back signal buttons are arranged on all dining tables in a restaurant respectively. During meal delivering, a kitchen worker manually operates the meal-delivering and tableware-taking-back executing device to determine to deliver a meal, a cart directionally advances along a trailing line on a table top rail, delivers the meal to a table for a client ordering the meal and stops, the client is reminded by broadcasting order information through voice, the client takes down tableware from the cart, and the cart automatically returns to the meal-delivering initial position; in the tableware taking-back process, atableware taking-back request is received by the system, the cart is automatically driven to the table for the client, automatically returns after the tableware is put on the cart and sends the tableware back to the meal-delivering initial position, and the tableware taking-back process is completed. According to the system, online meal ordering and offline automatic meal delivering are combined,restaurant operating efficiency is improved, the cost is reduced, and broad application prospects are achieved in vast small-micro individual catering enterprises.

Description

technical field [0001] The invention relates to the technical field of catering, in particular to an automatic food delivery and collection method in an intelligent store for small and micro catering enterprises. Background technique [0002] The dining modes adopted by the existing restaurants mainly include the following types: [0003] 1. The traditional business model, that is, manual ordering and cash register, and the way the waiter brings the meal to the table. This type of dining mode relies on better taste to win customers and has strong competitiveness; but at the same time, it also has its shortcomings, such as chaotic management, poor sanitation, and relatively simple environmental experience. With the increase of various costs, especially the increase of rent and waiter salaries, the operation of restaurants with this dining mode is facing tremendous pressure. [0004] 2. The unmanned restaurant model (such as word-of-mouth under Alibaba), which operates in th...

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Problems solved by technology

[0004] 2. The unmanned restaurant model (such as word-of-mouth under Alibaba), which operates in the form of self-service ordering and self-service, without orderers and cashiers, greatly reduces the labor cost of the catering process, but for the majority of traditional small and micro For catering companies, especially the fast food industry, this model has high technical thresholds, high equipment costs, and is not scalable

[0005] 3 "Robot" restaurants use smart devices such as "meal delivery robots" in the delivery process. This method uses "robots" to deliver dishes to the table, replacing the traditional waiter delivery process and reducing the labor intensity of waiters. However, the cost of robots Higher, occupying store space, low operating efficiency, and potential safety hazards, it is also not suitable for small and micro catering enterprises

[0006] 4 Table-mounted track-type food delivery "robots", such track-type food delivery cars, are noisy in operation, complex track facilities, inflexible maintenance and replacement, relatively single application scenarios, no food collection function, and no offline equipment and online equipment Combination, can not be reconciled and combined with various catering business objects

[0007] To sum up, there are catering business enterprises that adopt new catering technology, which can improve the operating efficiency of the catering link, but the cost of facilities is high, the price of catering services is high, and the operation method is single, so it is difficult to popularize and utilize such equipment or technology on a large scale; Self-employed units that adopt traditional business models have small scale and low operating efficiency. Although they have better taste and lower selling prices, with the increasing costs, the profitability of such meal models has been getting lower

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