Intelligent restaurant service method

Abstract

The invention discloses an intelligent restaurant service method. The intelligent restaurant service method comprises the following steps that S01, service personnel communicate with customers to order foods; S02, the service personnel feeds back order information to a back kitchen; S03, the back kitchen prepares meals; and S04, the meals are transferred to the customers by using a point-to-pointtype automatic meal delivery system, the movements of a meal delivery trolley can stop immediately after the meals are delivered, and the meal delivery trolley is taken away by the service personnel.According to the intelligent restaurant service method, the method is suitable for intelligent restaurants, the manual service and an intelligent meal delivery system are fused, the limited manual work is enabled to take the largest advantage, the service efficiency is improved, and meanwhile, the dining experience of the customers can be guaranteed.

Description

technical field [0001] The invention belongs to the field of intelligent catering, and in particular relates to an intelligent restaurant service method for restaurants. Background technique [0002] In the traditional catering service industry, the mode of service consumption is generally as follows: the customer sits down at the restaurant seat, then communicates with the service staff to order food, and the waiter communicates and orders the food and feeds back the order information to the back kitchen, and then the back kitchen according to the service Prepare the meal according to the information ordered by the staff, and then the service staff will deliver the meal to the restaurant seat where the customer is after the meal is completed. In the existing service mode, the service personnel need to complete the four decomposition tasks of ordering through communication, delivering the order to the back kitchen, picking up the meal, and delivering the meal in order to com...

AI Technical Summary

Problems solved by technology

[0003] 1. The service personnel have to undertake multiple tasks (memory, recording, etc.) alone, and there is a certain probability of error;

[0004] 2. The efficiency of ordering and delivering meals manually is low, and there are certain hidden dangers in hygiene;

[0005] 3. With the increasing cost of labor, the operating cost of the restaurant is also increasing, which restricts the service ability of the restaurant (the service ability is directly proportional to the operating cost);

[0006] 4. The larger the scale of the restaurant, the greater the demand for service personnel, and the larger the effective use area of ​​the restaurant will be, which will reduce the effective use area of ​​the restaurant

Although the above-mentioned improvement methods can reduc

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