Liquid dispensation

Abstract

A liquid dispensation framework is described for dispensing liquid. A serving station may include one or more liquid containing devices, one or more taps, a data processor, a payment module, a monitoring module, and a cabinet with a lock. The serving station may be configured to determine an identity of a user and whether the user is authorized to withdraw liquid. If the serving station determines that the user is authorized to withdraw liquid, the amount or volume of liquid dispensed may be controlled, and an account associated with the user (or another) may be charged based on the amount or volume of liquid dispensed.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation of U.S. patent application Ser. No. 12 / 607,189, filed Oct. 28, 2009, the contents of which are incorporated by reference.FIELD[0002]Aspects of the present disclosure relate to a dispensation of liquid. More specifically, aspects of the disclosure relate to controlling the volume and rate at which liquids may be dispensed.BACKGROUND[0003]Saturday nights at a local bar or tavern can be quite busy. Slow drink service hurts the bar / tavern's business. For example, a patron may elect to forego that last drink of soda, juice, milk, coffee, tea, wine, beer, spirits, etc., rather than be forced to wait for a server, waiter / waitress, bartender, or the like to take the patron's next order.[0004]Conventional service techniques require a patron to purchase a “whole” drink. For example, a patron is not provided an opportunity to order a half a drink, a quarter drink, or the like because such service would be impractic...

AI Technical Summary

Benefits of technology

This solution enhances customer satisfaction by allowing flexible liquid dispensing, reduces employee costs, minimizes billing errors, and mitigates liability by ensuring responsible alcohol consumption, thereby improving operational efficiency and safety.

Problems solved by technology

Saturday nights at a local bar or tavern can be quite busy.

Slow drink service hurts the bar / tavern's business.

For example, a patron is not provided an opportunity to order a half a drink, a quarter drink, or the like because such service would be impractical.

Moreover, no two “whole” drinks are poured equally, and thus, a patron that receives less than her fair share may feel cheated.

Sometimes, particularly when the bar is busy, the bartender may erroneously charge the patron with another customer's drinks.

If the error is caught prior to finalizing payment, one or more of the patron, the bartender, and the owner of the tavern may feel “cheated,” even if the oversight was a mere accident / mistake.

These employees cost the tavern / restaurant in terms of payment of employee salaries and benefits.

Such a process potentially exposes the tavern / restaurant and the employees to liability for failure to adequately enforce the policies associated with the age requirements.

Conversely, if a patron is asked for his / her photo identification on more than one occasion during a visit, the patron may become annoyed.

Furthermore, checking identifications at the door may establish a bottleneck in terms of patron flow.

Moreover, in some jurisdictions, a tavern / restaurant or employee thereof may be liable for over-serving a patron with intoxicating beverages in the event that the patron is later involved in an accident (e.g., a car accident due to drunk driving).

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