A catering production method, system and device

Abstract

The present specification discloses a catering production method, system and device, which can determine the dish queue of a dish according to the order time and the dish of each order to be produced. And according to the feedback information of the dish sent by the first user, the planned merging quantity of the dish is adjusted. Then, the out-of-queue dish information of the dish queue is determined according to the planned merging quantity and sent to the first terminal, so that the first user can produce dishes according to the display content of the first terminal. Based on the feedback information of the dish sent by the first user, the planned merging quantity of the dish is dynamically adjusted, which improves the dish merging efficiency and makes the planned merging quantity more suitable for actual production needs.

Description

Technical Field

[0001] This application relates to the field of food preparation technology, and in particular to a food preparation method, system and apparatus. Background Technology

[0002] To improve food preparation efficiency and save customers' waiting time, restaurants typically combine dishes or drinks with similar order details or preparation steps after receiving a customer's order.

[0003] Taking dish merging as an example, currently, dish merging usually requires manual merging based on the chef's experience. However, when there are many orders, chefs need to spend a long time searching for orders of the same or similar dishes, resulting in low efficiency in dish merging. Summary of the Invention

[0004] This specification provides a method, system, and apparatus for food preparation, which partially solves the problems in the prior art.

[0005] The embodiments in this specification adopt the following technical solutions:

[0006] This instruction manual provides a method for preparing a food product, including:

[0007] The dish queue is determined based on the order time of each order to be made and the dishes in each order to be made.

[0008] Determine the feedback information of the dishes sent by the first user through the first terminal, and adjust the planned merging quantity of the dishes according to the feedback information, wherein the feedback information includes at least the actual merging quantity of the dishes;

[0009] Based on the planned merging quantity, determine the outgoing dish information of the dish queue, wherein the outgoing dish information includes at least the dish identifier and the outgoing quantity;

[0010] The information on the dishes to be served is sent to the first terminal, so that the first user can prepare the dishes according to the information on the dishes to be served displayed on the first terminal.

[0011] Optionally, the feedback information may also include the actual preparation time of the dish;

[0012] Based on feedback regarding the dishes, the planned quantity of the dishes to be combined will be adjusted, specifically including:

[0013] The actual production efficiency of the dishes is determined based on the actual quantity of the dishes combined and the actual preparation time.

[0014] The planned quantity of the dishes to be combined is adjusted based on the actual production efficiency of the dishes and the preset benchmark value.

[0015] Optionally, the dishes are divided into multiple categories, and different categories of dishes correspond to different dish queues;

[0016] Based on the order time of each pending order and the dishes in each pending order, a dish queue is determined, specifically including:

[0017] Based on the preparation information of each dish, the dishes in each order to be made are classified and the categories of dishes are determined. The preparation information of each dish includes at least one of the following: dish label, dish ingredients, dish preparation steps, and dish specifications.

[0018] For each identified category of dishes, the dish queue for that category is determined based on the order time of the order to be made for each dish in that category.

[0019] Optionally, based on the planned merging quantity, the information of the dishes to be dequeued from the dish queue is determined, specifically including:

[0020] The target dish queue is determined based on the order time corresponding to each dish in the dish queue.

[0021] Based on the planned merging quantity of the target dishes, determine the dequeue information of the target dish queue.

[0022] Optionally, there may be multiple first terminals;

[0023] Based on feedback regarding the dishes, the planned quantity of the dishes to be combined will be adjusted, specifically including:

[0024] For each first terminal, the planned merging quantity of the dishes corresponding to that first terminal is adjusted based on the feedback information of the dishes sent by that first terminal, wherein the feedback information includes the terminal identifier of the first terminal;

[0025] Based on the planned merging quantity, the information of the dishes to be removed from the dish queue is determined, specifically including:

[0026] Based on the planned merging quantity of the dishes corresponding to the first terminal, the outgoing dish information of the dish queue is determined and used as the outgoing dish information corresponding to the first terminal;

[0027] Sending the information about the dishes to be served to the first terminal specifically includes:

[0028] Send the order information for the dishes corresponding to the first terminal to the first terminal.

[0029] Optionally, the method further includes:

[0030] Based on the feedback information regarding the dishes, determine the actual preparation time of the dishes;

[0031] For each order to be made, the predicted completion time of the dishes in the order to be made is determined based on the order of the dishes in the dish queue, the planned number of dishes to be merged, and the actual preparation time of the dishes.

[0032] The predicted completion time of the dishes in the order to be made is sent to the corresponding second terminal so that the second terminal can display it.

[0033] Optionally, the method further includes:

[0034] The number of the first terminals, the number of dishes in the dish queue, and the feedback information of the dishes are sent to the third terminal, so that the third terminal can display them to prompt the third user to perform task allocation and scheduling.

[0035] Optionally, the method further includes:

[0036] When an order to be made is received, for each dish in the order to be made, the category to which the dish belongs is determined based on the preparation information of each dish;

[0037] Add the dish to the dish queue of the category to which it belongs.

[0038] This instruction manual provides a method for preparing a food product, including:

[0039] Receive the queued dish information sent by the server and display it according to the queued dish information so that the first user can make the dish according to the displayed queued dish information;

[0040] In response to the user's operation, feedback information on the first user's preparation of the dish is sent to the server, and the feedback information includes at least the actual number of dishes combined.

[0041] This instruction manual provides a food preparation apparatus, comprising:

[0042] The first determining module determines the dish queue based on the order time of each order to be made and the dishes in each order to be made.

[0043] The adjustment module determines the feedback information of the dishes sent by the first user through the first terminal, and adjusts the planned merging quantity of the dishes according to the feedback information, wherein the feedback information includes at least the actual merging quantity of the dishes;

[0044] The second determining module determines the outgoing dish information of the dish queue based on the planned merging quantity. The outgoing dish information includes at least the dish identifier and the outgoing quantity.

[0045] The sending module sends the queued dish information to the first terminal, enabling the first user to prepare the dish based on the queued dish information displayed on the first terminal.

[0046] This instruction manual provides a food preparation apparatus, comprising:

[0047] The receiving and display module receives the outgoing dish information sent by the server and displays it according to the outgoing dish information so that the first user can make the dish according to the displayed outgoing dish information;

[0048] The feedback module, in response to the user operation of the first user, sends feedback information about the first user's preparation of the dish to the server, and the feedback information includes at least the actual number of dishes combined.

[0049] This specification provides a computer-readable storage medium storing a computer program that, when executed by a processor, implements the above-described food preparation method.

[0050] This specification provides a catering preparation system, which includes at least: a server and a first terminal, wherein:

[0051] The server is configured to: determine a dish queue based on the order time of each order to be made and the dishes in each order; determine feedback information on the dishes sent by a first user through the first terminal, and adjust the planned merging quantity of the dishes based on the feedback information, wherein the feedback information includes at least the actual merging quantity of the dishes; determine the dequeue information of the dishes in the dish queue based on the planned merging quantity, and send the dequeue information to the first terminal;

[0052] The first terminal is configured to display the received dish information and, in response to the user operation of the first user, send feedback information to the server regarding the first user's preparation of the dish, wherein the feedback information includes at least the actual number of dishes combined.

[0053] The above-described at least one technical solution adopted in the embodiments of this specification can achieve the following beneficial effects:

[0054] In this specification, the server can determine the dish queue for each order to be made based on the order time and the dishes included in each order. Then, based on feedback from the first user regarding the dishes, the server adjusts the planned merging quantity for each dish. Afterwards, based on the planned merging quantity, the server determines the dequeue information for each dish and sends it to the first terminal, enabling the first user to prepare the dish according to the information displayed on the first terminal. Dynamically adjusting the planned merging quantity based on the feedback from the first user improves the efficiency of dish merging and makes the planned merging quantity more aligned with actual production needs. Attached Figure Description

[0055] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0056] Figure 1 A schematic flowchart illustrating a food preparation method provided in the embodiments of this specification;

[0057] Figure 2 A schematic flowchart illustrating a food preparation method provided in the embodiments of this specification;

[0058] Figure 3 A schematic diagram of the first terminal display interface provided in the embodiments of this specification;

[0059] Figure 4 An architecture diagram of a catering preparation system provided in the embodiments of this specification;

[0060] Figure 5 An architecture diagram of a catering preparation system provided in the embodiments of this specification;

[0061] Figure 6 This is a schematic diagram of the structure of a catering preparation device provided in the embodiments of this specification;

[0062] Figure 7 This is a structural schematic diagram of a catering preparation device provided in the embodiments of this specification. Detailed Implementation

[0063] To make the objectives, technical solutions, and advantages of this specification clearer, the technical solutions of this application will be clearly and completely described below in conjunction with specific embodiments and corresponding drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments in this specification without creative effort are within the scope of protection of this application.

[0064] This specification provides a method for preparing food. The technical solutions provided by the various embodiments of this application are described in detail below with reference to the accompanying drawings.

[0065] Figure 1 This is a flowchart illustrating a food preparation method provided in an embodiment of this specification, which may specifically include the following steps:

[0066] S100: Determine the dish queue based on the order time of each order to be made and the dishes in each order to be made.

[0067] The food preparation methods provided in this manual can be applied to the process of combining orders in the catering industry, such as combining dishes, drinks, and desserts from an order. For ease of description, the following explanations will use dish preparation as an example.

[0068] Specifically, the food preparation method can be executed by a server that processes orders. This server can be a single server or a system composed of multiple servers, such as a distributed server system. This manual does not impose any restrictions on this and can be configured as needed.

[0069] Taking the preparation of a dish as an example, after receiving the order information for the dishes to be prepared, the server can determine the dish's queue based on the order time of each order and the dishes contained in each order. The earlier the order was placed, the higher the order's dishes appear in the dish queue.

[0070] Furthermore, the food preparation method described in this specification can be applied to online food delivery scenarios, offline group-buying scenarios, and a combination of both. Therefore, the server can receive order requests sent by users through their terminals, as well as order requests sent by catering service personnel through their POS terminals. Based on the order information in the order request, the server can parse the dishes included in the order to be prepared. This order information includes at least the dish name and specifications, and may also include the user's order time.

[0071] S102: Determine the feedback information of the dishes sent by the first user through the first terminal, and adjust the planned merging quantity of the dishes according to the feedback information of the dishes.

[0072] To improve user experience and reduce waiting time, restaurants often combine similar dishes or dishes with similar preparation steps to cook multiple portions at the same time, saving preparation time and improving efficiency.

[0073] In the food preparation methods provided in this manual, in order to adapt to the chef's cooking habits and plan a personalized combination scheme that suits the chef, the planned combination quantity of dishes can be dynamically adjusted based on the chef's feedback, so that the chef can complete the cooking according to the planned combination quantity of dishes.

[0074] Specifically, the server can receive feedback information about the dishes sent by a first user through a first terminal, and adjust the planned quantity of the dishes to be combined based on this feedback. The first user can be a chef, pastry chef, etc.; since this manual uses dish merging as an example, the first user will be described using a chef as an example. The first terminal is used to display the dishes to be prepared and the number of portions to be combined to the chef, allowing the chef to make adjustments. The feedback information must at least include the actual quantity of the dish that the chef will cook and combine.

[0075] Furthermore, in one embodiment of this specification, the server can determine the actual number of dishes to be merged in the feedback information most recently sent by the first terminal, and use this as the planned number of dishes to be merged in the future.

[0076] In another embodiment of this specification, the feedback information sent by the first terminal also includes the actual cooking time of the dish. To avoid the dish being cooked too inefficiently, the server can determine the actual cooking efficiency of the dish based on the actual number of dishes to be combined and the actual cooking time in the feedback information of the dish. When the actual cooking efficiency of the dish is greater than a preset benchmark value, the actual number of dishes to be combined is used as the planned number of dishes to be combined. Otherwise, the planned number of dishes to be combined is not adjusted.

[0077] In one embodiment of this specification, the feedback information sent by the first terminal also includes the actual cooking time of the dish. The server can also determine the actual cooking efficiency corresponding to each feedback information based on at least some of the feedback information sent by the first terminal in the past, and determine the actual cooking quantity in the feedback information with the highest actual cooking efficiency based on the actual cooking efficiency corresponding to each feedback information, as the planned merging quantity.

[0078] In determining the actual production efficiency corresponding to the feedback information, the actual production efficiency of the dish can be determined based on the actual number of dishes combined and the actual production time in the feedback information, and this can be used as the actual production efficiency corresponding to the feedback information.

[0079] For example, suppose the first feedback message sent in history was to combine 4 servings of braised chicken in 30 minutes, and the second feedback message was to combine 5 servings of braised chicken in 50 minutes. Then the actual production efficiency corresponding to the first feedback message is 30 / 4 = 7.5 minutes / serving, and the actual production efficiency corresponding to the second feedback message is 50 / 5 = 10 minutes / serving. Therefore, it can be determined that the production efficiency of 7.5 minutes / serving is higher, and the planned number of servings to be combined is adjusted to 4.

[0080] In one embodiment of this specification, the server can also comprehensively determine the planned number of dishes to be merged based on the actual number of dishes to be merged, the actual cooking time, and the number of dishes to be cooked in the dish queue in the feedback information. When the number of dishes to be cooked in the dish queue is large, the planned number of dishes to be merged can be appropriately increased.

[0081] S104: Determine the outgoing dish information of the dish queue based on the planned merging quantity.

[0082] S106: Send the queued dish information to the first terminal, so that the first user can prepare the dish according to the queued dish information displayed on the first terminal.

[0083] In this manual, the server can dynamically adjust the planned and combined quantity of dishes based on the chef's real-time feedback information, and present it to the chef for preparation.

[0084] Specifically, the server can determine the outgoing dish information for the dish queue based on the adjusted planned merging quantity. This outgoing dish information includes the dish's identifier and the outgoing quantity, which is the same as the planned merging quantity for that dish. It may also include the order identifier of the corresponding order to be made.

[0085] Then, the information of the dishes to be prepared is sent to the first terminal, which then displays the dishes to be prepared and the number of portions to be prepared, prompting the chef to prepare the dishes according to the plan.

[0086] based on Figure 1 The illustrated food preparation method determines the food queue based on the order time and included ingredients of each pending order. It then adjusts the planned merging quantity of each dish based on feedback from the first user. Next, it determines the dequeue information for each dish based on this planned merging quantity and sends it to the first terminal, allowing the first user to prepare the food according to the information displayed on the terminal. Dynamically adjusting the planned merging quantity based on user feedback improves merging efficiency and ensures the planned merging quantity better matches actual preparation needs.

[0087] In step S100 of this instruction manual, when a new order to be made is received, the dishes in the order to be made can be added to the dish queue.

[0088] It should be noted that the execution order of steps S100 and S102 in this specification is not restricted; they can be executed sequentially or simultaneously, depending on the specific requirements.

[0089] In step S104 of this specification, the server may also pre-store the initial planning and merging quantity so that when the outgoing dish information is determined for the first time, the outgoing dish quantity in the outgoing dish information can be determined according to the initial planning and merging quantity.

[0090] Furthermore, before determining the dequeue information for a dish, the server needs to check if the number of dishes in the queue is greater than the planned merging quantity for that dish. If the number of dishes in the queue is greater than the planned merging quantity, the dequeue quantity can be determined to be the planned merging quantity. If the number of dishes in the queue is less than the planned merging quantity, and the queue is not empty, the dequeue quantity can be determined to be the remaining number of dishes in the queue.

[0091] Furthermore, when the number of dishes in the dish queue is less than the planned number of dishes to be merged, the server can wait for a preset time to receive new orders. If, after waiting for the preset time, the number of dishes in the dish queue is still less than the planned number of dishes to be merged, then the number of dishes to be dequeued is determined to be the number of dishes remaining in the dish queue.

[0092] Steps S100 to S106 above are explained using the example of a chef preparing a single dish. This is commonly seen in businesses serving single-item dishes such as braised chicken or rice noodles.

[0093] Of course, the food preparation methods provided in this manual can also be applied to businesses offering multiple types of dishes. Therefore, when there are multiple categories of dishes, the dishes in each order can be categorized according to their preparation information to determine the specific categories. Different categories of dishes correspond to different dish queues, and dishes within the same queue have the same preparation conditions. The preparation information for each dish must include at least one of the following: dish label, ingredients, preparation steps, and specifications.

[0094] Furthermore, if two dishes have the same name, ingredients, preparation steps, and portion size, they can be considered dishes prepared under identical conditions. If two dishes have the same ingredients and preparation steps, but differ only in portion size (one large, the other small), they can also be considered dishes prepared under identical conditions. Similarly, if two dishes differ only in flavor (one mildly spicy, the other spicy), they can be considered dishes prepared under identical conditions and can be combined, requiring only the addition of spice when serving.

[0095] This instruction manual may also include dishes with the same ingredients but partially identical preparation steps. For such dishes, the identical preparation steps can be combined and completed separately afterwards to save preparation time. Of course, there are various ways to combine dishes based on their preparation information, which will not be detailed in this manual. The key is that the combined preparation time is less than the individual preparation time of each dish.

[0096] Next, for each category of dishes, the dish queue for that category is determined based on the order time of the order to be made for each dish in that category.

[0097] When feedback information about a dish is received from the first user through the first terminal, the planned merging quantity of the dish corresponding to the dish identifier in the feedback information is adjusted.

[0098] Then, the server can determine the target dish queue based on the order time corresponding to the dishes in each dish queue, and take the dishes corresponding to the target dish queue as the target dishes. Based on the planned merging quantity of the target dishes, the server can determine the outgoing dish information of the target dish queue.

[0099] The server can determine the dish queue containing the earliest ordered dish based on the order time of the dish ranked first in each dish queue, and use it as the target dish queue.

[0100] For example, suppose that based on the dishes in each order to be made, the merged dish queue A contains 6 servings of shredded pork with garlic sauce and the dish queue B contains 8 servings of braised pork, and the order time of the shredded pork with garlic sauce, which is ranked first in the queue, is earlier than that of the braised pork, then the target dish queue can be determined to be dish queue A.

[0101] Alternatively, in another embodiment, the server may also determine the dish queue with the largest number of dishes to be made, based on the number of dishes to be made contained in each dish queue, and use it as the target dish queue.

[0102] Continuing with the example above, since there are many dishes to be prepared in dish queue B, dish queue B will be used as the target dish queue.

[0103] When a new order to be made is received, for each dish in the order, the category to which the dish belongs is determined based on the preparation information of each dish, and the dish is added to the dish queue of the category to which the dish belongs.

[0104] In this specification, the server may also pre-store the initial planned merging quantity of each dish, so that when the information of the dishes to be dispatched is determined for the first time, the number of dishes to be dispatched in the dispatching information of each dish queue can be determined according to the initial planned merging quantity of each dish.

[0105] Furthermore, when only one dish is being prepared in this instruction manual, multiple chefs can be configured, each corresponding to a first terminal, which displays the dish that chef needs to prepare and the number of portions to be combined. Therefore, when there are multiple first terminals, due to the different cooking habits of each chef, some chefs can cook more portions at the same time, while others can cook fewer portions at the same time.

[0106] Therefore, the server can adjust the planned merging quantity of dishes corresponding to each first terminal based on the feedback information of the dishes sent by that first terminal. This feedback information includes the terminal identifier of the first terminal. Then, based on the planned merging quantity of dishes corresponding to that first terminal, the server determines the dequeue information for that dish queue, which serves as the dequeue information for that first terminal. This dequeue information is then sent to the first terminal.

[0107] Furthermore, when adjusting the planned merging quantity of dishes corresponding to the first terminal, the server can comprehensively adjust the planned merging quantity of the dish based on information such as the number of first terminals, the actual merging quantity in the feedback information of the dishes, the actual preparation time, and the number of dishes to be prepared in the dish queue.

[0108] In this instruction manual, when there are multiple dishes and they are prepared by multiple chefs, each chef can be responsible for preparing one dish. Therefore, for each dish and each chef, the number of dishes displayed to the chef can be adjusted according to the feedback information sent by the chef through the first terminal, based on the method described in steps S100 to S106 above.

[0109] Alternatively, in this instruction manual, when there are multiple dishes and they are prepared by multiple chefs, the dishes can be assigned to each chef in turn according to the order in which they were ordered.

[0110] Specifically, the server can categorize the dishes in each order based on their preparation information, thus determining the category of each dish. The preparation information for each dish includes at least one of the following: dish identifier, ingredients, preparation steps, and specifications.

[0111] Next, for each category of dishes, the dish queue for that category is determined based on the order time of the order to be made for each dish in that category.

[0112] For each first terminal, based on the feedback information of the dishes sent by the first terminal, the dish identifier contained in the feedback information is determined, and the planned merging quantity for that dish identifier for the first terminal is adjusted according to the feedback information. The feedback information also includes the terminal identifier of the first terminal.

[0113] Then, the server can determine the target dish queue based on the order time corresponding to the dishes in each dish queue, and use the dishes corresponding to the target dish queue as the target dishes, and the dish identifier of the target dishes as the target dish identifier. Based on the planned merging quantity of the first terminal corresponding to the target dish identifier, the server determines the outgoing dish information of the target dish queue.

[0114] Finally, the selected dishes for the team are sent to the first terminal.

[0115] In this specification, to enhance user experience, the server can also display the predicted completion time of orders to users for planning purposes. Specifically, the server can determine the actual preparation time of a dish based on feedback information sent by the first terminal. Then, for each order to be made, the server determines the predicted completion time of each dish in the order based on its order in the dish queue, the planned merging quantity of that dish, and its actual preparation time. The predicted completion time of the dishes in the order is then sent to the corresponding second terminal, allowing the second terminal to display the predicted completion time for the second user's planning.

[0116] Furthermore, in this instruction manual, when the planned combined quantity of each dish is adjusted, the predicted completion time of the dishes in the order can be determined again based on the adjusted planned combined quantity, making the predicted completion time more accurate.

[0117] In this specification, the server can also send the number of first terminals, the number of dishes in each dish queue, and the feedback information of each dish sent by the first terminals to the third terminals, so that the third terminals can display this information to prompt the third user to allocate and schedule tasks. The third user can be a manager such as the head chef.

[0118] This manual also provides a food preparation method, with the chef as the primary executor, such as... Figure 2 As shown, Figure 2 This is a flowchart illustrating a food preparation method provided in an embodiment of this specification, which may specifically include the following steps:

[0119] S200: Receive the queued dish information sent by the server and display it according to the queued dish information so that the first user can make the dish according to the displayed queued dish information.

[0120] S202: In response to the user operation of the first user, send feedback information to the server regarding the first user's preparation of the dish.

[0121] The food preparation methods provided in this manual can be executed by a first terminal, which is used to display the dishes to be prepared, the number of portions, and to provide feedback to the chef on the actual preparation process.

[0122] Specifically, the first terminal can receive the information of the dishes to be served from the server, and display the dishes to be prepared and the number of servings to be combined based on the dish identifiers and quantities of the dishes to be served contained in the information of the dishes to be served, so that the first user (chef) can refer to the content displayed on the first terminal to prepare the dishes.

[0123] Once the chef has prepared the dish according to the information displayed on the first terminal, the chef can click the "Confirm" button on the terminal. The first terminal will then respond to the chef's user action and send feedback information about the chef's preparation of the dish to the server. This feedback information includes the start time, end time, and quantity of the dish prepared by the chef.

[0124] like Figure 3 As shown, Figure 3 Taking a mobile phone as an example, the interface of the first terminal shows that the dish to be prepared is "shredded potatoes", and the number of servings is 5. There is a "Confirm" button in the lower right corner of the interface. The chef can click this button to indicate completion after finishing the preparation.

[0125] Furthermore, if the number of portions the chef actually combines during the preparation process differs from the number of portions displayed on the first terminal, the chef can... Figure 3 The "-" and "+" buttons adjust the number of dishes to be prepared in combination on the first terminal, and when the chef clicks the "confirm" button, feedback information about the chef's preparation of the dish is sent to the server.

[0126] Additionally, assuming the first terminal displays that 5 servings of shredded potatoes can be made together, but the chef can only make 4 servings at a time, then after adjusting the number of servings displayed on the first terminal, the chef still needs to divide the currently displayed order into "4+1" servings and cook them in two separate batches.

[0127] Based on the above-described food preparation method, this specification also provides a food preparation system that can improve the efficiency of food preparation while reasonably controlling the number of dishes to be combined. The technical solutions provided by various embodiments of this application are described in detail below with reference to the accompanying drawings.

[0128] Figure 4 This is an architecture diagram of a catering preparation system provided in an embodiment of this specification. This catering preparation system can be applied to businesses that prepare food. The system includes at least a server 300 and a first terminal 302. The first terminal 302 is used to display the dishes to be prepared and their combined preparation quantities, and to respond to user operations to confirm the completion of dish preparation. The server 300 is used to process user order requests and to merge the dishes from various orders to be prepared. The server 300 can be divided into a receiving module 3000, a dish merging module 3002, and a monitoring module 3004, as shown below. Figure 5 As shown, the receiving module 3000 is used to process users' order requests, the dish merging module 3002 is used to merge the dishes in each order, and the monitoring module 3004 is used to monitor the real-time situation of the first user (chef) preparing the dishes, so as to provide feedback to the dish merging module 3002 to adjust the number of dishes merged.

[0129] Specifically, in the food preparation process described in this manual, users can first order food through a food delivery platform or by ordering in-store. After receiving a user's order request, the order-receiving module of the merchant's server (300) can parse the food items to determine the items included in the order request. This order request must at least include the dish name and specifications, and may also include the user's order time.

[0130] Subsequently, the receiving module 3000 can send the dishes contained in each parsed order request to the dish merging module 3002 for merging decisions. The dish merging module 3002 can be divided into a queuing merging module 400 and a queue exiting merging module 402, such as... Figure 5 As shown, these are used to merge dishes and control the output of the merged dishes, respectively.

[0131] To shorten customer wait times and improve food preparation efficiency, restaurants typically group dishes ordered around the same time and with similar preparation processes together. Therefore, the queuing module 400 can determine the queue for a dish based on its order time and the specific dishes listed in each order. The earlier the order was placed, the higher the dish's ranking in the queue.

[0132] Subsequently, the monitoring module 3004 in the server 300 can adjust the planned merging quantity of the dish based on the feedback information of the dish sent by the first terminal 302, and send the adjusted planned merging quantity of the dish to the outgoing merging module 402. The feedback information of the dish includes at least the actual merging quantity of the dish.

[0133] The outgoing and merging module 402 can determine the outgoing dish information of the dish queue based on the planned merging quantity of dishes sent by the monitoring module 3004. This outgoing dish information includes at least the dish identifier and the outgoing quantity of each dish.

[0134] Then, the queue merging module 402 can send the determined queued dish information to the first terminal 302. The first terminal 302 can display the dishes to be prepared and their merging quantities based on the dish identifiers and queued quantities in the received queued dish information, such as displaying "Prepare 4 servings of braised pork". After the chef completes the merging, he can click the "Confirm" button on the first terminal 302's display page to confirm that the current dish is ready. Of course, if the set merging quantity is too large for the chef to complete at once, the chef can adjust the merging quantity. For example, assuming the first terminal 302 displays "Prepare 4 servings of braised pork", but the chef can only merge 3 servings at a time, the chef can determine the actual merging quantity of the dishes by using a dish selection operation.

[0135] When the chef confirms the dish is ready on the first terminal 302, such as Figure 5 As shown, the first terminal 302 can respond to the chef's user operation and send the feedback information of the dish to the monitoring module 3004 in the server 300. The feedback information of the dish includes at least the actual quantity of the dish combined.

[0136] based on Figure 4 The illustrated food preparation system allows the server to determine a dish queue based on the order time and included ingredients of each pending order. It then adjusts the planned merging quantity of each dish based on feedback from a first terminal. Next, based on this planned merging quantity, the system determines the outgoing dishes from the queue and sends this information to the first terminal. The first terminal displays the received outgoing dish information and, in response to user actions by the chef, sends feedback to the server regarding the chef's preparation of that dish. This dynamic adjustment of the planned merging quantity based on the chef's feedback improves merging efficiency and ensures the planned merging quantity better matches actual production needs.

[0137] In addition, in this specification, the monitoring module 3004 can also receive the queue of dishes to be prepared sent by the dish merging module 3002, and determine the actual preparation time of the dishes based on the feedback information of the dishes sent by the first terminal 302. Then, based on the queue of dishes to be prepared, the actual preparation time of the dishes, and the actual number of dishes to be merged, the preparation completion time of each dish is predicted, and the predicted preparation completion time of each dish is sent to the corresponding second terminal 304 for display, so that the second user can refer to the preparation completion time of each dish for planning.

[0138] In this specification, the monitoring module 3004 can also send the queue of dishes to be prepared, the current number of chefs, the actual preparation time of each dish, and the actual number of dishes to be combined to the third terminal 306, so that the third user can refer to the display content of the third terminal 306 to allocate and schedule personnel. The third user can be a manager, such as the head chef, who can adjust personnel based on the dishes to be prepared and the preparation efficiency of each chef.

[0139] based on Figure 1 The embodiment of this specification also provides a structural diagram of a catering preparation device, as shown in the example of a catering preparation method. Figure 6 As shown.

[0140] Figure 6 A schematic diagram of a food preparation apparatus provided in the embodiments of this specification includes:

[0141] The first determining module 500 determines the dish queue based on the order time of each order to be made and the dishes in each order to be made.

[0142] The adjustment module 502 determines the feedback information of the dishes sent by the first user through the first terminal, and adjusts the planned merging quantity of the dishes according to the feedback information of the dishes, wherein the feedback information includes at least the actual merging quantity of the dishes;

[0143] The second determining module 504 determines the outgoing dish information of the dish queue based on the planned merging quantity. The outgoing dish information includes at least the dish identifier and the outgoing quantity.

[0144] The sending module 506 sends the queued dish information to the first terminal, so that the first user can prepare the dish according to the queued dish information displayed on the first terminal.

[0145] Optionally, the feedback information may also include the actual preparation time of the dish. The first determining module 500 is specifically used to determine the actual preparation efficiency of the dish based on the actual number of dishes to be combined and the actual preparation time, and to adjust the planned number of dishes to be combined based on the actual preparation efficiency of the dish and a preset benchmark value.

[0146] Optionally, the dishes are categorized in multiple ways, with different categories corresponding to different dish queues. The first determining module 500 is specifically used to classify the dishes in each order to be made according to the preparation information of each dish, and determine the types of dishes. The preparation information of the dishes includes at least one of the following: dish identifier, dish ingredients, dish preparation steps, and dish specifications. For each determined type of dish, the dish queue for that type of dish is determined according to the order placement time of the order to be made for each dish in that type of dish.

[0147] Optionally, the second determining module 504 is specifically used to determine the target dish queue based on the order time corresponding to the dishes in each dish queue, and to determine the outgoing dish information of the target dish queue based on the planned merging quantity of the target dishes.

[0148] Optionally, there are multiple first terminals. The adjustment module 502 is specifically used to adjust the planned merging quantity of the dishes corresponding to each first terminal based on the feedback information of the dishes sent by the first terminal. The feedback information includes the terminal identifier of the first terminal. The second determining module 504 is specifically used to determine the outgoing dish information of the dish queue based on the planned merging quantity of the dishes corresponding to the first terminal, and use it as the outgoing dish information corresponding to the first terminal. The sending module 506 is specifically used to send the outgoing dish information corresponding to the first terminal to the first terminal.

[0149] Optionally, the sending module 506 is further configured to determine the actual preparation time of the dish based on the feedback information of the dish, and for each order to be made, determine the predicted completion time of the dish in the order to be made based on the order of the dish in the dish queue, the planned merging quantity of the dish, and the actual preparation time of the dish, and send the predicted completion time of the dish in the order to the corresponding second terminal so that the second terminal can display it.

[0150] Optionally, the sending module 506 is further configured to send the number of the first terminals, the number of dishes in the dish queue, and the feedback information of the dishes to the third terminal, so that the third terminal can display the information to prompt the third user to perform task allocation and scheduling.

[0151] Optionally, the first determining module 500 is further configured to, when receiving an order to be made, determine the category to which each dish belongs based on the preparation information of each dish in the order to be made, and add the dish to the dish queue of the category to which the dish belongs.

[0152] based on Figure 2 The embodiment of this specification also provides a structural diagram of a catering preparation device, as shown in the example of a catering preparation method. Figure 7 As shown.

[0153] Figure 7 A schematic diagram of a food preparation apparatus provided in the embodiments of this specification includes:

[0154] The receiving and display module 600 receives the outgoing dish information sent by the server and displays it according to the outgoing dish information so that the first user can make dishes according to the displayed outgoing dish information;

[0155] Feedback module 602, in response to the user operation of the first user, sends feedback information on the first user's preparation of the dish to the server, the feedback information including at least the actual number of dishes combined.

[0156] In the 1990s, improvements to a technology could be clearly distinguished as either hardware improvements (e.g., improvements to the circuit structure of diodes, transistors, switches, etc.) or software improvements (improvements to the methodology). However, with technological advancements, many methodological improvements today can be considered direct improvements to the hardware circuit structure. Designers almost always obtain the corresponding hardware circuit structure by programming the improved methodology into the hardware circuit. Therefore, it cannot be said that a methodological improvement cannot be implemented using hardware physical modules. For example, a Programmable Logic Device (PLD) (e.g., a Field Programmable Gate Array (FPGA)) is such an integrated circuit whose logic function is determined by the user programming the device. Designers can program and "integrate" a digital system onto a PLD themselves, without needing chip manufacturers to design and manufacture dedicated integrated circuit chips. Moreover, nowadays, instead of manually generating integrated circuit chips, this programming is mostly implemented using "logic compiler" software. Similar to the software compiler used in program development, the original code before compilation must be written in a specific programming language, called a Hardware Description Language (HDL). There are many HDLs, such as ABEL (Advanced Boolean Expression Language), AHDL (Altera Hardware Description Language), Confluence, CUPL (Cornell University Programming Language), HDCal, JHDL (Java Hardware Description Language), Lava, Lola, MyHDL, PALASM, and RHDL (Ruby Hardware Description Language). Currently, the most commonly used are VHDL (Very-High-Speed ​​Integrated Circuit Hardware Description Language) and Verilog. Those skilled in the art should also understand that by simply performing some logic programming on the method flow using one of these hardware description languages ​​and programming it into an integrated circuit, the hardware circuit implementing the logical method flow can be easily obtained.

[0157] The controller can be implemented in any suitable manner. For example, it can take the form of a microprocessor or processor and a computer-readable medium storing computer-readable program code (e.g., software or firmware) executable by the (micro)processor, logic gates, switches, application-specific integrated circuits (ASICs), programmable logic controllers, and embedded microcontrollers. Examples of controllers include, but are not limited to, the following microcontrollers: ARC 625D, Atmel AT91SAM, Microchip PIC18F26K20, and Silicon Labs C8051F320. A memory controller can also be implemented as part of the control logic of the memory. Those skilled in the art will also recognize that, in addition to implementing the controller in purely computer-readable program code form, the same functionality can be achieved by logically programming the method steps to make the controller take the form of logic gates, switches, application-specific integrated circuits, programmable logic controllers, and embedded microcontrollers. Therefore, such a controller can be considered a hardware component, and the means included therein for implementing various functions can also be considered as structures within the hardware component. Alternatively, the means for implementing various functions can be considered as both software modules implementing the method and structures within the hardware component.

[0158] The systems, devices, modules, or units described in the above embodiments can be implemented by computer chips or entities, or by products with certain functions. A typical implementation device is a computer. Specifically, a computer can be, for example, a personal computer, laptop computer, cellular phone, camera phone, smartphone, personal digital assistant, media player, navigation device, email device, game console, tablet computer, wearable device, or any combination of these devices.

[0159] For ease of description, the above devices are described in terms of function, divided into various units. Of course, in implementing this specification, the functions of each unit can be implemented in one or more software and / or hardware.

[0160] Those skilled in the art will understand that embodiments of the present invention can be provided as methods, systems, or computer program products. Therefore, the present invention can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention can take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0161] This invention is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart illustrations and / or block diagrams. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0162] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0163] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0164] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0165] Memory may include non-persistent storage in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM. Memory is an example of computer-readable media.

[0166] Computer-readable media includes both permanent and non-permanent, removable and non-removable media that can store information using any method or technology. Information can be computer-readable instructions, data structures, modules of programs, or other data. Examples of computer storage media include, but are not limited to, phase-change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, CD-ROM, digital versatile optical disc (DVD) or other optical storage, magnetic tape, magnetic magnetic disk storage or other magnetic storage devices, or any other non-transferable medium that can be used to store information accessible by a computing device. As defined herein, computer-readable media does not include transient computer-readable media, such as modulated data signals and carrier waves.

[0167] It should also be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0168] Those skilled in the art will understand that the embodiments of this specification can be provided as methods, systems, or computer program products. Therefore, this specification may take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this specification may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0169] This specification can be described in the general context of computer-executable instructions that are executed by a computer, such as program modules. Generally, program modules include routines, programs, objects, components, data structures, etc., that perform a specific task or implement a specific abstract data type. This specification can also be practiced in distributed computing environments, where tasks are performed by remote processing devices connected via a communication network. In distributed computing environments, program modules can reside in local and remote computer storage media, including storage devices.

[0170] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions in the method embodiments.

[0171] The above description is merely an embodiment of this specification and is not intended to limit this specification. Various modifications and variations can be made to this specification by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this specification should be included within the scope of the claims of this specification.

Claims

1. A method for preparing food, characterized in that, include: The dish queue is determined based on the order time of each order to be made and the dishes in each order to be made. Determine the feedback information of the dishes sent by the first user through the first terminal, and adjust the planned merging quantity of the dishes according to the feedback information, wherein the feedback information includes at least the actual merging quantity of the dishes; The feedback information also includes the actual preparation time of the dish; Based on feedback regarding the dishes, the planned quantity of the dishes to be combined will be adjusted, specifically including: The actual production efficiency of the dishes is determined based on the actual quantity of the dishes combined and the actual preparation time. Adjust the planned merging quantity of the dishes based on the actual production efficiency and preset benchmark values; Based on the planned merging quantity, determine the outgoing dish information of the dish queue, wherein the outgoing dish information includes at least the dish identifier and the outgoing quantity; The information on the dishes to be served is sent to the first terminal, so that the first user can prepare the dishes according to the information on the dishes to be served displayed on the first terminal.

2. The method as described in claim 1, characterized in that, The dishes are divided into several categories, and different categories of dishes correspond to different dish queues; Based on the order time of each pending order and the dishes in each pending order, a dish queue is determined, specifically including: Based on the preparation information of each dish, the dishes in each order to be made are classified and the categories of dishes are determined. The preparation information of each dish includes at least one of the following: dish label, dish ingredients, dish preparation steps, and dish specifications. For each identified category of dishes, the dish queue for that category is determined based on the order time of the order to be made for each dish in that category.

3. The method as described in claim 2, characterized in that, Based on the planned merging quantity, the information of the dishes to be removed from the dish queue is determined, specifically including: The target dish queue is determined based on the order time corresponding to each dish in the dish queue. Based on the planned merging quantity of the target dishes, determine the dequeue information of the target dish queue.

4. The method as described in claim 1, characterized in that, There are multiple first terminals; Based on feedback regarding the dishes, the planned quantity of the dishes to be combined will be adjusted, specifically including: For each first terminal, the planned merging quantity of the dishes corresponding to that first terminal is adjusted based on the feedback information of the dishes sent by that first terminal, wherein the feedback information includes the terminal identifier of the first terminal; Based on the planned merging quantity, the information of the dishes to be removed from the dish queue is determined, specifically including: Based on the planned merging quantity of the dishes corresponding to the first terminal, the outgoing dish information of the dish queue is determined and used as the outgoing dish information corresponding to the first terminal; Sending the information about the dishes to be served to the first terminal specifically includes: Send the order information for the dishes corresponding to the first terminal to the first terminal.

5. The method as described in claim 1, characterized in that, The method further includes: Based on the feedback information regarding the dishes, determine the actual preparation time of the dishes; For each order to be made, the predicted completion time of the dishes in the order to be made is determined based on the order of the dishes in the dish queue, the planned number of dishes to be merged, and the actual preparation time of the dishes. The predicted completion time of the dishes in the order to be made is sent to the corresponding second terminal so that the second terminal can display it.

6. The method as described in claim 2 or 4, characterized in that, The method further includes: The number of the first terminals, the number of dishes in the dish queue, and the feedback information of the dishes are sent to the third terminal, so that the third terminal can display them to prompt the third user to perform task allocation and scheduling.

7. The method as described in claim 2, characterized in that, The method further includes: When an order to be made is received, for each dish in the order to be made, the category to which the dish belongs is determined based on the preparation information of each dish; Add the dish to the dish queue of the category to which it belongs.

8. A food preparation apparatus, characterized in that, include: The first determining module determines the dish queue based on the order time of each order to be made and the dishes in each order to be made. The adjustment module determines the feedback information of the dishes sent by the first user through the first terminal, and adjusts the planned merging quantity of the dishes according to the feedback information, wherein the feedback information includes at least the actual merging quantity of the dishes; The feedback information also includes the actual preparation time of the dish; The adjustment module is specifically used to determine the actual production efficiency of the dish based on the actual number of dishes combined and the actual production time. Adjust the planned merging quantity of the dishes based on the actual production efficiency and preset benchmark values; The second determining module determines the outgoing dish information of the dish queue based on the planned merging quantity. The outgoing dish information includes at least the dish identifier and the outgoing quantity. The sending module sends the queued dish information to the first terminal, enabling the first user to prepare the dish based on the queued dish information displayed on the first terminal.

9. A computer-readable storage medium, characterized in that, The storage medium stores a computer program, which, when executed by a processor, implements the method described in any one of claims 1 to 7.

10. A catering preparation system, characterized in that, The system includes at least: The server and the first terminal, wherein: The server is configured to determine the dish queue based on the order time of each order to be made and the dishes in each order to be made. The system determines the feedback information of the dishes sent by the first user through the first terminal, and adjusts the planned merging quantity of the dishes based on the feedback information. The feedback information includes at least the actual merging quantity of the dishes and the actual preparation time of the dishes. The actual production efficiency of the dishes is determined based on the actual quantity of the dishes combined and the actual preparation time. Adjust the planned merging quantity of the dishes based on the actual production efficiency and preset benchmark values; Based on the planned merging quantity, determine the outgoing dish information of the dish queue, and send the outgoing dish information to the first terminal; The first terminal is configured to display the received dish information and, in response to the user operation of the first user, send feedback information to the server regarding the first user's preparation of the dish, wherein the feedback information includes at least the actual number of dishes combined.

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