Informatization solution for reducing waste of food materials in canteen

An information-based meal reservation system in canteens addresses ingredient preparation challenges by optimizing ingredient preparation based on customer orders, reducing waste and enhancing operational efficiency through customer compliance incentives.

CN119168097APending Publication Date: 2024-12-20FUJIAN HUADI SOFTWARE CO LTD
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Patent Information

Application Number
CN202410550745.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-05-07
Publication Date
2024-12-20

AI Technical Summary

Technical Problem

Existing canteens face challenges in preparing the right amount of ingredients, leading to either insufficient food supply or excessive waste and increased costs due to over-preparation.

Method used

An information-based system for meal reservations and order management, including customer grading based on compliance with orders, offering discounts for timely pickups, and setting upper limits on defaults, to optimize ingredient preparation and reduce waste.

Benefits of technology

Reduces food waste by aligning ingredient preparation with demand, enhances customer compliance, and improves operational efficiency and profitability through targeted discounts and penalties.

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Abstract

The invention relates to the field of catering management, in particular to an informatization solving method for reducing waste of food materials in a canteen, comprising the following steps: S1, making a daily menu by the canteen for a customer to make an appointment for ordering; s2, the canteen prepares food materials according to the ordering reservation number; s3, the customer takes the meal according to the reservation ordering, and performs meal fee settlement according to a first preset discount; and S4, after the meal fee settlement is completed, adding 1 to the number of dining times of the customer, and if the customer breaks a contract and does not take the meal according to the reservation meal, adding 1 to the number of default times of the customer, so that reservation meal ordering is provided for the customer, reference data is also provided for daily food material preparation of a canteen, and waste of food materials can be effectively reduced.
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Description

Technical Field

[0001] The present invention relates to the field of catering management, and in particular to an information-based solution for reducing food waste in canteens. Background Art

[0002] The biggest problem faced in the daily operation of the canteen is the preparation of ingredients. Insufficient preparation of ingredients will affect the canteen's business. Excessive preparation of ingredients will not only cause waste but also increase the canteen's operating costs. Summary of the invention

[0003] The purpose of the present invention is to provide an information-based solution for reducing food waste in cafeterias.

[0004] In order to achieve the above object, the present invention adopts such technical solution: An information-based solution for reducing food waste in canteens includes the following steps: S1: The cafeteria prepares a daily menu for customers to make reservations and order; S2: The canteen prepares ingredients according to the number of orders; S3: The customer picks up the food according to the reservation order and settles the meal fee according to the first preset discount; S4: After the meal fee is settled, the customer's dining times count is increased by 1. If the customer breaches the contract and fails to pick up the meal as ordered, the customer's breach of contract count is increased by 1.

[0005] Preferably, the customers are divided into grades according to the number of times the customers dine in the statistics of step S4, and corresponding second preset discounts are set for customers of different grades. When settling the meal bill, the customers can convert the second preset discount again on the basis of the first preset discount.

[0006] Preferably, an upper limit on the number of defaults is preset based on the number of customer defaults counted in step S4.

[0007] By adopting the above-mentioned design scheme, the beneficial effects of the present invention are as follows: the present invention provides customers with reservation ordering in an information-based manner, and also provides reference data for the canteen's daily food preparation, which can effectively reduce food waste. At the same time, customers who pick up meals according to reservation orders are given meal discounts, which encourages customers to fulfill their contracts on time, further improving the canteen's operating efficiency and resource utilization efficiency. DETAILED DESCRIPTION

[0008] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0009] An information-based solution for reducing food waste in canteens includes the following steps: S1: The cafeteria prepares a daily menu for customers to make reservations and order; S2: The canteen prepares ingredients based on the number of reservations and orders; customers' reservations and orders provide data support for the canteen's preparation of ingredients, which can effectively reduce the waste of canteen ingredients.

[0010] S3: Customers pick up their meals according to their reservation orders, and the meal charges are settled according to the first preset discount; discounts are given to customers who fulfill their orders on time, which can encourage customers to fulfill their orders and also avoid food waste.

[0011] S4: After the meal fee is settled, the customer's dining times count is increased by 1. If the customer breaches the contract and fails to pick up the meal as ordered, the customer's breach of contract count is increased by 1.

[0012] In this embodiment, the customers are divided into levels according to the number of times the customers dine in as counted in step S4, and corresponding second preset discounts are set for customers of different levels. When settling the meal bill, the customers can calculate the second preset discount again on the basis of the first preset discount. By setting different second preset discounts for customers of different levels, the canteen can attract customers to make reservations and order meals, thereby effectively improving the stickiness between the canteen and its customers and increasing the canteen's profitability.

[0013] Based on the number of customer defaults counted in step S4, an upper limit on the number of defaults is preset. For customers who exceed the upper limit, other settings can be made according to actual needs, such as calculating the meal fee at 1.1 times, or blacklisting them and not allowing them to make reservations and order meals.

[0014] This solution can be achieved through information technology such as developing a canteen ordering reservation system or application.

[0015] To sum up, the present invention provides customers with the ability to make reservations and order meals in an information-based manner, and also provides reference data for the canteen's daily food preparation, which can effectively reduce food waste. At the same time, customers who pick up meals according to reservation orders are given discounts on meal charges, which encourages customers to fulfill their contracts on time, thereby further improving the canteen's operating efficiency and resource utilization efficiency.

[0016] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. An information-based solution to reduce food waste in canteens, characterized by: The steps include: S1: The cafeteria prepares a daily menu for customers to make reservations and order; S2: The canteen prepares ingredients according to the number of orders; S3: The customer picks up the food according to the reservation order and settles the meal fee according to the first preset discount; S4: After the meal fee is settled, the customer's dining times count is increased by 1. If the customer breaches the contract and fails to pick up the meal as ordered, the customer's breach of contract count is increased by 1.

2. The information-based solution for reducing food waste in canteens as claimed in claim 1, characterized in that: According to the number of customers' dining visits counted in step S4, the customers are divided into grades, and corresponding second preset discounts are set for customers of different grades. When settling the meal bill, the customer can calculate the second preset discount again based on the first preset discount.

3. The information-based solution for reducing food waste in canteens as claimed in claim 1 is characterized by: According to the number of customer defaults counted in step S4, an upper limit of the number of defaults is preset.