AI intelligent housekeeper system applied to canteen and operation method

Abstract

The invention relates to an AI intelligent housekeeper system applied to a canteen and an operation method, the AI intelligent housekeeper system comprises an APP ordering system, a health analysis system and an information issuing device, and the APP ordering system, the health analysis system and the information issuing device are connected with a monitoring device, an Internet of Things sensor, a detection instrument and a display device through a local area network; the APP ordering system is provided with a face recognition consumption system, the face recognition consumption system is connected with a face recognition consumption server, and the face recognition consumption server is connected with the all-purpose card consumption system. According to the mobile phone APP ordering system, online reservation and number taking are supported, the on-site queuing time is shortened, and the dining efficiency is improved. Through the face recognition consumption system, rapid payment is realized, and the searching and card swiping process of a traditional one-card is avoided.

Description

Technical Field

[0001] The present invention belongs to the technical field of AI smart butlers, and in particular relates to an AI smart butler system and an operation method applied to a cafeteria. Background Art

[0002] With the advancement of science and technology and the improvement of people's quality of life, the traditional canteen management model can no longer meet the needs of modern enterprises or institutions. At present, many canteens still adopt a more traditional manual management model, which has many shortcomings: 1. The traditional manual ordering method leads to long waiting times and reduces dining efficiency; at the same time, cash payment is not only inconvenient but also not hygienic. 2. Most canteens fail to provide personalized dietary recommendations based on the physical condition and nutritional needs of employees, which may lead to unreasonable eating habits. 3. The supervision of food safety, environmental sanitation and other aspects is not strong enough, and there is a lack of effective monitoring methods and technical support. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide an AI smart butler system and operation method applied to canteens, implement a mobile phone APP ordering system, support online reservation and number collection, reduce on-site queuing time, and improve dining efficiency. Through the face recognition consumption system, fast payment is achieved, avoiding the traditional card search and card swiping process.

[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is: An AI smart butler system applied to a canteen includes an APP ordering system, a health analysis system and an information publishing device. The APP ordering system, the health analysis system and the information publishing device are connected to monitoring equipment, Internet of Things sensors, detection instruments and display devices through a local area network; the APP ordering system is provided with a face recognition consumption system, the face recognition consumption system is connected to a face recognition consumption server, and the face recognition consumption server is connected to a one-card consumption system. Preferably, the monitoring equipment includes an environmental disinfection and inspection robot, which is used to achieve regional environmental disinfection, safety inspection of live equipment and space safety monitoring after the canteen is closed for get off work; the environmental disinfection and inspection robot works 24 hours a day and is responsible for environmental disinfection, equipment safety inspection and space safety monitoring after the canteen is closed for work, actively reports abnormal events and supports remote control.

[0005] Preferably, the health analysis system is used to provide personalized dietary recommendations to employees through artificial intelligence, big data analysis and sensors.

[0006] Preferably, the APP ordering system provides menu browsing, online ordering, reservation and number collection functions, supports card payment, and updates the account balance in real time.

[0007] Preferably, the information publishing device is used to publish canteen information through display screens and mini-program channels. The canteen information includes the best dining time, dish introduction, nutritional ingredients, and queuing conditions to enhance the dining experience. An operation method of an AI smart butler system applied to a canteen comprises the following steps: S1. Initialize and configure the system; S2. Set up environmental disinfection and patrol robots; S3. Perform health analysis system operations; S4. Implement the APP ordering system; S5. Publish and display information; S6. Conduct safety supervision and exception handling; S7. Conduct scenario-based management; S8. Perform data analysis and optimization.

[0008] Preferably, the sub-steps of step S1 are: Step 1.1: Install and configure the local area network to ensure communication between the APP ordering system, health analysis system, and information publishing device components; set network parameters, including IP address, subnet mask, and default gateway; configure firewall rules to ensure network security; Step 1.2: Deploy monitoring equipment, IoT sensors, testing instruments and display devices, and connect them to the local area network; build a surveillance camera network to cover every corner of the cafeteria; install temperature and humidity sensors, smoke detector IoT devices; configure food testing instruments to ensure that data is uploaded to the central database; set up display devices, such as electronic screens and information boards, for publishing information; Step 1.3: Set up the facial recognition consumption system to ensure linkage with the facial recognition consumption server and the one-card consumption system; install facial recognition terminal equipment; configure facial recognition algorithms and databases; and achieve data synchronization between facial recognition and the one-card system.

[0009] Preferably, the sub-steps of step S2 are: Step 2.1: Purchase and install environmental disinfection and inspection robots to ensure that they can work 24 hours a day; select appropriate robot models to ensure that they have disinfection and safety inspection functions; install the robots and debug them; Step 2.2: Program the robot's workflow, including regional environmental disinfection, safety inspection of live equipment, and space safety monitoring; write the robot's operation script, including disinfection procedures and safety inspection procedures; set the robot's patrol route and checkpoints; Step 2.3: Configure the abnormal event reporting mechanism and remote control function; set the abnormal event triggering conditions, such as abnormal temperature and smoke alarm; develop a remote monitoring interface to realize remote control of the robot.

[0010] Preferably, the sub-steps of step S3 are: Step 3.1: Collect employees’ eating habits, nutritional intake and exercise data through artificial intelligence, big data analysis and sensor technology; integrate smart bracelets and smart watches to collect exercise data; set up a questionnaire system to collect employees’ dietary preferences; Step 3.2: Provide personalized dietary recommendations for each employee based on the collected data; analyze employees’ dietary habits and generate nutrition reports; provide personalized dietary recommendations based on the nutrition reports; Step 3.3: Continue to track changes in employees’ eating habits and adjust recommendations as appropriate; regularly update employees’ dietary data; and adjust dietary recommendations based on the latest data.

[0011] Preferably, the steps of step SS4 are: Step 4.1: Develop a mobile app that integrates menu browsing, online ordering, and reservation number collection functions; design a user-friendly interface to facilitate employee operation; and implement a dynamic menu update function; Step 4.2: Implement the online and offline payment card function and ensure that the account balance is updated in real time; integrate the card payment interface; develop account balance query and recharge functions; Step 4.3: Push personalized dish recommendations based on employee history and preferences; analyze employee order history and generate a recommendation list; implement a recommendation algorithm to push the most relevant dishes; Step 4.4: Set up order management and delivery tracking functions to ensure that employees can track order status in real time; develop an order management system, including order receiving, processing, and fulfillment processes; integrate delivery tracking functions to display the location information of delivery personnel; Step 4.5: Integrate the evaluation and feedback system to collect employees’ opinions on dishes and services; design an evaluation interface to allow employees to rate dishes; implement the feedback submission function to collect employees’ opinions and suggestions.

[0012] Preferably, the steps of step S5 are: Step 5.1: Publish the best dining time and dish introduction information through outdoor large-screen devices; design information release templates to ensure that the information is clear and easy to read; integrate the timed release function to ensure timely update of information; Step 5.2: Display the dishes, nutrition information, queue status, and dining area crowding level at each window; develop a queue management system to display the real-time queue status; integrate a dining area crowding level detection system; Step 5.3: Provide a sunny kitchen display to enhance transparency; install cameras to live broadcast the kitchen operation process; integrate video playback function to ensure smooth video playback.

[0013] Preferably, the steps of step S6 are: Step 6.1: Establish an identity recognition system, including face recognition, temperature detection, and health certificate inspection; set up face recognition terminal equipment to ensure employee identity verification; configure temperature detection equipment to ensure that employees have normal body temperatures; implement automatic health certificate inspection to ensure employee health; Step 6.2: Set up an alarm mechanism for staff leaving their posts, not washing their hands, and abnormal gatherings; integrate surveillance cameras to detect abnormal behavior; implement abnormal behavior alarm function and notify management personnel via SMS or phone calls; Step 6.3: Provide warnings for smoking, safety hazards, and hygiene issues; set up smoke detectors to detect smoking; implement safety hazard detection functions, such as exposed wires; implement hygiene problem detection, such as floor cleanliness analysis; Step 6.4: Monitor the status of canteen facilities and equipment in real time, including temperature and humidity, knife control, and food management; integrate temperature and humidity sensors to monitor environmental changes; implement a knife control system to ensure knife safety; integrate a food management system to ensure food freshness; Step 6.5: For abnormal situations, send alarms to staff via SMS and phone calls; configure the alarm sending system to support multiple notification methods; and realize instant sending of alarm messages.

[0014] Preferably, the steps of step S7 are: Step 7.1: Define management scenarios for different time periods, such as before work, during work, before and after get off work, and during meals; Before going to work: disinfect the environment to ensure that the environment is clean before employees enter; At work: monitor the safety of the canteen to ensure there are no potential safety hazards; Before and after get off work: clean up and ensure the canteen is clean; During dining time: monitor the flow of people and ensure dining order; Step 7.2: Design specific management strategies and plans for each scenario to ensure smooth operation of each stage; set up disinfection procedures before work; formulate safety inspection plans during work; plan cleaning procedures after get off work; implement crowd control during dining; Step 7.3: Implement perimeter monitoring after hours to prevent illegal intrusion; set up a perimeter protection system, including infrared sensors; implement an illegal intrusion alarm mechanism.

[0015] Preferably, the steps of step S8 are: Step 8.1: Regularly collect and analyze the cafeteria's operational data, including customer flow data, dining data, and crowding data; integrate data analysis tools to support big data processing; analyze customer flow peak hours and optimize service processes; Step 8.2: Based on the results of data analysis, optimize the types of dishes, window arrangement, and dining area layout; analyze employee preferences and adjust the supply of dishes; optimize window distribution based on dining data; adjust the layout of the dining area based on crowding data; Step 8.3: Develop a staggered dining policy for employees to reduce stress during peak hours; implement a staggered dining plan to disperse mealtime peaks; monitor the effectiveness of policy implementation and make timely adjustments.

[0016] The present invention can achieve the following beneficial effects: 1. Implement a mobile APP ordering system to support online reservations and number collection, reduce on-site queuing time, and improve dining efficiency. Through the face recognition consumption system, fast payment is achieved, avoiding the traditional card search and card swiping process.

[0017] 2. Monitoring equipment such as environmental disinfection and patrol robots can work 24 hours a day to ensure disinfection and safety inspections after get off work in the canteen and reduce food safety risks. The digital canteen safety supervision platform improves food safety standards through food testing and environmental monitoring.

[0018] 3. The health analysis system uses artificial intelligence and big data technology to provide employees with personalized dietary recommendations, helping them maintain healthy eating habits. By monitoring employees' nutritional intake and exercise data, the system can provide recommendations that are more tailored to individual needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The present invention will be further described below in conjunction with the accompanying drawings and embodiments: Figure 1 This is a system structure diagram of the present invention. DETAILED DESCRIPTION

[0020] The preferred solution is Figure 1 As shown, an AI smart butler system applied to a canteen includes an APP ordering system, a health analysis system and an information publishing device. The APP ordering system, the health analysis system and the information publishing device are connected to monitoring equipment, Internet of Things sensors, detection instruments and display devices through a local area network; the APP ordering system is provided with a face recognition consumption system, the face recognition consumption system is connected to a face recognition consumption server, and the face recognition consumption server is connected to the one-card consumption system. The monitoring equipment includes environmental disinfection and patrol robots. The environmental disinfection and patrol robots are used to achieve regional environmental disinfection, safety inspection of live equipment and space safety monitoring after the canteen is closed. The environmental disinfection and patrol robots work 24 hours a day and are responsible for environmental disinfection, equipment safety inspection and space safety monitoring after the canteen is closed. They actively report abnormal events and support remote control.

[0021] The health analysis system is used to provide personalized dietary recommendations to employees through artificial intelligence, big data analysis and sensors.

[0022] The APP ordering system provides menu browsing, online ordering, reservation and number collection functions, supports card payment, and updates account balances in real time.

[0023] The information release device is used to release canteen information through display screens and mini-program channels. The canteen information includes the best dining time, dish introduction, nutritional ingredients, and queuing conditions to enhance the dining experience.

[0024] Specifically, the functions of each component of this system are as follows: 1. Monitoring equipment: Based on the digital canteen safety supervision platform, the platform includes the following functions: 1) Purchase food inspection and testing platform and import its data into the system to realize the archiving of inspection data from raw material acceptance to sample retention.

[0025] 2) Purchase two environmental disinfection and inspection robots, which work 24 hours a day to achieve regional environmental disinfection, safety inspection of live equipment and space safety monitoring after the canteen is closed; actively report abnormal events, and can be remotely controlled and viewed in real time.

[0026] 3) The personnel that the digital canteen safety supervision platform needs to face are mainly divided into three categories: dining staff, canteen staff, and canteen managers. The specific requirements are as follows: 3-1) For dining employees: The digital canteen supervision and operation platform provides convenient restaurant information services. It can improve the dining environment for employees through small programs, outdoor large screens and other technical means, allowing dining employees to quickly understand: Best time to eat; Dishes on each floor and window; Nutritional information of each dish; The queue situation at each window; How crowded the dining area is; Sunny kitchen.

[0027] 3-2) For canteen staff: Canteen staff include chefs, cleaners and other staff. The management of staff is the basis of the entire process control and the main link to ensure the hygiene and safety of the canteen. On the basis of traditional monitoring, the 3C Food Safety Practical Management Platform will gradually add intelligent analysis and automatic identification functions (including but not limited to statistics on personnel work status, implementation of safe entrances and exits, implementation of special windows and food delivery ports, etc.): Identity recognition: Implement facial recognition, full-time tracking, and temperature detection in the work area, while automatically checking health certificates and automatically recording attendance; Staff leaving their post identification alarm; Identification and alarm for staff entering and leaving without washing hands; Identify and warn of abnormal gatherings of staff.

[0028] 3-3) For canteen managers: The digital canteen supervision and operation platform provides effective information for managers, so that they can get information and deal with abnormal situations in the canteen in a timely manner. At the same time, it can also optimize various categories, window arrangements, dining area layouts, employee staggered dining policies, etc. based on the overall operation data of the canteen, including passenger flow data on each floor, dining data at each window, crowding data at each seating area, and various dynamic data of the restaurant, so as to improve the overall safety and operation efficiency of the canteen and the satisfaction of dining employees.

[0029] Handling of staff abnormal behavior alarms: such as abnormal body temperature, abnormal leave from work, smoking, and other safety and hygiene hazards; handling of window congestion; handling of dining area congestion; handling of dining area hygiene; employee dining flow statistics and trend analysis.

[0030] 4) The normal operation and sanitation and safety of canteen facilities and equipment are the hardware foundation of the entire canteen operation and an important guarantee for compliance with sanitation and safety regulations. The host obtains various environmental data of the kitchen and restaurant in real time and displays them on the big screen; when any monitoring abnormality is found, the system automatically sends an alarm to the staff via SMS or phone. Including: Equipment detection alarm; Air conditioner, refrigerator, and cabinet detection alarm; Temperature and humidity detection alarm; Tool control; Food control; Analysis of the placement of trash cans and rags; Table cleanliness analysis; Analysis of the neatness of tables and chairs; Floor cleanliness analysis.

[0031] 5) The scenarios mentioned in the digital canteen supervision and operation platform mainly refer to different scenarios in different time periods and different areas during the canteen operation process, such as pre-work scenarios, work scenarios, pre-get off work preparation scenarios, after-get off work scenarios, and dining scenarios. Different plans are prepared for different scenarios.

[0032] Scenario before work: Face analysis and recognition, temperature detection, clothing detection and health certificate inspection of staff at main entrances and exits.

[0033] Work scenario: In key locations in the cafeteria, such as the knife placement area and the kitchen operation room, the removal and return of dangerous items such as knives and the absence of personnel are monitored.

[0034] Preparation scenario before leaving get off work: In key locations in the cafeteria, such as the kitchen workbench, stove, garbage collection area, etc., monitor and analyze the cleanliness of the floor, the placement of tableware, the return of used tools, and garbage removal.

[0035] After-get off work scenario: Activate perimeter surveillance at key locations in the cafeteria. If anyone is found to have illegally entered the security zone, an alarm will be sent to the administrator.

[0036] Dining scenario: In the dining and sales areas, the body temperature of diners is checked and analyzed, and the flow of diners is analyzed and counted.

[0037] 2. Health analysis system. It includes the following functions: 1) Dietary health analysis system The intelligent precision nutrition system provides personalized dietary advice to employees by combining advanced technologies such as artificial intelligence, big data analysis and sensor technology. The system connects with devices such as mobile phone applications to collect employees' nutritional intake information, exercise data, etc. Then, through data analysis and matching with users' goals, it generates personalized diet plans and provides users with real-time dietary guidance.

[0038] 2) Track employees’ eating habits ①Monitoring nutritional intake The intelligent precision nutrition system can track employees' nutritional intake. Employees can record the food and drinks they consume. By calculating daily calorie intake, the intake of various nutrients, and the balance of food combinations. Different users can view and evaluate their nutritional intake, and the system will also provide targeted improvement suggestions.

[0039] ②Analyze meal preferences The intelligent precision nutrition system can analyze employees' dining preferences and recommend healthier food options for them. By combining users' nutritional needs and goals, the system can suggest ingredients and food substitutions that are suitable for them.

[0040] ③Sports and diet The intelligent precision nutrition system connects with employees' sports equipment and applications to monitor users' sports data in real time. The system can adjust employees' diet plans based on their exercise volume and type, and provide diet recommendations that match their exercise. In this way, the system can help users better balance diet and exercise, thereby achieving better health results.

[0041] 3. Mobile APP ordering system. It includes the following functions: Online ordering service is realized through the mobile APP ordering system, which supports online and offline one-card pass and real-time synchronization of account balance.

[0042] 1) Menu browsing and ordering function: The mobile APP ordering system provides a complete menu browsing function, including information such as dish classification, price, and pictures. Employees can view the menu by category or search for keywords and select their favorite dishes. After selecting the dishes, employees can enter the checkout process and select the appropriate payment method.

[0043] 2) Reservation and number collection function: The mobile APP ordering system provides reservation and number collection functions. Employees can choose the dining time and number of people to make a reservation, and get a meal collection number or QR code. After arriving at the restaurant, employees can directly pick up the meal with the meal collection number or QR code, saving waiting time.

[0044] 3) Personalized customization and recommendations: The mobile APP ordering system can be customized and recommended based on employees’ historical ordering records and preferences. By analyzing employees’ preferences, the system can recommend similar or frequently ordered dishes to employees, providing a more convenient and enjoyable ordering experience.

[0045] 4) Order management and delivery tracking: The mobile APP ordering system integrates order management and delivery tracking functions. Once an employee places an order, the order will be automatically sent to the restaurant's backend system for order processing and dish preparation. At the same time, employees can track the order status in real time on their mobile phones, including order confirmation, dish preparation and delivery.

[0046] 5) Evaluation and feedback: The restaurant app ordering system also includes evaluation and feedback functions, allowing employees to evaluate and rate the restaurant's food quality, service quality, etc. Through customer feedback, the restaurant can make timely improvements and optimizations to improve user satisfaction and reputation.

[0047] 6) In addition to the mobile phone ordering function, it also includes the following functions: employee birthday reminders, news announcement system, online ordering and offline pickup, home page visualization, and all functions can be customized.

[0048] 4. Facial recognition consumption system. With the addition of a facial recognition consumption system, employees do not need to carry meal cards, and payment responses are accurate and fast.

[0049] An operation method of an AI smart butler system applied to a canteen comprises the following steps: 1. System initialization and configuration Step 1.1: Install and configure the local area network to ensure communication between components such as the APP ordering system, health analysis system, and information publishing equipment.

[0050] Set network parameters, including IP address, subnet mask, default gateway, etc.

[0051] Configure firewall rules to ensure network security.

[0052] Step 1.2: Deploy monitoring equipment, IoT sensors, detection instruments, and display devices, and connect them to the LAN.

[0053] Build a surveillance camera network to cover every corner of the cafeteria.

[0054] Install IoT devices such as temperature and humidity sensors, smoke detectors, etc.

[0055] Configure food testing instruments to ensure data is uploaded to the central database.

[0056] Set up display equipment, such as electronic screens and information boards, for disseminating information.

[0057] Step 1.3: Set up the face recognition consumption system to ensure linkage with the face recognition consumption server and the one-card consumption system.

[0058] Install facial recognition terminal equipment.

[0059] Configure the face recognition algorithm and database.

[0060] Realize data synchronization between face recognition and one-card system.

[0061] 2. Setting up environmental disinfection and patrol robots Step 2.1: Purchase and install environmental disinfection and inspection robots to ensure they can work 24 hours a day without interruption.

[0062] Choose the right robot model and make sure it has functions such as disinfection and safety inspection.

[0063] Install the robot and debug it.

[0064] Step 2.2: Program the robot’s workflow, including regional environmental disinfection, safety inspection of live equipment, and space safety monitoring.

[0065] Write robot operation scripts, including disinfection procedures, safety inspection procedures, etc.

[0066] Set robot patrol routes and checkpoints.

[0067] Step 2.3: Configure the abnormal event reporting mechanism and remote control function.

[0068] Set abnormal event trigger conditions, such as abnormal temperature, smoke alarm, etc.

[0069] Develop a remote monitoring interface to achieve remote control of the robot.

[0070] 3. Operation of the health analysis system Step 3.1: Collect employees’ eating habits, nutritional intake, and exercise data through artificial intelligence, big data analysis, and sensor technology.

[0071] Integrate wearable devices such as smart bracelets and smart watches to collect sports data.

[0072] Set up a questionnaire system to collect employees' dietary preferences.

[0073] Step 3.2: Provide personalized dietary recommendations to each employee based on the collected data.

[0074] Analyze employees' eating habits and generate nutrition reports.

[0075] Provide personalized diet recommendations based on nutrition reports.

[0076] Step 3.3: Continue to monitor changes in employees’ eating habits and adjust recommendations as appropriate.

[0077] Update employees' dietary data regularly.

[0078] Adjust dietary recommendations based on the latest data.

[0079] 4. Implementation of APP ordering system Step 4.1: Develop a mobile app that integrates menu browsing, online ordering, reservation and number collection functions.

[0080] Design a user-friendly interface to facilitate employee operation.

[0081] Implement menu dynamic update function.

[0082] Step 4.2: Implement the online and offline payment card function and ensure that the account balance is updated in real time.

[0083] Integrated card payment interface.

[0084] Develop account balance inquiry and recharge functions.

[0085] Step 4.3: Push personalized dish recommendations based on the employee’s history and preferences.

[0086] Analyze employees’ ordering history and generate a recommendation list.

[0087] Implement recommendation algorithms to push the most relevant dishes.

[0088] Step 4.4: Set up order management and delivery tracking functions to ensure that employees can track order status in real time.

[0089] Develop an order management system, including processes such as order receipt, processing, and completion.

[0090] Integrated food delivery tracking function to display the location information of the delivery person.

[0091] Step 4.5: Integrate an evaluation and feedback system to collect employees’ opinions on food and service.

[0092] Design an evaluation interface to allow employees to rate dishes.

[0093] Implement feedback submission function to collect employees' opinions and suggestions.

[0094] 5. Information Release and Display Step 5.1: Publish information such as the best dining time and dish introductions through outdoor large screens and other devices.

[0095] Design information release templates to ensure that information is clear and easy to read.

[0096] Integrate scheduled publishing function to ensure timely update of information.

[0097] Step 5.2: Display the dishes at each window, nutritional information, queue status, dining area crowding level, etc.

[0098] Develop a queue management system to display real-time queue status.

[0099] Integrated dining area crowding detection system.

[0100] Step 5.3: Provide a sunny kitchen display to enhance transparency.

[0101] Install cameras to live broadcast the kitchen operation process.

[0102] Integrated video playback function to ensure smooth video playback.

[0103] 6. Safety supervision and exception handling Step 6.1: Establish an identity recognition system, including facial recognition, temperature detection, health certificate check, etc.

[0104] Set up facial recognition terminal equipment to ensure employee identity verification.

[0105] Equipped with temperature detection equipment to ensure that employees' body temperature is normal.

[0106] Implement automatic health certificate checks to ensure employee health.

[0107] Step 6.2: Set up an alarm mechanism for situations such as staff leaving their posts, not washing their hands, and abnormal gatherings.

[0108] Integrated surveillance cameras to detect abnormal behavior.

[0109] Implement abnormal behavior alarm function and notify management personnel through SMS, phone calls, etc.

[0110] Step 6.3: Issue warnings for behaviors such as smoking, safety hazards, and hygiene issues.

[0111] Set up smoke detectors to detect smoking.

[0112] Realize the function of detecting potential safety hazards, such as exposed wires.

[0113] Implement hygiene issue detection, such as floor cleanliness analysis.

[0114] Step 6.4: Monitor the status of canteen facilities and equipment in real time, including temperature and humidity, knife control, food management, etc.

[0115] Integrated temperature and humidity sensors to monitor environmental changes.

[0116] Implement tool control system to ensure tool safety.

[0117] Integrated food management system to ensure the freshness of food.

[0118] Step 6.5: For abnormal situations, send alarms to staff via text messages, phone calls, etc.

[0119] Configure the alarm sending system to support multiple notification methods.

[0120] Realize instant sending of alarm messages.

[0121] 7. Scenario-based management Step 7.1: Define management scenarios for different time periods, such as before work, during work, before and after get off work, and during meals.

[0122] Before going to work: disinfect the environment to ensure that the environment is clean before employees enter.

[0123] At work: monitor canteen safety to ensure there are no potential safety hazards.

[0124] Before and after get off work: carry out sanitation and clean up to ensure the canteen is clean.

[0125] During dining time: monitor the flow of people and ensure dining order.

[0126] Step 7.2: Design specific management strategies and plans for each scenario to ensure smooth operation of each stage.

[0127] Set up a disinfection routine before going to work.

[0128] Develop a safety inspection plan at work.

[0129] Plan a cleaning routine after get off work.

[0130] Implement crowd control during dining hours.

[0131] Step 7.3: Implement after-hours perimeter surveillance to prevent unauthorized intrusion.

[0132] Set up a perimeter protection system, including infrared sensors, etc.

[0133] Implement illegal intrusion alarm mechanism.

[0134] 8. Data analysis and optimization Step 8.1: Regularly collect and analyze cafeteria operation data, including customer flow data, dining data, crowding data, etc.

[0135] Integrated data analysis tools to support big data processing.

[0136] Analyze peak passenger flow periods and optimize service processes.

[0137] Step 8.2: Based on the results of data analysis, optimize the types of dishes, window arrangements, dining area layout, etc.

[0138] Analyze employee preferences and adjust menu offerings.

[0139] Optimize window distribution based on dining data.

[0140] Adjust the layout of the dining area based on crowding data.

[0141] Step 8.3: Develop a staggered mealtime policy for employees to reduce stress during peak hours.

[0142] Implement a staggered dining plan to disperse peak dining times.

[0143] Monitor the effectiveness of policy implementation and make timely adjustments.

[0144] The equipment selection in this embodiment is as follows: A. Server (equipped with health analysis system): Model: R3240H0: Parameters: (1) Model: 2U dual-socket rack-mount server; (2) Processor: ≥1 domestic X86 CPU, each with ≥16 cores, each with ≥2.5 GHz main frequency, and each with ≥32 MB L3 cache; (3) Memory: ≥16GB DDR4 RDIMM memory, single memory ≥16GB, support ≥16 memory slots, and support a maximum memory capacity of 2TB; (4) Hard disk: Supports ≥12 front hot-swappable 3.5 hard disks, configured with ≥2 1.2TB 2.5-inch 10k SAS hard disks; (5) Hard disk controller: Equipped with 1 ≥2GB cache, 12Gb RAID controller, supporting RAID0 / 1 / 5 / 10 / 50.

[0145] B. Digital canteen safety supervision platform (supporting software): Parameters: Digital canteen supervision and operation platform: Through mini-programs and outdoor large screens, the dining environment of employees can be improved, allowing dining employees to quickly understand: (1) Before work: facial analysis and recognition, temperature detection, clothing detection and health certificate inspection of staff at the main entrances and exits; (2) During work: monitor the removal and return of dangerous items such as knives and personnel leaving their posts at key locations in the cafeteria, such as where knives are placed and in the kitchen operation room; (3) Preparation before leaving get off work: Monitor and analyze the cleanliness of the floor, the placement of tableware, the return of used tools, and the removal of garbage at key locations in the cafeteria, such as the kitchen counter, stove, and garbage collection area; (4) After get off work: Activate perimeter surveillance at key locations in the cafeteria. If anyone is found illegally entering the security zone, an alarm will be issued to the administrator; (5) Dining: In the dining and sales areas, the body temperature of diners is tested and analyzed, and the flow of diners is analyzed and counted.

[0146] C. Monitoring equipment Model: Huawei D3050-10-LI-PV.1T; Parameters: 1. Image sensor: 5 million infrared 1 / 2.7'' CMOS smart capture tube network camera 2. Maximum image size: 2560×1920 3. Processor: built-in CPU, GPU, NPU integrated domestic chip, 1T computing power 4. Lens: Built-in electric zoom lens, focal length range is 2.8-12mm 5. Fill light: Fill light distance is 50m 6. Support at least the following 4 types of multi-algorithm switching operations; 1) Target capture mode: supports the associated capture of targets and human bodies, and supports target attribute recognition and human flow statistics functions; 2) Behavior analysis mode: fast movement, line crossing detection, area intrusion, entering / leaving area, wandering detection, personnel gathering 3) Crowd situation analysis mode: queue length, regional population statistics, line crossing statistics, heat map 4) Support vehicle capture mode: support simultaneous capture of vehicles, non-motor vehicles, and human bodies, and support vehicle attribute recognition, license plate recognition, and vehicle and non-human traffic statistics.

[0147] 7. Protection level: IP67 8. Power supply: Support DC12V, PoE (IEEE 802.3af) 9. Working temperature: -30℃~60℃ 10.Power consumption Maximum power consumption: 5.8W, typical power consumption: 3.3W 11. Working temperature -30℃~60℃; working humidity 5%~95% (no condensation)Jul 12. Lightning and surge protection 2kV D. Display device Model: JW65B-W IoT smart screen.

[0148] Parameters: 1. Video forwarding capacity 400Mbps 2. Network video input 64 channels, access capacity 400Mbps 3. Intelligent application closed loop: support target attendance function, customer data analysis, target statistical function inspection 4. Number of disks: 8 5. Download and playback capability: 128Mbps 6. Chassis 2U E. Employee diet and health analysis system.

[0149] Ability to: 1. Customize an employee diet and health analysis system based on demand to monitor and analyze employees' nutritional intake, meal preferences, and coordinated exercise and diet.

[0150] 2. Monitor nutritional intake: Provide targeted improvement suggestions by calculating daily calorie intake, intake of various nutrients and balance of food combinations.

[0151] 3. Food preferences: Intelligently and accurately analyze employees’ food preferences and recommend healthier food options for them.

[0152] 4. Exercise and diet coordination: Adjust employees’ diet plans based on the amount and type of exercise they do, and provide dietary recommendations that match their exercise.

[0153] F. Environmental inspection and disinfection robot.

[0154] Model: 1.10.1 inch smart large screen 2. Sterilization rate 99.99% 3.27L large capacity water tank can disinfect 30,000 square meters at a time 4. Multi-sensor fusion 5. Intelligent obstacle avoidance 6. Plan your own route G. Face recognition consumption system.

[0155] S5731S-S48T4X-A port: configured with 48 10 / 100 / 1000M electrical interfaces; 4 10G SFP+ optical interfaces (need to support 10G and 1G interfaces); 4 10G optical ports; configured with 4 10G single-mode modules; performance: switching capacity 5.98Tbps, with IPv6 / IPv4 dual stack function; power supply: provides 1+1 redundancy; warranty service: provides 3 years of original factory free warranty and free on-site service. Core components such as processors use domestic brands.

[0156] The above embodiments are only preferred technical solutions of the present invention and should not be regarded as limiting the present invention. The protection scope of the present invention shall be the technical solutions recorded in the claims, including equivalent replacement solutions of the technical features in the technical solutions recorded in the claims. That is, equivalent replacement improvements within this scope are also within the protection scope of the present invention.

Claims

1. An AI smart butler system applied to a canteen, characterized by: It includes an APP ordering system, a health analysis system and information release equipment. The APP ordering system, the health analysis system and the information release equipment are connected to monitoring equipment, Internet of Things sensors, testing instruments and display devices through a local area network; the APP ordering system is equipped with a face recognition consumption system. The face recognition consumption system is connected to a face recognition consumption server, and the face recognition consumption server is connected to the one-card consumption system.

2. According to claim 1, the AI ​​smart butler system applied to the canteen is characterized by: The monitoring equipment includes environmental disinfection and patrol robots. The environmental disinfection and patrol robots are used to achieve regional environmental disinfection, safety inspection of live equipment and space safety monitoring after the canteen is closed. The environmental disinfection and patrol robots work 24 hours a day and are responsible for environmental disinfection, equipment safety inspection and space safety monitoring after the canteen is closed. They actively report abnormal events and support remote control.

3. The AI ​​smart butler system used in a canteen according to claim 1 is characterized in that: The health analysis system is used to provide personalized dietary recommendations to employees through artificial intelligence, big data analysis and sensors.

4. According to claim 1, the AI ​​smart butler system applied to the canteen is characterized by: The APP ordering system provides menu browsing, online ordering, reservation and number collection functions, supports card payment, and updates account balances in real time.

5. According to claim 1, the AI ​​smart butler system applied to the canteen is characterized by: The information release device is used to release canteen information through display screens and mini-program channels. The canteen information includes the best dining time, dish introduction, nutritional ingredients, and queuing conditions to enhance the dining experience.

6. The method for operating the AI ​​smart butler system applied to a canteen according to any one of claims 1 to 5, characterized in that The following steps are involved: S1. Initialize and configure the system; S2. Set up environmental disinfection and patrol robots; S3. Perform health analysis system operations; S4. Implement the APP ordering system; S5. Publish and display information; S6. Conduct safety supervision and exception handling; S7. Conduct scenario-based management; S8. Perform data analysis and optimization.

7. The operating method of the AI ​​smart butler system applied to the canteen according to claim 6 is characterized by: The sub-steps of step S1 are: Step 1.1: Install and configure the local area network to ensure communication between the APP ordering system, health analysis system, and information publishing device components; set network parameters, including IP address, subnet mask, and default gateway; Configure firewall rules to ensure network security; Step 1.2: Deploy monitoring equipment, IoT sensors, testing instruments and display devices, and connect them to the local area network; build a surveillance camera network to cover every corner of the cafeteria; install temperature and humidity sensors, smoke detector IoT devices; configure food testing instruments to ensure that data is uploaded to the central database; set up display devices, such as electronic screens and information boards, for publishing information; Step 1.3: Set up the facial recognition consumption system to ensure linkage with the facial recognition consumption server and the one-card consumption system; install facial recognition terminal equipment; configure facial recognition algorithms and databases; and achieve data synchronization between facial recognition and the one-card system.

8. The operating method of the AI ​​smart butler system applied to the canteen according to claim 6 is characterized by: The sub-steps of step S2 are: Step 2.1: Purchase and install environmental disinfection and inspection robots to ensure that they can work 24 hours a day; select appropriate robot models to ensure that they have disinfection and safety inspection functions; install the robots and debug them; Step 2.2: Program the robot's workflow, including regional environmental disinfection, safety inspection of live equipment, and space safety monitoring; write the robot's operation script, including disinfection procedures and safety inspection procedures; set the robot's patrol route and checkpoints; Step 2.3: Configure the abnormal event reporting mechanism and remote control function; set the abnormal event triggering conditions, such as abnormal temperature and smoke alarm; Develop a remote monitoring interface to achieve remote control of the robot.

9. The operating method of the AI ​​smart butler system applied to the canteen according to claim 6 is characterized by: The sub-steps of step S3 are: Step 3.1: Collect employees’ eating habits, nutritional intake and exercise data through artificial intelligence, big data analysis and sensor technology; integrate smart bracelets and smart watches to collect exercise data; set up a questionnaire system to collect employees’ dietary preferences; Step 3.2: Provide personalized dietary recommendations to each employee based on the collected data; Analyze employees’ eating habits and generate nutrition reports; Provide personalized dietary recommendations based on nutrition reports; Step 3.3: Continue to track changes in employees’ eating habits and adjust recommendations as appropriate; regularly update employees’ eating data; Adjust dietary recommendations based on the latest data.

10. The method for operating the AI ​​smart butler system applied to a canteen according to claim 6 is characterized in that: The steps of step SS4 are: Step 4.1: Develop a mobile app that integrates menu browsing, online ordering, and reservation number collection functions; design a user-friendly interface to facilitate employee operation; and implement a dynamic menu update function; Step 4.2: Implement the online and offline payment card function and ensure that the account balance is updated in real time; integrate the card payment interface; develop account balance query and recharge functions; Step 4.3: Push personalized dish recommendations based on the employee’s history and preferences; analyze the employee’s order history and generate a recommendation list; Implement recommendation algorithms to push the most relevant dishes; Step 4.4: Set up order management and delivery tracking functions to ensure that employees can track order status in real time; Develop an order management system, including order receiving, processing, and fulfillment processes; integrate delivery tracking functions to display the location information of delivery personnel; Step 4.5: Integrate an evaluation and feedback system to collect employees’ opinions on dishes and services; design an evaluation interface to allow employees to rate dishes; Implement feedback submission function to collect employees' opinions and suggestions.

11. The method for operating the AI ​​smart butler system applied to a canteen according to claim 6 is characterized in that: The steps of step S5 are: Step 5.1: Publish the best dining time and dish introduction information through outdoor large-screen devices; design information release templates to ensure that the information is clear and easy to read; integrate the timed release function to ensure timely update of information; Step 5.2: Display the dishes, nutrition information, queue status, and dining area crowding level at each window; develop a queue management system to display the real-time queue status; integrate a dining area crowding level detection system; Step 5.3: Provide a sunny kitchen display to enhance transparency; Install cameras to live broadcast the kitchen operation process; integrate video playback function to ensure smooth video playback.

12. The method for operating the AI ​​smart butler system applied to a canteen according to claim 6 is characterized in that: The steps of step S6 are: Step 6.1: Establish an identity recognition system, including face recognition, temperature detection, and health certificate check; set up face recognition terminal equipment to ensure employee identity verification; Configure temperature detection equipment to ensure that employees have normal body temperatures; Implement automatic health certificate checks to ensure employee health; Step 6.2: Set up an alarm mechanism for staff leaving their posts, not washing their hands, and abnormal gatherings; integrate surveillance cameras to detect abnormal behavior; implement abnormal behavior alarm function and notify management personnel via SMS or phone calls; Step 6.3: Issue warnings for smoking, safety hazards, and hygiene issues; Set up smoke detectors to detect smoking behavior; Realize the function of detecting potential safety hazards, such as exposed wires; Implement hygiene problem detection, such as floor cleanliness analysis; Step 6.4: Monitor the status of canteen facilities and equipment in real time, including temperature and humidity, knife control, and food management; integrate temperature and humidity sensors to monitor environmental changes; implement a knife control system to ensure knife safety; integrate a food management system to ensure food freshness; Step 6.5: For abnormal situations, send alarms to staff via SMS and phone calls; configure the alarm sending system to support multiple notification methods; and realize instant sending of alarm messages.

13. The method for operating the AI ​​smart butler system applied to a canteen according to claim 6 is characterized in that: The steps of step S7 are: Step 7.1: Define management scenarios for different time periods, such as before work, during work, before and after get off work, and during meals; Before going to work: disinfect the environment to ensure that the environment is clean before employees enter; At work: monitor the safety of the canteen to ensure there are no potential safety hazards; Before and after get off work: clean up and ensure the canteen is clean; During dining time: monitor the flow of people and ensure dining order; Step 7.2: Design specific management strategies and plans for each scenario to ensure smooth operation of each stage; set up disinfection procedures before going to work; Develop safety inspection plans during work; plan cleaning procedures after get off work; implement crowd control during dining hours; Step 7.3: Implement perimeter monitoring after hours to prevent illegal intrusion; set up a perimeter protection system, including infrared sensors; implement an illegal intrusion alarm mechanism.

14. The method for operating the AI ​​smart butler system applied to a canteen according to claim 6 is characterized in that: The steps of step S8 are: Step 8.1: Regularly collect and analyze the cafeteria's operational data, including customer flow data, dining data, and crowding data; integrate data analysis tools to support big data processing; analyze customer flow peak hours and optimize service processes; Step 8.2: Based on the results of data analysis, optimize the types of dishes, window arrangement, and dining area layout; analyze employee preferences and adjust the supply of dishes; optimize window distribution based on dining data; adjust the layout of the dining area based on crowding data; Step 8.3: Develop a staggered dining policy for employees to reduce stress during peak hours; implement a staggered dining plan to disperse mealtime peaks; monitor the effectiveness of policy implementation and make timely adjustments.

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