Management method and device of diet selling terminal, electronic equipment and terminal

Abstract

The invention provides a diet selling terminal management method and device, electronic equipment and a terminal. According to the invention, the demand information of each dish is determined according to the consumer composition, the historical sales data, the first weather data in the future preset duration and the first visitor flow rate of the region where the diet selling terminal is located, and the target price and the target supply amount corresponding to each dish can be reasonably determined based on the demand information. Therefore, dish supply, inventory management and pricing strategies are optimized, manual intervention and decision errors are reduced, the operation efficiency and the resource utilization rate are improved, and the comprehensive profit of the diet selling terminal is improved.

Description

Technical Field

[0001] The present invention relates to the field of big data technology, and in particular to a meal selling terminal method, device, electronic equipment and terminal. Background Art

[0002] With the accelerated pace of life and the increasing emphasis on healthy eating, meal vending machines have been widely used in various places such as office buildings, schools, hospitals and other areas.

[0003] However, the current operation of meal vending machines adopts the traditional decision-making method, which mainly relies on manual experience to select dishes, set prices and replenish stocks, which can easily lead to problems such as unreasonable dish selection leading to waste, inaccurate pricing affecting sales, and poor inventory management causing out-of-stock or backlogs.

[0004] Therefore, the existing operating mode of meal vending counters is difficult to meet the dynamic needs of the market and is likely to cause great profit losses to the operators. Summary of the invention

[0005] The embodiments of the present invention provide a management method, device, electronic equipment and terminal for a meal vending terminal, so as to solve the problem that the operation mode of the existing meal vending cabinet is difficult to meet the dynamic needs of the market.

[0006] In a first aspect, an embodiment of the present invention provides a method for managing a meal vending terminal, the method comprising:

[0007] Obtaining the consumer composition, historical sales data, first weather data and first traffic volume in a preset future time period of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second traffic volume and second weather data of each dish in a preset historical time period;

[0008] Determining demand information for each dish according to the consumer composition, the historical sales data, the first weather data, and the first flow of people, wherein the demand information describes demand quantities at different prices;

[0009] According to the demand information, the target price and target supply quantity corresponding to each dish are determined.

[0010] Optionally, after determining the target price and target supply quantity corresponding to each dish, the method further includes:

[0011] Request dish suppliers to provide dishes according to the target supply quantity, and execute the target price corresponding to each dish.

[0012] Optionally, in the management method, determining the dish demand information according to the consumer composition, historical sales data, first weather data and first traffic volume includes:

[0013] Determine the dish pairing based on the consumer composition of the area where the meal sales terminal is located;

[0014] The demand information for different dishes in the dish combination is determined according to the historical sales data, the first weather data, and the first passenger flow.

[0015] Optionally, in the management method, obtaining the consumer composition of the area where the meal selling terminal is located includes:

[0016] Obtaining consumer consumption characteristics, including purchasing behavior and consumption preferences;

[0017] Determining consumer clusters based on the consumption characteristics;

[0018] The consumer composition is determined according to the consumer clustering.

[0019] Optionally, in the management method, determining the consumer cluster according to the consumption characteristics includes:

[0020] The consumer clusters are determined according to the consumption characteristics and the objective function.

[0021] Wherein, the objective function is:

[0022]

[0023] Among them, J is the objective function, which represents the sum of the distances from the data points to the centers of the clusters to which they belong; K is the number of clusters to be divided; C i is the i-th cluster; α is the data point; μ i is the center of the ith cluster.

[0024] Optionally, after determining the demand information of each dish, the management method further includes:

[0025] Obtain cost data for each dish from suppliers;

[0026] According to the demand information, the target price and target supply quantity corresponding to each dish are determined, including:

[0027] For any first dish among the dishes, the target price and the target supply quantity are determined according to the cost data, the demand information and the profit maximization model.

[0028] Optionally, requesting a food supplier to provide food according to the target supply quantity includes:

[0029] Monitoring the inventory level of each of the dishes;

[0030] When it is determined that the inventory is insufficient based on the inventory quantity and the target supply quantity, a replenishment order is issued to the food supplier.

[0031] Optionally, in the management method, determining the shortage of inventory based on the inventory quantity and the target supply quantity includes:

[0032] In a case where the difference between the target supply amount and the inventory amount is greater than or equal to a first threshold, and the inventory amount is less than or equal to a second threshold, it is determined that the inventory is insufficient.

[0033] Optionally, the method further comprises:

[0034] Obtain sales performance and consumer satisfaction of each of the dishes;

[0035] Based on the sales performance and consumer satisfaction, update the supply strategy and pricing strategy of the corresponding dishes.

[0036] Optionally, in the management method, obtaining the consumer satisfaction of each dish includes:

[0037] When receiving a first input for any third dish among the dishes, displaying an evaluation interface;

[0038] In response to a second input to the evaluation interface, a consumer satisfaction rating for the first dish is determined.

[0039] Optionally, in the management method, the first weather data and the second weather data both include at least one of temperature, humidity, and sunny or rainy conditions.

[0040] Optionally, the method further comprises:

[0041] When the second dish is approaching its expiration date, promotion is performed on the second dish.

[0042] Optionally, after acquiring the historical sales data, the method further includes:

[0043] The historical sales data is uploaded to a cloud server for storage.

[0044] Optionally, in the management method, during the storage process, a distributed database is used to store the historical sales data.

[0045] Optionally, before storing the historical sales data, the method further includes:

[0046] The historical sales data is cleaned to remove duplicate, erroneous and incomplete data, and the data is standardized and normalized.

[0047] In a second aspect, an embodiment of the present invention provides a management device for a meal vending terminal, the device comprising:

[0048] The first acquisition module is used to obtain the consumer composition, historical sales data, first weather data within a preset time period in the future, and first human traffic of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second human traffic, and second weather data of each dish within a preset time period in history;

[0049] A first determination module, configured to determine demand information of each dish according to the consumer composition, the historical sales data, the first weather data, and the first flow of people, wherein the demand information describes demand quantities at different prices;

[0050] The second determination module is used to determine the target price and target supply quantity corresponding to each dish according to the demand information.

[0051] Optionally, the management device further includes:

[0052] The first execution module is used to request the dish supplier to provide dishes according to the target supply quantity after determining the target price and target supply quantity corresponding to each dish, and execute the target price corresponding to each dish.

[0053] Optionally, in the management device, the first determining module includes:

[0054] A first determining unit, configured to determine a dish combination according to the consumer composition of the area where the meal selling terminal is located;

[0055] The second determining unit is used to determine the demand information of different dishes in the dish combination according to the historical sales data, the first weather data, and the first passenger flow.

[0056] Optionally, in the management device, the first acquisition module includes:

[0057] A first acquisition unit, used to acquire consumption characteristics of consumers;

[0058] A third determining unit, configured to determine consumer clusters according to the consumption characteristics;

[0059] The fourth determining unit is used to determine the consumer composition according to the consumer clustering.

[0060] Optionally, in the management device, the third determination unit is specifically used to determine the consumer cluster according to the consumption characteristics and the objective function;

[0061] Wherein, the objective function is:

[0062]

[0063] Among them, J is the objective function, which represents the sum of the distances from the data points to the centers of the clusters to which they belong; K is the number of clusters to be divided; C i is the i-th cluster; α is the data point; μ i is the center of the ith cluster.

[0064] Optionally, the management device further includes:

[0065] The second acquisition module is used to acquire the cost data of each dish after determining the demand information of each dish;

[0066] The second determination module is specifically used to determine the target price and the target supply quantity for any first dish among the dishes according to the cost data and the demand information and the profit maximization model.

[0067] Optionally, in the management device, the first execution module includes:

[0068] A monitoring unit, for monitoring the inventory of each dish after determining the target price and target supply quantity corresponding to each dish;

[0069] The fifth determining unit is used to issue a replenishment order to the food supplier when it is determined that the inventory is insufficient based on the inventory quantity and the target supply quantity.

[0070] Optionally, in the management device, the fifth determination unit is specifically used to issue a replenishment order to the food supplier when the difference between the target supply quantity and the inventory quantity is greater than or equal to a first threshold and the inventory quantity is less than or equal to a second threshold.

[0071] Optionally, the management device further includes:

[0072] The third acquisition module is used to obtain the sales performance and consumer satisfaction of each dish;

[0073] The second execution module is used to update the supply strategy and pricing strategy of the corresponding dishes according to the sales performance and the consumer satisfaction.

[0074] Optionally, in the management device, the third acquisition module includes:

[0075] A display unit, configured to display an evaluation interface when receiving a first input for any third dish among the dishes;

[0076] The seventh determination unit is used to determine the consumer satisfaction with respect to the third dish in response to the second input with respect to the evaluation interface.

[0077] Optionally, in the management device, the first weather data and the second weather data both include at least one of temperature, humidity, and sunny or rainy conditions.

[0078] Optionally, the management device further includes:

[0079] The third execution module is used to promote the second dish when the second dish is approaching the expiration date.

[0080] Optionally, the management device further includes:

[0081] The storage module is used to upload the historical sales data to the cloud server for storage after acquiring the historical sales data.

[0082] Optionally, in the management device, the storage module is specifically used in the storage process to use a distributed database to store the historical sales data.

[0083] Optionally, the management device further includes:

[0084] A data cleaning module is used before storing the historical sales data. The method further includes:

[0085] The historical sales data is cleaned to remove duplicate, erroneous and incomplete data, and the data is standardized and normalized.

[0086] In a third aspect, an embodiment of the present invention provides an electronic device, comprising: a processor, a communication interface, a memory, and a communication bus; wherein the processor, the communication interface, and the memory communicate with each other via the communication bus;

[0087] Memory, used to store computer programs;

[0088] The processor is used to implement the steps of the meal vending terminal management method described in the first aspect when executing the program stored in the memory.

[0089] In a fourth aspect, an embodiment of the present invention provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the method for managing a meal vending terminal described in the first aspect.

[0090] In a fifth aspect, an embodiment of the present invention provides a meal vending terminal, comprising the management device for the meal vending terminal as described in the second aspect above.

[0091] Compared with the prior art, the present invention has the following advantages:

[0092] In an embodiment of the present invention, the consumer composition, historical sales data, first weather data within a preset time in the future, and first flow of people in the area where the meal vending terminal is located are obtained; based on the consumer composition, historical sales data, first weather data, and first flow of people, the demand information of each dish is determined, and the demand information describes the demand at different freshness and different prices; based on the demand information, the target price and target supply corresponding to each dish are determined. Among them, because the demand information is determined based on the consumer composition, historical sales data, first weather data within a preset time in the future, and first flow of people in the area where the meal vending terminal is located, the target price and target supply corresponding to each dish can be reasonably determined based on the demand information, thereby optimizing the dish supply, inventory management, and pricing strategies, reducing manual intervention and decision-making errors, improving operational efficiency and resource utilization, and thus improving the comprehensive profit of the meal vending terminal.

[0093] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention, it can be implemented according to the contents of the specification. In order to make the above and other purposes, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0094] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for describing the embodiments are briefly introduced below.

[0095] Figure 1 A schematic diagram of a method for managing a meal vending terminal provided by an embodiment of the present invention;

[0096] Figure 2 A schematic diagram of a method for managing a meal vending terminal provided by a preferred embodiment of the present invention;

[0097] Figure 3 A complete flow chart for implementing meal vending terminal management in an embodiment of the present invention;

[0098] Figure 4 A schematic diagram of a management device for a meal selling terminal provided by an embodiment of the present invention;

[0099] Figure 5 A block diagram of an electronic device provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0100] The exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. Although the exemplary embodiments of the present invention are shown in the accompanying drawings, it should be understood that the present invention can also be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present invention and to enable the scope of the present invention to be fully communicated to those skilled in the art.

[0101] Figure 1 A method for managing a meal vending terminal is provided in one embodiment of the present invention. The method includes steps 101 to 104:

[0102] The management method of the meal vending terminal provided in the embodiment of the present invention can be executed by a computer device, wherein the computer device can be a terminal or a server. The terminal can be a terminal device such as a meal vending cabinet. The server can be an independent physical server, or a server cluster or distributed system composed of multiple physical servers, or a cloud server that provides basic cloud computing services such as cloud services, cloud databases, cloud computing, cloud functions, cloud storage, network services, cloud communications, middleware services, domain name services, security services, CDN, and big data and artificial intelligence platforms.

[0103] In actual implementation, the terminal is provided with a client, such as a self-service checkout terminal, through which customers can purchase dishes by themselves.

[0104] It should be noted that the data acquisition process and related data involved in the embodiments of the present invention are all carried out in compliance with the corresponding data protection laws and policies of the country where they are located, and with the authorization given by the corresponding device owner.

[0105] Step 101, obtaining the consumer composition, historical sales data, first weather data within a preset time period in the future, and first traffic volume of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second traffic volume, and second weather data of each dish within a preset time period in history.

[0106] In the above step 101, the above consumer composition refers to the segmentation results of consumers in the area, which is used to adjust the types of dishes supplied; the above historical sales data includes the sales volume, historical sales price, second traffic flow, and second weather data of each dish within the historical preset time period, that is, it specifically describes the sales volume of different dishes under different weather, different traffic flow and different prices within the historical preset time period. The historical preset time period can be 1 week, 1 month, 1 quarter or 1 year, etc.

[0107] In the above step 101, the first weather data and the first passenger flow respectively describe the weather conditions and passenger flow conditions within a preset time period in the future, and both are prediction data; the preset time period in the future may be 1 day, 2 days or 3 days.

[0108] In actual applications, the camera and portrait recognition module installed on the meal vending machine can be used to obtain the flow of people near the meal vending machine. The geographic information data such as the commercial activities around the meal vending machine can be obtained through GPS positioning and Gaode Map API, and then the consumer composition can be obtained. The above-mentioned weather data can be connected to the weather data platform through the API provided by the weather data platform, and then the local weather information such as temperature, humidity, sunny and rainy conditions can be obtained to analyze its impact on the demand for dishes.

[0109] Step 102: Determine demand information for each dish based on the consumer composition, the historical sales data, the first weather data, and the first flow of people, wherein the demand information describes demand quantities at different prices.

[0110] In the above step 102, based on the consumer composition, combined with historical sales data and factors such as the first weather data and the first traffic volume within the future preset time period, the demand for different dishes at different prices within the future preset time period is predicted, thereby obtaining the above demand information.

[0111] Optionally, in one implementation, determining the dish demand information according to the consumer composition, historical sales data, first weather data and first traffic volume includes steps 1021 to 1022:

[0112] Step 1021: Determine the dish pairing according to the consumer composition of the area where the meal selling terminal is located.

[0113] In step 1021, because different groups of consumers have different preferences for dishes, suitable dish types can be determined based on the composition of consumers to generate the above-mentioned dish combinations.

[0114] In practical applications, the correspondence between consumer classification and dish types can be established in advance, and the consumer composition can be obtained to determine a relatively reasonable dish type combination based on the correspondence.

[0115] For example, the consumer group can be divided into female and male based on gender. If the proportion of females near the vending machine is relatively high, a higher proportion of dishes that suit female preferences can be supplied. Alternatively, the consumer group can be divided into white-collar workers, workers, students, etc. based on their occupations, and then the proportion of dishes preferred by the corresponding groups can be supplied according to their corresponding proportions, etc. Among them, the vending machine operator can decide the population division by itself, and then determine the above-mentioned consumer composition.

[0116] Step 1022: Determine the demand information for different dishes in the dish combination according to the historical sales data, the first weather data, and the first passenger flow.

[0117] In step 1022, after determining the matching dish combinations based on the consumer composition, historical sales data and the first weather data, first traffic flow and other factors within the future preset time period are combined to predict the demand for different dishes at different prices in the dish combinations within the future preset time period, thereby obtaining the above-mentioned demand information.

[0118] In practical applications, a large amount of historical sales, weather, traffic flow and other data can be collected in advance to build an ARIMA model, and then the model can be trained and a prediction model can be established. Then, factors such as the first weather data and the first traffic flow can be input into the above prediction model to predict the demand for different dishes at different prices within a preset time in the future.

[0119] More specifically, daily dish sales data within a preset period of time in the past can be collected, as well as weather data corresponding to the sales time period and traffic data near the corresponding sales counter. The collected data can then be divided into a training set and a validation set in a ratio of 8:2. A prediction model can be built using a time series model algorithm such as an ARIMA model. The model can then be trained using the training set data and evaluated using methods such as cross-validation to obtain the model as the above-mentioned prediction model.

[0120] In this implementation, the matching dish combinations are first determined based on the consumer composition, and then the corresponding demand information of each dish in the dish combinations is determined, so that the demand information can be matched with the consumer composition, thereby better meeting the consumer needs in the area where the meal sales terminal is located.

[0121] Step 103: Determine the target price and target supply quantity corresponding to each dish according to the demand information.

[0122] In the above step 103, because the demand information describes the demand quantity at different prices, that is, the demand quantity at different prices is different, it is necessary to determine the corresponding price based on the preset price selection principle as the above target price, that is, determine the corresponding demand quantity as the above target supply quantity.

[0123] Optionally, in one implementation, before the above step 103, step 1030 is further included, and the above step 103 includes step 1031:

[0124] Step 1030: Obtain cost data for each dish.

[0125] In step 1030, the inventory data, cost data, freshness data, etc. of the dishes can be obtained by connecting with the supplier system. The above cost data includes direct costs and indirect costs. Direct costs include costs directly related to the product, such as raw material procurement costs, production and processing costs, and transportation costs, while indirect costs include costs allocated to each product, such as equipment depreciation, site rental, water and electricity costs, and employee wages. When calculating the cost data of the dishes, the direct costs and indirect costs can be added together to obtain the total cost of each dish.

[0126] Step 1031: for any first dish among the dishes, determine the target price and the target supply quantity according to the cost data and the demand information and the profit maximization model.

[0127] In step 1031, the profit maximization model can determine the price when the profit is maximized based on the cost and demand; therefore, for each first dish, the cost data and demand information can be input into the profit maximization model to determine the price when the profit is maximized, which is used as the target price. When the price is determined, the corresponding demand is also determined, which is used as the target supply.

[0128] Among them, the function corresponding to the profit maximization model can be: profit = (selling price - cost) × sales volume, and the constraints include market competition restrictions, price fluctuation range, minimum profit requirements, etc.

[0129] For example, for meal set A in the meal vending cabinet, after cost accounting, its total cost is 15 yuan; its demand information reflects that when the price drops from 25 yuan to 22 yuan, the sales volume is expected to increase from 100 servings per day to 150 servings; assuming that the price selection principle is to maximize profit, the profit maximization model is used for calculation, and the calculation process is as follows:

[0130] Profit = (selling price - 15) × sales volume;

[0131] When the selling price is 25 yuan, profit = (25-15) × 100 = 1000 yuan;

[0132] When the selling price is 22 yuan, profit = (22-15) × 150 = 1050 yuan;

[0133] At this point, it can be determined that the price of 22 yuan is more favorable.

[0134] In actual application, the above process can also take into account the prices of similar packages of competitors. If they are generally around 20 yuan, then it may be necessary to further optimize costs or adjust pricing strategies to ensure profitability while being competitive.

[0135] In this embodiment, after determining the demand information of different dishes, the dish price that maximizes the profit is determined based on the preset profit maximization model as the above-mentioned target price, that is, the corresponding demand quantity is determined as the above-mentioned target supply quantity.

[0136] In the above implementation process, because the demand information is determined based on the consumer composition of the area where the meal vending terminal is located, historical sales data, the first weather data within a preset period of time in the future, and the first flow of people, based on the demand information, the target price and target supply quantity corresponding to each dish can be reasonably determined, thereby optimizing the meal supply, inventory management and pricing strategies, reducing manual intervention and decision-making errors, improving operational efficiency and resource utilization, and thereby increasing the comprehensive profit of the meal vending terminal.

[0137] Optionally, in one implementation manner, the method for managing a meal vending terminal provided in an embodiment of the present invention includes, after the above step 103, step 104:

[0138] Step 104: Requesting food suppliers to provide food according to the target supply quantity, and executing the target price corresponding to each food.

[0139] In this implementation, because the above-mentioned target price and target supply quantity are based on the demand for each dish at different prices and are determined according to a preset price selection principle, providing dishes according to the above-mentioned target supply quantity and executing the corresponding target price can not only meet the price selection principle but also meet the purchasing demand of consumers; in addition, each dish and its corresponding target price can also be displayed on the terminal through text, graphics, voice, etc., so that consumers can know it.

[0140] Optionally, in one embodiment, obtaining the consumer composition of the area where the meal selling terminal is located includes steps 1011 to 1013:

[0141] Step 1011: Obtain the consumer's consumption characteristics.

[0142] In step 1011, the consumption characteristics are consumption-related characteristics of the group of people described by the consumers, and the above consumption characteristics can be determined by performing identity analysis or consumption behavior analysis on the consumers.

[0143] Optionally, in a specific implementation, the consumption characteristics may specifically include purchase behavior and consumption preferences, etc. The consumption behavior may include information such as purchased dishes, purchase time, and purchase quantity.

[0144] Optionally, in a specific implementation, consumption behavior can be specifically collected in real time by installing sensors and data collection equipment in the meal vending cabinet.

[0145] Step 1012: Determine consumer clusters based on the consumption characteristics.

[0146] In step 1012, because the consumption characteristics are consumption-related characteristics of the group of people described by the consumers, based on the consumption characteristics, the consumer groups are classified according to their similar characteristics, behaviors, needs or preferences, thereby determining the cluster to which the consumers belong.

[0147] Optionally, in a specific implementation, determining the consumer cluster according to the consumption characteristics includes:

[0148] The consumer clusters are determined according to the consumption characteristics and the objective function.

[0149] Wherein, the objective function is:

[0150]

[0151] Among them, J is the objective function, which represents the sum of the distances from the data points to the centers of the clusters to which they belong; K is the number of clusters to be divided; C i is the i-th cluster; α is the data point; μ i is the center of the ith cluster.

[0152] In this specific implementation, a cluster analysis algorithm is used to calculate the cluster to which the consumer belongs, thereby segmenting the consumers, accurately dividing the consumers into different groups based on consumption characteristics such as purchasing behavior and consumption preferences, and then obtaining the consumer composition.

[0153] Step 1013: Determine the consumer composition according to the consumer clustering.

[0154] In step 1013, the consumers in the area where the meal selling terminal is located are counted according to the clusters they belong to, so as to generate the proportion of different consumer clusters, thereby determining the composition of consumers in the area.

[0155] In the above implementation, cluster analysis is performed based on the consumption characteristics of consumers in the area where the meal vending terminals are located to determine the consumer composition, so that the types of dishes supplied can be matched and adjusted according to the consumer segmentation results near the vending cabinets placed in different areas.

[0156] Optionally, in one implementation, the method for managing a meal selling terminal provided in the embodiment of the present application, requesting a meal supplier to provide meals according to the target supply quantity, comprises steps 1041 to 1041:

[0157] Step 1041, monitor the inventory of each of the dishes.

[0158] In step 1041, the inventory of each dish is monitored in real time by monitoring equipment or statistical equipment, so as to monitor the inventory level in real time based on the predicted target supply (demand) and inventory.

[0159] Step 1042: When it is determined that the inventory is insufficient based on the inventory quantity and the target supply quantity, a replenishment order is issued to the food supplier.

[0160] In step 1042, the inventory reflects the current quantity of dishes at the meal vending terminal, while the target supply reflects the demand for dishes within a preset period of time in the future. Therefore, whether the inventory is sufficient can be determined based on the two. When the inventory is insufficient, a replenishment order can be issued to the dish supplier to avoid out-of-stock situations.

[0161] In the above implementation, the target price and target supply quantity corresponding to each dish are reasonably determined based on the demand information, and the inventory level is further monitored in real time based on the target supply quantity and inventory data. When the inventory is insufficient, replenishment orders are automatically sent to the corresponding dish suppliers to avoid out-of-stock situations, thereby optimizing dish supply, inventory management and pricing strategies, reducing manual intervention and decision-making errors, improving operational efficiency and resource utilization, and thereby increasing the comprehensive profit of the meal sales terminal.

[0162] Optionally, in a specific implementation manner, determining the shortage of inventory according to the inventory quantity and the target supply quantity includes:

[0163] In a case where the difference between the target supply amount and the inventory amount is greater than or equal to a first threshold, and the inventory amount is less than or equal to a second threshold, it is determined that the inventory is insufficient.

[0164] In this specific implementation, the first threshold is a threshold for judging that the inventory is insufficient to meet the target supply based on the difference between the target supply and the inventory, and the second threshold is a warning value for judging insufficient inventory; wherein, taking into account that the storage space of the meal vending terminal is limited, insufficient storage space of the meal vending terminal itself may also cause the difference between the target supply and the inventory to exceed the first threshold, and therefore, insufficient inventory is judged only when the difference between the target supply and the inventory is greater than or equal to the first threshold, and the inventory is less than or equal to the second threshold, so as to avoid misjudgment of insufficient inventory due to insufficient storage space of the meal vending terminal itself.

[0165] Optionally, in one implementation, the meal vending terminal management method provided in the embodiment of the present application further includes steps 105 to 106:

[0166] Step 105: Obtain sales performance and consumer satisfaction of each of the dishes.

[0167] In step 105, sales performance refers to the sales volume and profit of each dish within a preset period of time, which can be determined by real-time statistics of the sales data of each dish; consumer satisfaction describes the consumer's purchasing experience of various dishes in the meal sales terminal, and the consumer satisfaction can be directly obtained through the client on the meal sales terminal, and can also be obtained from the network platform through networking.

[0168] Optionally, in a specific implementation, obtaining the consumer satisfaction of each dish includes steps 1051 to 1052:

[0169] Step 1051: When a first input for any third dish among the dishes is received, an evaluation interface is displayed.

[0170] In the above step 1051, the first input is an input to determine that the third dish needs to be evaluated, which can be specifically triggered by voice, gesture operation or touching the third dish logo in the dish display screen; therefore, when the above first input is received, the above comment interface for the third dish is displayed in the dish display screen, so that users can provide feedback through the operation platform, and the system collects these feedbacks for improving product supply and pricing methods.

[0171] Step 1052: In response to the second input to the evaluation interface, determine the consumer satisfaction with the third dish.

[0172] In the above step 1052, the second input is an operation to determine the input of evaluation information on the third dish, which can be specifically triggered by voice, gesture operation or touching the third dish logo in the dish display screen; therefore, when the above second input is received, the evaluation information entered by the user through the above comment interface is obtained, and then the above consumer satisfaction is calculated.

[0173] In the above specific implementation manner, consumers can provide comments and feedback through the comment interface provided on the dish display screen. The system collects the above feedback information and analyzes the data to optimize the product supply strategy and pricing strategy, thereby improving user experience and purchase conversion rate.

[0174] Step 106: Update the supply strategy and pricing strategy of the corresponding dishes according to the sales performance and the consumer satisfaction.

[0175] In the above step 106, the operation platform analyzes the above sales performance and consumer satisfaction to understand which dishes users are more interested in, and then adjusts the supply strategy and pricing strategy of the dishes to improve user experience and purchase conversion rate.

[0176] In this implementation, a feedback mechanism is established to track the sales performance and consumer evaluation of each dish in real time, thereby optimizing and adjusting the supply strategy and pricing strategy of the dish to increase profits.

[0177] Optionally, in one implementation, the method for managing a meal vending terminal provided in the embodiment of the present application further includes step 107:

[0178] Step 107: When the second dish is approaching its expiration date, promote the second dish.

[0179] In this implementation, timely promotional measures such as discounts are taken for dishes that are about to expire, which can not only reduce waste, but also further improve actual sales performance, thereby increasing actual profits.

[0180] Optionally, the meal selling terminal management method provided in the embodiment of the present application further includes step 109 after acquiring the historical sales data:

[0181] Step 109: Upload the historical sales data to a cloud server for storage.

[0182] In this implementation, historical sales data including purchasing behavior data, weather data, price data, cost data, pedestrian flow and geographic information data are stored on a cloud server to ensure data security and scalability.

[0183] Optionally, in a specific implementation, a distributed database is used to store the historical sales data during the data storage process. Because the distributed database distributes the data in multiple physical locations, and the multiple physical locations can be different servers, data centers, or even different geographical locations, it can effectively improve the scalability, availability, and performance of the system while maintaining the consistency and integrity of the data.

[0184] Optionally, in a specific implementation manner, the method for managing a meal selling terminal provided in the embodiment of the present application further includes step 108 before storing the above historical sales data:

[0185] Step 108: clean the historical sales data, remove duplicate, erroneous and incomplete data, and standardize and normalize the data.

[0186] In this specific implementation, before the data is stored, data cleaning technology is used to remove duplicate, erroneous and incomplete data, and the data is standardized and normalized. For example, normalization can be used to scale each data proportionally so that it falls into a small specific range (such as 0 to 1) to facilitate subsequent storage and big data analysis.

[0187] Figure 2 A method for managing a meal vending terminal is provided in a preferred embodiment of the present invention. The method comprises steps 201 to 212:

[0188] Step 201, obtaining the consumer composition, historical sales data, first weather data and first traffic flow within a preset time period in the future of the area where the meal sales terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second traffic flow and second weather data of each dish within a preset time period in history.

[0189] The above step 201 may refer to step 101 for details, and will not be described again here to avoid repetition.

[0190] Step 202: clean the historical sales data, remove duplicate, erroneous and incomplete data, and standardize and normalize the data.

[0191] The above step 202 may be specifically referred to as step 108, and will not be described again to avoid repetition.

[0192] Step 203: Upload the historical sales data to a cloud server and use a distributed database to store the historical sales data.

[0193] The above step 203 may be specifically referred to as step 109, and will not be described again to avoid repetition.

[0194] Step 204: Determine the dish pairing according to the consumer composition of the area where the meal selling terminal is located.

[0195] The above step 204 may be specifically referred to as step 1021 , and will not be described again here to avoid repetition.

[0196] Step 205: Determine the demand information for different dishes in the dish combination according to the historical sales data, the first weather data, and the first passenger flow.

[0197] The above step 205 may be specifically referred to as step 1022 , and will not be described again here to avoid repetition.

[0198] Step 206: Obtain cost data for each dish.

[0199] The above step 206 may be specifically referred to as step 1030 , and will not be described again here to avoid repetition.

[0200] Step 207: For any first dish among the dishes, determine the target price and the target supply quantity according to the cost data and the demand information and the profit maximization model.

[0201] The above step 207 may be specifically referred to as step 1031 , and will not be described again here to avoid repetition.

[0202] Step 208: monitor the inventory of each of the dishes.

[0203] The above step 208 may be specifically referred to as step 1041 , and will not be described again here to avoid repetition.

[0204] Step 209: When it is determined that the inventory is insufficient based on the inventory quantity and the target supply quantity, a replenishment order is issued to the food supplier.

[0205] The above step 209 may be specifically referred to as step 1042 , and will not be described again here to avoid repetition.

[0206] Step 210: When receiving a first input for any third dish among the dishes, display an evaluation interface.

[0207] The above step 210 may be specifically referred to as step 1051 , and will not be described again here to avoid repetition.

[0208] Step 211: In response to a second input to the evaluation interface, determine consumer satisfaction with respect to the third dish.

[0209] The above step 211 may be specifically referred to as step 1052 , and will not be described again here to avoid repetition.

[0210] Step 212: Update the supply strategy and pricing strategy of the corresponding dishes according to the sales performance and the consumer satisfaction.

[0211] The above step 212 may be specifically referred to as step 106 , and will not be described again to avoid repetition.

[0212] Step 213: When the second dish is approaching its expiration date, promote the second dish.

[0213] The above step 213 may be specifically referred to as step 107, and will not be described again to avoid repetition.

[0214] In an embodiment of the present invention, the demand information of each dish is first determined based on the consumer composition of the area where the meal vending terminal is located, historical sales data, the first weather data within a preset period of time in the future, and the first flow of people. Then, based on the demand information combined with the cost data and the profit maximization model, the target price and target supply quantity corresponding to each dish are determined, and the inventory quantity, sales performance and consumer satisfaction of each dish are further monitored, so as to optimize the supply of dishes, inventory management and pricing strategies, reduce manual intervention and decision-making errors, improve operational efficiency and resource utilization, and thus improve the comprehensive profit of the meal vending terminal.

[0215] See also Figure 3, showing a complete flow chart for implementing meal vending cabinet management.

[0216] In step 301, by installing sensors and data acquisition equipment in the meal vending cabinet, consumers' purchasing behavior data, such as purchased dishes, purchase time, purchase quantity, etc., are collected in real time; at the same time, the meal vending cabinet is connected to the meal supplier system to obtain the inventory data, cost data, freshness data, etc. of the dishes; the meal vending cabinet is also connected to the weather data platform to obtain local weather information, such as temperature, humidity, sunny and rainy conditions, etc., to analyze its impact on the demand for dishes; and the camera and portrait recognition module installed on the meal vending cabinet are used to obtain the flow of people near the location of the meal vending cabinet, and the surrounding commercial activities and other geographic information data are obtained through GPS positioning and Gaode Map API.

[0217] In step 302, the collected data is stored in a distributed database on the cloud server to ensure data security and scalability, and data cleaning technology is used to remove duplicate, erroneous and incomplete data, and the data is standardized and normalized.

[0218] In step 303, a cluster analysis algorithm is used to segment consumers and divide them into different groups based on their purchasing behavior, consumption preferences and other characteristics. At the same time, a prediction model is established to predict the demand for different dishes in the future based on historical sales data, weather data, traffic flow and other factors. The optimal pricing strategy is determined through cost analysis and profit optimization models to maximize profits.

[0219] In step 304, the types and supply of dishes are dynamically adjusted according to the consumer segmentation results and demand forecasts; for example, for areas where office workers are concentrated, the supply of quick and nutritious meal packages is increased; when the weather is hot, the supply of cold drinks and refreshing dishes is increased.

[0220] In step 304, it is also necessary to monitor the inventory level in real time based on demand forecasts and inventory data. When the inventory is below the warning line, a replenishment order is automatically sent to the supplier to avoid out-of-stock situations. At the same time, for dishes that are about to expire, promotional measures are taken in a timely manner to reduce waste.

[0221] In step 304, the prices of dishes need to be adjusted dynamically based on cost analysis, market competition, and consumer sensitivity to prices.

[0222] In step 305, the intelligent decision result is transmitted to the control system of the meal vending cabinet in real time to automatically adjust the dish display, price tags, etc.; at the same time, a monitoring mechanism is established to track the execution effect of the decision in real time, such as sales performance, inventory changes, consumer satisfaction, etc.

[0223] In an embodiment of the present invention, big data from multiple data sources is collected, the collected data is stored, and algorithms such as cluster analysis, association rule mining, and predictive modeling are used to process and analyze the data. Based on the data analysis results, intelligent decision support is provided for aspects such as food supply, inventory management, and pricing strategies of meal vending cabinets.

[0224] Figure 4 : is a schematic diagram of a management device for a meal vending terminal provided by an embodiment of the present invention, the device comprising:

[0225] The first acquisition module 41 is used to obtain the consumer composition, historical sales data, first weather data within a preset time period in the future, and first human traffic of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second human traffic, and second weather data of each dish within a preset time period in history;

[0226] A first determination module 42 is used to determine demand information of each dish according to the consumer composition, the historical sales data, the first weather data and the first flow of people, wherein the demand information describes the demand quantity at different prices;

[0227] The second determination module 43 is used to determine the target price and target supply quantity corresponding to each dish according to the demand information.

[0228] Optionally, the management device further includes:

[0229] The first execution module is used to request the dish supplier to provide dishes according to the target supply quantity after determining the target price and target supply quantity corresponding to each dish, and execute the target price corresponding to each dish.

[0230] Optionally, in the management device, the first determining module includes:

[0231] A first determining unit, configured to determine a dish combination according to the consumer composition of the area where the meal selling terminal is located;

[0232] The second determining unit is used to determine the demand information of different dishes in the dish combination according to the historical sales data, the first weather data, and the first passenger flow.

[0233] Optionally, in the management device, the first acquisition module includes:

[0234] A first acquisition unit, used to acquire consumption characteristics of consumers;

[0235] A third determining unit, configured to determine consumer clusters according to the consumption characteristics;

[0236] The fourth determining unit is used to determine the consumer composition according to the consumer clustering.

[0237] Optionally, in the management device, the third determination unit is specifically used to determine the consumer cluster according to the consumption characteristics and the objective function;

[0238] Wherein, the objective function is:

[0239]

[0240] Among them, J is the objective function, which represents the sum of the distances from the data points to the centers of the clusters to which they belong; K is the number of clusters to be divided; C i is the i-th cluster; α is the data point; μ i is the center of the ith cluster.

[0241] Optionally, the management device further includes:

[0242] The second acquisition module is used to acquire the cost data of each dish after determining the demand information of each dish;

[0243] The second determination module is specifically used to determine the target price and the target supply quantity for any first dish among the dishes according to the cost data and the demand information and the profit maximization model.

[0244] Optionally, in the management device, the first execution module includes:

[0245] A monitoring unit, for monitoring the inventory of each dish after determining the target price and target supply quantity corresponding to each dish;

[0246] The fifth determining unit is used to issue a replenishment order to the food supplier when it is determined that the inventory is insufficient based on the inventory quantity and the target supply quantity.

[0247] Optionally, in the management device, the fifth determination unit is specifically used to issue a replenishment order to the food supplier when the difference between the target supply quantity and the inventory quantity is greater than or equal to a first threshold and the inventory quantity is less than or equal to a second threshold.

[0248] Optionally, the management device further includes:

[0249] The third acquisition module is used to obtain the sales performance and consumer satisfaction of each dish;

[0250] The second execution module is used to update the supply strategy and pricing strategy of the corresponding dishes according to the sales performance and the consumer satisfaction.

[0251] Optionally, in the management device, the third acquisition module includes:

[0252] A display unit, configured to display an evaluation interface when receiving a first input for any third dish among the dishes;

[0253] The seventh determination unit is used to determine the consumer satisfaction with respect to the third dish in response to the second input with respect to the evaluation interface.

[0254] Optionally, in the management device, the first weather data and the second weather data both include at least one of temperature, humidity, and sunny or rainy conditions.

[0255] Optionally, the management device further includes:

[0256] The third execution module is used to promote the second dish when the second dish is approaching the expiration date.

[0257] Optionally, the management device further includes:

[0258] The storage module is used to upload the historical sales data to the cloud server for storage after acquiring the historical sales data.

[0259] Optionally, in the management device, the storage module is specifically used in the storage process to use a distributed database to store the historical sales data.

[0260] Optionally, the management device further includes:

[0261] A data cleaning module is used before storing the historical sales data. The method further includes:

[0262] The historical sales data is cleaned to remove duplicate, erroneous and incomplete data, and the data is standardized and normalized.

[0263] The embodiment of the present invention further provides a meal vending terminal, comprising the management device of the meal vending terminal as described above.

[0264] As for the above-mentioned device and terminal embodiments, since they are basically similar to the management method embodiment of the meal vending terminal, the relevant parts can be referred to the partial description of the method embodiment.

[0265] The management device and terminal of the meal vending terminal provided by the embodiment of the present invention, because the demand information is determined based on the consumer composition of the area where the meal vending terminal is located, historical sales data, the first weather data within a preset time period in the future, and the first flow of people, based on the demand information, the target price and target supply quantity corresponding to each dish can be reasonably determined, thereby optimizing the dish supply, inventory management and pricing strategies, reducing manual intervention and decision-making errors, improving operational efficiency and resource utilization, and thereby improving the comprehensive profit of the meal vending terminal.

[0266] The embodiment of the present invention further provides an electronic device, such as Figure 5 As shown, it includes a processor 501 , a communication interface 502 , a memory 503 and a communication bus 504 , wherein the processor 501 , the communication interface 502 , and the memory 503 communicate with each other via the communication bus 504 .

[0267] The memory 503 is used to store computer programs.

[0268] When the processor 501 is used to execute the program stored in the memory 503, the following steps are implemented:

[0269] Obtaining the consumer composition, historical sales data, first weather data and first traffic volume in a preset future time period of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second traffic volume and second weather data of each dish in a preset historical time period;

[0270] Determining demand information for each dish according to the consumer composition, the historical sales data, the first weather data, and the first flow of people, wherein the demand information describes demand quantities at different prices;

[0271] According to the demand information, the target price and target supply quantity corresponding to each dish are determined.

[0272] The processor 501 may also implement other steps in the above-mentioned meal vending terminal management method, which will not be described in detail here.

[0273] The communication bus mentioned in the above electronic device can be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus or a Controller Area Network (CAN) bus, etc. The communication bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, only one thick line is used in the figure, but it does not mean that there is only one bus or one type of bus.

[0274] The communication interface is used for communication between the above electronic device and other devices.

[0275] The memory may include a random access memory (RAM) or a non-volatile memory, such as at least one disk memory. Alternatively, the memory may also be at least one storage device located away from the aforementioned processor.

[0276] The above-mentioned processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components.

[0277] In another embodiment of the present invention, a computer-readable storage medium is provided, in which instructions are stored. When the computer-readable storage medium is run on a computer, the computer executes the method for managing a meal vending terminal described in the above embodiment.

[0278] In another embodiment of the present invention, a computer program product including instructions is provided. When the computer program product is run on a computer, the computer executes the method for managing a meal vending terminal described in the above embodiment.

[0279] In another embodiment of the present invention, a meal selling terminal is provided. The terminal includes the above-mentioned electronic device.

[0280] In the above embodiments, it can be implemented in whole or in part by software, hardware, firmware or any combination thereof. When implemented by software, it can be implemented in whole or in part in the form of a computer program product. The computer program product includes one or more computer instructions. When the computer program instructions are loaded and executed on a computer, the process or function described in the embodiment of the present invention is generated in whole or in part. The computer can be a general-purpose computer, a special-purpose computer, a computer network, or other programmable device. The computer instructions can be stored in a computer-readable storage medium, or transmitted from one computer-readable storage medium to another computer-readable storage medium. For example, the computer instructions can be transmitted from a website site, computer, server or data center to another website site, computer, server or data center by wired (e.g., coaxial cable, optical fiber, digital subscriber line (DSL)) or wireless (e.g., infrared, wireless, microwave, etc.). The computer-readable storage medium can be any available medium that a computer can access or a data storage device such as a server or data center that includes one or more available media integrated. The available medium can be a magnetic medium (e.g., a floppy disk, a hard disk, a tape), an optical medium (e.g., a DVD), or a semiconductor medium (e.g., a solid-state hard disk Solid State Disk (SSD)), etc.

[0281] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0282] Each embodiment in this specification is described in a related manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. For the embodiments of the device, electronic device, computer-readable storage medium and computer program products containing instructions, since they are basically similar to the method embodiments, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiments.

[0283] The above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention are included in the protection scope of the present invention.

Claims

1. A method for managing a meal vending terminal, characterized in that: The method comprises: Obtaining the consumer composition, historical sales data, first weather data and first traffic volume in a preset future time period of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second traffic volume and second weather data of each dish in a preset historical time period; Determining demand information for each dish according to the consumer composition, the historical sales data, the first weather data, and the first flow of people, wherein the demand information describes demand quantities at different prices; According to the demand information, the target price and target supply quantity corresponding to each dish are determined.

2. The management method according to claim 1, characterized in that: After determining the target price and target supply quantity corresponding to each dish, the method further includes: Request dish suppliers to provide dishes according to the target supply quantity, and execute the target price corresponding to each dish.

3. The management method according to claim 1, characterized in that: According to the consumer composition, historical sales data, first weather data and first traffic volume, the dish demand information is determined, including: Determine the dish pairing based on the consumer composition of the area where the meal sales terminal is located; The demand information for different dishes in the dish combination is determined according to the historical sales data, the first weather data, and the first passenger flow.

4. The management method according to claim 1, characterized in that: Obtain the consumer composition of the area where the meal sales terminal is located, including: Obtaining consumer consumption characteristics; Determining consumer clusters based on the consumption characteristics; The consumer composition is determined according to the consumer clustering.

5. The management method according to claim 4, characterized in that: Determining the consumer cluster according to the consumption characteristics includes: Determining the consumer clustering according to the consumption characteristics and the objective function; Wherein, the objective function is: Among them, J is the objective function, which represents the sum of the distances from the data points to the centers of the clusters to which they belong; K is the number of clusters to be divided; C i is the i-th cluster; α is the data point; μ i is the center of the ith cluster.

6. The management method according to claim 1, characterized in that: After determining the demand information for each dish, it also includes: Get the cost data of each dish; According to the demand information, the target price and target supply quantity corresponding to each dish are determined, including: For any first dish among the dishes, the target price and the target supply quantity are determined according to the cost data and the demand information and the profit maximization model.

7. The management method according to claim 2, characterized in that: Requesting a food supplier to provide food according to the target supply quantity includes: Monitoring the inventory level of each of the dishes; When it is determined that the inventory is insufficient based on the inventory quantity and the target supply quantity, a replenishment order is issued to the food supplier.

8. The management method according to claim 7, characterized in that: Determining the shortage of inventory based on the inventory quantity and the target supply quantity includes: In a case where the difference between the target supply amount and the inventory amount is greater than or equal to a first threshold, and the inventory amount is less than or equal to a second threshold, it is determined that the inventory is insufficient.

9. The management method according to claim 1, characterized in that: The method further comprises: Obtain sales performance and consumer satisfaction of each of the dishes; Based on the sales performance and consumer satisfaction, update the supply strategy and pricing strategy of the corresponding dishes.

10. The management method according to claim 9, characterized in that: Obtaining consumer satisfaction of each of the dishes, including: When receiving a first input for any third dish among the dishes, displaying an evaluation interface; In response to a second input to the evaluation interface, a consumer satisfaction rating for the third dish is determined.

11. The management method according to claim 1, characterized in that: The method further comprises: When the second dish is approaching its expiration date, promotion is performed on the second dish.

12. A management device for a meal selling terminal, characterized in that: include: The first acquisition module is used to obtain the consumer composition, historical sales data, first weather data within a preset time period in the future, and first human traffic of the area where the meal selling terminal is located; wherein the historical sales data includes the sales volume, historical sales price, second human traffic, and second weather data of each dish within a preset time period in history; A first determination module, configured to determine demand information of each dish according to the consumer composition, the historical sales data, the first weather data, and the first flow of people, wherein the demand information describes demand quantities at different prices; The second determination module is used to determine the target price and target supply quantity corresponding to each dish according to the demand information.

13. An electronic device, characterized in that: include: A processor, a communication interface, a memory and a communication bus; wherein the processor, the communication interface and the memory communicate with each other via the communication bus; Memory, used to store computer programs; The processor is used to implement the steps of the meal vending terminal management method as described in any one of claims 1 to 11 when executing the program stored in the memory.

14. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the program is executed by a processor, the steps of the method for managing a meal vending terminal according to any one of claims 1 to 11 are implemented.

15. A meal selling terminal, characterized in that: A management device comprising the meal vending terminal as claimed in claim 12 or an electronic device as claimed in claim 13.

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