A restaurant delivery control system and a control method thereof
By optimizing service item planning and food pricing through the restaurant's food preparation control system, the problems of service quality and dining delays under high customer traffic have been solved, thereby improving customer experience and restaurant efficiency.
Patent Information
- Application Number
- CN202510629682.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-16
- Publication Date
- 2026-05-12
- Estimated Expiration
- 2045-05-16
AI Technical Summary
In large restaurants with high customer traffic, traditional food preparation control methods are insufficient to guarantee service quality and customer dining experience under food production pressure, leading to increased dining delays and impacting customer satisfaction.
The restaurant food preparation control system includes a food preparation service planning and control module and a dining service utility optimization module. By establishing a service item database, customer evaluation questionnaires, and optimization models, it optimizes service item planning and food pricing, and rationally regulates the food preparation process to improve service quality and customer experience.
By optimizing service planning and food pricing, reducing unnecessary resource investment, improving the customer dining experience, and reducing dining delays, the restaurant can achieve efficient operation and customer satisfaction.
Smart Images
Figure CN120562754B_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of restaurant food preparation control service technology, and particularly relates to a restaurant food preparation control system and its control method. Background Technology
[0002] Compared to other businesses that directly sell finished products, restaurants and other dining establishments need to process and produce food on-site based on real-time customer orders. Restaurant food is generally cooked and eaten immediately. Unlike traditional commodities, customers have a stronger sense of the color, aroma, taste, and other product attributes associated with the food. Furthermore, because the dining process involves waiting for food to be prepared in real-time, the waiting time for most foods, except for a small amount of pre-prepared food, significantly impacts the customer's dining experience. Traditional restaurants typically use a simple first-come, first-served, sequential food preparation process. When there is low customer traffic and fewer diners, food production pressure is low, and dining delays are short, allowing sufficient manpower, resources, and time to meet customer service needs. However, in situations with high customer traffic or large restaurants with concentrated dining, the increased food production pressure makes it difficult to guarantee satisfaction with various services, and dining delays increase. If the food preparation process is not scientifically and reasonably controlled, the customer's perception of the dining service's utility will rapidly decline, hindering the improvement of the restaurant's dining experience and its further development. Summary of the Invention
[0003] The purpose of this invention is to provide a restaurant food preparation control system and method that are beneficial to improving the quality of restaurant food preparation services and the efficiency of customer dining services.
[0004] To achieve the above objectives, the present invention adopts the following technical solution.
[0005] A restaurant food preparation control system includes a food preparation service item planning and control module and a dining service utility optimization module;
[0006] The meal service planning and control module includes a service item database, a service item evaluation component, and a service item planning component; the meal service utility optimization module includes a food price database, a food historical sales database, a meal service time database, and a meal service utility optimization component.
[0007] The food service item planning and control module is used to execute the following steps:
[0008] A1. Establish a service item database for food preparation services, wherein the service items include several characteristic attributes related to the food preparation service experience. ;
[0009] A2. Call the service item interaction evaluation module to generate a questionnaire on the customer's acceptance level of whether a certain service item is available or not in the food preparation service;
[0010] A3. Determine the attribute class of the service item based on the customer's acceptability level of having and not having various catering services. The attribute class includes: A-class desired service items, B-class competitive service items, C-class essential service items, D-class low-impact service items, E-class degraded service items, and F-class abnormal service items.
[0011] A4. Remove service items corresponding to Category D low-impact attributes, Category E deteriorated service items, and Category Anomalous service items. The service item planning component statistically analyzes the acceptability data of the questionnaire samples to determine the number of different acceptability levels for each service item and calculates the positive utility index corresponding to the service item. Negative utility indicators And the comprehensive utility index can be expressed as The obtained high-value service set, priority service set, essential service set, and negligible service set;
[0012] A5. Determine the priority order of service item sets according to the order of essential service item sets, priority service item sets, and high-value service item sets; for several service items in the service item set to be executed, select the best service item for planning or optimization according to the order of the comprehensive utility index of the service items in the set from large to small.
[0013] The dining service utility optimization module is used to perform the following steps:
[0014] B1. Establish the dining utility function ;
[0015] in Costs expected to be incurred by customers, of which The price of food is, This refers to the marginal utility when food prices are lower than the customer's expected expenditure cost. ;in This refers to the marginal utility of a customer when the price of food exceeds their expected expenditure. , ;
[0016] B2. Establish a dining decision-making model that considers restaurant food pricing and time-delay decisions, using dining costs as... ;
[0017] in This refers to the delay cost coefficient, which is obtained by fitting historical dining data. This indicates the actual cost of the customer's meal. This indicates that the purchase will not be executed;
[0018] B3. The objective function for establishing the expected dining service can be expressed as:
[0019] ;
[0020] ;
[0021] ;
[0022] Historical food production volume; customer expected expenditure cost Satisfy uniform distribution ,in It is the maximum expected expenditure cost. It is its probability density function; and The weighting coefficients are given based on the restaurant's food production target optimization. ;
[0023] B4. Based on the expected objective function of dining services, determine the weighting coefficients according to the restaurant's food preparation priority. If the goal is to maximize profit, then increase the weighting coefficients. Weighting is based on prioritizing maximizing customer traffic and restaurant reputation, thus increasing [the restaurant's reputation]. Weights; determining the pricing of different foods by solving for the optimal solution of the objective function.
[0024] A further improvement or preferred implementation of the aforementioned restaurant food preparation control system includes a service item database storing basic data on various service items related to food preparation; a service item evaluation component with an editable questionnaire database and a questionnaire interaction interface; and a service item planning component for establishing a service item interactive evaluation data flow and analyzing the priority of service item execution based on questionnaire survey data.
[0025] The food price database stores the current and historical prices of each food item in the restaurant; the historical sales database stores the historical sales prices and sales volumes of each food item in the restaurant; and the food preparation time database stores historical data on the delay in food preparation.
[0026] In a further improvement or preferred implementation of the aforementioned restaurant food dispensing control system, in step A1, the characteristic attributes... It should include at least the characteristics and attributes related to the taste of the food, the speed of food preparation, the dining environment, and the service attitude;
[0027] Step A2 specifically refers to: completing the editing operation of each food service item in the service item database; generating a service item questionnaire through the questionnaire interaction terminal and outputting the evaluation questionnaire; collecting the evaluation questionnaire through the interactive port to obtain the customer's acceptability of the service item; the acceptability refers to the customer's level of acceptability of having or not having a certain service item.
[0028] The acceptability of further improvements or preferred implementations of the aforementioned restaurant food preparation control system is divided into five levels, from low to high: unacceptable (e), barely acceptable (d), no impact (c), should (b), and must (a).
[0029] In a further improvement or preferred implementation of the aforementioned restaurant food preparation control system, step A3 further includes establishing a category judgment table based on the customer's acceptability level of having and not having various food preparation services, as shown below;
[0030]
[0031] The attribute class of the service item is determined according to the judgment table. The attribute classes include: Class A (desired service items), Class B (competitive service items), Class C (essential service items), Class D (low-impact service items), Class E (degraded service items), and Class F (abnormal service items). The judgment rules are as follows:
[0032] First, identify Category A desired services: that is, customers must have the service provided and cannot accept the service not provided.
[0033] Next, we identified Category F abnormal service items: these are services that customers simultaneously require or cannot accept, whether the service is available or not available.
[0034] Next, we determined the essential services for category C: these are services that customers consider necessary and whose absence is not unacceptable.
[0035] Next, we identified Category E degraded service items: these are service items that customers find unacceptable to have, or that they consider essential to have but not have.
[0036] The remaining cases are summarized and classified into Category D, low-impact attributes;
[0037] In a further improvement or preferred embodiment of the aforementioned restaurant food preparation control system, in step A4, the acceptable percentage corresponding to the service item is calculated as follows: ;
[0038] For a certain service item The positive utility index can be expressed as ;
[0039] For a certain service item The negative utility index can be expressed as ;
[0040] For a certain service item The comprehensive utility index can be expressed as: .
[0041] In a further improvement or preferred implementation of the aforementioned restaurant food preparation control system, in step A4, the high-value service item set refers to... and The set of service items; the priority service item set refers to and The set of required service items; the set of required service items refers to... and A set of service items; a set of service items that can be ignored refers to... and A collection of service items;
[0042] in It refers to the minimum value of the positive utility index corresponding to all service items. This refers to the maximum value of the positive utility index corresponding to all service items. This refers to the minimum value of the negative utility index corresponding to all service items. This refers to the maximum value of the negative utility index corresponding to all service items.
[0043] A control method for a restaurant food dispensing control system includes the following steps:
[0044] Step 1: Obtain the restaurant service item database, establish the service item database, obtain the restaurant product types and historical data, and establish the food price database, food historical sales database, and meal preparation time database.
[0045] Step 2: Analyze the data in the database, remove invalid data, and establish a daily database update mechanism;
[0046] Step 3: Establish a questionnaire collection process for food service items, and collect customer acceptance level data for food service items through the service item evaluation component;
[0047] Step 4: Based on the questionnaire sampling data, determine the acceptability data and perform analysis and calculation to determine the high-value service item set, priority service item set, essential service item set, negligible service item set, and degraded service item set consisting of service items with deterioration attributes;
[0048] The priority order of the service items to be optimized is determined according to the order of essential service items, priority service items, and high-value service items. For several service items in the service items to be optimized, the service items are selected for planning or optimization in descending order of their comprehensive utility index to improve the quality of the corresponding service items.
[0049] The priority order of service item sets to be restricted is determined according to the order of degraded service item set and negligible service item set. For several service items in the service item set to be restricted, the service items are selected in descending order of the absolute value of the comprehensive utility index of the service items in the set for restrictive optimization, including reducing or prohibiting the generation of such service items.
[0050] Record the content and data of service item optimizations, and determine the service evaluation and restaurant turnover changes brought about by the corresponding optimizations through regular questionnaires to provide a reference for regular optimization.
[0051] Step 5: The dining service utility optimization module determines the optimal combination of real-time food pricing and expected dining service goals. Based on the restaurant's current load and business plan, it determines the optimization goals for the next period, records and generates the optimization results of dining service utility optimization for each period, and stores them in the database for future reference. Attached Figure Description
[0052] Figure 1 This is a flowchart illustrating the restaurant's food preparation control methods. Detailed Implementation
[0053] The present invention will be described in detail below with reference to specific embodiments.
[0054] This invention relates to a restaurant food preparation control system and method, primarily providing a scheme for optimizing the execution and improvement of various service items during the restaurant's food preparation process to enhance customer service quality. It achieves dynamic optimization of customer dining utility and improves the restaurant's dining experience by controlling food replenishment and food preparation delays. This application analyzes and judges the perceived customer service level of various food preparation services by considering the acceptability of customer attributes during the dining process, determining the rules and directions for service item optimization control. This allows for targeted improvement of the overall customer dining experience while reducing resource investment in unimportant food preparation services, achieving targeted optimization control. By considering customer tolerance for food prices and dining delays, it provides a scheme to reduce the negative effects of dining delays under high traffic conditions by reasonably adjusting food prices, achieving a coordinated optimization of high restaurant profits and restaurant dining utility.
[0055] The present invention provides a restaurant food preparation control system, the core of which includes a food preparation service item planning and control module and a dining service utility optimization module;
[0056] The food service item planning and control module includes a service item database, a service item evaluation component, and a service item planning component.
[0057] The food service item planning and control module includes a service item database, a service item evaluation component, and a service item planning component. The service item database stores basic data for various service items related to food service. The service item evaluation component includes an editable questionnaire database and a questionnaire interaction interface. The service item planning component is used to establish a service item interactive evaluation data flow and analyze the execution priority of service items based on questionnaire survey data.
[0058] The food service item planning and control module is used to execute the following steps:
[0059] A1. Establish a service item database for food preparation services, wherein the service items include several characteristic attributes related to the food preparation service experience. These features It should include at least the characteristics and attributes related to the taste of the food, the speed of food preparation, the dining environment, and the service attitude;
[0060] A2. Call the service item interaction evaluation module to complete the editing operations of each meal service item in the service item database; the editing operations include: service item entry, service item deletion, and service item content editing;
[0061] The service item questionnaire is generated through the interactive questionnaire terminal, and the evaluation questionnaire is output; the evaluation questionnaire is collected through the interactive terminal to obtain the customer's acceptance of the service item.
[0062] Acceptability refers to the customer's level of acceptance of the availability or absence of a certain service item in the food service. Acceptability is divided into five levels, from low to high: unacceptable (e), barely acceptable (d), no impact (c), should (b), and must (a).
[0063] A3. The service item planning component obtains the attribute classes of service items based on the customer's acceptance level of the service item; including:
[0064] A category judgment table is established based on the customer's acceptance level of having and not having various food service items, as shown in Table 1.
[0065] Table 1
[0066]
[0067] The attribute class of the service item is determined according to the judgment table. The attribute classes include: Class A (desired service items), Class B (competitive service items), Class C (essential service items), Class D (low-impact service items), Class E (degraded service items), and Class F (abnormal service items). The judgment rules are as follows:
[0068] First, identify Category A desired services: that is, customers must have the service provided and cannot accept the service not provided.
[0069] Next, we identified Category F abnormal service items: these are services that customers simultaneously require or cannot accept, whether the service is available or not available.
[0070] Next, we determined the essential services for category C: these are services that customers consider necessary and whose absence is not unacceptable.
[0071] Next, we identified Category E degraded service items: these are service items that customers find unacceptable to have, or that they consider essential to have but not have.
[0072] The remaining cases are summarized and classified into Category D, low-impact attributes;
[0073] In the actual food service process, user A-type desired attributes are unexpected needs. If these needs are not met, the utility of the food service will not decrease; if they are met, the utility of the food service will increase significantly. For B-type competitive attributes, the presence of this attribute will increase the utility of the food service, while its absence will decrease it. For C-type essential attributes, the absence of this attribute will greatly reduce the utility of the food service. The presence or absence of D-type low-impact attributes will not directly affect the utility of the food service. E-type deteriorating attributes are attributes that need to be avoided. F-type anomalies are abnormal evaluations that need to be eliminated.
[0074] A4. Based on the above analysis, service items corresponding to Category D low-impact attributes, Category E deteriorated service items, and Category Anomalous service items are removed. Then, the service item planning component is used to statistically analyze the acceptability data of the questionnaire samples, determine the number of different acceptability levels corresponding to each service item, and calculate the percentage of acceptability for each service item. As shown in Table 2;
[0075] Table 2
[0076]
[0077] For a certain service item The positive utility index can be expressed as ;
[0078] For a certain service item The negative utility index can be expressed as ;
[0079] For a certain service item The comprehensive utility index can be expressed as: ;
[0080] Using positive utility indicators respectively and negative utility indicators The positive and negative axes of the rectangular coordinate system are: and Using this as a boundary, all service items are categorized, resulting in the following four service item sets:
[0081] A collection of high-value services;
[0082] The set of priority services;
[0083] Essential service items;
[0084] Ignoreable service itemset;
[0085] in It refers to the minimum value of the positive utility index corresponding to all service items. This refers to the maximum value of the positive utility index corresponding to all service items. This refers to the minimum value of the negative utility index corresponding to all service items. This refers to the maximum value of the negative utility index corresponding to all service items;
[0086] Based on the impact of different service attributes on customer dining utility, it can be concluded that to improve the service quality of the food preparation system, the essential service items should be completed first to ensure a basic dining experience. On this basis, the priority service items should be improved as much as possible to maximize customer dining utility. When there are additional resources or specific plans, the high-value service items should be provided as needed. At the same time, the execution of negligible service items should be avoided as much as possible, because such services will not affect customer dining utility.
[0087] A5. Based on the foregoing, the priority order of service items shall be determined in the order of essential service items, priority service items, and high-value service items.
[0088] For a set of services to be executed, the services are selected for planning or optimization in descending order of their comprehensive utility index.
[0089] Dining service utility optimization module
[0090] The dining service utility optimization module includes: a food price database, a food historical sales database, a meal preparation time database, and dining service utility optimization components;
[0091] The dining service utility optimization module optimizes restaurant dining service utility based on food pricing adjustments, aiming to improve the customer dining experience.
[0092] First, regarding the customer's expected expenditure costs Assuming the food price is Then the utility function of the customer's current meal can be expressed as:
[0093] in, This refers to the marginal utility when food prices are lower than the customer's expected cost. ;in It refers to the marginal utility of a customer when the price of food exceeds their expected expenditure. , ;
[0094] In the process of preparing food in a restaurant, in addition to the cost of purchasing food directly affecting the service efficiency for customers, the delay in dining also directly affects the service efficiency for customers.
[0095] Generally speaking, the longer the waiting time for dining, the lower the service utility, the worse the customer experience, and the lower the overall utility. Based on actual dining experiences and the collection and analysis of customer preferences, customers will encounter the following two different decision-making scenarios during the dining selection process:
[0096] Scenario A: When customers expect to spend costs This significantly reduces the negative utility of waiting for a meal, and the food price corresponding to the customer's expected optimal profit from dining is [price missing]. ;
[0097] Scenario B: When customers expect to spend costs This will significantly increase the customer's surface utility from waiting time for dining, and will also influence food pricing. Making different decisions based on the overall benefits of extending dining time:
[0098] Decision 1: Shorten dining time by prioritizing mealtimes, and price food accordingly. After the purchase is completed, the customer's service effect is mainly affected by the food price, and the user's net utility can be expressed as: ;
[0099] Decision 2: Set acceptable food prices To compensate for the negative utility caused by the delay, these customers are highly sensitive to dining delays. Their net utility can be expressed as... ;
[0100] in To extend the dining time, It refers to the average time spent eating food. This refers to the marginal negative utility caused by the delay in dining;
[0101] Due to restaurant profits and operational needs, except for a few specific operating models, the actual dining situation in regular restaurants is in Scenario B. In this case, customers' dining decisions are affected by the combined effects of the two net effects.
[0102] In light of the above scenarios, considering restaurant food pricing and time-delay decisions, the customer's restaurant dining decision model uses their dining cost. It can be represented as:
[0103] ;
[0104] in This refers to the delay cost coefficient, which is obtained by fitting historical dining data. This indicates the actual cost of the customer's meal. This indicates that the purchase will not be executed;
[0105] The model above indicates that customer order decisions are influenced by a combination of their own price expectations and restaurant dining delays. When customers have fixed price expectations and short dining delays, the negative effects of increased food prices far outweigh the positive effects of shorter dining delays. When dining delays are within a reasonable threshold and food prices are close to customers' expected prices, the positive effects of shorter dining delays can offset the negative effects of increased food prices. Similarly, the positive effects of decreased food prices can offset the negative effects of increased dining delays.
[0106] The fundamental goal of restaurant food preparation is to maximize costs and minimize dining time in order to ensure operating profits and a good restaurant reputation. The expected objective function for dining service can be expressed as:
[0107] ;
[0108] ;
[0109] ;
[0110] Historical food production volume; customer expected expenditure cost Satisfy uniform distribution ,in It is the maximum expected expenditure cost. It is its probability density function; and The weighting coefficients are given based on the restaurant's food production target optimization. ;
[0111] Based on the objective function described above, weighting coefficients are determined according to the restaurant's food preparation priority. If maximizing profit is prioritized, then the weighting coefficients are increased. Weighting is based on prioritizing maximizing customer traffic and restaurant reputation, thus increasing [the restaurant's reputation]. Weights; determining the pricing of different foods by solving for the optimal solution of the objective function.
[0112] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.
Claims
1. A restaurant food dispensing control system, characterized in that, This includes a food service planning and control module and a dining service utility optimization module; The meal service planning and control module includes a service item database, a service item evaluation component, and a service item planning component; the meal service utility optimization module includes a food price database, a food historical sales database, a meal service time database, and a meal service utility optimization component. The food service item planning and control module is used to execute the following steps: A1. Establish a service item database for food preparation services, wherein the service items include several characteristic attributes related to the food preparation service experience. ; A2. Call the service item interaction evaluation module to generate a questionnaire on the customer's acceptance level of whether a certain service item is available or not in the food preparation service; A3. Determine the attribute class of the service item based on the customer's acceptability level of having and not having various catering services. The attribute class includes: A-class desired service items, B-class competitive service items, C-class essential service items, D-class low-impact service items, E-class degraded service items, and F-class abnormal service items. A4. Remove service items corresponding to Category D low-impact attributes, Category E deteriorated service items, and Category F abnormal service items. The service item planning component statistically analyzes the acceptability data of the questionnaire sample to determine the number of different acceptability levels for each service item and calculates the positive utility index corresponding to the service item. Negative utility indicators And the comprehensive utility index is expressed as The obtained high-value service set, priority service set, essential service set, and negligible service set; A5. Determine the priority order of service item sets according to the order of essential service item sets, priority service item sets, and high-value service item sets; for several service items in the service item set to be executed, select the best service item for planning or optimization according to the order of the comprehensive utility index of the service items in the set from large to small. The dining service utility optimization module is used to perform the following steps: B1. Establish the dining utility function ; in Costs expected to be incurred by customers, of which Setting prices for food This refers to the marginal utility when food prices are lower than the customer's expected expenditure cost. ;in This refers to the marginal utility of a customer when the price of food exceeds their expected expenditure. , ; B2. Establish a dining decision-making model that considers restaurant food pricing and time-delay decisions, using dining costs as... ; in This refers to the delay cost coefficient, which is obtained by fitting historical dining data. This indicates the actual cost of the customer's meal. This indicates that the purchase will not be executed; B3. The objective function for the expected dining service is expressed as follows: ； ； ； Historical food production volume; customer expected expenditure cost Satisfy uniform distribution ,in It is the maximum expected expenditure cost. It is its probability density function; and The weighting coefficients are given based on the restaurant's food production target optimization. ; B4. Based on the expected objective function of dining services, determine the weighting coefficients according to the restaurant's food preparation priority. If the goal is to maximize profit, then increase the weighting coefficients. Weighting is based on prioritizing maximizing customer traffic and restaurant reputation, thus increasing [the restaurant's reputation]. Weights; determining the pricing of different foods by solving for the optimal solution of the objective function.
2. The restaurant food dispensing control system according to claim 1, characterized in that, The service item database stores basic data for various service items related to meal preparation; the service item evaluation component includes an editable questionnaire database and a questionnaire interaction interface; the service item planning component is used to establish the service item interactive evaluation data flow and analyze the execution priority of service items based on questionnaire survey data. The food price database stores the current and historical prices of each food item in the restaurant; the historical sales database stores the historical sales prices and sales volumes of each food item in the restaurant; and the food preparation time database stores historical data on the delay in food preparation.
3. The restaurant food dispensing control system according to claim 2, characterized in that, In step A1, the feature attributes It should include at least the characteristics and attributes related to the taste of the food, the speed of food preparation, the dining environment, and the service attitude; Step A2 specifically refers to: completing the editing operation of each food service item in the service item database; generating a service item questionnaire through the questionnaire interaction terminal and outputting an evaluation questionnaire; collecting the evaluation questionnaire through the interactive port to obtain the customer's acceptability of the service item; the acceptability refers to the customer's level of acceptability of having or not having a certain service item.
4. The restaurant food dispensing control system according to claim 3, characterized in that, Acceptability is divided into five levels, from low to high: unacceptable (e), barely acceptable (d), no impact (c), should (b), must (a).
5. The restaurant food dispensing control system according to claim 4, characterized in that, Step A3 further includes establishing a category judgment table based on the customer's acceptance level of having and not having various food service items, as shown in the following table; The attribute class of the service item is determined according to the judgment table. The attribute classes include: Class A (desired service items), Class B (competitive service items), Class C (essential service items), Class D (low-impact service items), Class E (degraded service items), and Class F (abnormal service items). The judgment rules are as follows: First, identify Category A desired services: that is, customers must have the service provided and cannot accept the service not provided. Next, we identified Category F abnormal service items: these are services that customers simultaneously require or cannot accept, whether the service is available or not available. Next, we determined the essential services for category C: these are services that customers consider necessary and whose absence is not unacceptable. Next, we identified Category E degraded service items: these are service items that customers find unacceptable to have, or that they consider essential to have but not have. The remaining cases are summarized and classified into Category D, low-impact attributes.
6. The restaurant food dispensing control system according to claim 5, characterized in that, In step A4, the acceptability percentages corresponding to the service items are calculated as follows: ; For a certain service item The positive utility index is expressed as ; For a certain service item The negative utility index is expressed as ; For a certain service item The comprehensive utility index is expressed as .
7. The restaurant food dispensing control system according to claim 6, characterized in that, In step A4, the high-value service set refers to and The set of service items; the priority service item set refers to and The set of required service items; the set of required service items refers to... and A set of service items; a set of negligible service items refers to... and A collection of service items; in It refers to the minimum value of the positive utility index corresponding to all service items. This refers to the maximum value of the positive utility index corresponding to all service items. This refers to the minimum value of the negative utility index corresponding to all service items. This refers to the maximum value of the negative utility index corresponding to all service items.
8. A control method based on the restaurant food dispensing control system of claim 1, characterized in that, Includes the following steps: Step 1: Obtain the restaurant service item database, establish the service item database, obtain the restaurant product types and historical data, and establish the food price database, food historical sales database, and meal preparation time database. Step 2: Analyze the data in the database, remove invalid data, and establish a daily database update mechanism; Step 3: Establish a questionnaire collection process for food service items, and collect customer acceptance level data for food service items through the service item evaluation component; Step 4: Based on the questionnaire sampling data, determine the acceptability data and perform analysis and calculation to determine the high-value service item set, priority service item set, essential service item set, negligible service item set, and degraded service item set consisting of service items with deterioration attributes; The priority order of the service items to be optimized is determined according to the order of essential service items, priority service items, and high-value service items. For several service items in the service items to be optimized, the service items are selected for planning or optimization in descending order of their comprehensive utility index to improve the quality of the corresponding service items. The priority order of the service item sets to be restricted is determined according to the order of the degraded service item set and the negligible service item set. For several service items in the service item set to be restricted, the service items are selected for restrictive optimization in descending order of the absolute value of the comprehensive utility index of the service items in the set, including reducing or prohibiting the generation of several service items selected from the set. Record the content and data of service item optimizations, and determine the service evaluation and restaurant turnover changes brought about by the corresponding optimizations through regular questionnaires to provide a reference for regular optimization. Step 5: The dining service utility optimization module determines the optimal combination of real-time food pricing and expected dining service goals. Based on the restaurant's current load and business plan, it determines the optimization goals for the next period, records and generates the optimization results of dining service utility optimization for each period, and stores them in the database for future reference.