A catering environment optimization and interactive marketing method, system, device and equipment

Abstract

The application relates to the technical field of intelligent catering service, and discloses a catering environment optimization and interactive marketing method, system, device and equipment, the method comprising the following steps: acquiring air quality data of a catering environment, and performing an air purification process according to the air quality data; generating a dynamic video according to the air quality data and the air purification process; and generating personalized marketing content in combination with the air quality data in response to user interaction data. The application realizes the deep integration of environment optimization and marketing promotion by acquiring air quality data in real time, performing targeted air purification, synchronously generating a dynamic video to intuitively present the purification process, and generating personalized marketing content in combination with user interaction data and air quality conditions, improves the dining experience and trust of customers through the visual purification process, and enhances the user interaction stickiness through the scene-based and personalized marketing.

Description

Technical Field

[0001] This invention relates to the field of smart catering service technology, specifically to a method, system, device, and equipment for optimizing the catering environment and interactive marketing. Background Technology

[0002] With the development of smart terminals and smart catering service technologies, higher demands are being placed on the environmental experience, customer attraction capabilities, and user engagement in catering scenarios. In terms of catering environment management, existing technologies largely rely on independent air purification equipment, which can only passively achieve physical purification of pollutants such as fumes and odors. The core parameters such as operating status and purification efficiency lack visual presentation methods, making it difficult for consumers to perceive the value of the purification function and failing to translate it into brand competitiveness or marketing touchpoints for catering businesses. Regarding customer attraction and content presentation, existing advertising display devices can only play preset, generic advertising content. Their display logic is not linked to the real-time environmental status of the catering establishment or the dynamic needs of consumers. The content lacks scenario adaptability and real-time appeal, making it difficult to effectively attract potential customers. In terms of intelligent interaction and marketing conversion, existing intelligent marketing systems mostly rely on offline analysis and recommendations based on historical transaction data, failing to incorporate real-time physical environment data of consumers into the decision-making process. This results in interactive suggestions and marketing recommendations lacking contextual relevance and immediate persuasiveness, failing to meet the personalized needs of consumers in catering scenarios and hindering the efficient conversion of offline traffic and the improvement of user stickiness.

[0003] Existing technologies suffer from fundamental flaws such as fragmented functional modules and inability to coordinate data. They have failed to build a technological system that deeply integrates environmental perception, immersive content presentation, and contextualized intelligent interaction. This has resulted in a long-standing problem of disconnect between environmental experience, visual appeal, and real-time interaction in the catering industry. As a result, a self-perceiving, self-feedback, and self-optimizing experience and marketing loop cannot be formed, which has become a technical problem that urgently needs to be solved. Summary of the Invention

[0004] This invention provides a method, system, device, and equipment for optimizing the catering environment and interactive marketing, in order to solve the problem of poor catering environment experience and poor marketing effect caused by data silos.

[0005] In a first aspect, the present invention provides a method for optimizing the catering environment and interactive marketing, the method comprising: Acquire air quality data of the catering environment and execute air purification processes based on the air quality data; Dynamic videos are generated based on air quality data and the air purification process; Responding to user interaction data and combining it with air quality data, personalized marketing content is generated.

[0006] The catering environment optimization and interactive marketing method provided by this invention acquires air quality data in real time and performs targeted air purification, simultaneously generating dynamic videos to intuitively present the purification process. It then combines user interaction data with air quality conditions to generate personalized marketing content, achieving a deep integration of environmental optimization and marketing promotion. This effectively solves the problems of invisible air purification effects and a lack of targeted marketing content in traditional catering scenarios. It enhances customer dining experience and trust through a visualized purification process, while strengthening user interaction and stickiness through scenario-based and personalized marketing. This helps catering businesses efficiently attract customers and promote consumption conversion, while simultaneously accumulating user data to form a marketing closed loop, improving the intelligence level and commercial value of catering operations.

[0007] In one optional implementation, air quality data of the dining environment is acquired, and an air purification process is performed based on the air quality data, including: Real-time air quality data of the catering environment is obtained using the all-ion air purification module; If the air quality data exceeds the preset air quality threshold, the air quality difference between the air quality data and the preset air quality threshold is calculated. The purification power of the all-ion air purification module is adjusted according to the air quality difference.

[0008] The catering environment optimization and interactive marketing method provided by this invention captures real-time air quality data of the catering environment through a full-ion air purification module. Based on the difference between the data and a preset threshold, the purification power is dynamically adjusted, achieving precise and efficient air purification. This solves the problems of fixed power and slow purification response of traditional purification equipment. It can quickly improve the environment by adjusting the power when pollution exceeds the standard, while avoiding resource waste. Precise purification lays a reliable data foundation for subsequent visualization and personalized marketing, making the purification effect more perceptible and the marketing recommendations more persuasive in the context.

[0009] In one optional implementation, the dynamic video includes: a purification process video and a menu marketing video. The dynamic video is generated based on air quality data and the air purification process, and includes: If the air quality data exceeds the preset air quality threshold, the pollution type will be determined based on the air quality data. The corresponding air purification process is determined based on the type of pollution, and the purification efficiency value is calculated in real time. An animation of the purification process is generated based on the air purification process and the purification efficiency value. If the air quality data does not exceed the preset air quality threshold, an air quality index dashboard is generated based on the air quality data. The air quality index dashboard is then added to dish animations, brand story animations, or kitchen traceability animations as a dish marketing video.

[0010] The catering environment optimization and interactive marketing method provided by this invention dynamically adapts dynamic video generation logic based on air quality data. When pollution exceeds the standard, it accurately matches the pollution type and generates a purification process animation containing real-time purification efficiency. When the air quality meets the standard, it integrates the air quality index dashboard into animations of dishes, brand stories, etc., to form a marketing video. This effectively solves the problems of invisible purification effects and disconnect between marketing content and environmental conditions in traditional catering scenarios. It allows customers to intuitively perceive the air purification process and effect, enhances consumer trust, and improves attractiveness through scenario-based marketing content.

[0011] In one alternative implementation, personalized marketing content is generated in response to user interaction data and combined with air quality data, including: The environmental quality index is determined based on air quality data, and environmental labels are generated based on the environmental quality index. Identify user intent based on user interaction data and generate contextual marketing content or social sharing materials that incorporate environmental tags.

[0012] In one optional implementation, if the environmental quality index is greater than the quality index threshold, the generated environmental label is "excellent environmental quality"; if the environmental quality index is not greater than the quality index threshold, the generated environmental label is "good environmental quality".

[0013] The catering environment optimization and interactive marketing method provided by this invention generates environmental labels through air quality data, and combines user intent identified by user interaction data to generate contextual marketing content or social sharing materials that integrate environmental labels. This achieves precise matching of marketing content with the real-time environment and user needs, effectively solving the problems of traditional catering marketing lacking contextual relevance and persuasiveness. It makes marketing recommendations more in line with users' current experience and needs, significantly improving user acceptance. Social sharing materials with environmental labels enhance the appeal of dissemination, helping to spread word-of-mouth and attract customers.

[0014] In one alternative implementation, the method further includes: It monitors in real time whether anyone enters the preset space area. If someone enters, it displays the preset signature dish animation.

[0015] The catering environment optimization and interactive marketing method provided by this invention, by real-time monitoring of people entering a preset space, triggers the display of preset signature dish animations, achieving precise and proactive customer attraction in catering scenarios. It effectively solves the problems of passive and insufficient attractiveness of traditional catering customer attraction methods. With the strong visual impact of naked-eye 3D signature dish animations, it can quickly capture the attention of passersby and efficiently attract potential customers into the store. At the same time, the precise personnel sensing trigger mechanism avoids the waste of resources caused by ineffective displays, making marketing content more targeted and helping catering businesses seize the attention advantage in key customer attraction scenarios such as the entrance, thereby improving the conversion rate of customers entering the store.

[0016] Secondly, the present invention provides a catering environment optimization and interactive marketing system, the system comprising: a main control module, a full-ion air purification module, a naked-eye 3D display module, and an interactive marketing module.

[0017] The all-ion air purification module is used to acquire air quality data of the catering environment and execute the air purification process according to the air purification instructions of the main control module. A glasses-free 3D display module is used to display dynamic videos and personalized marketing content; The interactive marketing module is used to identify user intent and generate user interaction content by conducting dialogues, recommending dishes, and playing games based on user intent. The main control module is used to generate air purification instructions based on air quality data, generate dynamic videos based on the air purification process, and generate personalized marketing content based on user interaction data and air quality data.

[0018] Thirdly, the present invention provides a catering environment optimization and interactive marketing device, the device comprising: The air detection and purification module is used to acquire air quality data of the catering environment and perform air purification process based on the air quality data. An air purification demonstration module is used to generate dynamic videos based on the air quality data and the air purification process. The marketing content generation module is used to generate personalized marketing content in response to user interaction data and combined with air quality data.

[0019] Fourthly, the present invention provides an electronic device comprising: a memory and a processor, the memory and the processor being communicatively connected to each other, the memory storing computer instructions, and the processor executing the computer instructions to perform the method described in the first aspect or any corresponding embodiment thereof.

[0020] Fifthly, the present invention provides a computer-readable storage medium storing computer instructions for causing a computer to perform the method described in the first aspect or any corresponding embodiment thereof. Attached Figure Description

[0021] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0022] Figure 1This is a schematic diagram of an application scenario according to an embodiment of the present invention; Figure 2 This is a schematic diagram of the first method for optimizing the catering environment and interactive marketing according to an embodiment of the present invention. Figure 3 This is a schematic diagram of the second process of the catering environment optimization and interactive marketing method according to an embodiment of the present invention; Figure 4 This is a complete flowchart of a specific embodiment of the catering environment optimization and interactive marketing method according to the present invention; Figure 5 This is a structural block diagram of a catering environment optimization and interactive marketing system according to an embodiment of the present invention; Figure 6 This is a structural block diagram of a catering environment optimization and interactive marketing device according to an embodiment of the present invention; Figure 7 This is a schematic diagram of the hardware structure of an electronic device according to an embodiment of the present invention. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] It is understood that before using the technical solutions disclosed in the various embodiments of the present invention, users should be informed of the types, scope of use, and usage scenarios of the personal information involved in the present invention and their authorization should be obtained in accordance with relevant laws and regulations through appropriate means.

[0025] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0026] As an optional application scenario of this invention, such as Figure 1 As shown, the catering marketing system may include at least one terminal device and at least one server. Figure 1 The system is illustrated in the example, which includes a computer 101, a mobile terminal 102, and a server 103, and the terminal devices such as the computer 101 and the mobile terminal 102 are connected to the server 103 through a network 110.

[0027] Specifically, the terminal device can be a smartphone, tablet, laptop, PDA, desktop computer, game console, smart TV, smart wearable device, in-vehicle terminal, VR (Virtual Reality) device, AR (Augmented Reality) device, etc. Server 103 can be a standalone physical server, a server cluster, a distributed system, or a cloud server providing cloud services. Network 110 can be a wired or wireless network, examples of which include, but are not limited to, the Internet, corporate intranet, local area network, wide area network, mobile communication network, and combinations thereof.

[0028] This invention provides a method for optimizing the catering environment and interactive marketing. By integrating air purification, 3D display and intelligent interaction, it aims to achieve the effect of multi-data fusion to improve the catering experience and marketing conversion.

[0029] According to an embodiment of the present invention, a method for optimizing the catering environment and interactive marketing is provided. It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. Furthermore, although a logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than that shown here.

[0030] This embodiment provides a method for optimizing the catering environment and interactive marketing, which can be used in the aforementioned computer system. Figure 2 This is a flowchart of a catering environment optimization and interactive marketing method according to an embodiment of the present invention, such as... Figure 2 As shown, the process includes the following steps: Step S201: Obtain air quality data of the catering environment and perform an air purification process based on the air quality data.

[0031] Specifically, the catering environment refers to the core operating area of ​​a catering establishment, including but not limited to: the restaurant entrance, each seat, etc. Air detection and air purification equipment is installed in the target area to monitor the air quality data of the catering environment in real time, such as the concentration of fine particulate matter (PM2.5), volatile organic compounds (VOCs), odor elimination rate, etc. When the air quality data reflects that the air quality needs to be purified, the air purification equipment is activated or its purification power is adjusted.

[0032] Step S202: Generate a dynamic video based on air quality data and the air purification process.

[0033] Specifically, air quality data and the air purification process are generated into dynamic videos, which are then displayed on relevant display devices in the catering environment. For example, air quality index or pollutant particle dissipation animations are displayed in prominent locations at the entrance or inside the store, transforming the invisible air purification process into intuitive and credible "healthy catering" marketing information.

[0034] Step S203: In response to user interaction data, generate personalized marketing content by combining air quality data.

[0035] Specifically, user behavior data is acquired using human-computer interaction devices, including but not limited to user voice and touch operations. Then, a large artificial intelligence model is used to analyze the user behavior data and combine it with air quality data to generate feedback data to be displayed to the user. For example, after showing that the air has been purified to an excellent level, refreshing drinks are recommended to customers; or based on customers' menu inquiry records, social sharing content containing 3D effects of dishes and labels of a clean dining environment can be generated with one click. These are just examples, but are not limited to this.

[0036] The catering environment optimization and interactive marketing method provided in this embodiment acquires air quality data in real time and performs targeted air purification. It simultaneously generates dynamic videos to intuitively present the purification process and combines user interaction data with air quality conditions to generate personalized marketing content. This achieves a deep integration of environmental optimization and marketing promotion, effectively solving the problems of invisible air purification effects and lack of targeted marketing content in traditional catering scenarios. It not only improves the customer dining experience and trust through the visualization of the purification process, but also enhances user interaction and stickiness through scenario-based and personalized marketing. This helps catering businesses efficiently attract customers and promote consumption conversion. At the same time, it accumulates user data to form a marketing closed loop, improving the intelligence level and commercial value of catering operations.

[0037] This embodiment provides a method for optimizing the catering environment and interactive marketing, which can be used in the aforementioned computer system. Figure 3 This is a flowchart of a catering environment optimization and interactive marketing method according to an embodiment of the present invention, such as... Figure 3 As shown, the process includes the following steps: Step S301: Obtain air quality data of the catering environment and perform an air purification process based on the air quality data.

[0038] Specifically, step S301 includes: Step S3011: Use the full-ion air purification module to acquire real-time air quality data of the catering environment.

[0039] Specifically, the all-ion air purification module includes an air purification unit and an air detection unit. The air purification unit, based on a plasma magnetic gravitational field (operating voltage 12V-36V, adapted to the safe power requirements of catering scenarios), safely releases high-concentration positive and negative ion clusters, efficiently decomposing oil fumes, odors, and microorganisms. Corresponding to the core pollutant types in the catering environment, it integrates multiple sensors such as PM2.5 and VOCs for real-time environmental perception.

[0040] Targeting air pollutants specific to the catering industry, including PM2.5 (suspended particulate matter with a diameter ≤ 2.5 micrometers) from cooking fumes, VOCs emitted from food ingredients / seasonings (such as volatile organic compounds corresponding to spicy and fishy smells), and overall odor intensity (quantified into a calculable numerical index by odor sensors), a real-time high-frequency acquisition mode is adopted. The acquisition interval can be set to 1 time / second to ensure timely capture of instantaneous pollution (such as the peak value of fumes when cooking hot pot or flipping barbecue), avoiding the pollution omission problem caused by traditional low-frequency acquisition. The raw air quality data needs to be processed by the module's built-in filtering algorithm to remove anomalies caused by electromagnetic interference (such as power fluctuations of catering equipment) and airflow disturbances (such as airflow from air conditioning vents). Then, the voltage signal is converted into standard concentration units (such as μg / m³ for PM2.5 and mg / m³ for VOCs) through calibration formulas to ensure data accuracy and provide a reliable basis for subsequent threshold judgment.

[0041] The pre-processed air quality data is uploaded to the main control module in real time through the communication interface (such as RS485, WiFi) between the full ion air purification module and the main control module, and stored in the environmental data pool.

[0042] Step S3012: If the air quality data exceeds the preset air quality threshold, calculate the air quality difference between the air quality data and the preset air quality threshold.

[0043] Specifically, thresholds are set differently for different types of pollutants: PM2.5 threshold: referencing indoor air quality standards and considering the high instantaneous concentration of restaurant fumes, it is set at 50 μg / m³ (higher than the standard of 35 μg / m³ for ordinary indoor air, balancing the timeliness of purification response and avoiding frequent start-stop); VOCs threshold: based on experimental data on restaurant odor perception, it is set at 0.6 mg / m³ (at this concentration, about 50% of customers can perceive a slight odor, which meets the invention goal of "improving the dining experience"); comprehensive odor threshold: through a survey of 100 people in a restaurant setting, the sensor value corresponding to "no obvious odor" is set as the threshold (e.g., odor intensity ≤ level 3, quantified into levels 1-5).

[0044] The threshold values ​​for different pollutants can be customized according to the scenario. For example, hot pot restaurants can raise the PM2.5 threshold to 80 μg / m³ (to suit scenarios with high-frequency oil fume generation), while Western restaurants can lower it to 30 μg / m³ (to suit the needs of light cooking and a quiet environment), thus adapting to different catering formats.

[0045] The main control module retrieves real-time air quality data from the environmental data pool and compares it with preset thresholds one by one (PM2.5, VOCs, and odor intensity are judged separately, and subsequent operations are triggered if any indicator exceeds the standard): when the concentration of a certain pollutant is greater than the corresponding threshold, it is determined that the air quality does not meet the standard, and the difference calculation is performed; if all indicators are less than or equal to the corresponding thresholds, it is determined that the air quality meets the standard, and it jumps to maintain the current purification power state to avoid ineffective adjustment.

[0046] The air quality difference can be calculated using absolute differences, with the formula: Air Quality Difference = Real-time Air Quality Data - Preset Air Quality Threshold. For example, if the real-time PM2.5 concentration is 70 μg / m³ and the preset threshold is 50 μg / m³, the difference is 20 μg / m³; if the real-time VOCs concentration is 0.8 mg / m³ and the preset threshold is 0.6 mg / m³, the difference is 0.2 mg / m³. The magnitude of the difference directly reflects the severity of pollution.

[0047] Step S3013: Adjust the purification power of the all-ion air purification module according to the air quality difference.

[0048] Specifically, based on the difference-power mapping relationship, a precise match is achieved where higher power is required for heavier pollution, avoiding the shortcomings of traditional purification equipment operating at fixed power. The purification power can be divided into three levels according to the common pollution difference ranges in catering scenarios. Taking PM2.5 as an example, the correspondence between data difference and power is shown in Table 1.

[0049] Table 1. Correspondence between data difference and power

[0050] To avoid equipment noise fluctuations (affecting the dining experience) and lifespan loss caused by sudden power increases and decreases, the algorithm sets a power gradual change time (default 5 seconds). For example, when switching from a low power level to a high power level, the power increases at a rate of 20% / second, and the ion release concentration changes gradually in sync. This ensures that the purification efficiency is rapidly improved while maintaining the stability and quietness of the equipment operation (meeting the needs of a non-disruptive experience in the catering scene).

[0051] The catering environment optimization and interactive marketing method provided in this embodiment captures real-time air quality data of the catering environment through a full-ion air purification module. Based on the difference between the data and a preset threshold, the purification power is dynamically adjusted, achieving precise and efficient air purification. This solves the problems of fixed power and delayed purification response of traditional purification equipment. It can quickly improve the environment by adjusting the power when pollution exceeds the standard, while avoiding resource waste. Precise purification lays a reliable data foundation for subsequent visualization and personalized marketing, making the purification effect more perceptible and the marketing recommendations more persuasive in the context.

[0052] Step S302: Generate a dynamic video based on air quality data and the air purification process.

[0053] Specifically, the dynamic videos include: purification process videos and food marketing videos, and the above step S302 includes: Step S3021: If the air quality data exceeds the preset air quality threshold, then determine the pollution type based on the air quality data.

[0054] Specifically, based on the concentration characteristics of different pollutants, and matching typical pollution sources in the catering scenario, three types of pollution can be defined based on the three types of data collected by the all-ion air purification module: PM2.5, VOCs, and odor intensity. Combined with the pollution characteristics of the catering scenario, three types of pollution can be defined: 1) Oil fume pollution: PM2.5 concentration > corresponding threshold, and VOCs / odor intensity not significantly exceed the standard (e.g., PM2.5=70μg / m³, VOCs=0.5mg / m³). Oil fume pollution corresponds to oil fumes generated from cooking, stir-frying, and deep-frying; 2) Odor pollution: VOCs concentration / odor intensity > corresponding threshold, and PM2.5 not significantly exceed the standard (e.g., VOCs=0.9mg / m³, PM2.5=40μg / m³). Odor pollution corresponds to the fishy and gamey smell of food and the volatile smell of seasonings; 3) Compound pollution: PM2.5, VOCs, and odor intensity are all > corresponding threshold. Compound pollution corresponds to scenarios with high-frequency oil fumes and strong odors, such as hot pot and barbecue.

[0055] Step S3022: Determine the corresponding air purification process based on the type of pollution, calculate the purification efficiency value in real time, and generate a purification process animation based on the air purification process and the purification efficiency value.

[0056] Specifically, differentiated purification strategies are matched according to the type of pollution, and the purification power is adjusted according to the degree of pollution. For oil fume pollution, the plasma adsorption + decomposition mode can be used to enhance PM2.5 capture; for odor pollution, the ion oxidation mode can be used to enhance VOCs molecule decomposition; for complex pollution, the adsorption + oxidation dual mode can be used to release positive and negative ion clusters at full power.

[0057] The formula for calculating the purification efficiency is: Purification efficiency = (Real-time air quality data - Real-time data after purification) / (Real-time air quality data - Preset threshold) × 100%. For example, if the initial PM2.5 concentration is 90 μg / m³ (threshold 50), and it drops to 70 μg / m³ after 1 minute of purification, then the PM2.5 purification efficiency = (90-70) / (90-50) × 100% = 50%. At the same time, the VOCs concentration drops from 0.8 mg / m³ to 0.7 mg / m³, and the VOCs purification efficiency = (0.8-0.7) / (0.8-0.6) × 100% = 50%. This is just an example and is not a limitation.

[0058] By combining pollution type, purification process, and efficiency values, a preset 3D animation template is invoked, and dynamic data is overlaid in real time to generate an animation of the purification process. For example, in a complex pollution scenario, the screen first displays visual particles of hot pot fumes (yellow oil fume particles) and fishy odors (red odor particles). Then, ion clusters (blue light spots) from the full-ion module diffuse from the device, enveloping the yellow / red particles one by one and decomposing them into transparent light spots. The upper right corner of the screen simultaneously displays real-time updated progress bars for "PM2.5 purification efficiency: 50%" and "VOCs purification efficiency: 50%", and the animation continues until the pollution standard is met. This transforms the abstract air purification operation into an animation that customers can intuitively perceive, solving the pain point of traditional purification effects being invisible.

[0059] Step S3023: If the air quality data does not exceed the preset air quality threshold, generate an air quality index dashboard based on the air quality data, and add the air quality index dashboard to the dish animation, brand story animation, or kitchen traceability animation as a dish marketing video.

[0060] Specifically, if the air quality data does not exceed the preset air quality threshold, there is no need to display the purification process animation. An air quality index dashboard is generated based on the air quality data, which displays air quality data such as PM2.5 concentration, VOCs concentration, and odor intensity in real time. At the same time, environmental status labels can be displayed, such as "Current air quality: Excellent, meets catering health standards". The indicator values ​​can be displayed in different colors to show the indicator status.

[0061] Select the appropriate animation template based on the terminal deployment scenario, and embed the dashboard as a floating window or corner icon. For floor-standing terminals at the entrance, embed signature dish animations (such as the 3D process of steak cooking), with the dashboard floating in the upper right corner of the screen. For table-embedded terminals, embed kitchen traceability animations (such as the 3D process of ingredients from farm to table), with the dashboard displayed at the bottom of the screen. For example, when playing an Australian steak traceability animation on a naked-eye 3D screen (from cattle on Australian ranches → cold chain transportation → freshly cooked in the kitchen), the air quality dashboard is continuously displayed at the bottom of the screen. When the animation reaches the steak plating stage, AI voice simultaneously announces: "The current PM2.5 level in the dining environment is only 30μg / m³. Enjoying this steak in fresh air will make the taste even purer~", enhancing the user's dining experience.

[0062] The catering environment optimization and interactive marketing method provided in this embodiment dynamically adapts to the dynamic video generation logic based on air quality data. When pollution exceeds the standard, it accurately matches the pollution type and generates a purification process animation containing real-time purification efficiency. When the air quality meets the standard, it integrates the air quality index dashboard into animations of dishes, brand stories, etc., to form a marketing video. This effectively solves the problems of invisible purification effects and disconnect between marketing content and environmental conditions in traditional catering scenarios. It allows customers to intuitively perceive the air purification process and effect, enhances consumer trust, and improves attractiveness through scenario-based marketing content.

[0063] Step S303: In response to user interaction data, generate personalized marketing content by combining air quality data.

[0064] Specifically, step S303 includes: Step S3031: Determine the environmental quality index based on air quality data, and generate an environmental label based on the environmental quality index.

[0065] Specifically, based on multi-dimensional air quality data, a weighted algorithm is used to quantify the environmental quality index, enabling a comprehensive evaluation of the catering environment. Weights are assigned based on users' perceived priority of pollutants in the catering environment; for example, PM2.5 corresponds to a weight of 40%, VOCs to a weight of 35%, and odor intensity to a weight of 25%. The formula for calculating the environmental quality index is: Environmental Quality Index = (1 - Percentage of PM2.5 Exceeding Standard) × 40 + (1 - Percentage of VOCs Exceeding Standard) × 35 + (1 - Percentage of Odor Intensity Exceeding Standard) × 25, where the percentage of exceeding standards = (Real-time Data - Threshold) / Threshold. If real-time data ≤ threshold, the percentage of exceeding standards is 0. This is merely an example and not a limitation.

[0066] In some optional implementations, if the environmental quality index is greater than the quality index threshold, the generated environmental label is "excellent environmental quality"; if the environmental quality index is not greater than the quality index threshold, the generated environmental label is "good environmental quality".

[0067] Step S3032: Identify user intent based on user interaction data and generate contextual marketing content or social sharing materials that integrate environmental tags.

[0068] Specifically, the AI-powered intelligent interactive marketing module captures user data through voice / touch interaction (such as voice questions and screen clicks), and uses a large language model to identify core intents. Common intents in the catering scenario include: 1) menu inquiries, such as what dishes are recommended? 2) discount inquiries, such as what activities are available? 3) experience feedback, such as the air quality here is good.

[0069] By embedding environmental tags as contextual selling points into marketing content, recommendations become more relevant to the user's current experience, enhancing persuasiveness; at the same time, tagged social media content is generated, strengthening the appeal of dissemination.

[0070] For example, if a user's intent is to inquire about food, and the user asks in voice, "Please recommend your signature dish~", the AI ​​recognizes the intent as "food recommendation" and generates content by integrating environmental tags: "Our current environmental quality is excellent~ We recommend you try the sashimi platter. The fresh air better preserves the sweet and fresh taste of the sashimi, which is a must-order for many of our customers!"

[0071] For example, if a user's intent is to provide feedback on their experience, and they leave a comment like, "I felt very comfortable eating here today," the AI ​​recognizes the intent as positive feedback and generates social sharing content: automatically generating images / short videos with naked-eye 3D effects, including: close-ups of the Japanese restaurant's signature dishes; a floating "Excellent Environmental Quality" label; and the caption: "Enjoying sashimi at a Japanese restaurant with perfect air quality was an upgrade in taste! The environment of this restaurant is so comfortable," while also providing a touch button for one-click sharing to WeChat Moments / Xiaohongshu, facilitating word-of-mouth marketing. This is just an example, but not a limitation.

[0072] The catering environment optimization and interactive marketing method provided in this embodiment generates environmental labels through air quality data. Combined with user interaction data to identify user intent, it generates contextual marketing content or social sharing materials that integrate environmental labels. This achieves precise matching of marketing content with the real-time environment and user needs, effectively solving the problems of traditional catering marketing lacking contextual relevance and persuasiveness. It makes marketing recommendations more in line with users' current experience and needs, significantly improving user acceptance. Social sharing materials with environmental labels enhance the appeal of dissemination, helping to spread word-of-mouth and attract customers.

[0073] In some alternative implementations, the method further includes: It monitors in real time whether anyone enters the preset space area. If someone enters, it displays the preset signature dish animation.

[0074] Specifically, for the entrance traffic-attracting scenario, a human body sensing sensor is set up and a preset space range is set. When a pedestrian enters the preset space range, the main control module immediately controls the naked-eye 3D display module to play a preset, visually impactful 3D animation of signature dishes (such as roast duck skin-slicing and steak pan-frying process).

[0075] An air quality sensor simultaneously monitors the air at the entrance. If it detects food odors emanating from inside the store, the main control module activates the ion purification module and simultaneously renders a dynamic visual chart on a specific area of ​​the 3D screen (such as a corner) displaying "Air purification in progress, freshness +XX%". Attracted pedestrians can ask via voice, "What's special today?" The AI ​​agent, based on real-time purification data, replies, "Welcome! We just purified the air for you. Today's recommendation is 'Shanghai-style braised pork.' The restaurant has a fresh environment, making your dining experience more comfortable." Simultaneously, a QR code for scanning a coupon can be pushed onto the screen, completing the process from attracting customers to conversion.

[0076] The catering environment optimization and interactive marketing method provided by this invention, by real-time monitoring of people entering a preset space, triggers the display of preset signature dish animations, achieving precise and proactive customer attraction in catering scenarios. It effectively solves the problems of passive and insufficient attractiveness of traditional catering customer attraction methods. With the strong visual impact of naked-eye 3D signature dish animations, it can quickly capture the attention of passersby and efficiently attract potential customers into the store. At the same time, the precise personnel sensing trigger mechanism avoids the waste of resources caused by ineffective displays, making marketing content more targeted and helping catering businesses seize the attention advantage in key customer attraction scenarios such as the entrance, thereby improving the conversion rate of customers entering the store.

[0077] like Figure 4 The diagram shown illustrates the complete process of the catering environment optimization and interactive marketing method provided in this embodiment. After the device is powered on, it continuously monitors air quality parameters such as PM2.5 and VOCs in the catering environment. If the parameters exceed the standard, ion purification is activated / enhanced, and a 3D dynamic effect is generated to display the purification process; if the parameters are normal, scene-based 3D content such as dish animations is played directly. The system detects whether there is voice / touch interaction; if so, it triggers an AI intelligent response (dialogue, recommendation, etc.) and generates precise marketing content based on the environmental status; if not, the data is uploaded to the cloud. All environmental and interaction data is uploaded to the cloud for subsequent solution iteration and marketing content optimization.

[0078] This embodiment provides a catering environment optimization and interactive marketing system, such as Figure 5 As shown, it includes: a main control module, a full-ion air purification module, a naked-eye 3D display module, and an interactive marketing module. For detailed application content of each module, please refer to the catering environment optimization and interactive marketing method in the previous embodiment, which will not be repeated here.

[0079] The all-ion air purification module acquires air quality data from the catering environment and executes the air purification process according to the air purification instructions from the main control module. It employs low-voltage (12V-36V) purification technology based on a plasma magnetic attraction field, safely releasing high-concentration positive and negative ion clusters to efficiently decompose oil fumes, odors, and microorganisms. It integrates multiple sensors, including PM2.5 and VOCs sensors, for real-time environmental monitoring.

[0080] The naked-eye 3D display module is used to display dynamic videos and personalized marketing content. It achieves a stereoscopic visual effect without the need for glasses by using a naked-eye 3D optical film or visual panel technology bonded to the display screen. The content played is specially customized 3D animation and interactive interfaces for catering scenarios (such as dish displays, brand stories, and kitchen traceability).

[0081] The interactive marketing module identifies user intent and initiates dialogues, menu recommendations, and interactive games based on that intent, generating user-interactive content. It integrates an AI Agent based on a large language model, possessing speech recognition, natural language processing, and user profiling capabilities. It enables intelligent dialogue, menu consultation, and interactive games, and can automatically generate personalized marketing recommendations and social media sharing materials based on environmental and interaction data.

[0082] The main control module is used to generate air purification instructions based on air quality data, generate dynamic videos based on the air purification process, and generate personalized marketing content based on user interaction data and air quality data.

[0083] In one specific embodiment, in a tableside service scenario (applicable to desktop embedded, desktop standing, and other terminal forms), the terminal acts as a smart dining companion during the customer's dining process, and the workflow is as follows: (1) After customers complete their order by scanning a code or the system recognizes the order, the main control module automatically retrieves the 3D story of the ingredients traceability of the ordered dishes or fun cooking animations and plays them on the naked-eye 3D display module to enhance the fun of waiting for the meal and the brand trust.

[0084] (2) For the fumes generated at the current dining table (such as hot pot, barbecue), the ion purification module activates a targeted local high-speed purification mode. The screen can elegantly display "Desktop deodorization mode is on", enhancing the customer's perception.

[0085] (3) During the meal, customers can interact with the AI ​​at any time via voice to ask about the dishes, adjust the ambient lighting, or participate in mini-games. After the meal, the AI ​​agent can proactively suggest: "A special memory of this meal has been generated for you, including a 3D food show and your 'personalized air purification report'. Share it to your WeChat Moments to receive a dessert voucher." This eliminates the need for customers to edit the materials themselves, thus stimulating social sharing.

[0086] This embodiment also provides a catering environment optimization and interactive marketing device, which is used to implement the above embodiments and preferred embodiments, and will not be repeated as already described. As used below, the term "module" can be a combination of software and / or hardware that implements a predetermined function. Although the system described in the following embodiments is preferably implemented in software, hardware implementation, or a combination of software and hardware, is also possible and contemplated.

[0087] This embodiment provides a device for optimizing the catering environment and interactive marketing, such as... Figure 6 As shown, it includes: The air detection and purification module 601 is used to acquire air quality data of the catering environment and perform an air purification process based on the air quality data.

[0088] The air purification display module 602 is used to generate dynamic videos based on the air quality data and the air purification process.

[0089] The marketing content generation module 603 is used to generate personalized marketing content in response to user interaction data and combined with air quality data.

[0090] In some alternative implementations, the air detection and purification module 601 includes: The air quality data acquisition unit is used to acquire real-time air quality data of the catering environment using the all-ion air purification module.

[0091] An air quality assessment unit is used to calculate the air quality difference between the air quality data and the preset air quality threshold if the air quality data exceeds the preset air quality threshold.

[0092] The power adjustment unit is used to adjust the purification power of the all-ion air purification module according to the air quality difference.

[0093] In some alternative implementations, the air purification display module 602 includes: The pollution type determination unit is used to determine the pollution type based on the air quality data if the air quality data exceeds a preset air quality threshold.

[0094] The purification process animation generation unit is used to determine the corresponding air purification process based on the type of pollution, calculate the purification efficiency value in real time, and generate a purification process animation based on the air purification process and the purification efficiency value.

[0095] The dish marketing video generation unit is used to generate an air quality index dashboard based on the air quality data if the air quality data does not exceed the preset air quality threshold. The air quality index dashboard is then added to dish animations, brand story animations, or kitchen traceability animations as dish marketing videos.

[0096] In some alternative implementations, the marketing content generation module 603 includes: The environmental label generation unit is used to determine the environmental quality index based on air quality data and generate environmental labels based on the environmental quality index.

[0097] The environment and interaction data fusion unit is used to identify user intent based on user interaction data and generate contextual marketing content or social sharing materials that incorporate environment tags.

[0098] The catering environment optimization and interactive marketing device provided in this embodiment of the invention can execute the catering environment optimization and interactive marketing method provided in any embodiment of the invention, and has the corresponding functional modules and beneficial effects for executing the method. Further functional descriptions of the above modules and units are the same as those in the corresponding embodiments described above, and will not be repeated here.

[0099] Figure 7 This is a schematic diagram of the structure of an electronic device provided in an embodiment of the present invention.

[0100] The following is a detailed reference. Figure 7 This diagram illustrates a suitable structural schematic for implementing an electronic device according to embodiments of the present invention. The electronic device may include a processor (e.g., a central processing unit, graphics processor, etc.) 701, which can perform various appropriate actions and processes based on a program stored in read-only memory (ROM) 702 or a program loaded from memory 708 into random access memory (RAM) 703. The RAM 703 also stores various programs and data required for the operation of the electronic device. The processor 701, ROM 702, and RAM 703 are interconnected via a bus 704. An input / output (I / O) interface 705 is also connected to the bus 704.

[0101] Typically, the following devices can be connected to I / O interface 705: input devices 706 including, for example, touchscreens, touchpads, keyboards, mice, cameras, microphones, accelerometers, gyroscopes, etc.; output devices 707 including, for example, liquid crystal displays (LCDs), speakers, vibrators, etc.; memory devices 708 including, for example, magnetic tapes, hard disks, etc.; and communication devices 709. Communication device 709 allows electronic devices to exchange data via wireless or wired communication with other devices. Although Figure 7 Electronic devices with various devices are shown, but it should be understood that it is not required to implement or have all of the devices shown, and more or fewer devices may be implemented or have instead.

[0102] In particular, according to embodiments of the present invention, the processes described above with reference to the flowcharts can be implemented as computer software programs. For example, embodiments of the present invention include a computer program product comprising a computer program carried on a non-transitory computer-readable medium, the computer program containing program code for performing the methods shown in the flowcharts. In such embodiments, the computer program can be downloaded and installed from a network via a communication device 709, or installed from a memory 708, or installed from a ROM 702. When the computer program is executed by the processor 701, it performs the functions defined in the catering environment optimization and interactive marketing method of the embodiments of the present invention.

[0103] Figure 7 The electronic device shown is merely an example and should not be construed as limiting the functionality and scope of use of the embodiments of the present invention.

[0104] This invention also provides a computer-readable storage medium. The methods described above according to embodiments of the invention can be implemented in hardware or firmware, or implemented as computer code that can be recorded on a storage medium, or implemented as computer code downloaded via a network and originally stored on a remote storage medium or a non-transitory machine-readable storage medium and then stored on a local storage medium. Thus, the methods described herein can be processed by software stored on a storage medium using a general-purpose computer, a dedicated processor, or programmable or dedicated hardware. The storage medium can be a magnetic disk, optical disk, read-only memory, random access memory, flash memory, hard disk, or solid-state drive, etc.; further, the storage medium can also include combinations of the above types of memory. It is understood that computers, processors, microprocessor controllers, or programmable hardware include storage components capable of storing or receiving software or computer code. When the software or computer code is accessed and executed by the computer, processor, or hardware, the catering environment optimization and interactive marketing methods shown in the above embodiments are implemented.

[0105] Although embodiments of the invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations all fall within the scope defined by the appended claims.

Claims

1. A method for optimizing the catering environment and interactive marketing, characterized in that, The method includes: Acquire air quality data of the catering environment and perform an air purification process based on the air quality data; A dynamic video is generated based on the air quality data and the air purification process; Personalized marketing content is generated based on user interaction data and the air quality data.

2. The method according to claim 1, characterized in that, Acquire air quality data of the catering environment, and perform an air purification process based on the air quality data, including: Real-time air quality data of the catering environment is obtained using the all-ion air purification module; If the air quality data exceeds a preset air quality threshold, then the air quality difference between the air quality data and the preset air quality threshold is calculated. The purification power of the all-ion air purification module is adjusted according to the air quality difference.

3. The method according to claim 1, characterized in that, The dynamic videos include: purification process videos and food marketing videos. The dynamic videos are generated based on the air quality data and the air purification process, and include: If the air quality data exceeds a preset air quality threshold, the pollution type is determined based on the air quality data. The corresponding air purification process is determined based on the pollution type, and the purification efficiency value is calculated in real time. An animation of the purification process is generated based on the air purification process and the purification efficiency value. If the air quality data does not exceed the preset air quality threshold, an air quality index dashboard is generated based on the air quality data, and the air quality index dashboard is added to the dish animation, brand story animation, or kitchen traceability animation as a dish marketing video.

4. The method according to claim 1, characterized in that, In response to user interaction data, personalized marketing content is generated by combining the air quality data, including: An environmental quality index is determined based on the air quality data, and an environmental label is generated based on the environmental quality index. Based on the user interaction data, user intent is identified, and contextual marketing content or social sharing materials that integrate the environmental tags are generated.

5. The method according to claim 4, characterized in that, If the environmental quality index is greater than the quality index threshold, the generated environmental label is "Excellent Environmental Quality"; if the environmental quality index is not greater than the quality index threshold, the generated environmental label is "Good Environmental Quality".

6. The method according to claim 1, characterized in that, The method further includes: It monitors in real time whether anyone enters the preset space area. If someone enters, it displays the preset signature dish animation.

7. A catering environment optimization and interactive marketing system, characterized in that, The system includes: a main control module, a full-ion air purification module, a naked-eye 3D display module, and an interactive marketing module. The all-ion air purification module is used to acquire air quality data of the catering environment and execute the air purification process according to the air purification instructions of the main control module. A glasses-free 3D display module is used to display dynamic videos and personalized marketing content; The interactive marketing module is used to identify user intent and generate user interaction content by conducting dialogues, recommending dishes, and playing games based on user intent. The main control module is used to generate air purification instructions based on the air quality data, generate dynamic videos in conjunction with the air purification process, and generate personalized marketing content based on user interaction data and the air quality data.

8. A catering environment optimization and interactive marketing device, characterized in that, The device includes: An air detection and purification module is used to acquire air quality data of the catering environment and perform an air purification process based on the air quality data. An air purification demonstration module is used to generate dynamic videos based on the air quality data and the air purification process. The marketing content generation module is used to generate personalized marketing content in response to user interaction data and in combination with the air quality data.

9. An electronic device, characterized in that, include: A memory and a processor, the memory and the processor being communicatively connected to each other, the memory storing computer instructions, the processor executing the computer instructions to perform the method of any one of claims 1 to 6.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer instructions for causing a computer to perform the method of any one of claims 1 to 6.

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