A method and system for managing the preparation of meals based on advance orders

Abstract

This invention discloses a method and system for quantitative food preparation management based on advance ordering, belonging to the fields of software, process control, data processing, and catering management technology. This invention addresses the problems in traditional catering operations where restaurants cannot accurately prepare the quantity of ingredients, easily leading to insufficient, surplus, stale, unsold, and wasteful ingredients. It utilizes customer orders placed more than one day in advance, with the restaurant receiving the aggregated order information at a specific time (e.g., early morning) to purchase and prepare fresh meals in bulk as needed. Through menu management, advance ordering, automatic statistics, report generation, report push display, and quantitative purchasing and preparation technology, it achieves on-demand procurement and preparation of dishes, avoiding shortages and surpluses, ensuring food freshness, and improving catering efficiency. It is suitable for catering establishments serving a fixed customer base, such as school and workplace canteens, and restaurants near office buildings, but not suitable for restaurants primarily serving transient customers.

Description

Technical Field

[0001] This invention relates to the fields of software technology, process control technology, data processing technology, and catering management technology, specifically to a quantitative management method and system for catering based on advance reservations, belonging to the fields of software, process control, data processing, and catering management technology. Background Technology

[0002] Currently, in the catering industry, most restaurants rely on the operator's experience to predict customer demand and prepare ingredients. This leads to the following technical problems in catering ingredient management.

[0003] Restaurants are unable to accurately determine customer demand in advance, making it difficult to prepare the correct quantity of ingredients, which can easily lead to insufficient or surplus ingredients. When ingredients are insufficient, consumers cannot eat the dishes they want; When there are leftover ingredients, some of them cannot be cooked again and are thrown away, resulting in waste and financial loss. Some ingredients are refrigerated or frozen and are still edible. They are not thrown away and will be sold to consumers after they place an order. What consumers eat is not fresh ingredients.

[0004] Even because the dishes on the menu all require ingredients, some dishes have been left unordered for a long time, resulting in long-term inventory.

[0005] Consumers prefer to eat fresh vegetables on the same day, which are more delicious in terms of taste and health and nutrition, as the nutrients are less likely to be lost.

[0006] The essence of the above problems is the lack of clear dining demand. Restaurants cannot accurately predict the dining demand for the next day, resulting in inaccurate food preparation, waste, stale food, and difficulty in inventory management. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention proposes the following solution: Customers place orders more than a day in advance, and the restaurant receives the aggregated order information at a certain time (e.g., early morning). This gives the restaurant ample time on the day to purchase and prepare fresh meals in bulk as needed. Because ingredients are purchased and prepared on demand, there will be no shortage or surplus; because they are purchased and prepared daily, freshness is guaranteed. This solves the aforementioned problems.

[0008] To achieve this solution, a method and system for managing the quantitative preparation of catering services based on advance reservations has been invented. Through technical means such as menu management, advance booking, automatic statistics, report generation, report push display, and quantitative procurement, This allows for the procurement and preparation of ingredients on demand, avoiding shortages and surpluses, ensuring food freshness, and improving catering efficiency.

[0009] The specific technical solution adopted includes a method and a system.

[0010] A method for managing the quantitative food preparation based on advance reservations includes the following steps: (1) The system receives and displays the menu information, receives the menu information entered by the restaurant, selects the dishes to generate the daily menu, supports different daily menus, and each dish includes the dish name, description, selectable flavors, and maximum number of dishes that can be reserved on the day; (2) The system opens a reservation channel to receive food reservation orders submitted by users before a preset time node. The order includes the name, quantity, and taste requirements of the food, and payment is required. (3) After the deadline is reached, the system will automatically close the reservation channel and summarize, classify and count all reservation orders for the restaurant to obtain the production quantity of each dish and the detailed statistics of taste requirements; (4) The system automatically generates a dish preparation report based on the restaurant's statistical results. The report includes the dish name, total quantity prepared, and flavor requirements. (5) The system automatically pushes the generated reports to the restaurant; (6) The restaurant purchases ingredients and prepares dishes in accordance with the production quantity in the report.

[0011] A pre-order-based catering quantity preparation management system includes: (1) Menu management module, used by the restaurant to input, edit and store dish menu information, select dishes to generate daily menus, and display them to the public; (2) Order receiving module, used to receive food reservation orders submitted by users before the preset time node; (3) Statistics and summary module, used to automatically summarize and classify all orders after the reservation deadline, count the quantity, generate the production quantity of each dish, and subdivide the taste requirements statistics; (4) Report generation module, used to automatically generate dish production reports based on the restaurant's statistical results; (5) Push display module, used to push the generated report to the restaurant, so that the restaurant can make dishes according to the report. Beneficial effects

[0012] By locking in demand in advance and purchasing and producing according to reports, we can avoid insufficient or surplus food preparation from the source, thus preventing food waste and inventory backlog.

[0013] We purchase and prepare dishes according to daily orders to ensure freshness, improve food quality, enhance user experience, and promote healthy eating.

[0014] By purchasing and preparing according to reports, dishes can be purchased in bulk, and the preparation process can be arranged in a reasonable manner, thereby improving the restaurant's operational efficiency.

[0015] By reducing food waste and improving restaurant operational efficiency, restaurant operating costs can be lowered. Improved food quality and enhanced customer experience can increase sales and ultimately, restaurant profits can be increased. Possess technical solutions

[0016] This plan is not simply a business model or ordering rules. Instead, it operates on a business model where users book more than one day in advance, and restaurants produce orders based on a fixed quantity of orders. Through process control technologies such as menu management, advance booking, automatic statistics, report generation, report push and display, and quantitative procurement, we can achieve the following: This solves the technical problems of inaccurate food preparation, food waste, and stale food management in traditional catering. This technology has resulted in improved utilization of catering ingredients and increased production efficiency, as well as enhanced food quality. Ultimately, this has the commercial effect of increasing restaurant profits and the social value of enhancing users' dietary health. A technical solution that simultaneously meets business rules, technical means, solves technical problems, produces technical effects, and produces commercial effects is a patentable technical solution.

Claims

1. A method for managing the quantitative food preparation based on pre-ordering, characterized in that, include: (1) Receive menu information entered by the restaurant; (2) Receive food reservation orders submitted by users before the reservation deadline; (3) After the reservation deadline, the system summarizes, categorizes, and counts the orders for the day; (4) Based on the statistical results of the restaurant, the system generates a dish preparation report; (5) The system will generate a report and push it to the restaurant; (6) The restaurant purchases ingredients and prepares dishes in accordance with the production quantity in the report.

2. A catering quantity preparation management system based on pre-ordering, characterized in that, include: (1) Menu management module, used by the restaurant to enter and display the menu information; (2) Order receiving module, used to receive food reservation orders submitted by consumers before the preset time node; (3) The statistics and summary module is used to summarize and statistically analyze all orders after the reservation deadline; (4) Report generation module, used to generate dish production reports based on the restaurant's statistical results; (5) Push display module, used to push the generated report to the restaurant, so that the restaurant can make dishes according to the report.