Meal platform food material supply control scheduling method, electronic device and storage medium
By integrating user taste preferences and inventory data through a catering platform, optimizing ingredient supply scheduling, and utilizing blockchain technology to ensure transparency in ingredient traceability, the problems of ingredient backlog and waste have been solved, achieving efficient ingredient management and cost control.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-06-03
- Publication Date
- 2026-07-28
AI Technical Summary
In existing technologies, the supply and sales of ingredients in the food supply chain are disconnected, leading to food stockpiling and waste, which increases the cost of catering services.
By integrating user taste preferences, inventory data, and ingredient inventory through the catering platform, we can optimize ingredient supply scheduling, recommend personalized meal plans, and use blockchain technology to ensure transparency in ingredient traceability, thereby optimizing ingredient procurement and inventory management.
This reduces food waste and inventory buildup, lowers cold chain logistics costs, improves food utilization efficiency and food safety, and reduces the overall cost of catering services.
Smart Images
Figure CN122472445A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of information management technology for internet platforms, specifically to a method for controlling and scheduling the supply of ingredients for a catering platform, electronic equipment, and storage medium. Background Technology
[0002] The food supply chain is the foundation of the catering service industry, and its management directly impacts costs. This is especially true for light meals, which require high-quality, fresh-keeping ingredients such as fresh-cut salads, seafood, and high-quality protein. These ingredients heavily rely on cold chains, are perishable, and require careful inventory management, all of which affect cost control. Currently, the industry average food spoilage rate is as high as 10%-15%, and cold chain logistics costs account for over 20% of the average order value. Assuming a medium-sized light meal chain brand has an annual procurement expenditure of 100 million yuan, a 12% spoilage rate translates to a direct loss of 12 million yuan annually. Summary of the Invention
[0003] The purpose of this application is to provide a method for controlling and scheduling the supply of ingredients for a catering platform, as well as electronic equipment and storage media, which solves the technical problem in the existing food supply chain where the supply and sales of ingredients are disconnected, making it impossible to effectively handle the backlog of ingredients and resulting in cost waste.
[0004] To solve the above-mentioned technical problems, this application adopts the following technical solution.
[0005] Firstly, this application provides a method for controlling and scheduling the food supply of a catering platform, including:
[0006] The taste preferences of the first user are determined at least based on the first user's historical orders, and the taste preferences are configured with at least a first meal plan and a second meal plan;
[0007] The system acquires a first ingredient whose inventory exceeds a first threshold. The first meal preparation plan includes the first ingredient, while the second meal preparation plan does not include the first ingredient. The first meal preparation plan is then preferentially recommended to the first user.
[0008] In an optional implementation of the first aspect, in addition to determining the first user's taste preferences based on the first user's historical orders, the catering platform's ingredient supply control and scheduling method includes:
[0009] The nutritional goals of the first user are determined based on the health plan or fitness needs shared by the first user, and the first meal plan and the second meal plan are configured according to the combination of the taste preferences and nutritional goals.
[0010] In one alternative embodiment of the first aspect, the types of fitness needs include fat loss, muscle gain, and balanced conditioning.
[0011] In one alternative implementation of the first aspect, the step of preferentially recommending the first meal plan to the first user includes:
[0012] The first meal plan and the second meal plan are displayed simultaneously in the first user's display list, with the first meal plan being arranged before the second meal plan.
[0013] In one alternative implementation of the first aspect, the step of preferentially recommending the first meal plan to the first user includes:
[0014] A recommendation tag is added to the first meal preparation plan in the first user's display list.
[0015] In one alternative implementation of the first aspect, the step of preferentially recommending the first meal plan to the first user includes:
[0016] The first meal plan is displayed in the first user's display list, but the second meal plan is not displayed.
[0017] In an optional embodiment of the first aspect, the food supply control and scheduling method for the catering platform further includes:
[0018] In response to the first user's first operation on the first meal preparation plan, at least the traceability information of the first ingredient is displayed.
[0019] In an optional embodiment of the first aspect, the food supply control and scheduling method for the catering platform further includes:
[0020] The catering platform is configured with a first server controlled by the platform operator and a second server controlled by several stores and / or food suppliers.
[0021] In response to uploading the traceability information of the first ingredient, one of the first server and several second servers is randomly selected to register the traceability information of the first ingredient, and the traceability information registered by the other servers is synchronized.
[0022] In one optional implementation of the first aspect, uploading the traceability information of the first ingredient includes:
[0023] According to the consensus rules between the first server and the second server, the current manager of the first ingredient is responsible for uploading the information. The traceability information of the first ingredient also includes node time and ingredient management information.
[0024] In an optional embodiment of the first aspect, the food supply control and scheduling method for the catering platform further includes:
[0025] The taste preference is also configured with a third meal plan, which includes the first ingredient, and the third meal plan is given priority recommendation;
[0026] Based on the first user's order information for the first meal preparation plan and the third meal preparation plan, the priority between the first meal preparation plan and the third meal preparation plan is adjusted.
[0027] In an optional embodiment of the first aspect, the food supply control and scheduling method for the catering platform further includes:
[0028] The store menu is configured for users to choose from, and the store menu includes at least a first dish, which uses a third ingredient but not a second ingredient;
[0029] Determine the second user's taste preferences based on the second user's historical orders;
[0030] In response to the fact that both the first user's and the second user's taste preferences require the second ingredient but do not require the third ingredient, the first dish is removed from the store menu.
[0031] In one alternative implementation of the first aspect, the requirement that the first user's taste preference and the second user's taste preference both require the second ingredient and neither require the third ingredient includes:
[0032] A second dish is added to the store menu. The second dish uses the second ingredient but not the third ingredient.
[0033] In one alternative implementation of the first aspect, the requirement that the first user's taste preference and the second user's taste preference both require the second ingredient and neither require the third ingredient includes:
[0034] Adjust the purchase quantity of the second ingredient by taking into account at least one of the following factors: store revenue, order volume, average order value, and ingredient consumption.
[0035] In an optional embodiment of the first aspect, the food supply control and scheduling method for the catering platform further includes:
[0036] By inputting weather conditions, holiday information, and order volume into a long short-term memory network, time-series analysis is performed to at least determine the procurement time and quantity of the first ingredient.
[0037] In an optional embodiment of the first aspect, the food supply control and scheduling method for the catering platform further includes:
[0038] Obtain the inventory status and / or consumption rate of the first ingredient;
[0039] A warning of slow-moving inventory for the first ingredient is determined based on the inventory status and / or consumption rate.
[0040] In one alternative embodiment of the first aspect, the inventory status of the first ingredient is determined by image recognition through camera scanning of the inventory appearance of the first ingredient.
[0041] In one alternative embodiment of the first aspect, the consumption rate of the first ingredient is determined based on weather conditions, holiday information, and order volume.
[0042] Secondly, this application provides an electronic device, including a memory, a processor, and a computer program stored in the memory and running on the processor, wherein the processor executes the computer program to implement the steps of the catering platform ingredient supply control and scheduling method described in the first aspect.
[0043] Thirdly, this application provides a computer-readable storage medium storing a computer program that, when executed by a processor, implements the steps of the catering platform ingredient supply control and scheduling method described in the first aspect.
[0044] Compared to existing technologies, this application utilizes the scheduling capabilities of internet platforms and IoT data to analyze users' historical orders and create user profiles. Based on these profiles, it recommends meal plans to users and incorporates the inventory capacity of ingredients used in the meal plans into the recommendation algorithm, optimizing the overall supply chain management. This application can coordinate ingredient supply with catering operations, reducing waste in ingredient storage and cold chain logistics, and significantly saving costs. Attached Figure Description
[0045] To more clearly illustrate the technical solution of this application, the accompanying drawings used in the description of the technical solution will be briefly introduced below. Obviously, the drawings described below are merely some examples recorded in this application, and those skilled in the art can obtain other drawings based on these drawings without any creative effort.
[0046] Figure 1 The following are flowcharts of the food supply control and scheduling methods for catering platforms in some examples of this application.
[0047] Figure 2 The following are schematic diagrams of the integrated architecture of the catering platform in some examples of this application.
[0048] Figure 3 The following are schematic diagrams of blockchain-based food traceability architectures in some examples of this application. Detailed Implementation
[0049] The present application will be described in detail below with reference to the accompanying drawings. However, the description is only a few examples recorded in the present application and does not limit the present application. Any changes in structure, method or function made by those skilled in the art based on these examples are included within the protection scope of the present application.
[0050] It should be noted that while the same labels or markers may be used in different examples, these do not represent an absolute structural or functional relationship. Furthermore, the use of terms such as "first," "second," etc., in the examples is merely for descriptive convenience and does not represent an absolute structural or functional distinction, nor should it be interpreted as indicating or implying relative importance or the number of corresponding objects. Unless otherwise specified, "at least one" in the description refers to one or more, and "more than one" refers to two or more.
[0051] Furthermore, when representing features, the character " / " can indicate an OR relationship between the preceding and following objects; for example, A / B can be represented as A or B. When representing operations, the character " / " can indicate a division relationship between the preceding and following objects; for example, C=A / B can be represented as C equal to A divided by B. Moreover, the use of "and / or" in different examples is merely to describe the relationship between the preceding and following objects, which can include three cases: for example, A and / or B can be represented as A existing alone, B existing alone, or both A and B existing simultaneously.
[0052] While the supply chain in the catering industry isn't particularly long compared to other industries, the entire chain, from procurement to operations and marketing, remains largely independent and lacks coordination. This leads to a mismatch between ingredient procurement and store sales, frequently resulting in some ingredients accumulating and spoiling, while other stores experience stockouts due to ingredient shortages. Therefore, a unified catering platform is needed to integrate front-end and back-end resources, ensuring collaborative operations, mutual support, and mutual influence between the two ends. This will improve overall operational efficiency, reduce food waste, and guarantee food safety.
[0053] In some examples, such as Figure 1 As shown, the food supply control and scheduling method for a catering platform includes the following steps:
[0054] Step S1: Determine the first user's taste preferences based at least on their historical orders. These taste preferences are configured with at least a first and a second meal plan. The catering platform first connects to the user's dining software, such as a food ordering app or a group-buying app, or through its own directly integrated user-end module. With the user's authorization, the catering platform can obtain the user's information and historical orders. By analyzing a specific user's historical orders, the platform can analyze their taste preferences. For example, if a user frequently orders Sichuan cuisine, it indicates they can accept spicy dishes; if a user frequently visits dessert shops, it indicates a preference for sweets. Furthermore, the catering platform can determine the user's nutritional goals through questionnaires or forms. For example, analyzing the user's shared health plans or fitness needs can reveal an increased need for protein intake. Fitness needs can be further refined into fat loss, muscle gain, and balanced nutrition, with different food intake requirements under different needs. This relationship can be established under the guidance of nutrition. By combining the above information, a detailed user profile can be constructed, specifically a combination of different taste preferences and nutritional goals. This allows the platform to determine what types of food the corresponding user is interested in and willing to purchase. Accordingly, to enhance personalized service capabilities, catering platforms can design multiple meal plans for different combinations of taste preferences and nutritional goals, and store them in a database to cater to users with diverse profiles. These meal plans can be designed from a nutritional perspective, taking into account seasonal ingredients and currently popular dishes. Furthermore, the meal plans are not static but are constantly being updated. More importantly, the meal plans designed for each combination are sufficiently diverse. For example, a combination determined by taste preferences should have at least two meal plans to meet the flexibility requirements of the recommended choices. This ensures that even after introducing other constraints, there are still suitable meal plans to choose from. In many examples, different combinations of taste preferences and nutritional goals will have more than three meal plans available.
[0055] Step S2: Obtain the first ingredient whose inventory capacity exceeds a first threshold. The first meal preparation plan includes the first ingredient, while the second meal preparation plan does not. The first meal preparation plan is preferentially recommended to the first user. After obtaining the first and second meal preparation plans preferred by the first user in step S1, step S2 introduces the constraint of ingredient inventory capacity to further select the most suitable meal preparation plan from the first and second meal preparation plans. Figure 2As shown, to integrate front-end and back-end resources and eliminate information asymmetry throughout the entire chain, the catering platform, in addition to connecting to users' dining software, also connects to inventory and procurement software. This unifies and integrates data from the procurement, operations, and marketing ends, enabling system-level coordinated decision-making. Correspondingly, the inventory capacity of all ingredients can be retrieved, preferably specifically querying the inventory capacity of ingredients used in the first and second meal plans. Ingredient inventory capacity can be statistically analyzed using inventory software, which may include sensors that automatically count when specific ingredients are retrieved. Optionally, if a specific ingredient in the second meal plan is found to be out of stock, the platform will automatically determine that the second meal plan cannot be recommended to the user and will be removed from the candidate recommendation list. The user will never see this out-of-stock recommendation, thus improving the user's dining experience.
[0056] In this example, a first threshold is set to analyze which ingredients have low usage frequency, preventing uneven consumption among different ingredients that could lead to some ingredients being consumed much slower than others. This first threshold can be controlled based on past experience with stockpiling. Specifically, the first threshold determines that the inventory capacity of the first ingredient is at a high level. In this case, the first ingredient can be used as the basis for recommending the first and second meal plans. The ingredients used in the first and second meal plans can be queried. For example, if the first meal plan uses the first ingredient but the second meal plan does not, the first meal plan using the first ingredient will be given higher priority and recommended to the first user. Furthermore, the first user can obtain the above recommendation information using the dining app. The corresponding recommendation information is determined by the catering platform based on data provided by the inventory software and pushed to the dining app. Specifically, a display list can be presented in the dining app for the first user to view. To meet the requirement of recommending the first meal plan, the display list must contain information about the first meal plan, allowing the first user to place an order based on this information. Optionally, the display list can either omit the second meal plan or display it, providing users with a complete selection. However, based on recommendations, the first meal plan is prioritized in the display list, with the second meal plan appearing after it. This encourages users to prioritize ordering the first meal plan. Preferably, a recommendation label, such as a recommendation icon in the upper right corner, can be added to the display position of the first meal plan.
[0057] In some examples, based on the first user's taste preferences, candidate meal plans (first, second, and third) can be determined. The first and third meal plans both use a first ingredient, while the second meal plan does not. The first ingredient is the one whose inventory exceeds a first threshold, as determined by a query. In this case, both the first and third meal plans will be recommended to the first user simultaneously. Correspondingly, both the first and third meal plans can be listed in the first user's display list. The order of the first and third meal plans can be random, based on pre-stored internal serial numbers, or based on their names. In more examples, to further differentiate the priorities between the first and third meal plans, the priority can be determined based on the amount of the first ingredient used in each plan. For instance, if the amount of the first ingredient used in the first plan is greater than that in the third plan, then the first plan will have a higher priority and will be ranked before the third plan. Conversely, if the second plan does not use the first ingredient, it will be ranked after the third plan. Optionally, the priorities between the first and third plans can also change dynamically, specifically based on user order data after the recommendation. For example, if a user frequently orders the first plan, its priority will be increased. Alternatively, after a user orders the first plan, the priority of the third plan can be increased to rank it before the first plan, encouraging users to try new meal plans and balancing the consumption of other ingredients.
[0058] Furthermore, to enhance user trust in the recommendation mechanism, the transparency of ingredient usage can be improved. This involves strengthening the traceability management and display of traceability information for recommended meal plans. For example, in response to the first user's first action regarding the first meal plan, at least the traceability information of the first ingredient should be displayed. The first action could be clicking a traceability button, etc. The traceability information of the first ingredient could include the supplier's production location and time, the ingredient's transfer location and time, and the ingredient's storage environment and status. This allows users to understand the ingredient information more clearly, assisting them in making their order choices. Figure 3As shown, to ensure the authenticity and tamper-proof nature of this traceability information, blockchain is used to maintain it. Specifically, a decentralized network is formed by multiple servers, including a first server controlled by the catering platform operator and several second servers controlled by stores and / or food suppliers. There is no hierarchy between the first and second servers; they all have equal rights to record traceability information. The anti-counterfeiting and anti-tampering mechanism in this example is that when each node needs to upload the required traceability information, it uploads according to consensus rules between the servers. These rules include requiring specific device models, information formats, and upload environments. If these consensus rules are violated, the information will not be accepted by any server. Correspondingly, the server receiving the upload can be any server in the decentralized network, but the server responsible for verification is randomly determined, such as using a Proof of Work (PoW) algorithm. Because of the uncertainty of the verification party, pre-connection is impossible, thus ensuring legitimacy. The receiving server can send the traceability information to a randomly selected server for review. For example, the first server of the catering platform receives the traceability information, and through a random algorithm, determines that the second server responsible for uploading and reviewing the information is a specific store. The first server then sends the traceability information to the second server, which reviews it according to consensus rules. Only legitimate traceability information is recorded on the blockchain, and the blockchain-uploaded traceability information is simultaneously shared with other servers for storage. The tamper-proof mechanism here is that the traceability information is stored simultaneously on multiple servers. Tampering with the information stored on one server will be detected by other servers. Even if the information stored on all servers is modified simultaneously, the traceability information is encapsulated in blocks in chronological order when uploaded to the blockchain. The blocks are connected end-to-end by the hash value of the block text. The hash value ensures that it cannot be calculated in reverse. Therefore, once the information in a block is tampered with, the calculated hash value cannot be linked to the preceding and following blocks.
[0059] Reference Figure 2The catering platform also interacts with procurement software, influencing the front-end procurement process through backend integrated data. This procurement software can be used for interaction between procurement personnel and food suppliers, such as e-commerce software, or it can be a directly integrated procurement list module, allowing the catering platform to automatically send procurement information to the software. Specifically, since the inventory capacity of the primary ingredient exceeds a certain threshold, more refined control of the procurement pace is needed. Long Short-Term Memory (LSTM) networks can be used for time-series analysis, correcting the procurement of the primary ingredient using relevant historical data. LTM networks simultaneously memorize short-term, immediate features and long-term key information, accurately analyzing the long-term patterns of the primary ingredient over a period of time and making noise-resistant time-series predictions. Correspondingly, by inputting weather conditions, holiday information, and order volume into the LTM network for time-series analysis—key historical parameters affecting the consumption of the primary ingredient—the optimal procurement time and quantity can be determined, ensuring that the primary ingredient maintains its inventory capacity at the lowest possible cost and with minimal loss, while meeting actual usage safety stock requirements. Simultaneously, inventory early warning management can be implemented for the primary ingredient. Specific catering platforms can collaborate with inventory software to monitor the inventory status of this primary ingredient. For example, cameras connected to the warehouse can scan the color of the primary ingredient to determine if any parts have spoiled. This image recognition can utilize an artificial intelligence model, which can be a pre-trained ingredient judgment model trained on samples of ingredients at different states of condition. It can output the freshness and usable quantity of the primary ingredient after inputting the current inventory image. Correspondingly, referring to the above example, the consumption rate of the primary ingredient can be determined based on factors influencing user consumption patterns, such as weather conditions, holiday information, and order volume. Then, combining the inventory status and consumption rate, it can be determined whether the primary ingredient will be consumed normally before spoiling. If the consumption rate cannot keep up with the spoilage rate, a slow-moving warning will be issued. This serves two purposes: firstly, it reminds stores to pay attention to food safety; secondly, it urges stores to dispose of near-expiry ingredients as soon as possible, such as by supplying them to the livestock industry.
[0060] In some examples, after integrating procurement, inventory, and dining data, the menu configuration of each store can be optimized to ensure the menu is both popular with the market and manages ingredient allocation effectively. It's important to note that the store menu can be a physical menu in the store or a shopping list synchronized to the user's dining app. Correspondingly, the taste preferences of a second user can be determined based on their historical orders, and even their nutritional goals can be obtained. Referring to the example above, this involves obtaining the taste preferences and nutritional goals of more users to analyze the overall market's ingredient preferences and further analyze which dishes will be popular. In this example, the overall order selection distribution is used to optimize the store's menu settings, uncovering the potential needs of all market users and presenting standard dishes that meet market expectations in advance. Optionally, if the taste preferences of the first and second users both require a second ingredient but not a third ingredient, indicating a market preference for the second ingredient and insufficient demand for the third, the menu items can be reviewed, and those that do not meet market demand can be optimized. For example, the first dish that uses the third ingredient but not the second ingredient can be removed from the store menu. A secondary level of operation can be used for dishes that use both a second and a third ingredient. Considering the market's less-than-ideal preference for the third ingredient, the impact of the third ingredient on the food's flavor will be analyzed to determine whether to retain it on the existing menu, or to improve the dish by replacing or reducing the proportion of the third ingredient. Optionally, newly developed second dishes, which use the second ingredient but not the third, can be added to the store menu to cater to market demand. Preferably, this menu addition and deletion process is a dynamic optimization process. It can leverage the system integration and real-time updating capabilities of restaurant platforms to continuously acquire data to update and determine changes in market tastes, constantly modifying the store menu to maintain its competitiveness. Furthermore, for the above-mentioned menu changes, the demand for the second ingredient will be predicted. This not only considers the impact of market popularity but also takes into account store revenue, order volume, average order value, and ingredient consumption to adjust the purchase quantity of the second ingredient, ensuring that the purchase quantity perfectly matches the ingredient consumption brought by future orders. This avoids the opportunity cost loss caused by stockouts and also prevents the problem of excessive ingredient stockpiling due to market fluctuations.
[0061] Based on the above examples, the technical solutions involved in this application can be directly embodied in hardware, software modules executed by a control unit, or a combination of both, i.e., one or more steps and / or combinations of one or more steps. These can correspond to various software modules in a computer program flow, or to various hardware modules, such as ASICs (Application Specific Integrated Circuits), FPGAs (Field-Programmable Gate Arrays), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, or any suitable combination thereof. For ease of description, the above description divides the functions into various modules. Of course, in implementing this application, the functions of each module can be implemented in one or more software and / or hardware components.
[0062] Through the above description of examples, those skilled in the art can clearly understand that this application can be implemented using software plus the necessary general-purpose hardware platform. Based on this understanding, the technical solution involved in this application, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. This software is executed by a microcontroller unit and, depending on the required configuration, can include one or more microcontroller units of any type, including but not limited to microcontroller units, microcontrollers, DSPs (Digital Signal Processors), or any combination thereof. The software is stored in memory, such as volatile memory (e.g., random access memory), non-volatile memory (e.g., read-only memory, flash memory), or any combination thereof.
[0063] In summary, this application leverages the scheduling capabilities of internet platforms and IoT data to analyze users' historical orders and create user profiles. Based on these profiles, it recommends meal plans to users according to their taste preferences and other user profile information. Furthermore, it incorporates the inventory capacity parameters of the ingredients used in these meal plans into the recommendation algorithm, optimizing the overall supply chain management. This application can coordinate food supply with catering operations, reducing waste in food storage and cold chain logistics, and significantly saving costs.
[0064] It should be understood that although this specification includes some examples, none of these examples constitutes a single, independent technical solution. This descriptive style is merely for clarity. Those skilled in the art should consider this specification as a whole, and the technical solutions in the examples can be appropriately combined to form other embodiments that can be understood by those skilled in the art.
[0065] The detailed descriptions listed above are merely specific descriptions of feasible implementation methods of this application and are not intended to limit the scope of protection of this application. All equivalent implementation methods or modifications that do not depart from the teachings of this application should be included within the scope of protection of this application.
Claims
1. A method for controlling and scheduling the food supply of a catering platform, characterized in that, include: The taste preferences of the first user are determined at least based on the first user's historical orders, and the taste preferences are configured with at least a first meal plan and a second meal plan; The system acquires a first ingredient whose inventory exceeds a first threshold. The first meal preparation plan includes the first ingredient, while the second meal preparation plan does not include the first ingredient. The first meal preparation plan is then preferentially recommended to the first user.
2. The method for controlling and scheduling the food supply of a catering platform according to claim 1, characterized in that, In addition to determining the first user's taste preferences based on the first user's historical orders, the food supply control and scheduling method of the catering platform includes: The nutritional goals of the first user are determined based on the health plan or fitness needs shared by the first user, and the first meal plan and the second meal plan are configured according to the combination of the taste preferences and nutritional goals.
3. The method for controlling and scheduling the food supply of a catering platform according to claim 1, characterized in that, The step of prioritizing the recommendation of the first meal plan to the first user includes: The first meal plan and the second meal plan are displayed simultaneously in the first user's display list, with the first meal plan being arranged before the second meal plan.
4. The method for controlling and scheduling the food supply of a catering platform according to claim 1 or 3, characterized in that, The method for controlling and scheduling the food supply of the catering platform also includes: In response to the first user's first operation on the first meal preparation plan, at least the traceability information of the first ingredient is displayed.
5. The method for controlling and scheduling the food supply of a catering platform according to claim 1, characterized in that, The method for controlling and scheduling the food supply of the catering platform also includes: The taste preference is also configured with a third meal plan, which includes the first ingredient, and the third meal plan is given priority recommendation; Based on the first user's order information for the first meal preparation plan and the third meal preparation plan, the priority between the first meal preparation plan and the third meal preparation plan is adjusted.
6. The method for controlling and scheduling the food supply of a catering platform according to claim 1, characterized in that, The method for controlling and scheduling the food supply of the catering platform also includes: The store menu is configured for users to choose from, and the store menu includes at least a first dish, which uses a third ingredient but not a second ingredient; Determine the second user's taste preferences based on the second user's historical orders; In response to the fact that both the first user's and the second user's taste preferences require the second ingredient but do not require the third ingredient, the first dish is removed from the store menu.
7. The method for controlling and scheduling the food supply of a catering platform according to claim 6, characterized in that, The condition that the first user's taste preference and the second user's taste preference both require the second ingredient and neither requires the third ingredient includes: Adjust the purchase quantity of the second ingredient by taking into account at least one of the following factors: store revenue, order volume, average order value, and ingredient consumption.
8. The method for controlling and scheduling the food supply of a catering platform according to claim 1, characterized in that, The method for controlling and scheduling the food supply of the catering platform also includes: By inputting weather conditions, holiday information, and order volume into a long short-term memory network, time-series analysis is performed to at least determine the procurement time and quantity of the first ingredient.
9. An electronic device, characterized in that, The method includes a memory, a processor, and a computer program stored in the memory and running on the processor. When the processor executes the computer program, it implements the steps of the food supply control and scheduling method for a catering platform according to any one of claims 1-8.
10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program, which, when executed by a processor, implements the steps of the catering platform ingredient supply control and scheduling method according to any one of claims 1-8.