System for the automated recording of food and beverages

Abstract

System (1) for identifying at least one served beverage and / or one served dish that is served in a dish to a customer at a table in a catering establishment, with at least one transmitting unit (2) for transmitting data, with at least one receiving unit (3) for receiving data from the transmitting unit (2), and with an evaluation unit (7) connected to the receiving unit (3) for evaluating the received data, wherein the at least one transmitting unit (2) is located in a dish part (4) and the at least one receiving unit (3) is located at a storage location on the table (5), wherein the receiving unit (3) receives the data from the transmitting unit (2) when the transmitting unit (2) is placed in the immediate vicinity of the receiving unit (3), wherein the data transmitted by the at least one transmitting unit (2) encodes the served contents of the dish part (4), and wherein the evaluation unit (7) processes the received data on the served beverage and / or the served food by counting with respect to one or more parameters of type, quantity, time of serving and price of the at least one beverage or the at least one food.

Description

[0001] The present invention relates to a system for recognizing at least one served beverage and / or one served meal that is served in a piece of crockery to a customer at a table in a catering establishment, with at least one transmitting unit for transmitting data, with at least one receiving unit for receiving data from the transmitting unit, and with an evaluation unit connected to the receiving unit for evaluating the received data, wherein the at least one transmitting unit is arranged in a piece of crockery and the at least one receiving unit is arranged at a storage location on the table.

[0002] Restaurants and bars often experience difficulties in correctly allocating food and drinks to tables or individual guests at a table. Especially with larger groups or high occupancy, errors occur when the allocation is done manually. This leads to delays in service, increased workload for staff, and dissatisfaction among guests. Therefore, there is a need for a reliable and easy-to-use solution that supports the allocation of food and drinks to tables and guests.

[0003] The object of the present invention is therefore to provide a system that simplifies and makes more efficient the allocation of served food and / or drinks in a catering establishment to the respective guests.

[0004] The problem is solved by a system having the features of the independent claim. Advantageous or preferred embodiments are the subject of the corresponding dependent claims.

[0005] A system is proposed for recognizing at least one served beverage and / or one served meal served in a piece of crockery to a customer at a table in a catering establishment. The system comprises at least one transmitting unit for transmitting data. Furthermore, the system has at least one receiving unit for receiving data from the transmitting unit. In addition, the system comprises an evaluation unit connected to the receiving unit for evaluating the received data. The at least one transmitting unit is arranged in a piece of crockery and the at least one receiving unit is arranged at a storage location on a table. The receiving unit receives the data from the transmitting unit when the transmitting unit is placed in the immediate vicinity of the receiving unit, wherein the transmitted data from the at least one transmitting unit encodes the served contents of the piece of crockery.The evaluation unit processes the received data on the served beverage and / or the served food by counting one or more parameters of type, quantity, serving time and price of the at least one beverage or the at least one food.

[0006] The proposed system offers the advantage of automated and reliable recording of served food and beverages in catering establishments. Wireless communication between a transmitter unit integrated into the crockery and a receiver unit positioned at the table simplifies the allocation to the appropriate tables. This reduces errors, lowers the manual effort of service staff, and enables more efficient billing, especially for more complex orders or groups. This simplifies the allocation of served food and / or beverages in a catering establishment to the respective guests and makes the allocation process more efficient.

[0007] It is also advantageous if the transmitting and receiving units are configured to send and receive data via Bluetooth, RFID, or Wi-Fi. This enables flexible and wireless communication. The use of common standards facilitates compatibility with existing systems and enables cost-effective implementation. Wireless data transmission also reduces the need for cable connections, simplifying installation and operation in diverse hospitality environments.

[0008] It is advantageous if the transmitter unit is located at the bottom of a piece of crockery and the receiver unit is located in a table. This allows for reliable detection when the piece of crockery is placed on the table, without any additional steps. This arrangement enables reliable and interference-free signal transmission, protects the components from damage, and facilitates handling.

[0009] Particularly advantageous is when the evaluation unit includes a calculation device that stores the price of several drinks and / or dishes, calculates the total amount of all drinks and dishes served to one or more customers and / or at a table, and issues a corresponding invoice. This enables automatic and fast invoicing. Furthermore, manual billing is minimized and potential sources of error are avoided, making the service process more efficient overall.

[0010] It is also advantageous if the receiving unit is further configured to receive data from a payment element, particularly a bank card. This enables a seamless transition from the capture and billing process to the payment transaction. This simplifies the payment process, reduces waiting times for guests, and minimizes the effort required by service staff, thus increasing the efficiency of the entire billing process.

[0011] It is also advantageous to provide a sensor unit near the receiving unit that registers the first approach of a piece of crockery to the receiving unit. This sensor unit prevents the evaluation unit from counting this piece of crockery again if it is repeatedly picked up and placed down. This is particularly advantageous by coupling the sensor unit to the receiving unit so that the receiving unit does not transmit the corresponding data on the served drink or food to the evaluation unit again. Coupling the sensor unit to the receiving unit prevents the corresponding data from being transmitted again, thus avoiding miscounts and making billing more precise.

[0012] It is also advantageous if the sensor unit is designed as a tactile sensor with a snap-in pin that returns to its original position before a new drink or dish is served. This ensures mechanically reliable detection and counting of the served items. This enables simple, low-maintenance operation, prevents unwanted multiple counts, and ensures high detection accuracy.

[0013] It is also advantageous if several receiving units are provided at a table, with at least one receiving unit for a beverage, in particular a beverage glass, and at least one receiving unit for a food, in particular a plate. This arrangement allows for separate and precise registration of food and drinks, which facilitates the evaluation of the served items and enables more accurate billing.

[0014] It is possible for multiple transmitter units to be assigned to one receiver unit. For example, each seat at a table may have a receiver unit for one or more beverage containers and one or more plates.

[0015] Further advantages of the invention are described in the following exemplary embodiment. It shows schematically: Fig. 1 a system for detecting at least one served drink and / or one served food served in a piece of crockery to a customer at a table in a catering establishment.

[0016] Fig.1 shows a side view of a system 1 for detecting at least one served beverage and / or one served meal, which is served in a piece of crockery 4 to a customer in a catering establishment at a table 5. The system 1 comprises a transmitting unit 2. This is arranged at a lower end of the crockery 4. It is particularly advantageous if the transmitting unit 2 is placed on the bottom of the crockery 4. The crockery 4 can be, for example, a glass or a plate. However, it is also conceivable for the transmitting unit 2 to be arranged on the underside of a tray, as is common in cafeterias, for example.

[0017] Furthermore, the system 1 comprises a receiving unit 3. This is arranged at a storage location for the crockery item 4 on the table 5. In the present exemplary embodiment, the receiving unit 3 is positioned in the table 5, in particular in a recess provided for this purpose. This allows the crockery item 4 with the transmitting unit 2 to be placed directly above the receiving unit 3 during intended use. Data transmission can be achieved, for example, via Bluetooth, RFID, or WLAN. This ensures precise data transmission and reduces sources of error.

[0018] The system 1 further comprises a sensor unit 6. This can register the first approach of the piece of crockery 4 to the receiving unit 3 and, if the piece of crockery 4 is repeatedly lifted and placed down, prevent a further count of the piece of crockery 4 by an evaluation unit (not shown). In the present exemplary embodiment, the sensor unit 6 is arranged between the transmitting unit 2 and the receiving unit 3. It is advantageous if the sensor unit 6 is arranged at least partially in the table 5, in particular directly above the receiving unit 3. In a preferred embodiment, the sensor unit 6 is designed as a tactile touch sensor, in particular with a latchable pin. If the piece of crockery 4 is placed on the touch sensor, the pin latches. If the glass is repeatedly lifted to drink and placed down, the sensor will no longer respond and perform a counting process.Before serving a new drink or dish, the touch sensor can be returned to its original position. This prevents the same item of crockery 4 from being counted repeatedly by the receiving unit 3.

[0019] The system further comprises an evaluation unit 7. This is connected to the receiving unit 3 and evaluates the received data. The evaluation unit 7 processes the received data on the served beverage and / or the served food by counting one or more parameters such as the type, quantity, serving time, and price of the at least one beverage or the at least one food. In the present example, the evaluation unit 7 is arranged at a spatial distance from the receiving unit 3. It is advantageous if the evaluation unit 7 comprises a calculation device. The price of several beverages and / or foods is stored in this. This allows the calculation device to create an invoice based on the received data. Furthermore, it is advantageous if the receiving unit 3 can receive data from a payment element, in particular a bank card.

[0020] This allows the bill calculated by the evaluation unit 7, in particular by the calculation device, to be settled. This simplifies the payment process, reduces waiting times for guests, and minimizes the effort required by service personnel, thereby increasing the efficiency of the entire billing process.

[0021] For example, if a drink and / or a meal is served to a guest and placed on the designated place at the table, the sensor unit 6 registers this. The transmitting unit 2 transmits, in particular, the type and quantity of the drink and / or its price and / or the type and quantity of the meal or its price to the receiving unit 3. The receiving unit 3 transmits this data to the evaluation unit 7, which creates an invoice for this guest. After the meal, the guest can settle their bill at the table via the receiving unit 3. List of reference symbols 1 system 2 transmitter unit 3 Receiving unit 4 pieces of tableware 5 table 6 Sensor unit 7 Evaluation unit

Claims

[1] System (1) for detecting at least one served drink and / or one served food served in a piece of crockery to a customer at a table in a catering establishment, with at least one transmitting unit (2) for transmitting data, with at least one receiving unit (3) for receiving data from the transmitting unit (2), and with an evaluation unit (7) connected to the receiving unit (3) for evaluating the received data, wherein the at least one transmitting unit (2) is arranged in a piece of crockery (4) and the at least one receiving unit (3) is arranged at a storage location on the table (5), wherein the receiving unit (3) receives the data from the transmitting unit (2) when the transmitting unit (2) is placed in the immediate vicinity of the receiving unit (3), wherein the transmitted data of the at least one transmitting unit (2) encode the served contents of the crockery item (4), and wherein the evaluation unit (7) processes the received data on the served beverage and / or the served food by counting one or more parameters of type, quantity, serving time and price of the at least one beverage or the at least one food. [2] System according to the preceding claim, characterized by that the transmitting unit (2) and the receiving unit (3) are designed to send and receive data by means of Bluetooth, RFID or WLAN. [3] System according to one of the preceding claims, characterized by that the transmitting unit (2) is arranged on a base of a piece of crockery (4) and the receiving unit (3) is arranged in a table (5). [4] System according to one of the preceding claims, characterized bythat the evaluation unit (7) comprises a calculation device in which the price of several drinks and / or dishes is stored and which calculates a monetary sum of all drinks and dishes served to one or more customers and / or to a table (5) and issues a corresponding invoice. [5] System according to one of the preceding claims, characterized by that the receiving unit (3) is further designed to receive data of a payment element, in particular a bank card. [6] System according to one of the preceding claims, characterized bythat a sensor unit (6) is provided in the vicinity of the receiving unit (3), which registers the first approach of a piece of crockery (4) to the receiving unit (3) and, if this piece of crockery (4) is repeatedly lifted and placed down, prevents this piece of crockery (4) from being counted again by the evaluation unit (7), in particular by coupling the sensor unit (6) to the receiving unit (3), so that the receiving unit (3) does not pass on the corresponding data on the served drink or the served food to the evaluation unit (7) again. [7] System according to one of the preceding claims, characterized by that the sensor unit (6) is designed as a tactile touch sensor with a lockable pin which is returned to its starting position before a new drink or a new dish is served. [8] System according to one of the preceding claims, characterized bythat several receiving units are provided on a table (5), wherein at least one receiving unit (3) is provided for a beverage, in particular a beverage glass, and at least one receiving unit (3) is provided for a food, in particular a plate. [9] System according to one of the preceding claims, characterized by that a receiving unit (3) is assigned to several transmitting units (2).

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