Restaurant system, food and drink providing method, program, and information processing apparatus

Abstract

To provide an opportunity for a desired cook to obtain a reward by cooking in a store.SOLUTION: A restaurant system includes: reception means that receives providable information including information on food and drink that can be provided to a customer of a store when each cook cooks in the store using food materials brought into the store by each of a plurality of cooks; acquisition means that acquires provision information including information on food and drink provided to the customer among the food and drink cooked by the cooks; and determination means that determines a reward to be received by the cooks based on the providable information and the provision information.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a food service system, a method for providing food and drinks, a program, and an information processing device.

Background Art

[0002] Currently, there are various food service businesses, but labor shortages and labor costs have become management issues. Therefore, a mechanism that can solve the labor shortage has been proposed. For example, in Patent Document 1, when a customer uses a mobile terminal to read a two-dimensional code on the seated table, reads table number information from the two-dimensional code, and receives order information including the dish number and quantity from the customer's mobile terminal, total order amount information and pre-settlement information notifying that settlement will be made using an external EC settlement service upon order confirmation are displayed. When order confirmation information is received from the customer's mobile terminal, an EC settlement service performs settlement mediation processing for the total order amount. When the settlement is completed, settlement completion information is displayed on the customer's mobile terminal, and order information is displayed on a kitchen mobile terminal to start cooking. When it is received from the kitchen mobile terminal that the dish is completed, the dish completion information and the table number information are transmitted and displayed on a service staff mobile terminal.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] By the way, in a food service establishment, if it is possible to provide an opportunity for a desired cook to cook at the store and obtain a reward, rather than as a store employee, for example, it becomes possible to stabilize the management of the food service establishment. The present invention aims to provide an opportunity for a desired cook to cook at a store and obtain a reward.

Means for Solving the Problems

[0005] For this purpose, the present disclosure includes a receiving means for receiving available information including information on food and drink that can be provided to customers of the store by each cook cooking at the store using the ingredients brought into the store by a plurality of cooks, an obtaining means for obtaining provided information including information on food and drink provided to the customers among the food and drink cooked by the cook, and a determining means for determining the reward received by the cook based on the available information and the provided information. The food and beverage store system is characterized by comprising these means. Here, it is preferable to receive in advance from the cook the date and time information regarding the desired date and time to cook at the store and the food and drink information of the food and drink planned to be cooked at the desired date and time. Further, it is preferable to include a schedule setting means for setting the cooking schedule of the cook in the store according to the received date and time information and the food and drink information. Further, the schedule setting means may obtain designation information, which is the designation of the menu of food and drink for the date and time, from the person in charge of the store and set the cooking schedule. Further, it is preferable to include a menu output means for outputting menu information indicating the food and drink provided by the store and the date and time when the food and drink are provided using the date and time information and the food and drink information. Further, the menu output means may output the menu information including information on the cook who cooks the food and drink. Further, it is preferable to obtain evaluation information regarding the evaluation of the cook. Further, the determining means may determine the reward using the evaluation information. Further, it is preferable to use the evaluation information when setting the cooking schedule of the cook. Further, the evaluation information may include first evaluation information, which is an evaluation regarding the food and drink cooked by the cook, and second evaluation information, which is an evaluation regarding the behavior of the cook in the store. Also, it is preferable to include a providing means for providing training information regarding cooking in the store, and to permit the reception means to receive the available information on the condition that the cook has completed the training information using the providing means.

[0006] Also, for such an object, the present disclosure includes a step of receiving available information including information on food and drink that has become available to customers of the store by a cook cooking in the store using ingredients brought into the store by a plurality of cooks respectively, a step of obtaining provided information including information on food and drink provided to the customers among the food and drink cooked by the cook, and a step of determining a reward received by the cook based on the available information and the provided information. A food and drink providing method is characterized by comprising these steps.

[0007] Also, for such an object, the present disclosure is a program that causes a computer to execute a function of receiving available information including information on food and drink that has become available to customers of the store by a cook cooking in the store using ingredients brought into the store by a plurality of cooks respectively, a function of obtaining provided information including information on food and drink provided to the customers among the food and drink cooked by the cook, and a function of determining a reward received by the cook based on the available information and the provided information.

[0008] Also, for such an object, the present disclosure includes a transmitting means for transmitting available information including information on food and drink that has become available to customers of the store by a cook cooking in the store using ingredients brought into the store by a plurality of cooks respectively, and a display means for displaying the reward of the cook determined based on the available information and provided information including information on food and drink provided to the customers among the food and drink cooked by the cook. An information processing apparatus is characterized by comprising these means.

[0009] Further, for such an object, the present disclosure includes display means for displaying available information including information on food and drink items that can be provided to customers visiting the store by a cook cooking at the store using ingredients brought into the store by a plurality of cooks; evaluation transmission means for transmitting evaluation information including first evaluation information which is an evaluation regarding the food and drink items cooked by the cook and second evaluation information which is an evaluation regarding the actions of the cook in the store; and reward display means for displaying the reward of the cook determined based on the available information, the provided information including information on the food and drink items provided to the customers among the food and drink items cooked by the cook, and the evaluation information. The information processing apparatus is characterized by comprising these components.

Effect of the Invention

[0010] According to the present invention, it is possible to provide an opportunity for a desired cook to cook at a store and obtain a reward.

Brief Description of the Drawings

[0011]

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Embodiments for Carrying Out the Invention

[0012] Hereinafter, the present embodiment will be described. Currently, there are various food service businesses, but the difficulty of succeeding in a new business is increasing. The main factor lies in "people". That is, the shortage of labor caused by social backgrounds such as the progress of the declining birthrate and aging population and the decrease in the working-age population, and the labor cost, which is said to account for a certain proportion of the actual sales, has become a serious management issue.

[0013] By the way, there are people in the world who are good at cooking despite being amateurs, or who like to cook for others. Since these people are not professionals, they do not stably provide food according to the customers' wishes, but they can provide delicious food that pays attention to ingredients, freshness, and taste. For example, there are nostalgic and comforting dishes such as stews, pickles, jams, juices made by a farmer's mother using the vegetables and fruits she grew herself, or tempura and soups made by grandfathers and grandmothers who like mountain vegetable picking and mushroom hunting. Also, there are professional-level dishes such as sashimi, seafood bowls, boiled dishes made by a father who likes fishing using the fish he caught himself, or curry, ramen, and smoked products that he made out of love. These dishes may sometimes have uneven shapes and sizes and look unappetizing, but they can be said to be very delicious dishes worth paying for.

[0014] If such a cook cooks under the supervision of the store manager and provides the food and drinks he / she cooked while helping in the store such as greeting customers, cleaning, and tidying up, the restaurant does not need to hire many staff, and can solve the shortage of manpower and suppress labor costs.

[0015] And in the system of this embodiment, a cook who has no employment relationship with the restaurant prepares the ingredients by himself / herself, and under the supervision of the store manager, provides the food and drinks cooked using the ingredients brought into the store in a store operated by others while helping, and the cook obtains a reward.

[0016] Note that the embodiments described below are preferred specific examples of the present invention and are technically limited in various ways. However, the scope of the present invention is not limited to these embodiments unless otherwise specifically limited in the following description.

[0017] <System Configuration> FIG. 1 is a diagram showing an outline of the configuration of a restaurant management support system according to this embodiment.

[0018] As shown in Fig. 1, the restaurant management support system (hereinafter sometimes referred to as "this system") in this embodiment includes a restaurant management support device 10 that supports the provision of food and beverages in a restaurant, a store manager terminal 30 used by a store manager who manages the restaurant (hereinafter sometimes referred to as "store"), a cook terminal 40 used by a cook who cooks food and beverages, a customer terminal 50 used by a customer who eats and drinks in the store, and a store terminal 60 installed in the store and used by a customer or an employee of the restaurant. They are connected to each other via a predetermined network N such as the Internet.

[0019] Here, the "cook" mainly refers to an amateur cook who is good at cooking or likes to cook for others, for example, one who has not obtained a cook license, but does not exclude an amateur cook who has obtained a cook license or a professional cook who has obtained a cook license. Therefore, the cook in this embodiment refers to a cook who has no employment relationship with the restaurant. Also, in the store, a plurality of different cooks cook at the same time or at different time periods.

[0020] Also, the "food and beverages" are things made by the cook according to his own will, including not only staple foods and appetizers such as curry, ramen, fried rice, hamburger, simmered dishes, tempura, sashimi, donburi, boiled dishes, soup dishes, pickles, smoked products, but also bakery products such as bread, cakes, cookies, and snacks such as jam and juice.

[0021] And in this system, the system receives available information including information on food and beverages that can be provided to customers who come to the store by each cook cooking in the store using the ingredients brought into the store by a plurality of cooks respectively, obtains provided information including information on food and beverages provided to customers who come to the store among the food and beverages cooked by the cook, and determines the remuneration received by the cook based on the available information and the provided information. Hereinafter, this system will be described in detail.

[0022] The food service business support device 10 shown in Fig. 1 is a device that manages information on food and beverages that a cook wishes to cook at a store and information on the sales of food and beverages provided to customers who visit the store, and calculates the respective amounts of remuneration received by the cook and the store. This food service business support device 10 has an arithmetic processing function and a communication function, and functions as a "server" in this system. The food service business support device 10 in the present embodiment is realized by an electronic device such as a desktop or laptop computer, a tablet computer, or a smartphone. In the following description, the food service business support device 10 may be referred to as a "server".

[0023] The store manager terminal 30 is a terminal used by a manager present at the store, such as the owner or the store manager of a food service establishment, and is a device having an arithmetic processing function and a communication function. The store manager terminal 30 can display various types of information handled by the food service business support device 10 on a screen. That is, the manager can view the information processed by the food service business support device 10 via the store manager terminal 30.

[0024] The cook terminal 40 is a terminal used by a cook who wishes to provide food and beverages at another store or a cook who has actually completed cooking food and beverages at another store, and is a device having an arithmetic processing function and a communication function. The customer terminal 50 is a terminal used by a customer who is considering receiving food and beverage service at a store, and is a device having an arithmetic processing function and a communication function.

[0025] All of these store manager terminals 30, cook terminals 40, and customer terminals 50 are realized by electronic devices such as a desktop computer or a laptop computer, a tablet computer, or a smartphone.

[0026] The store terminal 60 is a terminal used by a customer or an employee when placing an order for food and beverages at the store, or a terminal used by an employee when a customer pays (settles) the price of food and beverages, and is a device having an arithmetic processing function and a communication function. Specifically, the store terminal 60 is implemented by an electronic device such as a tablet computer 61 that a customer uses when ordering food and drinks at a store, or a handy terminal (portable simple input terminal) that an employee uses when receiving food and drink orders from a customer. Further, the store terminal 60 is implemented by an electronic device having a basic function as a cash register 62 that an employee uses when a customer pays for food and drinks.

[0027] The cash register 62 may be provided with a processing function (additional function equivalent to a credit inquiry terminal) corresponding to a non-cash payment method such as a credit card, electronic money, or two-dimensional code payment, that is, a so-called cashless payment. That is, the payment for food and drinks may be collected in cash at the cash register 62, or may be collected electronically. By providing a settlement means for collecting electronically, the payment for food and drinks can be efficiently collected from the customer, and the payment for food and drinks can be safely managed.

[0028] Further, the network N is constituted by the Internet, but is not particularly limited, and may be a communication network such as a LAN (Local Area Network) or a WAN (Wide Area Network). Also, the communication line of the network N may be wired or wireless, or a combination thereof.

[0029] In the example of FIG. 1, only one each of the store manager terminal 30, the cook terminal 40, the customer terminal 50, and the store terminal 60 is shown, but the number thereof is not particularly limited. Also, although only one food and drink store management support device 10 is shown, the food and drink store management support device 10 is not limited to a device that operates alone, and may be a distributed server system that operates in cooperation by communicating via the network N, or a cloud server.

[0030] <Hardware Configuration> FIG. 2 is a block diagram showing the hardware configuration of the restaurant management support device 10 according to the present embodiment.

[0031] The restaurant management support device 10 includes a CPU (Central Processing Unit) 11, a ROM (Read Only Memory) 12, a RAM (Random Access Memory) 13, a bus 14, an input / output interface 15, an output unit 16, an input unit 17, a storage unit 18, and a communication unit 19.

[0032] The CPU 11 executes various processes according to a program stored in the ROM 12 or a program loaded from the storage unit 18 into the RAM 13. That is, the CPU 11 is a processor that controls the overall operation of the restaurant management support device 10, which executes various processes according to a program. The program is, for example, a program such as an operating system, firmware for operating each part of the restaurant management support device 10, or application software for realizing the functional blocks described later.

[0033] In the RAM 13, data and the like necessary for the CPU 11 to execute various processes are also appropriately stored. The CPU 11, ROM 12, and RAM 13 are interconnected via the bus 14. The input / output interface 15 is also connected to this bus 14. Connected to the input / output interface 15 are an output unit 16, an input unit 17, a storage unit 18, and a communication unit 19.

[0034] The output unit 16 is composed of a display, a speaker, etc., and outputs various information as images and sounds. The input unit 17 is composed of a keyboard, a mouse, a microphone, a camera, etc., and inputs various information according to the received instruction operations. For example, the output unit 16 and the input unit 17 may be integrated by a touch panel.

[0035] The storage unit 18 stores various data necessary for the food service business support apparatus 10 to execute information processing, and is composed of, for example, a hard disk, a DRAM (Dynamic Random Access Memory), or the like. The communication unit 19 communicates with other devices via a network N including the Internet.

[0036] Note that the food service business support apparatus 10 may be provided with a drive to which a removable medium made of a magnetic disk, an optical disk, a magneto-optical disk, a semiconductor memory, or the like is appropriately attached. With this drive, a program read from the removable medium can be installed in the storage unit 18. Also, the removable medium can store various data stored in the storage unit 18 in the same manner as the storage unit 18.

[0037] Note that the basic configuration of the hardware of the store manager terminal 30, the cook terminal 40, the customer terminal 50, and the store terminal 60 is the same as the hardware configuration of the food service business support apparatus 10.

[0038] <Food service business support apparatus 10> FIG. 3 is a block diagram for explaining a configuration example of the food service business support apparatus 10 that functions as a server in the present embodiment.

[0039] The food service business support apparatus 10 includes a menu setting information reception unit 110, a cooking request information reception unit 120, a shift setting unit 130, and a food and drink sales information reception unit 140. The food service business support apparatus 10 includes a menu information management unit 150, an evaluation information reception unit 160, a reward calculation unit 170, and a training information providing unit 180. The food service business support apparatus 10 also includes a cooking shift information DB 210, a menu information DB 220, an evaluation information DB 230, and a training information DB 240.

[0040] The menu setting information receiving unit 110 is a means having a function of receiving information on the names and quantities of food and beverages provided in a restaurant from the store manager terminal 30 and registering this information in the cooking shift information DB 210 as menu setting information for setting a cooking shift. That is, the menu setting information receiving unit 110 receives the conditions when the cooking application information receiving unit 120 receives a cooking application from a cook, and the store manager determines in advance the names and quantities of food and beverages provided in the store based on the business type, business format, business hours, business time zones, number of seats, customer base, season, etc. of the restaurant and recruits cooks accordingly.

[0041] In this embodiment, the information on the names and quantities of food and beverages that are conditions for recruiting cooks can be received, for example, in a calendar format for each date, separately for time zones such as day and night together with the date, using a template. Also, as the names of food and beverages, for example, specific dish names such as ramen, curry, and fried rice can be set, or classification names of dishes such as meat dishes, fish dishes, egg dishes, or noodles, pasta, and bowls can be set. Furthermore, no conditions regarding food and beverages may be set and it may be left blank, with only the quantity set and left to the discretion of the cook.

[0042] The cooking application information receiving unit 120 is a means having a function of receiving information regarding a cooking application for food and beverages that a cook wishes to cook at the store (hereinafter referred to as "cooking application information (an example of information that can be provided)"). Specifically, based on the conditions set by the menu setting information receiving unit 110, as cooking application information, for example, information such as the desired date of providing food and beverages, the desired time zone (day / night) of providing, the name of the cook, the menu name, the planned quantity to be provided, and the price (unit price) is received from the cook terminal 40.

[0043] This cooking application information can be received, for example, in a template in which the conditions previously set by the store manager are already registered (displayed). Also, this cooking application information is determined as the cooking application information used in the reward calculation unit 170 by receiving the information that the cooking person has completed cooking at the store after the cooking person and the menu of food and drinks have been determined in the shift setting unit 130. That is, the cooking person approves the cooking application information at the stage where the planned dishes are cooked and only need to be plated for serving, and declares the menu of food and drinks to be provided and the quantity thereof. In this way, in this system, the system receives in advance from the cooking person the date and time information regarding the desired date and time for cooking at the store and the food and drink information of the food and drinks planned to be cooked at the desired date and time.

[0044] The shift setting unit 130 automatically determines the cooking shift as a system without relying on the judgment of a decision maker such as the store manager. Also, the shift setting unit 130 displays to the store manager information such as the automatically set cooking shift, which serves as a basis for determining the cooking shift, and receives a decision instruction for the cooking shift from the store manager.

[0045] The shift setting unit 130 is a means having a function of setting the available cooking persons at the store and the food and drinks to be provided for each date and time zone based on the reception of the cooking application information in the cooking application information reception unit 120. That is, the shift setting unit 130 sets a cooking shift in which the cooking persons, menus, and quantities are adjusted in advance for each date and time zone based on the cooking application information received by the cooking application information reception unit 120.

[0046] Therefore, the shift setting unit 130 determines, for each date and time period, the cooks available for use in the store, the menu of food and beverages to be provided in the store, and the quantity, so that the types of food and beverage menus provided in the store do not overlap and the quantity provided does not become excessive, based on information such as the desired date of food and beverage provision, the desired time period of provision, the menu name, and the planned quantity of provision, and efficiently manages the cooks and the food and beverage menus. Therefore, even if the types of food and beverage menus overlap, if the number of provisions desired by the restaurant is not reached, multiple cooks and food and beverage menus will be adopted.

[0047] In addition, based on the determination of the cooks and the food and beverage menus, the shift setting unit 130 also manages the order and time of use, etc. as cooking shifts so that the number of people and the time when multiple cooks use the cooking area (kitchen) do not overlap with the use of store facilities. Store facilities refer to, for example, facilities necessary for cooking installed in the store such as sinks, workbenches, gas tables, gas ranges, fryers, and refrigerators.

[0048] This cooking shift is provided to the cooks via the cook terminal 40 after the cooks available for use in the store and the food and beverages to be provided are determined. Therefore, the cooks will cook using the store facilities in the order and at the time according to the cooking shifts set by the shift setting unit 130.

[0049] In addition, based on the evaluation information of the cooks received by the evaluation information reception unit 160, the shift setting unit 130 can reflect this evaluation information and set the cooks available for use in the store and the food and beverages to be provided. That is, the shift setting unit 130 may set the cooks available for use in the store and the menu of food and beverages to be provided in the store in ascending order. When the time period desired for store use and the food and beverage menu overlap in the cooking application information received by the cooking application information reception unit 120, the shift setting unit 130 adds points to the cooks (reflecting the evaluation information) based on information on sales performance such as the sales quantity and sales amount of food and beverages based on the past food and beverage sales information received by the food and beverage sales information reception unit 140, and sets the cooks who can be preferentially used.

[0050] Also, when the person in charge finally determines the cooking shift, the shift setting unit 130 displays on the screen for the person in charge information that the time period when the store is desired to be used overlaps with the menu of food and beverages, and the evaluation information of a plurality of target cooks. Then, the shift setting unit 130 acquires the information of the cook selected by the person in charge with reference to the evaluation information and makes the final decision on the cooking shift.

[0051] Also, when the time period when the store is desired to be used overlaps with the menu of food and beverages in the cooking application information received by the cooking application information reception unit 120, the shift setting unit 130 may, instead of or together with the above-described sales performance information, add the points of the cooks (reflecting the evaluation information) based on, for example, the evaluation information received by the evaluation information reception unit 160, and set the cooks who can be preferentially used.

[0052] In this way, the shift setting unit 130 sets the cooking schedule of the cooks in the store according to the previously received date and time information and food and beverage information. Further, the shift setting unit 130 sets the cooking schedule of the cooks in the store according to the evaluation information.

[0053] The food and beverage sales information reception unit 140 is a means having a function of receiving information regarding the sales of food and beverages provided to (or provided for) the customers who visit the store (hereinafter referred to as "food and beverage sales information (an example of provided information)"). Specifically, as the food and beverage sales information, for example, information such as the date, the menu name of the food and beverages provided to (or provided for) the customers, and the sales quantity is received from the store terminal 60.

[0054] The menu information management unit 150 is a means having a function of generating menu information of the food and beverages provided in the store for each date and time period based on the determination of the cooks and food and beverages by the shift setting unit 130 and providing the menu information in response to a request. That is, as described above, based on the conditions set by the store manager received by the menu setting information receiving unit 110, the cooking application information receiving unit 120 receives cooking application information from the cook. Also, based on this cooking application information, the shift setting unit 130 sets the cooks who can use the store for the cooking shift and the food and beverages to be provided. Then, based on this cooking shift, the menu information management unit 150 manages the menu information so that it can be provided according to requests.

[0055] Further, the menu information management unit 150 may generate menu information with the cook's name attached to the food and beverage name. That is, in order to know who cooked it, for example, if it is curry, menu information with the cook's name attached such as Curry by Mr. A, Curry by Mr. B, Curry by Mr. C may be generated.

[0056] By using menu information with the cook's name attached in this way, it is possible to create a menu that clearly shows the characteristics of each cook even for the same food and beverage. That is, in the case of this system, since multiple cooks can provide the same food and beverage at one store, it becomes possible to know which cook provides what and when. Therefore, customers can have the pleasure of finding their favorite cook and be motivated to visit the store with their favorite cook in mind. On the other hand, the store can create an advertising menu with enhanced customer attraction power for the advertising effect. Note that the cook's name may be a nickname instead of the real name.

[0057] The evaluation information receiving unit 160 is a means having a function of receiving evaluation information of the cook. As the evaluation information, for example, it can be information on the presence or absence of contribution in tasks other than cooking, such as plating, serving and clearing (cleaning up), dishwashing, cleaning of the kitchen, tables, toilets, etc. Also, as the evaluation information, for example, it may be information on the presence or absence of consideration for hygiene aspects such as handwashing, nail trimming, and disinfection.

[0058] These evaluation information include both positive evaluations in good cases and negative evaluations in bad cases, and basically they are received from the store manager terminal 30. However, depending on the content of the evaluation, they may also be received from the customer terminal 50 or the store terminal 60 (tablet computer 61). That is, for example, if there is negligence in considering the hygiene aspects that a food and beverage store must comply with, or if a complaint is received from a customer, it may have a great impact on the operation of the food and beverage store. Therefore, the evaluation can be lowered and points can be subtracted.

[0059] The reward calculation unit 170 is a means having a function of calculating the reward amounts received by the cook and the store based on the cooking application information, the food and beverage sales information, and the preset sales distribution information. Specifically, from the date and menu name included in the food and beverage sales information, the cook's name and unit price included in the cooking application information are specified, and after multiplying by the price specified by the sales quantity included in the food and beverage sales information, the distribution rate is multiplied as the preset sales distribution information to calculate the rewards for the specified cook and store respectively. Therefore, the sales distribution information is preset.

[0060] This sales distribution information may be, for example, a distribution ratio for dividing the sales of food and beverages cooked by the cook between the cook and the store at 60:40 or 70:30, or may be a fixed amount such as XX yen per item according to the price range of food and beverages. Also, the calculation of the reward amount by the reward calculation unit 170 may be performed each time food and beverages are provided, or may be performed collectively for the whole day after the business of that day ends. In addition, the payment of the reward to the cook may be made on a daily basis after the calculation of the reward amount by the reward calculation unit 170, or a predetermined closing date such as one week or 10 days may be set and payment may be made thereafter.

[0061] In addition, the reward calculation unit 170 can calculate the reward amount by reflecting the evaluation information based on the evaluation information of the cook received by the evaluation information reception unit 160. The evaluation information includes first evaluation information which is an evaluation regarding the dishes cooked by the cook, and second evaluation information which is an evaluation regarding the actions of the cook. The reward calculation unit 170 adds the points of the cook when distributing the sales (while reflecting the evaluation information) based on the evaluation information received by the evaluation information reception unit 160, and calculates the reward amount.

[0062] As a method for calculating the reward amount that reflects the evaluation information, for example, the distribution ratio of the sales is set to 6:3 between the cook and the store, and the remaining 1 is pooled. This pooled amount is used as a premium and can be distributed to multiple cooks based on the evaluation information. That is, the pooled amount separate from the provision of food and beverages (sales) is paid to the cooks as a reward commensurate with their contribution to the operation of the restaurant.

[0063] Also, for example, the standard of the sales distribution ratio is set to 60:30 between the cook and the store, and the remaining 10 is distributed between the cook and the store based on the evaluation information, and the distribution ratio can be made to vary such as 65:35, 67:33, or 70:30.

[0064] In this way, if the evaluation of the cook is reflected in the calculation of the reward amount and the determination of the cook who can use the store, it can be a factor in improving the motivation of the cook and the cook actively participating in the management of the store. That is, as the evaluation information, for example, information on sales achievements such as the sales volume and sales amount of food and beverages is used, reflected in the calculation of the reward amount, and the points of the cook when distributing the sales are added (there is a distribution of the pooled money), or if a cook with points added when the time zone for wishing to use the store overlaps with the menu of food and beverages can be preferentially used, it can be made to improve the cook's willingness to be creative with food and beverages.

[0065] As evaluation information, for example, information on whether there is a contribution in tasks other than cooking, such as setting the table, serving and clearing away dishes (cleaning up afterwards), washing dishes, cleaning the kitchen, table, toilet, etc., may be used. That is, even for a cook with few food and beverage offerings (sales), the contribution level to the restaurant is reflected in the calculation of the remuneration amount, and when the points of the cook at the time of distributing sales overlap with the time zone when the use of the store is desired and the food and beverage menu, points that are preferentially selected are added. As a result, the cook can not only cook, but also actively engage in tasks other than cooking, such as cleaning, serving, and dishwashing, and build a cooperative system that enables the smooth operation of the store.

[0066] Furthermore, as evaluation information, for example, information on whether there is consideration for hygiene aspects such as handwashing, nail clipping, and disinfection is used, reflected in the calculation of the remuneration amount, and points for the cook are added when distributing sales, or reflected in the decision of the cook who can use the store, and points that are preferentially selected are added when the time zone when the use of the store is desired overlaps with the food and beverage menu. This can further improve the cook's motivation to engage in hygiene management.

[0067] The training information providing unit 180 is a means having a function of providing training information such as hygiene management and store rules required for cooking. This training information is content that the cook must recognize at least once when providing food and beverages using this system, and can be in the form of documents, videos, or audio. There is no particular limitation on the timing of providing the training information. For example, it may be provided only once at the time of receiving the cooking application information (input of the cooking application information) in the cooking application information receiving unit 120, provided regularly, or provided in response to a request from the cook. In this system, it is assumed that food and beverages cannot be provided using this system unless the training has been received at least once. That is, in this system, on the condition that a cook has completed the training information using the training information providing unit 180, the cook application information reception unit 120 is permitted to receive cook application information from the cook. On the other hand, in this system, when a cook does not complete the training information, the reception of cook application information by the cook application information reception unit 120 from the cook is restricted.

[0068] In this way, it is assumed that the training by documents and videos is received at least once, for example, when a cook provides food and beverages using this system. That is, by making it impossible to provide food and beverages without receiving the training, it can be helpful for the smooth operation of the store without causing trouble to other cooks when multiple cooks coexist and provide food and beverages in one store.

[0069] The cooking shift information DB 210 is a means for storing information on the names and quantities of food and beverages received by the menu setting information reception unit 110 for each date and time period. Also, the cooking shift information DB 210 is also a means for storing the cook application information received by the cook application information reception unit 120 in association with the information on the names and quantities of food and beverages received by the menu setting information reception unit 110.

[0070] The menu information DB 220 is a means for storing the cooks and food and beverages determined by the shift setting unit 130 for each date and time period. Therefore, when there is a menu viewing request from the customer terminal 50 or the store terminal 60, the menu information management unit 150 generates menu information based on the information on the cooks and food and beverages stored in the menu information DB 220 and provides it.

[0071] Also, the menu information DB 220 is also a means for storing the food and beverage sales information received by the food and beverage sales information reception unit 140 in association with the information on the food and beverages (menu information). Furthermore, the menu information DB 220 is also a means for associating and storing the reward amount information calculated by the reward calculation unit 170 with the information on food and drinks (menu information).

[0072] The evaluation information DB 230 is a means for associating and storing the evaluation information received by the evaluation information reception unit 160 for each cook. This evaluation information can be, for example, numerically managed as points, and can be added in the case of good (positive evaluation) and subtracted in the case of bad (negative evaluation).

[0073] The training information DB 240 is a means for storing the training information provided by the training information providing unit 180 as information such as documents, videos, or audio. This training information is provided by the training information providing unit 180 when a cook registers in this system, when a cook inputs (registers) cooking application information, or when a cook requests it. Also, in the training information DB 240, it may be stored in association with the cook information so that it can be known whether a cook is receiving training.

[0074] Next, the basic processing flow in the restaurant management support system according to this embodiment will be described. FIG. 4 is a sequence diagram showing an example of the restaurant management support processing according to this embodiment.

[0075] First, in step S301, the cook terminal 40 transmits a store usage request to the restaurant management support device 10 in order to apply for the provision (i.e., use of the store) of the food and drinks cooked by himself / herself in a store operated by others. In step S302, the restaurant management support device 10 transmits reservation reception list information for receiving a reservation for the use of the store to the cook terminal 40 in response to the reception of the store usage request.

[0076] Also, in step S303, the cook terminal 40 transmits cooking application information in which predetermined items are input to the received reservation reception list to the restaurant management support device 10. Then, in step S304, the restaurant management support device 10 registers (stores) the received cooking request information in the cooking shift information DB210. Subsequently, in step S305, the restaurant management support device 10 determines a cook who can use the store and the menu (food and drink) to be provided based on the cooking request information registered in the cooking shift information DB210.

[0077] After that, in step S306, the restaurant management support device 10 generates menu information for the food and drink provided in the store for each date and time period based on the determination of the cook and the food and drink, and registers (stores) it in the menu information DB220. That is, the restaurant management support device 10 combines the cooking request information received from a plurality of cooks, generates menu information for each date and time period, and registers the generated menu information in the menu information DB220. Note that the menu information includes information such as the name of the cook who is in charge of cooking the food and drink at the corresponding date and time.

[0078] Note that the menu information can be printed out as a menu with the date and time displayed and posted on the wall or signboard of the store. In addition, the menu information is output as an image and transmitted to, for example, the customer terminal 50, and can be viewed by the customer as an advertisement. In this way, in this system, the menu information created using the information for determining the cooking shift is utilized so that the customer can refer to it.

[0079] Also, in step S307, the store terminal 60 transmits food and drink sales information to the restaurant management support device 10. Here, the food and drink sales information is transmitted from the store terminal 60 (tablet computer 61) used by the customer who visits the store when placing an order, the store terminal 60 (handheld terminal) used by the employee when receiving an order for food and drink from the customer, or the store terminal 60 (cash register 62) used by the employee when the customer pays for the food and drink to the restaurant management support device 10.

[0080] Then, in step S308, the food and beverage store management support device 10 registers (stores) the received food and beverage sales information in the menu information DB220. And in step S309, the food and beverage store management support device 10 calculates, for example, after closing, the amount of remuneration received by the cook and the store based on the cooking application information registered in the menu information DB220, the food and beverage sales information, and the preset sales distribution information.

[0081] Next, the detailed flow of the food and beverage store management support process in the food and beverage store management support device 10 will be described. FIG. 5 is a flowchart showing an example of the basic operation of the food and beverage store management support process according to the present embodiment.

[0082] As shown in FIG. 5, in step S401, the cooking application information reception unit 120 performs a process of determining whether it has received (received) a store use request for applying to use the store. When the cooking application information reception unit 120 has received the store use request (YES in S401), the process proceeds to step S402, and when not (NO in S401), the process proceeds to step S407.

[0083] In step S402, the cooking application information reception unit 120 performs a process of transmitting reservation reception list information for receiving a store use reservation to the cook terminal 40 that has made the request. Subsequently, in step S403, the cooking application information reception unit 120 performs a process of determining whether it has received (received) cooking application information regarding a cooking application for food and beverages that the cook wishes to cook at the store. When the cooking application information reception unit 120 has received the cooking application information (YES in S403), the process proceeds to step S404, and when not (NO in S403), the determination in step S403 is repeated.

[0084] In step S404, the cooking application information reception unit 120 performs a process of registering (storing) the received cooking application information in the cooking schedule information DB210. Also, in step S405, the shift setting unit 130 performs a process of determining, for each date and time zone, the cooks who can use the store based on the cooking request information, and the food and beverages to be provided. Furthermore, in step S406, the menu information management unit 150 performs a process of generating, for each date and time zone, the menu information of the food and beverages provided in the store based on the determination of the cooks and the food and beverages, and registering this in the menu information DB 220. After that, the operation of the food service business support apparatus 10 ends (END).

[0085] On the other hand, in step S407, the food and beverage sales information reception unit 140 performs a process of determining whether or not it has received (or will receive) food and beverage sales information regarding the sale of the food and beverages provided to the customers who come to the store. When the food and beverage sales information reception unit 140 has received the food and beverage sales information (YES in S407), it proceeds to step S408, and if not (NO in S407), it proceeds to step S409.

[0086] In step S408, the food and beverage sales information reception unit 140 performs a process of registering the received food and beverage sales information in the menu information DB 220. After that, the operation of the food service business support apparatus 10 ends (END).

[0087] Also, in step S409, the reward calculation unit 170 performs a process of determining whether or not it has received (or will receive) a closing request for sales. When the reward calculation unit 170 has received the closing request (YES in S409), it proceeds to step S410, and if not (NO in S409), the operation of the food service business support apparatus 10 ends (END). And in step S410, the reward calculation unit 170 performs a process of calculating, based on the cooking request information, the food and beverage sales information, and the preset sales distribution information, the reward amounts received by the cooks and the store respectively. After that, the operation of the food service business support apparatus 10 ends (END).

[0088] Thus, in this embodiment, it is not merely a consignment sale of food and beverages. Instead, it receives cooking application information that hopes to provide food and beverages cooked by a cook in a store operated by others while the cook helps in the store, and based on the food and beverage sales information, it can calculate a reward commensurate with the sales made. Therefore, the restaurant can fundamentally eliminate the shortage of manpower with the help of the cook.

[0089] Moreover, since the cook provides the cooking, to put it extremely, the store only needs to prepare rice and soup during the day and only alcohol and soft drinks at night. There is no need to spend time on preparing materials and cooking, and there is no need to hire employees, so there is no labor cost. Note that what is distributed in the sales at the store is only the sales of the food and beverages cooked by the cook. The sales of the rice, soup, alcohol, soft drinks, etc. prepared by the store all belong to the store side and are not subject to distribution.

[0090] On the other hand, when the cook has time, the cook goes to the store while preparing the ingredients by himself / herself, cooks, and provides (sells) the food and beverages he / she cooked while adding some sales talk. In this way, the cook can obtain a mental reward that the customers enjoy the food and beverages he / she is proud of, and can also obtain a financial reward in the form of consideration. Furthermore, since the cook's cooking is carried out using the store facilities under the supervision of the store manager, sufficient consideration is given to the hygiene aspect.

[0091] Next, as a secondary process in the restaurant management support system according to this embodiment, the processing flow before receiving the cooking application information from the cook will be described based on FIG. 6. FIG. 6 is a sequence diagram showing an example of the menu setting (cooking shift setting) information reception process according to this embodiment.

[0092] In step S501, the store manager terminal 30 sends a cook recruitment request to the restaurant management support device 10 in order to set the conditions for recruiting cooks. In step S502, in response to receiving a request for recruiting cooks, the restaurant management support device 10 transmits cooking shift setting list information for receiving information on the names and quantities of food and beverages to be cooked and entrusted to the store manager terminal 30.

[0093] Also, in step S503, the store manager terminal 30 transmits reservation acceptance conditions in which predetermined items are input to the received cooking shift setting list to the restaurant management support device 10. Then, in step S504, the restaurant management support device 10 registers (stores) the received reservation acceptance conditions in the cooking shift information DB210.

[0094] Therefore, the reservation acceptance list information including (registered with) the reservation acceptance conditions received in step S503 is transmitted to the cook terminal 40 in step S302 described above, and the cook is to receive a reservation for using the store.

[0095] Next, the flow of the menu setting information reception process before receiving the cooking application information in the restaurant management support device 10 according to the above-described embodiment will be described. FIG. 7 is a flowchart showing an example of the operation of the menu setting information reception process according to the present embodiment.

[0096] As shown in FIG. 7, in step S601, the menu setting information reception unit 110 performs a process of determining whether or not a request for recruiting cooks has been received (received). When the menu setting information reception unit 110 has received a request for recruiting cooks (YES in S601), the process proceeds to step S602. Otherwise (NO in S601), the operation of the restaurant management support device 10 ends (END).

[0097] In step S602, the menu setting information reception unit 110 performs a process of transmitting cooking shift setting list information for receiving information on the names and quantities of food and beverages provided in the restaurant to the store manager terminal 30. Subsequently, in step S603, the menu setting information reception unit 110 performs a process of determining whether or not it has received (accepted) the reservation reception conditions. When the menu setting information reception unit 110 has received the reservation reception conditions (YES in S603), the process proceeds to step S604. Otherwise (NO in S603), the determination in step S603 is repeated.

[0098] Then, in step S604, the menu setting information reception unit 110 performs a process of registering (storing) the received reservation reception conditions in the cooking shift information DB 210. After that, the operation of the food service business support apparatus 10 ends (END). As a result, it becomes possible to efficiently receive cooking application information from the cook.

[0099] Next, as another secondary process in the food service business support system according to the present embodiment, the flow of a process of calculating a reward amount based on the evaluation information of the cook will be described with reference to FIG. 8. FIG. 8 is a sequence diagram showing an example of a reward amount calculation process based on the evaluation information according to the present embodiment.

[0100] In step S701, the store manager terminal 30 transmits the evaluation information of the cook to the food service business support apparatus 10. In step S702, the food service business support apparatus 10 registers (stores) the received evaluation information in the evaluation information DB 230.

[0101] Also, in step S703, the store manager terminal 30 transmits a premium reward calculation request to the food service business support apparatus 10, requesting that a part of the sales stored as a pool amount be distributed as a premium based on the evaluation information. Then, in step S704, the food service business support apparatus 10 calculates the distribution amount of the pool amount based on the evaluation points registered in the evaluation information DB 230.

[0102] Next, the process flow of calculating the reward amount based on the evaluation information in the restaurant management support device 10 according to the above-described embodiment will be described. FIG. 9 is a flowchart showing an example of the operation of the process of calculating the reward amount based on the evaluation information according to the present embodiment.

[0103] As shown in FIG. 9, in step S801, the evaluation information reception unit 160 performs a process of determining whether or not it has received (received) the evaluation information of the cook. When the evaluation information reception unit 160 has received the evaluation information (YES in S801), the process proceeds to step S802, and when not (NO in S801), the process proceeds to step S803.

[0104] In step S802, the evaluation information reception unit 160 performs a process of registering (storing) the received evaluation information in the evaluation information DB 230. After that, the operation of the restaurant management support device 10 ends (END).

[0105] On the other hand, in step S803, the reward calculation unit 170 performs a process of determining whether or not it has received (received) a premium reward calculation request. When the reward calculation unit 170 has received the premium reward calculation request (YES in S803), the process proceeds to step S804, and when not (NO in S803), the operation of the restaurant management support device 10 ends (END). And in step S804, the reward calculation unit 170 calculates the distribution amount of the pool money based on the evaluation points registered in the evaluation information DB 230. After that, the operation of the restaurant management support device 10 ends (END).

[0106] Next, as another secondary process in the restaurant management support system according to the present embodiment, the process flow of determining the cook who uses the store based on the evaluation information of the cook will be described with reference to FIG. 10. That is, when the types of menus of the food and drink provided in the store overlap, the process flow of determining the cook to be preferentially employed based on the evaluation information of the cook will be described.

[0107] FIG. 10 is a sequence diagram showing an example of a cook determination process based on the evaluation information according to the present embodiment.

[0108] In step S901, the store manager terminal 30 transmits the evaluation information of the cook to the restaurant management support device 10. In step S902, the restaurant management support device 10 registers (stores) the received evaluation information in the evaluation information DB 230.

[0109] Also, in step S903, similar to step S303 described above, the cook terminal 40 transmits the cooking application information in which predetermined items are input to the reservation reception list to the restaurant management support device 10. Then, in step S904, similar to step S304 described above, the restaurant management support device 10 registers (stores) the received cooking application information in the cooking shift information DB 210.

[0110] And in step S905, when the types of menus of the food and drink provided at the store overlap in the cooking application information, the restaurant management support device 10 preferentially adopts the menu of the food and drink provided by the cook with a high evaluation point based on the evaluation points registered in the evaluation information DB 230.

[0111] Next, the flow of the cook determination process based on the evaluation information in the restaurant management support device 10 according to the above-described embodiment will be described. FIG. 11 is a flowchart showing an example of the operation of the cook determination process based on the evaluation information according to the present embodiment.

[0112] As shown in FIG. 11, in step S1001, the evaluation information reception unit 160 performs a process of determining whether or not it has received (received) the evaluation information of the cook. When the evaluation information reception unit 160 has received the evaluation information (YES in S1001), the process proceeds to step S1002, and when not (NO in S1001), the process proceeds to step S1003.

[0113] In step S1002, the evaluation information receiving unit 160 performs a process of registering (storing) the received evaluation information in the evaluation information DB230. After that, the operation of the restaurant management support device 10 ends (END).

[0114] On the other hand, in step S1003, the cooking application information receiving unit 120 performs a process of determining whether or not a store use request has been received (received), similar to step S401 described above. When the cooking application information receiving unit 120 receives a store use request (YES in S1003), the process proceeds to step S1004. Otherwise (NO in S1003), the operation of the restaurant management support device 10 ends (END).

[0115] In step S1004, the cooking application information receiving unit 120 performs a process of transmitting the reservation reception list information to the cooking terminal 40 that has made the request, similar to step S402 described above. Subsequently, in step S1005, the cooking application information receiving unit 120 performs a process of determining whether or not cooking application information has been received (received), similar to step S403 described above. When the cooking application information receiving unit 120 receives the cooking application information (YES in S1005), the process proceeds to step S1006. Otherwise (NO in S1005), the determination in step S1005 is repeated.

[0116] In step S1006, the cooking application information receiving unit 120 performs a process of registering (storing) the received cooking application information in the cooking schedule information DB210, similar to step S404 described above. Also, in step S1007, the shift setting unit 130 preferentially adopts the menu of food and beverages provided by the cook with a high evaluation point based on the cooking application information and the evaluation information, and determines the cook available for the store and the food and beverages to be provided for each date and time zone. That is, after the acceptance period of the cooking application information has elapsed, if the menu and quantity of the food and beverages to be provided in the store are checked and there is no overlap or excess in the quantity, the menu and quantity of the food and beverages reserved for the store are accepted as they are. However, when there is an overlap in the types of the menu of the food and beverages to be provided in the store or the quantity exceeds the limit, the menu and quantity of the food and beverages provided by the cook with a high evaluation point are preferentially accepted.

[0117] Then, in step S1008, the menu information management unit 150, in the same manner as step S406 described above, generates menu information of the food and beverages to be provided in the store for each date and time zone, and performs a process of registering this in the menu information DB 220. After that, the operation of the food service business support apparatus 10 ends (END).

[0118] Next, as another secondary process in the food service business support system according to the present embodiment, the flow of the process in which the cook checks the training information will be described based on FIG. 12. FIG. 12 is a sequence diagram showing an example of the training information confirmation process according to the present embodiment.

[0119] In step S1101, the cook terminal 40 transmits a store use request to the food service business support apparatus 10 in the same manner as step S301 described above. In step S1102, in response to receiving the store use request, the food service business support apparatus 10 transmits training information to the cook terminal 40.

[0120] Also, in step S1103, after finishing viewing the training information, the cook terminal 40 receives viewing end (approval) information in which, for example, an end button or an approval button is selected (clicked), and transmits this to the food service business support apparatus 10. Then, in step S1104, the restaurant management support device 10 transmits reservation reception list information for accepting reservations for the store to the chef terminal 40 in the same manner as in step S302 described above.

[0121] Next, the flow of the training information confirmation process in the restaurant management support device 10 according to the above-described embodiment will be described. FIG. 13 is a flowchart showing an example of the operation of the training information confirmation process according to the present embodiment.

[0122] As shown in FIG. 13, in step S1201, the cooking application information reception unit 120 performs a process of determining whether or not a store use request has been received (received) in the same manner as in step S401 described above. When the cooking application information reception unit 120 has received a store use request (YES in S1201), the process proceeds to step S1202. Otherwise (NO in S1201), the operation of the restaurant management support device 10 ends (END).

[0123] In step S1202, the training information providing unit 180 performs a process of transmitting predetermined training information to the chef terminal 40. Also, in step S1203, the cooking application information reception unit 120 performs a process of determining whether or not viewing end (approval) information has been received (received). When the cooking application information reception unit 120 has received viewing end (approval) information (YES in S1203), the process proceeds to step S1204. Otherwise (NO in S1203), the determination in step S1203 is repeated.

[0124] In step S1204, the cooking application information reception unit 120 performs a process of transmitting reservation reception list information to the requested chef terminal 40 in the same manner as in step S402 described above. Subsequently, in step S1205, the cooking application information reception unit 120 performs a process of determining whether or not it has received (received) the cooking application information, in the same manner as step S403 described above. When the cooking application information reception unit 120 has received the cooking application information (YES in S1205), the process proceeds to step S1206, and when not (NO in S1205), the determination in step S1205 is repeated.

[0125] In step S1206, the cooking application information reception unit 120 performs a process of registering (storing) the received cooking application information in the cooking schedule information DB 210, in the same manner as step S404 described above. Also, in step S1207, the shift setting unit 130, for example, preferentially adopts the menu of food and beverages provided by a cook with a high evaluation point based on the cooking application information and the evaluation information, and determines the cook who can use the store for each date and time zone and the food and beverages to be provided. Note that in step S1207, in the same manner as step S405 described above, it may be possible to perform a process of determining the cook who can use the store for each date and time zone and the food and beverages to be provided without considering the evaluation information.

[0126] Then, in step S1208, the menu information management unit 150, in the same manner as step S406 described above, generates menu information of food and beverages provided in the store for each date and time zone based on the determination of the cook and the food and beverages, and performs a process of registering this in the menu information DB 220. After that, the operation of the restaurant management support device 10 ends (END).

[0127] Next, as another secondary process in the restaurant management support system according to the present embodiment, the flow of the process of viewing menu information will be described based on FIG. 14. FIG. 14 is a sequence diagram showing an example of the menu information viewing process according to the present embodiment.

[0128] In step S1301, the customer terminal 50 transmits a menu viewing request to the restaurant management support device 10. In step S1302, the restaurant management support device 10 transmits the menu information registered in the menu information DB 220 to the customer terminal 50. Then, in step S1303, the customer terminal 50 displays the transmitted menu information so that it can be browsed. As a result, the customer can check the menu contents before going to the restaurant and determine whether to have a meal.

[0129] Also, in step S1401, the store terminal 60 (tablet computer 61) used by the customer who has gone to the store transmits a menu browsing request to the restaurant management support device 10. In step S1402, the restaurant management support device 10 transmits the menu information registered in the menu information DB 220 to the store terminal 60 (tablet computer 61). In step S1403, the store terminal 60 (tablet computer 61) displays the transmitted menu information so that it can be browsed. As a result, the customer can place an order without going through a person at the restaurant.

[0130] Also, in step S1404, the store terminal 60 (tablet computer 61) transmits the order information received based on the customer's menu selection as food and beverage sales to the restaurant management support device 10 in the same manner as step S307 described above. In step S1404, the store terminal 60 (cash register 62) may transmit the settlement information when the customer pays for the food and beverages as food and beverage sales to the restaurant management support device 10. Then, in step S1405, the restaurant management support device 10 registers the received order information as food and beverage sales in the menu information DB 220 in the same manner as step S308 described above.

[0131] Next, the flow of the menu information browsing process in the restaurant management support device 10 according to the above-described embodiment will be described. FIG. 15 is a flowchart showing an example of the operation of the menu information browsing process and the operation of the food and beverage sales information process according to the present embodiment.

[0132] As shown in FIG. 15, in step S1501, the menu information management unit 150 performs a process of determining whether it has received (received) a menu viewing request. If the menu information management unit 150 has received a menu viewing request (YES in S1501), the process proceeds to step S1502; otherwise (NO in S1501), the operation of the food and beverage store management support apparatus 10 ends (END). In step S1502, the menu information management unit 150 transmits the menu information registered in the menu information DB 220 to the store terminal 60 (tablet computer 61).

[0133] Subsequently, in step S1503, the food and beverage sales information reception unit 140 performs a process of determining whether it has received (received) order information (food and beverage sales information) of food and beverages provided to customers who have come to the store from the store terminal 60 (tablet computer 61). If the food and beverage sales information reception unit 140 has received the food and beverage sales information (YES in S1503), the process proceeds to step S1504; otherwise (NO in S1503), the operation of the food and beverage store management support apparatus 10 ends (END).

[0134] Note that in step S1503, the food and beverage sales information reception unit 140 may perform a process of determining whether it has received (received) settlement information (food and beverage sales information) when a customer who has eaten pays the bill from the store terminal 60 (cash register 62).

[0135] Then, in step S1504, the food and beverage sales information reception unit 140 performs a process of registering the received food and beverage sales information in the menu information DB 220. After that, the operation of the food and beverage store management support apparatus 10 ends (END).

[0136] Thus, if a customer can check in advance the menu offered in the store from a customer terminal 50 such as a smartphone owned by the customer, it can help motivate the customer to visit the store. Also, if a customer can check the menu of food and drinks offered from a store terminal 60 such as a tablet computer 61 installed in the store, the customer can be helped in menu selection and the store can be helped in efficiently receiving orders.

[0137] Here, in step S502, as the cooking shift setting list information for receiving information regarding the names and quantities of food and drinks for which cooking is outsourced, for example, it can be shown in FIG. 16. FIG. 16 is a schematic diagram showing an example of the configuration of a cooking shift setting screen 300 displayed on the store manager terminal 30.

[0138] In FIG. 16, on this cooking shift setting screen 300, a cooking shift setting calendar 301 and a cooking shift setting table 302 are displayed. The cooking shift setting calendar 301 is configured to display the calendar of the month for which the cooking shift is set and the calendar of the next month. Specifically, as the cooking shift setting calendar 301 shown in FIG. 16, the calendars of November and December are displayed.

[0139] The cooking shift setting table 302 is for inputting menu information regarding the names of food and drinks (menu names) and their quantities. As the cooking shift setting table 302 shown in FIG. 16, specifically, it is the one where November 1st surrounded by a colored circle is selected in the cooking shift setting calendar 301. In this cooking shift setting table 302, menu information for the lunch period from 10:00 to 14:00 is set in the upper section, and menu information for the dinner period from 17:00 to 21:00 is set in the lower section. Also, for the menu information in the lunch period, a default menu column 3021 showing the regular menu set daily is provided on the left side, and a customization menu column 3022 showing the daily-changing menu set for that day is provided on the right side. Similarly, for the menu information in the dinner period, a default menu column 3023 showing the regular menu set daily is provided on the left side, and a customization menu column 3024 showing the daily-changing menu set for that day is provided on the right side.

[0140] Here, the default menu column 3021 is specified in advance by the person in charge of the store. In this embodiment, the default menu column 3021 (an example of designated information), which is the designation of the menu of food and drinks for the date and time, is obtained from the person in charge of the store, and the cooking shift is determined. This default menu column 3021 is specified in advance by the person in charge of the store. The default menu column 3021 and the default menu column 3023 specify the lineup of food and drinks in line with the intention of the person in charge of the store and the time zone during which the food and drinks are provided, and are reflected in the determination of the cooking shift.

[0141] The input methods for each of the default menu columns 3021, customized menu columns 3022, default menu columns 3023, and customized menu columns 3024 provided in the cooking shift setting table 302 are not particularly limited. For example, you may directly input letters or numbers, or you may display candidates for cooking menus and numbers for selection. That is, in each of the default menu columns 3021, customized menu columns 3022, default menu columns 3023, and customized menu columns 3024, a plurality of menu input columns and quantity input columns are provided in pairs. By tapping the menu input column, a character input keyboard can be opened to directly input characters, and by tapping the quantity input column, a numeric keypad can be opened to directly input numbers. Also, by tapping the menu input column, a list of candidates for preset cooking menus can be opened, and you may select menu classifications for each ingredient such as meat dishes, fish dishes, and egg dishes, menu classifications for each cooking method such as boiled dishes, grilled dishes, and fried dishes, and menu classifications for specific dish names such as ramen, curry, and fried rice. Also, by tapping the quantity input column, a list of candidates for preset numbers can be opened, and you may select any number. Note that for the customized menu columns 3022 and 3024, you may leave the menu name input blank and only set the quantity, leaving the menu selection to the cook.

[0142] In FIG. 16, in the default menu column 3021 for the lunch section, “Fried Rice” is set as the menu name and “15” as its quantity, and “Curry” is set as the menu name and “15” as its quantity and is shown as such. Also, in the customized menu column 3022 for the lunch section, “Stewed Dish” is set as the menu name and “10” as its quantity, and “Grilled Fish” is set as the menu name and “10” as its quantity and is shown as such. Further, in the default menu column 3023 for the dinner section, “Ramen” is set as the menu name and “20” as its quantity, and “Hamburger” is set as the menu name and “15” as its quantity and is shown as such. Additionally, in the customized menu column 3024 for the dinner section, “Tofu Dish” is set as the menu name and “10” as its quantity, and “Sashimi” is set as the menu name and “10” as its quantity and is shown as such.

[0143] The store manager who sets the menu information (menu name and quantity) in the cooking shift setting table 302 can send the reservation acceptance conditions when accepting a cooking request from the cook to the food service business support device 10 by selecting a setting button (not shown).

[0144] Also, in step S302, as the reservation acceptance list information for accepting a reservation for using the store from the cook, for example, it can be shown as in FIG. 17. FIG. 17 is a schematic diagram showing an example of the configuration of the cooking request input screen 400 displayed on the cook terminal 40.

[0145] In FIG. 17, on this cooking request input screen 400, a cooking shift setting calendar 401 and a cooking request form 402 are displayed. The cooking shift setting calendar 401 shows the calendar of the month for setting the cooking shift and the calendar of the next month. Specifically, as the cooking shift setting calendar 401 shown in FIG. 17, the calendars of November and December are displayed.

[0146] The cooking application form 402 is for entering cooking application information regarding the names (menu names) and quantities of food and beverages that the cook wishes to cook at the store, as well as the name of the cook. Specifically, as the cooking application form 402 shown in FIG. 17, it is the selection of November 1st surrounded by a colored circle in the cooking shift setting calendar 401. In this cooking application form 402, menu information for the lunch period from 10:00 to 14:00 is set in the upper section, and menu information for the dinner period from 17:00 to 21:00 is set in the lower section. Also, for the menu information of the lunch period, a default menu column 4021 indicating the regular menu recruited daily is provided on the left side, and a customization menu column 4022 indicating the daily-changing menu recruited for that day is provided on the right side. Similarly, for the menu information of the dinner period, a default menu column 4023 indicating the regular menu recruited daily is provided on the left side, and a customization menu column 4024 indicating the daily-changing menu recruited for that day is provided on the right side.

[0147] The input methods for each of the default menu columns 4021, customization menu columns 4022, default menu columns 4023, and customization menu columns 4024 provided in the cooking application form 402 are not particularly limited, similar to the input method for the cooking shift setting form 302 described above. Therefore, for example, you may directly input characters or numbers, or you may display candidates for cooking menus and numbers for selection. That is, in both the default menu column 4021 for the lunch period and the default menu column 4023 for the dinner period, a plurality of pairs of a cook name input column and a quantity input column are provided. In both the customization menu column 4022 for the lunch period and the customization menu column 4024 for the dinner period, a plurality of sets of a menu input column, a quantity input column, and a cook name input column are provided.

[0148] Therefore, for the cook who submits a cooking request, it suffices to assume that by tapping the menu input field or the cook name input field, the character input keyboard will open and the cook can directly input characters, and by tapping the quantity input field, the numeric keypad will open and the cook can directly input numbers. Also, by tapping the menu input field, a list of candidate preset cooking menus will open, and the cook can select an arbitrary menu. By tapping the quantity input field, a list of candidate preset numbers will open, and the cook can select an arbitrary number. Furthermore, it may be assumed that by tapping the cook name input field, the cook name will be automatically input.

[0149] In FIG. 17, in the default menu column 4021 for the lunch section, as the menu name, "Fried Rice" with a quantity of "15", and as the menu name, "Curry" with a quantity of "15" have already been registered (displayed) as if they have been recruited respectively. Therefore, for example, the cook can submit a request to cook by tapping the displayed menu name and inputting the cook name and quantity.

[0150] Specifically, in the default menu column 4021 for the lunch section in FIG. 17, for "Fried Rice", it is shown that the cook "Oki" has submitted a request to make "15" servings, and for "Curry", it is shown that the cook "Tanaka" has submitted a request to make "15" servings, the cook "Morita" has submitted a request to make "15" servings, and the cook "Hashimoto" has submitted a request to make "15" servings. That is, although "Curry" has been recruited for "15" servings, it is shown that three cooks have each submitted a request to make "15" servings.

[0151] When the types of the menus of the food and drink provided in this way overlap, after the end of the cooking request reception period, the shift setting unit 130 determines the cook and quantity that can use the store. In FIG. 17, as an example where it can be seen that it has been selected, it is shown that a "Confirm" mark 4025 surrounded by a circle is attached in front of the cook "Tanaka". That is, for the curry on November 1st, it is selected that Tanaka will make 15 servings.

[0152] Also, in FIG. 17, in the customization menu column 4022 for the lunch section, "simmered dishes" with a quantity of "10" and "grilled fish" with a quantity of "10" have already been registered (displayed) as items to be solicited. Therefore, for example, the cook can tap on the displayed menu name to enter the menu name, quantity, and the name of the cook to indicate the desire to cook. Note that the name of the cook may be automatically entered.

[0153] Specifically, in the customization menu column 4022 for the lunch section in FIG. 17, it is shown that for "simmered dishes", "stewed pork with potatoes" "10" will be made by the cook "Sasaki", and for "grilled fish", "grilled saury with salt" "10" will be made by the cook "Sugimoto".

[0154] Also, in FIG. 17, in the default menu column 4023 for the dinner section, "ramen" with a quantity of "20" and "hamburger" with a quantity of "15" have already been registered (displayed) as items to be solicited. And specifically, it is shown that the cook "Liu" has offered to make "20" of "ramen", and the cook "Ishii" has offered to make "15" of "hamburger".

[0155] And in FIG. 17, in the customization menu column 4024 for the dinner section, "tofu dishes" with a quantity of "10" and "sashimi" with a quantity of "10" have already been registered (displayed) as items to be solicited. And specifically, it is shown that for "tofu dishes", "mapo tofu" "10" will be made by the cook "Sato", and for "sashimi", "scallop" "10" will be made by the cook "Iwashita".

[0156] In the cooking application form 402, the cook who has entered the cooking application information can send the cooking application information of the food and drink that the cook hopes to cook in the store to the food and beverage store management support device 10 by selecting a registration button (not shown).

[0157] Furthermore, in step S1303, as the menu information that the customer views on the customer terminal 50, for example, it can be shown in FIG. 18. FIG. 18 is a schematic diagram showing an example of the configuration of a menu display screen 500 displayed on the customer terminal 50.

[0158] In FIG. 18, on this menu display screen 500, a menu calendar 501 and a menu list for today 502 are displayed. The menu calendar 501 is a calendar of the current month for selecting the month and day on which the menu is to be displayed and a calendar of the next month, and specifically, as the menu calendar 501 shown in FIG. 18, the calendars of November and December are displayed.

[0159] The menu list for today 502 displays the name information of the food and drink (menu name). Specifically, as the menu list for today 502 shown in FIG. 18, the date of November 1st surrounded by a colored circle in the menu calendar 501 is selected. In this menu list for today 502, a lunch menu column 5021 for displaying the menu information for the lunch period from 10:00 to 14:00 is provided in the upper part, and a dinner menu column 5022 for displaying the menu information for the dinner period from 17:00 to 21:00 is provided in the lower part.

[0160] In FIG. 18, in the lunch menu column 5021, menus are displayed with cooking names attached to food and drink names such as "Mr. Oki's Fried Rice", "Mr. Tanaka's Curry", "Mr. Sasaki's Pork and Potato Stew", "Mr. Sugimoto's Grilled Pacific Saury with Salt" ···. Also, in the dinner menu column 5022, menus are displayed with cooking names attached to food and drink names such as "Mr. Liu's Ramen", "Mr. Ishii's Hamburg", "Mr. Sato's Mapo Tofu", "Mr. Iwashita's Raw Scallops" ···.

[0161] By viewing this menu with cooking names attached to food and drink names, customers can know who made their favorite menu, and before going to a restaurant, they can check whether there is a menu cooked by their favorite cook and consider whether to go to the restaurant.

[0162] This applies not only when an amateur cook who has not obtained a cooking license provides food and drink cooked under the supervision of the store manager, but also when an amateur cook who has obtained a cooking license or a professional cook who has obtained a cooking license provides food and drink. Therefore, it is expected that the operation of the restaurant will be supported by solving the serious management problem of labor shortage and achieving cost reduction of labor costs.

[0163] According to the system of this embodiment, since information regarding a cooking application for food and drink that a cook wishes to cook at a store is received, food and drink cooked by a cook who has no employment relationship with the restaurant can be provided at a store operated by others. Moreover, since the amount of remuneration can be calculated based on information regarding the sale of food and drink and preset sales distribution information, the cook can obtain the remuneration when the food and drink he / she cooked is provided at the store.

[0164] That is, the system of the present embodiment not only receives information regarding the sale of food and beverages, but also receives information regarding cooking applications in which a cook cooks under the supervision of the store manager. The cook provides (sells) the food and beverages he / she cooked while helping out at a store run by someone else. Moreover, the cook does not receive a reward just for helping out at the store, but is able to receive a predetermined reward when the food and beverages he / she cooked are provided at the store.

[0165] Therefore, in the operation of the restaurant, by providing the food and beverages cooked by the cook under the supervision of the store manager at the store with the help of the cook, it is possible to eliminate the shortage of labor and achieve a reduction in labor costs.

[0166] And the cook terminal 40 of the present embodiment transmits cooking application information including information on food and beverages that can be provided to the customers of the store by the cook cooking at the store using the ingredients brought in by a plurality of cooks to the restaurant management support device 10. Further, the cook terminal 40 displays on the screen the reward of the cook determined based on the cooking application information and the food and beverage sales information including information on the food and beverages provided to the customers among the food and beverages cooked by the cook.

[0167] And the store manager terminal 30 of the present embodiment displays on the screen cooking application information including information on food and beverages that can be provided to the customers of the store by the cook cooking at the store using the ingredients brought in by a plurality of cooks. Further, the store manager terminal 30 transmits evaluation information including first evaluation information which is an evaluation regarding the food and beverages cooked by the cook and second evaluation information which is an evaluation regarding the actions of the cook at the store to the restaurant management support device 10. Furthermore, the store manager terminal 30 displays on the screen the reward of the cook determined based on the cooking application information, the food and beverage sales information including information on the food and beverages provided to the customers among the food and beverages cooked by the cook, and the evaluation information.

[0168] Here, the store manager terminal 30 is an example of an information processing device. The cook terminal 40 is an example of an information processing device. The cooking application information reception unit 120 is an example of reception means. The shift setting unit 130 is an example of schedule setting means. The food and beverage sales information reception unit 140 is an example of acquisition means. The menu information management unit 150 is an example of menu output means. The reward calculation unit 170 is an example of determination means. The training information providing unit 180 is an example of providing means.

[0169] As described above, this embodiment has been explained. However, the above-described embodiment is merely an exemplification for facilitating the understanding of the present invention and is not for limiting the interpretation of the present invention. Further, the present invention is not limited to the above-described embodiment, and modifications, improvements, etc. within the scope capable of achieving the object of the present invention are included in the present invention.

Explanation of Reference Numerals

[0170] 10…Food and beverage store management support device, 30…Store manager terminal, 40…Cook terminal, 50…Customer terminal, 60…Store terminal, 110…Menu setting information reception unit, 120…Cooking application information reception unit, 130…Shift setting unit, 140…Food and beverage sales information reception unit, 150…Menu information management unit, 160…Evaluation information reception unit, 170…Reward calculation unit, 180…Training information providing unit

Claims

1. Receiving means for receiving available information including information on food and drink that can be provided to customers visiting the store by each cook cooking at the store using ingredients brought in by multiple cooks; Obtaining means for obtaining provided information including information on food and drink provided to the customers visiting the store among the food and drink cooked by the cook; Determining means for determining the remuneration received by the cook based on the available information and the provided information; A food and beverage store system characterized by comprising the above.

2. The food and beverage store system according to claim 1, further comprising receiving, in advance from the cook, date and time information regarding a desired date and time for cooking at the store and food and drink information on food and drink scheduled to be cooked at the desired date and time.

3. The food and beverage store system according to claim 2, further comprising schedule setting means for setting a cooking schedule for the cook at the store according to the received date and time information and the food and drink information.

4. The food and beverage store system according to claim 3, wherein the schedule setting means obtains designation information, which is a designation of a menu of food and drink for a date and time, from the person in charge of the store and sets the cooking schedule.

5. The food and beverage store system according to claim 2, further comprising menu output means for outputting menu information indicating food and drink provided by the store and the date and time when the food and drink are provided using the date and time information and the food and drink information.

6. The food and beverage store system according to claim 5, wherein the menu output means outputs the menu information including information on the cook who cooks the food and drink.

7. The food and beverage store system according to claim 1, further comprising obtaining evaluation information regarding the evaluation of the cook.

8. The food and beverage store system according to claim 7, wherein the determining means determines the remuneration using the evaluation information.

9. The food and beverage store system according to claim 7, wherein the evaluation information is used when setting the cooking schedule of the cook.

10. The food and beverage store system according to claim 7, wherein the evaluation information includes first evaluation information, which is an evaluation regarding the food and drink cooked by the cook, and second evaluation information, which is an evaluation regarding the behavior of the cook at the store.

11. Providing means for providing training information regarding cooking at the store; Permitting the reception means to receive the available information on the condition that the cook has completed the training information using the providing means. The food service system according to claim 1, characterized in that.

12. Receiving available information including information on food and drink that can be provided to customers visiting the store by the cook cooking at the store using ingredients brought in by a plurality of cooks to the store respectively; Obtaining provided information including information on food and drink provided to the customers visiting the store among the food and drink cooked by the cook; Determining the remuneration received by the cook based on the available information and the provided information. A food and drink providing method characterized by comprising the above.

13. In a computer, A function of receiving available information including information on food and drink that can be provided to customers visiting the store by the cook cooking at the store using ingredients brought in by a plurality of cooks to the store respectively; A function of obtaining provided information including information on food and drink provided to the customers visiting the store among the food and drink cooked by the cook; A function of determining the remuneration received by the cook based on the available information and the provided information. A program for causing the above to be executed.

14. Transmitting means for transmitting available information including information on food and drink that can be provided to customers visiting the store by the cook cooking at the store using ingredients brought in by a plurality of cooks to the store respectively; Display means for displaying the remuneration of the cook determined based on the available information and provided information including information on food and drink provided to the customers visiting the store among the food and drink cooked by the cook. An information processing apparatus characterized by comprising the above.

15. Display means for displaying available information including information on food and drink that can be provided to customers visiting the store by the cook cooking at the store using ingredients brought in by a plurality of cooks to the store respectively; Evaluation transmission means for transmitting evaluation information including first evaluation information which is an evaluation regarding the food and drink cooked by the cook and second evaluation information which is an evaluation regarding the behavior of the cook at the store; Remuneration display means for displaying the remuneration of the cook determined based on the available information, provided information including information on food and drink provided to the customers visiting the store among the food and drink cooked by the cook, and the evaluation information. An information processing apparatus characterized by comprising the above.

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