Cooking system, cooking method and cooking program

Abstract

To provide a cooking system, a cooking method and a cooking program capable of performing a cooking instruction in cooking one product by using a plurality of cooking facilities existing at relatively separate places.SOLUTION: A cooking system includes: a classification part for classifying instructions to a first cooking facility and the second cooling facility on the basis of whether a product included in order information has a non-heating cooking step or a heating cooking step in a cooking step; and a display control part for performing control so as to display an order of a product classified to have the heating cooking step by the classification part in a first display part arranged in the first cooking facility, and display an order of a product classified to have only the non-heating cooking step by the classification part in a second display part arranged in the second cooking facility, and performing control so as to display an order of a product in the second display part in the case that a cooking step of the product displayed in the first display part to require heating cooking ends and that further, the non-heating cooking step is necessary.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to a cooking system, a cooking method, and a cooking program. [Background technology]

[0002] There is a conventional device that supports the task of generating a schedule for a cooking procedure. The device associates the resources required to start a unit recipe for one task in the cooking procedure, the product produced by the unit recipe, and the unit recipe that starts cooking when the unit recipe is completed. When a recipe is input, the device schedules the cooking based on the association (see Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-133582 Summary of the Invention [Problem to be solved by the invention]

[0004] 2. Description of the Related Art Restaurants and other establishments are equipped with multiple cooking facilities, and even when preparing a single dish, it may be cooked simultaneously using multiple different cooking facilities. The device described in Patent Document 1 mentioned above breaks down cooking procedures and schedules them, but it cannot issue cooking instructions between multiple different kitchens, and therefore cannot be used in some types of restaurants.

[0005] The present disclosure provides a cooking system, cooking method, and cooking program that can provide cooking instructions when cooking a single product using multiple cooking devices that are located relatively far apart. [Means for solving the problem]

[0006] One embodiment of the cooking system comprises a first cooking equipment located in the kitchen area and capable of heat cooking; a second cooking equipment located in the customer seating area and not capable of heat cooking; a reception unit that accepts product orders as order information via a terminal that inputs orders from customers; a classification unit that classifies instructions to the first cooking equipment and the second cooking equipment based on whether the products included in the order information accepted by the reception unit have a non-heat cooking step or a heat cooking step in their cooking process; and a display control unit that controls the display of orders for products classified by the classification unit as having a heat cooking step on a first display unit located in the first cooking equipment and the display of orders for products classified by the classification unit as having only a non-heat cooking step on a second display unit located in the second cooking equipment, and controls the display of orders for products that are displayed on the first display unit as requiring heat cooking when the cooking process for the product that requires heat cooking is completed and a non-heat cooking step is still required. [Effects of the Invention]

[0007] The cooking system, cooking method, and cooking program disclosed herein can provide cooking instructions when cooking a single product using multiple cooking devices located relatively far apart. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a diagram illustrating a cooking system according to an embodiment. [Figure 2] FIG. 1 is a block diagram illustrating an information processing device according to an embodiment. [Figure 3] 1 is a flowchart illustrating an information processing method according to an embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0009] An embodiment will be described below.

[0010] [Cooking System 1] First, a cooking system 1 according to one embodiment will be described. FIG. 1 is a diagram illustrating a cooking system 1 according to an embodiment.

[0011] The cooking system 1 may be a system installed in, for example, a restaurant. The cooking system 1 may include multiple cooking equipment (e.g., a first cooking equipment 210 and a second cooking equipment 220), a conveyor 300, and an automated guided vehicle 400.

[0012] Cooking equipment is equipment that prepares food (products) served at restaurants. There are various types of cooking equipment. Various types of cooking equipment are provided depending on the products served by the restaurant. Examples of cooking equipment include equipment that performs cooking by heating, such as a stove (a heating appliance that uses electricity, gaseous fuel, etc.), a fryer, a griddle, a boiler, and a microwave oven (first cooking equipment 210). Examples of cooking equipment also include equipment that does not perform cooking by heating, such as a refrigerator, a freezer (including ice cream storage, etc.), a beer server, and a coffee maker (second cooking equipment 220).

[0013] As described above, the first cooking equipment 210 is cooking equipment capable of heating and cooking, and is arranged in the kitchen area 10 (the kitchen of the restaurant). As an example, a display unit (first display unit 211) may be arranged adjacent to the first cooking equipment 210 in the kitchen area 10. The kitchen area 10 or an area adjacent to the kitchen area 10 may have a washing area where a dishwasher or the like is arranged. The kitchen area 10 is an area where a kitchen is arranged.

[0014] As described above, the second cooking equipment 220 is a cooking equipment that does not perform cooking by heating, and is arranged in the seating area 20 of the restaurant. The second cooking equipment 220 is equipment that prepares, for example, so-called "dolce (dessert)." That is, the second cooking equipment 220 is arranged, for example, in a partial area 21 (dolce room) of the seating area 20. As an example, a display unit (second display unit 221) may be arranged adjacent to the second cooking equipment 220 in the partial area 21. The partial area 21 may include a first storage area 231 for storing silverware (cutlery) and tableware to be provided to customers, and a second storage area 232 for temporarily storing silverware, tableware, etc. that have been passed from the customer seats 25. The remaining area 22 of the seating area 20, excluding the partial area 21, is an area where tables (customer seats 25) where customers sit are located. The seating area 20 is an area where customer seats are arranged.

[0015] The first display unit 211 and the second display unit 221 may be, for example, a display that displays characters, symbols, images, and the like.

[0016] The conveyor 300 (first conveyor 310) transports products cooked in the first cooking equipment 210 to the second cooking equipment 220. The first conveyor 310 may be a conveyor connecting the kitchen area 10 and the partial area 21 described above. That is, the first conveyor 310 may extend from the kitchen area 10 to the second cooking equipment 220. The first conveyor 310 may transport bash-treated silver and tableware temporarily stored in the second storage area 232 to the kitchen area 10. The first conveyor 310 may be of various types as long as it can transport products (food), bash-treated silver, and tableware. As a specific example, the first conveyor 310 may transport products placed on an endless belt by driving the endless belt with a motor based on the control of the conveyance control unit 114 described below. There may be one or more first conveyors 310. When there are a plurality of first conveyors 310, they may be arranged in parallel in the left-right direction, or may be arranged in a hierarchical structure in the up-down direction.

[0017] The conveyor 300 (second conveyor 320) identifies a seat (customer seat 25) in the customer seating area 20 corresponding to the table number based on the product and table number included in the order information, and transports the product cooked in the first cooking equipment 210 from the kitchen area 10 to the identified seat (customer seat 25). The second conveyor 320 may be a conveyor connecting the kitchen area 10 with the other area 22 described above. The second conveyor 320 may be arranged adjacent to multiple tables (customer seats 25) and serve products (food) to the tables (customer seats 25). The second conveyor 320 may be of various types, similar to the first conveyor 310. As a specific example, the second conveyor 320 may transport products placed on an endless belt by driving the endless belt with a motor based on the control of the transport control unit 114 (see FIG. 2), which will be described later. The transport control unit 114 may refer to correspondence information (first correspondence information) that pre-associates the positions (distance from the base end to each table (seat 25)) (table number) of multiple tables (seats 25) with the rotation speed of the motor, and drive the motor according to the position of the table (seat 25) (table number) to transport the product to a predetermined table (seat 25) (table number) using the second conveyor 320. There may be one second conveyor 320, or there may be multiple second conveyors 320. If there are multiple second conveyors 320, they may be arranged in parallel in the left-right direction, or in a hierarchical structure in the up-down direction.

[0018] The unmanned transport vehicle 400 identifies the seat (customer seat 25) corresponding to the table number in the customer seating area 20 based on the product and table number included in the order information, and transports the product from the second cooking equipment 220 to the identified seat (customer seat 25). In addition, the unmanned transport vehicle 400 identifies the seat (customer seat 25) corresponding to the table number in the customer seating area 20 based on the product and table number included in the order information, and transports the product cooked in the first cooking equipment 210 from the kitchen area 10 to the identified seat (customer seat 25) in the customer seating area 20. There may be a plurality of automatic guided vehicles 400. The automatic guided vehicles 400 may be, for example, known vehicles. Furthermore, the automated guided vehicle 400 transports the products cooked in the first cooking equipment 210 from the kitchen area 10 to the second cooking equipment 220 (partial area 21 (dessert room)).

[0019] The movement, stopping, etc. of the automated guided vehicle 400 may be controlled based on a vehicle control unit (not shown) mounted on the automated guided vehicle 400 itself, or may be remotely controlled based on control of a transport control unit 114 described later. When the automated guided vehicle 400 transports a product (food) and the product (food) is placed on its own loading location, the automated guided vehicle 400 may drive itself to the position of the table (customer seat 25) (table number) to which the product (food) is to be transported and transport the product (food) by referring to correspondence information (second correspondence information) that associates the position of the kitchen area 10, the position of the partial area 21 described above, the position of the predetermined area 30 described later, the arrangement (position) of the table (customer seat 25) in the other area 22 described above, and the table number of the table (customer seat 25).

[0020] The cooking system 1 also includes an information processing device 100. The information processing device 100 may be a computer such as a server, a desktop, a laptop, a tablet, or a smartphone. Next, the information processing device 100 will be described.

[0021] [Details of the information processing device 100] Next, the information processing device 100 according to an embodiment will be described in detail. FIG. 2 is a block diagram illustrating the information processing device 100 according to an embodiment.

[0022] The information processing device 100 includes, for example, a communication unit 121, a storage unit 122, and a control unit 110. The control unit 110 includes, for example, a reception unit 111, a classification unit 112, a display control unit 113, and a transport control unit 114. The control unit 110 may be configured, for example, by an arithmetic processing unit of the information processing device 100. The control unit 110 (for example, an arithmetic processing unit) may realize the functions of each unit (for example, the reception unit 111, the classification unit 112, the display control unit 113, and the transport control unit 114) by, for example, appropriately reading and executing various programs stored in the storage unit 122.

[0023] The communication unit 121 is, for example, a communication interface capable of transmitting and receiving various information to and from devices (external devices) external to the information processing device 100. The external devices may be, for example, the conveyor 300 and the automated guided vehicle 400. The external devices may also be, for example, a terminal (ordering terminal 600) through which customers order products (food). The ordering terminal 600 may be a terminal dedicated to ordering installed in a restaurant, or may be a user terminal used (for example, owned) by a customer. The user terminal may be a mobile terminal such as a smartphone, tablet, or laptop, or may be a stationary terminal such as a desktop. The ordering terminal 600 may be a terminal through which a customer orders a desired product (food).

[0024] The storage unit 122 may store, for example, various information and programs. Examples of the storage unit 122 may be a memory, a solid state drive, a hard disk drive, etc. Note that the storage unit 122 may be, for example, a storage area or a server on a cloud.

[0025] Furthermore, the storage unit 122 may store first correspondence information and second correspondence information. The first correspondence information is information used when controlling the conveyor 300 as described above, and may be information that pre-associates the positions (distance from the base end to each table (seat 25)) (table number) of multiple tables (customer seats 25) with the motor rotation speed. The second correspondence information is information used when controlling the automated guided vehicle 400 as described above, and may be information that associates the position of the kitchen area 10, the position of the partial area 21 described above, the predetermined area 30 described below, the arrangement (position) of tables (customer seats 25) in the other area 22 described above, and the table numbers of the tables (customer seats 25). Note that the second correspondence information may be information that associates the positional relationship between the "predetermined area" described below and the customer seats 25, and the table numbers of the customer seats 25.

[0026] The storage unit 122 may also store correspondence information (third correspondence information) that associates a product with a product cooking process, which indicates whether the product is cooked with heat (whether a heat cooking process is included) or not (whether a non-heat cooking process is included). The memory unit 122 may also store correspondence information (third correspondence information) that associates a product with a product cooking process, which indicates whether only the first cooking equipment 210 is used, only the second cooking equipment 220 is used, or both the first cooking equipment 210 and the second cooking equipment 220 are used when cooking the product.

[0027] The reception unit 111 receives product orders as order information via a terminal (order terminal 600) that inputs orders from customers. The reception unit 111 may receive order information transmitted from the order terminal 600 via the communication unit 121, for example. The order information includes information on the product (food) desired by the customer, which is input via the order terminal 600. The order information may also include table number information that identifies the table (customer seat 25) (table number) at which the customer will be seated.

[0028] The classification unit 112 classifies instructions for the first cooking equipment 210 and the second cooking equipment 220 based on whether the cooking steps of the products included in the order information received by the reception unit 111 include a non-heat cooking step or a heat cooking step. The classification unit 112 may, for example, refer to the third correspondence information to determine whether the products recorded in the order information received by the reception unit 111 include a non-heat cooking step or a heat cooking step, and classify the instructions into the following three categories according to the determined cooking step. If the products included in the order information include only a heat cooking step, the classification unit 112 classifies the instructions as instructions for the first cooking equipment 210 (first category). If the products included in the order information include both a heat cooking step and a non-heat cooking step, the classification unit 112 classifies the instructions as instructions for the first cooking equipment 210 as the first step, and then as instructions for the second cooking equipment 220 as the second step (second category). If the product included in the order information includes only a non-heat cooking step, the classification unit 112 classifies it as an instruction to the second cooking equipment 220 (third classification).

[0029] The display control unit 113 controls the display of orders for products classified by the classification unit 112 as requiring a cooking process on the first display unit 211 disposed in the first cooking equipment 210. That is, the display control unit 113 controls the display of orders for products (dishes) classified as the first category by the classification unit 112 on the first display unit 211. The display control unit 113 also controls the display of orders for products (dishes) classified as the second category by the classification unit 112 on the first display unit 211 as the first process.

[0030] The display control unit 113 controls the display of orders for products classified by the classification unit 112 as having only non-heat cooking steps on the second display unit 221 arranged in the second cooking equipment 220. In other words, the display control unit 113 controls the display of orders for products (dishes) classified as the third category by the classification unit 112 on the second display unit 221.

[0031] When the cooking process of an item that requires cooking and is displayed on the first display unit 211 is completed and a non-cooking process is still required, the display control unit 113 controls the second display unit 221 to display an order for that item. That is, when cooking of an item (dish) that has been classified as the second item by the classification unit 112 is completed, the display control unit 113 controls the second display unit 221 to display an order for that item (dish) as the second process following the first process described above. Here, "when cooking is completed" may mean, for example, when conveyance of the item (dish) by the first conveyor 310 starts based on the control of the conveyance control unit 114 (described later), when a product (dish) displayed on the first display unit 211 is selected, or when a predetermined conveyance button is operated.

[0032] The transport control unit 114 may use the first correspondence information to control the conveyor 300 (e.g., the second conveyor 320, etc.). As an example, when a product (dish) (a product of the first category) displayed on the first display unit 211 is completed, when the product (dish) displayed on the first display unit 211 is selected, or when a predetermined transport button is operated, the transport control unit 114 may refer to the first correspondence information and transport the product (dish) placed on the second conveyor 320 to the position of the corresponding table number (customer seat 25).

[0033] The transport control unit 114 may control the conveyor 300 (such as the first conveyor 310) using correspondence information similar to the first correspondence information (information associating the distance from the base end on the kitchen area 10 side to the partial area 21 with the rotation speed of the motor). As an example, when cooking of the product (dish) displayed on the first display unit 211 is completed, when the product (dish) displayed on the first display unit 211 is selected, or when a predetermined transport button is operated, the transport control unit 114 may transport the product (dish) placed on the first conveyor 310 to the second cooking equipment 220. As another example, the transport control unit 114 may control the conveyor 300 (first conveyor 310, etc.) to transport bash-treated silverware, tableware, etc., which are temporarily stored in the second storage area 232 of the partial area 21, from the partial area 21 to the kitchen area 10. In this case, the transport control unit 114 may control the conveyor 300 (first conveyor 310, etc.) to make the transport speed (first transport speed) when transporting products from the first cooking equipment 210 (kitchen area 10) to the second cooking equipment 220 (partial area 21) slower than the transport speed (second transport speed) when transporting the bash-treated silverware, tableware, etc. from the partial area 21 to the kitchen area 10. The conveyance control unit 114 can control the second conveyor 320 to convey the bash-treated silverware, tableware, etc., in the same manner as the first conveyor 310. In this case, the conveyance control unit 114 may control the conveyor 300 (second conveyor 320, etc.) to make the conveyance speed (third conveyance speed) when conveying products from the first cooking equipment 210 (kitchen area 10) to the customer seating area 20 slower than the conveyance speed (fourth conveyance speed) when conveying the bash-treated silverware, tableware, etc. from the customer seating area 20 to the kitchen area 10.

[0034] The transport control unit 114 may use the second correspondence information to control the movement of the automated guided vehicle 400 (movement to a transport location). As an example of this case, the transport control unit 114 may use the second correspondence information to control the transport of the product (food) placed on the automated guided vehicle 400 to the second cooking equipment 220 (partial area 21) when the cooking of the product (food) displayed on the first display unit 211 is completed, when the product (food) displayed on the first display unit 211 is selected, or when a predetermined transport button is operated. Similarly, as an example, the transport control unit 114 may use the second correspondence information to control the transport of the product (food) placed on the automated guided vehicle 400 to customer seats 25 when the cooking of the product (food) displayed on the first display unit 211 is completed, when the product (food) displayed on the first display unit 211 is selected, or when a predetermined transport button is operated. Alternatively, when a transport location is specified under the control of the transport control unit 114, the unmanned transport vehicle 400 may autonomously move while referring to the second correspondence information under the control of the vehicle control unit installed in the vehicle itself, and transport the product (food) placed in the placement location to the specified transport location (table (customer seat 25) corresponding to the table number).

[0035] When multiple automated guided vehicles 400 are waiting in the specified area 30, the transport control unit 114 identifies the automated guided vehicle 400 (401) among the multiple automated guided vehicles 400 that is closest to the exit leading from the specified area 30 to the customer seating area 20, and causes the identified automated guided vehicle 400 (401) to transport the goods to the seat (customer seat 25). Here, the automated guided vehicles 400 may wait in a predetermined area 30 between the kitchen area 10 and the customer seating area 20. The predetermined area 30 has an entrance and an exit for the automated guided vehicles 400. In the predetermined area 30, multiple automated guided vehicles 400 may wait in a single file, or multiple automated guided vehicles 400 may wait in multiple files. Based on the control of a vehicle control unit installed in the vehicle itself, the automated guided vehicles 400 may communicate with other automated guided vehicles 400 and wait to autonomously form a line. Alternatively, the automated guided vehicles 400 may wait to form a line based on the control of a transport control unit 114 that communicates with multiple automated guided vehicles 400. In this case, the automated guided vehicle 400 can determine whether it is waiting at the front of the predetermined area 30 (line) based on the control of the vehicle control unit. Alternatively, the transport control unit 114 can determine which automated guided vehicle 400 (401) is waiting at the front of the predetermined area 30 (line) and which automated guided vehicle 400 (402) is waiting behind it. In other words, the cooking system 1 can determine the order in which multiple automated guided vehicles 400 are waiting in the predetermined area 30 (the order in which they will transport products (food)). The "identifying the automatic guided vehicle closest to the exit" may be performed by the vehicle control unit or the transport control unit 114. The transport control unit 114 provides the table number of the product (food) to the identified automated guided vehicle 400, i.e., the automated guided vehicle 400 (401) closest to the exit on which the product (food) is to be placed (transport instruction). In this case, the automated guided vehicle 400 (401) may autonomously move to the position of the table (customer seat 25) corresponding to the table number by referring to the second correspondence information, and transport the product (food) to that table (customer seat 25). Alternatively, when a product (food) is placed on the identified automated guided vehicle 400 (401), i.e., the automated guided vehicle 400 (401) closest to the exit, the transport control unit 114 may refer to the second correspondence information to identify the position of the table (customer seat 25) corresponding to the table number, and control the automated guided vehicle 400 (401) to transport the product (food) to that position (transport instruction).

[0036] In addition, the transport control unit 114 and the unmanned transport vehicle 400 may control the unmanned transport vehicle 400 (itself) so that the transport speed (fifth transport speed) (movement speed) when transporting goods from the designated area 30 to the customer seating area 20 is slower than the transport speed (sixth transport speed) (movement speed) when returning from the customer seating area 20 to the designated area 30.

[0037] It should be noted that the above-mentioned "specified area" is not limited to the area (specified area 30) between the kitchen area 10 and the seating area 20, but may be the area between the partial area 21 (dessert room) where the second cooking equipment 220 is located and the seating area 20, or may be the partial area 21 (dessert room).

[0038] [Information processing method] Next, an information processing method according to an embodiment will be described. Fig. 3 is a flowchart illustrating an information processing method according to an embodiment. Fig. 3 illustrates the information processing method when one product is ordered. When a new order is placed, this flowchart is repeated.

[0039] In step ST101, the reception unit 111 receives an order for a product as order information via a terminal (order terminal 600) for inputting an order from a customer.

[0040] In step ST102, the classification unit 112 classifies instructions to the first cooking equipment 210 and the second cooking equipment 220 based on whether the product included in the order information received in step ST101 has a non-heat cooking process or a heat cooking process in the cooking process.

[0041] In step ST103, if the product is classified as requiring both a non-heat cooking process and a heat cooking process (second classification) in step ST102, the display control unit 113 controls the display unit 113 to first display an order for the product on the first display unit 211 arranged in the first cooking equipment 210. In response to the display process in step ST103, the product is cooked in the first cooking equipment 210.

[0042] In step ST104, if the product is classified as requiring both a non-heat cooking process and a heat cooking process (second classification) in step ST102, the transport control unit 114 may control the first conveyor 310 to transport the product (dish) placed on the first conveyor 310 to the second cooking equipment 220 when the heat cooking is completed in response to displaying the product order on the first display unit 211 in step ST103. When the heating and cooking of the product (dish) displayed on the first display unit 211 in step ST102 is completed, or when the product (dish) displayed on the first display unit 211 is selected, or when a specified transport button is operated, the transport control unit 114 may use the second response information to control the transport of the product (dish) placed on the unmanned transport vehicle 400 to the second cooking equipment 220.

[0043] In step ST105, if the cooking process of the product that requires heat cooking, which was displayed on the first display unit 211 in step ST103, has been completed and a non-heat cooking process is still required, i.e., if the product was classified as requiring both a non-heat cooking process and a heat cooking process (second classification) in step ST102, the display control unit 113 controls the display of an order for that product on the second display unit 221. In response to the display process of step ST105, the product is cooked in the second cooking facility 220.

[0044] The order of processing steps ST104 and ST105 may be such that step ST104 is processed first and then step ST105 is processed later, as described above, or step ST104 (transport processing) and step ST105 (display processing) may be performed simultaneously, or step ST105 (display processing) may be performed first and then step ST104 (transport processing).

[0045] In addition, the transport control unit 114 may control the automated guided vehicle 400 to transport the completed product when the product is classified as requiring both a non-heat cooking process and a heat cooking process (second classification) in step ST102, and the product order is displayed on the first display unit 211 in step ST103, and then the processing of step ST104 and step ST105 is completed, i.e., when cooking is completed in response to the product order being displayed on the second display unit 221 in step ST105. In this case, when multiple automated guided vehicles 400 are waiting in the predetermined area 30, the transport control unit 114 identifies the automated guided vehicle 400 (401) among the multiple automated guided vehicles 400 that is closest to the exit leading from the predetermined area 30 to the customer seating area 20, and causes the identified automated guided vehicle 400 (401) to transport the product to the customer seats 25. Here, the "predetermined area" may be, for example, the area between the kitchen area 10 and the customer seating area 20 (predetermined area 30), the area between the partial area 21 (dessert room) where the second cooking equipment 220 is located and the customer seating area 20, the partial area 21 (dessert room), etc.

[0046] In step ST107, the display control unit 113 controls the first display unit 211 disposed in the first cooking equipment 210 to display an order for the product that has been classified as requiring a cooking process (first classification) in step ST102. In response to the display process of step ST107, the product is cooked in the first cooking facility 210.

[0047] In step ST108, if the product is classified in step ST102 as having only a heating and cooking process (first classification) and cooking is completed in response to the product order being displayed on the first display unit 211 in step ST107, the transport control unit 114 may control the automated guided vehicle 400 and the conveyor 300 (first conveyor 310 and second conveyor 320) to transport the completed product.

[0048] In step ST109, the display control unit 113 controls the second display unit 221 disposed in the second cooking equipment 220 to display an order for the product that was classified in step ST102 as having only a non-heat cooking process (third category). In response to the display process in step ST109, the product is cooked in the second cooking facility 220.

[0049] In step ST110, the transport control unit 114 may control the automated guided vehicle 400 to transport the completed product if the product is classified in step ST102 as having only a non-heat cooking process (third classification) and cooking is completed in response to the product order being displayed on the second display unit 221 in step ST109.

[0050] [Example] Next, an example of this embodiment will be described.

[0051] In this embodiment, the restaurant has a kitchen (kitchen area 10 with first cooking equipment 210) where heated food is cooked, and another kitchen (a dessert room) (a dessert room (partial area 21) with second cooking equipment 220) where non-heated food is cooked. The dessert room may have glass walls. The dessert room may be located adjacent to the cash register counter 500 so that more people can see inside the dessert room.

[0052] When the information processing device 100 receives an order for a product from a customer, i.e., order information, it extracts whether or not the product requires a cooking step from the order information, and distributes cooking instructions for each cooking step (heat cooking step and non-heat cooking step) to the kitchen displays (first display unit 211 and second display unit 221) in the kitchen and dessert room, respectively, to issue cooking instructions (display of the product to be cooked). The information processing device 100 issues an interrupt cooking instruction (display of the product to be cooked) to the kitchen display (second display unit 221) in the dessert room among cooking instructions issued upon receipt of a new order, in accordance with the timing of transporting the product from the kitchen to the dessert room. When the product (e.g., dessert) is finally completed in the dessert room, the information processing device 100 issues an instruction to transport it to the customer seats 25 using an automated guided vehicle 400 or the like. The information processing device 100 may use the first conveyor 310 to transport products from the kitchen to the dessert room faster than the automated guided vehicle 400 or the like to transport products from the dessert room to the customer seating 25. Because desserts, which have both a cooking process and a non-cooking process, are made up of multiple stacked components, such as a pie or pudding topped with ice cream, the height of the product after the final cooking process in the dessert room may be higher than the height of the product after the cooking process in the kitchen. Therefore, since the height of the product may still be low when transported from the kitchen to the dessert room, making the transport speed for this part relatively faster than the transport speed to the customer seating allows for safe delivery to the customer seating without losing the shape of the product, while also shortening the overall cooking and serving time. In addition, the information processing device 100 may use the first conveyor 310 to transport products from the kitchen to the dessert room at a slower speed than the speed at which the first conveyor 310 is used to transport baked silverware, tableware, etc. from the dessert room to the kitchen.

[0053] When a product of the first category (e.g., pasta) in FIG. 3 is ordered, the cooking system 1 performs the following process. (1) In a first step, the information processing device 100 accepts an order, (2) In a second step, the information processing device 100 extracts product information (pasta) that includes a cooking step, (3) As a third step, the information processing device 100 displays cooking instructions for pasta on a kitchen display (first display unit 211) arranged in the kitchen, (4) In a fourth step, the cooking instructed in the third step is carried out in the first cooking equipment 210 in the kitchen; (5) In a fifth step, after the cooking in the fourth step is completed, the information processing device 100, upon receiving an operation of a corresponding product button on the kitchen display (first display unit 211), transmits a product transport instruction to the customer seat 25 to the conveyor 300 or the automatic guided vehicle 400, etc. (6) In the sixth step, the conveyor 300 or the automated guided vehicle 400 transports the product to the customer seat 25 based on the transport instruction.

[0054] Furthermore, when a product of the second category in FIG. 3 (for example, a dolce (dessert) made of a cooked pie topped with ice cream) is ordered, the cooking system 1 performs the following process. (1) In a first step, the information processing device 100 accepts an order, (2) In a second step, the information processing device 100 extracts product information having a cooking step and a non-cooking step (for example, a pie topped with ice cream), (3) As a third step, the information processing device 100 displays cooking instructions for the heating and cooking process (in the above-mentioned example, the pie part of the product) on a kitchen display (first display unit 211) arranged in the kitchen, (4) In a fourth step, the first cooking equipment 210 in the kitchen carries out the cooking instructed in the third step; (5) In a fifth step, after the cooking in the fourth step is completed, the information processing device 100 controls the first conveyor 310 or the automated guided vehicle 400, etc., to transport the product from the kitchen to the dessert room when the information processing device 100 receives an operation of the corresponding product button on the kitchen display (first display unit 211). (6) In a sixth step, the information processing device 100 displays cooking instructions for a non-heat cooking step (for ice cream in the above-described example) on the kitchen display (second display unit 221) disposed in the dessert room in response to the operation of the product button in the fifth step, (7) In the seventh step, in the second cooking equipment 220 of the dessert room, a cooked food (in the above example, a pie) is combined with a non-cooked food (similarly, ice cream) to complete the product. (8) In an eighth step, when the completed product in the seventh step is placed on the automated guided vehicle 400, upon receiving an operation of the corresponding product button on the kitchen display (second display unit 221), the information processing device 100 transmits an instruction to transport the product to the customer seat 25 to the automated guided vehicle 400; (9) In the ninth step, the automated guided vehicle 400 transports the product to the customer seat 25 based on the transport instruction.

[0055] When a product in the third category (for example, a drink) in FIG. 3 is ordered, the cooking system 1 performs the following process. (1) In a first step, the information processing device 100 accepts an order, (2) In a second step, the information processing device 100 extracts product information (drinks) consisting only of non-heat cooking steps, (3) As a third step, the information processing device 100 displays a cooking instruction for the drink on a kitchen display (second display unit 221) arranged in the dessert room, (4) In a fourth step, the second cooking equipment 220 in the dessert room performs the cooking instructed in the third step; (5) In a fifth step, after the cooking in the fourth step is completed, when the information processing device 100 receives an operation of a corresponding product button on the kitchen display (second display unit 221), it transmits an instruction to transport the product to the customer seat 25 to the automatic guided vehicle 400 or the like, (6) In the sixth step, the automated guided vehicle 400 transports the product to the customer seat 25 based on the product transport instruction.

[0056] The information processing device 100 can issue appropriate cooking instructions to the first cooking equipment 210 in the kitchen and the second cooking equipment 220 in the dessert room based on the information on the cooking process with heat and the cooking process without heat in the product information. Furthermore, even if a single product requires both heated and unheated cooking, the information processing device 100 can efficiently cook the product by coordinating between the dessert room and the kitchen, allowing the product to be transported more safely. In addition, the information processing device 100 can reduce the number of employees (e.g., cooks) working at restaurants, and if the dessert room is placed together with the cash register counter 500 (e.g., a self-checkout register) near the entrance of the restaurant, the dessert room staff can handle customer service.

[0057] [Functions and circuits] Next, the functions and circuits of the information processing device 100 will be described. Each unit of the information processing device 100 may be realized as a function of a computer's arithmetic processing unit, etc. That is, the reception unit 111, classification unit 112, display control unit 113, and transport control unit 114 (control unit 110) of the information processing device 100 may be realized as a reception function, classification function, display control function, and transport control function (control function) by a computer's arithmetic processing unit, etc. The information processing program can cause a computer to realize each of the above-mentioned functions. The information processing program may be recorded on a computer-readable non-transitory storage medium, such as a memory, a solid-state drive, a hard disk drive, or an optical disk. The storage medium may also be referred to as a non-transitory computer-readable medium that stores the information processing program. The information processing program may also be transmitted online. Furthermore, as described above, each unit of the information processing device 100 may be realized by an arithmetic processing device of a computer or the like. The arithmetic processing device or the like is configured by, for example, an integrated circuit or the like. Therefore, each unit of the information processing device 100 may be realized as a circuit that constitutes the arithmetic processing device or the like. That is, the reception unit 111, classification unit 112, display control unit 113, and transport control unit 114 (control unit 110) of the information processing device 100 may be realized as a reception circuit, classification circuit, display control circuit, and transport control circuit (control circuit) that constitute the arithmetic processing device of a computer or the like. The communication unit 121 and memory unit 122 of the information processing device 100, and the display units (first display unit 211 and second display unit 221) (output units) of the cooking equipment may be realized as, for example, a communication function, a memory function, and a display function (first display function and second display function) (output function) including the functions of an arithmetic processing device or the like. The communication unit 121 and memory unit 122 of the information processing device 100, and the display units (first display unit 211 and second display unit 221) (output units) of the cooking equipment may be realized as, for example, a communication circuit, a memory circuit, and a display circuit (first display circuit and second display circuit) (output circuit) by being configured with an integrated circuit or the like. The communication unit 121 and memory unit 122 of the information processing device 100, and the display units (first display unit 211 and second display unit 221) (output units) of the cooking equipment may be realized as, for example, a communication device, a memory device, and a display device (first display device and second display device) (output device) by being configured with multiple devices.

[0058] The cooking system 1 can be configured by combining one or any combination of the above-described multiple units. In this disclosure, the term "information" is used, but the term "information" can be replaced with "data" and the term "data" can be replaced with "information."

[0059] [Aspects and Effects of the Present Embodiment] Next, one aspect of this embodiment and the effects of each aspect will be described. Note that each aspect described below is an example at the time of filing, and this embodiment is not limited to the aspects described below. In other words, this embodiment is not limited to the aspects described below, and may be realized by appropriately combining the above-mentioned parts. Furthermore, a lower-level aspect may be able to cite any of the higher-level aspects. The effects described below are merely examples, and the effects of each aspect are not limited to those described below. Each aspect may, for example, achieve at least one of the effects described below.

[0060] (Aspect 1) One embodiment of the cooking system comprises a first cooking equipment located in the kitchen area and capable of heat cooking; a second cooking equipment located in the customer seating area and not capable of heat cooking; a reception unit that accepts product orders as order information via a terminal that inputs orders from customers; a classification unit that classifies instructions to the first cooking equipment and the second cooking equipment based on whether the products included in the order information accepted by the reception unit have a non-heat cooking step or a heat cooking step in their cooking process; and a display control unit that controls the display of orders for products classified by the classification unit as having a heat cooking step on a first display unit located in the first cooking equipment and the display of orders for products classified by the classification unit as having only a non-heat cooking step on a second display unit located in the second cooking equipment, and controls the display of orders for products that are displayed on the first display unit as requiring heat cooking when the cooking process for the product that requires heat cooking is completed and a non-heat cooking step is still required. This allows the cooking system to provide cooking instructions when cooking a single item using multiple cooking equipment located relatively far apart. In other words, even if there is a first cooking equipment in the kitchen area and a second cooking equipment in the seating area, the cooking system can classify the ordered item (dish) as requiring cooking and provide cooking instructions according to the cooking process to each of the first cooking equipment and the second cooking equipment, i.e., the first display unit and the second display unit. Therefore, even when cooking the same item, the cooking system can efficiently cook using multiple cooking equipment located in different locations, allowing for the decentralized placement of cooking equipment and achieving space savings in the kitchen area. Furthermore, even if the ordered product (dish) requires both a heat cooking process and a non-heat cooking process, the cooking system can provide cooking instructions to the first display unit and the second display unit respectively according to the order of the cooking processes. Furthermore, since the cooking system allows for the distributed placement of cooking equipment, the second cooking equipment can be placed in the customer seating area. Therefore, if the second cooking equipment is placed together with the cash register counter 500 (e.g., a self-checkout) near the entrance of the restaurant, the person in charge of the second cooking equipment can serve customers. Furthermore, since the second cooking equipment is located in the seating area, the cooking system allows customers to see what the staff are cooking as a special effect. In other words, by seeing such a special effect, customers feel excited and excited, and have a good impression that the food looks delicious, which increases their satisfaction.

[0061] (Aspect 2) One embodiment of the cooking system may identify a seat corresponding to a table number in the customer seating area based on the product and table number included in the order information, and may be equipped with a conveyor that transports the product cooked in the first cooking equipment to the identified seat. This allows the cooking system to automatically transport products (food) from the first cooking equipment to the seats using a conveyor, making it possible to create so-called ``futuristic'' presentations using mechanical equipment, thereby increasing the satisfaction of customers who watch such presentations.

[0062] (Aspect 3) In one embodiment of the cooking system, the conveyor may extend from the kitchen area to the second cooking equipment, and the conveyor may be used to transport products cooked in the first cooking equipment to the second cooking equipment. As a result, the cooking system can transport products (food) without relying on restaurant employees, reducing the number of employees required compared to when employees transport products (food) from the first cooking equipment to the second cooking equipment. As a result, the cooking system can relatively reduce labor costs and increase the restaurant's competitiveness relative to other restaurants. Furthermore, by increasing the restaurant's competitiveness, the cooking system can suppress increases in product (food) prices borne by customers. In other words, the cooking system can increase customer satisfaction. In addition, the cooking system can automatically transport products (food) from the first cooking equipment to the second cooking equipment using a conveyor, making it possible to create so-called ``futuristic'' presentations using mechanical equipment, thereby increasing the satisfaction of customers who watch such presentations.

[0063] (Aspect 4) One embodiment of the cooking system may be equipped with an automated guided vehicle that identifies a seat in the customer seating area corresponding to a table number based on the product and table number included in the order information, and transports the product cooked in the first cooking equipment or the second cooking equipment to the identified seat. This allows the cooking system to increase customer satisfaction, similar to the aspects described above.

[0064] (Aspect 5) In one aspect of the cooking system, an automated guided vehicle may be used to transport the products cooked in the first cooking equipment to the second cooking equipment. This allows the cooking system to increase customer satisfaction, similar to the aspects described above.

[0065] (Aspect 6) In one embodiment of the cooking system, there are multiple automated guided vehicles, and when multiple automated guided vehicles are waiting in a specified area, the cooking system may be equipped with a transport control unit that identifies the automated guided vehicle that is closest to the exit from the specified area to the customer seating area, and causes the identified automated guided vehicle to transport the product to the seat. This allows the cooking system to increase customer satisfaction, similar to the aspects described above. Furthermore, the cooking system can simultaneously transport multiple products (food items) using multiple automated guided vehicles, which reduces the waiting time for customers. This means that customers will no longer be dissatisfied with the slow arrival of products (food items), and customer satisfaction will increase.

[0066] (Aspect 7) In one embodiment of the cooking method, a computer located in a store having a first cooking equipment in the kitchen area that is capable of heat cooking and a second cooking equipment in the customer seating area that does not perform heat cooking performs the following steps: a reception step in which a computer receives product orders as order information via a terminal that inputs orders from customers; a classification step in which instructions for the first cooking equipment and the second cooking equipment are classified based on whether the products included in the order information received in the reception step have a non-heat cooking step or a heat cooking step in their cooking process; and a display control step in which orders for products classified in the classification step as having a heat cooking step are displayed on a first display unit located in the first cooking equipment, and orders for products classified in the classification step as having only a non-heat cooking step are displayed on a second display unit located in the second cooking equipment, and when the cooking process for a product that requires heat cooking and is displayed on the first display unit is completed and a non-heat cooking step is still required, the order for that product is controlled to be displayed on the second display unit. As a result, the cooking method can achieve the same effects as the cooking system of the above-described embodiment.

[0067] (Aspect 8) One embodiment of the cooking program is implemented in a computer installed in a store having a first cooking equipment located in the kitchen area and capable of heat cooking, and a second cooking equipment located in the customer seating area and not capable of heat cooking. The computer has the following functions: a reception function that receives product orders as order information via a terminal that inputs orders from customers; a classification function that classifies instructions to the first cooking equipment and the second cooking equipment based on whether the products included in the order information received by the reception function have a non-heat cooking step or a heat cooking step in their cooking process; and a display control function that controls the display of orders for products classified by the classification function as having a heat cooking step on a first display unit installed in the first cooking equipment, and the display of orders for products classified by the classification function as having only a non-heat cooking step on a second display unit installed in the second cooking equipment, and controls the display of orders for products that are classified by the classification function as having only a non-heat cooking step when the cooking process for a product displayed on the first display unit that requires heat cooking has been completed and a non-heat cooking step is still required. As a result, the cooking program can achieve the same effects as the cooking system of the above-described embodiment. [Explanation of symbols]

[0068] 1 Cooking System 10 Kitchen area 20 Seating area 21 Part of the area (Dolce Room) 22 Other Areas 25 audience seats 30 designated area 100 Information processing device 110 control section 111 Reception 112 Classification Department 113 Display control unit 114 Transport control unit 121 Communications Department 122 Storage section 210 1st cooking equipment 211 1st display section 220 Second cooking equipment 221 2nd display section 300 Conveyor 310 First Conveyor 320 Second Conveyor 400 Automated Guided Vehicle 500 cashier counter 600 ordering terminals

Claims

1. a first cooking facility arranged in the kitchen area and capable of heating and cooking; A second cooking facility that does not perform cooking and is located in the seating area; a reception unit that receives product orders as order information via a terminal that inputs orders from customers; a classification unit that classifies instructions to the first cooking equipment and the second cooking equipment based on whether the product included in the order information received by the reception unit has a non-heat cooking step or a heat cooking step in the cooking process; a display control unit that controls the display of orders for products classified by the classification unit as requiring a cooking step on a first display unit disposed in the first cooking equipment, and the display of orders for products classified by the classification unit as requiring only a non-cooking step on a second display unit disposed in the second cooking equipment, and that, when the cooking step for a product requiring cooking displayed on the first display unit has been completed and a non-cooking step is still required, controls the display of orders for the product on the second display unit; A cooking system comprising:

2. a conveyor that identifies a seat in the customer seating area corresponding to a table number based on the product and table number included in the order information, and transports the product cooked in the first cooking equipment to the identified seat; The cooking system of claim 1 .

3. The conveyor extends from the kitchen area to the second cooking equipment, The conveyor is used to transport the products cooked in the first cooking facility to the second cooking facility. The cooking system of claim 2 .

4. an automated guided vehicle that identifies a seat in the customer seating area corresponding to a table number based on the product and table number included in the order information, and transports the product cooked in the first cooking equipment or the second cooking equipment to the identified seat; The cooking system of claim 1 .

5. The automated guided vehicle is used to transport the products cooked in the first cooking facility to the second cooking facility. The cooking system of claim 4.

6. There are a plurality of the automated guided vehicles, and a transport control unit that, when a plurality of the automated guided vehicles are waiting in a predetermined area, identifies one of the automated guided vehicles that is closest to an exit leading from the predetermined area to the customer seating area, and causes the identified automated guided vehicle to transport the product to the seat. The cooking system of claim 5 .

7. a first cooking facility arranged in the kitchen area and capable of heating and cooking; a computer disposed in the store having a second cooking facility that does not perform cooking by heating, the computer a receiving step of receiving an order for a product as order information via a terminal for inputting the order from a customer; a classification step of classifying instructions to the first cooking equipment and the second cooking equipment based on whether the cooking process of the product included in the order information received in the receiving step includes a non-heat cooking process or a heat cooking process; a display control step of controlling the display of an order for a product classified as requiring a cooking step by the classification step on a first display unit disposed in the first cooking equipment, and the display of an order for a product classified as requiring only a non-cooking step by the classification step on a second display unit disposed in the second cooking equipment, and when the cooking step of a product requiring cooking displayed on the first display unit has been completed and a non-cooking step is still required, the display of the order for that product on the second display unit; Cooking method to perform.

8. a first cooking facility arranged in the kitchen area and capable of heating and cooking; a computer disposed in the store having a second cooking facility that does not perform cooking by heating, disposed in the customer seating area, A reception function for receiving product orders as order information via a terminal for inputting orders from customers; a classification function that classifies instructions to the first cooking equipment and the second cooking equipment based on whether the cooking process of the product included in the order information received by the receiving function includes a non-heat cooking process or a heat cooking process; and a display control function that controls the display of orders for products classified by the classification function as requiring a cooking step on a first display unit disposed in the first cooking equipment, and the display of orders for products classified by the classification function as requiring only a non-cooking step on a second display unit disposed in the second cooking equipment, and that, when the cooking step for a product requiring cooking displayed on the first display unit has been completed and a non-cooking step is still required, controls the display of the order for that product on the second display unit; A cooking program that makes this possible.

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