To provide a ticket vending control device, a ticket vending method using the device, and a program for a ticket vending machine executed by the device.

Abstract

To provide a ticket issuing technique capable of improving customer convenience and store side operability.SOLUTION: A ticket issuing controller 10 is provided with a guidance propriety judging part 13 for judging the propriety of the guidance of a customer, an order / settlement part 14 for outputting a cooking menu, inputting order information and performing settlement processing and a ticket issuing part 15 for issuing a meal ticket 51 on which a reception number, the order information and a seat number are described when the guidance propriety judging part judges that the guidance is possible. A ticket issuing part 15 issues a meal ticket 52 on which the order information and a reception number are described when the guidance possibility / impossibility decision part 13 decides that guidance is impossible. No seat number is written on the meal ticket 52.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] The present invention relates to ticket vending technology in restaurants. [Background technology]

[0002] As of 2024, there is a serious labor shortage, making it difficult to secure workers. This is particularly evident in the food and beverage industry. Even if part-time workers can be hired, there are large individual differences in customer service skills. It also takes time to train them in customer service skills.

[0003] Therefore, efforts are being made to reduce the number of workers as much as possible. In particular, with the recent advances in IT technology, automation using IT technology, such as automation of reception processing (e.g., Patent Document 1) and automation of order processing (e.g., Patent Document 2), is being considered. This will enable optimal labor allocation, such as concentrating labor on cooking itself.

[0004] In addition, automated reception processing often uses terminals located in the store. Automated ordering processing often uses store terminals or customer terminals installed at each table. When using a customer terminal, customers are required to read an identification code to access the ordering site. In other words, automated reception processing and automated ordering processing are often performed separately.

[0005] Incidentally, ticket vending machines have been around for many years as a labor-saving measure since before the development of IT technology. They have been in operation for over half a century, and customers are accustomed to using them. Even older generations who are unfamiliar with IT technology can operate them.

[0006] Fast food restaurants such as hamburger shops, ramen shops, set meal restaurants, and food courts offer a limited menu, allowing customers to order quickly and process payments at the same time, which speeds up customer turnover. In these types of restaurants, the use of ticket vending machines is advantageous for both customers and the store.

[0007] For convenience, a turnover efficiency is determined to be good when the average customer stay time is 40 minutes or less.

[0008] With conventional ticket vending machines, customers insert money equivalent to (or more than) the price of the food they want to order, press the button corresponding to the food they want to order, and receive a ticket along with any change. The food ticket has the ordered food printed on it. The customer then takes the ticket to the serving counter to exchange it for the food they want to order. Alternatively, the customer can present the ticket to a store clerk, who will then relay the order to the kitchen. After the food is ready, the clerk checks the ticket and serves it to the customer. The stub of the ticket can sometimes be used as a receipt.

[0009] In particular, with the development of IT technology, monitor display functions have been added to ticket vending machines, allowing orders to be placed using touch panels, etc. The order contents displayed on the monitor are becoming more diverse. In addition, ticket vending machines are being equipped with communication functions with kitchens, etc., so that order information can be quickly transmitted to the kitchen (for example, Patent Document 3). [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Publication No. 2022-026222 [Patent Document 2] Japanese Patent Application Publication No. 2023-113768 [Patent Document 3] Japanese Patent Application Laid-Open No. 2002-197542 Summary of the Invention [Problem to be solved by the invention]

[0011] However, even if a meal ticket is purchased from a ticket machine, there is a risk that the restaurant may be full and unable to secure a seat, resulting in the food not being served promptly.

[0012] Fast food restaurants, which are the target of the present invention, have a high turnover rate, and in the past, even if the restaurant was full, customers could often secure a seat by waiting for a short time. Therefore, the above-mentioned problem was not easily noticed.

[0013] On the other hand, as the functionality of ticket vending machines has become more sophisticated, the series of processes has become more complicated, and the above-mentioned problems have become more apparent.

[0014] The present invention is intended to solve the above-mentioned problems, and aims to provide a ticket vending technology that can improve customer convenience and store operability. [Means for solving the problem]

[0015] The present invention, which solves the above problems, is a control device for a ticket vending machine. The control device includes an admission decision unit that decides whether to admit a customer to a meal, an order / payment unit that outputs a food menu, inputs order information, and processes payments, and a ticket issuing unit that issues a meal ticket bearing a receipt number and the order information if the admission decision unit determines that admission is possible.

[0016] The device of the present invention can simultaneously process orders (and payments) and receive orders (and guide orders), thereby improving customer convenience and store operability.

[0017] In the above invention, preferably, the control device further includes a seat availability status ascertaining unit for ascertaining seat availability in the restaurant, and the seat availability determination unit determines whether or not to guide the customer based on the seat availability status ascertained by the seat availability status ascertaining unit.

[0018] This allows the decision as to whether or not to guide a passenger based on whether or not there are vacant seats.

[0019] In the above invention, preferably, the control device further includes a kitchen status grasping unit that grasps the kitchen status, and the guidance availability determination unit determines whether or not to guide the customer based on the cooking progress status as determined by the kitchen status grasping unit.

[0020] This allows the decision to decide whether to guide the customer based on whether the kitchen is operating smoothly or not.

[0021] In the above invention, preferably, the ticket issuing unit writes a seat number on the meal ticket.

[0022] This allows seating to be handled in addition to reception and order processing, further improving customer convenience and store operability.

[0023] In the above invention, preferably, when the guidance availability determination unit determines that guidance is not possible, the ticket issuing unit issues a meal ticket on which the order information and a reception number are written.

[0024] According to the device of the present invention, even if guidance is not possible, the order and payment process can be carried out first, which improves customer convenience and store operability.

[0025] In the above invention, it is preferable to provide an escort possibility notification unit that notifies the passenger that escort is possible when the judgment of the escort possibility judgment unit changes from not being able to escort to being able to escort, and a re-escort unit that inputs the reception number and issues a ticket with the seat number written on it.

[0026] This allows customers to be guided quickly.

[0027] In the above invention, preferably, when the guidance availability determining section determines that guidance is not possible, the ticket issuing section issues a ticket on which a reception number is written.

[0028] According to the device of the present invention, if guidance is not possible, only the reception process is carried out first, and after re-reception, the order and payment process is carried out.

[0029] The above invention is preferably aimed at selling tickets at restaurants including fast food restaurants, ramen shops, set meal restaurants, and food courts.

[0030] The device of the present invention is particularly suitable for use in restaurants, which have inherently high turnover efficiency.

[0031] The present invention, which solves the above problems, is a ticket vending method using a control device. The control device determines whether or not to serve the customer, outputs a food menu, inputs order information, processes payment, and if it is determined that the customer can be served, issues a meal ticket bearing a reception number and the order information.

[0032] This improves customer convenience and improves store operability.

[0033] The program of the present invention, which solves the above problem, causes the control device to execute the following processes: determining whether or not to guide the customer; outputting a food menu, inputting order information, and making payment; and, if it is determined that guidance is possible, issuing a meal ticket bearing the reception number and the order information.

[0034] This improves customer convenience and improves store operability. [Effects of the Invention]

[0035] The ticket selling technology of the present invention can improve customer convenience and store operability. [Brief explanation of the drawings]

[0036] [Figure 1] Overall system configuration diagram [Figure 2] Image of in-store status monitor display screen [Figure 3] Kitchen monitor display screen image [Figure 4] Control device hardware configuration diagram [Figure 5] Functional block diagram (first embodiment) [Figure 6] Processing flow chart (first embodiment) [Figure 7] Sequence diagram (first embodiment) [Figure 8] Sequence diagram (first embodiment) [Figure 9] Screen transition diagram (first embodiment) [Figure 10] Ticket issuing operation diagram [Figure 11] Processing flow chart (second embodiment) [Figure 12] Sequence diagram (second embodiment) [Figure 13] Screen transition diagram (second embodiment) DETAILED DESCRIPTION OF THE INVENTION

[0037] - Overview of the first embodiment - Figure 1 shows the overall configuration of the system of the present invention. The system of the present invention sells tickets at restaurants such as fast food restaurants. Store staff may assist as needed, but from the perspective of store operability, it is preferable to minimize labor as much as possible.

[0038] The system of the present invention comprises an in-store terminal 1, an in-store status monitor 2, a kitchen monitor 3, an in-store terminal 4, a notification monitor 5, and a control device 10. For ease of explanation, the control processes described below are assumed to be executed by the control device 10, but some of the processes may be executed by each of the components 1 to 5. The control device 10 and each of the components 1 to 5 are connected via a network.

[0039] The in-store terminal 1 is placed in front of the store. The in-store terminal 1 has a display function using a monitor and an input function such as a hatch panel. The in-store terminal 1 is also a replacement for conventional ticket vending machines. Therefore, it has payment functions such as a deposit method. It also has printing and ticket issuing functions. The in-store terminal refers to the area near the entrance of a restaurant, which is the first place customers visit.

[0040] The in-store situation monitor 2 displays the in-store situation, including seat availability. The in-store situation may be determined by image analysis using in-store cameras and artificial intelligence. Alternatively, the seating situation may be input by store staff who guide customers, serve customers, and clean the tables. The in-store situation monitor 2 may be placed in the kitchen and viewed by the chef, or may be placed in a visible location in the store and viewed by store staff. Multiple monitors may be placed.

[0041] Figure 2 is an image of the display screen of the in-store status monitor 2. The in-store status monitor 2 displays the status of each seat in real time, such as vacant, in-eat, in-cleanup, reserved, unavailable, etc.

[0042] The kitchen monitor 3 is placed in the kitchen and viewed by the chef. Order information, which will be described later, is displayed for each customer.

[0043] Figure 3 is an image of the display screen of the kitchen monitor 3. In the example shown, order information is displayed in chronological order from the left. Once the food is served to the customer, the display disappears. When one display disappears, the display of the next oldest information moves to that disappearance location (i.e., moves to the left). The displays of other information also move accordingly. This allows the chef to manage the progress of cooking. A warning may be displayed to call attention when a predetermined time has passed since the order was received.

[0044] The in-store terminal 4 is placed in a location within the store that is easily accessible to customers waiting for assistance, and has, for example, an identification code reading function and a display function.

[0045] The notification monitor 5 is placed in a location within the store where it can be easily viewed by customers waiting for guidance, and may have an audio function.

[0046] The control device 10 works in conjunction with each of the components 1 to 5 to execute the following control processes. The control device 10 may be located inside the store, or may be located outside the store via a network. The control device 10 may be configured by multiple information processing devices working in conjunction with each other.

[0047] 4 is a hardware configuration diagram of the control device 10. The control device 10 is an information processing device 200.

[0048] The information processing device 200 includes a CPU (Central Processing Unit) 201, a ROM (Read Only Memory) 202, a RAM (Random Access Memory) 203, a non-volatile memory 204, and an I / O 205, and each component is connected to each other via a bus 206.

[0049] The CPU 201 executes each function based on a program. The ROM 202 stores the program. The RAM 203 is used as a temporary work area for the CPU 201. The non-volatile memory 204 is an example of a storage device that maintains stored information even if the power supply is cut off. For example, it is a semiconductor memory or a hard disk. The non-volatile memory 204 does not need to be built-in, and may be removable and portable. The I / O 205 is an input / output interface.

[0050] To the I / O 205, for example, a communication unit 207, an input unit 208, a display unit 209, and the like are connected.

[0051] The communication unit 207 is connected to a communication line and has a communication protocol for communicating data with the outside. The input unit 208 is a touch panel, keyboard, mouse, etc., and is used to input operation instructions, etc. The display unit 209 is, for example, a liquid crystal display, an organic EL display, a projector, etc., and displays the results of information processing, etc., and may be displayed on the screen of another terminal via the communication line.

[0052] ~Details of the first embodiment~ 5 is a functional block diagram of the control device 10. The control device 10 has a seat availability status grasping unit 11, a kitchen status grasping unit 12, a guidance availability determination unit 13, an order / payment unit 14, a ticket issuing unit 15, a guidance availability notification unit 16, and a re-guidance unit 17.

[0053] The seat vacancy status ascertaining unit 11 inputs the same information as that displayed on the in-store status monitor 2. That is, it inputs whether or not there are vacant seats. The seat vacancy status ascertaining unit 11 may itself determine whether or not there are vacant seats.

[0054] The kitchen status grasping unit 12 inputs the same information as that displayed on the kitchen monitor 3. That is, the kitchen status including the cooking progress, for example, whether or not it is going well, is input. If a predetermined time has passed since the time of receiving the order, it is determined that the status is not going well. The kitchen status grasping unit 12 may determine whether or not the status is going well.

[0055] The guidance availability determination unit 13 determines that guidance is available when it receives vacant seat information from the vacant seat status grasping unit 11 and smooth operation information from the kitchen status grasping unit 12. It determines that guidance is unavailable when it receives no vacant seat information from the vacant seat status grasping unit 11 or unsmoking information from the kitchen status grasping unit 12.

[0056] The guidance availability determining unit 13 constantly repeats the determination of whether guidance is available.

[0057] Whether the guidance availability determination unit 13 determines that guidance is available or unavailable, the order and payment unit 14 outputs the food menu to the monitor of the in-store terminal 1, inputs order information through operation of the in-store terminal 1, and performs payment processing such as deposit. A series of information is output to the kitchen monitor 3.

[0058] When the ticket issuing unit 15 confirms the payment process, it outputs a command to issue a meal ticket to the in-store terminal 1. If the guide availability determination unit 13 determines that guide is possible, the meal ticket will contain the reception number, order information, and seat number. If the guide availability determination unit 13 determines that guide is not possible, the meal ticket will contain the reception number and order information. No seat number will be written on it.

[0059] When the determination of the guidance availability determination unit 13 changes from guidance unavailable to guidance available, the guidance availability notification unit 16 notifies the reception number and the fact that guidance is available. For example, it outputs the fact to the notification monitor 5. Voice guidance may also be used.

[0060] The re-introduction unit 17 inputs the reception number via the in-store terminal 4, and outputs a command to issue a ticket on which the seat number is printed to the in-store terminal 4. The position corresponding to the seat number may be output to a monitor.

[0061] Figure 6 is a processing flow diagram of the control device 10. Figure 7 is a sequence diagram when it is determined that guidance is possible. Figure 8 is a sequence diagram when it is determined that guidance is not possible (but guidance is possible after that). Figure 9 is a screen transition diagram of the in-store terminal 1 monitor. Figure 10 is an image diagram of the ticket issuing operation. The series of operations will be explained using Figures 6-10.

[0062] The user inputs whether or not there are vacant seats based on the same information as that displayed on the in-store status monitor 2 (see FIG. 2) (Step S11). The user inputs whether or not the kitchen situation is going well based on the same information as that displayed on the kitchen monitor 3 (see FIG. 3) (Step S12).

[0063] If there is a seat available and the kitchen is in good condition, it is determined that the seat can be shown to the customer, but if there is no seat available or the kitchen is not in good condition, it is determined that the seat cannot be shown to the customer (step S13). This determination is constantly repeated during this control.

[0064] An initial screen 101 is displayed on the monitor of the in-store terminal 1. The initial screen 101 displays a means for inputting the number of customers and a means for selecting a table or counter. The means for selecting a table or counter also displays the estimated waiting time for each.

[0065] For example, if there are three customers for one empty seat, we cannot accommodate them. However, to simplify the explanation, we will limit the explanation to cases where there is one customer for one empty seat, or one group of customers for one empty seat at a table.

[0066] When the customer operates the initial screen 101, if guidance is permitted in S13, the order completion screen 102 is displayed. When the order completion screen 102 is operated, the menu screen 104 is displayed. The customer places an order via the menu screen 104.

[0067] The customer then makes payment via the payment screen 105 (step S14). Payment can be made by cash or electronic payment. The operations related to ordering and payment are similar to existing technologies, so details will be omitted. A series of information is displayed on the kitchen monitor 3.

[0068] When payment is completed in S14, the ticket issuing screen 106 is displayed on the monitor of the in-store terminal 1, and a meal ticket 51 is issued (step S15). The reception number, order information, and seat number are written on the meal ticket 51. The ticket issuing screen 106 displays the location of the seat number on a map of the store.

[0069] The customer then moves to the seat number and waits for the food to be served. The customer may move to the seat by themselves while referring to the in-store status monitor 2, or a store staff member may assist them.

[0070] Food can be served by store staff, but since seat numbers are fixed, automatic serving can also be easily applied.

[0071] The customer checks that the order information written on the meal ticket 51 matches the food provided, and then eats the food.

[0072] When the food is served, the display on the kitchen monitor 3 is updated.

[0073] Next, the operation when guidance is not possible will be described.

[0074] When the customer operates the initial screen 101, if guidance is not possible in S13, a reception completion screen 103 is displayed. Unlike the reception completion screen 102, the reception completion screen 103 displays a message that the seat has not been reserved.

[0075] When the reception completion screen 103 is operated, a menu screen 104 is displayed. The customer places an order via the menu screen 104. The customer then makes payment via the payment screen 105 (step S16). In other words, the operations related to ordering and payment are the same regardless of whether guidance is available or not.

[0076] When payment is completed in S16, the ticket issuing screen 107 is displayed on the monitor of the in-store terminal 1, and the meal ticket 52 is issued (step S17). The meal ticket 52 lists the reception number and order information. It does not list a seat number. The ticket issuing screen 107 displays that a seat is being prepared. The customer waits near the storefront for guidance.

[0077] The determination of whether guidance is possible or not in S13 is constantly repeated (step S18). When guidance is changed from not possible to possible, it is notified that guidance is possible (step S19).

[0078] When the customer recognizes the notification monitor 5 or the voice guidance, he or she accesses the in-store terminal 4. The initial screen 111 of the in-store terminal 4 displays a message instructing the in-store terminal 4 to read the identification code written on the meal ticket 52. The identification code contains information equivalent to a reception number. When the in-store terminal 4 reads the identification code written on the ticket 52, the seating information screen 112 is displayed and the seating information ticket 53 is issued (step S20). The seating information screen 112 displays the location of the seat number on a map of the store.

[0079] The customer moves to the seat with the specified number and waits for the food to be served. Although the food can be served by a store staff member, since the seat number is fixed, automatic serving can also be easily applied.

[0080] The customer checks that the order information written on the meal ticket 52 matches the food provided, and then eats the food.

[0081] When the food is served, the display on the kitchen monitor 3 is updated.

[0082] ~Effects of the first embodiment~ This can solve the problem of customers not being able to secure a seat at restaurants with high turnover efficiency, such as fast food restaurants (for convenience, a turnover efficiency is determined to be good when the average customer stay time is 40 minutes or less, and even 30 minutes or less), thereby improving customer convenience.

[0083] According to the system of this embodiment, reception, ordering, payment, seating, guidance, and serving can all be performed without the intervention of store staff, or with only a small number of store staff, thereby improving store operability.

[0084] According to the system of this embodiment, customers can still place orders even when seating is unavailable. If seating is unavailable, customers will have to wait near the front of the store, but the order will already be received and cooking will have begun, and once seated, the food will be served with a short wait. This improves customer convenience and store operability.

[0085] According to the system of this embodiment, whether or not to seat a customer is determined based on the availability of seats as well as the state of the kitchen. This makes it possible to adjust even in cases of excessive orders. For example, this can reduce customer dissatisfaction, such as when a customer is seated but their food is not being served for a long time.

[0086] ~Second embodiment~ The second embodiment is a modification of the first embodiment. The in-store terminal 4 may not be included in the overall system configuration. The operation when it is determined that guidance is possible is the same as in the first embodiment. The operation when it is determined that guidance is not possible is different.

[0087] Fig. 11 is a process flow diagram of the control device 10. Fig. 12 is a sequence diagram when it is determined that guidance is not possible (but guidance is possible thereafter). Fig. 13 is a screen transition diagram of the in-store terminal 1 monitor.

[0088] The control when it is determined that guidance is possible is the same as in the first embodiment (S11 → S12 → S13 → S14 → S15). The control when it is determined that guidance is not possible is also the same up to some point (S11 → S12 → S13).

[0089] When the customer operates the initial screen 101, if guidance is not possible in S13, a reception completion screen 108 is displayed. Unlike the reception completion screen 102, the reception completion screen 108 displays a message that a seat has not been reserved. Unlike the reception completion screen 103, the reception completion screen 108 does not display a message that the customer should proceed to the order screen. A reception ticket 54 with only the reception number printed on it is issued. The customer waits near the storefront for guidance.

[0090] The determination of whether guidance is possible or not in S13 is constantly repeated (step S18). When guidance is changed from not possible to possible, it is notified that guidance is possible (step S19).

[0091] When the customer recognizes the notification monitor 5 or the voice guidance, he or she returns to the in-store terminal 1. The customer reads the identification code corresponding to the reception number on the re-reception screen 109 into the in-store terminal 1 (step S20), and when the customer operates the re-reception screen 109, the menu screen 104 is displayed. The customer places an order via the menu screen 104. The customer then makes payment via the payment screen 105 (step S21).

[0092] When payment is completed in S21, the ticket issuing screen 106 is displayed on the monitor of the in-store terminal 1, and a meal ticket 51 is issued (step S22). The reception number, order information, and seat number are written on the meal ticket 51. The ticket issuing screen 106 displays the location of the seat number on a map of the store.

[0093] ~Variations~ In the present application, operation by a small number of store staff is intended. In the systems according to the first and second embodiments, seating is also handled. In contrast, seating may be determined and guided by store staff while checking the in-store situation monitor 2. After seating is assigned, the reception number and seat number are linked.

[0094] By giving store staff a certain degree of discretion, it becomes possible to reflect, for example, customer wishes.

[0095] According to the system of the above embodiment, whether or not to guide a customer is determined based on whether or not there is an empty seat and the state of the kitchen. Alternatively, whether or not to guide a customer may be determined based only on whether or not there is an empty seat. [Explanation of symbols]

[0096] 1. In-store terminal 2. In-store status monitor 3 Kitchen Monitor 4 In-store terminals 5 Notification monitor 10 Control device 11. Vacancy Status Monitoring Department 12 Kitchen Status Monitoring Department 13 Guidance decision section 14 Order and Payment Department 15 Ticketing Department 16 Guidance and Notification Unit 17 Re-guidance department 51 meal tickets 52 meal tickets 53 Seat guide ticket 54 Reception ticket 101 Initial screen (Terminal 1) 102 Reception completion screen (Terminal 1) 103 Reception completion screen (Terminal 1) 104 Menu screen (Terminal 1) 105 Payment screen (Terminal 1) 106 Ticket issuing screen (Terminal 1) 107 Ticket issuing screen (Terminal 1) 108 Reception completion screen (Terminal 1) 109 Re-reception screen (Terminal 1) 111 Initial screen (Terminal 4) 112 Seat information screen (Terminal 4) 200 Information processing device 201 CPU 202 ROM 203 RAM 204 Non-volatile memory 205 Input / Output Interface 206 Bus 207 Communication Unit 208 Input Unit 209 Display Unit

Claims

1. a guidance availability determination unit that determines whether or not to provide guidance to a customer; An order and payment section that outputs food menus, inputs order information, and processes payments; a ticket issuing unit that issues a meal ticket on which the reception number and the order information are printed when the guidance availability determining unit determines that guidance is available; A ticket vending control device comprising:

2. It also has a seat availability monitoring unit that monitors seat availability within the restaurant. The guidance availability determination unit determines whether or not to guide a customer based on the seat availability status determined by the seat availability status determination unit.

2. The ticket vending control device according to claim 1.

3. It also has a kitchen situation monitoring unit that monitors the kitchen situation, The guidance availability determination unit determines whether to guide the customer based on the cooking progress status determined by the kitchen status grasping unit.

2. The ticket vending control device according to claim 1.

4. The ticket issuing unit writes the seat number on the meal ticket.

2. The ticket vending control device according to claim 1.

5. When the guidance availability determination unit determines that guidance is not possible, the ticket issuing unit issues a meal ticket on which the order information and a reception number are written.

2. The ticket vending control device according to claim 1.

6. a guidance possibility notification unit that notifies the user that guidance is possible when the determination by the guidance possibility determination unit changes from not being able to guide the user to the destination to being able to guide the user; a ticket re-issuance unit that inputs the reception number and issues a ticket on which a seat number is written; and 6. The ticket vending control device according to claim 5.

7. The ticket issuing unit issues a ticket on which a reception number is written when the guidance availability determining unit determines that guidance is not possible.

2. The ticket vending control device according to claim 1.

8. For the purpose of selling tickets at restaurants, including fast food restaurants, ramen shops, set meal restaurants, and food courts 2. The ticket vending control device according to claim 1.

9. A ticket selling method using a control device, Determine whether to guide the customer, Print out the food menu, enter the order information, process the payment, If it is determined that the customer is allowed to dine there, a meal ticket containing the reception number and the order information will be issued. A ticket selling method characterized by:

10. The control device A process for determining whether or not to guide the customer; The process of printing out the food menu, inputting order information, and making payment. If it is determined that the customer is allowed to dine-in, a process of issuing a meal ticket on which the reception number and the order information are printed is performed. A program for a ticket vending machine, characterized by executing the following.

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