Business support systems, business support methods, and business support programs

Abstract

This invention provides a business support system, business support method, and business support program that can improve the operational efficiency of food and beverage establishments. [Solution] The business support system according to the present invention comprises: a prediction processing unit that predicts the quantity of food to be served to customers at a food and beverage facility; a determination processing unit that determines the quantity of a specific ingredient used in the food based on the quantity of food to be served predicted by the prediction processing unit; and an output processing unit that outputs work instructions for preparation work to make the quantity of the specific ingredient determined by the determination processing unit available for cooking the food.

Description

Technical Field

[0001] The present invention relates to a business support system, a business support method, and a business support program for supporting the kitchen operations of food service establishments.

Background Art

[0002] Conventionally, in food service establishments such as restaurants, systems that can improve the efficiency of staff operations (operations) such as cooking and serving are known. For example, the system includes means for sensing the digestion status of the products served to customers who visit the store with a sensor and cooking and serving the next product at an optimal timing, means for staff to grasp the product type, price, serving destination table, serving status, etc. with an IC chip embedded in the tableware, and means for customers who visit the store to confirm whether all ordered items have been served.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Here, in food service establishments, kitchen operations cover a wide range, such as the preparation work of stocking the ingredients for the dishes provided to customers who visit the store, the cooking work of cooking with the stocked ingredients, and the ordering work of ordering ingredients. For example, staff predict in advance the quantity (number of servings) of the dishes provided to customers who visit the store, and perform thawing work, pre-treatment work, etc. on the necessary quantity of ingredients. Conventionally, such various kitchen operations have been carried out based on staff experience, the unique manuals of food service establishments, etc., so problems such as variations among staff and food material losses (waste losses) occur.

[0005] The object of the present invention is to provide a business support system, a business support method, and a business support program that can improve the operational efficiency of food and beverage establishments. [Means for solving the problem]

[0006] The business support system according to the present invention comprises: a prediction processing unit that predicts the quantity of food to be served to customers at a food and beverage facility; a determination processing unit that determines the quantity of a specific ingredient used in the food based on the quantity of food to be served predicted by the prediction processing unit; and an output processing unit that outputs work instructions for preparation work to make the quantity of the specific ingredient determined by the determination processing unit ready for use in cooking the food.

[0007] The business support method according to the present invention is a method in which one or more processors perform the following steps: a prediction step in which they predict the quantity of food to be served to customers at a food and beverage facility; a determination step in which they determine the quantity of a specific ingredient to be used among the ingredients used in the food based on the quantity of food to be served predicted in the prediction step; and an output step in which they output work instructions for preparation work to make the quantity of the specific ingredient determined in the determination step available for use in cooking the food.

[0008] The business support program according to the present invention is a program that causes one or more processors to execute the following steps: a prediction step of predicting the quantity of food to be served to customers at a food and beverage facility; a determination step of determining the quantity of a specific ingredient to be used among the ingredients used in the food based on the quantity of food to be served predicted by the prediction step; and an output step of outputting work instructions for preparation work to make the quantity of the specific ingredient determined by the determination step ready for use in cooking the food. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a business support system, a business support method, and a business support program that can improve the operational efficiency of food and beverage facilities. [Brief explanation of the drawing]

[0010] [Figure 1] Figure 1 is a block diagram showing the configuration of a business support system according to an embodiment of the present invention. [Figure 2] Figure 2 shows an example of reservation information used in a business support system according to an embodiment of the present invention. [Figure 3] Figure 3 shows an example of menu information used in a business support system according to an embodiment of the present invention. [Figure 4] Figure 4 shows an example of customer visit history information used in a business support system according to an embodiment of the present invention. [Figure 5] Figure 5 shows an example of food ingredient inventory information used in a business support system according to an embodiment of the present invention. [Figure 6] Figure 6 shows an example of food preparation information used in a business support system according to an embodiment of the present invention. [Figure 7] Figure 7 shows an example of the procedure for preparing a menu according to an embodiment of the present invention. [Figure 8] Figure 8 shows an example of a work instruction page displayed on a facility terminal according to an embodiment of the present invention. [Figure 9] Figure 9 shows an example of a work instruction page displayed on a facility terminal according to an embodiment of the present invention. [Figure 10] Figure 10 shows an example of a work instruction page displayed on a facility terminal according to an embodiment of the present invention. [Figure 11] Figure 11 shows an example of a work instruction page displayed on a facility terminal according to an embodiment of the present invention. [Figure 12] Figure 12 is a flowchart showing an example of the procedure for business support processing performed by the business support system according to an embodiment of the present invention. [Modes for carrying out the invention]

[0011] The embodiments of the present invention will be described with reference to the accompanying drawings below to facilitate understanding of the present invention. Note that the following embodiments are merely examples of embodying the present invention and do not limit the technical scope of the present invention.

[0012] [Business Support System 1] As shown in FIG. 1, the business support system 1 according to an embodiment of the present invention includes a business support device 2, a user terminal 3, and a facility terminal 4. The business support device 2, the user terminal 3, and the facility terminal 4 can communicate via a communication network N1 such as the Internet, LAN, WAN, or a public telephone line.

[0013] The business support device 2 is a server capable of performing reservation management of food and beverage establishments that provide food and beverages, ingredient management of food and beverage establishments, kitchen operation management of food and beverage establishments, and attendance management of staff in food and beverage establishments. For example, the business support device 2 can receive reservations for food and beverage establishments from the user terminal 3, output work instructions such as ingredient ordering instructions and cooking instructions for dishes to the facility terminal 4, receive ingredient ordering instructions from the facility terminal 4, and order ingredients from ingredient suppliers. Note that the food and beverage establishment is not limited to a restaurant and may be various establishments (such as entertainment facilities, accommodation facilities, etc.) capable of providing food and beverages to users. The business support device 2 may be arranged in the food and beverage establishment or outside the food and beverage establishment.

[0014] The user terminal 3 is an information processing device operated by a user who requests facility search and reservation. The facility terminal 4 is an information processing device arranged corresponding to the food and beverage establishment, capable of managing reservations, dish menus, ingredients, etc. of the food and beverage establishment, and notifying staff of ordering instructions and cooking instructions obtained from the business support device 2. The facility terminal 4 may be one or more personal computers or mobile terminals carried by each staff member of the food and beverage establishment. The business support system 1 may include one or more user terminals 3 and a plurality of facility terminals 4 arranged for each food and beverage establishment.

[0015] In this embodiment, the business support device 2 alone corresponds to the business support system according to the present invention. However, the business support system according to the present invention may include one or more components among the business support device 2, the user terminal 3, and the facility terminal 4. For example, when the components of the business support device 2, the user terminal 3, and the facility terminal 4 cooperate to share and execute the business support processing (see FIG. 12) described later, a system including a plurality of components that execute that processing can be regarded as the business support system according to the present invention. For example, the business support device 2 and the facility terminal 4 may constitute the business support system according to the present invention. Also, the facility terminal 4 alone may constitute the business support system according to the present invention. Further, the business support device 2 and the facility terminal 4 may be an integrated device.

[0016] [Business support device 2] As shown in FIG. 1, the business support device 2 is a server including a control unit 21, a storage unit 22, an operation display unit 23, a communication I / F 24, and the like. Note that the business support device 2 is not limited to a single computer, and may be a computer system in which a plurality of computers cooperate to operate. Also, various processes executed by the business support device 2 may be executed distributively by one or more processors.

[0017] The communication I / F 24 is a communication interface for connecting the business support device 2 to the communication network N1 by wire or wirelessly and executing data communication according to a predetermined communication protocol with external devices such as the user terminal 3 and the facility terminal 4 via the communication network N1.

[0018] The operation display unit 23 is a user interface including a display unit such as a liquid crystal display or an organic EL display that displays various types of information, and an operation unit such as a mouse, a keyboard, or a touch panel that accepts operations.

[0019] The storage unit 22 is a non-volatile storage unit such as an HDD (Hard Disk Drive) or SSD (Solid State Drive) that stores various types of information. Specifically, the storage unit 22 stores data such as reservation information D1, menu information D2, visit history information D3, ingredient inventory information D4, and ingredient preparation information D5.

[0020] Reservation information D1 contains information about the reservation quantity for each menu item at the restaurant. Figure 2 shows an example of reservation information D1 for restaurant T1. As shown in Figure 2, reservation information D1 includes information such as "date of visit," "number of reservations," and "menu item." The date of visit is the date (reservation date) on which the user (customer) is scheduled to visit. The number of reservations is the total number of people who have made reservations for each visit date. The menu items are the menu items that restaurant T1 can offer to users and that can be reserved. The menu items for restaurant T1 include multiple menu items such as menu M1, menu M2, menu M3, etc. Reservation information D1 registers the total reservation quantity for each menu item for each visit date. For example, at present, for "June 5, 2021," reservations are registered for menu M1 with a reservation quantity of "4" (for 4 people), menu M2 with a reservation quantity of "2" (for 2 people), and menu M3 with a reservation quantity of "3" (for 3 people). The control unit 21 updates the reservation information D1 each time it receives a reservation from a user. The control unit 21 can also accept reservations from users who do not select a food menu (reservations for seats only). Here, the reservation information D1 for dining facility T1 is shown, but the storage unit 22 may contain multiple reservation information D1 for each dining facility. The control unit 21 may also obtain the reservation information D1 from the facility terminal 4 of dining facility T1 and store it in the storage unit 22.

[0021] Menu information D2 includes information (recipe information) about the ingredients used and the quantities of ingredients used for each dish menu. Figure 3 shows an example of menu information D2 for a food and beverage facility T1. As shown in Figure 3, menu information D2 includes information about the names of the ingredients used in each dish menu and information about the quantities used for each dish menu. For example, menu M1 uses ingredients F1 to F5. In addition, menu M1 uses C11 (grams (g)) of ingredient F1, C12 (g) of ingredient F2, C13 (g) of ingredient F3, C14 (g) of ingredient F4, and C15 (g) of ingredient F5. Note that the dish menu may be a single dish or a set meal (for example, a dish consisting of a main dish and a side dish). Furthermore, the ingredients include a variety of materials such as meats like chicken, pork, and beef; vegetables like carrots, onions, lettuce, cabbage, spinach, komatsuna, and bok choy; fish like mackerel, salmon, and tuna; and fruits like oranges, apples, and bananas. The control unit 21 acquires menu information D2 from the facility terminal 4 of the food and beverage facility T1 and stores it in the storage unit 22. For example, the manager of the food and beverage facility T1 can register and update menu information D2 at the facility terminal 4.

[0022] The customer visit history information D3 contains information about past customer visits to the food and beverage facility. Figure 4 shows an example of the customer visit history information D3 for food and beverage facility T1. As shown in Figure 4, the customer visit history information D3 includes information such as "date of visit," "number of customers," and "menu items." The date of visit is the past date on which a user (customer) visited the facility. The number of customers is the total number of users who visited on each visit date. For each visit date, the customer visit history information D3 registers the total quantity served (number of orders) for each menu item. For example, "May 1, 2021" indicates that the quantity served for menu item M1 was "6" (for 6 people), the quantity served for menu item M2 was "5" (for 5 people), and the quantity served for menu item M3 was "3" (for 3 people). The control unit 21, for example, obtains information such as order history from the facility terminal 4 and registers it in the customer visit history information D3 at the end of each business day. Furthermore, the customer visit history information D3 may register the number of customers and the quantity of each dish served for each time period (e.g., lunchtime, dinnertime). In addition, the customer visit history information D3 may register user attributes (gender, age, family type, couple, etc.) in association with the number of customers and the quantity of each dish served.

[0023] The food inventory information D4 includes information about the inventory quantity of each food item. Figure 5 shows an example of the food inventory information D4 for the food service facility T1. As shown in Figure 5, the food inventory information D4 includes information such as "food item," "inventory quantity," "frozen inventory quantity," "thawed inventory quantity," "refrigerated inventory quantity," and "room temperature inventory quantity." The inventory quantity is the quantity of food items currently in stock at the food service facility T1. For example, the inventory quantity may be the quantity registered by the staff of the food service facility T1 after checking the inventory of each food item. The frozen inventory quantity is the inventory quantity of frozen food items stored in a frozen state. The frozen food items are stored, for example, in a freezer. The thawed inventory quantity is the inventory quantity of thawed food items that have been thawed and are stored in a thawed state. The thawed food items are stored, for example, in a refrigerator or a room temperature storage facility. The refrigerated inventory quantity is the inventory quantity of refrigerated food items stored in a refrigerated state. The refrigerated food items are stored, for example, in a refrigerator. The room temperature inventory quantity is the inventory quantity of room temperature food items stored at room temperature. The aforementioned room-temperature food items are stored, for example, in a room-temperature storage facility.

[0024] The aforementioned inventory quantity is the sum of the frozen inventory quantity, the thawed inventory quantity, the refrigerated inventory quantity, and the room temperature inventory quantity. For example, for ingredient F1, if the frozen inventory quantity is "Z11" and the thawed inventory quantity is "Z12", then the inventory quantity "Z1" for ingredient F1 is "Z11 + Z12". Also, for example, for ingredient F2, if the frozen inventory quantity is "Z21", the thawed inventory quantity is "Z22", and the refrigerated inventory quantity is "Z23", then the inventory quantity "Z2" for ingredient F2 is "Z21 + Z22 + Z23". Here, for example, of the inventory quantity "Z1" for ingredient F1, ingredient F1 corresponding to "Z11" is stored frozen, and ingredient F1 corresponding to "Z12" has been thawed and stored.

[0025] The ingredient preparation information D5 includes information about the working time for the preparation work for each ingredient. The preparation work includes at least one of the following: thawing work and one or more pre-processing work. Figure 6 shows an example of the ingredient preparation information D5 for a food service facility T1. As shown in Figure 6, the ingredient preparation information D5 includes information such as "ingredient," "thawing work," and "pre-processing work." Here, the thawing method for frozen ingredients includes, for example, natural thawing at room temperature, refrigerator thawing in a refrigerator, and thawing under running water. The thawing work in the ingredient preparation information D5 includes "natural thawing," "refrigerator thawing," and "running water thawing," corresponding to each thawing method. In the ingredient preparation information D5, "t11" represents the time (working time) required for natural thawing of ingredient F1, which is a frozen ingredient, "t12" represents the time (working time) required for refrigerator thawing of ingredient F1, and "t13" represents the time (working time) required for running water thawing of ingredient F1.

[0026] Furthermore, the preparation methods for ingredients include cutting to a predetermined size, heating by boiling water, fire, or microwave, and simmering. The preparation work in ingredient preparation information D5 includes "cutting," "heating," and "simmering" corresponding to each preparation method. However, the preparation work is not limited to these. In ingredient preparation information D5, "t14" represents the time required to cut ingredient F1 (working time), "t15" represents the time required to heat ingredient F1 (working time), and "t16" represents the time required to simmer ingredient F1 (working time). Since ingredient F1 is a frozen ingredient, the preparation work for ingredient F1 is performed after the thawing process is completed. Ingredients F1, F2, F5, and F6 registered in ingredient preparation information D5 represent frozen ingredients, while ingredients F3 and F4 represent non-frozen ingredients (refrigerated ingredients, room temperature ingredients, etc.).

[0027] For example, the manager of the food service facility T1 can acquire the working time for thawing and pre-processing each ingredient and register it in the ingredient preparation information D5 on the facility terminal 4. Alternatively, the control unit 21 may acquire information on the working time for thawing and pre-processing each ingredient and register it in the ingredient preparation information D5.

[0028] In addition, in other embodiments, some or all of the reservation information D1, menu information D2, visit history information D3, ingredient inventory information D4, and ingredient preparation information D5 may be stored on another server accessible from the business support device 2 via the communication network N1. In this case, the control unit 21 of the business support device 2 may acquire the information from the other server and execute various processes such as the business support processing described later (see Figure 12).

[0029] Furthermore, the storage unit 22 also stores layout data and image data for generating various web pages, such as search pages and reservation pages, which are included in the reservation site displayed on the user terminal 3. The storage unit 22 also stores layout data and image data for generating various web pages, such as work instruction pages P1 to P4 (see Figures 8 to 11), which are included in the business support site displayed on the facility terminal 4. Work instruction pages P1 to P4 are notification screens that notify cooking staff of the start of various tasks, such as preparation work and cooking work. In this embodiment, the control unit 21 of the business support device 2 can generate the various web pages and transmit the information of those web pages to the user terminal 3 and the facility terminal 4, thereby causing the user terminal 3 and the facility terminal 4 to display the various web pages. In another embodiment, the control unit 21 of the business support device 2 may transmit the data necessary to display the various web pages to the user terminal 3 and the facility terminal 4, causing the control unit 31 of the user terminal 3 and the control unit 41 of the facility terminal 4 to display the various web pages.

[0030] Furthermore, the storage unit 22 stores control programs, such as business support programs, which cause the control unit 21 to execute the business support processing described later (see Figure 12). For example, the business support program is non-temporarily recorded on a computer-readable recording medium such as a CD or DVD, and is read by a reading device (not shown), such as a CD drive or DVD drive, provided by the business support device 2, and stored in the storage unit 22.

[0031] The control unit 21 includes control devices such as a CPU, ROM, and RAM. The CPU is a processor that performs various arithmetic operations. The ROM is a non-volatile memory unit that stores control programs such as a BIOS and OS in advance to allow the CPU to perform various arithmetic operations. The RAM is a volatile or non-volatile memory unit that stores various information and is used as a temporary memory (work area) for the various processes performed by the CPU. The control unit 21 controls the business support device 2 by executing various control programs stored in advance in the ROM or memory unit 22 using the CPU.

[0032] Here, we will explain an example of the procedure for preparing a menu item (dish). Figure 7 shows the procedure for preparing menu item M1. For example, if menu item M1 is to be served to a customer at time t6, the staff will begin thawing the ingredients (e.g., ingredient F1) to be used in menu item M1 at time t1. If ingredient F1 is to be thawed naturally, the staff will, for example, take ingredient F1 stored in the freezer out of the freezer and allow it to thaw naturally. In this case, natural thawing of ingredient F1 takes time t11 (see Figure 6). Then, at time t2, the staff will begin the preparation work for ingredient F1. For example, the staff will cut the thawed ingredient F1. The cutting work corresponds to "Preparation Work A" in Figure 7. The cutting work for ingredient F1 also takes time t14 (see Figure 6). Then, at time t3, the staff will begin the next preparation work. For example, the staff will boil the cut ingredient F1. The boiling work corresponds to "Preparation Work B" in Figure 7. The boiling work for ingredient F1 also takes time t16 (see Figure 6). Then, at time t4, the staff begins preparing the menu. For example, the staff starts preparing menu M1 using pre-processed ingredients F1. When the preparation of menu M1 is finished at time t5, the staff serves menu M1 to the customer at time t6. In this way, the staff prepares menu M1 by performing multiple preparation and cooking steps.

[0033] In this example, ingredient F1 is used as an ingredient for menu M1, but one or more other ingredients may be included in addition to ingredient F1. If menu M1 uses multiple ingredients, the staff will perform each preparation task so that the preparation of each ingredient is completed by the start time t4 of cooking.

[0034] For example, staff members predict the quantity of food to be served to customers and perform tasks such as thawing and preparing the necessary amount of ingredients. Traditionally, such tasks have been performed based on the staff's experience and the restaurant's own manuals, which can lead to inconsistencies among staff members and food waste. In the example shown in Figure 7, for instance, the start times t1 to t3 for each preparation task may vary among staff members, and the quantity of ingredients F1 to be thawed may also vary. In contrast, the business support device 2 according to this embodiment can improve the operational efficiency of the restaurant.

[0035] Specifically, as shown in Figure 1, the control unit 21 includes various processing units such as an acquisition processing unit 211, a prediction processing unit 212, a decision processing unit 213, an output processing unit 214, and a management processing unit 215. The control unit 21 functions as these various processing units by executing various processes according to the business support program using the CPU. Some or all of these processing units may be composed of electronic circuits. The business support program may be a program that causes multiple processors to function as processing units. The following explanation will use a food and beverage facility T1 as an example.

[0036] The data acquisition processing unit 211 acquires reservation information for the food and beverage establishment T1. Specifically, the data acquisition processing unit 211 acquires reservation information for the food and beverage establishment T1 from reservation information D1 (see Figure 2). For example, the data acquisition processing unit 211 acquires the number of reserved customers and the reservation quantity of each food menu item for each day of business, for each day of visit, or for a predetermined period. For example, at 9:00 a.m. on a business day, the data acquisition processing unit 211 acquires the number of reserved customers and the reservation quantity of each food menu item for 18:00 onwards on that day.

[0037] The prediction processing unit 212 predicts the quantity of food menu items to be served to customers at the food and beverage facility T1. Specifically, the prediction processing unit 212 predicts the number of customers on the day the food menu items are to be served based on at least one of the following: the day the food menu items are to be served, the reservation information for that day (including reservation rate, reserved course, etc.), and past visit history, and then predicts the quantity to be served based on the number of customers. For example, the prediction processing unit 212 predicts the number of customers and the quantity to be served on the day the food menu items are to be served based on at least one of the following: the number of reserved customers and the number of reserved food menu items obtained by the acquisition processing unit 211 from reservation information D1 (see Figure 2), and the number of customers and the number of food menu items to be served registered in visit history information D3 (see Figure 4).

[0038] For example, the prediction processing unit 212 predicts the number of customers on a given business day based on the number of reservations for that business day registered in the reservation information D1 (see Figure 2) and the number of past customers on the same day of the week as that business day registered in the visit history information D3 (see Figure 4). The prediction processing unit 212 also predicts the quantity of menu M1 to be served on that business day based on the predicted number of customers, the number of reservations for menu M1 for that business day registered in the reservation information D1, and the quantity of menu M1 served on the same day of the week as that business day registered in the visit history information D3.

[0039] Furthermore, data that pre-associates the number of customers with the quantity of food served may be stored in the storage unit 22. This data may be customer visit history information D3, or statistical data calculated from customer visit history information D3. In this case, the prediction processing unit 212 may refer to the data and predict the quantity of menu M1 served that is associated with the predicted number of customers as the quantity of menu M1 served on the business day.

[0040] Furthermore, the prediction processing unit 212 may predict the number of customers on the day the food menu is offered, and predict the quantity to be offered based on that number of customers. For example, the prediction processing unit 212 may predict the number of customers based on information such as the day of the week, date, and season of the day the food menu is offered. Alternatively, the prediction processing unit 212 may predict the number of customers on the day the food menu is offered based on reservation information or past visit history, and predict the quantity to be offered based on that number of customers.

[0041] In this way, the prediction processing unit 212 predicts the quantity (number of servings) of the food menu for the day to be predicted. The prediction processing unit 212 may further predict the quantity of food menu served for the day to be predicted by referring to indicators such as time of day, season, environment, and user attributes (age, gender, family, couple, etc.). The prediction processing unit 212 is an example of the prediction processing unit of the present invention.

[0042] The decision processing unit 213 determines the quantity of ingredients to be used in a menu. For example, the decision processing unit 213 determines the quantity of ingredients F1 to F5 to be used in menu M1. The decision processing unit 213 also determines the quantity of specific ingredients to be used among the ingredients used in the menu. These specific ingredients are, for example, ingredients that require preparation work or ingredients that involve multiple preparation work. Furthermore, if the specific ingredient is an ingredient that includes multiple parts, such as meat, the decision processing unit 213 determines the quantity to be used for each part, for example, tenderloin, sirloin, etc. Here, as an example of a specific ingredient corresponding to menu M1, ingredient F1, which is a frozen ingredient among the ingredients F1 to F5 used in menu M1, is given.

[0043] For example, the decision processing unit 213 determines the quantity of ingredient F1 to be used among the ingredients F1 to F5 used in menu M1. Specifically, the decision processing unit 213 determines the quantity of ingredient F1 to be used based on the quantity of menu M1 to be served predicted by the prediction processing unit 212.

[0044] Furthermore, the decision processing unit 213 determines the quantity of the specified ingredient to be used based on the quantity to be served predicted by the prediction processing unit 212 and the inventory status of the specified ingredient. For example, the decision processing unit 213 determines the quantity of ingredient F1 to be used based on the quantity to be served of menu M1 predicted by the prediction processing unit 212 and the inventory quantity "Z1" of ingredient F1 registered in ingredient inventory information D4 (see Figure 5). If the inventory quantity "Z1" of ingredient F1 is greater than the specified amount of ingredient F1 to be used in menu M1, the decision processing unit 213 determines the specified amount as the quantity to be used. On the other hand, if the inventory quantity "Z1" of ingredient F1 is less than the specified amount of ingredient F1 to be used in menu M1, the decision processing unit 213 determines the inventory quantity "Z1" as the quantity to be used.

[0045] Furthermore, the decision processing unit 213 may determine the quantity of ingredient F1 to be used based on the "frozen stock quantity," "thawed stock quantity," "refrigerated stock quantity," and "room temperature stock quantity," depending on the preparation work of ingredient F1. For example, if the frozen stock quantity of ingredient F1 "Z11" is greater than the specified amount of ingredient F1 to be used in menu M1, and the thawed stock quantity "Z12" is less than the specified amount, then the thawed ingredient F1 will not be used, and the frozen ingredient F1 will be used. For this reason, the decision processing unit 213 determines the specified amount of the frozen stock quantity "Z11" to be the quantity to be used. In this case, the frozen ingredient F1 will be used for the specified amount of ingredient F1. Here, the quantity of frozen ingredient F1 used corresponds to the thawed quantity.

[0046] Thus, if the specified food item is a frozen food item, the determination processing unit 213 may determine the quantity of the frozen food item to be used based on the quantity to be provided predicted by the prediction processing unit 212, the inventory quantity of the frozen food item in a frozen state, and the inventory quantity of the thawed frozen food item. For example, if the thawed inventory quantity "Z12" is greater than the specified quantity, the determination processing unit 213 determines the specified quantity of the thawed inventory quantity "Z12" to be the quantity to be used.

[0047] Here, frozen ingredients may be frozen individually or frozen in blocks of multiple ingredients. In this case, the thawing process may be performed on a block basis. Therefore, if the specific ingredient is a frozen ingredient and multiple such ingredients are frozen as a single frozen block, the determination processing unit 213 may determine the quantity of frozen ingredients to be thawed based on the quantity of frozen ingredients contained in the frozen block. For example, if 10 ingredients F1 are frozen as one frozen block, and the quantity of ingredients F1 required for menu M1 is 18, the determination processing unit 213 will determine 2 frozen blocks (20 ingredients F1) as the quantity to be used (quantity to be thawed). The determination processing unit 213 is an example of a determination processing unit of the present invention.

[0048] The output processing unit 214 outputs work instructions for cooking. Specifically, the output processing unit 214 outputs work instructions for preparation work (preparation work) to make the quantity of the specific ingredient (e.g., ingredient F1) determined by the determination processing unit 213 ready for cooking the dish (menu M1). Furthermore, once the ingredient preparation work is complete, the output processing unit 214 outputs work instructions (cooking instructions) for cooking the dish using the ingredient. The output processing unit 214 also outputs each of the above work instructions to the facility terminal 4, which displays work instruction pages P1 to P4 (see Figures 8 to 11) on the facility terminal 4.

[0049] Specifically, the output processing unit 214 determines the timing for outputting the work instructions according to at least one of the type of dish menu and the type of the specific ingredient. For example, the output processing unit 214 determines the timing for outputting the work instructions according to the type of dish menu, such as a cold dish, a fresh dish, a grilled dish, or a boiled dish. Alternatively, the output processing unit 214 determines the timing for outputting the work instructions according to the type of the specific ingredient, such as a frozen ingredient, a refrigerated ingredient, or a room-temperature ingredient. The working time of the ingredient that defines the output timing (see Figure 6) may be set based on the type of dish menu, the type of ingredient, etc. This allows the output processing unit 214 to output the work instructions based on the working time corresponding to the type of dish menu and the type of ingredient.

[0050] Furthermore, if the preparation work for the specified food ingredient involves multiple preparation tasks, the output processing unit 214 outputs the work instructions at the timing of each of the multiple preparation tasks. For example, as shown in Figure 7, the output processing unit 214 outputs the work instructions (instructions I1 to I3) for food ingredient F1 at the timings (times t1 to t3) of the thawing operation, pre-processing task A (cutting operation), and pre-processing task B (boiling operation). Here, the specified food ingredient is a frozen food ingredient (food ingredient F1), and the multiple preparation tasks include a thawing operation for the frozen food ingredient and at least one pre-processing operation for the frozen food ingredient.

[0051] Furthermore, the output processing unit 214 subtracts the time required for each preparation task from the time when the specific ingredients should be ready for cooking the dish, and outputs work instructions for each preparation task. For example, in Figure 7, when menu M1 is to be served to the user at time t6, the cooking of menu M1 is to start at time t4. In this case, the output processing unit 214 subtracts the time required for thawing ("t11"), the time required for pre-processing task A (cutting) ("t14"), and the time required for pre-processing task B (simmering) ("t16") from time t4, and outputs a work instruction (instruction I1) for the thawing task at time t1.

[0052] The output processing unit 214 outputs instruction I1 to the facility terminal 4, displaying the work instruction page P1 shown in Figure 8. The work instruction page P1 displays information such as the menu name ("Menu M1"), work details ("Defrost (natural)"), ingredients ("Ingredient F1"), and quantity used ("C11 (g)"). Note that on the work instruction page P1, "June 5, 2021" represents the current business day, and "10:00" represents the time "t1". After checking the work instruction page P1, the staff performs the defrosting work.

[0053] Furthermore, the output processing unit 214 outputs a work instruction (instruction I2) for pre-processing work A (cutting work) at time t2, which is obtained by subtracting the work time required for pre-processing work A (cutting work) "t14" and the work time required for pre-processing work B (boiling work) "t16" from time t4 (see Figure 7).

[0054] The output processing unit 214 outputs instruction I2 to the facility terminal 4, displaying the work instruction page P2 shown in Figure 9. The work instruction page P2 displays information about the work content ("cut"). Note that "13:00" on the work instruction page P2 represents the time "t2". After confirming the work instruction page P2, the staff performs the cutting work.

[0055] Furthermore, the output processing unit 214 outputs a work instruction (instruction I3) for pre-processing work B (boiling work) at time t3, which is obtained by subtracting the work time "t16" required for pre-processing work B (boiling work) from time t4 (see Figure 7).

[0056] The output processing unit 214 outputs instruction I3 to the facility terminal 4, displaying the work instruction page P3 shown in Figure 10. The work instruction page P3 displays information about the work content ("boiling"). Note that "15:00" on the work instruction page P3 represents the time "t3". After checking the work instruction page P3, the staff member performs the boiling work.

[0057] In this manner, the output processing unit 214 outputs the work instruction at a time obtained by subtracting the total time required for the uncompleted preparation tasks from the time when the specific ingredients should be ready for use in cooking the dish. In the above example, if the thawing and pre-processing tasks A have been completed, and pre-processing task B has not yet been completed, the output processing unit 214 outputs the work instruction for pre-processing task B at time t3, which is obtained by subtracting the work time "t16" required for pre-processing task B.

[0058] Furthermore, the output processing unit 214 outputs a cooking instruction (instruction I4) at time t4 (see Figure 7). The output processing unit 214 outputs instruction I4 to the facility terminal 4, which displays the work instruction page P4 shown in Figure 11. The work instruction page P4 displays information such as the work content ("cooking"), the names of all ingredients F1 to F5 used in menu M1, and the quantities to be used. Note that "18:00" on the work instruction page P4 represents the time "t4". After the staff checks the work instruction page P4, they perform the cooking work.

[0059] In another embodiment, the output processing unit 214 may output the work instructions based on the work shifts of the staff at the food service facility T1. For example, in the above example, if there are no staff members scheduled to come to work at time t1, the thawing instruction cannot be output at time t1. In this case, the output processing unit 214 outputs the thawing instruction based on the time t10 when the staff members are scheduled to come to work. Also, if the ingredients F1 are naturally thawed at time t1, the cooking of menu M1 can be started at time t4, but if the ingredients F1 are naturally thawed at a later time t10, the cooking of menu M1 may not be able to be started at time t4. Therefore, the output processing unit 214 may output a work instruction for thawing using another thawing method (refrigerator thawing, running water thawing, etc.) at time t10.

[0060] Thus, the output processing unit 214 may select a predetermined decompression method from among multiple decompression methods based on the timing of the decompression instruction output.

[0061] The management processing unit 215 creates a work plan for the staff of the food and beverage facility T1. Specifically, the management processing unit 215 creates a work plan for the staff of the food and beverage facility T1 based on the content of the work instructions. For example, the management processing unit 215 creates a work plan (work shift) including the number of staff and working hours for the target day, based on the thawing instructions for the thawing of food ingredient F1 and the preparation instructions for the preparation of food ingredient F1 on the target day. The management processing unit 215 outputs the created work plan data to the facility terminal 4.

[0062] In another embodiment, if the preparation work for the specific food ingredient involves multiple preparation tasks, the output processing unit 214 may output the work instructions corresponding to multiple preparation tasks together at a predetermined timing. For example, the output processing unit 214 outputs a daily work schedule (work schedule information) at the start of business on the day. Alternatively, after outputting the work schedule, the output processing unit 214 may output work instructions for each preparation task at predetermined timings (every unit of time).

[0063] In addition to the processes described above, the control unit 21 can perform the following processes. For example, the control unit 21 can receive reservations from users for the restaurant T1. The control unit 21 can also receive reservations from users for the menu items that the restaurant T1 will offer on a predetermined date (date of visit). For example, a user makes a reservation request on the reservation page displayed on the user terminal 3, entering the date and time of visit to the restaurant T1, the number of people, the menu items, etc. When the control unit 21 receives a reservation request from the user terminal 3, it refers to the reservation information of the restaurant T1 and accepts and confirms the reservation if there is a reservation slot available. Once the control unit 21 accepts the reservation, it sends information about the reservation to the restaurant terminal 4 of the restaurant T1. Furthermore, once the reservation is confirmed, the control unit 21 sends a reservation completion notification to the user terminal 3 that made the reservation request.

[0064] Furthermore, the control unit 11 executes an ordering process to order ingredients. For example, the control unit 11 determines the order quantity of ingredient F1 based on the inventory quantity of ingredient F1 at the food service facility T1 (see Figure 5), the expiration date of the inventory ingredient F1, and the reservation information (reserved quantity) of dishes using ingredient F1, and places an order with the supplier at a predetermined ordering timing. The control unit 11 may also specify the storage condition at the time of delivery (frozen, refrigerated, room temperature, etc.) based on the inventory status (see Figure 5) when placing an order.

[0065] [User terminal 3] As shown in Figure 1, the user terminal 3 includes a control unit 31, a storage unit 32, an operation display unit 33, and a communication interface 34, etc. The user terminal 3 is an information processing device such as a mobile phone, smartphone, tablet terminal, or personal computer.

[0066] Communication I / F34 is a communication interface for connecting the user terminal 3 to the communication network N1 by wire or wireless connection, and for performing data communication with external devices such as the business support device 2 and facility terminal 4 via the communication network N1, in accordance with a predetermined communication protocol.

[0067] The operation display unit 33 is a user interface comprising a display unit such as a liquid crystal display or an organic EL display that displays information such as various web pages, and an operation unit such as a mouse, keyboard, or touch panel that accepts input.

[0068] The storage unit 32 is a non-volatile storage unit such as an HDD, SSD, or flash memory that stores various types of information. For example, the storage unit 32 stores a control program such as a browser program. Specifically, the browser program is a control program that causes the control unit 31 to execute communication processing with an external device such as the business support device 2 in accordance with a communication protocol such as HTTP (Hypertext Transfer Protocol). Alternatively, the browser program may be a dedicated application for executing communication processing with the business support device 2 in accordance with a predetermined communication protocol.

[0069] The control unit 31 includes control devices such as a CPU, ROM, and RAM. The CPU is a processor that performs various arithmetic operations. The ROM is a non-volatile memory unit that stores control programs such as a BIOS and OS in advance to allow the CPU to perform various operations. The RAM is a volatile or non-volatile memory unit that stores various information and is used as a temporary memory (work area) for the various operations performed by the CPU. The control unit 31 controls the user terminal 3 by executing various control programs that are pre-stored in the ROM or memory unit 32 using the CPU.

[0070] Specifically, the control unit 31 functions as a browser processing unit 311 by executing various processes according to the browser program stored in the memory unit 32. The browser processing unit 311 can display a web page provided from the business support device 2 via the communication network N1 on the operation display unit 33 and perform browser processing to input operations to the operation display unit 33 to the business support device 2. In other words, the user terminal 3 can function as an operation terminal for the business support device 2 by having the browser program executed by the control unit 31. Note that some or all of the processing units included in the control unit 31 may be composed of electronic circuits.

[0071] For example, when a user operation is performed on the user terminal 3 to request access to a predetermined URL corresponding to the reservation site of the reservation service provided by the business support system 1, the control unit 31 obtains the web page data of the reservation site from the business support device 2 and displays the web page of the reservation site on the operation display unit 33. For example, the request to access the predetermined URL can be made by selecting from a list of pre-registered websites, selecting from search results on an information search site, or by text input. Furthermore, if a dedicated application corresponding to the business support device 2 is installed on the user terminal 3, the web page of the reservation site will be displayed on the operation display unit 33 when the user of the user terminal 3 performs an operation to launch the dedicated application.

[0072] Users can make a reservation request by operating the user terminal 3 and entering information such as the restaurant, date and time of visit, number of people, and menu items on the reservation page of the reservation site.

[0073] [Facility Terminal 4] As shown in Figure 1, the facility terminal 4 includes a control unit 41, a storage unit 42, an operation display unit 43, and a communication interface 44, etc. The facility terminal 4 is, for example, an information processing device such as a tablet terminal or a personal computer. The facility terminal 4 may also be a device installed in the kitchen, or a portable terminal carried by kitchen staff. Furthermore, the facility terminal 4 may have the same functions as the business support device 2, or it may be an information processing device integrated with the business support device 2.

[0074] Communication I / F44 is a communication interface for connecting the facility terminal 4 to the communication network N1 by wire or wireless connection, and for performing data communication with external devices such as the business support device 2 and user terminal 3 via the communication network N1, in accordance with a predetermined communication protocol.

[0075] The operation display unit 43 is a user interface comprising a display unit such as a liquid crystal display or an organic EL display that displays information such as various web pages, and an operation unit such as a mouse, keyboard, or touch panel that accepts input.

[0076] The storage unit 42 is a non-volatile storage unit such as an HDD, SSD, or flash memory that stores various types of information. For example, the storage unit 42 stores a control program such as a browser program. Specifically, the browser program is a control program that causes the control unit 41 to execute communication processing with an external device such as the business support device 2 in accordance with a communication protocol such as HTTP. Alternatively, the browser program may be a dedicated application for executing communication processing with the business support device 2 in accordance with a predetermined communication protocol.

[0077] Furthermore, the memory unit 42 stores reservation management information (not shown) for managing reservations corresponding to the food and beverage facility. The reservation management information includes information such as the date of visit, the name of the person making the reservation, the number of people in the reservation, the table, and the menu of dishes. Part of the reservation management information may be reservation information D1 (see Figure 2). That is, reservation information D1 may be stored in the business support device 2 or in the facility terminal 4.

[0078] Furthermore, the memory unit 42 may store information such as menu information D2, customer visit history information D3, ingredient inventory information D4, and ingredient preparation information D5.

[0079] The control unit 41 includes control devices such as a CPU, ROM, and RAM. The CPU is a processor that performs various arithmetic operations. The ROM is a non-volatile memory unit in which control programs such as a BIOS and OS for causing the CPU to perform various operations are pre-stored. The RAM is a volatile or non-volatile memory unit that stores various information and is used as a temporary memory (work area) for the various operations performed by the CPU. The control unit 41 controls the facility terminal 4 by executing various control programs pre-stored in the ROM or memory unit 42 using the CPU.

[0080] Specifically, the control unit 41 functions as a browser processing unit 411 by executing various processes according to the browser program stored in the memory unit 42. The browser processing unit 411 can display a web page provided from the business support device 2 via the communication network N1 on the operation display unit 43 and perform browser processing to input operations to the operation display unit 43 to the business support device 2. In other words, the facility terminal 4 can function as an operation terminal for the business support device 2 by the execution of the browser program by the control unit 41. Note that some or all of the processing units included in the control unit 41 may be composed of electronic circuits.

[0081] For example, the control unit 41 displays work instruction pages P1 to P4 (see Figures 8 to 11) on the operation display unit 43. The control unit 41 also accepts confirmation operations from staff on work instruction pages P1 to P4. Staff members input that they have confirmed the work instruction by pressing the confirmation button on each of the work instruction pages P1 to P4. Here, the control unit 21 of the business support device 2 may notify the facility terminal 4 of a warning message, warning sound, etc. if the confirmation button on work instruction pages P1 to P4 is not pressed for a predetermined time.

[0082] [Business support processing] The following describes the business support processing performed in the business support system 1, with reference to Figure 12. Specifically, in this embodiment, the business support processing is performed by the control unit 21 of the business support device 2.

[0083] Furthermore, the present invention can be understood as an invention of a business support method for executing one or more steps included in the business support process described herein. The one or more steps included in the business support process described herein may be omitted as appropriate. The execution order of each step in the business support process may differ to the extent that similar effects are produced. Furthermore, although the case in this description uses the control unit 21 executing each step in the business support process as an example, a business support method in which one or more processors distribute and execute each step in the business support process can also be considered as another embodiment.

[0084] Here, we will explain using the example of preparing menu item M1 using ingredient F1 at a food and beverage facility T1.

[0085] First, in step S1, the control unit 21 acquires information (ingredient-related information) to determine the quantity of ingredients F1 to be used in menu M1. Specifically, the control unit 21 acquires the number of reserved customers and the reserved quantity of menu M1 for the target day (business day) (see Figure 2). The control unit 21 also acquires the number of past customers and the quantity of menu M1 served for the same day of the week as the target day, which are registered in the customer visit history information D3 (see Figure 4).

[0086] Next, in step S2, the control unit 21 predicts the quantity of menu M1 to be served based on the ingredient-related information. Specifically, the control unit 21 predicts the number of customers on the target day based on the number of reservations for the target day registered in the reservation information D1 (see Figure 2) and the number of past customers on the same day of the week as the target day registered in the visit history information D3 (see Figure 4).

[0087] Next, in step S3, the control unit 21 determines the quantity of a specific ingredient (in this case, ingredient F1) to be used. Specifically, the control unit 21 determines the quantity of ingredient F1 to be used based on the predicted quantity of menu M1 to be served. For example, the control unit 21 determines the quantity of ingredient F1 to be used based on the predicted quantity of menu M1 to be served and the inventory status of ingredient F1 (ingredient inventory information D4 (see Figure 5)).

[0088] Next, in step S4, the control unit 21 determines whether or not it is time for the preparation of ingredient F1. Here, the preparation includes thawing, cutting (pre-processing A), and simmering (pre-processing B). The control unit 21 calculates the timing of each preparation operation based on the cooking start timing (time t4 in Figure 7) when cooking menu M1 begins, and the working time of each preparation operation (see Figure 6).

[0089] For example, the control unit 21 calculates time t1 as the timing for the thawing of food ingredient F1, by subtracting the work time required for thawing ("t11"), cutting ("t14"), and boiling ("t16") from time t4. The control unit 21 also calculates time t2 as the timing for the cutting of food ingredient F1, by subtracting the work time required for cutting ("t14") and boiling ("t16") from time t4. The control unit 21 also calculates time t3 as the timing for the boiling of food ingredient F1, by subtracting the work time required for boiling ("t16") from time t4.

[0090] In step S4, the control unit 21 first determines whether the timing for the thawing operation has arrived. The control unit 21 determines that the timing for the thawing operation has arrived when the current time reaches time t1. When the current time reaches time t1 (S4: Yes), the process proceeds to step S5.

[0091] In step S5, the control unit 21 outputs a work instruction. Here, the control unit 21 outputs a work instruction for thawing (instruction I1 in Figure 7). For example, the control unit 21 displays work instruction page P1 (see Figure 8) on the facility terminal 4. As a result, the staff checks work instruction page P1 and performs the thawing of food ingredient F1.

[0092] Next, in step S6, the control unit 21 determines whether the preparation work is complete or not. If the preparation work is complete (S6: Yes), the process proceeds to step S7. If the preparation work is not complete (S6: No), the process returns to step S4. Here, since the cutting and boiling work is not complete, the process returns to step S4.

[0093] Returning to step S4, the control unit 21 determines whether the timing for the next cutting operation has arrived. The control unit 21 determines that the timing for the cutting operation has arrived when the current time reaches time t2 (S4: Yes), and outputs a cutting operation instruction (instruction I2 in Figure 7) (S5). For example, the control unit 21 displays the operation instruction page P2 (see Figure 9) on the facility terminal 4. As a result, the staff checks the operation instruction page P2 and performs the cutting operation of ingredient F1.

[0094] Next, returning to step S4, the control unit 21 determines whether the timing for the next simmering operation has arrived. The control unit 21 determines that the timing for the simmering operation has arrived when the current time reaches time t3 (S4: Yes), and outputs a work instruction for the simmering operation (instruction I3 in Figure 7) (S5). For example, the control unit 21 displays work instruction page P3 (see Figure 10) on the facility terminal 4. As a result, the staff checks work instruction page P3 and performs the simmering operation on ingredient F1. Once all preparation work is completed (S6: Yes), the process moves to step S7.

[0095] In step S7, the control unit 21 determines whether the timing to start cooking has arrived. The control unit 21 determines that the timing for the cooking operation has arrived when the current time reaches time t4. If the current time reaches time t4 (S7: Yes), the process proceeds to step S8. The control unit 21 waits until the current time reaches time t4 (S7: No).

[0096] In step S8, the control unit 21 outputs a cooking instruction for menu M1 (instruction I4 in Figure 7). For example, the control unit 21 displays work instruction page P4 (see Figure 11) on the facility terminal 4. This allows the staff to check work instruction page P4 and perform the cooking work for menu M1.

[0097] Next, in step S9, the control unit 21 determines whether or not the cooking of menu M1 is complete. For example, the control unit 21 determines that the cooking of menu M1 is complete when the staff member presses the completion button on the facility terminal 4 to indicate that the cooking of menu M1 is complete. Once the cooking of menu M1 is complete (S9: Yes), the control unit 21 terminates the business support process.

[0098] The control unit 21 executes the business support processing as described above. The control unit 21 executes the business support processing for each dish menu.

[0099] As described above, the business support device 2 according to this embodiment predicts the quantity of food menu items to be served to customers at a food and beverage facility, and determines the quantity of a specific ingredient to be used in the food menu based on the predicted quantity. The business support device 2 also outputs work instructions for preparation work (preparation work) to make the determined quantity of the specific ingredient ready for use in cooking the food menu.

[0100] According to the above configuration, staff can be notified of the specific ingredients required for each menu item, allowing them to prepare the ingredients at the appropriate time and in the appropriate quantities based on the instructions. This prevents inconsistencies in preparation work among staff and avoids food waste due to excessive use. Therefore, it is possible to improve the operational efficiency of the food service facility.

[0101] Furthermore, since the business support device 2 can output work instructions at the optimal timing, it becomes possible to improve the efficiency of food preparation work, and also to reduce communication traffic related to the processing of said work and to make effective use of computer resources.

[0102] The business support system of the present invention is not limited to the embodiments described above. Other embodiments of the present invention are described below.

[0103] The control unit 21 is configured to determine the quantity of ingredients to be used in the menu to be provided to the user, and to output work instructions for the preparation work (preparation work) of the determined quantity. Furthermore, the control unit 21 outputs the work instructions according to the cooking start timing when cooking of the menu begins. In addition, if there are multiple ingredients used in the menu, the control unit 21 outputs the work instructions for each ingredient at a predetermined timing. Furthermore, the control unit 21 may adjust the timing of outputting the work instructions according to the progress of the preparation work for each of the multiple ingredients.

[0104] The preparation work according to this embodiment (corresponding to the preparation work of the present invention) includes thawing and one or more pre-processing operations. However, in other embodiments, the preparation work may not include thawing and may include one or more pre-processing operations. Furthermore, the pre-processing operations are not limited to cutting, heating, or boiling the ingredients, but may include operations such as stirring, fermentation, and shaping. Moreover, the pre-processing operations may include thawing. That is, the pre-processing operations may include at least one of the operations of thawing, cutting, heating, boiling, stirring, fermentation, and shaping the ingredients.

[0105] As described above, the business support system 1 according to the present invention is a system comprising: a prediction processing unit 212 that predicts the quantity of food to be served to customers at a food and beverage facility; a determination processing unit 213 that determines the quantity of a specific ingredient to be used among the ingredients used in the food based on the quantity of food to be served predicted by the prediction processing unit 212; and an output processing unit 214 that outputs work instructions for preparation work to make the quantity of the specific ingredient determined by the determination processing unit 213 ready for use in cooking the food.

[0106] Furthermore, in another embodiment of the present invention, the facility terminal 4 corresponding to a food and beverage facility may include a prediction processing unit 212, a decision processing unit 213, and an output processing unit 214. In addition, the facility terminal 4 may include an acquisition processing unit 211, a prediction processing unit 212, a decision processing unit 213, an output processing unit 214, and a management processing unit 215.

[0107] Furthermore, the business support method according to the present invention may also be a method in which one or more processors perform a prediction step of predicting the quantity of food to be served to users at a food and beverage facility; a determination step of determining the quantity of a specific ingredient to be used among the ingredients used in the food based on the quantity of food to be served predicted by the prediction step; and an output step of outputting work instructions for preparation work to make the quantity of the specific ingredient determined by the determination step ready for use in cooking the food. Furthermore, the business support program according to the present invention may also be a program that causes one or more processors to perform each of the above steps.

[0108] [Notes on the invention] <Note 1> A predictive processing unit that predicts the quantity of food to be served to customers at a food and beverage establishment, A determination processing unit determines the quantity of a specific ingredient used in the dish based on the quantity predicted by the prediction processing unit, An output processing unit outputs a work instruction for preparing the specific ingredients in the quantity determined by the determination processing unit to be ready for use in cooking the dish. A business support system equipped with the following features.

[0109] <Note 2> The prediction processing unit predicts the number of customers on the day the dish is to be served based on at least one of the serving date, reservation information for that day, and past customer history, and predicts the quantity to be served based on the number of customers. The business support system described in Appendix 1.

[0110] <Note 3> The prediction processing unit predicts the quantity to be served associated with the predicted number of customers from a storage unit that stores the number of customers and the quantity of food to be served in a pre-associated manner. The business support system described in Appendix 2.

[0111] <Note 4> The determination processing unit determines the quantity of the specified ingredient to be used based on the quantity to be provided predicted by the prediction processing unit and the inventory status of the specified ingredient. A business support system as described in any of the appendices 1 to 3.

[0112] <Note 5> If the specified food item is a frozen food item, the determination processing unit determines the quantity of the frozen food item to be thawed based on the quantity to be provided predicted by the prediction processing unit, the quantity of the frozen food item in stock in a frozen state, and the quantity of the frozen food item in stock that has been thawed. The business support system described in Appendix 4.

[0113] <Note 6> If the specified food item is a frozen food item, and multiple such frozen food items are frozen as a single frozen block, the determination processing unit determines the quantity of the frozen food item to be thawed based on the quantity of the frozen food item contained in the frozen block. A business support system as described in any of the appendices 1 to 5.

[0114] <Note 7> The output processing unit determines the timing for outputting the work instruction according to at least one of the type of dish and the type of specific ingredient. A business support system as described in any of the appendices 1 to 6.

[0115] <Note 8> If the preparation work for the specified food ingredient includes multiple preparation tasks, the output processing unit outputs the work instructions at the timing of each of the multiple preparation tasks. A business support system as described in any of the appendices 1 to 7.

[0116] <Note 9> If the preparation work for the specified food ingredient includes multiple preparation tasks, the output processing unit outputs scheduled work information for the multiple preparation tasks at a predetermined timing. A business support system as described in any of the appendices 1 to 7.

[0117] <Note 10> The output processing unit outputs the work instruction at a time obtained by subtracting the total time required for the uncompleted preparation tasks from the time when the specific ingredients should be ready for use in cooking the dish. The business support system described in Appendix 8.

[0118] <Note 11> The aforementioned specific food ingredient is a frozen food ingredient. The multiple preparation operations include a thawing operation for the frozen food and at least one pre-processing operation for the frozen food. A business support system as described in any of the appendices 8-10.

[0119] <Note 12> The system further includes a management processing unit that creates a work plan for the staff of the food and beverage facility based on the content of the work instructions. A business support system as described in any of the appendices 1 to 11.

[0120] <Note 13> The output processing unit outputs the work instructions based on the work shifts of the staff at the food and beverage facility. A business support system as described in any of the appendices 1 to 12. [Explanation of symbols]

[0121] 1: Business support system 2: Business support equipment 3: User terminal 4: Facility terminals 211: Acquisition Processing Unit 212: Prediction Processing Unit 213: Decision Processing Unit 214: Output Processing Unit 215: Management Processing Unit

Claims

1. A predictive processing unit that predicts the quantity of food to be served to customers at a food and beverage establishment, A determination processing unit determines the quantity of a specific ingredient used in the dish based on the quantity predicted by the prediction processing unit, An output processing unit outputs a work instruction for preparation work to make the quantity of the specified ingredients used, as determined by the determination processing unit, ready for use in cooking the dish, at a timing corresponding to the work time required for the preparation work, which is set according to at least one of the type of dish and the type of the specified ingredients. A business support system equipped with the following features.

2. One or more processors A prediction step to predict the quantity of food to be served to customers at a food and beverage establishment, A decision step to determine the quantity of a specific ingredient used in the dish based on the quantity predicted by the prediction step, An output step outputs work instructions for preparation work to make the quantity of the specified ingredients used, as determined in the determination step, ready for use in cooking the dish, at a timing corresponding to the work time required for the preparation work, which is set according to at least one of the type of dish and the type of the specified ingredients. A method for supporting business operations.

3. A prediction step to predict the quantity of food to be served to customers at a food and beverage establishment, A decision step to determine the quantity of a specific ingredient used in the dish based on the quantity predicted by the prediction step, An output step outputs work instructions for preparation work to make the quantity of the specified ingredients used, as determined in the determination step, ready for use in cooking the dish, at a timing corresponding to the work time required for the preparation work, which is set according to at least one of the type of dish and the type of the specified ingredients. A business support program that causes one or more processors to run.

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