Kitchen management system and kitchen management program

Abstract

To appropriately serve an item that is prepared in a kitchen and is to be offered to a customer.SOLUTION: A kitchen management system includes a kitchen terminal that displays various kinds of information on a monitor installed in a kitchen in a store. The kitchen terminal displays, on the monitor, information relating to an ordered item in units of lots in which a predetermined number of pieces of the information or fewer is collected; performs display for a first monitor which is installed facing a kitchen side and for a second monitor which is positioned on a back of the first monitor and is installed facing a serving side. On the first monitor, a plurality of items in a lot are displayed side by side; and on the second monitor, the plurality of items in the lot are displayed in laterally reversed positions, compared with the first monitor.SELECTED DRAWING: Figure 28

Description

[Technical Field]

[0001] The present invention relates to a kitchen management system, a food and drink ordering system, and a kitchen management program used when cooking ordered food and drink (products) in eating and drinking establishments such as restaurants and fast food restaurants. [Background technology]

[0002] Traditionally, restaurants, izakayas, and other eating and drinking establishments have used paper menus to allow customers to select the food and drink they want. Customers verbally tell the staff what food and drink they want from the menu, and the order is processed.

[0003] With the increasing sophistication of various mobile information terminals, such as tablet devices, mobile information terminals are now being used as food and beverage ordering terminals to reduce the workload of employees and cut costs. Taking advantage of the high image quality and touch panel functionality of mobile information terminals, it is now possible to order as easily as using a traditional paper menu. Customers who visit a restaurant can operate the food and beverage ordering terminal themselves, a so-called self-operation system, to order food and beverages without the assistance of an employee. Furthermore, food and beverage ordering terminals can be linked to POS systems that have traditionally been used in restaurants to simplify the checkout process.

[0004] Patent document 1 discloses an order input terminal that displays a menu book with images or the like on the order input terminal, prompts the customer to select a base menu item to order from, and then prompts the customer to select toppings related to that dish, and displays an image of the finished product combining the base menu item and toppings. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-342439 Summary of the Invention [Problem to be solved by the invention]

[0006] Incidentally, in a restaurant, if a customer orders a product (food) and the delivered product differs from the menu or the image displayed on the order input terminal in Patent Document 1, the restaurant may be rated low. This is because, traditionally, kitchen work is performed based on the chef's experience, and the chef's image of the product does not match the image displayed on the menu at the time of ordering. Also, an inexperienced chef may take a long time to cook due to their inexperience, and the finished product may differ from the image at the time of ordering.

[0007] To provide an apparatus for preparing food in a kitchen, even if the chef is inexperienced, that has the same image as the product (dish) ordered by a customer, or an image that is not significantly different from the product (dish) ordered by the customer. [Means for solving the problem]

[0008] Therefore, the kitchen management system according to the configuration 1-1 adopts the following configuration requirements. A kitchen management system equipped with a kitchen terminal that displays various information on a monitor installed in a kitchen in a store, When an item is ordered using an order terminal, the kitchen terminal displays on a monitor as cooking instructions an image of the item that was displayed on the order terminal when the order was instructed.

[0009] Furthermore, in the kitchen management system according to the first-second configuration, The ordering terminal allows a user to specify multiple ingredients to form a product and to order the product after displaying an image of the product, The kitchen terminal is characterized by displaying an image of a product that combines multiple ingredients.

[0010] Furthermore, in the kitchen management system according to the first to third configurations, The kitchen management system can display cooking instructions on multiple monitors, Each monitor displays different cooking instructions for each cooking step of the product.

[0011] Furthermore, in the kitchen management system according to the first to fourth configurations, The product image is characterized in that it is formed by combining a plurality of elemental images.

[0012] Furthermore, in the kitchen management system according to the first to fifth configurations, The kitchen management system can display cooking instructions on multiple monitors, The image of the product displayed on at least one monitor is an image in which some of the material images have been removed from the plurality of material images.

[0013] Furthermore, the kitchen management system according to the first to sixth configurations is The product displayed on the monitor can be changed, and products that have been served are displayed in a different display format from products that have not yet been served.

[0014] Furthermore, in the kitchen management system according to the first to seventh configurations, The products displayed on the monitor at one time are displayed in units of lots, each of which is a predetermined number of products.

[0015] Furthermore, in the kitchen management system according to the first to eighth configurations, The kitchen management system can display cooking instructions on monitors installed for each process, The monitors provided for each process display products in different lot numbers for each process.

[0016] In addition, the food and drink ordering system according to the first to ninth configurations is Any one of the kitchen management systems according to the configurations 1-1 to 1-8; and an ordering terminal that displays an image of the product when the product is ordered.

[0017] In addition, the kitchen management program according to the first to tenth configurations is A kitchen management program that can be executed on a kitchen terminal that displays various information on a monitor installed in a kitchen in a store, When an item is ordered using an ordering terminal, the same image of the item as that displayed on the ordering terminal when the order was instructed is displayed on the monitor as cooking instructions.

[0018] In addition to the above-described configurations 1-1 to 1-10, the following configurations can also be adopted. The kitchen management system according to the configuration 2-1 is: A kitchen management system equipped with a kitchen terminal that displays various information on a monitor installed in a kitchen in a store, When an order for a product is placed using the order terminal, the kitchen terminal displays information about the ordered product on a monitor in units of lots each containing a predetermined number of products.

[0019] Furthermore, in the kitchen management system according to the configuration 2-2, The kitchen management system can display cooking instructions on monitors installed for each process, The monitors provided for each process display products in different lot numbers for each process.

[0020] Furthermore, the kitchen management system according to the second-third configuration is The product displayed on the monitor can be changed, and products that have been served are displayed in a different display format from products that have not yet been served.

[0021] Furthermore, in the kitchen management system according to the second-fourth configuration, A lot is characterized by a collection of products within a predetermined number of tables.

[0022] Furthermore, the kitchen management system according to the second-fifth configuration is Cooking instructions can be displayed on monitors installed at each process, The monitor provided for the first process displays information about each product, The monitor provided for the second process displays all the ingredients used in the product.

[0023] Furthermore, the kitchen management system according to the second to sixth configuration is The display is performed on a first monitor facing the kitchen side and a second monitor located behind the first monitor and facing the serving side, The first monitor displays multiple products in a lot side by side, The second monitor displays the multiple products in the lot in a position that is horizontally reversed from that of the first monitor.

[0024] In addition, the food and drink ordering system according to the second-seventh configuration is Any one of the kitchen management systems according to the configurations 2-1 to 2-6; and an ordering terminal through which products can be ordered.

[0025] In addition, the kitchen management program according to the second-eighth configuration is A kitchen management program that can be executed on a kitchen terminal that displays various information on a monitor installed in a kitchen in a store, When an order for a product is placed using the order terminal, information about the ordered product is displayed on the monitor in units of lots each consisting of a predetermined number of products. [Effects of the Invention]

[0026] The kitchen management system, food and beverage ordering system, and kitchen management program of the present invention make it possible for an inexperienced or experienced chef to provide a product with an image that is the same as, or not significantly different from, the image of the product (dish) confirmed by the customer when ordering. [Brief explanation of the drawings]

[0027] [Figure 1] FIG. 1 is a diagram showing the configuration of a food and drink ordering system according to an embodiment of the present invention. [Figure 2] FIG. 1 is a block diagram showing the configuration of an ordering terminal and a charging stand according to an embodiment of the present invention. [Figure 3] 1 is a flowchart showing the main processing of the food and drink ordering system of this embodiment. [Figure 4] FIG. 1 is a diagram showing the data structure of various information used in this embodiment. [Figure 5] A flow diagram showing order processing according to this embodiment. [Figure 6] 1 is a flowchart showing customization processing according to an embodiment of the present invention; [Figure 7] FIG. 1 is a diagram illustrating the layout of material images used in this embodiment. [Figure 8] FIG. 10 is a diagram showing a correspondence table showing the relationship between materials and final images according to the present embodiment. [Figure 9] FIG. 10 is a diagram showing a top screen of the present embodiment. [Figure 10] FIG. 10 is a diagram showing a customization selection screen according to the present embodiment. [Figure 11] FIG. 10 is a diagram showing a customization selection screen according to the present embodiment. [Figure 12] FIG. 10 is a diagram showing a customization selection screen according to the present embodiment. [Figure 13] FIG. 10 is a diagram showing a customization selection screen according to the present embodiment. [Figure 14] FIG. 10 is a diagram showing a customization selection screen according to the present embodiment. [Figure 15] FIG. 10 is a diagram showing a customization selection screen according to the present embodiment. [Figure 16] FIG. 10 is a diagram showing a customization decision screen according to the present embodiment. [Figure 17] FIG. 10 is a diagram showing a customization completion screen according to the present embodiment. [Figure 18] FIG. 10 is a diagram showing a cart field when customization is completed according to the present embodiment. [Figure 19] FIG. 1 is a diagram showing the configuration of a kitchen management system according to an embodiment of the present invention; [Figure 20]FIG. 1 is a flowchart showing lot management processing according to an embodiment of the present invention. [Figure 21] FIG. 1 is a diagram for explaining lots used in this embodiment. [Figure 22] Flow diagram showing the first serving process of this embodiment [Figure 23] Flow diagram showing the second serving process of this embodiment [Figure 24] Flow diagram showing the baking process of this embodiment [Figure 25] FIG. 10 shows an example of a display on the salad serving monitor of the present embodiment. [Figure 26] FIG. 10 is a diagram showing a display example of the serving monitor of the present embodiment. [Figure 27] FIG. 10 is a diagram showing a display example of the printing monitor of the present embodiment. [Figure 28] FIG. 10 is a diagram showing a display example of the food distribution monitor of the present embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0028] Fig. 1 is a diagram showing the configuration of a food and drink ordering system according to an embodiment of the present invention. This diagram is a schematic diagram showing the interior of a restaurant. A restaurant is roughly divided into a floor where food and drinks are served to customers, and a kitchen where the food and drinks are prepared.

[0029] On the floor are installed a management server device 1 that manages the food and drink ordering system, ordering terminals 3a-3d that are operated by customers at each table, and terminals 9a and 9b for employees to process orders or to check various information such as order status. In this embodiment, the ordering terminal 3 and terminal 9 use the same hardware. By having an employee or other person perform a switching operation, it can be used as either the ordering terminal 3 or the terminal 9.

[0030] Meanwhile, a kitchen management system 5 is installed in the kitchen to convey various information to the chefs. This kitchen management system 5 will be explained in detail later.

[0031] These various terminals and devices installed in the store are connected to the LAN 2 or access point 22 via wired or wireless communication. In this example, the management server device 1 and kitchen management system 5 are connected to the network via wired communication. The ordering terminal 3 and terminal 9 are connected to the network wirelessly via the access point 22.

[0032] Furthermore, the network within the store is connected to the Internet via a router 21, making it possible to communicate with various server devices on the Internet. The various devices and terminals installed within the store can communicate with various server devices on the Internet via this router 21, and send and receive various information.

[0033] 2 is a block diagram showing the configuration of the ordering terminal 3 and charging stand 4 according to an embodiment of the present invention. The ordering terminal 3 has a CPU 34a, ROM 34b, RAM 34c, image processing unit 34d, and audio processing unit 34e, which function as control means. The CPU 34a controls the overall processing of the ordering terminal 3 based on programs stored in storage means such as the ROM 34b or SSD 35. At that time, temporarily generated data and the like are stored in the RAM 34c.

[0034] The image processing unit 34d converts the data processed by the CPU 34a into an image and outputs it for display on the display unit 321. The audio processing unit 34e converts the data processed by the CPU 34a into audio and outputs it to a speaker.

[0035] In this embodiment, the touch panel monitor 32 is made up of a display unit 321 and a touch panel 322. The touch panel 322 functions as an input means for receiving input from the user in response to various objects such as icons and switches displayed on the display unit 321. The ordering terminal 3 may be provided with input means such as mechanical switches in addition to the touch panel 322. Input information from the touch panel 322 is transmitted to the CPU 34a via the interface 37b.

[0036] The SSD 35 (Solid State Drive) is composed of semiconductor memory and functions as storage means for the ordering terminal 3. The SSD 35 stores various program information required to operate the ordering terminal 3, as well as various content such as images (still images, video), and audio. As storage means, other forms of storage means such as a hard disk can also be used in addition to the SSD 35.

[0037] The ordering terminal 3 is equipped with an imaging unit 36a, an NFC sensor 36b, and an illuminance sensor 36c as means for detecting external information. The imaging unit 36a is composed of a CCD or similar device and is capable of capturing still and video images of the outside world. The imaging unit 36a can capture and recognize coupons and other items presented by customers, potentially enabling services such as discounts at checkout. The NFC sensor 36b is a sensor for contactless communication with card media or mobile information terminals. The NFC sensor 36b can be used to read customer membership information (such as a member ID) or provide various information to the customer's mobile information terminal. The illuminance sensor 36c is used to adjust the brightness of the display unit 32a. By adjusting the brightness of the display unit 321 based on the ambient brightness read by the illuminance sensor 36c, it is possible to display a screen that is easy to view according to the surrounding environment.

[0038] The ordering terminal 3 of this embodiment further includes a wireless communication unit 38. This wireless communication unit 38 is equipped with an antenna 38a, enabling wireless communication according to the wireless LAN standard. By wirelessly connecting to the access point 22 shown in Fig. 1, the ordering terminal 3 can participate in the network configured by the LAN 2, enabling connection to various devices and terminals such as the management server device 1 and the kitchen management system 5, or connection to the Internet via the router 21.

[0039] The ordering terminal 3 is equipped with a battery 39 and can be used independently without connecting to an external power source. The battery 39 is connected to the charging terminal 33 by a power line Lp, and can be charged using an externally supplied power source. The CPU 34a can monitor the remaining charge and charging status of the battery 39. The charging terminal 33 can be electrically connected to a power supply terminal 42 on the charging stand 4 (cradle) side, thereby enabling charging of the battery 39.

[0040] The charging stand 4 that charges the ordering terminal 3 has a DC converter 41. This DC converter 41 converts AC power supplied from a power line 43 into DC power of a set voltage, and supplies it to a power supply terminal 42 via a power line Lp.

[0041] Next, we will explain the various processes executed in this food and drink ordering system. Figure 3 is a flow diagram showing the main process executed in the food and drink ordering system. This main process shows a series of processes performed for one customer or one customer group (table). First, when a waiter guides a customer or customer group to an empty table, the employee inputs information about the customer into the terminal 9 or management server device 1. The seating determination in S101 is performed based on the information input about this customer, and the ordering terminal 3 installed at the guided table starts the process from S200 onwards.

[0042] In this embodiment, after it is determined that a customer who has entered the store has sat down (S101: Yes), an order process (S200) is started to accept an order for a product from the customer at the order terminal 3. This order process (S200) may be executed by a program stored in a storage means (such as SSD 35) of the order terminal 3, or may be executed by a program stored in a storage means provided in the management server device 1. Alternatively, a program stored on the order terminal 3 side and a program stored on the management server device 1 side may be executed in cooperation with each other. This order process (S200) will be described in detail later.

[0043] When an instruction to pay (customer leaving the store) is given, the payment process (S102) is executed. The customer may input the payment instruction into the ordering terminal 3, or the customer may inform an employee that they wish to leave the store, and the employee may input the instruction into the terminal 9 or the management server device 1. In the payment process (S102), the total price of the items ordered in the order process (S200) is calculated, and the customer pays using the automatic payment machines 6a, 6b. After this payment process (S102), the table used by the customer enters a waiting state for bashing (cleaning) (S103). When an employee has finished cleaning the table and the table is ready to accept the next customer, a bashing completion instruction is input into one of the ordering terminals 3a-3d, terminals 9a, 9b, or management server device 1, and processing for the next customer (customer group) begins again.

[0044] In this embodiment, the ordering terminal 3 and terminal 9 can be used interchangeably. By inputting a special command into the ordering terminal 3 or performing a predetermined operation, the ordering terminal 3 can be switched to the functions of terminal 9 and can be used as the terminal 9 primarily used by employees. In this way, by making the ordering terminal 3 more versatile, that is, by making it possible to use both the ordering terminal 3 and the terminal 9, it is possible to reduce the number of devices used in the food and drink ordering system and thereby cut costs.

[0045] Next, we will explain in detail the order processing (S200) that is a feature of the present invention. Figure 4 is a diagram showing the configuration of various data used in the food and drink ordering system, and shows the data configuration of store information and customer-related information according to an embodiment of the present invention. This store information and customer-related information is stored and managed in the storage means of management server device 1.

[0046] The store information is composed of product master information, table-terminal information, etc. The product master information is information that defines various information about the products sold at the restaurant, and in this embodiment, it is composed of product codes, product names, unit prices, etc. The table-terminal information is information that indicates which ordering terminal 3 is installed at which table in the store. If the ordering terminal 3 needs to be replaced due to a defect or malfunction of the ordering terminal 3, the table-terminal information can be rewritten so that the newly installed ordering terminal 3 can be linked to the table. The table-terminal information is rewritten, for example, by entering identification information such as a table number into the ordering terminal 3 when the ordering terminal 3 is installed.

[0047] Customer-related information is information generated when a customer visits the restaurant, and includes table information, order history information (order information), etc. Table information is information entered by an employee operating the terminal 9 or management server device 1 when a customer visits the restaurant, and is composed of information about the customer (customer group). An entry code is identification information assigned to each customer (customer group) and is composed of a serial number or the like added to each customer (customer group). A table code is identification information indicating the table at which the customer is seated. The entry date and time is the date and time the customer (customer group) entered the restaurant, and is automatically entered as the date and time when the table information was created. In addition, optional information may include the number of customers (customer group), or customer attributes such as the gender and age (age group) of the customer (customer group). Such optional information is determined based on visual confirmation by an employee and entered into the terminal 9 or management server device 1.

[0048] Order history information (order information) is information sent from the ordering terminal 3 by customers seated at a table and stored in the management server device 1. Here, the information sent from the ordering terminal 3 is called order information, and the information stored in the management server device 1 is called order history information, but the contents of these are equivalent. This order history information (order information) includes the product code, quantity, and order date and time for each ordered product. In addition, the store entry code is also stored, and by comparing this with the product master information, it is possible to calculate the total amount for each store entry code, i.e., for each customer (customer group), and perform accounting processing.

[0049] FIG. 5 is a flow diagram showing order processing according to an embodiment of the present invention. In this order processing (S200), it is possible to place an order based on products registered in the product master information. When the order processing (S200) starts, a menu display is executed for the products registered in the product master information (S201). FIG. 9 shows the order screen (top screen) displayed on the touch panel monitor 32 of the ordering terminal 3. In this embodiment, orders are hierarchically organized by product type, allowing selection from a large number of products. For this reason, buttons 81b to 81g for selecting a type are provided on the left side of the screen. A customer can select a desired type from these buttons 81b to 81g and select products belonging to that type.

[0050] If an item is selected based on the menu display (S203: Yes), the selected item is temporarily stored in the cart (S205). If the order for the item is subsequently confirmed at the ordering terminal 3 (S206: Yes), the item stored in the cart is confirmed as the ordered item and transmitted to the network as order information (S207). The order information includes the item code, quantity, store entry code, and order date and time. The order information transmitted to the network is stored in the management server device 1 as order history information and is also transmitted to the kitchen management system 5, where it is used for cooking and serving food.

[0051] On the other hand, if the customer issues a payment instruction (also known as an instruction to leave) at the ordering terminal 3 (S202: Yes), the order process (S200) is exited and the process moves to the payment process (S102) in the main process of FIG. 3. The payment process (S102) calculates the total price of the ordered items and is executed based on the order history information. The total price calculated in the payment process (S102) is displayed on the management server device 1. The employee requests the customer to pay the displayed total price.

[0052] In addition, the order processing (S200) of this embodiment is intended to handle customizable products. A customizable product is a product for which the user (customer) can select various options, such as the choice of toppings to put on a hamburger. Therefore, in the order processing (S200), if the selected product is a customizable product (S204: Yes), the customization processing (S300) is executed.

[0053] Fig. 6 is a flow diagram showing an example of the customization process (S300) of this embodiment. The top screen shown in Fig. 9 has buttons 81b and 81h labeled "Custom-made Dish." A customer can order a product by operating either button 81b or 81h, i.e., the process proceeds to the customization process (S300).

[0054] The customization process (S300) is a process in which a customer selects toppings and the like for a product and creates a customized product for the customer. For a standard product, the product's appearance is uniquely determined, so it is easy to display a photo of the product on a menu screen or the like. For a customized product, on the other hand, the product's appearance can vary widely depending on the customer's operations. Therefore, in this embodiment (first form), the materials that make up the product are stored as material images, and the appearance of the customized product is created by combining the material images.

[0055] FIG. 7 is a diagram for explaining the arrangement of element images used in this embodiment. An element image selected by a customer's operation is arranged on one layer. The sixth layer in FIG. 7 shows a pineapple as an element image. The periphery of the pineapple element image is transparent, and the element images are displayed overlapping each other by overlapping them on the layers. In this case, the element image on the upper layer (e.g., the sixth layer) is displayed on top of the product image on the lower layer (e.g., the fifth layer).

[0056] In addition, in this embodiment, it is also possible to change the position of the material image on the XY coordinate system. Therefore, when displaying the same material image, if the position of the material image differs depending on the combination of material images, it is possible to change (adjust) the position of the material image to make it closer to the appearance of the actual product.

[0057] Fig. 10 is a diagram showing a customization selection screen of this embodiment. When either button 81b or 81h is operated on the top screen of Fig. 9, the screen transitions to the customization selection screen of Fig. 10. On the customization selection screen of this embodiment, it is possible to customize the salad, rice, and the hamburger steak, which serves as the main dish. For the salad, hamburger steak, and rice, display fields 82a to 82c are provided that show the appearance and name of the product, and it is possible to customize each of them by operating buttons 83a to 83c in the display fields 82a to 82c.

[0058] 10 has a display field 84a that displays the total price, total calories, and total salt content of the customized items. Also, the display field 84a has a button 84b for adding the customized items to the cart and a button 84c for resetting (deleting) the customized items.

[0059] In this embodiment, customization of a hamburger steak, which is a main dish, will be described. When button 83b is operated on the customization selection screen of FIG. 10, the screen transitions to a customization selection screen for hamburgers shown in FIG. 11. On the customization selection screen shown in FIG. 11, it is possible to select the number of hamburgers, sauce, and toppings. Therefore, columns 94, 95, and 96 are provided to display the selection status of the number of hamburgers, sauce, and toppings, and buttons 94a, 95a, and 96a are displayed in the columns 94, 95, and 96 to select the items of the number of hamburgers, sauce, and topping.

[0060] Also, in the center of the screen, a composite ingredient image 91a is displayed, which is a combination of the ingredient images of the selected products. In the composite ingredient image 91a displayed in Fig. 11, salad and rice have been selected, and the selected ingredient images of salad and rice are combined on top of the ingredient image of a plate.

[0061] Additionally, a display field 85k is provided at the bottom left of the screen, which displays the total price, total calories, total salt content, and allergens of the customized product (hamburger steak). Allergens are displayed as icons. By touching the "Click here for more information" section, it is possible to display details about the allergens. Also provided within the display field 85k are a button 85l for confirming the customization of the hamburger steak, and a reset button 85m for returning to the customization selection screen of FIG. 10, which is the state before customization.

[0062] When button 94a for selecting the number of hamburgers is operated on the customization selection screen of FIG. 11, the customization selection screen of FIG. 11 is displayed. A display field 85a including "+" and "-" buttons is displayed on the right side of this customization selection screen, and the user can select the number of hamburgers by operating the "+" and "-" buttons. FIG. 12 shows the screen state when one hamburger is selected. The number "1" indicating the number of hamburgers is displayed on the left side of display field 85a. Also, a message indicating that one hamburger has been selected is displayed in display field 94. Furthermore, an ingredient image of the hamburger is additionally displayed in ingredient composite image 91b. Each time the "+" button is operated, the number of hamburgers is added, and ingredient images of the added number of hamburgers are displayed in ingredient composite image 91b.

[0063] In this embodiment, the number of hamburgers that can be added to the ingredient composite image 91b is limited. This is similar to the operation in an actual restaurant. In an actual restaurant, if the number of hamburgers that can be added to a plate exceeds the number that can be added, the hamburgers are served on a separate plate. Therefore, the ingredient composite image is displayed in the same way as the plate that is actually served. If the limit is exceeded, a separate plate may be displayed, or a message may be displayed indicating that the hamburgers that exceed the limit will be served on a separate plate.

[0064] When the button 96a for selecting a sauce is operated, the customization selection screen of FIG. 13 is displayed. Display fields 85b to 85d containing "+" and "-" buttons are displayed on the right side of this customization selection screen, and the user can select a sauce and the number of sauces by operating the "+" and "-" buttons. FIG. 13 shows the screen state when one curry sauce is selected. The number "1" indicating the number of orders is displayed on the left side of display field 85b. Also, a message indicating that one curry sauce has been selected is displayed in display field 96. Furthermore, an ingredient image of the curry sauce is additionally displayed in the composite ingredient image 91c. Each time the "+" button is operated, the number of selected sauces is increased, and ingredient images for the added number of sauces are also displayed in the composite ingredient image 91c.

[0065] When the button 95a for selecting a topping is operated, the customization selection screen of FIG. 14 is displayed. Display fields 85e to 85j including "+" and "-" buttons are displayed on the right side of this customization selection screen, and the user can select a topping and the number of toppings by operating the "+" and "-" buttons. FIG. 14 shows the screen state when one grilled pineapple (three slices) is selected. The number "1" indicating the number of pieces to be ordered is displayed on the left side of the display field 85g. Also, a message indicating that one grilled pineapple has been selected is displayed in the display field 95. Furthermore, an ingredient image of the grilled pineapple is additionally displayed in the composite ingredient image 91b. Each time the "+" button is operated, the number of selected toppings is increased, and ingredient images of the added number of toppings are also displayed in the composite ingredient image 91d.

[0066] In this way, ingredients such as hamburger steak, sauce, and toppings can be added by operating the "+" buttons displayed in display fields 85a to 85j. Note that the number of ingredients once selected can be reduced by operating the "-" buttons displayed in display fields 85a to 85j. Also, the total price, total calories, total salt content, and allergens in display field 85k change each time an ingredient is selected or deleted.

[0067] In this embodiment, the customization selection screen displays the total price, total calories, total salt content, and allergens, allowing the user to know details of the customized product. In addition, the halal compatibility of the selected product, i.e., whether or not the ingredients are permitted in Islam, may also be displayed.

[0068] In the customization process shown in FIG. 6, when a button adjacent to one of the display fields 85a-85j for selecting the number of hamburger steaks, sauce, or toppings is operated (S301:301), it is determined whether the selected ingredient has a predetermined relationship with an ingredient that has already been selected (S303). Some ingredients used in food and drink are considered to have an exclusive relationship. For example, curry sauce, which can be selected using the button adjacent to display fields 85b and 85c, and grated shiso, which can be selected using the button adjacent to display field 85j, are examples of ingredients that have an exclusive relationship. In this embodiment, if the selected ingredient has a predetermined relationship (exclusive relationship) with an ingredient that has already been selected (S305:Yes), a prohibition message is displayed on the touch panel monitor 82, preventing further ingredient selection (S305).

[0069] Even customers who are unfamiliar with Japanese food, such as foreign tourists, are prevented from selecting unusual ingredient combinations. The prohibition message may also display which ingredients the selected ingredient has a predetermined relationship (exclusive relationship) with. This allows the customer to know the reason why the ingredient could not be selected, and enables the customer to reselect an ingredient. Furthermore, although this embodiment prevents the user from selecting a predetermined ingredient combination, it is also possible to simply issue a warning by displaying a message, emitting a notification sound, etc.

[0070] On the other hand, if the selected ingredient does not have a predetermined relationship (exclusive relationship) with the already selected ingredient (S305: No), a new ingredient image is added and displayed on the composite ingredient image 91a (S304). In this embodiment, the ingredient image to be added is displayed in the topmost layer. By displaying it in the topmost layer, the customer, or user, can confirm on the screen that the toppings he or she selected have been added. For example, if the ingredient image is located in a lower layer, i.e., below other toppings, in the actual product appearance, if the ingredient image is displayed in the same manner as the actual product, the added ingredient image may not be visible or may be difficult to view among the other ingredient images. In this embodiment, to avoid such a situation, when the ingredient image is first displayed, the added ingredient image is displayed in the topmost layer.

[0071] Fig. 12 shows the state when a hamburger steak is added to the display field 85a, and an ingredient image of a regular hamburger steak is additionally displayed on top of the composite ingredient image 91a of Fig. 11. When the ingredient image of a regular hamburger steak is additionally displayed, the ingredient image of the regular hamburger steak may be reduced to its actual state shown in Fig. 11, thereby creating the effect of a regular hamburger steak being placed on a plate. Furthermore, by adding animated smoke around the regular hamburger steak, it is possible to create an effect that simulates the cooking process of the product.

[0072] In the customization process, ingredients can be added by repeatedly executing S301 to S306. FIGS. 13 to 15 show customization selection screens when ingredients (toppings) are added in order. FIG. 13 shows a state in which curry sauce has been selected as an ingredient. In the composite ingredient image 91c, an ingredient image of curry sauce is additionally displayed on the composite ingredient image 91b of FIG. 12. FIG. 14 shows a state in which pineapple has been selected as an ingredient. In the composite ingredient image 91d, an ingredient image of grilled pineapple is additionally displayed on the composite ingredient image 91c of FIG. 13. FIG. 15 shows a state in which cheese has been selected as an ingredient. In the composite ingredient image 91e, an ingredient image of cheese is additionally displayed on the composite ingredient image 91d of FIG. 14. When each of the composite ingredient images 91c to 91e is displayed, an effect corresponding to the additionally displayed ingredient image may be applied, as in the case of FIG. 12. A customer ordering can feel as if he or she is plating the food himself or herself.

[0073] After completing customization, the customer confirms the product by operating button 85l provided in display field 85k (S306: Yes). When the product is confirmed, the screen transitions to the customization confirmation screen of FIG. 16. The products (salad, hamburger steak, soup, rice) customized by the previous operations are displayed on the customization confirmation screen. For each product, display fields 86a to 86d are provided, displaying the selected ingredients. In addition, buttons 87a to 87d for reselecting ingredients are provided in display fields 86a to 86d. In addition, a display field 88a is provided below the customization confirmation screen, displaying the price, calories, salt content, and allergens for the selected contents. In addition, in display field 88a, a button 88b for adding the product to the cart and a button 88c for canceling the customized product are provided.

[0074] Here, the customization selection screen of FIG. 15 displays the appearance of a customized product using a composite material image 91e, which is a combination of multiple material images. Because such composite material image 91e is an image combining material images, it is conceivable that it may differ slightly from the appearance of the actual product. Therefore, in this embodiment, the customized product displayed on the customization confirmation screen of FIG. 16 is replaced with an image of the actual product, allowing the customer to confirm the appearance of the actual product. The final image 92 displayed in FIG. 16 is not a combination of material images, but rather the final image when regular hamburger steak, curry sauce, cheese, and grilled pineapple are selected.

[0075] 15 and 16, the material composite image 91e in Fig. 15 shows a state in which cheese is placed on top of a grilled pineapple, but the final image 92 in Fig. 16 shows the grilled pineapple on top of the cheese, as it will actually be served. In this way, by displaying the final image 92 instead of the material composite image 91e, customers can check the actual appearance before placing their order.

[0076] When button 851 is operated on the customization selection screen of FIG. 15 and the product is confirmed (S306: Yes), a determination is made as to whether a final image for the selected ingredient combination exists (S307). FIG. 8 shows a correspondence table showing the relationship between ingredients and final images in this embodiment. The correspondence table describes the correspondence between combinations of size, sauce, and toppings and the file names of the final images. In the customization process, a determination is made as to whether a final image exists for the selected ingredient combination based on the correspondence table (S307). If a final image exists (S307: Yes), the final image is acquired, and the ingredient composite image is changed to the final image and displayed (S309). In the example of FIG. 15, "0025.jpg", which corresponds to 1 curry sauce, 1 cheese, and 1 grilled pineapple, is used as the final image 92.

[0077] When button 88b is operated on the customization confirmation screen of FIG. 16, the customization completion screen of FIG. 17 is displayed for a predetermined time. Thereafter, as shown in FIG. 18, a cart field 89 storing customized products is displayed. The cart field 89 has a display field 89a for displaying customized products. The display field 89a has a quantity display field 89b, a button 89d for deleting, and a button 89d for changing the customized product. Note that when button 89d is operated, the screen returns to the customization confirmation screen of FIG. 16, allowing the product to be customized again. The cart field 89 also has a button 89e for confirming the order and a button 89d for continuing the order. When button 89e is operated, i.e., when the order is confirmed in the order processing of FIG. 5 (S206: Yes), the order information is transmitted (S207). On the other hand, when button 89d is operated (S206: No), a menu is displayed (S201), such as returning to the top screen of FIG. 9, and the ordering operation continues.

[0078] The food and drink ordering system of this embodiment has been described above using the customization process as an example, but the food and drink ordering system of this embodiment makes it possible to customize products while selecting ingredients. In this case, by displaying a composite ingredient image based on ingredient images corresponding to the selected ingredients, customers can customize products as if they were plating the food themselves.

[0079] In this way, the food ordering system of this embodiment allows customers to customize products as if they were plating their own food. However, the number of customizations that can be made is likely to be large. It is difficult for kitchen staff to memorize many plating layouts, and it is likely that the plating layouts for the same product will differ. On the other hand, if a customer finds that the appearance of the product that is served differs from the product that they ordered, they may have a lower opinion of the store.

[0080] This embodiment takes such situations into consideration, and aims to make the appearance of the food ordered by the customer match the appearance of the food served as closely as possible. This is particularly effective in a food ordering system like this embodiment, which allows for customization of many products.

[0081] FIG. 19 is a diagram showing the configuration of the kitchen management system 5 of this embodiment. As shown in FIG. 1, the kitchen is equipped with a work table for plating, a grill for grilling hamburgers and the like, and a food storage area for storing various ingredients. The grill and food storage area are installed side by side, and a work space is formed between them. Employees who cook and plate food work within this work space. Preferably, two employees work together: one who plates the salad, and one who grills the hamburgers and the like using the grill.

[0082] The kitchen management system 5 of this embodiment is installed above a work table and provides various information to employees working in the work space. The kitchen management system 5 of this embodiment is configured with kitchen terminals 51-54. Monitors 55-58 are connected to each of the kitchen terminals 51-54. The kitchen terminals 51-54 work together to display information on each of the monitors 55-58. In this embodiment, a kitchen terminal 51-54 is provided for each of the monitors 55-58. This is to ensure that even if a problem occurs with one of the kitchen terminals 51-54, the display on the other kitchen terminals 51-54 is not interrupted. However, the displays on two or more monitors 55-58 may be collectively displayed on a single kitchen terminal.

[0083] Monitors 55-58 include salad serving monitor 55, grilling monitor 56, serving monitors 57a and 57b, and serving monitor 58. A forward button 60a and a back button 60b are connected to kitchen terminal 52. A forward button 59a and a back button 59b are connected to kitchen terminal 53a.

[0084] A serving table 61 is placed below the salad serving monitor 55. The serving table 61 has four tiers, each capable of arranging four items (plates) side by side. In other words, a maximum of 16 items can be placed on the serving table 61. In this embodiment, a maximum of four items are managed as one lot. A lot will be explained later.

[0085] The serving monitors 57a and 57b have a two-screen configuration. This two-screen configuration manages one lot. In other words, two products are displayed on one serving monitor. This allows for a large display area for each product, allowing for a large image of the product to be displayed. In addition, behind the serving monitors 57a and 57b, a serving monitor 58 is placed facing away from them. And, to the left of the serving monitor 57a, a grilling monitor 56 is placed.

[0086] The processing of the kitchen management system will now be described. FIG. 20 is a flow diagram illustrating the lot management process. FIG. 21 is a diagram illustrating the lot used in this embodiment. In this embodiment, a maximum of four products are managed as one lot. Within each lot, for example, "T15a" written in the serving lot indicates the first product of 15 tables. Furthermore, within the same serving lot, "T15b" indicates the second product of 15 tables. In the lot management process, when a new order is received from the ordering terminal 3 (S401: Yes), a determination is made as to whether the order can be added to the previous lot based on predetermined conditions (S402). Here, the predetermined conditions are whether the maximum number of products per lot is four and whether the maximum number of tables in one lot is two. Note that these predetermined conditions can be changed as appropriate depending on the store's situation, etc.

[0087] If it is determined that the specified conditions are met and it can be added to the previous lot (S402: Yes), it is added to the previous lot (S403). On the other hand, if it cannot be added to the previous lot (S402: No), a new lot is created and added to that new lot (S404). Meanwhile, the lot management process monitors the reception of serving completion information, and if serving completion information is received (S405: Yes), the plated lot is changed to a served lot (S406). Plated lot and served lot will be explained later.

[0088] FIG. 21 is a diagram for explaining the lots used in this embodiment. In this embodiment, products are managed in units of lots that can store up to four products. In FIG. 21, the upper direction indicates older lots, and the lower direction indicates newer lots. A lot is first set as a lot to be plated. This lot to be plated is a lot that has not yet been displayed in the kitchen management system 5 and is waiting to be displayed. The lot is then stored in pre-plated lots 1 to 4. Pre-plated lots 1 to 4 are the lots to be displayed on the salad plating monitor 55.

[0089] The serving progress lot is the lot to be displayed on the two serving monitors 57a, 57b. The serving progress lot is also the lot to be displayed on the grilling monitor 56. The serving completed lot is the lot to be displayed on the serving monitor 58. A lot that has been served is a served completed lot, and in this embodiment, when displayed on various monitors, it is displayed in gray out so that it can be distinguished from other lots.

[0090] FIG. 22 is a flow diagram showing the first plating process of this embodiment. The first plating process is a process performed by kitchen terminal 51 and controls the display on salad plating monitor 55. If a lot is changed in the lot management process (S501: Yes), a determination is made as to whether the lot can be added to the screen, i.e., whether pre-plated lots 1 to 4 are filled (S502). If it is determined that the lot can be added (S502: Yes), the changed lot is changed to a pre-plated lot (S503). On the other hand, in the second plating process described below, if pre-plated lot 1 is changed to a plating in progress lot (S504: Yes), the display of the planned plating lots is updated, i.e., pre-plated lots 2 to 4 are shifted to pre-plated lots 1 to 3, and the oldest planned plating lot is changed to pre-plated lot 4.

[0091] FIG. 25 is a diagram showing an example of the display on the salad serving monitor 55 of this embodiment. The salad serving monitor 55 is displayed by the first serving process. Four pre-served lots 1 to 4 are displayed on the salad serving monitor 55. In this embodiment, the order is older pre-served lots on the left and newer pre-served lots on the right. The order of the pre-served lots can also be reversed depending on the situation at the store.

[0092] Each of pre-plated lots 1 to 4 has table number display fields 551a to 551d, additional item display fields 552a to 552d, and image display fields 553a to 553d. The images displayed in image display fields 553a to 553d match the arrangement of the products arranged on serving table 61.

[0093] The table number display fields 551a to 551d display the table number at which the order was received, as well as the time the order was received. The additional item display fields 552a to 552d display the additionally ordered items. The additional item display field 552d, located on the far right, indicates in text that baked potatoes are an additional item. The image display fields 553a to 553d display images of salad presentation, and only the salad portion of the product is displayed. This image is formed from ingredient images and is the same as the image ordered by the customer. In addition, the images of ingredients other than those to be presented on the serving table 61, such as hamburger steak, have been removed.

[0094] Additional items are displayed as icons in the image display fields 553a to 553d. By displaying the additional item icons superimposed on the ingredient images or by displaying the additional item icons in place of the ingredient images, the additional items can be easily identified, facilitating the selection and layout of the necessary ingredients. One product in the image display field 553d located on the far right displays baked potatoes as an additional item. Furthermore, one product in the image display field 553d located on the far right displays in text that the salad is a large portion. The person in charge of plating the salad refers to the salad plating monitor, places plates on the serving table 61, and begins plating the salad.

[0095] 23 is a flow diagram showing the second serving process processing of this embodiment. The second serving process processing is processing for forming information to be displayed on the serving monitors 57a and 57b. When the first lot is received (S601: Yes), it is displayed as a serving progress lot on the serving monitors 57a and 57b. Here, the first lot is the state in which a lot is added for the first time, such as when the store opens.

[0096] FIG. 26 is a diagram showing an example of the display of the serving monitors 57a and 57b in this embodiment. One serving progress lot is displayed on the serving monitors 57a and 57b. In this embodiment, two serving monitors 57a and 57b are used, making it possible to display a sufficiently large image of each product. One serving progress lot can display up to four products. For each product, table number display fields 571a-571d, icon display fields 572a-572d, image display fields 573a-573d, dish name display fields 574a-574d, and topping name display fields 575a-575d are provided. Note that in this embodiment, a maximum of four serving progress lots (two on each of the serving monitors 57a and 57b) can be displayed; however, this maximum number can be changed as appropriate, for example, to four or more.

[0097] In addition, the left-side presentation monitor 57a is provided with a next lot table number display field 576a and a subsequent lot table number display field 576b, which make it possible to check the table numbers for the products of the next lot (current pre-presented lot 1) and the subsequent lot (current pre-presented lot 2), respectively.

[0098] The table number display fields 571a to 571d display the table number that ordered the product. The icon display fields 572a to 572d display icons of toppings required for the product. For example, the leftmost icon display field 572a displays a cheese icon. The image display fields 573a to 573d display the same image that was displayed when the customer placed their order on the ordering terminal 3. In this embodiment, the image is formed by a composite material image formed by combining material images.

[0099] The product displayed in the image display field 573b shown in Fig. 26(A) is the product at the time of order described in Fig. 16 to Fig. 18, and the same product image as in Fig. 16 to Fig. 18 is displayed. In this embodiment, the image displayed in the image display fields 573a to 573d is a composite material image formed by combining material images, but it is also possible to display a final image (one piece of image information) corresponding to the composite material image.

[0100] In image display fields 573a to 573d, special icons are superimposed on areas that require special attention when plating. For example, in image display field 573a, the demi-glace sauce is difficult to see as it is, so it is displayed with a white line around it. In addition, in image display field 573b, a sauce cup icon is displayed so that the curry sauce can be seen.

[0101] Additionally, the character "large" is displayed where a portion is large. Image display field 573a, shown on the far left, indicates that a salad is a large portion, allowing the cook to confirm the product when moving the product from serving counter 61 in front of serving monitors 57a and 57b. Dish name display fields 574a to 574d display the name of a dish (product name) that uses one of the toppings used. Using this dish name makes it easy for cooks and others to identify and pronounce the product. Additionally, topping name display fields 575a to 575d display the names of all necessary toppings. A cook who uses serving monitors 57a and 57b to serve food picks up the four products located on the far left of serving counter 61, arranges the products in the predetermined order as shown in the figure, and serves the food.

[0102] In this embodiment, kitchen terminal 53a is provided with a forward button 59a and a back button 59b. When forward button 59a is operated (S603: forward button), the next lot is displayed on plating monitors 57a, 57b (S607). At that time, if the lot has been shifted from a plating in progress lot to pre-plated lot 1 (S608: Yes), the currently plating in progress lot is changed to a plated lot (S609). The product that has been changed to a plated lot becomes the display target on serving monitor 58. Then, pre-plated lot 1 is changed to a plating in progress lot and displayed on plating monitors 57a, 57b.

[0103] On the other hand, if the back button 59b is operated, the previous lot is displayed (S604). At that time, if the display target is a distribution completed lot (S605: Yes), the wiring completed lot is displayed in a different display form (grayed out in this embodiment) (S606).

[0104] In this embodiment, the cook can check the previous and next lots by operating the forward button 59a and back button 59b. Furthermore, when the display shifts from the serving lot to the pre-serving lot 1, the display on the salad serving monitor 55 also changes accordingly. When the display target becomes the serving-completed lot, the display is changed to a different format, allowing the cook to easily confirm that the product has already been cooked.

[0105] FIG. 24 is a flow diagram showing the baking process of this embodiment. The baking process, like the second serving process described in FIG. 23, is a process for displaying information about the serving progress lot. The baking process is almost the same as the second serving process, so a detailed description will be omitted. However, the display content differs. In the baking process, forward button 60a and back button 60b on kitchen terminal 52 can also be used to move between previous and next lots. However, forward button 59a and back button 59b on kitchen terminal 53a are different buttons, and the two can be operated independently.

[0106] 27 is a diagram showing an example of the display of grilling monitor 56 in this embodiment. The information relating to the serving lot displayed on serving monitors 57a and 57b is displayed for each product, whereas the information relating to the serving lot displayed on grilling monitor 56 is different in that it displays all of the hamburger steaks and toppings to be cooked (heated) on the grill during the serving lot.

[0107] Grilling monitor 56 displays a table number display field 561 and a grilling ingredient display field 562. Table number display field 561 displays the table numbers of all products in the serving lot. Grilling ingredient display field 562 displays the icons, names, and quantities of ingredients (hamburger steaks, toppings) to be cooked on the grill during the serving lot. In this way, grilling monitor 56 displays the ingredients (hamburger steaks, toppings) to be grilled together by lot, which allows for more efficient work by the cook using the grill.

[0108] Fig. 28 is a diagram showing an example of the display on the serving monitor 58 in this embodiment. The serving monitor 58 is arranged behind the serving monitors 57a and 57b, and is a monitor that displays information to employees who serve the food. In this embodiment, as shown in Fig. 28, the products in the serving-completed lot are displayed for each product. The display example shown in Fig. 28 shows an example of a display when the serving-in-progress lot described in Fig. 26 has transitioned to a serving-completed lot. The serving monitor 58 displays table number display fields 581a to 581d, image display fields 582a to 582d, and additional display fields 583a to 583d for each product.

[0109] The display on serving monitor 58 differs from that on serving monitors 57a and 57b in that the product layout is mirrored. This is because the layout of the served products will differ when viewed from serving monitors 57a and 57b and when viewed from serving monitor 58. Because the layout of the products matches that of serving monitor 58, the staff member serving the food can easily check the products and serve them.

[0110] The table number display fields 581a to 581d are fields that display the table number for which the product has been ordered. The employee can use this table number display field 581d to check the table to which the product should be delivered. The image display fields 582a to 582d display the same image of the product as displayed on the ordering terminal 3 when the order was placed. Here, the employee can also check the image of the product at the time of ordering and the image of the product after it has actually been cooked. The additional display field 583d displays the name of the dish (product name) and any added toppings in text. The employee can check special notes about the product, such as toppings, not only from the image but also from the text.

[0111] The serving monitor 58 is also provided with a forward button 585a and a back button 585b, which can be operated to check the previous and next lots. The display change button 584 is operated when serving food; by operating the display change button 584, the employee sends the serving completion information described in the lot management process of Figure 20, and changes the currently targeted serving-completed lot to a served-completed lot. The served-completed lot is also displayed in grayout (different display format) on the serving monitor 58, just like the others.

[0112] The serving monitor 58 is provided with a next lot product quantity display field 586. The next lot product quantity display field 585 displays the number of products in the next lot.

[0113] The kitchen management system according to this embodiment has been described above. The kitchen management system according to this embodiment displays an image of the product ordered by the customer at the cooking and serving locations, thereby preventing a large discrepancy between the image of the product ordered by the customer and the image of the actual cooked product. Therefore, even inexperienced staff (cooks) can provide the product desired by the customer. This kitchen management system is particularly effective when, as in this embodiment, customers can customize products by adding toppings, etc., and when there are many variations of products. [Explanation of symbols]

[0114] 1: Management server device 3: Order terminal 3a~3d: Order terminal 4: Charging stand 5: Kitchen management system 6a, 6b: Automatic payment machine 9(9a, 9b): Terminal 21: Router 22: Access point 32: Touch panel monitor 32a: Display section 33: Charging terminal 34a:CPU 34b:ROM 34c:RAM 34d: Image processing section 34e: Audio processing unit 36a: Imaging means 36b: NFC sensor 36c: Light sensor 37b: Interface 38: Wireless communication unit 38a: Antenna 39: Battery 41: DC conversion section 42: Power supply terminal 43: Power line 51~54: Kitchen terminal 55:Salad monitor 56: Burning monitor 57a, 57b: Serving monitor 58: Catering monitor 61: Serving table

Claims

1. A kitchen management system equipped with a kitchen terminal that displays various information on a monitor installed in a kitchen in a store, The kitchen terminal displays information about the ordered products on a monitor in units of lots, each consisting of a predetermined number of products. The display is performed on a first monitor facing the kitchen side and a second monitor located behind the first monitor and facing the serving side, The first monitor displays a plurality of products in a lot side by side, The second monitor displays the plurality of products in the lot in a position that is reversed from the first monitor. Kitchen management system.

2. A kitchen management program that can be executed on a kitchen terminal that displays various information on a monitor installed in a kitchen in a store, When a product is ordered using the order terminal, information about the ordered product is displayed on the monitor in units of lots, each consisting of a predetermined number of products. The display is performed on a first monitor facing the kitchen side and a second monitor located behind the first monitor and facing the serving side, The first monitor displays a plurality of products in a lot side by side, The second monitor displays the plurality of products in the lot in a position that is reversed from the first monitor. Kitchen management program.

Images