Sushi serving system

Abstract

The circulating lane transports products in a circular fashion. The order lane transports and serves ordered products to the dining area of ​​the customer who placed the order. The sushi serving system provides multiple products, each with a primary value set that is understandable to the customer, to the customer who placed the order via the order lane. Sushi serving system 1 transports multiple circulating products via the circulating lane, each with a secondary value set that is understandable to the customer, which is the primary value plus added benefits. The main control unit aggregates the secondary value set for the circulating products taken from the circulating lane and the primary value set for the ordered products for each of the multiple dining areas.

Description

Technical Field

[0001] The present disclosure relates to a sushi providing system that conveys and provides goods including sushi to customers.

Background Art

[0002] In the stores of conveyor belt sushi restaurants, a sushi providing system is used to convey and provide goods including sushi to customers by means of a conveyor lane. For example, in the system described in Patent Document 1, a support on which goods such as sushi are placed is circulated and conveyed by a circulation lane (conveyor path). The support is provided with identification information for identifying each support. In addition, each support is configured to be able to take a first state in which goods are placed thereon and a second state in which no goods are placed thereon. A calculation unit counts that the goods supported by the support have been consumed at the table based on the state of the support.

[0003] Also, in conveyor belt sushi restaurants, an order lane (registered trademark of Kurazushi Co., Ltd.) may be used to convey and provide goods ordered by customers from the kitchen area to the dining space of the customer who ordered the goods, by means of an in-store terminal device provided for each dining space.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

[0005] By adopting an order lane in the store, customers can order the items and quantities of the goods they desire. In addition, employees only need to prepare only the goods ordered by customers and provide them to customers by means of the order lane. Therefore, in many conveyor belt sushi restaurants, there is a trend to change the way of providing goods by abolishing the circulation lane and providing goods to customers only by means of the order lane.

[0006] However, by using both a circulating lane and an order lane, customers can immediately pick up the desired item from the items being transported on the circulating lane. Therefore, customers can enjoy choosing their desired items from the items being transported on the circulating lane, without having to wait for their ordered items to be delivered by the order lane. Furthermore, customers can also receive their desired items via the order lane. Thus, there are significant advantages to using both a circulating lane and an order lane. Accordingly, the applicant has sincerely considered technologies for operating a sushi restaurant more efficiently while deliberately using both a circulating lane and an order lane.

[0007] When using both a circulating lane and an order lane, if there is an excessive influx of customer orders, restaurant staff will need to continue providing products via the order lane in response to customer orders. As a result, it is often difficult to reduce the burden on staff. Also, if customers only place orders using in-store terminals, products may remain on the circulating lane for extended periods. The applicant has been adjusting the types and quantities of products provided on the circulating lane to prevent products from remaining there for extended periods. However, even after adjusting the products provided on the circulating lane, there were still cases where the consumption of products provided via the order lane excessively exceeded the consumption of products transported via the circulating lane. Therefore, it would be useful to be able to appropriately adjust the consumption of products provided via the order lane and the consumption of products transported via the circulating lane. Furthermore, simply using both a circulating lane and an order lane only satisfies the desires of customers who want to order their desired products themselves and customers who want to quickly retrieve products transported via the circulating lane, making it difficult to provide customers with new value by using both lanes together. As described above, using both a circulating lane and an order lane has made it difficult with conventional technology to operate a sushi restaurant more efficiently and provide customers with more valuable service.

[0008] A typical objective of this disclosure is to provide a sushi serving system that enables sushi restaurants to operate more efficiently and provide more useful value to customers when using both a circulating lane and an order lane.

[0009] A typical embodiment of the sushi serving system provided in this disclosure is a sushi serving system for delivering and serving products, including sushi, to customers in a restaurant, comprising: a circulating lane for transporting products between the kitchen area and the dining area within the restaurant; an in-store terminal device positioned in the dining area corresponding to each of a plurality of dining spaces provided along the circulating lane, for receiving product orders from customers; an order lane positioned above or below the circulating lane in the dining area, for transporting and serving products ordered by customers via the in-store terminal device from the kitchen area to the dining space of the customer who ordered the product; and a system for delivering products that have been transported by the circulating lane. The system includes a product retrieval detection unit that detects when a product has been taken out and identifies the dining space from which the product was taken out, and a main control unit that controls the sushi serving system. Multiple products with a first value set that can be understood by the customer are provided to customers who have ordered products via the order lane, and multiple products with a second value set that can be understood by the customer, which is the first value plus a benefit, are transported via the circulation lane. The main control unit aggregates the second value set for the circulating products taken out from the circulation lane and the first value set for the ordered products ordered by the in-store terminal device for each of the multiple dining spaces.

[0010] According to the sushi serving system described in this disclosure, when a circulating lane and an order lane are used in combination, sushi restaurants can be operated more efficiently and more valuable to customers. [Brief explanation of the drawing]

[0011] [Figure 1] This is a perspective view showing a part of the configuration of the sushi serving system 1 in the customer area of ​​this embodiment. [Figure 2] This is a plan view showing the configuration of the sushi serving system 1 of this embodiment, mainly related to the order lane 5. [Figure 3] This is a plan view showing the configuration of the sushi serving system 1 of this embodiment, mainly related to the circulation lane 20. [Figure 4] This is a longitudinal cross-sectional view of the food and beverage container 30, viewed from the side, with the tableware 50 placed inside and the lid 37 closed. [Figure 5] This is a side view of the food and beverage container 30 with the lid 37 open. [Figure 6] This figure shows an example of a product ID-value mapping table used to associate a product ID with the value assigned to each of multiple product items. [Figure 7] This figure shows an example of a display unit 55 being transported by the circulation lane 20. [Figure 8] This is a flowchart of the management process for each dining space performed by the sushi serving system 1 of this embodiment. [Figure 9] This is a flowchart of the circulating product replenishment recommendation process performed by the sushi serving system 1 of this embodiment. [Modes for carrying out the invention]

[0012] <Overview> The sushi serving system disclosed herein transports and provides products, including sushi, to customers in a restaurant. The sushi serving system disclosed herein comprises a circulating lane, an in-store terminal device, an order lane, a product retrieval detection unit, and a main control unit. The circulating lane transports products in a circulating manner between the kitchen area and the dining area within the restaurant. The in-store terminal device is positioned in the dining area corresponding to each of the multiple dining spaces provided along the circulating lane. The in-store terminal device receives product orders from customers. The order lane is positioned above or below the circulating lane in the dining area. The circulating lane transports and provides products ordered by customers via the in-store terminal device from the kitchen area to the dining space of the customer who ordered the product. The product retrieval detection unit detects when a product being transported by the circulating lane has been retrieved and identifies the dining space from which the product was retrieved. The main control unit controls the sushi serving system. The sushi serving system provides multiple products, each with a first value that can be understood by the customer, to the customer who ordered the product via the order lane. Furthermore, the sushi serving system transports multiple products via a circulating lane, each with a secondary value—a specific value added to the primary value—that is made known to the customer. The main control unit aggregates the secondary value set for the circulating products taken from the circulating lane and the primary value set for the ordered products ordered via the in-store terminal device, for each of the multiple dining spaces.

[0013] According to the sushi serving system relating to the first aspect of this disclosure, circulating products transported by a circulating lane are assigned a second value, which is an added benefit to the first value assigned to ordered products provided by an order lane. When a customer takes products from the circulating lane and orders products using an in-store terminal, the second and first values ​​assigned to each product are aggregated for each dining space. Therefore, customers can increase the aggregated value by decreasing the frequency of ordering products using the in-store terminal and increasing the frequency of taking products from the circulating lane. In other words, customers have an incentive to prioritize taking products from the circulating lane. Consequently, the consumption of products provided by the order lane tends to decrease, and the consumption of products transported by the circulating lane tends to increase. As a result, the burden on employees to respond to customer orders tends to decrease. With the technology of this disclosure, customer orders decrease appropriately, allowing employees to prepare ordered products in a shorter time and provide them via the order lane. In addition, employees can replenish the circulating lane with products during times when they do not need to respond to customer orders. The increased frequency of replenishing circulating items on the conveyor belt, along with the increased variety and quantity of items transported by the conveyor belt, will lead to customers taking circulating items more frequently. When taking circulating items, customers do not need to wait for their ordered items to arrive. As a result, the average serving time for items throughout the store is likely to be shortened. Therefore, sushi restaurants can be operated more efficiently. Furthermore, it becomes possible to provide customers with new value that could not be provided with conventional systems (i.e., value set for each circulating item and ordered item, and aggregated for each dining space).

[0014] Furthermore, in this disclosure, the second value set for cyclical products includes benefits that are more advantageous to the customer than the first value set for made-to-order products. Therefore, it is also possible to express that the second value is of higher value to the customer than the first value.

[0015] The specific configuration of the product removal detection unit can be selected as appropriate. For example, an identifier may be provided for each circulating product transported on the circulation lane. The sushi serving system may include, as an example of a product removal detection unit, a product removal detection sensor (a camera which is an image sensor) capable of detecting the identifier provided for each circulating product. In this case, the detection result of the identifier by the product removal detection sensor changes depending on whether or not a circulating product is removed from the circulation lane, thereby appropriately detecting the removal of circulating products. Product retrieval detection sensors may be installed on both the upstream and downstream sides of each dining space. The main control unit may identify a particular dining space as the dining space from which the retrieval product was retrieved (hereinafter referred to as the "retrieval location") if the upstream product retrieval detection sensor of that particular dining space detects that a circulating product was being transported, and subsequently the downstream product retrieval detection sensor of that particular dining space detects that no circulating product was being transported. In this case, even when multiple dining spaces are arranged side by side, the retrieval location can be identified with high accuracy.

[0016] The recirculating goods may be transported by a recirculating lane while contained in a food and beverage container equipped with a movable part (for example, a lid). The movable part may move depending on whether or not the recirculating goods are placed in the food and beverage container. An identifier may be provided on the movable part of the food and beverage container. The detection state of the identifier by the product removal detection sensor may change depending on whether or not the recirculating goods are placed in the food and beverage container. The main control device may determine whether or not the detection range of the sensor has been transported (i.e., whether or not the recirculating goods are placed in a food and beverage container that has passed through the detection range of the sensor) according to the detection state of the identifier by the product removal detection sensor. In this case, the detection of the removal of the recirculating goods and the identification of the removal location can be performed with higher accuracy.

[0017] In addition, the identifier provided for each food and drink container may be associated with at least information regarding the item of the circulated product installed in each food and drink container. In this case, in addition to specifying the take-out position of the circulated product, the main control device can also specify the item of the circulated product taken out at the take-out position.

[0018] However, it is also possible to detect whether or not the circulated product has been taken out from the circulation lane without using the identifier. For example, the state of a movable part (e.g., the lid of the food and drink container, etc.) that moves according to the presence or absence of the installation of the circulated product may be detected by various sensors such as a contact sensor or a light sensor. Even in this case, whether or not the circulated product has been taken out from the circulation lane can be appropriately detected. Also, a weight sensor, a light sensor, or the like for detecting whether or not the circulated product is placed on the circulation lane may be provided on the circulation lane. In this case, even without using an object having a movable part (e.g., a food and drink container, etc.), the main control device can appropriately detect whether or not the circulated product has been taken out from the circulation lane. When using a weight sensor or the like, a plurality of weight sensors or the like may be provided on the conveyance path of the circulation lane. The main control device may determine which position on the circulation lane each of the plurality of weight sensors or the like is being conveyed by detecting at least one position in the circulation lane. The main control device may specify the take-out position where the circulated product has been taken out based on the position of the weight sensor or the like at the time when it is detected by the weight sensor or the like that the circulated product has been taken out. Also, the sushi providing system may include an image sensor (camera) as a sensor. The main control device may specify the take-out position based on the image captured by the camera. For example, the main control device may input the image captured by the camera into a mathematical model trained by a machine learning algorithm to output the discrimination result of the take-out position where the circulated product has been taken out to the mathematical model. Also, a plurality of sensors (e.g., a weight sensor and an image sensor) may be combined and used.

[0019] A display unit indicating that a second value with a privilege added to a first value set for an ordered product is set for a recycled product may be conveyed by a recycling lane. In this case, by visually recognizing the display content of the display unit conveyed by the recycling lane, the customer can easily and appropriately grasp that the second value with a privilege added to the first value set for the ordered product is set for the recycled product (that is, by adding a privilege to the second value, a higher value is set for the recycled product than for the ordered product for the customer). Therefore, an incentive to preferentially take out the product from the recycling lane is more likely to occur for the customer.

[0020] The specific form of the display unit can be set as appropriate. For example, the display unit may be a printed material on which information indicating that a privilege is added to the second value set for the recycled product is printed. In this case, the printed material may be attached to a food or drink container having an openable lid or the like. Also, the display unit may be a monitor (for example, a monitor of a tablet terminal or the like) that displays information.

[0021] Also, together with the display unit conveyed by the recycling lane or separately from the display unit conveyed by the recycling lane, the customer may be notified that a privilege is added to the second value set for the recycled product. For example, information indicating that a privilege is added to the second value set for the recycled product may be displayed on a monitor of an in-store terminal device or the like. Also, by generating a voice indicating that a privilege is added to the second value set for the recycled product from a speaker, the customer may be notified that the second value is higher for the customer.

[0022] A sushi serving system may transport at least some of its product items via both a circulating lane and an order lane. For the same product items, a second value (i.e., a second value that is more valuable to the customer than the first value) may be assigned to the circulating items, which is an added benefit to the first value assigned to the order items. In this case, if a customer has decided which products they want to eat or drink, the total value will be higher if they take the desired items from the circulating lane rather than ordering them using an in-store terminal. Therefore, there is a greater incentive for customers to prioritize taking items from the circulating lane.

[0023] For each of three or more product items, a second value may be set for the circulating product transported by the circulating lane, which is an additional value on top of the first value set for the ordered product. In this case, for multiple (three or more) product items, the total value will be higher when the desired product is transported by the circulating lane. Therefore, there will be a greater incentive for customers to prioritize taking products from the circulating lane.

[0024] The main control unit may manage the sales results of at least one product by treating ordered products delivered via the order lane and circulating products transported via the circulation lane as different products for the same product item. In this case, the sushi restaurant can verify the effect of setting the second value higher than the first value. Furthermore, the sushi restaurant can easily verify and adjust the settings for both the first and second values. Consequently, the sushi restaurant can be operated more efficiently.

[0025] The sushi serving system may further include a rewards serving system. The rewards serving system performs a lottery process for each of the multiple dining spaces whenever predetermined lottery conditions are met, and provides a reward to the customer of the dining space if the lottery result is a winner. The rewards serving system may change at least one of the frequency of the lottery process and the probability of winning in the lottery process depending on the aggregated results of the second value and the first value. In other words, the rewards serving system may increase at least one of the frequency of the lottery process and the probability of winning in the dining space in question as the aggregated value for each dining space increases.

[0026] In this case, the higher the aggregated value, the easier it is for customers to receive benefits. Circulating goods transported via the circulating lane have a second value assigned to them, which is the first value set for ordered goods plus added benefits. Therefore, customers are more likely to have an incentive to prioritize taking items from the circulating lane.

[0027] In this disclosure, the reward provision system includes a main control unit, an in-store terminal unit, and a reward provision device. The main control unit performs a lottery process each time a predetermined lottery condition is met and outputs the results of the lottery process to the in-store terminal unit and the reward provision device. The in-store terminal unit notifies the customer of the lottery results. If the customer wins the lottery, the reward provision device provides a reward (e.g., a prize) to the customer in the corresponding dining area. However, the configuration of the reward provision system can be changed. For example, the reward provision device may perform all of the lottery processing, result notification processing, and reward provision processing based on information input from the main control unit or the in-store terminal unit. Alternatively, a device other than the main control unit (e.g., an in-store terminal unit) may perform the lottery processing.

[0028] A specific method for reflecting the result of value aggregation in the control of the privilege providing system can be appropriately selected. For example, the privilege providing system may perform a lottery process with the condition that the points (the result of value aggregation) reach a predetermined number (e.g., "7"). The privilege providing system may set the first value for one order item as "1 point", while setting the second value for one circulation item with the same item as "1.5 points" with a privilege of "0.5 point" added to the first value. In this case, by prioritizing the removal of items from the circulation lane, the frequency of the lottery process increases. Also, the privilege providing system may determine the additional probability added to the base winning probability (e.g., "30%") based on the value aggregated for each food and beverage space. As an example, the first value set for one order item may be "additional probability 0%", while the second value set for one circulation item may be "additional probability 3%". In this case, by prioritizing the removal of items from the circulation lane, the lottery probability increases.

[0029] However, it is also possible to change the specific content of the value (the first value and the second value) set for the item. For example, the first value and the second value set for the item may be the price of the item. In this case, for example, for the same item of the same product, the first value set for one order item may be "price X yen", while the second value set for one circulation item may be "price Y yen (Y < X)". That is, the second value with a privilege of "the price is X - Y yen cheaper" which is advantageous to the customer may be set for the circulation item with respect to the first value set for the order item. Also in this case, an incentive to prioritize the removal of items from the circulation lane is likely to be appropriately generated for the customer.

[0030] Multiple product items may be transported on a circulating lane. It may also be possible to set a different secondary value for each of the multiple circulating product items transported on the circulating lane. In this case, the secondary value set can be appropriately changed for each of the circulating product items transported on the circulating lane. As a result, an appropriate secondary value can be set for each of the multiple circulating product items, which will further incentivize customers to prioritize taking products from the circulating lane.

[0031] Furthermore, the specific method for enabling customers to understand the differences in secondary values ​​set for each of the multiple recyclable product items can be selected as appropriate. For example, the color of at least one of the plate on which the product is placed and the food / beverage container in which the product is contained may be changed according to the secondary value set for each item. In this case, customers can easily understand the secondary value simply by checking the color of at least one of the plate and food / beverage container.

[0032] The sushi serving system may further include a kitchen terminal device. The kitchen terminal device is installed in the kitchen area and can display images on a monitor. The main control unit may acquire the detection results of the product removal detection unit removing circulating products from the circulation lane. Based on the acquired detection results, the main control unit may determine at least one (preferably both items and quantities) of circulating products that should be recommended to be replenished in the circulation lane and display them on the monitor of the kitchen terminal device.

[0033] In this case, kitchen staff can easily and accurately determine at least one of the items and quantities of recirculating products that need to be replenished in the recirculating lane by checking the information displayed on the monitor. By replenishing the recirculating lane with products according to the information displayed on the monitor, the lineup of recirculating products being transported in the recirculating lane becomes more appropriate. Therefore, it becomes easier for customers to transport recirculating products in an appropriate lineup while also creating an incentive for customers to prioritize taking recirculating products from the recirculating lane.

[0034] The kitchen terminal device may acquire the results of customer orders from the in-store terminal device. Based on the acquired order results, the main control device may determine at least one (preferably both items and quantities) of the circulating goods to be recommended for replenishment in the circulating lane and display them on the kitchen terminal device's monitor.

[0035] The results of customer orders placed via in-store terminals are influenced by various factors, including customer preferences and trends. Therefore, by determining at least one of the items and quantities of circulating products to be replenished in the circulating lane based on customer orders and displaying this information in the kitchen area, kitchen staff can easily and appropriately understand which products need to be replenished. Replenishing the circulating lane according to the information displayed on the monitor further increases the likelihood that customers will pick up the products being transported on the lane. Thus, the sushi restaurant can be operated more efficiently.

[0036] Specific methods for determining which circulating items to recommend for replenishment in the circulation lane, based on order results, can be appropriately selected. For example, items that are frequently ordered by customers are popular items, and therefore are likely to be picked up by customers even if replenished in the circulation lane. Accordingly, the main control unit may determine which circulating items to recommend for replenishment so that the more frequently ordered an item is, the more it is recommended to replenish in the circulation lane. Also, customers may not select the same item consecutively. Accordingly, the main control unit may determine which circulating items to recommend for replenishment so that items that have temporarily seen a surge in customer orders are less likely to be replenished in the circulation lane.

[0037] The display area of ​​the monitor that displays ordered items from customers via the in-store terminal device and the display area of ​​the monitor that displays items recommended for replenishment in the circulating lane may be provided separately.

[0038] In this scenario, employees in the kitchen area can easily and appropriately determine whether to place an item on the order lane or the circulating lane by knowing which of the multiple display areas the item is displayed on. Consequently, the sushi restaurant can be operated more efficiently.

[0039] Furthermore, the monitor displaying ordered items from customers via the in-store terminal and the monitor displaying items recommended for replenishment in the circulation lane may be different monitors. Alternatively, the same monitor may have separate display areas for ordered items from customers via the in-store terminal and for items recommended for replenishment in the circulation lane. In any case, employees can easily and appropriately determine whether to place items in the order lane or the circulation lane.

[0040] Multiple order lanes may extend from the kitchen area into the dining area. The sushi serving system may further include kitchen lanes and delivery devices. The kitchen lanes are connected to each of the multiple order lanes and transport ordered items ordered by customers via in-store terminals in a circulating manner within the kitchen area. Delivery devices are provided corresponding to each of the multiple order lanes and deliver ordered items transported on the kitchen lanes to the corresponding order lanes. When a customer order is entered into the in-store terminal, the main control unit may use the delivery devices to transfer the ordered items to the order lane at the time the ordered items are transported by the kitchen lanes to the order lane of the customer who entered the order.

[0041] In this scenario, if an employee in the kitchen area places an order received from a customer via an in-store terminal into a kitchen lane, the placed order will automatically be delivered to the customer's order lane. Consequently, the sushi restaurant can be operated more efficiently.

[0042] The sushi serving system may further include a food and beverage container that houses the products inside. The food and beverage container may include a mounting base, a lid, an opening / closing mechanism, and an operating unit. The mounting base has a dish holder section on which dishes on which products are placed are set. The lid is attached to the mounting base so as to be openable and closable. The opening / closing mechanism opens and closes the lid. The operating unit is operated to activate the opening and closing of the lid by the opening / closing mechanism. The circulating lane may transport the circulating products in the food and beverage container.

[0043] In this case, since the recyclable products are transported on the circulation lane while contained in food and beverage containers, drying of the recyclable products and contamination of the recyclable products with foreign matter are appropriately suppressed. Furthermore, customers can easily remove the recyclable products by simply operating the control panel on the food and beverage container being transported on the circulation lane to open the lid of the container. Therefore, there is an even greater incentive for customers to prioritize removing recyclable products from the circulation lane.

[0044] The sushi serving system relating to the second aspect of this disclosure is a system in which products, including sushi, are transported and served to customers in a restaurant. The sushi serving system relating to this aspect includes a circulating lane that transports products between the kitchen area and the dining area of ​​the restaurant; in-store terminal devices that are positioned in each of the multiple dining spaces provided along the circulating lane in the dining area and that accept orders from customers; an order lane positioned above or below the circulating lane in the dining area and that transports and serves products ordered by customers via the in-store terminal devices from the kitchen area to the dining space of the customer who ordered the product; a camera that detects when a product being transported by the circulating lane has been removed and identifies the dining space from which the product was removed; and a main control device that controls the sushi serving system. Multiple products with a first value set that is understandable to the customer are served to the customer who ordered the product via the order lane. Multiple products with a second value set in a way that is understandable to the customer, which is the first value with added benefits, are transported via the circulating lane. The main control unit aggregates the second value set for circulating goods taken from the circulation lane and the first value set for ordered goods ordered by the in-store terminal device for each of the multiple dining spaces. It further includes a display device that shows that the second value, which is the first value set for ordered goods transported by the circulation lane with added benefits, is set for the circulating goods, and a kitchen terminal device installed in the kitchen area that can display images on a monitor. The main control unit acquires the detection results of the removal of circulating goods from the circulation lane by a camera. Based on the acquired detection results, the main control unit then determines at least one of the items and quantities of circulating goods that should be recommended to be replenished in the circulation lane and displays them on the monitor of the kitchen terminal device.

[0045] According to the sushi serving system relating to the second aspect, similar to the sushi serving system relating to the first aspect described above, customers can increase the total value by reducing the frequency of ordering products using in-store terminals and increasing the frequency of taking products from the circulating lane. In other words, customers have an incentive to prioritize taking products from the circulating lane. Consequently, the consumption of products served by the order lane tends to decrease, while the consumption of products transported by the circulating lane tends to increase. As a result, the burden on employees to respond to customer orders tends to decrease.

[0046] Furthermore, the camera detects when an item being transported on the circulating lane is removed and identifies the dining area from which the item was removed. Therefore, the removed items and dining areas can be accurately identified, and the main control unit can reliably aggregate the secondary value of the items removed from the circulating lane for each dining area.

[0047] A control device is transported along the circulating lane, indicating that a second value, which is a combination of the first value and added benefits, has been set for the product. Therefore, the benefits of the products transported along the circulating lane can be communicated to customers through the display device, thereby increasing their willingness to purchase the products. Examples of display devices include tablet terminals, smartphones, and laptop computers. The display device may also statically display a fixed numerical value (such as price or discount rate) or message (details of the benefits) representing the second value set for the product. Alternatively, the display device may dynamically change the numerical value or message representing the second value set for the product according to the store environment, product / order status, product inventory status, etc. Specifically, the display device may be configured to increase the second value (for example, decrease the price) according to the transport time of the product being transported along the circulating lane. In other words, the second value may be dynamically displayed according to the store and product conditions.

[0048] Here, the main control unit displays on the in-store terminal monitor the items or quantities of products that are recommended to be replenished in the circulation lane, based on the products taken out of the circulation lane. As a result, by replenishing the circulation lane with products according to the information displayed on the monitor, the lineup of products being transported in the circulation lane becomes more appropriate. At this time, the display device transported in the transport lane may also display the products that are scheduled to be replenished in the circulation lane. This can increase customer interest in the products being put into the circulation lane and increase their expectations for the products that will be replenished.

[0049] Furthermore, this disclosure includes the following technical aspects. (Side view 1) A sushi serving system for delivering and serving products, including sushi, to customers in a restaurant establishment, A circulation lane for transporting goods between the kitchen area and the customer area within the aforementioned store, In the aforementioned guest room area, an in-store terminal device is provided to take orders for products from customers, and is positioned in each of the multiple dining spaces located along the aforementioned circulation lane. An order lane is located above or below the circulation lane in the aforementioned customer area, and transports and serves products ordered by customers via the in-store terminal device from the kitchen area to the dining area of ​​the customer who ordered the product. A display device that transports an image to the aforementioned circulation lane and displays a predetermined image, A camera for detecting goods being transported by the aforementioned circulation lane, A main control device that controls the display device, Equipped with, Multiple products, each with a first value that can be understood by the customer, are provided to the customer who ordered the product via the order lane, A second value, which is the first value with added benefits, is achieved by transporting multiple products, which are set in a way that is understandable to the customer, via the aforementioned circulating lane. The main control device is The display device will show that a second value, which is the first value set for the ordered product with added benefits, is set for the circulating product, A sushi serving system characterized by changing the second value to be displayed on the display device based on the product being transported by the circulating lane as detected by the camera.

[0050] In this way, the main control unit changes the second value displayed on the control unit based on the products on the circulating lane detected by the camera. Therefore, the second value displayed on the control unit can be appropriately changed based on the status of the products flowing on the circulating lane. For example, when a product is transported on the circulating lane for a predetermined time, the numerical value or message representing the second value may be changed to increase the benefits of the second value set for that product. Specifically, when a product is transported on the circulating lane for a predetermined time, the price may be lowered and displayed as the second value. Furthermore, the second value may be changed and displayed when a product has completed a predetermined number of laps on the circulating lane.

[0051] Furthermore, the second value does not necessarily have to always offer more benefits than the first value. For example, the main control unit may initially display a second value equivalent to the first value on the display device, and then, based on the status of the goods being transported on the circulating lane, change the display of the second value so that it offers more benefits than the first value. In this case, the main control unit updates the second value of the goods to the changed value. For example, if the price of the goods is adopted as the second value, the main control unit sets an initial price (e.g., 120 yen) for the goods. Then, depending on the status of the goods on the circulating lane, the main control unit sets a lower price (e.g., 100 yen) for the goods and displays it on the display device. In this state, when a customer takes a goods from the circulating lane, the charge will be calculated based on the changed price.

[0052] Furthermore, the conditions for displaying the second value may be determined solely based on the products on the circulating lane, or other factors may be considered. For example, the second value displayed on the display device may be varied according to the inventory status of products in the store. That is, if there is a large inventory of a product, the second value of that product may be displayed to increase the benefits. On the other hand, if there is a small inventory of a product, the second value of that product displayed on the display device may be maintained without change. In addition, the second value may be displayed based on the products that customers order through the order lane. That is, for products that are frequently ordered through the order lane, it is judged that there is also high demand for the same products transported through the circulating lane, so the second value of those products may be maintained without change. On the other hand, for products that are infrequently ordered through the order lane, it is judged that there is also low demand for the same products transported through the circulating lane, so the second value of those products may be varied to increase the benefits.

[0053] (Side view 2) A display system installed in a restaurant, Each of the multiple dining spaces within the aforementioned restaurant is equipped with an in-store terminal device for taking orders from customers, An order lane installed within the store, which transports and serves products ordered by customers via the in-store terminal device to the customer's dining area, The system comprises a main control device for controlling the in-store terminal device, The main control device is A first image showing the product for which a first value has been set and the first value in a manner that the customer can understand is displayed on the in-store terminal device so as to move in a predetermined direction. When pre-set conditions are met, a second value is set for the product, which is the first value with added benefits, and a second image showing the product and the second value in a way that the customer can understand is displayed on the in-store terminal device so as to move in the predetermined direction. A display system characterized in that the second image is highlighted compared to the first image.

[0054] In this manner, the main control unit, under normal circumstances, displays a first image on the in-store terminal device showing a product with a first value set along with that first value. On the other hand, when pre-set conditions are met, the main control unit sets a second value, which is a higher value than the first value, to the product and displays a second image on the in-store terminal device showing that product and the second value. Furthermore, the second image is highlighted compared to the first image. Therefore, when the second image is displayed, the customer can be informed of a product to which the second value has been assigned, and can be guided to order that product. In addition, the sudden display of the second image, which is shown in a manner different from normal, can provide the customer with an exciting dining experience.

[0055] The conditions for displaying the second image can include various factors. For example, conditions may be set according to the inventory status of a product. Specifically, the second image may be displayed for a product if its inventory exceeds a predetermined amount. Conditions may also be set according to the store's operating status or time of day. For example, the second image may be displayed during times when there are fewer customers (e.g., 3 PM). Furthermore, the second image may be displayed when the number of orders or the amount of the orders from a customer reaches a predetermined value.

[0056] Furthermore, various patterns can be used to highlight the second image. For example, the second image may be displayed larger than the first image, or it may be displayed in a flashing manner. Highlighting may also include displaying the second image together with sound output from a speaker installed in an in-store terminal device. In addition, highlighting may include displaying the second image so that it moves more quickly in a predetermined direction than the first image. Furthermore, the second image may be displayed in a stationary state for a certain period of time.

[0057] <Embodiment> (System Configuration) Hereinafter, one typical embodiment of the present disclosure will be described with reference to the drawings. First, an example of the system configuration of the sushi serving system (also referred to as a conveying lane system) 1 in this embodiment will be described in general terms with reference to Figures 1 to 3. The sushi serving system 1 transports products 2 such as sushi in a restaurant. The sushi serving system 1 in this embodiment is equipped with multiple dishes on which the products 2 are placed. As an example, the restaurant in this embodiment is a sushi restaurant (more specifically, a so-called conveyor belt sushi restaurant). Various products 2 (mainly food and beverages) such as sushi, beverages, soups, and chawanmushi are placed on the dishes. However, at least a part of the technology exemplified in this embodiment can also be adopted in food and beverage serving systems used in restaurants other than sushi restaurants (for example, yakiniku restaurants, etc.).

[0058] The objects transported by the sushi serving system 1 of this embodiment include tableware (sushi plates) on which the product 2 is placed, and food and beverage containers 30 (see Figures 4 and 5) that contain the product 2. In this embodiment, the order lane 5 (registered trademark of Kura Sushi Co., Ltd.) shown in Figures 1 and 2 directly transports the product 2 placed on the tableware (without using the food and beverage containers 30). In contrast, the circulation lane 20 shown in Figures 1 and 3 transports the product 2 contained in the food and beverage containers 30. The tableware transported by the sushi serving system 1 may also include tableware other than sushi plates (for example, bowls or cups). Tableware other than sushi plates may be transported on dedicated plates, containers, and support parts for transport. In addition to the tableware on which the product 2 is placed and the food and beverage containers 30, the sushi serving system 1 may also transport other objects (for example, at least one of the following: a display unit 55 described later, prizes offered to customers, supplies such as wet wipes, and advertisements).

[0059] In the sushi restaurant of this embodiment, customers can order products at each dining space consisting of one or more seats. A dining space is a concept that refers to a seat or table 6 (see Figures 2 and 3) used by a customer to whom product 2 is served. For example, when a group of customers consisting of multiple customers visit a restaurant (sushi restaurant) and is guided to a table 6 in the restaurant, that table 6 corresponds to a dining space. Also, for example, when a single customer visits a restaurant and is guided to a counter seat in the restaurant, that counter seat corresponds to a dining space. Note that a dining space is not limited to an actual seat or table 6. A dining space may be something else that corresponds to a group consisting of one or more customers, indicating the purchaser, orderer, or recipient of product 2 by that group. Such a dining space may be real or virtual. In other words, a dining space is a concept that indicates the unit to which product 2 is served and to which the price of product 2 is charged.

[0060] (Guest room area configuration) First, referring to Figure 1, the configuration of the customer area 3 (see Figures 2 and 3) of the sushi serving system 1 of this embodiment will be described. As shown in Figure 1, the sushi serving system 1 of this embodiment includes an in-store terminal device 7, an order lane 5, and a circulation lane 20. The in-store terminal device 7 receives orders for products from customers. The in-store terminal device 7 includes a monitor, an operation unit, a speaker, a communication interface, and a control unit. The monitor displays various images. The operation unit (for example, a touch panel in this embodiment) receives input of operation instructions from customers. The speaker generates sound. The communication interface facilitates communication between the in-store terminal device 7 and other devices (e.g., a main control unit 100). The control unit includes a controller (CPU, etc.) and is responsible for controlling the in-store terminal device 7. The order lane 5 transports products ordered by customers (hereinafter referred to as "ordered products") from the kitchen area 4 (see Figures 2 and 3) to the dining area of ​​the customer who ordered the products, based on the operation of the operation unit of the in-store terminal device 7. The circulation lane 20 circulates and transports goods between the kitchen area 4 and the customer area 3 within the store. Hereafter, goods that are circulated and transported by the circulation lane 20 will be referred to as "circulated goods."

[0061] As shown in Figure 1, in the customer area 3, the order lane 5 and the circulation lane 20 are arranged vertically. Details will be described later with reference to Figures 2 and 3, but multiple dining spaces where customers eat and drink (e.g., table 6) are arranged along the order lane 5 and the circulation lane 20. Therefore, customers in each dining space can retrieve both ordered items provided by the order lane 5 and circulated items provided by the circulation lane 20. In the example shown in Figure 1, the order lane 5 is positioned above the circulation lane 20. However, it goes without saying that the vertical arrangement of the order lane 5 and the circulation lane 20 could be reversed. Furthermore, the in-store terminal devices 7 are positioned corresponding to each of the multiple dining spaces. The order lane 5 transports and provides ordered items to the dining space corresponding to the in-store terminal device 7 where the order was entered.

[0062] In the guest room area 3, a collection port 25 is provided for collecting tableware (sushi plates in this embodiment), corresponding to each of the multiple dining spaces. When a customer places tableware into the collection port 25, the tableware is collected at a predetermined collection point in the kitchen area 4 via a water collection path (not shown) located below the order lane 5 and the circulation lane 20. The collection port 25 is also equipped with an input detection sensor (not shown) that detects when tableware has been placed into the port. The detection result of the input detection sensor may also be used to determine whether the conditions for a lottery by the reward provision system have been met (details will be described later).

[0063] Furthermore, the guest room area 3 is equipped with a rewards provision device 28, which constitutes part of the rewards provision system in this embodiment. The rewards provision system performs a lottery process for each of the multiple dining spaces whenever predetermined lottery conditions are met. If the result of the lottery process is a win, the rewards provision system provides a reward to the customer of the corresponding dining space. As an example, the rewards provision system of this embodiment includes a main control device 100 (see Figures 2 and 3), an in-store terminal device 7, and a rewards provision device 28. The main control device 100 performs a lottery process whenever predetermined lottery conditions are met and outputs the results of the lottery process to the in-store terminal device 7 and the rewards provision device 28. The in-store terminal device 7 notifies the customer of the results of the lottery process. The rewards provision device 28 is provided in accordance with each of the multiple dining spaces. If the result of the lottery process is a win, the rewards provision device 28 provides a reward (e.g., a prize) to the customer of the corresponding dining space. As an example, the rewards provision device 28 of this embodiment is located above the order lane 5 and the circulation lane 20. However, the arrangement, number, and content of the benefits provided by the benefit provision devices 28 can be changed as appropriate. Furthermore, for example, if the benefits can be provided electronically, it is possible to provide benefits to customers without providing the benefit provision devices 28.

[0064] (Order lane configuration) Referring to Figure 2, the configuration of the sushi serving system 1 of this embodiment will be described, mainly focusing on the configuration related to the order lane 5. As shown in Figure 2, the restaurant includes a dining area 3 where customers eat and drink, and a kitchen area 4 where food and drinks are prepared. In the dining area 3, for example, tables 6 and seats are provided for customers to eat and drink. In this embodiment, the tables 6 include both tables where multiple customers can eat facing each other and counter tables where multiple customers can eat in a line. Each of the multiple tables 6 constitutes a customer dining space. In this embodiment, each of the multiple tables 6 (dining spaces) is arranged along at least one of the multiple order lanes 5. Furthermore, as mentioned above, the order lanes 5 and the circulation lanes 20 (see Figures 1 and 3) are arranged vertically. Therefore, each of the multiple tables 6 (dining spaces) is arranged along both the order lanes 5 and the circulation lanes 20.

[0065] The in-store terminal devices 7 installed in the customer area 3 are, for example, reception terminals provided for each dining space. One in-store terminal device 7 may be shared by two or more dining spaces (for example, two or more seats). Alternatively, two or more in-store terminal devices 7 may be used in conjunction with a single dining space. In this embodiment, a group of customers can order products 2, etc., using an in-store terminal device 7 having a screen such as a touch panel, which is installed to correspond to the dining space they are using. In this embodiment, a tablet-type information terminal device is used as the in-store terminal device 7. However, for example, a portable information terminal device or a personal computer (PC) may be used as the in-store terminal device 7.

[0066] In the restaurant of this embodiment, customers in the corresponding dining area can place orders for items 2 using a so-called electronic menu displayed on the in-store terminal device 7. For example, based on the customer's order operation on the in-store terminal device 7 corresponding to each dining area, the main control device 100 receives orders from each dining area. The main control device 100 transmits the order details (for example, the items and quantities of the ordered items) to the kitchen terminal device 8A for ordered items, which is located in the kitchen area 4. The kitchen terminal device 8A for ordered items displays the order details transmitted from the main control device 100 on a monitor. As a result, the items 2 are prepared and served according to the order.

[0067] Order lanes 5 can carry ordered items 2 (for example, tableware on which items 2 are placed). Multiple order lanes 5 are laid out in the dining area 3 so that items 2 are transported near each dining space (table 6 in this embodiment). In this embodiment, two order lanes 5 are installed parallel to each other on the left, center, and right sides when viewed from the kitchen area 4, so as to move away from the kitchen area 4 towards the dining area 3. However, the arrangement and number of order lanes 5 can be changed. For example, only one order lane 5 may be installed on at least one of the left, center, and right sides when viewed from the kitchen area 4. In this embodiment, the order lanes 5 transport items 2, etc., placed on the upper surface of the belt in the longitudinal direction of the belt by driving the belt in the longitudinal direction. However, the order lanes 5 only need to be able to transport items 2, etc., placed on the upper surface along the transport path, and their detailed configuration can be selected as appropriate.

[0068] The order lane 5 transports the product 2 in a predetermined direction, delivering the product 2 to the dining space of the customer who ordered it, among the multiple dining spaces arranged along each order lane 5. A pair of order lanes 5, which are adjacent to each other and run parallel to one another, are arranged in a plan view to pass between dining spaces that are arranged to sandwich the pair of order lanes 5, but are not limited to this arrangement. One end of each order lane 5 is connected to the kitchen lane 10, which will be described later, within the kitchen area 4.

[0069] The order lane 5 is driven by the main control device 100. Specifically, the main control device 100 controls a drive source (not shown), such as a motor, for driving the order lane 5. Driven by the main control device 100, the order lane 5 transports the product 2 from the kitchen area 4 to the dining area 3. The order lane 5 may extend in a straight line or in a curved line. In this embodiment, the delivery of the product 2 by the order lane 5 is carried out by specifying the dining space to which the product will be delivered (i.e., the dining space of the customer who ordered the product 2). That is, the order lane 5 can transport the product 2 to the specified destination. When the order lane 5 transports the product 2 to the destination, it transports the product 2 from upstream toward the destination, and stops transporting the product 2 when it arrives at the destination.

[0070] In this embodiment, each order lane 5 is provided with a monitoring device 9. The monitoring device 9 can employ sensors such as infrared sensors or cameras. The monitoring device 9 monitors whether or not an object such as product 2 that has been transported in the order lane 5 has been removed from the order lane 5. That is, even if tableware or the like on which product 2 is placed has been transported to the dining area via the order lane 5, the customer may not immediately take the product 2. In such cases, even if it is necessary to transport the next product 2, the same order lane 5 cannot be operated. Therefore, the monitoring device 9 monitors whether or not product 2 has been removed from the order lane 5 and determines whether or not the order lane 5 is in use.

[0071] Furthermore, branch lanes may be provided in order lanes 5 at positions corresponding to adjacent tables 6. In this case, branching devices that branch off the goods 2 being transported by order lane 5 to the branch lanes may be provided corresponding to each branch lane. The branching device may, for example, have guides placed at operating positions on the transport path of order lane 5, and by contacting the goods 2 being transported by order lane 5 and changing the transport direction, the goods 2 may be branched to the branch lanes. Alternatively, the branching device may branch off the goods 2 being transported by order lane 5 by pushing them out one by one from the opposite side of the branch lane using a lever.

[0072] As shown in Figure 2, the kitchen area 4 of the restaurant is a long space aligned in the direction in which multiple order lanes 5 are lined up. Within the kitchen area 4, each of the multiple employees is assigned a station. Employees in the kitchen area 4 prepare the products 2, etc., and transport them to the sushi serving system 1. The sushi serving system 1 according to this embodiment is located within the kitchen area 4 and includes kitchen lanes 10, transfer devices 13 (13A, 13B, 13C, 13D), input devices 14 (14A, 14B, 14C, 14D), delivery devices 15, kitchen terminal devices 8A for ordered products, and a main control device 100. The main control device 100 controls the entire sushi serving system 1 and also controls the order lanes 5, etc.

[0073] The kitchen lane 10 circulates and transports ordered items 2, which are products ordered by customers, within the kitchen area 4. The kitchen lane 10 is laid out in a long, ring-shaped manner within the kitchen area 4 of the restaurant, along the direction in which multiple order lanes 5 are lined up (hereinafter referred to as the longitudinal direction). The kitchen lane 10 in this embodiment is a chain conveyor (for example, a crescent chain conveyor) formed by multiple plates connected along the transport path. Multiple partitioned areas are defined along the transport path of the kitchen lane 10. More specifically, one partitioned area is defined by a predetermined number of plates (for example, 8 plates). The kitchen lane 10 is provided with at least one identifier for identifying the partitioned areas. In addition, a reader for reading the identifier provided on the kitchen lane 10 is fixed to at least a part of the transport path of the kitchen lane 10. The position of the identifier, which moves in conjunction with the operation of the kitchen lane 10, is read by the reader, and the position of each partition area is determined by the main control device 100.

[0074] The kitchen lane 10 is formed in a roughly parallelogram shape by two parallel regions extending linearly along its longitudinal direction and two regions connecting these two regions. Of the two parallel regions extending linearly along its longitudinal direction, the region closer to the multiple order lanes 5 is defined as the first transport area 11. The region further away from the multiple order lanes 5 is defined as the second transport area 12. In the first transport area 11 and the second transport area 12, the kitchen lane 10 transports goods in opposite directions. In the following description, the transport direction of the kitchen lane 10 in the first transport area 11 will be referred to as the first direction, and the transport direction of the kitchen lane 10 in the second transport area 12 will be referred to as the second direction.

[0075] The first transport area 11 in the kitchen lane 10 is connected to the upstream end of each of the multiple order lanes 5 via a transfer device 15. Specifically, the rear (upstream) end of each order lane 5 in the transport direction is positioned perpendicular to the kitchen lane 10 and on the side of the kitchen lane 10.

[0076] Kitchen lane 10 transports ordered items, prepared in response to customer orders, to the corresponding order lane 5 (i.e., the order lane 5 adjacent to the dining area of ​​the customer who ordered item 2, among multiple order lanes 5). Kitchen lane 10 operates in a constant circulating manner, and its transport speed is constant. Furthermore, for example, if order lane 5 transporting ordered items is in operation (e.g., transporting other items), kitchen lane 10 can circulate the ordered items within the kitchen area 4, allowing it to wait until order lane 5 becomes available. In this embodiment, the transport direction of kitchen lane 10 is counterclockwise, but it may also circulate in a clockwise direction.

[0077] The transfer device 13 is spanned between the first transport area 11 and the second transport area 12, and transfers ordered goods, etc., from one of the source transport areas, the first transport area 11 or the second transport area 12, to the other destination transport area. In this embodiment, the transfer device 13 is provided with shortcut devices 13A, 13C and detour devices 13B, 13D. The shortcut devices 13A, 13C transfer goods from the second transport area 12, which is the source transport area, to the first transport area 11, which is the destination transport area. The detour devices 13B, 13D transfer goods from the first transport area 11, which is the source transport area, to the second transport area 12, which is the destination transport area. The transfer device 13 in this embodiment includes a first guide, a transport conveyor, and a second guide. The first guide is driven to an operating position within the source transport area, guiding ordered goods being transported in the source transport area to the transport conveyor. The transfer conveyor transports ordered goods from the source transport area to the destination transport area. The second guide is driven to an operating position within the destination transport area, guiding the ordered goods that have been transported by the transfer conveyor to the destination transport area.

[0078] Multiple input devices 14 are installed to correspond to each of the multiple employees. In this embodiment, the input devices 14 include first input devices 14A and 14C that input products into the first transport area 11 of the kitchen lane 10, and second input devices 14B and 14D that input products into the second transport area 12. In this embodiment, the first input devices 14A and 14C are installed between the first transport area 11 and the second transport area 12 of the kitchen lane 10. On the other hand, the second input devices 14B and 14D are installed on the side of the kitchen lane 10 that is further from the order lane 5 than the second transport area 12 (the employee side).

[0079] Each input device 14 includes an input conveyor that transports products parallel to the first transport area 11 or the second transport area 12 of the kitchen lane 10, an input guide section, and an input opening. The input conveyor can transport the same number of ordered products (dishes in this embodiment) as the number of ordered products that can be loaded into each compartment area of ​​the kitchen lane 10 at one time. A belt conveyor or roller conveyor can be used for the input conveyor. The input conveyor is driven by the main control device 100. The input guide section guides the products transported by the input conveyor toward the first transport area 11 or the second transport area 12 of the kitchen lane 10. The input opening is located at the downstream end of the input guide section and opens toward the first transport area 11 or the second transport area 12. Products guided by the input guide section are loaded into the first transport area 11 or the second transport area 12 through the input opening.

[0080] The shortcut device 13A and the detour device 13B are located between the second input device 14B and the first input device 14C. The shortcut device 13C and the detour device 13D are located downstream of the second input device 14D and upstream of the first input device 14C in the transport path of the kitchen lane 10.

[0081] The transfer device 15 transfers ordered items (in this embodiment, tableware on which the ordered items are placed) from the kitchen lane 10 (specifically, the first transport area 11 of the kitchen lane 10) to the order lane 5. The transfer device 15 is installed at the rear (upstream) end of each of the multiple order lanes 5 in the transport direction. The drive of the transfer device 15 is controlled by the main control device 100. As a result, one or more ordered items placed in a specific compartment area of ​​the kitchen lane 10 are transferred to the corresponding order lane 5 (that is, the order lane 5 among the multiple order lanes 5 in which the dining space of the customer who ordered item 2 is located adjacent to it).

[0082] (Circulation lane configuration) Referring to Figure 3, the configuration of the sushi serving system 1 of this embodiment, mainly related to the circulation lane 20, will be described below. In the following, configurations shown in Figure 3 that have already been described with reference to Figure 2 (for example, table 6, etc.) will be omitted or simplified in their description.

[0083] The circulation lane 20 transports objects (e.g., product 2) along the transport path. In this embodiment, the circulation lane 20 circulates and transports product 2 between the kitchen area 4 and the dining area 3 within a restaurant. As an example, the circulation lane 20 in this embodiment uses a chain conveyor (e.g., a crescent chain conveyor) formed by multiple plates being linked together along the transport path.

[0084] As mentioned above, in the guest room area 3, the circulation lane 20 and the order lane 5 are arranged vertically. As shown in Figure 2, in this embodiment, two parallel order lanes 5 are installed on the left, center, and right sides when viewed from the kitchen area 4, so as to move away from the kitchen area 4 towards the guest room area 3. Therefore, as shown in Figure 3, the circulation lane 20 in this embodiment is also arranged so as to extend from the left, center, and right sides when viewed from the kitchen area 4 towards the guest room area 3. However, it goes without saying that the arrangement of the circulation lane 20 and the order lane 5 in the guest room area 3 only needs to be arranged vertically, and the arrangement of the circulation lane 20 and the order lane 5 in a plan view can be changed.

[0085] In this embodiment, product 2 (circulating product) is transported by the circulation lane 20 separately from the ordered products ordered by customers via the in-store terminal device 7 (see Figure 2). Therefore, when a customer finds the desired product 2 among the circulating products being transported by the circulation lane 20, they can immediately take the desired product 2 from the circulation lane 20. Furthermore, if the consumption of circulating products transported by the circulation lane 20 increases, orders from the in-store terminal device 7 tend to decrease. Consequently, the burden on employees to respond to customer orders tends to decrease. In addition, employees can perform other tasks (for example, replenishing circulating products in the circulation lane 20) during times when they do not need to respond to customer orders. As a result, the entire restaurant tends to operate more smoothly.

[0086] As described above, in this embodiment, multiple dining spaces (e.g., tables 6, etc.) are arranged within the guest room area 3 along the transport path of the circulation lane 20. Within the circulation lane 20, product removal detection sensors 21 (in Figure 3, only product removal detection sensors 21A and 21B are numbered) are provided on both the upstream and downstream sides of each dining space. The product removal detection sensor 21 is an example of a product removal detection unit used to detect when a circulating product being transported by the circulation lane 20 has been removed, and to identify the dining space from which the circulating product was removed (hereinafter referred to as the "removal location").

[0087] The sushi serving system 1 of this embodiment includes a plurality of partitions 22. The plurality of partitions 22 separate at least a pair of adjacent dining spaces. The partitions may also separate the space around the transport path of the circulating lane 20 between at least a pair of adjacent dining spaces. There is concern that customers may remove circulating products from the circulating lane 20 before they reach their dining space, or after they have passed their dining space. There is also concern that customers may try to avoid being charged by deliberately removing circulating products from a dining space adjacent to their own dining space. In response to this, by providing partitions 22 between a pair of adjacent dining spaces, it becomes more difficult for customers to remove circulating products from a dining space adjacent to their own dining space. In other words, it becomes easier to determine from which of the pair of dining spaces located on either side of the partition 22 the circulating product was removed. Therefore, the possibility of sales being mistakenly included in the billing amount of customers who did not remove circulating products is appropriately reduced. In this embodiment, at least some of the multiple product removal detection sensors 21 are installed corresponding to the positions of the partition 22. Therefore, the accuracy of identifying the removal position using the product removal detection sensors 21 is appropriately improved.

[0088] The product retrieval detection sensor 21 in this embodiment is positioned to detect the front side of the circulation lane 20 from the back side (opposite the customer side). As an example, the product retrieval detection sensor 21 in this embodiment uses a camera capable of detecting an identifier 39 assigned to a food and beverage container 30, which will be described later. The identifier 39 assigned to the food and beverage container 30 passes through the detection range of each of the multiple product retrieval detection sensors 21. Based on the detection results from the product retrieval detection sensor 21, the main control device 100 detects that a circulating product being transported by the circulation lane 20 has been retrieved and identifies the dining space from which the circulating product was retrieved (hereinafter referred to as the "retrieval location") among the multiple dining spaces. Furthermore, based on the detection results from the product retrieval detection sensor 21, the main control device 100 identifies the item of the circulating product retrieved by the customer. Details of this will be described later.

[0089] Kitchen area 4 is equipped with a kitchen terminal device 8B for recyclable goods that displays at least one of the items and quantities of recyclable goods that are recommended to be replenished in the circulation lane 20. As will be described in detail later, the main control unit 100 (or the kitchen terminal device 8B for recyclable goods, etc.) determines the items and quantities of recyclable goods that are recommended to be replenished in the circulation lane 20 based on at least one of the results of the removal of recyclable goods from the circulation lane 20 and the results of customer orders from the in-store terminal device 7, and transmits this information to the kitchen terminal device 8B for recyclable goods. The kitchen terminal device 8B for recyclable goods displays the items and quantities of recyclable goods received from the main control unit 100 on a monitor. By having employees replenish the circulation lane 20 with recyclable goods according to the items and quantities displayed on the monitor of the kitchen terminal device 8B for recyclable goods, the lineup of recyclable goods being transported by the circulation lane 20 becomes more appropriate.

[0090] In this embodiment, separate display areas are provided for a monitor that displays the contents of a customer's order (ordered items) via the in-store terminal device 7, and a monitor that displays items that are recommended to be replenished in the circulation lane 20. Therefore, employees in the kitchen area 4 can easily and appropriately determine whether to place items in the order lane 5 or the circulation lane 20 by knowing which of the multiple display areas an item is displayed in. Thus, the sushi restaurant can be operated more efficiently.

[0091] In this embodiment, the monitor that displays ordered items from customers via the in-store terminal device 7 (the monitor of the kitchen terminal device 8A for ordered items) and the monitor that displays circulating items recommended for replenishment in the circulating lane 20 (the monitor of the kitchen terminal device 8A for ordered items) are different monitors. However, the same monitor may also have separate display areas for displaying ordered items from customers via the in-store terminal device 7 and for displaying circulating items recommended for replenishment in the circulating lane 20.

[0092] (Main control unit) The main control unit 100 is responsible for controlling the sushi serving system 1. As an example, a personal computer (hereinafter referred to as "PC") is used as the main control unit 100 in this embodiment. However, various devices capable of processing information (e.g., servers and mobile terminals) can be used as the main control unit 100. One device may function as the main control unit 100 on its own, or multiple devices may cooperate to function as the main control unit 100. For example, in this embodiment, at least a portion of the processing performed by the main control unit 100 can be performed by other devices (e.g., at least one of the in-store terminal device 7 and kitchen terminal devices 8A, 8B, etc.).

[0093] The main control unit 100 includes a CPU, ROM, RAM, NVM, and a communication interface. The CPU is an example of a processor (controller) that performs various control processing. The ROM stores various programs and initial values ​​for controlling the main control unit 100. The RAM temporarily stores various information. The NVM is a non-volatile storage medium that can retain its contents even when the power supply is cut off. Programs for executing various processes described later may also be stored in the NVM. The communication interface facilitates communication between the main control unit 100 and other devices and sensors (for example, the in-store terminal device 7, kitchen terminal devices 8A, 8B, monitoring device 9, transfer device 13, input device 14, delivery device 15, and product retrieval detection sensor 21, etc.).

[0094] In this disclosure, the term "processor" refers to one or more hardware processors configured to execute program code contained in a program (i.e., one or more instructions of a program). In other words, a "processor" is a hardware device capable of performing one or more programmed operations. For example, a "processor" may be a general-purpose or application-specific processor and may be at least one of a CPU, microprocessor, GPU, and DFP (Data Flow Processor).

[0095] In this disclosure, the term “memory” refers to one or more hardware memories that are non-transitional tangible recording media configured to record at least one of computer program code and data in a manner accessible by a processor. “Memory” can be implemented by memory technologies such as SRAM, SDRAM, non-volatile / flash type memory, or other types of memory. The computer program code that constitutes the program is recorded in memory and executed by the processor to enable the main control unit 100 and the sushi serving system 1 to perform various functions.

[0096] In this disclosure, the term “circuit” refers to one or more logic circuits as hardware, configured to enable the main control unit 100 and the sushi serving system 1 to perform functions. In other words, “circuit” refers to one or more non-programmable devices. For example, “circuit” could be a custom IC designed to be non-programmable for a particular application.

[0097] In this disclosure, at least one of a circuit and a processor having memory storing computer program code enables the main control unit 100 and the sushi serving system 1 to function. The expression "at least one of a circuit and a processor" should be interpreted as disjunctive (logical OR) and not as at least one circuit and at least one processor.

[0098] (Food and beverage container) Referring to Figures 4 and 5, the food and beverage container 30 transported by the circulation lane 20 of this embodiment will be described. As mentioned above, the circulation lane 20 of this embodiment transports the circulating products in the state in which they are contained in the food and beverage container 30. As a result, drying of the circulating products transported by the circulation lane 20 and contamination of the circulating products with foreign matter are appropriately suppressed. Furthermore, customers can easily remove the circulating products by simply operating the operating part 45 of the food and beverage container 30 being transported by the circulation lane 20 to open the lid 37 of the food and beverage container 30. However, even when a food and beverage container is used in which the lid 37 is opened by the customer directly operating the tableware 50 without an operating part 45, the technology illustrated in this disclosure can be adopted. Also, even when products 2 placed on tableware are transported directly on the circulation lane 20 without using food and beverage containers, the technology illustrated in this disclosure can be adopted.

[0099] Figure 4 is a longitudinal cross-sectional view of the food and beverage container 30 from the side, with the dish 50 installed and the lid 37 closed. Figure 5 is a side view of the food and beverage container 30 with the lid 37 open. As shown in Figures 4 and 5, the food and beverage container 30 can be fitted with a dish 50 on which the product 2 (e.g., food and beverages such as sushi) is placed, and the lid 37 can be closed to accommodate the dish 50 inside. In addition, the food and beverage container 30 (more specifically, the opening and closing mechanism 42 described later) opens the lid 37 when the operating unit 45 is operated or when the installed dish 50 is removed. The dish (plate) 50 comprises a circular plate 51 on which the product 2 is placed, and a cylindrical base 52 that protrudes downward from slightly inside the outer circumference of the lower surface of the plate 51. The peripheral edge of the plate 51 extends outward in a flange shape beyond the base 52.

[0100] As shown in Figure 4, the food and beverage container 30 comprises a base 31, a lid 37, and an opening / closing mechanism 42. The base 31 has a dish setting section 32 in the center of its upper surface on which the dish 50 is set (placed). On the upper surface of the base 31, in front of the dish setting section 32 (right side in Figures 4 and 5), is a stopper 33 into which the outer circumference of the lower end of the base 52 of the dish 50 can engage. The stopper 33 protrudes upward from the upper surface of the dish setting section 32. The inner surface of the stopper 33 (the surface facing left in Figures 4 and 5) is formed in a curved shape in plan view so as to follow the cylindrical shape of the base 52 of the dish 50. On the left and right sides of the rear end of the base 31 (left end in Figures 4 and 5), there is a pair of support pieces 34 extending upward. The support pieces 34 support the lid 37 so that it can be opened and closed.

[0101] The lid 37 comprises a dome-shaped (approximately hemispherical) lid body 38 with an open bottom. The lid body 38 is made of transparent synthetic resin. Therefore, even when the lid 37 is closed, customers can see the inside of the food and beverage container 30 from outside the lid 37. A pair of downward-extending arm pieces (not shown) are provided on the left and right sides of the rear end of the lid body 38 (the left end in Figures 4 and 5). The arm pieces are provided with shafts 40. The shafts 40 of the arm pieces are fitted into shaft holes formed in the support pieces 34 of the mounting base 31, so that the lid 37 can be opened and closed (swinging vertically) with the shafts 40 as the axis of rotation. In addition, an identifier 39 (for example, a QR code (registered trademark) or a barcode, etc.) for identifying each of the multiple food and beverage containers 30 is attached to the upper end (top) of the lid body 38.

[0102] In this embodiment, the detection state of the identifier 39 by the product removal detection sensor 21 (see Figure 3) changes depending on whether or not a reusable product (dishware 50) is contained in the food and beverage container 30 (more specifically, whether or not the lid 37 is closed in this embodiment). Therefore, the main control device 100 can detect whether or not a reusable product is contained in the food and beverage container 30 according to the detection state of the identifier 39 when the identifier 39 is detected by the product removal detection sensor 21.

[0103] As shown in Figure 4, the opening / closing mechanism 42 is provided on the mounting base 31. The opening / closing mechanism 42 comprises an operating piece 43 and a biasing part 44 (a coil spring in this embodiment). The operating piece 43 is provided on the mounting base 31 so as to be able to reciprocate in the front-rear direction along a guide portion formed in the front-rear direction (left-right direction in Figures 4 and 5). One end of the biasing part 44 (the right end in Figure 4) is fixed to the mounting base 31, and the other end (the left end in Figure 4) is fixed to the operating piece 43. As a result, the operating piece 43 is subjected to a forward biasing force by the biasing part 44. The operating piece 43 is connected below the axis of the arm piece (not shown) of the lid 37. When the operating piece 43 moves forward due to the biasing force of the biasing part 44, the arm piece of the lid 37 rotates, and the lid 37 opens. On the other hand, when the operating piece 43 moves backward against the negative force of the biasing part 44, the lid 37 closes.

[0104] As shown in Figures 4 and 5, an operating unit 45, operated by the customer, is provided on the front side of the mounting base 31. The operating unit 45 is rotatable (oscillates) vertically around a pivot shaft 46 that extends horizontally. The upper surface near the front end of the operating unit 45 is shaped like a button that is easily pressed down by the customer. Furthermore, the part of the operating unit 45 that is behind the pivot shaft 46 is located below the dishes 50 installed on the dish mounting section 32.

[0105] When an employee positions the dish 50 on the dish placement section 32 and pushes it backward, the operating piece 43 is pushed backward by the dish 50. As a result, the lid 37 closes. After the dish 50 is fully placed on the dish placement section 32, the base 52 of the dish 50 is sandwiched and fixed between the stopper 33 of the placement base 31 and the operating piece 43. Thus, the position of the lid 37 (lid body 38) is fixed with the food and beverage placed on the dish 50 covered by the closed lid 37. On the other hand, when a customer operates the operating section 45 by pushing down near the front end, the part of the operating section 45 behind the rotation axis 46 is pushed upward, lifting the front side of the dish 50 (right side in Figures 4 and 5). As a result, the contact between the base 52 of the dish 50 and the stopper 33 is released. Subsequently, the negative force of the biasing unit 44 causes the operating piece 43 to push the base 52 of the dish 50 forward, and the lid 37 opens. The lid 37 also opens when the customer lifts the front of the dish 50 upward, in the same way as when the operating unit 45 is operated. At least a part of the configuration of the food and beverage container 30 can adopt the configurations disclosed in Japanese Patent No. 5416288 and Japanese Patent Application Publication No. 2020-168123, etc.

[0106] (Values ​​set for custom-made products and recyclable products) Referring to Figure 6, the values ​​set for each of the ordered products and the recurring products in this embodiment will be explained. Figure 6 is a diagram showing an example of a product ID-set value correspondence table for associating product IDs with the values ​​set for each of the multiple product items.

[0107] As shown in Figure 6, the sushi serving system 1 of this embodiment sets a first value that is understandable to the customer for the ordered items provided to the customer via the order lane 5. The sushi serving system 1 of this embodiment also sets a second value that is understandable to the customer for the circulating items transported via the circulation lane 20. The second value includes benefits that are advantageous to the customer in addition to the first value. In other words, the value to the customer is higher for the second value set for circulating items than for the first value set for ordered items. The main control device 100 aggregates the first value set for ordered items ordered by the in-store terminal device 7 and the second value set for circulating items taken from the circulation lane 20 for each of the multiple dining spaces.

[0108] Therefore, customers can increase the total value by reducing the frequency with which they order items using the in-store terminal device 7 and increasing the frequency with which they take items from the circulation lane 20. In other words, customers have an incentive to prioritize taking items from the circulation lane 20. As a result, the consumption of ordered items provided by the order lane 5 tends to decrease, while the consumption of items transported by the circulation lane 20 tends to increase. Consequently, the burden on employees to respond to customer orders tends to decrease, and employees can perform other tasks (for example, replenishing items in the circulation lane 20) during times when they do not need to respond to customer orders. As items in the circulation lane 20 are replenished more frequently, and the lineup of items being transported becomes more abundant, customers tend to take items more often, and the time it takes to serve items tends to decrease. Furthermore, the time it takes to serve ordered items is also reduced. As a result, the sushi restaurant can be operated more efficiently. In addition, it becomes possible to provide customers with new value that could not be provided with the conventional system (i.e., value set for each item, both for circulation items and ordered items, and aggregated for each dining space).

[0109] As shown in Figure 6, in this embodiment, points are used to satisfy the lottery conditions of the reward provision system as the first value set for ordered products and the second value set for circulating products. The reward provision system aggregates the first and second values ​​for each dining space, and the condition for conducting the lottery is when the aggregated points reach a predetermined number (for example, "7"). In the example shown in Figure 6, the second value set for circulating products is a customer-favorable reward of 0.5 points or 1 point compared to the first value set for ordered products. Specifically, in the example shown in Figure 6, the first value set for ordered products is always 1 point, while the second value set for circulating products is 1.5 points or 2 points. Therefore, if a customer reduces the frequency of ordering products using the in-store terminal device 7 and increases the frequency of taking circulating products from the circulating lane 20, the lottery conditions of the reward provision system will be more easily satisfied, and the frequency of lottery processing will increase. Therefore, customers are more likely to have an incentive to prioritize taking recycled products from the recycling lane 20.

[0110] Alternatively, instead of, or along with, the frequency of the lottery process, the probability of winning in the lottery process may change according to the aggregated results of the first and second values. Even in this case, by making the second value a value that is more advantageous to the customer than the first value (a benefit that increases the probability of winning), it becomes easier to create an incentive for customers to prioritize taking circulating products from the circulating lane 20.

[0111] As shown in Figure 6, the sushi serving system 1 of this embodiment can transport at least a portion of multiple product items using both the order lane 5 and the circulation lane 20. For the same product item, the sushi serving system 1 of this embodiment sets a second value (i.e., a second value that is more valuable to the customer than the first value) for the circulation item, which is a bonus added to the first value set for the ordered item. Therefore, when a customer has decided which product items they want to eat or drink, the total value will be higher if they take a circulation item of the desired item being transported on the circulation lane 20 than if they order the desired item using the in-store terminal device 7. Consequently, there is an even greater incentive for customers to prioritize taking circulation items from the circulation lane 20.

[0112] As shown in Figure 6, the sushi serving system 1 of this embodiment sets a second value for each of the three or more product items, which is a bonus added to the first value set for the ordered product, as the circulating product. Therefore, for a large number of product items (three or more), taking the desired circulating product of the item being transported by the circulating lane 20 results in a higher total value than ordering it at the in-store terminal device 7. Thus, there is an even greater incentive for customers to prioritize taking circulating products from the circulating lane 20.

[0113] As shown in Figure 6, the sushi serving system 1 of this embodiment can transport multiple product items on a circulating lane 20. The sushi serving system 1 of this embodiment can set a different secondary value for each of the multiple circulating product items transported on the circulating lane 20. For example, in the example shown in Figure 6, the secondary value set for "tuna," "ark shell," and "salmon" is 1.5 points (points with a 0.5 point bonus compared to the primary value), while the secondary value set for "medium fatty tuna," "abalone nigiri," and "scallop" is 2 points (points with a 1 point bonus compared to the primary value). In this case, the secondary value set can be appropriately changed for each of the circulating product items transported on the circulating lane 20. As a result, an appropriate secondary value can be set for each of the multiple circulating product items, which further increases the incentive for customers to prioritize taking products from the circulating lane 20.

[0114] In this embodiment, the recyclable products are transported by the circulation lane 20 while contained in the food and beverage containers 30. In this embodiment, the color of the food and beverage containers 30 containing the recyclable products is changed according to the second value set according to the item. Therefore, customers can easily understand the second value set for the recyclable products contained in the containers simply by checking the color of the food and beverage containers 30 being transported by the circulation lane 20.

[0115] Furthermore, as mentioned above, in this embodiment, the recirculating products are transported by the circulation lane while contained in the food and beverage container 30. Therefore, drying of the recirculating products being transported by the circulation lane 20 and contamination of the recirculating products with foreign matter are appropriately suppressed. Moreover, customers can easily remove the recirculating products by simply operating the operating part 45 of the food and beverage container 30 being transported by the circulation lane 20 to open the lid 37 of the food and beverage container 30. Therefore, there is an even greater incentive for customers to prioritize removing the recirculating products from the circulation lane 20.

[0116] As shown in Figure 6, the sushi serving system 1 of this embodiment manages the sales results of each of the multiple product items based on the product ID set for each item. The sushi serving system 1 of this embodiment assigns different product IDs to ordered items and circulating items for the same product item. In other words, the sushi serving system 1 of this embodiment manages the sales results of at least the ordered items and circulating items as different products for the same product item. Therefore, by analyzing the sales of ordered items and circulating items for the same product item, restaurants can verify the effect of setting a higher second value for circulating items than a higher value for ordered items. Furthermore, restaurants can easily verify and modify the settings of the first and second values. Thus, restaurants can be operated more efficiently.

[0117] As shown in Figure 7, the sushi serving system 1 of this embodiment transports a display unit 55 on a circulating lane 20 that indicates that a second value, which is a bonus added to the first value set for ordered items, is set for circulating items (i.e., the second value is of higher value to the customer than the first value). Therefore, by visually checking the display content of the display unit 55 being transported on the circulating lane 20, customers can easily and appropriately understand that circulating items are of higher value to them than ordered items. Consequently, customers are more likely to have an incentive to prioritize taking circulating items from the circulating lane 20.

[0118] In this embodiment, the display unit 55 is a printed document. However, the display unit 55 may be a display device other than a printed document (for example, a display device such as a monitor capable of displaying images). Furthermore, the sushi serving system 1 of this embodiment may inform the customer that a second value, which is a benefit added to the first value set for ordered items, is set for circulating items, either together with the display unit 55 transported by the circulating lane 20, or separately from the display unit 55 transported by the circulating lane 20. For example, information indicating that the second value set for circulating items is higher may be displayed on a monitor (display device) such as the in-store terminal device 7. Alternatively, the system may inform the customer that the second value is higher in value to them by generating an audio message from a speaker indicating that the second value is higher in value to them.

[0119] As described above, when the secondary value is displayed via a display device, the main control device 100 stores information regarding the secondary value set for the product (e.g., price) in its memory. The main control device 100 then retrieves the information regarding the secondary value by referring to the memory and is configured to display the secondary value of the product on the display device. Moreover, with this configuration, the value of the secondary value can be varied according to the product and store conditions. That is, the main control device 100 updates the information regarding the secondary value stored in the memory when predetermined conditions are met. The main control device 100 then makes it possible to display the updated secondary value for the product on the display device. In other words, the secondary value displayed on the display device does not necessarily have to be fixed and may be dynamically varied.

[0120] Furthermore, there may be multiple types of products transported on the circulation lane, and a different secondary value may be set for each product. For example, if there is a first product group (e.g., "tuna") and a second product group (e.g., "shrimp"), these product groups are transported in a line on the circulation lane. A first display device is installed at the front of the first product group on the circulation lane, and a second display device is installed at the front of the second product group. The first display device may display the secondary value set for the first product group (e.g., 100 yen), and the second display device may display the secondary value set for the second product group (e.g., 200 yen). Furthermore, the main control device 100 may appropriately change the secondary value displayed on the first and second display devices according to the sales status and inventory status of the first and second product groups.

[0121] (Management processing by dining space) Referring to Figure 8, the dining space-specific management process executed by the main control device 100 of this embodiment will be described. In the dining space-specific management process, the sales amount of ordered items and circulating items taken from the circulating lane 20 is billed for each dining space. In addition, for each dining space, the first value set for ordered items and the second value set for circulating items taken from the circulating lane 20 are totaled. Whenever the total value of the first and second values ​​in each dining space (total value) meets predetermined lottery conditions, a prize lottery process is executed, and if the winner is selected in the lottery, the prize is provided. Accounting is performed for each dining space.

[0122] The CPU of the main control unit 100 of the sushi serving system 1 executes the dining space-specific management process exemplified in Figure 8, according to the sushi serving program stored in the NVM during the sushi restaurant's operating hours. The dining space-specific management process shown in Figure 8 is executed for all of the multiple dining spaces. In the following explanation, for the sake of simplicity, we will illustrate the case where the process is executed for the Nth dining space out of the multiple dining spaces.

[0123] The main control unit 100 determines whether or not an order has been placed from the in-store terminal device 7 installed in the Nth dining space (S1). If no order has been placed (S1: NO), the process proceeds directly to S6. If an order has been placed from the Nth dining space (S1: YES), the main control unit 100 transmits the order details received from the in-store terminal device 7 of the Nth dining space to the kitchen terminal device 8A for ordered items, associating it with the Nth dining space (S2). As a result, the kitchen terminal device 8A for ordered items displays the received order details on its monitor as an order from the Nth dining space. Based on the order details displayed on the monitor, the employee prepares the ordered items and places the prepared items in the designated input device 14. Next, when the operation unit of the kitchen terminal device 8A for ordered items is operated, the main control unit 100 controls the designated input device 14 and the order lane 5 extending to the dining space where the order was placed, thereby transporting and serving the ordered items placed in the designated input device 14 to the dining space where the order was placed.

[0124] Next, the main control unit 100 adds the sales amount of the ordered products according to the order details to the amount billed to the customer of the Nth dining space (S3). Furthermore, the main control unit 100 aggregates the first value set for the ordered products ordered in S1 into the value of the Nth dining space (S4). The process then proceeds to S6.

[0125] The main control device 100 determines whether or not a circulating product being transported by the circulating lane 20 has been detected by the product removal detection sensor 21 (see Figure 3) located upstream of the Nth dining space in the circulating lane 20 (S6). As described above, in this embodiment, the detection state of the identifier 39 by the product removal detection sensor 21 changes depending on whether or not a circulating product (dishware 50) is contained in the food and beverage container 30 (more specifically, whether or not the lid 37 is closed in this embodiment). Therefore, the main control device 100 can determine whether or not a circulating product being transported by the circulating lane 20 has been detected by each product removal detection sensor 21 (i.e., whether or not a circulating product is contained in the food and beverage container 30 that has passed through the detection range of the product removal detection sensor 21) depending on the detection state of the identifier 39 when the identifier 39 is detected by the product removal detection sensor 21. If no circulating product has been detected upstream of the Nth dining space (S6: NO), the process proceeds directly to S12.

[0126] If a circulating product is detected by the nearest product removal detection sensor 21 upstream of the Nth dining space (S6:YES), the main control device 100 determines whether or not a circulating product has been detected by the nearest product removal detection sensor 21 downstream of the circulating lane 20 from the Nth dining space (S7). If a circulating product is detected both upstream and downstream of the Nth dining space (S6:YES, S7:YES), then no circulating product has been removed from the Nth dining space, and the process proceeds directly to S12.

[0127] On the other hand, if a circulating product is detected upstream of the Nth dining space, but not downstream of the Nth dining space (S6: YES, S7: NO), then a circulating product has been removed from the Nth dining space. In this case, the main control unit 100 obtains the product ID of the product (circulating product) associated with the detected identifier 39 based on the detection result of the identifier 39 in at least one of S6 and S7 (S8). The main control unit 100 adds the sales amount of the product (circulating product) corresponding to the product ID obtained in S8 to the amount billed to the customer of the Nth dining space (S9). Furthermore, the main control unit 100 aggregates the second value set for the product (circulating product) with the product ID obtained in S8 into the value of the Nth dining space (S10). The process then proceeds to S12.

[0128] In the process of S10, when the recycled product is removed from the circulation lane 20, all of the second value set for the removed recycled product may be totaled in the Nth dining space. Also, in the process of S20, the second value may be totaled such that the sum of the value totaled when the recycled product is removed from the circulation lane 20 and the value totaled when the tableware 50 on which the recycled product was placed is put into the collection port 25 equals the second value set for the removed recycled product. For example, if the second value set for the removed recycled product is 1.5 points and the first value set for the ordered product of the same item is 1 point, then 0.5 points may be totaled when the recycled product is removed from the circulation lane 20, and then 1 point may be totaled when the tableware 50 is put into the collection port 25.

[0129] The main control unit 100 determines whether the aggregated value for the Nth dining space (aggregated value of the Nth dining space) satisfies predetermined lottery conditions (S12). For example, in this embodiment, it is determined that the predetermined lottery conditions are met each time the aggregated value reaches 7 points. If the aggregated value does not satisfy the lottery conditions (S12: NO), the process proceeds directly to S15. On the other hand, if the aggregated value satisfies the lottery conditions (S12: YES), the main control unit 100 executes the lottery process for the prize. Only if the result of the lottery process is a win, the main control unit 100 sends an instruction to the prize provision device 28 to provide the prize to the customer of the Nth dining space (S13). As a result, the customer of the Nth dining space receives a prize by winning the lottery. Next, the main control unit 100 resets the aggregated value for the Nth dining space, or subtracts a predetermined number of 7 points from the aggregated value (S14). After that, the process proceeds to S15.

[0130] The main control unit 100 determines whether or not a payment execution instruction has been input from the customer of the Nth dining space (S15). In this embodiment, the customer can input a payment execution instruction to the sushi serving system 1 by operating the in-store terminal device 7 installed in accordance with their dining space. If no payment execution instruction has been input (S15: NO), the process returns to S1, and the processes S1 to S17 are repeated. If a payment execution instruction has been input (S15: YES), the main control unit 100 executes the payment processing for the customer of the Nth dining space (S16). The main control unit 100 resets the sales amount and aggregated value that had been aggregated for the Nth dining space (S17). After that, the process returns to S1.

[0131] (Recommended process for replenishing recycled goods) Referring to Figure 9, the recirculating product replenishment recommendation process performed by the main control device 100 of this embodiment will be described. In the recirculating product replenishment recommendation process illustrated in Figure 9, the items and quantities of recirculating products to be recommended for replenishment in the recirculating lane 20 are determined based on the detection results of the removal of recirculating products from the recirculating lane 20. The determined results are displayed on the kitchen terminal device 8B for recirculating products. The recirculating product replenishment recommendation process illustrated in Figure 9 is performed by the CPU of the main control device 100. However, the recirculating product replenishment recommendation process may also be performed by the kitchen terminal device 8B for recirculating products, etc.

[0132] First, the main control device 100 determines, using the product removal detection sensor 21, whether or not it has detected that a recirculating product has been removed from the circulation lane 20 in any of the multiple dining spaces (S21). If no removal of a recirculating product is detected (S21: NO), the process proceeds directly to S23. If a removal of a recirculating product is detected (S21: YES), the main control device 100 determines the items and quantities of the removed recirculating product as the items and quantities of recirculating products that should be recommended for replenishment in the circulation lane 20, and displays this information on the monitor of the kitchen terminal device 8B for recirculating products. Therefore, employees in the kitchen area 4 can easily and appropriately understand the items and quantities of recirculating products that should be replenished in the circulation lane 20 by checking the information displayed on the monitor of the kitchen terminal device 8B for recirculating products. By replenishing the circulation lane 20 with recirculating products according to the information displayed on the monitor of the kitchen terminal device 8B for recirculating products, the lineup of recirculating products being transported by the circulation lane 20 becomes more appropriate. Therefore, this creates an incentive for customers to prioritize taking recycled products from the circulation lane 20, while also making it easier for a suitable lineup of recycled products to be transported by the circulation lane 20.

[0133] Next, the main control device 100 determines whether or not the circulating goods have been replenished in the circulating lane 20 (S23). In this embodiment, the kitchen terminal device 8B for circulating goods receives input from an employee regarding the items and quantities of circulating goods that have been replenished in the circulating lane 20. When the items and quantities of replenished circulating goods are input to the kitchen terminal device 8B for circulating goods (S23: YES), the main control device 100 processes the input items and quantities of circulating goods as if the replenishment has been completed (S24). After that, the process returns to S21, and the processes from S21 to S24 are repeated.

[0134] The technologies disclosed in the above embodiments are merely examples. Therefore, it is possible to modify the technologies exemplified in the above embodiments. It is also possible to implement only a portion of the technologies exemplified in the above embodiments.

[0135] In the circulation product replenishment recommendation process of the above embodiment (Figure 9), the items and quantities of circulation products to be recommended for replenishment in the circulation lane 20 are determined based on the detection result of the removal of circulation products from the circulation lane 20. However, the main control device 100 (which may also be the kitchen terminal device 8B for circulation products) may acquire the results of customer orders from the in-store terminal device 7 and determine the items and quantities of circulation products to be recommended for replenishment in the circulation lane 20 based on the acquired order results. Various information such as customer preferences and trends influence the results of customer orders from the in-store terminal device 7. Therefore, by determining at least one of the items and quantities of circulation products to be replenished in the circulation lane 20 based on the customer order results and displaying them in the kitchen area 4, kitchen staff can easily and appropriately grasp the circulation products that should be replenished in the circulation lane 20. When circulation products are replenished in the circulation lane 20 according to the information displayed on the monitor, the likelihood of customers taking out circulation products being transported by the circulation lane 20 increases further. Thus, the sushi restaurant can be operated more efficiently. Furthermore, the specific method for determining which circulating items to recommend for replenishment in the circulation lane 20, based on order results, can be appropriately selected. For example, items that are frequently ordered by customers are popular items, and therefore are likely to be picked up by customers even if replenished in the circulation lane 20. Accordingly, the main control device 100 may determine which circulating items to recommend for replenishment in the circulation lane 20 in such a way that the more frequently ordered an item is, the greater the number of items recommended for replenishment in the circulation lane 20. Also, customers may not select the same item consecutively. Accordingly, the main control device 100 may determine which circulating items to recommend for replenishment in the circulation lane 20 in such a way that items that have temporarily seen a surge in customer orders are less likely to be replenished in the circulation lane 20.

[0136] Furthermore, in the above embodiment, the first value set for ordered products and the second value set for circulating products are values ​​that affect the lottery conditions by the reward granting system. However, the content of the values ​​(first value and second value) set for products can also be changed. For example, the first value and second value set for products may be the price of the product. In this case, for example, for the same product item, the first value set for one ordered product may be "price X yen", while the second value set for one circulating product may be "price Y yen (Y

Claims

1. A sushi serving system for delivering and serving products, including sushi, to customers in a restaurant establishment, A circulation lane for transporting goods between the kitchen area and the customer area within the aforementioned store, In the aforementioned guest room area, an in-store terminal device is provided to take orders for products from customers, and is positioned in each of the multiple dining spaces located along the aforementioned circulation lane. An order lane is located above or below the circulation lane in the aforementioned customer area, and transports and serves products ordered by customers via the in-store terminal device from the kitchen area to the dining area of ​​the customer who ordered the product. A product removal detection unit that detects when a product being transported by the aforementioned circulation lane has been removed, and identifies the dining space from which the product was removed among the plurality of dining spaces, A main control device that controls the sushi serving system, Equipped with, Multiple products, each with a first value that can be understood by the customer, are provided to the customer who ordered the product via the order lane, A second value, which is the first value with added benefits, is achieved by transporting multiple products, which are set in a way that is understandable to the customer, via the aforementioned circulating lane. The sushi serving system is characterized in that the main control device aggregates the second value set for the circulating products taken out of the circulating lane and the first value set for the ordered products ordered by the in-store terminal device for each of the multiple dining spaces.

2. A sushi serving system according to claim 1, A sushi serving system characterized in that a display unit indicating that a second value, which is the first value set for the ordered product with added benefits, is set for the circulating product is transported by the circulating lane.

3. A sushi serving system according to claim 1, At least a portion of the items of multiple products can be transported in both the circulation lane and the order lane. A sushi serving system characterized in that, for the same product item, the second value, which is obtained by adding a benefit to the first value set for the ordered product, is set for the circulating product transported by the circulating lane.

4. A sushi serving system according to claim 3, A sushi serving system characterized in that, for each of three or more product items, a second value is set for the circulating product that is transported by the circulating lane, which is obtained by adding a benefit to the first value set for the ordered product.

5. A sushi serving system according to claim 3, The sushi serving system is characterized in that the main control device manages the sales results of at least the products, treating the ordered products provided by the order lane and the circulating products transported by the circulation lane as different products for the same product item.

6. A sushi serving system according to claim 1, The system further includes a system for providing benefits to customers of the dining space, which performs a lottery process each time a predetermined lottery condition is met for each of the aforementioned multiple dining spaces, and provides a benefit to the customer of the dining space if the result of the lottery process is a win. The aforementioned reward provision system is a sushi provision system characterized by changing at least one of the frequency of the lottery process and the probability of winning in the lottery process, according to the aggregate result of the second value and the first value.

7. A sushi serving system according to claim 1, Multiple product items are transported along the aforementioned circulating lane. A sushi serving system characterized in that it is possible to set a different second value for each of the multiple items of the circulating goods transported in the circulating lane.

8. A sushi serving system according to claim 1, The kitchen area is further equipped with a kitchen terminal device capable of displaying images on a monitor, The main control device is The detection result of the removal of the circulating product from the circulation lane by the product removal detection unit is obtained, A sushi serving system characterized by determining at least one of the items and quantities of the circulating products that are recommended to be replenished in the circulating lane based on the acquired detection results, and displaying this information on the monitor of the kitchen terminal device.

9. A sushi serving system according to claim 1, The kitchen area is further equipped with a kitchen terminal device capable of displaying images on a monitor, The main control device is The results of customer orders are obtained from the in-store terminal device. A sushi serving system characterized by determining at least one of the items and quantities of the circulating products that are recommended to be replenished in the circulating lane based on the results of the orders obtained, and displaying this information on the monitor of the kitchen terminal device.

10. A sushi serving system according to claim 8 or 9, A sushi serving system characterized in that a display area of ​​the monitor for displaying the ordered items ordered by the customer via the in-store terminal device and a display area of ​​the monitor for displaying the circulating items that are recommended to be replenished in the circulating lane are provided separately.

11. A sushi serving system according to claim 1, Multiple order lanes extend from the kitchen area into the customer area, A kitchen lane connected to each of the aforementioned order lanes circulates and transports the ordered products ordered by customers via the in-store terminal device within the kitchen area, A transfer device is provided corresponding to each of the aforementioned multiple order lanes and transfers the ordered items being transported in the kitchen lane to the corresponding order lane. Furthermore, The sushi serving system is characterized in that, when an order is entered by a customer into the in-store terminal device, the main control device, at the timing when the ordered items are transported by the kitchen lane to the order lane of the customer who entered the order, delivers the ordered items to the order lane using the delivery device.

12. A sushi serving system according to claim 1, It further includes a food and beverage container to house the product inside, The aforementioned food and beverage container is A mounting base having a dishware mounting section on which dishes with products placed on them are placed, A lid that can be opened and closed is attached to the aforementioned mounting base, An opening and closing mechanism for opening and closing the lid, An operating unit that is operated to activate the opening and closing of the lid by the opening and closing mechanism, Equipped with, The sushi serving system is characterized in that the circulating lane transports the circulating products in the state in which they are contained in the food and beverage containers.

13. A sushi serving system for delivering and serving products, including sushi, to customers in a restaurant establishment, A circulation lane for transporting goods between the kitchen area and the customer area within the aforementioned store, In the aforementioned guest room area, an in-store terminal device is provided to take orders for products from customers, and is positioned in each of the multiple dining spaces located along the aforementioned circulation lane. An order lane is located above or below the circulation lane in the aforementioned customer area, and transports and serves products ordered by customers via the in-store terminal device from the kitchen area to the dining area of ​​the customer who ordered the product. A camera for detecting when an item being transported by the aforementioned circulation lane has been removed, and for identifying the dining space from which the item was removed among the multiple dining spaces, A main control device that controls the sushi serving system, Equipped with, Multiple products, each with a first value that can be understood by the customer, are provided to the customer who ordered the product via the order lane, A second value, which is the first value with added benefits, is achieved by transporting multiple products, which are set in a way that is understandable to the customer, via the aforementioned circulating lane. The main control device aggregates the second value set for the circulating goods taken out of the circulation lane and the first value set for the ordered goods ordered by the in-store terminal device for each of the multiple dining spaces. A display device that indicates that a second value, which is a first value set for the ordered product and is conveyed by the aforementioned circulation lane, is set for the circulation product, and that a second value is set for the first value set for the ordered product, with added benefits. The kitchen area is further equipped with a kitchen terminal device capable of displaying images on a monitor, The main control device is The camera detects the removal of the circulating product from the circulation lane, A sushi serving system characterized by determining at least one of the items and quantities of the circulating products that are recommended to be replenished in the circulating lane based on the acquired detection results, and displaying this information on the monitor of the kitchen terminal device.

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