System and method for facilitating food preparation

Abstract

An aspect of the present disclosure provides a system for facilitating food preparation The system includes a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit, a weight sensor configured to measure weight of a food item placed thereon, a user input interface configured to receive a user input indicative of food item retrieval, and a processing device communicatively coupled to the plurality of indicator modules, the weight sensor and the user input interface. The processing device is configured to receive an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved, generate an activation instruction to activate the indicator module associated with the storage unit to guide user retrieval of the identified food item, and generate a deactivation instruction to deactivate the activated indicator module in response to a deactivation signal. The deactivation signal includes one or more of a signal generated by the user input interface in response to user input confirming retrieval of the identified food item, and a signal generated based on weight data from the weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item.

Description

System and Method for Facilitating Food PreparationTechnical Field

[0001] The present disclosure generally relates to a system and method for facilitating food preparation.Background Art

[0002] Efficient food preparation in commercial kitchen environments such as those found in restaurants and food service establishments involves coordinating numerous ingredients stored across multiple locations. Kitchen staff must locate correct ingredients, measure appropriate portions, and adhere to food safety standards while working under time constraints. Training kitchen staff to prepare food efficiently in commercial kitchen environments remains a significant challenge in the food service industry. New employees typically require substantial training to learn ingredient locations, portion sizes, and preparation sequences. This training period is particularly challenging given the high turnover rates typical in the industry. Even experienced staff may make errors during busy service periods, resulting in inconsistent food quality, wasted ingredients, or customer dissatisfaction.

[0003] Food safety compliance presents additional challenges. Health regulations require careful monitoring of food storage conditions, particularly temperature and storage duration. Failure to maintain proper temperature ranges or to discard expired ingredients can lead to health risks for consumers and regulatory penalties for establishments. Traditional methods of monitoring these parameters rely heavily on manual checks and paper-based logging systems, which can be inconsistently implemented.

[0004] Various approaches have been developed to address these challenges. Paper-based reference materials such as recipe cards and portion guides have been used to standardise food preparation. More recently, digital displays showing preparation instructions or electronic timers for tracking food storage have been implemented in some establishments. Some kitchens utilise coloured labels or organisational systems to improve ingredient identification. Despite these approaches, significant difficulties can persist. Kitchen staff often struggle to quickly locate ingredients during busy periods. Visual identification methods such as colour-coding or labelling become less effective as the number of ingredients increases and may not adapt well to menu changes or seasonal variations. Coordination becomes increasingly complex when multiple staff members work simultaneously.

[0005] Measuring cups, scales, and scoops are commonly employed for portion control in commercial kitchen environments. However, these tools require staff to make conscious decisions to use them correctly, and verification typically depends on supervisor oversight. This approach often results in inconsistent portion sizes, affecting both food quality and cost control. Over-portioning can significantly increase ingredient costs, while under-portioning may lead to customer dissatisfaction.

[0006] Temperature monitoring systems range from simple thermometers requiring manual checking to more sophisticated data loggers. However, even with electronic logging equipment, staff must remember to check and record temperatures at appropriate intervals. These critical checks are frequently delayed or overlooked during busy periods, potentially compromising food safety. Additionally, tracking time-sensitive food safety parameters presents further challenges. Items exceeding their safe storage period must be identified and removed promptly. Traditional methods involve handwritten date labels, requiring staff to calculate remaining storage time and make judgment calls about food disposal. This process is prone to human error, potentially resulting in premature disposal of usable ingredients or continued use of expired items.

[0007] A significant limitation of existing systems is their fragmented nature. Commercial kitchens typically employ separate systems for recipe guidance, inventory management, temperature monitoring, and time tracking. This fragmentation increases cognitive load on staff members who must interact with multiple systems while maintaining focus on food preparation tasks. Training new staff to navigate these disparate systems often requires substantial time investment. Even after initial training, continuous reinforcement is necessary, particularly for safety-critical procedures like temperature monitoring and expiration tracking.

[0008] Accordingly, what is needed is a system and method for facilitating food preparation that seek to address some of the above problems. Furthermore, other desirable features and characteristics will become apparent from the subsequent detailed description and the appended claims, taken in conjunction with the accompanying drawings and this background of the disclosure.Summary of Invention

[0009] An aspect of the present disclosure provides a system for facilitating food preparation. The system includes a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit, a weight sensor configured to measure weight of a food item placed thereon, a user input interface configured to receive a user input indicative of food item retrieval, and a processing device communicatively coupled to the plurality of indicator modules, the weight sensor and the user input interface. The processing device is configured to receive an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved, generate an activation instruction to activate the indicator module associated with the storage unit to guide user retrieval of the identified food item, and generate a deactivation instruction to deactivate the activated indicator module in response to a deactivation signal. The deactivation signal includes one or more of a signal generated by the user input interface in response to user input confirming retrieval of the identified food item, and a signal generated based on weight data from the weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item. The system can provide enhanced guidance for kitchen staff during food preparation, reduce selection errors and improve portion accuracy.

[0010] The processing device can be configured to receive weight data from the weight sensor and portion data associated with the identified food item, wherein the portion data defines a weight range for the predetermined portion of the identified food item, determine, based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the weight range, and generate, in response to a positive determination, the signal indicative of retrieval of the predetermined portion of the identified food item. This arrangement can allow precise portion control and help to maintain consistency in food preparation.

[0011] The processing device can be configured to generate, in response to a negative determination, an indication of over-portioning if the portion placed on the weight sensor exceeds the weight range, or an indication of under-portioning if the portion placed on the weight sensor falls below the weight range. This feedback mechanism can help kitchen staff achieve correct portions and reduce waste from over-portioning.

[0012] At least one of the plurality of indicator modules can include a wireless communication module configured to establish a wireless communication link between the processing device and the indicator module, and a power source configured to provide power to the indicator module and the wireless communication module. The wireless capability can enable flexible deployment throughout the kitchen environment without requiring complex wiring infrastructure.

[0013] The indicator module can be removably couplable to an opening of the storage unit and the indicator module can be provided proximate to and along at least a portion of the opening of the storage unit. This arrangement can ensure optimal visibility of the visual cues while maintaining accessibility to the contents of the storage unit.

[0014] The system can further include a temperature sensor configured to measure a temperature of the food stored within the storage unit. The processing device can be configured to receive temperature data from the temperature sensor, associate timestamp information with the received temperature data to generate time-stamped temperature data, determine, based on the time-stamped temperature data, whether the measured temperature of the food falls outside a predetermined temperature range associated with the food item for a specified duration, and generate a temperature alert in response to a determination that the measured temperature has remained outside the predetermined temperature range for at least the specified duration. The temperature monitoring capability can enhance food safety compliance.

[0015] The processing device can be further configured to track storage duration during which the food item remains stored in the storage unit, compare the tracked storage duration against a predefined duration threshold associated with the food item, and generate a duration alert when duration meets or exceeds the predefined duration threshold. The storage duration tracking capability can help ensure that expired or unsafe ingredients are identified and removed from use.

[0016] The system can include a data storage module communicatively connected to the processing device. The data storage module can be configured to store time-stamped records of one or more of temperature readings from the temperature sensor, weight measurements from the weight sensor and user interactions received through the user input interface for data analytics associated with food usage tracking, inventory management, or operational performance review. The data collection capability can enable detailed data analytics and allow for continuous improvement in kitchen operations.

[0017] The storage units can include one or more equipment selected from the group consisting of a food container, food tray, condiment container, refrigerator, freezer counter, undercounter freezer, upright freezer, chiller counter, undercounter chiller, upright chiller, display cabinet, steel counter, bain-marie counter, food holding unit, and food display unit. The broad compatibility can ensure the system can be implemented across diverse kitchen environments.

[0018] Another aspect of the present disclosure provides a method of facilitating food preparation. The method includes receiving, by a processing device, an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved, activating, by the processing device, an indicator module associated with the storage unit to guide user retrieval of the identified food item, wherein the indicator module is one of a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit, and deactivating, by the processing device, the activated indicator module in response to a deactivation signal. The deactivation signal includes one or more of: a signal generated by a user input interface in response to user input confirming retrieval of the identified food item, and a signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item. The method can provide a systematic approach to guiding food preparation activities, improving efficiency and accuracy.

[0019] The method can further include receiving, by the processing device, weight data from the weight sensor and portion data associated with the identified food item, wherein the portion data defines a weight range for the predetermined portion of the identified food item, determining, by the processing device and based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the weight range, and generating, by the processing device and in response to a positive determination, the signal indicative of retrieval of the predetermined portion of the identified food item. This process can allow precise portion control and help to maintain consistency in food preparation.

[0020] The method can further include generating, by the processing device and in response to a negative determination, an indication of over-portioning if the portion placed on the weight sensor exceeds the weight range, or an indication of under-portioning if the portion placed on the weight sensor falls below the weight range.

[0021] The method further can include receiving, by the processing device, temperature data from a temperature sensor configured to measure a temperature of the food stored within the storage unit,associating, by the processing device, timestamp information with the received temperature data to generate time-stamped temperature data, determining, by the processing device, whether the measured temperature of the food falls outside a predetermined temperature range associated with the food item for a specified duration based on the time-stamped temperature data, and generating, by the processing device, a temperature alert in response to a determination that the measured temperature has remained outside the predetermined temperature range for at least the specified duration.

[0022] The method can further include tracking, by the processing device, storage duration during which the food item remains stored in the storage unit, comparing, by the processing device, the tracked storage duration against a predefined duration threshold associated with the food item, and generating, by the processing device, a duration alert when the duration meets or exceeds the predefined duration threshold.

[0023] The method can also further include storing, in a data storage module communicatively connected to the processing device, time-stamped records of one or more of temperature readings from a temperature sensor, weight measurements from the weight sensor, and user interactions received through the user input interface for data analytics associated with food usage tracking, inventory management, or operational performance review.

[0024] Another aspect of the present disclosure provides an attachment for a storage unit configured to store a food item. The attachment includes one or more indicator modules configured to communicatively couple to a processing device, the one or more indicator modules configured to visually indicate the storage unit, wherein the one or more indicator modules are configured to be activated in response to an activation instruction generated by the processing device to guide user retrieval of the food item from the storage unit, and to be deactivated in response to a deactivation instruction. The deactivation instruction generated by the processing device in response to a deactivation signal includes one or more of a signal generated by a user input interface in response to user input confirming retrieval of the food item, and a signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the food item. The attachment can provide a modular approach to implementing the visual guidance system and allow integration with existing kitchen equipment.

[0025] The attachment can further include a wireless communication module configured to establish, via a wireless network, a wireless communication link between a processing device and the one or more indicator modules, and a power source configured to provide power to the one or more indicator modules and the wireless communication module. The wireless capability can eliminate the need for complex wiring and facilitate flexible deployment.

[0026] The attachment can be removably couplable to an opening of the storage unit such that the indicator module is positioned proximate to and along at least a portion of the opening of the storage unit. The feature can ensure optimal visibility while maintaining access to the storage unit contents.

[0027] The attachment can be communicatively coupled to a temperature sensor. The one or more indicator modules can be configured to be activated in response to a temperature alert generated by the processing device in response to a determination that the measured temperature has remained outside a predetermined temperature range for at least a specified duration. This temperature monitoring capability can enhance food safety compliance.

[0028] The attachment can be configured to be used with a food storage unit selected from the group consisting of a food container, food tray, condiment container, refrigerator, freezer counter, undercounter freezer, upright freezer, chiller counter, undercounter chiller, upright chiller, display cabinet, steel counter, bain-marie counter, food holding unit, and food display unit. The broad compatibility can enable implementation across diverse kitchen environments.Brief Description of Drawings

[0029] Embodiments of the invention will be better understood and readily apparent to one of ordinary skill in the art from the following written description, by way of example only, and in conjunction with the drawings, in which:

[0030] FIG. 1 shows a schematic overview of a system 100 for facilitating food preparation according to an embodiment of the present disclosure.

[0031] Fig. 2A shows a schematic diagram illustrating an example implementation of an attachment for a plurality of storage units, in accordance with embodiments of the present disclosure.

[0032] Fig. 2B shows a perspective view of an exemplary embodiment of the attachment of Fig. 2A as implemented in a product configuration, without storage units shown.

[0033] Fig. 2C shows a perspective view of the exemplary embodiment of Fig. 2B, with the storage units shown.

[0034] Fig. 2D shows a schematic diagram illustrating another example implementation of an attachment for a single storage unit, in accordance with embodiments of the present disclosure.

[0035] Fig. 2E shows a perspective view of an exemplary embodiment of the attachment of Fig. 2D as implemented in a product configuration, without a storage unit.

[0036] Fig. 2F shows a perspective view of another exemplary embodiment of the attachment of Fig.2D as implemented in a product configuration.

[0037] Fig. 2G shows a perspective view of the exemplary embodiment of Fig. 2E attached to a storage unit.

[0038] Fig. 3 shows a flowchart illustrating a method of facilitating food preparation in accordance with embodiments of the present disclosure.

[0039] Fig. 4 shows a schematic diagram of a computing device used to realise the system of Fig. 1 .

[0040] Skilled artisans will appreciate that elements in the figures are illustrated for simplicity and clarity and have not necessarily been depicted to scale. For example, the dimensions of some of the elements in the illustrations, block diagrams or flowcharts may be exaggerated in respect to other elements to help to improve understanding of the present embodiments.Description of Embodiments

[0041] Embodiments of the present disclosure will be described, by way of example only, with reference to the drawings. Like reference numerals and characters in the drawings refer to like elements or equivalents. The following detailed description is merely exemplary in nature and is not intended to limit the invention or the application and uses of the invention. Furthermore, there is no intention to be bound by any theory presented in the preceding background of the invention or the following detailed description. Herein, a system and method for facilitating food preparation are presented in accordance with present embodiments having the advantages of reduced training requirements, enhanced compliance documentation, improved food preparation accuracy and efficiency, and enhanced food safety and scalability.

[0042] Some portions of the description which follows are explicitly or implicitly presented in terms of algorithms and functional or symbolic representations of operations on data within a computer memory. These algorithmic descriptions and functional or symbolic representations are the means used by those skilled in the data processing arts to convey most effectively the substance of their work to others skilled in the art. An algorithm is here, and generally, conceived to be a self-consistent sequence of steps leading to a desired result. The steps are those requiring physical manipulations of physical quantities, such as electrical, magnetic or optical signals capable of being stored, transferred, combined, compared, and otherwise manipulated.

[0043] Unless specifically stated otherwise, and as apparent from the following, it will be appreciated that throughout the present specification, discussions utilising terms such as “associating”, “calculating”, “comparing”, “determining”, “forwarding”, “generating”, “identifying”, “including”, “inserting”, “modifying”, “receiving”, “replacing”, “scanning”, “transmitting” or the like, refer to the action and processes of a computer system, or similar electronic device, that manipulates and transforms data represented as physical quantities within the computer system into other data similarly represented as physical quantities within the computer system or other information storage, transmission or display devices.

[0044] The present specification also discloses apparatus for performing the operations of the methods. Such apparatus may be specially constructed for the required purposes, or may include a computer or other computing device selectively activated or reconfigured by a computer program stored therein. The algorithms and displays presented herein are not inherently related to any particular computer or other apparatus. Various machines may be used with programs in accordance with theteachings herein. Alternatively, the construction of more specialised apparatus to perform the required method steps may be appropriate. The structure of a computer will appear from the description below.

[0045] In addition, the present specification also implicitly discloses a computer program, in that it would be apparent to the person skilled in the art that the individual steps of the method described herein may be put into effect by computer code. The computer program is not intended to be limited to any particular programming language and implementation thereof. It will be appreciated that a variety of programming languages and coding thereof may be used to implement the teachings of the disclosure contained herein. Moreover, the computer program is not intended to be limited to any particular control flow. There are many other variants of the computer program, which can use different control flows without departing from the spirit or scope of the invention.

[0046] Furthermore, one or more of the steps of the computer program may be performed in parallel rather than sequentially. Such a computer program may be stored on any computer readable medium. The computer readable medium may include storage devices such as magnetic or optical disks, memory chips, or other storage devices suitable for interfacing with a computer. The computer readable medium may also include a hard-wired medium such as exemplified in the Internet system, or wireless medium such as exemplified in the GSM mobile telephone system. The computer program when loaded and executed on a computer effectively results in an apparatus that implements the steps of the preferred method.

[0047] In embodiments of the present disclosure , use of the term ‘server’ may mean a single computing device or at least a computer network of interconnected computing devices which operate together to perform a particular function. In other words, the server may be contained within a single hardware unit or be distributed among several or many different hardware units.

[0048] The term “configured to” is used in the specification in connection with systems, apparatus, and computer program components. For a system of one or more computers to be configured to perform particular operations or actions means that the system has installed on it software, firmware, hardware, or a combination of them that in operation cause the system to perform the operations or actions. For one or more computer programs to be configured to perform particular operations or actions means that the one or more programs include instructions that, when executed by data processing apparatus, cause the apparatus to perform the operations or actions. For special-purpose logic circuitry to be configured to perform particular operations or actions means that the circuitry has electronic logic that performs the operations or actions.Overview

[0049] Embodiments of the present disclosure relate generally to the field of food preparation, and particularly to systems and methods for facilitating food preparation in commercial kitchen environments. Embodiments of the present disclosure also relate to a system that can provide visualguidance for food retrieval and preparation, monitor food parameters such as weight and temperature, and ensure compliance with food safety standards.

[0050] FIG. 1 shows a schematic overview of a system 100 for facilitating food preparation according to an embodiment of the present disclosure. The system 100 includes a plurality of indicator modules 102a, 102b, 102c, each indicator module configured to be associated with a respective storage unit 104a, 104b, 104c to visually indicate the associated storage unit. The visual indication provided by the indicator modules can serve to direct users to the correct storage units, thereby reducing selection errors during food preparation. The system 100 also includes a weight sensor 106 configured to measure weight of a food item placed thereon, a user input interface 108 configured to receive a user input indicative of food item retrieval, and a processing device 110 communicatively coupled to the plurality of indicator modules 102a-c, the weight sensor 106, and the user input interface 108. The food item is referred to hereinafter interchangeably as an ingredient, a food product or an item.

[0051] The storage units 104a-c can include various types of food storage equipment commonly used in commercial kitchens. Such storage units can include, but are not limited to, food containers (such as Gastronorm (GN) pans in European or American styles), food trays, condiment containers, refrigerators, freezer counters, undercounter freezers, upright freezers, chiller counters, undercounter chillers, upright chillers, display cabinets, steel counters, bain-marie counters, food holding units, and food display units. Each type of storage unit serves a specific purpose within a commercial food preparation environment while being compatible with the indicator modules of the present disclosure.

[0052] Each indicator module of the plurality of indicator modules 102a-c is configured to visually indicate its associated storage unit 104a-c. This visual indication may be implemented through illumination, display of information, or other visual cues that draw attention of the kitchen staff, also referred to hereinafter interchangeably as a user, to the particular associated storage unit from which a food item is to be retrieved. The indicator modules 102a-c may be implemented in various forms, including as attachments removably couplable to storage units, as components integrated into the storage units themselves, or as separate elements positioned proximate to their associated storage units.

[0053] The weight sensor 106 is configured to measure the weight of food items placed thereon and transmit corresponding weight data to the processing device 110. The weight sensor 106 may be implemented as a standalone weighing platform positioned in a food preparation area, as multiple weight sensors distributed across a preparation area, or as weight sensors integrated into food preparation surfaces. The weight sensor 106 can play a role in portion control by enabling the system to verify that retrieved portions meet predefined weight ranges associated with specific food items.

[0054] The user input interface 108 is configured to receive user inputs indicative of food item retrieval or other interactions with the system. The user input interface 108 may be implemented using various input mechanisms, including but not limited to physical buttons, touch sensors, touch screens, or voice recognition systems. When a user provides input confirming retrieval of an identified food item, the userinput interface 108 transmits a corresponding signal to the processing device 110, which may then deactivate the associated indicator module. Deactivation may involve turning off illumination, changing display information, or otherwise modifying the visual state of the indicator module to signal completion of the retrieval.

[0055] The processing device 110, referred to hereinafter interchangeably as a server or computing device, serves as the control unit for the system 100 for coordinating the operation of the various components and implementing the logical operations that drive the food preparation facilitation process. The processing device 110 is configured to receive an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved, generate an activation instruction to activate the indicator module associated with the storage unit to guide user retrieval of the identified food item, and generate a deactivation instruction to deactivate the activated indicator module in response to a deactivation signal. In an embodiment, activation means that the indicator module will illuminate to visually indicate the storage unit, and deactivation means that the light on the indicator module may change colour (e.g., from red to green), or turn off entirely.

[0056] The deactivation signal may comprise one or more of: a) a signal generated by the user input interface in response to user input confirming retrieval of the identified food item; and b) a signal generated based on weight data from the weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item. This dual approach allows for flexibility in how retrieval confirmation is handled, accommodating different operational requirements in various kitchen environments, for example, when a customer expressly requests a portion of the food item that is smaller or larger than the predetermined portion. In embodiments of the present disclosure, the term "predetermined portion" refers to a quantity of a food item that has been established in advance as the amount to be used in food preparation. A predetermined portion may be defined by a weight range having an upper limit and a lower limit, wherein the upper and lower limits may be determined based on recipe requirements, portion control standards, or other operational parameters established for the specific food item. The predetermined portion may vary depending on the specific food item, the context of its use in a recipe, or customer preferences. In some embodiments, the predetermined portion may be configurable by a user or automatically adjusted based on order requirements.

[0057] In embodiments utilising weight-based acknowledgment, the processing device 110 is configured to receive weight data from the weight sensor 106 and portion data associated with the identified food item. The portion data defines a weight range for the predetermined portion of the identified food item. The processing device 110 determines, based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the weight range. If the determination is positive (that is, the portion is within the acceptable weight range), the processing device 110 generates a signal indicative of retrieval of the predetermined portion of the identified food item, which serves as the deactivation signal for the activated indicator module.

[0058] If the determination is negative (that is, the portion falls outside the acceptable weight range), the processing device 110 may generate an indication of over-portioning if the portion placed on theweight sensor exceeds the weight range, or an indication of under-portioning if the portion falls below the weight range. This feedback mechanism can help ensure consistent portion sizes, reduce food waste in commercial kitchen operations and assist in kitchen staff performance evaluation. For example, the indication may be displayed on the main display screen, on the indicator module associated with the storage unit, on the weighing platform, or any combination thereof, thus providing immediate visual feedback to the user.

[0059] The system 100 in embodiments of the present disclosure can include additional components such as temperature sensors configured to measure the temperature of food stored within storage units. When such sensors are included, the processing device 110 may receive temperature data, associate timestamp information with the received temperature data to generate time-stamped temperature data, determine whether the measured temperature falls outside a predetermined temperature range for a specified duration, and generate a temperature alert in response to a determination that the measured temperature has remained outside the predetermined temperature range for at least the specified duration. The temperature alert may be communicated through the indicator modules, displayed on information screens, or sent as notifications to management personnel, ensuring that food safety standards are maintained. As used herein, a "predetermined temperature range" refers to a range of temperatures defined by an upper temperature limit and a lower temperature limit, between which a food item should be maintained to ensure food safety and quality. The predetermined temperature range may be established based on food safety regulations, industry standards, or specific requirements for particular food items. For different types of food items, different predetermined temperature ranges may be appropriate; for example, frozen items may have a predetermined temperature range below 0°C, refrigerated items may have a predetermined temperature range between 1°C and 5°C, and hot-held items may have a predetermined temperature range above 63°C. The predetermined temperature range for a specific food item may be stored in a database accessible by the processing device and may be updatable to reflect changes in food safety guidelines or operational requirements.

[0060] In embodiments of the present disclosure, the processing device 110 can track storage duration for food items, comparing the tracked duration against predefined duration thresholds associated with specific food items, and generate duration alerts when thresholds are approached or exceeded. The duration alert may be visually displayed on the indicator module, on a central display screen, or sent as a notification to management personnel. This functionality helps maintain food safety standards by ensuring that expired or unsafe ingredients are identified and removed from use.

[0061] The system 100 may also include a data storage module communicatively connected to the processing device. The data storage module is configured to store time-stamped records of one or more of temperature readings from the temperature sensor, weight measurements from the weight sensor, and user interactions received through the user input interface. This stored data can be utilised for data analytics associated with food usage tracking, inventory management, or operational performance review, providing valuable insights for kitchen management and process optimisation.

[0062] In various implementations, the system components may communicate through wired connections, wireless protocols (such as Wi-Fi, Bluetooth, or Bluetooth Low Energy), or a combination of both, depending on the specific requirements of the installation environment. Components that need to be battery-powered, such as removable attachments for storage units, can incorporate power management strategies to maximise operational duration between charges or battery replacements.

[0063] In various implementations, at least one of the plurality of indicator modules can include a wireless communication module configured to establish, via a wireless network, a wireless communication link between the processing device and the indicator module, and a power source configured to provide power to the indicator module and the wireless communication module. The indicator module can be removably couplable to an opening of the storage unit and can be provided proximate to and along at least a portion of the opening of the storage unit.

[0064] The modularity of the system 100 allows for scalable implementations across various kitchen environments, from small cafes to large institutional food service operations. The system can be configured to work with existing kitchen equipment through use of attachments and adaptors, minimising the need for complete equipment replacement when implementing the food preparation facilitation system.Indicator Modules

[0065] Various implementations of indicator modules according to embodiments of the present disclosure are described. The indicator modules can be implemented in several different forms to suit various applications and environments within commercial kitchen settings.

[0066] With reference to Fig. 1 , an indicator module (e.g., 102a) can include a light-emitting component 112, and optionally a display component 114, a communication module 116, and a power source 118. The indicator module is configured to visually indicate its associated storage unit to guide user retrieval of food items. The light-emitting component 112 can include one or more light-emitting elements such as light-emitting diodes (LEDs), RGB LEDs, or other suitable light sources. The light-emitting component 112 can be configured to emit light in various colours, intensities, or patterns to provide different types of visual cues to guide kitchen staff, and to visually communicate different conditions or statuses of food items. For example, a solid green light indicates a storage unit containing an ingredient to be selected, while a flashing red light indicates a storage unit containing an ingredient that has exceeded its safe storage duration. In some embodiments, the light-emitting component 112 can be switched off by default to minimise power consumption, and is activated only when requested by the processing device 110 or in response to user interaction with the indicator module.

[0067] The display component 114 can include an electronic display such as an electronic paper display, an LCD display, or any other suitable display technology. The display component 114 is configured to show textual information such as ingredient names, preparation instructions, storage durations, temperature readings, or other relevant information. For example, the assigned ingredient name and countdown timer showing the remaining storage duration can be displayed on the electronic paper screen. In some embodiments, the display component 114 can be configured to operate in a low-power mode to conserve energy when not actively displaying information. The electronic paper display can be advantageous in battery-powered implementations due to its low power consumption when displaying static content, as it only consumes power when the display content changes.

[0068] The communication module 116 can enable the indicator module to establish a wireless communication link with the processing device 110. The communication module 116 utilises various wireless protocols such as Wi-Fi, Bluetooth, or Bluetooth Low Energy (BLE), or may support wired connections. In embodiments where the indicator module is battery-powered, the communication module 116 is configured to operate with minimal power consumption, for example by maintaining a connection with a Wi-Fi router while consuming power in the microampere range and checking for incoming commands from the processing device 110 at predetermined intervals. The communication module 116 is configured to receive activation and deactivation instructions from the processing device 110, and to forward temperature data to the processing device at a fixed time interval if a temperature sensor is attached to the indicator module, enhancing the food safety monitoring capabilities.

[0069] The power source 118 can provide electrical power to the components of the indicator module. In some embodiments, the power source 118 can include a battery, allowing the indicator module to be placed in locations where access to mains power is limited or unavailable. The indicator module includes a battery monitoring system to track battery levels and alert users when replacement or recharging is needed. The power management system includes features that switch off the electronic paper screen and RGB LED lights by default to minimise power consumption, activating them only when necessary.

[0070] In an embodiment, an indicator module can include one or more light-emitting elements, such as LEDs, light strips, or illuminated panels integrated into a display counter, integrated into a food container, configured as an add-on attachable to a display counter, or configured as an add-on attachable to a food container, providing flexibility in implementation depending on the specific kitchen environment. The light-emitting elements are configured to produce light of various colours, intensities, or patterns to convey different information or states. In embodiments where indicator modules are attached to or integrated with storage units, the indicator modules can be positioned proximate to and along at least a portion of the opening of the storage unit. This positioning ensures that the visual cues provided by the indicator modules are clearly visible to kitchen staff as they access the food items within the storage units. For example, an indicator module may be positioned along the rim or edge of a food container, along the frame of a refrigerator door, or above a preparation surface.

[0071] In various embodiments, the indicator module can utilise a multi-zone illumination pattern, wherein different sections of the indicator module illuminate sequentially to guide the user's attention to specific regions within a storage unit. This can be particularly beneficial in larger storage units such as upright chillers or freezers, where the indicator module may first illuminate the section corresponding to the appropriate shelf, then narrow the indication to the specific container or area on that shelf where the required food item is located. For example, in a multi-shelf refrigeration unit, the indicator module may feature segments that correspond to each shelf, with individual LEDs or LED groups that can beselectively activated to pinpoint specific storage locations. In various embodiments, the indicator module can implement a colour-coded indication system wherein different colours represent different types of retrieval actions or food item categories. For example, green illumination might indicate ingredients for immediate use, amber might indicate items approaching their storage duration threshold that should be prioritised for use, and red might indicate items that need to be checked before use due to potential temperature excursions or exceeded storage durations. This colour-coding can be managed by the processing device based on the system's monitoring of temperature and storage duration parameters, providing an additional layer of visual information beyond simple retrieval guidance. In various embodiments, the indicator module can utilise pattern-based indications wherein different flash patterns or sequences communicate specific information. For example, a steady illumination might indicate a standard retrieval request, while a slow pulsing pattern might indicate that the food item requires specific handling procedures, and a rapid flashing pattern might indicate an urgent retrieval need for time-sensitive order preparation. These patterns can be configured to align with the operational priorities of the specific kitchen environment, allowing for customisation based on workflow requirements and staff training protocols.

[0072] In example implementations, the indicator module can include illuminated touch-sensitive areas that serve both as visual indicators and as user input interfaces. These touch-sensitive areas can illuminate to indicate the associated storage unit and can be touched by users to confirm retrieval, combining the visual indication and user input functions into a single integrated interface element. This approach can simplify the user interaction workflow while reducing the number of separate components required in the system. In environments where multiple indicator modules are activated simultaneously to guide parallel workflow processes, the modules may employ different colours to distinguish between separate preparation tasks or orders. For example, indicator modules illuminated in blue might correspond to one order whilst those illuminated in green correspond to another order, allowing multiple staff members to work simultaneously without confusion. This colour differentiation for parallel workflows can enhance operational efficiency in kitchen environments. The indicator module may also incorporate directional indicators such as arrow-shaped lighting elements or sequential lighting patterns that create the visual effect of movement in a specific direction. This directional guidance can be particularly valuable in kitchen layouts where the optimal path to a storage unit may not be immediately apparent. For example, a series of indicator modules might activate in sequence, creating a 'follow the lights' pathway that guides staff efficiently through the kitchen to the required storage unit.

[0073] In an example embodiment, the indicator module can include an electronic paper display component to provide visual indication and dynamic information presentation. For example, the display can show a countdown timer indicating retrieval urgency, display specific preparation instructions related to the food item being retrieved, or show portion specifications to guide accurate retrieval amounts. The display can also present graphical indicators such as arrows, container outlines, or simplified maps to provide additional visual.

[0074] In one implementation, these indicator modules are implemented as "Base" and "Button" components. The "Base" components are removably couplable to food containers such as Gastronorm(GN) pans, while "Button" components are distributed throughout the kitchen environment to indicate various items or actions. Both components include electronic paper screens, RGB LED indicator lights, and touch sensors / buttons, providing consistent user interaction throughout the system.

[0075] The indicator modules can be configured to be activated in response to an activation instruction generated by the processing device to guide user retrieval of a food item from the storage unit, and to be deactivated in response to a deactivation instruction. The deactivation instruction is generated by the processing device in response to a deactivation signal comprising one or more of: a signal generated by a user input interface in response to user input confirming retrieval of the food item; and a signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the food item. For example, when a user places a portion of the food item on the weight sensor, the weight sensor measures the weight and transmits this weight data to the processing device. If the weight falls within a predetermined weight range defined for that food item, the processing device generates a deactivation signal to turn off the activated indicator module, signalling completion of that step in the food preparation process. That is, if the ingredients have not yet reached the minimum acceptable weight, the corresponding light on the indicator module will continue to illuminate prompting the user to add more of the ingredient. Once the minimum weight is achieved, the indicator module may change its illumination mode (e.g. by a change in colour), or turn off entirely, and the next indicator module in sequence can light up, guiding the user to the next ingredient or step in the food preparation process.

[0076] Alternatively, if the system is configured to use the user input interface for acknowledgement, the user can press a physical button or touch sensor on the indicator module itself, which generates a signal confirming retrieval of the food item. This signal is transmitted to the processing device, which then generates a deactivation instruction to deactivate the activated indicator module.

[0077] In some embodiments, the indicator modules are communicatively coupled to a temperature sensor and are configured to be activated in response to a temperature alert generated by the processing device. This temperature alert is generated in response to a determination that the measured temperature has remained outside a predetermined temperature range for at least a specified duration. The temperature alert may be visually displayed on the indicator module, for example by changing the colour or flashing pattern of the light-emitting component, or by displaying a warning message on the display component. Similarly, the indicator modules may provide visual alerts related to food storage duration. When the system determines that a food item has been stored for a duration approaching or exceeding a predefined threshold, the indicator module may activate a visual alert, helping kitchen staff identify items that need to be used or discarded. This integration of storage duration monitoring with visual indication enhances food safety compliance.

[0078] In another embodiment, an indicator module may be implemented as part of an overhead projection system that selectively illuminates specific storage units. This implementation can be advantageous in environments where direct attachment of indicator modules to each storage unit is impractical or undesired.

[0079] The indicator modules may be integrated directly into storage units during manufacture, attached as add-on devices to existing storage units, or implemented as standalone devices positioned near the storage units they are intended to indicate. In some embodiments, indicator modules may be integrated into a frame that features an integrated lighting system, where the frame can be placed on an existing counter-display. Through their integration with other system components such as the processing device, weight sensors, and temperature sensors, the indicator modules can provide visual indication capabilities that can be adapted to various kitchen environments and operational requirements, enabling efficient and accurate food preparation while supporting food safety compliance.

[0080] In embodiments of the present disclosure, each indicator module can be assigned a unique identifier that enables the processing device to associate the module with specific food items, temperature requirements, storage duration thresholds. This identifier can be configured to be paired with the storage unit, and can be stored in the memory of the processing device or in a data storage module connected to the processing device.

[0081] In an embodiment of the present disclosure, the association between each indicator module and its respective storage unit can be established through a pairing process performed via the processing device. During system setup, users can pair each indicator module, such as the "Button" and "Base" components, with a specific storage unit containing a particular ingredient through an interface of the processing unit. Once paired, the system can store this association in its memory, thereby enabling the processing device to activate the correct indicator module when retrieval of a specific ingredient is required. The electronic paper display on each indicator module can also show the name of the associated ingredient, along with relevant information such as storage duration limits. This pairing process allows for flexible reconfiguration of the kitchen environment, as indicator modules can be reassigned to different storage units when ingredient locations change or when new items are introduced to the menu. The association can persist until deliberately modified by an authorised user through the processing device interface, ensuring consistent operation while maintaining adaptability to changing kitchen requirements.

[0082] In embodiments of the present disclosure, the mechanism for pairing indicator modules with storage units can be an association framework maintained by the processing device 110. Each indicator module can be assigned a unique identifier, which may be in the form of an alphanumeric code, a digital signature, or a hardware-encoded identifier that enables the processing device 110 to establish and maintain specific associations between the indicator module and its corresponding storage unit. Users, or kitchen management staff can associate each indicator module with a specific storage unit through an interface provided by the processing device. This association process may be implemented through various methods, including but not limited to: scanning QR codes or barcodes affixed to both the indicator module and the storage unit; using near-field communication (NFC) for proximity-based pairing; sequentially activating indicator modules and associating each with a user-specified storage unit; or through a graphical interface that represents the physical layout of the kitchen environment. Once established, this pairing enables the processing device to activate the appropriate indicator module when a particular storage unit needs to be accessed.

[0083] The pairing information is primarily stored and managed within the memory storage 122 of the processing device 110, where it is maintained as part of a comprehensive database of system configurations. The pairing data structure includes not only the association between indicator modules and storage units but also corresponding parameters such as food item identities, temperature requirements, permissible storage durations, and other operational thresholds specific to the contents of each storage unit. This centralised data management approach can allow the processing device 110 to dynamically update pairing information in real-time to accommodate changing kitchen requirements, such as menu adjustments, equipment reconfigurations, or operational optimisations.

[0084] The processing device 110 can maintain the authoritative version of all pairing information. Each indicator module can also retain a static copy of its own pairing data within its local memory. This local storage can allow the indicator module to continue displaying appropriate information such as the name of the associated food item and its storage parameters even during brief communications interruptions with the processing device 110. When the processing device 110 updates the centralised pairing information, for example, when a storage unit is reassigned to contain a different food item, it can transmit the updated configuration to the relevant indicator module, which then updates the local data store accordingly. The dual-storage approach can advantageously provide system resilience and centralised control, ensuring consistent operation across various network conditions. Further, as the intelligence resides entirely within the central processing device, with the indicator modules serving as the interface between the storage units and the management system, the storage units can be generic and interchangeable, without requiring embedded intelligence or system-specific components. This can allow kitchens to utilise existing storage equipment without modification, significantly reduces implementation costs and enable gradual system adoption without requiring wholesale replacement of existing kitchen infrastructure.

[0085] When an indicator module is reassigned to a different storage unit or when a storage unit's contents are changed, the user can initiate a reconfiguration protocol with the processing device 110. This protocol can include updating the centralised pairing database, transmitting the new configuration to the indicator module, and confirming successful reconfiguration through a verification exchange. The indicator module can update its locally stored information and, if equipped with an electronic paper display, refresh the displayed content to reflect the new association. This reconfiguration capability can enable users to flexibly repurpose storage units while maintaining the integrity of the visual guidance and monitoring systems.Storage Units

[0086] Various types of storage units compatible with the system according to embodiments of the present disclosure are described herein. The storage units are configured to store food items during food preparation and service processes in commercial kitchen environments. The plurality of storage units in accordance with embodiments of the disclosure may comprise various types of food storage equipment commonly used in commercial kitchens. These storage units may be selected from the group consisting of a food container, food tray, condiment container, refrigerator, freezer counter,undercounter freezer, upright freezer, chiller counter, undercounter chiller, upright chiller, display cabinet, steel counter, bain-marie counter, food holding unit, and food display unit. Each type of storage unit serves a specific purpose within a commercial food preparation environment whilst being compatible with the indicator modules of the present disclosure. The storage units may be categorised as follows:

[0087] Food containers comprise housings configured to contain food items during preparation, storage, or service. These include Gastronorm (GN) pans in both European and American styles, which have different dimensional specifications but serve the same fundamental purpose. GN pans are standardised food containers widely used in commercial kitchens for efficient storage, transport, and food service. The food containers may also include food trays configured for holding prepared food items or ingredients, and condiment containers specifically sized and shaped for storing sauces, spices, or other food additives.

[0088] Refrigeration units comprise equipment configured to maintain food items at controlled cold temperatures. These include refrigerators which maintain food at chilled temperatures above freezing, freezer counters which provide a horizontal frozen storage surface with accessibility from above, undercounter freezers which fit beneath preparation surfaces to maximise kitchen space utilisation, and upright freezers which provide vertical frozen storage with front accessibility. The refrigeration units also include chiller counters which maintain food at temperatures just above freezing with horizontal accessibility, undercounter chillers which fit beneath preparation surfaces and maintain temperatures just above freezing, and upright chillers which provide vertical storage at temperatures just above freezing with front accessibility.

[0089] Display units comprise equipment configured for presenting food items to customers or staff. These include display cabinets which visually showcase food items while maintaining appropriate temperatures, food holding units which maintain prepared food at proper serving temperatures, and food display units which present food items in an aesthetically appealing manner. Display units are typically positioned where they are visible to customers or serving staff.

[0090] Preparation surfaces comprise horizontal work areas used for food handling and assembly. These include steel counters which provide durable, hygienic surfaces for general food preparation tasks, and bain-marie counters which include heated water baths for maintaining food at warm temperatures during preparation or service.

[0091] Each type of storage unit described above typically has at least one opening through which food items are accessed. This opening may be located at the top of the unit (as in food containers or counters), at the front of the unit (as in upright refrigeration or display units), or may constitute the entire upper surface (as in open preparation surfaces). The opening provides access to the interior of the storage unit where food items are stored. The indicator module may be removably couplable to an opening of the storage unit and positioned proximate to and along at least a portion of the opening of the storage unit. The dimensions, capacities, and specific features of the storage units may vary according to industry standards, kitchen requirements, and manufacturer specifications. The indicatormodules of the present disclosure can be configured to be compatible with the aforementioned storage units, either through direct integration of indicator modules within the storage units, attachment of addon modules to the storage units, or indication via alternative mechanisms that selectively indicate specific storage units.

[0092] In embodiments where indicator modules are attached to or integrated with storage units, the indicator modules may be positioned proximate to and along at least a portion of the opening of the storage unit. This positioning ensures that the visual cues provided by the indicator modules are clearly visible to kitchen staff so that they can identify and access the food items within the storage units. For example, an indicator module may be positioned along the rim or edge of a food container, along the frame of a refrigerator door, or above a preparation surface. That is, the indicator module in accordance with embodiments of the invention can incorporate edge lighting, wherein light-emitting elements are positioned along at least a portion of the perimeter of a storage unit opening, to create an illuminated border that delineates the indicated storage unit. The edge lighting implementation can be particularly effective for visually defining the boundaries of closely positioned storage units, helping to prevent selection errors when similar ingredients are stored in adjacent containers.

[0093] Each storage unit may also be associated with specific temperature ranges appropriate for the food items typically stored within it. The system may monitor these temperatures using temperature sensors as described herein. The storage units may also be associated with specific duration thresholds that define the maximum time food items should remain stored within them. These thresholds may vary based on the type of food, temperature conditions, and applicable food safety regulations. The system tracks these durations and generates alerts when thresholds are approached or exceeded.Weight Sensor

[0094] Various implementations of weight sensors in accordance with embodiments of the present disclosure are described. The weight sensor 106 is configured to measure the weight of food items placed thereon and to generate weight data that is transmitted to the processing device 110. In one embodiment, the weight sensor 106 may be implemented as a standalone weighing platform positioned in a food preparation area. This standalone implementation can provide flexibility in placement and can allow the weight sensor to be moved between different preparation stations as needed, to adapt to changing workflow requirements in commercial kitchen environments.

[0095] In another embodiment, the weight sensor 106 may be integrated into a food preparation surface or counter. This integrated implementation can provide a seamless work surface while maintaining weighing capabilities, allowing for weight measurements to be taken without disrupting the food preparation workflow. In yet another embodiment, multiple weight sensors may be distributed across a preparation area, allowing for simultaneous weighing of multiple food items at different stations. These distributed sensors may communicate individually with the processing device 110 or may be networked together to provide comprehensive weight data from multiple preparation stations simultaneously. The weight sensors may have various sensitivity and capacity specifications to accommodate different types of food items, from small quantities of spices or condiments requiringprecise measurements to larger portions of main ingredients that may require greater capacity. The sensitivity and capacity of the weight sensors may be selected based on the specific requirements of the food preparation environment and the types of food items typically handled.

[0096] In an embodiment of the present disclosure, the weight sensor 106 can be a weighing platform including a flat surface on which food items can be placed for weighing. The weighing platform may include visual indicators that provide real-time feedback to users regarding portion accuracy. For example, LED indicators may show whether a measured portion falls within an acceptable weight range (indicating correct portioning), exceeds the range (indicating over-portioning), or falls below the range (indicating under-portioning). In some embodiments, the visual indicators may use different colours (e.g., green for acceptable weight, amber for approaching the boundaries of the acceptable range, and red for out of range) to provide clear and immediate visual feedback to kitchen staff. The weighing platform may also include a display that shows the measured weight, target weight range, or other relevant information related to the food item being weighed. In some embodiments, the display may be integrated directly with the weighing platform, providing immediate feedback at the point of measurement. In other embodiments, weight information may be shown on the main display screen of the system, allowing for centralised monitoring of portion control activities.

[0097] A communication interface enables the weighing platform to transmit weight data to the processing device 110. The communication interface may support wired connections (e.g., USB, Ethernet) for fixed installations or wireless connections (e.g., Wi-Fi, Bluetooth) for more flexible deployments, depending on the specific implementation requirements and kitchen environment constraints.

[0098] In operation, the processing device 110 receives weight data from the weight sensor 106 and portion data associated with the identified food item, wherein the portion data defines a weight range for the predetermined portion of the identified food item. This weight range may include a minimum acceptable weight and a maximum acceptable weight, establishing bounds for proper portioning. The processing device 110 can then determine, based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the defined weight range. If the determination is positive (i.e., the portion weight falls within the acceptable range), the processing device 110 generates a signal indicative of retrieval of the predetermined portion of the identified food item. This signal may serve as the deactivation signal for the activated indicator module, indicating successful completion of that step in the food preparation process. The signal may also trigger the activation of the next indicator module in a sequence of food preparation steps, guiding the user through a multi-step preparation process. If the determination is negative (i.e., the portion weight falls outside the acceptable range), the processing device 110 generates an indication of over-portioning if the portion placed on the weight sensor exceeds the upper bound of the weight range, or an indication of under-portioning if the portion falls below the lower bound of the weight range. The feedback mechanism can help ensure consistent portion sizes across different kitchen staff members, reduce waste from over-portioning and ensure customer satisfaction through consistent portion sizes. Thefeedback may include a calculated value representing the degree of over-portioning or under-portioning, which can be used for training purposes and performance evaluation.

[0099] The feedback regarding portioning accuracy may be provided through various means. In one implementation, if the ingredients have not yet reached the minimum acceptable weight, the corresponding light on the indicator module will continue to illuminate and a message may appear on a digital screen prompting the user to add more of the ingredient. Once the minimum weight is achieved, the light on the indicator module may change colour (e.g., from red to green), or turn off entirely, and the next indicator module in sequence will light up, guiding the user to the next ingredient or step in the food preparation process.

[0100] In embodiments configured to track portioning accuracy over time, if a user consistently overportions ingredients, the excess may be calculated into a scoring percentage displayed on a digital screen, indicating how frequently the food has been over-portioned. This data may be stored in the data storage module for later analysis, allowing kitchen managers to identify training opportunities or adjust portion guidelines if necessary.

[0101] In some exemplary implementations of weight range determination, the system can manage a tiered weight range structure for different food items based on their cost, criticality to recipe composition, and portion sensitivity. For high-value proteins such as premium beef cuts, the system might define a narrow acceptable weight range with tight tolerances, such as 200g ± 5g (195g to 205g), ensuring precise portion control for cost management and consistency. For midrange ingredients such as standard vegetables, a moderate tolerance range may be implemented, such as 150g ± 15g (135g to 165g) to balance portion consistency with operational efficiency. For low-cost bulk ingredients such as standard sauces, broader weight ranges might be acceptable, such as 100g ± 25g (75g to 125g), where visual consistency rather than exact weight is the primary concern.

[0102] The system's weight range determination can incorporate adaptive tolerance calculations based on ingredient-specific characteristics. For example, with ingredients that naturally vary in water content or density, such as fresh produce, the system might implement percentage-based tolerance ranges rather than fixed weight increments, such as defining an acceptable range as the target weight ± 10%. This percentage-based approach compensates for natural variation in ingredient properties while maintaining proportional consistency across batches of different sizes. For ingredients where precise ratios are critical, such as in bakery applications, the system might implement compound dependent ranges where the acceptable range for one ingredient is dynamically calculated based on the actual measured weights of other ingredients in the recipe, maintaining critical recipe ratios despite minor variations in absolute quantities.

[0103] In embodiments involving multi-component recipes, the weight range determination system can implement composite range verification. For example, when preparing a salad with multiple ingredient components measured separately, the system can first verify that each individual component falls within its specified range, then additionally verify that the total combined weight of all components falls within an overall acceptable range, ensuring both component balance and appropriate total portion size. Thismulti-level verification can help maintain consistent product quality even when individual components may exhibit minor variations within their acceptable ranges. The system can also implement contextspecific adjustments based on order customisation or special requests. When a customer requests a larger or smaller portion of a particular ingredient, the system may temporarily adjust the acceptable weight range for that specific preparation task. For example, if a customer requests "extra olives" on a dish, the system might increase both the target weight and the acceptable range for the olives portion specifically for that order. The context-sensitive adjustment can allow customisation while maintaining portion control.

[0104] In some embodiments, the weight sensor may include calibration features that allow it to be periodically calibrated to ensure accurate measurements over time. Calibration may be performed using standard weights or through an automated self-calibration process, depending on the specific implementation. The calibration process may be scheduled at regular intervals or triggered by system alerts to maintain measurement accuracy. The weight sensor may also include features for taring (zeroing out the weight of containers) to ensure that only the weight of the food item itself is measured. This feature may be activated automatically when a container is placed on the weight sensor, or may be manually activated by the user through a button or touch interface on the weight sensor or through the user input interface. The taring capability enables accurate measurement of food items regardless of the container in which they are placed, providing consistency across different types of food storage equipment. For enhanced system integration, the weight sensor may include identification capabilities that automatically recognise specific containers or food items placed on the weighing surface. This identification may be accomplished through RFID tags, QR codes, or other marking systems that allow the system to automatically associate the weight data with the correct food item and portion specifications, reducing the need for manual input and minimising the risk of human error. Through these various implementations and features, the weight sensor component of the system provides precise measurement capabilities that support portion control, reduce waste, and enhance consistency in food preparation processes across commercial kitchen environments of different scales and operational requirements.User Input Interface

[0105] Various implementations of user input interfaces according to embodiments of the present disclosure are described. The user input interface 108 is configured to receive a user input indicative of food item retrieval and to communicate this input to the processing device 110.

[0106] In one embodiment, the user input interface 108 can include a plurality of input interfaces, each associated with a respective storage unit from the plurality of storage units 104a-c. This distributed arrangement allows users to provide confirmation input at the same location where they retrieve food items, minimising movement and improving efficiency in the food preparation process. In another embodiment, the user input interface 108 may be a standalone device provided proximate a food preparation area.

[0107] In an exemplary embodiment, the user input interface can include one or more physical buttons 512 positioned proximate to storage units or in a central control area. These physical buttons may be labelled or colour-coded to correspond with specific storage units or food items. When a user retrieves an identified food item from a storage unit as indicated by an activated indicator module, the user can press the corresponding physical button to generate a signal confirming retrieval of the identified food item. This signal is transmitted to the processing device 110, which then generates a deactivation instruction to deactivate the activated indicator module associated with that storage unit.

[0108] In another exemplary embodiment, the user input interface can include one or more touch or contactless sensors integrated into storage units or indicator modules. These touch or contactless sensors are configured to detect user contact or proximity, providing an intuitive method for users to confirm food item retrieval without requiring dedicated buttons. The touch sensors may be capacitive, resistive, or optical in nature, depending on the specific requirements of the kitchen environment. When a user touches or approaches a touch or contactless sensor after retrieving a food item, the touch or contactless sensor generates a signal confirming retrieval, which is transmitted to the processing device 110.

[0109] In yet another exemplary embodiment, the user input interface can include a touch screen displaying various control options and information. The touch screen may show representations of the storage units and their contents, allowing users to tap on the representation of a storage unit to confirm retrieval of an item from that unit. This implementation provides flexibility in the user interface, allowing for dynamic configuration based on the current task or user preferences. The touch screen may also display additional information such as portion sizes, preparation instructions, or alerts related to temperature or storage duration.

[0110] In implementations where the user input interface is integrated with indicator modules that are distributed throughout a food preparation area, the system can guide users through a sequence of food preparation steps by activating indicator modules in a predetermined order. For example, when staff is required to pick an item, the corresponding indicator module will illuminate, and the staff can acknowledge retrieval by interacting with the user input interface associated with that indicator module, which will cause the processing device 110 to deactivate the illuminated indicator module, either by switching off the illumination or by altering its colour or illumination mode. The user input interface 108 is communicatively coupled to the processing device 110, either through wired connections, wireless connections, or a combination thereof. In wireless implementations, the user input interface may include a wireless communication module configured to establish a wireless communication link with the processing device 110 using protocols such as Wi-Fi, Bluetooth, Bluetooth Low Energy (BLE), or proprietary wireless protocols suitable for kitchen environments.

[0111] The signal generated by the user input interface 108 in response to user input serves as one possible form of the deactivation signal. When the processing device 110 receives this signal, it can generate a deactivation instruction to deactivate the activated indicator module, signalling completionof the current step in the food preparation process and potentially initiating the next step if additional food items need to be retrieved.

[0112] In embodiments where both weight-based acknowledgment and user input confirmation are implemented, the system may be configured to require both types of confirmation before deactivating an indicator module. For example, the system might require that a user place a food item on the weight sensor 106 to verify proper portioning and also provide input through the user input interface 108 to confirm that the correct food item has been retrieved. Alternatively, the system might be configured to accept either type of confirmation, providing flexibility in different food preparation scenarios.

[0113] The user input interface 108 may also include features for providing feedback to users. For example, buttons or touch sensors may incorporate visual elements such as LEDs that change colour or illumination pattern to indicate successful input reception. Audible feedback such as confirmation tones or spoken acknowledgments may also be provided to indicate that user input has been received and processed. In some embodiments, the user input interface 108 may be used not only for confirming food item retrieval but also for interacting with other aspects of the system. For example, users might use the interface to acknowledge alerts related to temperature excursions or approaching expiration times, to request additional information about food items or preparation instructions, or to indicate completion of preparation tasks beyond simple retrieval. The configuration of the user input interface 108 may be customisable to accommodate different kitchen layouts, workflows, and user preferences. During system setup, users can configure which type of input mechanism is associated with each storage unit and how the system should interpret and respond to different types of input. This configurability enhances the adaptability of the system to various commercial kitchen environments.

[0114] In accordance with embodiments of the present disclosure, the user input interface may be implemented as a physical button, commonly referred to as a "Button" component. These Button components may be distributed throughout the kitchen environment to indicate various items or actions. The Button components may include electronic paper screens, RGB LED indicator lights, and touch sensors / buttons, providing consistent user interaction throughout the system. These Button components may be battery-powered and include a wireless communication module for establishing communication with the processing device. The user input interface may be implemented as part of the indicator module, such as the "Base" component mentioned in other sections. This integration can provide a unified interface for both visual indication and user input, and can streamline the user interaction experience. The Base components may be attached to food containers such as Gastronorm (GN) pans, and may include electronic paper screens, RGB LED indicator lights, and touch sensors / buttons that serve both as visual indicators and input interfaces.

[0115] In some embodiments, the user input interfaces may be positioned throughout the store or kitchen. When the staff is required to pick an item, the corresponding Button will light up, and the staff can acknowledge it by pressing the physical button, which will turn off the light. This arrangement allows for a distributed confirmation system that minimises the need for staff movement while maintaining accurate tracking of food preparation activities. The user input interface may be configured to work inconjunction with the weight sensor to provide a comprehensive acknowledgment system. In such configurations, the system can verify both the correct selection of an ingredient (through user input) and the proper portioning of that ingredient (through weight measurement), ensuring both aspects of accurate food preparation are addressed.

[0116] Data related to user interactions with the user input interface 108 may be recorded by the processing device 110 and stored in the data storage module for subsequent analysis. This data can provide insights into workflow efficiency, user response times, and adherence to food preparation protocols, supporting continuous improvement in kitchen operations. The recorded interactions may include timestamps, user identifications, types of interactions, and corresponding food items, creating a comprehensive record of food preparation activities that can be analysed for operational optimisation.Processing Device

[0117] Various components and connections of a processing device according to embodiments of the present disclosure are described. The processing device 110 can serve as the central control unit for the system, managing communications between components and executing the logic that controls system operation.

[0118] The processing device 110 includes a processor 120, memory storage 122, one or more communication interfaces 124, and input / output (I / O) interfaces 126. The processor 120 executes software or firmware that implements the system's logic, including algorithms for activating indicator modules, processing weight data, generating alerts, tracking storage duration, and managing temperature monitoring operations. The memory storage 122 can include various types of memory, such as random-access memory (RAM) for runtime operations and non-volatile memory (such as flash storage or solid-state drives) for storing programs, configuration data, and historical records. The memory storage 122 can store databases of food items, their storage requirements, portion specifications, predetermined temperature ranges, duration thresholds, and other relevant parameters necessary for system operation.

[0119] The one or more communication interfaces 124 include both wired interfaces (such as Ethernet, USB, or serial connections) and wireless interfaces (such as Wi-Fi, Bluetooth, or proprietary radio protocols). These interfaces enable the processing device 110 to communicate with the plurality of indicator modules, weight sensors, user input interfaces, temperature sensors, and external systems such as order management systems or inventory databases. The communication interfaces can 124 support two-way communication, allowing the processing device 110 to send activation and deactivation instructions to indicator modules and receive signals such as weight data, temperature measurements, and user inputs from the respective system components.

[0120] The input / output interfaces 126 include display outputs for connecting to monitors or information displays, audio outputs for generating alerts or notifications, and sensor inputs for receiving data from weight sensors, temperature sensors, or other monitoring devices.

[0121] In operation, in accordance with embodiments of the present disclosure, the processing device 110 is configured to receive an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved. Upon receiving this instruction, the processing device 110 generates an activation instruction to activate the indicator module associated with the identified storage unit to guide user retrieval of the identified food item. The processing device 110 is further configured to generate a deactivation instruction to deactivate the activated indicator module in response to a deactivation signal. The deactivation signal may comprise one or more of: a signal generated by the user input interface in response to user input confirming retrieval of the identified food item; and a signal generated based on weight data from the weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item.

[0122] In embodiments utilising weight-based acknowledgment, the processing device 110 is configured to receive weight data from the weight sensor and portion data associated with the identified food item, wherein the portion data defines a weight range for the predetermined portion of the identified food item. The processing device 110 determines, based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the weight range. If the determination is positive (that is, the portion is within the acceptable weight range), the processing device 110 generates a signal indicative of retrieval of the predetermined portion of the identified food item, which serves as the deactivation signal for the activated indicator module. If the determination is negative (that is, the portion falls outside the acceptable weight range), the processing device 110 generates an indication of over-portioning if the portion placed on the weight sensor exceeds the weight range, or an indication of under-portioning if the portion placed on the weight sensor falls below the weight range. This feedback mechanism helps ensure consistent portion sizes, reduce food waste in commercial kitchen operations, and assist in kitchen staff performance evaluation.

[0123] The processing device 110 is further configured to track storage duration during which a food item remains stored in a storage unit. The processing device 110 compares the tracked storage duration against a predefined duration threshold associated with the food item and generates a duration alert when the duration meets or exceeds the predefined duration threshold. This functionality helps maintain food safety standards by ensuring that expired or unsafe ingredients are identified and removed from use.

[0124] In embodiments where temperature monitoring is implemented, the processing device 110 receives temperature data from a temperature sensor, associates timestamp information with the received temperature data to generate time-stamped temperature data, determines whether the measured temperature falls outside a predetermined temperature range for a specified duration, and generates a temperature alert in response to a determination that the measured temperature has remained outside the predetermined temperature range for at least the specified duration. The temperature alert may be communicated through the indicator modules, displayed on information screens, or sent as notifications to management personnel, ensuring that food safety standards are maintained.

[0125] The processing device 110 may also interface with a data storage module that stores time-stamped records of temperature readings from temperature sensors, weight measurements from weight sensors, and user interactions received through user input interfaces. The processing device 110 can process this data to generate analytics associated with food usage tracking, inventory management, or operational performance review, providing valuable insights for kitchen management and process optimization.

[0126] The processing device 110 may be implemented as a dedicated hardware unit configured specifically for this application, a general-purpose computer running specialised software, or a distributed system with processing components located near the various subsystems they control. In some implementations, cloud computing resources may supplement or replace local processing capabilities, particularly for data storage, analytics, or remote monitoring functions.

[0127] In accordance with embodiments of the present disclosure, the processing device 110 can receive order details from a store's ordering system (that is, the instruction identifying a sequence of food items to be retrieved to prepare the order). The processing device 110 can include internet connectivity to support over-the-air software updates and can establish communication with the indicator modules (which may be referred to as "Base" and "Button" components) via a Wi-Fi router. The processing device 110 supports both wired and wireless pairing and setup options with the indicator modules and allows users to configure ingredient acknowledgment methods during the setup process, either through a weighing platform or user input interface (e.g., an onboard touch sensor / button on the indicator modules), or both.

[0128] The processing device 110 can further operate in conjunction with a plurality of input interfaces, each associated with a respective storage unit, whereby said input interfaces are configured to receive a user input corresponding to retrieval of selected food items from the indicated storage units. When the processing device 110 receives such user input, it is configured to deactivate the relevant lightemitting arrangement that had previously been activated to guide the user.

[0129] In embodiments implementing data analytics capabilities, the processing device 110 is configured to communicate with a data storage module that records events relating to temperature, weight measurements, and retrieval activity. The processing device 110 processes this stored data to provide review and analytics regarding food usage, enabling kitchen management to make data-driven decisions about inventory, staff training, and operational procedures.Attachment for Storage Units

[0130] Various implementations of an attachment for a storage unit according to embodiments of the present disclosure are described. The attachment can be configured to be removably coupled to a storage unit configured to store a food item. As used herein, "storage unit" refers to any equipment used for storing food items, including but not limited to, food containers, food trays, condiment containers, refrigerators, freezer counters, undercounter freezers, upright freezers, chiller counters, undercounter chillers, upright chillers, display cabinets, steel counters, bain-marie counters, food holding units, and food display units.

[0131] Fig. 2A shows a schematic diagram illustrating an example implementation of an attachment 200 for a plurality of storage units 202a-d, in accordance with embodiments of the present invention. Fig. 2B shows a perspective view of an exemplary embodiment of the attachment of Fig. 2A as implemented in a product configuration, without storage units shown. Fig. 2C shows a perspective view of the exemplary embodiment of Fig. 2B, with the storage units shown. The attachment 200 can include one or more indicator modules 204a-d communicatively coupled to the processing device. Each indicator module 204a-d can be configured to visually indicate respective storage unit 202a-d to guide user retrieval of a food item stored within the storage units 202a-d. In accordance with embodiments of the present disclosure, the one or more indicator modules 204a-d are configured to be activated in response to an activation instruction generated by the processing device to guide user retrieval of the food item from the respective storage units 202a-d. The one or more indicator modules 204a-d are further configured to be deactivated in response to a deactivation instruction generated by the processing device. This deactivation instruction is generated by the processing device in response to a deactivation signal that can include one or more of: (i) a signal generated by a user input interface in response to user input confirming retrieval of the food item, and (ii) a signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the food item.

[0132] Fig. 2D shows another example implementation of an attachment 210 for a storage unit 212. Fig. 2E shows a perspective view of an exemplary embodiment of the attachment of Fig. 2D as implemented in a product configuration, without a storage unit. The exemplary embodiment of Fig. 2E is also referred to hereinafter interchangeably as a "Base" component. Fig. 2F shows a perspective view of another exemplary embodiment of the attachment of Fig. 2D as implemented in a product configuration. The exemplary embodiment of Fig. 2F is also referred to hereinafter interchangeably as a "Button" component. Fig. 2G shows a perspective view of the exemplary embodiment of Fig. 2E attached to a storage unit. The attachment can include an indicator module 214 communicatively coupled to the processing device. The indicator module 214 functions in an identical manner to the indicator module 204a-d described above. Each indicator module 204a-d, 214 of the attachments 200, 210 can include a light-emitting component that provides visual cues to users. The light-emitting component may include one or more LEDs or other light sources strategically positioned to be easily visible to users. The light-emitting component may be positioned at least along a portion of the perimeter of the attachment to provide clear visual indication of the storage unit. This positioning enables kitchen staff to quickly identify which storage unit requires attention, even in busy kitchen environments.

[0133] The attachment 200, 210 can further include a display component 218 for presenting information to users. For example, the display component 218 can be an electronic paper display that shows information such as the name of the ingredient stored in the associated storage unit, storage duration information, temperature data, or other relevant information. An electronic paper display is suitable for this application due to its low power consumption when displaying static content and good visibility in various lighting conditions. The display component 218 works in conjunction with the lightemitting component to provide visual guidance to kitchen staff. The attachment 200, 210 may further include one or more input elements 206, 216, such as touch sensors or physical buttons, that allowusers to interact with the system. For example, a user may press a button on the attachment to confirm that they have retrieved an ingredient from the associated storage unit, which would generate a signal through the user input interface confirming retrieval of the food item. This user input serves as one possible source of the deactivation signal.

[0134] The attachment 200, 210 can be configured to be removably couplable to an opening of a storage unit such that the indicator module is positioned proximate to and along at least a portion of the opening of the storage unit. This positioning ensures optimal visibility of the visual cues provided by the indicator module while maintaining accessibility to the contents of the storage unit. To achieve this removable coupling, the attachment 200 includes coupling mechanisms that allow it to be securely attached to the rim, edge, or frame of various types of storage units. These coupling mechanisms may include clips, clamps, hooks, or other suitable fastening elements such as magnetic attachments or adhesive systems that provide secure attachment while allowing for easy removal when needed. The attachment 200 also can include a wireless communication module configured to establish, via a wireless network, a wireless communication link between a processing device and the one or more indicator modules. The wireless communication module may implement various communication protocols, such as Wi-Fi, Bluetooth, Bluetooth Low Energy (BLE), or proprietary radio frequency protocols. The module may include antenna systems optimised for reliable communication in challenging kitchen environments with potential interference from metal surfaces, moisture, and other electronic equipment. This wireless capability eliminates the need for complex wiring infrastructure, facilitating flexible deployment throughout the kitchen environment.

[0135] The attachment 200, 210 can also include a power source configured to provide power to the one or more indicator modules and the wireless communication module. The power source may include batteries (rechargeable or disposable), inductive charging systems, or connections to external power sources. Battery-powered implementations typically include power management systems to maximise operational duration between charges or battery replacements, ensuring reliable operation in busy commercial environments. The attachment 200, 210 may also include interface elements for connecting to or communicating with additional devices such as temperature sensors, humidity sensors, or specialised monitoring equipment relevant to specific food items or storage conditions. In an example embodiment, the attachment 200, 210 is communicatively coupled to a temperature sensor, and the one or more indicator modules 204a-d, 214 are configured to be activated in response to a temperature alert generated by the processing device. This temperature alert is generated in response to a determination that the measured temperature has remained outside a predetermined temperature range for at least a specified duration.

[0136] In operation, when the processing device receives an instruction identifying a food item to be retrieved from a storage unit, it generates an activation instruction that is transmitted to the attachment 200, 210 associated with that storage unit. The indicator module 204a-d, 214 activates in response, providing a visual cue through the light-emitting component and potentially displaying additional information on the display component. This visual cue guides kitchen staff to the correct storage unit from which to retrieve the identified food item. After the food item is retrieved, the attachment 200, 210receives a deactivation instruction from the processing device, which may be triggered either by user input through the input elements 206, 216 or by weight data from a weight sensor indicating that the correct portion has been retrieved. The indicator module 204a-d, 214 then deactivates, signalling completion of the retrieval task. Through integration with the processing device, weight sensors, and temperature sensors, the attachment 200, 210 can enable efficient and accurate food preparation while supporting food safety compliance in commercial kitchen environments. The detachable nature of the attachment allows for reconfiguration of the kitchen environment as needed, providing flexibility in deployment while maintaining consistent visual guidance capabilities.Temperature Monitoring

[0137] A temperature monitoring subsystem according to an embodiment of the present disclosure is described herein. Temperature monitoring constitutes an important aspect of food safety management, and embodiments of the present disclosure can include this functionality into the food preparation facilitation system.

[0138] The temperature monitoring subsystem includes a temperature sensor configured to measure the temperature of food stored within a storage unit. In accordance with embodiments of the present disclosure, the temperature sensor is configured to be communicatively coupled to the processing device, either directly or via an indicator module serving as an attachment to a storage unit. The temperature sensor may be implemented using various sensor technologies suitable for food temperature measurement, including but not limited to thermocouples, thermistors, resistance temperature detectors (RTDs), infrared sensors, or any combination thereof. The sensor may be configured for insertion into food items, attachment to storage unit surfaces, or placement within the storage environment to ensure accurate temperature readings.

[0139] In a particular embodiment, the temperature sensor can include a communication module configured to enable the temperature sensor to transmit temperature data wirelessly to other components of the temperature monitoring subsystem. The communication module may utilise Bluetooth Low Energy (BLE) to establish a connection with an attachment or with the processing device. The processing device is configured to associate timestamp information with the received temperature data to generate time-stamped temperature data. This time-stamping functionality allows the system to track temperature variations over time and determine whether food items have remained within safe temperature ranges.

[0140] The processing device can determine, using the time-stamped temperature data, whether the measured temperature falls outside a predetermined temperature range associated with the specific food item for a specified duration. The predetermined temperature range can be established based on food safety guidelines and may vary depending on the type of food item being monitored. For instance, different temperature ranges may be appropriate for raw meat, dairy products, and prepared foods. The specified duration represents the maximum allowable time that a food item can remain outside its safe temperature range before it becomes unsafe for consumption or diminishes in quality.

[0141] If the temperature has remained outside the safe range for at least the specified duration, the processing device generates a temperature alert. This alert may be communicated through various means within the system. For example, the temperature alert may activate one or more indicator modules associated with the storage unit containing the affected food item. The activation of the indicator modules provides a visual cue to kitchen staff, drawing their attention to the storage unit containing food that has been outside its safe temperature range for too long. The visual indication may include illumination modes e.g., distinctive colour patterns, flashing sequences, or text displayed on electronic paper screens to clearly communicate the nature of the temperature violation. Additionally, the temperature alert may be displayed on information screens connected to the processing device or sent as notifications to management personnel through connected devices or systems.

[0142] In some embodiments, multiple temperature sensors may be employed to monitor different areas of a storage unit or different food items simultaneously. This arrangement allows for more granular temperature monitoring, particularly in larger storage units where temperature may vary significantly from one area to another. For example, in a large refrigeration unit, temperatures near the door may fluctuate more than those in the rear of the unit, and multiple sensors can detect these variations to ensure all stored food remains within safe temperature parameters.

[0143] In an example implementation, the temperature sensor is battery powered and communicates with the attachment (also referred to as the "Base") via Bluetooth Low Energy (BLE). The temperature sensor sends temperature data to the Base at a fixed time interval, which may be configured based on the specific requirements of the food items being monitored. The temperature probe can be paired with the Base, inserted into the ingredient, and periodically log temperature data. This temperature data is displayed on a display screen and may be output in the form of reports and dashboards to enhance the data analytics capabilities of the system.

[0144] Users can set the ideal temperature at which the food should be kept, thus establishing the predetermined temperature range associated with the food item. The system allows for the configuration of both upper and lower temperature thresholds, since both excessive heat and excessive cold can adversely affect food quality and safety depending on the food item in question. Additionally, users can set the permissible time during which the food item can exceed this temperature range, establishing the specified duration for determining whether an alert should be generated.

[0145] The temperature monitoring functionality operates in conjunction with the storage duration tracking functionality described herein. When these features work together, they can provide comprehensive monitoring of food safety parameters. The system can continuously evaluate both temperature conditions and storage duration against their respective thresholds, generating appropriate alerts when either parameter indicates a potential food safety concern. This integration ensures that food items that are either unsafe due to temperature excursions or past their safe storage duration are promptly identified and addressed.

[0146] In an embodiment, the temperature sensor may be configured to increase its measurement frequency when initial readings indicate temperatures approaching threshold boundaries. This adaptivemeasurement approach conserves battery power during normal operation whilst ensuring detailed temperature tracking during critical periods. The temperature data collected over time can contribute to the analytics capabilities of the system, allowing kitchen management to identify patterns in temperature fluctuations, equipment performance issues, or operational practices that may affect food safety.

[0147] The temperature monitoring subsystem can reduce the manual effort required for temperature checks while improving the reliability of food safety monitoring. By automating temperature tracking and alert generation, the system can minimise the risk of human error in temperature monitoring, helps ensure consistent compliance with food safety regulations, and provides verifiable documentation of temperature conditions for audit and quality assurance purposes.

[0148] When a temperature alert is generated, the system may also provide guidance to kitchen staff regarding appropriate corrective actions based on the specific temperature violation detected. For example, if a refrigerated item has exceeded its upper temperature threshold for the specified duration, the system might recommend immediate inspection of the item, potential relocation to a colder storage unit, or disposal if food safety cannot be assured. This guidance functionality helps standardise responses to temperature issues and ensures that corrective actions align with established food safety protocols.

[0149] In an exemplary implementation of temperature alert generation, the system employs a multithreshold alert structure that distinguishes between different degrees of temperature excursions. For example, in monitoring refrigerated items with an ideal storage temperature range appropriate for the food type, the system might generate a "warning" level alert when the temperature exceeds the upper threshold but remains within a moderate deviation range for more than a short duration, indicating a situation requiring attention but not immediate action. If the temperature exceeds a higher deviation threshold or remains in the moderate deviation range for an extended period, the system escalates to a "critical" alert level, indicating potential food safety risk requiring immediate intervention. For frozen items with their own appropriate temperature thresholds, the system might similarly generate a warning alert when the temperature rises moderately above the ideal range for a short period, and a critical alert if the temperature exceeds a higher threshold or remains in the moderate deviation range for a longer duration.

[0150] The temperature alert generation can incorporate rate-of-change monitoring to provide predictive alerts before critical thresholds are crossed. For example, if the temperature of a refrigerated item is rising at a rate that indicates a potential equipment issue, the system can generate an "early warning" alert even if the current temperature remains within the acceptable range, alerting staff to a potential refrigeration failure that could result in food safety issues if not addressed promptly. This ratebased alerting can enable proactive intervention before food items are compromised, particularly valuable for highly temperature-sensitive ingredients or in environments where equipment failures could rapidly impact multiple storage units. The system can also implement time-temperature integration to assess cumulative food safety risk over time. For example, in addition to triggering alerts based on fixed durations outside temperature ranges, the system can also calculate a cumulative risk score based onthe temperature profile over time. For example, a food item that experiences multiple brief temperature excursions might generate an alert even if no single excursion exceeds the critical threshold duration, because the cumulative time outside the safe range presents a food safety risk. This approach can more accurately model the actual microbiological safety of food items by considering the entire temperature history rather than isolated excursions.Storage Duration Tracking

[0151] A storage duration tracking subsystem for tracking the storage duration of food items to maintain food safety and quality standards in accordance with embodiments of the present disclosure is described. The storage duration tracking subsystem includes components and processes that can enable efficient monitoring of how long food items have been stored.

[0152] In an embodiment, when a food item is initially placed in a storage unit, the processing device records a timestamp marking the beginning of the storage period. This timestamp may be manually initiated by a user through the user input interface. The processing device associates this timestamp with the specific food item and its corresponding storage unit, establishing a clear record of when storage began. The processing device can continuously or periodically calculates a lapsed storage duration by comparing the current time with the recorded start time. This calculation may occur at predetermined intervals, such as every minute, hour, or day, depending on the specific requirements of the food item and the operational needs of the kitchen environment. This regular recalculation can ensure accurate tracking regardless of how long the food item remains in storage.

[0153] Each food item is associated with a predefined duration threshold stored in the memory of the processing device. These thresholds are established based on food safety regulations, industry best practices, and the specific characteristics of each food item. The thresholds may vary significantly between different types of food items. For example, prepared salads might have a threshold of a few hours, while properly stored dry ingredients might have thresholds measured in weeks or months. Accordingly, in the context of the present disclosure, a "predefined duration threshold" refers to a maximum allowable time period during which a food item may remain stored in a storage unit before it should be used or discarded. The predefined duration threshold may be established based on food safety regulations, industry best practices, and the specific characteristics of each food item. These thresholds may vary significantly between different types of food items; for example, prepared salads might have a predefined duration threshold of a few hours, while properly stored dry ingredients might have predefined duration thresholds measured in weeks or months. In some embodiments, multiple thresholds may be defined for a single food item. For instance, a first threshold may represent a "best quality" timeframe, after which the food item remains safe but may experience a decline in quality characteristics such as texture or flavour. A second threshold may represent a strict safety limit, after which the food item should be discarded regardless of apparent condition. This multi-threshold approach provides nuanced management of food items throughout their usable lifecycle. The predefined duration threshold may be stored in a database accessible by the processing device and may be configurable by users with appropriate access rights.

[0154] The processing device can compare the calculated storage duration against the applicable predefined duration threshold. When the storage duration approaches or meets the threshold, the processing device generates a duration alert. In an embodiment where a food item has multiple associated thresholds, different types of alerts may be generated as each threshold is approached or exceeded, providing graduated warnings appropriate to the level of urgency.

[0155] The duration alert may be communicated through various means within the system. In one implementation, the indicator module associated with the storage unit containing the affected food item may be activated to provide a visual indication. This visual indication may take the form of an illumination mode, e.g., a specific colour, flashing pattern, or other distinctive visual cue configured to draw attention to the storage unit. For example, a steady yellow light might indicate that a food item is approaching its expiration threshold, while a flashing red light might indicate that the threshold has been exceeded. In addition to visual indications through the indicator modules, the duration alert may also be displayed on a display screen connected to the processing device. This display may show detailed information about the affected food item, including its name, location, current storage duration, and applicable threshold. The display may organise alerts by priority level, ensuring that critical expiration issues are prominently featured for immediate attention.

[0156] The duration alert may also trigger notifications to management personnel through connected devices or systems. These notifications may be delivered via mobile applications, email, text messages, or other communication channels, ensuring that responsible staff members are informed of expiration issues even when not physically present in the kitchen area.

[0157] In embodiments where indicator modules include display components such as electronic paper screens, the duration alert may cause these displays to show specific information about the expiration status of the food item. For example, the display might show the name of the food item, the time remaining before expiration, or an express warning message if the expiration threshold has been exceeded. This provides contextual information directly at the point of storage, facilitating immediate decision-making by kitchen staff.

[0158] The system can allow users to acknowledge duration alerts through the user input interface. This acknowledgment does not necessarily deactivate the alert but rather records that the alert has been seen and is being addressed. The alert may remain active until appropriate action is taken, such as using or discarding the affected food item, ensuring continuous awareness until the situation is resolved.

[0159] In some embodiments, the storage duration tracking functionality can integrate with the temperature monitoring functionality described herein. This integration allows the system to adjust duration thresholds based on temperature conditions. For example, if a food item has been stored at a temperature higher than its recommended range, the system may reduce the applicable duration threshold to account for potentially accelerated spoilage, implementing a more conservative approach to food safety.

[0160] The data storage module connected to the processing device records time-stamped entries of all duration alerts, acknowledgments, and associated actions. This data can be analysed to identify patterns in food storage practices, optimise inventory management, and demonstrate compliance with food safety regulations during inspections or audits. The comprehensive record-keeping capability supports both operational improvement and regulatory compliance.

[0161] For each indicator module, users can configure customised expiry durations for the food items associated with those components. The system allows for flexible configuration of these durations to accommodate various types of food items and storage conditions. For instance, different duration thresholds can be set for the same food item depending on whether it is stored in a refrigerated or ambient temperature environment.

[0162] In an exemplary implementation, when the tracked storage duration reaches a predefined duration threshold, the system generates a duration alert that activates the indicator module associated with the storage unit containing the affected food item. The RGB LED light on the indicator module may change colour (for example, from green to amber when approaching expiry, or to red when expired), providing an immediate visual cue to kitchen staff. Simultaneously, the electronic paper display on the indicator module may update to show the status, such as "expires in 30 minutes" or "expired - discard now" to provide detailed contextual information. A staff member can acknowledge the alert by pressing the touch sensor on the indicator module, and the system can record this acknowledgment in the data storage module along with a timestamp. If the acknowledgment represents a decision to discard the food item, the staff member can indicate this through the user input interface, causing the system to reset the indicator module for the next food item to be stored in that location.

[0163] The storage duration tracking functionality can help kitchen staff maintain food safety standards by providing timely alerts about food items approaching or exceeding their safe storage periods. By automating this tracking process, the system can reduce the risk of human error in monitoring expiration times and helps ensure that expired food items are promptly identified and removed from use, thereby enhancing food safety compliance in commercial kitchen environments.

[0164] In an exemplary implementation of storage duration tracking, the system employs a dynamic threshold adjustment based on actual storage conditions. For example, for prepared food items with a standard storage duration threshold when kept consistently within the optimal temperature range, the system can reduce this threshold if temperature monitoring detects periods where the storage temperature exceeded the upper threshold. Using adjustment formulas, also known as timetemperature integration models in the field of food safety management, each period spent at higher temperatures reduces the remaining safe storage duration by a predetermined factor, for example, reducing the remaining safe storage duration by a proportional amount based on both the magnitude and duration of the temperature excursion. The adjustment can ensure that duration thresholds account for the cumulative effect of suboptimal storage conditions rather than relying solely on elapsed time.

[0165] The storage duration tracking can also implement ingredient-specific aging patterns that more accurately reflect how different food items deteriorate over time. For perishable items, the system canimplement a non-linear threshold approach where the early storage period has minimal quality impact, followed by an accelerating deterioration rate. This could be represented as quality percentages, with food items starting at optimal quality initially, followed by gradual quality degradation over time until reaching an unusable state. Visual or audible alerts would be generated at each quality threshold crossing, providing graduated warnings as items approach the end of their usable life rather than a single binary alert at a fixed endpoint.Data Analytics and Management

[0166] Various implementations of how various types of data are generated, processed, exchanged and utilised within the system for facilitating food preparation are described.

[0167] In an embodiment, customer orders are received through an ordering system, which may be integrated with the food preparation guidance system or may be a separate system that communicates with the food preparation guidance system. The ordering system processes the orders and generates food preparation instructions, which specify which food items need to be prepared and in what quantities.

[0168] The food preparation instructions are sent to the processing device, which uses them to generate activation instructions for the indicator modules. The activation instructions specify which indicator modules should be activated to guide users in retrieving the appropriate food items from storage units. The indicator modules provide visual cues to users, guiding them to the correct storage units. Users respond to these visual cues by retrieving food items from the indicated storage units and either placing portions on the weight sensor, providing input through the user input interface or both.

[0169] The weight sensor generates weight data, which is sent to the processing device. The processing device compares the weight data with predefined portion data to determine whether the portioned amount is acceptable. Based on this comparison, the processing device can generate feedback, which may include indications of correct portioning, over-portioning, or under-portioning. The user input interface generates user input data, which is sent to the processing device. This data may include confirmations of food item retrieval, responses to prompts, or other types of user interaction.

[0170] Temperature sensors can generate temperature data, which is sent to the processing device either directly or via the indicator modules associated with storage units. The processing device can analyse the temperature data to determine whether food items are being stored at appropriate temperatures and can generate temperature alerts if necessary. The data storage module communicatively connected to the processing device can store various types of time-stamped data generated by the system, including weight data from the weight sensor, temperature data from temperature sensors, user interaction data from the user input interface, and system configuration data. This stored data forms the basis for comprehensive data analytics associated with food usage tracking, inventory management, and operational performance review. The processing device can use the stored data to generate analytics and reports, which may include information about food usage patterns, waste reduction opportunities, operational efficiency metrics, compliance with food safety standards, and other relevant operational insights. These analytics and reports provide kitchen management with data-driveninsights for optimising food preparation processes, improving inventory management, and enhancing overall operational performance.

[0171] A data analytics and management subsystem in accordance with embodiments of the present disclosure is described herein. The subsystem can include a data storage module communicatively connected to the processing device; the data storage module being configured to store time-stamped records. The data storage module can record time-stamped data from various system components. The time-stamped data can include, but is not limited to, temperature readings from temperature sensors, weight measurements from the weight sensor 106, user interactions from the user input interface 108, and system events such as alerts, equipment status changes, and food item retrieval confirmations. Each record is time-stamped to allow for temporal analysis and to establish chronological relationships between different events and measurements.

[0172] The collected time-stamped data can be processed and organised into various analytical views, which may include operational dashboards, historical trend analyses, compliance reports, and performance metrics. These analytical views can be configured to transform raw data into actionable insights that can be understood and applied by kitchen management personnel. The analytical views may be customised to focus on specific operational aspects or to provide comprehensive overviews of kitchen operations. Management interfaces can provide access to these analytical views, allowing kitchen managers or business owners to monitor operations, identify issues, and make informed decisions based on data rather than intuition or anecdotal evidence. These interfaces may include visual representations such as graphs, charts, and tables to facilitate rapid comprehension of complex data patterns.

[0173] The analytics performed by the data analytics and management subsystem can focus on three key areas: food usage tracking, inventory management, and operational performance review.

[0174] Food usage tracking can be used to analyse which ingredients are used most frequently and in what quantities, allowing for optimisation of purchasing decisions, menu planning, and waste reduction. By tracking usage patterns over time, the system can identify trends and seasonality in ingredient consumption, helping kitchen management anticipate demand and adjust procurement accordingly.

[0175] Inventory management can monitor how quickly supplies are depleted and when restocking is needed, facilitating just-in-time inventory practices that reduce both waste and storage costs. The system can generate alerts when inventory levels approach predetermined thresholds, ensuring that replenishment orders are placed in a timely manner to prevent shortages that could disrupt kitchen operations.

[0176] Operational performance review can evaluate how efficiently staff are completing food preparation tasks and how frequently errors occur, identifying opportunities for process improvement and targeted training. This analysis may include metrics such as preparation time per order, portion accuracy rates, compliance with temperature guidelines, and adherence to food safety protocols. Byidentifying patterns in performance data, the system can help management address systemic issues and recognise high-performing staff members.

[0177] The data analytics capabilities may be implemented locally within the processing device or may leverage cloud-based computing resources for more sophisticated analysis and storage of historical data. Local implementation offers advantages in terms of data security and system independence, while cloud-based implementation provides greater computational resources and facilitates remote access to analytics and reports. The system can include data export functions for integration with external business systems such as enterprise resource planning platforms, financial reporting tools, or third-party analytics applications. These export functions allow the valuable data collected by the food preparation facilitation system to be utilised within the broader context of business operations and strategic planning.

[0178] In operation, the data storage module is configured to store time-stamped records of one or more of: temperature readings from temperature sensors, weight measurements from the weight sensor, and user interactions received through the user input interface. These records provide a dataset that can be analysed to extract patterns, identify anomalies, and generate insights that support data-driven decision-making in commercial kitchen environments. The system can synchronise data and configuration between various components of the system, enabling centralised configuration and realtime monitoring of multiple processing devices if deployed. This synchronisation ensures consistency in system configuration across multiple kitchen stations or locations, while also aggregating data for comprehensive analysis at the enterprise level.

[0179] When implementing the data analytics and management features within a commercial kitchen environment, the system may be configured to store and process information for multiple storage units simultaneously, creating a data ecosystem that can reflect the entire food preparation workflow. The time-stamped records may be stored for user-configurable periods, allowing kitchen managers to analyse short-term operational patterns as well as long-term trends, providing both immediate tactical insights and strategic direction for future operations.

[0180] For comprehensive food safety management, the system may be configured to generate specialised food safety compliance reports that combine temperature monitoring data, storage duration tracking, and handling events into a unified view. These reports may be structured to align with local regulatory requirements, simplifying inspection processes and demonstrating due diligence in food safety practices. The reports may highlight incidents where food items remained outside safe temperature ranges or exceeded storage duration thresholds, allowing management to identify systemic issues and implement corrective measures. The system may implement multiple levels of data access control, allowing kitchen managers to determine which staff members can view different types of analytics and reports. For example, line cooks might have access to portion accuracy feedback to improve their performance, while kitchen managers might have access to broader operational metrics and cost analyses. This granular access control ensures that staff members receive information relevant to their roles without being overwhelmed by extraneous data. For operations with multiple kitchenlocations, the data analytics and management system may provide comparative analytics that highlight performance differences between locations. These comparisons may include metrics such as portion consistency, preparation speed, ingredient usage efficiency, and compliance with recipe specifications. By identifying high-performing locations and understanding their operational practices, management can replicate successful approaches across the enterprise, driving overall performance improvement.

[0181] The operational performance review capabilities may include staff performance analytics that track individual or team metrics over time, such as portion accuracy rates, preparation speeds, and adherence to procedures. These metrics can be used to identify training needs, recognise high performers, and establish objective criteria for performance evaluations. The system may automatically identify trends in these metrics, such as improvements following training interventions or performance variations across different shifts or menu items.

[0182] For inventory management optimisation, the system may implement predictive analytics that forecast ingredient usage based on historical patterns, scheduled promotions, and external factors such as weather conditions or upcoming events. These forecasts can guide purchasing decisions, helping kitchen managers maintain optimal inventory levels that balance the risk of stockouts against the cost of excess inventory and potential waste. The system may also identify correlations between specific menu items and ingredient usage, allowing for more precise inventory planning when menu changes are implemented.

[0183] The data storage module provides robust mechanisms for recording events relating to temperature, weight, or retrieval activity for review and analytics regarding food usage. By creating a comprehensive digital record of food preparation activities, the system enables detailed analysis that can drive continuous improvement in kitchen operations, enhance food safety compliance, and optimise resource utilisation. This data-driven approach transforms traditional kitchen management practices, replacing intuition and experience with objective measurements and analytical insights. The data analytics and management subsystem can provide a robust foundation for continuous operational improvement in commercial kitchens. By transforming raw operational data into structured, actionable insights, the subsystem can allow kitchen management to optimise processes, reduce waste, ensure compliance with food safety regulations, and ultimately enhance overall operational performance.System Operation

[0184] Fig. 3 is a flowchart illustrating a method 300 of facilitating food preparation in accordance with embodiments of the present disclosure. The method includes step 302 of receiving, by a processing device, an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved. This instruction may be generated in response to a customer order received through an ordering system, or it may be part of a predefined food preparation sequence programmed into the system, or an order placed by a customer through a self-ordering kiosk, a predefined recipe or preparation sequence, or a manual input from kitchen staff.

[0185] The method also includes step 304 of activating, by the processing device, an indicator module associated with the storage unit to guide user retrieval of the identified food item, wherein the indicatormodule is one of a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit. This activation may involve illuminating light-emitting elements on the indicator module, displaying information on a display component of the indicator module such as an electronic paper screen, or a combination of visual cues. The visual cues serve to direct the user's attention to the specific storage unit containing the food item, thereby reducing the likelihood of selection errors during food preparation.

[0186] The method also includes step 304 of deactivating, by the processing device, the activated indicator module in response to a deactivation signal, wherein the deactivation signal comprises one or more of a signal generated by a user input interface in response to user input confirming retrieval of the identified food item and a signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item.

[0187] The method can also include a step of determining, by processing device, whether there are more food items to be retrieved (e.g., based on the current order or preparation sequence). If more items require retrieval, the method can return to step 302 to process the next food item; if all required items have been retrieved, the method ends at step 304.

[0188] In an embodiment, the processing device can receive weight data from the weight sensor and portion data associated with the identified food item. The weight data represents the weight of a portion of the identified food item placed on the weight sensor by a user. The portion data defines a weight range for the predetermined portion of the identified food item, establishing acceptable minimum and maximum weights for the portion. The weight range is predefined based on recipe requirements, portion control standards, or other operational parameters established for the specific food item. The processing device can determine, based on the received weight data and the portion data, whether the portion of the identified food item placed on the weight sensor falls within the defined weight range. If the portion is within the acceptable range, the processing device generates a signal indicative of retrieval of the predetermined portion of the identified food item. This signal serves as a deactivation signal for the activated indicator module, confirming that the correct food item has been retrieved in the appropriate quantity. If the portion falls outside the acceptable range, the processing device generates an indication of over-portioning if the portion placed on the weight sensor exceeds the weight range, or an indication of under-portioning if the portion placed on the weight sensor falls below the weight range. This indication may be displayed on the main display screen, on the indicator module associated with the storage unit, on the weighing platform, or any combination thereof, providing immediate visual feedback to the user regarding portion accuracy.

[0189] In an embodiment, the system may provide an updated weight data as the user adjusts the portion, creating a feedback loop that continues until the correct portion is achieved. In another embodiment, the processing device can be configured to receive a user input through the user input interface, in lieu of or in combination with the weight-based acknowledgment method. This user input may be provided through a physical button, touch sensor, or other input mechanism associated with the storage unit or indicator module. When a user input is received, the processing device generates asignal based on the user input, confirming retrieval of the identified food item. This signal serves as a deactivation signal for the activated indicator module.

[0190] In some implementations in accordance with embodiments of the present disclosure, both weight-based acknowledgment and user input confirmation may be required. In such cases, the system may first verify that the weight is within the acceptable range and then wait for user confirmation before proceeding to the next step, providing an additional layer of verification in the food preparation process, or provide an alternative acknowledgement method for situations where weight-based verification is not practical or necessary. The processing device can be configured to deactivate the activated indicator module in response to the deactivation signal generated either from the weight data or from the user input. Deactivation may involve turning off illumination, changing display information, or otherwise modifying the visual state of the indicator module to signal completion of the current retrieval task.

[0191] In embodiments where temperature monitoring is implemented in accordance with the present disclosure, the system may integrate temperature checks into this operational flow. For example, before activating an indicator module for a storage unit, the system may verify that the temperature of the stored food item is within acceptable ranges. If a temperature excursion is detected, an alert may be generated instead of or in addition to the retrieval guidance, ensuring that food safety considerations are integrated into the preparation workflow. Similarly, in embodiments where storage duration tracking is implemented in accordance with the present disclosure, the system may check the storage duration of a food item before guiding its retrieval. If a food item has been stored for a duration approaching or exceeding its predetermined threshold, an alert may be generated to notify the user that the item may need to be discarded or used promptly.

[0192] In a practical implementation in accordance with embodiments of the present disclosure, when a customer places an order, whether through a self-ordering kiosk, a conventional ordering system, or a predefined recipe or preparation sequence, or a manual input from kitchen staff,, the order is automatically transmitted to the system. Optionally, a prompt can appear on the display screen, alerting staff to the new order. The system can activate the indicator modules (referred to as "Base" and "Button" components in some implementations) sequentially, illuminating them one at a time to guide staff through the ingredient selection process. Each indicator module remains activated until its associated food item is acknowledged as retrieved, either through weight measurement or button press, ensuring a systematic and error-resistant food preparation process. This sequential activation approach can be beneficial in busy kitchen environments, where staff may be preparing multiple orders simultaneously. By providing clear visual guidance and verification at each step, the system can reduce cognitive load on staff members, minimise errors in food preparation, and help maintain consistent portion sizes across different orders and staff shifts. The system's operational flow also supports adaptability to different kitchen environments and food preparation requirements. The weight-based acknowledgment method can be used for ingredients where precise portioning is critical, while the user input confirmation method can be used for items that are counted rather than weighed, or in situations where speed of preparation takes priority over precise portion control. In environments where both accuracy and speed are essential, the system can be configured to use a hybrid approach, requiring weight verification forcertain high-value or portion-critical ingredients while accepting button-press confirmation for other items. This flexibility allows kitchen managers to optimise the balance between preparation accuracy and efficiency based on their specific operational requirements and priorities.

[0193] The operational methodology described herein provides a framework for implementing a food preparation guidance system that can enhance accuracy, efficiency, and consistency in commercial kitchen environments. By combining visual guidance, weight-based verification, user input confirmation, and integration with temperature and duration monitoring, the system can address key challenges in food preparation while adapting to the specific needs and constraints of different kitchen operations.EXAMPLE USE CASES

[0194] Several example use cases are provided below to illustrate the practical applications of the present disclosure. These examples demonstrate how the system and method for facilitating food preparation can be implemented in various commercial kitchen environments.Food Order Preparation

[0195] In a restaurant or food kiosk setting, a customer places an order for a dish that requires multiple ingredients. The order is received by the system as an instruction identifying the food items and their associated storage units. The processing device, in response to receiving this instruction, sequentially activates indicator modules associated with the storage units containing each required ingredient. A kitchen staff member follows the visual cues provided by the activated indicator modules, retrieving each indicated ingredient and placing it on the weight sensor. For each ingredient, the weight sensor transmits weight data to the processing device, which compares this data with the predefined portion data that defines an acceptable weight range for that specific ingredient. If the measured weight falls within the acceptable weight range, the processing device generates a signal indicating successful retrieval of the predetermined portion, which deactivates the current indicator module and activates the next one in sequence. If the measured weight falls outside the acceptable weight range, the system provides immediate feedback in the form of an indication of over-portioning or under-portioning, allowing the staff member to adjust the portion accordingly.

[0196] The completed order can be assembled efficiently and accurately, with minimal training required for the staff member and reduced risk of errors in ingredient selection or portioning. All data related to the preparation process, including weight measurements, temperature readings, and user interactions, are stored in the data storage module for subsequent analysis related to food usage tracking, inventory management, and operational performance review.Training and Onboarding New Kitchen Staff

[0197] When new staff members join a kitchen team, training them on ingredient locations, portion sizes, and food safety protocols can be time-consuming and prone to inconsistency. The food preparation facilitation system provides an interactive, systematic approach to training that reduces learning time and ensures adherence to standardised procedures. During training sessions, a supervisor can initiate specific training sequences through the processing device. These sequencesactivate indicator modules in a predetermined order, guiding new staff through common preparation tasks while providing real-time feedback. New staff members can learn to follow the visual cues provided by the indicator modules, which show them exactly which storage units contain the ingredients needed for specific dishes. The electronic paper displays on the indicator modules provide additional information such as ingredient names and portion requirements, reducing reliance on memorisation during the learning phase. When a new trainee places an ingredient on the weight sensor, the processing device receives weight data and compares it to the predefined portion data. The system then provides immediate feedback on portion accuracy, allowing trainees to adjust their portioning technique in real time. In accordance with embodiments of the present disclosure, if the trainee consistently over-portions or under-portions, the system records this pattern in the data storage module, helping supervisors identify specific areas where additional training may be needed. The system can also introduce trainees to food safety practices by alerting them when temperature or duration thresholds are approached or exceeded. The interactive experience can help new staff internalise critical food safety concepts more effectively than traditional instructional methods.

[0198] As trainees become more experienced, supervisors can track their progress through the analytics generated from the data storage module. These analytics might include metrics such as portion accuracy rates, retrieval speed, and adherence to food safety protocols, providing objective measures of training effectiveness and readiness for independent work. By providing consistent guidance, immediate feedback, and objective performance metrics, the system can reduce the time required for new staff to become proficient in kitchen operations while ensuring that all staff members adhere to the same standards regardless of who trained them.Inventory Management and Stock Rotation

[0199] The system and method for facilitating food preparation in accordance with embodiments of the present disclosure also provide benefits for inventory management and stock rotation, which are important aspects of commercial kitchen operations that impact both food cost and safety. At the beginning of each day or shift, kitchen managers can use the system to conduct inventory checks. For each storage unit, the system can display information about the contained food items, including their remaining storage duration.

[0200] When staff check each storage unit, they can confirm the inventory status through the user input interface. If items need replenishment, this information can be recorded through the same interface. The electronic paper displays on the indicator modules can show important inventory information such as par levels, facilitating quick identification of items that need reordering. The system's storage duration tracking capability is particularly valuable for proper stock rotation. When new inventory arrives, staff can update the system with new food items and their storage start times. The processing device tracks the storage duration for each item and compares it against predefined duration thresholds. For items approaching their duration thresholds, the system can generate duration alerts through the indicator modules. These alerts provide visual cues that guide staff to prioritise older stockfor immediate use, implementing the first-in-first-out (FIFO) principle that is essential for both food safety and cost control.

[0201] If a temperature sensor detects that a storage unit has maintained temperatures outside the predetermined range for longer than the specified duration, the system can generate a temperature alert. Items exposed to unsafe temperatures can be identified for immediate inspection or disposal, preventing their inadvertent use. Inventory activities and decisions can be recorded in the data storage module, creating a comprehensive data set that can be analysed to identify usage patterns, wastage trends, and opportunities for inventory optimisation. This data-driven approach to inventory management can help kitchen managers make more informed purchasing decisions, reduce waste, and maintain optimal stock levels.Multi-Station Food Assembly

[0202] In a busy kitchen environment with multiple preparation stations, coordinating activities to ensure consistent, timely food assembly can be challenging. The system for facilitating food preparation in accordance with embodiments of the present disclosure can be deployed across multiple stations to orchestrate complex food assembly processes. When a customer order requires components prepared at different stations (for example, a main dish, sides, and garnishes), the processing device can receive the complete order and breaks it down into station-specific instructions. Each station is equipped with its own set of indicator modules, weight sensors, and user input interfaces. The processing device can activate indicator modules at each relevant station simultaneously or in a timed sequence based on preparation times, ensuring that all components will be ready for final assembly at the appropriate time. Staff at each station follow the visual cues provided by their respective indicator modules, retrieving the required ingredients from their local storage units. For stations where precise portioning is critical, such as protein or high-cost ingredient stations, staff can place portions on weight sensors. The processing device receives weight data from these sensors and compares it with predefined portion data, providing immediate feedback on portion accuracy. For stations where exact weights are less critical, staff can confirm completion through user input interfaces.

[0203] As each station completes its assigned tasks, the indicator modules at that station deactivate, providing visual confirmation of completion. When all stations have completed their tasks, a final indicator module at the assembly station may activate to signal that all components are ready for assembly and service. Throughout this process, the system continues to monitor temperatures and storage durations for all involved ingredients. If any component has temperature or duration concerns, alerts are generated to notify staff and management, allowing for immediate corrective action before the affected component is used.

[0204] The multi-station assembly data can be recorded in the data storage module and can be analysed to identify bottlenecks in the preparation process, optimise station workflow, and balance workloads across stations. This analysis helps kitchen managers make informed decisions about staff allocation, station layout, and menu design to maximise operational efficiency. By coordinating activities across multiple stations while maintaining portion control and food safety monitoring, the system canallow complex dishes to be prepared with consistency and efficiency, regardless of staff experience levels or kitchen business levels.Gastronorm (GN) Pan Management

[0205] An implementation of the system in accordance with embodiments of the present disclosure relates to Gastronorm (GN) pan management, which addresses common challenges in both European and American style GN pans. In commercial kitchens, these standardised food containers are fundamental for food storage, transport and service. The system's Base attachment can be securely affixed to GN pans, transforming them into smart containers that actively communicate their contents and status. When a GN pan containing a specific ingredient is needed, the indicator module on the Base illuminates, clearly identifying which pan contains the required ingredient among potentially dozens of similar containers. Each GN pan can be paired with a temperature probe that continually monitors the food temperature within the container. If a GN pan containing temperature-sensitive items such as dairy or protein products remains outside recommended temperature ranges for longer than the specified duration, the Base immediately alerts staff through visual cues on its RGB LED lights and information on its configurable electronic paper display. The system also addresses the critical food safety requirement of tracking how long prepared ingredients remain viable. Instead of staff manually labelling GN pans with preparation and discard times, the system automatically tracks the duration since ingredients were prepared or cooked. The electronic paper can display shows this information clearly, and the system generates alerts when ingredients approach their safe usage threshold, ensuring that food safety standards are maintained without relying on manual tracking processes.

[0206] When portioning from GN pans, the weight sensor provides immediate feedback on portion accuracy. For ingredients where consistent portioning is critical for cost control or recipe standardisation, the system can guide staff to achieve the correct portion size every time. This feature can be valuable for high-cost ingredients where over-portioning can significantly impact profitability. The comprehensive data collected about GN pan usage, including temperature conditions, storage durations, and portioning accuracy can provides valuable insights for kitchen management. This data can identify which ingredients are most frequently over-portioned, which items experience temperature control challenges, and where process improvements might yield the most operational benefits. Accordingly, the system in accordance with embodiments of the disclosure can transform GN pans from passive storage vessels into active components of an integrated food safety and preparation system, addressing the specific challenges of maintaining temperature control, tracking freshness, and ensuring portion consistency in commercial kitchen operations.Advantages and Benefits

[0207] The system and method for facilitating food preparation in accordance with embodiments of the present disclosure can offer technical advantages and practical benefits in commercial kitchen environments. The visual guidance system implemented through indicator modules can provide cues that guide kitchen staff to the correct storage units, and reduce selection errors during food preparation. This visual guidance works effectively across diverse storage unit types, including food containers,refrigerators, freezers, chillers, and display units, enabling consistent application throughout the kitchen environment. The use of illumination components such as RGB LED lights, and electronic paper displays creates a visible indication system that remains effective even in busy kitchen environments with varying ambient lighting conditions.

[0208] A beneficial feature in accordance with embodiments of the present disclosure is the flexibility in supporting both weight-based verification and user input confirmation methods. This dual approach allows kitchen operators to implement the most appropriate verification method for different scenarios — weight-based verification for precise portion control of high-value ingredients, and user input confirmation for items where speed of retrieval takes priority. The system can also be configured to require both types of confirmation for critical ingredients, providing additional verification layers where needed. The real-time portion control functionality enabled by the weight sensor and associated processing logic can advantageously provide immediate feedback on portion accuracy, and distinguish between correct portioning, over-portioning, and under-portioning. The feedback mechanism can help maintain consistent portion sizes across different kitchen staff members, reducing food waste from overportioning while ensuring customer satisfaction through portion consistency. The scoring percentage calculation for over-portioning can provide quantitative data for staff training and performance evaluation, and address a key challenge in commercial kitchen management.

[0209] The temperature monitoring system in accordance with embodiments of the present disclosure can integrate temperature sensors with timestamp functionality to create a robust food safety monitoring system that identifies when food items remain outside safe temperature ranges for specified durations. The automated monitoring can reduce the manual effort required for temperature checks while improving the reliability of food safety protocols. The system can also transmit temperature data at fixed intervals to ensure continuous monitoring without requiring constant staff attention and enable early intervention before food safety is compromised.

[0210] The automated storage duration tracking capability can help ensure that ingredients are used or discarded at appropriate times to maintain food quality and safety standards. This functionality can benefit perishable items with strict freshness requirements and can reduce reliance on manual labelling and tracking processes. The customisable duration thresholds can allow for accommodation of different food types and storage conditions, providing flexibility across diverse kitchen environments.

[0211] In accordance with embodiments of the present disclosure, the data storage module can collect comprehensive time-stamped records of temperature readings, weight measurements, and user interactions, enabling detailed analytics for food usage tracking, inventory management, and operational performance evaluation. These analytics provide kitchen management with objective data for decision-making, rather than relying solely on subjective assessments. The system can also generate reports and dashboards to transform raw operational data into actionable insights for continuous process improvement and training enhancement.

[0212] The modular and adaptable design of the system can allow the components of the system to be implemented in various configurations to suit different kitchen environments, from small cafes tolarge institutional food service operations. The indicator modules, in particular, can be deployed as removable attachments to existing storage units, as frame-based systems for counter displays, or as integrated components within kitchen equipment, minimising implementation costs whilst maximising operational benefits. This adaptability can enable progressive implementation without requiring complete kitchen refitting. The wireless communication features of the indicator modules can allow for flexible deployment throughout the kitchen without requiring complex wiring infrastructure. The power management system, including features such as the electronic paper display that consumes power only when changing content, can extends battery life for practical implementation in busy commercial environments.

[0213] The system architecture can support scaling from small operations with a few storage units to large facilities with numerous preparation stations and storage areas, with consistent operation across all scales. This scalability can allow the system to alongside expanding business operations without requiring complete redesign. The centralised processing device can manage multiple indicator modules, weight sensors, and temperature sensors simultaneously, facilitating seamless expansion as operational needs evolve.

[0214] The automatic recording of temperature data, storage durations, and portion accuracy can provide comprehensive documentation for food safety compliance, simplifying audits and inspections. This documentation demonstrates due diligence in maintaining food safety standards, can potentially reduce liability risks. The time-stamped records can create an objective audit trail that can be invaluable for regulatory compliance and quality assurance purposes.

[0215] By guiding staff sequentially through food preparation tasks and providing immediate feedback, the system in accordance with embodiments of the present disclosure can optimise kitchen workflows, reduce unnecessary movement and time wastage. This optimisation can increase throughput and maintain consistency during both busy and quieter periods. The systematic activation of indicator modules creates a logical preparation sequence that can minimises error and reduce cognitive load on kitchen staff, particularly valuable in high-pressure service environments. The system can works with a wide range of food storage equipment, including but not limited to food containers such as Gastronorm (GN) pans in both European and American styles, food trays, condiment containers, refrigerators, and various types of display units. This versatility can ensure that the system can be deployed effectively across diverse kitchen setups, regardless of the specific equipment already in place.

[0216] The ability to receive order details directly from a store's ordering system can create a seamless workflow from customer order to food preparation. This integration can reduce transcription errors and expedites the preparation process, enhancing both accuracy and efficiency. When a customer places an order through any of the supported methods, such as a self-ordering kiosk, a conventional ordering system, or when kitchen staff manually inputs an order,, the system automatically guides staff through the preparation process, eliminating the need for manual order interpretation.

[0217] The technical solutions provided by the system address key challenges in commercial kitchen operations, including selection errors, inconsistent portioning, food safety monitoring, and staff training.By integrating visual guidance, weight measurement, temperature monitoring, and time tracking functionalities into a cohesive system, embodiments of the present disclosure enhance food quality, improve operational efficiency, and promote compliance with food safety standards across diverse food preparation environments.Alternative Embodiments

[0218] Various alternative implementations and variations of the system for facilitating food preparation are possible without departing from the scope of the disclosure as defined in the claims.

[0219] In an alternative embodiment in accordance with embodiments of the present disclosure, the system may include alternative visual indication methods described in the preceding embodiments. For example, the indicator modules may utilise projection-based visual indication, wherein an overhead light projector selectively illuminates specific storage units to guide user retrieval. This implementation provides flexibility in retrofitting existing kitchen environments without requiring physical attachment of indicator modules to each storage unit. The projector may be mounted above the preparation area and configured to project distinct patterns, colours, or text instructions directly onto the appropriate storage unit, enhancing visibility from multiple angles within the kitchen. The projection-based visual indication arrangement can be advantageous in environments where direct attachment is impractical due to space constraints, high-temperature conditions, or frequent cleaning requirements.

[0220] In a further alternative embodiment, the weight sensor may be implemented as a weighing platform integrated directly into a food preparation surface rather than as a standalone unit. This integration creates a seamless work surface while maintaining weighing capabilities, allowing for weight measurements to be taken without disrupting the food preparation workflow. Multiple integrated weight sensors may be distributed across different preparation stations, allowing for simultaneous weighing of multiple food items at different locations within the kitchen environment.

[0221] The system may also be configured to support various input interface alternatives beyond the described physical buttons and touch sensors. Alternative input mechanisms may include voice recognition systems configured to receive verbal confirmations of food item retrieval, gesture recognition cameras that detect when a user has retrieved an item from a storage unit, or proximity sensors that automatically detect when a user's hand enters and exits a storage unit. These alternative input mechanisms can further enhance the hands-free operation of the system in environments where touch-based interfaces may be impractical due to food handling considerations.

[0222] The temperature probe described in the primary embodiments may be alternatively implemented as a non-contact infrared temperature sensor that measures food temperature without physical contact, reducing the risk of cross-contamination between different food items. In another alternative implementation, the temperature sensor may be integrated directly into the storage unit rather than paired with the indicator module, providing continuous temperature monitoring without requiring manual insertion of a probe.

[0223] Alternative embodiments in accordance with embodiments of the present disclosure may also extend the system's functionality to include humidity sensing in addition to temperature monitoring, as humidity levels can significantly impact food freshness and safety for certain ingredients. The system may incorporate gas detection sensors capable of identifying volatile compounds associated with food spoilage, providing early warning of potential quality issues before they become visually apparent.

[0224] The attachment mechanism for indicator modules may be alternatively implemented using magnetic connections rather than mechanical clips or clamps, facilitating rapid repositioning of modules as kitchen configurations change. The magnetic attachment may be configured with sufficient strength to secure the module during normal operation while allowing for easy removal for cleaning or reconfiguration.

[0225] The system may alternatively implement predictive analytics capabilities that forecast ingredient usage patterns based on historical data, allowing kitchen management to optimise purchasing and staff allocation in anticipation of expected demand. These predictive capabilities may be particularly valuable in operations with seasonal variations or event-driven demand fluctuations. Additionally, alternative embodiments may include integration with inventory management systems to automatically track ingredient usage and trigger reordering when supplies reach predetermined minimum thresholds. This integration may extend to supplier systems for seamless reordering without requiring manual intervention.

[0226] For multi-site operations, alternative embodiments may implement cloud-based synchronisation of configuration settings and operational data across multiple kitchen locations, ensuring consistent implementation of food preparation standards throughout an organisation whilst facilitating centralised monitoring and management.

[0227] In another alternative embodiment, the indicator modules could incorporate electronic paper displays with multi-colour capabilities, providing enhanced information display while maintaining the low power consumption benefits of traditional electronic paper displays. These displays could present more detailed information about food items, including allergen warnings, nutritional information, or specific handling instructions, further supporting compliance with food safety regulations and dietary requirements.

[0228] In accordance with embodiments of the present disclosure, the system might also be extended to incorporate machine vision technology capable of visually identifying food items and verifying that the correct ingredient has been selected. This could serve as an additional verification mechanism alongside the weight-based and user input acknowledgment methods, further reducing the risk of selection errors during food preparation. The indicator modules could alternatively be implemented as wearable devices for kitchen staff, such as smart glasses, that provide personalised visual guidance without requiring permanent installation of indicators on storage units. These wearable implementations could track staff movements throughout the kitchen and provide context-aware instructions based on proximity to relevant storage units.

[0229] In accordance with embodiments of the present disclosure, the system might also include specialised adaptations for particular types of food preparation environments. For example, in high-volume quick-service restaurants, the system could incorporate visual countdown timers integrated into the indicator modules to help staff maintain preparation pace during peak periods. In fine dining establishments, the system might include precision weighing capabilities accurate to fractional gram measurements for ingredients requiring exact portioning.

[0230] Fig. 4 depicts an exemplary computing device 400, hereinafter interchangeably referred to as a computer system 400, where one or more such computing devices 400 may be used to execute the method 300 of Fig. 3. One or more components of the exemplary computing device 400 can also be used to implement components of the system 100 and the processing device 110. The following description of the computing device 400 is provided by way of example only and is not intended to be limiting.

[0231] As shown in Fig. 4, the example computing device 400 includes a processor 407 for executing software routines. Although a single processor is shown for the sake of clarity, the computing device 400 may also include a multi-processor system. The processor 407 is connected to a communication infrastructure 406 for communication with other components of the computing device 400. The communication infrastructure 406 may include, for example, a communications bus, cross-bar, or network.

[0232] The computing device 400 further includes a main memory 408, such as a random access memory (RAM), and a secondary memory 410. The secondary memory 410 may include, for example, a storage drive 412, which may be a hard disk drive, a solid state drive or a hybrid drive and / or a removable storage drive 417, which may include a magnetic tape drive, an optical disk drive, a solid state storage drive (such as a USB flash drive, a flash memory device, a solid state drive or a memory card), or the like. The removable storage drive 417 reads from and / or writes to a removable storage medium 477 in a well-known manner. The removable storage medium 477 may include magnetic tape, optical disk, non-volatile memory storage medium, or the like, which is read by and written to by removable storage drive 417. As will be appreciated by persons skilled in the relevant art(s), the removable storage medium 477 includes a computer readable storage medium having stored therein computer executable program code instructions and / or data.

[0233] In an alternative implementation, the secondary memory 410 may additionally or alternatively include other similar means for allowing computer programs or other instructions to be loaded into the computing device 400. Such means can include, for example, a removable storage unit 422 and an interface 450. Examples of a removable storage unit 422 and interface 450 include a program cartridge and cartridge interface (such as that found in video game console devices), a removable memory chip (such as an EPROM or PROM) and associated socket, a removable solid state storage drive (such as a USB flash drive, a flash memory device, a solid state drive or a memory card), and other removable storage units 422 and interfaces 450 which allow software and data to be transferred from the removable storage unit 422 to the computer system 400.

[0234] The computing device 400 also includes at least one communication interface 427. The communication interface 427 allows software and data to be transferred between computing device 400 and external devices via a communication path 426. In various embodiments of the inventions, the communication interface 427 permits data to be transferred between the computing device 400 and a data communication network, such as a public data or private data communication network. The communication interface 427 may be used to exchange data between different computing devices 400 which such computing devices 400 form part an interconnected computer network. Examples of a communication interface 427 can include a modem, a network interface (such as an Ethernet card), a communication port (such as a serial, parallel, printer, GPIB, IEEE 1394, RJ45, USB), an antenna with associated circuitry and the like. The communication interface 427 may be wired or may be wireless. Software and data transferred via the communication interface 427 are in the form of signals which can be electronic, electromagnetic, optical or other signals capable of being received by communication interface 427. These signals are provided to the communication interface via the communication path 426.

[0235] As shown in Fig. 4, the computing device 400 further includes a display interface 402 which performs operations for rendering images to an associated display 450 and an audio interface 452 for performing operations for playing audio content via associated speaker(s) 457.

[0236] As used herein, the term "computer program product" may refer, in part, to removable storage medium 477, removable storage unit 422, a hard disk installed in storage drive 412, or a carrier wave carrying software over communication path 426 (wireless link or cable) to communication interface 427. Computer readable storage media refers to any non-transitory, non-volatile tangible storage medium that provides recorded instructions and / or data to the computing device 400 for execution and / or processing. Examples of such storage media include magnetic tape, CD-ROM, DVD, Blu-ray™ Disc, a hard disk drive, a ROM or integrated circuit, a solid state storage drive (such as a USB flash drive, a flash memory device, a solid state drive or a memory card), a hybrid drive, a magneto-optical disk, or a computer readable card such as a PCMCIA card and the like, whether or not such devices are internal or external of the computing device 400. Examples of transitory or non-tangible computer readable transmission media that may also participate in the provision of software, application programs, instructions and / or data to the computing device 400 include radio or infra-red transmission channels as well as a network connection to another computer or networked device, and the Internet or Intranets including e-mail transmissions and information recorded on Websites and the like.

[0237] The computer programs (also called computer program code) are stored in main memory 408 and / or secondary memory 410. Computer programs can also be received via the communication interface 427. Such computer programs, when executed, enable the computing device 400 to perform one or more features of embodiments discussed herein. In various embodiments, the computer programs, when executed, enable the processor 407 to perform features of the above-described embodiments. Accordingly, such computer programs represent controllers of the computer system 400.

[0238] Software may be stored in a computer program product and loaded into the computing device 400 using the removable storage drive 417, the storage drive 412, or the interface 450. The computer program product may be a non-transitory computer readable medium. Alternatively, the computer program product may be downloaded to the computer system 400 over the communication path 426. The software, when executed by the processor 407, causes the computing device 400 to perform the necessary operations to execute the method 100 as shown in Fig. 1 .

[0239] It is to be understood that the embodiment of Fig. 4 is presented merely by way of example to explain the operation and structure of the system 400. Therefore, in some embodiments one or more features of the computing device 400 may be omitted. Also, in some embodiments, one or more features of the computing device 400 may be combined together. Additionally, in some embodiments, one or more features of the computing device 400 may be split into one or more component parts.

[0240] It will be appreciated that the elements illustrated in Fig. 4 function to provide means for performing the various functions and operations of the system as described in the above embodiments.

[0241] When the computing device 400 is configured to realise the system 100 for facilitating food preparation, the system 100 can have a non-transitory computer readable medium having stored thereon an application which when executed causes the system 100 to perform steps comprising: (i) receiving, by a processing device, an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved, (ii) activating, by the processing device, an indicator module associated with the storage unit to guide user retrieval of the identified food item, wherein the indicator module is one of a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit, and (iii) deactivating, by the processing device, the activated indicator module in response to a deactivation signal, wherein the deactivation signal comprises one or more of a signal generated by a user input interface in response to user input confirming retrieval of the identified food item, and a signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item.

[0242] It will be appreciated by a person skilled in the art that numerous variations and / or modifications may be made to the present disclosure as shown in the specific embodiments without departing from the spirit or scope of the invention as broadly described. The present embodiments are, therefore, to be considered in all respects to be illustrative and not restrictive.

Claims

Claims1. A system for facilitating food preparation, the system comprising:a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit;a weight sensor configured to measure weight of a food item placed thereon; a user input interface configured to receive a user input indicative of food item retrieval; anda processing device communicatively coupled to the plurality of indicator modules, the weight sensor and the user input interface, the processing device configured to:receive an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved,generate an activation instruction to activate the indicator module associated with the storage unit to guide user retrieval of the identified food item; andgenerate a deactivation instruction to deactivate the activated indicator module in response to a deactivation signal, wherein the deactivation signal comprises one or more of:a signal generated by the user input interface in response to user input confirming retrieval of the identified food item; anda signal generated based on weight data from the weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item.

2. The system of claim 1 , wherein the processing device is configured to:receive weight data from the weight sensor and portion data associated with the identified food item, wherein the portion data defines a weight range for the predetermined portion of the identified food item;determine, based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the weight range; and generate, in response to a positive determination, the signal indicative of retrieval of the predetermined portion of the identified food item.

3. The system of claim 2, wherein the processing device is further configured to:generate, in response to a negative determination, an indication of over-portioning if the portion placed on the weight sensor exceeds the weight range, or an indication of underportioning if the portion placed on the weight sensor falls below the weight range.

4. The system of any one of claims 1 to 3, wherein at least one of the plurality of indicator modules comprises:a wireless communication module configured to establish a wireless communication link between the processing device and the indicator module; anda power source configured to provide power to the indicator module and the wireless communication module.

5. The system of claim 4, wherein the indicator module is removably couplable to an opening of the storage unit and wherein the indicator module is provided proximate to and along at least a portion of the opening of the storage unit.

6. The system of any one of claims 1 to 5, further comprising a temperature sensor configured to measure a temperature of the food stored within the storage unit; and wherein the processing device is configured to:receive temperature data from the temperature sensor;associate timestamp information with the received temperature data to generate time- stamped temperature data;determine, based on the time-stamped temperature data, whether the measured temperature of the food falls outside a predetermined temperature range associated with the food item for a specified duration; andgenerate a temperature alert in response to a determination that the measured temperature has remained outside the predetermined temperature range for at least the specified duration.

7. The system of any one of claims 1 to 6, wherein the processing device is further configured to:track storage duration during which the food item remains stored in the storage unit; compare the tracked storage duration against a predefined duration threshold associated with the food item; andgenerate a duration alert when duration meets or exceeds the predefined duration threshold.

8. The system of claim 7, further comprising a data storage module communicatively connected to the processing device, wherein:the data storage module is configured to store time-stamped records of one or more of temperature readings from the temperature sensor, weight measurements from the weight sensor and user interactions received through the user input interface for data analytics associated with food usage tracking, inventory management, or operational performance review.

9. The system of any one of claims 1 to 8, wherein the storage units comprises one or more equipment selected from the group consisting of a food container, food tray, condiment container, refrigerator, freezer counter, undercounter freezer, upright freezer, chiller counter, undercounter chiller, upright chiller, display cabinet, steel counter, bain-marie counter, food holding unit, and food display unit.

10. A method of facilitating food preparation, the method comprising:receiving, by a processing device, an instruction identifying a food item and a storage unit from which the identified food item is to be retrieved;activating, by the processing device, an indicator module associated with the storage unit to guide user retrieval of the identified food item, wherein the indicator module is one of a plurality of indicator modules, each indicator module configured to be associated with a respective storage unit to visually indicate the associated storage unit; anddeactivating, by the processing device, the activated indicator module in response to a deactivation signal, wherein the deactivation signal comprises one or more of:a signal generated by a user input interface in response to user input confirming retrieval of the identified food item; anda signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the identified food item.

11. The method of claim 10, further comprising:receiving, by the processing device, weight data from the weight sensor and portion data associated with the identified food item, wherein the portion data defines a weight range for the predetermined portion of the identified food item;determining, by the processing device and based on the received weight data and the portion data, whether a portion of the identified food item placed on the weight sensor falls within the weight range; andgenerating, by the processing device and in response to a positive determination, the signal indicative of retrieval of the predetermined portion of the identified food item.

12. The method of claim 11 , further comprising:generating, by the processing device and in response to a negative determination, an indication of over-portioning if the portion placed on the weight sensor exceeds the weight range, or an indication of under-portioning if the portion placed on the weight sensor falls below the weight range.

13. The method of any one of claims 10 to 12, further comprising:receiving, by the processing device, temperature data from a temperature sensor configured to measure a temperature of the food stored within the storage unit;associating, by the processing device, timestamp information with the received temperature data to generate time-stamped temperature data;determining, by the processing device, whether the measured temperature of the food falls outside a predetermined temperature range associated with the food item for a specified duration based on the time-stamped temperature data; andgenerating, by the processing device, a temperature alert in response to a determination that the measured temperature has remained outside the predetermined temperature range for at least the specified duration.

14. The method of any one of claims 10 to 13, further comprising:tracking, by the processing device, storage duration during which the food item remains stored in the storage unit;comparing, by the processing device, the tracked storage duration against a predefined duration threshold associated with the food item; andgenerating, by the processing device, a duration alert when the duration meets or exceeds the predefined duration threshold.

15. The method of claim 14, further comprising:storing, in a data storage module communicatively connected to the processing device, time-stamped records of one or more of temperature readings from a temperature sensor, weight measurements from the weight sensor, and user interactions received through the user input interface for data analytics associated with food usage tracking, inventory management, or operational performance review.

16. An attachment for a storage unit configured to store a food item, the attachment comprising:one or more indicator modules configured to communicatively couple to a processing device, the one or more indicator modules configured to visually indicate the storage unit; wherein the one or more indicator modules are configured to be activated in response to an activation instruction generated by the processing device to guide user retrieval of the food item from the storage unit, and to be deactivated in response to a deactivation instruction, the deactivation instruction generated by the processing device in response to a deactivation signal comprising one or more of:a signal generated by a user input interface in response to user input confirming retrieval of the food item; anda signal generated based on weight data from a weight sensor, the signal indicative of retrieval of a predetermined portion of the food item.

17. The attachment of claim 16, further comprising:a wireless communication module configured to establish, via a wireless network, a wireless communication link between a processing device and the one or more indicator modules; anda power source configured to provide power to the one or more indicator modules and the wireless communication module,18. The attachment of claim 16 or 17, wherein the attachment is removably couplable to an opening of the storage unit such that the indicator module is positioned proximate to and along at least a portion of the opening of the storage unit.

19. The attachment of any one of claims 16 to 18, wherein the attachment is communicatively coupled to a temperature sensor, and wherein the one or more indicator modules are configured to be activated in response to a temperature alert generated by the processing device in response to a determination that the measured temperature has remained outside a predetermined temperature range for at least a specified duration.

20. The attachment of any one of claims 16 to 19, wherein the attachment is configured to be used with a food storage unit selected from the group consisting of a food container, food tray, condiment container, refrigerator, freezer counter, undercounter freezer, upright freezer, chiller counter, undercounter chiller, upright chiller, display cabinet, steel counter, bain-marie counter, food holding unit, and food display unit.

Images