Method, arrangement, equipment and system for catering services
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Solution Overview
Problem
Existing self-service serving units in catering services face challenges with information scarcity regarding the quantity and content of dishes selected for meal portions, leading to inefficiencies and errors in assembly, particularly in high-traffic situations, and difficulties in identifying and associating meal portions with individual diners.
Innovation Solution
Integration of a weighing scale and remote reader system into serving units, combined with RFID technology and semaphore lights, to accurately measure and track dish quantities and nutritional information without requiring additional actions from assemblers, ensuring effortless and accurate portion assembly while guiding users through the selection process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a scale and remote reader integrated to a tray are utilized to identify dishes and weigh quantities, then information accuracy about meal portion content and quantity is improved, but the smoothness of assembling a portion deteriorates due to additional actions required from assemblers and sensitivity to careless action
Solution Approach 1:
The system enables self-service by allowing the meal portion assembly process to automatically identify dishes and weigh quantities without requiring manual input from assemblers. The remote reader automatically detects dish identifiers and the scale continuously monitors weight, eliminating the need for assemblers to manually record or input data, thus maintaining information accuracy while preserving operational smoothness
Solution Approach 2:
The patent replaces manual mechanical operations with automated electronic systems. Instead of assemblers manually recording dish information and weights, the system uses remote readers to optically or electronically identify dishes and electronic scales to automatically measure quantities, substituting human action with automated detection and measurement mechanisms
2Ease of operation
If traditional buffet systems are used for meal portion assembly, then ease of operation is maintained with minimal user interaction, but information scarcity regarding quantity and content of dishes selected occurs
Solution Approach 1:
The system implements feedback by continuously monitoring the meal portion assembly process through automatic dish identification and weight measurement. The remote reader and scale provide real-time feedback about what dishes are being selected and their quantities, ensuring that complete information is captured without requiring users to manually report or track their selections
Solution Approach 2:
The system maintains ease of operation by allowing assemblers to freely select dishes without manual input requirements, while simultaneously capturing all necessary information through automated detection. The process serves itself by automatically recording dish identities and quantities without burdening users with additional actions
3Ease of operation
If the target of each meal portion cannot be identified, then ease of operation is maintained, but the ability to associate individualized information with portions deteriorates
Solution Approach 1:
The system enables automatic target identification through the remote reader detecting identifiers associated with the meal portion or assembler. This self-identifying process occurs without requiring manual input from users, maintaining ease of operation while simultaneously enabling the system to associate individualized information such as dietary restrictions, portion preferences, or tracking data with each meal portion
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution allows for effortless and accurate assembly of meal portions with minimal user interaction, reducing errors and queue delays, while providing individualized nutritional information and guidance, ensuring smooth operation even in high-traffic conditions.
Implementation Method 1
a quantity of the food selected for the meal portion is weighed at the serving unit
Implementation Method 2
The remote reader identifies the dish selected to a portion and the nutritional information linked thereto
Data Source
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AI summary
The invention relates to a method for catering services, wherein - at least one dish (11) placed for serving is selected for forming a meal portion (12), - the quantity of the dish selected to the meal portion is weighed, - information (31) related to the selected dish and/or the formed meal portion is determined using the content information (30) and the quantitative information (32) of the selected dish. In the method, the amount of a dish is weighed in connection with the selection, and the weighing process is controlled by remote identification (15, 23). The invention also relates to a corresponding arrangement, equipment, system and computer program product.