JPH01196698A - Ordering method and device for food and drink using optical character-mark - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Field of Industrial Application The present invention relates to a method and apparatus for ordering food and beverages using a menu with optical characters and marks, such as barcodes.

(b) Prior Art Conventional methods of ordering food, etc. in restaurants include the following.

(1) In the case of advance payment, the customer purchases a ticket with the name of the dish at the store counter, and the staff goes directly to the dining table where the customer is sitting, writes the table number etc. on this ticket, and then goes to the kitchen. convey this information to.

(2) In the case of deferred payment, the staff goes directly to the dining table where the customer is sitting, writes the customer's verbal order and the table number on a slip, hands a copy of the slip to the customer, and then sends the customer to the kitchen. Convey information.

(3) Another method of deferred payment is that the staff goes directly to the dining table where the customer is sitting, and uses a numeric keypad to enter the name of the dish and the table number using a Voxoto type device with a memory for the customer's verbal order and the table number. After manually entering the number etc.
The customer takes the device home, manually connects it to the store's solid device, transfers the information, and brings the printed slip from the solid device back to the customer's dining table.

(c) Problems to be Solved by the Invention What these conventional methods have in common is that a store clerk must go to the customer's table and obtain the necessary information.

In addition, in the first two cases, the staff informs the kitchen of the order by referring to the ticket or slip before cooking starts, so it takes a long time from when the customer is seated to when the cooking begins. There is a problem.

Furthermore, in the third example, the waiter has to visit the customer's table at least twice, so there is a problem in that it takes time to process one order.

Furthermore, from the point of view of sales management, in the previous two examples, manual input is performed at the cash register based on tickets, slips, etc., so there is a problem in that it takes time and effort to post.

For this reason, ordering devices have recently appeared that have a display embedded in the counter facing upwards and allow online ordering using a light ben, but this requires major modifications to the counter and dining table, and protects the display from food and containers. There is a need to. Additionally, the display is obstructed by the container, which is inconvenient when ordering additional items.

Furthermore, since the display is fixed and cannot be moved, there is a problem in that the usable area of the dining table is reduced.The present invention aims to solve these problems.

(d) Means for Solving the Problems The present invention basically provides a menu with optical characters/marks, a hand-type optical character/mark scanner, and an optical character/mark decoder arranged on the dining table. The customer himself/herself operates the optical character/mark scanner to scan the optical character mark corresponding to the name and quantity of the desired dish, and the optical character mark decoder outputs the information to the kitchen via wiring. The above problem is solved by outputting the order details to the device. That is, in the food ordering method of the present invention, the ordering table is identified using an optical character/mark decoder connected to an optical character/mark scanner operated by a customer who enters the store, and the optical character/mark is scanned by the optical character/mark scanner. The food ordering device of the present invention is characterized by identifying the ordering customer, the name of the dish, and the quantity by the number FL and the optical character mark on the menu, as well as identifying and displaying the confirmation and cancellation of the order contents. A menu with optical characters and marks provided on the dining table, an optical character and mark scanner that can scan the optical characters and marks on this menu, and optical characters read by the optical character and mark scanner.・An optical character/mark decoder that converts mark information into computer data, a weighing machine that receives the output of the optical character mark decoder, performs calculation processing, and outputs it as character information, and a display that receives this output and displays it. The menu consists of a number plate with optical characters and marks that identify the customer who has entered the restaurant, and the menu includes the name of the dish, quantity, and commands such as order completion, cancellation, confirmation, order confirmation, etc. It is written with optical characters/marks.

Generally, restaurants are equipped with multiple dining tables, so optical character/mark decoders are hand-held optical decoders installed at each dining table with a 1-inch cutout so that it can be determined which dining table the order comes from. The optical character/mark decoder for networking is installed in the kitchen and is capable of receiving input from multiple optical character/mark decoders and processing signals. It is better to make it .

Further, if the display device is provided at each dining table, the cooking area, and the cash register, it is convenient because instructions to start cooking and payment processing can be quickly performed.

(E) Function When a customer enters the store, the table and ordering customer are identified by first scanning the number plate handed to them by the cashier or provided at the dining table at which they are seated, and then the name of the dish to be served and the name of the dish to be served are identified. The order details are determined by scanning the quantity. After confirming the order details, this order information is displayed online at the kitchen and cooking begins. The cooked dishes are brought to the specified table, and after the meal, when the customer goes to the cash register with the number tag, the cash register scans this number tag and calls out the details of the order, as well as the amount of each dish. The total amount, etc., is calculated and displayed, printed out, and accounting processing is performed.

(F) Embodiments Hereinafter, embodiments of the present invention will be described in detail based on the drawings. FIG. 1 shows an embodiment of the food/beverage ordering device of the present invention, which is distributed over a plurality of dining tables 1 and one cooking area, and is configured to be connected between the two by a connecting cord. As shown in the menu 4 in FIG.
It is read by scanning 0.

The hand type barcode scanner 2 is connected to a barcode decoder 3 provided on the underside of the dining table 1 via a connection cord 12. The barcode decoder 3 is a decoder for the barcode 20, and is connected to the network barcode decoder 7 provided in the cooking area 19 via the connection code 13.The barcode decoder 3 is connected to the network barcode decoder 7 provided in the cooking area 19 through the connection code 13. A menu 4 with a code 20 printed on it is provided. In addition to the so-called dishes and their prices, the menu 4 also includes the names of the tea, water, etc. provided during the service, and the corresponding barcodes 20-1, 20-2, etc. . Menu 4 also includes the "quantity" of the order.
, command words such as "main order", "end", "cancellation", and "confirmation" of the order, and barcodes corresponding to these command words..., 20-n-1, 20-n is printed. The dining table 1 is also equipped with a small printer 5 as a display/recording device, and connected to the cooking area 19 via a connection cord 14.
The printer controller 8 is connected to the printer controller 8. Instead of this printer 5, other display/recording devices such as a liquid crystal display board may be used. The tag that identifies the customer is either the number tag 6 given to the customer by the cashier when the customer enters the store, or, if a number tag storage device 22 is provided at the dining table 1, as described later, this number tag storage device. It is used as the seat number tag 6a taken out from 22, and has a barcode 20 written thereon that can identify the customer.

In this embodiment, a barcode 20 is used as a code for reading, but it may be replaced with, for example, optical characters.

The computer 9 receives the output from the network barcode decoder 7 via the connection cord 15, performs arithmetic operations, and provides the necessary output, and is usually provided within one cooking area. The printer 10 is for outputting orders from customers input from the hand-held barcode scanner 2 via the barcode decoder 3 and the network barcode decoder 7, and is normally installed in the kitchen 19 and at the cash register (not shown). It is installed in The printer controller 8 is connected to a counter 9 via a connection cord 17, and is connected to a printer 10 via a connection cord 17.The barcode scanner 11 scans the number tag that a customer holds out for payment at the cash register. 6 to display the order details on the display, and the function may be similar to that of the hand-type barcode scanner 2.

Next, 0 customer
For example, let us assume that you take a seat at the dining table IA. As shown in the operation flow in FIG. 3, customer X first scans the number plate 6x with the hand-held barcode scanner 2. As a result, the information that customer Total of X machines 9
Next, the barcode 20 of the desired dish from the menu 4 is scanned.

Subsequently, the number of dishes is selected from the barcode 20 in the quantity column and scanned. If necessary, this operation can be repeated multiple times to tentatively order multiple types of dishes. When the provisional order is finished, scan the barcode 20 in the "End" part of the order in menu 4.
End the temporary order operation. The customer number code, food and drink item code, quantity code, and end code that are selectively scanned by the hand-held barcode scanner 2 in this way are sequentially decoded by the barcode decoder 3 installed at the dining table, and passed through the connection code 13. It is transmitted to the network barcode decoder 7. The computer 9 receives the information from the network barcode decoder 7 via the connection code 15, records it as a temporary order in the temporary order file in its memory, and also sends the connection code 16, printer controller 8, and connection code 14. 6 Customer Barcode 20 for “Main Order”, “Completed.

If you want to cancel the contents of the provisional order, you can scan the barcode 20 for "cancellation" instead of "order r" in the above procedure, or at any time.
By scanning the "confirmation" barcode 20 instead of "main order" in the above procedure, the tentative order contents and the ordered contents are distinguished and outputted from the printer.

By using this operation, you can arbitrarily check the contents of your orders so far and find out the total amount.

If the dish is out of stock, a comment indicating that the dish is out of stock is printed at the time of provisional ordering.

In addition, "cancellation" may be subdivided into "partial cancellation" and "total cancellation." In the case of "partial cancellation," you can partially cancel by scanning the respective barcodes for the name and quantity of the dish you wish to cancel. It is only necessary to enable cancellation.

Furthermore, for customers who are accustomed to such an ordering system, a separate simplified route may be provided that allows them to skip the provisional ordering step and directly place a "main order"; details may be discussed as necessary. It may be set as appropriate.

Depending on the operation of the actual order, the computer 9 either transfers the contents of the corresponding provisional order to the actual order file, or depending on the system design, records the contents of the actual order directly in the actual order file and outputs it to the printer 5.

On the other hand, the computer 9 sends information on the name of the dish ordered by one customer
, output to the printer 10 via the printer controller 8 and the connection cord 17, and then to the kitchen 19! Instruct to start 1g. The cook starts cooking, and the cooked food is delivered to one customer X at the dining table by a waiter.

After finishing the meal, customer X goes to the cash register with number plate 6X.
There is a separate display device connected to the kitchen 19 online at the cash register, and the barcode 20-X of the number plate 6x is displayed.
When scanned, customer X's order details and amount will be displayed, and the transaction will be processed.

FIG. 2 shows an embodiment of the barcode-equipped menu 4 used in the present invention, in which B1 to B52 indicate food and drink item barcodes 20-1...20-52, and Dl to B52 indicate barcodes 20-1...20-52.
Up to 52, this barcode 20-1...20-
The name of the food/beverage product corresponding to No. 52 is listed together with the prices from P1 to No. 252. You can change the order of these if necessary, starting from the number 2 on the right to 1.
BA to BK representing the number of food/drink barcodes corresponding to numbers 2 and up are used when ordering multiple pieces of the same food/drink. Instructions for use are printed on C1 at the left end so that even customers who are unfamiliar with such an ordering system can operate it.

At the bottom, instructions for ordering services such as water and towels are printed along with a barcode. In addition to the above, the menu can include services, commands, etc. that take advantage of the characteristics of the restaurant, as needed. In FIG. 3, the food ordering procedure is roughly divided into five steps: provisional ordering, order confirmation, ordering, cancellation, and service instruction. In any operation, first, the barcode 20 on the number plate 6 is scanned to input the customer number, and after performing the necessary operations, the end barcode is inputted to complete the operation.

FIG. 4 shows an embodiment of the seat number tag storage device 22 in the case where a seat number tag 6a provided at the dining table is used as the number tag 6. A part of the dining table 1 is cut out and the seat number tag storage device 22 is attached. It is something. The seat number tag storage device 22 includes a case body 22e, a pedestal hole 22a housed in the case body 22e, and a spring 22b housed in the case body 22e to press the pedestal hole 22a toward the top surface of the dining table 1. A threaded cap 2 that holds one end of this spring 22b
2c and a tag clasp 22d, and a plurality of seat number tags 6a each having a unique barcode printed thereon are stacked and stored above the pedestal hole 22a. The uppermost seat number tag 6a is configured so that its upper surface is substantially flush with the upper surface of the dining table 1. The tag holder 22d is provided on the upper side surface of the case body 22e so that the seat number tags 6a can be pulled out one by one. If the seat number tag storage device 22 is provided at the dining table 1, the trouble of handing out the number tags 6 to each person at the register can be saved, and it is only necessary to replenish the number tags ξ from time to time.

(G) As described in detail, according to the present invention, by installing an online scanner at each dining table, customers can easily and quickly order food at any time, and change the order. , additions, etc. can be made without calling the store staff, eliminating the need to order and cooking quickly.

By installing an online printer or the like at each dining table, customers can instantly know their current order status (items and billing charges), and order errors can be almost completely prevented.

Since the menus placed on each dining table only have optical characters and marks, conventional menus can be used as they are with some modifications. Additionally, the menu does not require a connection code, and can be easily accessed just like a conventional menu.

The scanner and decoder attached to each dining table can be made very small in size, so they do not get in the way when eating.In particular, the decoder can be easily attached to the back of the dining table, so there is almost no need for major modifications to the dining table. .

Since each customer uses a customer number tag or seat number tag, it is possible to share seats at each table or pay separately. Therefore, there is no need to increase the number of devices installed at each dining table, equipment costs can be reduced, and the amount paid by each customer can be immediately confirmed.

It is possible for each customer to order at the same time, and orders can be processed smoothly even during busy times.

This eliminates the need for the staff to take orders, so the staff can serve the food,
Since you only need to prepare the lower meals, you can reduce the number of staff.

Tea and water service can also be performed using code instructions, reducing the need for store staff to patrol the store for service.

The checkout operation at the cash register uses the customer number tag or seat number tag, so it can be performed instantly with a simple operation 1111:. In addition, customers can confirm that they have paid in full before going to the cash register, which reduces congestion at the cash register. It is also effective in preventing accounting mistakes.

You can easily understand the current sales status of the entire store, and you can also know the sales status of each store.

By providing a seat number tag storage device, a plurality of (t
can be set at once, saving the store staff time. Also,
Since the top surface of the bill is in line with the top surface of the dining table, there is no unevenness on the dining table surface and the quality of the dining table is not affected.

[Brief explanation of the drawing]

Fig. 1 is a conceptual diagram of the food and drink ordering device of the present invention, Fig. 2 is a front view showing a third embodiment of a menu used in the ordering device of the present invention, and Fig. 3 shows the procedure for operation by a customer. Flow explanatory diagram, FIG. 4(A) is a flow diagram showing an embodiment of the seat numbering storage device provided at the dining table 1. FIG. 4(B) is a flow explanatory diagram.
is a sectional view taken along line A-A, and FIG. 4(c) is a view taken along arrow B. 1. Dining table, 2. Hand barcode scanner,
3. Barcode decoder, 4...Menu, 5
・ ・Printer, 6 ・Number plate, ・Network barcode decoder, 8. Printer controller, 9 ・Computer, 10. Printer, 11...
・Barcode scanner, 12, 13, 14, 15, 16
, 17.18・Connection code, 1...Cooking area (or cash register), 20...Optical characters/marks, 22...
・Seat number tag storage device. M1 figure z2 people

Claims (1)

[Claims] 1. An optical character/mark decoder connected to an optical character/mark scanner operated by a customer entering the store identifies the ordering table, and a number plate is scanned by the optical character/mark scanner. A food and beverage ordering method characterized by identifying the ordering customer, the name of the dish, and the quantity using optical characters and marks on the menu, as well as specifying and displaying confirmation and cancellation of the order contents. 2. A menu with optical characters and marks provided on the dining table, an optical character and mark scanner that can scan the optical characters and marks on this menu, and an optical character and mark read by the optical character and mark scanner. an optical character/mark decoder that converts character/mark information into computer data, a computer that receives the output of the optical character/mark decoder, performs calculation processing, and outputs it as character information; It consists of a display device and a number plate with optical characters and marks to identify customers who have entered the store.The menu includes the name of the dish, quantity, and instructions for order completion, cancellation, confirmation, order confirmation, etc. is displayed together with corresponding optical characters/marks. 3. A hand-type optical character/mark decoder that is installed at each dining table;
Consisting of a network optical character/mark decoder that is installed in either the kitchen or the cash register and is capable of receiving input from multiple optical character/mark decoders and processing signals. The food and drink ordering device according to claim 2, characterized in that: 4. The food and beverage ordering device according to claim 2 or 3, wherein the display device is provided at each dining table, the kitchen, and the cash register. 5. The ordering device according to any one of claims 2 to 4, wherein the dining table is provided with a seat number tag storage device, and the seat number tag is stored in the number tag storage device.