Abstract: An ordering system described herein can include a rapid reorder of items without needing to re-add the individual items into a shopping cart. The rapid reorder may be triggered via a 3D touch or a long press on a mobile device. The ordering system can also provide an architecture that can allow a user to modify an order, such as, e.g., the pickup time or store location, after the order has been submitted.

Abstract: Systems and methods for shaping food items are provided. The systems and methods can shape the food items into taco shapes. A system can include a basket, a tool, and an insert. The basket includes troughs and a handle. The tool includes guides that receive patties made of, for example, potatoes, meat, and/or other food items. The insert includes wedges sized and shaped to fit through the guides and into the troughs of the basket. The tool is assembled with the basket in use, and frozen patties are placed in the guides. The insert is assembled with the tool such that the wedges contact the patties. The assembly is placed in hot oil to cook the patties. As the patties cook and soften, the insert moves downward relative to the tool and basket, and the wedges urge the patties into the troughs and into a taco shape.

Abstract: An electronic card reader testing system includes a robot assembly that is used to manipulate one or more credit cards, debit cards, gift cards, or similar electronic cards, and selectively swipe one of the electronic cards through a first slot of the electronic card reader and/or selectively insert (or “dip”) one of the electronic cards into the second slot of the electronic card reader. Operation of the robot assembly is managed by a control system. The testing system may also include a computer program that operably connects the control system of the robot assembly to a point-of-sale (POS) system, thus further automating the testing protocol.

Abstract: Systems and methods for applying seasoning or flavoring to food items or products, for example, taco shells, are provided. A seasoning system can include a seasoning hopper or other storage container, a scarf plate, a scalping screen, a conveyor system, and a collection bin. The scalping screen can help reduce clumps in seasoning that falls onto the food items to allow for more even and consistent seasoning distribution. The conveyor system can include a mechanism for tilting or pivoting the food items to allow for application of seasoning to multiple surfaces of the food item as the food items are conveyed under the seasoning delivery system. A method for applying seasoning to food items can include adjusting process parameters such as presentation angle of the food items, throughput, seasoning flow rate, etc. to adapt to varying conditions such as temperature, humidity, and seasoning coverage.

Abstract: In an embodiment, the system can be configured to allow a user to quickly order a repeat item by simply rotating the mobile device or other computing system of the user to a horizontal orientation. By positioning the mobile device or other computing system in a horizontal orientation, the system can be configured to remove the existing contents on the display, display the necessary information for previously placed orders, and reorient the contents for correctly displaying the content in a horizontal orientation, thereby increasing the amount of display area for presenting data to a user, from the perspective of margin width.

Abstract: A computer system for real-time generation of location establishment severity profile alert based on aggregated quality-data corresponding to a plurality of location establishments is provided herein. A computer system provides for the electronic intake, and aggregate analysis of quality-data for establishment locations. Quality-data is accessed from one or more sources, and corresponds to multiple establishment locations. The system stores quality-data events identifying received quality-data, with a stored representation of a quality-data event's severity level. The system aggregates the stored quality-data events for example by calculating aggregate severity values associated with groups of establishment locations. In some embodiments, quality-data and/or aggregate severity values are normalized according to one or more factors, such as historic geographic data.

Abstract: Systems and methods for applying seasoning or flavoring to food items or products, for example, taco shells, are provided. A seasoning system can include a seasoning hopper or other storage container, a scarf plate, a scalping screen, a conveyor system, and a collection bin. The scalping screen can help reduce clumps in seasoning that falls onto the food items to allow for more even and consistent seasoning distribution. The conveyor system can include a mechanism for tilting or pivoting the food items to allow for application of seasoning to multiple surfaces of the food item as the food items are conveyed under the seasoning delivery system. A method for applying seasoning to food items can include adjusting process parameters such as presentation angle of the food items, throughput, seasoning flow rate, etc. to adapt to varying conditions such as temperature, humidity, and seasoning coverage.

Abstract: A drywell table includes a top frame defining at least one opening configured to receive a serving pan therethrough and a heating plate disposed below the top frame. The drywell table also includes at least two heating fins extending between the heating plate and the top frame, and defining at least one row configured to receive the pan therein, wherein heat is transferred from the heating plate and heating fins to the serving pan via a sufficiently small air gap defined between the heating plate, heating fins and the serving pan, wherein the gap minimizes convection and radiation.

Abstract: A comestible wrap product comprising a relatively rigid backbone and a flexible outer skin is provided along with a method for making the same. The flexible outer skin is wrapped around the relatively rigid backbone and one or more additional ingredients. The flexible skin is grilled to resist unfolding and holds together rigid backbone and any additional ingredients.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: A food preparation line having a generally U-shaped configuration. A first section providing a heated storage compartment. A second section providing a cooled storage compartment. The first section arranged to be substantially perpendicular to the second section. A third section attached to the second section and having a pass-through area. The heated storage compartment has two access openings such that the compartment may be restocked and emptied from two different locations respectively.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: A closure provides a well in which a game piece is placed. The well has a side wall which supports a well floor. The well floor can contain an opening which can accommodate a drinking straw. A shield is located between the game piece and the well floor. The recessed well is covered by a sealing member which is adhered to an upper surface of the closure. The sealing member can have a pull tab and perforations which can be aligned with the edges of the pull tab. The perforations define a flap. The flap can be coupled to the closure through the use of a mounting flange.

Abstract: A closure provides a well in which a game piece is placed. The well has a side wall which supports a well floor. The well floor can contain an opening which can accommodate a drinking straw. A shield is located between the game piece and the well floor. The recessed well is covered by a sealing member which is adhered to an upper surface of the closure. The sealing member can have a pull tab and perforations which can be aligned with the edges of the pull tab. The perforations define a flap. The flap can be coupled to the closure through the use of a mounting flange.

Abstract: A portioning tool designed to provide consistent portions of ground beef or other food product. The portioning tool has a scoop with a plurality of apertures. The apertures allow drainage of any excess liquid from the food product and aids in smoothly dispensing the ground beef. The apertures are larger than the average size of the food particle to be portioned. This prevents the food product from clogging the scoop or sticking to the scoop's side, which results in uneven portioning. The portioning tool also has an ergonomic shaped handle which aids in the proper orientation of the portioning tool in the user's hand. The handle may be attached to accommodate either left-handed or right-handed users.

Abstract: A domed-shaped oven relies on induction technology to provide heat. In particular, the oven has a dome or igloo shape, preferably modeled as an Italian dome oven, for use in a commercial pizza facility. The dome is made of a heat conducting and holding material such as concrete or stone. In the bottom of the oven, a magnetically susceptible plate is interposed between two layers of concrete. Beneath the lower layer of concrete, an induction coil provides the energy necessary to inductively heat the plate sandwiched between the concrete layers. In alternative embodiments of the present invention, additional plates are interposed between layers of concrete throughout the dome. Additional induction coils are provided proximate each of those plates.

Abstract: The contract generation system of the present invention automates the generation of various legal documents related to a negotiated agreement. The contract generation system provides various standard documents that can be customized for each deal. The contract generation system also provides a database for containing general contract data, which is linked to the contract documents containing the textual provisions of the contract. The contract generation system also includes alternate provisions that can replace provisions in the standard documents, as well as supplemental and additional provisions that can be added to the standard documents. The contract generation system also allows for the contract documents to be manually edited to further customize the documents for a specific deal.

Abstract: An automatic taco machine can automatically make both soft and hard tacos. Storage compartments for soft tortillas and hard taco shells are mounted above a V-shaped conveyor. A soft tortilla is removable from a stack of tortills by a vacuum pick-up head and is heated and is inserted between a pair of heated plates where it is compressed and heated. A pusher bar moves downwardly through slots in the heater plates to fold the tortilla and push it onto the conveyor. A hot food dispenser and a cold food dispenser dispense hot and cold food onto the tortilla as it is moved by the conveyor. A hard taco shell is removable from a stack of taco shells by a reciprocably mounted peeler which separates the bottom taco shell from the stack and supports the stack while the bottom taco shell drops to the conveyor. The conveyor moves the taco shell past the hot and cold food dispensers.