System and Method for Integrating Business Operations
A method comprises providing an electronic menu to a customer, receiving a request for a new item, adding the new item to a plurality of item selections based on receiving the request for the new item from the customer, and providing the electronic menu to a second customer. The electronic menu initially comprises a plurality of item selections. Each item selection comprises one or more ingredients for the item selection and preparation instructions for preparing the item selection. The new item is not in the plurality of item selections when the request is received. The request for the new item comprises a list of one or more new item ingredients and new item preparation instructions for preparing the new item. The electronic menu comprises the plurality of item selections comprising the new item when the electronic menu is provided to the second customer.
The present application is a continuation-in-part of and claims priority to U.S. patent application Ser. No. 14/286,932, filed on May 23, 2014, which claims the benefit of U.S. Provisional Application No. 61/826,580, filed May 23, 2013 to G. Renfroe, and U.S. Provisional Application No. 61/826,967, filed May 23, 2013 to G. Renfroe, all three of which are incorporated herein by reference in their entirety.
STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENTNot applicable.
REFERENCE TO A MICROFICHE APPENDIXNot applicable.
BACKGROUNDIn a hospitality environment, such as a restaurant or bar, customers are attended to by various employees such as wait staff, bartenders, managers, etc. The flow of the business relies on the communication of the various employees to function. For example, when a customer enters a restaurant or bar, they are seated by a hostess. A hard copy of a menu is generally provided containing the available options for food and drinks. A waiter may then take their drink and food orders, which are transferred to the kitchen to prepare the food and/or the bar to prepare the drinks. Upon the completion of the order in the kitchen or bar, the status of the order can be communicated back to the waiter to deliver the food or to a runner who can deliver the food to the table. Upon the completion of the meal, the customer can typically pay at a cashier station, where the waiter may or may not act as an interface for the payment process.
SUMMARYIn an embodiment, a method for adding a menu item to an electronic menu comprises providing an electronic menu to a customer, receiving a request for a new item, and adding the new item to a plurality of item selections based on receiving the request for the new item from the customer. The electronic menu initially comprises a plurality of item selections. Each item selection comprises one or more ingredients for the item selection. The new item is not in the plurality of item selections when the request is received. The request for the new item comprises a list of one or more new item ingredients and new item preparation instructions for preparing the new item. The electronic menu comprises the plurality of item selections comprising the new item when the electronic menu is provided to the second customer. The updated menu may be provided to a second customer. Each item selection may also comprise preparation instructions for preparing the item selection
In an embodiment, a method for creating a new menu item comprises receiving, by an electronic device, a list of ingredients for a menu item, storing, by the electronic device, the list of ingredients in a menu item store, and providing the list of ingredients to an establishment. A user of the electronic device receives the menu item from the establishment based on the list of ingredients provided to the establishment.
In an embodiment, a method of providing a level of service to a customer at an establishment comprises: creating a customer profile for a customer of an establishment, storing customer information in the customer profile during one or more visits to an establishment, determining a customer ranking based on the customer information in the customer profile, detecting a presence of the customer at the establishment, and providing a level of service to the customer based on the customer ranking when the customer is at the establishment. The establishment comprises a restaurant or bar, and the customer information comprises at least one of a total amount of money spent by the customer, an amount of money spent per customer visit, an amount of profit made on the customer, a number of guests associated with the customer during one or more visits, a time periods of one or more visits, an amount of an item ordered, a type of item ordered, or any combination thereof. The customer ranking is selected from a plurality of customer rankings.
These and other features will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings and claims.
For a more complete understanding of the present disclosure, reference is now made to the following brief description, taken in connection with the accompanying drawings and detailed description, wherein like reference numerals represent like parts.
It should be understood at the outset that although illustrative implementations of one or more embodiments are illustrated below, the disclosed systems and methods may be implemented using any number of techniques, whether currently known or in existence. The disclosure should in no way be limited to the illustrative implementations, drawings, and techniques illustrated below, but may be modified within the scope of the appended claims along with their full scope of equivalents.
In a hospitality environment, a manager may be observing the entire service process. The manager may generally be aware of the types of items available on the menu and in the inventory at the beginning of a service, and the inventory may be reconciled at the end of the service. When the inventory is managed based on an available amount, inconsistencies between the sales at the cashier's station and the available inventory may be difficult to track. Further, even if the inconsistencies can be detected, the level of detail necessary to trace the inconsistencies to a single waiter or bartender is usually not available. The inventory may be restocked based on the inventory needs. For example, the inventory can be ordered on a daily or weekly basis based on the usage in the previous time period.
This process is subject to various communication breakdowns and inefficiencies. For example, the unavailability of an item presented on the menu is generally not discovered until a customer orders an item and the kitchen or bar staff identifies a shortage of the item or an ingredient in the item. Only then is the shortage communicated back to the waiter or bartender and subsequently to the customer. The customer must then review the menu again and select another item. Moreover, the multiple points of communication required between the various employees provide the opportunity for missed communications and delays in passing information and items to and from the customers. For example, the waiter may forget to place the food order with the kitchen, thereby delaying the preparation of the food until the waiter is reminded or remembers to deliver the order to the kitchen.
From a management perspective, the inventory is controlled based on a comparison of a base level of supplies that are presumed to be needed for a period of services relative to a current inventory. It may be difficult to determine or predict future usage patterns, which can result in an overstocking of perishable supplies. Alternatively, if a manager overlooks an inventory shortage or forgets to place an order, a shortage may occur during a service.
Point-of-sale systems can be used to track some aspects of the information otherwise tracked by employees. In general, a point-of-sale system consists of a terminal running software that logs the customer orders and can serve as a payment interface. Thus, the point-of-sale system may automate some aspects of tracking the number of orders and the payment for the orders while providing an additional level of detail about individual employees. However, a point-of-sale system does not interface with an inventory component or replace any employees. For example, the chain of customer care still exists in the restaurant or bar, and the point-of-sale terminal acts as a tracking device to provide some amount of information at a future time. Moreover, the point-of-sale system is generally provided in a fixed format. The lack of flexibility in setting up the system may make portions of the point-of-sale system ineffective for any particular business, potentially reducing the effectiveness of the point-of-sale system as a tracking tool.
Rather than providing a traditional point-of-sale terminal to serve as a tool for a restaurant or bar, an integrated and flexible system that more fully addresses the various aspects of the hospitality operation is described herein. In various aspects of the system and methods described herein, a system that integrates one or more of the inventory, the menu, the sales system, the communications, and the inventory management may be used to improve the service in a restaurant or bar. The system may be implemented in existing point-of-sale systems. Alternatively, the system may be implemented as a replacement for a point-of-sale system as a standalone application operable on any number and type of electronic devices. For example, the system may be implemented on a tablet, a computer, a handheld device, or the like, and when installed on multiple devices, may provide a communication path between the devices to serve as parts of the overall system.
In one aspect, the system may provide an electronic menu. When integrated with an inventory management system, the electronic menu may be dynamically updated based on the availability of items. For example, customers at the restaurant or bar would be able to view the entire menu in electronic format, which may allow for the presentation of information not normally found on a printed menu. For instance, when a customer orders a drink, the electronic menu may display a picture of the drink and information on where all of the different ingredients are from. Further, the electronic menu may also provide interesting facts about the drink, its caloric content, how many other customers have ordered the drink, and the like. The same types of information could be used for food orders as well. For example, where ingredients are sourced could be displayed on a map.
In terms of implementation, the electronic menu could be provided to the customers on a restaurant provided device such as any of the devices described above. In some cases, the electronic menu could be directly provided to a customer's device. For example, the electronic menu could be provided as an app that is available for download to a customer's handheld device. Upon loading the app, the app could communicate with the system to obtain the electronic menu and any dynamic menu updates as well as the information associated with the various options. The customer's device could communicate over a data connection or directly with a data connection provided by the restaurant or bar.
In another aspect, the system may integrate the electronic menu with the communication system within the restaurant or bar. Using the integrated system, a customer can decide on the product that they would like to order and place that order using the electronic menu. The order interface may be performed in a shopping cart style, via simple one-click or click-and-confirm ordering, and/or via a representation of the table where the customer chooses their seat and orders based on their seat location, which would allow each customer(s) to have a separate tab. The system would be able to show an order history including all of the items ordered. In some embodiments, the system could contain an interface to allow a customer to call a waiter over if necessary, but would otherwise allow the waiters to act as simple runners, thus saving on labor. In some embodiments, the interface may allow a customer to request assistance for questions (e.g., questions about the menu, business establishment, etc.). In some embodiments, the interface may include a request button, execution of which prompts a waiter to go over to the table and listen to and answer the customer's question. In some embodiments, the interface may allow a customer to enter a question and send it as a message, which then prompts a waiter to go over to the table and answer the question. In some embodiments, the interface may allow a customer to engage in a live chat session with a waiter or other individual to have questions answered.
The system may also integrate the electronic menu with the payment system and order history. For example, customers could pay their tab via the electronic device providing the electronic menu, or another device separately provided. This could be done a number of different ways. In a first example, the electronic device could include an integrated payment reader such as a credit card reader or RFID reader on the device. In a second example, the customer or waiter could type in the credit card information for a one-time purchase. In a third example, the customer could log into an online account comprising credit card information saved (e.g., integrating with a restaurant account, Amazon, Google Wallet, etc.). In a fourth example, credit card information could be stored on the actual device, which may be beneficial when the electronic menu is operating as an app running on the customer device.
In still another aspect, the system including the electronic menu may aid in food and drink selection. For example, the customer may remember what a drink is called, but not remember how to make it, or the customer may not remember what the drink is called, but know the ingredients. Alternatively, the customer may not know either of these types of information, but would like to see what drinks are available based on a specific interest, such as a specific type of drink (drinks made with vodka, martinis, low calorie drinks, etc.). Rather than having to go back and forth with a waiter or bartender, the electronic menu would allow the customer to search for drinks any of these ways and could have either a set list of drinks or a database of thousands of drinks.
The system may further integrate an inventory component that may include a dynamically updated inventory with the electronic menu. For example, a bar may not stock all of the ingredients to make a drink. As a result, the customer may order a drink only to find out when the waiter or bartender returns that the drink cannot be made. By integrating the electronic menu with the inventory, a dynamic menu may be generated that only displays those items available or with all of their ingredients available. For example, the drinks indicated as being available on the electronic menu would be based on the ingredients stocked by the bar. Thus, if an ingredient was either not stocked, or possibly out of stock, then the drink would not be available. This could include an indication on the menu that the drink is unavailable or out of stock, or the drink may not appear on the electronic menu at all. In some cases, the customer would be unable to order the drink, and/or the patron could “request” the drink so that the bar management would know that someone (or potentially many people) were interested in a certain drink and would know to stock an ingredient in the future.
The electronic menu may allow patrons or other third parties to update the menu with item selections and instructions for their preparation. Various parties (e.g., management, third parties, peer reviewers, etc.) may mediate any changes or additions prior to the changes appearing on the electronic menu. The ability to update the electronic menu may allow the customers to order their favorite drinks or meals and save the information for a subsequent visit to the establishment. The selection may be tracked including the number of other patrons ordering the selection. Incentives such as allowing patrons to name the selection if the selection becomes popular may increase the number of contributions to the electronic menu. In addition, changes to the electronic menu may allow for the purchase of new selections from third parties. For example, an updated drink list may be downloaded to the electronic menu, allowing for the addition of multiple items to the electronic menu at a single time.
In yet another aspect, the system may integrate the electronic menu with the communication system, ordering system, and a database of information related to the item(s). For example, once a drink is ordered by a customer through the system, the order would be communicated back to the bar on an electronic display. Rather than just list the orders outstanding, the display could also allow the bartender to see the instructions for how to make a drink (what ingredients, in what order, and any extra steps such as shaking it, pouring it over ice, etc.). While the orders could be placed using the electronic menu as described above, the orders could also be placed at the bar. For example, the bartender could utilize the system as a standalone system when customers are at the bar and interacting with the bartender face-to-face. In this case, when a customer orders a drink, the bartender can ring the drink up either by a name search, alcohol type, top 10 or 20 drinks ordered, etc., and it would display the same information as discussed above with respect to the electronic menu. Regardless of how the items are ordered, this would allow the same drink to be made the same way every time, and a bartender would no longer have to memorize how to make a drink.
In some aspects, the system may comprise an inventory management component, which may be dynamically updated. In this embodiment, the system would allow the stocking clerk to key in (via manual type, barcode scanning, etc.) all of the available items in stock into an inventory list. The list could then be populated into the system tied into the electronic menu and ordering. For example, the inventory could be integrated with the electronic menu to provide the items that are available for ordering as described above. The inventory management component could either require the stocking clerk to key in updates on a regular basis in order to keep a rough estimate of how much was in stock to integrate with the sales system to estimate the amount of product sold, or have an automated measurement system for determining the amount of product sold without user input. The inventory management system would allow a bar owner to see everything that was in stock in real-time or near real-time, adjust or order new inventory when necessary, as well as provide an additional level of granularity to detect if anyone was stealing and/or know if he was wasting money stocking products that were not big sellers, etc.
In still another aspect, the inventory management component may be used to predict and/or automate inventory ordering. For example, the inventory information being input into the system may allow the management to know how much is being used and when. Such a system can potentially provide even more granular information when the electronic menu as described above is utilized to order items, such as drinks, electronically. The information can then be analyzed using data modeling to predict patterns and plan accordingly. For instance, a bar and/or restaurant owner may see a large spike in mimosa and Bloody Mary orders on a Sunday for brunch. The system could be used to detect and predict that every Sunday there will be a spike in these orders. Based on the available inventory information, the inventory management component could also have the ability to determine the amount of champagne and orange juice, or vodka and tomato juice, to stock in order to meet historical demand for the past month's worth of Sundays, or the past year's worth, or the past three years' worth, etc., including taking into account growing business and special occasions. The system could also analyze data relating to local events, which tend to drive customer behavior. For example, the system could receive input that a high school football team home game is scheduled for a particular day and that customers tend to order large quantities of food after high school football team home games. Hence, the system can automatically order large quantities of food so to be ready for the day of the game. The predictive nature of the inventory management component would allow a bar owner to plan ahead and order product to avoid shortages while not overstocking product to the extent that it results in waste or taking up excessive inventory and storage space.
Further, the inventory management system can use the predictive nature of the inventory to automatically place product orders on an appropriate time basis. For example, the system could automatically submit orders for the bar owner directly to vendors (via e-mail, fax, an online request, etc.), so that the bar owner never has to worry about inventory. The system would allow the owner to change or limit parameters—such as being able to key in additional items in preparation for a special event, or requiring his approval before making a purchase over a certain dollar amount, but the system could otherwise act autonomously. The system could also automatically perform system validations to detect anomalies that are indicative of stealing or free pouring by staff.
Still further, the system could provide opportunities for additional revenue for the bar or restaurant. By integrating the system as described herein, the bar owner would have a variety of information available to indicate what the customers are ordering, when they're ordering, and at what price points they're ordering; it could also be determined, whether the customer is logging in, paying through a trackable means (e.g. Amazon, Google Wallet), or via identification of the patron through the use of all or a portion of their card number (e.g., the last four digits of their card), the card type, and their name, by which the system can recognize individual patrons and their orders. This allows individual customer data to be tracked, logged, and used to create a customer profile. Using the customer profile, the individual customers can be targeted for offers, advertisements, or deals. For example, a customer could be recognized simply based on the last four digits of his credit card number, his name, and his credit card type. The customer profile could indicate that he always comes in and orders a certain brand and style of wine. When the system recognizes the customer based on the customer information (e.g., whether at the beginning of their visit or the end), the system can present that customer with the offer to try a different wine that's similar to the one the customer always orders. The offer could possibly include the different wine at a discount for the first glass, which the system can then track. Alternatively, the system could alert the customer that there is a sale of their favorite wine at the co-owned wine store next door. If the customer has provided, or offers to provide, their e-mail address, it could then add them to a list to provide similar incentives to come to the establishment. The information provided in the responses to the offers could then be used to update the customer profile for use in providing future offers. The customer profiles may also be used to provide customer rankings. The customer ranking may be used to identify frequent customers (e.g., VIP customers) or the like. The ranking may be used to provide a variable level of service and/or pricing to each ranking of customer. For example, VIP customers may be seated first, served first, and/or receive a discount during their visits to the establishment.
All of the aspects of the system described herein can be implemented in a variety of ways. The system can be implemented as an add-on to an existing point-of-sale system. Alternatively, the system could be implemented as a standalone application running on one or more devices. For example, the system may be considered a point-of-sale app that can operate on any device (be it tablets, smartphones, or computers). While the system can run and operate on a single device, the system could also include a distributed configuration in which one or more aspects of the system operate on a plurality of devices in communication with each other. For example, the app providing the electronic menu could potentially integrate with the rest of this system (ordering, dynamic menu, inventory management, drink making instructions, etc.). The integrated system would then provide the restaurant or bar owner a better point-of-sale system.
In some cases, the system may be implemented as an application based system using a remote server configuration (e.g., cloud based). In this system, the various information may not be associated with any particular establishment, but rather may be maintained and provided by a third party. This may allow the customer information to be controlled by the customers using their own devices. In addition, the customer information may be portable across multiple establishments. This may allow customers to carry custom profiles, menu items, and the like to each establishment. This may also allow the establishments to have more detailed customer profiles for providing selections and perks to customers.
The system could include a number of default templates for presenting the various aspects of information to the employees, management, and customers. A restaurant or bar owner can start with a template to begin, but the system would allow the owner or system administrator to easily create, drag and drop buttons (like icons on a computer desktop or an iPhone), rename them, change what they do in an easy-to-use interface, and the like. Unlike current point-of-sale systems where the updates (e.g., software updates) are pushed out from the franchisee/manufacturer/etc., the bar owner could distribute (e.g., push) the system updates that they make out to other devices within their bar ecosystem. For example, if the system presents a grid interface (e.g., a 10×10 display) and the system administrator, such as a bar owner, made a button bigger, changed the price of a drink, or moved a button around, the system would distribute the change(s) to the other devices (e.g., one on another floor, behind the bar, on a server's iPhone, etc.). Thus, the system would enhance the interaction between the various components of the system such as the electronic menu, displaying items that were ordered, and the inventory management component (alerting you that you were out of vodka, etc.).
The system 100 may comprise a back office system 101 for facilitating various facets within the business operations. The back office system 101 may comprise a database containing menu item availability data 124 related to the availability of menu items and/or ingredients for making the menu items available to customers. In an embodiment, the back office system 101 may comprise one or more electronic computing devices located at the business establishment. For example, the back office system 101 may be implemented on one or more mobile devices. This embodiment may allow the entire system to be operated from mobile devices within the establishment without the need for an expensive and dedicated computer or server. Alternatively, the back office system 101 may comprise one or more devices located offsite that are communicatively coupled to the business establishment systems. In some embodiments, the back office system 101 may operate based on a cloud computing environment. Cloud computing may comprise providing computing services via a network connection using dynamically scalable computing resources. Cloud computing may be supported, at least in part, by virtualization software. A cloud computing environment may be established by an enterprise and/or may be hired on an as-needed basis from a third party provider. Some cloud computing environments may comprise cloud computing resources owned and operated by the enterprise as well as cloud computing resources hired and/or leased from a third party provider. For example, the back office system 101 could be hosted by Amazon AWS—the licensing company providing the system 100—and/or by the business establishment owner, and the back office system 101 could be coupled by a network connection (e.g., wired connection, wireless connection, etc.) to the business establishment. In some embodiments, the third party services may provide the entire back office server function, and the third party service may be provided to a plurality of unrelated establishments and/or businesses.
The back office system 101 may be configured to communicate with an electronic device 104 such that a customer may use an electronic device 104 that is either his own device or a provided device to order an item for purchase. For example, the customer may use an interface 123 of the electronic device 104 to send an order request message 125 to the back office system 101 to request an item for purchase.
The electronic device 104 may communicate with the back office system 101 through a wired, wireline, or wireless access point. In an embodiment, a base transceiver station may provide a wireless communication link to the electronic device 104 and communicatively couple it to other components of the system 100 such as the back office system 101. In an embodiment, the base transceiver station may provide a wireless communication link to the electronic device 104 according to one of a code division multiple access (CDMA) wireless protocol, a global system for mobile communications (GSM) wireless protocol, a long term evolution (LTE) wireless protocol, a worldwide interoperability for microwave access (WiMAX) wireless protocol, or another wireless communication protocol. In some embodiments, a wireless access point may communicatively couple the electronic device 104 to the system 100. The wireless access point or other wireless local area network (WLAN) access point may provide a wireless link to the electronic device 104 and/or a network communicatively coupled to the system 100. A number of wireless communication protocols may be used, including, but not limited to, WiFi, Bluetooth®, and the like.
In an embodiment, an electronic device 104 may be assigned a password to connect through a secured wireless access point (e.g., a WiFi router). A variety of passwords can be used and assigned to a customer. For example, the password may be unique to a customer profile, unique to a credit card associated with the customer (e.g., the last name of the customer, a portion of the credit card number, the expiration date of the card, or any combination thereof), or simply a randomly assigned password for the customer. The password may assist in limiting the access to the system and/or identifying the customer during the communications between the electronic device 104 and the remainder of the system 100 (e.g., the back office system 101).
The electronic device 104 may also be configured to identify the location of a customer for purposes of delivering the item once it is prepared. In an embodiment, the electronic device may be assigned and locked to a specific table or location in the business establishment, which may comprise a setting within the application executing on the electronic device 104. In order to assign the device to the location, the device may be provided by the business establishment to the customer at the specific location. In some embodiments, the device may automatically identify its location, thereby allowing the device to be used at different locations within the business establishment. For example, the device may be configured to read a near field communication device such as an RFID tag associated with the table or to scan a symbol (e.g., a barcode) at the table. Alternatively, a radio communication such as a Bluetooth® communication may be used to self-locate the device within the restaurant. The ability of the device to self-locate within a restaurant may allow the device to be a restaurant provided device or a customer's own device. In some embodiments, the customer could register their location by typing in a table identifier into the interface 123 on the electronic device 104.
The ability of the electronic device 104 to be located within the business establishment may allow the customers to individually pay their tabulated bill. For example, the electronic device 104 may access a data store having a representation of the table or seat where the device is located. In some embodiments, the customer may be enabled to select from a table description and/or diagram (two person, three, four, six, square, round, etc.) to indicate the number of customers at the table and what portion of the bill each customer would be responsible for paying. The customer could select their seat and/or any other number of seats, or itemized purchase selections, and pay the bill using the interface on the electronic device 104. The payment could be completed using any of the payment methods described herein. The customers could pass the electronic device 104 around so everyone could pay if a single electronic device was present, or the customers could each pay with separate devices (e.g., their own electronic devices). The ability for the customers to individually pay may provide a flexible system that can improve customer satisfaction.
Upon receiving the order request message 125, the back office system 101 may evaluate the menu item availability data 124 stored in the database to determine whether or not the order request can be fulfilled. If, based on evaluating the menu item availability data 124, the back office system 101 determines that one or more ingredients are out of stock to fulfill the order, then the back office system 101 may send a negative order response message 126 indicating that the order request cannot be fulfilled. If, based on evaluating the menu item availability data 124, the back office system 101 determines that each ingredient for fulfillment of the order request is in stock, then the back office system 101 may send a positive order response message 127 to the electronic device 104 indicating that the order can be fulfilled. A more detailed explanation of the communication between the electronic device 104 and the back office system 101 is included below in the descriptions of
In some embodiments, the back office system 101 may comprise an inventory component integrated with the item availability data 124 and the interface 123. In this embodiment, the back office system 101 may determine when an item is unavailable in inventory or the amount of the item is below a threshold in inventory. The back office system 101 may update the menu on the interface 123 to indicate that the item is unavailable for example, by including a label such as “out of stock” or “unavailable,” or displaying the item in a color or pattern to indicate that it is unavailable. In some embodiments, the item may be removed from the interface 123 when it is determined to be unavailable, thereby ensuring that the items displayed in the interface 123 are available for order. In some contexts this may be referred to as a dynamically updated electronic menu. In this embodiment, the positive order response message 127 may not be needed since the order is pre-verified as being available.
The back office system 101 may process an order by sending an order fulfillment message 128 to an order preparation display 103 (e.g., a display for a bartender, waiter, or kitchen staff). The order preparation display 103 may be located such that a bartender may view the order fulfillment message 128 on the order preparation display 103 to be prompted to fulfill the order (e.g., pour an ordered mixed drink). The back office system 101 may receive a plurality of orders from one or more customers. A queuing mechanism may be used to order the plurality of orders within the system for preparation. For example, a first-in first-out queuing mechanism may be used to arrange the orders sent to the order preparation display 103. In some embodiments, the orders may be arranged based on a customer status (e.g., a VIP, frequent customer, etc.), time since the order was placed, order value (e.g., cost and/or profit of the order), the amount of time since a previous order, and the like. In some embodiments, similar orders from different customers may be grouped or collected to improve the efficiency in preparing the orders. When the plurality of orders has been arranged according to the appropriate queuing mechanism, the orders may be sent to the order preparation display 103 for display to the appropriate order preparation personnel.
In processing the order, the back office system 101 may also serve as a point-of-sale terminal and carry out a sales transaction for the purchase. For example, in some embodiments, the customer may enter his credit or debit card information via the electronic device interface 123. In some embodiments, the customer's order may be processed via a payment processing vendor (e.g., PayPal). In some embodiments, the customer's order may be added to a running tab, for which the customer or a third party is responsible. In some embodiments, the back office system 101 may prompt a transaction to take place at a separate point of sale terminal (e.g., a cash register monitored by the bartender). In still other embodiments, the customer's payment information may be stored on the device providing the electronic device interface 123. For example, the device may be the customer's own device executing an application that provides the electronic device interface 123. In this embodiment, the customer's information may be stored on the electronic device and used to provide the payment information for completing the customer's purchase transaction.
The back office system 101 may be communicatively coupled to a stocked inventory tracking means 107 and use inventory tracking means 106 for promoting inventory management. In an embodiment, the stocked inventory tracking means 107 may monitor quantities of various items the business has in stock. While
In operation, the stocked inventory tracking means 107 may receive initial input indicating an initial stocked quantity of a particular item 108-112. In some embodiments, the stocked inventory tracking means 107 receives initial input manually by a user using various input devices (e.g., via a keyboard, mouse, scanner, barcode reader, near field communication device, etc.). In other embodiments, the stocked inventory tracking means 107 may calculate initial input by way of automated means. For example, the stocked inventory tracking means 107 may include a shelf 113 comprising stock scales 114. The stock scales 114 may be configured to measure the weight of a particular item thereon. Based on the weight of the item, the stocked inventory tracking means 107 may calculate the stock inventory amount of the item. In some embodiments, the stocked inventory tracking means 107 is separate from the back office system 101 and communicates the stocked inventory amount to the back office system 101. For example, the stocked inventory tracking means 107 may comprise a transmitter for sending a message indicating the stocked inventory amount to the back office system 101. In other embodiments, the stock inventory tracking means 107 makes up a part of the back office system 101 itself.
The back office system 101 may comprise a database for storing data relating to a stock inventory amount for each item 108-112. Thus, the back office system 101 may be capable of monitoring the stocked inventory amount for one or more, or in some cases every, item 108-112 based on information received from the stock inventory tracking means 107.
The back office system 101 may be communicatively coupled to an inventory use tracking means 106. The inventory use tracking means 106 may be configured to track in substantially real-time an amount of an item as it is used (e.g., poured to make a drink, spilled, etc.). The inventory use tracking means 106 may incorporate any kind of means for monitoring quantities of an item as it is used. For example, the tracking may occur via a point-of-sale terminal (e.g., the point-of-sale terminal may communicate to the back office system 101 that one shot of gin was rung up in a transaction and therefore that one shot of gin was used); via an electronic spout (e.g., an electronic spout may measure fluid flow through the spout and communicate the measured data to the back office system 101); via a flow meter (e.g., a flow meter on a keg or a pour count); via motion sensing means (e.g., the bottle includes a motion sensor that can sense a pour being made and the duration of the pour to calculate an amount of liquid displaced from the bottle and communicate the amount to the back office system 101); via a weight sensor (e.g., each bottle may have its place on a shelf at the bar, the bottom of which is a scale that can weigh the bottle and contents therein to determine an amount of a beverage remaining in the bottle); via input (e.g., an electronic button/transmitter for placement on the bottle wherein, when a bartender pours a drink, his hand executes the button on the bottle to signal each shot that is poured, and the transmitter then transmits a signal to the system to communicate each shot that is poured); or via any other means. Further examples include the use of an input by the bartender to indicate that a new bottle has been added or opened, the use of a readable tag (e.g., a barcode, etc.) and/or a near-field communication device (e.g., an RFID tag) on the bottle to provide an input to the system that a bottle has been added or placed in the bar area, and/or the use of a readable tag (e.g., a barcode, etc.) and/or a near-field communication device (e.g., an RFID tag) on the bottle to provide an input to the system that a bottle has been removed or disposed of in the bar area.
In the particular embodiment illustrated in
The inventory use tracking means 106 may communicate the remaining amount of an item to the back office system 101. In some embodiments, the inventory use tracking means 106 communicates the amount to the back office system 101 each time the amount changes (e.g., each time a drink is poured, spilled, etc.). In other embodiments, the inventory use tracking means 106 communicates the amount to the back office system 101 at predetermined intervals (e.g., every minute, every ten minutes, every hour, once a day, twice a week, etc.). In some embodiments, the inventory use tracking means 106 communicates the amount to the back office system 101 upon the amount equaling less than a threshold amount. For example, when the bottle 116 has less than five fluid ounces of liquid in it, then the inventory use tracking means 106 may send a message to the back office system 101 that the bottle 116 on the floor is running low.
In some embodiments, when the back office system 101 receives a message that the amount of an item is running low, the back office system 101 may present an indication to refill the ingredient. For example, the back office system 101 may send an inventory message 122 to a management display 102 that the product in bottle 116 on the floor needs to be restocked. In turn, a bar-back, bartender, or any other individual may respond to the inventory message 122 and bring a stocked bottle of gin 108 from the stockroom 107 onto the floor.
Upon the bottle of gin 108 being brought from the stockroom 107 onto the floor, the stock inventory amount for gin 108 will decrease. In an embodiment, inventory notices and restocking requests/actions may be performed based on various considerations and thresholds. For example, when the stock inventory amount of an item falls below a threshold amount, then a message may be sent to indicate the amount of the item. For example, the message that more of the item should be purchased may be sent to the management display 102 or to another display (not shown). In some embodiments, the message may comprise an email or text message sent to a procurement manager. In some embodiments, when the stock inventory amount of an item falls below a threshold amount, then more of the item is automatically ordered (e.g., the back office system automatically updates or creates a purchase order to a supplier requesting more of the item). The threshold amount may be fixed (e.g., a case of gin) or dynamic. A dynamic threshold may be based on expected usage amounts or rates. The expected usage amounts may affect the threshold by ensuring that more of the item or ingredient is on hand when needed by taking into account ordering times and delivery delays. For example, the threshold may comprise a case of gin for a weekday or four cases of gin for the week before a holiday weekend, based on the higher expected usage during the holiday weekend, while taking into account the lead time to order and receive the extra stock. A dynamic threshold may be based on current inventory amounts or usage rates. For example, when the usage rate of an item is twice the expected or predicted rate, the threshold amount to trigger re-ordering may be double. This may ensure that additional stock is ordered before the supply reaches zero in a certain period of time (e.g., a fixed order and delivery period). As described in more detail below, the amount of the item ordered may comprise a fixed amount, an amount based on the expected use in a given time period and/or storage space, and/or a predicted amount based upon information and data accumulated by the system (e.g., predictive ordering based on data mining of the back office system 101 data). Additional considerations useful in generating inventory notices and restocking and/or reordering requests can include the usage and/or consumption rate of the item, the predicted usage for a given time period (e.g., the predicted amount exceeds the current or expected inventory), and the like.
In some embodiments, when the stocked inventory amount of an item reaches zero and when the remaining amount of the item measured via the inventory use tracking means falls below a threshold amount (e.g., the amount of the item left in the bottle 116 on the floor is less than 1 oz.), then the back office system 101 will determine that there is not any more of the item available for customers. In turn, the back office system 101 may update menu item availability data 124. In turn, the current system helps ensure that an order response message 126, 127 sent to a customer accurately reflects the most up-to-date information. As noted above, the determination that there is not any more of the item available for customers may be used to dynamically update the electronic menu: for example, by removing items no longer available or changing their appearance to indicate that the items are unavailable.
In some embodiments, the stocked inventory amount of an item may exceed an expected usage threshold. The expected usage threshold amount may be fixed (e.g., a case of gin, twenty pounds of beef, etc.) or dynamic. A dynamic threshold may be based on expected usage amounts or rates based on past sales information. The expected usage threshold may be used to provide discounts when the inventory of an item exceeds the expected usage threshold. The expected usage threshold may be used with perishable items such as fresh food, items with expiration dates, such as canned or frozen goods, or items taking up storage space that are not selling at the expected rates. When the inventory amount of an item exceeds the expected usage threshold, the system may send a message to the back office system 101 to provide a discount or other incentive to sell the item. The back office system 101 may update the menu on the interface 123 to indicate that the item is available at a discount to incentivize sales of the item. It will be appreciated by those skilled in the art that some or all of the components illustrated in
The back office system 101 may comprise a database containing customer profiles. The user profiles may be created by the customers and/or by the system 100 based on customer interactions with the system 100. In an embodiment, a customer may create a user profile using the electronic device 104. Initially, the customer may create the user profile and provide various information such as personal information, demographic information, billing information, preferences, login information, and the like. The personal information may allow the customer to be uniquely identified. For example, a unique identifier may be selected by the system and assigned to the user and/or the user may select the identifying information themselves. The demographic information may include information such as one or more of gender, ethnicity, age, financial status, educational level, and interests. The billing information may include a preferred payment method, credit card information, billing address, third party account information (e.g., PayPal account information), and any other information necessary to process a payment at the establishment. The preferences may include information about brands a customer prefers, food allergies, food preferences (e.g., vegetarian, gluten free foods, low calorie foods, etc.), ingredient preferences, and the like. The login information may be used by the customer to establish an identity used to access the profile information at various times. The user may create a unique identity and password to protect the account information. The login information may act as a security measure for preventing access to the customer information by unauthorized parties.
When a customer creates a customer profile, the customer profile may be associated with a photograph or image of the customer. The image may allow for a quick identification of the customer by the staff and also provide an added layer of security to ensure that the customer using the account matches the image associated with the account. In order to add the image, the image file may be uploaded to the account by the customer and/or a link may be provided to an image that the customer would like associated with the account. For example, a link to a social networking site may be provided in the customer profile to allow the staff or customer to view the image on a third party website or server. The image may allow the staff to match the customer with an order or a bill. For example, a bartender may be able to quickly provide the bill to a customer using the image without having to first ask the customer for their name. Further, the customer may have a better experience when the staff approaches the customer and addresses them by name.
In some embodiments, a customer may not choose to create a customer profile or account with the establishment, and the system 100 (e.g., the back office system 101) may create a customer profile for the customer. In this embodiment, the system may have information relating a customer interaction such as an order, purchase, or the like. If the system cannot match the information with a customer profile, a new customer profile may be generated. The new customer profile may store information related to the customer such as the content of an order, when the order occurred, the price point of the order, the billing information (e.g., a credit card number, name, etc.), and the like. The customer account may then be identified by the identifying information such as a name on the credit card, a portion of the credit card number, or the like. Any subsequent purchases matching the identifying information may be further associated with the customer account. If a customer creates an account after the system creates the initial account, the interaction history may be associated with the customer created account. Further, when the system creates an account based the available information, the system may prompt the customer to create a user profile. For example, a user profile creation screen may appear on the electronic menu, be sent to a customer device, or provided to a customer in a hard copy form. If the customer provides the information in hard copy form, the information may be entered into the customer account to add to the user profile information.
The customer profiles may be retained for a period of time or retained indefinitely. In some embodiments, the customer profiles may be temporary and only retained for a short period of time, for example one day or less to correspond to a single visit to the establishment. Short term customer profiles may be useful in tracking a customer's bill during a single visit to the establishment. In some embodiments, the customer profile may be retained for a longer period of time such as a season, a year, etc. This may allow the customer profile to be associated with a return visit to the establishment. Retaining profiles for a predetermined period of time may allow for tracking customers who do not establish their own customer profiles while providing a data retention policy that does not unnecessarily store customer data that is not used in the future. In some embodiments, the customer profiles may be retained without a set removal timeframe. This may allow customer profiles such as those profiles created by customers or matched to returning customers to be retained for marketing purposes.
Various information can be associated with a customer profile. In an embodiment, any valet parking information can be associated with a customer through a customer profile. When the customer arrives at the establishment, a valet service provided by the establishment or a third party may provide a valet identification (e.g., a number, a code, a card, etc.) upon leaving their car. The number may be associated with the customer through an existing customer profile or a temporary profile opened for the customer during the visit. For example, a customer profile may be created when the customer opens a tab at the bar. For customers with existing customer profiles, the valet identification may be associated with the customer profile based on the recognition of the customer using an image, a vehicle identifier (e.g., a license plate number, VIN number, vehicle description, etc.), recognition of a customer device, receiving a customer's login information or identification, or the like. When the customer is ready to leave, the valet service may be notified and the customer's car can be retrieved prior to the customer leaving the establishment. For example, initiation of the payment process may trigger the communication of the valet identification to the valet service. As part of the same payment process or in a separate payment process, the customer may use the system to pay for and/or tip the valet service. This may form part of the basis for triggering the communication with the valet service to retrieve the customer's vehicle. Alternatively, the customer may utilize a communication with the back office system 101 to initiate the retrieval of the vehicle. While described in the context of a bar, the customer profiles may also be used at restaurants, malls, stores, or other locations using valet parking services.
The customer profile may be updated to record the interactions with the system 100 over time. For example, the customer profile may be updated to record what a customer has ordered, when they're ordering, and at what price points they're ordering. The customer profile may also record whether the customer is logging in, paying through a trackable means (e.g. credit card, Amazon, Google Wallet), or just via identification of the customer through the use of all or a portion of their card number (e.g., the last four digits of their card), the card type, and their name. Using this information, the system may recognize individual customers and their orders. This allows individual customer data to be tracked, logged, and used to update the customer profile.
The customer profile may comprise an order history, which may include an identification of the items ordered by a customer. If a customer creates a new menu item (e.g., as described in more detail herein), the newly created menu items may be stored in the customer profile as well. This may allow for the display of the order history to the customer (e.g., as a “my menu” list). The customer may then be able to place an order by selecting an item from the list of previously ordered and/or created menu items.
While described as being a part of the back office system 101, the customer profiles could also be retained or stored on a remote server and/or on a customer device e.g., as described with respect to
In an embodiment, the customer profiles may be used to establish customer rankings. For example, the customer profile may store information relating to the frequency of customer visits to the establishment, the total amount of money spent, the amount of money spent per visit, the amount of profit made on the customer, the number of guests associated with the customer during the visits, the time periods of the visits, the type of customer visit (e.g., lunch, dinner, event hosting, etc.), the type of items ordered (e.g., expensive items versus lower cost items, high priced brand items, etc.), the amount of items ordered, and the like. Based on one or more of these considerations, the customer may be ranked amongst a plurality of rankings. For example, a customer who spends under a threshold amount of money in a given time period may be ranked as a standard customer. A customer who spends at or above the threshold in the given time period may be ranked as a VIP customer. Similarly, customer rankings may include multiple levels. For example, the customers may be ranked as bronze, silver, gold, or platinum customers based on one or more of the considerations. The rankings may be used to provide variable levels of service, discounts, and/or incentives to the customers. The rankings may be based on the customer's interactions with a particular establishment and/or across a plurality of establishments.
In an embodiment, the customer ranking may be used to provide a variable level of service to the customers. In an embodiment, the customer may be identified at the time they park or valet their vehicle. The vehicle identification information may be used to trigger an identification of the customer and their ranking. In some embodiments, the customer may be identified when he or she enters the establishment. For example, a customer may log into the system, the customer may open a tab, the presence of their personal electronic device may provide an indication that the customer is within the establishment, the staff may match the customer to a customer profile, or the like. When the customer is identified, the ranking may trigger a level of service indicator to the staff. When the ranking indicates that the customer is above a base level of service (e.g., for a VIP customer), the indicator may alert the staff so that the customer may receive priority seating or service.
In an embodiment, the customer profile may allow the customers to be targeted for offers, advertisements, or deals. For example, a customer could be recognized simply based upon the last four digits of his credit card number, his name, and his credit card type. The customer profile could indicate that he always comes in and orders a certain brand and style of wine. When the system recognizes the customer based on the customer information, (e.g., whether at the beginning of their visit or the end), the system can present that customer with the offer to try a different wine that's similar to the one the customer always orders. The offer could possibly include the different wine at a discount for the first glass, which the system can then track. Alternatively, the system could alert the customer that there is a sale of their favorite wine at the co-owned wine store next door. If the customer has provided, or offers to provide, their e-mail address or other contact information (e.g., mailing address, phone number, etc.), it could add them to a list to provide similar incentives to come to the establishment. The information provided in the responses to the offers could then be used to update the customer profile for use in providing future offers. Various types of offers can include discounts, incentives, or the like, and the system may offer the discounts based on various considerations including any of those used to determining a customer ranking (e.g., an amount spent, an amount purchased, a number of people present, a type of visit such as a meal or an event, or the like).
In an embodiment, the customer profiles and/or ranking may be used to offer progressive discounts at the establishment. Progressive discounts generally refer to discounts that progressively increase in value over time or in each subsequent visit. For example, the discounts for the customers may initially be based on a customer ranking. A regular customer may receive a 3% discount if they return within 30 days of a previous visit while VIP customers may receive a 10% discount if they return within 60 days of a previous visit. If a regular customer returns and receives the 3% discount, they may be sent a progressive discount offering a 4% discount if they return within 30 days. The discounts may continue by offering discounts of increasing value over time. The progressive discounts may be configured to allow the customer to receive a higher customer ranking if the customer redeems the discounts over time. For example, a regular customer may become a VIP customer if they continue to return and redeem the progressive discounts. Continually increasing the value of the discounts may encourage further patronage of the customers. While described as discounts, other items of value (e.g., “perks”) such as free or discounted menu items, availability of specials or items for certain rankings, coupons for third party items, or the like may also be offered and considered part of an increasing value as part of a progressive discount program.
The back office system 101 may comprise a database containing the electronic menu information. The electronic menu information may comprise information pertaining to the menu items such as the ingredients and/or preparation instructions. In general, any information disclosed herein as being displayed on the electronic menu may be stored in the database. Various information that may be part of the electronic menu information database may include, but is not limited to, ingredient lists, inventory usage amounts of each ingredient, potential ingredient substitution suggestions, preparation instructions, preparation times, ingredient sourcing information, ingredient brand, ingredient quality, customer ratings of the ingredients, customer ratings of the overall menu item, customer reviews, historical menu item information, and the like. The electronic menu items may include drinks (e.g., beer, wine, liquor, mixed drinks, mixer information, soft drinks, etc.), food items (e.g., appetizers, meals, deserts, etc.), or any other items provided in a bar or restaurant.
When the electronic menu is provided to a customer, all or only a portion of the electronic menu items and/or electronic menu item information may be provided to the customer. In an embodiment, the electronic menu provided to the customer may only contain a portion of the overall available menu items. For example, a drink item menu may only contain the top drinks that have been ordered in the last month. Additional items may be available by selecting an option to view additional menu items or a full menu. Similarly, the electronic menu may only contain some of the menu item information for the displayed items. For example, the electronic menu may only comprise the names of the menu items. Additional information associated with each menu item such as the ingredients, ratings, and the like may be available by selecting each item, but may not be initially displayed. As used herein, the term electronic menu may include a full menu containing the menu item information or any portion thereof.
The back office system 101 may allow the electronic menu information be changed or updated by various parties. In an embodiment, the back office system 101 may allow the customers to add new items to the menu of the establishment. The electronic menu may provide an option for placing an order that includes specifying the ingredients and preparation instructions to allow the establishment to prepare the item for the customer. The back office system 101 may perform the same checks for the new item that are performed with any other item. For example, the inventory may be checked to verify that the ingredients are available in a sufficient quantity to prepare the item. If any ingredients are unavailable, the system may offer suggestions for substitutions or request substitution suggestions from the customer.
In some embodiments, the back office system may perform various checks on the proposed menu item. For example, a customer may attempt to enter a menu item that is the same or similar to an existing menu item, even if an identifier (e.g., a name) for the item is different. In order to avoid potentially duplicate items, the back office system may analyze the ingredient list to determine if any other items on the menu have a menu list. A variance within a threshold may be allowed based on a ratio of the ingredients. For example, a variance of less than about 10%, or less than about 5% may be used to determine a relative ratio of the ingredients. A ratio may be used to avoid differences in total preparation amounts. If the ingredient lists are within the thresholds, an analysis of any preparation instructions may be performed. If the preparation process is the same or similar, the item may be identified as the same item. In the event of a minor variation between the ingredient list and/or the preparation process, the back office system may identify the differences and offer than as options under the main item. For example, a martini may be optionally offered with vodka rather than gin where all of the other ingredients are the same. If the new menu item is the same as an existing item, the system may return the identification of the existing item to allow the customer to order their desired item.
The new item may be added to the electronic menu item once it is submitted by the customer. In an embodiment, the new item information may be stored in the menu item information for use in the future. For example, the customer may be able to request the item again and/or other customers may also be able to request the new item from the electronic menu. In some embodiments, the addition of any menu item information may be mediated by the back office system 101 (e.g., through a message to management, a third party, peers, or the like seeking approval, etc.). When the new item is added to the electronic menu, it may be sent to one or more other customers and/or linked to a social media site. For example, the new item may be submitted for consideration to be added to the menu. If the new item is added to the menu, it may allow a customer to have a preferred item on a number of visits without having to reenter the information for the item. For example, a customer may enter their favorite drink and then be able to order their favorite drink from the menu without having to add it to the menu or explain it each time.
The new item popularity may be tracked by recording the number of orders for the new item, the amount of revenue generated by the new item, the number of customers ordering the new item, or the like. If the information indicates that the popularity of the new item exceeds a threshold (e.g., a number of requests exceeds a request threshold, etc.), the customer that originally submitted the new item information may receive one or more incentives. For example, the customer may have the right to name the menu item, receive a discount on the new menu item, receive a discount on other items, increase in ranking, or the like. These incentives may promote customers submitting items to the menu to provide a dynamic menu selection. The ability to provide one or more incentives for submitting new items may be limited based on customer ranking or any of the considerations for the customer ranking. For example, only customers of a certain ranking may be offered incentives or even allowed to submit new items. In some embodiments, customers of any ranking who have ordered more than a certain number of items, spent over a threshold amount, or the like may be able to submit new items and/or receive incentive based on the submission of new items.
In some embodiments, the new menu items may include drink recipes. For example, a customer may be able to create and order a drink from the ingredients available at a bar. The drink may be the customer's favorite drink, and the drink may not be available on the menu at the bar. The customer may then list the ingredients for the drink and provide mixing instructions. This information may then be stored in the menu item information to allow the bartender to prepare the drink for the customer as well as others at the bar. The new drink can be shared on social media or sent to other patrons. The popularity of the drink can be tracked by recording the number of times the drink is ordered. In some embodiments, a tasting competition can be held to choose the most popular drinks and identity any new drink items that should be added to the electronic menu, thereby contributing creativity to the drink-making process. When customers order the new menu items, the customers may rate the substitution (e.g., via a message sent using the electronic device) to indicate the customer's satisfaction or lack thereof, with the new menu items. The overall score or average rating may be used to determine if the new menu items remain on the electronic menu. Thus, the system may provide up-to-date and creative menu item addition process, which may be driven by a variety of opinions and customer feedback.
In order to manage the size of the electronic menu, the number of customer created menu items may be limited on a main menu display. For example, the main menu display may only contain a link to a list of customer created menu items. In some embodiments, the electronic menu may only comprise a set number of customer created menu items, which may be displayed based on popularity or ranking. For example, the electronic menu may comprise the top 3, top 5, top 10, or the like number of customer created menu items that have been approved for display on the electronic menu. A link can be provided on the electronic menu to provide a larger list of the approved customer created menu items, and in some embodiments, the link may be used to provide a display of all of the customer created menu items. In some embodiments, the electronic menu may display only a portion of the total available menu items and/or customer created menu items along with an option or link to an additional portion or all of the remaining items. Providing a menu with only a portion of the menu items can be considered providing the electronic menu to a customer even when less than all of the available menu items are displayed.
In an embodiment, the back office system 101 may record the transactions at the establishment in an order history store (e.g., an order history stored in a memory) for use with an analysis application stored in the system. The system may use the collected data in the order history store to perform data analysis and prediction for further use with the system. The system may perform the data analysis and prediction for the system itself, and in some embodiments, the data may be used to perform data analysis across various establishments and/or customers. As noted above, the back office system 101 may store data pertaining to customer order history in the database. Thus, the database may contain customer order history data related to numerous customer order histories from various customers. The back office system 101 may mine and analyze the data in the database to make determinations relating to customer ordering and thereby facilitate business operations. In some embodiments, the back office system 101 may comprise a rules engine to facilitate the data mining and/or analysis.
The back office system 101 may analyze the customer order history data received via the system 100. In some embodiments, the back office system 101 also receives data regarding customer order histories via external means. For example, in some embodiments, the back office system 101 may receive user input relating to general or known customer order histories and statistics and/or trends associated therewith. In some embodiments, the back office system may receive customer order history data from other businesses. For example, businesses may be associated with one another and/or in an agreement with one another so as to share customer order history data. As another example, the system may be operated by a third party, which may utilize information across multiple businesses and/or establishments. Based on the customer order history data, the back office system 101 may draw various conclusions. For example, the back office system 101 may determine patterns and/or trends associated with particular customers and/or groups of customers. For example, the back office system 101 may detect which items are generally purchased together, which items are frequently substituted for each other, purchasing habits and/or patterns indicated by customers and/or groups of customers, etc.
In some embodiments, the database may also contain data relating to external conditions and/or events. For example, the database may contain data associated with the weather conditions in the location of the business establishment (e.g., which season it is, the temperature, whether or not it is raining or snowing, etc.); an economy (e.g., information relating to stock market performances, volatility, an indication of a general state of a local, national, and/or global economy); sports (e.g., which sports are actively in season, rankings among sports teams, which sports teams are currently playing or will be playing one another, etc.); or any other data that may be relevant.
Based on the external conditions data and the customer order history data, the back office system 101 may draw conclusions relating to how external conditions affect customer behavior. In some embodiments, the back office system 101 analyzes the customer order history data and external condition data along with the menu item availability data and/or the metadata also stored in the database. In turn, the back office system 101 may determine interrelationships among customer behavior, external factors, inventory, and the menu items.
In some embodiments, the back office system 101 may make determinations based on the data and utilize the determinations to facilitate business operations. For example, the business may comprise a sports bar that provides a television for display to its customers, and back office system 101 may acquire data regarding which shows are presented to the patrons and when they are presented, as well as which shows are scheduled to be presented to the patrons in the future (e.g., via a television guide, a scheduled recordings listing, etc.).
The customer order history data and the external conditions data received by the back office system may indicate that a high number of orders for a particular Chicago microbrew beer are requested whenever the television presents a Chicago football game. The back office system may thus submit and/or prompt submission of a purchase order for the Chicago microbrew such that a certain quantity of the Chicago microbrew will be in stock whenever a Chicago football game is scheduled to be on the television. On the day of a Chicago football game, the back office system 101 may also promote transmission of a message to be displayed to employees indicating that large amounts of the Chicago microbrew will likely be purchased and therefore more of the beer should be taken from the stock room to the floor, added to more beer taps, etc.
In some embodiments, the back office system 101 may determine appropriate substitution suggestions based on the mined data. For example, the back office system 101 may determine that when a Chicago football game is on the television, high volumes of customers submit via an electronic device 104 order requests for the Chicago microbrew. The back office system 101 may also determine that during a Chicago football game, if a negative response message is sent to an electronic device (e.g., the bar is out of stock of the Chicago microbrew), then the back office system 101 receives a high amount of reply cancellations messages (e.g., the Chicago fans would rather leave and go to a different establishment serving the particular beer than remain at the establishment and order a substitute). In contrast, the back office system 101 may also determine that when a New York football game is displayed on the television, high volumes of customers submit via an electronic device 104 order requests for a particular New York microbrew beer. The back office system 101 may also determine that during a New York football game, if a negative response message is sent to an electronic device (e.g., the bar is out of stock of the New York microbrew), then the back office system 101 receives a lower amount of reply cancellations messages than it receives after a negative response message is sent for the Chicago microbrew (e.g., the New York fans would rather stay at the bar and order a substitute beer than go to a different establishment). Hence, the back office system 101 determines that the New York customers are more likely to stay at the bar and continue ordering substitute beers than the Chicago customers.
Therefore, in order to maximize the number of customers purchasing from the establishment, the back office system 101 may take steps to ensure that a sufficient amount of the Chicago microbrew beer is in stock whenever a Chicago football game is displayed on the television. Thus, if a Chicago football game is scheduled to be displayed at the bar on a Sunday, and if on Wednesday a customer sends an order request via an electronic device 104 requesting a Texas beer that is out of stock, then the back office system 101 may send a negative response message 126 offering the New York microbrew (instead of the Chicago microbrew) as the substitute choice to thereby try to conserve the stock of the Chicago microbrew.
In an embodiment, the back office system 101 may use the data to determine an appropriate substitution for a particular customer. For example, the database may contain data indicating that a particular customer very rarely orders vodka on Sundays through Thursdays but frequently orders vodka on weekends. If, upon the customer transmitting an order request message requesting a gin and tonic, the back office system 101 determines the bar is out of stock of gin, then the back office system 101 will determine which day of the week it is. If it is Monday, then the back office system 101 may send a negative response message containing a substitution recommendation for an item other than vodka (e.g., a rum and cola). If, on the other hand, the back office system 101 determines that it is a Saturday, then the back office system 101 may send a negative response message containing a substitution recommendation for a vodka and tonic.
The back office system 101 may also use the data to adjust price and thereby maximize profits. In adjusting the price, the back office system 101 may control the point of sale terminal as well as alter the price shown to customers on the electronic menu. The back office system 101 may alter the price based on supply and demand. For example, if the business establishment is a bar and the back office system 101 analyzes the menu item availability data to determine that the bar is running out of stock of tequila (e.g., supply is low) while the volume of order requests is not changing significantly (e.g., demand is remaining substantially constant) then the back office system 101 may automatically increase the price of tequila. The back office system 101 may also use external conditions data to predict the supply and demand of particular items to thereby adjust the price. For example, the back office system 101 may receive external conditions data indicating that a large snow storm is going to strike the vicinity over the course of the evening. The database may contain customer purchase history data indicating a direct correlation between how heavily it is snowing and how many order requests for scotch the back office system 101 receives (e.g., demand will increase throughout the night). In turn, the back office system 101 may program the price of scotch to gradually increase over the course of the evening.
The back office system 101 may utilize customer purchase history data that is shared among a plurality of business establishments. For example, the bar may enter into an agreement with other neighboring bars located nearby. In some embodiments, the bar and neighboring bars may share data within their databases. In other embodiments, the bar and neighboring bars may each communicate with a single database. For example, the system may be provided as a service by a third party. The third party may then collect the information from all of the relevant businesses and supply the information to the other businesses in various forms. The bar may analyze the data from the neighboring bars to detect customer ordering trends within the vicinity in substantially real time. For example, the back office system 101 may determine that several neighboring bars are experiencing high volumes of order requests for high priced wine. In turn, the back office system 101 may transmit a message to the management display indicating that more wine should be taken from the stock room onto the floor, bartenders knowledgeable about wine should stay on the floor, etc. Furthermore, the back office system 101 may analyze the metadata to determine that customers who order wine often order cheese platters as well. Hence, the back office system 101 may transmit a message to the management display 102 prompting employees to begin preparing cheese platters.
The back office system may also transmit promotional messages to an electronic device based on data in the database including customer order history data. For example, the back office system may determine that certain customers frequently purchase a particular wine. If the bar engages in a promotional arrangement with the particular wine vineyard and the bar agrees to distribute coupons to a limited number of customers, then the back office system will automatically determine which customers should receive the coupons based on which customers most frequently purchase the wine from the bar.
The data in the database and the analysis thereof may also be used in the making of business decisions by the bar owner and/or by other individuals or entities. For example, the analyzed information may be valuable in making decisions as to whether a new bar should come into the neighborhood and/or how advertisers and product manufacturers can maximize their profits from the customers.
Turning now to
In some embodiments, a customer may communicate with his electronic device 104 to the back office system 101 via an electronic device application. The application may be provided by any entity, including the business establishment itself or a third party. The application may provide on the electronic device's 104 display an interface 123 that allows a customer to communicate with the back office system 101. The interface 123 may be customized according to a business establishment's preferences through the use of formatting and/or customized indicia 202.
In the particular embodiment shown in
In some embodiments, the back office system 101 may determine that an item is out of stock and remove it from the menu prior to the menu being presented to the customer. In this instance, the back office system 101 may identify a purchase history associated with the customer based on the identifying information. The back office system 101 may analyze the customer's purchase history to determine at least one appropriate substitution as described above. The electronic menu may then be dynamically updated for the particular customer with the appropriate substitution. For example, the electronic menu may be updated to indicate that the establishment is out of gin and rather present the customer with the option to order a whiskey and cola.
In the particular embodiment shown in
In the particular embodiment shown in
One skilled in the art will appreciate that a substitution may be determined through any type of appropriate analysis and that the analyses described above are illustrative. For example, the back office system 101 may analyze the metadata in the database to determine an in-stock substitution for an out-of-stock ingredient based on the manner in which the out-of-stock ingredient relates to other ingredients in the menu item. In turn, based on the metadata, the back office system 101 may select a substitute ingredient that relates to the other ingredients similarly to how the out-of-stock ingredient reacts. In some embodiments, the metadata may provide an indication as to how various ingredients relate to one another. In some embodiments, mixologists or other industry experts may provide recommendations for substitutions of ingredients or items as a whole. In some embodiments, the back office system may notify a bartender that an ingredient is out-of-stock and recommend a plurality of other in-stock substitute ingredients as options for appropriate substitutes. Thus, the bartender may himself select the particular substitute ingredient from the plurality of substitute ingredients and/or an entire substitute item, thereby contributing his own creativity to the drink-making process. In some embodiments, while the bartender is working a shift, the bartender may enter into the back office system data regarding substitutions and customer feedback associated therewith. In some embodiments, when a customer receives a mixed drink comprising a substituted ingredient, the customer may rate the substitution (e.g., via a message sent using the electronic device) to indicate the customer's satisfaction, or lack thereof, with the substituted drink. The system may then present future substitution suggestions based on the scores or other indicators (e.g., the most frequently substituted, etc.). Thus, the system may provide up-to-date and creative substitution recommendations, which may be driven by a variety of opinions and customer feedback.
In an embodiment, the system may implement a model to predict and track anticipated usage of the various ingredients and/or menu items. The model may be generated by the back office server using past purchase data, customer profiles, data from a particular establishment, and/or data from multiple establishments. The model may analyze the existing data and determine usage patterns, usage rates, correlations between items, and/or correlations between ingredients. For example, the model may determine various expected usage rates for different time periods, such as the time of day, day of the week, special occasions, month of the year, or a season. Upon implementing the model, the model may be used to predict a usage amount in a given time period, a predicted usage rate, or the like. The integrated inventory system may then track the usage amounts on the floor, the stock room, or other inventory store, and compare the results to the expected amounts predicted by the model. The results of the comparison may be used to update the inventory (e.g., order additional items/ingredients), identify new purchasing trends, and identify associated items (e.g., associated menu items, associated ingredients, menu items associated with various ingredients, etc.), identify advertisements related to various items, and the like. The model may be updated in near real time based on the inventory tracking systems and methods described herein. For example, an amount of gin can be tracked based on each sale, each pour, etc. and the inventory updated using the model operating on the server. In some embodiments, the model may operate on one or more electronic devices, and in some embodiments, the model may operate across a plurality of electronic devices.
Turning to
As shown in
The system 300 may further comprise a base transceiver station (BTS) 306, a wireless access point 309, and a network 307. The network 307 may be communicatively coupled to the network server 302, the electronic device 304, the wireless access point 309, and/or one or more establishments 301, 303, 305. In an embodiment, the base transceiver station 306 may provide a wireless communication link to the electronic device 302 and communicatively couple it to the network 307. In an embodiment, the base transceiver station 306 may provide a wireless communication link to the electronic device 304 using any of the communication protocols described here including, but not limited to, a code division multiple access (CDMA) wireless protocol, a global system for mobile communications (GSM) wireless protocol, a long term evolution (LTE) wireless protocol, a worldwide interoperability for microwave access (WiMAX) wireless protocol, or another wireless communication protocol. The wireless access point 309 may communicatively couple the electronic device 304 to the network 307. The wireless access point 309 or other wireless local area network (WLAN) access point may provide a wireless link to the electronic device 304 and/or the network 307. A number of wireless communication protocols may be used including, but not limited to, WiFi, Bluetooth®, and the like. In some embodiments, the wireless access point 309 may be associated with one or more of the establishments 301, 303, 305 to provide a connection between the electronic device 304, the network 307, and/or one or more servers 380, 382, 384 associated with one or more of the establishments 301, 303, 305.
The network server 302 may store various data stores and/or applications for use with the system 300. In an embodiment, the network server 302 may comprise a processor 351 and a memory 350, where the memory 350 may comprise a customer data store 356, a menu item store 360, and/or inventory data store 362. The memory 350 may also comprise an inventory management application 352 and/or a data mining application 354.
The system 300 may also comprise one or more establishments 301, 303, 305. Each establishment may be the same or similar to the establishments described herein. For example, the establishment 301 may be the same establishment described with respect to
The electronic device 304 may comprise applications and systems similar to those described above with respect to the system 100 of
The electronic device 304 may also comprise payment information in the payment information store 318. The payment information may comprise information related to completing a transaction with one or more of the establishments 301, 303, 305. In an embodiment, the payment information may comprise any of the types of payment information described with respect to
The electronic device 304 may comprise menu item information in a menu item store 320. The menu item information may comprise information related to menu items associated with one or more establishments 301, 303, 305 and/or menu items created by the electronic device's customer or another customer. The menu item information may allow a customer to view the menu items available at an establishment during a visit or when the customer is not at the establishment. In some embodiments, customer created menu items may also be contained within the menu item information. As described above, the menu items associated with a customer may be provided to an establishment 301 to allow the item to be served at the establishment. In order for the customer to avoid having to re-enter the menu item information, the menu item information may be stored on the electronic device 304 and provided to a second establishment 303 to allow the second establishment to prepare the same menu item. The customer may then have the same menu item at each establishment based on the information in the electronic device.
The applications stored on the electronic device 304 may be executed on the processor 312 and configure the processor 312 to perform one or more functions related to the integrated business operations. The applications may interact with the elements of the memory 304 such as the customer profile store 316, the payment information store 318, and/or the menu item store 320. The applications may also interact with one or more components of a remote server (e.g., network server 302) and/or a system associated with an establishment 301, 303, 305.
In an embodiment, the electronic device 304 may comprise an electronic menu application 332. The electronic menu application 332 may communicate with the network server 302 and/or a system at an establishment 301, 303, 305 to obtain the electronic menu and any dynamic menu updates as well as the information associated with the various options. The electronic device 304 could communicate over a data connection or directly with a data connection provided by the establishment. Any of the features of the electronic menu described with respect to
In some embodiments, the electronic device 304 may be communication with a server (e.g., back office server 380) at an establishment 301, and the electronic menu may display information obtained directly from the establishment. This may allow the customer's electronic device 304 to act as the display and/or interface for the menu without the establishment having to provide a separate electronic device. In this embodiment, any of the considerations with respect to the electronic menu described with respect to
In addition to displaying an electronic menu from an establishment, the electronic menu application may also display menu item information related to customer provided menu items. For example, if a customer creates a menu item on their electronic device 304, the menu item information in the menu item store 320 may be updated to include the new item. The electronic menu application 332 may then display the customer created menu items and allow the customer to submit the menu items for consideration at any number of establishments 301, 303, 305.
The electronic device 304 may also comprise a menu item creator application 334. The menu item creator application 334 may the same or similar to the menu item creation application described with respect to the back-office system of
The electronic device 304 may comprise a payment application 336. The payment application may interface with the network server 302, a system at an establishment 301, 303, 305, and/or a third party server to complete a payment transaction. The payment application 336 may receive information from a customer to allow payment information to be entered, interact with a user profile comprising payment information, and/or retrieve payment information from a payment information store 318 on the electronic device 304 or another location in order to complete the payment transaction. The payment application 336 may allow the customer to pay for a tab at an establishment 301, 303, 305 and/or another service associated with an establishment such as a valet service, venue services, and the like.
The electronic device 304 may comprise a communication application 338. This application may allow the electronic device to connect to the various components of the system 300 and access the information needed to carry out the various applications and transactions. For example, the communication application 338 may allow the electronic device 304 to connect to the network server 302 or any of the systems within one or more of the establishments 301, 303, 305. Further, the communication application 338 may allow the information stored on the electronic device 304 and/or the network server 302 to be retrieved and supplied to the establishment as needed.
In an embodiment, the network server 302 may perform any of the functions described with respect to the back office system of
In an embodiment, the network server 302 may comprise any of the data stores described with respect to the system of
The network server 302 may also comprise a menu item store 360. The menu item store 360 may comprise information about the menu items associated with one or more establishments 301, 303, 305. For example, the menu item store 360 may comprise the menu selections available at the establishments 301, 303, 305. In some embodiments, the menu item store 360 may comprise one or more customers' new menu items. For example, the menu item store 360 may receive and store newly created menu items from one or more electronic devices and store them on the network server. This may allow information about the new menu items to be shared amongst electronic devices and/or establishments 301, 303, 305. The network server 302 may then track the popularity of the menu item by analyzing the number of similar menu items created, the number of orders, the number of times the new menu item is added to a menu of an establishment 301, 303, 305, and the like. The popularity information may then be shared with the establishments to allow the establishments 301, 303, 305 to add the menu items to their own menus. For example, the most popular (e.g., the top ten) new drink items may be created by analyzing the number of times the new drinks are created by customers and ordered at the establishments. The most popular new items may be shared with the establishments even if they have not been ordered at an establishment to allow the items to be ordered by customers. The popularity of items may then be shared between the establishments to indicate which items are most likely to sell based on customer feedback in an area.
As noted above the network server 302 may perform any of the functions described with respect to a particular establishment in
The network server 302 may comprise an inventory management application 352. As noted above, the inventory management application 352 on the network server 302 may allow the inventory management features described with respect to the system of
The network server 302 may comprise a data mining application 354. The data mining application 354 may be the same or similar to the rules engine used to facilitate the data mining and/or analysis described with respect to the back office system of
Turning now to
In step 407, the system determines whether the updated quantity of the at least one item on the floor is less than a threshold amount. In step 408, the system determines that the updated quantity is not less than the threshold amount and so it waits until another order is processed. Alternatively, in step 409, the system determines that the updated quantity is less than the threshold amount, and based on the determination, initiates an action (e.g., sends a message to the management display 102) to have a stocked item taken from the inventory supply 107 onto the floor and/or ordered to replenish the inventory supply 107. In some embodiments, the updated quantity may be more than the threshold amount and thereby trigger the action to have the item taken from inventory and/or ordered. For example, when the threshold is a threshold usage rate, the action may be triggered by the usage rate exceeding the threshold amount. The amount of the item used to trigger an action may be determined in a number of ways. For example, the threshold amount may be a predetermined amount set by the management or set as a proportion of a previously used amount. Alternatively, the threshold amount may be dynamically determined. For example, the amount may be based upon the historical use data for a particular time or based on a particular event. In some embodiments, the data collected by the back office system 101 may be analyzed to predict an amount needed and take an action upon an indication that the amount is insufficient. For example, a model as described herein may be used to predict an expected consumption amount for a particular time period and/or an expected usage rate, which may then serve as the threshold amount. As the usage history changes over time, the threshold amount may also dynamically change and react to the historical information. Considerations such as the consumption rate, the ordering rate, the number of customers in the establishment, any special events, and the like may be used to in the determination of the triggering amount. In some instances, the threshold amount may be the consumption rate itself, where an action is taken if the rate of consumption exceeds a certain value. In some embodiments, multiple thresholds may be used, and the action may be taken if and when the inventory amount triggers an action based on one or more of the thresholds.
In step 410, the back office system 101 receives an updated stocked quantity of the item, based on the initial stocked quantity of the item and the amount of the item that was taken from the inventory supply 107 onto the floor. In step 411, the back office system 101 determines whether the updated stocked quantity is less than a threshold amount and/or exceeds or triggers any other applicable threshold. If the back office system 101 determines that the updated stocked quantity does not trigger an action based on a threshold, then, in step 412, the back office system 101 waits for another order to be processed.
If the back office system 101 determines that the updated stocked quantity triggers an action based on the threshold amount, then in step 413 the back office system 101 updates the menu item availability data 124 so as to indicate that the particular item is not available, and then in step 412 the system waits for another order to be processed. Upon the system determining that the updated stocked quantity is less than the threshold amount and/or that another action is triggered based on one or more threshold amounts (e.g., the usage rate), the back office system 101 may also proceed to step 414 and create and/or update and/or submit a purchase order for requesting more of the item to be purchased from a supplier, and then in step 412 the system waits for another order to be processed.
In an embodiment in which the electronic menu is dynamically updated, the back office system 101 may, at step 415, update the electronic menu so that the item is no longer included in the electronic menu when the back office system 101 updates the menu item availability data 124 to indicate that the particular item is not available.
Turning now to
If the back office system 101 determines that the order request can be fulfilled, then the process moves to step 505 and the back office system sends a positive response message 127 to the electronic device 104 for notifying the customer that the order request can be fulfilled. In step 506, the back office system sends the requested order to a display 103 so an employee may fulfill the order. In step 507, a sales transaction may take place to charge the customer for the order. In step 508, data associated with the order may be sent to the back office system 101 to create and/or update a customer order history associated with the customer's order request.
If, on the other hand, the back office system 101 determines that the order request cannot be fulfilled, then the back office system 101 moves to step 509 and determines at least one substitution. In some embodiments, the back office system 101 may determine a substitution based on the customer's purchase history and the current state of inventory. For example, when the customer sends the order request message 125 to the back office system 101, the order request message 125 may include data identifying the customer and/or the electronic device 104 to the back office system 101. Based on such data, the back office system 101 may identify a purchase history associated with the customer. The back office system 101 may analyze the customer's purchase history to determine at least one appropriate substitution. For example, if the order request message 125 from the customer is for a gin and tonic but the business establishment is out of gin, the back office system 101 may analyze the customer's order history to find that the customer usually orders whiskey and cola. The back office system 101 may then analyze the menu item availability data 124 to determine whether enough whiskey and cola are in stock so to fulfill an order request for a whiskey and cola. Upon the back office system 101 determining that sufficient amounts of whiskey and cola are in stock, the back office system 101 may promote transmission of a negative order response message 126 that indicates the establishment is out of gin and then asks the customer if the customer would like to: instead order a whiskey and cola, type in an alternate order request manually, or refrain from moving forward with the order.
In some embodiments, the back office system 101 may determine a substitution based on the metadata associated with interrelationships among menu items and ingredients of menu items. The metadata may pertain to which items typically accompany one another, which items are frequently substituted for one another, how various ingredients react with one another, etc. Thus, the back office system 101 may analyze the metadata to determine an appropriate substitution to offer the customer. For example, if the order request message 125 from the customer is for a gin and tonic, but the business establishment is out of gin, the back office system 101 may analyze the menu item metadata and establish that vodka is an appropriate substitution for gin. In some embodiments, the determination may be based on metadata indicating that many members of the public tend to substitute vodka for gin. In some embodiments, the determination may be based on metadata indicating that gin reacts to tonic water similarly to how vodka reacts to tonic water. In some embodiments, the determination may be based on metadata that was manually entered and indicates that vodka is an appropriate substitute option for gin. Upon the back office system 101 establishing at least one substitute (e.g., a vodka and tonic), the back office system 101 may then analyze the menu item availability data 124 to determine whether enough vodka and tonic water are in stock so to fulfill an order request for a vodka and tonic mixed beverage. Upon the back office system 101 determining that sufficient amounts of vodka and tonic water are in stock, the back office system 101 may promote transmission of a negative order response message 126 that indicates the establishment is out of gin and then asks the customer if the customer would like to instead: order a vodka and tonic, type in an alternate order request manually, or refrain from moving forward with the order.
In step 511, the electronic device 104 sends a reply cancellation message 130 to the back office system 101 indicating that the customer wishes to refrain from moving forward with the order, and thus the process moves to step 512 wherein the system waits for another order request message 125 to be received by the back office system 101.
In step 513, the electronic device 104 receives user input for an alternate order request and sends an alternate order request message 131 to the back office system 101 requesting an alternate order to purchase. Upon the back office system 101 receiving the alternate order request message 131, the process moves to step 504 and the back office system 101 analyzes the alternate order request message 131 and the menu item availability data 124 to determine whether or not the alternate order request can be fulfilled (e.g., whether or not each ingredient required to complete the alternate order request is in stock).
In step 514, the electronic device 104 receives user input indicating that the customer would like to order the offered substitution (e.g., the whiskey and cola or the vodka and tonic). In turn, the electronic device 104 sends a substitute order request message 132 to the back office system 101. Upon receiving the substitute order request message 132, the back office system begins processing the substitute order and thus sends a message indicating the substitute order request to the order preparation display 103. In turn, the bartender may make the beverage and serve it to the customer. The back office system 101 may send a positive order response message 127 to the electronic device 104 to communicate to the customer that the order is being processed. The process may then proceed to step 507, wherein a sales transaction takes place and the customer is charged for the order. In step 508, data associated with the order may be sent to the back office system 101 to create and/or update a customer order history associated with the customer's order.
In some embodiments, the electronic device 104 may be enabled to send a reply cancellation message 130 to the back office system 101 after placing an order. In this embodiment, the back office system 101 may track an order from placement to delivery to the customer. Upon receiving a cancellation request, the back office system 101 may determine, based on the order status within the preparation and delivery progression, whether or not the order can be cancelled. If the order can be cancelled, an order cancellation message may be sent to the electronic device 104. Alternatively, if the order cannot be cancelled, a message indicating that the order has already been prepared can be sent to the electronic device 104. The back office system 101 may actively track the orders and provide a visual indication of which orders can be cancelled on the electronic device by dynamically updating a purchase history list. For example, a list showing purchased items may display the items in grey that cannot be cancelled. In some embodiments, the electronic device 104 may enable a cancellation message to be sent to the back office system 101 indicating that the customer would like to cancel the order, and the order can be cancelled if possible without sending any messages to the electronic device 104.
Turning now to
In step 604, a request for a new item may be received from the customer. The customer may review the electronic menu and not find an item of interest. The customer may then select an option for adding a new menu item. The new menu item may comprise a drink and/or a food item. The option may allow the ingredients for the new item and their amounts to be entered into the electronic menu along with any preparation instructions. The ingredient list may specify preferences for certain brands of ingredients and/or acceptable substitutions. Substitutions may be specified by brand or type of ingredient (e.g., vodka for gin, lamb for beef, etc.). Any additional information may also be entered into the new menu item such as a customer review, rating, and/or explanation for the item.
In step 606, the new item may be added to the plurality of menu items available on the electronic menu based on receiving the request for the new menu item from the customer. In an embodiment, a system check may be performed to ensure that the menu item can be prepared at the establishment. For example, the system may verify that the ingredients on the new item ingredient list are routinely stocked at the establishment and would not require ordering any new ingredients for a single item. The system may also verify that the quantities of ingredients in the inventory are sufficient to prepare the new item. In some embodiments, the system may send a verification check to management of the establishment seeking approval to allow the new menu item to be included in the electronic menu information. This may allow the management, third parties, or others to mediate the entry of new items on the electronic menu. If the management decides not to enter the new menu item, the method 600 may end without the new menu item being entered in the menu item information. When the new menu item is entered in the menu item information, the inventory component may update the list of ingredients ordered, the amount of ingredients ordered, and the thresholds for requesting additional inventory.
In an embodiment, the new menu item may be prepared when it is entered in the menu item information. The system may initially determine that the ingredient(s) entered by the customer are available in the inventory for preparing the item. If the ingredients are not available, or are not available in a sufficient quantity, the system may send a notification message seeking a substitution. If a substitution for an ingredient is not acceptable, the system may send a notification message indicating that the new item cannot be created. When the ingredient(s) and/or the substitution(s) are available, the new item may be prepared for the customer. The prepared item may then be served to the customer.
In step 608, the electronic menu may be provided to a second customer after the entry of the new menu item. The electronic menu provided to the second customer may then comprise the plurality of menu items that include the new menu item. The second customer may then be able to select and order the new menu item entered by the first customers.
The new menu item may be stored in a customer profile of the first customer. This may allow the first customer to order the menu item at a later time without having to reenter the information associated with the new menu item.
The new menu item may be shared to advertise its existence on the menu and/or to gauge its popularity with the patrons and potential patrons. In an embodiment, the new item may be shared on social media, advertised on the electronic menu, provided as free samples to other customers, or the like. In some embodiments, one or more new menu items may be entered into a tasting contest to determine the popularity of the new items. The menu items may be shared on social media by placing a link and optionally a menu item description on a social media site. The link may provide a mechanism to allow another customer to order the menu item at the establishment. This may allow the menu item to shared and potentially alert the establishment and/or the first customer that the menu item is being ordered based on a reference from the first customer.
In an embodiment, the number of requests and customer perceptions for the new item can be tracked. For example, the number of requests, reviews, orders, etc. may be recorded and stored in the order history store. The number of requests may be compared to a threshold. The threshold may be an absolute threshold such as one hundred requests in the first month. In some embodiments, the threshold may represent a ranking relative to other menu items available. For example, the threshold may be 5% of the number of requests that the most popular item on the menu receives. In some embodiments, the threshold may be a comparative threshold. For example, the threshold may be a ranking in the overall items ordered (e.g., a top twenty place finisher by the number of orders for all items in a month). The threshold may also be based on customer feedback. For example, when the average start rating exceeds three out of four stars over at least a certain time period, the threshold may be exceeded. Any combination of these thresholds may also be used.
When the threshold is exceeded, feedback may be provided to the customer. Various incentives may be included with the feedback such as a discount on a new item or naming privileges for the item. The incentives may be useful to encourage new menu items to be submitted for consideration at an establishment. The establishment may utilize the customer submissions, as potentially incentivized through various feedback mechanisms, to provide current and trending menu items.
Turning to
In step 652, a list of ingredients may be received for a menu item. The list of ingredients may be received by the electronic device from a user, and the menu item may be a new menu item, or simply a menu item desired by the user. In step 654, the list of ingredients may be stored in a menu item store. The menu item store may exist in a memory of the electronic device, on a network server in signal communication with the electronic device, and/or in a memory associated with a component of a system at an establishment. In some embodiments, preparation instructions may also be received and stored in the menu item store. The list of ingredients may be filtered using any of the method described above. For example, the list of ingredients can be compared to ingredients for existing items on an electronic menu. If a match is found, the item can be identified to the customer to allow the customer to order the existing item. If a match is not found, then the process may continue to allow the customer to order the new menu item.
In step 656, the list of ingredients may be provided to an establishment. For example, the list of ingredients may be sent to an establishment to prepare the item. The user of the electronic device may then receive the menu item based on providing the list of ingredients to the establishment. When preparation instructions are also provided, the preparation instructions may be sent separately, along with, and/or at the same time as the list of ingredients. The list of ingredients can be provided to the establishment in a number of ways. For example, the customer may display the list of ingredients on a display of the electronic device and show a worker at the establishment. In some embodiments, the list of ingredients may be sent to the establishment over a signal connection (e.g., a local network, the internet, etc.). For example, a new menu item message comprising the list of ingredients may be generated and sent to the establishment.
The popularity of the menu item may be tracked using any of the methods described herein. For example, a description of the menu item may be sent or posted on a social media site. The popularity of the item may be tracked, for example by tracking the number of orders for the menu item placed at the establishment. Various discounts and incentives may be offered to the customer creating the menu item and/or customers ordering the menu item.
The use of the electronic device to provide the new menu item, may allow the menu item information to be provided to a second establishment from the menu item information store. For example, the list of ingredients can be retrieved from the menu item information store and provided to a second establishment. The second establishment can then prepare and provide the same menu item to the user of the electronic device. Similarly, the establishment may store the menu item information. This may allow the customer to order the same menu item a second time without having to reenter the ingredient list. For example, the customer may review an electronic menu, and the menu item that was previously provided may be on the electronic menu.
Turning to
The customer profile may initially be created by the customer or the establishment. In an embodiment, the customer may create the customer profile and the customer information can be received from the customer. For example, the customer may create an account with the establishment. As part of creating the account, the customer may be prompted to provide various information such as personal information (e.g., name, address, etc.), billing information (e.g., a preferred payment method), demographic information, preferences (e.g., vegetarian, red wine versus white wine or beer, etc.), or the like. The customer may also create login information for accessing and updating the customer account.
In some embodiments, the customer profile may be created by the establishment. This may occur when the customer does not create their own account or when the customer account is not identified or connected to the customer in the establishment. The customer account may be created by the establishment by receiving customer information from the customer at the establishment, and generating a customer profile using the customer information in response to receiving the customer information. The customer information may be received in response to receiving an order from the customer, receiving purchase information from the customer, or the like. For example, the customer may open a bar tab with a credit card. The credit card information (e.g., the name, the credit card number, etc.) may be used to initiate a customer profile. Any additional information such as an order history, amount, time, etc. may be stored within the customer profile created by the establishment.
In step 706, a customer ranking can be determined based on the customer information in the customer profile, wherein the customer ranking is selected from a plurality of customer rankings. For example, a customer who spends under a threshold amount of money in a given time period may be ranked as a standard or base level customer. A customer who spends at or above the threshold in the given time period may be ranked as a VIP customer. There may be two or more levels within a ranking system. For example, the customers may be ranked as bronze, silver, gold, or platinum customers based on one or more of the considerations.
In step 708, a presence of the customer at the establishment may be detected. The presence of the customer may be detected based on various information. In an embodiment, the presence of the customer may be detected by receiving valet parking information for the customer, visually identifying the customer based on an image stored in the customer profile, receiving login information for the customer, receiving payment information for the customer, or detecting the presence of an electronic device associated with the customer. For example, a customer may open a tab at a bar, and the credit card information may be used to identify the customer profile associated with the customer. Similarly, an image associated with a customer profile may be used to identify a customer and the customer's ranking.
In step 710, the customer may be provided a level of service based on the customer ranking when the customer is at the establishment. The treatment of the customer may vary based on the customer ranking. For example, a higher ranked customer may receive a shorter wait time for a table or be placed ahead of other orders for items. The offers or specials may vary by ranking with some offers or specials only being available to customers with higher rankings. Some portion of the inventory may be reserved for certain rankings of customers. For example, several bottles of expensive wines may be reserved for VIP customers, were the bottles may not be available to customers having a base level ranking. In some embodiments, incentives may be offered to customers based on their ranking. For example, the level of a discount on an item may be based on a ranking, with the value of the discount being greater for higher ranked customers. In some embodiments, the discounts may include progressive discounts with an increasing value for each visit or purchase at the establishment.
The information within the customer profile may be updated during one or more visits by the customer to the establishment. The customer profile may be updated over time to include a history of the interactions between the customer and the establishment. This information can then be used to provide various incentives and levels of service to the customer. Various information can be updated including, but not limited to, a total amount of money spent by the customer, an amount of money spent per customer visit, an amount of profit made on the customer, a number of guests associated with the customer during one or more visits, a time periods of one or more visits, or any combination thereof. In some embodiments, the customer profile may be used based on detecting the presence of the customer within the establishment.
The customer profiles may also be used to store information such as valet parking information. When a customer arrives at the establishment, a valet service may provide valet information for a vehicle of the customer. If a customer profile is identified as being associated with the vehicle information, the valet information may be included in the customer profile. If a customer profile is not identified, a new customer profile may be created including the valet information. If a customer profile is later identified as being associated with the customer, the newly created customer profile may be merged or transferred to the identified customer profile.
The valet information may be used to notify the valet service prior to the customer leaving the establishment. In an embodiment, the system may determine that the customer is leaving the establishment and retrieve the valet parking information from the customer profile. The valet parking information may then be sent to the valet service to retrieve the customer's vehicle prior to the customer exiting the establishment. The system may determine that the customer is leaving the establishment in a number of ways, including any of those used to detect the presence of the customer within the establishment. For example, the customer may be observed leaving or preparing to leave the establishment, the system may receive logout information, a logout request, or a timed out connection for the customer, the system may receive payment information for the customer, and/or the system may detect the presence of an electronic device associated with the customer in the vicinity or proximity of an exit of the establishment.
Any of the system components and/or methods described herein can be implemented as an add-on to an existing point-of-sale system. Alternatively, the system could be implemented as a standalone application running on one or more devices. For example, the system may be considered a point-of-sale application that can operate on any device (e.g., tablets, smartphones, or computers), including the business establishment's devices and/or the customer's device(s). While the system can run and operate on a single device, the system could also include a distributed configuration in which one or more aspects of the system operate on a plurality of devices in communication with each other. For example, the app providing the electronic menu could potentially integrate with the rest of this system (ordering, dynamic menu, inventory management, drink making instructions, etc.).
When the system is provided as a point-of-sale replacement, the system may take the form of an application on one or more electronic devices. The resulting system could operate either with a cloud-based back office server, a local back office server, or for some smaller businesses, the system could be installed entirely on one or more local, portable devices. When multiple devices are present, the devices would authenticate with one another and the local or cloud server. Any number of authentication protocols can be used to properly authenticate the devices and/or applications executing on the devices with the business establishment's system (including the local or cloud based system). Once connected to the business establishment's system, the devices may communicate and serve as a portion or extension of the overall system. For example, the business establishment may supply a tablet that is authenticated to the business establishment's system for use in presenting the electronic menu and electronic device interface for customers visiting the business establishment. In some embodiments, the customers may use their own electronic device that is pre-loaded with the application. Upon arriving at the business establishment, or in some cases beforehand, the customers may authenticate to the business establishments system so that the customer's device serves as the electronic interface during their visit to the business establishment. In those cases where the customers authenticate remotely, the customer's device may be used to pre-order items for in-store consumption or take-out. Thus, the system could be easily scaled for any particular business establishment simply based on the number of devices interfacing with a back office system.
Further, the system may be associated with any number of business establishments. For example, in some embodiments the back office system 101 may comprise a computer located at or near the business establishment premises. In such cases, the herein described system may operate within a single, centrally located communications system. In some embodiments, the back office system 101 may comprise a server overseeing numerous business establishments and located remotely from the premises (e.g., the numerous business establishments may comprise a chain of restaurants and the server may reside at a business headquarters associated with the chain), using, for example, a cloud-based computing service as described above. In such cases, the herein described system may operate over any type of data communications network. In some embodiments, the system and methods described herein can be implemented as a service (e.g., software as a service). In this embodiment, the back office server or back office server function and/or the various other functions (e.g., inventory management and ordering, communication systems, etc.) may be implemented in a cloud-based computing environment. The system may then have access to data from a number of related or unrelated businesses and/or establishments. The various data mining and analysis functions may then be performed on the cloud based system. In this embodiment, the establishments may utilize only portable devices, which may operate the interface as a thin client. Such a system may be beneficial in providing a low-cost, scalable system for any particular establishment.
The system could include a number of default templates for presenting the various aspects of information to the employees, management, and customers. A restaurant or bar owner can start with a template to begin, but the system would allow the owner or system administrator to easily create, drag and drop buttons (like icons on a computer desktop or an iPhone), rename them, change what they do in an easy-to-use interface, and the like. For example, the menus could be customized using the system to change colors, nest menu selections and themes, add widgets to the menus (like Google Maps, top 10 drinks ordered tonight, drinks that famous people have ordered, etc.), and change various aspects of the system and electronic displays on the electronic devices. When a cloud-based system is utilized, the service provider could provide various design and template modification/customization services.
Unlike current point-of-sale systems where the updates (e.g., software updates) are pushed out from the franchisee/manufacturer/etc., the bar owner could distribute (e.g., push) the system updates that they make out to other devices within their bar ecosystem. For example, if the system presents a grid interface (e.g., a 10×10 display) and the system administrator, such as a bar owner, made a button bigger, changed the price of a drink, or moved a button around, the system would distribute the change(s) to the other devices (e.g., one on another floor, behind the bar, on a server's iPhone, etc.). Thus, the system would enhance the interaction between the various components of the system, such as the electronic menu, displaying items that were ordered, and with the inventory management component (alerting you that you were out of vodka, etc.).
While some of the above described examples pertain to beverages, it will be readily apparent to those skilled in the art that the current systems and methods can be employed to integrate business operations relating to food purchases or any other type of item for purchase.
Turning now to
Turning now to
The DSP 802 or some other form of controller or central processing unit operates to control the various components of the mobile device 752 in accordance with embedded software or firmware stored in memory 804 or stored in memory contained within the DSP 802 itself. In addition to the embedded software or firmware, the DSP 802 may execute other applications stored in the memory 804 or made available via information carrier media, such as portable data storage media like the removable memory card 820, or via wired or wireless network communications. The application software may comprise a compiled set of machine-readable instructions that configure the DSP 802 to provide the desired functionality, or the application software may comprise high-level software instructions to be processed by an interpreter or compiler to indirectly configure the DSP 802.
The DSP 802 may communicate with a wireless network via the analog baseband processing unit 810. In some embodiments, the communication may provide Internet connectivity, enabling a user to gain access to content on the Internet and to send and receive e-mail or text messages. The input/output interface 818 interconnects the DSP 802 and various memories and interfaces. The memory 804 and the removable memory card 820 may provide software and data to configure the operation of the DSP 802. Among the interfaces may be the USB port 822 and the infrared port 824. The USB port 822 may enable the mobile device 752 to function as a peripheral device to exchange information with a personal computer or other computer system. The infrared port 824 and other optional ports such as a Bluetooth® interface or an IEEE 802.11 compliant wireless interface may enable the mobile device 752 to communicate wirelessly with other nearby handsets and/or wireless base stations. In an embodiment, the device 752 may comprise a near field communication (NFC) transceiver. The NFC transceiver may be used to complete payment transactions with point-of-sale terminals or other communications exchanges. In an embodiment, the device 752 may comprise a radio frequency identity (RFID) reader and/or writer device.
The RF transceiver 808 may also be referred to as a radio transceiver, or more concisely, as a radio. While one RF transceiver 808 is illustrated, the mobile device 752 may comprise a plurality of radio transceivers, for example, different RF transceivers 808 associated with different wireless communication protocols and/or different frequency bands. Alternatively, the RF transceiver 808 may be a multi-protocol and/or multi-band RF transceiver.
The keypad 828 couples to the DSP 802 via the interface 818 to provide one mechanism for the user to make selections, enter information, and otherwise provide input to the mobile device 752. Another input mechanism may be the touch screen 830, which may also display text and/or graphics to the user. The touch screen controller 832 couples the DSP 802 to the touch screen 830. The GPS receiver 838 is coupled to the DSP 802 to decode global positioning system signals, thereby enabling the mobile device 752 to determine its position.
In an embodiment, the mobile device 752 may provide hardware and/or firmware to assist carrying out a variety of secure transactions, secure communications, or to enhance security of transactions and/or communications. For example, the mobile device 752 may comprise one or more secure elements (SE) coupled to a near field communication (NFC) transceiver. The SE may be provisioned with an initial electronic fund balance (e.g., electronic money) and/or secure information such as credit card numbers and authentication numbers or codes. When the NFC engages with a point-of-sale (POS) terminal or other wireless communication device, the NFC may access the SE to debit funds stored in the SE during a purchase transaction or increment funds stored in the SE during a “top up” transaction (e.g., to add or deposit additional funds into the electronic funds balance). In at least some embodiments, the only communication between the SE and the exterior world is via the NFC. In at least some embodiments, there is no communication between the SE and the remainder of the mobile device 752, for example no link to the base band processing 810 or to the DSP 802.
As another example, the mobile device 752 may comprise a trusted security zone. The trusted security zone may be implemented in hardware or virtually by an operating system environment. When trusted processing is performed, non-trusted processing may be completely stopped, whereby screen scraping, memory bus eavesdropping, and the like by a corrupt or malicious untrusted process may be avoided. In an embodiment, trust tokens may be stored in a trusted partition of memory, and access to read and write these areas of memory from an external source, for example from a credit card issuer or a trusted service manager, may be secured by presentation of the trust token.
Turning now to
In some embodiments, alternative software environments that may be implemented by the DSP. For example, the DSP may execute an operating system kernel (OS kernel) and an execution runtime. The DSP may execute applications that may execute in the execution runtime and may rely upon services provided by the application framework. Applications and the application framework may rely upon functionality provided via libraries. Turning now to
It is understood that by programming and/or loading executable instructions onto the computer system 980, at least one of the CPU 902, the RAM 988, and the ROM 986 are changed, transforming the computer system 980 in part into a particular machine or apparatus having the novel functionality taught by the present disclosure. It is fundamental to the electrical engineering and software engineering arts that functionality that can be implemented by loading executable software into a computer can be converted to a hardware implementation by well known design rules. Decisions between implementing a concept in software versus hardware typically hinge on considerations of stability of the design and numbers of units to be produced rather than any issues involved in translating from the software domain to the hardware domain. Generally, a design that is still subject to frequent change may be preferred to be implemented in software because re-spinning a hardware implementation is more expensive than re-spinning a software design. Generally, a design that is stable and will be produced in large volume may be preferred to be implemented in hardware, for example in an application specific integrated circuit (ASIC), because for large production runs the hardware implementation may be less expensive than the software implementation. Often a design may be developed and tested in a software form and later transformed, by well known design rules, to an equivalent hardware implementation in an application specific integrated circuit that hardwires the instructions of the software. In the same manner that a machine controlled by a new ASIC is a particular machine or apparatus, a computer that has been programmed and/or loaded with executable instructions may be viewed as a particular machine or apparatus.
Additionally, after the system 980 is turned on or booted, the CPU 982 may execute a computer program or application. For example, the CPU 9382 may execute software or firmware stored in the ROM 986 or stored in the RAM 988. In some cases, on boot and/or when the application is initiated, the CPU 982 may copy the application or portions of the application from the secondary storage 984 to the RAM 988 or to memory space within the CPU 982 itself, and the CPU 982 may then execute instructions that the application is comprised of. In some cases, the CPU 982 may copy the application or portions of the application from memory accessed via the network connectivity devices 992 or via the I/O devices 990 to the RAM 988 or to memory space within the CPU 982, and the CPU 982 may then execute instructions that the application is comprised of. During execution, an application may load instructions into the CPU 982, for example load some of the instructions of the application into a cache of the CPU 982. In some contexts, an application that is executed may be said to configure the CPU 982 to do something, e.g., to configure the CPU 982 to perform the function or functions promoted by the subject application. When the CPU 982 is configured in this way by the application, the CPU 982 becomes a specific purpose computer or a specific purpose machine.
The secondary storage 984 is typically comprised of one or more disk drives or tape drives and is used for non-volatile storage of data and as an over-flow data storage device if the RAM 988 is not large enough to hold all working data. The secondary storage 984 may be used to store programs which are loaded into the RAM 988 when such programs are selected for execution. The ROM 986 is used to store instructions and perhaps data which are read during program execution. The ROM 986 is a non-volatile memory device which typically has a small memory capacity relative to the larger memory capacity of the secondary storage 984. The RAM 988 is used to store volatile data and perhaps to store instructions. Access to both the ROM 986 and the RAM 988 is typically faster than to the secondary storage 984. The secondary storage 984, the RAM 988, and/or the ROM 986 may be referred to in some contexts as computer readable storage media and/or non-transitory computer readable media.
The I/O devices 990 may include printers, video monitors, liquid crystal displays (LCDs), plasma displays, touch screen displays, keyboards, keypads, switches, dials, mice, track balls, voice recognizers, card readers, paper tape readers, near-field communication (NFC) devices, RFID readers, or other well-known input devices.
The network connectivity devices 992 may take the form of modems, modem banks, Ethernet cards, universal serial bus (USB) interface cards, serial interfaces, token ring cards, fiber distributed data interface (FDDI) cards, wireless local area network (WLAN) cards, radio transceiver cards that promote radio communications using protocols such as code division multiple access (CDMA), global system for mobile communications (GSM), long-term evolution (LTE), worldwide interoperability for microwave access (WiMAX), near field communications (NFC), radio frequency identity (RFID), and/or other air interface protocol radio transceiver cards, and other well-known network devices. These network connectivity devices 992 may enable the processor 982 to communicate with the Internet or one or more intranets. With such a network connection, it is contemplated that the processor 982 might receive information from the network, or might output information to the network in the course of performing the above-described method steps. Such information, which is often represented as a sequence of instructions to be executed using the processor 982, may be received from and outputted to the network: for example, in the form of a computer data signal embodied in a carrier wave.
Such information, which may include data or instructions to be executed using the processor 982, for example, may be received from and outputted to the network, for example, in the form of a computer data baseband signal or signal embodied in a carrier wave. The baseband signal or signal embedded in the carrier wave, or other types of signals currently used or hereafter developed, may be generated according to several methods well known to one skilled in the art. The baseband signal and/or signal embedded in the carrier wave may be referred to in some contexts as a transitory signal.
The processor 982 executes instructions, codes, computer programs, and/or scripts which it accesses from hard disk, floppy disk, optical disk (these various disk-based systems may all be considered secondary storage 984), flash drives, the ROM 986, the RAM 988, or the network connectivity devices 992. While only one processor 982 is shown, multiple processors may be present. Thus, while instructions may be discussed as executed by a processor, the instructions may be executed simultaneously, serially, or otherwise executed by one or multiple processors. Instructions, codes, computer programs, scripts, and/or data that may be accessed from the secondary storage 984—for example, hard drives, floppy disks, optical disks, and/or other devices, the ROM 986, and/or the RAM 988—may be referred to in some contexts as non-transitory instructions and/or non-transitory information. The computer system 980 may comprise a secure element and associated near field communication transceiver as described above. The computer system 980 may comprise a trusted security zone as described above.
In an embodiment, the computer system 980 may comprise two or more computers in communication with each other that collaborate to perform a task. For example, but not by way of limitation, an application may be partitioned in such a way as to permit concurrent and/or parallel processing of the instructions of the application. Alternatively, the data processed by the application may be partitioned in such a way as to permit concurrent and/or parallel processing of different portions of a data set by the two or more computers. In an embodiment, virtualization software may be employed by the computer system 980 to provide the functionality of a number of servers that is not directly bound to the number of computers in the computer system 980. For example, virtualization software may provide twenty virtual servers on four physical computers. In an embodiment, the functionality disclosed above may be provided by executing the application and/or applications in a cloud computing environment. Cloud computing may comprise providing computing services via a network connection using dynamically scalable computing resources. Cloud computing may be supported, at least in part, by virtualization software. A cloud computing environment may be established by an enterprise and/or may be hired on an as-needed basis from a third party provider. Some cloud computing environments may comprise cloud computing resources owned and operated by the enterprise as well as cloud computing resources hired and/or leased from a third party provider.
In an embodiment, some or all of the functionality disclosed above may be provided as a computer program product. The computer program product may comprise one or more computer readable storage mediums having computer usable program code embodied therein to implement the functionality disclosed above. The computer program product may comprise data structures, executable instructions, and other computer usable program code. The computer program product may be embodied in removable computer storage media and/or non-removable computer storage media. The removable computer readable storage medium may comprise, without limitation, a paper tape, a magnetic tape, magnetic disk, an optical disk, a solid state memory chip, analog magnetic tape, compact disk read only memory (CD-ROM) disks, floppy disks, jump drives, digital cards, multimedia cards, and others. The computer program product may be suitable for loading, by the computer system 980, at least portions of the contents of the computer program product to the secondary storage 984, to the ROM 986, to the RAM 988, and/or to other non-volatile memory and volatile memory of the computer system 980. The processor 982 may process the executable instructions and/or data structures in part by directly accessing the computer program product: for example, by reading from a CD-ROM disk inserted into a disk drive peripheral of the computer system 980. Alternatively, the processor 982 may process the executable instructions and/or data structures by remotely accessing the computer program product: for example, by downloading the executable instructions and/or data structures from a remote server through the network connectivity devices 912. The computer program product may comprise instructions that promote the loading and/or copying of data, data structures, files, and/or executable instructions to the secondary storage 984, to the ROM 986, to the RAM 988, and/or to other non-volatile memory and volatile memory of the computer system 980.
In some contexts, the secondary storage 984, the ROM 986, and the RAM 988 may be referred to as a non-transitory computer readable medium or a computer readable storage media. A dynamic RAM embodiment of the RAM 988 likewise may be referred to as a non-transitory computer readable medium in that, while the dynamic RAM receives electrical power and is operated in accordance with its design, for example during a period of time during which the computer 900 is turned on and operational, the dynamic RAM stores information that is written to it. Similarly, the processor 982 may comprise an internal RAM, an internal ROM, a cache memory, and/or other internal non-transitory storage blocks, sections, or components that may be referred to in some contexts as non-transitory computer readable media or computer readable storage media.
Having described various systems and method herein, various embodiments may include, but are not limited to:
In a first embodiment, a system for integrating business operations comprises a back office system comprising a memory, a processor, and at least one application stored in the memory. When executed by the processor, the application configures the processor to receive an order request message from an electronic device, where the order request message indicates a request to purchase at least a portion of an item, analyze menu item availability data to determine whether the order request can be fulfilled based on an availability of the item, and send an order response message based on the menu item availability data. In a second embodiment, the order response message of the first embodiment may indicate whether or not the request for the order can be fulfilled based on the menu item availability data. In a third embodiment, the application of the second embodiment may further configure the processor to determine that the order cannot be fulfilled based on the menu item availability data, and upon determining that the order cannot be fulfilled, may send a negative order response message containing at least one alternate order option. In a fourth embodiment, the alternate order option of the third embodiment may be determined based on the menu item availability data and metadata, and the metadata may relate to at least one of interrelations among items and/or ingredients, purchase history data relating to at least one customer, or scientific information relating to how various items and/or ingredients react with one another. In a fifth embodiment, the application of any of the first to fourth embodiments may further configure the processor to automatically charge the customer for the purchase based on a determination that the order request can be fulfilled. In a sixth embodiment, the application of the third embodiment may further configure the processor to update an electronic menu to remove the item from the electronic menu based on the menu item availability data. In a seventh embodiment, the application of the third embodiment may further configure the processor to update an electronic menu to remove all menu items that contain the item from the electronic menu based on the menu item availability data.
In an eighth embodiment, a method for monitoring inventory comprises receiving stocked quantity input indicating an initial stocked quantity of an item in a first location of a business establishment, receiving use quantity input indicating an initial use quantity of the item in a second location of a business establishment, determining menu item availability data based on the initial stocked quantity and the initial use quantity, receiving stocked modification input indicating that the initial stocked quantity of the item has been modified, determining whether the modified stocked quantity is less than a predetermined amount, upon determining that the modified stocked quantity is less than a predetermined amount, updating the menu item availability data, receiving an order request message requesting fulfillment of a purchase of at least a portion of the item, and analyzing the updated menu item availability data to determine whether to fulfill the order request. In a ninth embodiment, the method of the eighth embodiment may also include receiving use modification input indicating that the initial use quantity of the item has been modified, determining whether the modified use quantity is less than a predetermined amount, and upon determining that the modified use quantity is less than the predetermined amount, prompting the modification of the stocked quantity. In a tenth embodiment, the use modification input of the ninth embodiment may be received from an inventory use tracking means configured to track in substantially real-time an amount of the item that is used. In an eleventh embodiment, the inventory use tracking means of the tenth embodiment may comprise at least one of a point-of-sale terminal, an electronic spout, a motion sensing means, a weight sensor, or means for receiving manual user input. In a twelfth embodiment, the method of any of the eighth to eleventh embodiments may also include promoting at least one of submitting a new purchase order for a purchase of the item from a supplier or updating an existing purchase order for a purchase of the item from a supplier upon determining that the modified stock quantity is less than the predetermined amount. In a thirteenth embodiment, the stocked modification input of any of the eighth to twelfth embodiments may be received from a stocked inventory tracking means comprising a scale configured to determine the amount of a stocked item based on weight. In a fourteenth embodiment, prompting the modification of the stocked quantity in any of the eighth to thirteenth embodiments may comprise promoting transmission of a message to a display, and the message may indicate a need to transport some of the item from the first location to the second location. In a fifteenth embodiment, the business establishment in any of the eighth to fourteenth embodiments may be associated with the food services industry. In a sixteenth embodiment, the order request in any of the eighth to fifteenth embodiments may be received from a mobile communications device.
In a seventeenth embodiment, a method for receiving and processing a customer order comprises receiving menu item availability data indicating the availability of an item within a business establishment; receiving a first order request message from a first electronic device, wherein the first order request message requests fulfillment of a first purchase of at least a portion of the item; determining whether the first order request can be fulfilled based on the menu item availability data; upon determining the first order request can be fulfilled, prompting a fulfillment of the first order request; modifying the menu item availability data based on the fulfillment the first order request; receiving a second order request message from a second electronic device, wherein the second order request message requests fulfillment of a second purchase of at least a portion of the item; and determining whether the second order request can be fulfilled based on the modified menu item availability data. In an eighteenth embodiment, upon the determination that the first order request can be fulfilled in the seventeenth embodiment, sending a positive order response message to the electronic device indicating that the first order request can be fulfilled. In a nineteenth embodiment, the method of the seventeenth or eighteenth embodiment may also include determining the second order request cannot be fulfilled based on the modified menu item availability data; upon determining the second order request cannot be fulfilled, determining at least one alternate purchase option; and sending a negative order response message to the electronic device. The negative order response message may contain an indication of the at least one alternate purchase option. In a twentieth embodiment, determining the at least one alternate purchase option in the nineteenth embodiment may comprise analyzing metadata. The metadata may relate to at least one of interrelations among items and/or ingredients, purchase history data relating to at least one customer, or scientific information relating to how various items and/or ingredients react with one another. In a twenty first embodiment, determining the at least one alternate purchase option in the nineteenth or twentieth embodiment may comprise analyzing the modified menu item availability data to determine whether the alternate purchase option is available. The alternate purchase option may be contained in the negative order response message only if the alternate purchase option is available. In a twenty second embodiment, the method of any of the eighteenth to twenty first embodiments may also include receiving an alternate order request message from the second electronic device, where the alternate order request message can request fulfillment of a purchase of the alternate purchase.
In a twenty-third embodiment, a dynamic menu system comprises a server comprising a memory and a processor, a menu store, an inventory store, and at least one application stored in the memory. The menu store comprises a plurality of menu items associated with an establishment, and each menu item of the plurality of menu items comprises one or more ingredients of a plurality of ingredients. The inventory store comprises a record of an amount of the plurality of ingredients available at the establishment. The at least one application stored in the memory, when executed by the processor, configures the processor to: provide a first selection of the plurality of menu items to an electronic device, update the inventory store to indicate that less than the certain amount of the first ingredient is available, and provide a second selection of the plurality of menu items to the electronic device. The first selection of the plurality of menu items comprises a first menu item made from at least a certain amount of a first ingredient of the plurality of ingredients, and the second selection of the plurality of menu items does not include the first menu item. The first menu item is made with more than the certain amount of the first ingredient, and the electronic device only displays the second selection of the plurality of menu items. In a twenty-fourth embodiment, the at least one application of the twenty-third embodiment may further configure the processor to: receive a usage record. The usage record may comprise an amount of the first ingredient used at the establishment, and the application may configure the processor to update the inventory store in response to receiving the usage record. In a twenty-fifth embodiment, the at least one application of the twenty-third or twenty-fourth embodiment may further configure the processor to receive an order request message from the electronic device, wherein the order request message indicates a request to purchase at least a portion of a menu item of the plurality of menu items. In a twenty-sixth embodiment, the at least one application of the twenty-fifth embodiment may further configure the processor to: send an order preparation message to an order preparation display based on the order request message. In a twenty-seventh embodiment, the menu store of the twenty sixth embodiment may also include preparation instructions for each menu items of the plurality of menu items, and the at least one application may further configure the processor to: include preparation instructions for the menu item in the order request message. In a twenty-eighth embodiment, the at least one application of the twenty-sixth or twenty-seventh embodiment may further configure the processor to update the inventory store based on sending the order preparation message. In a twenty-ninth embodiment, the at least one application of any of the twenty-fifth to twenty-eighth embodiments may further configure the processor to provide a menu item suggestion to the electronic device based on the order request message. In a thirtieth embodiment, the at least one application of any of the twenty-fifth to twenty-ninth embodiments may further configure the processor to: provide an advertisement to the electronic device based on the order request message. In a thirty-first embodiment, the at least one application of any of the twenty-third to thirtieth embodiments may further configure the processor to receive payment information from the electronic device; and process the payment information. In a thirty-second embodiment, at least one of the first selection of the plurality of menu items or the second selection of the plurality of menu items in any of the twenty third to thirty first embodiments may comprise at least one of a photograph of at least one menu item, nutritional information for the at least one menu item, an ingredients list for the at least one menu item, or a source identification of the ingredients list for the at least one menu item. In a thirty-third embodiment, the at least one application of any of the twenty-third to thirty second embodiments may further configure the processor to send at least one advertisement to the electronic device. In a thirty-fourth embodiment, the system of any of the twenty-third to thirty-third embodiments may also include a second menu store comprising a plurality of menu items associated with a second establishment. In a thirty-fifth embodiment, the at least one application of the thirty-fourth embodiment may further configure the processor to: provide a third selection of the plurality of menu items to a second electronic device at the second establishment. In a thirty-sixth embodiment, the at least one application of any of the twenty-third to thirty-fifth embodiments may further configure the processor to: select the second selection of the plurality of menu items based on a purchase history of the first selection of the plurality of menu items. In a thirty-seventh embodiment, the at least one application of any of the twenty-third to thirty-sixth embodiments may further configure the processor to: analyze the inventory store based on the update to the inventory store, and adjust a price of the second selection of the plurality of menu items. The at least one application may be configured to adjust the price prior to providing the second selection of the plurality of menu items to the electronic device.
In a thirty-eighth embodiment, a method of providing a dynamic menu at an establishment comprises displaying, on an electronic device, a first plurality of menu items; receiving a selection of a first menu item of the plurality of menu items; sending, by the electronic device, a menu selection message to a server, wherein the menu selection message comprises the selection of the first menu item; receiving a response message from the server, wherein the response message comprises a recommendation for one or more additional items; displaying, on the electronic device, the one or more additional items; and receiving, on the electronic device, a selection of a second item from the one or more additional items. In a thirty-ninth embodiment, the recommendation for the one or more additional items in the thirty-eighth embodiment may be based on an order history from the electronic device. In a fortieth embodiment, the recommendation for the one or more additional items in the thirty-eighth or thirty-ninth embodiment may be based on an order history for the establishment. In a forty-first embodiment, the recommendation for the one or more additional items in any of the thirty-eighth to fortieth embodiments may be based on an order history for a plurality of establishments. In a forty-second embodiment, the recommendation for the one or more additional items in any of the thirty-eighth to forty-first embodiments may be based on a time that the selection of the first menu item is received. In a forty-third embodiment, the time in the forty-second embodiment may comprise at least one of a time of day, a day of the week, or a season. In a forty-fourth embodiment, the one or more additional items in any of the thirty-eighth to forty-third embodiments may comprise at least one of an item previously purchased with the first menu item by one or more customers, or an item previously substituted for the first menu item by one or more customers. In a forty-fifth embodiment, the recommendation for the one or more additional items in any of the thirty-eighth to forty-fourth embodiments may be based on a predicted amount of an item. In a forty-sixth embodiment, the one or more additional items in any of the thirty-eighth to forty-fifth embodiments may comprise an advertisement. In a forty-seventh embodiment, the advertisement of the forty-sixth embodiment may be associated with the first menu item.
In a forty-eighth embodiment, a method of dynamically controlling an inventory comprises receiving, by a server, use quantity information for a first item of a plurality of items, where the use quantity information comprises an amount of the first item used at an establishment, updating an inventory store based on the use quantity information, where the inventory store comprises quantity information for the plurality of items available at an establishment, comparing, by the server, the quantity information with a threshold amount for the first item of the plurality of items, generating, by the server, an order message for the first item based on the comparing, and receiving an additional quantity of the first item at the establishment in response to the generating of the order message. In a forty-ninth embodiment, the method of the forty-eighth embodiment may also include receiving, by the server, an order request message, sending the order request message to an order fulfillment display, and receiving the use quantity information in response to the receiving the order request message and sending the order request message to the order fulfillment display. In a fiftieth embodiment, the first item in the forty-eighth or forty-ninth embodiment may be an ingredient used in a first menu item. In a fifty-first embodiment, the first item in the forty-eighth embodiment may be a first menu item, the first item may comprise a plurality of ingredients, and the use quantity information may comprise a plurality of amounts corresponding to the plurality of ingredients. In a fifty-second embodiment, generating the order message in any of the forty eighth to fifty first embodiments may comprise automatically generating the order message for the first item. In a fifty-third embodiment, the threshold amount of any of the forty-eighth to fifty-second embodiments may comprise a predetermined inventory amount, and generating the order message may comprise generating the order message when the quantity information is below the predetermined inventory amount. In a fifty-fourth embodiment, the quantity of the first item in any of the forty-eight to fifty-second embodiments may comprise an amount of the first item used in a time period, the threshold amount may comprise an amount of the first item predicted to be used in the time period, and generating the order message may comprise generating the order message when the amount of the first item used in the time period is greater than the amount of the first item predicted to be used in the time period. In a fifty-fifth embodiment, the quantity of the first item in any of the forty-eighth to fifty-second embodiments may comprise a consumption rate of the first item, the threshold amount may comprise a predetermined consumption rate, and generating the order message may comprise generating the order message when the consumption rate of the first item is greater than the predetermined consumption rate.
While several embodiments have been provided in the present disclosure, it should be understood that the disclosed systems and methods may be embodied in many other specific forms without departing from the spirit or scope of the present disclosure. The present examples are to be considered as illustrative and not restrictive, and the intention is not to be limited to the details given herein. For example, the various elements or components may be combined or integrated in another system or certain features may be omitted or not implemented.
Also, techniques, systems, subsystems, and methods described and illustrated in the various embodiments as discrete or separate may be combined or integrated with other systems, modules, techniques, or methods without departing from the scope of the present disclosure. Other items shown or discussed as directly coupled or communicating with each other may be indirectly coupled or communicating through some interface, device, or intermediate component, whether electrically, mechanically, or otherwise. Other examples of changes, substitutions, and alterations are ascertainable by one skilled in the art and could be made without departing from the spirit and scope disclosed herein.
Claims
1. A method for adding a menu item to an electronic menu, the method comprising:
- providing an electronic menu to a customer, wherein the electronic menu comprises a plurality of item selections, wherein each item selection comprises one or more ingredients for the item selection;
- receiving a request for a new item, wherein the new item is not in the plurality of item selections, wherein the request for the new item comprises a list of one or more new item ingredients; and
- adding the new item to the plurality of item selections based on receiving the request for the new item from the customer.
2. The method of claim 1, further comprising: providing the electronic menu to a second customer, wherein the electronic menu comprises the plurality of item selections comprising the new item
3. The method of claim 1, further comprising:
- determining that the one or more new item ingredients are available in an ingredient inventory;
- preparing the new item for the customer based on determining that the one or more new item ingredients are available in the ingredient inventory; and
- serving the new item to the customer.
4. The method of claim 1, further comprising:
- receiving a plurality of requests for the new item;
- determining that a number of the plurality of requests for the new item exceeds a threshold; and
- providing feedback to the customer based on the number of the plurality of requests exceeding the threshold.
5. The method of claim 4, wherein the feedback comprises at least one of a discount or naming privileges for the new item.
6. The method of claim 1, further comprising: sending a description of the new item to a social media outlet in response to adding the new item to the plurality of item selections.
7. The method of claim 1, further comprising: providing a link to the new item to a social media outlet in response to adding the new item to the plurality of item selections; and allowing another customer to order the new item based on the link.
8. The method of claim 1, wherein the new item comprises a drink item.
9. The method of claim 1, wherein the new item comprises a food item.
10. A method for creating a new menu item, the method comprising:
- receiving, by an electronic device, a list of ingredients for a menu item;
- storing, by the electronic device, the list of ingredients in a menu item store; and
- providing the list of ingredients to an establishment, wherein a user of the electronic device receives the menu item from the establishment based on the list of ingredients provided to the establishment.
11. The method of claim 10, wherein providing the list of ingredients to the establishment comprises generating a new menu item message, wherein the new menu item message comprises the list of ingredients; and sending, by the electronic device, the new menu item message to the establishment.
12. The method of claim 10, further comprising; receiving preparation instructions for the menu item, storing the preparation instructions in the menu item store; and providing the preparation instructions with the list of ingredients to the establishment, wherein the user receives the menu item further based on the preparation instructions.
13. The method of claim 10, further comprising: sending a description of the menu item to a social media site.
14. The method of claim 10, further comprising: receiving an indication of a request for the menu item; and tracking the total number of requests for the menu item at the establishment using the indication of the request for the menu item.
15. The method of claim 10, further comprising: retrieving the list of ingredients from the menu store; and providing the list of ingredients to a second establishment, wherein the user of the electronic device receive the menu item from the second establishment based on the list of ingredients provided to the second establishment.
16. The method of claim 10, further comprising: receiving a list of menu items from the establishment, wherein the list of menu items comprises the menu item received from the electronic device; and ordering a menu item from the list of menu items from the establishment.
17. The method of claim 10, further comprising: comparing the list of ingredients for the menu item to a database ingredients for known menu items; and determining that the list of ingredients does not substantially match any of the ingredients for the known menu items, wherein storing the list of ingredients in the menu item store occurs in response to determining that the list of ingredients does not substantially match any of the ingredients for the known menu items.
18. A method of providing a level of service to a customer at an establishment, the method comprising:
- creating a customer profile for a customer of an establishment, wherein the establishment comprises a restaurant or bar;
- storing customer information in the customer profile during one or more visits to an establishment, wherein the customer information comprises at least one of a total amount of money spent by the customer, an amount of money spent per customer visit, an amount of profit made on the customer, a number of guests associated with the customer during one or more visits, a time period of one or more visits, an amount of an item ordered, a type of item ordered, or any combination thereof;
- determining a customer ranking based on the customer information in the customer profile, wherein the customer ranking is selected from a plurality of customer rankings;
- detecting a presence of the customer at the establishment; and
- providing a level of service to the customer based on the customer ranking when the customer is at the establishment.
19. The method of claim 18, wherein the customer profile comprises personal information, demographic information, billing information, preferences, login information, or any combination thereof.
20. The method of claim 18, wherein creating the customer profile comprises receiving the customer information from the customer.
21. The method of claim 20, wherein the customer information comprises an image of the customer.
22. The method of claim 18, wherein creating the customer profile comprises:
- receiving customer information from the customer at the establishment; and
- generating a customer profile using the customer information in response to receiving the customer information.
23. The method of claim 22, wherein receiving the customer information occurs in response to at least one of receiving an order from the customer or receiving purchase information from the customer.
24. The method of claim 18, further comprising:
- receiving valet parking information for a vehicle of the customer; and
- adding the valet parking information to the customer profile.
25. The method of claim 24, further comprising:
- determining that the customer is leaving the establishment;
- retrieving the valet parking information from the customer profile;
- sending the valet parking information to a valet service to retrieve the customer's vehicle prior to the customer exiting the establishment.
26. The method of claim 25, wherein determining that the customer is leaving the establishment comprises, receiving payment from the customer.
27. The method of claim 18, further comprising: updating the customer profile based on the presence of the customer at the establishment, wherein updating the customer profile comprises storing information for at least one of a customer order, a customer order time, or a customer order price.
28. The method of claim 24, wherein detecting the presence of the customer at the establishment is based on at least one of receiving valet parking information for the customer, visually identifying the customer based on an image stored in the customer profile, receiving login information for the customer, receiving payment information for the customer, or detecting the presence of an electronic device associated with the customer.
29. The method of claim 18, further comprising: providing an incentive to a customer based on the customer ranking.
30. The method of claim 29, wherein the incentive comprises a progressive discount, wherein the progressive discount is based on the customer ranking.
Type: Application
Filed: Aug 13, 2014
Publication Date: Mar 12, 2015
Inventor: Gavon Augustus Renfroe (Birmingham, AL)
Application Number: 14/458,397
International Classification: G06Q 50/12 (20060101); G06Q 30/02 (20060101); G06Q 30/06 (20060101);
