Abstract: Embodiments for a rentable multipurpose private facility and method of use are provided. The facility includes frontend space, a backend space, a plurality of customization options, and a point-of-sale system. Generally speaking, these components are structured such that the facility includes a frontend space and a backend space with the point-of-sale system located in the frontend space.

Abstract: In accordance with an embodiment, a self-order processing system includes a self-order terminal and a terminal setting computer. The terminal setting computer causes a display to display an order menu layout setting screen for performing layout setting of an order menu to be displayed on the self-order terminal. In addition, the terminal setting computer presents information for assisting layout setting of the order menu to be displayed on the self-order terminal on the basis of information regarding an input at the self-order terminal.

Abstract: Methods and systems are provided for improving operator performance by robot gamification, the method including parking a robot at a pose location within a navigational space, identifying, by a sensor in electronic communication with an interactive display device, an operator located within a zone proximate the robot for acquiring an item to be picked, receiving, at the interactive display device, operator performance data associated with the acquiring of the item, and rendering, on the interactive display device in response to the received operator performance data, at least one graphic representation of operator achievement within a gamified performance tracking environment.

Abstract: A system and method of providing nutritional data for a user is disclosed herein. The method includes receiving a selected restaurant from a health tracking device, and providing menu data for the user based on the selected restaurant. The method further includes receiving a selected menu item from the health tracking device, associating the selected menu item with a plurality of food items in a database, and providing the plurality of food items for the user. Furthermore, the method includes receiving a selected one of the plurality of food items from the health tracking device, and providing nutritional data based on the selected one of the plurality of food items.

Abstract: A machine for making liquid or semi-liquid food products includes a processing chamber for processing a basic mixture and including a stirrer and thermal treatment system operating in conjunction to convert the basic mixture into a liquid or semi-liquid product; an electronic drive and control unit; a dispensing device having a dispensing nozzle connected to the processing chamber to deliver the product; a support having a seat for housing a receiving container; a movement device for vertically moving the support between a vertical position away from the nozzle and a vertical position close to the nozzle; and a device for rotating the housing seat about a vertical axis. The electronic drive and control unit is operatively connected to the movement device and to the device for rotating the housing seat to drive them according to a predetermined law of motion.

Abstract: An ice cream squeezing device of the invention includes a robot; a storage space accommodating a plurality of packages receiving ice cream; and a squeezing module squeezing a package of ice cream transferred by the robot from the storage space to the squeezing module to move the ice cream out of the package.

Abstract: A remote ordering system is provided using an electronic menu having a series of input devices associated with various menu items, and a wireless transmitter to send selected menu items to a receiving device for processing. A display to show selected menu items, an alpha-numeric keyboard, a non-cash payment device, and a printer for receipts are also contemplated for increased functionality. The menu may be remotely updated to reflect the customer's preferences or a change to the menu choices.

Abstract: The present invention extends to systems, methods, and computer program products for recommending food items based on personal information and nutritional content. A registered customer has members in a customer group. The registered customer provides nutritional information for members of the group (e.g., family members) to a merchant computer system. The merchant computer system uses the nutritional information to recommend food items to the customer. As a customer shops, the merchant computer system compares the nutritional content of the shopping cart items with nutritional needs of the customer. Recommendations are furnished to the customer based on the shopping cart content and the nutritional needs of the customer.

Abstract: A robot milk bar as a modular technology which can be either operated as a stand-alone system installed in a modified sea freight containers and/or can be partly or totally installed and operated in any convenient shopping mall and/or shopping centers. The robot milk bar contains a milk processing line wherein the basic original milk products are made, while the distribution is ensured by an embedded robot filling, packing and vending line, in which an industrial robot prepares and distributes final milk products. The milk products are either distributed directly to consumers in own retail store/restaurant, or redistributed to retail outlets. The robot milk bar is unique in having its own retail store/restaurant where consumers can buy and consume milk and milk products via a user-friendly automatic ordering system and served by a robot.

Abstract: A restaurant comprising a virtual reality environment simulating travel by a mode of transportation, such as a train or a boat, to allow individuals seating in the restaurant to have the impression of travelling while enjoying their meals. The restaurant comprises a dining room having side walls, each side wall having a series of windows. Screens are placed on opposed facing sides of the dining room at a distance behind the side walls. A set of projectors is provided for projecting a seamless flow of continuous passing by images of a landscape on the screens. A display control unit synchronizes the projection of the passing by images on the screens in order to create an illusion of travel through the landscape when viewed through the windows in the side walls.

Abstract: A product server for holding and displaying food products is disclosed. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a cover on a cabinet of the product server that is moveable between a lowered position covering the food products and a raised position in which the cover serves as a breath guard and allows access to the food products. Upright side panels are provided adjacent opposite ends of the product server. The breath guard extends between the upright side panels as it moves between its raised and lowered positions.

Abstract: A restaurant management system and method interface is provided. In accordance with the invention, data from various restaurant operations is collected and stored for processing. The data is processed into useful metrics, such as those indicative of various categories of restaurant staffing, efficiency, performance and quality. The useful metrics can be displayed as a human-readable chart, graph or report. The data can be processed in real time, permitting managers to promptly make adjustments and to alert restaurant workers or crew members of deficiencies so that prompt and effective remedial action can be taken to improve restaurant performance. Reports may be generated that provide the performance of restaurants individually and as a combined group.

Abstract: The present invention is a methodology for the delivery of freshly prepared food to a plurality of vehicle-operating consumers. Freshly prepared foods means foods that have, in some manner, recently been transformed into an edible or consumable format. Thus, when frozen ice cream is scooped into a cone, it is freshly prepared; when a frozen or cool item is microwaved to cook it or to merely heat it up, it is freshly prepared; when coffee is taken from an urn or coffeemaker and put into a cup, it is freshly prepared; when soda is dispensed from a dispenser or cooler, it is, in accordance with the present invention, freshly prepared; when frozen pizza is heated, it is freshly prepared, etc.

Abstract: Methods and apparatus for brokering food services are disclosed. The methods and apparatus described herein provide quality controlled room service to guests of hotels that do not otherwise have traditional room service available. A call center operator routes each call to the appropriate restaurant and stays on the phone line to monitor the call. The restaurant delivers the order and collects the appropriate fee. Menus used by the system are generated by a process that maintains a consistent look and feel despite the fact that each area uses a unique menu.

Abstract: A device for assembling orders of food from prepared food items having multiple sides on different sides of the device is disclosed. Also disclosed is a system including the device and a method of assembling orders of food. Each side has a plurality of side receptacles accessible to a worker at the side. Adjacent to the sides is a holding area for holding prepared food items. Preferably the heated holding area has a central portion that is heated.

Abstract: A bakery-cafe is arranged and operated in a manner that efficiently moves a customer within the bakery-cafe to, for example, improve customer satisfaction by minimizing customer wait times.

Abstract: A product server for holding and displaying products. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a cover attached to the product server that is moveable between a lowered position covering the products held by the product server and a raised position in which the cover serves as a breath guard and allows access to the products. The cover is sufficiently transparent to allow viewing of the products from the customer side of the product server.

Abstract: In response to inputting order, a sales slip processor issues a sales slip with a slip code and a table code of a table at which the order is accepted, and stores order data in a sales holding file. In order to balance or rewrite sales slips, an operator inputs a sales slip code or a table code. The processor calls order data sets with a table code corresponding to the input code from the sales holding file and numbers the sets to create and store an edit data group in an edit file. One edit data set is selected and displayed on a screen display part. A data set next to the displayed edit data set can be retrieved from the edit file through one touch operation that designates a subsequent or previous slip with an input unit and displayed on the screen to thereby facilitate the retrieval of the order data with the same table code.

Abstract: A circulation conveyor for foods and drinks effectively controls internal temperature of a tunnel section covering an upper portion of a circulation-type conveyor path for foods and drinks. The conveyor has a tunnel section covering an upper portion of and in the longitudinal direction of the carrying path. A cooling and heating pipe 24 inside the tunnel section in its longitudinal direction controls internal temperature of the tunnel section. In the tunnel section, upper and lower ventilation openings 32 and 33, disposed above and below, respectively, of the cooling and heating pipe 24 are provided. The ventilation openings communicate via communication pipes 30a to 30c to circulate air, and an air blowing section 34 circulates air in the tunnel section by drawing air from one of the upper or lower ventilation openings, into the pipes, and discharges the air from the other opening.

Abstract: A data processing system for analyzing customer and employee interactions in a service establishment is disclosed. The data processing system comprises a plurality of remote customer, employee units and a central unit. The units each include a transceiver to send and receive signals. The signals are all received by the central unit and relayed to the appropriate unit. The central unit time stamps and records all signals in a database. The system further comprises an evaluation program which analyzes the signal data to provide employee performance ratings and staffing recommendations.

Abstract: A data processing system for analyzing customer and employee interactions in a service establishment is disclosed. The data processing system comprises a plurality of remote customer, employee units and a central unit. The units each include a transceiver to send and receive signals. The signals are all received by the central unit and relayed to the appropriate unit. The central unit time stamps and records all signals in a database. The system further comprises an evaluation program which analyzes the signal data to provide employee performance ratings and staffing recommendations.

Abstract: Manually rotatable machine, comprising a fixed base (1) and a rotor (2) assembled on it and characterised by a plurality of arms (3) arranged to form rays. Present on each of said arms is at least one numbered hook (9), for fixing the orders as they are taken, as well as for requesting and serving the same following the same sequence they were gathered in. The operation of the mechanism in question is characterised in that the rotor can rotate on the fixed base following one direction of rotation, due to the arrangement, on said base, of a unidirectional automatic blocking system made up of spring bars (10) tilted towards the direction of rotation.

Abstract: A methodology for customers seeking to purchase a meal from a food service vendor such as a restaurant, a cafeteria, or a vending machine, by ordering a food preparation based upon menu-selections. In addition to receiving ordered food, customers receive suggestions for optionally modifying their food orders based upon nutritional benefits and other criteria. Either during real-time customer-ordering or during post-ordering, a food-service vendor presents a customer suggestions specific to a pending tentative or completed order, wherein the customer may enjoy purported nutritional benefits by electing to follow these suggestions and thereby modify the tentative order into a corresponding completed order. Alternatively, the customer may elect to ignore these suggestions, but may nonetheless decide to effect such food-ordering modifications during subsequent visits.

Abstract: A product server for holding and displaying products. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a panel attached to the product server and moveable between a lowered position preventing access to products held by the product server and a raised position allowing access to the products. The panel being sufficiently transparent to allow viewing of the products held in the product server.

Abstract: The invention relates to a restaurant system (2), comprising a) at least one working area (3) for cooking and/or preparing meals and/or beverages, b) at least one customer area (4), in particular with one or more tables (5) for restaurant customers, c) working area (3) and customer area (4) being connected via a transport system (6) for meals and/or beverages, d) the transport system (6) being designed to transport meals and/or beverages from the working area (3) to the customer area (4), and e) the transport of meals and/or beverages from the working area (3) to the customer area (4) via the transport system (6) taking place, at least in some sections, by means of gravity.

Abstract: Embodiments of a food ordering system include a menu board station adapted to display information about a plurality of food items. At least one dispenser is associated with at least one of the plurality of food items. The at least one dispenser is adapted to dispense an article including identifying data corresponding to one of the plurality of food items. An article receiving station is adapted to receive the article and identify the identifying data on the article. Other embodiments of a food ordering system include a menu board station displaying information about a plurality of food items. The information includes at least one identifier associated with each food item. An ordering panel is proximate to the menu board station and includes a user interface for placing an order by inputting one or more of the identifiers. A kitchen interface is operably linked to the ordering panel for receiving the order.

Abstract: A remote ordering system is provided using an electronic menu having a series of input devices corresponding to various menu items aligned with the input devices, and a wireless transmitter to send selected menu items to a receiving device for processing. A display to show selected menu items, an alpha-numeric keyboard, a non-cash payment device, and a printer for receipts are also contemplated for increased functionality.

Abstract: A restaurant system includes a lighted pour spout for use in dispensing liquid from a bottle. The pour spout includes a coupling portion for attachment to a bottle and an interior portion that extends into the bottle. The interior portion may include a light and a battery for illuminating the pour spout and bottle. The restaurant system includes an electronic kiosk having a first display for use by a customer and a second display for use by a bartender or waiter. The kiosk includes a first input device for use by the customer. A processor is in data communication with the displays and the first input device to retrieve data from the first input device, such as a drink order, and actuate the displays. Drink recipes may be displayed on the second display to aid a bartender in mixing drinks.

Abstract: management device for managing the expiration date of food and drink arranged on a plate and including a camera for capturing a two-dimensional code on a cylindrical base of the plate, a barcode scanner for analyzing the two-dimensional code captured by the camera and extracting a plate number, a management main body for receiving the plate number output from the barcode scanner and collectively managing the traveling plates, and a DIO (Digital Input/Output) module. The DIO module is connected to a detection switch disposed on a downstream position of the camera and a discharge mechanism disposed on a downstream side of the detection switch to perform a bidirectional communication with the management main body. A separation distance between the camera and the detection switch is shorter than a diameter of the plate.

Abstract: A serving utensil, used for serving food on a salad bar, is attached to a retractable tether device. The retractable tether device is coupled to the under surface of a sneeze shield extending over the food on a salad bar, effectively elevating the retractable tether device and the serving utensil above and/or over food on the salad bar.

Abstract: A method and system for serving food. A plurality of sets of compatible food items are selected and a unique identifier is assigned to each set. The food items are placed in individual display containers. Each display container is marked with the one or more unique identifier(s) of sets which include the food item in the display container. A meal is prepared by selecting one of the unique identifiers and collecting a portion of each food item which is marked with the selected unique identifier. The collected portions are placed into a collection container, then cooked together and placed into a serving container and served as a meal.

Abstract: The invention relates to a counter (10) for presenting and/or selling goods. The aim of the invention is to provide a means of displacing a module consisting of a system of joint mechanisms (22) which are associated with a glass pane (21) by means of fixing elements (23) between a closed position (20) in which the inside of the counter (13) is covered and an open position (20′) in which it is exposed. Said joint mechanisms (22) are mounted on the supports (15) of the counter (10) in such a way that they can pivot about a horizontal pin (18). In order to ensure that the modular unit is secure in the open position (20′) the joint mechanism (22) is provided with an extended arm (24) which has the swivel bearing (18) on its lower arm section. During the transition from the closed position (20) to the open position (20′), the center of gravity (27) of the module in relation to the swivel pin (18) moves to the opposite side (27′).

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

Abstract: The invention is embodied in a commercial foodservice system having a primary counter unit constructed and arranged to perform a direct or related foodservice function, and an independent peripheral unit constructed and arranged in juxtaposition with the counter unit to perform a non-foodservice function. The foodservice system encompasses arrangements of multiple counter units disposed in-line and/or at selective angularity, and intermediate free-standing pylon peripheral units and bridging canopy peripheral units.

Abstract: The automatic dish serving system includes: a supply center for supplying articles such as food and drink; a customer's seat to which the articles are served; a carrier wagon traveling along a route between the supply center and the customer's seat for carrying the articles of food and drink loaded on the carrier wagon; and a route guide device for guiding the carrier wagon so as to take an appropriate route, wherein the customer's seat is provided with a turntable for retaining the served articles of food and drink and provided with an arrival portion to which the carrier wagon arrives and wherein the carrier wagon is provided with a transfer device for transferring the articles between the turntable and the carrier wagon.

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

Abstract: A food and drink conveying system is provided in which the sorts of foods and drinks displayed on display members placed on a circulating conveying path and the number of foods and drinks placed on the circulating conveying path following after their respective display members are detected. An optimum number of foods and drinks to be placed following after their respective display members placed on the circulating conveying path is set, and then it is judged whether or not the number of foods and drinks placed on the circulating conveying path are the optimum number based on the detected sorts and number of foods and drinks. The sorts of and the number of insufficient foods and drinks are displayed when it is judged that the number of foods and drinks placed on the circulating conveying path is smaller than the optimum, so that a food preparer can be informed of the sorts and number of insufficient foods and drinks.

Abstract: A goods conveyance mechanism having the function of displaying the course of an order carried from a goods supplying place to a goods receiving place by use of a gradually changing image in the goods receiving place. The goods conveyance mechanism includes carrying means for carrying goods from a goods supplying place to a goods receiving place; image display means provided in the goods receiving place; and control means for allowing an image displayed on the image display means to change one after another in accordance with developments of the goods carried up to the goods receiving place by the carrying means.

Abstract: To permit installations of food court systems at various sites in an expeditious and cost effective manner, freestanding modules for each site are selected from available food court sets, each set consisting of a predetermined equal number of customized modules specially equipped to serve a unique food/beverage product. The modules selected from each set are transported to the respective installation sites where they are arranged to form food court systems according to predetermined food court layouts appropriate for the various installation sites.

Abstract: The present invention provides a building structure within which a setting is maintained which allows restaurant patrons to enjoy dining out while allowing primarily children accompanying adult patrons the opportunity of playing in an adjacent amusement area without disturbing the adult patrons. The adult patrons, however, can view the children and any other amusement area patrons, allowing monitoring of the children's activity while simultaneously enjoying the view of the children at play and enjoying their meal. Preferably sound proofing is disposed between the two areas. Additionally, other areas, such as an exercise area, a play area, a coffee shop, gift shop, art projection area and the like can be contained within the building structure.

Abstract: A restaurant construction system comprising a building having a first floor. A second floor consists of a terrace on three sides of the building forming an atrium between the terrace and the fourth side of the building. Both floors have dining tables and chairs with a telephone on a console on each table. An order-taking post is supported along the fourth side of the building slightly higher than the second floor terrace level and extends into the atrium so that substantially all of the tables on the first floor including those beneath the terrace as well as substantially all of the tables on the terrace can be seen. Thus an order-taking person with a telephone in the order-taking post can see a patron at any of the tables while taking his or her order over the phone, and enter the order on an input terminal of a fine dining restaurant computer system. The bar is positioned below the order-taking post.

Abstract: A waiter-restaurant information transfer system in which a principal unit in the kitchen has a set of buttons associated with respective tables or a keyboard which can be operated by food-preparation personnel to provide a display at its unit, at a board in the dining room and a region at which the waiter can pick up prepared food service items. When the waiter responds to the signal, at the second board, upon pickup of the food service item, he presses a push button or operates a keyboard to cancel the previous display.

Abstract: A robot for serving a product dispensed from a product dispenser to a customer including a processor and a robotic arm. The processor stores a predetermined instruction set and generates command signals according to the instruction set. The robotic arm is responsive to certain ones of the command signals for transferring the dispensed product from a product dispense location to a position adjacent the customer for removal by the customer. The robot may further comprise a communications system for storing a set of predetermined messages and is responsive to certain other ones of the command signals for announcing selected ones of the messages. Furthermore, the robot may further include a transport system for transferring the dispensed product from the position adjacent the customer, the product dispense location and the position adjacent the customer beyond reach of the customer, to a position within reach of the customer.

Abstract: In a quick-meal restaurant installation, a service space is located on one side of a furniture unit and seats are provided for customers on the other side. The unit consists of modules assembled together and each having a portion forming a table. Each module is provided with cooking equipment such as an electric hotplate and an electric fryer, as well as an automatic dispenser fitted with push-buttons for selecting beverages. Suction hoods mounted on a beverage-dispenser support console serve to carry away cooking smoke through the interior of the console to a general collector duct and chimney.

Abstract: The method and apparatus of this invention can be used for smoothly giving and receiving orders between clients and cookers in restaurants and shops or the like so that clients can order the goods at their own discretion and calculation and also so that cookers can receive smoothly their orders and supply the made good to clients in turn of the received orders and make automatically calculation of the particulars and the total amount of the goods given by clients.

Abstract: A restaurant food display and serving system including a food preparation area surrounded by a watercourse upon which a plurality of interconnected boats carrying a variety of foods on trays travel with a current.

Abstract: A countertop oven particularly well suited for preparing convenience foods, such as frozen dinners and hot sandwiches is provided. The oven includes at least one heating and serving tray with heat resistant handles, the tray sliding into slots in the oven side-walls with the handles on the outside so that the heating and serving tray may be removed from the oven and placed directly on a table for serving. In a preferred embodiment of the invention, the oven includes two pairs of slots for receiving two heating and serving trays and includes three heating elements. This heating configuration permits cooking on the two trays in about sixty percent of the time compared to conventional countertop ovens.

Abstract: The food preparation area of a fast food restaurant is configured in the manner of a continuous production line and includes two grills disposed within reach of and on either side of the chef. Make up tables extend from common ends of the grills and supply the food elements to be combined by an operator with individual meats grilled on the respective grills. The make up tables are abut a counter extending perpendicular thereto and from which counter ancillary food products and beverages normally attendant an order for the grilled meats are dispensed. A serving counter parallel to but laterally displaced from the counter supports the cash registers and order boards recording each order and viewable by the chef and make up table operators.

Abstract: A computer system (10) is provided which includes an electronic cash registers (11) electronically coupled to a cooking station monitor (12) and input (13), and a manager's station monitor (15), input (16), and printer (17). The system instructs the cook to initiate a cooking process in response to the number of items on hand and items currently being cooked in view of the number of items typically desired to have on hand at a particular time of the day.