Abstract: A method of processing orders and payments in a location-based food-service venue such as a restaurant, stadium or arena. Each customer location has a physical identity target attached in proximity thereto comprising a unique system-wide identifier readable by customer mobile devices. Targets might be visually readable, using QR codes or the like, or might be a short range radio beacon broadcasting the identifier (NFC, RFID etc.)—they do not contain human-readable location indication information. The identifiers associated with the targets do not contain location- or venue-specific information, and are recorded in relation to location records corresponding to individual customer locations in the venue in a order database held on a server.

Abstract: A cubby unit includes a plurality of cubbies and a thermal management system. Each of the plurality of cubbies includes a cubby housing defining an internal compartment. The thermal management system is configured to facilitate thermally regulating at least one of (i) a food product selectively received within the internal compartment of at least one of the plurality of cubbies or (ii) the internal compartment of the at least one of the plurality of cubbies.

Abstract: There is provided a system comprising a plurality of movable seats arranged in a seating area, a detection device, a non-transitory memory storing an executable code, a hardware processor executing the executable code to receive a first input from the detection device indicating an individual is present in the seating area, determine a first position of the individual in the seating area at a first time based on the first input, and arrange the plurality of seats in a first configuration based on the first position of the individual, wherein arranging the plurality of seats includes moving at least one of the plurality of seats to a new position.

Abstract: A system and method for providing shoppers with product freshness notifications, comprise a beacon that determines that a fresh perishable item of interest has been added to a store shelf; an updater that updates the system with information about the fresh perishable item added to the store shelf; and a notification generator that sends a notification to a mobile electronic device of the shopper regarding the addition of the fresh perishable item to the store shelf.

Abstract: The modular asset storage system includes a main panel, the main panel including a computer command module and one or more asset containment modules. The asset containment modules are in data communication with the computer command module.

Abstract: The present invention uses an order processing server to transmit an electronic menu to a customer. When a vehicle comes within range of the server's transceiver, the menu is received by the particular customer device, and the order is formulated and transmitted back to the server.

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 non self-propelled mobile food service unit transportable to a desired location of service comprises computer controlled auxiliary systems for providing food service. The auxiliary systems including an environmental unit, a food preparation unit, a billing unit, a safety and security unit and a data communication unit.

Abstract: A non self-propelled mobile food service unit transportable to a desired location of service comprises computer controlled auxiliary systems for providing food service. The auxiliary systems including an environmental unit, a food preparation unit, a billing unit, a safety and security unit and a data communication unit.

Abstract: A server call system that enables the customer to be in direct contact with the server at all times. A keypad is disposed at customer locations and adapted to receive item requests from the customer. The keypad is in wireless communication with a server pager carried by a designated server. The customer inputs an item request into the keypad and it is sent to a predetermined or dynamically determined server pager for fulfillment. In this manner, not only is the efficiency of the establishment increased by eliminating wait time by customers for submitting a request to their server, but the server can effectively serve more areas with less direct customer contact.

Abstract: A free-access vending system for use in a cafeteria or similar dining facility, which permits patrons to freely take food items from cafeteria self-service units and to pay for what they take at the time of taking with a payment card or similar instrument, via an automated payment handler. The automated payment handler not only receives payment from patrons, but also has item sensing devices to detect food items as they are removed, thereby eliminating the need for staff personnel to account for food items taken and receive payment from patrons or charge their accounts for meals. Food items removed from the cafeteria self-service units may be replenished directly and conveniently from the kitchen as patrons take them. Packaged food items, such as beverages, may be stored within the cafeteria self-service unit and reloaded independently of freshly-prepared food items, and the stocks thereof optionally maintained by outside personnel.

Abstract: Serving lines (1) have ends that extend into a kitchen (2). At the sides of the serving lines (1) are seats (12), shelves (11), distribution ports sealed off with flaps (10), and equipment for remote ordering. Orders are transmitted to the kitchen (2), which is equipped with a terminal (8) and a printer (9). An order is prepared and placed, with the bill, on a tray (18) that is deposited at the end of a serving line, which automatically transports the tray to the position of the customer who originated the order. A flap (10) then opens temporarily for the tray to be removed. After eating, the customer goes to a till, presents the bill, pays and leaves. A processor monitors automatic operation of the system; it is linked to the till for the appropriate checks. Special serving lines are also proposed to which customers with prepaid cards have access, offering such customers remote payment services as well.

Abstract: A restaurant transaction processing system which employs low-cost cordless phone transceivers to transmit orders. A server includes a first cordless telephone transceiver. A portable computer includes a second cordless telephone transceiver and transfers order data to the first computer. The first and second cordless telephone transceivers preferably operate at frequencies designated by the FCC and have a transmission range less than five thousand feet. A typical frequency of operation is in a frequency band near 900 MHz. The system may also include a kitchen terminal which is coupled to the server through a network, and a transaction processing terminal which is also coupled to the server through the network. The server maintains transaction data, routes orders to the kitchen terminal, and routes order ready signals from the kitchen terminal to the portable computer. The transaction processing terminal completes payment for the orders.

Abstract: A method of ordering and an order entry system which includes a display showing, pictorially, the elements or items to be selected from a menu. An aiming selector is used to make the selections desired. Each item on the menu contains a light-responsive detector which is selected by aiming the aiming selector at the desired item. A first light signal from the selector falling on the detector of the desired item causes the item about to be selected to "flash" on the display, and a switch on the selector, when actuated, causes a second light signal to fall on the associated detector for the item to make the selection. A control element having a similar detector is similarly used to enter a command like "Total Up Order" which is used by the system to calculate the monetary value of the order.

Abstract: Disclosed is a vending system particularly adapted for a restaurant or retail sales outlet which includes a hand held portable data entry terminal having an operator addressable, programmable memory containing a repertoire or library of sales or menu items addressable by entering a product code. The hand held terminal upon receiving an operator entered order entry, relays the order to an order filling station as well as to a local and remote data processor over a pollable wireless bi-directional communications link. An alpha-numeric print out of an order inputted to the hand held terminal and other transactional information is provided by the terminal as well as the local data processor. The programmable memory is adapted to be reprogrammed from a programmer either directly or remotely through the bi-directional communications link. Each terminal also includes wireless transceiver apparatus for bi-directional communications, e.g.

Abstract: Disclosed is a vending system particularly adapted for a restaurant or retail sales outlet which includes a hand held portable data entry terminal having an operator addressable, programmable memory containing a repertoire or library of sales or menu items addressable by entering a product code. The hand held terminal upon receiving an operator entered order entry, relays the order to an order filling station as well as to a local and remote data processor over a pollable wireless bi-directional communications link. An alpha-numeric print out of an order inputted to the hand held terminal and other transactional information is provided by the terminal as well as the local data processor. The programmable memory is adapted to be reprogrammed from a programmer either directly or remotely through the bi-directional communications link. Each terminal also includes wireless transceiver apparatus for bi-directional communications, e.g.