Abstract: The system comprises a central processing module that is configured to interconnect the fresh departments and operational functions. These tasks can include facilitated order fulfillment, inventory and accounting functions, sanitation, maintenance, traceability and others. This is a system that integrates various sub-systems within the fresh departments, as well as integrating the fresh departments together. The system may also utilize a plurality of slicing machines that communicate with the centralized processing unit. The software modules resident in the processing unit receive inputs that represent customer orders, and dispatch these orders to the plurality of slicing machines. The slicing machines are in communication with the software modules such that the modules are aware of the food product that is currently placed on the slicer. In this way, the software modules are able to direct specific orders to a particular slicing machine, minimizing human interaction and customer wait time.

Abstract: An apparatus, a system and a method for displaying a visual signal that requests a good and/or service are provided. The system and the method have a communication device having a screen to display a signal that requests the good and/or the service. The signal may be, for example, a logo, a text, a picture, a color, and/or a shape. The signal may describe, characterize or otherwise relate to the good and/or the service requested by a user. Further, the communication device may access, connect to and/or be in communication with a database storing the signal. The communication device may input information into the database relating to a user of the communication device. The communication device may design, modify and/or transmit the visual using a server and/or a network. The communication device may have a memory for storing and/or accessing the signal. The screen of the communication device may emit the signal.

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: Systems and methods are provided for ordering prepared food products via a network using an electronic device. A menu of available prepared food products may be presented on a display, and one of the prepared food products may be selected using an interface of the device. A menu of bread items available may be presented including visual representations of each available bread item. One of the bread items may be selected, whereupon a visual representation of the selected bread may be presented. One or more ingredients may be selected using the interface, whereupon visual representations of the ingredients are superimposed on the visual representation of the selected bread item. The systems and methods may provide an enhanced visual experience similar to ordering the product in person and watching the product being made.

Abstract: Included are embodiments of a method for communicating user preferences to at least one environment. At least one embodiment includes receiving a request from an environment for preference information related to a user and receiving a user identifier from the environment, the user identifier obtained via a portable user device. Other embodiments include determining at least one user preference related to the user, determining capabilities related to the environment, and communicating at least one user preference to the environment.

Abstract: Disclosed is a system and method for managing ingredients and recipes while providing an interface for consumers to request a meal based on one or more recipes. Additionally, preparation and production steps are defined based on the ingredients of one or more recipes. The time for preparation and production is also calculated and presented.

Abstract: Items—including gourmet products—are evaluated and rated by participants in a controlled event, which can be coordinated by software locally or at a dedicated website. Event data, including item scores and participant scores can be shared with vendors, merchants and other commercial entities associated with the products. Promotional incentives from such entities for the products (and related products) can then be directly targeted and provided to participants and other members of the public. The participant's activities can also be collected and disseminated to affiliates/friends of the participants through social networking sites, personalized web pages, etc.

Abstract: A method and system for online selection of ingredients and/or use with the selection of a prepared foodstuff supplied by a food vendor is provided. The present invention utilizes an online grid system which lists the toppings and/or ingredients which can be included in any particular food item. The grid has a plurality of columns which includes icons with particular food items and allows the consumer to visually indicate the inclusion of specific food ingredients in their food choices. Additionally, the columns allow the individual consumer to determine the amounts of each ingredient to be included in the preparation of a food item and may also include information relating to directing the food vendor where to locate the particular ingredient, such as including only one ingredient on only a part of a foodstuff, for example, a pizza.

Abstract: This environmentally friendly System Method and software package powered by Pre-Fixe.com is specifically designed to offer an ongoing solution that enables Merchants within specific industries, (starting with the restaurant industry) to sell their goods and services online from a single portal. Through this invention, multiple Merchants are invited to create their own automated Microsites and shopping carts to sell a uniquely designed Suite of E-Products comprised of: E-Gift Certificates, Customized Event and Group Dining Software, Ongoing Pre-Fixe™ Menus and Pre-Fixe™ it Menus, Special Offers, a proprietary All-Inclusive Dining Calculator Software and custom industry search filters. The System Method includes a backend management area called “My Account” for Merchants, Consumers and Pre-Fixe Administration to view and manage historical purchases deduct and issue credits, re-gift and reward loyalty. Printing to redeem credits is not necessary.

Abstract: We describe a touch sensitive holographic image display device for holographically projecting a touch sensitive image at an acute angle onto a surface on which the device is placed. The device includes holographic image projection optics comprising at least one coherent light source illuminating a spatial light modulator (SLM), output optics to project a hologram onto an acute angle surface, and a remote touch sensing system to remotely detect a touch of a location within or adjacent to the holographically displayed image. A control system is configured to provide data defining an image for display, to receive detected touch data, and to control the device responsive to remote detection of a touch of a the displayed image.

Abstract: A method for distributing and marketing wine includes bottling the wine in containers (20) holding the amount for standard glasses for the type of wine in question. The containers (20) are distributed to distribution logistics centers (1). A remote site (website) on a central server (2), is provided to which the logistics centers (1) are connected A user (3) sends a service request (purchase order) with the name of the wine and the number of containers to the central server (2) through the website and a transporter (4) sends the containers ordered to the user (3). A serving device (5) is provided that, when the wine is to be consumed, automatically opens a container (20) of the wine to be consumed which, when placed in the serving device (5), is then poured into a glass (6).

Abstract: A system and method are described for analyzing a menu. In one embodiment, a mobile device can obtain a digital version of a restaurant menu. A list of food criteria can be stored on the mobile device and tailored to a particular user of the mobile device. The restaurant menu can then be filtered using the stored list of food criteria to display a reduced version of the restaurant menu with items that conflict with the food criteria removed. In another embodiment, the digital version of the menu can be translated. For example, a destination language can be based on a language setting in the mobile device. A source language can either be entered by the user, determined automatically by comparing words in the menu itself against dictionaries in different languages, or by using geographic location of the restaurant.

Abstract: A method for establishing wireless communication between a service vendor and a customer accepts entry of a wireless address for a customer communications device and stores the address in a waiting list. Entry of the address is confirmed by transmitting a first wireless message to the customer communications device that displays a hypertext link to a network address. The customer communications device is classified according to information received with the customer selection. A network applications storage location is identified according to the classification. A second wireless message is transmitted to the customer communications device, including a first set of instructions that display a download prompt. The method transmits, to the customer communications device, a second set of programmed instructions associated with the service vendor that generates and displays a user-actuable link for obtaining information that relates to the service vendor on the customer communications device.

Abstract: The invention of the wireless electronic vehicle window display system employs the latest technology in electronic paper and low power consumption wireless networking devices. One contemplated embodiment of the present invention consists of three main components: A vehicle information portal, an electronic vehicle window display system subscriber, and the electronic paper. The invention is intended to provide an effective method of displaying pricing, vehicle specifications, promotions, and warranties on vehicles at the dealer's lot. The invention removes the time-consuming and costly tasks of updating information on the current paper-based window sticker.

Abstract: A method, non-transitory computer readable medium, and apparatus that generates preorder information identifying a plurality of consumer items to be prepared at designated begin times, based at least in part on historical purchase information. At each of the designated begin times a ticket is generated identifying a consumer item, wherein the consumer item has an associated duration such that the consumer item will be ready at a finished time. Each ticket is provided to a client computing device, wherein the tickets further include at least a remaining amount of time until the identified consumer item reaches the finished time. A request is received from the client computing device to claim one of the consumer items identified by one of the provided tickets. Each of the claimed consumer items is associated with a claimed status. The historical purchase information is updated based on the request.

Abstract: An embodiment generally relates to systems and methods for processing orders associated with an establishment. In particular, a customer can submit a remote order for goods offered by the establishment, along with an associated license plate number of a vehicle that is to pick up the order. An image capture device can capture images of a vehicle on the premises of the establishment, and provide the images to a processing module which use automatic license plate recognition (ALPR) techniques to determine license plate data of the vehicle. The processing module can further examine an order list to determine if the license plate data is associated with an order on the order list, and, if so, add the order to a priority queue.

Abstract: In one embodiment, a system is provided that includes a storage component configured to store first information pertaining to a plurality of beverages, the first information including, for each beverage, information assets associated with the beverage, and second information pertaining to a plurality of restaurants, the second information including, for each restaurant, a list of beverages from the plurality of beverages that are offered for sale by the restaurant. The system further includes a processor configured to transmit at least a portion of the first information and the second information to a plurality of handheld electronic devices used by customers at the plurality of restaurants, the transmitted portions enabling a customer dining at a restaurant to view, via the customer's handheld electronic device, the list of beverages offered for sale by the restaurant and the information assets associated with each beverage.

Abstract: A method for allowing a customer to view and at least partially pay a bill incurred in a bar or a restaurant operating a POS system tracking the bill. The customer operates a mobile computing device running a mobile app communicating with the POS system. The bar or the restaurant has staff. The method includes receiving, via the POS system, check-in data in response to checking-in via the app and payment account data as a security in response to authorizing access to the payment account data via the app. The method includes receiving, via the staff, an order from the customer and associating, via the staff, the order with the payment account data in the POS system. The method includes displaying the bill in real-time via the app. The bill includes the order. The method includes receiving at least partial payment in response to such authorizing via the app.

Abstract: A method of processing room service transactions in an institution such as a hotel, having a plurality of guest rooms includes displaying selected visual representations of food items at predetermined intervals with a user device including an interactive graphical user interface in a guest room, receiving inputs from a guest with the graphical user interface and transmitting the inputs to a food service server for fulfillment.

Abstract: A method of ordering menu items for delivery to a station at a premises, such as a table at a restaurant, includes the steps: Launch App; Scan QR code or NFC tag on table; Identify location. The location is identified using the restaurant and table identifier(s) extracted from the QR code. This location is used to identify the correct restaurant menu from the central platform database; Download menu; Add menu items to order; Confirm order; Pay order; Route order. The restaurant identifier is used to determine the appropriate EPOS adaptor based on the EPOS system in use by the specific restaurant; Transmit to restaurant. The correct communication protocol and authentication details are then used in order to route the order to the restaurant EPOS system or printer.

Abstract: Methods, systems, and computer-readable media with executable instructions stored thereon for mobile ordering. An order for a selected merchant selection can be received. A unique identifier can be associated, by a computing device, to the order. Per a request from the selected merchant, the order associated with the unique identifier can be retrieved. The order can be finalized after the order has been completed.

Abstract: Embodiments of the present invention provide a method for delivering items, comprising: upon a user launching a computer program on a device or visiting a proprietary mobile website using the device, presenting the user with a series of user-selectable events and participating venues on the device; passing menu items specific to the venue to the user's device based on criteria entered by the user; prompting the user to check out and confirm the items selected for purchase; prompting the user to enter credit card information; building a virtual order; splitting the virtual order into two streams including order detail information and credit card information; sending the order detail information to dispatch screens; automatically communicating order status to the user's device; and using the credit card information to process the order for payment.

Abstract: A self-checkout kiosk enables a patron to purchase or allocate to an account a product displayed in a vending area and carrying a Radio Frequency Identification (RFID) tag. The patron exits the vending area through a security portal. The kiosk, a bill acceptor, a computer monitor and/or a mobile device enables the patron to complete a purchase or allocate transaction prior to exiting the vending area through the portal. The portal includes RFID reading antennas for marking products stolen when transferred through the portal without a transaction. Alternatively, a smart shelf keeps track of products on the smart shelf and keeps a checkout tally of removed products. If the patron does not complete a purchase or allocate transaction, or returns the product to the smart shelf within a user-defined set of time, the smart shelf will mark the product as stolen. A security system responds to products marked as stolen.

Abstract: A method of fulfilling an order may include receiving identifying information associated with a user, receiving delivery information, displaying one or more cuisine types available for ordering, receiving a selection of one of the one or more cuisine types, displaying one or more food types associated with the selected cuisine type and receiving a selection of one of the one or more food types. The method may include displaying one or more items associated with the selected food type, receiving a selection of one of the one or more items, receiving a selection of a payment method from a user and receiving payment from the user. The method may include transmitting information associated with an order to an order receiving device, and printing, by the order placement device, a receipt associated with the order.

Abstract: One variation of a method for enabling group food orders includes: receiving a food order from a order coordinator, the food order specifying a payment source and a group of participants; prompting each participant to select an alternative food item from a menu of available food items; for each participant, in response to selection of an alternative food item by the participant prior to an order deadline, adding the alternative food item to an aggregated food item order on behalf of the participant, and, in response to no selection of an alternative food item by the participant prior to the order deadline, adding a default food item to the aggregated food item order; storing the aggregated food item order on a server, the aggregated food item order reviewable by the order coordinator over a computer network; and charging the payment source for the aggregated food item order.

Abstract: Systems and methods for deciding how a group of restaurant customers should be charged are provided. The system's components include an electronic device that is physically associated with a table, a radio-frequency (“RF”) receiver associated with one or more of a plurality of dishes, a RF receiver associated with a group of customers, a processor, and memory. The electronic device is configured to evaluate whether a group of customers at a table is economical after a certain period of time elapses. The devices determination is based on a comparison of a pre-assigned table cost to a food cost. The table cost may be based on the size of the table, the openness of the table, the view of the table, and the location of the table. The table cost being triggered if the group has not ordered a sufficient amount of food.

Abstract: Systems and methods for take-out order management and analysis. In an embodiment, for each of a plurality of restaurants, an interactive menu associated with the restaurant is provided to a plurality of users, a plurality of orders are received from the plurality of users, and the plurality of orders are sent to the restaurant. Order information related to the plurality of orders and the plurality of users is stored in at least one database, and analyzed.

Abstract: The present invention provides an order receiving system includes an order receiving unit that receives an order for an item from a customer terminal; an information obtaining unit that obtains reference information for determining a condition for starting preparation for provision of the item; a start condition setting unit that sets the condition for starting preparation for provision of the item whose order has been received by the order receiving unit, based on a content of the order and the reference information; and a condition determining unit that determines, after receiving the order for the item by the order receiving unit, whether the condition determined by the start condition setting unit is satisfied. When the condition determining unit determines that the condition is satisfied, the transmitting unit of the wireless center module transmits a preparation start instruction signal to the wireless headset.

Abstract: A cooking management system is described that identifies a customer and orders a product for the customer based at least on current temporal data. The cooking management system identifies customers associated with previous product requests that occurred during a predetermined range of time based at least on a comparison of current temporal data with temporal data associated with the previous product requests. The cooking management system causes presentation of identifiers of the identified customers on a display. Responsive to determining that the identifier for a particular customer has been selected, the cooking management system automatically causes a cooking device to prepare a product for the particular customer based at least on customer data associated with the particular customer.

Abstract: An interactive food and/or drink ordering system is provided comprising a computer controlled projector apparatus and a horizontal surface, wherein images from the computer controlled projector apparatus are projected onto some or all of the surface, the images including a menu of food and/or drink selection options, the selection options being selectable by a first user operating an interface device operable to provide input to the computer and also by a second user operating an interface device operable to provide input to the computer, wherein the menu of food and/or drink selection options is projected into a zone on the surface that is shared by the first and second users.

Abstract: Embodiments of the disclosure generally set forth a two-way touch screen based communication system. One example method may include receiving an order for a food item submitted by the first touch screen device via a first network, wherein the order is associated with a first identification for a merchant, a second identification for the customer, and a negotiable parameter reflective of a preference of the customer. The method may also include making available the order for a second touch screen device of the merchant to retrieve via a second network and to display and prior to completing processing of the order, transmitting a first response to the preference of the customer to the first touch screen device via the first network, wherein the first response is submitted by the second touch screen device.

Abstract: Systems and methods display and manage wireless electronic menus that are capable of connecting to a computer terminal, a server and/or a database via one or more communication networks. The systems are capable of managing wireless electronic menus within a single site establishment or within multi-site establishments The menus have one or more sensors for determining if the menus are in motion, idle, in use not in use or docked to a charging base to define a menu status for each menu. The terminal updates the menu content of the menus based on the menu status of each menu. A proximity sensor determines a location of the menus to define a configuration of the menus with respect a table or a table configuration of tables on a floor plan. Sensors, a user input and/or the computer terminal associate the menus with a menu grouping or with the table in close proximity of the menus so that common menu content may be display by each menu.

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: 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: Particular embodiments extract a plurality of users, a plurality of establishments, and a plurality of items from dining information provided by at least one of the plurality of users, each of the plurality of establishments sells food or beverage; construct a user-establishment matrix, a user-item matrix, and an establishment-item matrix using the plurality of users, the plurality of establishments, and the plurality of items; generate a user latent representation for the plurality of users, an establishment latent representation for the plurality of establishments, and an item latent representation for the plurality of items; and compute one or more correlations using the user latent representation, the establishment latent representation, or the item latent representation, wherein each of the one or more correlations is between two users, two establishments, two items, one user and one establishment, one of user and one item, or one establishment and one item.

Abstract: The present invention is generally related to a system for managing recipes using a web server and an off-line software application. A user using the software application will be able to create, display, print, modify, and search recipes and menus. The web server will be a recipe store where a user can buy and download individual recipes and electronic cookbooks into the software application secure database storage. The software application has a web interface to communicate with the recipe store, allowing the user to have an extended set of facilities like posting his/her own recipes for sale, requesting restaurant and food store services for a given recipe or menu, requesting the restoration of their recipe database, and receiving suggested drinking dates for their current wine inventory. The software application comes in two versions: the read-only and the all-inclusive version. With the read-only version a user will not be able to create or modify a recipe or use any of the extended facilities.

Abstract: An order taking system and method for an establishment enabling a customer to place an order for an item from the establishment. Order placing equipment is located near the establishment being capable of receiving the order for the item from the customer. A first voice communication link is established between local order placing equipment and a remote facility. A second voice communication link is established between the order placing equipment and the local order receiving facility. The order taking system is operable in a first mode operatively coupled via the first voice communication link between the order placing equipment and the remote facility and in a second mode operatively coupled via the second communication link between the order placing equipment to the local order taking facility.

Abstract: In an embodiment, articles are left in storage areas, such as lockers or other receptacles, which may be associated with a household services company. In an embodiment, after depositing the articles in the storage area the articles are associated with the user by the household services company based on a claim by a user of using the storage area and/or tags associated with the articles.

Abstract: Various methods and systems are provided to facilitate the centralized storage and access of online incentives such as coupons redeemable at associated online marketplaces. In one example, merchants may provide incentive information to payment service providers that in turn may associate such information with user accounts maintained by the payment service providers. Payment service providers may permit users to view incentives associated with their user accounts, thereby providing users with a comprehensive way to manage incentives from a plurality of online merchants. In another example, merchants may advise users of previously registered incentives in response to user activities in relation to online marketplaces.

Abstract: In general, the invention relates to a system and method of operating a shopping system to facilitate payment using a mobile device. A network is configured to include a server programmed with a personal characteristic database, a database searching algorithm, and to be coupled to a wireless communication system that is capable of communicating with the user's personal data device. The user logs on through the wireless communication system to the secure network using her personal data device, and communicates to and stores in the database personal data defining her characteristics. Either the secure network automatically identifies the first users precise geographic location, or the user himself otherwise indicates and stores in the database of the network an identifying address that indicates his current specific geographic location. Personal data defining the user's characteristics are then sent to a business location at the user's location to facilitate a payment transaction.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically receiving user status information regarding a particular individual living being including living being identification associated with the particular individual living being to at least in part electronically generate, based at least in part upon the user status information, one or more selection menus electronically identifying at least in part one or more candidate ingestible products, the electronically generated one or more selection menus to be electronically outputted to provide, via electronically enabled input in response thereto, selection opportunity of the one or more candidate ingestible products subject to ingestion by the particular individual living being prior to selection of at least one candidate ingestible product as at least one selected ingestible products via the electronically enabled input in response to the electronically outputted one or more selection menus.

Abstract: Electronically directing control at least in part of acquisition of refuse intelligence including information related to one or more discarded portions of at least one of the one or more selected ingestible products discarded by the particular individual subsequent to ingestion by the particular individual living being of one or more other ingested portions of the at least one of the one or more selected ingestible products within a second vicinity of the electronically outputting of the electronically generated one or more selection menus. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial preparation of the one or more selected ingestible products subsequent to and based at least in part upon the selection of the at least one candidate ingestible product as the at least one selected ingestible products via the electronically enabled input in response to the electronically outputted selection menu and prior to dispensing at the one or more associated locations according to the itinerary information of the one or more selected ingestible products for ingestion by the particular individual living being of the selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically receiving user status information regarding a particular individual living being including living being identification associated with the particular individual living being to at least in part electronically generate, based at least in part upon the user status information, one or more selection menus electronically identifying at least in part one or more candidate ingestible products, the electronically generated one or more selection menus to be electronically outputted to provide, via electronically enabled input in response thereto, selection opportunity of the one or more candidate ingestible products subject to ingestion by the particular individual living being prior to selection of at least one candidate ingestible product as at least one selected ingestible products via the electronically enabled input in response to the electronically outputted one or more selection menus.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial preparation of the one or more selected ingestible products subsequent to and based at least in part upon the selection of the at least one candidate ingestible product as the at least one selected ingestible product via the electronically enabled input in response to the electronically outputted one or more selection menus and prior to preparation of the one or more selected ingestible products for ingestion by the particular individual living being of the selected ingestible products, the at least partial preparation of the one or more selected ingestible products occurring within a vicinity of the electronically outputting of the electronically outputted one or more selection menus. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial preparation of the one or more selected ingestible products subsequent to and based at least in part upon the selection of the at least one candidate ingestible product as the at least one selected ingestible products via the electronically enabled input in response to the electronically outputted selection menu and prior to dispensing at the one or more associated locations according to the itinerary information of the one or more selected ingestible products for ingestion by the particular individual living being of the selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A system and method for deploying dynamic experiences within a restaurant using a local machine having a processor, a memory, and a coordination application stored in the memory and executing in the processor. The local machine is further in communication with one computing devices and presentation devices that are affixed to a structure of the restaurant. The method includes loading a first display scheme that provides a first multimedia experience when depicted on the presentation devices and transmitting a first menu scheme to the computing devices that is correlated to the first display. After a time interval, a new display scheme and/or menu scheme can be substituted. Revenue drivers associated with the various schemes can be monitored throughout the operation of the local machine, and can be compared with one another in order to determine preferred and/or optimal display and/or menu schemes.

Abstract: A system for pairing food from a food menu with wine from a wine menu includes a host machine and computing device(s). A method uses the host machine and computing device (s) to conduct the pairing. The host machine has first and second databases describing, via objectively scored categories, each food item in the food menu and each wine in the wine menu. Each device is in communication with the host machine. The computing device receives a food selection signal corresponding to a food item(s) in the food menu, and calculates, for each wine, solutions to comparison functions which compare different numerically-scored categories for the food and wine. A numeric Pairing Compatibility Score (PCS) value is calculated for each wine as a function of the solutions, and rank-ordering is conducted on the PCS values. Wines with a threshold PCS value(s), e.g., lowest value(s), are displayed as recommended pairings.

Abstract: A removable sleeve cover may comprise a frusto-conical body, an insulation liner, and a window pocket frame. The frusto-conical body has an inner surface and an outer surface. The interior surface is configured for receiving a liquid container. The insulated liner may be coupled to the inner surface of the body. The window pocket frame may be attached to the outer surface of the removable sleeve cover.

Abstract: Systems and methods for defining, booking and managing activities or services by a user of digital computer implemented applications and interactive displays based on time, location and theme as related to the user's local environment.