Abstract: A mobile-based voiceless drive-through ordering system and method in a downloadable mobile application, used in conjunction with a wireless network of a restaurant, Bluetooth wireless personal area network at the drive-through of a restaurant, and a back-end data server at the restaurant. The user opens the downloaded mobile-based application and, when in range of the restaurant's WiFi, makes an order from the restaurant menu, which is displayed on the mobile device. As the user approaches the drive-through kiosk of the restaurant, the mobile device detects the signal from the Bluetooth transmitter in the drive-through kiosk and allows the user to submit the order through the mobile-based application. The order is transmitted through the restaurant's wireless network to the restaurant's back-end server and is immediately available for kitchen and cashier processing. Further embodiments allow for ordering from a remote location and producing a QR code representing the order number.

Abstract: In an embodiment, articles are left in storage areas, such as lockers or other receptacles that may be associated with a household services company. A divided storage receptacle is discussed. The receptacle is divided by an angled plane such that the top portion may be used to hang clothes of various lengths thereby utilizing the space efficiently.

Abstract: A system and method for billing an incoming communication. A code is received from a calling party during the incoming communication. Expenses of the incoming communication are allocated to an account of the calling party in response to receiving the code. An invoice is generated for the calling party and a receiving party specifying the expenses.

Abstract: A multi-language electronic menu on a computing device receives from a user a selection of a language to be employed in displaying menu items to the user. Thereafter, the device electronically displays the menu to the user in the selected language, and allows the user to navigate amongst the menu items of the menu on the device. In doing so, the device receives selections of one or more of the items of the menu to be ordered or requested for such user, all in the selected language. The device then receives a selection from the user that the user has finished selecting menu items, and a selection that an order or request comprising a number of selected items for the users is complete, and the device sends the order or request from the device for fulfillment in a format independent of any particular language.

Abstract: A restaurant customer-survey system and device, which reduces employee fraud when a customer-satisfaction survey embedded in the device is conducted. The survey may be implemented in a pager, tip tray, or other computing device that includes an internally mounted camera that covertly takes a photograph of the survey participant. The photograph is date/time stamped and associated with a table number so that the waiter for the table can be identified. The survey results together with the associated photograph are uploaded to a management database. The restaurant manager can review the photographs to ensure that employees are not fraudulently conducting the surveys rather than customers. The system also enables the customer to interface with the restaurant's point-of-sale (POS) system to retrieve the customer's current bill or wirelessly make a payment from the table.

Abstract: A self-checkout kiosk enables a patron to purchase product displayed in a vending area and carrying a Radio Frequency Identification (RFID) tag. The customer exits the vending area through a security portal. The kiosk, a bill acceptor, and a computer monitor, either adjacent the portal or separated there from, enables the patron to complete a purchase transaction prior to exiting the vending area through the portal. The portal includes RFID reading antennas for detecting product being transferred through the portal. A security system responds to transfer of product through the portal without a patron completing a purchase transaction using the self-checkout station. The security system itself is also usable in conventional retail environments when an attendant is present.

Abstract: A system and method to optimize the yield of a restaurant having perishable inventory is described. Through a card company, a restaurant can market incentives to make reservations during an off-peak time to enrolled card members. Offer marketing is based on stated customer preferences, and conducted via, for example, a website, email, or text message. Reservations are made, for example, via a centralized booking service. The incentive is fulfilled to the card member in a coupon-less manner. The card company receives a commission from the participating restaurant for every such sale.

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 computer-implemented transaction processing system includes a card reader and a plurality of modules each comprising code that executes in the processor. The card reader transfers credit card data from a credit card of a customer to a memory of the computer. A check presentation module is operative to calculate a sales tax associated with a price of a product sold to the customer. An approval module is operative to obtain an approval against the credit card data in the memory for at least the price of the product and the sales tax and thereby define an approved sale transaction. A revenue settlement module and a tax settlement module are operative to settle respective portions of the sales transaction(s) to different accounts, such that a revenue portion goes to a first account free of any sales tax, and a sales tax portion goes to the other account.

Abstract: Systems and methods for take-out order sharing. In an embodiment, a restaurant is identified, and an interactive menu associated with the restaurant is provided to a user through a user interface. An order may be received from the user through the user interface. Information related to the user can be shared with one or more contacts of the user on one or more social networking sites through at least one application interface.

Abstract: Systems and methods for automating a take-out ordering process. In an embodiment, menu data is imported from a restaurant Point-of-Sale (POS) system over at least one network. The menu data may comprise a plurality of menu items. A menu user interface is generated. The menu user interface may comprise one or more menu screens, which comprise a subset of one or more of the plurality of menu items. A selection of at least one menu item from the subset may be received from a user. Up-sell options can be determined and provided to the user. Once completed, an order is sent to the restaurant POS system over the at least one network. The order can comprise the selected menu item(s) and any of the up-sell options selected by the user.

Abstract: A computerized automated demand-based parts delivery management system and method is disclosed. Parts for use in a production facility are received at a warehouse and housed in storage inventory areas such as trailers parked in a yard. Data about the parts in storage inventory areas and their locations as well as an inventory of parts in the warehouse are stored in a database. A “demand pegging” operation is performed by viewing current delivery inventory levels within the warehouse and applying them to production demand data to determine when parts will be depleted from delivery inventory areas. The operation further identifies storage inventory areas that have the needed parts. Process times for transporting parts between locations are considered in determining task times for transporting parts from storage inventory areas to delivery inventory areas so parts are replenished in advance of the deplete time determined by the demand pegging operation.

Abstract: A computerized system and method for managing parts shortages is disclosed. The computerized system and method analyzes inventory and production demand data over a period of time to whether the parts in inventory are sufficient to meet production demand. The projections allow a logistics provider to determine when parts shortages are likely to occur and the nature of the potential shortages. Information about the type and time of potential parts shortages allow the logistics provider to take action to prevent shortages entirely or minimize their impact on production. Some shortages may be covered by requesting delivery of parts from various locations within the site inventory or by locating parts within the site inventory. Other shortages may be covered by ordering more parts from suppliers. The ability to detect various types of shortages and take mitigating actions allow a logistics provider to maintain a flow of parts to production.

Abstract: A method is disclosed for providing services to a patron of an establishment by providing to the patron a handheld device upon entering the establishment. The patron is identified such that the patron is associated with the handheld device provided thereto and the operation thereof. The patron is presented with available services of the establishment and, in association with the available services, parameterized information from a database is presented to the patron relating to prior actual experiences with at least one of the services as rated by the patron, which rating defines how the patron viewed the services at the time of such providing. The patron selects from the provided information one or more of the available services. As part of the parameterized information, prior selected and not yet rated services are also presented. The patron rates the prior selected and not yet rated services and the database is updated.

Abstract: A control unit that controls an LCD with touch panel allows a user to designate a desired raw material with a touch panel, causes the LCD to display menu items not containing the designated raw material, allows the user to designate a desired menu item with the touch panel from the menu items displayed on the LCD, and generates order data including the designated menu item.

Abstract: The invention pertains to a system and method of interactive queue management through public communication networks. Interactive queue management allows business or automated systems to easily and efficiently interact with waiting individuals in any queue through the individuals' preferred communication device, e.g., telephone, mobile phone, smart phone, wirelessly enabled PDA or handheld computer. In one embodiment this invention allows people to hold their place in a queue by proxy of their telephone or mobile phone number. An individual will provide their phone number to the interactive queuing system; the system will retain the phone number and other pertinent information about the individual, communicate via voice, wireless messaging, or other means with the individual, and collect the input from the individual. Key components of the system include a queue client system, a queue management and server system, an Interactive Voice Response (IVR) system, and a wireless messaging infrastructure system.

Abstract: Patrons at a restaurant or bar can pay at their table using credit cards, without involving the restaurant or bar cashier and/or wait staff. Patrons are assisted using this system in dividing the bill by displaying the amount due (including tax) and allowing each patron to enter the amount they wish to pay. When the initial bill is presented, a balance due will be displayed and the indication will be provided that the bill has yet to be paid in full. As each transaction is entered, a running total will be displayed indicating the remaining balance due. When the running total reaches zero, the bill is paid in full, and an indication will be provided, such as by illuminating a green indicator light or by displaying a balance due of $0.00.

Abstract: Patrons at a restaurant or bar can pay at their table using credit cards, without involving the restaurant or bar cashier and/or wait staff. Patrons are assisted using this system in dividing the bill by displaying the amount due (including tax) and allowing each patron to enter the amount they wish to pay. When the initial bill is presented, a balance due will be displayed and the indication will be provided that the bill has yet to be paid in full. As each transaction is entered, a running total will be displayed indicating the remaining balance due. When the running total reaches zero, the bill is paid in full, and an indication will be provided, such as by illuminating a green indicator light or by displaying a balance due of $0.00.

Abstract: A method for outputting information about a person includes identifying the person utilizing a wireless system upon entry into a physical location, and also includes locating the person within the physical structure. An engagement plan is retrieved based on the identification of the person and output. The engagement plan has information useful for interacting with the person. The engagement plan is created based at least in part on personal information of the person, the preferences of the person, and the past transactions of the person. A system for outputting information about a person, such as a customer, includes an object carried by the person, which is capable of being identified by a wireless system. A wireless interface communicates with the object. A computing device correlates the identification of the object with the person. An output device outputs information relating to the person.

Abstract: A method for online electronic commerce including defining, by a processing unit executing logic, vendor parameters for each at least one of goods and services offered by each vendor, receiving consumer search queries, comparing, with the processing unit executing logic, the vendor parameters with the consumer search queries, and displaying to the consumers for purchase consideration the vendor parameters compatible with the consumer search queries. In some examples, the vendor parameters include a vendor defined product category, a product description, and one or more of local pickup parameters and local delivery parameters. In some examples, the consumer search queries include a consumer desired product category and one or more of local pickup preferences and local delivery preferences.

Abstract: A print or logo data generating system and method in which a width dimension of a printable medium is identified and original source data obtained. The processing further involves automatically resizing the source data to a predefined maximum width not greater than the width dimension of the printable medium prior to executing any user-requested changes, and displaying a first image representation of the original source data. Upon receipt of a user-requested change in the size of the original source data and a user-requested change in the number of colors of the original source data, the size change request is executed first.

Abstract: An allocation apparatus registers the data of the commodity selected as allocation object of the key button from the commodities displayed the names in association with the key button which is specified, then, if the existence of the commodity which is associated with the registered commodity is confirmed, takes the associated commodity as allocation object of next key button.

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 restaurant system includes an electronic kiosk having opposed first and second sides. A first display is situated on the first side for use by the customer and a second display is situated on the second side for use by a bartender. One aspect of the restaurant system includes a mobile kiosk system that includes a rail having distal and proximate ends and extends therebetween. The electronic kiosk includes a base that extends adjacent the rail. Inductive or conductive electrical components transmit an electrical current to power a processor, input device, and output device of the kiosk. The base is movable only along the rail between the rail distal and proximate ends.

Abstract: A consumer profile can store consumer presence data and restaurant transaction data, as well as financial data and other secondary data. The consumer presence data can used to detect a consumer presence at a restaurant. A corresponding transaction between the restaurant and the consumer can be automatically initiated at the restaurant in response to the detected consumer presence at the restaurant and without requiring the consumer to explicitly request the transaction be initiated. A consumer can also be presented with a personalized interface for initiating a transaction at the restaurant in response to the consumer's presence being detected at the restaurant.

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: The system and method for wireless reservation and ordering from a mobile device includes a server that provides a relational database accessible to a client mobile device via a Wi-Fi interface. A browser operable on the client mobile device accesses the relational database to provide a catalog of restaurants, coffee shops, hospitals, malls, barber shops, and the like, from which the user can view menus, receive offers, make reservations, order items and services. The proximity requirement of Wi-Fi makes the system a Location Based Service (LBS).

Abstract: Personal menu generator method, system, and autonomous mobile device will assist users in the selection of the most affordable and beneficial subset of food items to order at food serving establishments by composing and presenting to each guest an individualized subset of menu items and recommended portion sizes out of the larger set of available food items usually listed on the menus of food serving establishments; the presented individualized subset of food items is selected based on one or more of a multitude of criteria, such as the remaining daily balances of each user's macronutrient and micronutrient budgets, each available food item price, ingredients and energy and nutrient contents, the names, doses, and timing of medications and dietary supplements taken by each individual, favorite and restricted foods and ingredients, monetary spending limit for food, and healthcare provider recommendations.

Abstract: In at least one embodiment, a data processing system receives from a user device a query regarding a dining decision, where the query includes a location. At least one menu item at a restaurant proximate to the location is determined based upon at least one user-specific criterion, and the at least one menu item is transmitted to the user device.

Abstract: Custom food product methods and apparatus are provided that allow customers to participate in the preparation of food products as a part of the dining experience. A method of preparing a custom food product under the direction of a customer includes placing a customer-selected substrate on a scale of custom food product preparation table, placing customer-selected ingredients on the substrate in customer-selected amounts and customer-selected areas, and calculating and displaying the cost of the custom food product to the customer as the customer-selected ingredients are placed on the substrate. Each ingredient is assigned a cost per unit of weight and, as the ingredients are utilized, the cost of the food product is calculated and displayed via a display associated with the table. A customer may be provided with a record of the ingredients of the custom food product and may include an image and/or name of the custom food product.

Abstract: A system and method for enabling a customer with a mobile telecomputing device such as a smart phone to communicate with a waiter in a restaurant. The smart phone connects to a wireless local area network such as a WiFi network within the restaurant and, in a first embodiment, downloads a restaurant communication application. The communication application associates buttons on the smart phone with requests for different services in the restaurant. When the customer presses a button, a computer controlling the WiFi network routes an indication of the customer's table number and requested service to the waiter via an on-premises paging system or via a text message to the waiter's mobile phone. In a second embodiment, the smart phone is directed to a website providing a restaurant communication service. The service request buttons are displayed on a webpage, and customer selections are routed to the waiter as before.

Abstract: A mobile ordering system for a restaurant configured to request processing of an order made by a customer with a mobile device when the customer enters a predetermined geographic region associated with the restaurant as determined by a server configured to process global positioning satellite (“GPS”) data received from the mobile device. A user associated with the restaurant uses the mobile restaurant ordering system to define the predetermined geographic region. The server may be configured to dynamically alter the predefined geographic region associated with the restaurant based on certain factors associated with the restaurant, the order, and/or the customer.

Abstract: In a virtual space including a plurality of islands, location of the islands is mapped in two dimensions, preferably using multidimensional scaling such as Kruskal method, to keep the order of the distances between the feature vector including the information of profile and preference of the user and the feature vectors including the profiles and event information of the respective islands. The map server uses the mapping information to provide the user with the islands arranged in a manner more conforming to the user's feature vector, which allows the user to conveniently visit the islands suited to the user's preference, and hence, increases utilization of the virtual space.

Abstract: Various systems and methods that may relate to referral and/or delivery services are described. Some embodiments may include syndicating service providers for orders to a plurality of providers, in store delivery options, mobile device ordering, price arbitrage and/or other elements. Various other embodiments are described.

Abstract: Disclosure includes selecting a merchant from a plurality of merchants, enabling a trial mode for the merchant, during the trial mode, receiving an indication of a first order for the merchant, forwarding the indication of the first order to the merchant, allocating a first payment for the first order to the merchant, requesting an acceptance of a membership status from the merchant, and receiving an indication of the payment for the first order.

Abstract: In a term catering system, a management device held by a delivery agent and a manufacturer of cooking appliances outputs reservation sequence information including sequence identification data corresponding to a reserved cooking menu for each customer and obtains feedback information from the customer. The cooking appliance lent to the customer for a certain term controls cooking of a food material delivered by the delivery agent, according to cooking sequence data specified by the output reservation sequence information, among a plurality of cooking sequence data stored beforehand.

Abstract: This invention is a system and method for managing restaurant customer data elements.

Abstract: This invention relates to an electronic means by which people can select the exact seat or seats they want for any type of event or reserve an appointment for any activity. More specifically, a customer or a ticket re-seller or a venue operator can go, for example, to the internet and select the event or activity for which he wants a ticket or tickets or reserve a time and reserve and order the exact seat or seats or the time of his choosing directly online. The seat or seats or reserved time he selects is then removed from the inventory for that activity or event and made not available for any other buyer and such is so indicated by a graphical representation or other such indicator on the online map or picture representing availability of seating or time for that event.

Abstract: When a customer places a special order that changes the content of a product or processing thereof (non-standard order information), a receipt printing processing method and system also produces a special order seal in connection with printing the sales receipt. The receipt printing processing system has a receipt printer and a label printer that is in communication with the receipt printer. When the system receives transaction processing data generated by a POS register used to take orders, a control unit determines if non-standard order information is contained in the transaction processing data. If so, the control unit controls the generation of seal printing data for printing a special order seal, along with controlling the processing of receipt data and the printing of the receipt.

Abstract: In a real time food production management system and method, real time data about consumers inside or in the vicinity of a food outlet and an amount of prepared food available to serve and/or an amount of food being prepared is electronically generated. Based on the real time data, a demand for an amount of food to be ordered by the consumers in a specified interval immediately succeeding the generation of the real time data is electronically predicted. In addition, at least one of the following is electronically determined based on the real time data: a predicted amount of additional food requiring preparation; the time at least one prepared food product has been available; a length of time that a cooked food component has been cooked; and an amount of a food component, a condiment and/or a topping resides in a food product assembly buffer.

Abstract: This invention provides systems and methods for remote ordering where there is a client that is configurable to accept orders; an information processing system, that is in communication with the client and configurable to receive orders from the client; a plurality of wireless modules in disparate physical locations that are in wireless communication with the information processing system and configurable to receive orders from the information processing system; and an order presentation client that is in communication with the wireless module and configurable to present the order. Furthermore, the information processing system is configurable to route the orders to a selected wireless module based on the order.

Abstract: The invention establishes a set of nutritional profiles in a data processing system, which are utilized to establish an optimal meal menu for a given time and location and with regard to a set of available ingredients. The invention includes a profiling routine where a set of characteristics of a particular individual is entered. The characteristics are aggregated with data saved for other patrons. When an individual with an established profile enters a networked eatery, they initiate a menu routine by entering their identification. The routine matches the information with the aggregated data to determine a patron match, which in turn is matched with the set of characteristics to determine an optimal menu plan. The optimal menu plan is matched with the set of available ingredients to produce a menu. Selected menu items are recorded to the patron's nutritional profile which can be visually represented in any of several formats.

Abstract: The present invention relates to a method for automatically re-connecting customer premises equipment (CPE) web user interfaces (UIs), capable of continuously sending a login request to a HTTP server to reduce the time for the user to wait, the method comprising: inserting a frame into a web page in a system to be re-connected and logged in; requesting a HTTP server to send a new web page through the frame after a customer premises equipment (CPE) completes software update and receives a response requesting the system to reboot; issuing a re-login request if the new web page is received, indicating the HTTP server has been started up and a new connection is made; and logging in the system.

Abstract: Methods and Apparatus related to generating representations of information. The information may include menu information for merchants such as restaurants. Referring to menus, methods may include receiving potential information for a first menu, and receiving indications of associations of the information with the first menu and/or any number of additional menus. Information and/or associations may later be updated by a desired set of users.

Abstract: A food preparation predicting system and method in one embodiment includes a detector for obtaining customer information, a memory including program instructions for obtaining customer information from the detector, associating the customer information with stored customer specific preference information, generating a pseudo-order based upon the associated preference information, generating food preparation information based upon the pseudo-order, and displaying the food preparation information, and a processor operably connected to the camera and the memory for executing the program instructions.

Abstract: An orderer who has placed an order for goods is guided in accordance with a guidance program. Goods preparation-time information is stored that indicates goods for which an orderer has placed an order and a preparation time required for preparing the goods. A preparation complete time required for completing the preparation of the goods is derived by using the stored goods preparation-time information and using ordered goods information indicating the goods when the ordered goods information based on the order placement by the orderer is received. Guide information is generated for guiding the orderer based on the derived preparation complete time.

Abstract: A method and system pertaining to providing service to patrons in an establishment using a communications network. The method and system include enabling access to the communications network by a patron using a patron computer having a user interface including a video display.

Abstract: A system and method for making a food item are provided. The apparatus includes a food item assembly and packaging station having a first work area for assembling and packaging a food item and a food order assembly station having a second work area for assembling a food order that includes a food item packaged on the first work surface. A conveyor is positioned beneath the first work area and extends from a position proximate to the first area to a position proximate to the second work area. A conveyor access opening is proximate to the first work area to provide worker access to the conveyor to permit manual placement of a food item assembled and packaged at the first work area onto the conveyor for conveying the packaged food item beneath the first work area to the location proximate the food order assembly station.

Abstract: Disclosed is a menu distribution system that provides a menu, which is viewable in a conventional manner and is customized for each customer. A customer allows a read/write device to read a customer ID information storage medium storing customer ID information. The read/write device transmits the customer ID information to a menu server. The menu server has a customer information storage unit that stores, for each customer, attribute information such as food preferences. The menu server selects a menu item most suitable for the customer identified by the transmitted customer ID information, by comparing customer attribute information and menu items stored in a menu item information storage unit. Menu image data is generated based on the selected menu item and is transmitted to the read/write device. The read/write device writes the received menu image data to a memory of a paper like display.

Abstract: In a disclosed embodiment of the invention, a customer of a vending machine is provided with an offer to establish a membership at a vending machine. After receiving an acceptance of the offer, a membership identifier is determined. The membership identifier is stored in association with the term of the membership. After the step of storing, the membership identifier is received. The term of the membership is determined. A selection of a product that the customer intends to purchase is received from the customer, and a transaction is processed at the vending machine in accordance with the term and the selection.