Abstract: Food service workers prepare a number of items throughout the day at a food counter, so the workers may need to track process steps for entirely different processes that are running concurrently. For example, the worker may need to remove a pizza from an oven one moment, and remove breadstick dough from a refrigerator one minute later. A programmable weighing scale guides users through process steps of a process, and tracks completion time of process steps for multiple processes, and alerts a food service worker when a next step in one of multiple, concurrently running processes needs to be completed. Because data stored for each process can be selected throughout, for example, an entire working day, the controller of the weighing scale can track timing requirements for each step of each process. The weighing apparatus is independent of other apparatuses used in completing the process steps (e.g., refrigerators, ovens, mixers, etc.

Abstract: The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.

Abstract: A system and method of processing an order comprises receiving an order for desired items, and calculating a collective physical parameter(s) of the items such as a total weight of the items, a total volume of the items and/or a total number of cases of the items. The calculated collective physical parameter(s) is compared with a predetermined threshold(s) reflecting a physical capacity or capability of one standard full carrier. The processing of the order is stopped if the collective physical parameter exceeds the threshold.

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: 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: Disclosed are various embodiments of a food safety management system, including a web portal for management and reporting and a handheld computing device for checklist completion. A checklist of tasks to be performed in a food service establishment is obtained and displayed on a touchscreen of the handheld computing device. Confirmation is obtained on the touchscreen whether a task has been completed. An identifier at a location in the food service establishment is inputted to verify that a task has been completed. Temperature and humidity readings are obtained from one or more stationary sensors monitoring a food storage environment. Task completion data, temperature data, and humidity data are sent to a server.

Abstract: A device and system which have capability of inhibiting food purchases. The system analyzes proposed food purchases for adherence to a pre-established dietary regimen. If a proposed purchase fails to conform to the dietary regimen, the device may inhibit authorization of payment of funds for the proposed purchase. The device and system may comprise an electronic payment device such as a credit or debit card, or a portable image capture device such as a cellular telephone having camera capability for example. The device may be self-contained or alternatively, may work in conjunction with a remote station, such as a data processing station linked to the device by a communications channel.

Abstract: An order management system includes a pen-shaped scanner a1n (n=1 to N) for reading codes indicating items from a menu to obtain order information, the menu having a plurality of codes indicating items recorded thereon; a printer/cradle a1n for issuing an exchange coupon having identification information printed thereon, the identification information identifying the order information obtained by the pen-shaped scanner a1n; and a register c1 for performing a settlement process based on the exchange coupon when the items indicated by the order information are delivered. Further, a plurality of sets of the pen-shaped scanner a1n (n=1 to N) and the printer/cradle a1n are included adjacent to one another toward customers.

Abstract: An electronic ordering system for restaurants comprises an electronic menu (1) with a display device (3) for representing units that can be ordered, input means (4) for allowing a person placing an order to select a menu configuration, and a data transmitter (5) for transmitting data representing the menu configuration. The electronic ordering system further comprises a service point (7) where the person placing the order would like to receive his or her ordered menu configuration and which is equipped with an RFID reading device (9), and a data processing device (2) for receiving the data representing the menu configuration. The electronic menu (1) has an RFID tag (6) for identifying the same. The ordering system is configured such that the identification of the RFID tag (6) of the electronic menu (1) is linked to the service point (7) once the person placing the order has configured the menu, and the linked data is transmitted to the data processing device (2).

Abstract: A terminal device according to the present invention is used, in a facility where a plurality of shops are collected, by a customer who purchases a product at any of the shops. The terminal device includes: a portion that displays a list of the plurality of shops, and has the customer specify a shop to be used from the shops in the list; a portion that displays a list of products carried by the shop to be used, and has the customer specify an ordered product from the products in the list; a portion that transmits information indicating the ordered product; a portion that receives information indicating that the ordered product can be handed over, and a portion that, when the reception is performed, provides to the customer a notification indicating that the ordered product can be received.

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 are and/or tags associated with the articles.

Abstract: A computerized food and beverages ordering apparatus implements an ordering service for meeting requirements of purchasers. A database comprises records representative of a plurality of ingredients, and at least two attributes are associated with each ingredient. One of the attributes associated to each ingredient is a nutritional parameter for a specific amount of the ingredient, and another attribute is a personal parameter. The personal parameter can be a parameter capable of describing the suitability of the associated ingredient in respect of a medical condition of a purchaser, or it can be a parameter capable of describing the suitability of the associated ingredient in respect of a taste requirement of a purchaser. A user interface is operated by, or under the instruction of, a purchaser to input an order for a meal. The meal comprises one or more of said plurality of ingredients, and each ingredient has an associated quantity.

Abstract: A product management and sales system for managing product preparation and sales. The system includes a kitchen display and input device displaying a plurality of perishable food items to be produced and receiving a production indication signal indicating production of at least one of the plurality of perishable food items. The system further includes a digital menu board displaying the plurality of perishable food items available for sale, a sales counter terminal for completing a sale of at least one of the plurality of perishable food items and outputting a sold indication signal; and a controller receiving the sold indication signal. The controller compares the sold indication signal to a predetermined inventory level for the at least one perishable food item and outputs an item-to-be-produced signal to the kitchen display and input.

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: The present invention is a method of obtaining information regarding an individual's environment using a programmable device. The first step of the method is sensing a psychomotor behavioral element of an activity engaged by the individual. The type of activity engaged by the individual can be any sensible activity under the sun, including breathing, thinking, generating heat, etc. The next step in the inventive method is determining the preferred modalities of the individual based on the psychomotor behavioral element of the activity engaged by the individual. Provided herein are calculations used for determining the preferred modalities of the individual based on the psychomotor behavioral element of the activity. In the present context, the preferred modalities are the semi-conscious or nonconscious desires of the individual, indicated by nonconscious actions, to experience her environment in a specific manner. The information obtained by the inventive method can be used in several ways.

Abstract: A method and system for auctioning or sales of deliverable items via the Internet permit customers to purchase or bid on items. Delivery of the item is first scheduled to a first bidder or purchaser and then in response to a second bidder or purchaser's bid or purchase, may be rescheduled for delivery to the second bidder or purchaser. A replacement item may be offered to a losing bidder and in the case of a purchase, may be automatically scheduled for delivery to a purchaser whose item has been re-scheduled for delivery to another.

Abstract: SmartCard is a personalized debit card that allows customers to alter their menu at the comfort of their own home while improving their fast food experience. Memory technology through a network linked to our website offers each individual a unique dining experience.

Abstract: A voice message system for use in kitchen management, particularly drive-thru restaurants, including a data processor (601); data storage means (601); a primary base station (102); a transmitter or other transmission means (501); a plurality of preset electronic messages; a plurality of receivers (101) adapted to reproduce one or more selected messages, transmit radio frequency messages and communicate between each other; and one or more ordering posts adapted to communicate with said kitchen management system. The messages are initiated at said ordering posts and then transmitted to the data processor (601) by the transmitter (501), said data processor converts the message into one of more preset messages transmitted to the master module (103) or a secondary module and then to the primary station (102) wherein the message is distributed to one or more receivers (101) or a speaker post system (105-112, 201-204).

Abstract: Systems and methods are presented for adjusting a cooking program that is to be executed in a cooking chamber of a cooking appliance. At least one of a plurality of parameters relating to a product to be cooked can be adjusted by means of at least one first display and control device. A parameter may identify a type of product to be cooked, a preparation of the product to be cooked, and a degree of cooking. An electronic menu and a mobile telephone for carrying out such systems and methods are also described.

Abstract: A network mobility server, which includes a target device inventory module, a data collection module, a data management module and a distribution module. The data management module, includes at least one data storage module, in which at least a portion of the data stored therein are identical data items stored in different selected formats suitable for use on mobile computing and telecommunication devices. The network also includes network agents, resident on numbers of the network members.

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 sense-and-response system that may include a server with a rules-engine where the server may receive sensor values for rules-engine operation from a plurality of sensors. The system may further include a controller that provides controller parameters to the server for the rules-engine operation. The server may provide to the controller rules-engine output based upon the controller parameters and sensor values related to the controller parameters.

Abstract: A system for facilitating electronic payments in a food service setting using a mobile device is provided. The mobile device interacts with a proximity reader to verify user upon entry into a food establishment and the rest of the transaction such as ordering items and paying for said items is accomplished using messaging.

Abstract: A system and method for drive-through product order management. The system comprises a display and a processor. The display displays first customer product order information representative of a customer product order wherein the first customer product order information is positioned in a first position of the display. The processor correlates an indicator with the first customer product order information and positions the first customer product order information in a second position of the display.

Abstract: A weight management system comprises a cash register (CRS), a user client (UC) and a weight management module (WM), coupled via a wide area network (WAN). A user has a personal card (PC) with a code, the code identifying the user to the cash register and being related to a user ID. The cash register system (CRS) is arranged for sending, when the user pays the food item, corresponding food intake information and the user ID to the weight management module (WM). The weight management module (WM) comprises a food information system, a calorie intake component and a calorie balance component. The food information system stores a respective calorie content for a plurality of food items. The calorie intake component is coupled to the food information system and calculates an amount of calories taken by the user based on the received food intake information.

Abstract: Systems and methods to consolidate user preferences for a service and make suggestions for options related to the service. In one aspect, a computer-implemented method includes: storing preferences of a plurality of users for a service; storing past options that have been previously selected for the service; in response to a request for the service for a subset of the users, combining the preferences of the subset of the users to generate a preference set for the subset of the users, based on a set of predetermined rules, using a computer; and selecting an option based on the preference set generated for the subset of users and the past options that have been previously selected for the service, using the computer.

Abstract: A table system includes a touch screen having a touch detection surface and a display, and a computer. The touch screen serves as an input device for the computer and the computer is configured to supply a continuous video signal to the display. The touch detection surface is configured to receive an object thereon without interference with detection, to send a first input to the computer in response to a first touch the computer configured to perform a first action on the touch screen in response thereto and, when a second touch occurs at a different location on the touch screen while the first action is being performed on the touch screen, to send a second input to the computer in response to the second touch, the computer being configured to perform a second action in response thereto, so that first and second actions are performed simultaneously.

Abstract: The inventive method uses data received concerning the status of various tables in the establishment, the criteria provided by the customer as well as the status of the meals being prepared in a variety of courses for customers already seated to best determine how much time a new customer will have to wait before a suitable table is available where the customer may be seated. When a customer enters the restaurant, they provide information to the hostess or host including the party size and various table preferences. The host or hostess enters this information into a computer using a keyboard touch screen input or a wireless remote device. Based upon the preferences chosen by the party, the system assigns the most predictable table and periodically scans each existing table to determine that table's status. The method gains additional accuracy by obtaining detailed kitchen status information concerning meals being prepared for each table.

Abstract: Some embodiments provide methods and apparatus for determining a food product and determining a price range defining a maximum price and a minimum price. An indication is stored that the food product may be offered, as a set of one or more food products, in exchange for a round-up amount associated with a purchase, if the round-up amount is in the price range.

Abstract: A method and system for auctioning items via the Internet permit customers to bid on items and others to bid after delivery has been scheduled, and optionally commenced, to a previous bidder. A bid increment is set according to a geographic location of the new bidder, so that the requirements of rescheduling delivery to the new bidder can be taken into account in the auction. The items may be food items. Items and an estimated time of arrival (ETA) are displayed on a web page that provides an interface for purchase or bidding. Bidding may be made for the actual item purchase or for a scheduled delivery time. Audio and/or visual communication with an ordering point and/or delivery vehicle may be provided in the user interface.

Abstract: An electronic method of providing a personalized experience to venue patrons, comprising receiving patron data associated with a plurality of patrons; receiving venue data associated with a plurality of venues; receiving, at at least one server, a request from a first patron to view a menu associated with a first venue of the plurality of venues; and generating, using a processor of the server, a personalized menu for display to the first patron based on patron data associated with the first patron and venue data associated with the first venue, the personalized menu including at least one offering for purchase.

Abstract: The present invention provides a bi-directional communication network which provides monitoring, data collection, and control of food service industry operations. The system includes a computer and control logic implemented by the computer which may be configured to perform various tasks. A communication network may be provided linking the computer with equipment and appliances having a microprocessor based controller capable of communicating with the system. In one embodiment, the system automatically verifies the performance of equipment-related manual tasks in food preparation. In another embodiment, the system schedules the maintenance of a plurality of kitchen appliances. In another embodiment, the system provides a hold timer for tracking the hold time of cooked food products and determines when the hold time elapses. In yet another embodiment, the system manages the inventory of cooked food products in a food preparation establishment.

Abstract: A system and method are provided for automating consumer restaurant and grocery food orders, and more specifically, a system for compiling a food order for a specific food establishment utilizing the consumer's food interests and the establishment's available food menu. The system includes a software application for generating a consumer account comprising food preferences, either entered by the consumer manually or by automatically collecting history data from one or more food establishments. Such data is then used to generate individual food orders for a specific customer at each food establishment. The system can further include a customer identification card which can be used at each food establishment to automatically draw up an order. Alternately, orders may be automatically created at specific times during a day based on data sent to an establishment from an application repository on an automated basis.

Abstract: An interactive food and/or drink ordering system, in which a computer controlled projector is mounted above a surface such that a menu of food and/or drink selection options is projected onto some or all of the surface. The selection options are selectable by a user operating an interface device connected to the computer, such as a wireless track pad.

Abstract: The present invention relates to a system for creating a menu board and a food ordering system using an electronic menu board module. The system for creating a menu board includes a main server including a template information DB for storing menu board template information related to configuration and arrangement of various menu boards, and a menu board creation tool for creating a menu board using the menu board template information. A restaurant client PC is connected to the main server over a network, and is configured to include a menu board information DB for storing configuration sources of each menu board, created using the menu board creation tool of the main server, and a print output unit for outputting the menu board through a printer. The menu board is printed through the printer and is usable as a typical menu board.

Abstract: A portable device includes a tray. The tray includes at least one serving face in which at least a substantial part of the serving face is constructed and arranged to hold at least one item to be carried. The tray carries at least one display monitor such that the monitor is substantially viewable together with the serving face of the tray. An interface is operably connected to the display monitor and is intended to be operably connected to a source such that images, pictorial information, graphical information and/or video can be displayed on the display monitor.

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 and a system for ordering and supplying goods and services is provided. The method includes the steps of an end user sending a coded SMS (Short Messaging System) message using a specially created syntax from a cellular device to an intermediary computer, which is configured to identify the supplier of goods being ordered from the coded SMS message and route the received message to the identified supplier of goods. The coded SMS message may also include unique identifiers for identifying goods being ordered, menu or catalog identifier codes, identifiers to identify the method of payment and the method of delivery.

Abstract: A method for pricing menu items at a consumer establishment includes repeatedly receiving data with a tracking system, where the data relates to at least one of menu item supplies and patron orders for menu items available at the consumer establishment. The received data is repeatedly analyzed, and the analyzed data is used to set current prices for the menu items. The current prices are then displayed to a patron, and an order is received from the patron for one or more of the menu items based upon the current prices.

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: 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: Automated transaction machines dispense currency notes and enable the conduct of transactions. In some cases a user is enabled to dispense merchandise from a self-service dispensing machine and is also enabled to selectively receive cash value by charging the amount of such value to a source of monetary source associated with data read from a machine readable article such as a card (80, 82). A user may receive cash value by presenting a printed voucher or other item to a service provider located at a facility (14) at which the service provider exchanges the voucher or other item for cash. Alternatively, cash may be dispensed to the user directly from the self-service dispensing machine. Alternatively the user may pick up merchandise ordered through the machine at a delivery station disposed from the machine.

Abstract: The invention relates to a set of interaction techniques for obtaining input to a computer system based on methods and apparatus for detecting properties of the shape, location and orientation of flexible display surfaces, as determined through manual or gestural interactions of a user with said display surfaces. Such input may be used to alter graphical content and functionality displayed on said surfaces or some other display or computing system. The invention also relates to interactive food or beverage container with associated computing apparatus inside its body, and a curved multitouch display on its surface, associated interaction techniques for curved multitouch displays, methods of use, and apparatus for refilling said electronic food or beverage container.

Abstract: A product management system for quick serve restaurants that displays to the staff what to cook on a main control unit 1 is programmed with a sales forecast through the office computer 14. The main control unit communicates to the product hold timers 3, 4, 5 to calculate when product is used and when products are cooked. The main control unit 1 monitors each instruction request, and if it is not followed, the main control unit 1 stores an error and sends the error to the manager unit 6 and grade display unit 8. A slave unit 10 displays cook information at an alternate cook station.

Abstract: A method and system for entering an order into an onsite computer-based sales management system of a restaurant. A communication link is established between an offsite employee and an order-placing talk box at the restaurant. The communication link is utilized for two-way voice communication so that a food order can be taken from a customer located at the restaurant by the offsite employee. A data communication link is utilized by the offsite employee to enter the order into the onsite computer-based sales management system which facilitates food preparation, fee collection, and the recording of sales. Preferably, the offsite employee utilizes a personal computer to accomplish the stated functions, the communication links are provided via the Internet, and the customer is located within a vehicle adjacent the restaurant when placing his/her order.

Abstract: A multi-function customer satisfaction survey device, system, and method. A restaurant management system includes a plurality of electronic tip trays and a base unit. Each of the tip trays electronically obtains and stores customer contact information, customer payment information, and responses to a customer satisfaction survey. A data transceiver wirelessly transmits the information to the base unit. The base unit collects the information and sends the contact information to a correspondence server such as an e-mail server. The payment information is sent to an external authorization network and/or the restaurant's POS system. The survey responses are sent to an analysis unit. Particularly adverse or positive responses may be matched through the POS system to a food server and a food order.

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: An order optimization system and method is disclosed. According to the system and method, a device, such as a personal digital assistant or personal computer is in communication with an establishment computer. The system includes software and hardware capable of placing, transmitting, and receiving an order, tracking the location of the device, determining and predicting the availability of limiting resources, optimally assigning resources to the order, determining whether a triggering condition is satisfied, commanding the preparation of the order, commanding notification messages, tracking limiting resource usage, tracking implements used to prepare the order, and displaying order fulfillment status.

Abstract: In one embodiment, the method comprises operating one or more commercial appliances and establishing an event count each time a preparation event is carried out in the commercial appliance. The method further comprises communicating each event count to a database and maintaining event count information at the database. The method further comprises operating one or more point of sale interfaces for processing customer orders and communicating customer order information to a database and maintaining customer order information at the database. The method then comprises generating operating reports, the operating reports being based on the event count information and/or customer order information.

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.