Abstract: A method of selecting, displaying, and purchasing favorite drinks of a user within a location-based virtual social networking context is disclosed. A mobile computing device of a first user is used to perform a digital check-in to a venue that is within a physical proximity of the first user. After the digital check-in, a digital menu that contains a list of drinks available at the venue is accessed. The digital menu is displayed to the first user via a screen of the mobile computing device. In response to selection from the first user, one or more drinks from the digital menu are designated as preferred drinks of the first user. The first user's preference of the one or more drinks is electronically communicated to another electronic device.

Abstract: A first mobile computing device of a first user receives a request to participate in a location-based virtual social network. A radio component of the first mobile computing device detects venues within proximity of the first mobile computing device. Each venue includes a host of a respective virtual social network. One of the venues is selected by the user for participation in the virtual social network. A wireless connection with the virtual social network is established at the selected venue. Electronic communications with second users are conducted at the selected venue. The second users are also participants of the virtual social network. A departure of the first user from the selected venue is detected. In response to the detected departure, electronic records pertaining to the conducted electronic communications with the one or more second users are erased from the first mobile computing device.

Abstract: Systems and methods are provided for personal media devices having the ability to communicate wirelessly, and in particular, communicate wirelessly using a short-range communications protocol (e.g., Wi-Fi and Bluetooth). Such communication provides users of personal media devices with access to several Wi-Fi oriented applications. For example, in one embodiment a personal media device may wirelessly download subscription assets (e.g., podcast) as they become available. In another embodiment, content specific or local to a merchant may be provided to personal media devices that are in wireless communication with a wireless router affiliated with the merchant. For example, if the merchant is a restaurant, the merchant may provide a menu to the personal media device and the user may place an order on his or her media device by selecting items on the menu.

Abstract: A method comprises providing an electronic menu to a customer, receiving a request for a new item, adding the new item to a plurality of item selections based on receiving the request for the new item from the customer, and providing the electronic menu to a second customer. The electronic menu initially comprises a plurality of item selections. Each item selection comprises one or more ingredients for the item selection and preparation instructions for preparing the item selection. The new item is not in the plurality of item selections when the request is received. The request for the new item comprises a list of one or more new item ingredients and new item preparation instructions for preparing the new item. The electronic menu comprises the plurality of item selections comprising the new item when the electronic menu is provided to the second customer.

Abstract: The invention is the system for sale and automatic delivery of products in movie theaters during a film screening. The invention allows movie theaters' visitors to see information about, choose, order, pay and after that have automatically delivered directly to their seat in movie theater auditorium different products, such as drinks, popcorn and snacks. The key advantage given by the invention is movie theaters' visitors possibility to have these products bought and delivered during the film screening, without a need to interrupt a movie and go to concession stand. Embodiments of the invention are carried out as a complex of means for ordering and payment for products and also means for automatic delivery of ordered products.

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: Systems and related methods providing for online ordering of menu items from a merchant are discussed herein. Circuitry may be configured to generate an online menu based on menu information stored in a menu database. The menu information may be also configured to facilitate point-of-sale functionality at the merchant, such as by a point-of-sale device. The online menu may be provided to a consumer device. An online order may be received from the consumer device. The circuitry may be configured to process the online order, such as by facilitating a reservation, order preparation, and payment.

Abstract: A novel graphical interface and input method is provided. In certain implementations, a touch screen interface is provided with a plurality of icons that each represent seats around a table in a restaurant. Each icon is associated with a unique account. Accounts can be easily merged and split by using touch and swipe interfaces with the icons.

Abstract: A system for monitoring inventory, dispensing activities and irregularities associated with service and sale of beverages primarily, but not exclusively, liquor beverages. A processor includes display facilities and communication capabilities and is operatively associated with a scale assembly disposed in supporting relation to each of a plurality of containers associated with each of the plurality of beverages. RFID tags are connected to each of the beverage containers for wireless communication between tag readers associated with the scale assembly thereby providing beverage identification and recognition. A tracking application is associated with the processor and structured to monitor usage activities of the plurality of beverages in association with the scale assembly.

Abstract: The present invention provides a computer-implemented system and method for enhanced service and hospitality by a facility, such as a restaurant, using biometric identifiers, such as facial recognition, fingerprint identification, palm print identification, iris recognition, retina recognition and voice recognition, and a computer-implemented means for quantifying the rapidity of service to enrolled customers in the program compared to customers not enrolled in the program. Customers enroll in the program and provide specific biometric identifiers as well their one or more preferences related to one or more foods, drinks and/or services provided by the facility.

Abstract: An interactive system and method allows customers to electronically place and pay for menu orders without wait-staff intervention at food service establishments and which processes orders. The invention has at least one ordering device with data input, a display, and wireless communications, and one or more computer servers for processing menu orders and payments. The ordering devices and computer servers cooperatively utilize means for adding a menu item to an order from a list or entering a code; means for wirelessly transmitting orders to food preparation areas; means on a terminal and a mobile device to use cashless payment mediums; means for identifying the dining party leader; means for consolidating a customer's reward points; means for offering discounts and accepting coupons; means for pre-ordering menu items; means for reserving seating; means for accessing the internet from a terminal; and means for splitting orders for batch processing.

Abstract: In an embodiment, a data processing method comprises, using a merchant booking computer, associating a reservation record with a location identifier, wherein the reservation record comprises a user identifier; using a service provider computer system, matching a transaction ticket stored in a point-of-sale (POS) computer of a merchant to the location identifier of the reservation record, based upon obtaining one or more POS data values from the POS computer, and obtaining ticket data specifying one or more items in the transaction ticket; based upon the user identifier and a user account that associates the user identifier with a mobile computing device identifier, communicating the ticket data to a mobile computing device; receiving, from the mobile computing device, a request to pay a payment amount based upon the ticket data; requesting a payment gateway computer to initiate a payment transaction in which user payment account data associated with the user account identified as payer and in which a merchant

Abstract: A system for managing beverage sales and inventory, and for enabling customers to pour their own beverages while preventing shrinkage is disclosed. The system enables a user to access a beverage from a beverage dispenser by presenting a beverage-pour tracking device. The beverage dispenser can prevent a user from accessing the beverage without the beverage-pour tracking device. Further, the system can confirm whether the user is permitted to access the beverage dispenser before enabling the user to access the dispenser.

Abstract: A method for facilitating restaurant orders includes the step of communicating to a first computing device, data indicative a plurality of restaurants in proximity to the first computing device. The method further includes the step of communicating to the first computing device data indicative of a plurality of items associated with a selected restaurant of the plurality of restaurants. The method further includes the step of receiving data indicative of an order, comprising at least one item of the plurality of items, from the first computing device. The method further includes the step of communicating data indicative of the order to a second computing device associated with the selected restaurant. The method further includes the step of communicating, to the first computing device, data indicative of a change in status of the order.

Abstract: An application for coding and decoding an order of product or service can be installed in a handheld device, such as a mobile phone or a tablet device, to help make an order with no need of talking with a clerk at the store. This application, after receiving the order, is able to convert the received order into a code, wherein the code may be a conventional bar code or a matrix bar code which is capable of storing more information. At a location of a vendor, the user of the application is able to direct scan the generated code with a reading device at the location, such as a scanner. The scanner is able to read the code and then convert it back to the order information which will be further automatically sent to the vendor to make the order.

Abstract: An automated cooking system that accepts remote orders includes an automated cooking device, a communications device, and a processing circuit. The processing circuit is configured to receive a remote order for a customer via the communications device, wherein the order includes a requested delivery time, schedule a preparation completion time of the order based on the delivery time, and instruct the automated cooking device to prepare the order based on the scheduled completion time of the order.

Abstract: A comprehensive system of hardware and software that will simultaneously engage the restaurant customer (the diner) and conveniently improve their dining experience while allowing them to provide feedback as well as give the restaurant owner a tool to analyze and manage feedback to improve customer service and optimize operations.

Abstract: A method for selling restaurant food. One method, for selling food, comprises the steps of: providing a buffet restaurant; selling containers to customers of the buffet restaurant; and permitting purchasers of said containers to place therein food from the buffet for take-away purposes. Another method is for use with a buffet restaurant of the all-you-can-eat type, wherein a patron is, in exchange for payment of a fixed price, allowed to eat as much as he or she wishes from the buffet in a single sitting. This method comprises the step of: allowing said patron, for an additional price, the opportunity to retrieve a predetermined quantity of food from the buffet for take-away purposes. The additional price can be embodied in the sale of a container to the patron, the volume of the container defining the predetermined quantity.

Abstract: A point of sale (POS) interface solution is provided to interface a POS system or POS terminal to an automated bar tending system, allowing a drink order to be entered into the automated bar tending system other than by a user interface on the automated bar tending system. The POS interface provides a drink order signal to a printer for printing a drink order on a ticket for processing a drink order and/or on a bill to present to the customer. The POS interface also provides a drink order signal to the automated bar tending system for displaying the drink order on the user interface.

Abstract: A food preparation and delivery system can include a plurality of cooking units such as ovens, each containing one or more prepared, but partially or completely uncooked, food items. The food items in the cooking units are for delivery to each of a corresponding plurality of consumer delivery destinations. The cooking units are loaded into a cargo compartment of a delivery vehicle for delivery to the plurality of consumer delivery destinations. The cooking conditions within the cooking unit are controlled such the each food item is cooked prior to arrival at the consumer destination location. In at least some embodiments, the estimated delivery time for each consumer destination location can be dynamically updated and the cooking conditions within the cooking unit adjusted.

Abstract: Methods and devices allow a handheld order unit to be used with a cash handling device. A handheld order unit may be used by a staff person to enter order information, to display an amount due for the meal or other transaction, to facilitate payment, to print receipts, and to communicate information about the transaction to a cash handling device. The cash handling device may identify the handheld order unit and the assigned user for the unit and determine what financial documents need to be inserted by the user for reconciliation purposes.

Abstract: The present disclosure relates to a catering business that utilizes a website to manage individual food orders that are processed at one or more production kitchens strategically located near the target market. The catering business manages the production of food items, the delivery of food items that can be maintained in portable ovens or warmers and/or active cooling, passive insulated or non-insulated containers that preserve the food items for subsequent consumption. The catering business delivers the food items to various institutional locations for distribution by the particular institution. The delivery of food items can be for breakfast, lunch and/or dinner meals. After the food is consumed, the delivery vehicles can return to the institutions to recover the portable ovens or warmers and/or active cooling, passive insulated or non-insulated containers.

Abstract: Item delivery optimization may be provided. Items may be identified as available for delivery at a first location to at least one second location. A route from the first location to the second location may be calculated and at least a portion of the route from the first location to the second location may be provided to a delivery mechanism, such as an automated delivery device and/or a user.

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 system and method for increasing the efficiency and profitability of delivery services between a point-of-sale provider for services or delivered goods, such as comestibles and a retail consumer.

Abstract: A dynamic menu system comprises a server comprising a memory and a processor, a menu store, an inventory store, and at least one application stored in the memory. The menu store comprises a plurality of menu items associated with an establishment, and each menu item of the plurality of menu items comprises one or more ingredients. The inventory store comprises a record of an amount of the ingredients available at the establishment. The at least one application provides a first selection of the plurality of menu items to an electronic device, updates the inventory store to indicate that less than the certain amount of the first ingredient is available, and provides a second selection of the plurality of menu items to the electronic device. The second selection of the plurality of menu items does not include the first menu item.

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, obtained from an electronic transaction. The entry of the stored wireless address is confirmed by transmitting a first wireless message that displays a hypertext link to a network address. Response to hypertext link selection classifies the customer communications device, identifies a network applications storage location, and transmits a second wireless message to the customer device that includes a first set of programmed instructions that display a download prompt. Response to download prompt selection transmits a third wireless message to the customer communications device, including a second set of programmed instructions associated with the service vendor, wherein the second set of programmed instructions generates and displays a user-actuable link on the customer communications device.

Abstract: Methods and apparatus for providing configurable menus to customers are disclosed herein. In one embodiment, a computer server communicates with electronic ordering devices operated by customers, and the computer server receives purchasing information from one or more customers sent by respective ones of the electronic ordering devices. The computer server generates a first digitized menu for at least one of the customers based on the purchasing information, and sends the first digitized menu to the at least one electronic ordering device for display on the at least one electronic ordering device.

Abstract: In an embodiment, the system can be configured to allow a user to quickly order a repeat item by simply rotating the mobile device or other computing system of the user to a horizontal orientation. By positioning the mobile device or other computing system in a horizontal orientation, the system can be configured to remove the existing contents on the display, display the necessary information for previously placed orders, and reorient the contents for correctly displaying the content in a horizontal orientation, thereby increasing the amount of display area for presenting data to a user, from the perspective of margin width.

Abstract: A method includes identifying a restaurant where a user of a mobile device is located; receiving, from the restaurant, data indicative of one or more items on a bill associated with the user; providing the data to the mobile device; and enabling the user to pay for one or more of the items on the bill using the mobile device.

Abstract: One variation of a method for personalizing food orders includes: from a patron, receiving a taste feedback for a first food item in a first food order submitted previously by the patron; predicting an absolute food preference of the patron from the first food order; predicting a relative taste preference of the patron based on the taste feedback and a recipe of the first food item; generating a taste profile of the patron based on the absolute food preference and the relative taste preference; from the patron, receiving a selection for a second food item in a new food order, the second food item different than the first food item; applying the taste profile of the patron to a recipe for the second food item to generate a personalized recipe; and submitting the personalized recipe with the new food order to a robotic food assembly apparatus.

Abstract: Various methods are described for facilitating closing and payment of a check. One example method may comprise performing an action with a mobile device proximate a physical location associated with the check. The method may further comprise receiving in response a location identifier associated with the physical location. Additionally, the method may comprise determining the check to be closed based at least in part on the location identifier. Another example method may comprise performing an action with a mobile device proximate a folio device. The method may further comprise receiving in response a folio device identifier associated with the folio device. Additionally, the method may comprise providing for transmission of the check information to the folio device based at least in part on the folio device identifier. Similar and related methods, apparatuses, and computer program products are also provided.

Abstract: A system for order taking formed with one or more computers, cameras, computer networks and vision based computer algorithms and designed to visually obtain information to facilitate and obtain an order. The system's applications including drive through orders, kiosks, vending machines and other automated ordering or points of sale. The system further tailored for people with hearing or speaking disabilities as well as improving the process of cleanup and preparation for the next customer.

Abstract: Chefteria System And Method provides web based computer system/platform for the chefs to create and sell their menu of freshly prepared-to-the-order foods and deliver instantly to the customers. Registered customers who place the successful food order through online system can view the live video streaming of the chefs preparation/cooking of their order. Registered chefs who are approved through selection process, only will be able to sell their foods through Chefteria platform. Chefs in this system can specify location(s)/day(s)/time(s) information that they would like to offer their services.

Abstract: A product monitoring system for an event venue includes a seat configured to receive a patron, a sensor assembly coupled to the seat and configured to detect the presence of a concession product and to monitor a state of the concession product, and a control module communicatively coupled to the sensor assembly and configured to receive a signal from the sensor assembly and to send a response.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: A C-A MD uses contextual awareness to sense its surroundings and determine spatial relationships between the C-A MD and each of a plurality of retail food establishments. Based on these determinations, the C-A MD determines which of the establishments the user is most likely to arrive at to pick up an order. Based on this determination, the C-A MD places a pickup order with the particular establishment and/or sends a notification to the particular establishment that the user will likely ultimately arrive at the particular establishment to pick up the order. Based on the order or the notification received by the establishment, a preparer at the establishment can perform tasks associated with the order to ensure that the order is freshly prepared when the consumer arrives to pick up the order.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: A teledining system is configured to display shared menu information between geographically remote teledining session participants. The teledining system is configured to enable viewing of participant bills by any one or more of the session participants, and payment of bills by a session participant for a geographically remote participant(s).

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: Some embodiments of the invention provide techniques may enhance a customer's experience with a restaurant. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: This disclosure relates to a quick service restaurant intercom communication system. The system is configured such that communication between a customer and a staff member is accomplished in wideband audio. Intercom communication systems that utilize narrow band audio for communication between drive-through customers and staff members may be considered “good enough”. However, the low fidelity sound produced by narrow band audio systems often results in misunderstandings between customers and staff members, a high amount of background noise during communication, and/or other negative effects. Wideband audio may facilitate clearer communication between customers and staff members. Wideband audio communication may be costlier and/or more complicated to implement, but may result in increased staff efficiency and/or increased customer satisfaction.

Abstract: A method and system and may receive an information request from a user device. An establishment list may be transmitted to the user device in response to the information request, wherein the establishment list includes at least one subscribing establishment. An establishment selection may be received and an establishment option associated with the establishment selection may then be transmitted to the user device. An option selection may then be received from the user device and an establishment record may be updated in response to the selected option, wherein the user device and the subscribing establishments have a pre-existing relationship within the establishment record.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: Embodiments of the invention provide techniques which aid in correctly capturing what a restaurant customer intends to order, and may enhance the customer's satisfaction with the ordering and dining process overall. For example, an interface may be provided through which a customer may specify an order, and the interface may clearly convey such information as each ordered item's ingredients and nutritional content. The interface may enable the customer to customize ordered items, and may clearly convey any changes that the customer has made, allowing the customer to make informed choices about the items included in an order. The interface may embody a design which enables the customer to quickly and easily customize items, and/or to re-order previously customized items.

Abstract: An information management and synchronous communications system and method facilitates database equilibrium and synchronization with wired, wireless and Web-based systems, user-friendly and efficient generation of computerized menus and reservations with handwritten/voice modifications for restaurants and other applications that utilize equipment with nonstandard graphical formats, display sizes and/or applications for use in remote data entry, information management and communication with host computer, digital input device or remote pager via standard hardwired connection, the internet, a wireless link, printer or the like. Various operations employing automated telephone calls and/or messaging may, for instance, be performed. For example, desired reservation and/or appointment information may be automatically converted and conveyed to one or more entities via automated telephone call and/or messaging.