JP2005165841A - Order method and order system in restaurant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an order system and an order method capable of serving an ordered item to a seated place of a customer by connecting the customer to a portable terminal, and inutting the order of the item and the seated place to the portable terminal. <P>SOLUTION: The portable terminal 16 is lent to the customer within a restaurant. The order of the item and the seated place are inputted to the portable terminal 16. Although the order is generally inputted after the place to be seated is determined, the order is preliminarily inputted by use of a waiting time in the present invention. The order is temporarily stored in a storage device. When the seated place is inputted when the customer is seated, the effect of permission to start the cooking of the preliminarily stored order is displayed. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an ordering method and an ordering system for quickly ordering food and drink at restaurants such as restaurants and coffee shops. More specifically, the present invention relates to an ordering system and method that can determine an order within a waiting time during congestion and can immediately determine an order when seated.

For example, when ordering food and drink from entering a restaurant in a restaurant, the following actions are generally performed.
(1) The customer enters the store and tells or fills in the name and number of people at the front desk and the presence or absence of smoking.
(2) The floor staff who guides customers to the table, listens to orders, and serves food and drinks guides the customers to an appropriate table by checking the number of people and the presence or absence of smoking. The floor staff guides the customer to the counter seat if there is only one customer, and guides the customer to the table seat corresponding to the number of customers if the customer is a group. The floor staff changes the counter seat or the table seat if the customer desires.
(3) The floor clerk gives the customer a menu or prompts the user to use the menu at the table seat. After the order is decided, the floor staff leaves the table seat.
(4) After the customer is seated, the customer opens a menu and selects an ordered product.
(5) The customer who has decided on the ordered product displays his intention by voice or gesture, or calls the floor staff using the call button.
(6) When the customer reports the ordered product to the floor clerk, the floor clerk inputs the ordered product into the mobile terminal or enters the ordered product in the slip.
(7) After checking and confirming the ordered product, the floor staff leaves the table seat.
(8) The ordered product is transmitted to the kitchen by a portable terminal or a slip.
(9) The cooker cooks the ordered product. In addition, in the case of ordering only drinks, or in the case of a Viking-type ordered product, the waiter may serve alone, but the description is omitted here.
(10) The ordered product that has been cooked is taken to the table seat of the customer who has ordered the floor. After checking the ordered product with the customer, the floor staff places the ordered product on the table seat.
(11) The floor clerk confirms with the customer that all the ordered items are available and places the receipt on the table seat.

In the order method described above, since a lot of waiting time is generated for the customer because the ordering action is performed through the floor staff, a method of entrusting the ordering action to the customer has been proposed as one of countermeasures (for example, Patent Document 1).
In the technique described in the above document, a barcode reader, a menu with a barcode, and an input display device are placed on a table, and an order by a customer is transmitted to an order management server wirelessly, and the order is taken out and cooked in a kitchen. It has become.

JP 2003-178124 A

  In the method described in the above-mentioned document, after the user sits at the table seat, the ordered product is transmitted to the kitchen without going through the floor staff, so that the work involving the floor staff is reduced, and as a result, the order of food and drink is performed quickly. This has the effect of reducing the amount of work for the floor staff and reducing labor costs at restaurants. However, the act involving the floor attendant includes not only an act of receiving an order for food and drink but also an act of guiding a customer to a table seat.

Further, when there is no vacant seat corresponding to the number of customers at the table seat and the customer is waiting in a waiting room near the entrance of the restaurant, there are the following problems.
If there are people in the waiting room, the customer is very concerned about the time to sit down at the table. The time to guide to the table seat is completely useless time for the customer, and since it is not known how long it will be guided, the customer cannot forbid the irritation. Depending on the customer's personality, some customers will return as soon as they see the number of waiting rooms.

An object of the present invention is to provide an ordering system and an ordering method that can serve an order where a customer is seated by connecting a portable terminal that can be carried with a customer and inputting an order and a seating position to the portable terminal. It is to provide.
Another object of the present invention is to provide an ordering system and an ordering method in which an order item can be selected in advance during a waiting time at the time of congestion, and an ordering action can be completed immediately after sitting at a table seat. There is.

  The present invention is an ordering method for receiving an order at a restaurant using a mobile terminal lent to a customer, the step of prompting the customer to input an order to the mobile terminal, and the step of inputting a seating location on the mobile terminal And the step of prompting the customer to input an order decision to the mobile terminal, the problem is solved by an ordering method at a restaurant.

  Conventionally, an order can only be accepted when the seating location is determined, but in the present invention, the order and the seating location are independently input regardless of the order to the mobile terminal, and the order is finally determined. You can receive orders regardless of whether you are seated. As a result, orders can be received even during the waiting time, the customer's frustration can be resolved, and orders can be received immediately after seating and cooking can be started.

  It is preferable that the step of inputting the seating location on the portable terminal is a step of inputting an identification code fixed to the seating location. The seating location is the supplier of the order, and if this is not entered, it is natural that the supplier of the order is unknown, but the seating location is identified using an identification code fixed to the seating location. By doing so, it is possible to eliminate an input mistake of the supplier.

  The floor attendant may input the seating location, but the customer can be prompted to input the seating location. By doing so, the work of the floor staff can be reduced. In addition, since restaurants that allow customers to choose a seating location require seating location data as the order's supplier data, prompt the customer to enter this data and specify the supplier. Can do.

  In this invention, before lending a portable terminal to a customer, it is preferable to include a step of prompting the food and beverage provider to input the number of customers to the portable terminal. The number of customers is important information for accounting, and it is preferable that the number of customers is entered on the restaurant side by using a password or the like instead of leaving it to the customer.

  Moreover, it is preferable that the store entry time is displayed on the portable terminal by inputting the number of customers. This is because the mobile terminal is lent to a customer, so that it is easy to determine service provision.

  In the present invention, it is preferable that the step of prompting the customer to input an order determination on the mobile terminal is a step of prompting the customer to input a seating place after the order is input. By entering the seating location after entering the order during the waiting time, there is no need to repeat the determination operation, and after the seating location is specified, cooking can be started immediately. For the store, the turnover rate of customers can be increased. Moreover, the order can be reliably associated with the seating location.

The present invention provides a system for implementing the above method. This system is an order system that accepts orders for customers' food and drink at restaurants where a plurality of seating locations are laid out.
The system is composed of a menu displaying food and drink, a plurality of mobile terminals lent to customers, and an order management server capable of transmitting and receiving between the mobile terminals,
In the menu, a unique identification code corresponding to the food and drink is displayed,
The mobile terminal can read the identification code displayed on the menu and the identification code fixed at the seating place,
When the management server receives both the menu identification code and the seating location identification code received from the portable terminal, the management server performs a display prompting the start of cooking.

  The mobile terminal may be configured as a dedicated terminal device, or may be configured by adding a barcode reader function to an existing mobile phone.

  In this system, when the management server receives either the menu identification code or the seating location identification code, the management server temporarily stores the one identification code and receives the other of the menu identification code and the seating location identification code. After that, a display prompting the start of cooking is performed. Thereby, as a trigger for starting cooking, the order and the seating place are the minimum conditions, and wasteful time can be eliminated and errors in the supplier can be eliminated.

Another system of the present invention is an order system that accepts orders for customers' food and drink at restaurants where a plurality of seating locations are laid out.
The system includes a menu displaying food and drink, a plurality of portable terminals lent to customers, and an order management server capable of transmitting and receiving between the portable terminals,
In the menu, a unique identification code corresponding to the food and drink is displayed,
The portable terminal can read the identification code displayed on the menu and can input data predetermined for each seating place,
When the management server receives both the menu identification code and the seating location data received from the portable terminal, the management server displays a message prompting the start of cooking.

  When the management server receives either the menu identification code or the seating location data, the management server temporarily stores the one identification code or data, and after receiving the other of the menu identification code and the seating location data, starts cooking. Display to prompt. Thereby, as a trigger for starting cooking, the order and the seating place are the minimum conditions, and wasteful time can be eliminated and errors in the supplier can be eliminated.

  Further, when receiving the menu identification code, the management server displays that the seating place is not input and displays an order corresponding to the received menu identification code. Thereby, the restaurant side can prepare for a certain order soon, and can perform preparation or setup.

  Hereinafter, embodiments of an ordering system and method according to the present invention will be described with reference to the drawings. FIG. 1 is a layout diagram of a restaurant for illustrating an ordering system and method according to the present invention.

FIG. 1 shows a layout of a restaurant called a so-called “family restaurant”, for example. In restaurants, structures necessary for entrance and exit are arranged in the vicinity of the entrance and exit, and a seating place for customers to eat and drink and a kitchen for food service providers to cook are arranged. In addition, there are restrooms and the like in restaurants, but such restrooms are omitted in FIG.

Near the doorway, a front 10 and a waiting seat 12 are arranged as a structure. The front 10 is a place for accepting a store for confirming the number and names of customers and for clearing after eating and drinking. The waiting seat 12 is a place where a customer waits for a vacant seat when crowded.
The seating places are divided into table seats (T-1 to T-6) and counter seats (C-1 to C-6) so as to correspond to the number of customers entering the store.
The kitchen 14 is a place where ingredients are cooked according to customer orders. In addition, when an order is only a drink, or when a customer itself serves so-called so-called buffet, cooking is not performed in the kitchen 14.

  The restaurant has a front desk, a seating area, and a floor staff that goes to and from the kitchen, and this person usually accepts entry, clears, orders, cleans up, provides drinks that do not pass through the kitchen, and buffets. Supply containers, and respond to customer's detailed requests. In the restaurant, a cook is arranged in the kitchen and cooks the material according to the customer's order.

  In restaurants, an ordering system for quickly performing from ordering to cooking is provided. This order system includes a menu displaying food and drink, a mobile terminal lent to a customer, and an order management server capable of transmitting and receiving between the mobile terminal.

  FIG. 2 is an explanatory diagram showing the display content of the menu 16 and the portable terminal 18. The menu 16 displays an identification code 20 corresponding to the food and drink, along with attributes such as illustrations of food and drink provided at the restaurant, product names, prices, and calorie salt content. In this embodiment, the identification code 20 is a bar code. The bar code 20 includes a bar code 20 for ordering (hereinafter referred to as “bar code for ordering food and drink”) and a bar code 22 for cancellation before determination. Although not shown, a bar code for inputting a quantity or a bar code for order determination may be provided.

The portable terminal 18 of this embodiment is used for in-store use, and is lent at the time of entry so that the customer can place an order. The mobile terminal may be configured as a dedicated terminal device, or may be configured by adding a barcode reader function to an existing mobile phone.
The mobile terminal 18 is configured to be able to read barcodes 20 and 22 as identification codes and other barcodes corresponding to quantity and determination. For example, the mobile terminal 18 is a mobile terminal with a barcode reader function (hereinafter referred to as a mobile terminal with a barcode reader function). The reading method includes a pen type or a scanning type as an input unit, but any type may be adopted.In this embodiment, a pen type is adopted, and a menu display is provided. By reading the food order barcode 20, food order data to be ordered from the BR terminal 18 is accumulated.

  The BR terminal 18 includes a liquid crystal display screen as an output device. The liquid crystal display screen shows order data, characters for prompting input, and the like. The liquid crystal display screen will be described in detail later with reference to a flowchart.

The BR terminal 18 further includes a determination button 24 and a call button 26. The decision button 24 is an input unit for transmitting the order data stored in the BR terminal to the management server. As will be described later, the order data accumulated by using the bar code of the table seat can be transmitted without using the determination button 24. Further, when a menu in which a barcode for determining an order is used, the determination button can be omitted from the BR terminal.
The call button 26 is an input unit for calling a floor staff in order to meet the detailed demands of customers. When the call button 26 is operated, for example, a table number is displayed on a display board in the store.
Furthermore, the BR terminal 18 may include a numeric keypad. The numeric keypad is configured to be used for inputting a quantity and inputting a seating place by a floor staff.

  The BR terminal 18 has a wireless transmission / reception function. The BR terminal 18 transmits food and drink order data to the management server and receives the order status.

  FIG. 3 is a perspective view showing a seating place. In the present embodiment, there are table seats and counter seats as seating places, but in FIG. 3, only table seats are shown. An identification code 28 unique to the table seat is displayed on the table seat T-1. The identification code 28 is the same type as the menu, and in the case of this embodiment, is the same barcode as the menu (hereinafter referred to as “seat location barcode”). Therefore, both the bar code for ordering food and drink and the bar code for seating place can be input using the BR terminal 18.

FIG. 4 is a configuration diagram of the management server. The management server 30 displays information corresponding to the food and beverage order barcode and the seating location barcode received from the BR terminal 18 on the kitchen and front output devices. The management server includes a CPU (Central Processing Unit) 32, a transmission / reception device 36 connected to the CPU via a bus 34, a product database 38, a seating location database 40, a storage device 42, and an output device 44.
The transmission / reception device 36 functions as an interface for performing transmission / reception with the BR terminal 18. The product database 38 stores data corresponding to the bar code 20 for food and beverage order and a table for translating the names of the food and drink. The seating location database 40 stores data corresponding to the seating location barcode 28 and a table for translating the seating location.
The storage device 42 is, for example, a RAM. When only one data of the food order barcode 20 and the seating location barcode 28 is received, the storage device 42 is temporarily associated with the specific BR terminal 18. Save to.
The output device 44 includes a kitchen output device 46 for a cook and a front output device 48 for a floor staff. This is because food and beverages to be cooked in the kitchen and beverages and buffets that do not require cooking in the kitchen are included in the order. The output device 44 may be either a screen display device such as a CRT or a printing device such as a printer. In this embodiment, a screen display device such as a CRT is used.

  Next, a method for ordering food and drink using the order system according to the present invention will be described. First, a description will be given of a state where there is no congestion in the restaurant and there is room in the seating area. When the customer enters the store, the customer tells the floor staff. Each of the plurality of BR terminals 18 is initialized and placed on the front 10.

5 and 6 show the liquid crystal display screen 50 of the BR terminal 18. FIG. 5 shows a liquid crystal display screen of the BR terminal before ordering. The floor staff inputs the number of people to the BR terminal. By entering the number of people, the BR terminal displays the store entry time 52 and the number of people 54. The floor staff guides the customer to the vacant seat and reads the barcode 28 of the table seat with the BR terminal as shown in FIG. When the BR terminal 18 has a numeric keypad, the seating location data may be input using the numeric keypad. At this time, the floor staff may explain to the customer that the bar code 28 of the table seat can be read by the BR terminal, and may read the customer barcode 28. When the barcode 28 is read, the sitting time and the table number are displayed on the BR terminal. The floor clerk explains the ordering method to the customer and leaves the table seat. The floor clerk does not receive orders and does other work during that time.
In addition, the floor staff explains the operation of the BR terminal if necessary, and informs that the customer can freely select a seating place. In this case, the seating place barcode 28 is input to the BR terminal by the customer.

  The present invention is suitable for allowing the customer to freely select a seating place and responding to the customer's request, and for reducing the work of the floor staff. The BR terminal reads the barcode 28 of the seating location, and associates the customer with the seating location via the BR terminal. When the floor staff does not input the barcode 28, a display prompting the customer to input the seating location is performed on the BR terminal 18. Then, as described below, an order is entered by the customer, and the table seat or counter seat to be transported can be determined by referring to the entered table number from which seating location the order was entered. Because it is decided.

In order to input an order, the liquid crystal display screen 50 displays a display for prompting the input of the order in a state before the determination. In FIG. 5, a display prompting the user to input an order is displayed as “Please read the bar code on the menu with a pen and enter an order. Instead of the liquid crystal display screen 50, a display for prompting an input of an order may be performed for each page of the menu 16, or a display for prompting an input of an order may be performed on a table or a desktop menu.
The customer stores the order data in the BR terminal 18 by reading the bar code of the menu 16 with the BR terminal. When the input of the desired food or drink is completed, the customer operates the enter button 26 or reads the seating place barcode 28. If the seating place barcode is read after inputting the order data without entering the seating place barcode at the time of sitting, it is an alternative to the determination. In any case, the order is not determined unless the seating place barcode is entered.

  FIG. 6 shows a liquid crystal display screen of the BR terminal after the order is determined. On the liquid crystal display screen 50, for each individual order, the order status is “decided”, the order time is “18:40”, the product name is “***”, the quantity is “1”, and the price is “¥ 840”. The status and the like are displayed, and the total price is displayed. In addition, on the LCD screen, a display that gives the customer a sense of security such as “Order received.” And “When there is an additional order, read the menu barcode and press the Enter button.” A display prompting additional order is displayed.

  The management server 30 receives the order data transmitted from the BR terminal 18 and displays the order details on the kitchen display device 46 and the floor output device 48 with reference to the product database 38 and the seating location database 40. A cook performs cooking for an order that needs cooking in a kitchen among orders displayed on the screen of a CRT or the like. Of the orders displayed on the screen of the CRT or the like, the floor clerk responds to orders that do not cook in the kitchen, that is, preparations for providing beverages and preparing containers for buffets. Table numbers are displayed on both of the output devices 46 and 48, and food and drinks and beverages that have been cooked are transported to a predetermined table seat.

  FIG. 7 shows an embodiment using a mobile phone as a BR terminal. The floor staff inputs the data specific to the seating place by reading the bar code 28 of the table seat with the BR terminal or using the numeric keypad. At this time, the floor staff may explain to the customer that the bar code 28 of the table seat can be read by the BR terminal, and may read the customer barcode 28. By associating the customer with the seating location via the BR terminal, the table seat or counter seat to be transported is determined by referring to the entered barcode 28 or table number from which seating location the order is entered. .

  In order to input an order, the liquid crystal display screen 60 displays a display for prompting the input of the order in a state before the determination. In FIG. 7, a display prompting the user to input an order is displayed, such as “Please input the order by scanning the bar code of the menu and the bar code of the quantity”. Instead of the liquid crystal display screen 60, a display prompting input of an order may be performed on the menu 16, the table, or the desktop menu. Furthermore, the quantity may be input using the numeric keypad 62 of the BR terminal.

  The customer stores the order data in the BR terminal by reading the bar code of the menu with the BR terminal. FIG. 8 shows the display screen 60 of the BR terminal after order entry. When the input of the desired food or drink is completed, the customer operates the function key (F), reads the seating place barcode 28, or scans the determination barcode on the menu. If the seating place barcode is read after inputting the order data without entering the seating place barcode at the time of sitting, it is an alternative to the determination. In any case, the order is not determined unless there is an input of a seating place barcode or an input relating to the seating place.

  The management server that has received the order data transmitted from the BR terminal 18 displays the order details on the kitchen display device 46 and the floor output device 48 with reference to the product database 38 and the seating location database 40. Thereafter, the cook or the floor staff responds to the order displayed on the screen of the CRT or the like.

  In this invention, when a restaurant is crowded, it is still more suitable. When crowded, customers simply wait in a waiting area without doing anything. By using this wasted time for ordering, the customer can be irritated and the restaurant can accept the order immediately after sitting and increase the turnover rate.

FIG. 9 is a flowchart of a method for ordering a food and drink desired by a customer using a waiting time in a crowded state. When the customer enters the store, the customer tells the floor staff. Each of the plurality of BR terminals is initialized and placed at the front.
The floor staff inputs the number of people to the BR terminal and lends the BR terminal to the customer. By entering the number of people, the BR terminal displays the store entry time and the number of people. The floor clerk tells them that it is crowded and it takes time to prepare a seat, tells the menu that it can accept orders using the waiting time, and if necessary, BR A terminal operation method will be described.

FIGS. 10 to 14 show the display contents from BR terminal lending to order determination in time series.
FIG. 10 shows a liquid crystal display screen of the BR terminal in a state where the floor person has entered the number of people. The LCD screen will indicate that you are waiting for an empty seat, such as “Please wait a moment. The person in charge will guide you to the table seat.” And “Read the menu barcode with a pen and enter your order. “Please press the enter button after entering the product.” Is displayed prompting the customer to place an order. Instead of the liquid crystal display screen, a display prompting input of an order may be performed on the menu 16, the table, or the desktop menu. As shown in FIG. 2, the customer reads the bar code of the menu with the BR terminal, and accumulates the order data in the BR terminal. When the input of the desired food and drink is completed, the customer operates the decision button 28.

FIG. 11 shows a liquid crystal display screen of the BR terminal in a state in which the order desired by the customer is completed at the waiting seat. The liquid crystal display screen displays a message such as “Please wait a moment. The person in charge will guide you to the table seat.”, The order status “Waiting for seating”, and the order time “(not displayed)” The order after the determination is displayed for each individual order, such as the product name “***”, the quantity “1”, and the price “¥ 840”, and the total price is displayed.
Further, on the liquid crystal display screen of the BR terminal, there is a display prompting the user to input a seating place barcode after sitting. A display prompting the user to input a seating place barcode may be performed on the table. The floor attendant may input the seating place barcode after guiding to the seating place.

  As shown in FIG. 9, when the management server 30 receives an order waiting from the BR terminal, if the received data is data related to the order (S1), the management server 30 temporarily stores the order (S11). ) And display on the output device after indicating that the user is waiting for a seat (S12). The kitchen or floor clerk is informed in advance that an order will be determined in the near future. However, the kitchen cook does not start cooking, but only considers food preparation. The management server routinely waits for a table number input (S13).

FIG. 12 shows a display screen of the output device 46 (48) of the management server in the waiting state for which an order has been determined. The terminal number is a number corresponding to the BR terminal. The number of people, the product name, and the quantity are information corresponding to customers and orders. The seating place is the number of the customer's table seat or counter seat. In the section of charge, the person in charge is displayed according to the order contents.
In the order corresponding to the terminal numbers 105 and 101, it is displayed that the seating place has already been determined and cooking can be started. In FIG. 12, the table number shown in the seating place is a display for permitting the start of cooking. The cooking start permission may be displayed by another display method.
In the order corresponding to the terminal number 102, the order is determined, but the seating location is determined to be in the in-read state. In FIG. 12, “not yet” shown in the seating place is a display not permitting the start of cooking. The cooking start disapproval may be displayed by another display method.

  When the seating area is ready and the floor clerk or the customer freely sits at the table seat or the counter seat, when the bar code of the table seat is input from the BR terminal as shown in FIG. 3, the liquid crystal of the BR terminal The display screen is switched, and the final order is immediately determined. As shown in FIG. 13, on the liquid crystal display screen, the state is switched to “determined” and the ordering time is displayed. On the LCD screen, the prompt to enter the seating place barcode disappears, and a display that gives the customer a sense of security such as “Order received.” A display prompting for an additional order is displayed, such as “Read button to confirm”.

Referring to FIG. 9, since the seating number is input, the management server determines that the table number is determined (S13), outputs data to the display screen of the output device (S14), and the output device displays this (S2). ).
FIG. 14 shows a display screen of the output device 46 (48) of the management server after receiving the order data and further receiving the seating place data.
The order corresponding to the terminal number 105 has been deleted because it has been completed. The terminal number 101 is still displayed, indicating that it is waiting for cooking. In the order corresponding to the terminal number 102, since the order and the seating place are determined, the table number is shown in the seating place.
Returning to FIG. 9, the cook and the floor staff recognize that it is a display permitting the start of cooking, and start cooking or carrying (S3).

  When canceling an order, an undecided order before sitting at the table seat can be read by the BR terminal with a menu cancellation barcode. In addition, it is preferable that the management server does not recognize the cancellation after the determination. Cancellation after the decision is made via the floor using the call button.

Further, for customers who do not like orders during the waiting time, orders can be received after sitting. In FIG. 9, when the seating place barcode is read by the floor staff or the customer by the floor attendant's guidance or the customer's request and the seating place barcode is read by the floor attendant or the customer (S1), the data of the seating place barcode is managed. It is temporarily stored in the storage device of the server (S21). When an order is input to the BR terminal by the customer and the enter button is operated or the seating location barcode is input again (S23), the management server outputs the order data and the seating location data to the output device (S24). The output device displays this (S2).
The system of the present invention is configured so that it can be used for both the presence of congestion and the desire of the customer.

As described above, in the present invention, the customer's order and the customer's seating location are associated with each other via the mobile terminal, and when the order data and the seating location data are ready, these data are displayed in the kitchen or the like as a cooking start permission. Like to do.
In particular, in the present invention, customers can receive orders within the waiting time during crowding, and cooking can be performed immediately after sitting. To increase the rotation rate.

  Furthermore, in the present invention, since the order data input within the waiting time is displayed in the kitchen or the like even in a state where the seating place is not yet determined, the order of cooking is expected in advance for the cook and the floor staff to prepare for provision. be able to.

Layout diagram of restaurant. Explanatory drawing which shows the display content of the menu 16, and the portable terminal 18. FIG. The perspective view which shows a seating place. The block diagram of the order system of this invention. Explanatory drawing of the liquid crystal display screen of the portable terminal at the time of entering a store. Explanatory drawing of the liquid crystal display screen of the portable terminal after order determination. The flowchart explaining the order reception of a management server. Explanatory drawing of the liquid crystal display screen of the portable terminal before the input which ordered using a mobile telephone. Explanatory drawing of the liquid crystal display screen of the portable terminal after the input which ordered using a mobile telephone. Liquid crystal display screen explanatory drawing of an order input waiting state in a waiting seat at the time of congestion. Liquid crystal display screen explanatory drawing of the order input reception state in the waiting seat at the time of congestion. The display screen of the output device for orders waiting to be seated. The liquid crystal display screen explanatory drawing of the portable terminal at the time of determination. Display screen of the output device for orders after sitting.

Explanation of symbols

16 Menu 18 Mobile Terminal 20 Bar Code for Food Order 28 Seating Place Bar Code 30 Management Server 42 Storage Device 44 Output Device 50 Liquid Crystal Display Screen of Mobile Terminal

Claims (11)

An ordering method in which an order is received at a restaurant using a mobile terminal lent to a customer,
Prompting the customer to enter an order on the mobile device,
Entering your seating location on your mobile device,
Prompting the customer to enter an order decision on the mobile device,
How to order at a restaurant. The method according to claim 1, wherein the step of inputting the seating location on the portable terminal is a step of inputting an identification code fixed to the seating location. The method according to claim 1, wherein inputting the seating location on the mobile terminal includes prompting the customer to input the seating location on the mobile terminal. The method according to claim 1, further comprising the step of prompting the food and beverage provider to input the number of customers to the mobile terminal before lending the mobile terminal to the customer. The method according to claim 2, wherein the store entry time is displayed on the mobile terminal by inputting the number of customers.   The method according to claim 1, wherein the step of prompting the portable terminal to input an order determination is a step of inputting a seating place after the order is input. An order system that accepts orders for customers' food and drink at restaurants where a plurality of seating locations are laid out,
The system is composed of a menu displaying food and drink, a plurality of mobile terminals lent to customers, and an order management server capable of transmitting and receiving between the mobile terminals,
In the menu, a unique identification code corresponding to the food and drink is displayed,
The mobile terminal can read the identification code displayed on the menu and the identification code fixed at the seating place,
When the management server receives both the menu identification code and the seating location identification code received from the mobile terminal, the management server performs a display prompting the start of cooking.
Order system.   When the management server receives either the menu identification code or the seating location identification code, the management server temporarily stores the one identification code, and after receiving the other of the menu identification code and the seating location identification code, starts cooking. The order system according to claim 7, wherein display for prompting is performed. An order system that accepts orders for customers' food and drink at restaurants where a plurality of seating locations are laid out,
The system is composed of a menu displaying food and drink, a plurality of mobile terminals lent to customers, and an order management server capable of transmitting and receiving between the mobile terminals,
In the menu, a unique identification code corresponding to the food and drink is displayed,
The portable terminal can read the identification code displayed on the menu and can input data predetermined for each seating place,
When the management server receives both the menu identification code and the seating location data received from the mobile terminal, the management server performs a display prompting the start of cooking.
Order system.   When the management server receives either the menu identification code or the seating location data, the management server temporarily stores the one identification code or data, and after receiving the other of the menu identification code and the seating location data, starts cooking. The order system according to claim 9, wherein a display prompting the user is performed. 11. The order system according to claim 8, wherein when receiving only the menu identification code, the management server displays that the seating place has not been input and displays an order corresponding to the received menu identification code. .

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