WO2017120881A1 - Method for collecting data when making food order, and electronic food order card - Google Patents

Method for collecting data when making food order, and electronic food order card Download PDF

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Publication number
WO2017120881A1
WO2017120881A1 PCT/CN2016/070983 CN2016070983W WO2017120881A1 WO 2017120881 A1 WO2017120881 A1 WO 2017120881A1 CN 2016070983 W CN2016070983 W CN 2016070983W WO 2017120881 A1 WO2017120881 A1 WO 2017120881A1
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user
food
cuisine
data
people
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PCT/CN2016/070983
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French (fr)
Chinese (zh)
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张亮
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张亮
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Priority to PCT/CN2016/070983 priority Critical patent/WO2017120881A1/en
Publication of WO2017120881A1 publication Critical patent/WO2017120881A1/en

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    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants

Definitions

  • the invention belongs to the field of smart catering, in particular to a data collecting method at the time of ordering and an electronic point menu.
  • the number of invention patents applied by OPPO in 2014 was 938, while the number of invention patents of Tencent in the same period was 1,447.
  • the inventions of the two companies about 80% of the total number of invention patents related to user experience and direct user operations.
  • similar patent applications, including other companies based on user experience are also of a large order of magnitude, such as Huawei.
  • the patent application process and the post-authorization maintenance process will generate human and financial costs: such as replying to review opinions, paying license fees, etc., for core technologies (such as CDMA underlying technology) or market identification.
  • core technologies such as CDMA underlying technology
  • market identification For relatively high-tech technologies (such as sliding unlocking), the related costs are negligible, and the investment in these technologies is worthwhile, but such technologies are a minority after all, and more technologies have been verified by the market. The user's pain points or itch points cannot be touched, and the patent investment in these technologies is likely to cause cost waste.
  • the embodiment of the invention provides a data collection method when ordering food,
  • the purpose is to enable everyone to easily know what other people are pointing to; and promptly remind the user to make a reasonable combination of cuisines, and at the same time facilitate the timely and effective collection of relevant technology by the manufacturer.
  • the present invention is implemented as follows: a data collecting method at the time of ordering, comprising the following steps:
  • the user After ordering the food, the user records the ordered food and displays the selected food item;
  • the user when the user's order does not match the standard cuisine, the user is prompted to pay attention, and the technical usage data is sent to the data collection end preset by the manufacturer.
  • the embodiment of the invention further provides an electronic point menu, comprising:
  • the input unit is configured to prompt the user to input the number of people dining, and display the available food to the user;
  • An ordering unit after the user orders the food, records the ordered food, and displays the selected food item
  • the prompting unit is used to prompt the user to pay attention when the user's order food does not match the standard cuisine
  • the data sending unit is configured to send the technical usage data to the data collection end preset by the manufacturer.
  • the invention can be intelligentized by ordering It enables everyone to easily know what other people are pointing to, and promptly reminds the user to make a reasonable mix of cuisines, and at the same time facilitates the timely and effective collection of relevant technologies by the manufacturer.
  • FIG. 1 is a schematic flowchart of a data collection method during a meal order according to an embodiment of the present invention
  • FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention.
  • figure 1 It is a schematic flowchart of a data collecting method at the time of ordering provided by the embodiment of the present invention. For the convenience of description, only parts related to the embodiment of the present invention are shown.
  • step S101 the standard cuisine mix preset by the merchant is recorded.
  • the eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia)
  • there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
  • the taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
  • the merchants In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
  • step S102 the user is prompted to input the number of people dining, and the user is presented with a pointable cuisine.
  • the user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
  • the ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
  • step S103 after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
  • the ordering system is provided with a display area for displaying the ordered dishes.
  • the display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
  • step S104 In the middle, according to the number of people, when the user's order does not match the standard cuisine, the user is prompted to pay attention, and the technical use data is sent to the data collection end preset by the manufacturer.
  • the ratio of the soup is 4:1.
  • the ordering system will give you a warm reminder.
  • the technology uses data for the user to use the data of the technology, that is, the data generated when the method completes the first few steps, the data includes the number of times the user uses the technology (eg, the first time using the technology within a certain period of time) Technology); the specific time point of using the technology; the user's related operations before and after using the technology can help the technology provider to better evaluate the market value of the technology, and better improve the technical data according to the feedback.
  • the invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable matching of the products, and at the same time facilitate the timely and effective collection of relevant technologies by the manufacturers.
  • FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention, the electronic point menu includes:
  • the recording unit 21 is configured to record a standard composition match preset by the merchant.
  • the eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia)
  • there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
  • the taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
  • the merchants In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
  • the input unit 22 is configured to prompt the user to input the number of people to eat, and display the available cuisine to the user.
  • the user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
  • the ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
  • An ordering unit 23 an input end thereof and the recording unit 21 The output is connected, and after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
  • the ordering system is provided with a display area for displaying the ordered dishes.
  • the display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
  • the prompting unit 24 has its input end and the input unit 22 and the ordering unit 23 respectively The output is connected, according to the number of people, when the user's order does not match the standard cuisine, it is used to alert the user.
  • the ratio of the soup is 4:1.
  • the ordering system will give you a warm reminder.
  • a data transmitting unit 25 an input end thereof and the prompting unit 24
  • the output connection is used to send technical usage data to the data acquisition terminal preset by the manufacturer.
  • the recording unit 21 records the standard cuisine mix preset by the merchant, and the input unit 22 Prompt the user to enter the number of people to eat, and show the user a la carte, a la carte unit 23 After the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
  • the prompting unit 24 prompts the user to pay attention, and at the same time, the data sending unit 25 Send technical usage data to the data acquisition terminal preset by the manufacturer.
  • the invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable matching of the products, and at the same time facilitate the timely and effective collection of relevant technologies by the manufacturers.

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Abstract

A method for collecting data when making a food order, and an electronic food order card, the method comprising: recording standard dish combinations preset by a merchant (S101); prompting the user to input the number of diners, and displaying to the user the dishes available to order (S102); after the user makes a food order, recording the ordered food items, and displaying the ordered food items at the top (S103); on the basis of the number of diners, when the ordered food items do not match the standard dish combinations, prompting the user to take notice, and sending technology usage data to a data collection terminal preset by the factory (S104). Making the food order a smart process enables every person to conveniently know what others have ordered, and the user is promptly reminded to make a reasonable dish combination; timely and effective collection by the factory of usage conditions relating to the technology is also facilitated.

Description

一种点餐时的数据采集方法以及电子点餐牌  Data collection method for ordering meal and electronic point menu 技术领域Technical field
本发明属于智能餐饮领域，尤其是涉及 一种点餐时的数据采集方法以及电子点餐牌 。  The invention belongs to the field of smart catering, in particular to a data collecting method at the time of ordering and an electronic point menu.
背景技术Background technique
现在企业申请的专利数量越来越多，而且将专利用在市场上、产品中的情形也越来越多。 Nowadays, the number of patents applied by enterprises is increasing, and the use of patents in the market and products is increasing.
根据国家知识产权的数据库显示，OPPO公司在2014年申请的发明专利数为938个，而同期的腾讯公司的发明专利数为1447个。这两家公司的发明中，有关于用户体验和用户直接操作相关的发明专利约占总数的80%左右。当然包括其他以用户体验为主的公司的类似专利申请也是具有很大的数量级，比如小米公司等。 According to the national intellectual property database, the number of invention patents applied by OPPO in 2014 was 938, while the number of invention patents of Tencent in the same period was 1,447. Among the inventions of the two companies, about 80% of the total number of invention patents related to user experience and direct user operations. Of course, similar patent applications, including other companies based on user experience, are also of a large order of magnitude, such as Xiaomi.
考虑到技术使用的同时，专利的申请过程和授权后的维护过程都会产生人力、财力上的成本：如答复审查意见、缴纳授权费等，对于核心技术（如：CDMA的底层技术）或市场认同度比较高的技术（如：滑动解锁）而言，那么相关成本就可以忽略不计，对于这些技术的投入是值得的，但这类技术毕竟是少数，更多的技术经过市场验证后，其实并不能触及用户的痛点或痒点，而对这些技术的专利投入，就容易造成成本的浪费。 Considering the use of technology, the patent application process and the post-authorization maintenance process will generate human and financial costs: such as replying to review opinions, paying license fees, etc., for core technologies (such as CDMA underlying technology) or market identification. For relatively high-tech technologies (such as sliding unlocking), the related costs are negligible, and the investment in these technologies is worthwhile, but such technologies are a minority after all, and more technologies have been verified by the market. The user's pain points or itch points cannot be touched, and the patent investment in these technologies is likely to cause cost waste.
所以需要有一种方法能够通过实在的数据，及时评估相关技术的市场接受度或价值，同时，为了使得本人的上一个申请《 一种点餐的方法以及电子点餐牌 》中的相关技术得到及时评估，特提出一种技术使用数据的采集/发送的方法。 Therefore, there is a need to have a way to timely assess the market acceptance or value of the relevant technology through real data, and at the same time, in order to make my last application, a method of ordering and electronic ordering The related technology in the paper is evaluated in time, and a method for collecting/sending data using technology is proposed.
技术问题technical problem
本发明实施例提供了一种点餐时的数据采集方法 ， 目的能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配，同时方便了厂家及时有效的采集相关技术的使用情况。  The embodiment of the invention provides a data collection method when ordering food, The purpose is to enable everyone to easily know what other people are pointing to; and promptly remind the user to make a reasonable combination of cuisines, and at the same time facilitate the timely and effective collection of relevant technology by the manufacturer.
技术解决方案Technical solution
本发明是这样实现的：一种点餐时的数据采集方法，包括以下步骤： The present invention is implemented as follows: a data collecting method at the time of ordering, comprising the following steps:
记录商家预设的标准菜系搭配； Record the standard mix of merchants preset by the merchant;
提示用户输入用餐人数，并向用户展示可点菜系； Prompt the user to enter the number of people dining and show the user a point of cuisine;
用户点菜后，记录所点菜品，并将所述所点菜品置顶展示； After ordering the food, the user records the ordered food and displays the selected food item;
根据人数，当用户所点菜品与标准菜系搭配不符时，提示用户注意，并向厂家预设的数据采集端发送技术使用数据。 According to the number of people, when the user's order does not match the standard cuisine, the user is prompted to pay attention, and the technical usage data is sent to the data collection end preset by the manufacturer.
本发明实施例还提供了一种电子点餐牌，包括： The embodiment of the invention further provides an electronic point menu, comprising:
记录单元，用于记录商家预设的标准菜系搭配； a recording unit for recording a standard composition match preset by the merchant;
输入单元，用于提示用户输入用餐人数，并向用户展示可点菜系 ； The input unit is configured to prompt the user to input the number of people dining, and display the available food to the user;
点菜单元， 用于用户点菜后，记录所点菜品，并将所述所点菜品置顶展示； An ordering unit, after the user orders the food, records the ordered food, and displays the selected food item;
提示单元，根据人数，当用户所点菜品与标准菜系搭配不符时，用于提示用户注意； The prompting unit, according to the number of people, is used to prompt the user to pay attention when the user's order food does not match the standard cuisine;
数据发送单元，用于向厂家预设的数据采集端发送技术使用数据。 The data sending unit is configured to send the technical usage data to the data collection end preset by the manufacturer.
有益效果Beneficial effect
该发明通过 将点餐智能化，从而能够 能够使每个人可以方便的知道其他人点的是什么，并及时提醒用户做出合理的菜系搭配，同时方便了厂家及时有效的采集相关技术的使用情况。  The invention can be intelligentized by ordering It enables everyone to easily know what other people are pointing to, and promptly reminds the user to make a reasonable mix of cuisines, and at the same time facilitates the timely and effective collection of relevant technologies by the manufacturer.
附图说明DRAWINGS
图 1 是本发明实施例提供的一种点餐时的数据采集方法 的流程示意图 ； FIG. 1 is a schematic flowchart of a data collection method during a meal order according to an embodiment of the present invention; FIG.
图 2 是本发明实施例提供的一种电子点餐牌的结构示意图。 FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention.
本发明的实施方式Embodiments of the invention
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。 The present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It is understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
图 1 是发明实施例提供的一种点餐时的数据采集方法的流程示意图，为了便于说明，只示出了与本发明实施例相关的部分。 figure 1 It is a schematic flowchart of a data collecting method at the time of ordering provided by the embodiment of the present invention. For the convenience of description, only parts related to the embodiment of the present invention are shown.
在步骤 S101 中，记录商家预设的标准菜系搭配。 In step S101, the standard cuisine mix preset by the merchant is recorded.
中国菜系中影响比较大的八大菜系为：鲁菜 ( 山东 ) 、川菜 ( 四川 ) 、苏菜 ( 江苏 ) 、 粤菜( 广东 ) 、浙菜 ( 浙江 ) 、闽菜 ( 福建 ) 、 湘菜( 湖南 ) 、 徽菜( 安徽 ) ，此外，还有些比较有影响的地方菜系如：东北菜、客家菜、清真菜等。 The eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia) In addition, there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
每种菜系口味各有不同。如果用户口味清淡，就可以参考粤菜系搭配，因为粤口味比较清淡，力求清中鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；如果用户喜酸辣，可以参考湘菜系，因为湘菜注重酸辣、香鲜、软嫩；如果用户喜麻辣，可以参考川菜系，因为川菜讲究麻、辣、香。同时对各个菜系的菜品搭配预设了标准，如：菜汤配比为 4:1 ，清淡和辣味的配比是 2:2 等。 The taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
商家除了预设中国菜系外，还为了满足不同的用户，搭配了韩国菜系、日本菜系、西餐等。 In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
在步骤 S102 中，提示用户输入用餐人数，并向用户展示可点菜系。 In step S102, the user is prompted to input the number of people dining, and the user is presented with a pointable cuisine.
用户输入用餐人数，点餐***根据人数分配菜系的分量，力争使用户吃饱吃好还不浪费。 The user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
在这里不仅限于输入用餐人数，还可以增加输入是否有老人、小孩、孕妇等，点餐***根据用户输入，可以智能的向用户推荐特殊人群的口味菜，如老人可能需要软一些的食物，小孩喜欢甜的点心，孕妇避免吃辣等。这样就即可以避免用户盲目点餐，又可以节省用户点餐时间。 Here, it is not limited to the number of people entering the meal. It can also increase whether there are elderly people, children, pregnant women, etc. The ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
在步骤 S103 中，用户点菜后，记录所点菜品，并将所述所点菜品置顶展示。 In step S103, after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
为了便于用户查阅已点菜品，点餐***设置一个展示区，供展示已点菜品，该展示区可以设置与顶部，也可以设置与底部或左右两侧，为了不影响点餐，该展示区还可以设置隐藏功能，当查看的时候显示出来。 In order to facilitate the user to check the ordered food, the ordering system is provided with a display area for displaying the ordered dishes. The display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
在步骤 S104 中，用根据人数，当用户所点菜品与标准菜系搭配不符时，提示用户注意，并向厂家预设的数据采集端发送技术使用数据。 At step S104 In the middle, according to the number of people, when the user's order does not match the standard cuisine, the user is prompted to pay attention, and the technical use data is sent to the data collection end preset by the manufacturer.
如：菜汤配比为 4:1 ，当用户点了 6 个菜，而没有点汤时，点餐***就会温馨提示一下。 For example, the ratio of the soup is 4:1. When the user orders 6 dishes, and there is no soup, the ordering system will give you a warm reminder.
所述技术使用数据为用户使用该技术的数据，即所述方法走完前几个步骤时产生的数据，所述数据包括用户使用该技术的次数（如在一定时间内是第几次使用该技术）；使用该技术的具体时间点；使用该技术前后用户的相关操作等有助于技术提供方更好的评价技术的市场价值，并根据所述反馈更好的改进技术的数据。 The technology uses data for the user to use the data of the technology, that is, the data generated when the method completes the first few steps, the data includes the number of times the user uses the technology (eg, the first time using the technology within a certain period of time) Technology); the specific time point of using the technology; the user's related operations before and after using the technology can help the technology provider to better evaluate the market value of the technology, and better improve the technical data according to the feedback.
该发明通过 将点餐智能化，从而能够 能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配，同时方便了厂家及时有效的采集相关技术的使用情况。 The invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable matching of the products, and at the same time facilitate the timely and effective collection of relevant technologies by the manufacturers.
图 2 是本发明实施例提供的一种电子点餐牌的结构示意图，该电子点餐牌包括： FIG. 2 is a schematic structural diagram of an electronic point menu according to an embodiment of the present invention, the electronic point menu includes:
记录单元 21 ，用于记录商家预设的标准菜系搭配。 The recording unit 21 is configured to record a standard composition match preset by the merchant.
中国菜系中影响比较大的八大菜系为：鲁菜 ( 山东 ) 、川菜 ( 四川 ) 、苏菜 ( 江苏 ) 、 粤菜( 广东 ) 、浙菜 ( 浙江 ) 、闽菜 ( 福建 ) 、 湘菜( 湖南 ) 、 徽菜( 安徽 ) ，此外，还有些比较有影响的地方菜系如：东北菜、客家菜、清真菜等。 The eight major influences in Chinese cuisine are: Lu Cai (Shandong), Sichuan (Sichuan), Su Cai (Jiangsu), Cantonese (Guangdong), Zhejiang (Zhejiang), Amaranth (Fujian), Hunan (Hangzhou), Anhui (Australia) In addition, there are some more influential local cuisines such as: Northeastern, Hakka, Halal and so on.
每种菜系口味各有不同。如果用户口味清淡，就可以参考粤菜系搭配，因为粤口味比较清淡，力求清中鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；如果用户喜酸辣，可以参考湘菜系，因为湘菜注重酸辣、香鲜、软嫩；如果用户喜麻辣，可以参考川菜系，因为川菜讲究麻、辣、香。同时对各个菜系的菜品搭配预设了标准，如：菜汤配比为 4:1 ，清淡和辣味的配比是 2:2 等。 The taste of each cuisine varies. If the user's taste is light, you can refer to the Cantonese cuisine mix, because the taste of Guangdong is relatively light, and strive to clear the fresh, light and beautiful. And with the seasonal changes, the summer and autumn are light and heavy, and the winter and spring are heavy; if the user likes hot and sour, you can refer to Xiang cuisine, because Hunan cuisine pays attention to hot and sour, fresh and tender; if the user likes spicy, you can refer to Sichuan cuisine. Because Sichuan cuisine is numb, spicy and fragrant. At the same time, the standards for the dishes of each cuisine are preset. For example, the ratio of the soup is 4:1, the ratio of light and spicy is 2:2 and so on.
商家除了预设中国菜系外，还为了满足不同的用户，搭配了韩国菜系、日本菜系、西餐等。 In addition to presupposing Chinese cuisine, the merchants also cater to different users, with Korean cuisine, Japanese cuisine, Western food and so on.
输入单元 22 ，用于提示用户输入用餐人数，并向用户展示可点菜系。 The input unit 22 is configured to prompt the user to input the number of people to eat, and display the available cuisine to the user.
用户输入用餐人数，点餐***根据人数分配菜系的分量，力争使用户吃饱吃好还不浪费。 The user inputs the number of people to eat, and the ordering system allocates the weight of the cuisine according to the number of people, and strives to make the user eat well and not waste.
在这里不仅限于输入用餐人数，还可以增加输入是否有老人、小孩、孕妇等，点餐***根据用户输入，可以智能的向用户推荐特殊人群的口味菜，如老人可能需要软一些的食物，小孩喜欢甜的点心，孕妇避免吃辣等。这样就即可以避免用户盲目点餐，又可以节省用户点餐时间。 Here, it is not limited to the number of people entering the meal. It can also increase whether there are elderly people, children, pregnant women, etc. The ordering system can intelligently recommend the tastes of special people to the user according to the user input. For example, the elderly may need soft food, children. Like sweet snacks, pregnant women avoid spicy food. This will prevent users from ordering food blindly, and save users time.
点菜单元 23 ， 其输入端与所述记录单元 21 的输出端连接，用于用户点菜后，记录所点菜品，并将所述所点菜品置顶展示。 An ordering unit 23, an input end thereof and the recording unit 21 The output is connected, and after the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top.
为了便于用户查阅已点菜品，点餐***设置一个展示区，供展示已点菜品，该展示区可以设置与顶部，也可以设置与底部或左右两侧，为了不影响点餐，该展示区还可以设置隐藏功能，当查看的时候显示出来。 In order to facilitate the user to check the ordered food, the ordering system is provided with a display area for displaying the ordered dishes. The display area can be set with the top or the bottom or the left and right sides. In order not to affect the order, the display area is also You can set the hide function to display when viewing.
提示单元 24 ，其输入端分别与所述输入单元 22 和 点菜单元 23 的输出端连接，根据人数，当用户所点菜品与标准菜系搭配不符时，用于提示用户注意。 The prompting unit 24 has its input end and the input unit 22 and the ordering unit 23 respectively The output is connected, according to the number of people, when the user's order does not match the standard cuisine, it is used to alert the user.
如：菜汤配比为 4:1 ，当用户点了 6 个菜，而没有点汤时，点餐***就会温馨提示一下。 For example, the ratio of the soup is 4:1. When the user orders 6 dishes, and there is no soup, the ordering system will give you a warm reminder.
数据发送单元 25 ，其输入端与所述提示单元 24 的输出端连接，用于向厂家预设的数据采集端发送技术使用数据。 a data transmitting unit 25, an input end thereof and the prompting unit 24 The output connection is used to send technical usage data to the data acquisition terminal preset by the manufacturer.
其工作原理是：记录单元 21 记录商家预设的标准菜系搭配，输入单元 22 提示用户输入用餐人数，并向用户展示可点菜系， 点菜单元 23 在用户点菜后，记录所点菜品，并将所述所点菜品置顶展示，根据人数，当用户所点菜品与标准菜系搭配不符时，提示单元 24 就提示用户注意，同时，数据发送单元 25 向厂家预设的数据采集端发送技术使用数据。 The working principle is as follows: the recording unit 21 records the standard cuisine mix preset by the merchant, and the input unit 22 Prompt the user to enter the number of people to eat, and show the user a la carte, a la carte unit 23 After the user orders the food, the ordered food is recorded, and the ordered food is displayed on the top. According to the number of people, when the user's order does not match the standard cuisine, the prompting unit 24 prompts the user to pay attention, and at the same time, the data sending unit 25 Send technical usage data to the data acquisition terminal preset by the manufacturer.
该发明通过 将点餐智能化，从而能够 能够使每个人可以方便的知道其他人点的是什么；并及时提醒用户做出合理的菜系搭配，同时方便了厂家及时有效的采集相关技术的使用情况。 The invention can be intelligentized by ordering It can make it easy for everyone to know what other people are pointing to; and promptly remind users to make reasonable matching of the products, and at the same time facilitate the timely and effective collection of relevant technologies by the manufacturers.
以上仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。 The above are only the preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalents, and improvements made within the spirit and scope of the present invention should be included in the scope of the present invention. Inside.

Claims (2)

  1. 一种点餐时的数据采集方法，其特征在于，所述方法包括如下步骤： A data collecting method for ordering meals, characterized in that the method comprises the following steps:
    记录商家预设的标准菜系搭配；Record the standard mix of merchants preset by the merchant;
    提示用户输入用餐人数，并向用户展示可点菜系；Prompt the user to enter the number of people dining and show the user a point of cuisine;
    用户点菜后，记录所点菜品，并将所述所点菜品置顶展示；After ordering the food, the user records the ordered food and displays the selected food item;
    根据人数，当用户所点菜品与标准菜系搭配不符时，提示用户注意，并向厂家预设的数据采集端发送技术使用数据。According to the number of people, when the user's order does not match the standard cuisine, the user is prompted to pay attention, and the technical usage data is sent to the data collection end preset by the manufacturer.
  2. 一种电子点餐牌，其特征在于，所述电子点餐牌包括：An electronic point menu, characterized in that the electronic point menu comprises:
    记录单元，用于记录商家预设的标准菜系搭配；a recording unit for recording a standard composition match preset by the merchant;
    输入单元，用于提示用户输入用餐人数，并向用户展示可点菜系 ；The input unit is configured to prompt the user to input the number of people dining, and display the available food to the user;
    点菜单元， 用于用户点菜后，记录所点菜品，并将所述所点菜品置顶展示；An ordering unit, after the user orders the food, records the ordered food, and displays the selected food item;
    提示单元，根据人数，当用户所点菜品与标准菜系搭配不符时，用于提示用户注意；The prompting unit, according to the number of people, is used to prompt the user to pay attention when the user's order food does not match the standard cuisine;
    数据发送单元，用于向厂家预设的数据采集端发送技术使用数据。The data sending unit is configured to send the technical usage data to the data collection end preset by the manufacturer.
PCT/CN2016/070983 2016-01-15 2016-01-15 Method for collecting data when making food order, and electronic food order card WO2017120881A1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN202110546U (en) * 2011-03-30 2012-01-11 张今阳 Healthy electronic meal ordering machine
CN202904670U (en) * 2012-04-09 2013-04-24 中国人民解放军第二军医大学 Diet-balanced nutrient ordering terminal
CN104636875A (en) * 2015-02-14 2015-05-20 济南大学 Intelligentized restaurant management system and method
CN104809669A (en) * 2015-05-12 2015-07-29 陕西服装工程学院 Ordering device and method based on power line carrier technique
CN204614031U (en) * 2015-05-12 2015-09-02 陕西服装工程学院 A kind of dish-order device based on PLC technology

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN202110546U (en) * 2011-03-30 2012-01-11 张今阳 Healthy electronic meal ordering machine
CN202904670U (en) * 2012-04-09 2013-04-24 中国人民解放军第二军医大学 Diet-balanced nutrient ordering terminal
CN104636875A (en) * 2015-02-14 2015-05-20 济南大学 Intelligentized restaurant management system and method
CN104809669A (en) * 2015-05-12 2015-07-29 陕西服装工程学院 Ordering device and method based on power line carrier technique
CN204614031U (en) * 2015-05-12 2015-09-02 陕西服装工程学院 A kind of dish-order device based on PLC technology

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