Patent Application
20130151356
This invention is generally related to restaurant expenses. More specifically, this invention is related to economically managing tables in a restaurant so as to maximize profit as a function of time.
In any given restaurant, there are many tables for customers to have dinner or lunch. Some tables are larger in size, which accommodate a larger group of people. Others, meanwhile, are smaller, to accommodate a smaller group. Certain tables also have better views or locations over others, which often are provided to premium customers.
Currently, there are many problems restaurants are facing. Cost control is one of them, as competition is high. More specifically, a restaurant may always want to pay attention to the amount of time a specific group of customers has occupied a table. If the amount of time occupied is short, the restaurant may serve another group of customers with the same table. Thus, making that particular table more profitable. If, however, the time spent occupying the table is long, the table may become less profitable. Such customers often bring in magazines or newspaper with them, and stay in the restaurant for a long time, without ordering much food. If there are too many of such customers, the restaurant may lose financial viability. However, a restaurant may not always desire to ask a customer to leave, even if the customer is not spending much money in ordering food. There is a need, therefore, for restaurants to manage customers who exemplify such behaviors.
On the other hand, there are certain customers that may be deemed as premium customers. These types of customers may order food that is relatively expensive within a short amount of time. Therefore, these customers are valuable customers to the restaurant. Hence, restaurants should not hesitate to retain these customers to stay longer to order more food. The restaurants should not hesitate to give these customers a better table with better views and location.
In view of the foregoing, there is a need for restaurants to utilize a system that can assess the value brought by the customers, based on the customers' behavior, and make decisions in response thereto.
According to embodiments of the invention, a system for deciding how a group of customers of a restaurant should be charged is provided. The system's components include an electronic device that is physically associated with a table, a radio-frequency (“RF”) receiver associated with one or more of a plurality of dishes, a RF receiver associated with a group of customers, a processor, and memory.
The electronic device is configured to evaluate whether a group of customers at a table is economical after a certain period of time elapses. The devices determination is based on a table cost. The table cost is based on the size of the table, the openness of the table, and the view of the table. The table cost is triggered and charged to the group of customers when the group of customers has failed to order a certain amount of food within the time period.
The memory comprises instructions that cause the processor to execute a method. The method comprises the following the following steps. The first step involves detecting, using the electronic device, that the group of customers has occupied the table based on the detection of the RF receiver associated with the group of customers. The second step involves detecting that a first set of dishes has been ordered by the group of customers, through the electronic device physically associated with the table and the RF receiver associated with one or more of the dishes. The next step involves determining if a second set of dish has been ordered by the group of customers.
After the time period elapses, the group of customers is evaluated as to whether or not that are economical. The evaluation is based on computation of: 1) the total amount of the food cost incurred, and 2) the average amount of food cost incurred per person. Next, the food cost is compared to the table cost, and it is determined which is higher. Depending on which is higher, an appropriate action is undertaken.
If the table cost is higher than the food cost, the action involves charging the group of the customers with the table cost instead of the food cost. However, this cost may not be charged to the group if the restaurant is not operating at or near full capacity. If the food cost is higher, then the group is allowed to continue to occupy the table and is not charged just yet.
In a further embodiment of the present invention, the method comprises the additional step of detecting whether a third set of dishes has been ordered by the group of customers. In light of this, after a second time period elapses, the group of customers is re-evaluated as to whether they are economical during the second time period. If the group is economical during the second period, the group of customers is charged the food cost upon vacating the table and the restaurant.
In another embodiment of the disclosed invention, a system for economically managing an occupied table at a restaurant using behavioral factors of customers occupying the table is provided. The systems' components include an electronic device with an RF reader physically associated with a table, an RF receiver associated with one or more of a plurality of dishes, and an RF receiver associated with a group of customers. The table has a pre-determined assigned value. The value is based on the size, location, and favorability of the table, and may be set by restaurant owner or manager. The device is configured to detect when a group of customers has occupied the table and when one or more dishes are brought to the table. The detection is based on the RF reader detecting the corresponding RF receivers. The device is further configured to compute a food value and compare it to the table value, and to charge the higher of the two to the group of customers. The food value is calculated based on the number of customers in the group, the number of dishes brought, and amount of time spent occupying the table.
In a further embodiment of the invention, the group of customers is required to pay the bill and vacate the table if the food value is lower than the table value. In a different embodiment, the group of customers is permitted to continue occupying the table if the food value is higher than the table value. In still a further embodiment, the group is required to pay bill and vacate the table if the food value drops below the table value as a function of time.
It is, therefore, an objective of the disclosed invention to provide a system and method for facilitating the economic management of tables in a restaurant.
In accordance with these and other objects which will become apparent hereinafter, the invention will now be described with particular reference to the drawing.
Referring now to the figure, a flow diagram of an exemplary overview of table management system is shown. The flow diagram shown is a mere example of one of many possible arrangements of the systems and methods of the disclosed invention. In order to better understand the invention, this diagram exhibits a general overview of the way in which the invention is carried out without getting into the technical details, which will be discussed in detail later on in this specification.
Referring still to
Obviously, the present invention may not be suitable for all restaurants. For example, in certain embodiments, the table cost may not be triggered if the restaurant is not operating at or near full capacity. The reason for this is because if the restaurant is not busy, and there is no one waiting for tables, then there is no reason to rush customers out for not spending enough money. A good example of the type of restaurant in which the invention may be useful would be a popular coffee shop which offers free internet or WiFi. For example, a customer may arrive in the morning, order a single cup of coffee, and occupy table all day with their laptop without ordering anything else. This system would ensure that the restaurant maximizes its profitability during busy time frames.
Referring now to the technical details of how the system of the present invention works, the system's components include an electronic device that is physically associated with a table, a radio-frequency (“RF”) receiver associated with one or more of a plurality of dishes, a RF receiver associated with a group of customers, a processor, and memory. The RF receiver associated with each of the dishes may be built into the plate, and not visible. It will be able to wireless tell the device the value of the food that is being served on that particular plate. The RF receiver associated with the group of customers may be a small device such as the buzzers given to patrons of a restaurant while they wait for an open table.
Radio frequency identification (“RFID”) tagging is a known method of identification. An information carrying device, or receiver, functions in response to a coded radio frequency (“RF”) signal transmitted from a base station or reader. The RF carrier signal reflects from the receiver and can be demodulated to recover information stored in the receiver. The receiver typically includes a semiconductor chip having RF circuits, logic, and memory, as well as an antenna. Various receiver structures, circuits, and programming protocols are known in the art.
RF systems typically have three components: (1) a tag or receiver (the item being identified), (2) an interrogator or reader, and (3) a data managing medium (typically including cabling, computers, and software which tie together the tags and interrogators into a useful solution). RF products are typically designed to detect receivers when they pass within a predefined range of the reader.
There are generally two types of RF receivers known in the art: passive RF receivers and active RF receivers. Passive RF receivers, unlike active ones, do not require a battery in order to transmit a RF signal frequency.
Instead, passive RF receivers rely on an external source to provoke signal transmission. The RF reader transmits the operating power for these receivers. As a result, such passive RF systems generally have a detection range of limited to a couple meters. However, passive RF receivers may generally be manufactured to be smaller in size than active RF receivers due to the absence of a battery.
Most passive RFID systems work as follows. A reader emits an electromagnetic field for the purpose of powering the receiver. A coil in the receiver is powered by the electromagnetic field, causing the receiver's circuitry to “wake up.” The receiver uses this power to send an identifying signal back to the interrogator.
Referring still to the present invention, the electronic device is configured to evaluate whether a group of customers at a table is economical after a certain period of time elapses. The device's determination is based on a table cost. The table cost is based on the size of the table, the openness of the table, and the view of the table. The table cost is triggered and charged to the group of customers when the group of customers has failed to order a certain amount of food within the time period.
The memory comprises instructions that cause the processor to execute a method. The method comprises the following the following steps. The first step involves detecting, using the electronic device, that the group of customers has occupied the table based on the detection of the RF receiver associated with the group of customers. The second step involves detecting that a first set of dishes has been ordered by the group of customers, through the electronic device physically associated with the table and the RF receiver associated with one or more of the dishes. The next step involves determining if a second set of dish has been ordered by the group of customers.
After the time period elapses, the group of customers is evaluated as to whether or not that are economical. The evaluation is based on computation of: 1) the total amount of the food cost incurred, and 2) the average amount of food cost incurred per person. Next, the food cost is compared to the table cost, and it is determined which is higher. Depending on which is higher, an appropriate action is undertaken.
If the table cost is higher than the food cost, the action involves charging the group of the customers with the table cost instead of the food cost. However, this cost may not be charged to the group if the restaurant is not operating at or near full capacity. If the food cost is higher, then the group is allowed to continue to occupy the table and is not charged just yet.
In a further embodiment of the present invention, the method comprises the additional step of detecting whether a third set of dishes had been ordered by the group of customers. In light of this, after a second time period elapses, the group of customers is re-evaluated as to whether they are economical during the second time period. If the group is economical during the second period, the group of customers is charged the food cost upon vacating the table and the restaurant.
In another embodiment of the disclosed invention, system for economically managing an occupied table at a restaurant using behavioral factors of customers occupying the table is provided. The system components include an electronic device with an RF reader physically associated with a table, an RF receiver associated with one or more of a plurality of dishes, and an RF receiver associated with a group of customers. The table has a pre-determined assigned value. The value is based on the size, location, and favorability of the table, and may be set by restaurant owner or manager. The device is configured to detect when a group of customers has occupied the table and when one or more dishes are brought to the table. The detection is based on the RF reader detecting the corresponding RF receivers. The device is further configured to compute a food value and compare it to the table value, and to charge the higher of the two to the group of customers. The food value is calculated based on the number of customers in the group, the number of dishes brought, and amount of time spent occupying the table.
In a further embodiment of the invention, the group of customers is required to pay the bill and vacate the table if the food value is lower than the table value. In a different embodiment, the group of customers is permitted to continue occupying the table if the food value is higher than the table value. In still a further embodiment, the group is required to pay bill and vacate the table if the food value drops below the table value as a function of time.
While the disclosed invention has been taught with specific reference to the above embodiments, a person having ordinary skill in the art will recognize that changes can be made in form and detail without departing from the spirit and the scope of the invention. The described embodiments are to be considered in all respects only as illustrative and not restrictive. All changes that come within the meaning and range of equivalency of the claims are to be embraced within their scope. Combinations of any of the methods, systems, and devices described hereinabove are also contemplated and within the scope of the invention.
