JP2008065603A - Kitchen operation management system - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a kitchen operation management system capable of quickly providing a plurality of commodities and reducing the remaining amounts of half-cooked food materials as much as possible. <P>SOLUTION: The kitchen operation management system is provided with a commodity database 56 in which recipe information concerned with food materials and a cooking method in each commodity is stored, a food material database 52 in which information concerned with the stock states of food materials is stored, a sales database 54 in which information concerned with the sales states of commodities is stored, output means (a printer 36, a display device 38 and an order input terminal 35) for outputting various pieces of information, and a control means (management PC30) for outputting cooking instruction information to the output means on the basis of a cooking plan and recipe information of a commodity. The control means grasps the remaining amounts of half-cooked food materials on the basis of the cooking instruction information and the sales states of the commodities. When the remaining amount of the half-cooked food material is reduced less than a prescribed lower limit value, the control means outputs additional half-cooking instruction information to the output means. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a kitchen operation management system that is installed in a store such as a restaurant or an employee cafeteria, and that can suitably manage product disposition processing.

  In recent years, schedule management of controlled operation of devices such as lighting fixtures, air conditioning devices, and ventilation fans provided in stores has been performed. Then, a POS system has been adopted that can control operation by automatically shifting the operating time zone when the operating time zone for the business hours of the store is changed. In this POS system, control operations of devices such as lighting fixtures, air conditioning devices, and ventilation fans when the store is closed are performed (see Patent Document 1).

On the other hand, in stores such as restaurants and employee cafeterias, when a waitress receives an order for a predetermined dish (product) from a customer, the product name and quantity are input to a terminal device possessed by the waitress. When the information is transmitted to the kitchen, the ordered product is cooked in the kitchen, and the cooked product is provided to the ordered customer by the waitress. In the store, foodstuffs are pretreated and stored in a predetermined amount so that the product can be completed simply by boiling or heating so that the ordered product can be quickly provided to the customer.
JP 2000-194951 A

  However, if you prepare a lot of pre-processed foods so that you can quickly provide the ordered products to your customers, after the store is closed, the pre-processed foods will remain and depending on the type, there are many foods It was discarded. For this reason, there has been a problem that the loss of the store becomes large.

  In addition, when a small amount of the prepared food is prepared, cooking must be performed after the preparation, and it takes a long time to provide the ordered product to the customer. Therefore, there has been a demand for the development of a kitchen management system that can reduce the surplus of the prepared ingredients as much as possible and can provide products to customers promptly.

  The present invention has been made to solve the problems of the related art, and can provide a plurality of products promptly, and can reduce the excess of the pretreated food as much as possible. The purpose is to provide a kitchen management system that can be used.

  That is, the kitchen operation management system of the present invention includes a product database storing recipe information related to ingredients and cooking methods for each product, a food database storing information related to the stock status of ingredients, and information related to the sales status of products. A stored sales database; output means for outputting various types of information; and control means for outputting cooking instruction information to the output means based on the product cooking plan and recipe information. Based on the information and the sales situation of the product, the remaining amount of the processed food is grasped, and if the remaining amount of the processed food falls below a predetermined lower limit, an instruction for additional lower processing is given to the output means. It is characterized by outputting information.

  The kitchen management system of the invention of claim 2 is characterized in that, in the above, the control means determines the amount of additional sub-processing based on the sales situation of the product.

  According to a third aspect of the present invention, there is provided a kitchen management system according to the first or second aspect, wherein the control means outputs the time required for the additional sub-process to the output means.

  The kitchen management system of the invention of claim 4 is characterized in that, in any of claims 1 to 3, the control means outputs to the output means the time required from the additional pretreatment to the completion of cooking. To do.

  The kitchen management system of the invention of claim 5 is the kitchen management system of any of claims 1 to 4, wherein the control means is unable to perform additional sub-processing to satisfy the lower limit based on the stock status of the foodstuff The output means outputs information related to the remaining amount of the processed food or information related to the number of products that can be provided from the remaining amount.

  In the present invention, a product database storing recipe information related to ingredients and cooking methods for each product, a food database storing information about stock status of ingredients, a sales database storing information about sales status of products, Output means for outputting various information, and a control means for outputting cooking instruction information to the output means based on the cooking plan and recipe information of the product, the control means to the cooking instruction information and the sales situation of the product Based on this, the remaining amount of the processed food is grasped, and if the remaining amount of the processed food falls below a predetermined lower limit value, the instruction information for the additional lower processing is output to the output means. The processed food can be out of stock and, for example, the amount of the prepared food can be suppressed to a smaller amount than before. As a result, it is possible to prevent inconveniences such as waste of the pretreated food. Therefore, it is possible to prevent a loss such as excessive disposal of the pretreated food as in the prior art, and it is possible to suitably manage the pretreatment of the product.

  In particular, even if there are few prepared foods, the prepared foods will not run out of stock, and products can be provided to customers quickly. As a result, it becomes possible to keep the storage of the pre-processed ingredients when the store is closed to a predetermined amount or less, so that the loss of the store can be greatly reduced. Accordingly, it is possible to operate stores such as restaurants and employee cafeterias with the minimum amount of food processed daily.

  In the invention of claim 2, in the above, since the control means determines the amount of the additional pretreatment based on the sales situation of the product, for example, when the sales of the product is large, the quantity of the pretreated food is increased. When the sales amount is small, if the quantity of the prepared food is reduced, the quantity of the prepared food can be prepared according to the sales situation of the product. As a result, it is possible to maintain a suitable quantity of pretreated food without always having too many or too small quantities of prepared food, greatly improving the convenience of the kitchen management system. It will be possible to improve.

  In the invention of claim 3, in claim 1 or claim 2, the control means outputs the time required for the additional sub-process to the output means. For example, how much time is required until the additional sub-process is completed. Whether it is necessary can be output to the output means to inform the waitress. As a result, busy customers can take measures such as promoting other products, and the convenience of customers can be improved.

  In the invention of claim 4, in any one of claims 1 to 3, the control means outputs the time required from the additional pretreatment to the completion of cooking to the output means. It is possible to inform the customer from the waitress by outputting to the output means how long it will take to complete. This makes it possible for busy customers to take orders such as ordering other products, improve customer convenience, and greatly improve the convenience of the kitchen management system. It will be like that.

  According to a fifth aspect of the present invention, in any one of the first to fourth aspects, the control means controls the output means if additional sub-processing for satisfying the lower limit value is impossible based on the stock status of the foodstuff. Information on the remaining amount of processed foods or information on the number of products that can be provided from the remaining amount is output, so that when a certain quantity of product is ordered, the customer can be notified of the number of products that can be provided. it can. As a result, it is possible to change the shortage of the prescribed products that have been ordered to other products, so that the inconvenience that the processed ingredients are not sold and are wasted is eliminated. It becomes possible. Therefore, the remaining amount of the pretreated food can be greatly reduced, and a significant increase in profit can be achieved.

  The main feature of the present invention is that a plurality of commodities can be provided promptly, and the amount of remaining processed food can be reduced as much as possible. The purpose of reducing the remaining amount of the prepared food is to reduce the remaining amount of the processed food as much as possible. This is realized by providing a control means for outputting the instruction information for the additional lower processing in the output means when it falls below the predetermined lower limit value.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a schematic diagram of a store 3 to which a kitchen operation management system 1 according to an embodiment of the present invention is applied. FIG. 2 is a communication line 50 of the store 3 to which the kitchen operation management system 1 according to an embodiment of the present invention is applied. Schematic diagrams are respectively shown.

  The kitchen operation management system 1 in this embodiment is used in a store 3 such as a restaurant or an employee cafeteria in order to provide a product as a dish to a customer. The store 3 has a horizontal direction as shown in FIG. A kitchen 16 is arranged in the center, and a store 5 for providing products to customers is arranged on the left side of the kitchen 16, and a display case for displaying products such as lunch boxes under the store 5. 6 is arranged. An office room 20 is disposed below the kitchen 16, and an inspection room 21 for inspecting purchased ingredients is installed on the right side.

  A prefabricated refrigerator 22 is disposed adjacent to the lower side of the inspection room 21 for storing foods carried in, and a lower processing chamber 24 is disposed adjacent to the lower side of the prefabricated refrigerator 22. In the lower processing chamber 24, a predetermined amount of food materials (prepared food materials) that can be completed by simply boiling or heating are stored. In this embodiment, the pre-treated foods are, for example, food wastes unfavorable for commodities such as vegetables, fruits and fish (for example, Chinese cabbage, cabbage, onion skins and cores, fruit leaves, stems, skins, etc.) After being removed, the product is washed and cut into a predetermined size, and a predetermined amount of the ingredients are mixed, seasoned and added to boil, or the food can be completed simply by heating. Pointing.

  An intermediate refrigerator 26 is disposed below the lower processing chamber 24, and a predetermined amount of food that has been subjected to the lower processing in the lower processing chamber 24 is refrigerated and stored in the intermediate refrigerator 26. A heating chamber 18 is arranged between the kitchen 16 and the office room 20, and a predetermined seasoning is further added to the ingredients prepared in the heating chamber 18, seasoned and cooked, or And stewed. On the left side of the kitchen 16, an intermediate heat storage 10 for performing frozen storage or heat storage of foodstuffs is disposed, and a serving room 7 is disposed on the upper right side of the store 5.

  The cooked frozen products (sashimi, ice cream and other dishes) are once stored frozen in the intermediate heat-reservoir 10, and the cooked heated products (dish such as fried food and boiled food) are temporarily stored in the intermediate heat-reservoir 10. And stored at a predetermined temperature. The products stored in the intermediate heat storage 10 are arranged in the distribution room 7 and then provided to customers in the store 5 and displayed in the product display case 6.

  A garbage chamber 12 is disposed above the kitchen 16, and a cleaning chamber 14 for cleaning chopsticks, spoons, tableware, cooking utensils and the like after the meal is disposed on the right side of the garbage chamber 12. Yes. The garbage room 12 collects all the food wastes of the store 3 such as the food waste generated in the pretreatment chamber 24, the food that failed to be heated in the heating chamber 18, and the food left over in the store 5 (residual rice). Stored. And after impurities are separated and removed from the food waste collected in the garbage chamber 12, what can be used as livestock feed is turned into livestock feed, and what remains is fertilized and effectively used. .

  On the other hand, a management PC 30 (corresponding to the control means of the present invention) is installed in the office room 20, and this management PC 30 is connected to a POS controller 32 via a communication line 50 (wired or wireless) as shown in FIG. Has been. The management PC 30 and the POS controller 32 are configured by, for example, a storage device (memory and database) capable of storing various data, or a general-purpose microcomputer having a calendar function, a timer function, etc. Execute.

  The POS controller 32 includes an order input terminal 35 for inputting the product name and quantity ordered by the customer, and a printer 36 for outputting the product name and quantity received from the order input terminal 35 (output of the present invention). And a register 33 for registering, etc. are connected via a communication line 50. The POS controller 32 collects and accumulates the cost of ingredients purchased at the store 3 and information from the register 33 provided at the store 3, and analyzes and manages the sales. The register 33 is installed in the store 5, the printer 36 is installed in the kitchen 16, and the order input terminal 35 is owned by a waitress. The technology for managing sales by the POS controller 32 is a well-known technology and will not be described in detail.

  Further, as shown in FIG. 3, the POS controller 32 has a food database 52 that stores information on the stock status of food, a sales database 54 that stores information on the sales status of products, and the like. The POS controller 32 and the management PC 30 are configured to be able to communicate with each other and to be able to share data.

  In addition, a plurality of devices 28 such as a convection open, a blast chiller, or a flyer installed in the store 3 are connected to the management PC 30 via the communication line 50, and the management PC 30 controls the plurality of devices 28. . In addition, the management PC 30 includes a plurality of display devices 38 (corresponding to the output means of the present invention), each of which includes a liquid crystal monitor for outputting various information such as a cooking plan, a preprocessing instruction, and a cooking instruction, preferably a color liquid crystal monitor. Is connected. Note that the management PC 30 controls a plurality of devices 28 installed in the store 3, but a description thereof will be omitted.

  The POS controller 32 and the management PC 30 are connected to input devices (not shown) such as a keyboard and a mouse, and these input devices are also configured to input various information. A display device 38 is connected to the POS controller 32 and the management PC 30. The order input terminal 35 also has a display device (not shown), and is configured to display various information from the management PC 30 on this display device. The output means refers to the printer 36, the display device 38, the order input terminal 35, and the like.

  The management PC 30 and each device 28 are assigned IDs, and the POS controller 32, the management PC 30 and each device 28 connected to the management PC 30 are polled (communication to communication devices provided in each management PC 30 and each device 28). Each device 28 is specified by performing a check communication as to whether or not it is possible. As a result, the management PC 30 transmits / receives data to / from the POS controller 32, the order input terminal 35, etc. via the communication line 50, and outputs various information to the output means.

  In addition, the management PC 30 is connected to a product database 56 in which recipe information relating to ingredients and cooking methods for each product is stored, and includes a cooking plan program for planning the cooking of the store 3. In addition, the sales database 54 of the POS controller 32 stores information on what products are sold and how many units are sold in units of year, month, day, and time. Based on this information, the ingredients of a predetermined product are stored. A predetermined amount is purchased and stored in the prefabricated refrigerator 22. The foodstuff is purchased in advance several days before the product sales date, the day before the product sales date, or the product sales date, and stored in the prefabricated refrigerator 22.

  Further, the management PC 30 (cooking plan program) collects the types and sales quantities of the products sold from the POS controller 32, collects the food information from the food database 52, and relates to the ingredients and the cooking method for each product from the product database 56. Collect recipe information. Then, the management PC 30 makes a cooking plan for a predetermined period from the collected information, and places related to cooking of the product (for example, the store 5, the catering room 7, the intermediate storage 10, the washing room 14, the kitchen 16, the heating The cooking instruction information is output to the display device 38 provided in the room 18, the office 20, the lower processing room 24, and the like. When a change or correction occurs in the cooking plan, the manager of the store 3 can input the correction content from the input device of the management PC 30 (possible with the POS controller 32) or change or correct it. It is configured.

  In addition, the management PC 30 displays the cooking instruction information on the display device 38 installed on each device 28 side, and outputs the cooking instruction information to the printer 36 of the kitchen 16. With this cooking instruction information, a predetermined quantity of pretreatment is performed on a predetermined product in the pretreatment chamber 24, and in the kitchen 16, a product ordered by a customer (a product based on information from the order input terminal 35) Cook and waitress provide the product to the customer.

  Here, the operation of the management PC 30 (cooking plan program) will be described. Note that the lower limit value of the remaining amount of the processed food in the lower processing chamber 24 (remaining quantity of the processed food) is assumed to be, for example, 5 meals. The management PC 30 grasps in real time the remaining amount of each post-processing food based on the sales status of each product collected from the POS controller 32. Then, the management PC 30 displays an instruction for adding the missing product on the display device 38 of the lower processing chamber 24 when the remaining amount of the food after the lower processing becomes equal to or less than a predetermined amount (four meals). Specifically, the management PC 30 outputs cooking instruction information to the output unit so as to add the preparation of the ingredients when the remaining amount of the ingredients after the preparation is below the lower limit (five meals).

  In addition, the management PC 30 determines the quantity of ingredients for additional pretreatment based on the sales situation of the product. Specifically, the management PC 30 acquires past sales information (sales information for a predetermined number of years in the past) of a predetermined product accumulated in the sales database 54 of the POS controller 32, and grasps the sales situation for each hour. Yes. From the product sales information for a predetermined number of years in the past, the management PC 30 increases the quantity of the additionally prepared ingredients during the time when the sales of the product such as lunch and dinner are large, and during the time when the sales are low, Reduce the amount of additional prepared ingredients.

  The management PC 30 outputs the time required for the additional sub-process to the output unit, and outputs the time required from the additional sub-process to the completion of cooking to the output unit. In this case, as is well known, the time required for the pretreatment and the time to complete cooking differ depending on the type and quantity of the product. For this reason, in order not to inconvenience the customer by waiting for a long time until the product is provided, the time required for the additional preprocessing is output to the output means (display device of the order input terminal 35) and the waitress informs the customer. I have to.

  In addition, the management PC 30 determines that the remaining amount of the processed food is small based on the stock status of the processed food, and if the additional processing is not possible to satisfy the lower limit of the quantity of the processed food, Information on the remaining amount of food or information on the number of products that can be provided from the remaining amount of the processed food is output to the output means. Specifically, the ingredients and the amount of ingredients for a given day are determined and purchased from the sales information for a predetermined number of years accumulated in the sales database 54 of the POS controller 32, but are processed in the sub-process stored in the lower process chamber 24. If there is an order larger than the amount of products that can be cooked with the foodstuffs and the foodstuffs stored in the prefabricated refrigerator 22, the quantity of the ordered products cannot be satisfied.

  Therefore, the management PC 30 has a small amount of food stored in the prefabricated refrigerator 22 with respect to the product quantity from the order input terminal 35, and it is impossible to add a lower process to satisfy the lower limit value of the processed food quantity. Based on the stock status of those ingredients, information on the remaining amount of the processed food or information on the number of products that can be provided from the remaining processed food is output to the output means of the order input terminal 35 To do.

  Next, a specific operation of the kitchen management system 1 will be described. The product will be described by taking a hamburger as an example. In addition, the management PC 30 indicates that sales of products for two meals are normally sold between 3:00 pm and 4:00 pm on a predetermined day, and sales information for the past predetermined years accumulated in the sales database 54 of the POS controller 32. It is assumed that In addition, it is assumed that the food that has been previously kneaded with meat and stored in the pretreatment chamber 24 is stored by five meals by 3 pm.

  When the product is sold and the remaining amount of the prepared food in the lower processing chamber 24 becomes four meals, the management PC 30 adds the cooking instruction information so as to add the processed food for one meal. Is output to the display device 38 of the lower processing chamber 24. As a result, in the lower processing chamber 24, the food that has been subjected to the preparation of one serving of the product is added, and in the lower processing chamber 24, the five ingredients of the prepared food are stored. In other words, the management PC 30 performs the lower processing so that when the prepared food in the lower processing chamber 24 becomes 5 meals or less (4 meals) between 3 pm and 4 pm on the predetermined day. The prepared food is added for one meal, and the prepared food in the lower treatment chamber 24 is always maintained for five meals.

  In addition, the management PC 30 determines that the sales of products of 50 meals were normally made between 6 pm and 7 pm on a predetermined day based on the sales information for the past predetermined years accumulated in the sales database 54 of the POS controller 32. Assume that you know. Also, it is assumed that 50 meals of products that have been previously kneaded with meat are stored in the lower processing chamber 24 by 6 pm. In addition, the time zone at this time is a dinner time zone, and there are many sales of goods, and the management PC 30 sets the quantity of the prepared food in the lower processing chamber 24 to 10 meals. That is, the management PC 30 sets the number of prepared foods to 5 meals in the normal state at around 3:00 pm to 4 pm, but the amount of the prepared foods in the time zone in which more products are sold than that time period is 10 meals. It is said. As a result, even when a large number of merchandise orders are received during a time when the merchandise is sold more than usual, the merchandise can be quickly provided to the customer.

  When the product is sold and the remaining amount of the processed food in the lower processing chamber 24 becomes four meals, the management PC 30 downloads the cooking instruction information so as to add the preparation of the six food products. The data is output to the display device 38 in the processing chamber 24. As a result, six pre-processed food ingredients are added, and the pre-processed food quantity is stored in the pre-treatment chamber 24 for ten meals. That is, the management PC 30 makes 10 meals when the quantity of the prepared food in the pretreatment chamber 24 is 5 meals or less (4 meals) between 6 pm and 7 pm on a predetermined day. Six prepared meals are added, and the quantity of the prepared food in the lower treatment chamber 24 is always maintained for 10 meals.

  As described above, the management PC 30 increases the quantity of the ingredients for the additional pretreatment during the time when the product can be sold, and the time under the time when the product is sold during the time when the product is sold more than the time when the product is sold. The quantity of ingredients is reduced. As a result, in a time zone in which many products are sold and a time zone that is less than a time zone in which many products are sold, the product can be promptly provided to the customer without being out of stock. In addition, since the quantity of the prepared food is always an appropriate amount of 5 meals, it is difficult for the product to be out of stock and the product can be quickly provided to the customer.

  In addition, the management PC 30 has, for example, the remaining four meals of the prepared food, and when the order of the product enters from the order input terminal 35, the time until the cooking of the prepared food and the processed food is completed, The data is output to the display device of the order input terminal 35. In this case, the remaining number of the prepared ingredients is 4 meals, the order is 5 meals, and the quantity of the prepared ingredients between 6 pm and 7 pm is 10 meals.

  In this case, 11 servings of the prepared ingredients are added, and one meal among them is added to the remaining 4 meals of the prepared ingredients to complete a product of 5 meals. And in order to make the quantity of the prepared food into 10 meals, 11 meals of the undertreatment are performed. The management PC 30 outputs the time (for example, 20 minutes) until the end of the 11 meal preparation to the display device 38 on the cooking side (kitchen 16 and heating chamber 16) and the display device of the order input terminal 35. .

  In other words, the management PC 30 outputs to the display device 38 of the kitchen 16 and the heating chamber 16 and the order input terminal 35 how long it will start cooking the ordered product. In this case, the management PC 30 displays a message indicating that cooking is started after 20 minutes on the display device 38 and the order input terminal 35. As a result, the waitress can inform customers of how long it will take to provide the product and how long it will take to wait for the product to be provided. In other words, the waitress can be informed to the customer so that the customer is not inconvenienced by waiting for a long time until the product is provided. The waitress knows the time (for example, 10 minutes) from the start to the end of cooking, and the customer is informed of the waiting time (after 30 minutes) during which the product can be actually provided.

  In addition, when the remaining amount of the food after the pretreatment is reduced and it is not possible to add the pretreatment to satisfy the quantity (lower limit) of the food after the pretreatment, the management PC 30 stores the food stored in the prefabricated refrigerator 22. Based on the stock status, information on the remaining amount of the processed food or information on the number of products that can be provided from the remaining processed food is output to the order input terminal 35. As a result, the waitress can change to other products before receiving orders for products that cannot be provided to the customer because there is no food stock, thus improving the convenience of both the customer and the store 3 Can do.

  As described above, the management PC 30 grasps the remaining amount of the processed food based on the cooking instruction information and the sales situation of the product, and outputs the output when the remaining amount of the processed food falls below a predetermined lower limit. Since the instruction information for the additional preprocessing is output to the means (printer 36, display device 38, order input terminal 35, etc.), it becomes possible to eliminate the out of stock of the preprocessed ingredients. The amount of processed foods can be reduced to a smaller amount than before. As a result, it is possible to prevent inconveniences such as waste of the pretreated food. Therefore, it is possible to prevent a loss such as the waste of the pretreated food from being discarded as in the prior art, and it is possible to suitably manage the pretreatment of the product.

  In particular, even if there are few prepared foods, the prepared foods will not run out of stock, and products can be provided to customers quickly. As a result, it becomes possible to keep the storage of the pre-processed ingredients when the store is closed to a predetermined amount or less, so that the loss of the store can be greatly reduced. Accordingly, it is possible to operate stores such as restaurants and employee cafeterias with the minimum amount of food processed daily.

  Further, since the management PC 30 determines the quantity of the preprocessed food to be added based on the sales status of the product, when the sales of the product are large, the quantity of the preprocessed food is increased and the sales are low. Sometimes, if the quantity of the prepared food is reduced, the quantity of the prepared food can be prepared according to the sales situation of the product. Thereby, it is possible to always maintain a suitable quantity of the prepared food without the amount of the prepared food being too large and without the quantity of the prepared food being too small.

  Further, since the management PC 30 outputs the time required for the additional subprocess to the output means (display device of the order input terminal 35), for example, how much time is required until the additional subprocess is completed, The information can be output to the display device of the order input terminal 35 to notify the waitress. As a result, the waitress can take measures such as promoting other products for busy customers, thereby improving customer convenience.

  Further, the management PC 30 outputs the time required from the additional preparatory processing to the completion of cooking to the output means (display device of the order input terminal 35). For example, how long until the ordered product is completed. Can be output to the display device of the order input terminal 35 to inform the customer from the waitress. As a result, the waitress can take measures such as a busy customer ordering another product, and the convenience of the customer can be improved.

  In addition, the management PC 30 relates to the remaining amount of the food after the pretreatment when the additional pretreatment for satisfying the lower limit value of the pretreated food based on the stock status of the food stored in the prefabricated refrigerator 22 is impossible. Information or information on the number of products that can be provided from the remaining amount of the processed food can be output to the output means (display device of the order input terminal 35). The waitress can inform the customer of the number of items available. As a result, it is possible to take measures such as changing the shortage of the ordered products to other products, eliminating the inconvenience that the processed ingredients are not sold and are wasted. As a result, the remaining amount of the prepared food can be greatly reduced, and the store 3 can significantly increase profits.

  In the embodiment, the kitchen management system 1 is operated by the management PC 30 (cooking plan program). However, the kitchen management system 1 is not limited to the management PC 30 and stores the cooking plan program in the memory of the POS controller 32. Even if the kitchen management system 1 is operated by the POS controller 32, the same effect as the management PC 30 can be obtained.

  In the embodiment, the store 3 is explained in a restaurant or an employee cafeteria. However, the store 3 is not limited to a restaurant or an employee cafeteria, but a bakery factory, a cake making factory, a fast food shop, a slow food shop, a side dish specialty shop. It does not matter even if it is.

  In the examples, the pretreated food is set to 5 meals in a normal time zone, but the pretreated food is not limited to 5 meals, and 3 to 4 meals or 6 to 10 meals depending on the sales in the time zone. Or, it may be more than 10 meals. In addition, since the sales volume of products varies depending on holidays, the weather of the day (rainy or sunny), the temperature of the day, etc., the quantity of the prepared food may be changed in consideration of these. Thereby, the convenience of the kitchen management system 1 can be further improved.

  Of course, the present invention is not limited to the above-described embodiments, and the present invention is effective even if various other modifications are made without departing from the spirit of the present invention.

It is the schematic of the store to which the kitchen management system which shows one Example of this invention is applied. It is the schematic of the communication line of the store to which the kitchen management system which shows one Example of this invention is applied. It is a block diagram of a communication line of a store to which a kitchen management system showing an embodiment of the present invention is applied.

Explanation of symbols

1 Kitchen operation management system 3 Store 10 Intermediate storage 16 Kitchen 18 Heating room 20 Office room 22 Prefabricated refrigerator 24 Lower processing room 26 Intermediate refrigerator 28 Equipment 30 Management PC
32 POS controller 33 Register 35 Order input terminal 36 Printer 38 Display device 50 Communication line 52 Food database 54 Sales database 56 Product database

Claims (5)

A product database storing recipe information about ingredients and cooking methods for each product, an ingredient database storing information about the stock status of the ingredients, a sales database storing information about the sales status of the products, and various information An output means for outputting, and a control means for outputting cooking instruction information to the output means based on the cooking plan of the product and the recipe information,
The control means knows the remaining amount of the processed food based on the cooking instruction information and the sales situation of the product, and when the remaining amount of the processed food is less than a predetermined lower limit, A kitchen operation management system, characterized in that additional sub-processing instruction information is output to the output means.   The kitchen management system according to claim 1, wherein the control unit determines the amount of the additional sub-process based on a sales situation of the product.   The kitchen management system according to claim 1 or 2, wherein the control unit outputs a time required for the additional sub-process to the output unit.   The kitchen operation management system according to any one of claims 1 to 3, wherein the control means outputs a time required from the additional pretreatment to completion of cooking to the output means.   Based on the stock status of the food, the control means, when additional lower processing to satisfy the lower limit value is impossible, information on the remaining amount of the food after the lower processing to the output means, or from the remaining amount 5. The kitchen operation management system according to claim 1, wherein information relating to the number of products that can be provided is output.

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