US20170172329A1

US20170172329A1 - Dining service system

Info

Publication number: US20170172329A1
Application number: US14/970,878
Authority: US
Inventors: Vic Wickstrom
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-16
Filing date: 2015-12-16
Publication date: 2017-06-22

Abstract

A dining service system for aiding a waiter or waitress in carrying meal service implements. The dining service assembly of the dining service system includes a serving tray assembly and a belt-clip. Some versions may additionally include a lanyard-necklace. The serving tray assembly includes a top-tray, a base, at least two vertical members and a handle. The handle is structured and arranged to be held by a user to support at least a partial load of the serving tray assembly and of the meal service implements while using the dining service assembly to serve patrons. The belt-clip is structured and arranged to accept and support the serving tray assembly such that the belt-clip carries part of the weight of the serving tray assembly and the items carried by the tray assembly.

Description

BACKGROUND OF THE INVENTION

The following includes information that may be useful in understanding the present invention(s). It is not an admission that any of the information provided herein is prior art, or material, to the presently described or claimed inventions, or that any publication or document that is specifically or implicitly referenced is prior art.
1. Field of the Invention
The present invention relates generally to the field of food and beverage devices and more specifically relates to a dining service system.
2. Description of Related Art
Waiters and waitresses often have the need to carry multiple food service items at the same time in order to provide efficient service for their customers. This often requires the use of a tray to carry such items. However, these trays can be heavy and cumbersome. Generally, a waiter or waitress will carry the tray up and over his/her head, which can be awkward. In some instances, the waiter or waitress must carry and hold the tray for long periods of time, which is difficult with a traditional serving tray. Therefore, a need exists for an improved serving tray to provide the waiter or waitress with a more comfortable way to carry the tray for longer periods of time.
Several attempts have been made to solve the above-mentioned problems such as those found in U.S. patent and Pub. Nos. D362,787 to Burke, D199,629 to Castrinos, 2012/0097574 to Parsons, U.S. Pat. No. 8,186,524 to Siahpush, U.S. Pat. No. 7,975,867 to Turner, U.S. Pat. No. 5,941,436 to Washington et al., U.S. Pat. No. 4,985,932 to Bezdek, U.S. Pat. No. 4,915,278 to Smith, U.S. Pat. No. 4,579,243 to Durham, U.S. Pat. No. 1,669,065 to Minton Jr., U.S. Pat. No. 901,444 to Hebestreit, and U.S. Pat. No. 796,234 to Merriman. This art is representative of serving trays. However, none of the above inventions and patents, taken either singly or in combination, is seen to describe the invention as claimed.
Preferably, a serving tray should provide an ergonomic and comfortable way to carry food service items; provide a means for holding the tray for long periods of time without fatigue and, yet would operate reliably and be manufactured at a modest expense. Thus, a need exists for a reliable dining service system to avoid the above-mentioned problems.

BRIEF SUMMARY OF THE INVENTION

In view of the foregoing disadvantages inherent in the known food and beverage device art, the present invention provides a novel dining service system. The general purpose of the present invention, which will be described subsequently in greater detail is to provide an apparatus and method for carrying items of food and drink, at a location where food and drink may be served (including, but not limited to restraints, sporting events, family outings, etc.) while providing improved comfort and reducing the required effort and subsequent fatigue to carry such items.
A dining service system is disclosed herein, in a preferred embodiment, the dining service system comprises a dining service assembly. The dining service assembly, in preferred embodiments, comprises a serving tray assembly and a belt-clip. The belt-clip is configured such a way that the serving tray assembly is substantially supported and affixed to the belt-clip such that the serving tray assembly is removable from said belt-clip only by a substantial effort and manual release by a user. Alternate embodiments may comprise other shapes and surfaces when assembled and unassembled.
Referring now more specifically to the serving tray assembly of the dining service system; the serving tray assembly comprises and is defined by a top-tray, a base, at least two vertical members, and a handle. The top-tray of the serving tray assembly comprises and is defined by a tray-top-surface, a tray-bottom-surface, and a tray-perimeter. The base comprises and is defined by a base-top-surface, a base-bottom-surface, and a base-perimeter. The at least two vertical members are coupled to the tray-bottom-surface of the top-tray and the base-top-surface of the base where the top-tray and the base are configured in a parallel relationship respective to each other and the handle is coupled between two of the at least two vertical members. In some embodiments the top-tray may be removable from the base, the at least two vertical members and the handle.
The handle is structured and arranged to be held by the user (server) to support at least a partial load of the combination of the serving tray assembly the meal service implements, while using the dining service assembly to serve. In preferred embodiments the handle is flat in shape to provide ease of use and an ergonomic grip for the user. Other shapes may apply such as oval, round and the like. In additional embodiments, handle may further comprise a non-slip grip to aid the user in grasping and maintaining the handle. In some embodiments the handle may be held by the user in either palm up or palm down arrangement.
The top-tray is structured and arranged to be held by a user to support meal service implements. In certain embodiments, the tray-perimeter of the top-tray may comprise a lip to prevent the meal service implements from sliding from the serving tray assembly. In some embodiments, the tray-perimeter may be round in shape to maximize available surface area of the top tray for carrying the meal service implements. In other embodiments, the tray-perimeter may be square to aid in the storage and stackability of multiple serving tray assemblies. As such, the base-perimeter of the base may also be round, or in the alternative, square, to match the either square or round shape of the tray-perimeter. Other shapes may apply such as oval, rectangular and the like.
Embodiments of the serving tray assembly may include a tray-top-surface which comprises a non-slip surface to prevent the meal service implements from sliding from the serving tray assembly. Additional embodiments may include a tray-top-surface that is heat resistant to reduce the chances of damage to the serving tray assembly when hot items are place upon it. Other embodiments may include a tray-top-surface that is absorbent to catch spills and condensation from the items placed upon it. Further embodiments may include a tray-top-surface which has indentations to accept and retain cups or other similar vessels. Other embodiments may include a secondary tray, removable from the tray-top-surface, which may include a grid-like pattern to retain cups or other similar vessels. The grid-like pattern is structured and arranged to prevent a plurality of cups or similar liquid-holding vessels from tipping, falling over, or spilling when the serving tray assembly is carried by the user.
In a preferred embodiment, the belt-clip is affixable to a waist area of the user during use and the belt-clip is structured and arranged to accept and support the tray perimeter of the top-tray such that the belt-clip carries a portion of a load of the meal service implements. The belt-clip may further include a non-slip surface to prevent the tray-perimeter of the top-tray from sliding when the tray-perimeter is supported by the belt-clip.
In some embodiments, the tray assembly may further comprise a fastener and a lanyard-necklace. The fastener provides the capability to couple to the lanyard-necklace to the tray assembly such that the lanyard-necklace can be placed around the neck of the user to support at least a portion of load of the meal service implements and the serving tray assembly.
The base-bottom surface may comprise comprises a non-slip surface to prevent the serving tray assembly from sliding when the serving tray assembly is set down on a table, counter or similar surface by the user. In some embodiments the tray-perimeter and the base-perimeter may be the same diameter dimension. In other embodiments, the tray-perimeter may have a larger diameter than the base-perimeter, so that the serving tray assembly is adequately stable when in use, easy to carry and set down.
A kit is also described for manufacture, sale and use. The kit includes, at least, the serving tray assembly, the belt-clip, the lanyard-necklace; and a set of user instructions.
A method of using a dining service system is also described herein for use with the present invention. The method comprises the steps of: providing a dining service assembly comprising, coupling the belt-clip for attachment to a waist area of a user, placing the lanyard-necklace around the neck of the user, coupling the lanyard-necklace to the serving tray assembly, and affixing the serving tray assembly to the belt-clip such that the tray must be released manually by the user, prior to being coupled. The method of using the dining service system may further include the steps of removing the serving tray assembly from the belt-clip, removing the lanyard-necklace from the serving tray assembly, and removing the belt-clip from the waist area of said user.
The present invention holds significant improvements and serves as a dining service system. For purposes of summarizing the invention, certain aspects, advantages, and novel features of the invention have been described herein. It is to be understood that not necessarily all such advantages may be achieved in accordance with any one particular embodiment of the invention. Thus, the invention may be embodied or carried out in a manner that achieves or optimizes one advantage or group of advantages as taught herein without necessarily achieving other advantages as may be taught or suggested herein. The features of the invention which are believed to be novel are particularly pointed out and distinctly claimed in the concluding portion of the specification. These and other features, aspects, and advantages of the present invention will become better understood with reference to the following drawings and detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

The figures which accompany the written portion of this specification illustrate embodiments and method(s) of use for the present invention, a dining service system, constructed and operative according to the teachings of the present invention.

FIG. 1 shows a perspective view illustrating a dining service system during an ‘in-use’ condition according to an embodiment of the present invention.

FIG. 2 is a top-front perspective view illustrating a serving tray assembly of the dining service system according to an embodiment of the present invention of FIG. 1.

FIG. 3 is a bottom-front perspective view illustrating the serving tray assembly according to an embodiment of the present invention of FIGS. 1-2.

FIG. 4 is an exploded perspective view of the serving tray assembly according to an embodiment of the present invention of FIGS. 1-3.

FIG. 5 is a flowchart illustrating a method of use for the dining service system according to an embodiment of the present invention of FIGS. 1-4.

The various embodiments of the present invention will hereinafter be described in conjunction with the appended drawings, wherein like designations denote like elements.

DETAILED DESCRIPTION

As discussed above, embodiments of the present invention relate to food and beverage devices and more particularly to a dining service system as used to improve the ergonomics, safety and reliability of the transport and handling of food service items.
Generally speaking, a dining service system can be easily carried by a user with a design that is easy for the user to hold and balance heavy loads. The dining service system is also stable, reliable and easily stored when not in use.
Referring to the drawings by numerals of reference there is shown in FIGS. 1-4, various views of dining service system 100 comprising dining service assembly 102. Referring specifically to FIG. 1, showing dining service system 100 during ‘in-use’ condition 150 according to an embodiment of the present invention.
As shown in FIGS. 2-4, dining service system 100 may comprise a dining service assembly 102. Dining service assembly 102 may comprise, in functional combination, serving tray assembly 104 and belt-clip 130. Serving tray assembly 104 comprises and is defined by top-tray 106, base 118, preferably at least two vertical members 126, and handle 128. The top-tray 106 may be removable from base 118, at least two vertical members 126 and handle 128. Top-tray 106 comprises and is defined by tray-top-surface 108, tray-bottom-surface 110, and tray-perimeter 112. In some embodiments, tray-perimeter 112 may further comprise lip 114 to prevent meal service implements 134 from sliding from serving tray assembly 104. In an embodiment, lip 114 is approximately 3 inches in height. Other embodiments of dining service system 100 may include divider tray(s) such that dining service system 100, may support a plurality of cups or similar liquid-holding vessels (e.g., beer bottles, soda bottles, cups, saucers, etc.) from tipping, falling over, or spilling when the serving tray assembly is carried by the user.
Top-tray 106 is structured and arranged to be held by user 140 to support meal service implements 134.
In embodiments of dining service system 100, tray-perimeter 112 of top-tray 106 may be flat in shape to maximize available surface area of top tray 106 for carrying meal service implements 134. In other embodiments, tray-perimeter 112 may be square in shape to aid in stacking and storage of a plurality of serving tray assemblies 104. Tray-top-surface 106 of top-tray 106 may comprise a non-slip surface (visually indicated in FIGS. 1, 2 and 4) to prevent meal service implements 134 from sliding from serving tray assembly 104. Other embodiments may include a tray-top surface 106 comprising absorbent material to collect condensation and spilled liquids from meal service implements 134. Further embodiments include a tray-top-surface 106 comprising a plurality of indentations each configured to accept the base of a drinking cup, and a tray-top surface 106 comprising heat resistant surface to prevent damage to serving tray assembly 104 from meal service implements 134 when meal service implements 134 are hot. Embodiments may include a secondary tray, removable from the tray-top-surface 108, which may include a grid-like pattern to retain cups or other similar vessels.
Base 118 of serving tray assembly 104 comprises and is defined by base-top-surface 120, base-bottom-surface 122, and base-perimeter 124. Base 118 may further comprise a non-slip surface, in some embodiments to prevent serving tray assembly 104 from sliding when serving tray assembly 104 is placed upon a surface. Embodiments of base 118 may comprise base-perimeter 124 which is round in shape to match a shape of tray-perimeter 112 of top-tray 106. Similarly, base 118 may comprise base-perimeter 124 which is square in shape to match a shape of tray-perimeter 112 of top-tray 106. Tray-perimeter 112 and base-perimeter 124 may comprise the same dimension; in other embodiments, tray-perimeter 112 may comprise a larger diameter than base-perimeter 124 such that serving tray assembly 104 is stabilized when in the ‘in-use’ condition 150. Top-tray 106 and base 118 of serving tray assembly 104, are configured in a parallel relationship respective to each other such that the device is easy to balance.
At least two vertical members 126 are coupled to tray-bottom-surface 110 of top-tray 106 and base-top-surface 120 of base 118. Handle 128 is coupled between two of at least two vertical members 126, and handle 128 is structured and arranged to be held by user 140 to support at least a partial load of serving tray assembly 104 and meal service implements 134 while using dining service assembly to serve, as shown in FIG. 1.
Belt-clip 130 of dining service assembly 102 may be affixed to waist area 136 of user 140 during use and belt-clip 130 is structured and arranged to accept and support tray perimeter of top-tray such that belt-clip 130 carries a portion of a load of meal service implements 134. Belt-clip 130 may comprise a non-slip surface to prevent tray-perimeter 112 of top-tray 106 from sliding when tray-perimeter 112 is supported by belt-clip 130. Handle 128 of serving tray assembly may comprise a flat shape to provide an ergonomic grip for user 140. Handle 128 may further comprise a non-slip grip to aid user 140 in grasping handle.
As shown in FIG. 1, some embodiments include serving tray assembly 104 that may further comprise a fastener (e.g., bolt, screw, rivet, zip-tie, button, zipper, cord, etc.) and lanyard-necklace 132, a fastener being able to couple to lanyard-necklace 132 such that lanyard-necklace 132 is placed around a neck of user 140 to support at least a portion of load of meal service implements 134.
Dining service system 100 may be sold as a kit comprising the following parts: at least one serving tray assembly 104 at least one base 118; at least one belt-clip 130; and at least one lanyard-necklace 132; and at least one set of user instructions. The kit has instructions such that functional relationships are detailed in relation to the structure of the invention (such that the invention can be used, maintained, or the like in a preferred manner). Dining service system 100 may be manufactured and provided for sale in a wide variety of sizes and shapes for a wide assortment of applications. Upon reading this specification, it should be appreciated that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other kit contents or arrangements such as, for example, including more or less components, customized parts, different color combinations, parts may be sold separately, etc., may be sufficient.
Referring now to FIG. 5 showing flowchart 550 illustrating method of use 500 for a dining service system 100 according to an embodiment of the present invention of FIGS. 1-4.
As shown, method of use 500 may comprise the steps of: step one 501, providing a dining service assembly; step two 502, coupling the belt-clip to a waist area of the user; step three 503, placing the lanyard-necklace around the neck of the user; step four 504, coupling the lanyard-necklace to the serving tray assembly; step five 505, affixing the serving tray assembly to the belt-clip such that the tray must be released manually by the user, prior to being coupled; step six 506, removing the serving tray assembly from the belt-clip; step seven 507, removing the lanyard-necklace from the serving tray assembly, and step eight 508, removing the belt-clip from a waist area of user 140.
It should be noted that steps 506-508 are optional steps and may not be implemented in all cases. Optional steps of method of use 500 are illustrated using dotted lines in FIG. 5 so as to distinguish them from the other steps of method of use 500.
It should be noted that the steps described in the method of use can be carried out in many different orders according to user preference. The use of “step of” should not be interpreted as “step for”, in the claims herein and is not intended to invoke the provisions of 35 U.S.C. §112, ¶ 6. Upon reading this specification, it should be appreciated that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other methods of use arrangements such as, for example, different orders within above-mentioned list, elimination or addition of certain steps, including or excluding certain maintenance steps, etc., may be sufficient.
The embodiments of the invention described herein are exemplary and numerous modifications, variations and rearrangements can be readily envisioned to achieve substantially equivalent results, all of which are intended to be embraced within the spirit and scope of the invention. Further, the purpose of the foregoing abstract is to enable the U.S. Patent and Trademark Office and the public generally, and especially the scientist, engineers and practitioners in the art who are not familiar with patent or legal terms or phraseology, to determine quickly from a cursory inspection the nature and essence of the technical disclosure of the application.

Claims

What is claimed is new and desired to be protected by Letters Patent is set forth in the appended claims:

1. A dining service system comprising:

a dining service assembly comprising;

a serving tray assembly comprising; and

a top-tray comprising;

a tray-top-surface;

a tray-bottom-surface; and

a tray-perimeter;

a base comprising;

a base-top-surface;

a base-bottom-surface; and

a base-perimeter;

at least two vertical members; and

a handle; and

a belt-clip;

wherein said dining service system comprises said dining service assembly;

wherein said dining service assembly comprises said serving tray assembly and said belt-clip in functional combination;

wherein said serving tray assembly is defined by said top-tray, said base, said at least two vertical members, and said handle;

wherein said top-tray is structured and arranged to be held by a user to support meal service implements;

wherein said belt-clip is affixed to a waist area of said user during use;

wherein said belt-clip is structured and arranged to accept and support said tray perimeter of said top-tray such that said belt-clip carries a portion of a load of said meal service implements;

wherein said at least two vertical members are coupled to said tray-bottom-surface of said top-tray and said base-top-surface of said base;

wherein said top-tray and said base are configured in a parallel relationship respective to each other;

wherein said handle is coupled between two of said at least two vertical members; and

wherein said handle is structured and arranged to be held by said user to support at least a partial load of said serving tray assembly and of said meal service implements while using said dining service assembly to serve.

2. The dining service system of claim 1 wherein said tray-perimeter of said top-tray further comprises a lip to prevent said meal service implements from sliding from said serving tray assembly.

3. The dining service system of claim 1 wherein said tray-perimeter of said top-tray is round in shape to maximize available surface area of said top tray for carrying said meal service implements.

4. The dining service system of claim 1 wherein said tray-top-surface of said top-tray further comprises a non-slip surface to prevent said meal service implements from sliding from said serving tray assembly.

5. The dining service system of claim 1 wherein said base-bottom surface of said base further comprises a non-slip surface to prevent said serving tray assembly from sliding when said serving tray assembly is placed upon a surface.

6. The dining service system of claim 3 wherein said base-perimeter of said base is round in shape to match a shape of said tray-perimeter of said top-tray.

7. The dining service system of claim 4 wherein said tray-perimeter and said base-perimeter both comprise the same diameter dimension.

8. The dining service system of claim 3 wherein said tray-perimeter comprises a larger diameter than said base-perimeter such that said serving tray assembly is suitably stabilized for use.

9. The dining service system of claim 1 wherein said serving tray assembly further comprises a fastener and a lanyard-necklace, said fastener thus is able to couple to said lanyard-necklace such that said lanyard-necklace is placed around a neck of said user to support at least a portion of load of said meal service implements.

10. The dining service system of claim 1 wherein said belt-clip further comprises a non-slip surface to prevent said tray-perimeter of said top-tray from sliding when said tray-perimeter is supported by said belt-clip.

11. The dining service system of claim 1 wherein said handle is flat in shape to provide an ergonomic grip for said user.

12. The dining service system of claim 1 wherein said handle further comprises a non-slip grip to aid said user in grasping said handle.

13. The dining service system of claim 1 wherein said tray-top surface further comprises an absorbent surface to collect condensation and spilled liquids from said meal service implements.

14. The dining service system of claim 1 wherein said tray-top surface further comprises a heat resistant surface to prevent damage to said serving tray assembly from said meal service implements when said meal service implements are temperature elevated.

15. The dining service system of claim 1 wherein said base-perimeter of said base and said tray-perimeter of said top-tray are square in shape to aid in stacking and storage of a plurality of serving tray assemblies.

16. The dining service system of claim 1 wherein said tray-top-surface further comprises a plurality of indentations each configured to accept the base of a drinking cup.

17. A dining service system comprising:

a dining service assembly comprising;

a serving tray assembly comprising; and

a top-tray comprising;

a tray-top-surface;

a tray-bottom-surface; and

a tray-perimeter;

a base comprising;

a base-top-surface;

a base-bottom-surface; and

a base-perimeter;

at least two vertical members; and

a handle; and

a belt-clip;

wherein said dining service system comprises said dining service assembly;

wherein said belt-clip is affixed to a waist area of said user during use;

wherein said handle is coupled between two of said at least two vertical members;

wherein said handle is structured and arranged to be held by said user to support at least a partial load of said serving tray assembly and of said meal service implements while using said dining service assembly to serve;

wherein said tray-perimeter of said top-tray further comprises a lip to prevent said meal service implements from sliding from said serving tray assembly;

wherein said tray-perimeter of said top-tray is round in shape to maximize available surface area of said top tray for carrying said meal service implements;

wherein said tray-top-surface of said top-tray further comprises a non-slip surface to prevent said meal service implements from sliding from said serving tray assembly;

wherein said base-bottom surface of said base further comprises a non-slip surface to prevent said serving tray assembly from sliding when said serving tray assembly is placed upon a surface;

wherein said base-perimeter of said base is round in shape to match a shape of said tray-perimeter of said top-tray;

wherein said tray-perimeter comprises a larger diameter than said base-perimeter such that said serving tray assembly is suitably stabilized for use;

wherein said serving tray assembly further comprises a fastener and a lanyard-necklace, said fastener thus is able to couple to said lanyard-necklace such that said lanyard-necklace is placed around a neck of said user to support at least a portion of load of said meal service implements;

wherein said belt-clip further comprises a non-slip surface to prevent said tray-perimeter of said top-tray from sliding when said tray-perimeter is supported by said belt-clip;

wherein said handle is flat in shape to provide an ergonomic grip for said user;

wherein said handle further comprises a non-slip grip to aid said user in grasping said handle;

wherein said tray-top surface further comprises an absorbent surface to collect condensation and spilled liquids from said meal service implements;

wherein said tray-top surface further comprises a heat resistant surface to prevent damage to said serving tray assembly from said meal service implements when said meal service implements are temperature elevated.

18. The dining service system of claim 17 further comprising a kit including:

said serving tray assembly;

said belt-clip;

said lanyard-necklace; and

a set of user instructions.

19. A method of using a dining service system comprising the steps of:

providing a dining service assembly comprising;

a serving tray assembly;

a belt-clip; and

a lanyard-necklace;

coupling said belt-clip to a waist area of a user;

placing said lanyard-necklace around a neck of said user;

coupling said lanyard-necklace to said serving tray assembly; and

affixing said serving tray assembly to said belt-clip.

20. The method of claim 19 further comprising the steps of:

removing said serving tray assembly from said belt-clip;

removing said lanyard-necklace from said serving tray assembly; and

removing said belt-clip from said waist area of said user.