DE102014001242A1 - Computerized service system e.g. restaurant system for supporting guests in service operation, has service units that are provided from guest supervisor to mobile devices so that functions of service system are available anywhere - Google Patents

Abstract

The system has an electronic list that provides menu to view, choose and order of service offerings. The votes of orders are transmitted through a communication network to a service unit. A processing module processes orders through the service unit. The share and order forwarding to another service system is performed. The service system is configured for providing guest service representative with the selection list, and for accounting and cashing of guests. The service units are provided from guest supervisor to mobile devices so that the functions are available anywhere. An independent claim is included for method for operating computerized service system.

Description

State of the art

There are a variety of approaches to more effective, rationalize and modernize operations in customer-centric service operations such as restaurants, bars and other establishments. In the foreground are the relief of the service staff and the shortening of waiting times of the guests while ensuring a high level of hospitality and friendly atmosphere.

An approach to relieve service personnel and thereby achieve savings focuses on rationalizing the ordering process and accounting. There are so far two different ways known.

The first route is based on computer-assisted dining systems, where waiters and waitresses use mobile computers to take orders from guests' tables. The orders are then forwarded by the mobile computer of the service personnel by electronic means directly to the cash register system and / or to the bar and kitchen and printed on separate receipt printers. The mobile computers (data devices, handhelds, tablets, etc.) act as personalized order blocks for service personnel. They contain the menu and partly show the invoices belonging to the orders.

A recent example is the catering cash register system "Orderbird". It is described for example in the magazines Gastro Journal, August 2011, p. 110 . Impulse Gastronomie & Handel, October 2011, p. 48 or Rolling PIN, Issue 118, 2011, p. 109 , The system is based on devices from Apple (iPads, iPhones, iPods) and offers a cash register system for bars, discotheques and restaurants. Orders are taken by the service staff and sent to the kitchen and bar via WLAN. The POS system provides reports (waiter, shift, day, month) and more. The cash register system communicates with preconfigured (receipt) printers and routers via WLAN.

In the utility model DE 20 2012 000 015 U1 an arrangement for detecting orders with mobile devices and printers is described, wherein the mobile detection devices and the printers are assigned to a virtual cash register in the form of a webshop and are connected to it via a network connection (mobile radio network or other mobile radio network).

Another system in which waiters and waitresses pick up the customer's orders by means of a mobile computer equipped with a touch screen and forward them electronically to the bar and kitchen is in the publication US 2005 0125293 A1 described. An older system with an input device, which is equipped with a numeric keypad, is in the utility model DE 00 0009 001 193 U1 explained.

In the patent US 2004 0345 64 A1 a restaurant management system is described. It is based on a computer network with mobile computer systems for the service personnel, cash and kitchen terminal, management terminal and guest terminal for the display of the menu and other information. The system includes software modules for the reservation of tables and seats, the allocation of guests to tables and seats, the registration of orders by the service staff, the processing of orders in the kitchen and informing the service staff about completed orders, for the payment process, as well for creating the current menu and various performance reports.

In systems where waiters and waitresses take orders, it is particularly disadvantageous that the ordering process is associated with a considerable amount of time for the service personnel and can be associated with long waiting times for the guests. The guest must first call the waiter and / or wait for him. Usually, the waiter brings the menus to the table of guests. After the guest has his selection of drinks and food met, he calls the waiter again and / or must wait for him. The waiter comes to the table of the guest for the second time and takes the order. In case of high frequency of the restaurant, the ordering process is associated with considerable time and / or stress for the guest and the waiter. A further disadvantage is that in addition to the electronic menu on the mobile computers of the waiter printed menus for guests to view and selection of drinks and food must be present. Updating the menu always requires reprinting and providing the menus in paper form.

The second way to achieve savings in restaurant operation by relieving the service staff, focuses on the independent task of placing orders by the guest. For this purpose, various devices and methods are known.

In the utility model DE 20 2007 008 387 U1 describes a device that allows guests to place their orders directly from their table. The device works with individual maps for each article which the article is provided with a name, a picture and a code. The order is triggered by inserting the card belonging to the article into a special reader. The orders are forwarded directly to a cash register and printed on vouchers.

A special device that has an electronic menu to order drinks and food, print vouchers and pay bills, is in the publication US 2007 0061209 A1 described. The device is available at various locations or at the guest's table and is connected via Wi-Fi to a central computer system of the restaurant, through which the orders are forwarded to the bar and the kitchen.

A special version especially suitable for a sushi bar or other bars, where the ordering units are firmly tied to the seats of the guests, is in US 4582172 A described.

Other, older-based arrangements are in the scriptures JP 0000 59003581 A . JP 0000 01054568 A and DE 103 38 155 A1 contain.

Other catering concepts based on new technologies were created for the restaurants "La Baracca" and "s Baggers" developed. "La Baracca" is described in the Wirtschaftswoche from 18.06.2013 by Claudia Tödtmann under the title "Vapiano founder wants to start with La Baracca nationwide", "'s Baggers" in the journal Gastronomie Report, vintage 2007, issue 04 , Guests can select drinks and meals from an electronic menu at their table on a touch-screen computer and order online via touchscreen in the kitchen and taproom. The orders are registered by means of a smartcard which will be handed over to each guest at the entrance. The bill is paid by smart card at a central cash register at the exit. The delivery takes place at "La Baracca" by the service personnel, at "'s Baggers" by means of a patented rail system (cf. DE 10 2005 059 188 B4 ).

Disadvantage of the systems, in which the orders are placed by the guest independently by means of a computer system and forwarded directly to the bar and kitchen, is the anonymous character that the hospitality experiences. The guest is largely on his own when choosing food and drinks, the usual restaurant culture is missing. There are also economic disadvantages for the restaurant operator. The lack of advice and support when ordering the guest leads to the fact that the sale of particularly advantageous items not promoted and so the sales potential can not be exhausted. Another disadvantage arises when the accounting and cashiering takes place at a central cash register at the exit of the restaurant. This leads to the loss of tips that the guest likes to pay for a good service and contribute significantly to the income of the service staff.

Object of the invention

The object of the present invention is to provide an improved computer-aided service system, in particular a restaurant system and a method for operating such a service system, which relieves the service personnel, saves costs for the operation of the service operation, shortens waiting times of the guests. At service companies such as restaurants, the usual restaurant culture with individual catering should continue to be maintained.

Solution of the task

The object is achieved by a service system with the features of claims 1 and 11. Preferred embodiments are laid down in the subclaims.

Advantages of the invention

The individual embodiments and advantages are explained in more detail below without limiting the general public on the basis of a restaurant system. For the restaurant operation result from the invention various advantages.

Of particular importance here is that the guests can quickly place their orders through the guest devices, but at the same time the individual care is ensured by a host associated with you (waiter), as this decentralized by the guests orders, ie before their forwarding, for example in a preparation area (kitchen or bar) checks and possibly edited. Only then is the order released after approval by the assigned guest advisor and forwarded to the preparation area. For this purpose, a release module is integrated in the first service system, via which the order is released for forwarding by manual operator input on the first service device of the guest caretaker.

As far as in this application of "... module", such as release module, tracking module, first or second processing module, etc. is spoken, so are software programs or parts of those that are specially designed to perform the corresponding function.

• – Auf den Gastgeräten der Gäste steht als elektronische Auswahlliste eine elektronische Speisekarte mit Informationen über die angebotenen Getränke und Speisen oder auch andere Artikel und Sonderangebote zur Verfügung. Sie enthält Übersichten über alle Serviceangebote des Servicebetriebs, also im Falle eines Restaurants über Getränke und Speisen, darüber hinaus vorzugsweise aber auch Detailinformationen zu individuellen Posten des Serviceangebots, also jedem Getränk und jeder Speise, die der Gast wahlweise auf gesonderten Seiten einsehen kann. Die Informationen werden insbesondere auch durch Abbildungen zu den einzelnen Artikeln ergänzt und sind wahlweise je nach gewünschter individueller Informationstiefe darstellbar.
• – Die Gäste geben ihre Bestellungen selbstständig auf und müssen so keine Wartezeiten bis zur Bestellaufnahme durch Kellner oder Kellnerinnen in Kauf nehmen. Zusätzlich steht ihnen auf Wunsch auch der Ihnen zugeordnete Gastbetreuer zur Verfügung. Bevorzugt ist hierzu in das Gastsystem, also auf dem Gastgerät ein Rufmodul integriert, so dass dem zugeordneten Gastbetreuer auf dessen ersten Servicegerät der Ruf angezeigt wird.
• – Ein besonderer Vorteil besteht darin, dass die Gäste bei der Auswahl von Getränken und Speisen mittels des auf dem Gastgerät integrierten Assistenzmoduls durch alle Optionen der elektronischen Speisekarte geführt und somit auf alle vorhandenen Artikeloptionen (z. B. Garstufen für die Zubereitung von Steaks raw, rare, medium ...), auf Ergänzungsartikel, Beilagen, Soßen, Dressing etc. aufmerksam gemacht werden. Dies dient einerseits einer optimalen Bewirtung, andererseits der Umsatzförderung.
• – Die elektronische Speisekarte kann an allen Tischen und Plätzen in einfacher Weise an einer zentralen Stelle des Softwaresystems aktualisiert werden, so dass aktuelle Änderungen möglich sind. Bevorzugt erfolgt ein automatischer Abgleich mit einer zentral hinterlegten elektronischen Speisekarte.
• – Die Gäste haben die Möglichkeit, über das Rufmodul den zuständigen Gastbetreuer auf elektronischem Weg Nachrichten zu übermitteln und an den Tisch zu rufen, um sich optional bei der Bestellung von Getränken und Speisen vom Kellner beraten zu lassen, aber auch Reklamationen oder Beschwerden auf diesem Weg geltend zu machen.
• – Die Gastbetreuer bekommen die Bestellungen der Gäste auf elektronischem Weg zugestellt. Auf Basis der vorliegenden Auswahl an Getränken und Speisen können die Gastbetreuer Empfehlungen zu weiteren Angeboten unterbreiten oder Ergänzungen zu den vorliegenden Bestellungen vorschlagen. Auf den mobilen ersten Servicegeräten der Gastbetreuer werden die vorliegenden Bestellungen auf Wunsch der Gäste ergänzt und an den Zubereitungsbereich des Bewirtungsbetriebes, hier insbesondere Ausschank und Küche weitergeleitet. Auf diese Weise wird der Bestellprozess ohne Verzicht auf eine individuelle Bedienung effektiver. Das bedeutet Zeitersparnis, Verringerung der Laufwege.
• – Die Gastbetreuer haben ortsunabhängig auf ihren mobilen Servicegeräten eine stets aktuelle Übersicht über die von den Gästen abgegebenen Bestellungen, über die an Küche und Ausschank weitergeleiteten Bestellungen und die von der Küche ausgelieferten Getränke und Speisen und sind damit in der Lage eine optimale Bewirtung zu gewährleisten.
• – Vorteilhafterweise erfolgt das Kassieren am Tisch der Gäste durch den Gastbetreuer selbst, so dass die üblichen Trinkgeldzahlungen zusätzlich zu den Rechnungsbeträgen zum Gesamtumsatz beitragen. Bei Bezahlung an einer zentralen Kasse am Ausgang des Restaurants wie bei alternativen computergestützten Restaurantsystemen, fallen diese Zusatzeinnahmen deutlich geringer aus oder entfallen ganz.
• – Die mobilen Servicegeräte der Gastbetreuer sind so ausgestaltet, dass die Rechnung am Tisch der Gäste wahlweise für die gesamte Gastgruppe, zerlegt in mehrere Teilrechnungen für die Gäste einer Gastgruppe oder als eine Sammelrechnung für mehrere Gastgruppen ausgestellt und bei Bedarf auf dezentralen Druckern in unmittelbarer Nähe der Tische ausgedruckt werden. Auch damit werden Laufwege und Wartezeiten verringert.
• – Die Rechnung kann von den Gästen auf elektronischem Weg angefordert werden. Das erspart dem Servicepersonal Laufwege. Für den Gast werden die Wartezeiten minimiert.
• – Das System deckt mit zusätzlichen Komponenten für Küche, Ausschank und Verwaltung alle Funktionen ab, die der durchgängig computergesteuerte Restaurantbetrieb benötigt.

The service system has the following functions and advantages and the individual computer subsystems with the corresponding devices are designed to perform the functions suitable:

• - An electronic menu with information about the offered drinks and meals or other articles and special offers is available on the guests' guest devices as an electronic selection list. It contains overviews of all service offers of the service operation, ie in the case of a restaurant about drinks and food, but preferably also detailed information on individual items of the service offering, so each drink and any food that the guest can view on separate pages. The information is supplemented in particular by illustrations of the individual articles and can be displayed optionally according to the desired individual information depth.
• - The guests give up their orders on their own and so do not have to wait until the order is taken by waiters or waitresses. In addition, on request, the assigned guest advisor is available to you. For this purpose, a call module is preferably integrated into the guest system, that is to say on the guest device, so that the call is displayed to the assigned guest caregiver on the first service device thereof.
• - A special advantage is that when selecting drinks and meals using the guest unit's integrated assistance module, they will be guided through all the options on the electronic menu and thus be able to access all existing product options (eg cooking stages for the preparation of steaks raw, rare, medium ...), attention to supplementary items, side dishes, sauces, dressing, etc. On the one hand, this serves an optimal catering, on the other hand the sales promotion.
• - The electronic menu can be easily updated at all tables and places at a central point of the software system, so that current changes are possible. Preferably, an automatic comparison with a centrally stored electronic menu.
• - The guests have the option of using the call module to communicate the responsible guest advisor by electronic means messages and to call to the table to be optional when ordering drinks and food from the waiter advice, but also complaints or complaints on this way to assert.
• - The guest advisors receive the orders of the guests electronically. On the basis of the present selection of drinks and food, the guest advisors can make recommendations for further offers or suggest additions to the existing orders. On the mobile first service devices of the guest advisors, the existing orders are supplemented at the request of the guests and forwarded to the preparation area of the catering establishment, here in particular serving and kitchen. In this way, the ordering process without sacrificing an individual operation is more effective. This saves time, reduces the running distances.
• - The guest advisors have an up-to-date overview of the orders placed by the guests, the orders forwarded to the kitchen and the bar, and the drinks and food delivered by the kitchen, independent of location, and thus able to guarantee optimal hospitality.
• - Advantageously, the cashier at the table of guests by the guest advisor itself, so that the usual tip payments in addition to the invoice amounts contribute to the total revenue. When paying at a central cash desk at the exit of the restaurant, as with alternative computerized restaurant systems, these additional revenues are significantly less or completely eliminated.
• - The mobile service units of the guest advisor are designed so that the bill at the table of the guests either for the entire guest group, divided into several partial bills for the guests of a guest group or issued as a collective bill for several groups and, if necessary, on decentralized printers in the immediate vicinity Tables are printed. This also reduces walking distances and waiting times.
• - The bill can be requested by guests electronically. This saves the service staff running paths. For the guest, the waiting times are minimized.
• - The system covers all the functions required by the fully computerized restaurant operation with additional kitchen, serving and administration components.

Description of the invention in one embodiment

An embodiment of the service system according to the invention is explained below with reference to a restaurant system.

In one exemplary embodiment of the restaurant system according to the invention, the service system supports the reception and guest area with guest caretakers, who in turn are subdivided into different functions, tasks and responsibilities, in particular waiters and waitresses, head waiter. and / or restaurant manager. In addition, the service system continues to support a processing area for the provision of individual service offers, which in particular subdivided into subsections such as kitchen, serving advertisement. Finally, there is another subsystem still the administration. All restaurant staff in the above areas have access to service equipment that is tailored to the respective task areas in terms of hardware platform and software application.

As a hardware platform preferably come, especially for the guest caregiver mobile computer z. As tablet PCs or mobile data devices are used. For the processing areas and administration alternatively also stationary PCs are used for example for the ranges kitchen, serving or administration. Preferably, touch screen computers are used, which allow operation without additional aids.

The individual service devices and service subsystems of the individual task areas and, in particular, the guest system with the guest devices are preferably connected to one another via a common server or a cloud.

The guest area of the restaurant is divided into areas. A precinct includes one or more tables associated with a waiter or a waitress. This assignment is determined by the restaurant manager or head waiter. Each waiter, each waitress has a mobile data device on which, among other things, the tables assigned to him are displayed.

In general, several guests enter the restaurant together. The receptionist assigns newly arriving guests free seats at corresponding tables. For him is a central unit of a central system, preferably a mobile data device, such as a tablet PC available on the Reviereinteilung the restaurant and the respective competent waiters / waitresses are visible. In another view, the assignment of the individual tables is displayed. Sorting, selection and search functions help to quickly locate suitable tables and squares.

In order to ensure the most flexible utilization of the tables, it is envisaged that several groups can sit at a table. The requirement is realized by introducing a logical unit "guest group" and is implemented by a grouping module in terms of software.

The guest group includes a group of guests who sit together at a table and get their drinks and food together in a timely manner. If not all guests coming together can be seated at one table, two or more guest groups will be formed. If a guest comes alone, he will also be a guest group within the software application of the central system. The guest group in this case includes only this one guest.

Each guest group is assigned a unique identifier. The identifier consists, for example, of a code and a timestamp which characterizes the time at which the guest group is created in the software system. The code contains the table number, a group number with which the guest group is distinguished from other guest groups sitting at the same table, and the number of guests belonging to this guest group. The structure of the code would then be in one possible embodiment: table number - group number - number of guests. The code has the advantage that it contains the most important data of the guest group and can be easily interpreted by the service staff. The code identifies all objects associated with the guest group, such as orders or labels printed in connection with the provision and delivery of food and beverages in the kitchen and bar.

Advantageously, the group number is supplemented by a color coding so that a rapid visual differentiation of the guest groups of a table is possible. The assignment between group numbers and colors is identical for all tables. The color marking is also advantageously used to distinguish the guest groups of a table on the graphical user interfaces of the software applications.

After the receptionist has assigned incoming guests to the table and seats by means of the central computer of the central system, he registers the associated guest group in the computer system. Depending on the size of the guest group, guests are given one or possibly several mobile guest devices, preferably tablet PCs, upon arrival at the restaurant. The assignment of the devices to the guest group is electronically registered, for example by scanning an identification mark attached to the device, in particular a barcode. For this purpose, a corresponding reader is connected to the central system.

With the provided guest devices, the guests place orders, view orders and invoices and can optionally use other functions, such as calling the waiter electronically.

The processes are controlled by means of a sequence of different statuses which are assigned to the orders within the individual processing steps. By means of the status the access possibilities of guests and restaurant staff are regulated on the orders and billing data.

All orders selected by the guests of a guest group are generally booked on an order list associated with the guest group. Each order is additionally provided with a time stamp, so that their processing time is available at any point in the processing sequence and can be controlled.

After the selection of drinks and food by the guests, the orders initially have, for example, the status "selected". The orders can still be changed by the guests and are initially only visible on the tablet PCs of the guest group. By means of a button "order now" the order process is completed. The orders are given the status "ordered" and can not be changed by the guests. The orders are then automatically forwarded from the guest system to the service system, namely the first service system of the assigned guest supervisor.

On the first service device of the responsible waiter or the responsible waitress, the orders with the status "ordered" are displayed in the order list marked with the guest group code. Waitresses, before their orders are forwarded to the kitchen and taproom, have the opportunity to process the orders with the help of a first processing module integrated into the first service unit, to give guests further recommendations, as well as corrections or additions to the orders in coordination with guests. In addition, priorities for the delivery of drinks and food can be set.

The orders of a respective guest group are preferably displayed exclusively on the first service device of the group assigned host to ensure individual care. To control, for example, to be able to recognize overloading of individual guest advisors at peak times, the orders, in particular their time stamp and status, are additionally displayed on a control system, for example the central system, to which, for example, a main supervisor (eg head waiter) has access.

By means of a release roster "Article at kitchen / serving", waitresses set the status of individual or all orders to the status "forwarded" and thus release the order for forwarding to a second service system. All items with the status "forwarded" are displayed in the kitchen and taproom applications in a list marked in turn with the guest group identifier grouped on the corresponding second service units in the kitchen / taproom.

In the second service device of the subsystem of the kitchen appear only the orders to be processed by the kitchen, in the second service device of the subsystem for serving only the orders to be delivered there. Identical articles of the collective order are combined into one item. In addition, the orders within an order list can be sorted according to different criteria, so that, for example, the orders in the kitchen are listed in the order of starters - main courses - desserts, which corresponds to the preparation and delivery order. In addition, further priorities can be defined.

The order lists are printed out by a kitchen or serving employee as a collective receipt or in the form of individual vouchers for each order. The collection vouchers serve as internal evidence for the preparation and provision of food and beverages in the kitchen and serving area. Up to the printout of the collective voucher, the responsible waitresses and waiters with their computer systems can still make changes to the orders. With the printout of the order list, the orders are given the status "finished" and are no longer displayed on the displays of the computer systems of the kitchen or bar. Newly added orders, which are given by the guests of the guest group after the printout of the collective order and forwarded by the waiter to the kitchen and the bar, are displayed in a new order list.

In a particular embodiment of the system, the chef or advertiser with a separate application has enhanced functions for controlling the preparation and delivery of orders in the kitchen. This way, the editing of the order lists can be prioritized by guest groups or individual changes in the order of meals of an order list can be defined. After approval of the cookbook by the chef / producer for preparation and delivery by the kitchen staff, the orders are given the status "ready" and are displayed on separate displays for the kitchen staff. The processing takes place in the given order, possibly by different employees, who are responsible for the "cold kitchen", the "hot kitchen" or desserts, for example. To temporal To keep distances between individual courses to an appropriate extent, software-controlled delay times are inserted between the gears. On the computer systems of the kitchen staff only the respective articles to be processed are visible.

Upon completion of the preparation and provision of the individual order items, preferably associated with the print-out of a label, on which the guest group president and the name of the item are noted, they are given the status "delivered" and disappear from the displays of the kitchen staff.

The software application for the waiter contains an overview of all assigned tables and guest groups currently placed at the tables. The waiter has thus at all times a complete overview over all orders of the guest group. The orders of an order list are grouped in the display on the data device according to the statuses "ordered", "forwarded" and "finished" or "delivered". Orders of the group "ordered", if necessary after consultation with the guest group, are to be forwarded to the kitchen and the bar. Orders with the status "forwarded" can be supplemented or possibly canceled. Orders with the status "finished" or "delivered" are processed or have already been delivered to the guest group.

If all orders have the status "ready" or "delivered", the invoice can be created on the basis of the order list on the request of the guest group, displayed on the display of the data device and optionally printed out as an invoice or hospitality receipt. The check-in takes place by the waiter at the table of the guests.

At the request of the guests, the guest group's bill can also be split into several bills if the payment is to be made by different guests of the guest group. In the other case, if guests coming together are seated on several tables, but the bill is to be paid by one guest, the order lists of several guest groups can be combined in one invoice and printed out if necessary.

If the area in which the order lists of several guest groups are to be merged into one invoice exceeds the territorial limits, all concerned guest groups are assigned to the waiter responsible for the settlement of the total bill using a master billing module before the order lists are merged. In this way, the receiving waiter receives access to all relevant order lists. At the same time, this ensures the consistency of order data and invoice data in the waiter reports.

For general business management and administrative tasks, the service system contains a separate management system, which is integrated, for example, as a software component "administration" in the service system. For example, in one possible embodiment, it is organized into the four areas of article management, general administration and accounting.

• – Anlegen von Artikeln wie Getränke, Speisen, Beilagen, Soßen, Dressing etc.
• – Definition von Artikeloptionen, z. B. Zubereitungsarten (raw, rare, medium ...)
• – Zuordnung beschreibender Texte und Abbildungen zu Artikeln
• – Einordnung der Artikel in verschiedene Artikelkategorien, Unterkategorien und Warengruppen (z. B. Getränke – Alkoholfreie Getränke – Mineralwasser 0,5 l)
• – Auswahl der Artikel für die aktuelle Elektronische Getränke- und Speisekarte aus dem vorhandenem Artikelstamm

In the article management, for example, the following functions are summarized

• - Creation of articles such as drinks, food, side dishes, sauces, dressing etc.
• - Definition of article options, eg. B. Types of preparation (raw, rare, medium ...)
• - Assignment of descriptive texts and illustrations to articles
• - Classification of articles into different article categories, subcategories and categories (eg drinks - non-alcoholic drinks - mineral water 0,5 l)
• - Selection of items for the current electronic beverage and menu from the existing article master

• – Personalverwaltung einschließlich Festlegung der Aufgabenbereiche und Vergabe von Zugriffsrechten sowie Zugangscodes zu den einzelnen Komponenten der Anwendungssoftware
• – Inventarverwaltung zur Hinterlegung von Tischen einschließlich Anzahl der Plätze und der Veraltung mobiler Computersysteme
• – Verwaltung von Artikelstrukturen als Basis für die Gliederung der elektronischen Getränke- und Speisekarte

The area General Administration is divided into

• - Personnel administration including definition of the areas of responsibility and allocation of access rights as well as access codes to the individual components of the application software
• - Inventory management for the deposit of tables including the number of seats and the obsolescence of mobile computer systems
• - Management of article structures as the basis for the organization of the electronic beverage and menu

• – Kassenberichte mit Angaben zu Umsätzen je Artikelkategorie und Warengruppe, Resultaten der Kellner/Kellnerinnen, Umsätzen nach Zahlungsarten und Steuern
• – Tagesberichte der Kellner
• – Rechnungsbelege
• – Statistische Auswertungen zu Umsätzen, Verkaufszahlen etc.

The area accounting contains

• - Cash reports with information on sales per item category and product group, results of the waiters / waitresses, turnover according to payment methods and taxes
• - Daily reports of the waiters
• - Invoice documents
• - Statistical evaluations on sales, sales figures, etc.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 202012000015 U1 [0005]
• US 20050125293 A1 [0006]
• DE 000009001193 U1 [0006]
• US 2004034564 A1 [0007]
• DE 202007008387 U1 [0010]
• US 20070061209 A1 [0011]
• US 4582172 A [0012]
• JP 000059003581 A [0013]
• JP 000001054568A [0013]
• DE 10338155 A1 [0013]
• DE 102005059188 B4 [0014]

Cited non-patent literature

• Gastro Journal, August 2011, p. 110 [0004]
• Impulse Gastronomie & Handel, October 2011, p. 48 [0004]
• Rolling PIN, Issue 118, 2011, p. 109 [0004]
• "La Baracca" and "s Baggers" developed. "La Baracca" is described in the Wirtschaftswoche from 18.06.2013 by Claudia Tödtmann under the title "Vapiano founder wants to get started with La Baracca nationwide", "'s Baggers" in the magazine Gastronomie Report, year 2007, issue 04 [0014]

Claims (13)

Computer-aided service system for servicing guests in a service operation by service employees, in particular in a hospitality company, in which service employees and the guests have computer systems with operating devices, namely at least a service system with service devices and a guest device guest system, wherein the computer systems differentiate in terms of hardware platform and software application are matched to a particular field of activity and connected to each other via at least one communication network, characterized in that a) the guest system is equipped with an electronic selection list, in particular menu for displaying, selecting and ordering service offers, b) the service system is a first service system with first service devices for guest carers, in particular waiter includes, whereby the orders issued by the guests via the communication network on the first service device transferable u nd there are displayed, wherein on the first service device, a first processing module for processing the orders is integrated by the guest advisor over the addition, confirmation and prioritization of orders is possible and on the orders can still be provided with a release stamp, with a Release and forwarding of orders to a second service system for employees, especially in the kitchen or at the bar, only after the release has been approved by the guest advisor, c) the first service system for guest advisors is equipped with the electronic selection list, in particular the menu, d) the first Service system is designed for billing and cassation of guests, e) it is the first service devices of the guest advisor preferably mobile devices, so that their functions are available location-independent. Service system according to claim 1, characterized in that the electronic selection list on the guest devices contains detailed information and illustrations of the service offers, which are maintained in particular centrally in the service system and transmitted via the communication network to the guest devices. Service system according to claim 1 or 2, characterized in that on the guest devices additionally an assistance module is integrated to optimize the selection and compilation of individual offers from the service offer, especially food and drinks, the guests with the help of the assistance module preferably through all options of the service be guided. Service system according to one of the preceding claims, characterized in that a follow-up module is integrated on the first service devices of the guest supervisor, via which the guest advisor can track the status of all orders. Service system according to one of the preceding claims, characterized in that the service operation is subdivided into a plurality of logical guest areas, so-called districts, and each guest area is assigned a first service system, wherein the service system as a whole is set up such that only the service providers of the assigned first service system Orders within the guest area assigned to the first service system are displayed for processing. Service system according to one of the preceding claims, characterized in that the service system comprises a central system with at least one central unit, on which a grouping module is integrated, are grouped over the multiple guests to a guest group, this guest group is assigned a unique identification number and the guest group one allocated to the selected first service system. Service system according to claim 6, characterized in that each guest group is assigned at least one group-specific guest device and an identifier of the device is stored in the service system, for which purpose each guest device preferably has an identification mark, for example a bar code, which can be read by the central device via a reading unit. Service system according to one of the preceding claims, characterized in that the first service system of the guest caretaker has a billing module, which is designed such that when billing and cash the score both the splitting of the bill of a guest group and the summarization of the accounts of several guest groups in one Collective bill allowed by the guest advisor. Service system according to one of the preceding claims, characterized in that the service system comprises a master billing module, wherein in the case of joint billing multiple guest areas billing is handled by the master billing module and this from the affected first service systems billing data for processing via the master Billing module to be released by the guest caretakers. Service system according to one of the preceding claims, characterized in that the second service system is subdivided as required into several subsystems for different service offers, such as kitchen and serving, and each subsystem is designed individually according to the service offer, wherein in the subsystems second display and second processing modules integrated with the orders released by the first service systems, with the help of which the forwarded orders are displayed and which preferably have functions for prioritizing, sorting, compiling and printing the orders as well as their archiving. Method for operating a computer-aided service system according to one of the preceding claims, characterized in that a) guests meet in a first step, the selection of service offers based on an electronic selection list by means of a guest device, b) in a further step by a triggered by the guest at the guest device User input for all selected service offers an order is triggered, all order items are provided for the purpose of common processing with the unique identifier for a guest group and receive a status, for example, referred to as "ordered", c) all orders in step b) one as "Ordered" have received designated status, can be viewed on first service devices of the guest advisor and can be supplemented and / or changed and / or prioritized in a further step after consulting and advising the guests, d) in a further step to Ben user input by the guest caregiver on his first service device all issued by the host group and possibly supplemented and / or changed and / or prioritized order items by release receive a status, for example, referred to as "forwarded", e) all orders that are in step d ) have received a status referred to as "forwarded" appear on the second service devices of the second service system of a service area, such as kitchen and / or serving area, in the lists of orders to be processed, and preferably in a further step to the second service system assigned to employees For example, staff in the bar or kitchen, grouped by the second processing module, sorted, prioritized and placed in a convenient order for processing and delivery, f) in a further step after user input to second service devices n the orders are given a status which is for example referred to as "ready", g) in another step for the preparation and provision of orders in the kitchen and kitchens, all orders which in step f) indicate the status "finished" h) on the second service devices in the processing area are removed from the lists of orders to be processed and can no longer be changed or canceled on the first service devices of the host supervisors; h) in a further step, upon request by the guest group, invoicing and order collection who in step g) have received a status designated as "finished" by means of the first service system of the guest supervisor assigned to the guest group. Method according to claim 11, characterized in that the orders placed by a guest group can be canceled by the responsible guest supervisor with the aid of the first processing module and / or if necessary can be modified to a limited extent as long as the orders do not have the status which in process step f) for example has been termed "finished". A method according to claim 11 or 12, characterized in that in a particular embodiment in step f) expediently the expression of a provided with the identifier of the guest groups label is provided for each order position in preparation for delivery.