CN-120562754-B - Restaurant meal-outlet control system and control method thereof

CN120562754BCN 120562754 BCN120562754 BCN 120562754BCN-120562754-B

Abstract

The application belongs to the technical field of restaurant meal-out control service, and particularly relates to a restaurant meal-out control system and a restaurant meal-out control method. The dining service item planning control module comprises a service item database, a service item evaluation component and a service item planning component, wherein the service item planning control module comprises the service item database, the service item evaluation component and the service item planning component, an editable questionnaire database and a questionnaire interaction end are arranged in the service item evaluation component, the service item planning component is used for establishing a service item interaction evaluation data flow and analyzing service item execution priority according to questionnaire investigation data, and the dining service item planning control module is mainly used for providing an execution and optimization scheme for optimizing various service items in the dining process of a restaurant so as to improve the service quality of clients, realizing dynamic control and optimization of the dining effect of the clients by controlling food adding and the time delay of the dining, and improving dining experience of the restaurant.

Inventors

ZHANG QIANG
XUAN LIANG
Li Diefeng
XU SONG
LIU LIXIANG

Assignees

江汉大学

Dates

Publication Date: 20260512
Application Date: 20250516

Claims (8)

1. The restaurant meal-outlet control system is characterized by comprising a meal-outlet service item planning control module and a meal-outlet service utility optimization module; The dining service utility optimization module comprises a food price database, a food history sales database, a dining time database and a dining service utility optimization component; the meal delivery service item planning control module is used for executing the following steps: A1, establishing a service item database of meal delivery service, wherein the service item comprises a plurality of item characteristic attributes related to meal delivery service experience ; A2, calling a service item interaction evaluation module to generate an acceptability level questionnaire which is provided with or not provided with a certain service item for the meal service by a customer; A3, determining attribute classes of service items according to the acceptability level of clients for service items with or without various meal delivery service items, wherein the attribute classes comprise class A craving service items, class B competing service items, class C requisite service items, class D low-influence service items, class E degradation service items and class F abnormal service items; a4, eliminating class D low influence attributes, class E degradation service items and class F abnormal service items, respectively counting acceptability data of questionnaire samples by a service item planning component, determining the number of different acceptability corresponding to each service item, and calculating to obtain positive utility indexes corresponding to the service items Negative utility index The comprehensive utility index is expressed as The obtained high-value service item set, the priority service item set, the requisite service item set and the negligible service item set; A5, determining the priority sequence of the service item sets according to the sequences of the requisite service item sets, the priority service item sets and the high-value service item sets, and planning or optimizing the service items according to the size sequence of the comprehensive utility indexes of the service items in the sets from large to small for a plurality of service items in the service item sets to be executed; the dining service utility optimization module is used for executing the following steps: B1, establishing a dining utility function ; Wherein the method comprises the steps of For customers expect a cost of expenditure, where The price of the food is set for the user, Refers to marginal utility when food pricing is below customer desired payout costs and Wherein Refers to marginal utility when customer's food pricing exceeds expected payout costs and , ; B2, establishing a dining decision model considering restaurant food pricing and delayed decision, and representing the dining cost as ; Wherein the method comprises the steps of Refers to a delay cost coefficient, is obtained by fitting historical dining data, Representing the actual cost of a customer to have a meal, Indicating that the purchase is not performed; B3, establishing a dining service expected objective function as follows: ; ; ; historical meal quantity for food, customer expected cost of expenditure Satisfy uniform distribution Wherein Is the maximum expected expenditure cost to be incurred, Is a probability density function thereof; And Is a weight coefficient given according to the preference degree of the restaurant meal output target ; B4, combining with the dining service expected objective function, determining a weight coefficient according to the dining priority of the restaurant, and if the maximum profit is preferentially obtained, improving Weight, if the maximum passenger flow and restaurant public praise are obtained preferentially, the method improves And determining pricing of different foods by solving an optimal solution of the objective function.
2. The restaurant meal-out control system according to claim 1, wherein the service item database stores basic data for various service items related to meal-out, and the service item evaluation component is internally provided with an editable questionnaire database and a questionnaire interaction terminal; the food price data path stores the current pricing and the historical pricing of each food in the restaurant, the food historical sales database stores the historical sales price and sales volume of each food in the restaurant, and the meal-out time database is used for storing the meal-out delay historical data of each food.
3. The restaurant meal-out control system according to claim 2, wherein in step A1, the characteristic attribute At least comprises characteristic attributes related to food taste, meal output speed, dining environment and service attitude; The step A2 specifically comprises the steps of completing editing operation of each meal delivery service item in a service item database, generating a service item questionnaire through a questionnaire interaction terminal, outputting an evaluation questionnaire, collecting the evaluation questionnaire through an interactive port, and obtaining the acceptability of a client for the service item, wherein the acceptability refers to the acceptability level of the client for the meal delivery service and the acceptability level of the client for the service item.
4. The restaurant meal delivery control system of claim 3, wherein the acceptability is divided into five levels, from low to high including unacceptable e, barely acceptable d, no impact c, response b, must a.
5. The restaurant meal-out control system according to claim 4, wherein step A3 further comprises creating a category decision table based on the customer's level of acceptability with and without each type of meal-out service, the decision table being as follows; Determining attribute types of service items according to a judging table, wherein the attribute types comprise a class A craving service item, a class B competing service item, a class C requisite service item, a class D low-influence service item, a class E deteriorating service item and a class F abnormal service item, and the judging rules are as follows: Firstly, determining class A craving service items, namely, a client is required attitude for having the service items and is unacceptable attitude for not having the service items; then determining F abnormal service items, namely that the client is necessary or unacceptable for having the service items and not having the service items at the same time; Then determining the C-type requisite service item, namely that the customer considers the requisite service item to be provided with the service item and is not acceptable for not being provided with the service item; determining class E degraded service items, namely that the client is considered to be necessary when the client is not acceptable to having a certain service item or does not have a service item; the remaining scenario summaries are divided into class D low impact attributes.
6. The restaurant meal-out control system according to claim 5, wherein in the step A4, the calculated acceptability percentages corresponding to the service items are respectively ; Then for a certain service item Is expressed as ; For a certain service item Is expressed as (1) ; For a certain service item Is expressed as the comprehensive utility index of (1) 。
7. The restaurant meal-out control system according to claim 6, wherein in the step A4, the high-value service item set means And is also provided with A set of service items, a set of priority service items refers to And is also provided with A set of service items, a necessary service item set refers to And is also provided with A set of service items of (1) a negligible service item set refers to And is also provided with A collection of service items; Wherein the method comprises the steps of Refers to the minimum value of the positive utility index corresponding to all service items, Refers to the maximum value of the positive utility index for all service items, Refers to the minimum value of negative utility indicators corresponding to all service items, Refers to the maximum value of negative utility indexes corresponding to all service items.
8. A control method based on the restaurant meal-out control system of claim 1, comprising the steps of: step1, acquiring a restaurant service item database, establishing a service item database, acquiring restaurant product types and historical data, and establishing a food price database, a food historical sales database and a meal delivery time database; Step 2, analyzing data in a database, removing invalid data, and establishing a daily database updating mechanism; Step 3, establishing a questionnaire acquisition flow of the meal outlet service item, and acquiring acceptability level data of a customer on the meal outlet service item through a service item evaluation component; Step 4, analyzing and calculating the acceptability data based on the questionnaire sampling data, and determining a high-value service item set, a priority service item set, a necessary service item set, a negligible service item set and a degradation service item set formed by service items with degradation attributes; For a plurality of service items in the service item set to be executed, planning or optimizing the service items according to the order of the comprehensive utility indexes of the service items in the set from large to small, and improving the quality of the corresponding service items; Determining the priority sequence of service item sets to be limited according to the sequence of the degraded service item sets and the negligible service item sets, and for a plurality of service items in the service item sets to be limited, selecting the service items according to the sequence from the large to the small of the absolute value of the comprehensive utility index of the service items in the set for limiting optimization, wherein the limiting optimization comprises reducing or prohibiting the generation of a plurality of service items selected from the set; Recording service item optimization content and data, determining service evaluation and restaurant turnover change data brought by corresponding optimization through periodic questionnaire investigation, and providing reference for periodic optimization; And 5, determining a preferred combination of the real-time pricing of the food and the expected target of the dining service by the dining service utility optimization module, determining an optimization target of the next time period according to the current load of the restaurant and the business plan, recording and generating an optimization result of the dining service utility optimization of each time period, and storing the optimization result in a database so as to be used as a reference for subsequent optimization.

Description

Restaurant meal-outlet control system and control method thereof Technical Field The invention belongs to the technical field of restaurant meal-out control service, and particularly relates to a restaurant meal-out control system and a restaurant meal-out control method. Background Compared with other commercial behaviors of directly selling finished products, the processing production of the products is required to be carried out on site according to the real-time order state of the customer in dining places such as dining rooms, the food is generally cooked and ready to eat, and is different from traditional commodities, the customer has stronger feelings on service items related to various product attribute characteristics such as food color, aroma and taste, meanwhile, the dining waiting time of most of the foods can greatly influence the dining experience of the customer except for a small quantity of prefabricated foods due to the fact that the dining process needs to wait for the food to be produced in real time, the dining control flow of the simple meal control flow of the last and sequentially produced is adopted in the traditional dining room, the dining room has small food production pressure when the quantity of the customer is low, the dining time delay is short, enough manpower and material resources are used for meeting the service requirements of the customer, the satisfaction degree of various service items is difficult to be ensured along with the increase of the food production pressure under the conditions of centralized dining of the large dining room, the dining room is increased, and the dining effect of the customer can not be controlled to be further improved if the dining effect of the dining process is controlled, and the dining effect of the dining effect is further improved. Disclosure of Invention The invention aims to provide a restaurant meal-outlet control system and a restaurant meal-outlet control method, which are beneficial to improving the service quality of restaurant meal-outlet and the service utility of customer meal-outlet. In order to achieve the above purpose, the present invention adopts the following technical scheme. A restaurant meal-out control system comprises a meal-out service item planning control module and a meal-out service utility optimization module; The dining service utility optimization module comprises a food price database, a food history sales database, a dining time database and a dining service utility optimization component; the meal delivery service item planning control module is used for executing the following steps: A1, establishing a service item database of meal delivery service, wherein the service item comprises a plurality of item characteristic attributes related to meal delivery service experience ; A2, calling a service item interaction evaluation module to generate an acceptability level questionnaire which is provided with or not provided with a certain service item for the meal service by a customer; A3, determining attribute classes of service items according to the acceptability level of clients for service items with or without various meal delivery service items, wherein the attribute classes comprise class A craving service items, class B competing service items, class C requisite service items, class D low-influence service items, class E degradation service items and class F abnormal service items; A4, eliminating class D low influence attributes, class E degradation service items and service items corresponding to class exception service items, respectively counting acceptability data of questionnaire samples by a service item planning component, determining the number of different acceptability corresponding to each service item, and calculating to obtain positive utility indexes corresponding to the service items Negative utility indexThe comprehensive utility index can be expressed asThe obtained high-value service item set, the priority service item set, the requisite service item set and the negligible service item set; A5, determining the priority sequence of the service item sets according to the sequences of the requisite service item sets, the priority service item sets and the high-value service item sets, and planning or optimizing the service items according to the size sequence of the comprehensive utility indexes of the service items in the sets from large to small for a plurality of service items in the service item sets to be executed; the dining service utility optimization module is used for executing the following steps: B1, establishing a dining utility function ; Wherein the method comprises the steps ofFor customers expect a cost of expenditure, whereThe price of the food is set to be,Refers to marginal utility when food pricing is below customer desired payout costs andWhereinRefers to marginal utility when customer's food pricing exceeds expected payout costs and,; B2, establishing a dining