초록 ▼

The present disclosure relates to a system configured to manage a dining experience for guests at a food service establishment. In some implementations, the system may comprise one or more guest identification devices, one or more sensors, one or more host systems, and one or more processors. The sy

The present disclosure relates to a system configured to manage a dining experience for guests at a food service establishment. In some implementations, the system may comprise one or more guest identification devices, one or more sensors, one or more host systems, and one or more processors. The system may be configured such that real-time detailed information about the food service establishment, guests of the food service establishment, food orders placed by guests of the food service establishment, table states of the tables in the food service establishment, and tasks performed by staff members is provided to the staff members of the food service establishment. The information may facilitate a unique guest experience for guests of the food service establishment wherein the guests may place a food order remotely, arrive at the food service establishment and self-select a table, and receive delivery of their food order at their selected table.

대표청구항 ▼

1. A dining experience management system configured to manage a dining experience for guests at a food service establishment, the system comprising: guest identification devices associated with guests within the food service establishment who have placed food orders, wherein the food service establi

1. A dining experience management system configured to manage a dining experience for guests at a food service establishment, the system comprising: guest identification devices associated with guests within the food service establishment who have placed food orders, wherein the food service establishment includes stations where guests are likely to be located, the guest identification devices including a first guest identification device, the first guest identification device being associated with a first guest who has placed a first food order;one or more sensors distributed within the food service establishment, the one or more sensors being configured to generate output signals related to locations of individual ones of the guest identification devices within the food service establishment; andone or more physical processors configured by machine-readable instructions to: automatically determine locations of individual ones of the guest identification devices within the food service establishment based on the output signals of the one or more sensors;automatically associate individual ones of the guest identification devices with individual ones of the stations in the food service establishment based on the determined locations of individual ones of the guest identification devices and locations of individual ones of the stations in the food service establishment, individual stations corresponding to individual tables having table seat capacities, the association of individual ones of the guest identification devices with individual ones of the stations facilitating delivery of the food orders to the corresponding guests, such that the first guest identification device is automatically associated with a first station in the food service establishment, the first station corresponding to a first table having a first table seat capacity, wherein the association of the first guest identification device with the first station facilitates delivery of the first order to the first guest at the first station;automatically determine an available capacity in the food service establishment, the automatic determination being based on one or more of the table seat capacities, persistence information, or party size information, wherein the persistence information is related to a length of time individual ones of the guest identification devices are associated with individual ones of the stations that correspond to the individual tables, andwherein the party size information is indicative of a party size and comprises information corresponding to a quantity of guest identification devices associated with a related group of guests,such that the available capacity of the food service establishment is automatically determined based on one or more of the first table seat capacity, first persistence information, or a first party size; andmake a preliminary association of guest identification devices with individual tables having available seating capacity based on the party size information and the determined available capacity of the food service establishment, wherein the determined available capacity of the food service establishment is automatically reduced based on the preliminary association, and, responsive to association of one or more of the guest identification devices with stations corresponding to one or more of the individual tables, the available capacity is automatically revised based on the association, wherein in response to a first preliminary association of the first guest identification device with the first table, the determined available capacity is automatically temporarily reduced based on the first preliminary association, and responsive to an association of the first guest identification device with another table other than the first table, the temporarily reduced available capacity is automatically revised based on the association. 2. The system of claim 1, wherein the one or more physical processors are further configured by machine-readable instructions to: determine the persistence information based on the output signals of the one or more sensors, such that the first persistence information for the first guest identification device associated with the first station is related to a first length of time the first guest identification device is associated with the first station. 3. The system of claim 1, wherein the food orders include the party size information, wherein the first party size comprises a first quantity of guest identification devices associated with a first related group of guests. 4. The system of claim 1, further comprising a seating capacity interface configured to display information related to the seat capacity of the tables, wherein the one or more physical processors are further configured by machine-readable instructions to provide the seating capacity interface with an indication of whether a second guest should be permitted to enter the food service establishment based on the available capacity. 5. The system of claim 1, wherein the one or more sensors include a bridge exit reader configured to generate output signals conveying information related to guest identification devices associated with guests leaving the food service establishment, the one or more physical processors being further configured by machine-readable instructions to adjust the available capacity based on the information from the bridge exit reader, such that the determined available capacity is adjusted responsive to the first guest identification device associated with the first guest leaving the food service establishment. 6. The system of claim 1, wherein the available capacity of the food service establishment is determined based on the persistence information that indicates individual tables will have available capacity in a relatively short length of time, such that the determined available capacity is determined based on information that indicates the first table will have available capacity in a relatively short first length of time. 7. The system of claim 1, wherein the determination of the available capacity of the food service establishment accounts for breakage responsive to a quantity of the guest identification devices associated with a station corresponding to an individual table having a quantity of available seats that is greater than the quantity of associated guest identification devices. 8. A method of managing a dining experience for guests at a food service establishment, the method being implemented in a computer system including one or more sensors distributed within the food service establishment, one or more physical processors, and storage media storing machine-readable instructions, the method comprising: associating, by the one or more physical processors, guest identification devices with guests within the food service establishment who have placed food orders, wherein the food service establishment includes stations where guests are likely to be located, the guest identification devices including a first guest identification device, the first guest identification device being associated with a first guest who has placed a first food order;generating, with the one or more sensors distributed within the food service establishment, output signals related to locations of individual ones of the guest identification devices within the food service establishment;automatically determining, by the one or more physical processors, locations of individual ones of the guest identification devices within the food service establishment based on the output signals of the one or more sensors; andautomatically associating, by the one or more physical processors individual ones of the guest identification devices with individual ones of the stations in the food service establishment based on the determined locations of individual ones of the guest identification devices and locations of individual ones of the states in the food service establishment, individual stations corresponding to individual tables having table seat capacities, the associations of individual ones of the guest identification devices with individual ones of the stations facilitating delivery of the food orders to the corresponding guests, including automatically associating the first guest identification device with a first station in the food service establishment, the first station corresponding to a first table having a first table seat capacity, wherein the association of the first guest identification device with the first station facilitates delivery of the first order to the first guest at the first station;automatically determining, by the one or more physical processors, an available capacity in the food service establishment, the determination based on one or more of the table seat capacities, persistence information, or party size information;wherein the persistence information is related to a length of time individual ones of the guest identification devices are associated with individual ones of the stations that correspond to the individual tables;wherein the party size information is indicative of a party size and comprises information corresponding to a quantity of guest identification devices associated with a related group of guests; andwherein the determined available capacity includes a first available capacity that is automatically determined based on one or more of the first table seat capacity, first persistence information, or a first party size. 9. The method of claim 8, further comprising determining the persistence information based on the output signals, such that first persistence information for the first guest identification device associated with the first station is related to a first length of time the first guest identification device is associated with the first station. 10. The method of claim 8, wherein the food orders include the party size information, wherein the first party size comprises a first quantity of guest identification devices associated with a first related group of guests. 11. The method of claim 8, further comprising displaying information related to the seat capacity of the tables, the information related to the seat capacity of the tables including an indication of whether additional guests should be permitted to enter the food service establishment based on the available capacity, the indication including a first indication of whether a second guest should be permitted to enter the food service establishment. 12. The method of claim 8, further comprising making a preliminary association of guest identification devices with individual tables having available seating capacity based on the party size information and the available capacity information, wherein the available capacity is temporarily reduced based on the preliminary association, and, responsive to associating one or more of the guest identification devices with stations corresponding to one or more of the individual tables, revising the available capacity based on the association, the preliminary association including a first preliminary association of the first guest identification device with the first table, wherein the first available capacity is temporarily reduced based on the first preliminary association, and responsive to associating the first guest identification device with another table other than the first table, the reduced first available capacity is revised based on the association of the first guest with the association with the other table. 13. The method of claim 8, further comprising generating output signals conveying information related to individual ones of the guest identification devices associated with guests leaving the food service establishment, and adjusting the available capacity based on the leaving information such that the first available capacity is adjusted responsive to generated output signals conveying information related to the first guest identification device associated with the first guest leaving the food service establishment. 14. The method of claim 8, further comprising determining available capacity based on the persistence information that indicates individual tables will have available capacity in a relatively short length of time, such that the first available capacity is determined based on information that indicates the first table will have available capacity in a relatively short first length of time. 15. The method of claim 8, further comprising accounting for breakage responsive to associating the quantity of the guest identification devices with a station corresponding to an individual table having a quantity of available seats that is greater than the quantity of associated guest identification devices, such that breakage is accounted for responsive to associating a first quantity of guest identification devices with the first station corresponding to the first table having a first quantity of available seats that is greater than the first quantity of guest identification devices.