18229875. ORDER RECEPTION SYSTEM, ORDER RECEPTION METHOD, AND STORAGE MEDIUM simplified abstract (TOYOTA JIDOSHA KABUSHIKI KAISHA)
ORDER RECEPTION SYSTEM, ORDER RECEPTION METHOD, AND STORAGE MEDIUM
Organization Name
TOYOTA JIDOSHA KABUSHIKI KAISHA
Inventor(s)
Taizo Masuda of Yokohama-shi (JP)
Kiyoto Sasaki of Susono-shi (JP)
Daisuke Kakuma of Toyota-shi (JP)
Hiroyoshi Masui of Susono-shi (JP)
Akihiro Yamaguchi of Toyota-shi (JP)
Yuki Nishikawa of Numazu-shi (JP)
ORDER RECEPTION SYSTEM, ORDER RECEPTION METHOD, AND STORAGE MEDIUM - A simplified explanation of the abstract
This abstract first appeared for US patent application 18229875 titled 'ORDER RECEPTION SYSTEM, ORDER RECEPTION METHOD, AND STORAGE MEDIUM
Simplified Explanation
The patent application describes an order reception system that receives reservations from users for dishes at a dish providing place, calculates lead time and arrival time, and instructs the dish providing place to start preparing based on the arrival time and lead time.
- System receives reservations for dishes from users
- Calculates lead time required for providing the dish
- Calculates arrival time of the user at the dish providing place
- Instructs the dish providing place to start preparing based on arrival time and lead time
Potential Applications
- Restaurant industry
- Food delivery services
- Catering businesses
Problems Solved
- Efficiently managing dish preparation based on user arrival time
- Reducing wait times for users
- Improving overall customer experience
Benefits
- Improved customer satisfaction
- Streamlined dish preparation process
- Better resource management and planning
Original Abstract Submitted
An order reception system according to the present disclosure includes one or more processors. The one or more processors are configured to perform receiving a reservation from a user to provide a dish to a dish providing place, receiving the reservation to provide a dish, calculating a lead time required for providing the dish and an arrival time at which the user arrives at the dish providing place, and instructing the dish providing place to start preparing to provide the dish based on the arrival time and the lead time.
