"Check Please" Systems and Methods of Automated Economical Management of Tables at a Restaurant

US20130151356A1 Systems and Methods of Automated Economical Management of Tables at a Restaurant

Kwong Yat Wai Edwin

Publication Date 2013-06-13 

Application Date 2011-12-12

Abstract  

Systems and methods for deciding how a group of restaurant customers should be charged are provided. The system's components include an electronic device that is physically associated with a table, a radio-frequency (“RF”) receiver associated with one or more of a plurality of dishes, a RF receiver associated with a group of customers, a processor, and memory. The electronic device is configured to evaluate whether a group of customers at a table is economical after a certain period of time elapses. The devices determination is based on a comparison of a pre-assigned table cost to a food cost. The table cost may be based on the size of the table, the openness of the table, the view of the table, and the location of the table. The table cost being triggered if the group has not ordered a sufficient amount of food.

… If, however, the time spent occupying the table is long, the table may become less profitable. Such customers often bring in magazines or newspaper with them, and stay in the restaurant for a long time, without ordering much food. If there are too many of such customers, the restaurant may lose financial viability. However, a restaurant may not always desire to ask a customer to leave, even if the customer is not spending much money in ordering food. There is a need, therefore, for restaurants to manage customers who exemplify such behaviors.

On the other hand, there are certain customers that may be deemed as premium customers. These types of customers may order food that is relatively expensive within a short amount of time. Therefore, these customers are valuable customers to the restaurant. Hence, restaurants should not hesitate to retain these customers to stay longer to order more food. The restaurants should not hesitate to give these customers a better table with better views and location.

After the time period elapses, the group of customers is evaluated as to whether or not that are economical. The evaluation is based on computation of: 1) the total amount of the food cost incurred, and 2) the average amount of food cost incurred per person. Next, the food cost is compared to the table cost, and it is determined which is higher. Depending on which is higher, an appropriate action is undertaken.

If the table cost is higher than the food cost, the action involves charging the group of the customers with the table cost instead of the food cost. However, this cost may not be charged to the group if the restaurant is not operating at or near full capacity. If the food cost is higher, then the group is allowed to continue to occupy the table and is not charged just yet.