CN112800330A

Movatterモバイル変換

Info

Publication number: CN112800330A
Application number: CN202110134524.XA
Authority: CN
Inventors: 傅峰峰
Original assignee: Guangzhou Fugang Wanjia Intelligent Technology Co Ltd
Current assignee: Guangzhou Fugang Life Intelligent Technology Co Ltd
Priority date: 2021-01-29
Filing date: 2021-01-29
Publication date: 2021-05-14

Abstract

The invention provides a food recommendation method, a food recommendation system, a storage medium and food manufacturing equipment, wherein the method comprises the following steps: acquiring the supply quantity of each of a plurality of kinds of food which can be made by the food making equipment within a preset time limit; acquiring the demand influencing factors of the various foods within the preset time limit; estimating the consumption demand of the various foods in a preset period according to the demand influence factors; preferentially recommending the food with higher supply quantity relative to the consumption demand. Therefore, the food making equipment gives priority to the food with high supply quantity relative to the consumption demand quantity, namely preferentially recommends the food with larger supply quantity than demand quantity to the consumer, and does not preferentially recommend the food with insufficient supply quantity to the consumer, thereby improving the condition of unbalanced supply and demand of the food.

Description

Food recommendation method and system, storage medium and food making equipment

Technical Field

The invention relates to the technical field of data processing, in particular to a food recommendation method, a food recommendation system, a storage medium and food manufacturing equipment.

Background

With the rapid development of the society, the catering industry is developed more and more, when a consumer does not want to cook, the consumer can place an order for the wanted food to the food making equipment, and the food making equipment can automatically make the corresponding food according to the placed order, so that the consumer can eat more and more conveniently.

The food preparation equipment is usually equipped with a plurality of different food preparation machines, such as a dumpling preparation machine, a soup noodle preparation machine, a cooking machine, a cold food preparation machine and the like, and the respective preparation quantity of the food preparation machines is usually determined based on long-term statistics results, for example, the annual sales volume of cold and dressed foods is the highest, the annual sales volume of soup noodle foods is the lowest, the preparation quantity of the cold and dressed food preparation machine is the largest, and the preparation quantity of the soup noodle preparation machine is the smallest. However, in a short predetermined period, the dining demand of the consumer may be inconsistent with the long-term statistical result due to the influence of the demand, so that the supply and demand of various foods in the short predetermined period are unbalanced, for example, in winter, the demand of hot soup noodles food is usually larger than that of cold dishes due to the influence of cold weather, so that the soup noodles making machine with a small amount of soup noodles can not make the soup noodles food due to too much order quantity, and the cold dishes making machine with a large amount of cold dishes can supply cold dishes more than that due to too little order quantity, so that part of the cold dishes making machine is idle, and waste is caused.

Disclosure of Invention

The invention aims to provide a food recommending method to improve the condition of unbalanced supply and demand of food within a preset time limit.

In order to solve the above technical problem, the present invention provides a method for recommending food for a food preparation device using a computer program, comprising the steps of:

A. acquiring the supply quantity of each of a plurality of kinds of food which can be made by the food making equipment within a preset time limit;

B. acquiring the demand influencing factors of the various foods within the preset time limit;

C. estimating the consumption demand of the various foods in a preset period according to the demand influence factors;

D. preferentially recommending the food with higher supply quantity relative to the consumption demand.

Preferably, the demand influencing factors comprise climate conditions, holiday information and/or the respective accepted quantities of the plurality of food products.

Preferably, the consumption demand is positively correlated with the amount of the accepted order.

Preferably, in the step D, recommendation is made according to a degree of the supply amount relative to the consumption demand amount from high to low.

Preferably, in the step D, the supply quantity is subtracted from the consumption demand quantity to obtain a difference, and a degree of the supply quantity relative to the consumption demand quantity is analyzed according to the difference, wherein the degree is proportional to the difference.

Preferably, in the step a, the number of the various food makers respectively making the various food items in the food making equipment is obtained, and the respective supply amounts of the plurality of food items in the predetermined period are obtained according to the number of the various food makers, and the supply amounts are proportional to the number of the food makers.

Preferably, the predetermined period of time is within one day.

The invention also provides a computer-readable storage medium, on which a computer program is stored, which computer program, when being executed by a processor, carries out the steps of the method as described above.

The present invention also provides a food preparation apparatus comprising a computer readable storage medium and a processor connected to each other, the computer readable storage medium being as described above.

The invention also provides a system for recommending food for food making equipment by using a computer program, which comprises the food making equipment and a server, wherein the food making equipment is in communication connection with the server, the server comprises a computer readable storage medium and a processor which are stored mutually, and the computer readable storage medium is as described above.

The invention has the following beneficial effects: the food with short supply caused by the demand influencing factor in the preset period has low supply quantity relative to the consumption demand, and the food with larger supply quantity relative to the consumption demand caused by the demand influencing factor in the preset period has high supply quantity, so that the food making equipment gives priority to the food with higher supply quantity relative to the consumption demand, which means that the food with larger supply quantity relative to the consumption demand is recommended to the consumer, and the food with short supply is not recommended to the consumer, thereby improving the condition of unbalanced food supply and demand.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.

FIG. 1 is a general flow diagram of a method for recommending food for a food preparation device using a computer program;

FIG. 2 is a detailed flow chart of a method for recommending food for a food preparation device using a computer program.

Detailed Description

In order to make the technical solutions of the present invention better understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The terms "first," "second," and the like in the description and claims of the present invention and in the above-described drawings are used for distinguishing between different objects and not for describing a particular order. Furthermore, the terms "include" and "have," as well as any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, product, or apparatus that comprises a list of steps or elements is not limited to those listed but may alternatively include other steps or elements not listed or inherent to such process, method, product, or apparatus.

Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the invention. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein can be combined with other embodiments.

Example 1

However, in a short predetermined period, under the influence of demand influencing factors such as climate conditions, holiday information, and the amount of orders received by each food, the eating demand of consumers is inconsistent with the long-term statistical result, so that the supply and demand of each food in the short predetermined period are unbalanced, for example, in winter, under the influence of cold climate, the demand of hot soup noodles food becomes the largest, and the demand of cold dishes becomes the smallest, so that the soup noodles making machine with the smallest amount of prepared soup noodles is not enough due to the fact that the amount of orders is too large, and the cold dishes making machine with the largest amount of prepared soup noodles is larger than the demand of prepared cold dishes due to the fact that the amount of orders is too small.

In this embodiment, a food preparation apparatus includes a computer-readable storage medium and a processor connected to each other, the computer-readable storage medium having a computer program stored therein. To avoid the above-mentioned imbalance in food supply and demand, during the operation of the food preparation apparatus, a computer program in a computer readable storage medium is executed by a processor to implement a method for recommending food for the food preparation apparatus using the computer program as shown in fig. 1 and 2, the method comprising the steps of:

A. the respective supply amounts of a plurality of food products which can be made by the food making equipment within a predetermined period are obtained.

In this embodiment, the food preparation equipment is equipped with 5 cold food preparation machines, 4 dumpling preparation machines, 3 cooking machines and 2 soup noodle preparation machines, and the food preparation equipment can prepare cold food, dumpling food, cooked food and soup noodle food, wherein the supply amount of each food in a predetermined period is in direct proportion to the number of the corresponding food preparation machines. In this embodiment, each food preparation machine takes 10 minutes for the same time, and thus the supply amount of the cold food prepared by 5 cold food preparation machines is 5 × 24 × 60/10 to 720 parts in 24 hours a day, the supply amount of the dumpling food prepared by 4 dumpling preparation machines is 4 × 24 × 60/10 to 576 parts in 24 hours a day, the supply amount of the fried dish food prepared by 3 dish preparation machines is 3 × 24 × 60/10 to 432 parts in 24 hours a day, and the supply amount of the noodles soup food prepared by 2 noodle preparation machines is 2 × 24 × 60/10 to 288 parts in 24 hours a day.

B. Acquiring the individual demand influencing factor of a plurality of food products within a preset period.

In this embodiment, the demand influencing factors of the food include climate conditions, holiday information and the respective accepted orders of various foods, and under the influence of the demand influencing factors, the eating demand of the consumer may be inconsistent with the long-term statistical result. Taking the climate condition as an example, in winter with daily average temperature lower than 0 ℃, the consumption demand of hot soup and noodle foods becomes the largest and the consumption demand of cold and dressed foods becomes the smallest under the influence of cold climate, but the demand of dumpling foods and fried foods is hardly influenced. Taking holiday information as an example, the consumption demand of dumpling food becomes the largest in the winter to the winter, and the demand of cold and dressed food, fried dish food and soup and noodle food is hardly influenced. Taking the amount of the received single of each food as an example, the consumption demand of each food is positively correlated with the amount of the received single of each food, and for example, if the amount of the received single of the fried dish food is 100 parts and the amount of the received single of the salad food, the dumpling food and the soup noodle food is 0, the consumption demand of the fried dish food and the dumpling food becomes large, and the consumption demand of the salad food, the dumpling food and the soup noodle food does not change.

C. And estimating the consumption demand of each of the plurality of foods in a preset period according to the demand influence factor.

Taking the climate condition as an example, in winter with the daily average temperature lower than 0 ℃, the cold climate influences, the hot soup and noodle food consumption demand is the largest, the cold sauce and dressed food consumption demand is the smallest, and the consumption demands of the dumpling food and the fried dish food are between the soup and noodle food and the sauce and dressed food, so in winter, the consumption demand of the soup and noodle food in one day is 700 parts, the consumption demand of the dumpling food in one day is 550 parts, the consumption demand of the fried dish food in one day is 400 parts, and the consumption demand of the sauce and dressed food in one day is 250 parts according to the climate condition.

D. Food with a higher degree of supply relative to consumption demand is preferentially recommended.

After estimating the consumption demand of each food, subtracting the consumption demand of each food from the supply of each food to obtain a difference, and analyzing the degree of the supply of each food relative to the consumption demand of each food according to the difference, wherein the degree is in direct proportion to the difference, specifically: the difference of the soup and noodle food is 288-; the difference value of the dumpling food is 576, 550 and 16 parts, the difference value of the fried dish food is 432, 400 and 32 parts, and the difference value of the cold dish food is 720, 250 and 470 parts, which means that the supply of the dumpling food, the fried dish food and the cold dish food is greater than the demand, and the supply of the cold dish food is the most serious. In this way, the cold and dressed food, the fried dish food, the dumpling food and the soup and noodle food are sequentially arranged according to the degree of the supply quantity of each food relative to the consumption demand quantity of each food from high to low, and then the cold and dressed food is recommended to the consumer according to the degree of the supply quantity of each food relative to the consumption demand quantity from high to low, so the cold and dressed food is recommended to the consumer firstly, the fried dish food and the dumpling food are recommended, and the soup and noodle food is not recommended. Thus, the food preparation device preferentially recommends the cold and dressed food which is originally supplied more than the demand of the consumer to promote the sale of the food which is originally supplied more than the demand, and preferentially recommends the soup and noodle food which is originally not supplied less than the demand of the consumer to inhibit the sale of the food which is originally not supplied less than the demand, thereby improving the condition of unbalanced supply and demand of the food.

Example 2

This embodiment is substantially the same as embodiment 1 except that: the food preparation device is a part of a system for recommending food of the food preparation device by using a computer program, the system further includes a server in communication connection with the food preparation device, the server includes a computer-readable storage medium and a processor which are connected with each other, the computer-readable storage medium stores the computer program thereon, the computer program is executed by the processor to implement the method for recommending food of the food preparation device by using the computer program as shown in fig. 1 and fig. 2, and the method for recommending food of the food preparation device by using the computer program is the same as that in embodiment 1, and is not described herein again.

The above described embodiments of the food preparation device and the system for recommending food for the food preparation device by using a computer program are merely illustrative, wherein the modules illustrated as separate parts may or may not be physically separate, and the parts displayed as modules may or may not be physical modules, may be located in one place, or may be distributed on a plurality of network modules. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment. One of ordinary skill in the art can understand and implement it without inventive effort.

Through the above detailed description of the embodiments, those skilled in the art will clearly understand that the embodiments may be implemented by software plus a necessary general hardware platform, and may also be implemented by hardware. Based on such understanding, the above technical solutions may be embodied in the form of a software product, which may be stored in a computer-readable storage medium, where the storage medium includes a Read-Only Memory (ROM), a Random Access Memory (RAM), a Programmable Read-Only Memory (PROM), an Erasable Programmable Read-Only Memory (EPROM), a One-time Programmable Read-Only Memory (OTPROM), an Electrically Erasable Programmable Read-Only Memory (EEPROM), a Compact Disc-Read-Only Memory (CD-ROM), or other disk memories, CD-ROMs, or other magnetic disks, A tape memory, or any other medium readable by a computer that can be used to carry or store data.

Finally, it should be noted that: the food preparation device and the system for recommending food to the food preparation device by using a computer program disclosed in the embodiments of the present invention are only preferred embodiments of the present invention, and are only used for illustrating the technical solutions of the present invention, not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art; the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for recommending food for a food preparation device using a computer program, comprising the steps of:

2. The method of claim 1, wherein the demand influencing factors include climate conditions, holiday information and/or the respective accepted quantities of the plurality of food products.

3. The method of claim 2, wherein the consumption demand is positively correlated to the amount of the received order.

4. The method as set forth in claim 1, wherein in said step D, recommendation is made in accordance with a degree of said supply amount relative to said consumption demand amount from high to low.

5. The method as set forth in claim 1, wherein in the step D, the supply amount is subtracted from the consumption demand amount to obtain a difference, and a degree of the supply amount relative to the consumption demand amount is analyzed according to the difference, and the degree is proportional to the difference.

6. The method as set forth in claim 1, wherein in the step a, the number of the respective food makers respectively making the respective food items in the food making equipment is obtained, and the respective supply amounts of the plurality of food items for the predetermined period are obtained based on the number of the respective food makers, the supply amounts being proportional to the number of the food makers.

7. The method of claim 1, wherein the predetermined period of time is within a day.

8. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method according to any one of claims 1 to 7.

9. A food preparation apparatus comprising a computer readable storage medium and a processor coupled to each other, wherein said computer readable storage medium is according to claim 8.

10. A system for recommending food for a food preparation device using a computer program, comprising a food preparation device and a server, said food preparation device being communicatively connected to said server, said server comprising a computer readable storage medium and a processor stored in each other, characterized in that said computer readable storage medium is as claimed in claim 8.