×

Systems and methods for analyzing restaurant operations

  • US 10,019,686 B2
  • Filed: 06/28/2016
  • Issued: 07/10/2018
  • Est. Priority Date: 09/20/2013
  • Status: Active Grant
First Claim
Patent Images

1. A system for use in analyzing operations of a restaurant having at least one operational system deployed therein, the system comprising:

  • at least one recording device, configured to capture at least one of audio recordings and video recordings of occurrences in the restaurant;

    at least one computer-readable storage medium having instructions encoded thereon; and

    at least one computer processor, programmed via the instructions to;

    access quantitative data generated by the at least one operational system, the quantitative data comprising at least one quantitative measure of a performance by an employee in a first role in the restaurant during a time period;

    access at least one of an audio recording and a video recording, captured by the at least one recording device, of the employee performing in the first role during the time period;

    analyze the at least one of the audio recording and the video recording to generate a qualitative assessment of the employee'"'"'s performance in the first role in the restaurant during the time period, wherein the qualitative assessment relates to at least one of whether the employee accurately conveyed details of a customer'"'"'s order to another employee, whether the employee inquired about a customer belonging to a loyalty program, whether the employee engaged a customer in conversation about something other than a purchase of food or drink, whether the employee offered a customer a drink or side with an order of food items, whether the employee provided a customer with a beverage cup and directed him/her to a beverage machine, whether the employee informed a customer what to do while waiting for an order to be prepared, whether the employee performed a food preparation task according to predefined procedures, whether the employee accurately indicated when an assigned stage of food preparation was completed, and whether the employee kept an area within the restaurant clean; and

    generate an overall assessment, based on the qualitative assessment and the at least one quantitative measure, of the employee'"'"'s performance in the first role.

View all claims
  • 7 Assignments
Timeline View
Assignment View
    ×
    ×