METHODS AND SYSTEMS FOR IMPROVING SATISFACTION AND DETERMINING ITEM SELECTION AND ASSIGNMENT FOR A GROUP OF USERS

• US 20150254788A1
• Filed: 05/15/2014
• Published: 09/10/2015
• Est. Priority Date: 03/07/2014
• Status: Abandoned Application

• Current Assignee: EventForte, Inc.
• Original Assignee: EventForte, Inc.
• Inventors: GUPTA, Ankit, NELLIMOOTTIL, Tittu Thomas
• Application Number:
  US14/279,247
• Publication Number:
  US 20150254788A1
• Time in Patent Office: Days
• US Class Current: 1/1
• CPC Class Codes: G06Q 30/0282 Rating or review of business operators or products
• CPC Class Codes: G06Q 50/12 Hotels or restaurants

Abstract

Novel methods and systems for organizing events are disclosed. A venue can provide menu items with optional and required ingredients, while an event organizer can provide constraints and attendees can provide menu preferences. An optimization is then carried out to find the best selection within the constraints. Events may be video viewing or meals.

Claims

1. A computer-implemented method comprising:

providing, by a computer, vendor-related menu items and cost of said vendor-related menu items, wherein the vendor-related menu items comprise optional and/or required ingredients;

providing, by a computer, a set of attendee-related ingredients, wherein the set of attendee-related ingredients comprises attendee-liked and/or attendee-disliked ingredients;

providing, by a computer, a set of organizer constraints;

selecting, by a computer, a subset of the vendor-related menu items for the attendees, based on the set of organizer constraints and the set of attendee-related ingredients, wherein the selecting comprises establishing a correlation between the attendee-liked ingredients and selected menu items and/or between the attendee-disliked ingredients and selected menu items, thereby obtaining a selected subset; and

assigning, by a computer, the selected subset of vendor-related menu items to the attendees, based on the set of organizer constraints and the set of attendee-related ingredients, wherein the assigning comprises establishing a correlation between the attendee-liked ingredients and assigned menu items and/or between the attendee-disliked ingredients and assigned menu items.

2. The method of claim 1, wherein the providing, by a computer, a set of attendee-related ingredients comprises checking, by a computer, whether the set of ingredients is already stored in a non-volatile database of sets of ingredients.

3. The method of claim 1, wherein the assigning, by a computer, the selected subset of vendor-related menu items to the attendees comprises requesting, by a computer, a new set of constraints from the organizer.

4. The method of claim 1, further comprising requesting, by a computer, the vendor to provide the assigned menu items at a specific time and date.

5. The method of claim 1, further comprising requesting, by a computer, the attendees to provide an attendee feedback rating regarding at least one of the menu item, the organizer and the vendor, and storing said attendee feedback rating in a non-volatile database.

6. The method of claim 1, further comprising providing automated recommendation of possible menu items to at least one of the organizer and attendees, based on vendor menu data and on preference data of the attendees stored in a non-volatile database.

7. The method of claim 5, further comprising requesting, by a computer, the organizer to provide an organizer feedback rating regarding the group meal, and storing said organizer feedback rating in a non-volatile database.

8. The method of claim 7, wherein the assigning, by a computer, the selected subset of vendor-related menu items to the attendees is based on the stored organizer feedback rating and the stored attendee feedback rating.

9. The method of claim 1, wherein the assigning, by a computer, the selected subset to the attendees comprises removing, by a computer, one or more optional ingredients from a specific menu item.

10. The method of claim 1, wherein the selecting, by a computer, a subset of the vendor-related menu items to the attendees comprises removing, by a computer, one or more optional ingredients from a specific menu item.

11. The method of claim 1, wherein the set of constraints comprises optional constraints.

12. The method of claim 1, wherein the set of constraints is selected from the group comprising:

maximum number of menu items to be served to each attendee, minimum number of menu items to be served to each attendee, maximum number of menu items to be served to all attendees, maximum cost for the meal, maximum cost for each attendee, list of attendees attending meal, meal type, preferred number of menu items, time and date of serving, and preferred cost of menu items.

13. The method of claim 1, wherein the establishing a correlation between the attendee-liked ingredients and assigned menu items comprises maximizing a correlation between the attendee-liked ingredients and the assigned menu items.

14. The method of claim 1, wherein the establishing a correlation between the attendee-disliked ingredients and assigned menu items comprises minimizing a correlation between the attendee-disliked ingredients and the assigned menu items.

15. The method of claim 1, wherein the assigning, by a computer, the selected subset of vendor-related menu items to the attendees comprises a vendor selecting, by a computer, at least one menu item available from another vendor.

16. A system to organize a group meal, the system comprising:

an attendee device, configured to run a first application implementing the method of claim 1;

a vendor device, configured to run a second application implementing said method; and

an organizer device, configured to run a third application implementing said method.

17. The system of claim 16, wherein the attendee device, the vendor device, or the organizer device are a smartphone, a tablet, a laptop, a portable electronic device or a desktop computer.

22. The method of claim 1, further comprising providing a server configured to connect to attendee computers, vendor computers and organizer computers, wherein the server is further configured to implement the method of claim 1.

24. The method of claim 22, further comprising showing on an attendee computer screen a list of ingredients to select.

25. The method of claim 1, further comprising:

providing, by a computer, multiple menus from the vendor; and

selecting, by a computer, at least one of the multiple menus based on the correlation, for each of the multiple menus, between the attendee-liked ingredients and each menu and/or between the attendee-disliked ingredients and each menu.

26. The method of claim 1, further comprising:

providing, by a computer, menus from multiple vendors; and

selecting, by a computer, at least one of the vendors based on the correlation, for each of the menus from the multiple vendors, between the attendee-liked ingredients and each menu and/or between the attendee-disliked ingredients and each menu.

27. The method of claim 1, further comprising providing, by a computer, a list of previously attended meals for at least one attendee, and wherein the assigning is further based on the list of previously attended meals.

28. An apparatus comprising:

a memory; and

a processor communicatively coupled to the memory, the processor configured to

estimate attendee preferences, the attendee preferences comprising attendee-liked ingredients and/or attendee-disliked ingredients;

identify a set of ingredients within a menu item that are optional;

identify a set of ingredients within a menu item that are required;

identify common ingredients between the set of required and optional ingredients within the menu item, and attendee-liked ingredients and/or attendee-disliked ingredients; and

execute the method of claim 1.

18. A method to organize an event, the method comprising:

providing, by a computer, vendor-related event features, wherein the vendor-related event features comprise optional and/or required event specifications;

providing, by a computer, attendee-related event features, wherein the attendee-related event features comprise attendee-liked and/or attendee-disliked event features and specifications;

providing, by a computer, a set of organizer constraints; and

selecting, by a computer, at least one of the vendor-related event features, based on the set of organizer constraints and the attendee-related event features, wherein the selecting comprises establishing a correlation between the attendee-liked event features and selected event features and/or between the attendee-disliked event features and the selected event features.

19. The method of claim 18, wherein the establishing a correlation between the attendee-liked event features and assigned event features comprises maximizing a correlation between the attendee-liked event features and the selected event features.

20. The method of claim 18, wherein the establishing a correlation between the attendee-disliked event features and assigned event features comprises minimizing a correlation between the attendee-disliked event features and the selected event features.

21. The method of claim 18, wherein the event is video-viewing and the event specifications comprise at least one of genre, talent, language, film ratings, and audio or video quality requirements.

23. The method of claim 18, further comprising providing a server configured to connect to attendee computers, vendor computers and organizer computers, wherein the server is further configured to implement the method of claim 18.

29. A computer-implemented method comprising:

providing, by a computer, vendor-related menu items and cost of said vendor-related menu items, wherein the vendor-related menu items comprise optional and/or required ingredients;

providing, by a computer, a set of attendee-related ingredients, wherein the set of attendee-related ingredients comprises attendee-liked and/or attendee-disliked ingredients;

providing, by a computer, a set of organizer-related constraints; and

selecting, by a computer, a subset of the vendor-related menu items for the attendees, based on the set of organizer constraints and the set of attendee-related ingredients, wherein the selecting comprises establishing a correlation between the attendee-liked ingredients and selected menu items and/or between the attendee-disliked ingredients and selected menu items, thereby obtaining a selected subset.

30. The method of claim 29, further comprising

providing, by a computer, at least one buffet set and cost of said at least one buffet set, wherein the at least one buffet set comprises a plurality of items;

and

selecting, by a computer, at least one buffet set for the attendees, based on the set of organizer-related constraints and the set of attendee-related ingredients, wherein the selecting comprises establishing a correlation between the attendee-liked ingredients and selected buffet set and/or between the attendee-disliked ingredients and selected buffet set, thereby obtaining a selected buffet set.

31. The method of claim 30, further comprising estimating a quantity of each item of the plurality of items, based on a total number of attendees, the attendee-liked ingredients and the attendee-disliked ingredients.

32. The method of claim 30, wherein the at least one buffet is vendor-related, attendee-related, or organizer-related.