Method and apparatus for monitoring the status and transfer of food products

• US 9,626,644 B2
• Filed: 05/11/2007
• Issued: 04/18/2017
• Est. Priority Date: 10/22/1999
• Status: Expired due to Term

• Current Assignee: Mark Salerno
• Original Assignee: Mark Salerno
• Inventors: Salerno, Mark
• Primary Examiner(s): Masud, Rokib
• Application Number:
  US11/803,127
• Publication Number:
  US 20070214053A1
• Time in Patent Office: 3,630 Days
• Field of Search: 324430, 324437, 700 46, 700236, 700288, 705 1, 705 5, 705 10, 705 28, 705 37, 705 15, 34082529
• CPC Class Codes: G06Q 10/087 Inventory or stock management, e.g. order filling, procurement or balancing against orders
• CPC Class Codes: G06Q 50/12 Hotels or restaurants

Abstract

A system and method is provided for monitoring a status of a plurality of products, such as prepared food, located in product locations within stations throughout a restaurant. The status of each product indicates whether that product exists in a particular storage location, and whether that product has exceeded its shelf life or hold time. The storage time which has elapsed for each product is automatically counted and compared to the hold time. A cook time, which is that duration of time required to cook a particular product, is also maintained for each of the products. The status indicates when additional product should be cooked in order to have new product prior to the expiration of existing product by indicating when the hold time less the cook time has elapsed. The status also indicates which product is the oldest to facilitate the transfer and use of the oldest product first. A transfer of one product to another product location automatically transfers the corresponding elapsed storage time with that product.

Claims

1. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant, the method being implemented by an electronic system having one or more printed circuit boards and a processor, a storage timer in electrical communication with the processor, and a food product status indicator in electrical communication with the processor, each of the processor, storage timer and the food product status indicator being embodied as electrical components mounted on the one or more printed circuit boards of the electronic system, the method comprising the steps of:

a. prior to the prepared food product being made available to a patron of the restaurant for consumption, supplying a prepared food product to a storage location, the storage location having associated therewith the food product status indicator mounted on one of the printed circuit boards of the electronic system, the food product status indicator including at least one light emitting diode or liquid crystal display operatively coupled to the processor, the processor selectively controlling the illumination of the at least one light emitting diode or liquid crystal display, the food product status indicator having at least a first state which indicates that the prepared food product is stored at the associated storage location, at least a second state which indicates that the prepared food product is not stored at the associated storage location and at least a third state which indicates that a storage time, which corresponds to a period of time that the food product is stored at the storage location, exceeds an acceptable food product hold time, which corresponds to an acceptable period of time that the food product may be stored at the storage location and is indicative of the food quality of the prepared food product;

b. changing by the processor the state of the food product status indicator having the at least one light emitting diode or liquid crystal display associated with the storage location from the second state to the first state in response to the prepared food product being supplied to the storage location;

c. initiating by the processor the storage timer mounted on one of the printed circuit boards of the electronic system in response to the food product status indicator having the at least one light emitting diode or liquid crystal display changing from the second state to the first state, the storage timer counting the storage time representative of the duration of time that the prepared food product has been stored at the storage location;

d. comparing by the processor the storage time with the acceptable food product hold time;

e. changing by the processor the state of the food product status indicator having the at least one light emitting diode or liquid crystal display associated with the storage location to the third state if the storage time exceeds the acceptable food product hold time; and

f. changing by the processor the state of the food product status indicator having the at least one light emitting diode or liquid crystal display associated with the storage location from the first state to the second state in response to the storage location no longer containing the prepared food product.

2. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 1, wherein the food product status indicator has at least a fourth state which indicates that the cooking of a replenishment food product should commence, and wherein the method further comprises the steps of:

g. comparing the storage time with a cook start time, the cook start time being equal to the difference between the acceptable food product hold time and the time required to cook the replenishment food product; and

h. changing the state of the food product status indicator associated with the storage location to the fourth state in response to the storage time exceeding the cook start time.

3. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 1, wherein the electronic system further includes a display in electrical communication with the processor, and wherein the method further comprises the step of displaying the state of the food product status indicator on the display, the display being located remotely from the storage location.

4. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 1, wherein the electronic system further includes an active switch in electrical communication with the processor, the active switch being associated with the storage location wherein the food product status indicator has at least a fourth state which indicates that the storage location is not being used, and wherein the method further comprises the step of changing the state of the food product status indicator to the fourth state in response to activation of the active switch.

5. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 1, wherein the food product status indicator has at least a fourth state which indicates that the storage location is not being used, the method further comprising the step of changing the state of the food product status indicator to the fourth state in response to at least one of a time, a day and an event.

6. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 1, further comprising the step of providing a pan fill level associated with the storage location, the pan fill level indicating a quantity of the prepared food product to cook in response to the state of the food product status indicator changing to the second state.

7. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 6, wherein the electronic system further includes a display in electrical communication with the processor, and wherein the method further comprises the step of displaying the pan fill level on the display, the display being located remotely from the storage location.

8. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 6, further comprising the steps of:

i. electronically displaying an activity level associated with the storage location, the activity level indicating a rate of sale of the prepared food product; and

j. changing the pan fill level as a function of the activity level.

9. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 8, wherein the electronic system further includes a memory in electrical communication with the processor, and wherein the method further comprises the step of storing the activity level in the memory.

10. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 8, wherein the electronic system further includes an activity level switch in electrical communication with the processor, the activity level switch being associated with the storage location, and wherein the method further comprises the step of changing the activity level in response to activation of the activity level switch.

11. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 8, further comprising the step of changing the activity level in response to at least one of a time, a day and an event.

12. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 8, wherein the electronic system further includes a display in electrical communication with the processor, and wherein the method further comprises the step of displaying the activity level on the display, the display being located remotely from the storage location.

13. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 6, wherein the electronic system further includes a display in electrical communication with the processor, and wherein the method further comprises the steps of:

k. providing a selectable menu associated with the storage location, the selectable menu having associated therewith at least one pan fill level; and

l. electronically displaying the selectable menu on the display, the display being located remotely from the storage location.

14. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 6, wherein the step of providing a pan fill level further comprises the steps of:

m. calculating a food product per unit sale volume, the food product per unit sale volume being representative of a quantity of food product sold at a unit sale volume, the unit sale volume being representative of a volume of sale in dollars;

n. determining an activity level, the activity level being representative of a quantity of unit sale volume substantially equal to a current volume of sale; and

o. multiplying the food product per unit sale volume by the activity level and dividing the product of the food product per unit sale volume and the activity level by a quantity of open pans to yield the pan fill level.

15. A method for monitoring the food quality status and storage location of a prepared food product in a restaurant as defined by claim 13, wherein the electronic system further includes a selectable menu switch in electrical communication with the processor, the selectable menu switch being associated with the storage location, and wherein the method further comprises the step of changing the selectable menu in response to activation of the selectable menu switch.