Abstract:
A method is provided of processing a food order in a table service restaurant. The method comprises receiving a food order including a table identifier, and electronically by a computer terminal, printing a food order label including the table identifier and providing the printed food order label. The method also comprises by a food preparer, preparing a food dish based upon the printed food order label, and by the food preparer, placing the prepared food dish in a position in vicinity of the printed food order label. The method further comprises by the food preparer or a food server, picking up the prepared food dish and attaching the printed food order label to the food dish with the table identifier being visible, and by a food server, delivering the prepared food dish to the table indicated by the visible table identifier on the printed food order label and thereby delivering the prepared food dish to a customer in the table service restaurant.

Description:
BACKGROUND 
     The present application relates to food preparation and food service, and is particularly directed to a combined label for food preparers and food servers in table service restaurants and method of using same. 
     Table service restaurants have different methods of taking a food order from a table service customer, placing the food order with the kitchen, preparing the food order in the kitchen, and then delivering the prepared food order to the table of the customer. One method is for a food server to write the food order on an order ticket, and then hang the written order ticket above a preparation bar in the kitchen. A food preparer in the kitchen prepares the food order based on the written food order ticket. After the food preparer prepares the food on a serving dish, the food preparer places the serving dish on the preparation bar. The food server later picks up the serving dish from the preparation bar and delivers the serving dish to the table of the customer. 
     There are a number of drawbacks of the above-described method. One drawback is that the food preparer can easily place prepared food onto a wrong serving dish since serving dishes are on the preparation bar and food order tickets are hanging above the preparation bar. Another drawback is that the food server can easily pick up a serving dish from the preparation bar and deliver the serving dish to the wrong table and thereby deliver the serving dish to the wrong customer. It would be desirable to provide a method of taking a food order from a table service customer, preparing the food order without error, and then delivering the prepared food order to the customer without error. 
     SUMMARY 
     In accordance with one embodiment, a method is provided of processing a food order in a table service restaurant. The method comprises receiving a food order including a table identifier, and electronically by a computer terminal, printing a food order label including the table identifier and providing the printed food order label. The method also comprises by a food preparer, preparing a food dish based upon the printed food order label, and by the food preparer, placing the prepared food dish in a position in vicinity of the printed food order label. The method further comprises by the food preparer or a food server, picking up the prepared food dish and attaching the printed food order label to the food dish with the table identifier being visible, and by a food server, delivering the prepared food dish to the table indicated by the visible table identifier on the printed food order label and thereby delivering the prepared food dish to a customer in the table service restaurant. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a front view of a combined label for use by food preparers and food servers in a table service restaurant in accordance with one embodiment. 
         FIG. 2  is a back view of the combined label of  FIG. 1 . 
         FIG. 3  is a pictorial view of the combined label of  FIGS. 1 and 2  attached to a serving dish on a table in the table service restaurant. 
         FIG. 4  is a flow diagram depicting a method of using the combined label of  FIGS. 1 and 2  in accordance with one embodiment. 
         FIG. 5  is a front view of a combined label for use by food preparers and food servers in a table service restaurant in accordance with another embodiment. 
         FIG. 6  is a back view of the combined label of  FIG. 5  folded along a perforation. 
         FIG. 7  is a pictorial view of the combined label of  FIGS. 1 and 2  attached to a serving dish on a table in the table service restaurant. 
         FIG. 8  is a flow diagram depicting a method of using the combined label of  FIGS. 5 and 6  in accordance with one embodiment. 
     
    
    
     DETAILED DESCRIPTION 
     Referring to  FIGS. 1 and 2 , a combined label  10  is provided in accordance with one embodiment. The combined label  10  has a front major surface  20  (shown in  FIG. 1 ) and a back major surface  30  (shown in  FIG. 2 ). Either the front major surface  20  or the back major surface  30 , or both, may comprise a thermally-sensitive coating layer to form either single-sided or dual-sided thermal paper. The front major surface  20  has alphanumeric information  22  which represents a customer food order placed in a table service restaurant. As shown in  FIG. 1 , the customer food order includes “a rare filet”, “potato with butter”, “asparagus”, and “coffee”. 
     The back major surface  30  has alphanumeric information  32  which represents either a table identifier of the table at which the customer who placed the food order is sitting or the name of the customer who placed the food order, or both. As an example in  FIG. 2 , both a table identifier and name of the customer are shown. The customer is sitting at table “ 37 ” in the table service restaurant, and the name of the customer is “Mr. Smith”. 
     A pattern of adhesive  34 , in the form of spots or strips, for example, is disposed on a portion of the back major surface  30  of the combined label  10 . The pattern of adhesive  34 , as shown in  FIG. 2 , is only an example pattern. It is conceivable that other adhesive patterns, or any combination of adhesive patterns, may be used. 
     A pattern of sense marks  36  are printed on the back major surface  30  of the combined label  10 . Color of sense marks  36  may be black, for example. As shown in  FIG. 2 , locations of sense marks  36  on the back major surface  30  correspond to locations in which spots or strips of adhesive  34  are disposed between adjacent sense marks. Sense marks  36  indicate locations of spots or strips of adhesive  34 , and tell the printer (not shown) where to cut to provide the combined label  10 . As shown in the example of  FIG. 2 , the printer has made cuts on sense marks  36  to provide the combined label  10 . It is conceivable that the printer cut at a location which is other than sense marks  36 . Although sense marks  36  are shown in  FIG. 2  as being on back major surface  30 , it is conceivable that sense marks  36  be on front major surface  20 . Also, sense marks  36  may be on the left edge or the right edge. 
     Referring to  FIG. 4 , a flow diagram  100  depicts a method of using the combined label  10  of  FIGS. 1 and 2  in accordance with one embodiment. As shown in step  104 , a food order including a table identifier is received. The food order and table identifier may be received in a number of different ways. One way is for a customer sitting at a table to place the food order using a self-ordering station located at the table. The table identifier is associated with the particular self-ordering station. 
     Another way is for a customer already sitting at a particular table to place the food order using the customer&#39;s smart phone or tablet, for examples. The customer also enters the table identifier which is associated with the particular table at which the customer is already sitting. The table identifier may be found on top of the table, on side of the table, or above the table, for examples. 
     Still another way is for a customer to place the food order through an Internet application at a smart kiosk which may be located in the table service restaurant. The smart kiosk generates a table identifier (e.g., a table number) which is then associated with the particular food order. The smart kiosk may then print out the table number that the customer would take to a table and display on some sort of clip that would hold the printed table number. 
     Yet another way is for a customer to pick up a table marker and then the place the food order at a counter with a human order taker. The order taker takes both the food order and the table marker from the customer, and enters it into a computer terminal of the restaurant. The table marker may also be bar-coded for ease of scanning by the order taker. The customer then takes the table marker to a table to uniquely identify the table. 
     The above are example ways of receiving the food order and table identifier. For simplicity and purposes of explanation hereinbelow, it will be assumed that a food server in the table service restaurant takes a food order from a customer sitting at a table in the table service restaurant. As an example, the name of the customer is “Mr. Smith”, and Mr. Smith is sitting at table number “ 37 ”. After the food server takes the food order from the customer, the food server enters the food order including a table identifier (which in this example is “ 37 ”) into a computer terminal. The computer terminal may be a portable computer, for example, which may be used at tableside. The computer terminal then prints out a food order label  10  (as shown in  FIGS. 1 and 2 ) which includes the food ordered on front major surface  20  and table identifier “ 37 ” and name “Mr. Smith” on back major surface  30 , as shown in step  106 . 
     As shown in step  108 , a food preparer in the kitchen of the table service restaurant prepares food based on the printed food order label  10  printed by the computer terminal. After the food is prepared, the food preparer places the prepared food on a serving dish and places the serving dish in vicinity of the printed food order label  10  on a preparation bar (not shown), as shown in step  110 . As an example, the dish may be placed next to the printed food order label  10  on the preparation bar. 
     Either the food preparer or the food server then picks up the dish and attaches the printed food order label  10  to the dish, as shown in step  112 . As an example, the printed food order label  10  may be attached to the bottom of the dish. The printed food order label  10  is attached to be dish such that either the table identifier “ 37 ” or the name of the customer, or both, are visible as viewed from top of the dish. Then, as shown in step  114 , the food server delivers the prepared food dish to the table indicated by the table identifier “ 37 ” appearing on the printed food order label  10 , and thereby delivers the prepared food dish to the customer Mr. Smith. 
     As shown in  FIG. 3 , the prepared food dish (designated with reference numeral “ 40 ”) is delivered to Mr. Smith at table “ 37 ” (designated with reference numeral “ 37 ”). The printed food order label  10  is shown attached to the bottom of the prepared food dish  40  with the adhesive  34  (shown in  FIG. 2 ). 
     It should be apparent that combined label  10  is initially placed on the preparation bar with the front major surface  20  facing upwards so that the text information  22  representing the food order can be read by the food preparer to prepare the food order. After the food preparer in the kitchen has placed the prepared food dish  40  in the vicinity of the combined label  10 , the combined label  10  is turned over with the back major surface  30  facing upwards so that the table identifier  37  and the name of the customer Mr. Smith, or both, can be read. The combined label  10  is attached in a manner to the prepared food dish  40  with the adhesive  34  such that the table identifier  37  and the name of the customer Mr. Smith, or both, remains visible when looking from above the prepared food dish  40 . The food server is then able to deliver the prepared food dish  40  to the table at which the customer is sitting by reading the table identifier  37  on the combined label  10  now attached to the dish and visible from above the dish. 
     It should also be apparent that since the combined label  10  is adhesively-attached to the prepared food dish  40 , the chance of error of the food preparer placing prepared food onto a wrong dish is reduced. Also, the chance of error of the food server delivering the prepared food dish  40  to the wrong table (and therefore the wrong customer) is reduced. 
     Although the above description describes a rectangular-shaped combined label  10 , it is conceivable that other shapes are possible. Also, although the above description describes thermal paper being used to make combined label  10 , it is conceivable that non-thermal paper may be used to make a combined label. 
     Further, although the above description describes combined label  10  being handled by a food preparer and a food server, it is conceivable that a person with a title other than a “food preparer” or a “food server” in the table service restaurant may handle combined label in the manners described. Also, it is conceivable that another person may handle the combined label. As an example, a person with a title of “order taker” may take the food order from the customer, the “food preparer” prepares the food order, and the “food server” delivers the prepared food order to the customer at the table. 
     Referring to  FIGS. 5 and 6 , a combined label  50  is provided in accordance with another embodiment. The combined label  50  has a first front major surface portion  60  (shown in  FIG. 5 ), a second front major surface portion  62 , and a back major surface  70  (shown in  FIG. 6 ). Either the first and second front major surface portions  60 ,  62  or the back major surface  70 , or both, may comprise a thermally-sensitive coating layer to form either single-sided or dual-sided thermal paper. A perforation  64  separates the first front major surface portion  60  and the second front major surface portion  62 . The first front major surface portion  60  has alphanumeric information  61  which represents a customer food order placed in a table service restaurant. As shown in  FIG. 5 , the customer food order includes “fried chicken”, “potato with butter”, “peas”, and “tea”. 
     The second front major surface portion  62  has alphanumeric information  63  which represents either a table identifier of the table at which the customer who placed the food order is sitting or the name of the customer who placed the food order, or both. As an example in  FIG. 6 , both a table identifier and name of the customer are shown. The customer is sitting at table “ 77 ” in the table service restaurant, and the name of the customer is “Mr. Jones”. 
     A pattern of adhesive  74 , in the form of spots or strips, for example, is disposed on a portion of the back major surface  70  of the combined label  50 . The pattern of adhesive  74 , as shown in  FIG. 6 , is only an example pattern. It is conceivable that other adhesive patterns, or any combination of adhesive patterns, may be used. 
     A pattern of sense marks  76  are printed on the back major surface  70  of the combined label  50 . Color of sense marks  76  may be black, for example. As shown in  FIG. 6 , locations of sense marks  76  on the back major surface  70  correspond to locations in which spots or strips of adhesive  74  are disposed between adjacent sense marks. Sense marks  76  indicate locations of spots or strips of adhesive  74 , and tell the printer (not shown) where to cut to provide the combined label  50 . As shown in the example of  FIG. 6 , the printer has made cuts on sense marks  76  to provide the combined label  50 . It is conceivable that the printer cut at a location which is other than sense marks  76 . Although sense marks  76  are shown in  FIG. 6  as being on back major surface  70 , it is conceivable that sense marks  76  be on first front major surface portion  60  or second front major surface portion  62 , or both. Also, sense marks  76  may be on the left edge or the right edge. 
     Referring to  FIG. 8 , a flow diagram  200  depicts a method of using the combined label  50  of  FIGS. 5 and 6  in accordance with another embodiment. As shown in step  204 , a food order including a table identifier is received. The food order and table identifier may be received in a number of different ways, such as those already described hereinabove in flow diagram  100  shown in  FIG. 4 . For simplicity and purposes of explanation hereinbelow, it will be assumed that a food server in the table service restaurant takes a food order from a customer sitting at a table in the table service restaurant. As an example, the name of the customer is “Mr. Jones”, and Mr. Jones is sitting at table number “ 77 ”. 
     After the food server takes the food order from the customer, the food server enters the food order including a table identifier (which in this example is “ 77 ”) into a computer terminal. The computer terminal may be a portable computer, for example, which may be used at tableside. The computer terminal then prints out a food order label  50  (as shown in  FIGS. 5 and 6 ) which includes the food ordered on first front major surface portion  60  and table identifier “ 77 ” and name “Mr. Jones” on second major surface portion  62 , as shown in step  206 . 
     As shown in step  208 , a food preparer in the kitchen of the table service restaurant prepares food based on the printed food order label  50  printed by the computer terminal. After the food is prepared, the food preparer places the prepared food on a serving dish and places the dish in vicinity of the printed food order label  50  on a preparation bar (not shown), as shown in step  210 . As an example, the dish may be placed next to the printed food order label  50  on the preparation bar. 
     Either the food preparer or the food server then picks up the dish and folds the printed food order label  50  along the perforation  64 , and secures the backside of the second front major surface portion  62  to at least some of the adhesive  74  on the back major surface  70 , as shown in step  212 . Then, either the food preparer or the food server picks up the prepared food dish and attaches the folded, printed food order label  50  to the dish, as shown in step  214 . As an example, the folded, printed food order label  50  may be attached to the bottom of the dish. The folded, printed food order label  50  is attached to be dish such that either the table identifier “ 77 ” or the name of the customer, or both, are visible as viewed from top of the dish. Then, as shown in step  216 , the food server delivers the prepared food dish to the table indicated by the table identifier “ 77 ” appearing on the folded, printed food order label  50 , and thereby delivers the prepared food dish to the customer Mr. Jones. 
     As shown in  FIG. 7 , the prepared food dish (designated with reference numeral “ 80 ”) is delivered to Mr. Jones at table “ 77 ” (designated with reference numeral “ 77 ”). The folded, printed food order label  50  is shown attached to the bottom of the prepared food dish  80  with the adhesive  74  (shown in  FIG. 6 ). 
     It should be apparent that combined label  50  is initially placed on the preparation bar with the both the first front major surface  60  and the second front major surface  62  facing upwards so that the text information  61  representing the food order can be read by the food preparer to prepare the food order. After the food preparer in the kitchen has placed the prepared food dish  80  in the vicinity of the combined label  50 , the combined label  50  is folded over along the perforation  64  such that the backside of the second front major surface portion  62  is secured to at least some of the exposed adhesive  74  on the back major surface  70 . The combined label  10  is then attached in a manner to the prepared food dish  40  with at least some of the remaining exposed adhesive  74  such that the table identifier  77  and the name of the customer Mr. Jones, or both, remains visible when looking from above the prepared food dish  80 . The food server is then able to deliver the prepared food dish  80  to the table at which the customer is sitting by reading the table identifier  77  on the combined label  50  now attached to the dish and visible from above the dish. 
     It should also be apparent that since the combined label  50  is adhesively-attached to the prepared food dish  80 , the chance of error of the food preparer placing prepared food onto a wrong dish is reduced. Also, the chance of error of the food server delivering the prepared food dish  80  to the wrong table (and therefore the wrong customer) is reduced. 
     Although the above description describes a rectangular-shaped combined label  50 , it is conceivable that other shapes are possible. Also, although the above description describes thermal paper being used to make combined label  50 , it is conceivable that non-thermal paper may be used to make a combined label. 
     Further, although the above description describes combined label  50  being handled by a food preparer and a food server, it is conceivable that a person with a title other than a “food preparer” or a “food server” in the table service restaurant may handle combined label in the manners described. Also, it is conceivable that another person may handle the combined label. As an example, a person with a title of “order taker” may take the food order from the customer, the “food preparer” prepares the food order, and the “food server” delivers the prepared food order to the customer at the table. 
     While the present invention has been illustrated by the description of example processes and system components, and while the various processes and components have been described in detail, applicant does not intend to restrict or in any way limit the scope of the appended claims to such detail. Additional modifications will also readily appear to those skilled in the art. The invention in its broadest aspects is therefore not limited to the specific details, implementations, or illustrative examples shown and described. Accordingly, departures may be made from such details without departing from the spirit or scope of applicant&#39;s general inventive concept.