| 摘要 |
The inventive method uses data received concerning the status of various tables in the establishment, the criteria provided by the customer as well as the status of the meals being prepared in a variety of courses for customers already seated to best determine how much time a new customer will have to wait before a suitable table is available where the customer may be seated. When a customer enters the restaurant, they provide information to the hostess or host including the party size and various table preferences. The host or hostess enters this information into a computer using a keyboard touch screen input or a wireless remote device. Based upon the preferences chosen by the party, the system assigns the most predictable table and periodically scans each existing table to determine that table's status. The method gains additional accuracy by obtaining detailed kitchen status information concerning meals being prepared for each table. Through determining table status and kitchen status, the system may predict “table turns,” that is, when a particular table is most likely to be vacated. Periodically, once the data from all of the tables and the kitchen has been updated, the projected table turn times for each table are updated. With this updating having been accomplished, projected wait time for each party may be updated. Then, revised quoted wait times are given to customers while waiting.
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