ELECTRONIC DEVICE FOR FOOD AND BEVERAGE RETAIL SHOPS

[0001] The present invention relates to one or more electronic devices for food and beverage retail shops or outlets. In particular, the invention also relates to methods of using, making, maintaining, configuring, upgrading, repairing, installing, disassembling, connecting, and/or disconnecting one or more of these electronic devices.

[0002] The present application claims priority of Singapore patent application 20 30646 3 that was filed on 27 August 2013. All content of this earlier application is hereby incorporated by reference.

[0003] In food and beverage retail shops or outlets, such as restaurants, the process of ordering food typically involves following steps. Firstly, a waiter of a restaurant guides a customer to a seat and brings a menu to the customer. The customer will read the menu and call the waiter back if the customer has picked items for ordering. After recording details of the picked items, the waiter will forward details of orders to a kitchen and/or enter these details into a resource management system, such as a Point-of-Sale (POS) system. Smooth operation of this known process depends heavily on the availability of the waiter for attending to various requests of the customer and handling information with the POS system. In fact, the waiter has many other tasks on hand, such as delivering completed items to the customer, clearing used tables, and topping up customer' drinks. Frustration may arise from the customer if the customer is unable to get attention of the waiter when making request (e.g. ordering additional drinks). There are instances when the customer is not ready to order, but the waiter stands at the customer's side waiting, thereby wasting time because the waiter can possibly engage in other productive activities.

[0004] To expedite the ordering process, some restaurants have provided table- bonded computers (e.g. iPad™ tablet) to customers, which present electronic menus on these table-bonded computers for ^" ordering. An electronic menu has many advantages compared to a paper menu. The electronic menu has the capacity to contain more information, such as pictures, description and ratings, of the dishes. The electronic menu reduces the time spent on providing training to newly recruited waiters about the electronic menu because the customer can readily access items on the electronic menu intuitively. Training cost on these new-recruits is significantly reduced as there is a high turnover rate of fulltime waiters, as well as large number of part timers and temporary workers. Communication errors between waiters and customers will be minimized by adopting the electronic menu, such that wastage due to wrong orders decreases. Updating the electronic menu is easier and less costly because there is no printing cost related to the electronic menu. The electronic menu also offers more flexibility, for example, the ability of hiding items on the electronic menu if sold out, and also hide or unhide time sensitive items on the menu when required.

[0005] However, one of shortcomings of the above-mentioned solution is its high capital investment of buying, maintaining and upgrading a device for every table and some spares for emergencies. Logistical challenges of storing, charging and powering the table-bonded computers are cumbersome to restaurant operators. The restaurant operators have further take measures to prevent theft by both staffs and customers. A table-bonded computer at for each table also limits access to the electronic menu because only one customer can access the electronic menu and order at a time, which is inefficient. Therefore, known solutions are still unsatisfactory for efficient, cost effective and user friendly operations of restaurants.

[0006] The present invention(s) aims to provide one or more new and useful devices or methods. Essential features of the invention(s) are provided by independent claims, whilst advantageous features are presented by dependent claims. Additional features and advantages of these features or the invention(s) are set forth in the description which follows, and in part will be obvious from the description, or can be learned by practice of herein disclosed principles. These features and advantages may be realised and obtained by adopting features or combinations of these features particularly pointed out in the claims or description. These and other features of the application or invention will become apparent from the following description and appended claims, or can be learned by the practice of the principles set forth herein.

[0007] According an aspect of the invention, the present application provides an electronic device for a restaurant or a beverage retail shop. The restaurant or beverage retail shop can alternatively be other retail business establishments, such as a bar for selling alcoholic drinks, a tea house (tea room) for serving tea and other light refreshments or a coffeehouse (coffee shop) for selling prepared coffee and other hot beverages. Food and beverages are typically consumed at premises of the restaurant or the retail business establishments.

[0008] The electronic device comprises, non-exclusively, a computing server for providing electronic menus of food and beverage, and a router electrically (e.g. wired or wirelessly) connected to the computing server for broadcasting or transmitting the electronic menus to external electronic devices at premises of the restaurant. The computing server may incorporate the router or its routing function into the computing server.

[0009] The computing server is a computer that has software and hardware for responding to requests across a computer network to provide, or help to provide, a network service. The computing server may be operated on a dedicated computer (known as server), or by several networked computers. In many cases, the computing server provides several services and has several servers running. For example, the computing server may work as an Electronic Point Of Sale (EPOS) system or device. One or more of the electronic menus display items of food and beverage offerings. The menu may be a la carte - which guests use to choose from a list of options, or table d'hote (set meal and set menu), in which case a pre- established sequence of courses is served. [0010] The router can be wired or wireless router for forwarding data packets between computer networks. The router may further incorporate a modem (modulator-demodulator) as a cable or DSL router, which connects to the Internet through an ISP (Internet Service Provider). The router may further include an enterprise router for connecting large business or ISP networks up to the powerful core routers, which forward data at high speed along the optical fibre lines of Internet backbone. The router comprises one or more wired communication ports (i.e. computer ports), one or more wireless communication ports, or both for data exchange with the external electronic devices. The one or more wired communication ports include a USB port, a Ethernet port, a serial port, a parallel port, a FireWire port (IEEE 1394 interface), a digital visual interface, a display-port, a E- Sata port, a PS/2 port, a VGA port, a SCSI port, a HDMI port, an audio port or an adapter of these ports. The one or more wireless communication ports comprise hardware elements (e.g. antenna, electronic circuits or wireless multimedia adapter) for providing a wireless personal area network (WPAN) or a computer network used for data transmission among devices such as computers, telephones and personal digital assistants. For example, the one or more wireless communication ports provide INSTEON, IrDA (Infrared Data Association), wireless USB, Z-Wave, ZigBee (IEEE 802.15 standard), Bluetooth™ communication, infrared transmission, Wi-Fi data exchange, body area network transmission according to IEEE 802.15.6 standard or a combination of any of these.

[0011] The external electronic devices refer to portable electronic devices or mobile computing devices that belong to customers of the restaurant. For example, the portable electronic devices or mobile computing devices include, non-exclusively, laptop, netbook, tablet, ultra-mobile PC and pocket PC, mobile phone and wearable computer.

[0012] The electronic device can automatically dispatch service information (e.g. electronic menus, current queue waiting time, items on discount) to the external electronic devices that are inside or near the premises of the retail shop. The electronic device detects presences of the external electronic devices by examining electronic signals emission or disturbance from the external electronic devices, the customer or both. For example, the router or the computing server employs Wi-Fi- based positioning system (WPS) or WiPS/WFPS technique for determining physical location of the external electronic devices, which implies their carriers' (customers') position. Broadly speaking the computing server, the router or both adopts an indoor positioning system (IPS) based on magnetic, other sensor data or a network of devices used to wirelessly locate the external electronic devices or the customers inside a building. Where signals of Global Navigation Satellite Systems (GPS or GNSS) from the eternal electronic devices are available, the computing server or the router can integrate the GPS and indoor positioning system for achieving higher accuracy of position tracking. Such arrangement of the electronic device does not require waiters to distribute printed (physical) menus to customers of the restaurant, such that the restaurant can readily reduce manpower for serving customers. Since the electronic menus can be updated and modified faster and cheaper than printed menus, the restaurant can hide item of an electronic menu when sold out, change price of time-sensitive items, and provide instant discount price to any items of the electronic menu in real-time.

[0013] The electronic menus may incorporate multimedia content or external links such that the customer can explore visual or audio introduction of recommended items on the electronic menus. The router may provide service by connecting the external electronic devices to online forum for viewing comments of particulars dishes on the menus, possibly via web link on the electronic menus. The restaurant thus has fewer burdens in training its new or part-time staffs who have little knowledge about speciality of the restaurant. Of course, the customer may be given a chance to give consent via the external electronic device for viewing the menus. By displaying the electronic menus on customers' electronic devices (e.g. mobile phone or tablet PC), the restaurant avoids the task of maintaining, updating, locking, upgrading or replacing in-house electronic devices for customers' access. Multiple customers can browse electronic menus and order their dishes concurrently without having to queue for the limited sets of electronic devices (e.g. touchscreen computer) by the restaurant.

[0014] The router can comprise one or more computer port, one or more radio antennas, or both the computer port or radio antenna for data communication with the external electronic devices. The computer port generally refers to the wired communication port as mentioned above, such as an Micro-USB interface. The radio antenna or simply antenna is also known as aerial, as a transducer designed to transmit or receive electromagnetic (e.g. TV or radio) waves. For wireless communication with the external electronic device or the router, the antenna enables near field communication (NFC) or cellular network communication for offering Bluetooth and Wi-Fi connections.

[0015] The router (38) may comprise a wireless network interface controller for providing wireless communication by Wi-Fi wireless network access, a Bluetooth device, an electronic signal receiver for satellite navigation or a combination of any of these. The wireless network controller can bridge wireless communication between the computing server or the router with one or more external electronic devices such that customers' of the external electronic devices can freely move around for selecting a suitable table to enjoy food and beverage (even during a meal), without having a cable for connecting to the computing server or the router.

[0016] The computing server, the router or both can further comprise one or more computing ports at the premises of the restaurant for connecting to the external electronic devices. The one or more computing ports are installed on tables, walls, chairs, floor(s) or other furniture items of the restaurant so that physical locations of these computing ports are registered with the computing sever. The restaurant or the computing sever can record the physical location of external electronic device or its owner (the customer) by examining if one or more of its computing ports are connected to the external electronic device. For example, if a micro-USB port on Table 5 is connected to a Samsung Galaxy S III phone of the customer, the computing server can notify staffs of the restaurant that that table 5 is just occupied by the customer. The electronic menus may be transmitted to the phone.

[0017] The one or more computing ports may be located at a service table of the restaurant. The service table includes tables used by customers of the restaurant, tables used by restaurant's counter staff (e.g. cashier) and chefs' tables. In other words, The router or computing server can involve all personnel related to the restaurant for exchanging information, in addition to ordering food or beverage item through the electronic menus. For example, customer may provide his feedback to chefs by tagging his comments on the electronic menus.

[0018] The one or more computing ports can comprise a USB port, an Ethernet port, a serial port, a parallel port or an adapter to one or more of these computing ports. For providing flexibility to connect diverse types of portable electronic devices (e.g. tablet PC or mobile phone), the USB port, the Ethernet port, the serial port, the parallel port or the adapter of one or more of these computing ports even allow the customer to receive service more than ordering food or beverage, such as watching online movie while waiting for his turn. In one case, the USB port of the restaurant allows the customer to project his video clip for birthday celebration when connected to the customer's mobile phone. The restaurant tends to receive fewer complaints on excessive waiting time or lack of service attendance from restaurant's staff.

[0019] The electronic device may further comprise a Point of Sale device (POS) or electronic point of sale device (EPOS), which is connected to the router or to the computing server directly for completing retail transaction. The POS or EPOS can provide efficient and accurate transaction when connected to the computing server, the router or both. Since identity, location and items ordered are readily captured by tracking the external electronic device, staffs of the restaurant will spend less time for completing transaction of the customer, before or after his meal.

[0020] The computing server can further comprise a Customer Relationship Management (CRM) server locally or remotely connected to the router. The Customer Relationship Management server is another computer that performs various forms of managing relationships with customers, although the Customer Relationship Management server may be physically integrated into the computing server. The Customer Relationship Management server may interact or communicate with the external electronic devices via email, manage Enterprise Resource Planning (ERP) software package, and maintain restaurant's and customers' profiles. The router further enable remote system backup to the computing server, the CRM server or any database of the restaurant such that the electronic device or the restaurant become more resistant to external hacking, computer system failure or power shutdown. [0021] The electronic device may further comprise one or more radio wave receiver, transmitter, transceiver, transponder, transverter, repeater, infrared transmitter, infrared receiver or a combination of any of these for communicating with the external electronic devices, the router, the customer or a combination of any of these. Multiple pieces of these same or different types of radio apparatuses can improve reliability, accuracy and efficiency of the electronic device for detecting or determining physical location of the external electronic device. The electronic device may even incorporate gesture recognition tools that are connected to the computing server or the router for taking orders or determining physical locations of the customers. For example, the gesture recognition tools include wired gloves, depth- aware camera, stereo cameras, controller-based gestures and single cameras.

[0022] The one or more receiver, transmitter, transceiver, transponder, transverter or repeater can comprise a Wi-Fi signal transmitter, Bluetooth signal transmitter, or a combination of both. Since most customers are equipped with personal electronic devices (e.g. smartphones and tablet PC) and these personal electronic devices carry their unique electronic identify information, the electronic device can track presence of the customers and communicate with them individually by connecting to these personal electronic devices wirelessly or by wire/cable communication. For example, the electronic device can recognise Wi-Fi address, Bluetooth address, IMEI (international Mobile Station Equipment Identity) number, ICCID (integrated circuit card identifier), telephone number, or RFID (radio-frequency identification) chip or MAC (media access control) address of the external electronic device (e.g. mobile phone). Alternatively, the customer may possess his unique identify by a personal identification card or his personal RFID chip.

[0023] The electronic device may further comprise a permanent, dynamic, stationary or mobile identifier on one or more service furniture items of the restaurant for showing an identification code on the service furniture. The service furniture includes a table, a counter, a chair, a stool or any item in the restaurant. The identification code may read manually by the customer or a waiter, or scanned by an internal electronic device (barcode reader) or the external electronic device (e.g. smartphone) such that the electronic device of the restaurant can determine location of the customer according to the identification code. Manually recording and human error associated with are avoided.

[0024] The identifier can comprise an electronic (visual) display for showing the identification code statically or dynamically. The electronic display includes liquid crystal display, cathode ray tube (CRT), field emission display (FED), vacuum fluorescent display (VFD), surface-conduction electron-emitter display (SED), E-ink electronic paper display, SiPix Microcup Electronic Paper, plasma display, flap display, flip-disk display, digital micromirror device (DMD), Interferometric modulator display (IMOD), FTIR (unipixel), telescopic pixel display or a combination of any of these. Display content of the electronic display can be easily and dynamically updated for giving secure identification code, preventing external hacking to the computing server or the router. [0025] The identifier may comprise a linear barcode, a matrix barcode (i.e. Quick Response Code), a radio-frequency identification chip, an encrypted identifier or a combination of any of these. These types of identifier are mass-produced at low cost such that they are available to for use by both the electronic device of the restaurant (i.e. internal electronic device) and the external electronic device. For example, linear and matrix barcode readers are freely available to smartphones such that the customer will have no difficulty in scanning the identifier at the restaurant.

[0026] The electronic device can further comprise one or more sensors connected to the router or the computing server directly or indirectly at the premises of the restaurant for detecting presence of a customer. The sensor provides additional means of detection for providing electronic signals to the computing sever in order to determine position of the customer or his external electronic device.

[0027] The sensor may comprise a light sensor, a torque sensor, a temperature sensor, a position sensor, a pressure sensor, a load cell, a proximity sensor, an acoustic sensor or a combination of any of these, which is connected to the router or the computing server. These sensors may connect to the computing server individually or in combination so that the computing server can collect more information for improving service quality. For example, the load cell installed on a chair of the restaurant may indicate presence of the customer on the chair so that the waiter may not deliver a completed dish to a wrong place. The temperature sensor includes a distributed temperature sensing systems (DTS) as an optoelectronic device for measuring temperatures by means of optical fibres functioning as linear sensors. The external electronic device may receive temperature values of the customer's food or beverage for improved dining experience.

[0028] The application further provides a smart food and beverage retail shop that comprises the electronic device, and one or more service furniture items whose identity or physical location is recorded by the electronic device. In other words, the smart food and beverage retail shop possess a map or record of its furniture items such that the external electronic device may be assigned to any one or more of these furniture items for avoiding confused orders. For example, a waiter of the smart food and beverage retail shop will know exact location of the customer because his personal/portable/external electronic device provides information on proximity of the customer to one or more of these furniture items.

[0029] The application additionally provides a network of the smart food and beverage retail shops that comprises the electronic device, a computer network server at a remote location of the restaurant, and a network communication device joining the electronic device and the computer network server for coordinating operation of the restaurant with others. Logistic, human resource, customer relation management and other functions of the interconnected smart food and beverage retail shops can be integrated dynamically monitored, updated, managed in real-time.

[0030] According to another aspect of the invention, the application provides a method for handling food and beverage orders in a restaurant. The method comprises a first step of detecting physical presence of an external electronic device of a customer in or near the restaurant, a second step of transmitting electronic menus to the external electronic device, or an electronic display near the customer for viewing by the customer, a third step of receiving an order from the external electronic device or the customer based on or without the electronic menus; and a fourth step of transferring the orders to a computing server for servicing the order. One or more of method steps of the application may be changed in sequence when possible or appropriate.

[0031] The method detects the presence of the customer by wired or wirelessly engaging a personal, portable or external electronic device of the customer. The external electronic device provides a convenient and automatic indication or identification on the presence of the customer, although the physical presence may alternatively be provided or confirmed by other sensors. If the external electronic device is equipped with an operating system (e.g. mobile OS, such as Windows Phone 8.1 , Android OS and iOS) or web browser (e.g. wireless Internet browser, Android browser, Chrome, Internet Explorer, Safari and Opera Mini), the customer can receive or view the electronic menus on the external electronic device via a mobile app or the web browser. The physical presence of the external electronic device may be detected or determined by mobile phone tracking or positioning techniques, such as by using GPS signals, telecommunication signals (e.g. 3G, LTE, 4G), Wi-Fi signal or Bluetooth signals, either from the external electronic device, internal electronic devices (e.g. radar, repeater, radio antenna of Bluetooth low energy) of the restaurant or both. [0032] When using the method, communication between staffs of the restaurant and the customer becomes automatic, accurate and efficient, with almost no attention or intervention from the staffs. Since food items, location of the customer, promotion information and price of the food items are handled or recorded by the customer's electronic device (i.e. external electronic device), waiters of the restaurant can dedicate their time for delivering ready-dishes, instead of waiting next to the customer for taking orders or explaining food items on the electronic menus. The restaurant does not have to provide stations for installing their own electronic devices in order to facilitate the customer's ordering. Cost for operating the restaurant becomes much reduced, with improved serve quality.

[0033] The method can further comprise a step of verifying identity of the external electronic device or the customer for authorising the order. Identify of the external electronic device or the customer may be determined or confirmed by one or multiple techniques. For example, the identity of the customer may obtained by receiving an electronic message (Short Message Service) from a phone of the customer. The electronic message may carry a phone number of the customer and a password printed on the table next to the customer. The unique identify of the customer may further affirmed by capturing MAC (media access control address) address or Bluetooth address (BD_ADDR). The actual presence or position of the customer may be further confirmed if two of more identify information or physical location coincides or affirm each other. Since these identity verification steps are executed automatically by electronic devices of the restaurant and the customer, the customer does not experience little inconvenience when enjoy dinning at the restaurant. The restaurant also avoids deploying waiters to taking orders or promoting food items of the restaurant.

[0034] The step of detecting presence of an external electronic device or the customer may comprise a step of determining physical location of the external electronic device, the customer or both. Physical locations of the external electronic device and the customer may be determined individually or separately. For example, the electronic device may consider physical location of the external electronic device to be physical location of the customer. Alternatively, the electronic device may compare physical locations of the electronic device with the physical location of the customer for verification. For example, physical location of the customer may be determined by a pressure sensor installed on a chair, which sends signals to the electronic device when the chaired is seated by the customer. [0035] The step of determining physical location of the external electronic device, the customer or both can comprise a step of tracking radio emission of the external electronic device with Wi-Fi signals, Bluetooth signals, telecommunication signals, or a combination of any of these. The external electronic device can passive or active during the step of determining. For example, the external electronic device has a radio-frequency identification (RFID) chip that is inducted when approaching a table in the restaurant. Alternatively, the external electronic device scans a QR code on the table, and transmits codes (numeric, alphanumeric, byte / binary, and kanji) to the router via a USB port on the table in the restaurant, being operating in active mode.

[0036] The step of determining physical location of the external electronic device may comprise a step of receiving information from the external electronic device or the customer related to an identifier of the restaurant. The identifier provides an unique code to objects of the restaurant whose physical locations or other properties are recorded or updated. The identifier may be printed barcode on a table of the restaurant, electronically displayed QR code on a chair of the restaurant or a serial number of a particular item. Information of the identifier as transmitted to the electronic device by the external electronic device or the customer verbally help the restaurant to manage food cooking, delivering and paying accurately and efficiently. [0037] The step of determining physical location of the external electronic device, the customer or both can comprise a step of receiving information from the external electronic device, the customer or both on an identifier of the restaurant. Although staff of the restaurant can capture information of the identifier easily, receipt of such information from the external electronic device will reduce manpower requirement of the restaurant, thus lowering cost of service to the restaurant.

[0038] The method may further comprise a step of changing appearance of the identifier manually, periodically, progressively, intermittently or randomly. Static identifier (e.g. printed barcode) may be abused by a third party who is connected to the electronic device remotely, but send his past-recorded barcode to the electronic device of the restaurant. Although the restaurant may detect the fraud by sensing and verifying physical presence of the customer in the restaurant, the changing identifier will immediately disqualify the past-recorded identifier, providing better security to the restaurant.

[0039] The step of verifying identity of the external electronic device, the customer or both can comprise a step of checking electronic identification of the external electronic device. Since most mobile electronic devices have their electronic identification (e.g. MAC address), the electronic device of the restaurant can check, record or compare the electronic identification for preventing intrusion or recording customer relationship information (e.g. for repeated customer). [0040] The step of verifying identity of the external electronic device, the customer or both may comprise a step of receiving a confirmation message from the external electronic device, the customer or both. For example, a customer of the external electronic device will receive a welcome message from the restaurant upon entry. The customer is required to reply to the message by entering a code displayed on a table next to him, which confirms his identity and physical presence. Of course, the message exchange may be in graphical form or via a webpage, depending capability of the external electronic device or preference of the customer. [0041] The method can further comprise a step of assigning multiple external electronic devices to a single location in the restaurant. Since many friends enjoy dinning together, the electronic device allows multiple dishes or drinks to be delivered to the same table if requested. The multiple dishes or drinks may be ordered by one, several or all of these external electronic devices.

[0042] The method may additionally comprise a step of providing the electronic menus by a webpage or a mobile application software package for accessing by the external electronic device. In other words, the external electronic device can access the electronic menus via different user interfaces or applications. The electronic device thus provides flexibility to the customer without forcing the customer to learn a new user interface.

[0043] The method can further comprise a step of sending third parties information to the external electronic device. The third parties information includes credit card promotion information, nutrition information of food, online movie or even website visited by the customer. Hence, the customer is not restricted to read the electronic menus of the restaurant. Instead, the customer may enjoy high speed of browsing (e.g. faster than 3G, Long-Term Evolution as "LTE") when connected to the electronic device, which is additional service by the restaurant.

[0044] The method may additionally comprise a step of giving different levels of authorization to the external device for configuring the electronic menus. For example, the customer may have the right view the electronic menus, a manger may have the right to edit the electronic menus, and a IT service provider may have the right to back up the entire computing server. Operation of the restaurant thus becomes streamlined.

[0045] Accordingly the present application provides a dynamic resource management system for food and beverage retail shops, which also resistant to external attacks. Resource of the restaurant, such as manpower, dish cooking and drink distribution, is greatly improved for lowering cost of the restaurant, as well as improving dinning experience of the customer. [0046] Drawings included herein provide further understanding of the present disclosure. A brief introduction of the drawings is as follows:

[0047] Fig. 1 illustrates an electronic device for food and beverage retail shops;

Fig. 2 illustrates an order process of a first customer using electronic menus;

Fig. 3 illustrates an authentication process for preventing abuse of the electronic menus;

Fig. 4 illustrates a verification module of the electronic device;

Fig. 5 illustrates restaurant and user profiles of the verification module; and

Fig. 6 illustrates how the verification module operates with the authentication process.

[0048] The accompanying figures (Figs.) illustrate an embodiment and serve to explain principles of the disclosed embodiment. It is to be understood, however, that the figures are presented for purposes of illustration only, and not for defining limits of relevant invention(s).

[0049] In particular, Fig. 1 illustrates an electronic device 20 for food and beverage retail shops. The electronic device 20 is a part of a physical resource management system 22 for regulating restaurant seating, meal ordering, cooking logistics and food delivering processes of a restaurant 24. The physical resource management system 22 further comprises electronic menus 26 of dishes, Customer Relationship Management (CRM) programme 28 and an user authentication programme 30 for identify management. The electronic device 20 communicates with external electronic devices 32, 34, 36 for maximising process efficiency and customer satisfaction of the restaurant 24.

[0050] In detail, the electronic device 20 comprises a computing server 32 that hosts the electronic menus 26, application software packages 22 and websites of the restaurant 24. For example, the application software packages 22 comprise a menu management program 34 and the user authentication program 30. The menu management program 34 organises distribution, editing and backing up the electronic menus 26. The user authentication program 30 keeps records of customer profiles, staff information and configurations of authorisations related to both customers and restaurant staffs.

[0051] The electronic device 20 further comprises user interface apparatuses, which include keyboard, touchscreens and printers (not shown). A manager 37 of the restaurant 24 can operate the server 32 for conjuring the menu management program 34, the user authentication programme 30 and the Customer Relationship Management (CRM) programme 28. [0052] Particularly, the CRM programme 28 installed and operated on a Customer Relationship Management (CRM) server 36 at remote site, but connected to the computing server 32 via a computer network (not shown).

[0053] The electronic device 20 further comprises a router 38 and a POS system 40 that are connected to the server 32. The router 38 is directly connected to the server 32, functioning as a networking device (specialized hardware) for transmitting data packets between computer networks. Particularly, the router 38 has a wireless access point and a wired link for providing access to the Internet and a computer network wirelessly or a wired LAN (local area network). More specifically, the router 38 has several Network Interface Controllers (NIC) for supporting Fast Ethernet or Gigabit Ethernet as integrated into its main SoC (system on a chip or system on chip). The router 38 has multiple WNICs (Wireless Network Interface Controller) supporting a part of the IEEE 802.11 -standard family, also integrated into the main SoC. The router 38 is IEEE 802.11η compliant, and has LTE modem and fibre optic modem integrated. The router 38 has a first USB (Universal Serial Bus) port for connecting to an external hard drives, and a second USB port for connecting a mobile broadband modem (modulator-demodulator). The router 38 can further operate in 2.4 GHz and 5 GHz bands simultaneously. [0054] The POS system 40 is connected to the server 32 via the router 38. The POS system 40, also known as electronic point of sale (EPOS), includes a cash register, a computer, a monitor, a cash drawer, a receipt printer, a customer display, a barcode scanner and a debit/credit card reader for completing retail transaction. Accordingly, the electronic device 20 includes the computing server 32, the CRM server 36 and the POS system 40 as its hardware elements for operating by internal staffs of the restaurant 24.

[0055] In contrast, a first customer 42, a second customer 44 and a third customer 46 of the restaurant 24 are connected to the server 32 via customers' own portable electronic devices. Particularly, the first customer 42 is connected to the server 32 via the router 38 by using his laptop (notebook computer or notebook) 48 via an Ethernet cable (not shown) according to IEEE 802.3. The first customer's Ethernet cable is plugged into a port (not shown) installed on a table (not shown) of the restaurant 24. The second customer 46 has a tablet (tablet computer) 50 that is connected to router 38 via a USB cable (not shown). The table has USB ports that any member of public can connect to the server 32 when required, such as for browsing the electronic menus 26. The third customer 46 has a smartphone (mobile phone with an operating system) 52 that is connected to the server 32 wirelessly via a wireless local area network of 2.4GHz, according to Institute of Electrical and Electronics Engineers' (IEEE) 802.11 standards, known as Wi-Fi™. More specifically, the router 38 has antennas (not shown) for data transmission between the smartphone 52 and the server 32. The customers 42, 44, 46 can access both the restaurant's internal materials (e.g. electronic menus) and external materials (e.g. websites for online forums relating third parties' reviews and recommendations to the electronic menus). In other words, these customers 42, 44, 46 use their own portable electronic devices for food ordering via the electronic menus 26, instead of utilising the restaurant's computing devices (e.g. tablets). Each of external electronic devices 48, 50, 52 of the restaurant 24 is installed with web browsers (e.g. Firefox, Internet Explorer, Google Chrome, Opera and Safari) and online payment application software packages (payment applications, such as DBS PayLah!™) for completing transactions with the POS system 40.

[0056] Parts of the electronic device 20 are separated for the convenience of operation and security. According to Fig. 1 , a dash line 54 indicates parts that are remotely installed in the area above (A), and other parts that are locally installed in the area below (B). [0057] Fig.2 illustrates an order process 100 of the first customer 42 using the electronic menus 26. The first customer 42 enters the restaurant 24 and connects his laptop 48 to the router 38 via Wi-Fi. The router 38 requires secure log-in such that a web browser on the first customer's laptop 48 displays a window, requesting entry of table number and customer's name. The first customer 42 reads a label on the table, which indicates the table number for entry. Name of the first customer and the table number are both entered for the login process. In the meantime, the router 38 detects location (e.g. distance, height) of the laptop 48 and compares the location with stored information on position of the table. If the detected location coincides with the table's position within 1-3 meters, the server 32 grants access to the laptop 48 via the router 38 such that the laptop 48 joins 102 Wi-Fi network of the restaurant. The web browser is then launched 104 on the laptop 48 for showing the electronic menus 26, latest promotion information and relevant profile of the first customer 42 (e.g. favourite dishes). Alternatively, the first customer 42 opens an application software package (e.g. mobile app, web app) on the laptop 48 for viewing offer from the restaurant 24. Once the electronic menus 26 are displayed on the laptop 48, the first customer 42 browses 106 the electronic menus for selecting his dishes.

[0058] The electronic menus 26 include food, drinks and dietary preferences options to the first customer 42 such that the first customer 42 can select 108 an item to view information (e.g. calories level) before ordering 110. Of course, the first customer 42 can alternatively pick his favourite according to user profile stored on the server 32 for immediate purchasing 110. The first customer 42 may withdraw his ordering 110 by returning to the electronic menus 26 for further browsing 106.

[0059] The browser/webpage of the electronic menus 26 is designed with entry brackets for selecting or entering 112 quantities of the ordering 110. The browser/webpage further give options (e.g. comment column) for accepting special request 114 from the first customer 42. The first customer 42 enters his request 116 into designated areas in the browser/webpage. If no such request is entered, all selected items are added to cart 118, known as finalised items of the ordering 110.

[0060] Fig. 3 illustrates an authentication process 120 for preventing abuse of the electronic menus 26. On completion of the ordering (i.e. items added to the cart) 118, the first customer 42 click a button of whether exiting table" 122. If a "yes" button is depressed, the browser subsequently provides windows for receiving the first customer's phone number and table number/code. Upon receipt, the sever 32 automatically transmits a text message of Short Message Service via a telecommunication network, such that the first customer 42 may receive the authentication message 126 on his mobile phone or the laptop 48. The authentication message contains alphanumerical characters such that the first customer 42 has to input identical authentication code 128 into the browser for confirming the ordering, known as completing 130 the authentication process 120.

[0061] Alternatively, the first customer 42 clicks a "No" button when requested on whether or not "exiting table" 122. When a customer starts a new table, he'll need to authenticate his device and receive a table code. The table code is necessary to distinguish between different sessions to prevent the next customers at that table to find out that there are already orders in place when they get in. Therefore, if a customer comes in to join his friends at an existing table, they need to input the table code to the person who created the table. In the present case, the third customer 46 enters 132 a table number of his sitting and provides his mobile phone number. His mobile phone 52 then receives 134 an authentication message (e.g. SMS) from the restaurant 24. The third customer 46 types 136 the received authentication code to his mobile phone 52 such that the restaurant 130 will reply by giving a table code (i.e. customer receives 138 the table code) for confirming his cart orders 130.

[0062] Fig. 4 illustrates a verification module 150 of the electronic device 20. The verification module 150 has five verification modes 152-160 that operate based on restaurant profiles 162 and user profiles 164, which are stored and updated on the server 32. These five modes 152-160 provide alternative methods for authenticating food ordering process of the restaurant 24. [0063] In a Wi-Fi router verification mode 152, the router 38 provides an open Wi-Fi network that accepts only orders within the restaurant premises. The open Wi-Fi network is also known as Chalk Wi-Fi or Warchalking such that the server 32 rejects fraudulent orders, which are made outside the restaurant 24. The server 32 identify locations of restaurant customers 42, 44, 46 by capturing Wi-Fi signals from portable electronic devices 48, 50, 52 of the customers 42, 44, 46. Additionally, the server 32 allows orders placed from the customers 42, 44, 46 who may not be connected to Wi-Fi network of the router 38, but within signal range of the router 38. By capturing ambient Wi-Fi signals emitted from the portable electronic devices 48, 50, 52, the server 32 can determine who are inside the restaurant 24. Hence, the third customer 46 can place his order via 3G network (third generation of mobile telecommunications technology), when sitting inside the restaurant 24. The customers 42, 44, 46 can either use their existing data networks to place orders, or access the Wi-Fi network provided by the router 38 of the restaurant 24.

[0064] In a QR code verification mode 154, the second customer 44 scans a QR code (Quick Response Code, known as matrix barcode or two-dimensional barcode) on his table to place an order 10. The QR code provides an unique location of the table, which is next to the second customer 44. The customer authentication or order is completed if the unique location of the table is indeed located inside the restaurant 24. This arrangement cost effective for ensuring that only orders come from a customer at a particular table is accepted. The QR code is dynamically displayed on a LCD such that the QR code changes according to time progression. An attacker is prevented from making fraudulent orders by scanning a previously taken photo of the QR code.

[0065] In a Lenticular QR code verification mode 156, a lenticular print that includes 2 or more QR codes are attached to the table. The second customer 44 is required to scan all these QR codes for confirming his table number or location. This mode of verification provides additional security as compared to the QR code verification 154 and is suitable for high level of security. The Lenticular QR code verification mode 156 can further incorporate a variable time-based lenticular QR code verification method that is resistant to external hacking or abusing. Orders are verified by customers' scanning of a lenticular print including 2 or more QR codes.

[0066] In a GPS (Global Positioning System) and cell location verification mode, geological position of the smartphone 52 is further determined and verified by GPS and mobile phone tracking techniques. Location of the third customer 46 is determined by using a GPS receiver on the smartphone 52 that calculates its position by precisely timing signals sent by GPS satellites on earth orbits. Each of these GPS satellite continually transmits messages that include the time the message was transmitted and, satellite position at time of message transmission. The receiver is also capable to receive and decode signals from other satellite navigations, such as Global Navigation Satellite System (GLONASS) by Russian Federation, Galileo by European Union and Compass by China. When using GPS, geological position of the smartphone 52 is received by the router 38 for confirming if the smartphone 52 is near a table inside the restaurant 24. Orders made by smartphones whose positions are outside of the restaurant 24 are rejected as fraudulent.

[0067] Location of the smartphone 52 is further tracked by multi-lateration of radio signals between several radio towers of the telecommunication network and the smartphone. To locate the phone using multi-lateration of radio signals, the smartphone 52 emits at least roaming signal to contact its next nearby antenna tower, although the process does not require an active call. Mobile positioning, which includes location-based services that disclose actual coordinates of the smartphone 52, is a technology used by telecommunication companies to approximate the location of a mobile phone, and thereby also the third customer 46.

[0068] In the present case, since most smartphones have location services allowing applications to access the user's location through GPS, Wi-Fi and cell networks, the authentication programme 30 collects the user's location coordinates, accuracy and timestamp while the customers 42, 44, 46 browse the electronic menus 26 and place orders, thus only allowing orders that are placed within the vicinity of the restaurant 24.

[0069] In a BLE (Bluetooth Low Energy) beacon verification mode, the electronic device 20 has several BLE beacons that are strategically placed inside the restaurant 24. The electronic device 20 automatically detects, verifies and assigns the customers 42, 44, 46 to various tables within the restaurant premises 24. This mode relieves the customers 42, 44, 46 from manually completing the authentication process 120. [0070] Collectively or individually, these five verification modes 152-160 enable the restaurant 24 to take authentic orders from customers' portable electronic devices 48, 50, 52 securely, eliminating or reducing fraudulent orders. Using a combination of these verification modes, the verification module 150 is designed to learn, adapt and react to both customers' and restaurants' profiles 162, 164 to determine the level of verification required to securely place orders.

[0071] The verification module also alerts the restaurant 24 when detecting fraudulent orders. Additional authentication modes may be required for customers who have placed fraudulent orders. For example, the customers 42, 44, 46 may have their profiles downgraded if fraudulent orders are made by them. The customers 42, 44, 46 who have their profile rating 164 downgraded may be required to use multiple verification modes to place orders. The verification module 150 may also ban customers with a history of persistent fraudulent orders.

[0072] Verification module 150 is attractive to a wider range of Food & Beverage establishments who have different security needs and requirements. The verification module 150 also establishes a seamless ordering process for the customers 42, 44, 46 with trusted profiles based on a history of genuine orders.

[0073] Fig. 5 illustrates restaurant 162 and customer profiles 164 of the verification module 150. The verification module 150 operates by utilising the restaurant 162 and customer profiles 164, which are hosted and managed the CRM programme 28 on the CRM server 36. The CRM server 36 is kept at remote site and connected to the computing server 32 via computer networks (e.g. Internet).

[0074] The restaurant profile 162 comprises records relating to frequency of orders processed 180, peak high traffic hours 182, level of security preferred 184, customer served per day 186, history of genuine and fraudulent orders 188 and verification modes available 190. The customer profile 164 includes time of order placed 192, number of items ordered per session 194, external social information 196, number of orders placed 198, and frequency of using Chalk 200. The Chalk 200 is product/service that the restaurant 24 provides for consumers to order food in the restaurant 24. The Chalk 200 will learn the behaviour of the customers 42, 44, 46 as it 200 is being used so that different risk levels of the customers 42, 44, 46 can be categorised when using the Chalk 200. For the low risk level customers (those who doesn't abuse the app like making fictitious orders), the Chalk 200 assigns a simpler level of authentication and profiles of the customers' friends 202.

[0075] Fig. 6 illustrates how the verification module 1,50 operates with the authentication process 120. The authentication process 120 illustrates five modes of verification 152-160 that provides secure, efficient and user friendly procedures, which are also intuitive and reliable.

[0076] In the application, unless specified otherwise, the terms "comprising", "comprise", and grammatical variants thereof, intended to represent "open" or "inclusive" language such that they include recited elements but also permit inclusion of additional, non-explicitly recited elements.

[0077] As used herein, the term "about", in the context of concentrations of components of the formulations, typically means +/- 5% of the stated value, more typically +/- 4% of the stated value, more typically +/- 3% of the stated value, more typically, +/- 2% of the stated value, even more typically +/- 1 % of the stated value, and even more typically +/- 0.5% of the stated value.

[0078] Throughout this disclosure, certain embodiments may be disclosed in a range format. The description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosed ranges. Accordingly, the description of a range should be considered to have specifically disclosed all the possible sub-ranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed sub-ranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1 , 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

[0079] It will be apparent that various other modifications and adaptations of the application will be apparent to the person skilled in the art after reading the foregoing W 201

disclosure without departing from the spirit and scope of the application and it is intended that all such modifications and adaptations come within the scope of the appended claims.

Reference Numerals

20 electronic device

22 application software packages

24 restaurant

26 electronic menus

28 Customer Relationship Management programme

30 user authentication programme

32 server

34 menu management program

36 Customer Relationship Management (CRM) server

37 manager

38 router

40 POS system

42 first customer

44 second customer

46 third customer

48 laptop

50 tablet

52 smartphone

54 dash line

100 order process

102 join Wi-Fi network

104 open webpage or application

106 browse menu

108 select item to view information

110 order

112 select quantity

114 options of special request

1 16 enter request

1 18 items added to cart

120 authentication process

122 options of exiting table

124 input phone number and table code 126 receive authentication message

128 input authentication code

130 confirm cart orders

132 input table number and phone number 134 receive authentication message

136 input authentication code

138 receive table code

150 verification module

152 Wi-Fi verification mode

154 QR code verification mode

56 Lenticular QR code verification mode

158 GPS/Cell location verification mode

160 BLE verification mode

162 restaurant profile

164 customer profile

180 frequency of orders processed

182 peak high traffic hours

184 level of security preferred

186 customer served per day

188 history of genuine and fraudulent orders

190 verification modes available

192 time of order placed

194 number of items ordered per session

196 external social information

198 number of orders placed

200 frequency of using chalk

202 profiles of customer's friends