PHOTO CASH REGISTER

The main goal of the invention:
The FoodBox system is designed to automate and increase control over the consumption of products in the process of serving ready-made dishes in the buffet system. It aims to ensure quality control of goods (works, services) provided by businesses and budget institutions in the field of public catering in terms of qualitative and quantitative characteristics of dishes in real-time through automatic remote collection of output data and their statistical processing.

The "PhotoPhotoBox" system consists of a metal frame made of food-grade stainless steel, equipped with a set of sensors for obtaining comprehensive information about the dispensed dish. The "PhotoBox" components include:
• A camera that captures a photo of the dispensed dish.
• Pressure-type scales for measuring the weight of the dispensed dish for subsequent comparison with the standard weight.
• A surface temperature sensor for creating a thermal surface map of the dish.
• Motion sensors at the entrance and exit of the "PhotoBox" for detecting the installation/transmission of the dish in/out of the system.
• A touch screen for selecting the dish from the database and its corresponding packaging.
• Software that records the dish dispensing events and exports the accumulated data to external accounting software.

Scope of application:
The application of the invention provides the ability to remotely monitor the quality of prepared dishes and significantly reduces underfilling and ingredient waste.
Since the technical solution (product) belongs to monitoring devices of work procedures and automation of operations in the public catering industry, the application of this development is appropriate in the relationships between the accountant, chef, and cashier operator.
The feasibility of practical application both for the customer in the form of the state and for the contractor (commercial organization) is presented in tabular format.

Customer
(Government agencies, departments)
Ability to constantly monitor the contractor remotely.
Ability to react quickly and objectively in case of disputes, which cannot be fully ensured by monitoring the performance of obligations only based on complaints or according to the inspection plan.
Ability to remotely monitor the execution of the order in online mode.
Availability of a database for analysis and accounting of the ingredients used in prepared dishes, including those issued to fulfill the tender order.
Ability to compare planned and actual performance indicators of the order.
Availability of a system for tracking the chronology of deviations through software with the aim of identifying the responsible person (accountants, estimators, production personnel)

Practical significance of the invention

The "Swedish Line" system module of the "PhotoPhotoBox" system allows for:



Stage I. Obtaining planned data. Obtaining data on upcoming meals by unloading from 1C or other accounting systems. The performer, in the person of the accountant, creates a menu plan for the head chef, who receives the menu plan automatically.
Stage II. Fixation of actual data. Process and record data on the actual serving of dishes during the meal, excluding manual input and other risk factors. The responsible person, in the role of the operator or cashier, records data on the serving of dishes for sale at the Swedish table, as well as records the return of unsold dishes during the meal.


Stage III. Transfer of information to the database. Transmit the necessary data back to the accounting system, as well as store other information about sold dishes, such as photographs, dish temperature, and other statistical data, on a remote server. At the end of the meal, a unique document of photo confirmation is automatically sent to the accountant in 1C or another accounting system for the purpose of debiting the meal's products. Additionally, the information in the database allows the controlling organization to monitor the process of obtaining, recording, unloading to 1C or another accounting system, and verify the sale without additional requests to the performer.



Mechanics of the "Swedish Line" system
Stage I. Obtaining planned data.
The catering service submits a request for breakfast/lunch/dinner or another meal for a specific number of guests according to the expected load and technical specifications.

The chef, together with the technologist and the accounting calculator, prepares and agrees on a menu plan for a specific meal in the "1C Catering" accounting system or other accounting system, considering the request, technological cards, and established budget. Data on the menu plan is uploaded into the "FotoBox" system from the "1C Catering" or other accounting system, considering the nomenclature positions, units of measurement, and planned volume. The system processes information about the meal (date, time, dishes/goods/drinks, volume/weight/quantity) and creates blocks of ready-to-serve dishes within the software interface.

Before serving the ready-to-serve dishes on the Swedish line, data on the takeaway is recorded using the "FotoBox" system according to the following parameters:
• Name;
• Weight;
• Photograph;
• Temperature.

Since the dishes are served not portioned, but in certain batches by weight or quantity, data on the tableware and gastro-tableware (name, size, weight, photograph, etc.) are uploaded into the system in advance. This allows for the actual weight of the dishes to be considered upon delivery, without considering the dishes themselves, by selecting the actual tableware with a pre-defined position based on the history of choices.

Stage II. Recording actual data
The responsible employee (operator, cashier) places the gastronomy container with the dish ready for service on the weighing station, which has a photoelectric sensor, a motion sensor, and a temperature sensor installed above it. The employee selects the corresponding item from the menu plan and the container in which the dish is ready for service. The "FotoBox" system records the weight, appearance, and temperature, storing the data in the system.
If it is necessary to add to the capacity issued on the serving line, a return functionality is implemented. It does not contradict the conditions and norms of serving ready-made dishes, performing operations within the system, and transmitting the result to the accounting base. This is applicable when the capacity with hot dishes is half-empty or less, when individual items of the ration need to be updated, or when the ration is finished. This allows the system to calculate the actual output. Additionally, with the help of additional sensors and cameras, the system allows tracking of the movement of products/goods/dishes outside the dispensing area.
Stage III. Data transfer to the database
Upon completion of the meal service at the designated time, data is automatically exported from the "PhotoBox" system to the accounting system "1C Restaurant" or another system selected by the company. Statistical data including photos, temperature, weight, and quantity characteristics of dishes are also transmitted to management.
The accounting system receives the actual data and issues a release with a specific meal plan based on previously entered information in the technological cards, inventory balances, and products.

Conclusion
In a buffet format, the "PhotoBox" system provides statistics on the quantity and quality of meals, allows for the evaluation of adherence to designated food limits, and compares the planned menu to the actual volume of dishes, products, and goods provided on the buffet line. The system also generates actual temperature analysis reports for HACCP (Hazard Analysis and Critical
Control Points), which involves the systematic identification, assessment, and management of hazardous factors affecting product safety.
The "PhotoBox" system correlates with the accounting database, eliminating the need for manual data entry and automating processes, thereby avoiding the loss or distortion of information on business activities.

The "FoodPhotoBox" system aims to:
• Automate processes;
• Reduce labor costs for employees engaged in accounting and control;
• Control the actual consumption of dishes/products;
• Evaluate the speed of staff work;
• Prevent abuse and theft by staff;
• Track inventory levels and actual product consumption;
• Evaluate and accumulate information on demand for dishes by position;
• Protect the interests of the food service operator when assessing the quality of services provided by customers or other regulatory bodies.