The present disclosure relates to a system configured to manage a dining experience for guests at a food service establishment. In some implementations, the system may comprise one or more guest identification devices, one or more sensors, one or more host systems, and one or more processors. The system may be configured such that real-time detailed information about the food service establishment, guests of the food service establishment, food orders placed by guests of the food service establishment, table states of the tables in the food service establishment, and tasks performed by staff members is provided to the staff members of the food service establishment.
Relates to a dining experience management system for managing a dining experience for guests at a food service establishment. Conventional dining room management (table prep, seating, order delivery) relies on tracking/visualization software fed by human staff input at designated entry locations, which is slow, inaccurate, and inefficient.
**1.** A dining experience management system configured to manage a dining experience for guests at a food service establishment, the system comprising: guest identification devices associated with guests within the food service establishment who have placed food orders, wherein the food service establishment includes stations where guests are likely to be located, the guest identification devices including a first guest identification device, the first guest identification device being associated with a first guest who has placed a first food order; one or more sensors distributed within the food service establishment, the one or more sensors being configured to generate output signals related to locations of individual ones of the guest identification devices within the food service establishment; and one or more physical processors configured by machine-readable instructions to: automatically determine locations of individual ones of the guest identification devices within the food service establishment based on the output signals of the one or more sensors; automatically associate individual ones of the guest identification devices with individual ones of the stations in the food service establishment based on the determined locations of individual ones of the guest identification devices and locations of individual ones of the stations in the food service establishment, individual stations corresponding to individual tables having table seat capacities, the association of individual ones of the guest identification devices with individual ones of the stations facilitating delivery of the food orders to the corresponding guests; automatically determine an available capacity in the food service establishment based on table seat capacities, persistence information, and/or party size information; and make a preliminary association of guest identification devices with individual tables having available seating capacity based on the party size information and the determined available capacity of the food service establishment, with the available capacity automatically revised as associations are confirmed or guests move to other tables.
**8.** A method of managing a dining experience for guests at a food service establishment, the method being implemented in a computer system including one or more sensors distributed within the food service establishment, one or more physical processors, and storage media storing machine-readable instructions — mirroring claim 1's system as a method: associating guest identification devices with guests who placed orders, generating sensor output signals on device locations, automatically determining device locations from those signals, automatically associating devices with stations/tables based on location, and automatically determining available capacity from table seat capacities, persistence information, and party size information.