(12) United States Patent
`Halverson
`
`(10) Patent N0.:
`(45) Date of Patent:
`
`US 6,301,564 B1
`Oct. 9, 2001
`
`US006301564B1
`
`(54) DIMENSIONAL DINING RESTAURANT
`MANAGEMENT SYSTEM
`
`(76) Inventor: Helena B. Halverson, 814 Pebble
`Creek Dr., St. Cloud, MN (US) 56303
`_
`_
`_
`_
`
`*
`
`(
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`
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`gusenct lisilggnbe 0 Cara as Juste un er
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`(21) Appl' NO" 09/378’027
`(22) Filed:
`Aug. 20, 1999
`G60F 17/60
`(51) Int Cl 7
`705/15
`(52) U Ci .................................................... ..
`(58) Fi.el.d 0t.‘
`................................................. .. 705/15
`............................................... ..
`References Cited
`U S PATENT DOCUMENTS
`'
`'
`4/1979 Goldman .
`* 1g;
`icul?gldet al' '
`10/1994 Morita et
`"""""""""""" "
`5:357:426
`5,893,075 * 4/1999 Plain?eld et al. ................... .. 705/15
`FOREIGN PATENT DOCUMENTS
`
`(56)
`
`4,149,246
`
`7O5/15
`
`“M9607 * 2/1998 (JP) '
`OTHER PUBLICATIONS
`
`“Patron Preferences For Features Offered By Licensed
`Clubs” by Adrian O. Bull and Keith M. Alcock, International
`Journal of Contemporary Hospitality Management vol. 5
`No. 1, pp. 28—32, 1993.*
`“Concept Selection For Independent Restaurants” by Kieth
`L. Goldman, Cornell Hotel & Restaurant Quarterly vol. 34,
`No. 6, pp. 59—72, Dec. 1993.*
`“Practical Applications Of music In Service Settings” by J.
`Duncan Herrington and Louis M. Capella, Journal of Ser
`vices Marketing vol. 8 No. 3, pp. 50—65, 1994.*
`“Changing Tastes: An R&I Survey Examines The Dining
`Habits Of An Increasingly Diverse Foodservice Clientele”
`by Jacqueline Dulen, Restaurants & Institutions vol. 108 No.
`3, p. 58, Feb. 1, 1998.*
`* cited by examiner
`
`Primary Examiner—Kenneth R. Rice
`
`(57)
`
`ABSTRACT
`
`Apparatus and method for mass producing a unique dining
`experience for each individual diner Within a group of
`
`patrons includes computers, applications software, models
`and databases. Through various alternative input
`mechanisms, each individual patron’s preferences Will be
`surveyed, and the results of the surveys are stored Within the
`database. Staff and management of an establishment are also
`surveyed regarding various personal and facilities capabili
`ties and assets. The preference surveys may be quite basic in
`nature, but With more detailed Surveys a more elaborate
`model may be generated. Based upon the preference Survey
`results, a dining event is developed that groups patrons
`according to areas of agreement among surveys, While
`simultaneously tailoring unique events or decor based upon
`the preference survey results that are not common among the
`patrons. The dining event is prepared for, including training
`of staff and management, and the dining event is then staged.
`During the event, an off-site person Will most preferably
`provide monitor and provide feedback to the staff and
`management, and subsequent to the event further evaluation
`Will occur. Based upon the event results and evaluation, the
`database and model may be updated. Electronic devices may
`form a part of the apparatus, and in this case Will most
`preferably be controlled by computerized components to
`perform appropriately according to the stored model of the
`event. As a result of the differences in preferences, skills and
`assets of all participants, no tWo dining events Will be
`identical. HoWever, each dining event is designed and pre
`pared according to pre-established models to ful?ll each of
`the needs and expectations of each individual patron While
`simultaneously capitalizing on the strengths and talents of a
`staff and facility. Simultaneously, the managerial burden of
`maintaining a single atmosphere Within an establishment is
`relieved, and patrons are offered unexpected, but consis
`tently high-quality, dining experiences.
`
`19 Claims, 15 Drawing Sheets
`
`$315
`MANAGEMENT
`
`-
`DATA
`EXCHANGE
`
`14o
`
`135
`
`F — - - — — — _ _ _ _ _ _ _|
`
`T305
`
`" ;325
`
`330
`
`335
`y
`DATABASE
`
`SYSTEM
`
`340 I
`
`r130
`
`DATA IN
`PREFERENCE, SKILLS
`SURVEY FORM/
`VISUAL OUTPUT
`
`DATA IN
`DIMENsIoNAL
`\ DINING MODEL
`\
`
`DATA IN
`DATABASE \
`ORGANIZATION
`\
`
`EMPLOYEE
`2310
`
`Apple, Exhibit 1044, Page 1
`
`

`

`U.S. Patent
`
`Oct. 9, 2001
`
`Sheet 1 0f 15
`
`US 6,301,564 B1
`
`160
`
`155
`
`15
`0
`
`145
`
`DATA
`EXCHANGE
`
`Y 140
`
`COMMUNICATION ‘7135
`CONTROLLER
`
`130
`
`DATABASE
`
`LAN
`
`_Z
`125
`
`COMPUTER
`2110
`
`COMPUTER
`2115
`
`COMPUTER
`3120
`
`FIG. 1
`
`Apple, Exhibit 1044, Page 2
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 2 0f 15
`
`US 6,301,564 B1
`
`[
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`“"l
`
`KITCHEN
`APPLIANCE
`
`7190
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`7130
`
`FIG. 2
`
`Apple, Exhibit 1044, Page 3
`
`

`

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`Apple, Exhibit 1044, Page 4
`
`Apple, Exhibit 1044, Page 4
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`
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`

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`Apple, Exhibit 1044, Page 5
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`

`

`US. Patent
`
`Oct. 9, 2001
`
`Sheet 5 0f 15
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`US 6,301,564 B1
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`Apple, Exhibit 1044, Page 6
`
`Apple, Exhibit 1044, Page 6
`
`
`
`
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`
`

`

`U.S. Patent
`
`061. 9, 2001
`
`Sheet 6 6f 15
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`US 6,301,564 B1
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`Apple, Exhibit 1044, Page 7
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 7 0f 15
`
`US 6,301,564 B1
`
`700 x
`
`j 705
`DATA COLLECTION‘ A
`
`Y
`DETERMINING BANDS OF “'5 710
`AGREEMENT AND DISPARITY
`
`I
`
`COMPARING BANDS WITH MODEL AND TZ 715
`DETERMINING BEST FIT FOR EVENT
`(MAY INCLUDE UPDATING MODEL)
`
`I
`TRAINING AND PREPARING?2 720
`>"——> MANAGEMENT, STAFF,
`FACILITY AND FOOD
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`
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`FIG. 7
`
`Apple, Exhibit 1044, Page 8
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 8 0f 15
`
`US 6,301,564 B1
`
`Preference survey - Soups
`
`Soups, stews, and chowders
`Bean
`Ham and bean
`Beef barley
`Beef noodle
`Beef vegetable
`Cauli?ower cheese
`Chicken and rice
`Chicken gumbo
`Chicken noodle
`Clam chowder
`Com chowder
`Potato chowder
`Cream of asparagus
`Cream of Broccoli
`Cream of celery
`Cream of chicken
`Cream of mushroom
`Cream of potato
`French onion
`Minestrone
`Split pea
`Tomato
`Wild n'ce
`Cheese
`Specify:
`
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`Like/Dislike
`
`FIG. 8
`
`Apple, Exhibit 1044, Page 9
`
`

`

`US. Patent
`
`Oct. 9, 2001
`
`Sheet 9 0f 15
`
`US 6,301,564 B1
`
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`Apple, Exhibit 1044, Page 10
`
`

`

`US. Patent
`
`Oct. 9, 2001
`
`Sheet 10 0f 15
`
`US 6,301,564 B1
`
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`Apple, Exhibit 1044, Page 11
`
`
`
`
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 11 0f 15
`
`US 6,301,564 B1
`
`Preference Survey - Beverages
`
`wlmeal
`
`brand
`
`Whole milk
`Skim
`1% milk
`2% milk
`milk
`
`milk
`Hot chocolate
`
`Milk
`Melted milk
`Yogurt, plain
`Yogurl, ?avored
`
`Carbonated water
`Ice water
`Water wlo ice
`
`Flavored water
`
`Caffeinaled
`Decaf coffee
`Flavored coffee
`ea
`ice tea
`Caffeinaled
`
`Black lea
`Green tea
`herbal
`
`Soda
`Caffeinated
`
`Diet
`
`Lemonade
`
`Pink
`
`Juice
`Tomato
`
`LikeIDislike
`
`LikelDislike
`LikelDislike
`Like/Dislike
`
`Like/Dislike
`LikelDislike
`
`LikelDislike
`
`LikeJDislike
`
`Like/Dislike
`
`Like/Dislike
`
`F
`lG.11
`
`Apple, Exhibit 1044, Page 12
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 12 0f 15
`
`US 6,301,564 B1
`
`Preferences - Personal Choices
`
`I like to eat
`breakfast at
`
`I like to eat
`lunch at
`
`Weekdays
`5:00am
`5:30am
`6:00am
`6:30am
`7:00am
`7:30am
`8:00am
`8:30am
`9:00am
`9:30am
`Specify:
`
`Saturday
`5:00am
`5:30am
`6:00am
`6:30am
`7:00am
`7:30am
`8:00am
`8:30am
`9:00am
`9:30am
`Specify:
`
`Sunday
`5:00am
`5:30am
`6:00am
`6:30am
`7:00am
`7:30am
`8:00am
`8:30am
`9:00am
`9:30am
`Specify:
`
`new...
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`
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`1122 .
`
`11111
`
`1
`
`2:
`
`I enjoy a
`coffee break at
`
`I like to eat
`dinner at
`
`I like a
`bedtime snack at
`
`Weekdays
`7:00pm
`7:30pm
`
`Saturday
`7:00pm
`7:30pm
`FIG .1 2
`
`Sunday
`7:00pm
`7:30pm
`
`Apple, Exhibit 1044, Page 13
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 13 0f 15
`
`US 6,301,564 B1
`
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`Apple, Exhibit 1044, Page 14
`
`

`

`U.S. Patent
`
`0a. 9, 2001
`
`Sheet 14 0f 15
`
`US 6,301,564 B1
`
`1401
`
`l I
`
`1426
`
`FIG. 14
`
`Apple, Exhibit 1044, Page 15
`
`

`

`U.S. Patent
`US. Patent
`
`0a. 9, 2001
`Oct. 9, 2001
`
`Sheet 15 0f 15
`Sheet 15 0f 15
`
`US 6,301,564 B1
`US 6,301,564 B1
`
`
`
`
`1416
`
`1315
`
`FIG.15
`3 6E
`
`Apple, Exhibit 1044, Page 16
`
`Apple, Exhibit 1044, Page 16
`
`

`

`US 6,301,564 B1
`
`1
`DIMENSIONAL DINING RESTAURANT
`MANAGEMENT SYSTEM
`
`BACKGROUND OF THE INVENTION
`
`1. Field of the Invention
`The present invention pertains to food preparation and
`delivery generally, and more particularly to an improved
`apparatus and method for recording diner preferences, cor
`relating those preferences With available options, and gen
`erating control signals, events and actions important in food
`selection, preparation, and delivery. The apparatus most
`preferably includes further means to enable or enhance
`selection, preparation and delivery in cooperation With the
`generation of control signals, events and actions.
`2. Description of the Related Art
`Each and every person around the planet, through a
`multitude of conscious and sub-conscious steps, seeks
`desired dining experiences several times each day. In spite
`of the staggering billions of hours each day that are put into
`dining, the art of food preparation and delivery is quite
`fragmented, labor intensive, and inconsistent. Furthermore,
`there is a general lack of attention to the senses, other than
`taste, in typical food service establishments.
`As a ?rst step in pursuing a desired dining experience,
`each person must ?rst determine What type of food or
`method of preparation Will be most preferable for the
`particular meal. Particular food types, methods of prepara
`tion and national origins are Well-de?ned and quite con
`sciously selected, and meal planning is most frequently
`focussed here. As an example, the discussion may be
`Whether to have steak or Chinese food.
`Atmosphere, on the other hand, is not so clearly delin
`eated. Atmosphere is almost alWays decided upon only by
`the selection of one dining location over another, Without
`conscious evaluation of any speci?c factors desired. Yet a
`multitude of factors comprise an atmosphere, sometimes
`also referred to as “mood”, and include such things as
`sounds, sights, colors, smells, textures and feeling. In fact,
`though dependent upon the individual to some degree, all of
`a person’s senses are involved in the atmosphere, though
`only a feW are normally evaluated consciously. Moreover,
`only a feW dining establishments attempt to address the
`atmosphere in a coherent Way.
`Finally, associated costs Will be factored in With food type
`and atmosphere. Every person has limits on hoW much they
`are Willing to spend at any given moment for a particular
`dining experience. That amount is considered in conjunction
`With the food type and atmosphere, and can not be ignored.
`Once food type, cost and atmosphere are determined, the
`individual Will then attempt to achieve the dining experi
`ence. This may be done by patroniZing a restaurant or other
`dining establishment, or, alternatively, the food may be
`prepared by the individual or someone close to the indi
`vidual. In the case of self-creation and preparation, supplies
`are generally purchased in advance from several different
`retail stores. The number of stores visited during the pur
`chase process is determined by the complexity of the atmo
`sphere and menu selected, but in many instances a more
`ful?lling dining experience requires visiting tWo or more
`diverse retail locations. BetWeen planning for the meal,
`purchasing supplies and then preparing everything required,
`self-preparation of more than a basic meal can be quite labor
`intensive. Unfortunately, in addition to being labor
`intensive, it is almost a certainty that the individual Will fail
`to fully achieve the desired affect.
`
`1O
`
`15
`
`25
`
`35
`
`45
`
`55
`
`65
`
`2
`As an example, many people have, at one time or another,
`burned an entree. Not only does the single entree need
`disposed of, the aroma must also be taken care of effectively
`or the smell Will undesirably detract from the dining expe
`rience. HoWever, eliminating the aroma of the burned entree
`is a task Which is often not achievable in the limited time
`period available close to serving the meal, nor is a home
`kitchen designed to isolate the cooking aromas from the
`dining area. The individual has noW not only consumed an
`enormous amount of time and effort, but may also be terribly
`frenZied and unable to ful?ll the remainder of the objectives
`effectively. Unfortunately then, for self-preparation of any
`but the most basic of meals, exceptional cooking skills and
`poise are required to succeed. In addition, the individual Will
`also have to be skilled in decorating, arrangement of music
`or other sounds, and other skills needed to address the many
`subconscious factors involved in a dining experience. There
`are very feW people Who, by themselves, are capable of
`preparing and delivering an exceptional dining experience,
`and even feWer Willing to undergo the pressures and effort
`necessary to do so. Nor are there any tools available to assist
`them, other than supplies fragmented throughout diverse
`retail stores.
`To reduce the risk of failure, or to simply reduce the
`burden associated With delivery of a particular dining
`experience, most frequently a person Will instead patroniZe
`a particular food establishment. As aforementioned, the food
`establishment is selected from a multitude of restaurants
`based upon food selection and type or national origin, the
`atmosphere Within the establishment, and the cost associated
`thereWith. Most dining establishments recogniZe the impor
`tance of food types in generating a satisfying dining expe
`rience. Within the same dining establishment, there is often
`more than one food type available. By slightly expanding the
`menu, a dining establishment is able to satisfy food prefer
`ences of each individual Within a larger group, even though
`not everyone in the group Would have selected the food type
`that is the particular specialty of the dining establishment.
`Though often not consciously understood, the cost or
`perceived value of a dining establishment’s food is often
`related to the availability of the atmosphere associated With
`the restaurant. For example, fast food establishments may be
`?lled With hustle and bustle, including many diverse sights,
`sounds and smells during the prime meal times. This atmo
`sphere is one option available to a prospective patron. It is
`not normally carefully controlled, and presents a random
`environment that can be quite stimulating at times, relatively
`plain and boring at other times, and at yet other times
`completely frustrating. Absent any further controls or
`design, this atmosphere is relatively commonplace, being
`available at many places of Work and at many diverse retail
`establishments and outlets. As a result of hoW common the
`atmosphere is, this particular atmosphere does not normally
`command any economic advantage to the oWner of the
`establishment, even though at times it Will be the preferred
`atmosphere of patrons.
`Where a more carefully controlled environment is desired
`by the patrons, and more particularly a less commonplace
`atmosphere, fast food and similar restaurants Will likely be
`eliminated from the selection list. By considering each of the
`available remaining options With respect to food, cost and
`atmosphere, a person Will eventually choose one or several
`suitable, available dining establishments. The dining estab
`lishment may be exactly What the person is seeking, or may
`alternatively be a “best ?t”, Which is tolerable at the time.
`There are a number of disadvantages to this common
`method of selection of a dining establishment. First and
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`foremost, the patron noW has expectations regarding the
`food type, cost and atmosphere associated With the particu
`lar establishment. The establishment must therefore Work
`diligently to maintain a consistent food quality and menu
`selection, Work force, cost and atmosphere. The degree of
`success achieved by the establishment Will directly impact
`the success or failure of the establishment. For example,
`particularly on a ?rst visit, patrons Will judge the restaurant
`most harshly, and may be biased for a long period thereafter.
`Yet, it is at the opening that the restaurant is most vulnerable,
`since employees may not have developed experience With
`their co-Workers and With the goals of the establishment, and
`patrons may not accurately understand the desired atmo
`sphere. One set of patrons may expect a quiet atmosphere,
`While another set may Wish to include all of their family
`members, and may bring With a particularly noisy or unruly
`youngster or infant. With a more experienced employee
`base, the establishment Will help the patrons With the
`youngster, and Will have developed a skill set for doing so.
`Additionally, they may further have developed a Way or set
`of skills to appease the remaining patrons. In this Way, once
`the employees’ skills are developed, the restaurant can better
`maintain a desired atmosphere. Nevertheless, and as
`aforementioned, this requires a highly skilled base of
`employees and represents an enormous managerial burden.
`Because of the managerial burden, Which is present
`during every minute the dining establishment is open, there
`are also feW dining establishment proprietors Who are Will
`ing and able to make the sacri?ces necessary to maintain
`consistent dining experience. This in turn reduces the num
`ber of establishments that are successful and therefore
`available to choose from. To better understand the scope of
`the issue, recogniZe that the proprietor must determine, even
`prior to going into business, exactly What that atmosphere
`Will be, and then develop it in every Way. This includes a
`comprehensive package of advertising, restaurant location,
`construction and decoration, employee training and so on to
`support that atmosphere. Moreover, to maintain that
`atmosphere, the proprietor in many cases must spend count
`less hours supervising and monitoring to ensure that every
`thing stays as envisioned by the proprietor. In the event the
`proprietor inaccurately assessed the marketplace, the restau
`rant Will still fail, and there is little if any opportunity for the
`restaurant oWner to salvage investment. As aforementioned
`then, in all but the most highly populated areas, there is a
`relatively limited selection of dining establishments and an
`even more limited choice of atmosphere available, and,
`unlike the expanded menu to offer more food types, there is
`no ?exibility regarding the atmosphere Within a given estab
`lishment.
`Further compounding the already less than desirable
`circumstances surrounding dining, there are also many situ
`ations Where there is not a choice available to the patron. For
`example, in many schools, dormitories, retirement centers,
`nursing homes, and many other locations that combine food
`and lodging, the patron has no choice but the food service
`provided for through a single cafeteria. While the cafeteria
`may truly attempt to maintain high quality food and provide
`a varying atmosphere, this Will frequently be quite haphaZ
`ard. When, for example, there is a small amount of surplus
`time, the employees might change the seasonal decoration to
`the coming holiday, or in honor of another special event to
`add variety to the atmosphere. Unfortunately, even in the
`best of mess halls and cafeterias, this is the most that can be
`expected for atmosphere.
`Finally, and exasperated in part because of the many
`factors that affect a dining experience, the probability of a
`
`4
`single establishment satisfying all diners decreases greatly
`as more people are added in the decision making process.
`Within a larger group of people, one dining establishment as
`heretofore knoWn to those skilled in the art ?nds satisfying
`everyone’s tastes and preferences for atmosphere extremely
`dif?cult or impossible. To best ful?ll the expectations of a
`larger group, the dining experience is frequently reduced to
`a minimum of sensory input other than food type selection.
`Since time immemorial, every person has had a requisite
`need for food. For nearly that time, there has been an
`aWareness, at least on a subconscious level, of the desirabil
`ity of combining more sensory inputs than taste into a dining
`experience. Nevertheless, there has not yet been developed
`a coherent method or apparatus Which enables individuals
`and dining establishments to consciously select from diverse
`sensory inputs beyond food type and origin in the dining
`experience. These other sensory inputs have, in the past,
`been predetermined and ?xed at the time of creation of the
`particular establishment, or been left to the skills and deter
`mination of an individual Who Would try to achieve a unique
`dining experience on their oWn.
`
`SUMMARY OF THE INVENTION
`
`In a ?rst manifestation, the invention is an apparatus for
`polling individuals regarding their sensory preferences per
`taining to dining. The polls are tabulated and compared With
`models for creating a unique dining experience for each
`individual, and the model Which best ?ts the sensory pref
`erences and capabilities of the dining institution is selected
`for implementation. A variety of additional tools and appa
`ratus are then integrated into the dining experience based
`upon the model, to deliver the best possible dining experi
`ence customiZed to each individual. The model also is useful
`to attract and satisfy a group comprised of many individuals.
`In a second manifestation, the invention is a method for
`developing, coordinating and delivering a dining event to
`provide essential food and beverage While simultaneously
`stimulating positive actions and interaction among people by
`optimally using resources, comprising the steps of gathering
`management data regarding facilities capabilities and con
`?guration and management preferences; gathering staff data
`regarding skills, experiences and preferences; and diners
`regarding experiences and multi-sensory preferences; cor
`relating the gathered data to ?nd bands of agreement and
`disparity; evaluating the bands of agreement and disparity
`using a multi-sensory model to determine the best ?t for a
`dining event; generating a list of requisites necessary for the
`dining event; preparing management, staff and facility for
`delivery of the dining event; and staging the dining event.
`Additional steps include monitoring and evaluating the
`dining event; training staff subsequent to the dining event;
`and expanding the multi-sensory model.
`The invention has diverse application, including estab
`lishments that provide the sole source of nourishment for a
`particular set of patrons, dining establishments seeking to
`offer ?exibility and diversity in atmosphere as Well as menu,
`and for individuals seeking guidance and assistance in
`creating a particular atmosphere.
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`OBJECTS OF THE INVENTION
`
`A ?rst object of the invention is to provide an apparatus
`Which facilitates creation and conscious selection of a ?ex
`ible dining atmosphere Which integrates as many of the
`human senses as possible. A second object of the invention
`is to maintain ?exibility Within the apparatus suf?cient to
`enable application to diverse marketplaces, including cap
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`US 6,301,564 B1
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`5
`tive dining establishments, restaurants, and households. A
`further object of the invention is to facilitate consistent
`delivery of a desired atmosphere Without necessitating
`unreasonable or unrealistic training or employee skill, and
`further Without deviating from common skills available from
`employees. An additional object of the present invention is
`to stimulate positive actions Which lead to positive interac
`tion among patrons, employees and management. Another
`object of the invention is to enable an establishment to
`integrate bene?cial life values into all aspects of the opera
`tions in a predictable and desirable Way. Yet another object
`of the invention is that each individual patron experience the
`sensation that the event is being staged for and focusses on
`them. The foregoing and other objects, features and advan
`tages Will become more apparent from the detailed descrip
`tion of a preferred embodiment of the invention Which
`achieves these objects.
`
`15
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`BRIEF DESCRIPTION OF THE DRAWINGS
`
`FIG. 1 illustrates the computeriZed apparatus of the pre
`ferred embodiment of the present invention by block dia
`gram.
`FIG. 2 illustrates an interface betWeen the computeriZed
`apparatus of FIG. 1 and a single additional electronic device
`Which is exemplary of the additional apparatus of the present
`invention.
`FIG. 3 illustrates the How and storage of data Within the
`computeriZed apparatus of FIG. 1.
`FIG. 4 illustrates the input from various users and the
`computeriZed apparatus of the preferred embodiment by
`How chart.
`FIG. 5 illustrates the preferred embodiment development
`of preference survey questions.
`FIG. 6 illustrates the application of data from the database
`to various evaluation, reporting and control functions that
`are common to the various facets of the present invention.
`FIG. 7 illustrates by diagrammatic ?oW chart the more
`general steps of a preferred method for developing, coordi
`nating and delivering a dining event in accord With the
`present invention.
`FIG. 8 illustrates an exemplary simple patron preference
`survey for soups.
`FIG. 9 illustrates an exemplary moderately detailed
`patron preference survey for breakfast foods.
`FIG. 10 illustrates an exemplary detailed patron prefer
`ence survey for protein sources.
`FIG. 11 illustrates an exemplary beverage patron prefer
`ence survey including times of greatest preference.
`FIG. 12 illustrates an exemplary personal choice patron
`preference survey.
`FIG. 13 illustrates an exemplary costume top for use in
`the preferred embodiment of the invention.
`FIG. 14 illustrates exemplary modi?ers for use in the
`preferred embodiment of the invention.
`FIG. 15 illustrates the costume top of FIG. 13 in combi
`nation With one set of modi?ers from FIG. 14, shoWing one
`possible embodiment.
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`DESCRIPTION OF THE PREFERRED
`EMBODIMENT
`In the preferred embodiment, an apparatus for delivering
`dimensional dining most preferably comprises one or more
`computers 110, 115, and 120, Which are interconnected
`through a Local Area NetWork (LAN) 125 to a central
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`6
`repository for information, database 130. From database 130
`a communication controller 135 may control data exchange
`device 140 to exchange data through a modem connection
`145, Wireless transmission line 150, visual display line 155,
`direct sWitching relay line 160 or other communications
`channel 165 the information vital to the operation of the
`preferred embodiment. While computers 110—120 are
`illustrated, these devices may be microprocessor controlled
`terminals With computational capability much more limited
`than an ordinary general purpose computer. Nevertheless,
`there Will be instances, particularly in the case of managerial
`input and reporting, Where a fully functional general purpose
`computer Will be most preferred. LAN 125 provides ready
`connection and communication among the various devices,
`Which alloWs a more timely transfer of information from
`various computers 110—120 Within the system, and through
`database 130. Database 130 may reside directly Within a
`general purpose computer such as computers 110—120, or
`may preferably be a part of a stand-alone ?le server or
`processor. In the preferred embodiment system, there Will be
`suf?cient taxing of the other system resources that a stand
`alone server type database Will be preferable.
`As FIG. 1 illustrates, database 130 is the central reposi
`tory for information and modelling of preferred operations,
`and so acts as the center of the illustration, With additional
`branches forming as one moves further from database 130.
`Extending from database 130 in a direction opposite from
`computers 110—120, Which act as human interfaces, are the
`communication controller 135, data exchange 140 and vari
`ous electronic data exchange interfaces, Which serve to
`receive and send data to various other electronic components
`that may form a part of or integrate With the present
`invention. FIG. 2 illustrates hoW database 130 might be
`interconnected to a smart appliance 170, for example,
`through modem line 145. Smart appliance 170 Will include
`a complimentary transmission (Tx) and reception (Rx)
`modem 175, Which converts control signals and other infor
`mation into digital signals Which may be used by micropro
`cessor controller 180 to directly control, for example, a
`kitchen appliance 190. Many diverse devices may be con
`trolled through data exchange 140 and are contemplated by
`the present invention, and these not only include devices
`Which Would affect the taste component of dining, but Which
`Would similarly affect the other senses. Among the many
`conceived devices Which are presently available and Which
`could be controlled through an interface similar to FIG. 2 are
`speci?c lighting or illumination control devices for visual
`stimulation; various musical sequencers, sound synthesiZers,
`and audio performance reproduction devices, such as com
`pact disc jukeboxes, for audio stimulation; temperature, air
`How and other environmental control devices for tactile
`environment control; and so forth. These devices may be
`used to control nearly any facet of an environment using
`technology already available, though the available technol
`ogy Was designed for very diverse purposes from the present
`invention. Due to the pervasiveness of modern electronics,
`there are actually very feW devices that provide changes to
`a person’s sensory environment Which could not be con
`trolled by the apparatus of the present invention.
`FIG. 3 illustrates by schematic diagram the movement
`and exchange of data in the preferred embodiment. The
`critical source and destination of information is found at the
`left hand side, Where patrons 305, employees 310 and
`management 315 all reside. The preferred embodiment
`system Will most preferably maximiZe the utiliZation of the
`skills, experience and resources available from Within each
`of the humans 305—315 interacting With the preferred
`
`Apple, Exhibit 1044, Page