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1.

Pizza Pizza - A History of Leadership and Innovation-


www.pizzapizza.ca/english/pages/about_us/aboutus.htm - 27k -

Our Story
The Pizza Pizza story began in December 1967, in a 300 square foot Restaurant located at the
corner of Wellesley and Parliament Streets in Toronto. The initial take-out and delivery
restaurant prospered because of the company’s commitment to quality, freshness, service
excellence, customer satisfaction, and innovation. We continue to be dedicated to these values,
and our mission is to make each and every occasion with us an enjoyable and memorable
experience by offering the highest quality fresh products and exemplary service, guaranteed! The
driving force behind the company's success today is rooted in our commitment to these
principles.

During the 1970’s, Pizza Pizza grew in popularity across Toronto as the company continued to focus on taste
and value. Pizza Pizza also began to use radio advertising, which helped establish the company as a
household name and, more importantly, a household phone number. As visitors to Toronto enjoyed our
pizza, the demand for Pizza Pizza grew to include customers from outside the Toronto area. In order to
satisfy this demand, Pizza Pizza embarked on franchising its concept and sharing its recipe for success with
determined entrepreneurs.

In the 1980’s and 1990’s, growth and expansion in the Ontario and Quebec markets continued. We now
have pizza restaurants in many different locales with several variations of the “7-11-11” phone number. In
2000, Pizza Pizza introduced the new, bright look that you see throughout our restaurants.

Today, more than 3,500 people in over 300 restaurants and a host of other convenient venues are striving to
ensure we serve, “Always the best food, made especially for you.” After all, the only way you can serve the
very best food is if you start with the best ingredients. From cheese that’s been made to our exacting
specifications, to imported Kalamata olives and vine ripened tomatoes, Pizza Pizza never compromises on
what goes into the food we serve our customers.

The first computerized order taking system


In 1979, Pizza Pizza designed the first computerized order taking system and established the first
computerized central phone centre anywhere. Computer terminals and keyboards replaced the paper and
pens in the phone centre. Every order taker sat at their computer terminal and simultaneously typed in
pertinent customer information while speaking to the customer. Automatically the computer would
determine which Pizza Pizza restaurant was closest to the customer and route the order. The computer
would also tally up the order price and taxes for the customer service agent to facilitate the order taking
process. Today, we have taken this order taking process to the next level. We have created a virtual call
centre comprised of agents working in various locations including Toronto, Hamilton, Ottawa and some
directly from their homes (offering a greater degree of flexibility and convenience for the agent). Although
dealing with customer service agents in call centres may seem commonplace now, in 1979 it was
unprecedented.

2. IPDEV Co.- http://www.patentstorm.us/patents/6801228-description.html by: James B.


Kargman

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a method and user interface for designating the
ingredients or toppings to be assembled on a pizza as well as their position on the
pizza. It is contemplated that the present invention could be incorporated into a
point of sale order screen such as may be utilized in a computerized point of sale
order taking system.
2. Background Art

A pizza parlor operating a carry-out and/or delivery business typically maintains a


phone bank staffed by order takers who answer incoming telephone calls from
customers who are calling to place an order for pizzas or other food items to be
picked-up by the customer or delivered to the customer's location. The order takers
receive the caller's order which is ultimately relayed to the kitchen to be filled. In
some instances, the order takers merely note the customer's order on a printed
order form by handwriting the particular order or by checking off boxes on the
preprinted form to designate the food items being ordered. In some cases, order
takers may have access to a computer based point-of-sale order system where,
using a visual display and/or user input device, such as a keyboard or touch-screen,
order takers are able to enter into a computer system both the customer's
identifying information, such as a name, address and/or telephone number, as well
as the food items being ordered. Such computerized systems operate according to
software programming which executes the order entry process and controls the
screen display, automatically calculates the total charge for the order and transmits
the order automatically to the kitchen for preparation.

In a typical restaurant serving pizza, the customer is provided with the opportunity
to select from a list ingredients which particular toppings the customer wants
placed on the pizza. Customers are further provided the opportunity to specify that
certain toppings be placed on one-half of the pizza and other toppings be placed on
the other half. Moreover, customers are typically offered the opportunity to
designate not only the particular toppings, but also the quantity of toppings, usually
as a multiple of the standard measure, e.g. such as by ordering a pizza with double
pepperoni.

Customers have become quite creative when it comes to configuring pizza orders.
Pizza toppings are no longer limited to the basic ingredients and increasingly
include more and more ingredients and toppings, some unconventional, if not
exotic. A given customer may place a relatively complex order in an attempt to
meet the demands of all of the members of a family who are sharing the pizza. The
typical prior art order entry system, be it paper or computerized, still presents a
significant opportunity for error in the order taking process--errors which are
typically not discovered until a customer receives delivery or returns home with a
carry-out order. Errors in the order taking process can cost a restaurant both money
and good will in having to replace incorrect orders and/or provide credits to be used
on future purchases.

The present invention provides a unique and useful method and user interface for
use in conjunction with a computerized point of sale system which facilitates the
taking of custom orders from customers specifically designating ingredients or
toppings for the left side, right side or entire pizza all in a intuitive and graphic
fashion.

The present invention further serves to permit the order taker to not only easily
enter an order but to also easily verify the correctness of the order by viewing in
color a display of the pizza toppings chosen, confirming the customer's order and
minimizing error.

These and other desirable characteristics of the present invention will become
apparent in view of the present specification and drawings.

SUMMARY OF THE INVENTION

A method is disclosed for designating toppings to be assembled on a pizza as well


as their respective position on the pizza utilizing a user interface having a plurality
of three part "buttons" where each button is associated with a specific topping
which the customer may choose to have applied to a pizza. The three parts of each
button correspond to the left half, right half and entire surface of the pizza
respectively. The method of one embodiment of the present invention comprises the
steps of: selecting one part of one of the three part buttons to designate the
application of the topping associated with the button pressed to the left half, right
half, or entire surface of the pizza; highlighting at least a portion of the left half,
right half or entirety of the button pressed to indicate that the left half, right half or
entire surface of the pizza is to receive the topping associated with the button
pressed; and repeating the foregoing steps for each topping to be designated for
application to the pizza.

The step of selecting a part of one of the three part buttons may be performed by
touching the button, where the buttons are displayed on an electronic touch screen
video display. Alternatively the step of selecting one part of one of the three part
buttons may be performed by pressing one or more keys on a computer keyboard
that are associated with the button part being selected, in lieu of the use of a touch
screen based system.

The user may press one or more keys on a computer keyboard by simultaneously
pressing a first key and a second key, where the first key is associated with a
particular topping and the second key is associated with the portion of the pizza
(left, right or all) to which the topping should be applied. In a further embodiment,
the buttons may be comprised of regions on an electronic video display, and the
step of selecting one part of one of the three part buttons may comprised of the
substeps of positioning a cursor on the video display over the button part to be
selected using an electronic pointing device; and performing a clicking operation
with the electronic pointing device.

A further embodiment of the present invention comprises the steps of: selecting a
first part of one of the three part buttons to designate the application of the topping
associated with the button pressed to the portion of the pizza surface corresponding
to the first part; highlighting a first portion of the left half, right half or entirety of
the button pressed to indicate that the left half, right half or entire surface of the
pizza is to receive the topping associated with the button pressed; selecting the first
part of one of the three part buttons a second time to designate that a double
portion of the topping is to be applied to the portion of the pizza surface
corresponding to the first part; highlighting a second portion of the left half, right
half or entirety of the button pressed to indicate that the left half, right half or entire
surface of the pizza is to receive a double portion of the topping designated; and
repeating the foregoing steps for each topping to be designated for application to
the pizza.

The present invention also comprises a graphic user interface apparatus for
facilitating the designation of toppings to be assembled on a pizza as well as their
respective positions on the pizza. The user interface comprises a plurality of buttons
each corresponding to a specific topping which may be designated for application to
a pizza. Each button has a left, center and right region corresponding respectively to
the left half, entire surface and right half of the pizza. Means, such as software
operating on the computerized point of sale system control the display screen and
highlight at least a portion of the left half, right half or entirety of each button when
the left, right or center region of a button is selected; whereby the topping
associated with each button is to be applied to the portion of the pizza
corresponding to the highlighted regions. The graphic user interface may further
provide for highlighting a first portion of the left half, right half or entirety of each
button when a left, right or center region of the button is selected a first time; and
highlighting a second portion of the left half, right half or entirety of each button
when the left, right or center region of the button is selected a second time;
whereby the topping associated with each button is to be applied to the portion of
the pizza corresponding to the highlighted regions in a quantity corresponding to
the number of highlighted portions of each region.

3. Hospital Food Ordering Goes Wireless -


http://medgadget.com/archives/2006/08/hospital_food_o.html

AP-HP, a conglomerate of 40 hospitals with 23,000 beds in Ile-de-France, has chosen Symbol
Technologies, Inc. to implement a computerized wireless food ordering system for its
patients:

In April 2004, AP-HP, which groups together 38 healthcare establishments, invited tenders to implement
robust and reliable technology for taking meal orders at patients' bedsides. The solution had to adapt
to the patient's specific requirements, tastes and pathology, as well as automatically send the
information to the kitchen to enable them to plan, order and prepare the meals. In addition, data
traceability from the menus was essential. The solution proposed by Solutys, based on Symbol's
PPT8800 and MC50 mobile devices, met these needs and was chosen in October 2005. It will integrate
order entry applications from Agfa Healthcare and Winrest.

Within the framework of its call for tenders, AP-HP wanted to ensure the longevity of the mobile
devices in order to provide its users with a long-term solution. Moreover, given the difficult and
intensive conditions under which the devices would be used, they had to be rugged in order to
withstand numerous drops. To be certain of having a solid solution that would fulfill all the
requirements of the hospital, AP-HP also added specific requests to its call for tenders. These included
the provision of a disinfectable protective cover to meet the hygiene conditions inherent in a hospital
environment, a stylus attached by a lead to the device to prevent it from being lost, and a strap so
that the terminal could be carried securely across the chest...
A working group made up of dieticians, IT specialists and healthcare staff was set up to define the ideal
solution. After analysing the needs and technical constraints, the devices had, most importantly, to be
able to connect seamlessly to the network, to integrate into AP-HP's existing system environment, to
incorporate a barcode reader and be compatible with the meal order entry applications...

Each AP-HP location is able to choose between Symbol's PPT8800 or MC50 mobile devices to meet their
own specific requirements. The devices chosen will be integrated with Agfa Healthcare and Winrest
order entry software. Both devices are sturdy, ergonomic and small in size, and are able to operate in
batch mode and Wi-Fi allowing them to adapt to the infrastructure already in place. They both include
a barcode reader for scanning the patient's details in order to identify them in real-time.

4. COMPUTERIZED SYSTEM OPERATIONS

http://www.fda.gov/ora/inspect_ref/igs/foodcomp.html

INTRODUCTION

The use of computerized systems within the food processing industry regulated by the Food
and Drug Administration (FDA) continues to increase. The use of computerized system
technology is expected to continue to grow in the food industry as the cost of components
decrease, as components are continually improved to withstand the rigors of the food
processing environment, and as food companies continue to update production facilities,
equipment and manufacturing processes in an attempt to produce high quality, high value
products. New process design will strive to achieve safe quality products, while at the same
time reducing production time and cost. The use of computerized control systems in the
production of food products lends itself to fulfilling those goals.

As computer systems become instrumental in providing for the safety of FDA regulated food
products, the FDA must verify that proper controls were employed to assure that accurate,
consistent and reliable results are obtained from computer control and data storage
systems.

This document is intended to serve as a resource for FDA investigators who conduct
inspections of regulated food firms that use computers and computer software to control
operations and record data that may affect the safety of the finished food product. The
Guide was written by the Office of Regulatory Affairs (ORA), Division of Emergency and
Investigational Operations (DEIO) and the Center for Food Safety and Applied Nutrition
(CFSAN). If you discover errors in printing or have suggestions for changes which you feel
will contribute to the goal of increasing inspectional quality and uniformity, please
communicate your written comments or suggestions to DEIO, HFC-130 or send via e-mail
(internal Banyan address) to: DEIOFOODS@LISTS.LOCAL@FDAORAHQ.

TECHNOLOGY OVERVIEW

In recent years digital electronic controllers have replaced the relays and sensing switches
of mechanical/analog-electrical control systems used in food processing. Digital control
systems may range from the single-loop controller to complex high-end computer systems.

If the function to be controlled consists of numerous sequential (logical) steps, the


controlling device can be a first-level computer device called a logic controller. The logic
controller may be set up as a single loop controller.

A single loop controller would be responsible for controlling one function, such as
temperature in a steam kettle. The controller loop would be programmed to control the
kettle temperature within set temperature parameters. The loop would consist of the
microprocessor controller, a temperature sensor, an actuator for the steam valve and a
digital/analog signal converter.

Simple single loop controllers contain Read Only Memory (ROM) which is manufactured into
the controller or programmed into the controller by using Programmable Read Only Memory
(PROM), Erasable Programmable Read Only Memory (EPROM) or Electronically Erasable
Programmable Read Only Memory (EEPROM).

PROM is field programmable by the manufacturer or customer once only by burning out
fuses in the PROM microprocessor chips. EPROM is electronically programmed by the
manufacturer or user. EPROM microprocessor chips are reprogrammed by exposing the chip
to an ultraviolet light source that resets the original chip configuration. EEPROM
microprocessor chips can be reprogrammed by electronically erasing the memory on the
chip. ROM is normally used to control functions where the options of the customer or
operator do not need to be changed. Random Access Memory (RAM) using battery backed
volatile memory components is another type of memory component. This memory requires
a power supply but lends itself to modification and

reprogramming. Advanced microprocessor or computer systems would normally use a


combination of ROM and RAM to program control of processing functions.
A more advanced system would use a programmable logic controller (PLC) which would
allow the operator or firm to alter the control limits of the controller (See Appendix 2).
This type of controller would use algorithms (a programmed procedure for solving a
problem) to control the loop. Algorithms are written to provide the microprocessor with a
logical sequence of events for solving a problem (See Appendix 3).

Control of multiple parameters such as temperature, pressure, pumping rate, rotation, etc.
may be performed by installation of several loop controllers controlled by one PLC,
microprocessor or computer.

Computers are different from hardwired controls in three major categories. To provide for
adequate control of critical control points in food processing and/or documentation, the
design of the computerized controls must address these three major areas:

1. First, unlike conventional hardwired systems, which provide for full-time monitoring of
critical functions, the computer performs its task sequentially, and the computer may
be in real time contact with the sensor for only one millisecond. During the next 100
milliseconds (or however long it takes the computer to cycle one time through its
task), the critical sensor is not monitored. Normally this is not a problem, because
most computers can cycle through their program steps many times during one second.
The problem occurs when the processing computer is directed away from its task by
another computer, or the computer software program is changed, or a seldom used
JUMP, BRANCH or GO TO Instruction diverts the processing control computer away
from its control or monitoring function.
2. In a computerized system the control logic may be easily changed if the computer
software can be easily changed. Some security measures are needed to ensure that
the computer has the correct software in place.
3. Some computer experts have stated categorically that no computer software can be
written error-free. While this may be true for very large software routines with
thousands of lines of code, most of the software routines used for control and
documentation of critical functions in food processing are relatively brief. Software that
controls functions critical to food safety can and should be made error-free.

PROCESS DOCUMENTATION

Most computerized systems are capable of generating accurate and detailed documentation
of the food process under computer control. What is important is that the computer
generated records contain all of the information required by the CGMPS. For example, if
production records are generated by computer, determine if they contain all of the
information required to be in each record(s).

The firm should have security measures in place to insure that data captured by the
computerized system cannot be altered. If provisions are made to allow correction of data
entries, the entry should identify the person making the changes and the reason for the
change should be identified. For example an operator misreads a temperature indicator and
enters the information into the system. The computer system then alarms the operator that
the entry is out of the correct range. The operator then enters the correct temperature
which is accepted by the system. All of the above should be captured on the firms records.
For those firms storing records electronically, provisions should be made to store the records
in a format which cannot be easily altered.

Computerized systems generating critical control monitoring records must be capable of


recording the lowest and/or highest value (depending upon the critical control limits)
measured between two recording points. (for example, the sensor sends a vessel pressure
to a computer continuously, even though the signal is recognized by the computer every few
milliseconds, it is only printed out once every 2 minutes, it may be critical to know the
lowest vessel pressure during that 2 minute period).

Electronic records must be maintained in a format that can be presented to the investigator
in a readable form. This could be in the form of electronic data that can easily be accessed
and read by common computer software or in the form of accurate hard copy documents
produced from electronic records maintained by the firm.

Electronic Signatures if used should be controlled by the firm under written operating
procedures, which insure that the electronic signature is a valid representation of the
individual making the entry. Operator entry codes should be protected so that they can be
used only by the person assigned that code. Electronic signatures should meet all of the
requirements of FDA's final rule, 21 CFR Part 11, regarding electronic signatures.

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