Method and device for the targeted conveying of information to customers using cooking appliances and/or to cooking appliances of a cooking appliance manufacturer
A method and device for the targeted conveying of information to individuals using cooking appliances and/or to at least one cooking appliance. The method includes determining usage behavior of the customer(s) or operating behavior of the cooking appliance(s), transferring the usage behavior or the operating behavior to the cooking appliance manufacturer, saving the usage behavior or the operating behavior, receiving information sent by cooperation partners of the cooking appliance manufacturer or receiving information established internally at the manufacturer, evaluating the received information taking into consideration the saved usage or operating behavior, determining which received information or information established internally at the manufacturer could be of interest for customers or for the cooking appliance, and conveying the determined information of interest to the customer or to the cooking appliance. The device includes a user interface, a determination unit, a transmission unit, and a control unit.
1. A food processing device for the targeted communication of information to a person using the food processing device or to the food processing device, the food processing device comprising:
a user interface having an input and a display;
a determination unit operatively connected to the user interface that determines the utilization behavior of persons operating the food processing device or the operating behavior of the food processing device;
a transmission unit comprising a network connection via a data cable or via a radio frequency connection operatively connected to an internal or external antenna that transmits the utilization behavior of persons operating the food processing device or the operating behavior of the food processing device to the food processing device manufacturer; and
a control unit operatively connected to the user interface and to the transmission unit that receives and processes targeted information from the food processing device manufacturer, wherein the targeted information is based on a comparison by the food processing device manufacturer of information comprising information sent to the manufacturer from producers of seasonings, suppliers of accessories, suppliers of raw ingredients and information determined in a manufacturer-internal manner compared to the transmitted utilization behavior of persons operating the food processing device or the operating behavior of the food processing device, wherein the targeted information was evaluated by the cooking appliance manufacturer before being received such that only information of potential interest is received by the control unit and sent to the display.
2. The food processing device according to claim 1 , wherein the food processing device carries out cold or hot treatment of food.
3. The food processing device according to claim 2 , wherein the food processing device is selected from the group consisting of cooking devices, automatic beverage dispensers, beverage mixers, microwave appliances, ice machines and any combinations thereof.
4. The food processing device according to claim 3 , wherein the food processing device is a cooking device having a cooking chamber.
5. The food processing device according to claim 1 , wherein the user interface comprises an input device and a display device.
6. The food processing device according to claim 5 , wherein the display device displays information received from the food processing device manufacturer of potential interest regarding use of the food processing device.
7. The food processing device according to claim 1 , wherein the control unit further optionally, implements the targeted information received from the food processing device manufacturer in the food processing device.
8. The food processing device according to claim 1 , wherein the determination unit determines operating parameters selected from the group consisting of: an increase in a core temperature, adjustment of a cooking parameter, a cleaning parameter to avoid health risks, and any combinations thereof.
9. The food processing device according to claim 1 , wherein the transmission unit transmits the utilization behavior of persons operating the food processing device or the operating behavior of the food processing device to the food processing device via a network connection and a data cable, or via a radio frequency connection.
10. A method for the targeted communication of information to a person using at least one cooking appliance or to at least one cooking appliance comprising the following steps:
(a) determining (1) the utilization behavior of the person using the at least one cooking appliance or (2) the operating behavior of the at least one cooking appliance;
(b) transmitting the determined information from step (a) to the cooking appliance manufacturer by using a network connection via a data cable or via radio connection via an internal or external antenna;
(c) storing the determined information at the cooking appliance manufacturer in a memory of a computer;
(d) preparing targeted information, wherein the targeted information is based on a comparison by the food processing device manufacturer of the stored information to information comprising information sent to the manufacturer from producers of seasonings, suppliers of accessories, suppliers of raw ingredients and information determined in a manufacturer-internal manner to determine which pieces of information are information that may be of interest to the person using the at least one cooking appliance or by the at least one cooking appliance; and
(e) transmitting the targeted information from step (d) to a cooking appliance or a person using the cooking appliance.
11. The method according to claim 10 , further comprising:
displaying the transmitted targeted information from step (e) at a display location selected from the group consisting of: the at least one cooking appliance, a central administrative site, a mobile information device, an inventory control system and any combinations thereof, wherein the displaying reduces use of the display.
12. The method according to claim 10 , wherein the targeted information is adapted to a current operating behavior (a) of the person using the at least one cooking appliance or (b) of the at least one cooking appliance.
13. The method according to claim 10 , wherein the targeted information is based on operating behavior of the at least one cooking appliance selected from the group consisting of an increase in a core temperature, adjustment of a cooking parameter, a cleaning parameter to avoid health risks and any combinations thereof.
14. The method according to claim 10 , wherein the utilization behavior comprises preferred cooked foods or cooking parameters of the person using the at least one cooking appliance.
15. The method according to claim 10 , wherein the targeted information is based in part on information from an inventory control system.
16. The method according to claim 11 , wherein the targeted information is displayed in a manner selected from the group consisting of a video output, an audio output, pictograms or any combinations thereof.
17. The method according to claim 10 , wherein the targeted information is used in operator training or service training.
18. The method according to claim 17 , wherein the operator training or service training is compulsory or optional.
19. The method according to claim 11 , wherein displaying the targeted information reduces use of the display.
20. The method according to claim 10 , wherein the transmitting of targeted information from step (e) reduces bandwidth use.