Merchandising – Customer service – Dining room service
Reexamination Certificate
1998-03-31
2001-01-30
Bartuska, F. J. (Department: 3652)
Merchandising
Customer service
Dining room service
C104S073000
Reexamination Certificate
active
06179088
ABSTRACT:
TECHNICAL FIELD
The invention relates generally to food merchandising and, in particular, to dining room service with watercourse conveyors carrying food items.
BACKGROUND ART
U.S. Pat. No. 5,566,782 describes an oval watercourse carrying sushi boats for service of small sushi plates to customers seated around the watercourse. As boats pass the customers, customers remove small plates of selected food items. A sushi chef usually stands in the center of the oval watercourse, preparing the small plates and then loading the plates onto the sushi boats. At least a few boats are always circulating, bringing different choices of food items to the customers. A restaurant can itemize food items taken by customers by identification associated with the plates.
In sushi dining, quantities of food are typically small and the varieties of sushi are impressive. A person desiring to sample many of the offerings of a restaurant may wish to remove samples slowly, so that each sample will have a higher probability of freshness.
Although sushi diners are frequently deliberate in selection and consumption of food items, experienced sushi chefs are fast. This creates a mismatch between the ability to prepare food and consumption of it. Frequently, restaurants will add seating, apart from a watercourse so that food preparation capacity may be utilized. However, patrons using the additional seating must order from a menu and do not enjoy the entertainment provided by the circulating sushi boats.
An object of the present invention was to improve dining service in sushi restaurants by expanding watercourse delivery of food items.
SUMMARY OF INVENTION
The above object has been achieved by creating a plurality of spaced apart watercourse loops, linked by shunts, with the shunts allowing travel of sushi boats from one loop to another. Movable gates may be used to open and close the shunts so that boats may be directed to particular watercourses. Also, the gates may be used to block watercourses in the event that utilization of all watercourses is not desired, or to isolate particular watercourses or to group watercourses.
By using the present invention, different sushi chefs may load different watercourses, yet the boats from the different watercourses will be allowed to travel among all watercourses.
The watercourses are formed by modular pieces of water-impervious material, preferably fiberglass, including straight sections, curved sections, and Y-shaped sections, which are joined together. By using modular pieces, watercourses of various shapes may be designed. The cross-sectional shape of each watercourse is preferably rounded, with no angular corners thereby allowing for easy cleaning.
The watercourses are supported on a table have a central open region for food preparation and service. A subfloor pathway is provided beneath the watercourse for access to the central region, particularly for a wheelchair.
REFERENCES:
patent: 1357995 (1920-11-01), Kitterman
patent: 2551055 (1951-05-01), Scharkopf
patent: 4063517 (1977-12-01), Nardozzi
patent: 4429867 (1984-02-01), Barber
patent: 5566782 (1996-10-01), Iwamoto et al.
patent: 5637025 (1997-06-01), Dahlgren
Bartuska F. J.
Schneck Thomas
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