FR2882176A1 - Good e.g. dessert, and/or service e.g. repair, order processing and delivering method for e.g. store, involves transporting order items to client by deliveryman locating client using location code giving geographical position for reception - Google Patents

Abstract

The method involves identifying a good and/or a service order by an identification code entered in an order processing computing system in relation to order items. A geographical position chosen by a client to receive the items is recorded using a location code entered in the system in relation to the former code. The items are transported to the client by a deliveryman. The client is located by the deliveryman using the location code.

Description

METHOD FOR PROCESSING CONTROL BY A CLIENT OF A

  The present invention relates to the field of the delivery of goods and / or services to customers. It relates to a new method of processing an order for a good and / or a service, integrating a location of the customer, once he has placed his order and is waiting for the receipt of the ordered goods and / or the property (s) associated with the ordered service. It finds its application in all areas of the sale, rental or provision of goods and / or the provision of services, which impose a waiting period for the customer, between the moment he has passed his ordering and delivery of the goods ordered or associated with the ordered service. The invention finds more particularly (but not exclusively) its application in a collective catering for the processing of orders of edible goods (dishes, drinks, ...).

  PRIOR ART In the particular field of collective catering, there is a so-called self-service mode of restoration, which has been widely developed for several years, and which is particularly suitable for mass and rapid catering, that is to say to say to serve quickly and at low cost, meals to a large number of customers. This mode of restoration is implemented in certain types of restaurants, but also in private communities such as for example corporate restaurants or school canteens.

  In this mode of self-service restoration, some dishes usually cold (cold starters, cold drinks, desserts ...) are available to the customer, who uses himself by arranging the dishes on a tray. Other generally hot dishes should be served to the customer once they are prepared. The customer, for example having paid for his meal at a central cash desk, then goes with his tray to the dining room and chooses a free seat to sit for his meal.

  In a first known variant of self-service restoration, the dish, which requires preparation (for example cooking), is first orally controlled by the customer while he is in a queue upstream of the machine. central cash office. This dish is then prepared immediately by an agent and served on the customer's tray.

  This first variant poses two major drawbacks. The first drawback is related to the preparation time of the dish ordered; the customer must wait in a standing position for the preparation of his dish, which on the one hand is not pleasant and especially increases detrimentally the waiting time in the queue. This waiting time affects the fluidity of the service and is detrimental in terms of productivity. The second disadvantage is related to the important time interval that occurs in practice between the time when the hot dish is prepared, and the moment when the customer can consume the hot dish. Most of the time, the hot dish has had time to cool, and is no longer at the right temperature of consumption when the customer wants to ingest it.

  In an attempt to overcome the second drawback mentioned above, it has been proposed to provide self-service customers with fast cooking means, generally of the microwave type, which enable the customer to heat their hot dish if necessary. . This solution is not satisfactory, because on the one hand it can cause a new queue for the customer, and on the other hand the fact of having to heat a microwave dish is negative especially in terms of quality of restoration and energy consumption.

  In order to allow a customer to be able to ingest a hot dish, without having to reheat it, it has more recently been proposed, in a second variant of a self-service restoration, to implement the following solution. The customer only serves cold dishes, desserts, and cold drinks on a platter, and when he goes to the cashier for the payment of his meal, he orders his hot dish. It is then given a ticket on which is inscribed the hot dish ordered. Then, after paying, the customer will sit in his place and start his meal. When he wants to consume his hot dish, he goes with his ticket to the point of preparation of his dish, gives the ticket to an agent, who prepares him and gives him his hot dish. With this second variant, it certainly alleviates the second disadvantage mentioned above, but the first disadvantage remains: waiting time in the standing position of the customer at least during the preparation of his dish (in the best case) and usually also during the preparation of customers dishes that preceded him in the queue.

  More generally, this same problem of waiting in a standing position, of a client waiting for the delivery of a good and / or a service, arises outside the field of restoration, in all the activities of selling, renting or making available goods and / or providing services, which impose a waiting period for a customer, between the moment he places his order and the delivery of the goods ordered or associated with the ordered service.

  For example and in a non-exhaustive way, the same problem arises in a library, for the delivery of books (s) requested (s) in consultation by a customer, or in a repair service or after-sales service, for the exchange or repair of a property.

  OBJECT OF THE INVENTION The main object of the present invention is to propose a new technical solution for the processing of an order for at least one good and / or a service requested by a client, and for delivery to said client of said good. and / or service ordered, which solution makes it possible to at least overcome the problem of waiting in the client's standing position, and to improve the productivity and the fluidity of the process of processing and issuing the order.

  Another objective of the invention is to propose a solution whose implementation is simple and inexpensive.

  In this text, the term customer must be taken in its broadest acceptance, and generally means any natural person to whom a good or service is to be delivered. Depending on the application, the customer may pay a certain sum in return for the goods or services requested (either at each order or as part of a periodic subscription); also in other applications covered by the invention, the good where the service can be delivered free of charge, or in the context for example of a warranty contract after sale of a good or service.

  SUMMARY OF THE INVENTION According to the method of the invention, the customer places his order and then chooses his geographical location for receiving said goods and / or services ordered. The method of the invention is further characterized by the following steps: (a) when ordering, identification of the order, by means of an identification code entered in a computer processing system of orders, in connection with the item or elements of the order to be delivered to the customer, (b) once the customer has chosen his geographical position for the receipt of the item or elements of his order, (b1) registration of said geographical position by means of a location code which is entered in the order processing computer system in relation to the identification code of the said customer's order, (c) preparation of the item or elements of the order, this step (c) being able, as the case may be, performed before or after step (b), (d) Transport to the customer by a deliveryman of the item or elements of the order, said customer being located by the deliveryman by means of the location code entered in the system computer science.

  More particularly, the method of the invention comprises the following additional and optional features, taken alone or in combination with each other: it comprises an additional step (b2) carried out after step (b1) and consisting of register on a support said location, ticket type, information to locate the customer; it comprises before step (d) of delivery, an additional step of physically relating the location support and the control element or elements previously prepared in step (c); in step (d) the deliveryman uses the location support to locate the customer to whom he must deliver the item or elements of the order; preferably the geographical position (Ti, j) of the customer is registered on the location support (SL), and the step (b2) is performed by means of a printer; it includes an additional step (bO) which is prior to step (c) of preparation of the order, and during which the customer starts the preparation of his order by entering, into the computer system processing orders, the identification code of his order; in a particular variant embodiment, the step (b1) consists of the customer entering into the computer processing system the commands, the identification code of his order and his geographical location (Ti, j) of receipt of the command; preferably, step (b1) is performed concomitantly with the step (bO) of launching the preparation of the command; in a particular variant embodiment, in order to carry out step (bO) and / or step (b1), the customer uses a portable identification medium, of the badge or card type, which comprises less an identification code, and at least one electronic device, said reader, is made available to self-service customers, designed to automatically read the identification code written on a portable identification medium when the identification medium is connected to the device. reader; in another variant embodiment, the location of the customer's position is automatically carried out, and the location code entered in step (b1) in the computer system for processing orders comes from this automatic location; more particularly, said automatic location of the customer's position is performed by location means which are able to communicate remotely with an identification medium held by the customer and having an identification code.

  in a particular variant embodiment, the step (a) of order taking is carried out by means of a portable identification medium, of the badge or card type, which is held by the customer or which is given to the customer, and which has at least one identification code; the process is advantageously carried out in a place of restoration to treat the order of one or more edible goods (dishes, beverages, etc.) by a customer, and to serve the said ordered edible goods or said goods, a times the client installed in his place.

Brief description of the drawings

  Other features and advantages of the invention will appear more clearly on reading the following detailed description of several preferred embodiments of the method of the invention, which description is given by way of non-limiting and non-exhaustive example. of the invention, and with reference to Figure 1 attached schematically showing an example of technical means, which are used for the implementation of the method of the invention on a collective catering site.

detailed description

  Several examples of implementation of the invention will now be detailed in the context of a preferred application of the invention in the service of meals ordered by customers in a collective catering place, which may be private (restaurant corporate, school canteen), or public (eg establishment of a collective catering chain). Of course, the following teaching can easily be transposed to any other application area, in which goods and / or services must be delivered to a client having placed an order.

  With reference to the particular example of the appended FIG. 1, the place of restoration is divided into four zones: Zone 1: This zone corresponds to a computer room, to which the customers can not have access.

  Zone 2: This zone is dedicated to order taking meals and includes in the example shown a single control point, it being specified that in other applications it is possible to implement several control points in parallel.

  Zone 3: This zone is dedicated to the preparation of meals (kitchen) Zone 4: This is the restoration zone itself. This restoration zone may, depending on the case, include one or more rooms. It has a plurality of tables allowing customers to eat while sitting. In the illustrated example, the position of each table is identified geographically by a location code Ti, j which is specific to it, the first digit i identifying the column of the table, and the second digit j identifying the row of the table. In case of plurality of rooms, it is possible for example to add an additional digit identifying the room number.

  The invention is not limited to the location code Ti, j above, given by way of example only, but can be implemented in general with any code making it possible to locate the position of the geographically. location that was chosen by the customer for the receipt of his order.

  In the application described below and given by way of non-limiting example of the invention, each customer holds a portable identification support SI of the card or badge type, on which is inscribed at least one identification code which is designated hereinafter ID_Client, which is unique to it and which has been assigned to it. An identification code uniquely identifies a customer at least during the process of processing and issuing the order.

  Depending on the type of application, this identification support SI can be permanently assigned to the customer (for example in the case of a company restaurant or a school canteen) or be temporarily given to the customer (the customer to restore it to the delivery of good and / or service). In the case of a temporary assignment of the identification medium, the identification code (Client_ID) is ultimately a code which specifically identifies the identification medium SI, and which temporarily identifies: the client during the entire processing process and delivery of the order from this customer.

  The information written on the identification medium SI (including at least the customer identification code ID__Client) is preferably readable automatically by any appropriate electronic reading device, once the identification medium is put in relation with said device reading.

  Various technologies known to date and available to those skilled in the art can be used separately or in combination with each other. For example, the identification medium SI may comprise a magnetic track on which the information is stored, including at least the customer identification code (Client_ID). The information, including at least the customer identification code (customer_ID) can be written on the identification medium in the form of barcode, readable by a barcode reader. In an improved variant, the identification medium SI may comprise an integrated circuit of the RFID tag type comprising an electronic memory and means allowing the wireless communication. Whatever the type of technology used, the identification medium SI can also be used as a means of payment.

  Depending on the type of technology used, the reading device may allow reading of an identification medium (SI) with contact or without contact.

  For the implementation of the method of the invention, the place of restoration is equipped with a computer system which, in the particular example illustrated, is based on a computer architecture of the client / server type.

  This computer system comprises a central computer server 1 which is located in the aforementioned zone 1, and which comprises storage means 10 (read and write accessible) for the backup of the information necessary for the operation of the method of the invention. These storage means can indifferently for the invention be removable type (for example strips) or non-removable type (for example hard disk). More particularly, the computer server 1 is designed to execute a specific command processing program and manages a database of the commands.

  The database of commands managed by the server 1 comprises a command table consisting of a plurality of records, each record containing all the information relating to a customer order.

  As a non-limiting example of the invention, the format of each record of the order table is for example the following: Customer ID / N Order / Code Location / Item # 1 / Item # 2 / .... / Article # n /. ...

  The first field of each record is intended to store the identification code (Customer ID) of the customer who placed the order.

  The second field of each record is intended to store an order number, which is specific to each order, and which is automatically assigned to each order by the computer server 1 (for example by incrementing the order number with each new order).

  The third field of each record is for storing the client's location code (i.e., in the example described hereinafter the table number Ti, j at which the customer sits).

  The following field (s) (Article # 1 / Item # 2 /..../ Article # n / ....) of each record form a list identifying each element (dish, beverage, ...) of the requested order by the customer.

  The access key to the command table may, as the case may be, be constituted by the first field (clientID) or the second field (N_Command).

  Of course, the database managed by the computer server 1 may include other data tables, and for example: a customer table containing all the administrative information on each client :: (Customer_ID / Customer_Name / Customer_Name / Customer_Address / ....); an invoice table containing all the information relating to each invoice issued for each order: (N _Command / Customer ID / Invoice Amount / Payment Mode / ...).

  With reference to FIG. 1, the computer system for processing commands also comprises: at each control point of the control zone (Zone 2): a computer terminal 2, equipped with a reading device 20 which in a manner general is designed to automatically read information stored on an identification medium (SI) in the picking zone (zone 3): a computer terminal 3, equipped with a printer 30; in the restoration zone (zone 4), at least one computer terminal 4 equipped with a reading device 40 (for example, but not necessarily of the same type as the aforementioned reading device), with a manual input means 41 keyboard type and a display means 42 of the screen type.

  The two computer terminals 2 and 3 as well as the terminal 4 are designed to communicate with the computer server 1 via a local telecommunication network, which can indifferently be wired and / or wireless type. The communication protocol used for the exchange of data between the server 1 and each client station (terminals 2 or 3 or terminal 4) is of no importance for the invention.

  The different steps of the process of the invention will now be detailed.

  Step (a): order The customer goes to the control point (zone 2) and places his order. In a variant, the terminal 2 of the control point can be self-service; in this case, the customer enters his order into the computer system by entering it itself by means of the reader 20, a keyboard and a screen of the terminal 2. In another variant, the terminal 2 of the control point is not self-service; in this case, an agent dedicated to the order taking enters into the computer system, by means of the control terminal 2, the order data from at least the oral information provided by the customer.

  For the registration of an order, the customer (or possibly the agent dedicated to the order taking) begins by positioning the customer's identification medium SI in the reader 20, in order to read and automatically enter the computer system at least the customer identification code (Customer ID) stored on the SI support. This identification code is sent by the terminal 20 to the server 1. The server 1 automatically generates in the command table of its database a new record corresponding to the customer's order, the first field of the record being loaded with the customer identification code and the second field of this record being loaded with the next order increment number. The number of 2882176 12 command (second field N _Command) alone allows to identify the command. However, in another variant, the identification of the order in the computer system can also be made only with the customer's identification code (Client_ID) or, where appropriate, by combining the customer's identification code (Client_ID) and the Order number (N _Command) which is automatically generated by the computer server 1.

  Once the reading operation of the identification medium SI is completed, the support SI is, as the case may be, loaned back or returned to the customer.

  Then, the items ordered by the customer are entered into the computer system, either by the customer in the case of self-service operation, or by the agent dedicated to the order taking. This data is sent to the server 1 by the terminal 2, which server 1 updates the record corresponding to the order (following fields: Item # 1, Item # 2, ...).

  Depending on the case, the customer can pay his order at the order point, or the payment can be made at another place (payment point). Also, in the case for example of a company restaurant, the payment can be deferred in time (for example issue of a monthly invoice or automatic monthly deduction on the payroll of the customer).

  Once the client's order has been completed, the client goes to the zone of restoration (zone 4), chooses a free place at a table Ti, j to which he wishes to take his meal, and sits at the said place.

  In some cases of applications, it is expected that certain dishes (including cold dishes, cold drinks) are self-service. In this case, the customer uses himself self-service self-service, before his passage to the control point, for example by placing them on a tray. Immediately after its passage to the control point and once its chosen table, the customer can for example start to ingest some dishes available (eg a cold input).

  In other cases, either because the place of restoration does not allow self-service, or because none of the dishes ordered by the customer is self-service, the customer can go to the restaurant zone 4 without hold food.

  Step (b) When the customer wishes to bring him the item or items of the meal that he ordered, but which were not self-service and which must be prepared in the kitchen (for example a hot dish), he returns to terminal 4. In this example, terminal 4 is used both for triggering the preparation of the command and for the geographical location of the customer.

  Step (b0): It positions its identification medium SI in the reader 40, in order to automatically enter into the computer system at least its customer identification code (Client ID) stored on the support SI.

  Step (b1): Next, the client manually enters the code Ti, j of the location of his table, by means of the keyboard 41 and the screen 42 of the terminal 4. The terminal 40 sends to the computer server 1 the code of customer identification (Customer_ID) and the location code (Ti, j) that has been entered, together with a preparation ordering command of the customer's order dish (s), which are awaiting preparation.

  On receipt of this information, the server 1 updates, in its command table, the third field (Code_Localisation) of the record corresponding to the code (ID_Client) received and sends to the terminal 3 in zone 3 (kitchen) an order of preparation of the customer order by identifying in the order the order number (N _Command) and the customer code (Client_ID). The agents in zone 3 monitor the arrival on the terminal 3 of the preparation orders sent by the server 1, and process them as and when.

  Step (b2): The computer server 1 sends a print command either to the terminal 3 of the zone 3, or directly to the printer of the zone 3 if the latter is in a network, so as to print on a support SL location such as for example a label, preferably self-adhesive type, at least the location code Ti, j of the customer associated with the command (information contained in the third field Code Location of the registration of the order), and possibly information identifying the order such as the order number (N Order) and the identification code (Customer ID).

  Preferably, all the elements of the order to be prepared are also printed on the location support (Article # 1 / Item # 2, ...). In this case, it is not essential that the preparation area 3 is equipped with a terminal 3, the implementation of a printer being sufficient. When the zone 3 is equipped only with a printer, the printing of each location support SL acts as a preparation order of the command associated with said location support SL.

  Optionally, it is also possible to print on the location support SL other information, and in particular the name of the client when it is known to the computer server 1, the date and time of preparation, etc. In another variant, the printing [step (b2)] can be triggered by the agent responsible for the preparation by means of the terminal 3, once the agent has prepared the command [step (c) below] . In this case, since the agent knows the element or elements of the command that he has prepared and for which he has requested an impression of a location support SL, said support SL can in a minimalist version comprise only the location code Ti, j of the customer.

  Step (c): At each new preparation order received on the terminal 3, an agent in zone 3 performs the required operations of preparation desmets (identified by the fields Article # 1, .. of the order) and who are waiting for preparation.

  Then, the agent who has for example prepared the elements of the order, physically relates by any appropriate means the location ticket (SL) printed in step (b2) and the control element or elements previously prepared; for example, the location support (SL) is a self-adhesive label, it sticks this label on the plate ordered or if necessary on a tray receiving the control element or elements.

  Step (d): Delivery An agent, said deliveryman, who may advantageously be different from the one who prepared the command in zone 3, retrieves the element or elements of each command prepared in zone 3 with the location support (SL).

  By simply reading the location code Ti, j written on the location support (SL), he quickly acquires the table where the customer corresponding to this order sits and is therefore able to quickly locate in the room ( zone 4) the place where he must bring the item or elements of the order. Once this location is done, he brings to the client the elements of his cormande. Advantageously according to the invention, thanks to the locating supports SL, the deliveryman can also organize a delivery tour of several orders, optimizing his movements.

  During the entire process of preparing the order, the customer waits for it to be delivered his order while being comfortably seated in his place. When it comes to a hot dish, it is advantageously served to him at short notice from the moment when the customer has asked for his hot dish to be delivered by means of terminal 4; the hot dish is therefore advantageously served at a good temperature, and substantially at the moment when the customer wishes. The customer does not need to find a server to ask him to deliver his order. The method of the invention also makes it possible to improve productivity and fluidity in the processing and delivery of orders.

  The invention is not limited to the particular variant of embodiment which has just been described with reference to FIG. 1. Other possible embodiments will now be briefly described, and are given as non-exemplary examples. limiting and non-exhaustive of the invention. 1st Variant In a simpler and less automated embodiment variant, it is conceivable not to use identification support (IS) to enter the client identification code (Client ID) in the computer system, and thus not to implement readers 20 or 40. For example, it can be expected when the customer places his order in step (a), that he get a ticket with a code identifying his order (for example the number of incremental command (N _Command) generated automatically by the computer server 1 with each new command). Then, in step (bO), the customer enters manually using the keypad of the terminal 4, this order number which alone serves as the identification code of the order.

  In another embodiment, the customer identification medium (badge or card) may include an identification cue (Client_ID) which is printed on the medium without necessarily being automatically readable by a reader. This customer code (CustomerID) is used as the identification code of the order in the process. In the control step (a), as in step (bO), this identification code (Client_ID) is entered manually at the level of the terminal 2 and the terminal 4, respectively.

  2nd Variant The order preparation triggering order sent by the computer server 1 in the above-mentioned step (b1) can be sent automatically and immediately after the customer has placed his order at the control point in zone 1, c that is to say during step (a), and is not necessarily triggered by the customer during his passage to the terminal 4. In this case, the step (c) of preparation of the order in zone 3 may if necessary be performed before any of the steps (b0) to (b2).

  3rd variant Each table Ti, j can be equipped with a terminal 4 of input and / or reading, which prevents the customer from having to get up to locate, and if necessary to request the delivery of his order.

  4th variant The system may comprise means for automatically locating the position of a client in zone 4, which means are designed to iteratively communicate this information to the computer server 1 over time. This avoids the client having to locate himself. manually using terminal 4.

  Various technical solutions, for example based on the implementation of communicating SI identification media and implementing for example RFID (Radio Frequency Identification) technology, are conceivable.

  One solution is to equip each table with an RFID reader (communication terminal) capable of communicating with tags RFID tags or transponders in a short-range communication radius that does not extend to the nearest table.

  In this case, when the transponder (passive tag) of the identification medium SI is in the field of action of the reader, it transmits to the latter at least the customer identification code (Client_ID) which has been stored in its memory .

  In another implementation, the RFID tags are active (active tag) and can transmit data autonomously, including at least 25 their customer identification code (Client_ID).

  Each terminal is in any case designed to, upon receipt of a customer identification code (Client_ID), send this code to the server 1, which is able to automatically locate the position of the identification medium (SI) by identification from the terminal that transmitted the customer identification code (Customer_ID). Each time a client identification code (client_ID) is received, the server 1 updates the Locale_code field of the corresponding record in its command table.

  Another technical solution consists in implementing the method of automatic localization of a tag in a population of tags which is described in the French patent application FR 2,855,880, and which has the advantage over the above solution. above (one terminal per table) to reduce the number of terminals required for automatic location.

  5th variant Each deliveryman can be equipped with a portable means for the remote interrogation of the server 1 or a terminal for the interrogation of the server 1 can be put at the disposal of the deliverymen. In this case, it is not necessary to print on the localization medium SL the location code of the customer, but it is sufficient for example to print the code identifying the order (N _Commande and / or ID_Client).

  When he receives in zone 3 the elements of the order that have been prepared, the delivery driver remotely interrogates the computer server 1 by entering the order number or the customer code (Client_ID) registered on the location support SL. The computer server 1 returns to it the location code (Ti, j) which is associated in the command table with the order number (N 'Order) or the client identifier (Client ID) previously received by the server 1, this information being stored in the third field Code_Localisation of the corresponding record of the command table.

  6th variant In a variant that does not require the use of a printer 30 in zone 3, the information on the location support SL is entered manually by the agent having prepared the order, based on the information provided to it by the computer server 1 via the terminal 3.

  In a simplified variant embodiment, the method is implemented without using a location support (SL). In this case, when an agent in zone 3 has prepared an order, he sends it to a delivery person by telling him orally the location of the customer (information he has recovered via the terminal 3).

  Seventh variant The terminal or terminals 2, which are used for taking control (step (a)), can be connected to the server 1 by any type of telecommunication network or interconnected telecommunication network assemblies, the invention being being not limited to the implementation of a Lan-type local communication network. Also, by way of terminal 2, it is possible to use any computer in a network making it possible to communicate remotely with the computer server 1. As a result, the terminal (s) and / or the computer server (1) are not necessarily positioned geographically in the vicinity. or in the same building as the place of delivery of the order.

  For example, order taking can be done remotely via the global Internet network. Once his order has been placed, the customer goes to the place of reception of his order (place of restoration in the example of application previously described).

  Of course, one can combine all or part of the solutions of the aforementioned variants.

  The invention, although advantageously finding its application to the treatment of the order and the delivery of meals to a collective catering place, is however not limited to this single application, but can be used in all areas where it is necessary to deliver an order to a customer, with a waiting time related to the preparation of the order of the customer, and where it is useful to allow the customer to wait for the receipt of his order in comfortable conditions, and for example, but not exclusively, by allowing the customer to sit while waiting for the delivery of his order.

  For example, the method of the invention can be used in a library to deliver to a customer books he has ordered. The method of the invention can be used in a service of delivery of merchandise after sale in a store or in a service repair or exchange after sale of a store or chain stores. It is also possible to use the method of the invention, within any public or private organization (company, administration, etc.), to deliver to the employees of this organization controlled elements, said controlled elements being able, according to the application, to be intended for personal use or for organizational purposes (eg for the production of goods or services by the organization).

Claims (12)

  1. A method of processing a command of at least one good and / or a service requested by a client, and delivery to said client said good and / or service ordered, characterized in that it implements a computer system comprising data storage means (10) which comprises a command database in which each command is identified by a record which relates an identification code of said command (N _command), the element or elements ordered (Item # 1 / Item # 2 / ... Item # n / ...), a customer ID (CustomerID) who placed the order, and a customer location code (T;, i) having placed the order, in that the customer places his order and then chooses a geographical position of reception of said good and / or service ordered, and in that it comprises the following steps: at the time of the order, identification of the order, at the means of an identification code (N _command) entered in the ba data order of the order processing computer system, in relation with the item or elements of the order (Article # 1 / Article # 2 / ... Article # n / ...) to be delivered to the customer, a once the customer has chosen his geographical position for receiving the item or elements of his order, (b1) registration in the order database of the order processing computer system of said geographical position by means of a location code (Ti) which has entered into the database (a) 20 (b) of commands data of the computer system processing orders in relation to the identification code of the order (N _command) of said client, ( c) preparation of the element or elements of the order, this step (c) can be performed as appropriate before or after step (b), (d) Transport to the customer by a deliveryman or elements of the order , said customer being located by the deliveryman at means of the location code (Ti) stored in the command system computer order processing database.   2. Method according to claim 1 characterized in that it comprises an additional step (b2) performed after step (b1) and consisting of writing on a support said location (SL), the ticket type, information allowing the location of the customer, in that it comprises, before step (d) of delivery, an additional step of physically relating the location support (SL) and the element or elements of the order previously prepared in step ( c), and in that in step (d) the deliveryman uses the location support (SL) to locate the customer to whom he must deliver the item or elements of the order.   3. Method according to claim 2 characterized in that the geographical position (Ti, j) of the customer is recorded on the location support (SL). 4. Method according to claim 2 or 3 characterized in that the step (b2) is performed by means of a printer (30).   5. Method according to one of claims 1 to 4 characterized in that it comprises an additional step (b0) which is prior to step (c) preparation of the order, and during which the customer launches the preparation of his order by entering, in the order processing computer system, the identification code of his order.   6. Method according to one of claims 1 to 5 characterized in that the step (b1) is to enter by the customer, in the order processing computer system, the identification code of the order and its position geographical (Ti, j) of receipt of the order.   7. Method according to claims 5 and 6 characterized in that step (b1) is performed concomitantly with the step (bO) of launching the preparation of the order.   8. Method according to one of claims 5 to 7 characterized in that to achieve step (bO) and / or step (b1), the customer uses a portable identification medium (SI), badge type or card which has less than one identification code, and in that at least one electronic device (40), said reader, is made available for self-service to automatically read the identification code written on a portable identification medium (SI) when the identification medium is connected to the reader.   9. Method according to one of claims 1 to 8 characterized in that it automatically performs a location of the customer's position, and in that the location code which is entered in step (b1) in the computer processing system orders comes from this automatic location.   10. The method of claim 9 characterized in that the automatic location of the customer's position is performed by locating means which are able to communicate remotely with an identification medium (SI) held by the customer and having a code Identification.   11. Method according to one of claims 1 to 10 characterized in that the step (a) of order taking is performed by means of a portable identification medium (SI), badge or card type, which is held by the customer or which is given to the customer, and which contains at least one identification code.   12. Method according to one of claims 1 to 11 characterized in that it is implemented in a restaurant to handle the order of one or more edible goods (dishes, drinks, ...) by a customer , and to serve said customer or edible goods ordered, once the customer installed in its place.