Description:FIELD OF THE INVENTION

[0001] The present invention relates to a customer centric food serving system that is capable of providing a personalized dining experience to a customer by efficiently identifying customer preferences, evaluating environmental factors and delivering food items in a timely and interactive manner, thus improving overall quality of service in hospitality and dining environments.

BACKGROUND OF THE INVENTION

[0002] Food services in restaurants have evolved over time to provide convenience, efficiency, and satisfaction to customers. Conventional restaurant setups typically involve waitstaff or self-service counters that assist in ordering, serving, and managing meals. In recent years, various dining establishments have integrated basic automation such as touch-screen ordering systems, digital menus, and robotic servers to enhance operational speed and reduce human error. These advancements aim to streamline the customer experience and maintain consistency in service delivery.

[0003] However, despite these improvements, current restaurant service models still fall short in offering a personalized and adaptive dining experience. Most systems are limited to fixed menus and generic recommendations that do not take into account the dynamic preferences of individual users, real-time environmental data, or changing customer behavior. Thus, there is a need to develop a device that not only automates the functional aspects of food delivery but also actively responds to user preferences, contextual inputs such as time, weather or surroundings and enhances the visual appeal of food presentation.

[0004] US20030078793A1 relates to an automated, extremely efficient, restaurant experience for the customers of a sit-down style restaurant. The system and method of the present invention presents options to the customer which include, but are not limited to: a virtual server as part of the user interface allowing a customer to have a more human-like interaction with the restaurant communication system; a data mining analysis tool for analyzing transactions performed by the restaurant communication system; functionality to allow the restaurant diner to pay for the food and drinks with cash, a check, credit card, or a gift certificate; Internet access to the restaurant diner for receiving information on movies; the option to purchase movie theater tickets or gift certificates; a module to place an order from a remote location via the Internet; an incentive program to encourage the restaurant diner to order the food and the drinks; human resource capability for a restaurant; options to send Internet e-mail messages or messages to other diners; or voice recognition and voice synthesis to allow the restaurant diner to operate the restaurant communication system even with a vision impairment. The extreme versatility of the various embodiments of the present invention facilitate providing a highly customized system for any given restaurant business.

[0005] US11279042B2 refers to an invention about a robot includes: a base having a plurality of wheels; a motor system mechanically coupled to one or more of the wheels; a body having a bottom portion coupled above the base, and a top portion above the bottom portion; a support at the top portion, wherein the support is configured to withstand a temperature that is above 135° F.; and a processing unit configured to operate the robot.

[0006] Conventionally, many systems have been developed to enhance food service experiences in restaurants, such as the use of human waitstaff for personalized dining, digital kiosks for self-ordering, and robotic systems for food delivery. While these methods offer some level of automation and customer interaction, they often lack an integrated setup that can adapt to individual preferences in real time, provide engaging visual presentation, or intelligently suggest food options based on environmental factors and customer behavior. Moreover, existing solutions tend to be limited in scope, offering either automation or customization, but rarely both in a cohesive manner that significantly elevates the dining experience.

[0007] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a system that not only delivers dishes efficiently but also offers a tailored dining experience by utilizing real-time data, intelligent sensing, and interactive feedback. The desired solution should combine smart serving functionality with the ability to adapt to customer choices, enhance the ambiance through sensory effects, and operate smoothly with minimal human intervention.

OBJECTS OF THE INVENTION

[0008] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0009] An object of the present invention is to develop a system that provides a personalized food serving experience by analyzing a customer preferences and environmental factors in real-time.

[0010] Another object of the present invention is to develop a system that enables automated recognition of food types and consumption patterns based on visual inputs from the surroundings.

[0011] Another object of the present invention is to develop a system that offers timely suggestions to customers regarding food options based on real-time weather conditions and time of the day.

[0012] Another object of the present invention is to develop a system that ensures precise handling and delivery of food items from a storage area to the customer’s dining table.

[0013] Yet another object of the present invention is to develop a system that manages thermal regulation of food items based on temperature requirements of the food items.

[0014] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0015] The present invention relates to a customer centric food serving system that is designed to enhance the dining experience of a customer in restaurants by offering a highly personalized, automated and efficient ordering and serving process based on each customer’s dietary preferences, time constraints and health requirements.

[0016] According to an embodiment of the present invention, a customer centric food serving system comprises of a user interface operated by a customer to select preferred dishes and enter details regarding medical history and precautions, a mobile bot integrated with a microcontroller to maneuver within a place, the microcontroller wirelessly linked with the user interface to receive information regarding preferred dishes and medical history of the customer, a display panel attached with the bot via a series of mechanical links interconnected together via a motorized gear linkage, the mechanical links configured to position the display panel in multiple orientations, wherein the microcontroller is configured to provide alternative options of one or more dishes if identified as inappropriate according medical history, a holographic projection unit is installed over the bot to provide a three dimensional depiction of ingredients for the selected dish, allowing the customer to customize the ingredients as per requirement, a set of chambers fabricated within the bot to store the dishes during movement of the bot, wherein each of the chambers is installed with a Peltier unit to provide heating or cooling effect to the dishes, a robotic arm is installed over the bot, configured with a three finger end effector, where each of the finger is installed with a suction unit to grip a utensil containing the dish and serving the dish from the chamber to customer’s table, a gimbal arrangement installed in between the robotic arm and end effector to stabilize the dish while serving it over the table.

[0017] According to another embodiment of the present invention, the present invention further relates to a non-smoke cold pyro unit installed over the bot to generate visual displays of sparks, wherein the user-interface is configured with an option to select an event and on selection of the event, the microcontroller activates the pyro unit for generating the visual display, the microcontroller is connected with a weather database through IOT (internet of things) module to fetch real time weather condition and based on the weather condition, the microcontroller provides suggestion regarding seasonal vegetables over one of the display panel or holographic projection unit, an imaging unit, is installed over the bot to capture and process surrounding images to identify type of food being consumed by different customers at different time intervals, the microcontroller evaluates the time interval at the time of arrival of customer and accordingly highlights corresponding food type to the customer, the microcontroller fetches a food database through the IOT module and evaluates the dish to be hot or cold and accordingly regulates operation of the Peltier unit in a hot or cold mode, a sliding panel is installed over the top portion of the chambers that is powered by a motor to open or close on receiving command from the microcontroller, the microcontroller is interlinked with an indoor positioning module to fetch the location and maneuver the bot accordingly and the user interface provides an option of selecting a time limit for the order to be delivered to the customer.

[0018] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[0019] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description, appended claims, and accompanying drawings where:
Figure 1 illustrates an isometric view of a customer centric food serving system.

DETAILED DESCRIPTION OF THE INVENTION

[0020] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0021] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0022] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0023] The present invention relates to a customer centric food serving system that enables efficient food presentation and delivery by utilizing advanced control means that respond to customer selections, environmental data, and behavioral patterns, thereby creating a personalized and engaging food service for the customer.

[0024] Referring to Figure 1, an isometric view of a customer centric food serving system is illustrated, comprising a mobile bot 101 integrated with a microcontroller to maneuver within a place, a display panel 102 attached with the bot 101 via a series of mechanical links 103 interconnected together via a motorized gear linkage 104, a holographic projection unit 105 installed over the bot 101, a set of chambers 106 fabricated within the bot 101, a Peltier unit 107 installed within each of the chambers 106, a robotic arm 108 installed over the bot 101 configured with a three finger end effector 109, where each of the finger is installed with a suction unit 110, a gimbal arrangement 111 installed in between the robotic arm 108 and end effector 109, a non-smoke cold pyro unit 112 installed over the bot 101.

[0025] The invention herein comprises of a customer present within a dining establishment, restaurant, hospital cafeteria, or similar indoor venue, wherein a mobile bot 101 is present within the same place where the customer is present. The mobile bot 101 is designed to operate on smooth indoor surfaces and navigate between kitchen, preparation, or holding areas to customer tables located throughout the venue. An inbuilt microcontroller linked with the mobile bot 101 activates a display panel 102 to display a QR code to allow the customer to scan the QR code via a computing unit.

[0026] The display panel 102 operates on the principle of electromechanical actuation and visual interfacing, wherein the display panel 102 is mounted on the mobile bot 101 through a series of mechanical links 103 that are interconnected via a motorized gear linkage 104. The mechanical links 103 are powered by a pneumatic unit, including an air compressor, air cylinders, air valves and piston which works in collaboration to aid in extension and retraction of the links 103. The pneumatic unit is operated by the microcontroller.

[0027] Such that the microcontroller actuates valve to allow passage of compressed air from the compressor within the cylinder, the compressed air further develops pressure against the piston and results in pushing and extending the piston. The piston is connected with the links 103 and due to applied pressure the links 103 extends and similarly, the microcontroller retracts the links 103 by closing the valve resulting in retraction of the piston. Thus, the microcontroller regulates the extension/retraction of the links 103 in order to position the display panel 102 at an appropriate viewing angle for the customer.

[0028] The motorized gear linkage 104 operates on the principle of controlled rotational motion transmission through interconnected gears to adjust the position and orientation of the display panel 102 mounted on the mobile bot 101. The gear linkage 104 comprises an electric motor, a series of intermeshing gears and link arms that connect to the display panel 102. When the microcontroller issues a command, the microcontroller activates the electric motor, which converts electrical energy into mechanical rotational energy.

[0029] The motor shaft drives the primary gear, which in turn rotates secondary gears in the linkage 104 assembly. This gear train controls the movement of the connected mechanical links 103, enabling the display panel 102 to be tilted, rotated, or lifted to desired positions. The gear ratios within the linkage 104 are selected to ensure precise and stable motion, allowing fine adjustments to the display orientation based on customer position, thus allowing the customer to scan the QR code displayed on the panel with ease and initiate interaction with the system through the computing unit.

[0030] The customer scans the QR code using the computing unit, leading to the installation of a user-interface within the computing unit. The computing unit accessed by the customer, including but not limited to a smartphone, tablet, or laptop, to enable the customer to input commands regarding the selection of food items, customization of ingredients, and specification of dietary or medical preferences, via the user-interface that the customer wants to be considered while placing an order.

[0031] The communication between the computing unit and the microcontroller is established via an integrated communication module, which includes but is not limited to a Wi-Fi (Wireless Fidelity) module, Bluetooth module, or GSM (Global System for Mobile Communication) module, and is capable of forming a wireless communication network between the computing unit and the bot 101.

[0032] The customer accesses the user-interface to select preferred food dishes, input specific dietary requirements, and record any relevant medical history, such as allergies, diabetes, or other health-related conditions. The customer is also able to customize the ingredients of selected dishes and specify preferences like portion sizes, spice levels, or ingredient exclusions. Additionally, the interface offers the option to select an event type, such as a birthday or celebration, and specify a preferred time for order delivery.

[0033] Once the customer has input all required details, the microcontroller processes the received information, evaluates the selected dishes in accordance with the customer’s medical history and dietary inputs, and determines whether the chosen items are appropriate. If any selected dish is deemed unsuitable, the microcontroller is programmed to suggest alternative dish options that align with the customer’s health constraints.

[0034] Once the customer selects a particular dish through the bot’s 101 interface, the microcontroller activates a holographic projection unit 105 installed over the bot 101 to project a three-dimensional (3D) visual representation of the ingredients associated with the dish selected by the customer. The holographic projection unit 105 operates based on the principles of light interference and diffraction, utilizing a combination of core components such as a laser light source, beam splitters, spatial light modulators (SLMs), optical lenses and a projection medium or transparent display surface. When the microcontroller activates the projection unit 105, a coherent laser beam is emitted and split into two separate beams, a reference beam and an object beam.

[0035] The object beam is modulated using the spatial light modulator, which encodes the 3D data of the selected dish’s ingredients onto the beam. These two beams then intersect at a specific angle on the projection medium or in free space, where they interfere with each other to create a visible light pattern known as a hologram. Optical lenses and diffraction gratings assist in shaping and directing the light for accurate depth and realism. This interference pattern reconstructs the light waves reflected by the original 3D the ingredients, resulting in a free-floating, three-dimensional visual that the customer views and interact with from multiple angles without the need for glasses or screens.

[0036] Once the customer confirms the dish selection, the microcontroller sends the order details wirelessly to the kitchen or preparation area using the wireless communication module. The transmission includes all relevant customization and dietary instructions encoded in a standardized format, ensuring that the kitchen staff receives precise and unambiguous preparation directives. The mobile bot 101 then awaits the preparation status from the kitchen, which is communicated back via the same wireless module. Upon receiving a notification that the order is ready, the microcontroller actuates a pair of motorized track wheels positioned within the bot 101.

[0037] The motorized track wheels operate on the principle of electric motor-driven locomotion combined with continuous track-based traction for smooth navigation over indoor surfaces. The track wheels are driven by an electric motor. The motors receive control signals from the microcontroller, which regulates their speed and direction based on navigational requirements. Each electric motor is connected to a drive shaft that transmits torque to a sprocket arrangement, which engages with the inner surface of the flexible rubber or polymer track.

[0038] As the motor rotates the sprocket, it propels the track in a continuous loop over guide rollers and support wheels integrated into the bot’s 101 chassis. The track design ensures distributed contact with the floor, enhancing stability and traction, especially over slightly uneven or slippery indoor terrain. Coordinated motor control enables forward, backward, and turning motions, allowing the bot 101 to autonomously navigate to and from customer tables and the kitchen area.

[0039] The microcontroller is connected to an indoor positioning module integrated within the mobile bot 101 that continuously retrieves the real-time location of the bot 101 and enables it to navigate and maneuver accurately within the indoor environment. The indoor positioning module used herein is based on an Ultra-Wideband (UWB), which operates on the principle of time-of-flight measurement to determine precise location within an indoor environment. The module comprises UWB transceivers installed both on the mobile bot 101 and at fixed anchor points throughout the venue.

[0040] These anchors continuously emit short-duration radio pulses that are received by the UWB transceiver on the bot 101. By calculating the time it takes for the signals to travel from multiple anchors to the bot 101, the system determines the exact distance from each anchor. Using trilateration, the microcontroller processes these distances to compute the bot’s 101 real-time location with high accuracy, even in complex indoor settings. This positional data is used to guide the bot’s 101 movement along a desired path, allowing it to reach specific tables or return to the kitchen efficiently.

[0041] Upon preparation of the customer -specified dish, the dish is securely placed into a set of chambers 106 fabricated within the. Each of these chambers 106 is designed to maintain the optimal serving temperature of the stored dish during transit. To achieve this, every chamber 106 is integrated with a Peltier unit 107 that operates on the thermoelectric principle. The Peltier unit 107 comprises a thermoelectric module constructed from alternating p-type and n-type semiconductor elements positioned between two ceramic plates.

[0042] When a direct current is supplied by the microcontroller, the module facilitates heat transfer by absorbing heat on one side and releasing it on the opposite side. Depending on the polarity of the current, the unit can function either as a heater or a cooler. This bidirectional thermal control allows to create distinct temperature zones across multiple chambers 106, ensuring that both hot and cold dishes are preserved at their ideal serving conditions throughout the delivery process.

[0043] Further, the microcontroller accesses a food database via an IoT (Internet of Things) module embedded within the mobile bot 101 to determine whether the selected dish requires heating or cooling, and accordingly adjusts the Peltier unit 107 to operate in either a heating or cooling mode. The IoT module functions through wireless data communication facilitated by its core components, including a microcontroller unit (MCU), wireless transceiver (such as Wi-Fi or LTE), embedded memory, and communication protocols. The microcontroller initiates a request to access a remote food database by sending a data query through the wireless transceiver.

[0044] This transceiver connects to the internet and communicates with a cloud-based database using protocols like HTTP or MQTT. Once the database responds, the microcontroller processes the retrieved information to assess whether the selected dish is categorized as hot or cold. Based on this assessment, the microcontroller adjusts the direction of current flow to the Peltier unit 107, enabling the Peltier unit 107 to either heat or cool the stored dish. This coordinated operation of the IoT components ensures accurate and responsive temperature adjustment based on real-time food classification.

[0045] A sliding panel 114 is installed over the top portion of the chambers 106 and is configured to move in a linear direction to allow or restrict access to the stored dishes. The panel 114 is powered by a motor, which is connected to a motion-transmitting element such as a lead screw, rack and pinion, or timing belt, along with a set of guide rails to support smooth and aligned motion. Upon receiving an electrical signal from the microcontroller, the motor activates and drives the motion-transmitting element, which in turn moves the panel 114 forward or backward along the guide rails. Limit sensors are positioned at both ends to detect fully open or closed states and help the microcontroller halt the motion at the appropriate position. This setup enables the panel 114 to be precisely opened or closed in response to commands for dish placement or removal.

[0046] A robotic arm 108 is mounted on the upper portion of the bot 101, equipped with a three-finger end effector 109, wherein each finger is integrated with a suction unit 110 that enables gripping of a utensil containing the prepared dish, thereby facilitating the transfer of the dish from the storage chamber 106 to the customer’s table in a precise and controlled manner. The robotic arm 108 operates using a series of interconnected segments linked by joints, each driven by an electric motor. These motors receive electrical signals from the controller, which adjusts the direction, angle, and extension of the arm 108 as needed. The joints include sensors that monitor position and movement, allowing the controller to guide the arm 108 accurately while it lifts or places objects. This setup enables the arm 108 to perform actions such as reaching toward the storage chamber 106, picking up a utensil, and delivering the dish to the customer’s table with careful and precise motion.

[0047] The three-finger end effector 109 uses individual motor-driven movements to open and close each finger around an object. The fingers are arranged evenly and can adapt to the shape and size of the utensil by adjusting their positions during gripping. Each finger is powered by a compact motor or actuator that helps it move inward or outward. Soft pads or textured surfaces on the inner sides of the fingers help maintain a secure grip. With all three fingers working together, the utensil is held steadily and moved without slipping or tilting.

[0048] The suction unit 110 works by removing air between the suction cup and the utensil surface, creating a pressure difference that holds the cup firmly in place. The suction unit 110 includes a flexible rubber or silicone suction cup connected to a small vacuum pump and an air control valve. When the pump is activated, air is pulled out from under the cup, causing the utensil to stick to the cup due to lower internal pressure. The valve manages the airflow to either maintain or release the suction grip as required. This method allows the fingers to gently pick up and hold the utensil and precisely positions the utensil on the customer’s table.

[0049] A gimbal arrangement 111 is positioned between the robotic arm 108 and the three-finger end effector 109 to stabilize the utensil carrying the dish while it is being served onto the table. The gimbal consists of a set of interconnected rotating frames or rings, typically aligned along orthogonal axes (pitch, roll, and yaw), allowing free movement in multiple directions. These frames are supported by precision bearings and are driven by compact servo motors or actuators. As the robotic arm 108 moves, the gimbal senses any unintentional tilt or vibration and compensates by adjusting the orientation of the end effector 109 in real time, thereby keeping the utensil level. This gimbal arrangement 111 helps in maintaining the balance of the dish, preventing spillage, and ensuring a smooth, steady delivery to the customer’s table.

[0050] The user-interface provides an option for selecting a specific event, and upon the customer’s selection, the microcontroller activates a non-smoke cold pyro unit 112 mounted on the bot 101 to produce a visual display of sparks, thereby enhancing the presentation experience with controlled, smoke-free spark effects. The non-smoke cold pyro unit 112 operates using a combination of pyrotechnic cartridges made of low-temperature, non-combustive chemical compounds and an electrically triggered ignition module. The unit includes a cartridge chamber, electrical ignition wires, a power source, and a protective housing.

[0051] When the microcontroller sends an activation signal, the ignition module delivers an electric current to the cartridges, which react by rapidly producing a sparkling effect through chemical oxidation without generating high heat or smoke. The compounds used are specifically formulated to emit visual sparks at a controlled temperature, ensuring safety and minimizing airborne residue. The housing directs and contains the spark emission to prevent dispersion, allowing for a visually striking yet safe display.

[0052] The microcontroller is connected to a weather database via an Internet of Things (IoT) module to retrieve real-time weather conditions. Through this connection, the microcontroller continuously fetches up-to-date weather conditions such as temperature, humidity, and seasonal changes. Using this environmental data, the microcontroller analyzes and determines the most suitable vegetables that are typically harvested or consumed during the current season. These suggestions are then visually presented to the customer either on a digital display panel 102 affixed to the bot 101 or projected using the holographic unit, thereby providing interactive and informative recommendations aligned with the prevailing weather conditions.

[0053] An imaging unit 113 is mounted on the bot 101 to capture and analyze images of the surroundings, enabling identification of the types of food being consumed by different customers at various time intervals. The imaging unit 113 consists of a high-resolution digital camera and an image signal processor that handles image analysis.

[0054] When activated, the camera captures visual data of the surrounding area, particularly focusing on food items placed before different customers. The captured images are then processed by the image signal processor, which adjusts parameters such as brightness, contrast, and sharpness to enhance image quality. This processed visual information is transmitted to the microcontroller, where pre-trained image recognition models analyze features like color, shape and texture to identify specific food types.

[0055] The microcontroller is programmed to track the exact time when a customer approaches or interacts with the bot 101. This time data is compared against predefined time intervals associated with different meal categories such as breakfast, lunch, evening snacks or dinner. Based on the identified time frame, the microcontroller fetches a list of suitable food types stored in its memory or retrieved through the IoT module from the food database. These suggestions are then visually highlighted or projected to the customer using a display panel 102 or holographic projection unit 105. This approach ensures that food options shown are relevant to the current part of the day, thereby enhancing customer experience and aiding in quick decision-making.

[0056] The bot 101 is associated with a battery for providing the required power to the electronically and electrically operated components including the microcontroller, electrically powered sensors, motorized components and alike of the bot 101. The battery within the bot 101 is preferably a lithium-ion-battery which is a rechargeable battery and recharges by deriving the required power from an external power source. The derived power is further stored in form of chemical energy within the battery, which when required by the components of the device derive the required energy in the form of electric current for ensuring smooth and proper functioning of the bot 101.

[0057] The present invention works best in the following manner, where the customer access the user interface to select preferred dishes and input details regarding medical history and dietary precautions, which are then transmitted to the microcontroller integrated within the mobile bot 101. The microcontroller, wirelessly linked to the user interface, processes the received data and navigates the bot 101 accordingly within the premises. The microcontroller analyzes the customer’s medical information and filters out unsuitable dishes, while suggesting alternative options through the display panel 102 which is attached to the bot 101 via the series of mechanical links 103 interconnected through the motorized gear linkage 104, wherein the mechanical links 103 are telescopic and configured to position the display panel 102 at various orientations. The holographic projection unit 105 installed over the bot 101 displays the three-dimensional visualization of selected dishes and their ingredients, allowing the customer to customize the ingredients as required. Once the dish is confirmed, the bot 101 stores the dish in one of the chambers 106 fabricated within its body, where each chamber 106 is fitted with the Peltier unit 107 to maintain the desired temperature based on real-time input and database evaluation by the microcontroller. The microcontroller also controls the motorized sliding panel 114 installed over the chambers 106 to access the stored dishes. When the bot 101 reaches the customer’s table, the robotic arm 108 installed over the bot 101, equipped with the three-finger end effector 109 having suction units 110, picks the appropriate utensil containing the dish, while the gimbal arrangement 111 situated between the robotic arm 108 and end effector 109 ensures the stability of the dish during movement. The imaging unit 113 installed on the bot 101 captures environmental data to help personalize food recommendations based on time and surrounding trends. In special events selected via the user interface, the microcontroller triggers the non-smoke cold pyro unit 112 installed over the bot 101 to generate visually appealing spark displays, enhancing the dining experience.

[0058] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) A customer centric food serving system, comprising

i) a user interface, operated by a customer to select preferred dishes and enter details regarding medical history and precautions;
ii) a mobile bot 101, integrated with a microcontroller to maneuver within a place, said microcontroller is wirelessly linked with the user interface to receive information regarding preferred dishes and medical history of the customer;
iii) a display panel 102 attached with the bot 101 via a series of mechanical links 103 which is interconnected together via a motorized gear linkage 104, said mechanical links 103 is configured to position the display panel 102 in multiple orientations, wherein the microcontroller is configured to provide alternative options of one or more dishes if identified as inappropriate according medical history;
iv) a holographic projection unit 105 is installed over the bot 101, configured to provide a three dimensional depiction of ingredients for the selected dish, allowing the customer to customize the ingredients as per requirement;
v) a set of chambers 106 fabricated within the bot 101 to store the dishes during movement of the bot 101, wherein each of the chambers 106 is installed with a Peltier unit 107 to provide heating or cooling effect to the dishes;
vi) a robotic arm 108 is installed over the bot 101, configured with a three finger end effector 109, where each of the finger is installed with a suction unit 110 to grip a utensil containing the dish and serving the dish from the chamber 106 to customer’s table;
vii) a gimbal arrangement 111 installed in between the robotic arm 108 and end effector 109 to stabilize the dish while serving it over the table; and
viii) a non-smoke cold pyro unit 112, installed over the bot 101 to generate visual displays of sparks, wherein the user-interface is configured with an option to select an event and on selection of said event, the microcontroller activates the pyro unit 112 for generating the visual display.

2) The system as claimed in claim 1, wherein the microcontroller is connected with a weather database through IOT (internet of things) module to fetch real time weather condition.

3) The system as claimed in claim 2, wherein based on the weather condition, the microcontroller provides suggestion regarding seasonal vegetables over one of the display panel 102 or holographic projection unit 105.

4) The system as claimed in claim 1, wherein an imaging unit 113, is installed over the bot 101 to capture and process surrounding images to identify type of food being consumed by different customers at different time intervals.

5) The system as claimed in claim 4, wherein the microcontroller evaluates the time interval at the time of arrival of customer and accordingly highlights corresponding food type to the customer.

6) The system as claimed in claim 1, wherein said microcontroller fetches a food database through the IOT module and evaluates the dish to be hot or cold and accordingly regulates operation of the Peltier unit 107 in a hot or cold mode.

7) The system as claimed in claim 1, wherein a sliding panel 114 is installed over the top portion of the chambers 106 that is powered by a motor to open or close on receiving command from the microcontroller.

8) The system as claimed in claim 1, wherein the mechanical links 103 are telescopic in nature, powered by pneumatic means to extend at different positions.

9) The system as claimed in claim 1, wherein the microcontroller is interlinked with an indoor positioning module to fetch the location and maneuver the bot 101 accordingly.

10) The system as claimed in claim 1, wherein the user interface provides an option of selecting a time limit for the order to be delivered to the customer.