US 11,782,931 B2
Selecting substitute ingredients in a food recipe
Donna K. Byron, Petersham, MA (US); Mark Delaney, Raleigh, NC (US); Robert Grant, Austin, TX (US); and Charlotte Hutchinson, Reigate (GB)
Assigned to DoorDash, Inc., San Francisco, CA (US)
Filed by DoorDash, Inc., San Francisco, CA (US)
Filed on Feb. 21, 2022, as Appl. No. 17/676,670.
Application 17/676,670 is a continuation of application No. 16/448,919, filed on Jun. 21, 2019, granted, now 11,256,704.
Application 16/448,919 is a continuation of application No. 15/800,124, filed on Nov. 1, 2017, granted, now 10,585,900, issued on Mar. 10, 2020.
Prior Publication US 2022/0179870 A1, Jun. 9, 2022
Int. Cl. G06F 7/00 (2006.01); G06F 16/2457 (2019.01); G06Q 30/0601 (2023.01); A23L 5/10 (2016.01); H04W 4/02 (2018.01); H04W 4/38 (2018.01)
CPC G06F 16/24575 (2019.01) [A23L 5/10 (2016.08); G06F 16/24578 (2019.01); G06Q 30/0631 (2013.01); H04W 4/023 (2013.01); H04W 4/38 (2018.02)] 20 Claims
OG exemplary drawing
 
1. A computer-implemented method for adjusting ingredients of a food recipe, the computer-implemented method comprising:
obtaining a food recipe comprising: (i) a plurality of ingredients, (ii) an amount of required preparation time associated with each of the plurality of ingredients, and (iii) a total cooking time to complete preparation of a dish in accordance with the food recipe;
receiving from a consumer a target time of day for completing preparation of the dish in accordance with the food recipe;
determining at least one ingredient among the plurality of ingredients of the food recipe that is an ambiguous ingredient related to a first plurality of substitute ingredients, each of the first plurality of substitute ingredients having a determinable preparation time within the food recipe;
determining a second plurality of substitute ingredients are presently available for delivery by a supplier to the consumer, among the first plurality of substitute ingredients;
performing a multi-factor optimization that determines a third plurality of substitute ingredients that would accommodate completing the preparation of the dish by the target time of day specified by the consumer, among the second plurality of substitute ingredients, based on the determinable preparation time of each of the second plurality of substitute ingredients; and
selecting, from the third plurality of substitute ingredients, an optimal substitute ingredient for delivery to the consumer based on at least one criteria of the supplier.