Operations Management Course: Kiroran Restaurant Presentation

KIRORAN RESTAURANT
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The goal of our project was to work with one restaurant (KIRORAN restaurant) located in 10728 Fairfax Blvd., Fairfax, VA22030 to improve its operational efficiency. We conducted research on how the restaurant operated and discovered several problems that hailed the restaurant. We analyzed the information we collected and drew several recommendations that if they are implemented, they would enable the restaurant to grow and improve its efficiency. This presentation paper will primarily focus on the problems we identified that hailed the restaurant and our proposed solutions to each of these problems.
Problems
1 One of the first problems we identified when we interviewed the restaurant administrators is that they do not do risk forecasting. The restaurant does not have a system of tracking inventory such that the administrator can forecast sales and make appropriate orders for ingredients to minimize wastage. They simply place orders when they run out of particular items and sometimes, they have a large stock of slow-moving items in the store. This creates a problem in storing these ingredients and leads to high wastage.
2 Secondly, most of the dishes served in the restaurant take too long to serve, some orders may take more than 20 minutes to half an hour to be prepared and served to the client. The problem of long waiting time for orders increases during the rush hour. The restaurant hasn’t come up with a solution to cut down on the length of time before an order is served while some customers have complained about it. Twenty or more minutes is a long time for clients to wait before their order are delivered and some of the clients pointed out that the waiting time is one of the issues, they found unsatisfactory about the restaurant. Additionally, the restaurant lacks a waiting area for guests who would like to take their orders away. In some cases, they may leave to have their meals elsewhere rather than waiting while standing. This happens often when there are many guests.
3 The sanitation standard of the restaurant needs improvement. It is a clean restaurant at first glance and especially the areas where clients sit. However, in the kitchen, things are not as neat and clean. The restaurant management seems to be focused on ensuring that they maintain high hygiene standards but the goal is elusive especially in the kitchen where things seem far less attractive. The kitchen floor and shelves are messy. The ingredients do not appear to be arranged or stored in order and that seems to pose a problem to the chefs who spend a lot of time sorting through the ingredients to pick the one they want. This contributes to their slow order preparation and delivery.
4 The other issue comes from packaging the takeaway foods. The box can't be insulated, like the big plate chicken, it's very difficult for the customer to take it away. This leads to low takeaway orders. Online orders also come with an additional cost of transport and adding to a long time of preparation and delivery, the clients get their orders after a relatively long period of time. This could explain the slow online sales.
5 Some of the reviews on Yelp are negative citing poor servic...