Operations Management Consulting Draft. Management Term Paper

Consulting Draft Paper
Introduction
KIRORAN is a Xinjiang gastronomy-themed restaurant located in 10728 Fairfax Blvd, Fairfax, VA22030. Chinese and Russians are the restaurant's target customers. The restaurant serves more than 100 items, including Hand pilaf, Pulled noodles, Kebabs, Saute Spicy Chicken and Lasagna. The restaurant operates like most restaurants and is open daily from 11am to 9.30pm. Among them, 12am to 1.30pm and 6pm to 9.30pm is the peak business hours for this Xinjiang restaurant. The restaurant has four helpers and two chefs, one for pasta and the other for the rest of the meal. This restaurant has one person in charge at the front desk during non-holidays and three at the front desk during holidays. The serving time of each type of dishes is different. Generally, the serving time of normal dishes is 5-10 minutes, while the serving time of complex dishes is about 10 minutes. This restaurant takes 12 to 15 tables on weekdays and 40 to 50 on weekends. The restaurant has reached cooperation with three delivery platforms, with about 10-12 orders for delivery on weekdays and more than 15 orders for delivery on weekends. What is noteworthy is that delivery orders through Uber are the largest. The restaurant prepares food according to the daily number of customers. On average, 30 to 40 servings of Saute Spicy Chicken will be served per box, and 8 to 10 cartons of muscle will normally last 4 weeks. Each case of mutton weighs 40 pounds and is normally used for two days. Every day the restaurant uses15kg of vegetables and six bags of flour, two ingredients that rise slightly by 30% over the weekend. The restaurant is also in good sanitary condition. After a table of guests finish eating, someone will clean the table and disinfect the tableware.
Problems
After investigation, we found some problems. First of all, the restaurant doesn't do risk forecasting. And most of the dishes take too long to serve, some may be more than 20 minutes to half an hour, also not in the rush hour. And when there are too many guests, there is no waiting area, so that the guests will leave and choose another restaurant for dinner. The sanitation in this restaurant is ok, but when we go to the kitchen. The things inside are out of order and a little messy. This also contributed to their slow delivery. Another reason for the low number of take-out is that the number of take-out dishes is much lower than the number of dishes in restaurants, and others will get less food at a higher cost. And then the next thing that I think you all know, which is that the box can't be insulated, like the big plate chicken, it's very difficult for the customer to take it away. If the restaurant wants to improve efficiency and increase customer flow, then the restaurant should increase the number of servers in holidays or weekends, because there are too many tables can’t be cleaned in time.
Improvement
The first step to improvement is to recommend the boss to conduct a risk prediction assessment of the restaurant. The second point is to prepare as much as possible the materials of the day and the ingredients used in each dish, according to the type. The preparation of the pasta has the problem with keeping fresh. So, it is only possible to increase...