Database Observation Paper

Firstly, the main entrance to the restaurant is hidden in a back ally, first time customers are most likely to enter the restaurant through their bar. Secondly, we felt that the staffs are not well trained in terms of up selling and providing professional service. Furthermore, Chimney’s Steakhouse is still using traditional and old fashioned catering services to the consumers. It has been an increasing trend that restaurants and bistros are using hi-tech equipment such as iPad to take their customers’ orders. By using this hi-tech equipment, they are able to increase production due to efficiency.

The first recommendation, is that they need to change the direction flow of the café. They should switch the exit to the entrance, moving the cashier’s stations by the exit. There should be one express cashier only expecting cash and a regular cashier taking cards. The flow of the lines can be corrected by partitions, so this isn’t crowding at the stations, creating a consistency in wait time. Please see exhibit A for the updated café layout. The second recommendation, is that there is needs to be detail menu choices for the stations. They can order large boards and hang the above the stations describing the menu options, reducing the questions being asked about the food. The third recommendation would be to implement a pre-order station.

Timely respond to customers if they are not able to process their orders on time. It was found that some customer faced this problem and recived message after 1 hour that foodpanda can’t process their order after placing their order with

Since there are five different stations that are all dependent upon each other; there comes times during lunch/dinner rushes where the line can backup or slow down tremendously. One of the issues that results from long waiting lines is the lost in sales revenue from customers who are turned away from the restaurant due to long wait

The employees of Chipotle spend hours preparing the food at each location so it can be ready for customers in seconds. While there may be many people waiting to order, the assembly line fashion of adding ingredients to each customer’s specialized order allows for Chipotle crew members to serve up to 300 people per hour (Chipotle, 2011, p. 4).

My informant explained an observation she had made about the flow of the customers in the coffee house. Due to the location, the flow of customers corresponds to the arrival of public transportation, trains and buses. When a train arrives and customers get off the train, many wait to transfer to a bus close to the entrance of the coffee house. During that time, there is usually an influx of customers in the restaurant. Sometimes the line to order extends to the entrance door, during this time the customers wait time to receive their order is much longer than the wait to place an order. My informant explained that the extended wait time for an order was due to a limited number of staff working in the kitchen.

For this project, the workplace studied was the Panera Bread near Ryerson University. This restaurant operates by having customers form a line to get their order taken to get take out. Orders that were taken to be consumed in restaurant were not included in this study. A brief outline of the process of the system is as follows. Once a server is available, the customer approaches the cashier and relays their order. This can be a lengthy process as the cashier will often take time to ask the customer questions regarding combinations and offer points card, which add to the overall time the customer takes to order food. Then the customer pays using credit, debit, or cash. After the transaction is complete, the customer moves over to the other desk to wait for their food to be prepared. Once their food is prepared, they take their food and exit the establishment. This process can be viewed in Figure 1 below.

The server only has control over the table, drinks, and reaction time. The kitchen is a whole entity in itself with its own manager and staff. Customers often let the kitchens food time dictate the pay to the waiter or waitress. In food industry certain times in the day such as 5p.m there are expected to be busier. Consumers must put time and busyness into consideration. Restaurants aren’t fast food and depending on what you order it will take longer.

Adding a smaller sister restaurant in the same area would help move the over flow from the neighboring areas to that restaurant alleviating the customer overflow.

In the business, fast customer service is a major goal and each store has to maintain certain time at peak hours and non-peak hours at the drive thru window. In the morning the customer must be served within 25 seconds on the window while in the afternoon they must be served in 35 seconds on average. In the storefront, the customers place and pick up their orders at the POS. They can also place their order on the mobile app and can pick it up in the store. The mobile orders pop up on the screen when the customer is five minutes away from the store.

The way was repeated the same for changing orders. In some busy case, the waiters yell orders directly to cooks rather than modifying the tickets or bills. As a consequence, the dishes were served without any documentations, bills given to the customer with wrong details, and the waiters have chances to get free meals for their friends as well as skim money. The REA model explains the process of ordering food in the restaurant before operating information

Since Z(LSL) is still lower, it again will be used to calculate Cpk. Looking at the results of these new numbers there is one noticeable change. Cp is now greater then 1, meaning that this process operates within a range similar to the one set out by the restaurant. Although the new cpk is still negative, the process is centered outside of the specifications. It is much closer but still much too far from being a capable process. It can also be noticed that because of this improvement the average time for a patron to be seen has improved by 0.279 minutes

It was brought to managments attention evidence was not being delievered to the crime laboratory in a timely manner. A flow chart was completed (chart #1) to determine where the cause of the issue may have occurred. Chart #1 displyas the basic process of taking in evidence and delievery to the lab. Once the evidence arrived in property and is accepted, it is logged, a CTF form is completed, supervisor approves the request and then the item is transported to the lab. Delays can occur in each step. Delays can occur from the evidence techniician being overloaded with cases and not enough staff working, allowing for evidence to be packaged, logged and stored in a timely manner. Another delay can arise if a supervisor is not present to approve

• In order to make the food faster, they cut back on a lot of time by having ingredients ready when they were needed. This would make the customers happier, and would bring in more sales.

-Centralized Distribution - often used from the business which requires offsite food production like schools, hospitals, busy hotels or restaurants and others. There is a dish specification for every meal which is produced. The food is prepared than blast chilled using the same method like in Cook Freeze, but away in Central Production Unit.