OPIM- A Case Study of Alromansiah 1

OPIM- A Case Study of Alromansiah

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 OPIM- A Case Study of Alromansiah 2

OPIM- A Case Study of Alromansiah

Introduction:

Al-Romansiah is one of the famous and prominent restaurant providing original Saudi

cuisines. It was opened in Riyadh in 1998 and now more than 17 outlets are operating in Alkharj,

Alqassi, and Ahssa. Moreover, recently it had opened a new outlet in Bahrain, Jeddah, and

Dammam, etc. It is expanding its network in other cities of Saudi Arabia and in other countries.

The menu of Al-Romansiah comprises of Saudi cuisines such as meat, fish, grilled chicken,

Kabsa and Mathloutha. The seating arrangement is divided into VIP dining and family portion.

The restaurant offers catering services for different events and parties (Assad, 2018).

Summary:

In Saudi Arabia Alromansiah is considered as the best restaurant for not only, its catering

and hospitality services among private and public institutes but due to experienced management

and out-class food safety and quality control framework. Different services including breakfast,

brunch, and lunch, provision of snacks or high-tea during conferences and workshops plays a

significant role in the expansion of the business. During Umrah and Hajj, the government

appoints them to offers dinner, lunch and buffet facilities for visitors and guests. The meals

consist of Eastern as well as Western food including main dishes, appetizers, and sweets.

Alromansiah has highly trained staff and qualified managers offering the hospitality of

international standards (Tunclap, 2011).

The management system of food safety is certified from ISO 22000:2005. Alromansiah

has identified the critical aspects of production procedures. After the identification, it set some
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criteria or standards to monitor and control all operational processes. This strategy supports the

measurement and maintenance of high-quality products. As quality is an important point in any

business, that needs to deal critically, otherwise influences the business adversely (Assad, 2018).

The managers, employees, and management of Alromansiah is monitoring and self-

assessed themselves through day-by-day performance to produce a reliable result and no

compromise on the quality of products. Time-management, consistency, courtesy, and

availability of food on time differentiae Alromansiah, from other similar organizations.

Alromansiah has adopted an excellent integrated quality control system. In the first step,

management prepared instructions, work procedures and a quality booklet about different

departments of the restaurant such as HR, marketing, public relation, IT, sales and financial

management. From the preparation and production till serving and feedback, the high quality of

products is ensured (Assad, 2018). Following are some principles which Alromansiah has

adopted while implementing quality of food strategy;

a) Proper application of requirements for healthy food and food safety.

b) The raw material is selected, which passed the international criteria, and sometimes tested to

technical stipulations. Alromansiah ensured the provision of food that is free of any bacteria

or microbes.

c) Researches are conducted and the nutritional value of different meals are studied by

managers, staff, and chefs.

d) To ensure the genuine implementation of the food safety system, reviews and feedbacks are

collected frequently.

e) Alromansiah has adopted modern certified management system of ISO 9001:2008.

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Alromansiah is known as innovators of Saudi cuisine, which is the foundation of its success.

Till now it has opened more than 13 outlets, which is appealing local as well as international

customers and tourists. Sometimes during peak hour, rivalry situation arises outside of the

restaurant and creates traffic clues often. Such challenges are growing with the passage of time.

To manage these operations, Alromansiah has changed customer service approach. The

restaurant proposed four rules including transformation, first hand, journey and customer service

to increase the excellent food experience and encourage visitors to travel the restaurant, then

returned back after the interval (Tunclap, 2011).

The strength of the restaurant is the delivery of high-quality service, according to

expectations of customers, proper food safety and home-delivery on time. Provision of good

quality food, increases the reputation of the restaurant, domestically and at international level. It

helps management to control prices, elevate market share, increase customer’s loyalty, decreases

production and liability cost and as a result profit rise. At Alromansiah from order till delivery of

the meal, it takes only 20 minutes. The restaurant cooked meat in different styles and served

them differently. On weekends or during peak hours, meals are cooked in advance to avoid delay

(Kukko & Al-Aali, 2015).

Alromansiah faces different challenges including breakage of the production process, lack of

skilled workers due to the high cost of staff and don’t show interest in the opening of new

outlets. After broad study and research, in 2014 it opened a new branch as Aziziah. At the initial

stage, delivery time shrunken from 20 to 2 minutes, improve the quality of food and delivery at

home, additionally expand the seating area by 34%. The company redesigned the interiors of the
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kitchen and focused on operational management and food safety. Staff-centered kitchen reduces

the walking distance of workers and their cross-paths.

Different training courses and workshops help staff to train them and as a result increase in

their productivity and quality work. Alromansiah introduced one window operation for

customers to collect their orders. All these strategies improved the performance of operations,

use of standard cooking tools generate delicious and tasty food.

Moreover, the list of KPIs is pasted in the kitchen to drive the managers` capabilities in

process control. Above four principles ensure sustainable growth of the restaurant. It helps

consumers and workers to develop their understanding of business within Alromansiah.

Conclusion:

Finally, the restaurant facilitates workers in the successful implementation of customized

approaches. The workforce in Alromansiah has adopted particular standards for high-quality

food that minimize cost and utilize raw material optimally. Alromansiah increasingly

recognizing the importance of their supply chains in achieving their quality goals (Assad, 2018).

Supply chain quality management can benefit from a collaborative relationship with suppliers.

Customers are very concerned with the quality of the goods and services they receive. Quality

needs to be incorporated throughout the entire supply chain, not just the organization itself.

Starting out as an unconfident and partially change resistant group of people, they evolved into a

proactive and autonomous team that is now able to deploy improvements by themselves. This

was achieved through training, coaching and, above all, by proving that Lean works through

successful implementations (Kukko & Al-Aali, 2015). Happy customers are the healthiest issue a

business will have like at Al Romansiah this was achieved due to the vision and efforts of their
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management and workers in exceptive and capital punishment a triple-crown Lean Management

transformation with Four Principles.

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Reference:

 Assad, S. W. (2008). The Rise of Consumerism in Saudi Arabian Society. Journal of

Commerce and Management, 17(1/2), 73-10, https://doi.org/10.1108/10569210710774767

 Kukko, R., & Al-Aali, A. (2015). What, Who, How and Where: Retailing Industry in Saudi

Arabia. Journal of Competitiveness Studies, 23(3), 54-69.

 Tunclap, S. (2011). Problems and Prospects for Franchising in the Arabian Peninsula: the

Case of Saudi Arabia. International journal of retail & distribution management, 19(4),

pp.28-37. https://doi.org/10.1108/09590559110000637

 http://www.alromansiah.com/