Making Restaurant World Class

Ganga G Krishnan
Kajol Valecha
Priyanka Jain
Shipra Sati
Shreyal Pitliya
Shreya Surve
 • Hotel Timing :- 11:00am to 11:00 pm.
• Average price :- 800/-(approx.)
• Google rated it 4.1 with more than 1500
reviews
• Hotel can accommodate 160 people.
• Number of Employees:- 45-50

 Started in June 2017 by Amit Shinde in Pune.

 SimpleContemporary dining room preparing
vegetarian Continental, Chinese and Indian
meals.
Space Management
Space Management
Space Management

Open
Spac
e
Space Management
 SIPOC DIAGRAM
SCOPE CONVERTING RAW MATERIAL INTO FINISHED GOODS EFFECIENTLY
SUPPLIERS

Grocery
PROCESSING OF FOOD : CHINESE FOOD
Food Grain
Supplier
Gas Kitchen
INPUTS
Company Appliances
Vendor Uncooked
Distributor Food Washing

PROCESSES
Spices Chef Vegetables
Gas Chopping Finished Food Diners

OUTPUT

CUSTOMERS
Customers
Order Details Boiling Wastage Delivery
Customer Customers
Service Kitchen Decor Cook
Add Sauce Take away
Electricity Customers
Supplier Garnish
 SIPOC DIAGRAM
PROCESS OF RESTAURANT
HOW TO OFFER BETTER CLIENT SERVICE TO
MAKE THE RESTAURANT WORLD CLASS
HOW DOES THE CALL BELL SYSTEM
WORKS?
Automatic coffee machine can be used in restaurants to avoid
wastage and save time.
ORGANISING THE KITCHEN- 5S
1. SORT

Ingredients used for If the containers are sorted

preparing the food are and kept in proper place with
messed up, this takes extra their specific labels, it will help
time for the food order to to reduce the time to prepare
be delivered food.
2. SET IN ORDER

Setting the spices container in order will help the chef to make
the food faster. This will increase the efficiency and productivity
of the hotel.
3. SHINE
Efforts to keep the kitchen area clean and organising the space helps to
the work in a required manner.
4. STANDARDIZE
Savai veg should create the
standard for keeping the spices
and after using it, everyone
should keep it as per standard
or design decided.

5. SUSTAIN
Savai veg. should try to sustain the same standard and design to make the
things simple at work and should try to make efficiency in making the food
order deliver at earliest.
 Application of Poka Yoke

Poka Yoke seeks to prevent mistakes from becoming

defects.

The effective form of quality control being the use of

inspection and the most effective being the use of Poka
Yoke devices to prevent or highlight defects without any
form of judgement or relying on the operator to do
something.
Problem: Maintenance of Taste

To maintain the taste of food the main step is to put the correct
measurement of spices and other ingredient while making any food.

But in Savai Veg. we saw that the measurement used to prepare the
food was different and the instruments or equipment used to
measure the spices were not uniform. So, the chef while preparing
the dish uses his knowledge to put the spices due to which the
uniformity of taste in the food was not been met.
 Solution: Poka yoke
In poka yoke we use the device to prevent the defect or error. In the same way Savai
Veg. can use proper measurement of spices to be used while preparing the food.
Like labelling on the equipment
FOOD WASTAGE IS ONE
THING WHICH REMAINS
DIFFICULT FOR THE
RESTAURANTS IN GENERAL
TO HANDLE.

• Sawai Veg. also poses the

same problem leading to
higher costs.
• They address the food
wastage by dumping it.
 WASTE TYPES

Pre-Consumer Waste Post-Consumer Waste Disposables

Food that’s purchased by Things like paper
Food that doesn’t even a customer, but not goods, plastic utensils
leave the kitchen eaten and packaging
 Evaluate
Inventory

REDUTION OF
Food scrap
Keep the
stock
PRE- can be
organized CONSUMER used for
animal
FOOD WASTE

Offer staff
meals
 • Monitor Portion Size

• Track the popularity of

REDUTION OF
POST- each dish
CONSUMER
FOOD WASTE • Encourage guests to take
their food home
 Composting

ALTERNATIVE
WASTE
DISPOSAL
Recycling OPTIONS Donation
Making the Restaurant World Class

 Layout/Arrangement of the restaurant can be changed to make it

more productive
 5S methodology can be used for organizing the kitchen
 Application of Poka-yoke can be used
 Steps taken to reduce the food wastage
 Call bell system can be implemented for order management
THANK YOU