Projektu vadības stratēģijas restorānu filiāļu paplašināšanai, izmantojot Lean principus

Abstract

The restaurant industry is now one of the most competitive and changing sector, especially after pandemic situation. Many restaurants are trying to expand and grow by opening more branches. But this expansion is creating many problems in the operation side. Like it is becoming hard to manage inventory, staff, food timing, and also customer service in a proper way. Because of this, the author is studying how to make this expansion better by using Just-in-Time (JIT) system. The aim of this research project is to study and also apply the JIT principle inside one casual dining restaurant and to see how it is improving the efficiency in food waste control, inventory management, and staff planning. It is also trying to make a project management framework so that other restaurants can also use this JIT model when they are scaling up. This project used three phases for testing JIT level: No JIT, Partial JIT, and Full JIT. Each phase was done for 7 days and data was collected every day through kitchen weighing and POS system. The author is using KPI method like daily food waste weight, number of customers, and staff shift timing. Statistical tool like ANOVA is also used to test if the waste level is really different in each phase. The project also included interviews with restaurant staff like head chef, dining manager, sous chef etc.. These interviews helped to know the opinion and challenge of each person when JIT was used. The author found that JIT is useful, but it needs proper planning, training, and also discipline in staff. Restorānu nozare šobrīd ir viena no konkurētspējīgākajām un straujāk mainīgajām nozarēm, īpaši pēc pandēmijas situācijas. Daudzi restorāni cenšas paplašināties un attīstīties, atverot jaunus filiāles. Tomēr šī paplašināšanās rada daudzas problēmas darbības pusē — kļūst grūti pareizi pārvaldīt krājumus, darbiniekus, ēdienu piegādes laiku un klientu apkalpošanu. Šī iemesla dēļ autors pēta, kā šo paplašināšanos var uzlabot, izmantojot Just-in-Time (JIT) sistēmu. Šī pētījuma mērķis ir izpētīt un arī pielietot JIT principu vienā ikdienas ēdināšanas restorānā un noskaidrot, kā tas uzlabo efektivitāti attiecībā uz pārtikas atkritumu kontroli, krājumu pārvaldību un personāla plānošanu. Projekts arī mēģina izveidot projektu vadības struktūru, ko varētu izmantot citi restorāni, kad tie paplašinās. Projekts tika veikts trīs fāzēs: Bez JIT, Daļējs JIT un Pilns JIT. Katra fāze ilga 7 dienas, un dati tika ievākti katru dienu, izmantojot virtuves svarus un kases sistēmu (POS). Autors izmantoja galvenos darbības rādītājus (KPI), piemēram, ikdienas pārtikas atkritumu svaru, klientu skaitu un personāla maiņu laikus. Tika izmantots statistikas rīks ANOVA, lai pārbaudītu, vai atkritumu līmenis patiešām atšķiras katrā fāzē. Projektā tika iekļautas arī intervijas ar restorāna darbiniekiem, piemēram, galveno pavāru, zāles vadītāju un atkritumu pārraugu. Šīs intervijas palīdzēja saprast katra darbinieka viedokli un izaicinājumus, kas radās, ieviešotJIT

The restaurant industry is now one of the most competitive and changing sector, especially after pandemic situation. Many restaurants are trying to expand and grow by opening more branches. But this expansion is creating many problems in the operation side. Like it is becoming hard to manage inventory, staff, food timing, and also customer service in a proper way. Because of this, the author is studying how to make this expansion better by using Just-in-Time (JIT) system. The aim of this research project is to study and also apply the JIT principle inside one casual dining restaurant and to see how it is improving the efficiency in food waste control, inventory management, and staff planning. It is also trying to make a project management framework so that other restaurants can also use this JIT model when they are scaling up. This project used three phases for testing JIT level: No JIT, Partial JIT, and Full JIT. Each phase was done for 7 days and data was collected every day through kitchen weighing and POS system. The author is using KPI method like daily food waste weight, number of customers, and staff shift timing. Statistical tool like ANOVA is also used to test if the waste level is really different in each phase. The project also included interviews with restaurant staff like head chef, dining manager, sous chef etc.. These interviews helped to know the opinion and challenge of each person when JIT was used. The author found that JIT is useful, but it needs proper planning, training, and also discipline in staff. The research is limited to one restaurant only and done in short time. But still, the project is giving a strong base model for how to apply JIT in small restaurant. Also, it is using PMBOK® project management areas like Scope, Time, Risk, and Quality to make the implementation more proper. So this project is a combination of restaurant operation, project management, and process improvement using JIT