3. What is MIS?
• A computer-based system
• Provides tools to organize, evaluate and manage
departments within an organization
• Focuses on the management of information
technology to provide efficiency and effectiveness or
strategy decision making
4. Advantages of MIS
• To identify the strengths and weaknesses of an
organization
• Platform for communication, planning and self
evaluation
• To gain Competitive Advantage
• To take decision and action on certain objects with
quick time.
5. MIS in Restaurant Industry
• To improve operating efficiencies
• To provide Support Center management
• To gain timely access to financial and
operating data
• To reduce administrative time and expense
6. • Uses standard to improve operating
efficiencies, provide restaurant and Support
Center management with timely access to
financial and operating data and reduce
administrative time and expense
7.
8. • Location: Katol Bypass Rd,
Wadi, Nagpur, Maharashtra
440023
• Industry Type: Service
• Turn Over: 30-40 Lacs
• Branches:
Food Punch, Dhantoli,
Hotel Krushna, Sitabuldi
9. • Service Provided: Restaurant and Banquet
• Working Hours: 10 A.M. to 10 P. M.
• Employees: 8 Waiters, 2 Chefs, 2 Receptionists
• Customer base:
– Age group 18-40
– Office Employees
– B’day parties, Reunions, Celebrations.
10. Layout and Working
• 200-220 square feet 3 storey building
• Capacity of 150-160 customers
(Banquet plus Rest.)
• 16 operating tables
• 8 waiters , 2 Chefs, 2 Receptionists
• Rush Hours 12:00 pm to 2:00 pm and 8:00 pm to
10:00 pm
16. Food Variety
• Indian Meals
• South Indian
• Chinese
• Indian Snacks
• Beverages, Juice/ Shakes
• Combo Meals
• Sizzlers
17. Cost Analysis
• Electricity bill : Rs. 5,000-6,000 monthly
• Waiter salary : Rs. 5,000- 7,000 monthly
• Chef salary : Rs. 10,000- 12,000 monthly
• Raw Material : Rs. 500 daily
• Other expenses : Rs. 6,000 monthly
18. Cost Analysis
• Busy hours: Lunch( Office hours), Dinner
12:00-2:30 and 7:00-10:00 pm
• Average Income per day: Around Rs. 4,000-
5,000
• Banquet staff is outsourced
20. Data Analysis
• Data was gathered on excel sheets for around
350 customers
• Tabular questionnaire was designed
Sr.
No
Name Ag
e
Sex Order Time of
arrival
Duratio
n
Rating
M/
F
A/B/C/
D
(mins) (mins) Qualit
y
(1-5)
Time
(1-5)
21. • Gathering data from age,sex,and rating based
on a scale
5= Excellent
4= Very Good
3= Good
2= Par(Average)
1 = Bad
24. Bar Char For Age Distribution
0
10
20
30
40
50
60
70
80
90
100
0 10 20 30 40 50 60
Frequency
Frequency
25.
26. Problems Identified
1. Facility planning
– Improper design of the facility layout causing traffic at
stairs and hallways
– It adds to the ineffective service time (waiting time)
2. Productivity Improvement
3. Growing the customer base (Market)
27.
28. 1. Use of Stairs And Conveyors
• To improve the workability and movement of food in
the restaurant
• Need to introduce stairways on alternate side
• It will separate the pathways for customers and the
staff, and avoid unnecessary bottlenecks.
• Also a mechanical conveyor can be used in the
cooking area, connecting directly to the utilities and
cabinet, for ease of access
30. • The spiral conveyor
• To the speed and flexibility
• It eliminated the manual errors
• Increased level of Customer
satisfaction
• No traffic or bottlenecks
31. 2. Use of Point System
• Creating a Point based system
• Each user gets registered
• Every order placed earns him/her certain amount of
points
Example: 13 ponts for Dosa, 25 points for a thali
• Cumulative points contribute to various cash back
offers, or discounted meals.
32. • Helpful to maintain the loyalty of customers
• Proposed model:
Sr. No. Dish Cost
(Rs)
Frequency of
order
Points
1 Veg Thali 70/110 26.5% 10/15
2 Masala Dosa 60 23% 12
3 Cold Drinks 20 18% 5
4 Special Thali 85 6.3% 20
5 Paneer Malai Tikka 150 5.5% 24
6 Veg Biryani 130 2.9% 22
7 Mixed veg 150 2.5% 24
8 Veg Kofta 150 1.8% 24
33. • After earning a set of points, the user can spend
them to get offers
• Using the system, it is possible to attract customers
to certain dish by increasing the point value
• Earning the loyalty of customer
34. 3. Use of Dynamic Pricing System
• The flow of cash in a retail firm varies with the nature of the
market.
• If the prices of dishes can be varied on the basis of Supply-
Demand relationship, it could be easy to attract more
customers during slack period
Example: Dominos on Wednesdays earns more than
other weak days.
35. Conclusion
• Use of MIS to identify business processes and apply
BPR
• Competitive advantage
• Data Analyzing, Problem identification and
Generating solutions
• Improving performance and productivity
• Reducing non value adding activities