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Restaurant Prototype Study Presentation

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Example Restaurant Prototype Engineering Study and Status Presentation prepared by Landmark/res. Specialized idustrial engineering approach to food facilities design that reduces cost and insures opt performance. www.landmarkphx.com (602) 443-0344

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Restaurant Prototype Study Presentation

  1. 1. Restaurant Prototype Engineering Status Presentation for Rita’s on the River Prepared by LANDMARK/res (602) 741-9089 or (602) 443-0344 www.landmarkphx.com
  2. 2. AGENDA <ul><li>Introductions & Meeting Objective </li></ul><ul><li>Areas of Opportunities & Expected Impact </li></ul><ul><li>Design Capacity </li></ul><ul><li>Initiatives </li></ul><ul><ul><li>Major Initiatives & Recommendations </li></ul></ul><ul><ul><li>Supporting Initiatives </li></ul></ul><ul><li>Project Status & Next Steps </li></ul>
  3. 3. Design Basis Methodology Annual Sales Target Peak Week Guest Count Peak Day Guest Count Peak Hour Guest Count
  4. 4. MAJOR INITIATIVES <ul><li>Optimize Layout, Work Stations & Processes </li></ul><ul><li>Improve Speed of Service </li></ul><ul><li>Optimize Capacities & Platforms </li></ul><ul><li>Improve Guest Experience (Wait Time) </li></ul>
  5. 5. MAJOR INITIATIVES <ul><li>Optimize Layout, Work Stations & Processes </li></ul><ul><li>Improve Speed of Service </li></ul><ul><li>Optimize Capacities & Platforms </li></ul><ul><li>Improve Guest Experience </li></ul>
  6. 6. OPTIMIZE LAYOUT <ul><li>An Optimized Layout Would Improve Labor Productivity And Reduce Capital Costs... </li></ul>
  7. 7. Labor Utilization
  8. 8. OPTIMIZE LAYOUT <ul><li>Hold Walking To Under 10% </li></ul>
  9. 9. Labor Utilization
  10. 10. OPTIMIZE LAYOUT <ul><li>Labor and Equipment activity summary: </li></ul><ul><ul><li>Active 65% </li></ul></ul><ul><ul><li>Idle 23% </li></ul></ul><ul><ul><li>Walk 12% </li></ul></ul><ul><ul><li>Equipment utilization of 27% </li></ul></ul><ul><ul><li>(Very low utilization) </li></ul></ul><ul><li>Potentially there is over 25% waste that could be recovered through better equipment selection and layout. </li></ul>
  11. 11. Labor Utilization
  12. 12. Equipment Utilization
  13. 13. Server Utilization
  14. 14. Server Utilization
  15. 15. Data Analysis <ul><li>Samples normally distributed and can be relied upon. </li></ul>
  16. 16. Making Sense of Data <ul><li>50% of tables turned over between 28.7-47.27 minutes, with median of 40.12 minutes. </li></ul><ul><li>Bottom 25% of tables turned over between 21.66-28.77 minutes. </li></ul><ul><li>Top 25% of tables turned over between 47.27-72.92 minutes. </li></ul><ul><li>Avg. Table T/O: 51 min. </li></ul>Median 42.12 50% of activities
  17. 17. Table Utilization <ul><li>2 Top with one customers 3% of time occupied. </li></ul><ul><li>2 Top with 2 customers 47% of time occupied. </li></ul><ul><li>2 Top tables 50% under-utilized. </li></ul>Median 42.12 50% of activities
  18. 18. Table Utilization <ul><li>4 Top with 1 to 2 customers 3% of time occupied. </li></ul><ul><li>4 Top with 3 or more customers 33% of time occupied. </li></ul><ul><li>4 Top tables 64% under-utilized. </li></ul>Median 42.12 50% of activities
  19. 19. Table Utilization <ul><li>4 Top with 1 to 2 customers 3% of time occupied. </li></ul><ul><li>4 Top with 3 or more customers 33% of time occupied. </li></ul><ul><li>4 Top tables 64% under-utilized. </li></ul>Median 42.12 50% of activities
  20. 20. Table Utilization Constraint Identification <ul><li>5 Top and 8 Top are the capacity constraint tables. </li></ul>Median 42.12 50% of activities
  21. 21. Table Utilization Constraint Resolution <ul><li>Modular design to utilize 2 Top in combination with 5 Top to open up capacity when needed. </li></ul>Median 42.12 50% of activities
  22. 22. Table Utilization Constraint Resolution <ul><li>Modular design to utilize 4 Top in combination with 8 Top to open up capacity when needed. </li></ul>Median 42.12 50% of activities
  23. 23. Customer Arrivals <ul><li>Peeks at 11:30 and Dinner 5:30-8:30 </li></ul>Median 42.12 50% of activities
  24. 24. Daily and Annual Sales <ul><li>Source: May 27, 2005 sales report </li></ul>Number of Customers $13.33 Ticket/Customer $18 Ticket/Customer $22 Ticket/Customer 450 $5,999 $8,100 $9,900 500 $6,665 $9,000 $11,000 550 $7,332 $9,900 $12,100 600 $7,998 $10,800 $13,200 650 $8,665 $11,700 $14,300 700 $9,331 $12,600 $15,400 Number of Customers $13.33 Ticket/Customer $18 Ticket/Customer $22 Ticket/Customer 450 $2,159,460 $2,916,000 $3,564,000 500 $2,399,400 $3,240,000 $3,960,000 550 $2,639,340 $3,564,000 $4,356,000 600 $2,879,280 $3,888,000 $4,752,000 650 $3,119,220 $4,212,000 $5,148,000 700 $3,359,160 $4,536,000 $5,544,000
  25. 25. Sales
  26. 26. Table Requirement Analysis   Hourly Sales Earning Capability at High Volume periods [1] Base-line per half hr Cust Arrivals per half hr Base-line hrs Ticket Value/ Customer $ Ticket Value/ Customer $ pm     22.00 18.00 6:00 85       6:30 65 150 3,300 2,700 7:00 77       7:30 57 134 2,948 2,412 [1] based on recommended table requirements
  27. 27. Sales Goal vs. No of Customers Required <ul><li>Source/Baseline: May 27, 2005 sales report </li></ul>Goal 5,000,000 Customers needed at goal At $13.33 Ticket/Customer At $18 Ticket/Customer At $22 Ticket/Customer Annual 375,094 277,778 227,273 Monthly 31,258 23,148 18,939 Daily 1,042 772 631
  28. 28. Table Requirement Analysis <ul><li>Source: May 27, 2005 sales report </li></ul>Table configuration Original Layout Alt 1 cross utilize tables Alt 2 Optimal layout Alt 3 Recommend layout 2 Top 34 32 20 20 4 Top 20 22 9 20 5 Top 2 4 3 0 6 Top 9 9 3 3 8 Top 2 2 7 4 Total tables 67 69 42 47   Avg Overall Utilization 107.0% 94.0% 85.7% 70.0%
  29. 29. MAJOR INITIATIVES <ul><li>Optimize Layout, Work Stations & Processes </li></ul><ul><li>Improve Speed of Service </li></ul><ul><li>Optimize Capacities & Platforms </li></ul><ul><li>Improve Guest Experience </li></ul>
  30. 30. IMPROVE SPEED OF SERVICE <ul><li>Entering Information </li></ul><ul><ul><li>Strategically Placed Workstations </li></ul></ul><ul><ul><li>Handheld Order Terminals </li></ul></ul><ul><ul><li>Runner/Server Teams Already in place </li></ul></ul>
  31. 31. IMPROVE SPEED OF SERVICE <ul><li>Distributing Information </li></ul><ul><ul><li>Communications & Coordination on Cook Line Through: </li></ul></ul><ul><ul><ul><li>Review Printers Routing </li></ul></ul></ul><ul><ul><ul><li>Cook Line Expeditor To Distribute Orders </li></ul></ul></ul>
  32. 32. IMPROVE SPEED OF SERVICE <ul><li>Reducing Cook Times </li></ul><ul><ul><li>Initiating Action on Long Lead Time Items </li></ul></ul><ul><ul><li>Continuous Cooking and Hold in Proper Environments </li></ul></ul><ul><ul><ul><li>Fry Station Holding </li></ul></ul></ul><ul><ul><ul><li>Fryer Timers </li></ul></ul></ul><ul><ul><li>Test Thermo Finisher At App To Reduce Cook Time and Save Energy Process by 60% </li></ul></ul>
  33. 33. MAJOR INITIATIVES <ul><li>Optimize Layout, Work Stations & Processes </li></ul><ul><li>Improve Speed of Service </li></ul><ul><li>Optimize Capacities & Platforms </li></ul><ul><li>Improve Guest Experience </li></ul>
  34. 34. OPTIMIZE CAPACITIES & PLATFORMS <ul><li>Optimizing Platforms WILL Improve Product Quality, Food Safety and Energy Usage Significantly... </li></ul><ul><li>Right Size Equipment & Introduce </li></ul><ul><li>Labor Saving Add-ons </li></ul><ul><ul><li>Fryers </li></ul></ul><ul><ul><ul><li>Timer Controls </li></ul></ul></ul><ul><ul><ul><li>Self Filtration System </li></ul></ul></ul><ul><ul><li>Holding Option </li></ul></ul><ul><ul><ul><li>Fries and Fried Product </li></ul></ul></ul><ul><ul><li>Cheese Melter </li></ul></ul><ul><ul><ul><li>Right Size </li></ul></ul></ul>
  35. 35. IMPROVE SPEED OF SERVICE <ul><li>Insuring All Critical Path Tasks Performed Immediately Will Significantly Improve Speed of Service by … </li></ul><ul><ul><li>Entering Information </li></ul></ul><ul><ul><li>Distributing Information </li></ul></ul><ul><ul><li>Cook Times </li></ul></ul><ul><ul><li>Delivering Finished Product </li></ul></ul>
  36. 36. MAJOR INITIATIVES & DESIGN BASIS <ul><li>Optimize Layout, Work Stations & Processes </li></ul><ul><li>Improve Speed of Service </li></ul><ul><li>Optimize Capacities & Platforms </li></ul><ul><li>Improve Guest Experience </li></ul><ul><li>Increase table turn </li></ul>
  37. 37. Supporting Initiatives BOH Food Prep & Dish Wash <ul><li>Identify Process Improvements </li></ul><ul><li>Engineer Prep Workstations </li></ul><ul><li>Evaluate Alternate Solutions For Items Being Prepped </li></ul><ul><li>Improve Ability to Clean Station </li></ul><ul><li>Capacitize Dish Room </li></ul>
  38. 38. <ul><li>Store Product Near Each Prep Station </li></ul><ul><li>Centralized Cooler Access to Prep and Line </li></ul>OPTIMIZE LAYOUT, WORKSTATIONS & PROCESSES
  39. 39. Supporting Initiatives Storage <ul><li>Capacitize Dry Storage And Walk-In Refrigerator/Freezer </li></ul>
  40. 40. STATUS & NEXT ACTIONS <ul><li>Next Actions </li></ul><ul><li>Workstation Details </li></ul><ul><li>Operations Review </li></ul><ul><li>Equipment Feasibility Testing </li></ul><ul><li>Dining Throughput </li></ul>
  41. 41. Thank You! <ul><li>LANDMARK/res </li></ul><ul><li>2140 W. Greenway Rd., Suite 100 </li></ul><ul><li>Phoenix, Arizona 85023 </li></ul><ul><li>(602) 741-9089 or (602) 443-0344 </li></ul><ul><li>www.landmarkphx.com </li></ul><ul><li>[email_address] </li></ul><ul><li>Food & Beverage Systems Design & Engineering </li></ul>

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