making restaurant world class : SAVAI RESTAURANT

1. Making Restaurant World Class
Ganga G Krishnan
Kajol Valecha
Priyanka Jain
Shipra Sati
Shreyal Pitliya
Shreya Surve

2. Started in June 2017 by Amit Shinde in Pune.
Simple Contemporary dining room preparing
vegetarian Continental, Chinese and Indian
meals.
• 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

4. Space Management

5. Space Management

6. Space Management
Open
Spac
e

7. Space Management

8. SUPPLIERS
Grocery
Food Grain
Supplier
Gas
Company
Vendor
Distributor
Spices
Customers
Customer
Service
Electricity
Supplier
INPUTS
Kitchen
Appliances
Uncooked
Food
Chef
Gas
Order Details
Kitchen Decor PROCESSES
Washing
Vegetables
Chopping
Boiling
Cook
Add Sauce
Garnish
OUTPUT
Finished Food
Wastage
CUSTOMERS
Diners
Delivery
Customers
Take away
Customers
SIPOC DIAGRAM
SCOPE CONVERTING RAW MATERIAL INTO FINISHED GOODS EFFECIENTLY
PROCESSING OF FOOD : CHINESE FOOD

9. SIPOC DIAGRAM
PROCESS OF RESTAURANT

10. HOW TO OFFER BETTER CLIENT SERVICE TO
MAKE THE RESTAURANT WORLD CLASS

11. HOW DOES THE CALL BELL SYSTEM
WORKS?

12. Automatic coffee machine can be used in restaurants to avoid
wastage and save time.

13. ORGANISING THE KITCHEN- 5S
1. SORT
Ingredients used for
preparing the food are
messed up, this takes extra
time for the food order to
be delivered
If the containers are sorted
and kept in proper place with
their specific labels, it will help
to reduce the time to prepare
food.

14. 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.

15. 3. SHINE
Efforts to keep the kitchen area clean and organising the space helps to
the work in a required manner.

16. 4. STANDARDIZE
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.
Savai veg should create the
standard for keeping the spices
and after using it, everyone
should keep it as per standard
or design decided.

17. 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.

18. 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.

19. 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

20. 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.

21. WASTE TYPES
Pre-Consumer Waste
Food that doesn’t even
leave the kitchen
Post-Consumer Waste
Food that’s purchased by
a customer, but not
eaten
Disposables
Things like paper
goods, plastic utensils
and packaging

22. REDUTION OF
PRE-
CONSUMER
FOOD WASTE
Evaluate
Inventory
Food scrap
can be
used for
animal
Offer staff
meals
Keep the
stock
organized

23. • Monitor Portion Size
• Track the popularity of
each dish
• Encourage guests to take
their food home
REDUTION OF
POST-
CONSUMER
FOOD WASTE

24. ALTERNATIVE
WASTE
DISPOSAL
OPTIONS
Composting
DonationRecycling

25. 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

26. THANK YOU