This document summarizes improvements that could be made at Five Guys Burgers and Fries. It discusses designing goods and services to reduce environmental impact and complexity. It also discusses improving quality, training employees, and addressing negative customer feedback about unclean tables and poor hospitality. The document then analyzes Five Guys' current processes and identifies opportunities like greeting customers and using a ticket-based ordering system. It also discusses potential issues with a food printing machine called the Foodini. The document outlines ergonomic challenges for employees and recommendations like adjustable workstations. It stresses food safety and proper handwashing. Finally, it discusses supply chain management and ensuring fresh ingredients are used while creating a better customer experience.

1. Credit to: Duy vo, Qiong Min, Chao Zhao, Elizabeth Kulback, Raven Moreland

2. Introduction
● 1986 in Arlington, Virginia
● Jerry Murrell and family
● 2003 Franchising Options
● 1500

4. Design of Goods and Services - Reduce Environmental Impact

5. Design of Goods and Services - Reduce Environmental Impact

6. Design of Goods and Services - Improvements of Functional
Aspects and Reduce Complexity of Process

7. Quality Robustness
•Solve the negative feedback of customer in order to
maintain the high quality of products and services.
•Cause: Uncleaned tables and less hospitality
•Effect: Reduce the voice of customer
•More training and specify the responsibility of
employees

8. Process strategy and analysis
Current State Mistake of Five Guys

9. Process strategy and analysis (Cont)
What changed:
- Greeting to customer (Moe’s, Chipotle, Qdoba)
- Ticket based system
- Ask guest before hand out food.

11. The Foodini
Pros- Increase storage space, decrease labor
costs and NVA prep time
Cons- cost of machine, convincing people to
eat printed food
Inventory Management System
Recommendation

12. Human Resources
-- Fatigue
-- Discomfort
-- Recurring
-- Bad postures
-- Heavy physical works
-- Chronic injuries to muscles
-- Ligaments
-- Nerves
-- Blood vessels
Protect themselves from illness & Prevent food contamination
Key to food safety -- washing up stuff’s hand
⇣
Hand-washing-- after & before handling food & kitchen equipment
⇣

13. Human Resources
-- Ergonomic challenges
-- In not good standing
-- Compensate with raised elbows
-- Slumping shoulders
-- Excessive leaning
-- Uncomfortable reaching
Provide up & down movement desk

14. Supply - Chain Management
Fresh Ingredients
-- Meat
-- Vegetables
-- Fires
Suppose no one gets sick
Watch burger being made

15. Supply - Chain Management
-- Improve process efficiency
-- Profitable activities continue
-- Create a better customer experience
-- Increase revenue

16. Thank You For Listening!
Any Questions?