This document discusses the use of management information systems (MIS) in a restaurant industry. It provides details about a restaurant including its layout, employees, customer base, food variety, costs, and data analysis. Some key problems identified are improper facility layout causing bottlenecks and need for productivity improvement. Solutions proposed include using conveyors and separate pathways to improve movement of staff and customers, implementing a customer loyalty point system, and using dynamic pricing to attract more customers during slow periods.

1. Industrial Engineeering

2. Chetan Chandak (30)
Deevyasu Randive (32)
Faizan Ali Sayyed (33)
Pranay Daharwal (57)
Vipul Agrawal (81)

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

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

11. Layout
Ground Floor
Cooking Area
Reception

12. Layout
First Floor
CabinetWashroom

13. Layout
Second Floor (Banquet Hall)
CabinetWashroom
Storage
Room
Utilities

14. Restaurant
Banquet Hall

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

19. • Monthly Cost:
– Banquet: Rs. 70,000 (Avg./ Approx.)
– Rest. : Rs. 1,00,000
• Mothly Sales
– Banquet: Rs. 1,20,000 (Avg./ Approx.)
– Rest. : Rs. 1,50,000

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

22. Orders
7.73
38.66
53.61
a= Indian Snacks
b= Indian Meals
C = Chinese

23. Sex Ratio
Male
Female
75.76%
24.24%

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

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)

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

29. Ground Floor
Cooking Area
Reception
Extra space

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