Digital Ordering Improves Labor Productivity in Multiproduct Restaurants

Autor:	Syuichi Oura, Takeshi Shimmura
Rok vydání:	2021
Předmět:	Poor vision Promotion (rank) Order (business) business.industry Service engineering media_common.quotation_subject Work schedule Business Marketing Productivity Tertiary sector of the economy Work hours media_common
Zdroj:	Advances in Production Management Systems. Artificial Intelligence for Sustainable and Resilient Production Systems ISBN: 9783030859053 APMS (3)
DOI:	10.1007/978-3-030-85906-0_22
Popis:	This study assessed a digital ordering system (DOS) for use in a multiproduct Japanese cuisine restaurant to enhance labor productivity. Labor productivity of restaurants is lowest among Japanese service industries. After DOS is introduced, restaurant operation processes were changed: order receiving duties are allocated to the DOS, not staff members; also, the number of dishes for preparation is decided based on the DOS promotion contents. Thereafter, restaurant managers can change the work schedule to reduce the total labor hours necessary for operations. Work hours and sales per labor hour measured before/after DOS introduction are recorded as a KIP showing productivity improvement. Results show that DOS introduction reduces labor hours, but increases sales per labor hour. However, the system should be improved to provide greater utility for customers. Moreover, DOS has no character size expansion function. Therefore, elderly customers have difficulties caused by poor vision. Also, DOS does not show all menus together. Therefore, customer selection of dishes to order can take some time and effort.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a1944ace49376af8f2c1d7df6f9b9b6a https://doi.org/10.1007/978-3-030-85906-0_22 Zobrazit plný text záznamu