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A Semi-fine Dine Resto

ProjectOur goal is to provide fast

service with courteous attitudenot to compromise our food

quality towards our customers.

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Company Overview

Semi-fine dine restaurant

Main brands are chicken and burgers

We have only one branch Our customers has increased its

numbers but the result of delayedservice becomes difficult for us tohandle.

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Project Initiation

Problem Statement

1 hour delayed service were given todine in customers

Loyal customer begun to switchbrands

Quality of food was compromised

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Project Initiation

Project Description Fast Service Project

Our mission is to retain our currentcustomers, entice potential customersand get back the brand switchercustomers by providing full customersatisfaction

Duration 3 months

How?1.Process review2.Benchmarking customer complaints

3.Training, seminars and evaluation ofemployees

4.Upgrade the system

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Process Review

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Benchmarking

survey

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Training, Seminars andEvaluation

Training training Standard Operating

Procedure

Seminar Handling compliants (1 day) Effective Management (1 day)

Evaluation Everyone in the operation will be

evaluated (every 6 months)

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Upgrade the System

Doorman will be eliminated to theprocess

There will be Commissary where the

raw food will be process. Ex. Chickenwill be delivered to the storemarinated already. Ready to fry

We will acquire 3 printers for kitchen,

beverage section and cashier We will be having a waiting list logbook

to minimize complaints and to informcustomer of their waiting time.Applicable for holidays or expected

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Process revision

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Project Monitoring

Mystery Shopper = to ensure if weare meeting the required objective

Reports such as

Customer feedback consolidatedreport (weekly)

Managers Report (PEPO stands for

People, Equip, Product and Otherconcerns)

Evaluation of employeescompetency

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Project Control

Checklist report that consists of food,service and cleanliness standards

Briefing before and after operation Discuss the target sales, person in charge,

planning operation, preparation, potentialproblems that might arise in the operationand available solution for the problemsthat might arise

Food tasting It might lead to delayed service if the food is

not at its desired quality

Managers Monitoring and Controlling duringoperation

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Work Breakdown Structure

Mission

Project GoalStatement

Objective

ActivityTask