1.0 The purpose of the report

The purpose of this report is to carry out the in depth study towards the production area of Secret Recipe restaurant and the common challenges faced as well as the solution imposed by the restaurant operators. Food production can be defined as the phase food flow which means start from purchasing of food till to serviced the customer and it concerned with the processing flow, semi- prepared, and prepared food stuffs(Gregoire&Spears, 2007).

2.0 Area of the report

In this report, there are mainly five major process in food production will be discuss briefly in this report which are production decision, production forecasting, production scheduling, ingredient control and assembly and production control. Each area that involves in food production plays an important role in order for restaurant runs the daily operation smoothly and enable them to sustain in the food and beverage for long term.

3.0 Background of the company

In year 1997, Secret Recipe restaurant was established and the founder is Datuk Steven Sim. This restaurant is successfully brands their name as the extensive range of the fine quality gourmet cakes. Recently, this franchise restaurant have over 300 outlets and start to evolve and expand, now it became one of the fastest growing lifecycle caf chain in world. Some shopping malls in major cities such as Singapore, Kuala Lumpur Malaysia, Shang Hai and so forth, usually available to adapt this chain caf concept.

Secret Recipe provides great variety and quality of food at affordable price that enable them to deliver a value of lifestyle proposition. By using quality ingredient and providing affordable price to the customer, it has successfully created a new lifestyle cult and compromising of a loyal base of food and cake lovers.

Secret Recipe offers a personalized and friendly full service dining experience for the customer while accompany with modern and comfortable dining ambience. Thus, it really provides a great respite to the customer to enjoy food and quality time with friend and family(Secret Recipe,2014).

4.0 Methodology

In order to identify the challenges that faced in the restaurant and the common solution that imposed by the restaurant manager, qualitative research method is use in this report. There are few advantages adopting qualitative research method in this report. Firstly, the researcher of the report always identify the contextual and setting factors as they are interrelated with the respective area that study. In this case, the research method that applied in this report enable us to identify the challenges and common solution thats take place in production area in food industry. On top of that we use primary qualitative method to generate a tentative but explainable theory towards the phenomenon. For instance, to develop more understanding in this report, some of the food and beverage theories and terms are commonly used in report and enable us to conduct cross case comparison and analyze the report(Nicholls, 2011).By completing this report, there are several ways we adopted such as using online databases, informative journals and articles, textbook and reference book. We formed questionnaire base on the five areas in production area in order to carry out the interview session with the restaurant manager. Before the questionnaire being distributed in order to carry out the interview process, preliminary trial was conducted in order to ensure all questions were comprehensible and understandable when answering. Lastly, benchmarking the information that had gather with the theory or concept reflects in textbook, online databases or journal and article are clearly presented in this report in order to carry out the in depth analysis.5.0 Production Decision

5.1.1 Interview Question: How you usually predict the sales of the day? Did you face any challenge when you? Is it easy to predict tried to predict your sales of the day? What you usually encounter when you decide the quantities as well as the qualities (standard) of food with limited food cost of the day?

Answer:The operational manager, Eddie Chew, once he opened his first Secret Recipe outlet, he had faced the challenge that he could not predict that the eatings behavior of that particular area. For instance, staffing control, menu planning, and predict the sales of the day. And these will cause the new opening restaurant created a lot of wastage and cost as well. Due to the increasing salary nowadays, the amount of worker will affect the profit generate by the restaurant. An example had given by Mr. Eddie Chew, if the main ingredient from Italy did not accept by Malaysian; it will be difficult to change the menu because printing a new menu will cost a lot of money. For new opening restaurant, it might be hard to decide the quantities of food with limited food cost. He had faced problem of lack of storage or too much of storage.

5.1.2Solution Question:Is there any solution you imposed in order to solve the problem?Answer:Mr. Eddie Chew had announced that it is likely to predict your sales if you have more outlets rather just have one. It will be more flexible while come to control the staffing and the food control such as cake. Mr. Eddie chew said that you could transfer the staffs and cakes to the outlet which is busier. By using this method, it can reduce the staff costing and reduce the food wastage as well. Moreover, promotion such as set lunch is provided during non-peak hours to hook the customer. To prevent changing a new menu, Mr. Eddie Chew had suggested to print booklet or piece of paper to let Malaysian to try the product, and launch the product when they feel comfortable. With 16 years experience, he could predict that the stock of the daily use. Other than that, restaurant have to built up a good relationship between supplier to ensure that the food quality and safety. The root cost can be reducing by having a good relationship with the supplier. Lastly, the delivery system of Secret Recipe had been improved; urgent order is available due to headquarter is around his outlet.

5.1.3 Analysis

Production decisions are made each day in foodservice operations concerning the necessary quantities to produce and the standards of quality that must be maintained within the limitations of costs(Gregoire&Spears,2007). Thus, predicting the daily sales is important to reducing the wastage. However, predicting the daily sales is still a difficult task for every single restaurant. If prediction does not take in concern, the restaurant will make the lost on overstaffing or overstock. Moreover, restaurant manager have to decide on the promotion and the product to be sale during the peak and non- peak hours. If the promotion is not given, people are unlikely to dine in your restaurant during the non-peak business hours. Thus, manager has to understand what product and promotion should be given to reducing the waste; and making the lost.

We can analyze that the Secret Recipe methods does not differ much compared to the methods that are described in the textbooks and journals. According to QSR research, the minimum wages in California is set to rise by $1 to $9 an hour on July 1, 2014, and will increase to $10 in 2016. As to overcome this, strategies are needed to reduce the cost absorbed by the restaurant. They reduce the service time, implement technologies which can enable more efficient ordering, optimization of labor hours and test new service formats. In comparison, Secret Recipe practice interchangeable method which is relocates the employees to another outlet which required more employees during the peak times (Marek,2013).

Secondly, offer promotion and discount method to generate revenue during non-peak times. Fully utilize the existing assets can push up the sales. By this method, restaurant manager can observe the daily sales to determine whether the sales are increasing or which product will get the highly return. For examples, new lunch program can be very successful for a restaurant which located in area with many businesses nearby; and they can provide set meal which may give customer more choice and yet the price which is reasonable as each meal is completed by food, drinks and some appetizer. In comparison, Secret Recipe is using the method of promotion and discount to attract the customer dine in the restaurant during the non-peak times (Marek,2013).

From the QSR research, a restaurant manager should understand that reducing the price during the non-peak hours. To avoid huge investment on printing the new menu, the restaurant could invest to install the digital menu boards or tablet- based menu. By using digital menu, the restaurant could easily change the price or launch the new products. As the increasing the restaurant chains, installing the digital menu are more cost efficient compared to printing the new menu. Other than that, digital menu is enabling to record the data of the daily sales; and easy to implement price testing. However, Secret Recipe practices to use the method of printing the booklet or a piece of paper to promote their new products instead of printing a new menu (Marek,2013).

Lastly, having a good relationship with supplier can ensure the food quality and safety. According the ABC research laboratories, 10-15 suppliers are required to cover the food quality and food safety. Best supplier will supply the best product with ensuring the food quality and safety. To deal with the supplier, restaurant manager should go to manufacturing location, because manager can test the product by themselves to ensuring the quality of the product. Lastly, it is important to communicate the result with the suppliers about the good or bad of the product. Best supplier will improve their product that they agreed to in the product specification. Besides, communicate with the suppliers can enhanced the relationship between the suppliers and the restaurant. Secret Recipe had put a lot of effort of building a good relationship with supplier. Thus, the food quality and safety can be ensured and maintain the satisfaction of the customers (Stephens,2013).

5.2Production Forecasting

5.2.1 InterviewQuestion:What is the factor you will consider when determined the storage level of inventory for the restaurant operation?Answer:According to the interview with the manager of the Secret Recipe, Mr. Eddie Chew, the restaurant faced difficulties in forecast their proper storage level of inventory when starting their new restaurant in new communities. They cannot estimate the accurate storage level of inventory for the restaurant for the daily operations which caused overproduced in the non-peak season, and underproduction in the peak season. For the non-peak season, they forced to store food in chiller in order to salvage the food to cut cost, but at the end certain foods started to break down and lose quality. For the peak season, they hardly to run the business normally in some special season like Valentines Day, and Christmas. This is because the restaurants food is out of order which lead to reduce of customers and ruined of image.

5.2.2 Solution

Question: When occurred shortage or exceed, what is the procedure you will use to solve the problem? Answer:According to the manager of Secret Recipe, they solve these problems by forecasting the storage level of inventory based on the collection of data and experience from the past. They identified their regular customers, monitor their customer behaviour and patterns to forecast the production based on the managers judgement. Furthermore, they will check the storage to decide what type of product need to be restocked before the business operation start. After they have chosen the products, they will inform the head quarter to transport the products to the outlets within the specific time. Lastly, they have more flexibility on transport the products because of the number of outlets are many and not far from each other. They can transport the storage from one outlet to another outlet if the outlet appears overproduction or underproduction.

5.2.3 AnalysisForecasting defines as to determine events in the future, which provides a database for decision planning and making. The intuition of forecaster and the use of past data in a tested model are required to estimate the future needs as a function of constitutes and production the basis for procurement (Gregoire, Spears 2007).In order to satisfy guest, restaurant manager need to make sure that the storage level of inventory is always meet the needs for service. If the storage level of inventory is not met, the restaurant will face the problem of overproduction and underproduction. Overproduction will generate extra costs because the leftover high-priced food as an ingredient in a low cow-cost menu item will reduce profits in order to reduce over production costs. Besides of the higher food cost, carrying and planning out to salvage those foods incurs high labours cost that could have been avoided. It will also damage the image of the food service production from guest perception because guest always suspects that leftovers are being used. Underproduction will lead to guest dissatisfaction if the menu item is unavailable and they usually will have difficulties in choosing others selection. In addition, as the restaurants menu is out of order, it is hard for restaurant to generate profit as usual for the business operation.

There are some methods that practiced by the Secret Recipes manager to forecast the accurate storage level of inventory for restaurant. Some regular customers return to the same restaurants week after week. Restaurants can use retention statistics to find out the likelihood that these regular customers whether will continue to patronise the restaurant. In order to engage this type of forecasting, restaurants manager need to monitor and identify regular customers, and identifying patterns, chart their visits. If they discover the customers behaviour, they can use this information for forecasting purposes. According to Gregoire and Spears (2007), Season and Existing Business Calculation are the methods that practiced by the Secret Recipes manager to forecast the accurate storage level.

Season is also one of the indicators for restaurant. The restaurant manager can use the seasonal statistics to forecast the sales if they can determine the pattern that appeared in different season. For example, customers may not cut down the frequency to dine in at restaurant if there is a rainy season. Restaurant can forecast the inventory level of storage more accurately based on sales data from the same season of the year before(Gregoire&Spears, 2013).

As we can see from above, Secret Recipe restaurant used some of the solution that shown in textbook that we study. They used existing business calculations and seasonal history to collect the data from the past. From the data, they will identify their regular customers, monitor their customer behaviours and patterns, and determine the patterns of the customers that appeared in different season to anticipate the accurate storage level of inventory to sustain the business.

They also practiced some methods that did not mention by the textbooks and journals. The secret recipes manager practices the lean production theory that implement by Toyota & Taiichi Ohno(Searchmanufacturingerp.techtarget.com, 2014). It is an assembly-line methodology developed for Toyota by the Japanese. It is aims to cutting out waste to save cost for the business which more efficient and responsive to market needs. Through the comparison, the secret recipe manager practice the just in time basis to transport the products just as they are needed to eliminate the need to maintain large stock levels. The manager also has the flexibility to control the stock levels when occur stock out or overstock as they can transport products from one outlet to another outlet.

5.3 Production Scheduling

5.3.1Interview

Question: During the peak hour or non- peak hour, how usually you schedule task( assigned your staff) to your staff? Is there any challenge that you faced when come to staffing problem? Besides, based on your experience, when comes to menu planning is there any challenge that you encounter before?

Answer:As it stated by manager of Secret Recipe restaurants, faces problems such as non-sufficient staff during busy hours days, which lead to customers complaints. One is the main problem to find sufficient quantity of employees is unwillingness to work among local people. Majority of the local people do not want to work full-time, because of small salary and long working hours.Menu planning is next challenge when it comes to production scheduling. The major problem is arises from the target market, which is very diversified. Thereby, it is difficult to plan menu to satisfy the big amount of the different tastes.

5.3.2 Solution

Question: Is there any suggestion you deal with this kind of situation?Answer:According to the Secret recipe manager, they anticipate peak-hours days and solve this problem by offering part-time job for the college students and foreigner labor. Anticipation of the peak times is very helpful when it comes to public holidays, because amount of the customers will increase. So that, manager plans to add in more staff and start to promote part-time jobs for the students and foreigners.

Next solution is using of the cross-training method by the Secret Recipe. Before start of the work in the secret recipe, employees educated in six departments such as, cashier, administration, service, food waiter, management and planner. This allow employee to handle with few jobs when restaurant is overloaded with the work. Also, it helps to increase effectiveness of performance during peak-hours.

Lastly, manager of Secret Recipe introduced solution, which calls interchangeable employees. As Secret Recipe has many outlets in different regions it is necessary to anticipate period of high-sales time in each region. Thus, practice of interchangeable employees allows transferring employees from outlets with low-sales period to outlets with high-sales period. Thus, this technique is convenience to use, because it is cost-efficient.

As target market is one of the major problems when it comes to menu planning, Secret Recipe put effort to study it. As it said by manager, the solution is to identify all preferences of the market and plan the menu. For example, Secret Recipes menu offers wide range of dishes from the Asian classic, Western cuisines, vegetarian food and pastry. This menu planning is based on thoroughly studying of the target markets preferences and characteristics.

5.3.3 AnalysisEmployee scheduling is one of the most crucial part of production scheduling. The system of scheduling staff will depend on restaurant size, the sales volume and the total number of staff. Restaurant managers must to make sure that there is always right balance of staff to handle with customers. If balance is not made, restaurant will face with problems of understaffing or overstaffing. According to Knight (2000) and Kotschevar (2000), understaffing put a lot of stress and challenges for the staff and decreases level of the service, which in turn will lead to customers dissatisfaction. Whereas overstaffing will generate increase in expenses and lead to laziness between staff members. These difficulties caused high labor cost, customers dissatisfaction and decrease in profit.

We can analyze, that Secret Recipe uses some methods that are described in the textbooks and journals. First of all, most commonly used method to effectively operate during peak and non-peak times, which described by textbook is Anticipation of peak and non-peak times. This method based on analyzing target customers preferences and external environment, such as customers habits and public events. Thus, it will generate information of possible high-sales period or low-sales period. As a comparison, we can see that Secret Recipe practicing anticipation of peak and non-peak times. Moreover, when it is known that high-sales period will start, Secret Recipe promoting part-time job and add-in more staff.

Secondly, according to Manage my restaurant (National Restaurant Association, 2010) it is efficiently to practice cross-training technique to the staff. It requires staff to be multi-tasking and manage more than one area in restaurant. For example: server that can do cashier and waiter responsibilities will increase flexibility of the work and effectiveness. This also practice when some employee is on sick leave or vacations. In comparison, Secret Recipe is practicing this method, where their staff educated in six departments to know many areas of the restaurant.

Apart of all information given by the textbook, Secret Recipe developed their technique, which is very efficient and convenience to use. This practice shows us that employee from different outlets can be interchangeable. That means, part of employees from outlet, where business is in smooth rhythm, can be transfer to the Secret Recipes outlet with is high-sales period. So that, it is cost-efficiently, as no need to hire more staff.

Lastly, in accordance with textbooks, menu-planning issues needed to study in relation with target market preferences. Thus, it is necessary to be aware of target markets preferences and tastes. Nevertheless, Secret Recipe puts big effort in researching of target market. This help to identify which food to add to the menu and which cuisines will be used.

5.4 Ingredient control and assembly

5.4.1 Interview Question:Is there any challenge when come to standardised the recipes or cooking methods (in order to preserves the quality of products) in the restaurant? When comes to storage issues, where you usually store all the products as well as do you feel when come to preserving do you faced any challenges before? (ex: raw material)? Is there any ways or method you used to solve this problem? Answer:According Mr Eddie, most of the ingredient in the restaurant outlets are using instant noodle in order to maintain their quality. R and D department standardize the menu based on packet style. He states that an example the seasoning powder use for curry noodle are pre- done by standardize it using 15ml of water and 2 packet of seasoning to create the flavour that standard in all outlets, this is how they assemble their ingredient.

For ingredient control in terms of quality and quantity , their kitchen consist complete set of chilller and freezer for them to keep the ingredient when the headquarters sent the ingredient to outlets. In order to maintain the freshness of product and quantity needed for daily sales, secret recipe main headquarter will distribute the product quantity that request by each outlets by everyday and each outlets have to fax in quantity needed before 2pm evening due to the headquarter need time to collect the order and sent to every outlet on time. There is no any significance challenges address by the restaurant manager due to they had practice per day order system in order to maintain the freshness and quality predicted in per-day sales.

5.4.2 Analysis

To manage a restaurant, restaurant manager need to face numerous challenges. One of the challenges that need to face by the restaurant is ingredient control and assembly. It define as a control of the food item which restaurant makes to prevent wasting and unnecessary expenses and ensuring the product quality(Gregoire&Spears,2007).

One of the practices that adopted by the secret recipe to control their ingredient cost is by standardize their recipe. This concept means the recipe that used are tried and tested for several times to produce good results and the same quantity and quality of ingredients will use in preparation of food. For instance, secret recipe adopted instant noodle concept which they standardize their seasoning powder for their curry noodle in order to produce same quality of food taste. Thereby, by standardizing recipe will provide more accurate information in term of food producing cost control because the same amount or qualities of ingredient are pre- determine. This concept adopted in Secret Recipe seems work well in most off the outlets(McDougall,2010).

Another way for the Secret Recipe to control their ingredient is through their suppliers. It is understand quality of food depends of the quality of ingredients and it is crucial to control for efficient running of business, however secret recipe manage to control the quality and quantity of the food or ingredients due to they have trusted supplier - Secret Recipe headquarters. Since the headquarters of secret recipe are located near to the outlets therefore is easy to obtain fresh ingredient and correct amount from them. Its is undoubted that the quality of ingredient will vary event from the supplier, in this case Secret Recipe whose own their own supplier and dominated the supply chain, therefore could able to obtain correct amount of quantity and quality(Gregoire&Spears,2012).

However, variability still has to be monitored and inspected. Secret recipe in order to developed better ingredient control and assembly, they also implement proper storage. When comes to storing, the ingredients have to be stored in proper condition such as suitable temperature and moisture to prevent from contamination and minimize deterioration. It is important to have scheduling of the arrival of ingredient to control the storage time. Since secret Recipe order their ingredient daily basis, therefore they can keep minimum stock to prevent over or underproduction. Lastly, it is necessary to ensure the condition of the storage place, therefor needed to be monitor always to ensure is there any damages and eliminate them. In this case, Secret Recipe has done a significance move in their control and assemble their ingredient(Gregoire&Spears,2007).

5.5 Production Control

5.5.1 Interview

Question:When comes to consumption of utilities (such as electricity, water, food wastage and methane gas) is there any challenge you faced when you encounter before with overconsumption of these utilities? Answer:According to Mr. Eddie, there are two main challenges that faced by the restaurant previously when comes to production control. Firstly due to foreign employees they employed last time, they cant operate the coffee machine because all beverages is using the machine to measure correct amount, therefore create a lot of wastage. It is understand that utilities consumption in restaurant is usually high in term of gases, electricity or water. Secondly, is the lighting system in the restaurant outlet, according to the manager states that they using halogen lighting in the outlets as well as they on the billboard of SECRET RECEPI for more than 12 hours a day is not just create high utilities bill but also creating a warm environment due to halogen lighting provide more heat. Thus they need to turn high air conditional to keep the dining area cool.

5.5.2 Solution Question:Is there any good this solution from you to solve issues? Answer:There are two solution mainly that imposed by the manager. Firstly, they providing training session for their staff to developed their skilled. When foreign workers who went through the training, they equipped with skill and able to handle the machine well nowadays therefore he states that cut down the water bills compare previously. Besides, he say implementing coffee machine will definitely cut down the cost of water because the machine will dispense the water accurately depends what types of drinks you order. According to the manager, in the future outlets he will change all the halogens light to LED direct lighting system because it is more cost efficient due to it able to save 30% of electricity bill compare adopting halogen lighting system.

5.5.3 Analysis

Secret Recipe understands that one of the major costs is come from utilities bill. Therefore, energy conservation is important to practice in the restaurants outlets. For instance as in the interview session, the manager had imposed that they will install the lighting system to energy efficient lighting, this will help the restaurant save at least 30% of the electricity bills from now. They understand that there is no way can save electricity so they improved and change their lighting system to LED in order to minimize the expenditure for utilities bill. Moreover, they also implement energy management that able to maintaining a record keeping system for tracking the cost of utilities as well as monitoring the equipment use(Gregoire&Spears,2007). They understand that by providing training program to the staff, will save their cost as well due to skillful staffs are more good in managing the operations therefore is able to minimize the utilities bill.

6.0 Recommendation

Its clearly shown above that Secret Recipe restaurant practices total quality management(TQM) in their management system. Total quality management can be define as the whole organization is manage in the way of surpassing all dimension in the food industry regarding to services, product and customer satisfaction(UKessay, n.d). However it is understands that TQM is only applicable well in theory but not really practicable in real industry due to several reasons.

Firstly, it is understand that total quality management could not really look into quality of product due to quality of product is hard to maintain and not much restaurant outlets to maintain their quality in anytime. Besides, total quality management also emphasize on employees must be up to standard that should equipped with skill, creative, innovative, but as shown Secret Recepi facing problem of labor shortage as well too much of foreign worker work in thus, cant really fits in this concept. TQM also as a barrier to practice in franchise restaurant because Secret recepi had its own suppliers which known as headquarters as well to supply the stock and usually stock already stay for few days therefore, product quality is not fresh. This is not fulfilling to practice TQM since TQM always emphasize on the quality of product(UKessays,n.d).

We recommend that automation concept should be their core concept that implement in managing their restaurant to sustain in long term. Automation concept defines as the creation and application of technology to monitor and control the food production as well as delivering of product and services(Caldwell,2013). Service time nowadays perceive by the customer equals to quality service. Due to the increasing of wages, it will affect the branch restaurant to hire more employees to minimize the service time. Secret Recipe had implemented a method by transfer the employees to another busier outlet to reduce the labor cost and service times as well. However, the solution provided by Secret Recipe is not applicable to solve these problems. By keep transferring the staffs to another busier outlet will cause the emotional labor because of the staffs do not have time to rest and keeping serving the customer in busier outlet. The following recommendations are made concerning the services time and labor cost, streamline complex menu, advanced technology and the concept of instant noodle.

It is recommended that the restaurant should look to streamline complex menu in order to reduce the service time. By increasing in complex menu will spoil the customer with choice; and longer time to make an order are required to let the customer to make the final decision. Thus, this will slow down the service time by increasing in complex menu. According to In-N-Out Burger, they had proved that a complex menu is not necessary for success.

Next, install the digital menu that enables more efficient ordering to reduce the labor cost. Thus, hiring more labor are not necessary due to the customer can order whatever they want on digital menu. Other than that, installing the digital menu can reduce perceived wait times. By installing some entertainment or fun facts, can lower a customer perceived wait times. Given something to customer to do while waiting for their food can help a restaurant to extend their services times. In addition, it is more convenience for a restaurant to change their menu or giving a promotion without printing a new menu. The investment on new menu is enabling to save up by replace the menu with technology.

Lastly, the Research and Development (R&D) of a restaurant can develop a new product with a concept of instant noodle. Therefore, non-skillful staff is not required to operate the kitchen; and the labor cost can be saving up by just hiring the staff to do the final cooking. For a very successful example, Sakae Sushi from Singapore did very well on this kind of concept. All the ingredients are import from headquarter in Singapore and even the sushi is mold by the machine.

7.0 Conclusion

In summarize, Secret Recipe is a well establish franchise restaurant. This is because in overall picture, this restaurant is well managed in terms of their food production area. Through the interview session with the operational manger in One Utama outlet, this report clearly shows that what are the challenges that faced by the manager in food production area and how he imposed the suitable solution to resolve the problem. The report is carry out in depth analysis on the five production area involve in the restaurant outlets which are production decision, production forecasting, production scheduling, ingredient control and assembly and lastly production control.

The five area of food production are benchmarking the reality practices in industry with the concept or theories that stated in journals, articles or textbook and it aims is the concept or theories that practice by the operational manager is suitable to used in the restaurant outlets. This report is basically using qualitative method when carry out the analysis due to involve the interview session with the manager and all the reference and justification used to support and strengthen our report are mainly from journals, articles and textbook. It is understand that in order to run the restaurant well, manager should able to make a good decision that will able to forecast the sales of the day to prevent underproduction and overproduction.

On top of that, one of the factors that will determine the food production is staff management which known as production scheduling. It is understand that sufficient and skillful staff helps to runs the restaurant operations smoothly. Ingredient control and assembly will helps to save the restaurant operational cost if the manager are doing his job greatly and lastly it is understand that utilities bill in restaurant is one of the unavoidable cost therefore, they imposed few solution to control their utilities bills to maximize the profit.

This restaurant are practicing total quality management (TQM) which is not really practicable in real industry but its works well in theory, therefore look into overall picture we recommended new concept automation and few ways for the restaurant that able to run the restaurant more smoothly compare now. Last say, food production area will directly impact the restaurant business if is not manage well.

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