Abstract
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.
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Shimmura, T., Oura, S. (2021). Digital Ordering Improves Labor Productivity in Multiproduct Restaurants. In: Dolgui, A., Bernard, A., Lemoine, D., von Cieminski, G., Romero, D. (eds) Advances in Production Management Systems. Artificial Intelligence for Sustainable and Resilient Production Systems. APMS 2021. IFIP Advances in Information and Communication Technology, vol 632. Springer, Cham. https://doi.org/10.1007/978-3-030-85906-0_22
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DOI: https://doi.org/10.1007/978-3-030-85906-0_22
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