Introducing Batch Production and Training Game for Enhancing Both Quality of Dish and Labor Productivity at Japanese Cuisine Restaurant

Abstract

For this study, we introduced a work scheduling method for batch cooking to enhance both the dish quality and labor productivity. A batch-cooking day is planned based on the work day of a master chef. The chef cooks alone to maintain high dish quality. Furthermore, batch-cooking training is introduced to change employee working habits, and to emphasize the importance of the batch cooking concept. The cooking lead time is recorded. The dish quality is evaluated. The ingredient weights are measured as the KPI of labor productivity, dish quality, and cooking accuracy. First, the data are measured before introduction of the method at a Japanese cuisine restaurant. Subsequently, kitchen staff members of the restaurant receive batch cooking training to introduce batch cooking practices. Then the restaurant actually changes work scheduling and production methods. KPI data are taken again after changing work scheduling to confirm the efficacy of the methods. Results demonstrate that the methods can reduce the lead times of cooking, improve the dish quality, and reduce weight variation.