1. Printing: This poster is 48” wide by 36” high. It’s designed to be printed on a large-format printer. Customizing the Content: The placeholders in this poster are formatted for you. Type in the placeholders to add text, or click an icon to add a table, chart, SmartArt graphic, picture or multimedia file. To add or remove bullet points from text, just click the Bullets button on the Home tab. If you need more placeholders for titles, content or body text, just make a copy of what you need and drag it into place. PowerPoint’s Smart Guides will help you align it with everything else. Want to use your own pictures instead of ours? No problem! Just right-click a picture and choose Change Picture. Maintain the proportion of pictures as you resize by dragging a corner. Sakura Garden Japanese Steakhouse Work System Method Analysis and Recommendations BIS 370 Advisor: Doncho Petkov Kyle Bolden, Caitlin Colon EXECUTIVE SUMMARY (1) Submitting Reservations: The current methods to make reservations have nothing wrong, but need to be improved to keep up with competitors and the technology of customers. Having an online reservation page on the website will allow customers to view open times and make a reservation based on their schedules. Hosts will have less phone calls from customers wanting to create a reservation giving them more time to do other things. (2) Providing Orders: Taking orders can be a long process. The steps at Sakura include taking the customers orders, writing them down on paper, and entering them into the system so they can be sent to the chef or bar. Providing the waiters with an electronic device will allow them to input the orders into the device. Waiters can submit the order using the device, which will automatically send to the chefs and bartenders. This change eliminates errors and creates more time for the waiters to accomplish tasks. (3) Maintaining Food Inventory: Adding a new and updated system to keep track of inventory when it is used, and update new shipments will eliminate steps, making it easier on employees and reduces error. All the employees have to do is make note of inventory used with each order. At the end of the week, the manager can look at the inventory report and clearly see what needs to be ordered. This is more efficient than counting inventory at the end of each week for order. (4) Seating for Customers: Having an electronic seating board linked into the system will provide more accurate seating information. On busy nights, employees will not get confused and have upset customers. Having a technological system will allow any employee to use a mobile electronic device and update whether the table is occupied or taken. Employees will no longer accidentally erase a table and be confused as to what tables are available or not. BACKGROUND Opened in 2008 Has a bar, hibachi, sushi bar, party room and dining tables. Operate with a simple POS (Point of View System) Six computers in the whole restaurant. Employees include: Managers, chefs, bartenders servers, bussers and dishwaters. All orders are entered into system. Cash outs are done at the end of the night. Host board, schedule and reservations are done with pen and paper. SYSTEM AND PROBLEM 1.Submit Reservations: The current system is done by hand or over telephone. The host writes down the reservation in a calendar in pencil so the reservation can be changed. Using the existing computer system reservation availability can be checked or booked online. 2.Provide Order: Currently waiters take down customer orders with pen and paper then enter them into the system. Errors can occur in the process of writing down orders then entering them into the system. Using a wireless device, servers can directly enter customer orders into the system eliminating error. 3.Maintain Food Inventory: At the end of every week employees count food and drink inventory. If it is below the standard amount they write down how many of each item needs to be ordered. Next, the manager takes the lists and orders the food and drinks through the vendors. Computerized inventory lists keep real time inventory information and will automatically send the correct order amounts to managers to validate. 4.Seating for Customers: Hosts have a restaurant board of all tables and write availability with pencil. When a table checks in, hosts write the entry time. When the table leaves, hosts erase the table to show it is open. The new system allows any employee to mark tables as open or occupied with a wireless device. ANALYSIS AND POSSIBILITIES Currently, Sakura Gardens has 95 reservations per week and we think a work system improvement will change this to 110. Integrating the use of online reservations will make it more convenient for the customer. The customer will still have the option to make reservations over the phone or in person. All this information will be entered into the POS system in an organized way that increases efficiency Customer order time is roughly 15 minutes from start until it gets put into the system. With the use of mobile devices the time will be cut in half to 7.5 minutes. This increase in speed will send orders to chefs and bartenders faster, providing a more attentive and enjoyable dining experience. When chefs tally and re order food at the end of the week it is not always accurate. It is estimated that there is a four percent error rate in food, meaning money will be lost. Automating the system to provide twenty four seven reports and generate orders daily will cut this error rate to.7 percent. Food and drinks will no longer be out of stock and food will not go bad due to over ordering. Ten dollars are spent a month on supplies. This consists of the current hand written schedule and daily host board. Using the updated POS system to do this eliminates the cost down to zero. The computers and mobile devices will all show the schedule and seating charts for any employee to reference. Employees can request days off through the system making it easier for mangers to make the schedule. RECOMMENDATION AND JUSTIFICATION 1.) “Customer submits reservation in restaurant, over the phone, or online.” 2.) “Waiter takes customers’ orders and submits through handheld device.” 3.) “Manager uses electronic system to create a list of inventory needed.” 4.) “Host marks table available into system.” The implementation of these recommendations will increase sales, employee productivity, cut costs and create a more organized restaurant. WORK SYSTEM SNAPSHOT PROJECT GOAL AND METHODOLOGY This project presents a system analysis of the Sakura Gardens Japanese Steakhouse applying a recent methodology, “The Work System Method,” by Steven Alter.