Individual Project

Improving Operational Efficiency at CAMPFIRE
BURGERS AND MORE
Summary
This project aims to enhance the operational efficiency of CAMPFIRE BURGERS AND
MORE, a local restaurant known for its affordable and delicious offerings, such as burgers,
sausages, pasta, and wraps. Despite the restaurant’s popularity, inefficiencies in supply
chain management, inventory control, and production processes have led to increased
costs and inconsistent customer experiences. After conducting a detailed analysis, three
key areas for improvement were identified: supply chain management, inventory
management, and production processes. The recommended solutions include
implementing a Just-In-Time (JIT) inventory system, introducing a digital inventory
management system, and applying Lean Management techniques to streamline kitchen
workflows. These proposed changes will help the restaurant reduce food waste, improve
service times, and ultimately enhance customer satisfaction. This report outlines the
research, analysis, and step-by-step plan to achieve these goals, positioning the
restaurant for sustainable growth.
Background: CAMPFIRE BURGERS AND MORE is a popular local restaurant known for its
diverse and affordable menu. With a variety of offerings like burgers, sausages, pasta, and
wraps, it attracts a wide range of customers, especially for its signature dish, the Campfire
Burger. As the restaurant continues to grow in popularity, it faces several operational
challenges that hinder its ability to provide consistent service. During peak hours, the
inefficiencies in operations are particularly evident, resulting in delays, stock shortages,
and inconsistent customer experiences. These issues, if not addressed, may lead to
decreased customer satisfaction and potential revenue loss.
Objective: The main objective of this project is to thoroughly assess the operational
inefficiencies present at CAMPFIRE BURGERS AND MORE and provide viable, data-driven
solutions that can enhance overall business performance. The specific areas of focus
include optimizing the restaurant’s supply chain to prevent stock shortages and delivery
delays, improving inventory management to minimize waste and overstocking, and refining
kitchen workflows to speed up food preparation and delivery without sacrificing quality.
Through these improvements, the restaurant will be able to provide faster, more reliable
service while controlling costs, ultimately leading to a better customer experience and
sustainable business growth.
By implementing the proposed changes, CAMPFIRE BURGERS AND MORE will be able to
streamline its operations, improve its competitive edge in the local market, and maintain
its reputation for quality food at affordable prices.
Research and Analysis
To identify the operational inefficiencies at CAMPFIRE BURGERS AND MORE, a

combination of direct observation and informal interviews with the restaurant staff was
conducted. The analysis revealed key issues in several areas of the business’s operations:
Supply Chain Management:
The restaurant relies on multiple suppliers for its ingredients, but there are frequent
delivery delays, especially during busy periods. This causes stock shortages and disrupts
kitchen operations during peak hours, leading to customer dissatisfaction and lost sales
opportunities.
Inventory Management:
CAMPFIRE BURGERS AND MORE currently uses a manual system to track its inventory.
This leads to overstocking of certain items, while other essential ingredients run out
quickly, particularly during busy periods. Overstocking increases food spoilage, while
shortages result in slower service and lost sales.
Production Processes:
The kitchen layout and food preparation processes are not optimized. During peak hours,
bottlenecks in the kitchen delay service. Additionally, there are no standardized processes
for food preparation, resulting in inconsistencies in service times and the quality of food.
Quality Control:
While the overall quality of food is good, inconsistency in preparation and presentation
affects the customer experience. During busy periods, customer feedback indicates
delays in service, further lowering customer satisfaction.
Customer Service:
The restaurant takes orders and fulfills them manually, which slows down the process
during peak hours. Furthermore, there is no formal system to track customer complaints or
feedback, making it difficult for the restaurant to address recurring issues and improve
service.
Identification of Areas for Improvement
Based on the analysis, the following areas need significant improvement:
1. Supply Chain Management:

a. Delivery delays from suppliers cause ingredient shortages during peak
hours, affecting the restaurant’s ability to meet customer demand.
2. Inventory Management:
a. The manual inventory system is inefficient, leading to overstocking and food
spoilage, increasing operational costs.
3. Production Processes:
a. The kitchen workflow is inefficient, resulting in bottlenecks during busy hours
and inconsistent service times.
Proposed Solutions
1. Supply Chain Management: Implement Just-In-Time (JIT) Inventory System
• Solution: The JIT inventory system aligns ingredient orders with customer demand.
This system will enable the restaurant to reduce the risk of overstocking and stock
shortages by receiving ingredients only when needed.
• Benefit: JIT will help ensure fresher ingredients, improve the restaurant’s ability to
handle peak hour demand, and reduce waste and storage costs.
2. Inventory Management: Introduce a Digital Inventory Management System
• Solution: Implement a digital inventory system that tracks stock levels in real-time.
This system will notify staff when ingredients are running low and automatically
generate reorder alerts to prevent shortages.
• Benefit: A digital system will reduce food spoilage, prevent overstocking, and
provide accurate data to better manage inventory. It will also reduce the labor
involved in manual tracking, freeing up staff to focus on other tasks.
3. Production Processes: Apply Lean Management Techniques
• Solution: Lean Management principles focus on streamlining kitchen workflows by

eliminating unnecessary tasks and standardizing food preparation processes.
Reorganizing the kitchen layout will reduce the time spent moving between stations
and ensure a smoother workflow during peak hours.
• Benefit: Lean Management will help staff work more efficiently, reduce delays
during busy periods, and improve consistency in food quality and service speed.
Implementation Plan
Steps for Implementation:
1. Supply Chain Management (Months 1-2):

a. Begin by adjusting supplier agreements to accommodate JIT inventory. Set
up regular, smaller deliveries that align with real-time demand to prevent
overstocking and shortages.
2. Inventory Management (Months 3-4):
a. Install the digital inventory management system. Train staff on how to use
the system to track stock levels and automatically reorder ingredients as
needed.
3. Production Processes (Months 5-6):
a. Reorganize the kitchen layout to improve workflow efficiency. Train staff in
Lean Management practices to ensure standardized food preparation and
minimize delays.
Timeline:
• Months 1-2: Implement JIT inventory system with suppliers.

• Months 3-4: Install and train staff on the digital inventory system.
• Months 5-6: Reorganize the kitchen layout and train staff on Lean Management
practices.
Challenges and Risks:
• Resistance to Change: Some staff may resist new systems and processes. To
address this, proper training and clear communication about the long-term benefits
are essential.
• Technology Costs: Initial investments in the digital inventory system may be high,
but long-term cost savings from reduced waste and labor will offset this expense.
Metrics for Success:
• Reduction in Food Waste: A decrease in food spoilage and overstocking.

• Faster Service Times: Improved speed during peak hours due to better kitchen
workflows and inventory management.
• Customer Satisfaction: Positive feedback collected through customer surveys and
reviews.
Conclusion
By implementing the proposed solutions—Just-In-Time inventory, digital inventory

management, and Lean Management techniques—CAMPFIRE BURGERS AND MORE will
be able to improve its operational efficiency significantly. These changes will reduce food
waste, enhance service speed, and improve customer satisfaction. Additionally, the
restaurant will see reduced operational costs and a more streamlined workflow, allowing it
to focus on delivering consistently high-quality food to its customers. These improvements
will help position CAMPFIRE BURGERS AND MORE for continued growth and success in a
competitive market.

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Improving Operational Efficiency at CAMPFIRE

BURGERS AND MORE

To identify the operational inefficiencies at CAMPFIRE BURGERS AND MORE, a

Supply Chain Management:

Based on the analysis, the following areas need significant improvement:

1. Supply Chain Management:

1. Supply Chain Management: Implement Just-In-Time (JIT) Inventory System

2. Inventory Management: Introduce a Digital Inventory Management System

• Solution: Lean Management principles focus on streamlining kitchen workflows by

Steps for Implementation:

1. Supply Chain Management (Months 1-2):

• Months 1-2: Implement JIT inventory system with suppliers.

Challenges and Risks:

Metrics for Success:

• Reduction in Food Waste: A decrease in food spoilage and overstocking.

By implementing the proposed solutions—Just-In-Time inventory, digital inventory

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