CHAPTER THREE

RESEARCH METHODOLOGY

3.1 Introduction

In this chapter, it’s mainly discussed the methodology we have deployed for the development of this
proposed Restaurant management system and the different data analysis methodologies either
quantitatively and qualitatively.

3.2 Data collection (Interview)

Interview Questions for Restaurant Kitchen Management System Requirements

1. Can you describe your role and responsibilities within the restaurant?

2. How long have you been working in the restaurant industry, and what is your experience with
kitchen management systems?

3. What are the primary challenges or pain points you encounter with the current kitchen
management system?

4. What specific tasks do you perform regularly that involve interacting with the kitchen
management system?

5. How do you currently track inventory and manage stock levels in the kitchen?

6. What functionalities or features do you consider essential in a restaurant kitchen management

system?

7. Are there any specific tasks or processes that you find particularly cumbersome or inefficient
with the current system?

8. How important is real-time information and updates in kitchen operations? Can you provide
examples where real-time data would significantly benefit operations?

9. What types of reports or analytics do you find useful for decision-making in kitchen
management?

10. How do you handle customer orders, and what challenges do you face during peak times?

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11. How intuitive do you find the current kitchen management system interface? Are there any
specific improvements you would suggest for usability?

12. What features or functionalities would you like to see added or improved in a new kitchen
management system?

13. Do you have any preferences or requirements regarding the layout or design of the system
interface?

14. How does the current system integrate with other restaurant management tools or software?
Are there any integration challenges?

15. What level of support and training do you think would be necessary for staff to adopt a new
kitchen management system effectively?

16. Are there any upcoming changes or trends in the restaurant industry that you believe a new
kitchen management system should anticipate?

17. How important is scalability for the system, considering potential future growth or changes in
restaurant operations?

18. Have there been any instances where customer feedback or complaints were related to
kitchen management issues? How were these handled?

19. How frequently are system updates or improvements implemented based on user feedback or
operational changes?

3.3 Major function of existing system

The existing restaurant kitchen management system at Kulmiye Kitchen operates

manually, relying on traditional methods for order processing, inventory management, menu
updates, staff scheduling, and basic reporting. This manual approach involves handwritten
orders, paper-based inventory logs, and manually updated menus. While this system ensures
operational continuity and personalized service, it faces challenges such as potential for errors in
data entry and slower response times. Transitioning to an automated system is anticipated to
streamline operations, enhance efficiency, and improve accuracy through automated data

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handling and advanced analytics, thereby supporting scalability and fostering improved customer
satisfaction.

3.4 Weakness and Strength of the existing system.

3.4.1 Strength of the existing system.

 Personalized Service.
 Operational Continuity.
 Cost Efficiency.
 Flexibility.
 Training Simplicity.

3.4.2 Weakness of the existing system.

 Limited Scalability.
 Prone to Errors.
 Lack of Real-time Information.
 Difficulty in Reporting.
 Dependency on Manual Labor.
 Customer Wait Times.

3.5 User Requirements

 Efficient order management

 Real-time inventory tracking
 Integrated billing and payment processing
 Seamless communication between kitchen and service staff
 Comprehensive reporting capabilities
 User-friendly interface for staff
 Support for multiple currencies (if applicable)
 Data security and access control
 Compatibility with existing hardware and software
 Scalability to accommodate future growth

3.6.1 Business Rules

 Orders must be assigned to available kitchen staff based on workload and specialization.

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  Menu items should have standardized recipes and portion sizes to ensure consistency.
 Discounts or promotions should be applied based on predefined rules and conditions.
 Payments must be processed before food is served to the customer.
 Inventory levels should trigger automatic reorder when they fall below a specified
threshold.
 Only authorized personnel can access financial and customer data.
 Customer feedback should be logged and addressed within a specified timeframe.
 Special dietary requirements or allergens must be clearly communicated and
accommodated.
 Kitchen operations should comply with health and safety regulations.
 Maintenance tasks for equipment should be scheduled based on usage and manufacturer
recommendations.

3.6 System requirements (Functional and nonfunctional)

3.6.1 Functional system

1. Order Management:

- Capture and process customer orders in real-time.

- Assign orders to kitchen staff based on workload and specialization.
- Support modifications and cancellations of orders.

2. Menu Management:

- Display current menu items with prices and descriptions.

- Allow updates to menu items and pricing as needed.
- Categorize menu items (e.g., appetizers, main courses) for easy navigation.

3. Inventory Management:

- Track inventory levels of food ingredients and kitchen supplies.

- Generate alerts for low stock levels and initiate reordering.
- Record supplier information for efficient procurement.

4. Staff Management:

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 - Manage staff schedules and shifts.
- Track employee attendance and hours worked.
- Calculate payroll based on hours worked and wage rates.

5. Reporting:

- Generate daily, weekly, and monthly sales reports.

- Provide analytics on popular menu items and revenue trends.
- Support export of reports in various formats (e.g., PDF, CSV).

6. Customer Management:

- Capture customer information for loyalty programs and marketing.

- Record customer preferences and order history.
- Send automated notifications and promotions to customers.

3.6.2 Non-functional system requirement

1. Performance:

- Ensure the system can handle peak loads during busy hours.

- Response time for order processing should be under 5 seconds.

2. Reliability:

- Maintain uptime of at least 99% to avoid disruptions during service hours.

- Backup and restore data to prevent loss in case of system failure.

3. Security:

- Implement role-based access control to protect sensitive data.

- Encrypt customer payment information and personal data.
- Monitor system logs for unauthorized access attempts.

4. Usability:

- Provide a user-friendly interface for staff to enter and manage orders.

- Support touchscreen and mobile device compatibility for flexibility in operations.

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5. Scalability:

- Allow for easy expansion to accommodate additional restaurant locations.

- Scale system resources (e.g., storage, processing power) as the business grows.

6. Compliance:

- Adhere to local regulations regarding food safety and data privacy.

- Support compliance with financial reporting standards and tax requirements.

3.7 Feasibility study

After the predictive analysis we made and the search we did and found that our project is feasible
economically and the reason we will discuss it in the economic feasibility section. 25
Operationally also our project is feasible because of many reasons.

Technically also possible because we have the required skills and we reached the level of criteria
needed.

 Economic feasibility
 Operational feasibility
 Schedule feasibility
 Technical feasibility

3.7.1 Economic Feasibility

Economic feasibility assesses whether implementing the restaurant kitchen management system
is financially viable and beneficial for Kulmiye Kitchen. This evaluation includes analyzing the
initial investment costs for software development, hardware acquisition, and training.
Additionally, ongoing operational expenses such as maintenance, licensing, and support must be
considered. The feasibility study also examines potential cost savings and revenue enhancements
expected from improved operational efficiency, reduced wastage through better inventory
management, and increased customer satisfaction leading to higher sales. Ultimately, the
economic feasibility study aims to determine whether the expected benefits outweigh the costs
over the system's lifecycle, ensuring a positive return on investment for Kulmiye Kitchen.

3.7.2 Operational feasibility

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Operational feasibility assesses whether the proposed system can be effectively integrated into
the restaurant's operations. It considers factors such as the readiness of users to adopt the new
system, the availability of necessary resources (including trained personnel and infrastructure),
and the impact of the system on current workflows. It also evaluates the system's compatibility
with existing practices and the organization's ability to manage and sustain the system over time.

3.7.3 Schedule feasibility

Schedule feasibility examines whether the project can be completed within a reasonable
timeframe, considering both internal and external constraints. It involves assessing the project
timeline against deadlines, resource availability, and dependencies. Factors such as potential
delays, risks, and dependencies on other projects or events are considered to ensure that the
implementation schedule aligns with organizational goals and objectives.

3.7.4 Technical feasibility

Technical feasibility assesses whether the proposed system can be implemented using existing
technology and infrastructure. It involves evaluating the capabilities of current hardware,
software, and network infrastructure to support the new system. Factors such as compatibility
with existing systems, scalability, performance requirements, and security considerations are
examined to determine if the technical resources and expertise needed for implementation are
available or can be acquired within a reasonable timeframe. This assessment ensures that the
technical aspects of the project are viable and can support the successful development and
deployment of the restaurant kitchen management system.

3.8 Front-end and back-end selection

3.9 Chosen SDLC model for System Development