Chef And Team Derby Green Ooty

Transcription

1 Chef And Team Derby Green Ooty Sr. No. Name Token No./ ID 1. Chef Niraj Kumar Team Kitchen

2 Awards 2017 Name of the Project :To reduce food cost and food wastage without affecting the customer dining exper Idea : Driving Positive change Business : Customer service Resort Sector : Mahindra holidays Location: Derby Green Ooty Department Name: Food production

3 Alternative thinking Aligning Sustainability initiatives and creating a value for customer in during dining. Name of the Project:To reduce food cost and food wastage without affecting the customer dining experience Rise Pillar Category: Driving Positive change Removing non-value added Preparation of food activates from the operations to cater to the needs of the customer that creates value. Project Start Date: 1st APR 2017 Steps taken to solve the Problem: 1. Understanding VOC through Post holiday feedback survey & non-conformance identified by Customers. 2. Understand operational activities that are nonvalue add. 3. Forecasting model to reduce the buffet wastage Solutions Implemented 1. More live counters reduction in gas cylinder through pre-preparation 3. Reduced purchase of raw materials Just in time Date of Implementation 1 st Apr-2017

4 Understanding the Problem: Food wastage trend ( ) FOOD WASTAGE TREND (IN KG) 2016AUG 2016 SEPT 2016OCT 2016 NOV 2016DEC 2017 JAN 2017 FEB 2017 MAR High cost -Due for Over production of food apart from buffet. Wastage Over quantity production Met wastage resulting high food cost. Area to improve Reduction in pre cooked food by replacing with live cooking to met maximum guest actual needs.

5 Fish Bone Diagram Understanding the potential causes for High Food Cost Product People Low demand of buffet chafing dish Food menu Lack of personalize service High volume of cooked Food wastage of Un used buffet Oily food Menu engineering not done Menu Not As per Guest demand Live counter was not implemented Extra preparation Of food Apart from Buffet Multi task to create more Varity as per guest choice Un wanted Raw material indent High raw material transportation cost Process/ Method High usages of LPG No provision for live counter equipment's Machine Wrong Storage Temp Standard recipe not maintained No cost practices process in cooking High food cost

6 Analyzing the Potential Causes from Fish bone: No Probable Cause description(from C&E Diagram) Testing and Observations (Data Based or with objective evidence) Conclusion (Significant or Non Significant) 1. Low demand of buffet chafing dish Food menu Low demand of chafing dish food and starter at buffet.. Extra demand of food and starter daily portion. Significant 2. Only 2 live counter was exist in the current work flow system. Non Significant 3. Menu Not As per Guest demand Observed cases in month resulting in Menu not with actual Demands. Significant 4. Live counter was not implemented Observed live counter was not got organize to serve. Significant 5. Extra preparation Of food Apart from Buffet It was Observed there was high volume of food preparation daily 9-11 portion a part from buffet. non Significant 6. Multi task to create more Varity food as per guest choice From live counter there was no system set to serve more verity food at a time. non Significant 7. Lack of personalize service Current there is no system of personalized service so un happy guest was not cared to served best. Significant 8. High volume of wastage Un used food buffet It observed most food was not getting use at buffet. Significant

7 Analyzing the Potential Causes from Fish bone: No Probable Cause description(from C&E Diagram) Testing and Observations (Data Based or with objective evidence) Conclusion (Significant or Non Significant) 9. Standard recipe not maintained Irrespective of the season, seasonal vegetables were procured from out station vendors. Non Significant 10 Menu engineering not done Observed menu engineering was not as per Popularity and high demand Food. Non Significant 11 No cost saving process in cooking Over food was getting prepared Significant 13 Wrong Storage Temp Food was not hot at restaurant chafing dish Non Significant 14 No provision for live counter equipment's Live counter provision was not there Non significant 15 High raw material transportation cost It observed due over uses of Raw material Operating expenses was high Non significant 16 High usages of LPG It has observed due to over cooking activity at kitchen L p g Cylinder Uses was high significant 17 Oily Food Found food was oily in buffet chafing dish Significant

8 Root cause analysis using why-why tool, for the significant causes selected from fishbone 5 why analysis S No Probable cause 1st 2nd 3rd 4th 5th Low demand of buffet chafing dish Food menu High demand of live food counter 1 new trend 2 Menu Not As per Guest demand Menu had 7% south Indian food. Guest gesture was not checked before menu plan 3 Live counter was not implemented In menu there was no such food preparation counter Lack of personalize service High volume of wastage Un used food from buffet No cost saving process in cooking High usages of LPG There was no one to do personalised service Less demand of most food There was no budget for daily required expense Over food preparation 8 Oily food Food extract oil in chafing dish No system was set for such Service menu not meeting guest requirement Live start er There was extra was demand of customer less Over cooking itself in chafing dish

9 ACTION 1: Implementation of more live food counters with short Buffet with more interaction and with cooking activity Live food counters Increase ACTIONS Guest interaction Live cooking with Learnings

10 ACTIONS 2: Menu Reengineered Buffet Menu redesigned with popular cuisines

11 ACTION 3: Implementation of More Personalized service touch with member Chef presence in the restaurant made part of the SOP. Guest interaction personalized service by chefs Live cooking with Learnings

12 ACTION 4: Just in time - Forecasting and indenting raw materials to operate at optimum level. Top ten material Reduce in Indention of Top ten Material.Impact reduction of cost Per Guest 42gm quantity of raw material.saving Of 2 Lakhs on raw material wastage and Reduction in Stock Keeping Tracke r Aug-16 (Total Pax 4425) consumption in gm per Pax during stay Aug 2016 Aug-17 (Total Pax 4725) consumption in gm per Pax during stay Aug 2017 Variance over 2016 DGO AUG tracket AUG Tracker 8/1/2016 KG UNIT Rate 2016 per pax consumed KG UNIT Rate 2017 per pax consumed QTY/per px QTY/per px Value in / rs QTY/per px Value in / rs per pax Value in / rs per pax MUTTON LEG 1 KGS Mr.GOLD REFINED SUNFLOWER OIL (1 LTR) GHEE 1 KG ABIDA BASUMATHI RICE COOKING CREAM (1LTR) MOZZARELLA CHEESE (1 KG) ICE CREAM 4 LTR CAPSICUM RED CASHEWNUT WHOLE 1 KG TOOR DAL [ 1000 GMS ] PANEER (NORMAL) 1 KG Total Consumed by Pax in gm Aug Consumed by per Pax in gm

13 ACTIONS 5: Daily Target defined from the dynamic indent tracker Inference : Just in time indenting, help to operate within the budgeted food cost.

14 Results: Wastage reduction through introduction of more live counters Daily current trend of buffet wastage Buffet wastage trend Huge reduction post implementatio n Wastage Aug Buffet daily wastage trend total KG 2016aug sept oct nov DEC Jan feb Mar apr may june july aug 28

15 Results: Customer Satisfaction After improvement there is a steady increment on customer satisfaction (PHF Post holiday feedback)achieved Over Target YTD 4.14 POST HOLIDAY FEEDBACK Apr May June July Aug Sept Aug Nov Dec Jan Feb Mar PHF PHF PHF PHF PHF Record YTD PHF PHF PHF PHF PHF Target V / S PHF (4 to 4.10) In YTD 3.94 PHF Apr May June July Aug Sept Aug Nov Dec Jan Feb Mar PHF PHF PHF PHF Interference PHF got growing trend

16 Budget Actual FY Actual ly Budget Actual FY Actual ly Budget Actual FY Actual ly Budget Actual FY Actual ly Budget Actual FY Actual ly Budget Actual FY Actual ly Results: Food cost achieved from target 27% to 25% YTD saving of 2% In rupees From budget 7.57 in Lacs FY FY FY Food cost trend FY FY FY APRIL MAY JUNE JULY AUG YTD AUG Interference reduction in extra preparation of food reduced wastage high impact on food cost saving of 2% ever Month

17 Results: Control on Extra cooking Save LPG in (Rs/-75000)and FNB cost Saved Over Budget 17 LY rs/- YTD YTD NO. OF GAS CYLINDER CONSUMED CHARCOAL IN KGS CONSUMED YTD YTD Interference Reduction in cooking time and over production high impact on saving of LPG 69no's cylinder

18 Result Benefits Achieved implementing sustainability initiatives with an improved Customer experience during dining Benefits to the Organization: Saving of Cost (8,73,000 in Rupee) 1- Reduction in row material Rs. 2- Reduction in wastage 1000 Kg. 3- Reduction in Fuel Rs. 4- L P G, Rs. 5- Electricity 300 unit ( Rs ). 6- Saving Over Budget 7.57laks..7- Impact to support Clean India. 8- Impact feed the hunger. Cost of Investment made, if any: There was no new cost involved.. Any Intangible benefit: More New customer, Public relations, free press coverage, and overall promotion of a company's trade brand within any environment Same quantity raw material can use for More Hunger to feed Benefits to the Team: High Moral Of Team At work. Impact sustainability by reduction of transportation cost( reduction of carbon animation ) of Raw material and reduction in wastage ( Feed More Hunger )

19 Thank you.