Open Access Paper
24 May 2022 Research on simulation improvement of a restaurant based on statistical analysis
Jidong Guo, Cuiling Xu, Ting Qu, Zehao Huang, Jianxin Zheng, Minglong Gao, Ming Wang
Author Affiliations +
Proceedings Volume 12260, International Conference on Computer Application and Information Security (ICCAIS 2021); 122602E (2022) https://doi.org/10.1117/12.2637620
Event: International Conference on Computer Application and Information Security (ICCAIS 2021), 2021, Wuhan, China
Abstract
This paper uses the statistics for the school shop to order data collection and data simulations by Flexsim simulation software analysis, found that there exists a problem of the unreasonable operation site, the number of workbench through there on the spot, the analysis of the distance apart, use ECRS four principles of industrial engineering, by engineering methods adjust the job site, The labor intensity of the staff is reduced, and the meal time of the customers is reduced, and the utilization rate of the hearth is improved.

1.

INTRODUCTION

With the vigorous development of economy, the traditional operation method of restaurant is unable to meet the needs of modern society. The improvement of operation method of industrial engineering can improve the efficiency of production and facilitate the growth of consumption.

Restaurants have their own advantages, such as the wide variety of food. However, there are several problems that need to be improved, such as long waiting time and complex workplace. In order to reduce the wastes and improve customer’s experience and survive in the market, the running method of Huang Shulang Chicken Pot needs to be improved.

2.

OPTIMIZATION BASIS

Huang Shulang Chicken Pot is a pull-type production workshop, Order before processing, need to wait for food processing. This paper collects the data of customer’s ordering and dining experiences, and then uses [1] statistical method to test the homogeneity, stability and independence of the collected data. MINITAB [2] quality management software is used for distribution type identification, parameter estimation and goodness-of-fit test. The solid model is analyzed by Flexsim simulation software, which found that the time of finishing the dishes ordered by customer is too long. This kind of problem can be improved by reducing the number of stoves and adjust place of goods.

3.

ANALYSIS OF THE BASIS SITUATION

3.1.

Impact of data collection

3.1.1.

Influence of meal varieties.

Shop food variety is more. Different meals at different times. Out of 235 samples, Gai Bo accounted for 208. So, gai Bo was taken as the representative of the study.

3.1.2.

Customer service impact.

The Chicken Pot is a pull-type production workshop, so customers’ payment is taken as the order entry, and the order time is recorded. After ordering, customers go to the window to pick up their food and record the time. The process is shown in Figure 1.

Figure 1.

Entity flow chart.

00253_psisdg12260_122602e_page_2_1.jpg

3.2.

Data collection and processing

3.2.1.

The data collection.

This paper determines the peak period. 5 data collection times, each collection time ≥90 minutes, total data more than 8 hours. Data collection and sorting Table 1.

Table 1.

First data collection and collation (Part of the content).

First data collection and collation
Huang Shulang chicken pot simulation class set up data questionnaire (10.31, Thursday, 4:55-6:25, a total of 52 pots)
Serial numberOrder timeOrdering interval/mi nMeal timeMeal interval/minThe product takes/minType of Pot (Default Chicken Pot)spicynote
116:5717.014MediumLess 
216:58117.111013BigLesspotatoes
316:59117.02-93MediumLesscelery
416:59017.0536MediumLess 
517:101117.17127MediumLess 
617:13317.1815Frog pot, smallMedium 
717:15217.1803SmallLess 
817:22717.28106SmallLess 
917:28617.3577MediumMedium 
1017:30217.3232SmallLess 
1117:32217.3755SmallLess 
1217:34217.3814SmallLess 
1317:35117.425smallMedium 
1417:36117.4115SmallLess 
1517:36017.4105SmallLess 
1617:36017.414SmallMedium 
1717:37117.4114SmallLess 
1817:37017.4437SmallLess 
1917:38117.4406SmallLess 
2017:38017.42-24SmallLess 

3.2.2.

The data processing.

(1) Order interval homogeneity test.

Make access interval pivot tables, draw histograms, as shown in Figure 2 [3].

Figure 2.

Order distance distribution histogram.

00253_psisdg12260_122602e_page_2_2.jpg

According to Figure 2, the time between sequences is approximately exponential. Since all the data samples collected were ≥30, the interval was considered to be approximately normal distribution.

(2) Product processing time-consuming homogeneity test

The product processing time into a pivot table, Figure 3, the product processing time approximately obey exponential distribution. The product times are normally distributed.

Figure 3.

Product processing time histogram.

00253_psisdg12260_122602e_page_2_3.jpg

(3) Stationery test of order interval

Will be five times survey data collected by sorting interval grouping, as shown in Table 2 [4].

Table 2.

Mean value of order intervals and Average product time.

DateMean ordering intervalAverage product time
October 31st1.72min6.57min
November first1.46min7.28min
November fifth1.91min5.74min
November tenth1.94min6.71min
November twelfth2.48min6.03min

From (1), the mean difference was 1.02min. The sorting time fluctuates near the mean, so it is considered that the sorting interval is stable.

(4) Product processing time-consuming stationarity test

The processing time data collected from sorted out and grouped, as shown in Table 2. The difference of mean value was 1.54min. The time - consuming interval is stationary.

(5) Order interval independence test

The data has no impact and is said to be independent [5]. The time interval between orders collected by the survey is organized into a scatter plot, as shown in Figure 4.

Figure 4.

Scatter diagram of order intervals.

00253_psisdg12260_122602e_page_3_1.jpg

Equation (1) is used to obtain the autocorrelation coefficient between interval time and time.

00253_psisdg12260_122602e_page_3_3.jpg
00253_psisdg12260_122602e_page_3_4.jpg

According to equation (1), the correlation coefficient ρ=0.0716 is obtained. When ρ is close to zero, the data is not correlated and the sorting interval is independent.

(6) Product processing time - consuming independence inspection

The processing time of products was sorted out and made into a scatter plot, as shown in Figure 5.

Figure 5.

Scatter diagram of product processing time.

00253_psisdg12260_122602e_page_3_2.jpg

According to equation (1), the correlation coefficient between processing time and total time is close to zero, and the product processing time is independent. Sample size is 230, ranking interval approximate normal distribution, be determined by Minitab, as shown in Figure 6.

Figure 6.

Distribution map of meal interval.

00253_psisdg12260_122602e_page_4_1.jpg

(7) Parameter estimation and goodness of fit test

Parameter estimation was performed for X, and 230 samples were integrated (only n-1 order interval was investigated each time). The sample mean x=1.82, variance 2.28, standard deviation 1.51.

The maximum likelihood estimation method is shown in equation (3):

00253_psisdg12260_122602e_page_4_2.jpg
00253_psisdg12260_122602e_page_4_3.jpg

The mean μ was tested by standard normal distribution, and null hypothesis Ho was set: population mean μ=1.65; Alternative hypothesis H1: μ≠1.65. Because the order interval X approximately follows a normal distribution, it is a twosided test. n =230, significance level α=0.05, Z*0.025=1.96.

The test statistics are shown in equation (4).

The acceptance domain is (-1.96, 1.96), and the test statistic x ∈ (-1.96, 1.96). μ is in the receiving domain. Conclusion: There is not enough evidence to reject Ho, so μ=1.65.

Variance is tested by chi-square distribution, and null hypothesis Ho: population standard deviation σ=1.45; Alternative hypothesis H1: σ≠1.45. Similarly, n=230, the significance level α=0.1, Z*0.1=1.28. The test statistics are shown in equation (5).

00253_psisdg12260_122602e_page_4_4.jpg
00253_psisdg12260_122602e_page_5_1.jpg

Calculate:

In the accepting domain, σ=1.45.

Namely: the ordering interval x of chicken Pot obeys the normal distribution x ~ N (1.65, 2.1025).

(8) Parameter estimation and fitting Optimization Test of Product processing time

Integrating the sample data, sample mean x=6.57, variance 3.65, standard deviation 1.91.

The maximum likelihood estimation method is shown in Equation (3). Ho: population mean μ=6.5; H1: μ≠6.5. Similarly n=235, the significance level α=0.1, Z0.05=1.645.

The test statistics are shown in equation (6). x ∈(-1.645, 1.645). If μ is in the receiving domain, μ=6.5.Similarly, Ho: σ=1.9; H1: σ≠1.9. n=235, α=0.1, Z0.1=1.28.

The test statistics are shown in equation (5). In the acceptance domain, σ=1.9, the processing time of follows the normal distribution x ~ N (1.65, 3.61).

4.

FLEXSIM SIMULATION MODELING ANALYSIS

4.1.

Entity model analysis

The ordering and picking time are taken as the beginning and end of the order, and the parameter values are set according to the verified ordering interval and product processing time distribution [6]. Set parameter values in the generator and processor, as shown in Figures 7 and 8.

Figure 7.

Parameter setting of generator.

00253_psisdg12260_122602e_page_5_2.jpg

Figure 8.

Processing parameter settings.

00253_psisdg12260_122602e_page_5_3.jpg

4.2.

The analysis of running data

Setting time parameters as peak, through random traffic, 26 times Flexsim simulation run, the operation data statistics in Table 3. Table 3 shows that the peak with an average of 57.5 order entry, 53 order output. Take food the average waiting time is 6.52 minutes, maximum wip for 9.

Table 3.

Flexsim simulation data sheet (Part of the content).

Serial numberGenerator order input / piecesAbsorber order output / piecesAverage customer waiting time/minLargest work-in-process / piecesAverage work in process / pieces
147426.6611373.45677
248436.65281373.482
348456.68222473.4957
450456.68222473.49423
551456.68222473.52236
659546.93384194.338257
752456.68222473.55233
852466.6934883.57574
952476.68976183.5897
1054496.62361473.594796
1155496.62361473.6388
1255506.6242473.644756
1356536.5614773.66794
1457556.53661473.648785
1558556.53661473.6976
1659556.53661473.6
1761566.57118673.625386
1861576.58456173.639445
1962586.59616773.652676
2063606.5587373.649542
2164606.5587373.64828
2264616.5727773.644522
2364616.5727773.644522
2467616.5727773.636985
2567626.59416973.65999
2669636.59935973.67999
Total13771495172.183918694.481102
Average57.552.961538466.622458192--
Take four decimal places57.552.96156.6224--

5.

IMPROVEMENT MEASURES

5.1.

The causes of the problem

Through the simulation, it is find that too many customer order from the oven, panic when peak of processed foods, repeatedly feeding. By reducing the number of stoves, adjust the venue layout to solve.

5.2.

The reduction of the number of stoves

Workshop plane is shown in Figure 9, the stereo is shown in Figure 10. Job site with 12 stoves. Peak is shown in Figure 13, processing, use stove number of nine, the maximum utilization rate of 75%.

Figure 9.

Two-dimensional diagram of site layout.

00253_psisdg12260_122602e_page_6_1.jpg

Figure 10.

3D diagram of job site layout.

00253_psisdg12260_122602e_page_6_2.jpg

5.3.

The adjustment oft the site layout

From Figure 10, the stove in the processing area is composed of two rows of three columns, employees is unsafe when they are using the oven. Function [7] analysis the external and internal cooking. Design operation area, ideal site 2d Figure 11, 3D front and side view Figure 12.

Figure 11.

Ideal two dimensional site plan.

00253_psisdg12260_122602e_page_7_1.jpg

Figure 12.

3D diagram of ideal field layout.

00253_psisdg12260_122602e_page_7_2.jpg

Figures 11 and 12 show the improved model. [8] Through the analysis of the process, improve the before and after the cooking process, drawing in Figure 13. The number of employees with action to reduce and arm movements reduced 30 cm, to improve the safety in production. In the operating area set the material storage area, raw materials and walking distance from the reduced 2.9m.

Figure 13.

Improved cooking flow chart.

00253_psisdg12260_122602e_page_7_3.jpg

6.

SUMMARY OF IMPROVEMENT EFFECT

Call a different random flow before and after the simulation model, after collecting operation data to improve the simulation run data, such as Table 4. Improved after operation data simulation results, compared with the status quo mapped the improvement effect comparison table as shown in Table 5.

Table 4.

Simulation running data after improvement.

Serial numberTime/minAverage treatment time after improvement/minInputOutput
127006.50915011496
228006.50015601557
329006.50116161611
430006.48516821679
531006.47717441741
632006.48118001759
733006.47618581855
834006.71719171913
935006.46119831980
1036006.46420372034
Average/6.50717701763

Table 5.

Comparison of improvement results.

 ContentOriginal StatusAfter the AdjustmentThe Improvement effect
The Reduction of the number of stovesNumber of working in the kitchen1293 stoves reduced
Stove utilization rate75%100%A 25% increase in
The adjustment oft the site layoutArm movement distance60cm30cm30 cm shortened
Feeding back and forth6.8m3.9mBy 2.9 m
 Average waiting time per customer6.65Min6.507Min8.82 s shortened

7.

PROMOTION AND APPLICATION

Through on-site research and analysis, this paper uses simulation software to simulate the current situation of the store, finds out the existing problems, and uses the ECRS in IE and the principle of action economy to improve the store. The utilization rate of the stove has been increased by 25%, and the labor intensity of employees has decreased. The average wait time for customers was shortened by 8.82s.

REFERENCES

[1] 

Zhang R T, Statistics [M], China Statistics Press.2018). Google Scholar

[2] 

Sheng J J, Chen K L, Zhou Y Q, “Quality management analysis based on MINITAB [J],” Value engineering, 29 (2), 129 –130 (2010). Google Scholar

[3] 

Huang G R, Ye Z J, Environmental Testing of Electronic Products, 24 (1996). Google Scholar

[4] 

Guan H S, Zhou D, “Research on the Effectiveness of Stationary Test Method [J],” Journal of university of south China, 17 (1), 63 –68 (2016). Google Scholar

[5] 

Luo F Y, “Teaching Thinking of “The basic Idea of Independence Test and its Preliminary Application” [J],” Chinese Mathematics Education, (3), 14 –19 (2020). Google Scholar

[6] 

Li X Y, Liu J T, “Fast food restaurant Simulation Model based on Flexsim [J],” Value Enginee ring, (82), (2017). Google Scholar

[7] 

Wu G J, Liao M, Zhao Y X, “Optimization of manual sorting process of express delivery based on MOD analysis,” Logistics Engineering and Management, 01 –15 (2019). Google Scholar

[8] 

Jin X L, Lin G Z, “Process optimization based on process Program analysis,” Industrial Design, 12 –20 (2015). Google Scholar
© (2022) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Jidong Guo, Cuiling Xu, Ting Qu, Zehao Huang, Jianxin Zheng, Minglong Gao, and Ming Wang "Research on simulation improvement of a restaurant based on statistical analysis", Proc. SPIE 12260, International Conference on Computer Application and Information Security (ICCAIS 2021), 122602E (24 May 2022); https://doi.org/10.1117/12.2637620
Advertisement
Advertisement
RIGHTS & PERMISSIONS
Get copyright permission  Get copyright permission on Copyright Marketplace
KEYWORDS
Statistical analysis

Analytical research

Computer simulations

Holmium

Data modeling

Intelligence systems

Raw materials

Back to Top