supply chain
jin1402502883
asdasd.pptx
Back kitchen of McDonalds
Product：one meal with one hamburger + one fries + one cup of soda
Core metric : order/hour
Taking order
deliver order
French Fries
prepare order
Soda
Hamburger
Take order (2 employees)
order time 2 mins
180 orders in 3 hours with 2 employees
Fries (one employee)
10mins = big pack = 10 small packs (one employee)
180 small packs in 3 hours with one employee
Burger (2 employees to make burger)
4mins = one burger with one employee
15 burgers/hours with one employee
2 employees to make burger
90 burgers in 3 hours with 2 employees
Drink (one employee)
10secs = one drink
1080 drinks in 3 hours with one employee
deliver (1 employee)
1 mins = one meal with one employee
180 order/hours with one employee
Assumption: 1. working time 11:00(am)-2:00(pm)
2. all customs order same meal ( one hamburger, one French fries, one soda)
xianzhou zhou (xz) -
Improvement opportunities
More employee for making hamburger
Pre make some of the food before busy hour
Using E-order and self-order system to save people from taking order.
(same total employee but more people working on making food)
Risks:
The quality for food. Customer might receive wrong food and return the order.
It is hard to analysis the time for re-preparation
Various customer need
Time need to re-load the ingredient
