Layout performance indicators and systematic planning: A case study in a southern Brazilian restaurant

Abstract

Purpose

The purpose of this paper is to plan the layout of the production area of an industrial kitchen of a theme restaurant through the application of the systematic layout planning (SLP) methodology and the establishment of layout indicators with a specific application in the restaurant business.

Design/methodology/approach

The authors applied the SLP methodology in the industrial kitchen of a theme restaurant in order to plan and develop layout alternatives. Such layout alternatives were then evaluated according to a set of specific indicators consolidated based on a literature review. Finally, a multi-criteria decision-making tool was used to support the selection of the best layout alternative and suggest to the case study area.

Findings

The main results could be highlighted as: first, an area, previously unexplored, of approximately 5.40 m² ended up being used as a productive area for the operations; second, 40 percent reduction in work-in-process by removing the refrigerators of groceries and the freezer from the production area; third, indirect indicators, such as customer satisfaction and the employee’s workplace environment, have increased their performance, since customers were better served and working environment became more conducive to a good employee performance.

Originality/value

Most research in layout planning is typically developed in productive industrial areas, and this paper contributes to the understanding the differences of implementing SLP methodology in a food service business, such as restaurant, and proposes the utilization of specific layout indicators.

Citation

Flessas, M., Rizzardi, V., Tortorella, G.L., Fettermann, D. and Marodin, G.A. (2015), "Layout performance indicators and systematic planning: A case study in a southern Brazilian restaurant", British Food Journal, Vol. 117 No. 8, pp. 2098-2111. https://doi.org/10.1108/BFJ-01-2015-0012