- ↑ ↓

No. of
Turnaround Production
Service Technical Requirement customers
Time of table time per dish
served by you

Customer needs A B C

Hygeinic Food 1
Good ambience 3 9
Faster Service 9 9
Tasty Food 3 1
Variety of Food 3 3
Friendly waiters 1
Fast check in and check out 9 9
Freshness of food
Showmanship of the chef 3
Total 1.99 1.19 3.70
% 11% 6% 20%
Measures Unit minutes No.s min
Current measures 16 8 10
Other Manufacturer Measures 18 10 8
Target Values 16 10 8
 - - ↓ ↓

Our Our
Employee Customer Importan Their
Cost of Sales Food wastage product product
Turnover engagement ce product
today future

D E F G

9 3 4 4 3 4
3 3 3 4 4 3 4
3 3 5 4 5 5
3 3 4 3 4
3 9 3 5 4 3 4
3 9 4 4 3 4
9 4 5 4 5
9 9 5 5 4 5
9 9 4 5 3 5
4.38 2.65 2.55 2.16 18.61471
24% 14% 14% 12%
% % USD
6 30 20 10
10 10 10 8
6 30 15 8
 Rate of
Sales Raw Normalise
improvem
point Score d score
ent

1 1.2 4.8 10.54%

1 1 4 8.78%
1.25 1 6.25 13.72%
1 1.5 4.5 9.88%
1 1.2 6 13.17%
1 1 4 8.78%
1 1 4 8.78%
1 1.2 6 13.17%
1 1.5 6 13.17%
45.55