Decisions and Information Needs Based on the Restaurant Ordering System

The restaurant ordering system described in the passage offers valuable data and functionalities that can inform various decisions across different management levels. Here's a breakdown of potential decisions and information needs:

Strategic Planning:

Menu Design:

Information Needed: Up$-$to$-$date sales data on individual food items, percentage breakdown of sales compared to total sales, customer feedback $($if collected$).$

Decisions: Modify menu based on customer preferences $($high$-$selling items can be retained or promoted, low$-$selling items can be removed or revamped$).$ Analyze food cost data to ensure profitability of menu items.

Inventory Management:

Information Needed: Sales data with breakdown by item category $($appetizers$,$ main courses, desserts$),$ historical sales trends, supplier lead times, storage capacity limitations$.$

Decisions: Optimize inventory levels to minimize waste and spoilage while ensuring sufficient stock to meet customer demand. Develop purchasing strategies based on sales trends and supplier lead times.

$1$st step:

$1.$ Strategic Planning:

$-$ Menu Planning: Decisions need to be made regarding the menu offerings to align with customer preferences and optimize sales. Information required includes:

$-$ Sales data: Up$-$to$-$the$-$minute information on food items ordered and percentages showing sales of each item versus total sales.

$-$ Customer feedback: Input from customers regarding their tastes and preferences.

$-$ Cost Control: Planning menus according to customers' tastes while controlling food costs. Information required includes:

$-$ Weekly sales totals versus food costs: Comparison to ensure profitability and cost$-$effectiveness.

$-$ Inventory data: Information on ingredient availability and costs.

Managerial Control:

Labor Cost Management:

Information Needed: Labor cost data categorized by employee, shift scheduling information, sales data by time of day.

Decisions: Analyze employee performance and optimize staffing levels based on sales volume. Schedule employees strategically to meet peak demand periods.

Performance Monitoring:

Information Needed: Sales data by day, week, month, void data with reasons for voiding orders.

Decisions: Identify trends in sales performance and take corrective actions if necessary. Analyze reasons for voided orders to address potential service or food quality issues impacting customer satisfaction.

$1$st step:

$2.$ Managerial Control:

$-$ Performance Monitoring: Monitoring the performance of the restaurant staff and operations. Information required includes:

$-$ Sales data: To evaluate staff performance and identify top$-$selling items.

$-$ Voided orders data: Reasons for voided orders to identify any recurring issues related to food or service.

$-$ Resource Allocation: Allocating resources effectively to meet customer demand. Information required includes:

$-$ Order data: To track customer demand and adjust staffing levels and inventory accordingly.

$-$ Out$-$of$-$stock messages: To manage inventory levels and prevent stockouts.

Step $2$

Operational Control:

Order Accuracy:

Information Needed: Real$-$time order data, error reports from kitchen or wait staff.

Decisions: Monitor order accuracy and identify areas for improvement in communication or training. Implement quality control measures to ensure consistency and minimize errors.

Resource Allocation:

Information Needed: Real$-$time order fulfillment data, kitchen capacity limitations$.$

Decisions: Allocate resources like kitchen staff or printers efficiently based on order volume and type. Monitor wait times and adjust order routing or staffing levels if necessary.

$1$st step:

$3.$ Operational Control:

$-$ Order Fulfillment: Ensuring timely and accurate order fulfillment to provide excellent service to customers. Information required includes:

$-$ Order data: To prioritize and route orders to the appropriate preparation areas.

$-$ Out$-$of$-$stock messages: To inform waitstaff of unavailable items and prevent delays in order fulfillment.

$-$ Quality Control: Maintaining food quality and consistency. Information required includes:

$-$ Customer feedback: To identify any issues with food quality or service and address them promptly.

$-$ Performance metrics: To monitor kitchen efficiency and quality standards.

In summary, the decisions in strategic planning, managerial control, and operational control require access to real$-$time sales data, customer feedback, inventory information, and performance metrics. By leveraging this information effectively, restaurant management can make informed decisions to optimize operations, enhance customer satisfaction, and drive profitability.

Additional Information Needs:

In addition to the specific information points mentioned above, effecti