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Improving Order-Taking and Fulfillment for the Broadway Café

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Improving Order-taking and Fulfillment for the Broadway Café

The existing order-taking and fulfillment process at Broadway Café is based on too many process steps which can inherently be slow, confusing and inconvenient. For instance, having 2 sequential ordering stations A & B where the same customer has to first order his food at Station A, then move on to station B to add beverages and pay for his order is inefficient and can break the ordering process continuity. Based on the principles of business process reengineering, the recommendations that I would give to improve the order-taking and fulfillment for the Broadway Café would be: First, rearrange the environment area. For example, instead of picking up the order right next to the bathroom area, I would relocate where the food is ordered and picked to route that traffic away from the toilets and their potential odors. This reengineering process would be esthetically and hygienically beneficial towards a better dining environment. Second, link parallel activities together, such as, ordering and paying for food and drinks in the same counters (A), then picking up food and drinks in the following counters (B). Counter (C) would be for cream, sugar and lids. This would simplify the ordering process and enhance the efficiency of the employees manning these stations by reducing their total interactions with each customer. Third, locate the ordering counters (A) next to the Café main entrance. This again adds efficiency to the ordering process while eliminating unnecessary traffic of new customers walking between the tables to reach the ordering counters. Fourth, train employees on the new process so work can be performed with credibility. Fifth, use information systems such as display monitors by counters (B) so the employees filling the orders can immediately see the orders as they are entered for the next

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