Title: Data-driven cooking planning system for improving customer time satisfaction

Authors: Shuya Sawa; Kotomichi Matsuno; Takahiro Ohno; Yoshikuni Edagawa; Takaaki Kawanaka; Shinya Takata

Addresses: Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo, 169-8555, Japan ' Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo, 169-8555, Japan ' Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo, 169-8555, Japan ' Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo, 169-8555, Japan ' The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656, Japan ' Waseda University, 3-4-1 Okubo, Shinjuku-ku, Tokyo, 169-8555, Japan

Abstract: In recent years, there has been a growing tendency to place much value on service, and restaurants have no choice but to provide more personalised services than ever before that. Especially in fine dining restaurants, customers enjoy the overall experience at their mealtime. On the other hand, previous research on scheduling food preparation basically focuses only on rational efficiency and does not fully take into account the customer's eating pace, which is one of the significant factors contributing to the customer experience. In this study, we therefore developed a cooking scheduling system that takes the progress of both customer's eating time and cooking progress into account, and we verified its effectiveness through numerical experiments. In addition, we propose a next-generation food serving system to improve customer time satisfaction using our system.

Keywords: cooking scheduling; customer satisfaction; operations research; restaurant management.

DOI: 10.1504/AJMSA.2022.131525

Asian Journal of Management Science and Applications, 2022 Vol.7 No.2, pp.123 - 146

Received: 03 Dec 2021
Accepted: 25 Jan 2022
Published online: 16 Jun 2023 *

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