Slim Mother Fried Chicken - National Tsing Hua University
Transcript of Slim Mother Fried Chicken - National Tsing Hua University
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Since 2018
Slim Mother Fried Chicken
Group 1
107034535 王婉瑜107034540 韋怡婷107034543 楊韻玄107034545 王端磊
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About us
S-MFC, also known as Slim Mother
Fried Chicken, is a Taiwanese fast
food restaurant chain that specializes
in fried chicken.
Slim Mother is a newly developing
fried chicken restaurant in Taiwan. Its
headquarters is located in Hsinchu,
and it has two branches in Chiayi and
Tainan. 02
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Background Introduction
Slim Mother Fried Chicken dedicates to
deliver the freshest chicken to our
customers. We used to get a lot of
complaints about waiting too long, so we
decide to improve our production
processes by using DMAIC method and
simulation.
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Motivation-5W1H
What
When
Who
Where
Why
How
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Get order
Too long waiting time
Slim mother &customer
Headquarter&branches
increase customer
satisfaction
BPR
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05
As-Is Operation Process
Chicken
Pre-process
(30min)
Pickle
(60min)Fritter
(0.5min)Fry
(15min)
Waiting time is too long for customer after ordering (mean : 25mins)
Sprinkle
(0.5min)
In company
In shoptransport
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Outline
DMAIC Method Innovation
Conclusion Website Demonstration
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1 2
3 4
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1. DMAIC Method
Slim Mother Fried Chicken
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• Long waiting time
• Low customer satisfaction
• Insufficient Capacity
• Unstable Quality
• Trivial workload for staff
• Low Reachability
DMAIC Method – Problem Definition
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Business Benchmarking
15mins
(every purchase)
KFC(肯德基)
20mins
胖老爹
25.5mins
SMF(瘦老媽)
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(every purchase)(every purchase)
Average waiting time
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DMAIC Method – Measure By Service Blueprinting (As-Is
Model)
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CUSTOMER
JOURNEY
FRONTSTAGE
BACKSTAGE
ACTION
SUPPORT
PROCESS
ORDER THE
MATERIAL
ORDER
CONFIRMCHICKEN
PREPROCESSPACKAGING
CHECK AND
ACCEPT
TRANSPORT
PICKLEORDER
CONFIRMPRODUCTION
ORDER ON-
SITE AND PAY
ORDER
COMPLETE
RECEIVING
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unit : min arrival Batch size Process time Maximum
capacity
Cumulative
quantity
speed
Source 600(per ship) 2 ship(per day)
Pre-process Normal(30,1) 60
Queue 300
Transport 0.5(m/min)
Queue 10
Pickle Normal(60,2) 40
Fritter 0.5
Fry Normal(15,2) 10
Sprinkle 0.5
DMAIC Method – Measure(As-is Parameters)
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In company
In shop
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DMAIC Method – Measure
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Problem Method
1 Long waiting time Time analysis(by simulation)
2 Low customer satisfaction Service blueprinting
3 Insufficient Capacity Service blueprinting
4 Unstable Quality Time analysis(by simulation)
5 Trivial workload for staff Service blueprinting
6. Low Reachability Service blueprinting
DMAIC Method – Analysis
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Problem Reason Improvement
1 Long waiting timeCustomers go to shop
simultaneously / Fry too long
Order online /
Process improvement
2Low customer
satisfactionLong waiting time
Order online /
Process improvement
3 Insufficient Capacity Fry too long Process improvement
4 Unstable Quality Pickle in branches Process improvement
5 Low Reachability Only three branches in Taiwan Order online
6. Trivial workload for staff Pickle in branches Process improvement
DMAIC Method – Analysis
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DMAIC Method – Improve By Service Blueprinting(To-be
Model)
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CUSTOMER
JOURNEY
FRONTSTAGE
BACKSTAGE
ACTION
SUPPORT
PROCESS
ORDER THE
MATERIAL
ORDER
CONFIRM
CHICKEN
PREPROCESSPACKAGING
CHECK AND
ACCEPT
TRANSPORT
ORDER ON-SITE
AND PAY
PRODUCTION
PICKLE
+SOUS VIDE
ORDER
CONFIRM
ORDER
COMPLETE
ORDER ONLINE RECEIVINGPAY(ORDER
ONLINE)
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unit : min arrival Batch size Process time Maximum
capacity
Cumulative
quantity
speed
Source 600(per ship) 2 ship(per day)
Pre- process Normal(30,1) 80
Queue 30
Pickle+
Sous vide
Normal(60,2) 120 0.5(m/min)
Queue 300
Transport 0.5(m/min)
Queue
Fritter 0.5
Fry Normal(6,2)
Sprinkle 0.5
DMAIC Method – (Improve To-be Parameters)
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In company
In shop
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DMAIC Method – Improve
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DMAIC Method – Improve
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DMAIC Method – Control
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25.52
7.21
0
5
10
15
20
25
30
Average waiting time(min)
As-Is To-be
714
784
660
680
700
720
740
760
780
800
Throughput
Throughput
As-Is To-Be
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020
To-be Operation Process
Chicken
Pre-process
(30min)
Pickle +
sous vide
(60min)
Fritter
(0.5min)
Fry
(6min)
Sprinkle
(0.5min)
Huge improvement!!
Waiting time shorten for customer after ordering
(mean : 7min)
In company
In shoptransport
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2. Innovation
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What can we do more?
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Chickens that after Sous vide process are actually good materials for
our customers to cook at home. Not only we can sell our products,
but also we can increase our customer reachability.
Innovation - BPR
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Innovation - BPR
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BPR – Innovative Service Blueprinting
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CUSTOMER
JOURNEY
FRONTSTAGE
BACKSTAGE
ACTION
SUPPORT
PROCESS
ORDER THE
MATERIAL
ORDER
CONFIRM
CHICKEN
PREPROCESSPACKAGING
CHECK AND
ACCEPT
TRANSPORT
ORDER ON-SITE
AND PAY
PRODUCTION
PICKLE
+SOUS VIDE
ORDER
CONFIRM
ORDER
COMPLETE
ORDER ONLINE
ORDER FROZEN
CHICKEN ONLINE RECEIVING
RECEIVINGPAY(ORDER
ONLINE)
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3. Conclusion
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After finishing this project, we found a different way to produce our
product .Not only we can enhance the customer satisfaction, but also
we can make our production process more efficient . Here are some
technique that we used in this project.
Business benchmarking
DMAIC method
Simulation
Business process re-engineering
Service blueprinting
Conclusion
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4.Web Demonstration
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Web Framework
Website
Functions
Customer
Functions
Company
Functions
Basic
Functions
Advanced
Functions
Branches
Introduction
Product
InformationQ&A
(Chatbot)
Order
MonitoringAccount
Registeration
Order
OnlineDelivery
Product
Management
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Web Demonstration
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Link :http://140.114.54.178/IIE/group1/project/index.php
Front page Order system
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Slim Mother Teammate
王端磊王婉瑜 韋怡婷
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楊韻玄
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Since 2018
Thanks for your listening
Slim Mother Fried Chicken