ABSTRACT

This restaurant is designed from the perspective of efficiency. The kitchen and the preparation methods are designed to use the chefs’ time as efficiently as possible, as they are responsible for the core business and are the highest-paid employees in the restaurant. In the current situation, tasty foods are prepared at the lowest possible costs. We are dealing with a taskoriented restaurant, one designed to perform tasks as efficiently as possible. The only downside is that it often makes for unhappy customers.