A comparative study of the use of lean techniques in hotpot buffet restaurant a case study in Chiang Mai

Abstract

The research aims to 1. study the level of adoption of lean techniques by operations of hot pot buffet restaurants of various sizes, and 2. compare the use of lean techniques across hot pot buffet restaurants of different sizes. This study includes 3 samples from each size of restaurant small (1 sample), medium (1 sample), and large (1 sample) in Chiang Mai. The data analysis involves statistical methods such as mean, standard deviation for examining 8 wastes of lean techniques. This study found that three sizes of hot pot buffet restaurants have differences in using lean techniques in many factors. Small-sized restaurants still lack the use of lean management concepts in terms of operating systems, such as a lack of systematic data collection, there is no application of technology, and employee movements, such as inefficient employees and high employee turnover rates. Medium-sized restaurants still lack the application of lean management concepts in terms of properly customizing tools and choosing appropriate equipment such as the compressor cutting system box for the air conditioners, and reducing electricity and water use by using spray water dispensers. Finally, large-sized restaurants, even though they use a variety of Lean concepts and techniques, still can develop lean techniques to be more efficient in the operating system, employee movement, customizing tools, emphasizing reducing costs on raw materials and preparing raw materials. However, restaurant operators of all three sizes are still can improve on understanding and awareness in applying lean concepts to their businesses in many areas. Studying various techniques will affect the use of resources effectively which increases competitive potential and consumer satisfaction.