Research On Measurement And Improvement Of Service Provision Capability Of Fast-food Restaurant Based On Flexsim Modeling And Simulationling

Under the background of China's economy entering a new normal,consumption upgrading and the structural reform of catering supply side,the catering industry in China presents the changing trend of popularization,informatization,branding and industrialization.From the perspective of the top 100 catering groups in China,under the reshuffle of the market,mass catering has become the new main body of the market.With the younger consumer market and the introduction of new technologies,new catering industry has become the main driving force for innovation.In this context,in view of the new situation,new characteristics and new problems faced by the new catering industry,it is of great significance to explore the improvement of catering system in the new situation with the fast food restaurant as the starting point to promote the healthy development of catering industry.The service provision capability of the restaurant in this paper is defined as the amount that the restaurant can satisfy the customer's dining needs under the constraints of certain service levels and resource consumption.Resources here refer to sites,facilities and personnel.The service delivery capability is measured by the following indicators: the number of customers received within two hours,the average waiting queue leader,the average waiting time and the number of orders received.The process of improving the service delivery capacity of restaurants is a process of systematic integration and construction of restaurant business processes.The basis of these work is to establish enterprise operation system model and measure the performance of the system through simulation of the model.In this paper,a local fast food restaurant as an example to verify,based on Flexsim simulation software to establish a fast food service system model.The whole system is divided into four subsystems: equal seats/seats selection,ordering,preparing and dining.The service process is divided into three processes: dining,packaging and takeout.The service delivery capability of the service system is observed through system simulation.Through the research on the dispatching of different personnel and equipment,the optimal dispatching of backstage system is realized,and the cost is saved.Through the research on the improvement of seat rules,it is found that different seat rules have different effects on the service delivery ability of restaurants,thus providing a basis for finding better seat rules.By comparing the advantages and disadvantages of existing seat combination methods,a new seat combination method is proposed.This method can achieve better service delivery capability and higher optimization efficiency.By comparing the study of takeout and no takeout,it is found that the system performance can be greatly improved in the case of takeout.Through the above research,the purpose of improving service delivery capacity is finally achieved.