Contents

• 1. General statement of the problem
• 2. Analytical formulation of the problem
• Conclusions
• Literature

General statement of the problem

With the growth of living [1] standards and the population of the number of customers in restaurants is growing, so the problem of service in restaurants has become a specific social phenomenon. As a result, in recent years, restaurateurs have become more focused on the automation of their enterprises. In terms of stability, the most popular IT-systems that allow you to automate the most basic functions-usually sales and warehouse. [5] the Crisis has also forced to think about how to squeeze from the company the maximum efficiency, maintain regular visitors, to obtain the necessary working capital for the maintenance and development of the business. Modern information system that allows you to centrally manage all the resources of the company-the straw that will not just stay afloat, but also to provide the potential for business development. Despite the fact that [2] that the existing information systems for restaurants allow to automate and optimize many functions, however, few people think about the optimization of the kitchen in consequence of which there is a high probability of falling profits due to inefficient distribution of orders, therefore, to an increase in the lead time, the inability to provide accurate waiting time for the order, the fall in efficiency and interest of chefs. Based on this analysis, we can say that the task of analysis and optimization of the kitchen in the restaurant and other catering establishments is relevant today. However, if we consider these tasks in the framework of small institutions, it is not relevant, [3] because of the small calculations are suitable already existing or do not need. Therefore, the task of analysis and optimization of the kitchen will be considered in the framework of large restaurant chains in densely populated regions, such an example is a large chain of restaurants Tavern Taras Bulba, which in Moscow has about 15 branches and is able to take orders both remotely and in the institution. The aim is to analyze the area of research to identify the necessary problems to solve the above problems, to formulate a mathematical formulation of the problem and to analyze the existing methods to highlight their shortcomings and advantages thereby to determine which of them is best suited to solve the problems.

Analytical formulation of the problem

To highlight the tasks you need to consider in more detail the principles of the kitchen and especially the execution of orders. On [4] the kitchen receives orders, as well as from the institution, as well as from the online store. Each branch has a number of shops that specialize in a certain group of dishes, for example, a shop where only desserts are prepared or only sushi. Within one shop the orders are carried out by chefs of different qualifications, that is, some cooks can cook only a certain category, while others specialize in several categories. Each dish has a reference cooking time, that is, depending on the level of skills of the cook will depend on the deviation of the cooking time from the reference. In the case of a remote order, the customer specifies the delivery address, therefore, it is necessary to calculate which branch is better to give the order that he was as close as possible to the customer. Based on this, we can distinguish the following tasks that need to be solved to optimize the kitchen:

• to minimize the time of execution of orders and their expectations through effective distribution
• Control of performance of some dishes by the set set of cooks, and control of loading of cooks
• to Minimize the queue of orders
• Minimization of delivery time to the customer due to efficient distribution between branches

However, without the use of information systems to solve the problem through the dif is difficult or impossible for the following reasons:

• Manual distribution of orders during a large flow of customers will be almost impossible to make, and even if it happens, this distribution will be far from optimal
• the Inability to predict the exact waiting time for the return of the order, which will lead to a drop in the reputation of catering establishments and, consequently, to a drop in cash profits
• Manual control download chefs and the fulfilment of their orders will result in downtime of some chefs and over-loading others, which will affect health

Therefore, in order to achieve these objectives, it is necessary to use information systems that will avoid these shortcomings.

Conclusions

As a result of the research, the necessity of developing an information subsystem for analysis and optimization of the kitchen was justified. Its main functions and tasks which this subsystem has to solve are defined. The existing methods and algorithms for effective distribution of orders were also analyzed, and greedy and dynamic algorithms were chosen, which will be later modified. The object modeling principle was chosen as a method of QMS due to the fact that it can be modified. However, with further in-depth study, the optimization strategy can be adjusted.

Literature

1. General principles of modeling algorithms construction: [Electronic resource] //Startum. URL: http://stratum.ac.ru/education/textbooks/modelir/lection32.html.
2. Modeling of Queuing systems: [Electronic resource] //Studme. URL: https://studme.org/ekonomika/modelirovanie_sistem_massovogo_obsluzhivaniya.
3. Modeling of Queuing systems: [Electronic resource] // Startum/ URL: http://stratum.ac.ru/education/textbooks/modelir/lection30.html
4. Economic and mathematical formulation of Queuing problems [Electronic resource] // Studopedia URL: https://studopedia.ru/6_137888_ekonomiko-matematicheskaya-postanovka-zadach-massovogo-obsluzhivaniya.html
5. Restaurant automation [Electronic resource] //Хабрахабр URL: https://habrahabr.ru/post/258679/