NU6 by Roman Cruz - AGSB Clark Entrep - Self Timer Apps

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Self timer App

Submitted by: Roman Cruz

NU6 #5

In the fast food chain industry, SPEED of service plays a bigger part in order to keep the customers coming back. Of course, not to mention the great tasting food it has to offer. When you talk about service experience in any fast food restaurant, speed has always been the top of mind.

In the restaurant industry, which I belong to, one of the problems that contributed to the slowed down speed is when the cashiers are unmindful of the time they take the orders of the customers causing longer queuing time during order taking. It is tested that when the cashiers are being measured/check on their time standards of order taking and preparing the order of their customers, they are more conscious on it creating a faster transaction.

One solution that can be done to address the problem and at the same time, make the cashiers check and gauge their speed and provide a self help development for them in this area is to provide a self timer activation application on the respective point of sale units during order taking.

How it works? A TIMER APP will be installed in the system, which will then can be open on every corresponding cash register. During the order taking of cashiers to customer on queue, he/she will activate the timer to start the counting. Example, if the time standard is peg at 100 seconds, the timer will make a beep sound and pop a message on the time remaining left. The numbers counting will turn red on its 80^th second prompting the cashier that she needs to finish the transaction in 20 seconds more.

With this App, cashiers will now be more mindful of their time standards and can improve the speed of service.

Note: Inspired from timer app found in Apple and Android 4

NU 6 by Roman Cruz AGSB Clark Entrep - Lapel Mike for Drive Thru Area

Lapel Microphone at Drive Thru Area

Submitted by: Roman M. Cruz

NU6 #6 Ateneo Clark

Drive Thru has evolved as an integral contributor in the total sales achievement of the fast food industry I am connected right now. With the changing lifestyle in terms of take home transactions, to which Drive thru is considered now as the new avenue in partaking of take home orders. Because customers are now always on the go and taking stop in an outlet just to buy food will still take a lot of time especially during peak periods of lunch and dinner were a lot of customers are lining up, taking the queue in the counter area.

In our system, our Drive thru dynamics consist of the following:

1.     Customer will drive thru and will place its orders at window 1 which will be taken by a cashier stationed in that specified area

2.     The order upon punching on the cash register, it will then appear on the kitchen monitor of the production area for preparation.

3.     After the transaction on window 1, whichincludes also the payment, the customer will then, proceed to window 2 for pick up of the orders. In this area, assembly of orders will be done and the assembler crew and the presenter crew will do presentation to the customers.

During this process, the normal and average acceptable speed is at two minutes fororders P200 and below. But common problem arises on this set up is that when the production crew failed to check from time to time the kitchen monitor system for any orders because of being busy preparing for other orders or doing other tasks such as refilling, cleaning etc.

My store, which was recently opened last 2010, we are achieving an average speed of 1minute and 40 seconds. Although it is within the normal acceptable standard, as we find ways in giving the best speed possible for our customers in order to create a notion that in our store, we serve our customers fast, a new idea has been instituted to further speed up transaction.

Here comes the advantage of using lapel microphone in the drive thru Window 1 area for the stationed cashier. Upon order taking of customer’s orders, the lapel microphone is being heard in the kitchen station that will prompt the production crew that there is orders placed at drive thru. For this simple initiative, or idea that has been made, it further speed up our transaction into an average of 75-85 seconds for orders below P200 because there is now an agitator that prompts everyone to assemble with precision and speed the orders called out at the Drive thru. It has also help the store bagged for three consecutive times as Drive thru Olympics winner for North Luzon trade area.  3

NU6 #4 by ROMAN M. CRUZ - saving water

SAVE WATER PROJECT

NU6 #4

Submitted by: Roman M. Cruz

In the fastfood restaurant I am currently engaged right now, water will always be an integral part of our operations. We use water when cooking our foods, incleaning our tools and utensils, cooking equipments , walls, floors ceilings and even our perimeter areas. Without water, we cannot provide the best food, service and cleanliness for our customers. A recent development due to the exponential growth of the population and the continuous use and abuse of this resource has caused a pressing concern in our society as a whole. A recent study conducted by the Japan International Cooperation Agency (JICA) says that in 2025, if we will not conserve water, there maybe some problems. The Philippines, is facing a water crisis over the next ten years unless sources are developed to meet growing demand. With the aforementioned facts above, our group has lead to think about ways on how we can properly optimize the use of water in our stores in support also for the PD 1067 or the Water Code of the Philippines.

Enter the Manitowoc ice machine maker. As a backgrounder, the said equipment function is to produce ice for our daily usage on our drinks, on cooking different ingredients and for in-process procedures such as putting the different ingredients over ice to maintain their required attributes. The ice machine, for its one full cycle of harvest it consumed roughly more than 4 liters of purified water. With this amount of water, only 3 liters of water will be formed into cube ice (good for usage of approximately 20-25 orders or regular drinks). The remaining 1liter of purified water to which we call it as backflow product will just eventually go to the backflow pipe and just be put into waste.

Our group has found a eureka of opportunity in order to make good use of this excess water! We connected a pvc pipe on the backflow pipe of the machine and provided a container in which all the excess purified water will be contained.  The water collected is being recycled and we are using it in cleaning our perimeter areas, floors, walls and different tools and utensils.  With this innovative idea, in one 24 hour operation, we can roughly collected excess 60-80 liters water that we can put into good use .3

           

NU6- safety sensors for motorbikes by Roman Cruz

SAFETY GEAR SENSOR

For Motorbike Riders

by: Roman M. Cruz

NU6 – ITEM #3

AGSB Clark

The influx of motorbikes in the recent years has greatly changed the mode of transportation in the country. Not to mention the easy ways in how are these bikes are being acquired. You can actually get a brand new motorbike for just a deposit of P4, 000.00. The average working class whose income is relativelyenough for their daily living mostly uses these bikes. The premise is for just a liter of gasoline pump into these motorbikes, it can actually run for roughly 40 kilometers which can make them save a lot more rather than taking publicutility vehicles. The aforementioned positives justify people to invest on these bikes that make these industry as growing as ever in the recent years.

However, with their exponential growth in numbers plying in the streets, which can now be said that these bikes are now the king of road, stepping aside the jeepney as the former owner of this accolade, different problems arises. Worst is, topping the list of road accidents involve the use of these motorbikes. Death arises not only on driving under the influence of alcohol but also because of improper driving gears such as wearing helmets and other safety gears. Sometimes you see people riding on these bikes have helmets but they are not using it. Primarily, they just use this in the event of LTO officers are surprisingly conducting checkpoint to check the adherence of this policy. The sad case is, despite of the growing numbers of accidents concerning on motorbikes, you can still see a lot of riders who does not wear the safety gears properly.  <agree;  this pisses me off when biking; road biking that is>

Incidentally, I did not know before that there are top of the line cars or latest version of car does have a seatbelt sensor in which it the driver does not wear the seatbelt, a continuous warning tone will be heard prompting the driver and the passengers to wear it. From this technology, we can greatly expand the safety and awareness level spanning to all motorbike riders by putting a helmet sensor device in the bike that sense the rider if he is wearing the correct safetygears like helmets, knee pads, arm pads and the like.

This is how it works. When the motorbike is switch on, sensor device will scan the rider’s conformance on the different aforementioned safety gears. If non-conformance occurs, the bike will automatically be put into safe mode and you cannot start the bike until proper decorum is observed. Consequently, the LTO in consonance with their policy on using the correct helmet will impose to install the device to the previously owned bikes in which revocation of drivers license and imposition of higher fines. With this innovation, government regulations on road safety will be improved.  4  <that will make the motorbikes more expensive

New 6 by Roman Cruz - improving stores waste water BOD level

NU6 #2: SOLID WASTE CATCHMENT BASIN

                Installed on Kitchen Back sink

by: Roman M. Cruz

The company’s support tot the DENR’s thrust on ensuring the water effluent quality or the waste water discharge was highlighted in the form of the CP2P launching program or the Cleaner Production Pollution Prevention in the stores to which we are required to maintain our BOD level to the standard of 50mg/L. BOD means Biochemical oxygen demand. It is theamount of dissolved oxygen that must be present in water in order for microorganisms to decompose the organic matter in the water, used as a measure of the degree of pollution. The lower BOD level means better performance and management of the store in terms of its quality water effluent management program. Any consistent deviation on this area will put the store under strict scrutiny by the DENR and might lead to store closure.

As a backgrounder, the waste water discharge from our stores are a complete mix of oil, grease, liquid waste from left over drinks, water used from cleaning and sometimes if the sink drains are defective or detached, solid food particles goes down also to the store sewerage pipes leading to the country’s general waste water canals. These stuffs are the things that increase the BOD level of the waste water. With the standard 50mg/L BOD, generally it is quite a challenge in the store considering the nature of our business. Our corporate Pollution Control Officer, however lobbies to at least decrease our BOD level to < 500mg/L the ideal BOD level for fast food restaurants to which the standard we are now following.

Last year was quite a challenge for me in my store when we are highlighted as one of the stores with a very high BOD level at 1069 mg/L, having this result it means we have to do something in reducing our BOD level through lessening the pollutants that goes through our sewerage pipes. During our team game planning, I suggested the following practices to lower down our BOD level.

1.     Separate Waste receptacle of liquid waste (leftovers). Liquid wastes are put into water containers with plastic liners. When the container is half full, the wastewater is pulled up in the station and safe keep in the garbage room. Since the city government runs the garbage collection, they have the capability to treat this wastewater before fielding it in the public sewerage canals thus lessening the effluent discharge of the store and more so, protecting our environment.

2.     Improvised sink drain compartment. This is a stainless compartment placed in the kitchen sink to capture all the solid waste particles like food debris and oil to prevent these pollutants going directly in the sewerage pipes.

With the improvements, for the last four quarters our BOD level now is ranging from 160-200 mg/L. Just last month, our latest BOD reading is now at 160 mg/L.

Please see the following for reference. 4