Exploring Digitalization of Kitchen Systems to Enhance Productivity

This research project investigates the significance of digitalizing kitchen systems to enhance productivity, focusing on the Peace & Loaf restaurant. The project explores the benefits of digitalization, including improved performance, reduced manual effort, and enhanced customer satisfaction. The research includes a literature review examining existing studies on digitalization, employee performance, and customer requirements. The methodology encompasses positivism and interpretivism research philosophies, employing both primary data collection through surveys and secondary data from books and journals. The study uses a probabilistic sampling method, surveying 30 employees. Qualitative data analysis is used to identify themes and interpret findings. The project includes a detailed timeline for research activities, ensuring timely completion. The aim is to understand the impact of digitalization on productivity, identify factors for improvement, and recommend strategies for increasing efficiency within the restaurant. This research provides valuable insights into the application of digital technology in the food service industry, highlighting its potential to streamline operations and improve overall performance.

Research project

Table of Contents
Introduction.....................................................................................................................................3
Literature review.............................................................................................................................4
Methodology....................................................................................................................................6
Timeline...........................................................................................................................................7
REFERENCES................................................................................................................................9

Introduction
In modern era, there are various changes take place related to new technology in business
world. It is highly essential to ensure that rate of work is minimised and consumers are provided
with proper satisfaction. For an organisation it is essential to make profit which can be done
through satisfying customers through delivering them products and services. Related to this,
service user have many options from where they can easily gain information related to the
customers requirements and deliver them services accordingly (Bhargave, Jadhav and Lahane,
2013).. There are various types of techniques which are applied by the company in respect to
enhance the satisfaction level of customers. While making purchase some of the factors are
considered by the firm such as price, quality, quantity etc. Therefore, improvement in technology
help in driving customer satisfaction level. Digitizing is known as the major changes which take
place in technology and help in leading all sectors. Firm understand the significance of digital
technology and they emphasis on using them. However, adoption of new technology can
minimis cost and time of productivity (Tanpure, Shidankar and Joshi, 2013). The present
research is based on exploring the significance of digitalizing the kitchen system to enhance its
productivity. It is identified that there are some issues which are faced by the Peace & Loaf
restaurant and due to this reason, they are not able to perform in an effective manner. Employees
productivity is getting hampered and reason for this is that kitchen is not digitalized. There are
some improvements which is required to be made so that productivity can be improved.
Aim
To explore the significance of digitalizing the kitchen system to enhance its productivity-
A study of Peace & Loaf restaurant
Objective
 To understand the importance of digitizing in Peace & Loaf restaurant.
 To identify different factors which help in increasing productivity
 To evaluate the impact of digitizing on productivity of Peace & Loaf restaurant
 To recommend strategies for increasing productivity through the help of digitizing
kitchen
Research questions
Q1. What is the importance of digitizing in Peace & Loaf restaurant?

Q2 What are the different factors which help in increasing productivity?
Q3. What is the impact of digitizing on productivity of Peace & Loaf restaurant?
Q4. What are the strategies for increasing productivity through the help of digitizing kitchen?
Literature review
Digitalization is known as the process through which information is converted from
analog signals into digital format which can be understood by computer system or electronic
device. According to the view of Cheong, Yeong and Yap, (2010) employees are important part
of the organization. They make products and sale them in market (Cheong, Chiew and Yap,
2010). Along with this, they interact directly with customers. Therefore, at the time when
customers are unable to perform in an effective manner then it leads to impact the business in
negative manner. While working in business environment there are many types of issues which
are faced by employees which lead to impact their performance and efficiency. Therefore,
business should understand requirements of its employees and fulfill them, so that they can work
effectively and efficiently. In restaurant, while season times workers are provided different types
of work which is required to be perform within the provided time. Regarding this, it is essential
to implement new technologies which lead to enable rate of work which are provided to them.
Chen, Lin and Yen, (2011) argued that firm used new technologies so that employee’s workload
can be minimized and quality of products and services can be enhanced. There are various types
of benefits which restaurant can gain when they make use of digitalization. Therefore, there are
many types of benefits which restaurant get while using digitization of technology. Here below
are some importance.
Improve performance level: According to the view of Lessel, Böhmer and Krüger,
(2012) there are different reason which are determined due to which employee’s face issues
while working in an effective manner. It is important to solve issues on time because increase in
it can lead to affect the productivity of company. One of the main reason is the lack of
understanding and proper training which is provided to employees. There are many employees
who do not know the way of using new technology and it lead to hamper the work (Chang and
Chen, 2012). However, digitalisation of new technology can easily reduce the work load and
improves the performance level of each employees.
Reduction in manual effort

There are most of the work which is done with the tools and techniques which help in
minimising the rate of performance of each employee. Various types of dishes which is served to
employees and for all of it there should ne machineries when they are digitalisation (Kashima,
Matsumoto and Ishii, 2010). It lead to make favourable enough to minimise the amount of work
which is carried out by workers. For instance, to make dishes 4 employees help is required and
with the use of digitalisation the man power involvement can be minimised upto two.
According to the view of Sun and Song, (2010). there are various types of strategies which can
be applied by the restaurant which help them in improving the productivity. Here below are
provided some factors which assist in improving productivity.
Training and development: As per the view of customers Shimamura, Kaihara and Takenaka,
(2012), employees are important for companies as they make innovative products and present
them in front of customers. It is important to provide them training and development facility so
that their skills and knowledge can be improved and they can work in an effective manner.
Understanding customer requirements: With the changes of times customers requirement also
get changed. It is important for management to understand them make products accordingly. In
relation to this research need to be conducted so that customers requirement can be determined.
Asan, Nordin and Shariff, (2014) state that through digitizing the kitchen company can easily
improve its productivity and enhance the satisfaction level of its customers. It assists in reducing
the work load of employees and they can perform in more effective manner for the firm. There
are many researchers who have conducted research on impact of digitalisation of technology in
the firm. From many research it is clearly indicated that company can effectively use new
technologies in respect to improve its productivity and profitability. Hence, the research justifies
the need of introducing new technologies within the firm.
Gap in the literature
The sampling of the literature lead to presents some of the suggestion of a gap in the
published academic literature on the impact of digitalization on the firm and its performance.
New technology not only improve the productivity of the firm but it also leads to save cost and
time. It makes easier for customers to receive their products and services on time without any
delay. Apart from this, company can also make good position in the market and easily survive in

a competitive environment. Hence, it can be stated that digitalisation has changed the way of
working of employees and assist them in improving their work performance
Methodology
In order to carry out the present research on selected topic that is exploring the
significance of digitalizing the kitchen system to enhance its productivity the following research
methods will be used:
Research philosophy
Research Philosophy is known as the belief and values of the scholar related to the way
of gathering and analyzing the methods. While considering Saunders’s onion, research
Philosophy it is put at the outermost layer and the first heading which is clarified in the research
methodology. It is divided into four types that are realism, interpretivism, positivism and
pragmatism (Flick, 2015).. The present research is based on exploring the significance of
digitalizing the kitchen system to enhance its productivity therefore, a combination of positivism
and interpretivism research philosophy will be used by the scholar in the present research. In the
positivism philosophy researcher focus on limitation to the collection and interpretation of data.
Along with this this it is dependent on the observation which are quantifiable. With the support
of this individual can easily understand the impact of digital technology on business operations
(Neuman and Robson, 2014).. Reason for choosing interpretivism is that it helps the investigator
in interpreting the elements of the study. Hence, the philosophy will support in showing different
aspects of the phenomenon which is studied.
Data collection methods
Data collection is considered as one of the appropriate method for collecting the essential
data and information in order to accomplish the business objectives. Through gathering
information from different sources, it will become easy to make research highly reliable and
valid (Cammarota and Fine, 2010).. There are two different method of data collection that are
primary and secondary. Primary data is the information which is collected first time and for the
selected study. So, it is considered as first-hand information. On the other side, secondary
information is the information which is published by scholar in their studies. The present
research is based on exploring the significance of digitalizing the kitchen system to enhance its
productivity therefore both primary and secondary method will be used by the scholar. In
primary information will be gathered through survey (Geerts, 2011).. Questionnaire will be

prepared and asked from employees of Peace & Loaf restaurant. While secondary information
will be gathered from books, and journals articles. These both method will help in gaining better
understanding related to the subject matter.
Sample
There are two types of techniques of sampling that are probabilistic and non-
probabilistic. For the present study probabilistic will be used b the scholar specific (Miller, Birch
and Jessop, 2012).. Here 30 employees of Peace & Loaf restaurant will be selected through the
random sampling method. Rationale for selecting this method is that it helps in reducing the
chances of bias and each employee will be get equal chance of being selected. Employees are
important part of the organization as they can provide specific information related to digitizing
of Kitchen and its impact.
Data analysis
After gathering information from different sources, it is important to analyze it in respect
to gain proper outcome (Ellingsen, Størksen and Stephens, 2010).. There are two important
method of data analysis that are qualitative and quantitative. Quantitative method is adopted at
the time when investigator want to analyses the information in numeric form. In this various
SPSS tools are used such as Z-test, T-test, Chi square test etc. On the other side, in quantitative
method, all the analysis is done on thematic based. The present research is based on exploring
the significance of digitalizing the kitchen system to enhance its productivity therefore
qualitative method will be used by the scholar. Various themes will be prepared on the basis of
results and interpretation will be done (Roberts, 2013).. The selected techniques are comprising
of the examining and recording patterns of gathering data. On the basis of selected techniques
themes and tables are formed which help on describing phenomenon in a better manner.
Timeline
At the time of carrying out research it is important to schedule each activity and
completed it on provided time. It is important for scholar to complete each activity on time as
delay in one activity can increase the time of other activities.
Activity/Week 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Design
research
proposal

Prepare the
background
of research
and objective
Produce the
literature
review
Focusing on
the research
methodologies
Collection of
information
by primary
and
secondary
resource
Analyzed and
examine
collected data
Interpretatio
n of the
collected
information
Conclusion
and Feedback

REFERENCES
Books and Journals
Asan, N. B., Nordin, N. A. and Shariff, Z., 2014. Zigbee-Based Smart Ordering System
(SOS). International Journal of Computer Trends and Technology (IJCTT)–volume, 11.
Bhargave, A., Jadhav, N. and Lahane, S. R., 2013. Digital Ordering System for Restaurant Using
Android. International journal of scientific and research publications, 3(4), pp.1-7.
Cammarota, J. and Fine, M. eds., 2010. Revolutionizing education: Youth participatory action
research in motion. Routledge.
Cheong, S. N., Chiew, W. W. and Yap, W. J., 2010, December. Design and development of
Multi-touchable E-restaurant Management System. In Science and Social Research
(CSSR), 2010 International Conference on (pp. 680-685). IEEE.
Cheong, S. N., Yeong, M. H. T. and Yap, W.J., 2010, December. Enriching dining experience
with the multi-touchable entertainment applications. In Science and Social Research
(CSSR), 2010 International Conference on(pp. 373-378). IEEE.
Ellingsen, I. T., Størksen, I. and Stephens, P., 2010. Q methodology in social work
research. International journal of social research methodology, 13(5), pp.395-409.
Flick, U., 2015. Introducing research methodology: A beginner's guide to doing a research
project. Sage.
Kashima, T., Matsumoto, S. and Ishii, H., 2010. Recommendation method with rough sets in
restaurant point of sales system. In Proceedings of the International MultiConference of
Engineers and Computer Scientists (Vol. 3).
Khan, J. A., 2011. Research methodology. APH Publishing Corporation.
Lessel, P., Böhmer, M. and Krüger, A., 2012, October. User requirements and design guidelines
for digital restaurant menus. In Proceedings of the 7th Nordic Conference on Human-
Computer Interaction: Making Sense Through Design (pp. 524-533). ACM.
Miller, T., Birch, M. and Jessop, J. eds., 2012. Ethics in qualitative research. Sage.
Neuman, W. L. and Robson, K., 2014. Basics of social research. Pearson Canada.
Roberts, T., 2013. Understanding the research methodology of interpretative phenomenological
analysis. British Journal of Midwifery. 21(3).
Shimamura, T., Kaihara, T. and Takenaka, T., 2012, September. Improving customer’s
subjective waiting time introducing digital signage. In IFIP International Conference on

Advances in Production Management Systems (pp. 385-391). Springer, Berlin,
Heidelberg.
Tanpure, S. S., Shidankar, P. R. and Joshi, M.M., 2013. Automated food ordering system with
real-time customer feedback. International Journal of Advanced Research in Computer
Science and Software Engineering. 3(2).
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