Layout performance indicators and systematic planning

Purpose – The purpose of this paper is to plan the layout of the production area of an industrial kitchen of a theme restaurant through the application of the systematic layout planning (SLP) methodology and the establishment of layout indicators with a specific application in the restaurant business. Design/methodology/approach – The authors applied the SLP methodology in the industrial kitchen of a theme restaurant in order to plan and develop layout alternatives. Such layout alternatives were then evaluated according to a set of specific indicators consolidated based on a literature review. Finally, a multi-criteria decision-making tool was used to support the selection of the best layout alternative and suggest to the case study area. Findings – The main results could be highlighted as: first, an area, previously unexplored, of approximately 5.40 m² ended up being used as a productive area for the operations; second, 40 percent reduction in work-in-process by removing the refrigerators of groceries and the freezer from the production area; third, indirect indicators, such as customer satisfaction and the employee’s workplace environment, have increased their performance, since customers were better served and working environment became more conducive to a good employee performance. Originality/value – Most research in layout planning is typically developed in productive industrial areas, and this paper contributes to the understanding the differences of implementing SLP methodology in a food service business, such as restaurant, and proposes the utilization of specific layout indicators.