Design of a modern fast-food restaurant using an Industrial Engineering approach Fall 2023

The objective of this project is to design a restaurant that serves one type of fast food (such as burgers, pizza, poke, etc…) where robots are used as runners and ordering is done using a mobile application, and where ingredients are sourced locally and replenished on a just-in-time basis.  The design project should follow the “product, process and schedule design process” and accomplish the following:

• Sizing customer demand (breakfast, lunch and dinner) based on market analysis.
• Finding a best location alternative for a small-size fast food joint based on minimizing capital cost and maximizing potential for attracting customers.
• Creating a simplified menu and determining raw material types, quantities and costs in a way to optimize operations (ordering time, material costs, storage space, inventory levels…) across the supply chain.
• Determining service requirements including number of cooks, waiters and robot runners per shift, number of shifts per day and opening hours.
• Designing a facility layout that promotes flow of customers while reducing the distance employees must travel.
• Analyzing local food supply chains to balance delivery convenience with costs (e.g. a consolidated source such as ‘Souk el Tayeb’).
• Determining the average profit per customer and the ultimate discounted payback period for the entire restaurant operation

Project Details

• Student(s): Team 1: Mahdi Tarhini, Ari Avedis, Joe El Hawa, Hamad el Atat / Team 2: Gabriel Bared, Peter Younan, Marc Berberi, Ghadi Ghostine
• Advisor(s): Dr. Marc Haddad
• Year: 2023-2024