Improving Labor Productivity and Labor Elasticity at Multiproduct Japanese Cuisine Restaurant Introducing Cell-Production System

This study examined improvement of labor productivity and elasticity of labor hour on sales of a multiproduct Japanese cuisine restaurant. Conventionally, multiproduct restaurant operations include a line production system in the kitchen. Japanese chefs are assumed to be low-skilled workers with staff members supported by someone. A cell production system is introduced into a Japanese Cuisine restaurant to improve it. Results show that the cell production system improves both labor productivity and elasticity of labor hours because the system reduces fixed labor hours during less-busy times in the kitchen. To introduce the system, it is important to educate and train kitchen staff members because the system requires preparation of other staff members’ food orders during idle time.