Din Tai Fung Business Operation

PROJECT PROPOSAL[pic 1]

Company chosen: Din Tai Fung Restaurants

• Why did we choose Din Tai Fung?

Din Tai Fung is a world-famous brand of restaurants originating from Taiwan, well known for its service and culinary excellence. In 2003, BreadTalk Group won the franchise rights to operate Din Tai Fung in Singapore and is currently running 18 outlets nationwide. The success story of Din Tai Fung Singapore heavily lies at their ability to maintain effective operational strategies, process control and quality management. By increasing the efficiency of its existing manpower, re-designing workflow processes and investing in technology, Din Tai Fung has managed to maintain high service levels despite the tight labour market.

Our project aims to analyse the successful operational model of Din Tai Fung Singapore as well as to figure out several operational issues and respective solutions in order to maximize the brand’s product and service quality.

• Which operational issues are we going to focus on?

The main operational objective of Din Tai Fung is to ensure excellent culinary quality and service. Hence, the focus of our project will be on operational strategies and process design. We are going to analyse how Din Tai Fung operates its restaurants in Singapore, the effectiveness its workflow in transforming raw material and labour into Taiwanese cuisine to achieve its competitive priorities such as:

• Product: Quality and Variety of the final product

• Service: Quality, efficiency and flexibility of the service provided to the customers

Moreover, a detailed application of queueing model to reduce waiting time and increase service level of Din Tai Fung will be presented in our project.

• Which aspects of the company are we going to research?

1. Operations strategies adopted by Din Tai Fung

• Redesigning workflow process
• Adopting technology
• Developing human capital

1. Preliminary analysis of operation process

• Process flow: Queuing → ordering → preparing → serving → payment

1. Quality management system and competitive priorities
2. Suggestions for improvement

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