DBSI ASSIGNMENT (Interim Report)

Topic : DIGITAL TRANSFORMATION

Submitted to partial fulfilment of the requirement for

the award of the degree

MASTERS OF BUSINESS ADMINISTRATION

COMPANY: BIRIYANI ZONE

GROUP NO 6:
Pretty lakshmanan
Aayush
Akash Jaju
Akansha Narayan
Kiran Balaji
 CERTIFICATION

This is to certify that the thesis entitled “A STUDY ON THE COMPANY

BIRIYANI ZONE” submitted by group 6 to Alliance Ascent College towards
the partial fulfilment of the requirement for the award degree of MASTER OF
BUSINESS ADMINISTRATION is a bona fide record of independent
research work done under the guidance and supervision of Mr.Myank Mathur

SIGNATURE OF THE GUIDE EXAMINER SIGNATURE

PLACE : BENGALURU
DATE
 DECLARATION

We hereby declare that the project entitled “ A STUDY OF THE

COMPANY BIRIYANI ZONE “ submitted to Alliance Ascent College
towards partial fulfilment of degree MASTERS OF BUSINESS
ADMINISTRATION is a bona fide record and independent research done
by me during the course of my study under the supervision and guidance
of Mr Mayank Mathur

Aayush
Akash jaju
Pretty lakshmanan
Kiran Balaji
Akansha Narayanan
 INTRODUCTION

Established in the year 2009, Biriyani Zone Restaurant in Marathahalli, Bangalore by Mr.
Vijay Mohan Reddy andMr.JitendraBhaskaranisa
topplayerinthecategoryBiryaniRestaurantsintheBangalore.Thiswell- knownestablishmentactsa
sa one-stopdestinationservicingcustomersbothlocalandfromotherpartsof
Bangalore.Nowthereare9 branchesofBiryaniZonealloverBangalore.
• Marathahalli
• HSRLayout • IndiraNagar • Sarjapur
• Whitefield
• Kadugodi
• KudluGate
• Kundalahalli
• ElectronicCity

Nestled in the vibrant culinary landscape of [location], Biriyani Zone emerges as a

gastronomic sanctuary, beckoning patrons with the promise of an extraordinary journey
through the diverse and aromatic world of biryanis. Situated at the nexus of tradition and
innovation, the restaurant captures the essence of India's culinary heritage while infusing a
modern flair into its ambiance.

Upon stepping into Biriyani Zone, guests are enveloped in an atmosphere that seamlessly
marries contemporary elegance with hints of traditional aesthetics. The interior, adorned with
tasteful décor and warm lighting, sets the stage for an immersive dining experience that
transcends mere sustenance.

At the heart of Biriyani Zone's allure is its unwavering dedication to culinary excellence. The
kitchen, helmed by skilled chefs, is a hive of creativity and precision. Each biryani is a labor
of love, with the chefs meticulously selecting premium ingredients – from the fragrant spices
to the finest basmati rice and choice cuts of meat or fresh vegetables.

The menu at Biriyani Zone unfolds like a culinary map, inviting patrons to explore the
diverse biryani traditions of India. From the robust and spicy notes of Hyderabadi biryani to
the nuanced and fragrant layers of Lucknowi biryani, the offerings cater to every palate,
ensuring a symphony of flavours that captivates the senses.

Whether it's a leisurely lunch, a family celebration, or an intimate gathering of friends,

Biriyani Zone provides a haven where patrons can embark on a gastronomic odyssey.
Through its authenticity, attention to detail, and a menu that celebrates the kaleidoscope of
regional biryani variations, Biriyani Zone has rightfully earned its place as a cornerstone of
the culinary scene in [location]. It stands not just as a restaurant but as a testament to the
artistry and passion that define the world of biryanis.

STEP 1: FINDING IKIGAI

Biryani Zone's Ikigai, its fundamental reason for being, revolves around a deep passion for
crafting delicious biryani. This passion serves as the heartbeat of the establishment, driving
chefs to create not just a meal but a flavorful experience that resonates with the palates of
their patrons.

The expertise in diverse biryani recipes transforms Biryani Zone into a culinary haven. The
chefs' skill in preparing a variety of biryanis, from the fragrant Hyderabadi style to the spicier
Kolkata variant, showcases a mastery that goes beyond mere cooking. It turns the
biryani-making process into an art form, enriching the dining experience for customers
seeking variety and authenticity.

An essential aspect of Biryani Zone's Ikigai is its commitment to addressing the local
community's demand for quality biryani. It's not just about serving a dish; it's about
understanding the unique tastes and preferences of the community, becoming an integral part
of their culinary landscape. By meeting these demands, Biryani Zone establishes itself not
just as a restaurant but as a cultural hub, connecting people through a shared love for this
iconic dish.

Generating income through food sales forms a pragmatic pillar of Biryani Zone's Ikigai.
While passion and expertise lay the foundation, financial sustainability ensures the continuity
and growth of the venture. The income generated allows Biryani Zone to invest in quality
ingredients, maintain high standards, and continually refine its offerings.

Equally vital is Biryani Zone's dedication to providing exceptional customer service. Beyond
the flavours, the restaurant focuses on creating a positive dining experience. Courteous staff,
prompt service, and a welcoming atmosphere contribute to the overall satisfaction of
customers, fostering a sense of community and loyalty.

In summary, Biryani Zone's Ikigai is a balance between passion, expertise, community

connection, financial sustainability, and customer service. It's about more than just serving
biryani; it's about creating a space where culinary artistry meets community, providing a
delicious and memorable experience for all who enter its doors.

STEP 2: IDENTIFY THE BUSINESS PROBLEMS

1)Mandatory Closures:

a)Impact: The government-mandated lockdowns, aimed at controlling the spread of the

COVID-19 pandemic, forced Biriyani Zone to close its doors. This meant a complete
cessation of business activities for several months.

b)Financial Consequences: The closure resulted in a severe financial setback for the
restaurant. With no revenue generation during this period, they likely faced challenges in
covering fixed costs such as rent, utilities, and staff salaries.
Loss of Revenue:

c)Operational Constraints: Even after reopening, the restaurant faced limitations on its
operational capacity. Social distancing requirements compelled them to operate at only 50%
capacity.
d)Customer Volume Reduction: With the reduced seating capacity, the restaurant could
serve only half the number of customers they used to on a given night. This directly
translated to a significant drop in revenue.

e)Challenges in Adaptation: Adapting to this new normal would have required the
restaurant to rethink its business model, potentially investing in technology for online orders
or delivery services to compensate for the reduced dine-in revenue.
Safety Concerns:

f)Unforeseen Expenses: To comply with health and safety guidelines, the restaurant had to
invest in personal protective equipment (PPE) for staff. This includes masks, gloves, and
possibly face shields. The cost of these items, especially during the peak of the pandemic,
might have been higher than usual.

g)Sanitization Costs: Ensuring a clean and safe environment would have necessitated
increased spending on sanitation supplies. This could include frequent deep cleaning of the
restaurant, disinfectants, and hand sanitizers for both staff and customers.

h)Outdoor Dining Expenses: To accommodate social distancing and attract customers,

Biriyani Zone might have invested in creating an outdoor dining space. This could involve
the purchase of outdoor furniture, heating equipment for colder weather, and decorations to
make the space inviting.

2)Staffing Challenges:

a)Employee Exodus: The extended closure and the uncertainties surrounding the pandemic
prompted some of the restaurant's waitstaff and chefs to seek alternative employment or
choose not to return due to health concerns.

b)Training Hurdles: The departure of experienced staff meant that the restaurant had to
recruit and train new personnel. This is a time-consuming process and may result in
temporary service quality issues as the new staff gets acclimated to the restaurant's operations
and standards.
Supply Chain Disruptions:

c)Ingredient Unavailability: Supply chain disruptions, possibly caused by lockdowns,

transportation issues, or other pandemic-related challenges, affected Biriyani Zone's ability to
source certain key ingredients. This forced them to make adjustments to their menu offerings.

d)Increased Costs: The struggle to obtain signature ingredients likely led to increased costs
as the restaurant may have had to explore alternative suppliers or pay premium prices to
secure the necessary items. This, in turn, could have affected their profit margins.
Financial Strain:
e)Accumulating Expenses: While facing closures and reduced revenue, Biriyani Zone still
had fixed expenses to manage, such as rent, utilities, and unpaid invoices for goods and
services received before the lockdown. These accumulating bills put a strain on the
restaurant's finances.

f)Borrowing to Survive: To bridge the financial gap and ensure continued operations, the
restaurant had to resort to taking out a loan. This added a financial burden in the form of
interest payments and the need to repay the borrowed capital.

g)Operational Risks: Relying on loans to cover operational expenses poses risks to the
long-term financial health of the restaurant. The repayment of loans requires careful financial
planning, and any unforeseen challenges in the business environment could further
exacerbate financial strain.

3)Transition to Takeout and Delivery:

a)Technological Investment: To stay operational during lockdowns and accommodate the

shift in consumer behaviour, Biriyani Zone had to quickly invest in technology. This likely
included the development of a user-friendly website for online orders and integration with
food delivery services.

b)Marketing Expenses: Alongside technological investments, the restaurant likely had to

allocate additional resources to market their online ordering system. This could involve
advertising campaigns, promotions, and partnerships with delivery platforms to increase
visibility and attract customers to the new service.
c)Changing Consumer Behaviour:Dine-In Decline, Takeout Increase: The decline in
dine-in customers was offset by an increase in takeout and delivery orders. Adapting to this
shift in consumer behaviour required Biriyani Zone to optimise their operations for efficient
takeout service, possibly by reconfiguring their kitchen layout or hiring staff specifically for
order fulfilment.

d)Marketing Strategy Shift: The restaurant had to adjust its marketing strategy to emphasise
the availability of takeout and delivery options. This could involve promoting special deals,
updating their online presence, and leveraging social media to reach a broader audience.
Uncertainty:

e)Adapting to Guidelines: The ever-changing nature of government guidelines posed a

significant challenge. For instance, the investment in outdoor dining structures, made to
comply with social distancing measures, became uncertain as new restrictions were
introduced. Disassembling these structures added both logistical challenges and additional
costs.
f)Operational Agility: To navigate this uncertainty, Biriyani Zone needed to display
operational agility. This might involve having contingency plans for various scenarios,
closely monitoring government updates, and being prepared to pivot their business model as
needed.

g)Financial Prudence: The uncertainty in guidelines and restrictions adds an extra layer of
financial risk. Investments made in response to one set of guidelines may need to be reversed
or modified based on new regulations. This requires careful financial planning and flexibility
to manage unexpected changes.

4)Transition to Takeout and Delivery:

a)Technological Investment: To stay operational during lockdowns and accommodate the

shift in consumer behaviour, Biriyani Zone had to quickly invest in technology. This likely
included the development of a user-friendly website for online orders and integration with
food delivery services.
b)Marketing Expenses: Alongside technological investments, the restaurant likely had to
allocate additional resources to market their online ordering system. This could involve
advertising campaigns, promotions, and partnerships with delivery platforms to increase
visibility and attract customers to the new service.

5)Changing Consumer Behaviour:

a)Dine-In Decline, Takeout Increase: The decline in dine-in customers was offset by an
increase in takeout and delivery orders. Adapting to this shift in consumer behaviour required
Biriyani Zone to optimise their operations for efficient takeout service, possibly by
reconfiguring their kitchen layout or hiring staff specifically for order fulfilment.

b)Marketing Strategy Shift: The restaurant had to adjust its marketing strategy to emphasise
the availability of takeout and delivery options. This could involve promoting special deals,
updating their online presence, and leveraging social media to reach a broader audience.
Uncertainty:

c)Adapting to Guidelines: The ever-changing nature of government guidelines posed a

significant challenge. For instance, the investment in outdoor dining structures, made to
comply with social distancing measures, became uncertain as new restrictions were
introduced. Disassembling these structures added both logistical challenges and additional
costs.

d)Operational Agility: To navigate this uncertainty, Biriyani Zone needed to display

operational agility. This might involve having contingency plans for various scenarios,
closely monitoring government updates, and being prepared to pivot their business model as
needed.
e)Financial Prudence: The uncertainty in guidelines and restrictions adds an extra layer of
financial risk. Investments made in response to one set of guidelines may need to be reversed
or modified based on new regulations. This requires careful financial planning and flexibility
to manage unexpected changes.

6)Long-term Viability: The future of the biriyani zone became uncertain, and they had to
rethink their long-term viability. They explored new revenue streams, such as selling meal
kits or offering virtual cooking classes to stay afloat.
These challenges faced by "biryani zone" are representative of the difficulties many
real-world restaurants encountered during the COVID-19 pandemic. They had to be
adaptable, resourceful, and resilient to navigate through these problems and continue serving
their communities.

STEP 3: DETERMINE THE TYPES OF PROBLEM

1)INCREASE IN THE PRICE OF RAW MATERIALS

The increase in raw material prices poses a significant challenge for restaurants like Biryani
Zone. As the cost of vegetables and meat rises, the fixed price of food items becomes a
constraint, affecting profit margins. This situation often leads to diminished profits for
restaurant owners or, in some cases, results in no profit at all. The inability to adjust menu
prices in response to fluctuating raw material costs creates a financial strain, impacting the
overall sustainability of the business. Restaurant owners may need to explore strategies such
as optimising operational efficiency or diversifying the menu to mitigate the impact of these
fluctuations.

2)STORAGE THEFT
Employee theft, particularly of ingredients for personal use, poses a serious challenge for the
Biryani Zone. Despite the presence of surveillance cameras, the occurrence of such incidents
can lead to financial losses and operational disruptions. The unauthorised taking of
vegetables, meat, salt, or other essential ingredients affects inventory levels, impacting the
restaurant's ability to meet customer demand consistently. Beyond financial implications, this
behaviour erodes trust within the team and may necessitate additional measures such as
stricter inventory controls, employee training, or even revisiting hiring practices to address
this issue and maintain the integrity of the restaurant's operations.

3)RISING OPERATIONAL COSTS

The recurring escalation in operational costs for Biryani Zone spans various facets. The rise
in labour costs implies increased expenses on workforce salaries, impacting the overall
budget. The heightened use of electricity adds to operational expenditures, affecting the
restaurant's utilities budget. Maintenance of the digital app, crucial for customer engagement,
incurs ongoing expenses in technology support and updates. Marketing and advertising
expenses rise to remain visible and competitive in the market. Simultaneously, an increase in
land rent contributes to the overall cost surge, posing a significant financial challenge. To
navigate this, Biryani Zone may need to consider a comprehensive cost analysis, efficiency
improvements, and potentially explore strategic adjustments in pricing or marketing
strategies to maintain financial sustainability.

STEP 4: LOOK DEEPER INTO THE PROBLEM

A. Let's break down the potential customer perspective problems at

Biryani Zone:
1. Service Speed:
Customers might be unhappy if they feel their orders take too long to be ready. Fast service
is essential to keep customers happy.
2.Pricing:
If customers think the biryani or other items are too expensive for what they get, it can be a
problem. The balance between cost and value is crucial.
3.Portion Size:
If customers feel they're not getting enough food for what they paid, or if the portions are
too big, it could cause dissatisfaction. Portion size matters.
4.Customer Service:
Problems with how customers are treated—whether staff is unfriendly, there are long waits
for help, or concerns aren't addressed properly—can lead to a bad experience. Good customer
service is key for a happy customer.

A. Let's break down who is affected by the problems at Biriyani Zone:

1.Customers:
Customers are directly impacted because if the service is slow, prices are high, portions are
not satisfying, or if they have a bad customer service experience, they might choose not to
return, affecting the restaurant's business.
2.Owners & Managers:
Owners and managers are affected as they might see a drop in customer satisfaction, which
can lead to reduced sales and profits. They need to address these customer concerns to keep
the business thriving.
3.Employees:
Employees could be indirectly affected if customer dissatisfaction leads to a decline in
business. This might impact job security, working hours, or potential incentives tied to the
restaurant's success.
4.Suppliers:
Suppliers may be impacted if Biryani Zone's operational challenges affect its ability to make
timely payments or maintain consistent orders. A decline in business could have a
trickle-down effect on suppliers.

Let's simplify the aspects related to the customer perspective problems at Biriyani
Zone:
Where does the problem occur?
1.At Restaurant:
Problems can happen when customers dine in at the restaurant, such as slow service or
dissatisfaction with portions.

2.While Ordering Online:

Issues can arise when customers order through the online platform, like delays in delivery or
discrepancies between online and in-person experiences.

When does the problem occur?

1.Peak Hours:
Busy times can lead to longer wait times, affecting service speed and potentially customer
satisfaction.
2.Staffing Issues:
Problems might occur if there aren't enough staff members, leading to slower service and
possible mistakes.
3.Menu Changes:
Changes in the menu can sometimes cause confusion or dissatisfaction among customers.

Why is the problem occurring?

1.Poor Management:
If the restaurant is not well-managed, it can lead to various issues such as inefficient
processes or inconsistent service.
2.Understaffing:
Having too few employees can result in slower service and a higher chance of mistakes.
3.Lack of Training:
Insufficient training for staff can lead to errors in customer service and operations.

How would they improve the situation?

1.Staff Training:
Providing comprehensive training for employees to enhance their skills and efficiency
.2.Effective Management:
Improving overall management practices to ensure smoother operations and better customer
experiences
.3.Customer Feedback:
Actively seeking and implementing feedback from customers to address specific concerns
and continuously improve services.

Let's break down the problems and perspectives for the Store Manager at Biriyani
Zone:
What is the problem?
1. Staffing Issues:
Challenges related to having an adequate number of trained staff, which can affect service
speed and overall operations.
2. Inventory Management:
Difficulties in efficiently managing and controlling the restaurant's stock of ingredients and
supplies.
3. Customer Complaints:
Issues arising from customer dissatisfaction, which could be related to various aspects like
service, food quality, or overall experience.

Who is affected by the problem?

1.Store Managers:
Managers are directly impacted as they are responsible for addressing and resolving these
operational challenges.
2. Owners:
Owners may experience decreased profits and potential long-term harm to the restaurant's
reputation if these issues persist.
3. Customers:
Customers may face inconveniences, delays, or dissatisfaction if staffing and inventory
problems affect the overall dining experience.

Where does the problem occur?

1. Food Delivery Services:
Issues may arise in the context of food delivery operations, impacting delivery times and
customer satisfaction.
2. Casual Dining:
Challenges can occur in the restaurant itself, affecting the dining experience for customers
who choose to eat in.

When does the problem occur?

1. Peak Hours:
High-demand periods can strain operations, leading to slower service and potential issues
2. Staffing Issues:
Problems can arise when there's a lack of staff, impacting overall efficiency.
3. Menu Changes:
Adjustments to the menu may cause operational challenges and customer dissatisfaction.

Why is the problem occurring?

1. Human Resource Challenges:
Issues related to hiring, training, and retaining staff, impacting the restaurant's ability to
provide efficient service
.2. Customer Expectations:
Meeting and managing customer expectations can be challenging, especially during peak
hours or when menu changes occur.
3. Poor Service:
Inadequate training, insufficient staff, or operational inefficiencies can contribute to poor
service, leading to customer complaints.
How would they improve the situation?
1. Operational Efficiency:
Streamlining processes and improving overall efficiency in day-to-day operations.
2. Human Resource Management:
Addressing staffing challenges through effective hiring, training, and retention strategies.
3. Customer Satisfaction:
Focusing on enhancing the overall customer experience to address and prevent complaints,
thus maintaining customer satisfaction and loyalty.

Let's simplify the problems and perspectives for the Suppliers dealing with Biryani
Zone:
What is the problem?
1. Inconsistent Demand:
Suppliers face challenges with varying and unpredictable orders, making it difficult to plan
production and delivery.
2. Payment Delays:
Suppliers experience delays in receiving payments from Biriyani Zone, affecting their own
cash flow and financial stability.
3.Quality control:
Ensuring consistent quality of supplied ingredients may be a concern, impacting the
reputation of both the supplier and the restaurant.

Who is affected by the problem?

1. Suppliers:
Directly impacted by challenges related to demand fluctuations, payment delays, and
quality control.
2. Owners:
Owners may face strained relationships with suppliers, affecting the reliability of the
restaurant's supply chain
.3. Store Managers:
Managers are affected as inconsistent supplies or delays can disrupt day-to-day operations
and impact overall service.

Where does the problem occur?

1. Logistics:
Challenges may arise in the transportation and delivery of supplies from the supplier to the
Biryani Zone.
2. Restaurant:
Issues could occur within the restaurant premises, affecting the storage and use of supplied
ingredients.
When does the problem occur?
1. Seasonal Variation:
Fluctuations in demand based on seasons can create challenges for suppliers in meeting
varied requirements.
2. Payment Delay:
Delays in receiving payments from the restaurant can happen, impacting the financial
stability of the suppliers.
3. New Regulations:
Changes in regulations or compliance requirements can pose challenges for both Biryani
Zone and its suppliers.

Why is the problem occurring?

1. Demand Fluctuations:
Inconsistent and unpredictable orders from the Biryani Zone result in challenges for
suppliers in planning and production.
2. Logistics and Transportation Issues:
Problems in the transportation process can lead to delays or disruptions in the supply chain.
3. Communication Breakdowns:
Lack of clear communication between Biryani Zone and its suppliers can result in
misunderstandings and difficulties in addressing issues promptly
How would they improve the situation?

1. Clear Communication:
Establishing transparent communication channels to understand and address each other's
needs and challenges.
2. Payment Terms and Agreements:
Clearly defining and adhering to payment terms and agreements to ensure timely and fair
compensation for suppliers.
3. Adapt to Demand Fluctuations:
Developing flexible strategies to adapt to variations in demand, allowing suppliers to adjust
production accordingly.
STEP 5: ROOT CAUSE ANALYSIS

Food Types
1. Some items take longer to prepare:

This could be due to intricate recipes, specialised cooking techniques, or longer cooking
times for certain dishes.

Possible solution: Streamline the menu by optimising recipes or offering alternatives with
quicker preparation times.

2. Complex preparation process:

Complicated cooking methods or multi-step recipes may slow down the kitchen.

Possible solution: Simplify recipes or reorganise the kitchen workflow to make the
preparation process more efficient.

People

1. Chef can't keep up with the volume:

High demand may overwhelm the chef, leading to delays and potential quality issues.

Possible solution: Hire additional kitchen staff or optimise the workflow to handle peak hours
more effectively.
2. Short-staffed kitchen:

Insufficient personnel can contribute to delays and decreased service quality.

Possible solution: Hire more kitchen staff, cross-train existing staff, or implement efficient
scheduling practices.

3. Customers too demanding:

High expectations or customization requests may strain kitchen resources.

Possible solution: Set clear expectations, communicate limitations, and provide alternatives
for customization.

4. Server doesn't turn up the orders right away:

Delayed communication between the kitchen and serving staff can disrupt the flow.

Possible solution: Implement a streamlined order communication system or provide training

to improve communication.

5. Server doesn't pick up the food on time:

Slow service in delivering prepared food to customers can impact overall dining experience.

Possible solution: Enhance coordination between kitchen and serving staff, possibly through
improved communication systems.

Place

1. Preparation area not organised:

Disorganised workspaces can lead to inefficiencies and mistakes.

Possible solution: Implement a better organisation system, rearrange workspaces, and enforce
cleanliness standards.

2. Unorganised preparation process:

Lack of structure in the kitchen workflow can contribute to delays.

Possible solution: Establish clear processes and guidelines for food preparation.

3. Insufficient stock in the kitchen:

Running out of essential ingredients can disrupt service.

Possible solution: Regularly monitor and restock inventory to ensure an uninterrupted

workflow

Process
1. Packaging items for pickup takes too long:

Inefficient packaging processes can lead to delays in fulfilling takeout orders.

Possible solution: Streamline packaging procedures and provide staff with proper training.

2. Too many different foods to prepare:

A broad menu can strain kitchen resources and increase preparation time.

Possible solution: Evaluate and potentially reduce menu items, focusing on popular and
efficient dishes.

3. Too many choices on the menu:

An extensive menu may overwhelm both kitchen and customers.

Possible solution: Optimise the menu by offering a balanced variety without compromising
efficiency.

4. Too many orders at once:

A sudden influx of orders can lead to chaos and increased wait times.

Possible solution: Implement a robust order management system and consider strategies for
managing peak hours effectively.

STEP 6: INFORMATION HIERARCHY DIKW DIAGRAM

DATA:

Number of raw material quantities:

• 800 kg of meat (each day)

• 1500 kg of vegetables

• 5 cartons of other groceries

Age group of customers:

Age group visiting the restaurants vary a lot in a family restaurant which is the same in the
case of the Biryani zone. People with different age groups visit the restaurant. From age 5 to
age 60.

Cooking time and temperature measurements:

• Biryani is the signature dish for the Biryani zone, in that case biryani is made at 11:30 am
for all the branches in the central kitchen and then kept in a low flame for the rest of the day,
in order to keep the biryani warm. It takes 45 to 50 mins to make biryani.

• Other dishes like starters and curries are made in the respective restaurant’s kitchen and the
cooking time takes 7 to 10 mins.

Customer’s preferences:

• Customers largely prefer biryani at biryani zone as biryani is the signature dish of this
restaurant.

• Per day 300 to 400 biryanis get sold and on weekends it goes upto 500.

• Other than biryani their signature starter called lemon chicken is ordered by a large number
of customers as it goes well with the biryani.

INFORMATION:

Compiled recipes and ingredient combinations:

• Biryani zone has a unique recipe for their signature dish which is biryani and they follow a
unique way of making other dishes with Andra flavoured masalas, spices, etc.

• This style of cooking is followed in all the branches and not shared with any other
restaurants.

• One of the unique ways that the restaurant shared with us was that they don’t use tomatoes
in their biryani, instead they use tomato ketchup.
Order fulfilment status and customer feedback:

• Establish quality control measures to ensure that each dish meets the restaurant's standards
before it is sent out to customers.

• Organise the kitchen workflow to ensure a smooth and efficient process from order
placement to delivery.

• Keep customers informed about the status of their orders, especially if there are any delays
or issues.

• Provide multiple channels for customers to leave feedback, including online review
platforms, social media, and your restaurant's website.

• Consider implementing a feedback form on receipts or within email communications.

• Use customer feedback to identify areas for improvement in both service and food quality.

• Periodically review and update restaurant policies and procedures based on customer
feedback and changing trends

KNOWLEDGE:

Analysed cooking data for optimal flavours and textures.

• Start with high-quality, fresh ingredients. The quality of the raw materials greatly influences
the final flavours and textures of a dish.

• Establish relationships with reputable suppliers to ensure consistent quality.

• Experiment with different ingredient combinations to find flavour pairings that complement
and enhance each other.

• Adjust ingredient quantities and ratios to achieve the desired balance in flavours.

• Consider the cooking methods (grilling, roasting, sautéing, etc.) and their impact on texture.

Identification of popular menu items based on real- time order data:

• Based on the number of orders placed by the customers on the same dish, that particular
dish is set as the popular dish in the menu of Biryani zone.

• As of now the popular dishes in the menu are lemon chicken, chicken kebab, chicken
boneless biryani.

• The popular dish on the menu can also change according to the new dish introduced by the
restaurant.
Chef expertise in adjusting recipes based on current ingredient quality:

• Chefs often visually inspect ingredients upon delivery to ensure freshness and quality. This
includes checking for colour, texture, and any signs of spoilage.

• Engaging the sense of smell and touch helps chefs determine the quality of ingredients. For
example, fresh herbs should have a vibrant aroma, and meats should feel firm and moist.

• Based on the freshness and quality of ingredients, chefs may need to modify cooking times
and temperatures. For instance, if vegetables are exceptionally fresh, they might require less
cooking time to maintain crispness.

WISDOM:

Decision-making on ingredient procurement based on real-time market data:

• Cultivate strong relationships with trusted suppliers. Open communication channels with
suppliers enable chefs to stay informed about market trends, availability, and pricing.

• Embrace seasonal and local sourcing practices. Understanding the seasonality of ingredients
helps chefs make informed decisions about what's readily available and at its peak quality.

• Use technology and market intelligence tools to monitor real-time market data. This
includes keeping track of ingredient prices, seasonal fluctuations, and any external factors
that may impact the supply chain.

Menu adjustments and specials based on customer preferences:

• Regularly analyse customer feedback, both online reviews and direct feedback from diners.
Identify recurring themes related to likes, dislikes, and suggestions for improvement.

• Highlight chef's recommendations or specials on the menu. This provides an opportunity to

showcase unique and innovative dishes that may align with customer preferences.

• Leverage social media platforms to engage with customers and gather real-time feedback.
Polls, contests, or interactive posts can provide valuable insights into preferences.

Continuous improvement in cooking processes and recipes through feedback analysis:

• Conduct regular meetings with kitchen and serving staff to discuss customer feedback.
Front-of-house staff often have valuable insights into customer preferences and can provide
feedback from the dining area.

• Use feedback to inform menu adjustments and refinements. Consider removing

underperforming dishes, improving recipes based on feedback, and introducing new items
that align with customer preferences.

• Implement customer surveys to gather specific feedback on new menu items, seasonal
specials, or changes to existing dishes. Use surveys to gauge overall customer satisfaction.
• Encourage a culture of innovation in the kitchen. Experiment with new ingredients, cooking
techniques, and flavour combinations based on customer preferences and emerging culinary
trends.

STEP 7: INFORMATION DIAGRAM SYSTEM

Biryani Zone's information system is intricately designed to streamline its operations,

providing a seamless experience for customers from order placement to food delivery. The
system involves four key components: the food ordering process, payment system, creative
invoicing, and the food delivering system.

1. Food Ordering Process:

The journey begins with the customer interface, which could be a user-friendly website or a
mobile app. Here, customers browse through the menu, select their desired items, and place
their orders. This initiates a cascade of events within the information system. The order is
then processed through the Order Management System, which records and organises
incoming requests.Simultaneously, the Point of Sale (POS) system registers the order
updating inventory levels and communicating with the kitchen for preparation. This
streamlined process ensures accuracy and efficiency in handling customer requests.
To enhance kitchen operations, the Kitchen Display System is employed. KDS visually
displays incoming orders to kitchen staff, facilitating a smooth and coordinated preparation
process. This step ensures that the kitchen team is well-informed about the order details,
minimising errors and reducing waiting times for customers.

2. Payment System:
Once the order is prepared, the focus shifts to the payment system. Biryani Zone employs a
Point of Sale (POS) system that manages payment transactions. This system is not only
integrated into the ordering process for real-time updates but also ensures a secure and
efficient payment experience for customers. In the case of online orders, a Payment Gateway
securely processes transactions, providing customers with a reliable and convenient way to
pay for their meals.
The integration between the POS and the Payment Gateway is crucial, as it guarantees that
payments are accurately recorded, reducing the likelihood of discrepancies. This synergy
between the ordering and payment systems enhances the overall customer experience by
expediting the checkout process.

3. Creative Invoice:
After payment, the automated invoicing system comes into play. This system generates
invoices based on the details of the order. What sets Biryani Zone apart is its commitment to
a creative invoicing process. The invoicing system includes a customization module that
allows for unique and visually appealing invoice designs. This not only serves a functional
purpose but also contributes to the brand's identity and customer satisfaction.
The integration of the invoicing system with the POS ensures that the generated invoices
accurately reflect the items ordered and the corresponding prices. Creative invoicing goes
beyond mere documentation; it becomes a part of the overall dining experience, leaving a
lasting impression on the customer.

4. Food Delivering System:

With the order prepared, paid for, and invoiced, the final step is the food delivering system.
The delivery management system takes charge, coordinating the logistics of getting the order
to the customer's doorstep. This involves integrating with the POS to update the order status
and confirm payment upon delivery. A robust communication system notifies customers and
delivery staff about the order status, providing transparency and keeping all parties informed.
To further enhance the customer experience, a tracking system allows customers to monitor
their delivery in real-time. This not only adds a layer of convenience but also builds trust by
providing visibility into the entire delivery process.

In conclusion, Biryani Zone's information system is a well-orchestrated symphony of

interconnected components, ensuring a delightful and efficient experience for customers,
from the moment they place an order to the savory culmination of a delicious biryani arriving
at their doorstep.
STEP 8: IT COMPONENTS

The digital transformation of Biryani Zone involves integrating various IT components to

enhance operational efficiency, customer experience, and overall business agility. Here are
key components required for the digital transformation:

1. Point of Sale (POS) System:

- Upgrade or implement a modern POS system to streamline transactions, order processing,

and inventory management.

2. Cloud Computing Services:

- Utilise cloud platforms for scalable and flexible storage, processing power, and
application hosting.

3. Mobile App/Website:

- Develop a user-friendly mobile app or website to facilitate online ordering, reservation,

and interaction with customers.

4.Customer Relationship Management (CRM) Software:

- Implement CRM software to manage customer data, preferences, and feedback, allowing
for personalised interactions and targeted marketing.

5. Data Analytics Tools:

- Integrate analytics tools to gather insights into customer behaviour, preferences, and
trends, aiding in data-driven decision-making.

6.Inventory Management System:

- Upgrade or implement an advanced inventory management system to optimise stock

levels, reduce waste, and enhance supply chain efficiency.

7. Digital Payment Solutions:

- Integrate digital payment options, such as mobile wallets and online payment gateways, to
provide convenient and secure transactions.

8.AI and Machine Learning (ML):

- Implement AI and ML algorithms for predictive analytics, personalized recommendations,

and efficient order processing.

9.Cybersecurity Measures:

- Strengthen cybersecurity measures to protect customer data, financial transactions, and

sensitive business information.
10.Internet of Things (IoT) Devices:

- Deploy IoT devices for smart kitchen appliances, inventory tracking, and monitoring
equipment conditions for preventive maintenance.

11.Social Media Integration:

- Enhance digital presence by integrating with social media platforms, allowing for
marketing, promotions, and customer engagement.

12.Unified Communications System:

- Implement a unified communications system for seamless internal communication among

staff and enhanced customer service.

13.E-commerce Platform Integration:

- Integrate with popular e-commerce platforms to reach a broader audience and facilitate
online sales.

14.Training and Learning Management System:

- Implement digital training modules for staff development, ensuring they are equipped to
use new technologies effectively.

15. Robotic Process Automation (RPA):

- Explore RPA for automating repetitive tasks, reducing manual errors, and improving
overall operational efficiency.

16. Augmented Reality (AR) for Marketing:

- Utilise AR for interactive marketing campaigns, allowing customers to virtually

experience the ambiance or explore the menu.

17.Digital Feedback and Review System:

- Implement a digital system for collecting and analyzing customer feedback, enabling
quick response to concerns and continuous improvement.

18. Collaboration Tools:

- Introduce collaboration tools for remote work, project management, and real-time
communication among teams.

By strategically implementing these IT components, Biryani Zone can embark on a

successful digital transformation journey, staying competitive in the ever-evolving landscape
of the food industry.
STEP 9: TYPES OF IS BEING USED

In a restaurant, various information systems (IS) are used for different functions. Common
types include Point of Sale (POS) systems for transactions, inventory management systems,
reservation systems, and employee scheduling software. These systems help streamline
operations and enhance efficiency in the restaurant industry.
Yes, Point of Sale (POS) systems are crucial in restaurants for handling transactions. They
allow staff to process orders, manage payments, and track sales. POS systems also integrate
with inventory management, helping in stock control and reducing the chances of errors in
order processing. Additionally, POS systems often provide valuable data for business analysis
and decision-making.

There are various types of Point of Sale (POS) systems used in restaurants, each catering to
specific needs. Some common types include:

• Stationary POS Systems: Traditional systems with fixed terminals at designated points,
such as cash registers or order-taking stations.

• Mobile POS Systems: Utilising tablets or smartphones, these systems enable staff to take
orders and process payments at the table, providing a more flexible and efficient service.

• Self-Service Kiosks: Customers can place and pay for their orders independently using
interactive kiosks, reducing wait times and enhancing the ordering experience.

• Online Ordering Systems:Integrated with the restaurant's POS, these systems allow
customers to place orders remotely, either for delivery or pick-up.

• Tablet POS Systems: Portable devices like tablets that serve as POS terminals, offering
mobility and flexibility for order processing.

• Cloud-Based POS Systems: These systems store data in the cloud, providing accessibility
from anywhere with an internet connection and allowing for real-time updates and analytics.

The choice of POS system depends on the specific needs and preferences of the restaurant,
considering factors like size, type of service, and customer interactions.

Types of Inventory management used by Biriyani Zone :-

Inventory management systems in restaurants are crucial for efficient operations. Here are
key aspects of these systems:

• Stock Tracking: They monitor and update inventory levels in real-time, helping restaurants
stay informed about the quantities of ingredients and supplies on hand.
• Ordering Automation: Automated systems can generate purchase orders based on
inventory levels, reducing the risk of stockouts or overstock situations.

• Supplier Management:Keep track of multiple suppliers, manage relationships, and

streamline the ordering process.

• Recipe Costing: Calculate the cost of menu items by considering the cost of ingredients,
helping in pricing decisions and maintaining profit margins.

• Barcode Scanning: Utilise barcode technology to speed up the receiving and tracking of
inventory items.

• Waste Management:Identify and track wastage, allowing restaurants to minimise losses

and improve efficiency.

• Integration with POS: Seamless integration with the Point of Sale system ensures that
sales and inventory data are synchronised, providing a comprehensive view of the business.

Implementing a robust inventory management system helps restaurants reduce waste, control
costs, and maintain optimal stock levels for smooth operations.

Different types of various reservation use by Biriyani Zone :-

Restaurants use various reservation systems to manage bookings efficiently. Here are
common types:

• Phone-Based Reservation Systems: Traditional method where customers call the

restaurant to make reservations. This can be complemented by manual reservation books.

• Online Reservation Systems: Customers can book tables through the restaurant's website
or dedicated reservation platforms, providing convenience and real-time availability.

• Mobile App Reservation Systems: Some restaurants offer dedicated mobile apps allowing
customers to reserve tables, access menus, and receive promotions.

• Third-Party Reservation Platforms: Restaurants may use third-party services like

OpenTable or Resy for online reservations, expanding their reach and visibility.

• SMS Reservation Systems: Customers receive confirmation or reminders via text

messages, streamlining communication.

• Waitlist Management Systems: For restaurants that don't take traditional reservations,
waitlist systems allow customers to join a virtual queue and receive notifications when their
table is ready.
The choice depends on the restaurant's preferences, size, and the level of automation and
control they desire for managing reservations. Many restaurants today use a combination of
these systems to offer flexibility to their customers.

Identification of popular menu items based on real- time order data:

Employee scheduling software for restaurants comes in various forms to help streamline
workforce management. Common types include:

• Traditional Scheduling Software: Web or desktop-based applications that allow managers

to create schedules, manage shifts, and track employee availability.

• Cloud-Based Scheduling Systems: Online platforms accessible from anywhere, offering

real-time updates and collaboration for managers and staff.

• Mobile Scheduling Apps: Applications that allow managers and employees to view and
manage schedules using smartphones, promoting accessibility and communication.

• POS-Integrated Scheduling:Integration with Point of Sale systems to align employee

schedules with peak business hours and demand.

• Automated Scheduling Systems: AI-driven tools that analyze historical data, employee
performance, and business trends to generate optimized schedules automatically.

• Communication and Collaboration Tools: Platforms that facilitate communication

between team members, enabling shift swapping, availability updates, and instant messaging.

• Time and Attendance Integration:Systems that seamlessly connect scheduling with time
and attendance tracking, aiding in accurate payroll management.

The choice of scheduling software depends on the restaurant's specific needs, size, and the
level of automation desired for managing employee schedules effectively.

STEP 10: PURPOSE OF DIGITAL TRANSFORMATION

Proposing a digital transformation strategy for Biryani Zone involves integrating innovative
technologies to enhance various aspects of its operations. Here's a comprehensive strategy:

Integrated Technology Ecosystem:

Implement an integrated technology ecosystem that connects POS, inventory management,

reservation, and employee scheduling systems. Ensure seamless communication and data
flow between these systems for a holistic view of restaurant operations.
Upgrade POS systems:

Consider upgrading POS systems to a cloud-based solution for improved accessibility, real-
time updates, and data analytics. This allows for flexibility and ensures that data is available
from any location with an internet connection.

Mobile and Online Ordering:

Enhance the customer experience by investing in mobile POS systems and integrating online
ordering capabilities. This caters to the growing trend of digital interactions and provides
customers with convenient options for placing orders and making payments.

Inventory Management Optimization:

Implement advanced inventory management systems that utilize barcode scanning and
automation for stock tracking. This ensures real-time updates, reduces the risk of stockouts,
and streamlines the ordering process by integrating with suppliers.

Recipe Costing and Analytics:

Utilise advanced features in the inventory management system, such as recipe costing. This
helps in calculating the cost of menu items accurately, facilitating informed pricing decisions
and maintaining optimal profit margins.

Enhanced Reservation Systems:

Integrate various reservation systems, including online, mobile app, and third-party
platforms. Utilise data analytics to understand reservation patterns, optimise table turnover,
and enhance customer engagement through personalised promotions.

Waitlist and SMS Integration:

Implement waitlist management systems and SMS reservation confirmations to improve

communication with customers. This reduces no-shows, enhances the overall dining
experience, and improves operational efficiency.

Employee scheduling optimization:

Upgrade employee scheduling software to a cloud-based, mobile-friendly solution for real-

time updates and collaboration. Integrate it with POS systems to align schedules with peak
business hours, improving workforce management.

AI-driven Automated Scheduling:

Explore AI-driven automated scheduling tools to optimise employee schedules based on
historical data, performance metrics, and business trends. This ensures efficient staffing
levels and minimises labour costs while maximising productivity.
Communication and Collaboration Tools:

Implement communication and collaboration tools for employees to facilitate seamless

interaction, shift swapping, and availability updates. This improves team coordination and
enhances overall operational efficiency.

Data Security and Compliance:

Prioritise data security measures to protect customer information, payment data, and sensitive
business data. Ensure compliance with industry regulations and standards to build trust with
customers and avoid legal issues.

Employee Training and Change Management:

Provide comprehensive training for employees to adapt to the new digital systems.
Implement change management strategies to ensure a smooth transition and foster a culture
of continuous improvement.

By implementing this digital transformation strategy, Biryani Zone can enhance operational
efficiency, improve customer satisfaction, and stay competitive in the evolving restaurant
industry.

BIBLIOGRAPHY
Biriyani Zone https://www.biriyanizone.com/

https://apps.apple.com/in/app/biriyani-zone/id1669300381