Design a model to reduce the lead time

in Rob Jon burritos

Carlos Moran, Karla Garzón & Marcos Rengifo 
Industrial Engineering
Tutor name: Kleber Barcia, PhD.
Facultad de Ingeniería en Mecánica y Ciencias de la Producción 
October - 2022 
 Contents
Company Background
Project Team 
Voice of Customer
CTQ Tree
Problem Statement
Variable Definition
Constraints
General Objective
Economic Justification
Triple bottom line metrics
Work Plan
Project Charter
Courses used
Next step
 Company Background

Product Activities Location Suppliers Customers

• Burritos • Fry •  Guayaquil •  Barzola • Diners
• set up – Urdesa •  La huerta
• Cook 
 Company background

01 03 05
Product Fry Location Customers
set up Barzola
Cook  La huerta

Guayaquil –
Burritos Diners
Urdesa
Activities Suppliers
02 04
 Team work

Karla Garzón

Rob Jon
Marcos Rengifo

Carlos Morán
 Voice of Customer

There is not effective

There is
There is not communication
no specific role
enough space to between staff
for employees.
store inventory members.
The workplace
is limited.

Employees are
They do not have a Due to the COVID disorganized
demand forecasting 19  , the sales level when taking
system. have reduced. orders.

there is no correct
assignment in
The kitchen Mistakes in work schedules
utensils are not the orders
located
correctly.
 Voice of Customer

On holidays and Delay in the delivery of

Inventory  between
weekends there is products to the final
processes
an increase of customer
customers. Demand
variation

Little preventive
maintenance to Supplier
There is a high equipment and delivery
takt time utensils delay

inexperience in
order
Sales estimation preparation
Low  performance based on
due to stress intuition
 Affinity
Diagram
Low productivity
capacity Kitchen, inventory. 

Employees Not effective communication,

inexperience and disorganized.

Not have a demand forecasting

Low sales system.

Delay in the delivery of products to

Reduce lead time the  customer. 
Focus Group
 Driver
Needs CTQ
s
Number of deliveries
made outside the
agreed time / Total
number of deliveries
Time
Number of deliveries
made within the
estimated time / Total
number of deliveries
Deliver the final
product on time
Total income - total
expensive

Sales (Economic)
(Sales of the current
period - Sales of the
previous period) / Sales
of the previous period
Needs Drivers CTQ

Order reception Receive order <= 2min

time

Adding ingredients <=

Cold Zone Time
1 min

Reduce lead time Fry <= 6 min

Hot Zone Time

Oil temperature
between 180°C to
200°C

Order Delivery products delivered <=

Time 1 min
 Problem Statement
Sales 2021
700

}
600

500
GAP
400

 
300 GAP 184,67
200
Average 432,33
100
Benchmark 617
0
ry ry ch ril ay ne Ju
ly st be
r er be
r
be
r
nua rua ar Ap M Ju ugu m tob m m
J a eb M A te Oc ve ce
F
S ep No De

Sales Average Benchmark

 Problem Statement
What? Who? When? Where? How?

Delay in the
Low burritos employees Rob Jon Year 2021 preparation of
sales burritos
products

Problem
In rob jon burritos during 2021, low sales were recorded due to the delay of
employees to prepare products.
 Variable definition

𝐘𝟏 Order reception

𝐘𝟐 Cold Zone Y = Lead time

Y+ + +
𝐘𝟑 Hot Zone

𝐘𝟒 Order delivery
 Project scope

Supplier Inputs Process Output Customer

Barzola Proteins proteins and

Prepare raw material
"La huerta" Vegetables vegetables chopped

diner's order Order reception invoice delivery diner

Flour tortilla with

cold zone staff vegetable list Cold zone Hot zone staff
vegetables

Proteins list, rice,

Hot zone staff Hot zone Burrito 
beans

Aluminum foil,
packaging Order delivery Final product diner
 Constrains
• Capacity of kitchen equipment such as: refrigerator, blender, etc.
• Establishment layout.
• Assigment of jobs.
 General objective
Reduce lead time by 10% at Rob Jon Burritos in the branch located in Urdesa in
Guayaquil city , by analyzing the process using the DMAIC methodology, to
increase sales. 
 Economic justification

GAP
(Burritos/Month) 184,67 184,67 184,67

GAP reduction 10% 15% 20%

Goal 166,20 156,97 147,73
A 10% increase in sales over
the next 4 months would be
more appropriate, however the
annual income would be
$1727.64 which is a low
amount that does not
generate a good gain in the
restaurant.
10%
 
Increasing sales by 15% over
the next 4 months, we would
get an annual income of
$2,658.12, which is a
profitable gain considering the
effort that will be put into it.
15%
It's difficult to increase sales
by 20% in just 4 months,
because there is not enough
capital to buy more equipment
and utensils, to satisfy the
demand. With this reduction,
an annual income of
$3,381.36 would be obtained.
20%

 Triple botton line metrics
Economic Impact
With this project, burrito sales are expected to increase by 15% for the next 4 months, which
represents an annual income of $2,658.12. In addition, there is an indicator of the percentage
of monthly sales.

Social Impact
When the proteins are fried at the right temperature, the cooking time is reduced, in addition
this allows them not to absorb too much fat, which benefits the health of the people who
consume it. In addition, employees will not be exposed to high temperatures for too long,
which allows accidents to be avoided.

Enviroment Impact
The reduction time in the hot zone, where the proteins are fried,  allows us to reduce the
consumption of gas, oil and water, in this way we manage to maximize the use of non-
renewable resources.
Work plan
 PROJECT CHARTER PROJECT CHARTER
 Project Title Design a model to reduce the lead time in Rob Jon burritos
 Project Start Date 05/10/2022  Project End Date 26/01/2023  Project Advisor Kleber Barcia, PhD.
CTQ Tree

Deliver the final product on time. Reduce Lead time.

Project Scope Deliverables

Reduce lead time by 10% in Rob Jon burritos. Slides presentation
Video clip
Risks and Issues Assumptions/Dependencies
In Rob Jon burritos during 2021, low sales were recorded  Small business
due  to the delay of employees to prepare products. Sales increase
Triple Bottom Line
Economic Impact Social Impact

   burrito sales are expected to increase by 15% for the next Employees will not be exposed to high temperatures for too

4 months.  long.

Environment Impact
                                                                   Reduce the consumption of gas, oil and water.
Project Team Approval/Review Commitee
Project Leader  Carlos Morán  Advisor  Kleber Barcia, PhD.
Process Analyst  Karla Garzón  Project     Milton Aviles
Process Analyst  Marcos Rengifo Manager  Luis Aviles
 Course used
Simulation Advanced
continuous
improvement

Quality
engineering Methods
engineering
 Next step
Measure
THANKS!