Quality metrics

• Kitchen cleanliness ( how clean is the environment)

• Freshness of raw ingredients

• Kitchen management ( how tools and utensils are arranged and placed for the most efficient cooking)

Cost metrics

• Cost of raw ingredients used per day

• Cost of food waste

Time metrics

• Service time / Order Fulfilment rate(time taken to serve customer orders)

Output metrics

• Dishes served on that day ( number of orders fulfilled in that day)

Organizational metrics

• Number of staff of duty

• Number of staff on leave

• Late comings of staff

• Rate of turnover

• KPI metrics of staff (efficiency of staff in performing their tasks. E.g How long a Kitchen staff takes to prepare ingredients to cook)

Time metric

• Food cooking time per order (Per minute) e.g. 10 minutes per every food product complete

Cost metric

• Raw material per (currency) usage per order e.g. eggs, ham and vegetables total cost per order: RM 3

Quality metric

• Taste rating from customer

• Food reviews

Output Metric

• Food output rate per order (Per minute) e.g. How many dishes come out from the kitchen per order.

Process complexity

• Cooking process time by step (per minute) e.g. Washing vegetables

Organizational Metric

• Turnover rate (rate of worker quitting)

• Work process stress (How many workers is required for 1 step of process)

-Time

1. Order fulfillment rate

2. The sequences of raw material arrangements affect time

-Output

1. Raw material quantity required to fulfill the demand

2. The sales of product/the cost of inventory

-Quality

1. Food safety

2. Complaint rate of consumer

-Cost

1. Standard food portion

2. Strategic purchasing (fresh goods/ preserved food)

-Organizational metrics

1. Chef effectiveness to fulfill order

2. Employees emotions when facing customer

Taking order from customer to the kitchen

Customer waiting time

Cooking time

Making drink

• Cost metric

Cost of raw ingredient

Cost of returned dish (wrong order/ multiple order)

How much is the pay for each worker including overtime

• Quality metric

The taste of the food

The overall look of the food

The cleanliness of the kitchen

The freshness of the ingredients

• Output metric

How much can the restaurant serve its customer per day

How much of food & drinks that can be processed in a day

• Organizational metric

How much chef needed in the kitchen during peak hour

How many employee that can cook to cover the chef during emergency break

Time metric

• Bicycle manufacturing time per order (Per day) e.g. 1 hour per every bicycle complete

• Shipping time of bicycle to customer

Cost metric

• Raw material per (currency) usage per order e.g. Carbon fiber and groupset component total cost per order: RM 1,000

• How many quantity of raw materials per order. E.g. 1km of carbon fiber fabric for RM100

Quality metric

• Defect per every 100 bike manufactured

• Bicycle reviews

• Feedback from customer in the product page

Output Metric

• How many bike are completed within 1 day

• How many bike are shipped within 1 day

• How many defect bike are corrected within 1 day

Process complexity

• Manufacturing process time by step (per minute) e.g. Laying carbon fiber and molding it into shape.

• How many total bike are completed within 1 day

Organizational Metric

• Turnover rate (rate of worker quitting)

• Work process stress (How many workers is required for 1 step of process)

• How much time product complete per process for 1 worker per minute

• The lead time per bottle must be below 3 days per order (depending on the state).

• The processing time must be below 30 minutes per bottle in the same batch. Including sizes, colour, and features.

• The non value added process must be below 45 minutes per worker and process in a day.

Cost metric

• The cost of the raw material for all bottles must not be more than RM100,000 per month.

• The cost for workers that work overtime much be below RM280 per worker in a week.

• The cost for rejected/defect bottles must be below RM500.

Quality metric

• The number of defect bottles must be not more than 7 bottles per batch.

• Customer complaint received in a year must be 3% per batch annually.

Output metric

• The production time must not be more than 5 days from the day order received to delivery time.

• Work in process per batch must not be more than 1 hour daily. This include break time and down time.

• The quantity of buffer must be below 2,000 bottles per month. To improve the liquidity of the inventory and reduce the excessive goods from building up in the warehouse.

Process complexity

• The total number of steps from taking order till the finished goods must be about 10 steps. This also include process of cleaning defects.

• The number of decisions made per day must be lower than 3 to reduce confusion and process halt.

Organizational metric

• The employee satisfaction must be above 3-5 likert scale for employee retention.

Time metrics

• Batch Manufacturing production time (how long it takes to produce 1 batch of beer 1200 beers)

• Packaging time (how long it takes to sort and pack beer 200 6 packs )

• Distribution time (how long it takes for the distribution of products to wholesalers, retailer 1 to 3 days)

Quality metrics

• Quality of beer ( taste and chemical check. Alcohol content meets set level 5% , taste is consistent with previous batches)

• Number of defects in packaged beer( number of cans that don't meet the standards out of 1200 only 4 to 6 defects acceptable.

• Raw material wasted in production( barley wheat waste, turn into compost or outsourcing waste management)

Cost metrics

• Cost of raw materials (how much is 10 tons of barley wheat)

• Cost of waste during production (cost to conduct waste management on byproduct)

• Cost of reusing waste (cost to use byproducts in creating secondary products)

Output metrics

• Per day batch distribution into market (5000 cartons distributed)

• Number of produced beer in a day ( 1200 cans)

• Number of packaged beers ( 200 cases)

Process complexity

• Turn over time from each process (fermenting (3 to 4 days), refining (1 day), canning( 1200 per day), Packaging ( 200 6-packs per day), shipping ( reaches market in 1 to 3 days)

• Packing is maintained at set quota 200 6-packs, if not met, there is a bottle neck in production.

Organization metrics

• Number of staff in each process department

• Number of late comings and absence of staff ( less than 10%)

• Turnover rate by department ( less than 10%)

• Staff Fulfilment in Organization

• Staff training by department to further upskill and improve process efficiency

• Staff KPI by department ( Eg. Number of 6-packs produced by one staff in 1 hour)

-time metrics

1. Shows expected quantity produced & real quantity produced, machinery and equipment working efficiency (below 80%need to check)

2. Shows the order fulfillment rate (below 80% means that is not effective)

3. Lead time to delivery of customer( depends on distance) should be arrived within 3days

-Cost metrics

1. Raw material quantity, does it achieve 750% of the production rate in daily( affect holding cost),below 750% before weekend, order 800% of raw material

2. Equipment repair times per year if exceed more than the advised from the manufacturer of the machinery( need to be sold out the machinery)

-quality metrics

1. Return rate of the chocolate bar, higher than 3% check the manufacturing process that affect the sales.

2. Complaint rate of the chocolate bar more than 5%(empty bar, got cockroach inside the bar)

-output metrics

1. The goods delivered to customer is according to the order 99%, below than 99%, need to check company each process

2.