Service design guideline to achieve the reduction of food waste in independent Japanese restaurants business in Thailand

Name: Bancha Chawpraknoi

keyword: Food waste management

; Independent Japanese restaurant

; Business model canvas

; Service design blueprint

Abstract: Food waste, recently, has become a more relevant issue on a global scale. In Thailand, there are collaborations between government and the public sector to tackle this problem. In this research, the main focus is the limited explored area of food waste management in order to create a new business model practice, both of financial and non-financial values in independent private Japanese restaurants in Bangkok. Five family-run Japanese restaurants were chosen as case studies to examine three key factors in a widely received Business Model Canvas (BMC) namely Key Resource, Key Activities, and Key partnership to practically reduce food waste. Moreover, qualitative analysis of data collected from field observations, interviews with key persons, waste measurement on sites. To be concluded as a Service Design Blueprint (SDB) and Material Flow Analysis (MFA) and to show how each variable connects to the food waste problem in Japanese restaurants. The outcomes reveal the chef’s skill and creativity to cook dishes made from every part of salmon is the Key Resource. Production plan and inventive menu that satisfy customer satisfaction and keep customers coming back are two of the Key Activities, which are the most significant of all three factors. They are relatively hard to manage due to the fluctuating numbers of customers, and Waste sorting as historical data for prediction are helping. Suppliers who deliver raw materials and improve the restaurants’ fresh inventory management are parts of the Key Partnership. Eventually, the combination of both BMC, SDB and MFA creates a guideline for independent Japanese restaurants to reduce food waste. By the all guideline has been tested through Important Performance Analysis (IPA) and show as 2X2 grid of important and satisfaction and result in the final guideline for real implementation to the restaurant. This research aims to reduce food waste at the back-end and want the user to apply this to the business practice and adapt it as their style and limitation

Thammasat University. Thammasat University Library

Address: BANGKOK

Email: preserv@tu.ac.th

Name: Archan Boonyanan

Role: advisor

Created: 2019

Modified: 2022-09-27

Issued: 2022-09-27

วิทยานิพนธ์/Thesis

application/pdf

DOI: 10.14457/TU.the.2019.1157

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Design, Business and Technology Management

Grantor: Thammasat University

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