Abstract

Rasa Raga Restaurant by Gemintang is a newly established food industry located in Depok, Indonesia. To provide the best possible service to customers, it is important for restaurants to continuously improve their operations. By having an optimal facility layout, restaurants can improve their workflow and operational efficiency, and improve customer service. This study seeks to evaluate Rasa Raga Restaurant's current facility layout using systematic layout planning (SLP) to enhance process efficiency within the restaurant and ergonomic approach using Ovako Working Posture Assessment System (OWAS) posture evaluation analysis. The data were identified through on-site observations and it was found that the layout of the kitchen and bar is still not effective for workers’ movement and material handling, and the space still can be optimized. Subsequently, an SLP analysis was conducted, employing Activity Relationship Chart (ARC), Activity Relationship Diagram (ARD), and Activity-Area Diagram (AAD) methodologies. Finally, a suitable layout and facilities arrangement along with the preparation table adjustable height recommendation feature was proposed to solve Rasa Raga Restaurant’s problems and achieve optimization objectives. The improved layout shows that the placement between stations is made based on their relationship as analyzed in ARC and ARD. An additional feature of adjustable height applied to the preparation table has been proven to make workers’ posture more comfortable when working.