Barbeque Nation- Use of Linear

Programming Techniques in a Restaurant

S
ubmitted By,
Group AB1:
Debpratim Sarkar (15F516)
Mounica Jami (15F531)
Parikh Parth (15F533)
Somsubhro Choudhury (15F551)
Vrinda S (15F559)

CONTENTS
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Executive Summary

Description
Executive Summary
Technique 1: Integer Programing Problem
Technique 2: Goal Programming Problem
Technique 3: Assignment Problem
Technique 4: Linear Programming Problem
Conclusion
References

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Barbeque Nation is a restaurant chain in 36 Indian cities. The main issue with BBQ nation is the
amount of each item to be made in a buffet. Barbeque nation serves both Veg and Non-Veg buffets and
each buffet contains several items. So, the challenge for the restaurant is to find the optimum quantity
of the dishes it offers for its buffet. This will depend on the supply constraints and the profit the
restaurant makes on each item. We have used Integer Programming, Linear Programming, Goal
Programming and Assignment problem to address the various problems that can be solved using these
techniques.

Assumptions Made
1)
2)
3)
4)

The situation is taken with respect of Barbeque Nations Managlore outlet

The demand for Veg Buffet will be 80 and that of Non-Veg Buffet will be 120
The transportation costs are variable and will vary with respect to the number of kgs
The storage costs are variable and will vary with respect to the number of kgs

TECHNIQUE 1: INTEGER PROGRAMMING

Situation
Being one of the leaders in the chain restaurants, everyday Barbeque nations faces a string of customers
for lunch and dinner. The restaurant has a maximum capacity to process 200 buffet orders for lunch
whose time is 12pm to 3pm. Based on past data, approximately there is a demand for 80 Veg Buffets
and 120 Non-Veg buffets. The Veg Buffet costs 550Rs while the Non-Veg Buffet costs 650Rs. The
management has a policy to procure all the supplies for a particular day lunch in the budget of
45000Rs. Out of this 45000, the main costs are for procuring Chicken, Paneer, Mushroom, Baby-corn,
Prawns and Vegetables. Other costs of approximately 5000 will be used up is other miscellaneous items
like cheese, mayonnaise, French dressings, spices etc. Also, the number of kgs of supplies for each of
Chicken, Paneer, Prawns, Baby-corn and Mushroom are fixed. These are approximately as follows:
1)
2)
3)
4)
5)

Chicken: 200kgs
Paneer: 90kgs
Baby-corn: 4kgs
Mushroom: 70kgs
Prawns: 12kgs

As per the recipe decided by the professional chefs at BBQ nation, each paneer kebab will have 4
pieces of paneer (56gm) and each chicken kebab (70gm) will have 4 pieces of chicken. But, there will
be only one baby corn piece (approximately 7 gm) for one baby corn kebab. Mushroom kebab will
have 2 pieces of Mushroom (80gm) and each curry will have 10 pieces of paneer ( 140gm) and baby
corn curry will 7gms of baby corn (only 1 piece). Similarly, mix veg fried rice contains (56gm), baby
corn (14gm), Mushroom (16gms). So, we can apply integer programming to find the optimum values
of quantities of items to be produced by maximizing our profits.
All the solutions will be integers because number of kebabs, number of biryani plates and number of
curry plates can never be fractional.

The management has formulated a policy where the profit for each day should be at least 40000,
otherwise the business will not be viable. According to the estimated cost data given by the
management, the estimated profits per of each of the item is as follows:
1. Chicken Kebab - 25
2. Paneer Kebab - 20
3. Mushroom Kebab - 20
4. Baby corn Kebab - 15
5. Mushroom Curry - 55
6. Paneer Curry - 55
7. Mix Veg Fried Rice 60
8. Chicken Curry 60
9. Prawn Kebab - 25
10. Chicken Biryani 50
Decision Variables:
Pr k = No. of prawn kebabs to prepare
Ck = No. of chicken kebabs to prepare
Cc = No. of plates of chicken curry to prepare
Pk = No. of paneer kebabs to prepare
Pc = No. of plates of paneer curry to prepare
f = No of plates of mix-veg fried rice to prepare
b = No. of plates of chicken biryani to prepare
Mc= No. of plates of mushroom curry to prepare
Mk = No. of mushroom kebabs to prepare
Bk = No. of baby-corn kebabs to prepare

Objective Function:
Max Z = 25Prk + 20 Mk + 15Bk + 20Pk + 25Ck + 50B + 60Cc + 55Pc + 55Mc + 60F
(Maximizing Profits)
Subject to:
0.07Ck + 0.15b + 0.2Cc <= 200
0.056Pk + 0.056f + 0.14Pc <= 90
0.007Bk + 0.014f <= 4
0.08Mk + 0.16f + 0.28Mc <= 70
0.018Prk <= 12
B >= 90 , B<= 120

Prk >= 300 , Prk <= 360

Ck >= 300 Ck <= 360
Mk >= 200 Mk <= 240
Bk >= 200 Bk <= 240
Pk >=200

Pk <= 240

F >= 20

F <= 30

Cc >=50

Cc <= 70

Pc >=20

Pc <= 30

Mc>= 60

Mc <= 90

All the decision variables are integers.

Solution:

TECHNIQUE 2: GOAL PROGRAMMING

In reality, depending on the rush the demand for a particular item on a particular day can be higher than
the number formed in our optimal solutions.In such a case, we can use goal programming while in
which well relax some of the constraints.
The first priority will be to prepare each number of dishes in accordance with the estimated profit
targets of 45,000. The hard constraint will be our budget constraint of 45,000 which cant be exceeded
at any cost.
The second priority is to stay within the limits of the assigned transportation costs. BBQ nation has a
budgeted costs of 2000 Rs per day.
The third priority is to not violate the storage costs. Storing Chicken, Prawns and Veggies require
different facilities and the cost of storing each of these entites per kg is given.
The last priority is to minimise the loading time while procuring the ingredients. The loading time per
kg of each of these ingredients in given.
Note: These are hypothetical values as reference to find such values is always difficult to find

Decision Variables:

C = Profit of 1kg of Chicken dishes prepared

B = Profit of 1kg of Baby corn dishes prepared
Pr = Profit of 1kg of Prawns dishes prepared
M = Profit of 1kg of Mushroom dishes prepared
P = Profit of 1kg of Paneer dishes prepared

Constraints:

200C + 90P + 4B + 70M + 12Pr + OV + Misc >= 45000

OV = Cost of other veggies = 8000Miscellaneous Costs = 5000
So, 200C + 90P + 4B + 70M + 12Pr <= 32000 ( Hard Constraint )
P1: 120C + 150Pr + 110M + 110P + 50B >= 45000 (Profit Constraint)
P2: 5C + 6Pr + 3M + 4P + 3B <= 2000 (Transportation Constraint)
P3: 4C + 11Pr + 3M + 3B + 3P <= 2500 (Storage Costs)
P4: 5C + 1Pr + 1M + 1B + 1P <= 1600 (Loading time constraint)
Objective Function:
Z= Min (P1 u1, P2 v2, P3 v3, P4 v4)
Subject to

50C + 100P + 625B + 100M + 291Pr <= 32000

120C + 150Pr + 110M + 110P + 50B + u1-v1 = 45000
5C + 6Pr + 3M + 4P + 3B + u2-v2 = 2000
4C + 11Pr + 3M + 3B + 3P + u3-v3 = 2500
5C + 1Pr + 1M + 1B + 1P + u4-v4 = 1600

TECHNIQUE 3: ASSIGNMENT PROBLEM

We have five different suppliers nearby our outlet and we have five different ingredients (chicken,
prawns, mushroom, paneer and baby corn) to be procured. All the suppliers charge differently but the
problem here is we can take only one product from a supplier because if we take more, then the
supplier charges extra for transportation.
So, in this case we can apply assignment problem.

Assignment Table (Values are in costs/kg)

Chicken
Prawns
Mushroom
Paneer
Babycorn
Supply

A
50
291
100
110
635
1

B
55
291
125
120
645
1

C
60
300
105
100
628
1

D
70
315
120
105
625
1

E
65
350
100
100
630
1

Demand
1
1
1
1
1
1

Objective function: (To minimize the cost of raw materials)

Min Z = 50X11 + 55X12 + 60X13+ 70X14+ 65X15+ 291X21+ 291X22 + 300X23 + 315X24 + 350X25 + 100X31
+ 125X32 + 105X33 + 120X34 + 100X35 + 110X41 + 120X42 + 100X43 + 105X44 + 100X45 + 635X51 +
645X52 + 628X53 + 625X54 + 630X55
Where Xij = Entity in ith row and jth column

Demand Constraints:
X11 + X12 + X13 + X14 + X15=1
X21 + X22 + X23 + X24 + X25=1
X31 + X32 + X33 + X34 + X35=1
X41 + X42 + X43 + X44 + X45=1
X51 + X52 + X53 + X54 + X55=1

Supply Constraints:
X11 + X21 + X31 + X41 + X51=1
X12 + X22 + X32 + X42 + X52=1
X13 + X23 + X33 + X43 + X53=1
X14 + X24 + X34 + X44 + X54=1
X15 + X25 + X35 + X45 + X55=1

Solution:

TECHNIQUE 4: LINEAR PROGRAMMING

Barbeque nations famous salad Fathus salad which contains Diced bell peppers with lemon dressing,
parsley sprigs, fetta cheese and crisp pita bread. In light of increasing ingredients costs, Barbeque
nation decides to change the proportion of ingredients. For that, managing team finds out the per kg
cost of each ingredient.
- Bell pepper Rs 150
- Lemon - Rs. 190
- Parsley sprigs Rs. 56
- Fetta cheese- Rs. 1200
- Crisp pita bread- Rs. 125
Everyday Barbeque nation produces 5kg of Fathus Salad, which includes at least 1.5kg of bread, 1kg of
cheese, 0.5 kg of parsley sprigs, and 0.75 kg of bell pepper. Combination of bell pepper, parsley sprigs
and fetta cheese should be less than 2.5Kg (as per chefs instruction), also the quantity of lemon should
be exactly 1.25kgs.
Objective is to reduce the cost of salad making.

Decision Variables
X1 quantity (kg) of Bell pepper used
X2 quantity (kg) of Lemon used
X3 quantity (kg) of Parsley Sprigs used
X4 quantity (kg) of Fetta Cheese used
X5 quantity (kg) of Crisp pitta bread used

Objective function:
Min Z = 150X1 +190X2+56X3+1200X4+125X5

Constraints
X1+X2+X3+X4+X5 <= 5
X1>= 0.75
X2 >= 1.25
X3>=0.5
X4>=1
X1+X3+X4 <= 2.5
X1,X2,X3,X4,X5 > 0
Solution

Solver:

Solver.xlsx

Conclusion

The real world problems are complex and most times, they deviate from theory. LPP, IPP and GPP can
help the restaurant to plan the menu and prepare the items in accordance with the theoretical solution.
This gives a very good reference point for the restaurants to plan their ingredients and procure the
ingredients at the least possible costs. In the real world, the assumption we have made may not necessar