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An ideal solution would be             [benefit of solution for them]               Why







                 Using Problem Statement Template

                 People love to indulge in various kinds’ food. This is a reason that you find restaurants everywhere. These restaurants
                 serve food in many ways like A la-Carte and Buffets in-order to offer a variety to their customers. All kinds of Food
                 Outlets prepare food in bulk, as they expect a lot of customers would come to enjoy the food every day. For most
                 Food Outlets, at the end of the day, there is a lot of leftover food. This food is a waste, as the Food Outlets don’t
                 intend to serve stale food to their customers the next day, to maintain their brand value.

                 So, every day a specific quantity of food is prepared keeping in mind a probable number of expected customers,
                 which might be more than the actual number of customers who visit. This leads to a good quantity of food getting
                 wasted, which is a loss for the restaurant as they need to dump the food or pass it on free to the NGO’s feeding
                 hungry people. Everyday wastage if accounted for the whole year is a big loss for the restaurants.
                 Now, we have understood the scenario well. Let us take a deeper look into the problem to find out more about
                 various factors around it. Let us fill up the 4Ws problem canvas to find out.

                                                                  Who?
                     Who are the stakeholders?             • Restaurants offering buffets.

                                                           • Restaurant chefs.
                     What do we know about them?           • Restaurants cook food in bulk everyday for their buffet to meet
                                                           their customer needs.
                                                           • They estimate the number of customers that would walk into
                                                           their restaurant everyday.

                                                                  What?

                     What is the problem?                  • Quite a large amount of food is leftover everyday unconsumed
                                                           at the restaurant which is either thrown away or given for free
                                                           to needy people.
                                                           • Restaurants have to bear everyday loses for the unconsumed
                                                           food.
                     How do you know it is a problem?      • Restaurant surveys have shown restaurants face this problem
                                                           of food shortage.


                                                                 Where?
                     What is the context/  situation in  • Restaurants that serve buffet food.

                     which  the stakeholders experience     • At the end of the day, no further food consumption is possible.
                     this problem?

                                                                  Why?

                     What would be of key value to the  • If the restaurant has a proper estimate of the quantity of food
                     stakeholders?                         to be prepared everyday, the food waste can be reduced.



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