A Proposal of Adaptive Restaurant Service Model with Co-creative Design

  • Toshiya KaiharaEmail author
  • Nobutada Fujii
  • Tomomi Nonaka
  • Takeshi Shinmura
Conference paper


This research attempts to devise a service design model that can adapt to environmental changes with co-creative design by using restaurant services as an example. Efficiency of service provision is crucial to raising customer satisfaction since restaurant service is still labour intensive and its environmental situations fluctuate depending on internal and external conditions. In this research, a facility layout planning method for kitchens and a staff scheduling method are proposed. It is a flexible and efficient co-creative layout determination method, which is created by applying methodologies developed in manufacturing industries in terms of product variety and production quantity.


Co-creative design Facility layout Food-service industry Simulation Staff scheduling 



This study was supported by research grants for the research project entitled “Development of adaptive service model with co-creative design under dynamic environment -Application into restaurant service-” in “Service Science, Solutions and Foundation Integrated Research Program” from the Japan Science and Technology Agency/Research Institute of Science and Technology for Society (JST/RISTEX).


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Copyright information

© Springer Japan 2014

Authors and Affiliations

  • Toshiya Kaihara
    • 1
    Email author
  • Nobutada Fujii
    • 1
  • Tomomi Nonaka
    • 1
  • Takeshi Shinmura
    • 2
  1. 1.Graduate School of System InformaticsKobe UniversityKobeJapan
  2. 2.Ganko Food Service Co. Ltd.OsakaJapan

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