Store personnel will behave as data gatherers and take the advice of the system . The CDS required cooks to enter information accurately and in a timely manner and then cook product according to its instructions. This was problematic for several reasons. Second, the type of information provided by the CDS did not complement the actual cooking decision practices of restaurant team members and management. Based on our study, we concluded that managers and cooks made cooking decisions based on experience with typical sales patterns and the size of food holding equipment available, and altered the amount cooked to account for current demand, which was assessed through observation and communication with other team members.
Managers spend time in the office .
The CDS screen in the manager's office was not effective since managers needed to supervise the typically young, inexperienced work force and were required to take on store positions to keep labor costs down. Labor allocation, communication among store personnel, and store layout are such that providing information about side dishes was useful. Including information about side dishes on the CDS was not informative, for several reasons. First, only cooks could see the monitor, but other team members prepared the side dishes. Finally, the heating of dishes which could not be prepared ahead of time was managed by the team members based on their tasks at the time.