Revitalizing A Small Restaurant through Lean Manufacturing Practices

Abstract

This project aims to improve the structural integrity of hamburger patties in a food truck setting. Several preparation methods were tested to determine their impact on patty cohesion, including refrigerated vs. frozen storage, liquid ingredient proportions, the timing of salt addition, and the use of cheese as a topping. The Mann-Whitney U test and Kruskal-Wallis test were used to analyze the results, with effect size calculations providing further insight into practical significance. While some differences were not statistically significant, effect size analysis showed meaningful variations, particularly in the timing of ingredient addition and storage methods. The findings offer practical recommendations for optimizing patty preparation processes to improve product quality. Key Terms - Effect Size, Food Truck, Hamburger Patty, Structural Integrity.