A fine Italian restaurant rents space in a strip mall. The space is relatively small, but the owners have been able to arrange 14 tables that each seat 4 people. Reservations are required, as the restaurant is quite popular, and the reservation windows are set every 15 minutes. (See diagram)

The mall’s opening hours are from 10am – 10 pm. No stores can be open at times outside this window, although the mall owners generally don’t mind if a restaurant runs over the 10 pm deadline by 15 – 20 minutes, as long as their sign says “closed” at 10 pm.

The restaurant only serves dinner and is open from 5pm till 10pm. The last reservation is set at 9:15pm, as diners spend an average of 45 minutes once they’ve settled in for dinner. It takes 15 minutes to clean a table and prepare for the next set of diners.

Exercise #1: Calculate the Design Capacity of the restaurant and the Effective Capacity of the restaurant, in terms of diners/day.

Exercise #2: Yesterday, the restaurant served 175 diners. What was its Utilization and Efficiency?

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Hostess station

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Kitchen

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Due to COVID-19, the health regulations require that tables in a restaurant must have a minimum of 9 feet between them. In addition, each table must be cleaned and sanitized between parties. This requirement has increased the time it takes to get a table ready to 30 minutes.

Exercise #3: What is the new Effective Capacity of the restaurant? Assuming they have the same efficiency as before, how many diners will they be able to serve each day? If you owned the restaurant, what would you do to either increase Effective Capacity or increase Efficiency?