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Q4

The document discusses the decisions made for six challenges in a restaurant simulation. For challenge 1, batching customers in groups of 8 allows more customers to be seated and served. For challenge 2, an optimal bar size of 79 seats with 11 tables is identified. Challenge 3 involves adjusting dining times, while challenge 4 finds happy hour advertising to be most profitable. Challenge 5 discusses batching and timing strategies for peak and non-peak hours. Challenge 6 aims to increase flow rate and capacity.

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Anuj Bhatt
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29 views1 page

Q4

The document discusses the decisions made for six challenges in a restaurant simulation. For challenge 1, batching customers in groups of 8 allows more customers to be seated and served. For challenge 2, an optimal bar size of 79 seats with 11 tables is identified. Challenge 3 involves adjusting dining times, while challenge 4 finds happy hour advertising to be most profitable. Challenge 5 discusses batching and timing strategies for peak and non-peak hours. Challenge 6 aims to increase flow rate and capacity.

Uploaded by

Anuj Bhatt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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4.

Briefly explain the decisions made for each challenge and the rationale for the same in the
simulation.
Challenge 1: Batching vs No Batching
 Batching utilize the bar area to seat customers in group of 8.
 As a result, more customers are into dining room, fewer customers are lost and more
dinners are served.
Challenge 2: Overall Bar design
 As bar increases to serve as waiting area, the number of tables decrease. However
optimal size is 79 bar seats and 11 tables.
Challenge 3: Dining Time
 By lowering the time (45 min.) during peak hours, we are able to decrease wait time,
and maximize throughput.
 By increasing the time (75 min.) After pick hours, we are able to provide better
service and customization to customers.
Challenge 4: Advertising
 After evaluating all the options, choosing happy hour promotion with the budget of
1.5x is the most profitable choice.
 Attract more customers, non-peak hours, and relatively inexpensive budget.
Challenge 5: Batching and Timing
 During non-peak hours, staff is able to keep customers moving throughout the process
with less overall traffic. However, during peak hours the overall batching needs to 8
to accommodate larger crowds.
Challenge 6:
 Increase flow rate through batching
 Increase capacity through increased hours
 Increase capacity through optimal bar size/table seating ratio.

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