A local restaurant is concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest time of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, they figure they can serve, on average, about 100 customers per hour. The owners now anticipate that in one year, their demand will double from the current demand of 75 arrivals per hour, as long as they can provide good service to their customers. How much will they have to increase their service capacity to stay out of the critical zone? That is, how many customers should they be able to plan for? Keep in mind that service capacity utilization rate = arrivals rate / service rate.
A local restaurant is concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest time of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, they figure they can serve, on average, about 100 customers per hour.
The owners now anticipate that in one year, their demand will double from the current demand of 75 arrivals per hour, as long as they can provide good service to their customers.
How much will they have to increase their service capacity to stay out of the critical zone? That is, how many customers should they be able to plan for?
Keep in mind that service capacity utilization rate = arrivals rate / service rate.
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