19 Owners of a local restaurant are concerned about their ability to providequality service as they continue to grow and attract more customers. Theyhave collected data from Friday and Saturday nights, their busiest times of theweek. During these time periods about 75 customers arrive per hour forservice. Given number of tables and chairs, and the typical time it takes toserve a customer, they the owners estimate they can serve on average about100 customers per hour.Owners of the restaurant anticipates that, in one year their demand will doubleas long as they can provide good service to their customers.How much will they have to increase their service capacity to in order to stayout of the critical zone? (Roundup your answer to the next whole number.)Service ratecustomers per hour

Capacity is the capacity of an individual/machine to give a yield in a given time/asset. Organizations should monitor their capacity and attempt to upgrade it to accomplish maximum income through maximum deals. Consider the following details regarding customer arrival and service rate for a local restaurant: Service rate, = 100 customers per hour Arrival rate, = 75 customers arrive per hour Determine the characteristic of the restaurant based on the given data as shown below: The below graph represents the rate of service utilization and corresponding categories: In the graph the best working point in the event that a firm is almost 70% of its maximum capacity. In the basic zone between 70 to 100%, clients are handled through framework however quality decreases. In the zone of non-administration for example over 100%, a few clients would stay unattended. The capacity utilization is calculated using the given formula- The existing capacity of the restaurant is calculated as follows- Hence, presently the restaurant is in the critical zone. It means the quality of service is somewhat declined for the restaurant. After one year, the demand or customer arrival time would get doubled i.e. 150 customers per hour (75 x 2). Therefore, if the restaurant wants to stay out of the critical zone, then the capacity utilization should be 70% or 0.70 as per the diagram- Calculate the service rate as follows: Hence, the restaurant needs to increase its service capacity from 100 customers per hour to 214 customers per hour. Hence, the restaurant needs to increase its service capacity to 214 customers per hour to stay out of the critical zone.