A-2 Required information[The following information applies to the questions displayed below.]Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor Henry, theowner and manager of the restaurant, has seen the number of patrons increase steadily over the last two years and isconsidering whether and when she will have to expand its available capacity. The restaurant occupies a large home, andall the space in the building is now used for dining, the bar, and kitchen, but space is available on the property to expandthe restaurant. The restaurant is open from 6 p.m. to 10 p.m. each night (except Monday) and, on average, has 30customers enter the bar and 53 enter the dining room at the beginning of each of those hours. Taylor has noticed thetrends over the last 2 years and expects that within about 4 years, the number of bar customers will increase by 50% andthe dining customers will increase by 20%. Taylor is worried that the restaurant will be not be able to handle the increaseand has asked you to study its capacity. In your study, you consider four areas of capacity: the parking lot (which has 90spaces), the bar (72 seats), the dining room (103 seats), and the kitchen. The kitchen is well-staffed and can prepare anymeal on the menu in an average of 12 minutes per meal. The kitchen, when fully staffed, is able to have up to 20 meals inpreparation at a time, or 100 meals per hour (60 minute/12 minute x 20 meals). To assess the capacity of the restaurant,you obtain the additional information:• Diners typically come to the restaurant by car, with an average of 3 persons per car, while bar patrons arrive with anaverage of 1.5 persons per car.• Diners, on average, occupy a table for an hour, while bar customers usually stay for an average of 2 hours.• Due to fire regulations, all bar customers must be seated.• The bar customer typically orders one drink per hour at an average of $7 per drink; the dining room customer orders ameal with an average price of $22; the restaurant's cost per drink is $3, and the direct costs for meal preparation are$3.Req 1AReq 2AGiven the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, parking lot,and kitchen? (Round intermediate computation of capacity to the nearest whole number.)Parking (spaces)Bar (seats)Req 1BDining (seats)Kitchen (meals)ExcessCapacityReq 2B32125047 Req 1ACalculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). (Roundintermediate computation of capacity to the nearest whole number.)Req 1BReq 2AParking (spaces)Bar (seats)Dining (seats)Kitchen (meals)Req 2BPer DayPer Month4,508 $ 117,208Total throughput marginGiven the expected increase in the number of customers, determine if there is a constraint for any of the four areas ofcapacity. What is the amount of needed capacity for each constraint? (Round intermediate computation of capacity to thenearest whole number.)If there is a constraint for any of the four areas of capacity?Needed CapacityIf there is a constraint, reduce the demand on the constraint so that the restaurant is at full capacity (assume somecustomers would have to be turned away). Calculate the expected total throughput margin for the restaurant per day, andmonth (assuming a 26-day month). (Round intermediate computation of capacity to the nearest whole number.)

In the given question Taylor’s is a popular restaurant that offers customers a large dining room and…

Req 1A Req 18 Req 2B Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). (Round intermediate computation of capacity to the nearest whole number.) Req 2A Per Day Per Month 4,508 $ 117,208 Parking (spaces) Bar (seats) Dining (seats) Kitchen (meals) Total throughput margin Given the expected increase in the number of customers, determine if there is a constraint for any of the four areas of capacity. What is the amount of needed capacity for each constraint? (Round intermediate computation of capacity to the nearest whole number.) If there is a constraint for any of the four areas of capacity? Needed Capacity If there is a constraint, reduce the demand on the constraint so that the restaurant is at full capacity (assume some customers would have to be turned away). Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). (Round intermediate computation of capacity to the nearest whole number.)

Req 1A Req 18 Req 2B Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). (Round intermediate computation of capacity to the nearest whole number.) Req 2A Per Day Per Month 4,508 $ 117,208 Parking (spaces) Bar (seats) Dining (seats) Kitchen (meals) Total throughput margin Given the expected increase in the number of customers, determine if there is a constraint for any of the four areas of capacity. What is the amount of needed capacity for each constraint? (Round intermediate computation of capacity to the nearest whole number.) If there is a constraint for any of the four areas of capacity? Needed Capacity If there is a constraint, reduce the demand on the constraint so that the restaurant is at full capacity (assume some customers would have to be turned away). Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). (Round intermediate computation of capacity to the nearest whole number.)

Essentials of Business Analytics (MindTap Course List)

2nd Edition

ISBN:9781305627734

Author:Jeffrey D. Camm, James J. Cochran, Michael J. Fry, Jeffrey W. Ohlmann, David R. Anderson

Publisher:Jeffrey D. Camm, James J. Cochran, Michael J. Fry, Jeffrey W. Ohlmann, David R. Anderson

Chapter8: Time Series Analysis And_forecasting

Section: Chapter Questions

Problem 1C: The Vintage Restaurant, on Captiva Island near Fort Myers, Florida, is owned and operated by Karen...

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