The owner of Eat Now Restaurant implemented an expanded menu last year. The menu was a success, drawing many more customers, who seemed to like the increased variety of the menu choices over the previous menu. But, good news soon became bad news as long waiting lines began to deter customers and business dropped off. Because of the space and other limitations, there didn’t seem to be any viable options to consider. Then a customer mentioned a technique called mass customization that was being used at his company. He said it really streamlined processing and maybe it could work for the restaurant. Describe how that approach could work at the restaurant and why it could be expected to reduce waiting lines.
The owner of Eat Now Restaurant implemented an expanded menu last year. The menu was a success, drawing many more customers, who seemed to like the increased variety of the menu choices over the previous menu. But, good news soon became bad news as long waiting lines began to deter customers and business dropped off. Because of the space and other limitations, there didn’t seem to be any viable options to consider. Then a customer mentioned a technique called mass customization that was being used at his company. He said it really streamlined processing and maybe it could work for the restaurant. Describe how that approach could work at the restaurant and why it could be expected to reduce waiting lines.
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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The owner of Eat Now Restaurant implemented an expanded menu last year. The menu was a success, drawing many more customers, who seemed to like the increased variety of the menu choices over the previous menu. But, good news soon became bad news as long waiting lines began to deter customers and business dropped off. Because of the space and other limitations, there didn’t seem to be any viable options to consider. Then a customer mentioned a technique called mass customization that was being used at his company. He said it really streamlined processing and maybe it could work for the restaurant.
Describe how that approach could work at the restaurant and why it could be expected to reduce waiting lines.
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