Breakfast at the Paramount

This document discusses the process analysis, seating policy, and management of customers at the Paramount restaurant. It explores the concept of queue management, the psychology of waiting lines, and the use of operational transparency. It also examines how customers introduce variability and provides recommendations for improving customer experience.

BREAKFAST AT THE PARAMOUNT

Table of Contents
Introduction......................................................................................................................................3
1.......................................................................................................................................................3
a)..................................................................................................................................................3
b)......................................................................................................................................................5
2.......................................................................................................................................................5
3.......................................................................................................................................................9
a)..................................................................................................................................................9
b)................................................................................................................................................11
4.....................................................................................................................................................11
a)................................................................................................................................................11
b)................................................................................................................................................11
c)................................................................................................................................................11
5.....................................................................................................................................................12

Introduction
The maintenance or on-board line is a fundamental part of business administration. It manages
the problem of customer management in terms of time management and management
improvement. Set the performer's line by managing situations in which the client's appearance is
irregular; subsequently, the administration to them is equally irregular.
A aid association can reduce costs and thus improve productivity by putting an efficient line on
the table. The cost relating to the customer is maintained and there is a cost associated with the
installation of new meters to reduce administration times. The council line hopes to address this
compromise and offer responses to managers.
1. Process analysis
a) Conduct a quantitative analysis of the restaurant operation to identify the
bottleneck in the process and to calculate how long customers might have to
wait to be served
** Note = 19 minutes = 1140 seconds
Seconds per customer = 1140 secs / 44 = 25.90 seconds
Total processing time per customer (cycle time) = 40 + 45 + 23 + 26 = 144 seconds (2 minutes
24 seconds) per customer
Number of customers serves per second = 1 / cycle time
= 1 / 144 seconds
= 0.0069 customers serve per second
Number of customers serves per hour = 0.0069 * 3600 = 25 per hour.
Queue 40 Secs 45 Secs + 23 Secs **26 secs

Worker Utilization
Worker utilization ρ=γ /μ
γ=arriving of customer per hour
μ=Customer serve per hour
Number of customers arrive per hour
Hours Customers arrive Customers
balking or
reneging
Net number of
customers
arriving per hour
Rounding off
the value
7:30 - 8:30 80 15 65 65
8:30 - 9:30 77 16 61 60
9:30 - 10:30 134 51 83 85
10:30 - 11:30 108 45 63 65
11:30 - 12:30 76 26 50 50
12:30 - 01:30 78 18 60 60
P = 85 / 25 = 3.4
Average number of customers waiting for the restaurant in a queue
Lq¿ ρ2/ (1 - ρ ¿
Lq = p2 / (1 – p)
= 3.42 / (1 – 3.4)
= 4.81 or approximate 5
Waiting time (in minutes) = 5 * 1.5 = 7.5 minutes per customer
Total number of customers waiting = before + during processing
= 35 + 5 = 40 customers
Actual waiting time (in minutes) = 40 * 1.5 = 60 minutes or 1 hour
Revised worker utilization:
p = 85 / 81 = 1.04
Revised Average number of customers waiting for the restaurant in a queue
Lq¿ ρ2/ (1 - ρ ¿
Lq = p2 / (1 – p)
= 1.042 / (1 – 1.04)
= 27.04

Thus, the result shows that with increase in the rate of dine out; the queue could be reduced.
Hence, it is recommended that if the arrival rate is more than processing; it should choose the
option of dine out.
b) Explain how the unusual seating policy is an operations management
tool.
A restaurant plan is a diagram that represents the separation and connections between the rooms
and physical structures instead of your bar.
Café floor plan is a significant segment of restaurant idea. It sets everything up for your visitors
’dining experience and sets you apart from the contenders, however it’s not just about style.
Dining seating forms must comply with government guidelines, implement best practices and
work with your floor plan.
The coffee floor plans cover areas of appliances such as heaters, sinks, water heaters and power
stations. From time to time, they will also remember to explain the materials used to collect parts
of the place and how parts of the place are made. The layout of the restaurant is also important
for the operating flow. This covers all walking activities in your restaurant, including where
transport is available, how culinary experts move into the kitchen, where requests will meet and
this is only the tip of the iceberg.
The progressive use of the room with force is a double whammy for restaurants: the insertion of
several seating accounts for additional customers and a space with strong padding creates an
inevitable vibe that is so attractive more customers.
2. Discuss how concepts based on the management of customers, the
psychology of queuing and transparency of operations have been used in
the Paramount.
The Psychology of Waiting Lines

Customer experience is important in the online retail industry. However, it can be very reliable
for all customers who come to your online store. What is the most likely part of you that is
unable to erase and erase, but can you work to see better and reduce the potential risks of moving
forward.
Surprisingly or not in this era of rapid innovation, there are still a number of things and meetings
that customers want to cling to. People promise to love being around elegantly, but many are
willing to hold on to their favorite Black Friday or Apple's latest ban.
David Maister's "The Psychology of Waiting in Lines" offers extensive experience and can be
persuaded to consider new ways of eating online. Inspired by the head of the tail David Maister,
Niels Sodemann welcomes the idea and experience of standing in line in cafes. Emphasize that
the maintenance experience is a higher priority than the actual time spent stopping, and there are
two key standards to keep in mind when considering their customers line up maintenance.
Here’s a list of eight factors that make waits seem longer:
1. Unoccupied time feels longer than occupied time
2. People want to get started
3. Anxiety makes waits seem longer
4. Uncertain waits are longer than known, finite waits
5. Unexplained waits are longer than explained waits
6. Unfair waits are longer than equitable waits
7. The more valuable the service, the longer the customer will wait
8. Solo waits feel longer than group waits
Concepts use in Paramount
Management of customers by Paramount
To counter the four variables and finally make the client meeting more convenient and keep an
eye on the client’s desire. Spending time in line can be a waste of time if spent in vain. Studies in
tail brain research suggest that suspicious aids feel longer than restricted stops and that
unexplained supports feel longer than locked stops. Retailers have long established the closing
lines near the checkout to make money from this waiting time. In a bar setting, owners can free

up their customers ’time by giving them a large screen outside the restaurant to keep them polite
and attracted through the break, such as recordings, stuff with time, pictures and so on.
Paramount communicates with their customers during their attack, which allows the group
to keep track of their desires and ultimately stand up to being so tired. Offer tight contracts as
expected and the reason behind waiting for all customers who come into the line. The group also
shares specific ongoing problems with their sales office. Customers are expected to relax if they
understand why they are still staying and how long they have to stop. By talking to customers,
the group reduces their anxiety. As such, this builds customer trust and commitment, promotes
reliability and encourages purchases in the future.
It is very important to consider all customers in the application they came online to
maintain a strategic distance from confusion or feelings of inequality. Creating a first-in-first-out
maintenance framework ensures that customers understand their position on a secure line. At a
time when maintenance seems to be out of line, end customers become baffled and can damage
your image when they bring disappointment to stores, such as going to several cafes.
Organizational effort to understand the customer's point of view; essential to guide
contracts, cultivate sustainability and provide a great customer experience. Knowing the specific
concerns that a customer will have keeping pace and how to manage those concerns will allow
companies to flow more easily in times of heavy traffic. Those high traffic times leading lines
are often the basic business purchase days, such as schedules or occasional contracts. Through
these, the change in the maximum number of purchases and the exit of customers is achieved by
the defined objectives of the Paramount owner. Customer experience is an essential part of a
sales firm's success and seeing the unbalanced brain scan of customers has a huge impact in
serving them responsibly.
Operational transparency
Operational transparency can be identified as a situation in which the client knows what level of
administrative distribution he is in.
For example, when we order a meal in a restaurant for 10 minutes, we usually have no idea
what's going on. From time to time we ask ourselves if our application has been processed by
any part of the imagination. We can usually consider that the request was made in one jump, for
example fair treatment was not followed, and from now on the quality is poor. To address this

problem, a number of cafés have begun to glaze the front of their kitchens. This will allow
delegates to see their application ready.
Before the coffee chain began, simplicity was rather research than a preconceived notion;
the foundations of the neighborhood came locally and were simple with the way their things
went. From that moment on, the coffee budget has become a sort of mass-produced commodity,
with internal activity removed from regular public scrutiny.
In any case, so late, the ideas of everything that is considered and the culinary styles began
to resume the window decoration, taking everything to be content with looking for strategic
ways. In fact, many accelerated people claim to have the cleanest signals, the latest resolutions
and most moral action plans, says Elizabeth Friend, systems expert at Euromonitor International.
Food addiction refers to the action of being visible to customers in terms of detecting food,
repairing records, nutritional elements, allergen problems and environmental impact.
The amount of data shared between coffee owners and customers everywhere can vary
from viewing the carbohydrate content on your site to viewing the eating habits and daily
environments of the chicken served. in your courses.
Paramount has such an idea. Getting into the Arizona-based idea of Scottsdale is simply an
activity. Customers can see the complex arrangements of their range of assorted vegetables,
wraps and smoothies. In addition, visitors leave the kitchen, where they can see the staff
preparing meals. The separatists are supported by educational signs of discovery and quality,
discovering the agricultural cultivation of Paramount, the meat against infections and the way in
which 70 percent of the settlements are located on the farm table of course.
Adoption of operational simplicity is changing the way many business elements operate.
However, there are closing points for using this idea. For example, just as individuals do not
bother to stop, no one likes it in case someone is always looking over their shoulder! Next,
organizations need to ensure that they share data without stigmatizing or embarrassing their
representatives.
In addition, the increased operational simplicity means that customers tend to be frustrated
earlier. So, if a fraudulent employee is managing customers, they will quickly realize that they
are accepting help without assistance. In addition, the specialized collaboration can take a long
effort to find the underlying driver and solve the problem.

Above all simplicity should be remembered daily activities. Consideration of operational
simplicity does not have to worry about updating all the activity. It can be cultivated efficiently
without disturbing industrial activity.
3. Read the two articles “how customers in service industries introduce
variability”
a) Use the knowledge acquired to discuss how customers introduce variability for
the Paramount
There are two main types of variability in customer support: variability in the quality of
management, which you have a strong influence on; and variability in the way a messenger
comes to you, which is given to you instead of an ace of.
Arrival variability
Customers who come to a group from time to time are regularly dispersed after a short period of
time. There are onions and glens and it is often difficult to tell when to go inside. This is a major
problem as organizations spend money at any time when they are full of staff and annoy
customers with lines or access when they are not fit.
The fix:
Self-service: In online consumer support, independence refers to providing data that is accessible
to customers quickly and at any time. Potentially leading to a significant reduction in help traffic.
Research by the Software Council shows that greater independence affects overall customer
service performance.
Automated service: A part of the specifications that experts generally assign can be redistributed
in machine modules. This reduces confidence in client appearance times, which can occur during
administration hours or at 3am.
Request variability

If messengers come to you with a similar problem over and over again, you will long know the
appropriate answer by heart. However, if all the applications are unique, you will need to apply
time and analysis for all. More and more minds move objects and a wider range of objects
usually contribute to the variability of an application. Support for a group of products seems
more dramatic and more of a kind request than a bookstore.
The fix:
Reduce the number of options: A common response is to include as many advertised results as
possible. This rearranges the administration and encourages you to focus on what you are really
willing to accept. The restaurant which offers 150 specialty dishes and welcomes visitors to
make special requests makes hard memories that ensure the beauty of every dish that comes out
of the kitchen. . Similarly, one does not trust the coffee shop which serves "the best Italian,
Mexican, Indian, Chinese and Azerbaijani food".
Reduce the number of options: One of the hallmarks of the mill solution is to incorporate a
number of advertised results. This relaxes the administration and encourages you to focus on
what you really are willing to accept. The restaurant, which offers 150 specialty dishes and
welcomes visitors to make wonderful invitations, makes hard memories that ensure that all the
food that comes out of it will be celebrated the kitchen. Similarly, one does not trust the
hamburger consortium which serves "the best Italian, Mexican, Indian, Chinese and Azerbaijani
food".
Train and empower employees: First-rate management must be easily accomplished thanks to the
high capacity. In order to progress, establish your administrative repetitions through preparation.
This is especially important for the most demanding customer support situations, which oppose
simple answers.
Capability variability
Each customer brings in their own set of information, skills and motivations. This means that
regardless of the low variation in demand, even if 90% of your customers are contacting you for
a similar problem, they can fit into their flight patterns.

The fix:
Educate customers: It is the suspicion of any educational system that the concepts will be full of
similar difficulties in life to come. Search the same for your customers in the use of your article.
Give them the information you need before you lose and get your administration.
Communicate efficiently: There is a specific language for minorities in customer support. When
you talk to unsuspecting or less sensitive messengers, it can be dangerous to get in and out. They
won't understand what you mean and will feel reduced by asking again.
b) Discuss whether the Paramount accommodates or reduces this type of
variability
Paramount has two types of variability;
1. Arrival variability
2. Capability variability
Company has only strategy to reduce this variability which is to dine out the consumers and
offering seating facility to only loyal or regular customers.
4. Using the information from the case study and knowledge acquired from the
calculations performed in part 1)
a) Where has the idea for carryout orders come from?
The concept of prepared meals to be eaten elsewhere dates back to antiquity. The market and the
street side slowed down food sales in ancient Greece and Rome. In Pompeii, archaeologists have
discovered a number of Thermopolis, the administrative counters opening on the road that took
the food away. There is a special absence for a formal place to eat and cook in Pompeian homes,
which could be said that eating or, if nothing else was cooking, at home was unusual.
b) What are the business motivations for adding this type of service?
Due to lack of space; it was difficult for restaurant owners to deliver food to maximum people in
minimum time. Thus this concept gets motivations through earning maximum revenue in limited
time without extra investment in acquiring space for customers. The other reason for motivation

were cutting the cost through eliminating extra staff such as stewards or hosts to watch after
seating arrangement. This service eliminates the limitation of space and extra money on
expanding the space for increase seating capacity.
A regular routine allows you to cook at home, especially during the week. The takeaway
administrations of coffee and transport offer an inviting option as opposed to those who work
and the guards who need to rest at home but cannot prepare their own dinners. In fact, research
from the Society shows that around 33% of consumers say that buying takeaway food is a key
part of their lifestyle. In addition, around half (46 per cent) of adults - and 61 per cent between
the ages of twenty and thirty - say that an important feature in choosing an access board service
is the availability of transport options or delivery. away.
Quickservice restaurants, easy and even high-end restaurants take full advantage of the potential
benefits and outcomes of takeaway and transportation administrations. Take away you can build
your business without increasing business costs or forcing yourself to grow your office.
c) What impact will adding this service have on the restaurant customer
experience?
This service impacts those customers who were looking for delicious food in no time in their
busy schedule. These types of customers usually ignores long queues and place doesn’t matter
for them. They just want better quality food at minimum time within reasonable cost.
Management and experience have consistently been an essential gathering for diners, as they
strive to meet novels for their clients. This includes the baby, the administration and the food that
is eaten to leave lasting and progressive injury that will force them to return. Similarly, when
diners manage the reception of their customers in a meeting, it is also essential to think of the
experience for those who want to accept and behave well. Extension of addiction futures
standards by 5%, increasing benefits from 25% to 95%. Providing customers with a positive and
productive experience in the field of direct procurement and transportation communications
helps strengthen the value of maintenance and increase revenue.
5. Advise the owner, Michael Conlon, as to the best course of action to take.
Factors tempt Michael Conlon to increase carry out orders:

To cope with the increase in the order of behavior and to serve customers who eat and hold long
lines, Michael Conlon should change his approach in bringing the delegates sit in a long line for
the design of transport orders that will come read upon arrival of the request obtained.
Consequently, Michael Conlon should deal with the transport request which is equivalent to
including the new customer with the objective that both carriers should be able to access - for
example, customers who arrive at the bar and customers who apply for a courier request. .
The other convenient option to meet carrier demand expansion is to increase application
building costs by setting up separate costs to serve them properly in time before customers are
left on hold up to the line. In turn, this could reduce the amount of demand, but the simplicity of
the behavior over time could have a significant impact on the Paramount Restaurant's revenue
stream.
Factors tempt Michael Conlon to decrease carry out orders
The factor that would decrease the carryout orders is the increase in waiting time of the
customers in line to place the order, which would increase the average turnover time of serving
the customers who visit the restaurant, and will also result in longer waiting lines, which will
compel many customers to balk and renege.