Café D. Pownd Case Study Solution
In the last structure of café people have to face the rush and mess-up of people in a line. Generally, this mess-up create discomfort for the individuals who were making efforts to get drink but end up with no gain. So, they had to face more difficulty in getting their food from the line that is for pre-cooked meal. As well as, 20 to 30 seconds are taken more in providing the information about the food offerings. (See appendix 2 for improved waiting time).
Recommendations
It is recommended to Jason Mah that he should make some proper arrangements to structure the present layout of Café:
- In the peak time, the customers have to wait for 10 minutes for the pre-cooked meal in an average. In order to reduce this waiting time and operate café proficiently, he should consider the following proposed changes:
- In spite of the fact that they served almost two-third of the residents in the surge period. Mah should structure the current working design in a like manner with the goal that the café would not confront any difficulty in working in the surge period. He should assure that the pre-cooked meal should take less time in serving as compared to the interactive cooking. Then the waiting time for pre-cooked will diminish than the interactive cooked meal.
- Mah should guarantee that both the cash registers are working appropriately particularly in the surge period.
- The café should provide menu in place of individual giving information about the current meal offerings of café. So, the administration time will reduce and will support the quicker serving of food.
- The pre-cooked and interactive cooking would place in the middle of drink territory with the goal that the two lines would not meddle.(K Yildirim and A Akalin-Baskaya, 2007)
Conclusion
It is concluded that the café is situated in best location to attract more customers an retain its existing customers by making some adjustments. A new layout structure is proposed for bettering the service by free up more space for waiting area and adjusting waiting lines with appropriate directions. It is further concluded that Maha made some adjustment and cut down the waiting time to improve the service, now it should be implemented as suggested. However, the time required for providing the information would reduce, and it could support to faster the service. The pre-cooked and interactive cooking would place in between drink area so that the two line would not interfere.
Appendices
Appendix: 1
Revised CAFÉ D. POWND LAYOUT
Appendix: 2
Proposed Reduced Time
| Observation | Entrance Arrival Times |
Reduced Times | ||
| Cashier | Pre-Cooked | Interactive | ||
| 1 | 0.07 | 0.04 | 0.44 | 5.78 |
| 2 | 0.20 | 0.39 | 0.32 | 5.88 |
| 3 | 0.26 | 0.23 | 0.07 | 5.93 |
| 4 | 0.61 | 0.46 | 0.79 | 5.41 |
| 5 | 0.84 | 0.39 | 0.41 | 5.89 |
| 6 | 1.43 | 0.31 | 0.69 | 7.25 |
| 7 | 1.80 | 0.21 | 4.08 | 4.33 |
| 8 | 2.13 | 0.35 | 0.09 | 6.14 |
| 9 | 2.31 | 0.01 | 0.27 | 4.91 |
| 10 | 2.55 | 0.37 | 0.26 | 4.38 |
| 11 | 2.60 | 0.19 | 1.93 | 5.08 |
| 12 | 2.62 | 0.01 | 2.70 | 6.97 |
| 13 | 3.05 | 0.51 | 2.68 | 4.90 |
| 14 | 3.31 | 0.51 | 2.39 | 7.00 |
| 15 | 4.16 | 0.09 | 0.69 | 7.23 |
| 16 | 4.36 | 1.38 | 0.79 | 4.89 |
| 17 | 4.45 | 0.15 | 0.84 | 4.28 |
| 18 | 4.84 | 2.88 | 0.86 | 3.99 |
| 19 | 5.25 | 0.55 | 0.13 | 5.06 |
| 20 | 6.37 | 0.53 | 4.65 | 7.46 |
| 21 | 6.42 | 0.20 | 0.65 | 4.31 |
| 22 | 6.48 | 0.03 | 0.04 | 6.27 |
| 23 | 6.67 | 1.06 | 0.52 | 7.05 |
| 24 | 6.67 | 0.12 | 0.24 | 6.78 |
| 25 | 7.05 | 0.06 | 0.11 | 5.16 |
| 26 | 7.12 | 0.50 | 0.27 | 5.13 |
| 27 | 7.28 | 0.09 | 2.67 | 5.85 |
| 28 | 7.40 | 0.12 | 0.61 | 4.88 |
| 29 | 7.78 | 0.76 | 0.40 | 5.42 |
| 30 | 8.31 | 0.30 | 0.51 | 6.42 |
| 31 | 8.70 | 0.04 | 0.19 | 5.91 |
| 32 | 8.73 | 0.09 | 1.85 | 7.42 |
| 33 | 8.78 | 0.28 | 0.17 | 5.50 |
| 34 | 8.81 | 0.16 | 0.26 | 7.04 |
| 35 | 8.95 | 0.14 | 1.60 | 7.37 |
| Reduced Time | 13.48 | 35.18 | 203.25 | |
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