Oliver’s Diner Case Study Solution
Variability Affecting Performance
Variability in this process can be reduced by applying changes. In Oliver’s Diner case actual bottleneck is at the chef level. Chefs are a key resource to cook the meal for customers while other resources are supporting to complete the process starting from taking the order until the collection of bills. If Oliver hires 1 more Chef then it will increase the overall output as there will be more meals to be served and resultantly more tables are cleared in an hour.
Recommendations
I will rate them3 stars from 5 stars to Oliver’s success because the restaurant is unable to deliver the meal on time due to which the long customer waiting during the weekend could results the potential loss of the customers.
Some necessary steps need to be taken in the restaurant in order to reduce the serving time per table form 75 minutes to 60 minutes. For this purpose, the Oliver should create the reservation process to control the customer traffic and the offset capacity limitations. Scheduling of customers will reduce the customers’ waiting time in the long waiting line for tables which is the best step for the Oliver to increase the customers’ satisfaction level.
Apart from that, Oliver should display the boards in waiting line which will reduce the customer’s time to decide and order food. As a results, table will cleared up more quickly which will also reduce the customers’waiting line for tables.
An important one is that, Oliver should hire a new chef to match the current supply and demand. An addition of a chef will increase the overall capacity of the chefs to prepare number of meals in an hour from 84 to 108. This addition will lead to a reduction in customer’s waiting time for food. Also, in current scenario, the customer demand is higher than the number of meals supplied per hour, therefore the addition of a chef will help to increase the number of meals supplied per hour in order to meet the demand of customers.
By implementing the above recommendations for his restaurant, Oliver will be able to reduce the turnaround table time form 75 minutes to 60 minutes...............................
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