To heighten the understanding of the current service system of Chipotle Mexican Grill, the objective of this project is to analyze one of the fastest consumer generative restaurants located on Yonge Street, downtown Toronto. The purpose of this study is to improve customer satisfaction of this restaurant by reducing the waiting time of the queue while keeping the operational cost at a minimum. In order to validify the experiment, data was collected for three consecutive days during peak lunch hours (12:00pm – 2:00pm) and dinner hours (6:00pm –
8:00pm). The conclusive results state that the current system has an arrival rate of 121 customers/hour and a service rate of 73 customers/hour for food time and 68 customers/hour for register time. …show more content…
They have an assembly line style of food prep that allows them to work quickly without placing too much stress or responsibility on the employees. It was noted during observations that they experience a high volume of incoming customers during peak hours. This causes a build up in the queue for ordering food. Some customers exit the store because the queue is too long and they overestimate the wait time for ordering food. This is an unnecessary loss of profit. The goal of this report was to find a way to reduce queue build up during peak hours in order to minimize lost customers.
Observational data was collected in order to establish an arrival rate and service rate during peak hours. Based on the data, calculations were computed as if the system ran during peak hours for the whole day. The calculations showed that the system would “explode” if the system was to be operational under these conditions. Some alternatives were proposed under the above conditions.
Alternative 1 was not necessary because there was not much beneficial change to
8:00pm). The conclusive results state that the current system has an arrival rate of 121 customers/hour and a service rate of 73 customers/hour for food time and 68 customers/hour for register time. …show more content…
They have an assembly line style of food prep that allows them to work quickly without placing too much stress or responsibility on the employees. It was noted during observations that they experience a high volume of incoming customers during peak hours. This causes a build up in the queue for ordering food. Some customers exit the store because the queue is too long and they overestimate the wait time for ordering food. This is an unnecessary loss of profit. The goal of this report was to find a way to reduce queue build up during peak hours in order to minimize lost customers.
Observational data was collected in order to establish an arrival rate and service rate during peak hours. Based on the data, calculations were computed as if the system ran during peak hours for the whole day. The calculations showed that the system would “explode” if the system was to be operational under these conditions. Some alternatives were proposed under the above conditions.
Alternative 1 was not necessary because there was not much beneficial change to