A large fast-food restaurant chain operator is analyzing a new restaurant opening project. Based on data from existing locations, it expects that the new potential restaurant would see an average demand of 25 customers per hour. All customers would need to first order their food at one of 3 planned counters, at which point 80% of these customers are expected to choose to eat in as opposed to take-away. On average, eat-in customers spend 30 minutes in the restaurant's seating area once they are given their food at the counter