A local restaurant owned and operated by a retired IT professional has 20 tables with a seating capacity of 68 patrons. Using computer modeling she found that her combination of menu items and the design of her meal preparation process had a design capacity of 136 meals served per day. She collected data and studied the system and found - due to labor no-shows, breaks, meal prep errors and other issues, the effective capacity was 129 meals served per day. The actual number of meals served per day was 123