estaurant is open from $6$ p$.$m$.$ to $10$ p$.$m$.$ each night $($except Monday$)$ and, on average, has $28$ customers enter the bar and $56$ enter the dining room at the beginning of each of those hours. Taylor has noticed the trends over the last $2$ years and expects that within about $4$ years, the number of bar customers will increase by $50\%$ and the dining customers will increase by $20\%.$ Taylor is worried that the restaurant will be not be able to handle the increase and has asked you to study its capacity. In your study, you consider four areas of capacity: the parking lot $($which has $86$ spaces$),$ the bar $(60$ seats$),$ the dining room $(106$ seats$),$ and the kitchen. The kitchen is well$-$staffed and can prepare any meal on the menu in an average of $12$ minutes per meal. The kitchen, when fully staffed, is able to have up to $20$ meals in preparation at a time, or $100$ meals per hour $(60$ minute$/12$ minute $\backslash$times $20$ meals$).$