Please complete all parts!!

Required information 0.33 points Tay ors is a popular restaurant that offers customers a large dining room and comfortable bar area. Tay or Henry, the owner and manager of the restaurant, has seen the number of patrons Increase steadily over the last two years and is considering whether and when she will have to expand its available capacity. The restaurant occupies a large home, and all the space In the building is now used for dining, the bar, and kitchen, but space is av able on the property to expand the restaurant. The restaurant is open from 6 p.m to 10 p.m. each night (except Monday) and, on average, has 32 customers enter the bar and 52 enter the dining room during each of those hours. Taylor has noticed the trends over the last 2 years and expects that wthin about 4 years, the number of bar customers wil increase by 50% and the d n ng customers will increase by 20%. Taylor is worr ed that the restaurant will be not be able to handle the ncrease and nas asked you to study ts capacity. In your study, you consider four areas of capacity: the parking lot (which has 89 spaces), the bar (68 seats) the dining room (102 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 fuily staffed, is able to have up to 20 meals In preparation at a time, or 100 meals per hour (60 min/12 min x 20 meals). To assess the capacity of the restaurant, you obtain the additional Information Book Re erences Diners typically come to the restaurant by car, with an average of 3 persons per car, whle bar patrons arrive with an average of 1.5 persons per car. Diners, on average, occupy a table for an hour, while bar customers usually stay for an average of 2 hours Due to fire regulations, all bar customers must be seated The bar customer typically orders one drink per hour at an average of $9 per drink; the dining room customer orders a meal with an average price of $20; the restaurant's cost per drink is $3, and the direct costs for meal preparation are $3. Required -a. Glven the current number of customers per hour what Is the amount of excess capacity In the bar, dining room parking lot, and ktchen? 1-b. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month) 2-a. Glven the expected Increase In the number of customers, determine if there is a constraint for any of the four areas of capacity. What is the amount of needed capacity for each constraint? 2-b. Ifthere is a constraint, reduce the demand on the constraint so that the restaurant is at full capacity (assume some customers would have to be turned away). Calculate the expected total throughput margin for the restaurant per day and month (assuming a 26-day month) Required information 0.33 points Tay ors is a popular restaurant that offers customers a large dining room and comfortable bar area. Tay or Henry, the owner and manager of the restaurant, has seen the number of patrons Increase steadily over the last two years and is considering whether and when she will have to expand its available capacity. The restaurant occupies a large home, and all the space In the building is now used for dining, the bar, and kitchen, but space is av able on the property to expand the restaurant. The restaurant is open from 6 p.m to 10 p.m. each night (except Monday) and, on average, has 32 customers enter the bar and 52 enter the dining room during each of those hours. Taylor has noticed the trends over the last 2 years and expects that wthin about 4 years, the number of bar customers wil increase by 50% and the d n ng customers will increase by 20%. Taylor is worr ed that the restaurant will be not be able to handle the ncrease and nas asked you to study ts capacity. In your study, you consider four areas of capacity: the parking lot (which has 89 spaces), the bar (68 seats) the dining room (102 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 fuily staffed, is able to have up to 20 meals In preparation at a time, or 100 meals per hour (60 min/12 min x 20 meals). To assess the capacity of the restaurant, you obtain the additional Information Book Re erences Diners typically come to the restaurant by car, with an average of 3 persons per car, whle bar patrons arrive with an average of 1.5 persons per car. Diners, on average, occupy a table for an hour, while bar customers usually stay for an average of 2 hours Due to fire regulations, all bar customers must be seated The bar customer typically orders one drink per hour at an average of $9 per drink; the dining room customer orders a meal with an average price of $20; the restaurant's cost per drink is $3, and the direct costs for meal preparation are $3. Required -a. Glven the current number of customers per hour what Is the amount of excess capacity In the bar, dining room parking lot, and ktchen? 1-b. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month) 2-a. Glven the expected Increase In the number of customers, determine if there is a constraint for any of the four areas of capacity. What is the amount of needed capacity for each constraint? 2-b. Ifthere is a constraint, reduce the demand on the constraint so that the restaurant is at full capacity (assume some customers would have to be turned away). Calculate the expected total throughput margin for the restaurant per day and month (assuming a 26-day month)