Required Information The following information applies to the questions displayed below.) Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 available on the property to expand the restaurant. The restaurant is open from 6pm to 10 pm each night (except Monday and on average, has 28 customers enter the bar and 52 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 82 spaces), the bar (56 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 fully staffed. is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute 12 minute 20 meals) To assess the capacity of the restaurant, you obtain the additional information: Diners typically come to the restaurant by cat, with an average of 3 persons per car while bar patrons arrive with an average of 15 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 53. and the direct costs for meal preparation are $3. Required: 1-a. Given the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, parking lot, and kitchen? 1-5. Calculate the expected total throughput margin for the restaurant per day, and month assuming a 26-day month 2-3. Given 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. If there is a constraint, reduce the demand on the constraint so that the restaurant is a 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 months Complete this question by entering your answers in the tabs below. Reg 1A Reg 1B Reg 2A Reg 28 Given the current number of customers per hour what is the amount of excess capacity in the bar, dining room, parking lot. and kitchen? (Round intermediate computation of capacity to the nearest whole number) Panong spaces) Bar (sas) Dining seats) Kitchen (meals) Required Information [The following information applies to the questions displayed below] Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 available on the property to expand the restaurant. The restaurant is open from 6 p.m. 10 10p.m. each night (except Monday) and, on average, has 28 customers enter the bar and 52 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 82 spaces), the bar (56 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 fully staffed. is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute 12 minute - 20 meals). To assess the capacity of the restaurant you obtain the additional information Diners typically come to the restaurant by car, with an average of 3 persons per car while bar patrons arrive with an average of 15 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: 1-a. Given the current number of customers per hour, what is the amount of excess capacity in the bac dining room, paring lot and kitchen? 1-b. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month 2-a. Given 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. If there is a constraint, reduce the demand on the constraint so that the restaurant is a capacity assume some customers would have to be turned away). Calculate the expected total throughout margin for the restaurant per day, and month assuming a 26- day month Complete this question by entering your answers in the tabs below RIA Reg 15 Reg 2A Reg 28 Calculate the expected total throughput margin for the restaurant per day, and month (assuming 26-day month). (Round Intermediate computation of capacity to the nearest whole number.) Porary Total throughout margin Per Month Required Information [The following information applies to the questions displayed below.] Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 available 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 28 customers enter the bar and 52 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 82 spaces), the bar (56 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 fully staffed, is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute 12 minute 20 meals). To assess the capacity of the restaurant, you obtain the additional Information: Diners typically come to the restaurant by car, with an average of 3 persons per car, while bar patrons arrive with an average of 1.5 persons per cat 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: 1-a. Given the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, parking lot, and kitchen? 1-b. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). 20. Given 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. If there 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) Complete this question by entering your answers in the tabs below. Req LA Reg 10 Reg 2A Reg 28 Given 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? (Round intermediate computation of capacity to the nearest whole number.) w there is a constraint for any of the four areas of capacity Needed Capacity Parling ) ) Dining) ! Required Information The following information applies to the questions displayed below. Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 available on the property to expand the restaurant. The restaurant is open from 6pm to 10 pm each night (except Monday and, on average, has 28 customers enter the bar and 52 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 82 spaces), the bar (56 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 fully staffed, is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute 12 minute * 20 meals). To assess the capacity of the restaurant, you obtain the additional Information Diners typically come to the restaurant by car with an average of 3 persons per cat, while bar patrons arrive with an average of 15 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: 1-a. Given the current number of customers per hout, what is the amount of excess capacity in the bar, dining room, parking lot and kitchen? I-b. Calculate the expected total throughout margin for the restaurant per day, and month (assuming a 26-day month). 2-0. Given 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. If there 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 monthi Complete this question by entering your answers in the tales helow. ReqIA Reg 15 Reg 2A Reg 28 If there is a constraint reduce the demand on the constraint so that the restaurant is a full capacity (assume som customers would have to be turned away). Calculate the expected total throughput margin for the restaurant per days and month (assuming a 26-day month). (Round intermediate computation of capacity to the nearest whole number) Yerbar Total throughput margin Required Information [The following information applies to the questions displayed below) Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 occuples a large home, and all the space in the building is now used for dining, the bar, and kitchen, but space is available on the property to expand the restaurant. The restaurant is open from 6pm to 10 p.m each night (except Monday) and, on average, has 28 customers enter the bar and 52 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 82 spaces), the bar (56 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 fully staffed, is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute/12 minute * 20 meals). To assess the capacity of the restaurant, you obtain the additional information: Diners typically come to the restaurant by car, with an average of 3 persons per car, while bar patrons arrive with an average of 15 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: 1-a. Given the current number of customers per hour, what is the amount of excess capacity in the bar. dining room, parking lot, and Kitchen? 1-6. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). 2-0 Given the expected increase in the number of customers, determine if there is a constraint for any of the four areas of copacity What is the amount of needed capacity for each constraint? 2-b. If there 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 Complete this question by entering your answers in the tabs below. Reg 1A Reg 10 Meg 2 Res 20 Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). (round intermediate computation of capacity to the nearest whole number) Per a Pero Total throughout margin Reg SA Req2A > Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 occuples a large home, and all the space in the building is now used for dining, the bar, and kitchen, but space is available on the property to expand the restaurant. The restaurant is open from 6 pm. to 10 p.m. each night (except Monday, and on average has 28 customers enter the bar and 52 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 lor (which has 82 spaces), the bar (56 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 fully staffed, s able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute/12 minute 20 meals) To assess the capacity of the restaurant. you obtain the additional Information Diners typically come to the restaurant by car, with an average of 3 persons per car, while ber patrons arrive with an average of 15 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 meat with an average price of $20 the restaurant's cost per drink is $3. and the direct costs for meal preparation are $3 rences Required: H-a. Glven the current number of customers per hour, what is the amount of excess capacity in the bor dining room, parking lot, and kitchen 1-6. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month) 2-a. Given 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. If there 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 Complete this question by entering your answers in the tabs below. Reg 1A Reg 10 Reg 2 Reg 28 Given 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? (Hound intermediate computation of capacity to the nearest whole number it there is a constraint for any of the four areas of capacity? Needed Capacity Parking Dining Regin [The following information applies to the questions displayed below) Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 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 occuples a large home, and all the space in the building is now used for dining the bar, and kitchen, but space is available 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 28 customers enter the bar and 52 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 82 spaces), the bar (56 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 fully staffed. is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minute 12 minute - 20 meals). To assess the capacity of the restaurant. you obtain the additional information Diners typically come to the restaurant by car, with an average of 3 persons per car, while bar patrons arrive with an average of 15 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: 1-a. Given the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, parking lot, and Kitchen? 1-5. Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26-day month). 2-a. Given 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, if there 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) Complete this question by entering your answers in the tabs below. Req 1A Reg 16 Reg 2 Reg 28 If there 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). (Round intermediate computation of capacity to the nearest whole number) Per Day Per Month Total throughput margin