Toylor's is a popular restairant 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 hove to expand its avallable capacity. The restaurant occupies a large home, and all the space in the bulding is now used for dining, the bar, and kitchen, but space is available on the property to expond the restourant. The restaurant is open from 6p.m. to 10p.m. each night (except Mondoy) and, on average, has 26 customers enter the bar and 53 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 handie the increase and has asked you to study its capacity, In your study, you consider four areas of capacity, the parking lot (which has 83 spaces), the bar ( 56 seats), the dining room (103 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 statfed, is able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minutent 2 minute 20 meals). To assess the capacity of the restaurant, you obtain the addeional information: - Diners typically come to the restaur x t by car, with an overage of 3 persons per cac, whille 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 $7 per drink; the dining room customer orders a meal with an average price of $22; the restourant's cost per dink is $3, and the direct costs for meal preparation are $3. Required: Ha. Given the current number of customers per hous, what is the amount of excess capacity in the bat, dining room, parking lot, and kitchen? Hb. Caiculate 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 capocity. What is the amount of needod 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 tumed away). Calculate the expected total throughput margin for the restaurant per day. and month (assuming a 26-day month). 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). 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. Given the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, pariing lot, and kitchen? (Round intermediate computation of capacity to the nearest whole number.) 1-a. Glven 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). 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. 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.) 26-day month). Complete this question by entering your answers in the tabs below. Given the expected increase in the number of customers, determine if there is a constraint for any of the four areas of capecity. What is the amount of needed capacity for each constraint? (Round intermediate computation of capacity to the nearest whole number.) If there is a constraint, reduce the demand on the constraint so that the restourant 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.)
