The collected data is analyzed by using Little"s Theorem and M/M/1 queuing model.
For instance the data from a restaurant "Dalchini" in Chennai is in order to derive the arrival rate, service rate, utilization rate, waiting time in queue and the probability of potential customers to balk. This paper aims to show that queuing theory satisfies the model when tested with a real-case scenario. This shows a need for a numerical model for the restaurant management to understand the situation. The common problem that arises in almost every famous restaurant is that they lose their customers due to a long wait on the line. In queuing theory a model is constructed so that queue lengths and waiting times can be predicted. Queuing theory is the mathematical study of waiting lines, or queues. This paper presents the components of the RMS and its use in an analysis kitchen design comparison and labor deployment standards.
The Kitchen Designer and Process Designer provide the user with powerful tools for specifying the physical layout and order fulfillment processes. The simulation engine supports a large number of behaviors, including parallel operations, inventory replenishment, prioritized task selection and many more. The key components of the RMS are a simulation engine built in Arena, and two custom applications built on Microsoft Visio - the Kitchen and Process Designers. The Restaurant Modeling Studio (RMS) provides an analysis platform for investigating the impacts of these factors on critical performance metrics, especially speed of service and service capacity. The operation of quick service restaurants (QSR) is a highly engineered process, with many factors coming into play: physical layout, equipment availability, and worker staffing levels, positioning, and priorities.
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